1/4 teaspoon chopped rosemary Salt and pepper to taste Instructions: For the steak: Trim fat and silver skin from steak. For the marinade: Mix all ingredients together. Marinate steak and scraps for 24 hours refrigerated. Remove steaks from marinade. Strain and reserve juices. Skim off oil and discard. Saute scraps, vegetables and spices to brown. Drain fat. Add marinade and reduce to half. Add 2 cups cold water and bring to boil. Simmer minimum 30 minutes, skimming impurities from top. For the finished dish: In the olive oil, saute seasoned hanger steaks over high heat. Brown steaks and turn over. Add shallots and cook steaks to desired temperature (rare to medium rare) and remove. Add shiitakes, season and saute with shallots for 2 minutes. Deglaze pan with port wine and reduce to half. Add strained stock. Simmer and reduce to desired consistency. Finish with butter, rosemary and season. Slice steak 1/4-inch thick, against the grain, and on the bias. Top with sauce and serve. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 21866,"Chicken Skewers with Espagnole Sauce 1 tablespoon vegetable oil 2 scallions, chopped 1 tablespoon chopped celery 1 tablespoon chopped carrot 1 small clove garlic, crushed 1 tablespoon dry red wine 2 cups rich brown beef, veal or chicken stock, hot 1 tablespoon toasted instant flour (recommended: Wondra) 1 tablespoon butter 1 tablespoon tomato paste A sachet d'epices containing: 1 sprig parsley, 1 sprig thyme, 1 bay leaf, 1 black peppercorn 1 liter vegetable or canola oil (if deep-frying) 2 teaspoons chili powder 2 teaspoons salt 1 teaspoon garlic powder 2/3 cup all-purpose flour (if deep-frying) 6 boneless chicken breasts, cut into chunks Instructions: Special equipment: bamboo skewers For the sauce: Heat oil in a heavy-bottomed saucepan, and saute scallions, celery, carrot, and garlic over medium-low heat for about 20 minutes, stirring frequently, until the vegetables have caramelized lightly. Add the red wine and beef stock and bring to a simmer. In a stainless steel mixing bowl, whisk together the toasted flour and butter, add the tomato paste, then gradually ladle in the hot stock, whisking as you go to make a smooth sauce. Add the sachet d'epices of parsley, thyme, bay leaf, and peppercorn, reduce heat to low, and simmer for about 50 minutes. Skim any impurities off the surface. Heat oil to 350 degrees F in a deep-fryer. Mix the chili powder, salt and garlic powder in a shallow bowl and stir in flour. Skewer chunks of chicken using bamboo skewers which have been pre-soaked in water, and dip chicken into warm water, then coat with seasoned flour. Fry until cooked through (about 6 minutes) and serve with Espagnole sauce. (Alternatively, these can be grilled by eliminating the flour and dipping the moistened skewered chicken into the mixed seasonings, then grilling until cooked through.) ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]

" 21867,"Mashed Sweet Potatoes and Carrots 2 large sweet potatoes, peeled, cubed 4 large carrots, peeled, sliced 2 garlic cloves, peeled 1/4 cup whipping cream 2 tablespoons butter Salt and freshly ground pepper Instructions: Cook potatoes, carrots and garlic in large pot of boiling salted water until very tender. Drain; return to same pot. Mash with potato masher. Add cream and butter and mash until smooth and creamy. Season to taste with salt and pepper. ","[Chardonnay, Riesling, Gewrztraminer]" 21868,"Hot Dogs with Spicy Pineapple Relish 2 tablespoons olive oil 1/2 cup diced red onion
1/2 cup diced red bell pepper
1/2 cup diced yellow bell pepper
1 jalape?o pepper, finely diced
Kosher salt and freshly ground black pepper
1 cup diced fresh pineapple
1 tablespoon honey
1 teaspoon mustard seeds
Zest and juice of 1 lime
1/4 cup chopped fresh cilantro 1/4 cup chopped fresh parsley 4 hot dogs
4 hot dog buns
Instructions: Heat olive oil in a saute pan over medium-high heat. Add the onions, red and yellow peppers and jalape?o, then add some salt and pepper to taste, and cook, stirring, until translucent, 6 to 8 minutes. Add the pineapple, honey, mustard seeds and lime zest and juice and cook until the sauce reduces and becomes thick in consistency, 5 to 8 minutes more. Remove from heat and add chopped fresh herbs to finish. Preheat grill to 450 to 500 degrees F. Grill hot dogs until they have nice grill marks. Meanwhile, grill the hot dog buns. Place hot dogs in the buns and spoon pineapple relish on top. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 21869,"Keto Breakfast Casserole 2 tablespoons unsalted butter, at room temperature 1 medium turnip (about 8 ounces), peeled and cut into 1/2-inch dice
One 8-ounce bag radishes (about 1 bunch), halved if small and quartered if large 1/4 medium celeriac (about 4 ounces), peeled and cut into 1/2-inch dice
1/2 teaspoon ground cumin Kosher salt and freshly cracked black pepper 1 pound fresh chorizo, removed from casings 1 small red onion, cut into 1/2-inch dice One 8-ounce block Monterey Jack cheese, grated 3 cups packed baby spinach 1/3 cup heavy cream 12 large eggs Sour cream, for serving Instructions: Preheat the oven to 400 degrees F. Butter a 9-by-13-inch baking dish with 1 tablespoon of the butter. Scatter the turnips, radishes and celeriac on a baking sheet. Melt the remaining 1 tablespoon butter and drizzle over the vegetables. Sprinkle with the cumin, 1 teaspoon salt and some pepper and toss to coat the vegetables.
Roast, stirring once halfway through, until the vegetables are just tender and beginning to brown, about 12 minutes. Set aside to cool slightly. Reduce the oven temperature to 350 degrees F.
Meanwhile, add the chorizo to a large skillet over medium heat and cook, using a wooden spoon to break up any chunks, until cooked through, about 5 minutes. Transfer the chorizo to the prepared baking dish with a slotted spoon and spread in an even layer, leaving the fat from the chorizo in the skillet.
Return the skillet to medium heat. Add the onions and a pinch of salt and cook, scraping up any browned chorizo bits from the bottom of the skillet, until the onions begin to soften, about 3 minutes (see Cook's Note).
Scatter the onions on top of the chorizo in the baking dish and sprinkle half of the Monterey Jack over the onions. Add the spinach in an even layer on top of the cheese, then distribute the roasted vegetables on top of the spinach.
In a large bowl, whisk together the cream, eggs, 1 teaspoon salt and several grinds of pepper. Pour the egg mixture over top of everything in the baking dish. Top with the remaining cheese. Bake until set in the center, 35 to 40 minutes. Let cool for 10 minutes. Top with sour cream before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 21870,"Chocolate-Orange Truffles 8 ounces semisweet chocolate, finely chopped (not chips) 1/3 cup heavy cream 2 tablespoons honey Finely grated zest of 2 oranges 2 tablespoons unsalted butter, at room temperature 1/3 cup turbinado sugar Instructions: Bring about 1 inch of water to a very slow simmer in a medium saucepan. Put the chocolate in a medium heat-safe bowl that can sit on top of the pan without touching the water. Put the bowl over the water and let the chocolate melt, stirring occasionally until smooth. Remove from the heat. Meanwhile, bring the heavy cream, honey and half of the orange zest to a simmer in a small saucepan over medium heat, stirring occasionally to dissolve the honey. Strain the cream mixture through a fine-mesh sieve into a small bowl and then gradually whisk into the chocolate until smooth and shiny. Whisk in the butter until melted. Cover the bowl with plastic wrap and set aside in a cool spot until slightly firm, about 1 hour. Line a baking sheet with parchment paper. Rub together the sugar and remaining orange zest in a small bowl until combined. Transfer the truffle mixture to a piping bag or resealable bag fitted with a plain 1/4-inch tip. Holding the bag about 1/4-inch over the baking sheet, pipe 3/4-inch truffles. Sprinkle with the orange sugar. Refrigerate until set, about 15 minutes.
","[Pinot Noir, Chianti, Tempranillo, Grenache Blanc]" 21871,"PB & J Bark 4 peanut butter pumpkins or cups, such a Reese\u2019s 4 tablespoons unsalted butter
12 each milk chocolate nuggets, such as Hersey Chopped peanut butter cups, peanut M&M's, and fruit gummies snacks to garnish
Instructions: Line a quarter baking sheet with parchment paper and set aside. Put the peanut butter pumpkins and butter in a small bowl that sits comfortably over a small saucepan filled with a couple inches of water. Bring the water to a boil and whisk until melted and completely smooth. Add the chocolate nuggets and melt until completely smooth. Spread the chocolate into an even layer onto a parchment lined baking sheet. Decoare with the chopped peanut butter cups, M&M's and fruit gummies and allow to set until firm in the refrigerator or freezer, about 35 minutes. Break into pieces and enjoy! ","[Chardonnay, Riesling, Moscato, Merlot]" 21872,"Buttermilk Biscuits 4 cups all-purpose flour 1 tablespoon salt 1 tablespoon baking powder 2 teaspoons baking soda 1 cup vegetable shortening, cold, cut into 1/2-inch pieces 1 1/2 to 2 cups buttermilk, plus additional for brushing Instructions: Preheat the oven to 375 degrees F. Sift together the flour, salt, baking powder, and baking soda. Cut in the shortening using a pastry blender or your hands or a stand mixer fixed with a dough hook until the mixture resembles coarse crumbs. Make a well in the center and add 1 cup buttermilk. Using your hands, quickly fold the dry ingredients into the buttermilk until a sticky dough forms. You may need to add more buttermilk. Turn the dough out onto a floured surface. Gently fold the dough over itself 3 or 4 times to create layers. Press the dough out to 1 1/2-inches thick and cut with a floured 3-inch biscuit cutter. Lay the biscuits on an ungreased cookie sheet and brush the tops with buttermilk. Bake for 20 to 25 minutes until risen and golden brown. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 21873,"Toasted Coconut and Orange Icebox Cookies 2 cups all-purpose flour 2 tablespoons packed orange zest 1/2 teaspoon table salt 1 cup unsalted butter, at room temperature 1/2 cup granulated sugar, plus extra for rolling cookies 1/4 cup packed light brown sugar 1 large egg, at room temperature 1 teaspoon vanilla extract 1 cup toasted sweetened coconut 6 ounces semisweet chocolate, roughly chopped Instructions: Heat oven to 350 degrees F and arrange a rack in the middle. Combine the flour, zest, and salt in a large bowl and whisk until evenly combined. Using a stand mixer fitted with a paddle attachment beat together butter and sugars over high speed until light and airy, about 2 minutes. Add the sugars and beat until fluffy and the mixture looks like wet sand, about 2 more minutes. Add the egg and vanilla and mix until just combined. Reduce the speed to medium and add the flour mixture and coconut and beat until just evenly combined. Lay 2 large pieces of plastic wrap on a clean work surface and put half of the dough along the center of each piece. Shape the dough into 2 logs measuring about 1 1/2-inches in diameter and 10-inches long. Roll logs up in the plastic and secure tightly. Refrigerate the logs for 1 hour or up to several weeks. Cut the logs into 1/2-inch slices. Roll the cookies in sugar to coat and shake off excess. Arrange on a baking sheet, leaving 1/2-inch between the cookies. Bake until set and golden on the edges, about 15 to 18 minutes. Remove to cooling racks to cool completely. When cookies are cool, melt the chocolate in a small pan over medium-low heat until smooth. Dip half of each cookie into the chocolate, scrape off excess, and set on a cooling rack. Refrigerate for at least 15 minutes to set up before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 21874,"Fish Stick Tacos 48 frozen fish sticks Homemade Tortillas, recipe follows Cabbage Pantry Slaw, recipe follows 1 cup jarred salsa
1 cup jarred salsa verde
1 1/2 cups grated Colby Jack cheese
Jarred sliced jalapenos, for topping
3 limes, cut into wedges
2 1/2 cups all-purpose flour, plus more for dusting 1 teaspoon kosher salt
3 tablespoons vegetable oil
1 cup very hot water 1/2 head green cabbage, finely shredded 1 cup store-bought salad dressing, such as Thousand Island or Southwest flavor
2 tablespoons jarred jalapenos, chopped, plus 3 tablespoons liquid from the jar One 4-ounce can diced pimentos, drained
Kosher salt and freshly ground black pepper Instructions: Cook the fish sticks according to the package directions. Pile 3 fish sticks onto each Homemade Tortilla. Add some of the Cabbage Pantry Slaw, both salsas and cheese, then top with a few slices of jalapeno and a squeeze of a lime wedge. Serve immediately. In a bowl, stir together the flour and salt. Stir in the vegetable oil, then slowly pour in the hot water, stirring gently. When the dough comes together, turn it out onto a lightly floured surface. Knead it gently a few times to smooth it out. Heat a cast-iron skillet or griddle over medium-high heat. Pinch off a piece of dough slightly smaller than a Ping-Pong ball and roll it into a 5-inch circle. It should be extremely thin. Cook on the dry skillet for about 1 minute on the first side, until it starts to brown a little, then flip it and cook for about 30 seconds on the second side. Remove and stack onto a kitchen towel, then repeat with the rest. As you stack the tortillas, wrap them in the kitchen towel while you cook the next ones. Put the shredded cabbage in a large bowl. Add the dressing, jalapenos and their liquid, pimentos and salt and pepper to taste. Stir until thoroughly combined. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 21875,"Grilled Sardines with Sweet and Sour Lemon-Pepper Vinaigrette and Toasted Bread 2 cups fresh lemon juice 2 cups sugar 2 tablespoons white wine vinegar Salt 1 tablespoon Dijon mustard 1/2 cup olive oil, plus more for brushing sardines and bread 1/4 teaspoon coarsely ground black pepper 4 fresh sardines, scaled and gutted but heads left on 4 (1/2-inch) slices Italian bread Chopped flat-leaf parsley, for garnish Instructions: Heat grill to high. Place lemon juice and sugar in a medium saucepan and bring to a boil on the grates of the grill. Cook until reduced to 1/2 cup. Remove from heat and let cool slightly. Place cooled lemon syrup, vinegar, salt, and mustard in a blender and blend until combined. With the motor running, slowly add the olive oil until emulsified. Stir in the pepper. Brush sardines with oil and season with salt and pepper on both sides. Grill for 3 to 4 minutes per side or until just cooked through. Brush bread on both sides with olive oil and season with salt and pepper, to taste. Grill for about 45 seconds per side. Place each slice of bread on a plate and top with a sardine. Drizzle with vinaigrette and garnish with chopped parsley. ","[Chenin Blanc, Vermentino, Sauvignon Blanc, Albari?o]" 21876,"Crunchy Shrimp Roll with Ginger Sauce 2 cups Japanese rice Sushi vinegar 8 large shrimps, peeled, cleaned, tail-on and pressed by hand to make them straight. Salt Flour 2 eggs, beaten Panko (Japanese bread crumbs) 4 large sheets of nori cut 2/3 size Black sesame seeds 1 avocado, cut in 8 strips 1/2 hot house cucumber, peeled, seeded and cut into 4 long strips (the length of nori)
1/2 hot house cucumber, peeled, seeded and cut into 4 long strips (the length of nori) Wasabi paste Ginger Sauce, recipe follows Red pepper flakes, for garnish 2 golf ball-size ginger pieces, peeled and sliced 4 tablespoon roasted sesame seeds 1 tablespoon soy sauce 4 tablespoons mayonnaise 4 tablespoons sushi vinegar 2 to 4 tablespoons water 1/2 lemon, juiced Instructions: Cook the rice ? 1 part rice to 2 parts water. This can be done in a rice cooker, steamer, or pot according to package directions. When rice is cooked, spread the rice on a large baking sheet and sprinkle with sushi vinegar. Mix well, but do not break the rice grains. Chill the rice to room temperature. Heat a deep fryer or a large pot halfway filled with oil to 360 degrees F. Season the shrimps with salt, dust them with flour, and roll them in eggs then in panko. Fry the breaded shrimps to golden brown. Remove to a paper towel lined plate. Place the nori on a cutting board, spread sushi rice on the back side (non glossy side), sprinkle black sesame seeds over rice. Place the rice side down on a bamboo mat that has been covered with plastic wrap. Place 2 shrimps, 2 strips of avocado, strip of cucumber and some wasabi on the center. Roll. (good luck!) Cut the roll in to 8 pieces (this you need better than just good luck!). Pour Sesame Ginger sauce on serving plate, then place sushi over the sauce. Sprinkle the sauce with some crushed red pepper flakes. Add all the ingredients in a blender. Blend on high until all solids turn liquid. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 21877,"Stuffed Breast of Chicken 1 tablespoon vegetable oil 3 ounces spinach, stemmed, and washed (about 3 cups) 1 cup ricotta cheese 1/4 cup grated Asiago 1/2 teaspoon ground nutmeg 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 6 chicken breasts, boneless, tenderloin attached (about 3 pounds) 1 cup unsalted butter, room temperature 3 cloves garlic, minced 1 tablespoon chopped fresh rosemary leaves 1 tablespoon chopped fresh thyme leaves 1 tablespoon chopped fresh marjoram leaves Kosher salt and freshly ground black pepper Instructions: Preheat oven to 450 degrees F. To make the filling: In a medium skillet heat the oil over high heat and saute the spinach until wilted, about 3 minutes. Drain the spinach squeeze dry and finely chop. Combine the ricotta, chopped spinach, Asiago, and nutmeg. Season the mixture with salt and pepper. To make the chicken: Place the chicken breasts skin side down on a cutting board with the tenderloin folded back. Place 2 tablespoons of spinach filling on the center of the breast and fold the tenderloin over to enclose. Arrange the stuffed chicken breasts, skin side up, in a baking dish. Mix the butter with the garlic, herbs, salt, and pepper. Rub the butter mixture over the chicken. Refrigerate for at least 15 minutes, until the butter hardens. Roast for 25 minutes. Let rest for 5 minutes, at room temperature, before serving. Slice chicken breasts and serve with pan juices. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 21878,"Windy City Pig Candy Popcorn Mix For the Pig Candy: Cooking spray 2 cups packed light brown sugar
12 ounces medium-cut applewood-smoked bacon (about 12 slices) For the popcorn mix: 8 cups plain popcorn
1 1/4 cups granulated sugar
1/2 cup water 1/3 cup light corn syrup 6 tablespoons unsalted butter 1 teaspoon kosher salt 1/2 teaspoon baking soda 8 cups yellow cheddar popcorn Instructions: Make the Pig Candy: Preheat the oven to 275 degrees F. Set a rack on a rimmed baking sheet and coat with cooking spray. Place the brown sugar in a pie dish. Gently press each slice of bacon into the brown sugar until coated (it?s OK if there are patches of uncoated bacon). Immediately arrange the bacon on the prepared rack and bake, rotating the pan halfway through, until super crispy and golden, 50 to 60 minutes, depending on the thickness of the bacon. Transfer the bacon to a piece of parchment paper and let cool. Make the popcorn mix: Coat a baking sheet with cooking spray; set aside. Put the plain popcorn in a large bowl. Bring the granulated sugar, water and corn syrup to a boil in a medium saucepan. Cook, without stirring, until light amber, 5 to 10 minutes. Reduce the heat to a very low simmer and gently swirl the pot until the mixture is dark amber, 2 to 3 more minutes. Take the pan o the heat and add the butter. Let the caramel bubble, stirring until the butter is fully combined. Add the salt and baking soda and stir until uniform. Pour over the plain popcorn and mix well, then spread on the prepared baking sheet and let cool completely. Combine the caramel corn and cheddar popcorn in a large bowl; crumble the Pig Candy on top. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 21879,"Samosas with Tamarind Sauce 6 large red potatoes Salt 1 lemon, juiced
1 1/2 teaspoons granulated sugar 1 tablespoon cumin seeds, toasted and crushed
1/4 teaspoon cayenne pepper
2 Thai bird chiles, chopped
1/2 bunch cilantro, chopped
1 cup frozen peas 1 package square wonton wrappers
Vegetable oil, for frying
2 tablespoons tamarind paste 1/2 cup apple butter
1 lemon, juiced 1/4 cup brown sugar
1/4 teaspoon cayenne pepper
Salt Instructions: For the samosas: Place the potatoes in a pot with cold water to cover. Bring to a simmer and cook until fork tender, about 20 minutes. Drain and let cool a bit. While they're still warm, peel and mash the potatoes and season with salt. Mix in the lemon juice, granulated sugar, cumin, cayenne, Thai bird chiles, cilantro and peas. Place some potato filling in the center the wonton wrappers. Moisten the edges of the wrappers, then fold into triangles and press to seal. Fill a heavy saucepan or Dutch oven with 2 inches of oil and heat to 350 degrees F. Fry the samosas in batches until golden brown. For the tamarind sauce: In a bowl, mix together the tamarind paste, apple butter, lemon juice, brown sugar, cayenne and some salt. Serve with the samosas. ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 21880,"Fiesta Chicken and Black Beans 2 tbsp. GOYA? Extra Virgin Olive Oil, divided 4 thin-sliced boneless, skinless chicken breast fillets (about 1? lbs.) GOYA? Adobo All-Purpose Seasoning with Pepper, to taste ? red onion, finely chopped (about 3/4 cup) ? red bell pepper, finely chopped (about ? cup) 1 can (15.5 oz.) GOYA? Low Sodium Black Beans, drained and rinsed ? cup fresh corn kernels 1 avocado, finely chopped (about 1 cup) 1 tbsp. GOYA? Lemon Juice 1 tbsp. finely chopped fresh cilantro Instructions:

1. Heat 1 tbsp. oil in large skillet over medium-high heat. Season chicken with Adobo. Cook chicken, flipping once, until golden brown on both sides and cooked through, 5- 7 minutes. Transfer chicken to plate; tent with foil to keep warm.
2. Heat remaining oil in skillet. Add onions and peppers. Cook, stirring, until tender, about 5 minutes. Stir in black beans and corn. Continue cooking until warmed through, about 2 minutes. Remove pan from heat. Stir in avocado, lemon juice and cilantro until combined.
3. Divide chicken among serving plates; top with black bean mixture. Serve warm. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 21881,"Blueberry Cobbler with Juniper 1/2 teaspoon whole, dried juniper berries 1/2 teaspoon red or pink peppercorns
   2 tablespoons unsalted butter
   2 pounds (about 7 cups) fresh blueberries
   1 cup blackberry preserves, preferably Bonne Maman
   1/4 cup sugar
   1 1/2 tablespoons cornstarch
   1 teaspoon good gin, preferably Roku 1/2 teaspoon kosher salt
   1/2 teaspoon vanilla extract
   Zest and juice of 1 lemon A few grinds fresh black pepper
   140 grams (5 ounces; 1 cup) all-purpose flour 1/4 cup sugar, plus more for sprinkling
   2 tablespoons stone-ground cornmeal
   2 teaspoons baking powder
   1/2 teaspoon kosher salt
   1/4 teaspoon baking soda
   1/4 cup (1/2 stick) unsalted butter, melted
   1/3 cup buttermilk
   1/2 teaspoon vanilla extract
   Zest of 1 lemon Instructions: For the filling: Preheat the oven to 425 degrees F. Grind the juniper and peppercorns until fine in a mortar and pestle or spice grinder. Add the butter to a large saute pan set over medium heat. Add the blueberries and cook, stirring occasionally, until they start to release their juices, 2 to 3 minutes. Turn the heat off. Stir in the ground juniper and peppercorns, the preserves, sugar, cornstarch, gin, salt, vanilla, lemon zest, lemon juice and pepper. Pour into a 9-by-13-inch casserole dish. For the biscuit topping: Whisk together the flour, sugar, cornmeal, baking powder, salt and baking soda in large bowl. In a small bowl, stir together the melted butter, buttermilk, vanilla and lemon zest. Add the wet ingredients to the dry, stirring until just combined. Divide the mixture into 8 equal portions. Top the filling with the biscuits, leaving about 1/2 inch between each. Sprinkle with a little extra sugar. Bake until golden brown, 25 to 30 minutes. Let cool 15 minutes. Serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 21882,"Blue Corn Tortilla Crusted Crab Cake in Spicy Carrot-Mango Broth and Mango-Green Onion Relish 2 cups fresh mango juice or canned mango nectar 2 cups fresh carrot juice 1 tablespoon toasted whole fennel seeds 2 tablespoons toasted whole coriander seeds 1 habanero cl Salt and freshly ground pepper 6 tablespoons olive oil 1 medium red onion, diced 2 jalapenos, diced 2 pounds lump crabmeat, picked over 3 tablespoons prepared horseradish, drained 1/4 cup Dijon mustard 3 tablespoons creme fraiche, sour cream or yogurt 1 large egg, lightly beaten Salt and freshly ground pepper 2 cups finely crushed blue corn chips 1/4 cup thinly sliced green onion Mango-Green Onion Relish, recipe follows 2 ripe mangoes, peeled, seeded and diced 2 green onions, finely sliced 1 serrano pepper, finely sliced 2 tablespoons lime juice 2 tablespoons olive oil Salt and freshly ground pepper Instructions: Carrot Mango Broth: Place all ingredients in a medium saucepan and boil over high heat until reduced by 1/2. Strain and season with salt and pepper to taste. Crab cake: In a skillet over low to medium heat, heat 2 tablespoons olive oil and saute the onion and jalapenos until translucent. Remove from the heat and set aside. In a mixing bowl, combine the crab, onion mixture, horseradish, mustard, creme fraiche, egg and salt and pepper, to taste. Refrigerate, covered for 1 hour or up to 1 day. Form the chilled crab mixture into 12 (2-inch) patties 1/2-inch thick and dredge in the corn chips. Heat the remaining 4 tablespoons olive oil in a large skillet over medium heat and fry the cakes for about 3 minutes on each side, or until crusty and lightly browned. Ladle some of the carrot-mango broth into medium shallow bowls. Place 2 crab cakes in the bowl and garnish with green onion and serve with mango relish. Combine all ingredients in a medium bowl and season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 21883,"Baked Zucchini Parmesan Crisps Cooking spray 2 medium zucchini (about 1 pound total) 1 tablespoon olive oil 1/4 cup freshly grated Parmesan (3/4-ounce) 1/4 cup plain dry bread crumbs 1/8 teaspoon salt Freshly ground black pepper Instructions: Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray. Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet. Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 21884,"Cranberry Orange Vanilla Cake Pops Nonstick cooking spray, for spraying the cake pans 6 ounces all-purpose flour, plus more for dusting the cake pans 8 ounces cake flour
1 teaspoon fine salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup heavy cream
1/3 cup sour cream
Zest of 1 orange
1 vanilla bean, split and scraped 3 cups granulated sugar
2 sticks (8 ounces) unsalted butter, at room temperature 6 large eggs
1 Granny Smith apple One 8-ounce bag frozen cranberries
1 cup granulated sugar
1 teaspoon ground cinnamon
1 orange, zested and juiced 6 ounces egg whites 1 pound granulated sugar
5 sticks (1 1/4 pounds) unsalted butter, at room temperature 1/2 teaspoon orange zest
White chocolate, as needed for coating Nuts, sprinkles or chocolate chips, optional, for topping Instructions: For the cake pop: Preheat the oven to 350 degrees F. Spray two 10-inch round cake pans with nonstick cooking spray, dust with flour and line the bottoms with parchment paper. Sift together the all-purpose flour, cake flour, salt, baking powder and baking soda in a medium bowl and set aside. Mix the heavy cream, sour cream, orange zest and scraped vanilla bean in another bowl and set aside. Add the sugar and butter to the bowl of a stand mixer and mix on medium speed until the color lightens slightly, about 3 minutes. Add the eggs 1 at a time and beat until the mixture is smooth. Add one-third of the dry ingredients and mix on low until combined, then scrape the bowl. Add half of the wet ingredients and mix on low until combined. Add another one-third of the dry ingredients followed by the remaining wet ingredients, mixing on low after each addition and scraping the bowl. Add the remaining dry ingredients and mix until just combined. Divide the batter between the prepared cake pans and bake until a cake tester inserted in the middle of the cakes comes out clean, 30 to 40 minutes. Let cool completely. For the cranberry compote: Cut the apple into small pieces. In a medium saucepan, add the cranberries, sugar, cinnamon, orange zest and juice and apples. Cook over medium heat until the cranberries start to pop open and the mixture thickens slightly. Transfer to a medium bowl and let cool. For the orange buttercream: Place the egg whites in the bowl of a stand mixer with a whisk attachment. Mix the sugar and 1/2 cup water together in a medium saucepan, place over high heat with a candy thermometer and heat the mixture to 238 to 240 degrees F. While the mixture is boiling, mix the egg whites on medium speed until soft peaks form. When the boiling sugar reaches 240 degrees F, pour it slowly into the egg whites with the mixer on low. Once all the hot sugar has been added, increase the mixer speed to high and whip until thick, glossy and cooled. Reduce the speed and add the butter 1 to 2 tablespoons at a time, mixing until the buttercream thickens. Whip in the orange zest. To assemble the pops: Crumble the cooled cakes into small pieces. Mix in enough buttercream to hold the cake pops together. Add the desired amount of cranberry compote; there should be some in every bite. Scoop balls of the cake pop mixture onto a baking sheet lined with parchment. Press a cake pop stick into each ball and freeze until firm. Melt the white chocolate gently over a double boiler. Dip the frozen cake pops into the white chocolate and place on the parchment to set. (If adding toppings, right after you dip the cake pops in the chocolate, dip them in in the desired toppings such as nuts, sprinkles or chocolate chips.) ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

Note: The wine pairing suggestions are based on general guidelines and may not be suitable for everyone's taste preferences. It's important to consider personal taste, the occasion, and the specific flavors of the dish when choosing a wine pairing." 21885,"Key West Shrimp Escabeche 3 1/4 cups unsweetened coconut milk 1/2 cup plus 1 tablespoon lime juice
5 tablespoons kosher salt
5 tablespoons sugar
2 1/2 tablespoons white distilled vinegar
4 to 6 tomatillos 3 ears corn, left in husks 1 pound shrimp (no smaller than 16/20 per pound), peeled and deveined Olive oil, for drizzling Kosher salt and freshly ground black pepper 2 Fresno chiles, sliced thin
1 bunch fresh cilantro, leaves only, sliced very thin 1/2 red onion, thinly sliced Instructions: For the marinade: Combine coconut milk, lime juice, salt, sugar and vinegar in a bowl and mix well. For the escabeche: Preheat a grill to medium heat. Grill the tomatillos until well caramelized and soft, then chop. Grill the corn in the husks, then shuck and slice kernels from the cobs. (Keep the grill on.) Place shrimp in a bowl and sprinkle with olive oil and salt and pepper. Place shrimp on the grill and cook until caramelized and pink but still not cooked all the way through, 2 to 3 minutes per side. Pull from grill and let cool. Carefully slice shrimp lengthwise down the back. Add shrimp to a large bowl, then add the tomatillos, corn, chiles, cilantro, onion and marinade. Mix thoroughly and immediately serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 21886,"Broiled Bluefish with Tomato, Olive, and Caper Compote 3 tablespoons extra-virgin olive oil 1 small yellow onion, finely chopped 7 cloves garlic, minced 1/2 to 1 jalapeno, seeded and finely chopped 1/4 cup finely chopped celery (with leaves) 1 pound vine ripened plum or round tomatoes, halved, seeds squeezed out, and diced 1/2 cup kalamata olives, pitted and roughly chopped 2 tablespoons capers Freshly ground black pepper 2 tablespoons freshly squeezed lemon juice 2 tablespoons chopped flat-leaf parsley leaves Four 8-ounce center-cut bluefish fillets, skin-on 2 tablespoon extra-virgin olive oil Kosher salt and freshly ground black pepper Instructions: Make the compote. Heat the olive oil in a large skillet over medium-high heat. Add the onion, garlic, jalapeno, and celery, season with pepper, and cook, stirring, until soft and fragrant, about 4 minutes. Add the tomatoes, olives, and capers and cook, stirring, until hot, about 2 minutes more. Remove from the heat and stir in the lemon juice and parsley. Set aside covered with foil to keep warm. Place a rack 5 inches from the broiler element and preheat. Prepare the fish. Using a sharp knife, slash the bluefish skin to form cross-hatch marks. Transfer the fillets to a foil-lined baking sheet and brush all over with the oil. Season with salt and generously with pepper. Broil the fish skin-side down, until just cooked through, about 5 minutes. (If the skin comes loose during cooking, you may remove and discard it.) Using a metal spatula, transfer the fillets to 4 warmed plates and top with the compote. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 21887,"Squink Risotto 8 ounces (cleaned weight) baby squid, optional 1 quart vegetable broth (can, carton, or cube is fine), preferably organic 2 tablespoons regular olive oil, plus 2 teaspoons 6 scallions, thinly sliced 1 clove garlic, peeled 1 1/4 cups risotto rice 1/2 cup red wine 2 sachets squid ink 1 fresh red or green cl, seeded and finely chopped Pepper to taste Small handful chopped fresh parsley (approx. 2 tablespoons) Instructions: I have said that I usually use white wine or dry white Vermouth in a risotto, but I must concede that the recipes here don't appear to bear this out. I've got an excuse with this one, too: the whole point of this risotto is that it's black, tinted by the squid ink (the squink of my title) and I had no desire to lessen its impact with some pallid white wine. But it's not just a question of colour: the squid ink is so richly, headily flavored that nothing less than a robust red would stand up to it. As strange as it might sound for so exotic a dish, this may even pass muster as a storecupboard standby. The rice, the broth and the squid ink (it comes in sachets, from a good fishmonger or Italian deli, or online source) can be kept easily. I have marked the squid-ring topping as optional, but even that can live in the freezer for a few months. While I am more than happy to eat it plain black, I can't help feeling cheered by the jaunty tricolore adornment provided by the squid rings, red cl pepper and parsley. Not that I'm being cheered is altogether the point of such a beautiful, sombre dish, the perfect date meal for Goths. Cut the squid (if using) into thin rings and set aside while you get on with the risotto. Heat the broth until almost boiling, and keep the broth warm in a saucepan on the lowest heat Warm the 2 tablespoons oil in a large, heavy-based saucepan and soften the sliced scallions for 2 minutes on a low heat. Keep stirring and don't let them burn. Grate in the garlic and turn up the heat. Toss in the rice and turn it in the oil and so it is slicked and shiny. Pour in the red wine and let it bubble up over the rice. Wearing disposable vinyl gloves, snip in the squid ink and carefully dunk the squeezed out sachets into the separate pan of hot broth to get out any remaining ink. Then add and keep adding ladlefuls of hot broth to the rice, letting one ladleful be absorbed before adding the next, stirring all the while. When the rice has had 15 minutes, you can be less assiduous on the stirring front and get on with the squid, if you're using this. In a frying pan, heat 2 teaspoons olive oil and the cl, until sizzling, then add the squid rings and cook, stirring or shaking the pan a little, for 3 minutes. Season with ground pepper, to taste. By this time, the black risotto should be ready, so divide it between warmed shallow bowls or plates, top with cl and squid, if using, and scatter with parsley. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 21888,"Portobello Mushroom, Hot and Sweet Pepper Ragu with Pappardelle 2 Italian red cherry peppers or 2 large Fresno cl peppers 1 large or 2 medium red bell peppers 1/4 cup EVOO 1/4 pound pancetta or guanciale, chopped into batons 4 to 5 portobello mushroom caps, gills scraped, sliced 3 tablespoons finely chopped fresh rosemary 2 tablespoons thinly sliced fresh sage 1 tablespoon finely chopped fresh thyme 1/2 tablespoon fresh marjoram or oregano, or 1 teaspoon dried 4 large cloves garlic, sliced 1 large or 2 medium onions, chopped Salt and freshly ground black pepper 2 tablespoons tomato paste 1 1/2 cups dry red wine One 32-ounce can whole D.O.P. San Marzano tomatoes 1 pound pappardelle Pecorino cheese, grated, for serving Instructions: Preheat the broiler and char the red cherry and bell peppers until evenly blackened. Place in a bowl and cover to cool. Peel and seed the peppers. Finely dice the red cherry peppers, and then chop the red bell peppers into 1/4-inch dice.
Meanwhile, heat the EVOO in a large Dutch oven over medium-high heat and add the pancetta to render, 2 to 3 minutes. Stir in the mushrooms and cook until dark and tender, 12 to 15 minutes.
Add the rosemary, sage, thyme, marjoram, garlic, onions and some salt and black pepper and cook 5 minutes. Stir in the tomato paste and roasted peppers. Deglaze with the wine and cook until reduced by half, scraping reducing up the bits on the bottom of the pan, about 2 minutes. Stir in the tomatoes and simmer gently, stirring occasionally, until the tomatoes break down, 30 minutes.
Bring a large pot of salted water to a boil and cook the pappardelle to al dente. Reserve 1 cup of the starchy cooking water before draining, and tossing the pasta with the sauce and the cooking water 1 minute. To serve, combine the pasta with lots of grated pecorino, passing more at the table, for topping. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 21889,"Cherry Rugelach 1 8-ounce package cream cheese, at room temperature 1/3 cup granulated sugar 1 teaspoon vanilla extract 1/2 teaspoon almond extract 3/4 teaspoon salt 2 1/2 cups all-purpose flour, plus more for dusting 2 sticks cold unsalted butter, cut into pieces 1 cup dried cherries 2/3 cup apricot jam 1/4 teaspoon ground cinnamon 1/4 teaspoon ground allspice 3 tablespoons milk Sanding sugar, for decorating (optional) Instructions: Pulse the cream cheese, granulated sugar, both extracts and 1/2 teaspoon salt in a food processor until smooth. Add the flour and butter; pulse until the butter is in pea-size pieces. Divide the dough into 3 pieces; pat into disks and wrap in plastic. Chill 1 hour. Make the filling: Put the dried cherries and 1/4 cup water in a microwave-safe bowl; cover with plastic wrap and pierce with a knife. Microwave 5 minutes, then uncover and let cool. Transfer to the food processor; add the jam, cinnamon, allspice and the remaining 1/4 teaspoon salt and pulse to make a paste. Let the dough soften slightly at room temperature. Roll out each piece between floured parchment into a 9-inch round; transfer to the freezer while you roll out the next one. Spread 1/2 cup filling on each dough round in a ring, leaving a 1/2-inch border and a 2-inch circle in the center. Using a sharp knife, cut each round into 12 wedges. Starting at the wide end, roll each wedge toward the point. Arrange 2 inches apart on the baking sheets; refrigerate until firm, about 30 minutes. Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Brush the rugelach with the milk and sprinkle with sanding sugar. Bake, switching the pans halfway through, until golden, 30 minutes. Transfer to racks to cool completely. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 21890,"Steamed Artichokes with Almond Saffron Dip 4 artichokes Pinch saffron 1 tablespoon boiling water 1/4 cup sliced almonds 2 tablespoons olive oil 1 small onion, chopped 2 garlic cloves, finely chopped 1 cup nonfat plain yogurt 1/4 cup flat-leaf parsley leaves 1 1/2 tablespoons lemon juice Salt and freshly ground black pepper Instructions: Arrange the artichokes in a steamer basket set over at least 3 cups of water and steam, covered, until the leaves can be easily removed, about 1 hour. Let cool. About halfway through cooking check the water level and add more, if necessary. In a small bowl, stir together saffron and the tablespoon of boiling water. Toast the almonds in a small dry skillet over medium-high heat until beginning to brown, about 2 minutes. Remove the almonds and add 1 tablespoon of the oil to the pan. Add onion and cook until beginning to brown, 3 to 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Transfer to a bowl and let cool. In a food processor, grind the almonds until finely chopped. Add the saffron mixture, onion mixture, yogurt and parsley and puree until smooth. Transfer to a bowl and stir in the lemon juice and remaining 1 tablespoon olive oil. Season, to taste, with salt and pepper. Serve with the artichokes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 21891,"Grilled Chorizo on Quinoa with Roasted Peppers 3 tablespoons unsalted butter 1 cup broken vermicelli 1/2 medium onion, diced 6 cups chicken stock or water 3 cups quinoa (organic if possible) 2 tablespoons olive oil 1 medium onion, peeled and julienned 4 cloves garlic, peeled and minced 2 teaspoons Spanish paprika 1 teaspoon ground cumin 4 bell peppers, red and yellow, roasted, peeled, seeded and julienned 2 poblano chiles, roasted, peeled, seeded and julienned 1 cup chicken stock 6 large links chorizo Instructions: Preheat grill or broiler. Make the quinoa by heating a medium sauce pot over moderate heat and melting butter. Add vermicelli and cook, stirring often, until pasta has turned golden brown. Add onion and salt. a few more minutes until onion is soft and begins to turn golden. Add stock or water and bring to a boil and add quinoa. Return to a boil, then reduce to a simmer and cook, covered, 20 to 30 minutes or until the grains are soft in the center. Heat olive oil in a large sauce pot over medium heat. Add julienned onions and saute 3 to 5 minutes or until edges begin to turn golden color. Add garlic and cook an additional minute or two, stirring, then add paprika and cumin and cook 1 minute. Add julienned peppers, chiles and chicken stock and cook 10 to15 minutes or until mixture thickens. Adjust with salt and pepper. Meanwhile, grill the chorizo links about 8 to10 minutes over a moderately hot fire or broiler, turning often until cooked through to the center. To serve, place chorizo on a bed of the quinoa pilaf and top with the pepper mixture. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]

" 21892,"Salad of Lamb Noodles and Peanuts 6 1/2 ounces dry cellophane noodles 1 tablespoon chili oil 1 clove garlic, chopped 1 pound tender lamb strips 5 ounces snow peas, shredded 1/2 red capsicum, sliced 3 tablespoons soy sauce 2 tablespoons sweet chili sauce 1/4 cup coriander leaves 1/2 cup roasted unsalted peanuts, roughly chopped Instructions: Place cellophane noodles in a bowl and cover with boiling water. Allow to stand for 4 minutes or until soft; drain. Heat the chili oil in a wok or frying pan over high heat. Add the garlic and cook for 30 seconds. Add the lamb and stir fry for 3 minutes or until sealed. Add the snow peas and capsicum and stir ry for 2 minutes. Then add the soy sauce and sweet chili and remove from heat. Toss the stir fry with the noodles, coriander leaves and peanuts. Place onto serving plates and serve with wedges of lime. ","[Shiraz, Tempranillo, Garnacha, Barbera]" 21893,"Cubed Watermelon, Cucumber and Feta Salad 1 English cucumber 1 small watermelon One 5-ounce block feta
1 teaspoon olive oil Black pepper 2 tablespoons fresh basil leaves 2 tablespoons fresh mint leaves Instructions: To cube the cucumber: Cut the ends off the cucumber. Then thinly slice off all four long sides of the cucumber so that it resembles a long rectangle. Cut into thirteen 1-inch cubes. (Reserve the remaining cucumber for another use.) To cube the watermelon: Cut off the ends. Cut the watermelon into 1-inch round slices. Use a cucumber cube as a guide to cut the watermelon into thirteen 1-inch cubes. (Discard the rind and reserve the remaining watermelon for another use.)
To cube the feta: Cut into four 1-inch cubes using a cucumber cube as a guide. To build the salad, make the bottom layer: Arrange 3 cubes across the top of a serving platter and then 5 cubes down, alternating cucumber and watermelon cubes (you should have something that resembles the number \7). Fill in the \7\ to make a 3-by-5-inch rectangle by alternating cucumber and watermelon cubes to create a checkerboard pattern. Occasionally swap out a cube of cucumber or watermelon with a cube of feta to integrate the 4 cubes into the pattern. There should be 15 cubes. To build the top layer, repeat the checkerboard pattern with the remaining 15 cucumber and watermelon cubes making sure that all the feta cubes are covered and every bottom cucumber cube is topped with a watermelon cube and vice versa.
Drizzle the cubed salad with the oil and then sprinkle with the pepper, basil and mint leaves. ","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]

" 21894,"Chocolate Fridge Roll 6 ounces semisweet chocolate chips 3 tablespoons salted butter, at room temperature
1 tablespoon dark rum
1 teaspoon unsweetened cocoa powder
1/2 teaspoon orange zest
1/2 cup crushed biscotti 2 tablespoons dried cherries
2 tablespoons chopped dried apricots 2 tablespoons chopped pistachios
2 tablespoons chopped almonds 1/4 cup confectioners' sugar, for dusting Instructions: Tip the chocolate and butter into a medium heatproof bowl and melt over a pan of barely simmering water, taking care not to allow the bottom of the bowl to touch the water. Once the chocolate mixture is melted and smooth, add the rum, cocoa powder and orange zest and mix. Remove from the heat and use a rubber spatula to fold in the biscotti, cherries, apricots, pistachios and almonds until thoroughly combined. Transfer the mixture to a piece of parchment and roll into a log about 7 inches long and 2 inches in diameter; make sure the log is tightly rolled by twisting both ends of the parchment. Refrigerate for at least 2 hours to chill. Spread the confectioners' sugar on a plate. Remove the paper from the log and roll it in the confectioners' sugar, brushing off any excess. Allow the log to sit at room temperature for about 15 minutes. Using a serrated knife, cut the log into 1/2-inch slices Or, if you are aren't eating it immediately, store the log in the fridge. If you are gifting it, wrap it in parchment. ","[Merlot, Cabernet Sauvignon, Syrah, Pinotage]" 21895,"Strawberry Lemonade 2 cups water 1 cup sugar 1 tablespoon grated lemon peel 1 cup fresh lemon juice 1 pint fresh strawberries, hulled and halved 2 cups cold sparkling water or club soda Ice Mint sprigs, garnish Whole strawberries, garnish Instructions: In a medium saucepan, bring the water and sugar to a boil. Reduce the heat and simmer, stirring occasionally, until the sugar dissolves. Add the lemon peel and lemon juice, stir, and remove from the heat. Let cool completely, then strain into a clean pitcher. In a blender, puree the pint of strawberries and add to the pitcher with the lemon juice. Stir well to combine and refrigerate until well chilled. Add the sparkling water and stir well. Pour over glasses filled with ice and serve, garnished with mint and strawberries. ","[Sauvignon Blanc, Ros, Prosecco]" 21896,"Potato Salad with Yogurt 1 (16-ounce) bag pre-cooked rosemary and garlic diced red potatoes (recommended: Reser's) 1 jalapeno, seeded and finely chopped 2 scallions, chopped 2 tablespoons chopped pimientos 2 tablespoons chopped fresh mint leaves 2 tablespoons chopped fresh flat-leaf parsley or cilantro leaves 1 teaspoon minced garlic 1 teaspoon lemon juice 1/2 cup plain yogurt Instructions: In a medium mixing bowl, combine all ingredients. Stir until thoroughly combined. Refrigerate 1 hour before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 21897,"Apple Walnut Stuffing 3 tablespoons unsalted butter, plus more for the bundt pan 1 1/2 cups walnuts
4 ounces sweet Italian sausage, casings removed
4 ounces hot Italian sausage, casings removed
2 celery stalks, chopped
1 medium onion, chopped
1 Granny Smith apple, diced
Kosher salt and freshly ground black pepper
One 14-ounce package cubed stuffing mix
1 tablespoon finely chopped fresh sage
2 teaspoons finely chopped fresh thyme
1 1/2 cups turkey or chicken stock
1/2 cup apple butter, store-bought or homemade, recipe follows 1 large egg, lightly beaten
3 1/2 pounds mixed apples, peeled, cored and cut into 3/4-inch pieces 2 cups apple cider, preferably unfiltered
3/4 cup sugar
3 tablespoons fresh lemon juice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon kosher salt
Instructions: Preheat the oven to 400 degrees F. Lightly butter a bundt pan. In a dry saute pan set over medium heat, toast the walnuts until light golden brown, about 5 minutes; cool and chop. Melt the butter in a large skillet over medium-high heat. Add the sausage and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes. Reduce the heat to medium, add the celery, onion, apple and 1/2 teaspoon salt and cook, stirring occasionally, until softened, 8 to 10 minutes; remove from the heat. In a large mixing bowl, add the stuffing mix, sage, thyme and walnuts. Mix together the stock, apple butter and egg in a separate bowl, then add it to the mixing bowl along with the sausage-vegetable mixture. Add 1/2 teaspoon each salt and pepper and stir gently to combine thoroughly. Transfer the stuffing mixture to the bundt pan and bake until hot and golden brown on top, 30 to 40 minutes. If the top starts to get too brown, cover with foil. Let rest for 10 minutes in the bundt pan, then unmold onto a serving platter. Combine the apples, apple cider, sugar, lemon juice, cinnamon, allspice, ginger, cloves and salt in a Dutch oven or large, heavy pot and bring to a simmer over medium-high heat. Reduce the heat to medium and simmer, partially covered, until the apples are very tender, about 25 minutes. Meanwhile, preheat the oven to 300 degrees F. Puree the apple mixture using an immersion blender or in batches in a regular blender (be careful when blending hot liquids). Transfer the Dutch oven to the oven. Bake, uncovered, stirring every 20 minutes so that the bottom does not burn, until the mixture is very thick and a rich brown caramel color, about 3 hours. Let cool completely. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 21898,"Shiitake Japanese Style 30 fresh shiitake caps 2/3 cup good-quality sake 4 tablespoons dark soy sauce 2 2 tablespoons mirin 2 2 tablespoons sugar Instructions: Clean the mushroom caps and remove stems. In a saucepan, combine the sake, soy sauce, mirin, and sugar and bring to a boil. Reduce to a simmer and add the mushrooms. Simmer for 7 minutes. Remove mushrooms and use in a salad immediately, or cool and use later with grilled meats. ","[Sak, Pinot Grigio, Gewrztraminer]" 21899,"Chai Chocolate Truffles 1 1/2 cups heavy cream 7 bags chai tea, such as Tazo
1/4 teaspoon salt
9 ounces dark chocolate (70 percent cocoa), chopped
2/3 cup Dutch process cocoa powder
Gold dust, for garnish, optional
Instructions: Combine the heavy cream and tea bags in a small saucepan. Place the pan over medium-low heat and warm gently, stirring occasionally, until bubbles just start to form around the edges of the cream, about 5 minutes. Simmer 3 minutes more and then turn off the heat. Place the chopped chocolate and salt in a medium bowl. Strain the hot cream mixture through a fine-mesh strainer over the chocolate and let sit for 3 minutes. Slowly whisk the now-melted chocolate into the cream, starting with small circles in the center of the bowl and moving into larger circles as the mixture begins to come together; stop when smooth and completely blended. Press a piece of plastic wrap directly on top of the ganache and refrigerate for about 3 hours, or until just set and cold but still pliable. Place the cocoa powder in a shallow bowl. With a 1-ounce scoop, scoop level rounds of the ganache into your palm and gently roll into a ball. Roll the truffles in the cocoa powder to coat, then place in an airtight container and refrigerate until ready to serve. Just before serving, sift a touch of gold dust, if using, over the top of the truffles for sparkle. ","[Pinot Noir, Riesling, Moscato, Port]" 21900,"Tomato Herb Mussels 2 tablespoons grapeseed oil 1/4 cup small-diced red onions 1 cup par-boiled potatoes, medium diced 2 tablespoons minced garlic 1 cup dry white wine 2 pounds mussels, poached 1/4 cup sun-dried tomatoes, rehydrated 2 tablespoons chopped fresh thyme and parsley blend 1 teaspoon sea salt
1 teaspoon ground white pepper Toasted Italian bread, for serving Instructions: In a large saute pan over high heat, bring the oil to the verge of smoking. Then add the onions, reduce the heat to medium-high and cook the onions until softened. After cooking the onions 2 to 3 minutes, add the potatoes and garlic. Again cook for 2 minutes, and then finish with the wine. Allow the wine to reduce by half, and then add the mussels and sun-dried tomatoes. Season with salt and pepper and allow the mussels to warm and the liquid to reduce again, one-quarter volume total. Finally, add the herbs, stir and serve with bread of choice. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 21901,"Swiss Chard Gnudi with Tomatoes 2/3 cup all-purpose flour, plus more for dusting Kosher salt 1 pound Swiss chard, stems removed 1 1/2 cups whole-milk ricotta cheese 1/2 cup Parmesan cheese, plus more for topping 1 large egg, plus 2 egg yolks Zest of 1 lemon, 1/2 finely grated, 1/2 removed in wide strips Freshly ground black pepper 1/4 cup extra-virgin olive oil, plus more for drizzling 1 large clove garlic, thinly sliced 1 pound cherry tomatoes 2 tablespoons tomato paste Pinch red pepper flakes 1 tablespoon lemon juice Instructions: Dust a rimmed baking sheet with flour. Bring a large pot of salted water to a boil; add the Swiss chard and cook until wilted, 2 to 3 minutes. Remove the chard with tongs and transfer it to a kitchen towel. (Reserve the pot of water.) Squeeze the chard dry in the towel, then transfer it to a food processor and process until finely chopped. Combine the chard, ricotta, Parmesan, whole egg and egg yolks, grated lemon zest and 1/2 teaspoon each salt and pepper in a large bowl; mix well. Mix in the flour until just combined. Scoop tablespoonfuls of the mixture onto the prepared baking sheet, then gently shake the pan to coat the gnudi in flour. Freeze at least 10 minutes. Meanwhile, combine the olive oil and garlic in a large skillet over medium heat and cook until the garlic is golden, about 3 minutes. Remove the garlic with a slotted spoon and reserve. Increase the heat to high; add the tomatoes and cook, stirring, until they begin to pop. Reduce the heat to medium; stir in the tomato paste and red pepper flakes. Add 1 1/2 cups water, the lemon zest strips and reserved garlic. Cook, crushing the tomatoes, until thickened, 8 to 10 minutes; stir in the lemon juice. Remove the strips of lemon zest. Divide the sauce among bowls. Return the pot of water to a low boil. Working in two batches, gently add the gnudi and cook until they float, then cook 1 minute longer for a total of about 4 to 5 minutes. Remove with a slotted spoon and add to the bowls. Drizzle with olive oil and top with Parmesan. ","[Chardonnay, Pinot Grigio, Vermentino, Barbera]" 21902,"Lemon Poppy Seed Puffs 1 (8-oz.) pkg. cream cheese, softened 1 1/4 cups 2 teaspoons grated lemon peel 1 tablespoon lemon juice 2 tablespoons poppy seed 1 (16.3-oz.) can Pillsbury? Grands!? Refrigerated Buttermilk Biscuits 1/2 cup butter, melted Instructions: Heat oven to 375 degrees F. In medium bowl, combine cream cheese, 1/2 cup of the sugar, 1 teaspoon of the lemon peel and lemon juice; mix well. In another medium bowl, combine remaining 3/4 cup sugar, 1 teaspoon lemon peel and poppy seed; mix well. Separate dough into 8 biscuits. Carefully split side of each biscuit halfway to form opening. Fill each opening with 2 rounded tablespoons cream cheese mixture. Press edges firmly to seal. Dip filled biscuits in melted butter; coat with poppy seed mixture. Place in ungreased jumbo nonstick muffin cups. Bake at 375 for 13 to 17 minutes or until puffed and golden brown. Cool 10 minutes. Run knife around edge of each puff to loosen; remove from muffin cups. Serve warm. Store in refrigerator. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 21903,"Matzo Ball Soup 2 cups matzo meal 9 eggs 1/2 cup kosher for Passover vegetable oil Salt and pepper to taste 1 tablespoon salt 3 carrots cut into chunks 2 medium onions cut into chunks 2 parsnips cut into chunks 3 turnips cut into chunks 12 cloves of garlic 1 leek thinly sliced 3/4 teaspoon turmeric Pepper to taste Handful of parsley and dill Water Instructions: Mix all of the ingredients together until evenly distributed (there should be no lumps). Cover with waxed paper and refrigerate for 30 minutes. Roll dough into balls about the size of a golf ball. To keep batter from sticking to your hands, rub them with oil or water as needed. Drop balls immediately into a large pot of boiling water. Cook the balls for about 20 minutes or until done. They will sink to the bottom and then float back up to the top as they cook and the water returns to temperature. The balls should have expanded to be about 2 1/2 times their original size (about the size of a tennis ball). Check to make sure that the balls are done by cutting in half. The center should look grainy and yellow. Remove balls from pot and use immediately or set them in a pot of cold water and let cold water run over them until completely cooled. Set them in cold water in the refrigerator until ready to use. They may be reheated either in the broth or in the water. In a large stockpot, add all ingredients and water. Bring to a boil, reduce heat and simmer for about 2 hours. Taste and adjust seasoning. Let cool. Strain vegetables out of the broth. Use immediately or it may be frozen. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 21904,"Microwave Potato Chips 1 tablespoon olive oil Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
1/2 potato, thinly sliced
Instructions: Evenly spread the olive oil on a square of parchment paper and sprinkle with some salt and pepper. Place the potato slices on the paper, making sure there is no overlap, and sprinkle again with salt and pepper. Cook in the microwave for 3 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 21905,"Sweet Potato Hash 1/4 cup vegetable oil 1 red onion, thinly sliced (about 2 cups) 1 red bell pepper, diced (about 2 cups) 2 pounds sweet potatoes, quartered and cut into 1/4-inch slices 1 teaspoon ground cumin 2 teaspoons salt 1/2 teaspoon red pepper flakes 1/2 cup green onions, chopped Instructions: Pour the oil into a large skillet and place over high heat. Add the onion and bell pepper and saute, stirring, 2 to 3 minutes. Add the potatoes, cumin, salt and red pepper flakes, lower the heat to medium-high and cook, stirring occasionally, for 25 to 30 minutes, or until the potatoes are fork tender and some are browned. The potatoes will begin to stick as they cook. Just continue to turn with a spatula. Stir in half of the green onions, top with the remainder, and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 21906,"Cloverleaf Rolls 2 tablespoons olive oil 1 package frozen pizza or bread dough, thawed 1 egg mixed with 1 tablespoon of water Instructions: Preheat oven to 350 degrees. Grease a 12 cup muffin tin. Roll thawed dough into 48 1 inch balls. Place four balls in each muffin cup. Cover rolls with a damp cloth and set in a warm space. Let rise for 20 minutes. Brush with egg wash and bake for 30 minutes or until golden brown. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 21907,"Tex-Mex Shrimp and Noodles 1/4 cup vegetable oil 1 pound large shrimp, peeled and deveined 2 teaspoons chili powder Kosher salt 12 ounces fideo pasta or broken angel-hair pasta 1 white onion, thinly sliced 1 green bell pepper, thinly sliced lengthwise 1 15-ounce can diced tomatoes Sour cream, pickled jalapenos and chopped fresh cilantro, for topping Instructions: Heat 1 tablespoon vegetable oil in a Dutch oven or large wide pot over medium-high heat. Add the shrimp, 1 teaspoon chili powder and 1/4 teaspoon salt. Cook, stirring occasionally, until the shrimp are just cooked through, about 3 minutes; transfer to a bowl. Add the remaining 3 tablespoons vegetable oil and the pasta to the pot. Cook, stirring, until golden, 3 minutes; transfer to a separate bowl. Reduce the heat to medium and add the onion, bell pepper, 1/2 teaspoon salt and 1 to 2 tablespoons water to the pot. Cook, stirring, until the vegetables soften, about 3 minutes. Increase the heat to medium high; stir in 2 cups water, the tomatoes, toasted noodles and 1/2 teaspoon salt. Bring to a simmer, stirring to break up any clumps. Cover, reduce the heat to medium, and cook, stirring occasionally, until the noodles are tender and most of the water is absorbed, 10 to 12 minutes. Stir in the shrimp. Top each serving with sour cream, pickled jalapenos and cilantro. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 21908,"Mini Stuffed Peppers 12 mini sweet bell peppers 1 cup long-grain white rice
1 pound lean ground beef
1 medium sweet onion, such as Vidalia, diced
1 garlic clove, finely chopped
One 10-ounce can diced tomatoes and green chilies, such as Rotel
1/2 teaspoon freshly ground black pepper
1 teaspoon kosher salt
8 ounces sharp Cheddar, grated
Instructions: Preheat the oven to 400 degrees F. Cut the bell peppers in half top to bottom and remove the seeds and ribs. Set aside. Cook the rice in a medium saucepan following the package directions. In a medium skillet, brown the ground beef with the onion and garlic over medium-high heat, 6 to 8 minutes. Drain any excess fat from the meat and remove the skillet from the heat. Combine the ground beef mixture, rice, tomatoes, black pepper and salt in a large bowl and mix until blended. In a 9-by-13-by-2-inch baking dish, place the bell peppers cut-side up. Evenly divide the beef mixture among the pepper halves. Cover the dish with foil and bake for 20 minutes. Remove the foil and sprinkle the Cheddar on top. Return the pan to the oven, uncovered, and bake until the cheese melts, about 5 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 21909,"Asparagus and Parmesan-Egg Crumb Topping 2 slices whole-wheat bread, crusts removed 1 hard-boiled egg 3 tablespoons chopped parsley leaves 1/2-ounce (1/4 cup) freshly grated Parmesan 1/4 teaspoon salt Pinch pepper 2 pounds asparagus, washed, ends snapped off Instructions: Pulse the bread in the bowl of a food processor until it becomes fine crumbs. Spray a nonstick skillet with cooking spray and heat pan over medium-high heat until hot. Lower heat to medium, add bread crumbs to the skillet and toast, tossing often, until crumbs are golden brown and toasted, about 5 to 6 minutes. Remove from heat and cool completely. Grate egg in the medium-sized holes of a box grater or on a medium microplane grater (used for grating chocolate or cheese). Combine the egg, bread crumbs, parsley, cheese, salt, and pepper in a medium-sized bowl and toss to combine. Steam the asparagus until firm, but tender, about 3 to 4 minutes. Arrange asparagus on a serving platter and top with Parmesan-Egg Crumb Topping. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 21910,"Pizza Candy Cane Crescent One 8-ounce tube refrigerated rolled crescent dough 1/3 cup prepared pizza sauce, plus more for dipping 1/2 cup shredded mozzarella 24 slices pepperoni 2 tablespoons sesame seeds 2 large fresh basil leaves Instructions: Preheat the oven to 400 degrees F. Unroll the crescent dough and separate the triangles along the perforated lines. Cut the triangles in half lengthwise so that you have 16 triangles. Overlap 2 pieces of parchment to make a 24-inch-long piece. Arrange the crescent triangles lengthwise in a long row on top of the parchment, with the pointy ends upright and the flat ends overlapping just slightly (the row should be as long as the parchment paper). Gently press the overlapping pieces of dough together so to seal.
Spread the pizza sauce over the thickest part of the strip of dough (about 1 1/2-inches). Sprinkle the cheese over the sauce and top with a layer of pepperoni.
Fold the pointy ends of the dough over top of the pepperoni tucking them under the dough to enclose the filling. Gently curve the top end of the dough to the left to make a candy cane shape that is the length of the back of a baking sheet. Transfer the parchment onto the back of a baking sheet. Sprinkle the sesame seeds on top of the dough. Bake until the dough is golden brown and the cheese is melted, 8 to 10 minutes. Tuck the basil leaves into the candy cane to make a bow. Serve with more sauce for dipping.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 21911,"Okonomiyaki 3 large eggs 1/2 cup Dashi (recipe follows), 1/2 teaspoon instant dashi powder, such as Ajinomoto\u2019s Hondashi, dissolved in 1/2 cup water, or water 1 heaping teaspoon kosher salt 2/3 cup all-purpose flour 1/3 cup potato starch or cornstarch 1 teaspoon baking powder 5 cups very thinly sliced (crosswise) green cabbage (less than 1 small head) or bagged coleslaw mix 1 bunch scallions, sliced 2 tablespoons vegetable oil 8 thin slices uncured pork belly, halved crosswise (about 4 ounces total; see Cook\u2019s Note) Okonomi sauce Mayonnaise, preferably Japanese Kewpie and in a squeeze bottle Beni shoga or kizami beni shoga (red pickled ginger; optional), drained Aonori (powdered or flaked dried green seaweed; optional) Katsuobushi (dried bonito flakes; optional) One 4-inch-square piece kombu (dried kelp; about 10 grams) 3/4 cup packed katsuobushi (dried bonito flakes; about 15 grams) Instructions: Whisk together the eggs, dashi and salt in a large bowl. Add the flour, potato starch and baking powder and whisk until just incorporated -- avoid overmixing; some lumps are okay. Add the cabbage and scallions and gently fold into the batter. Heat 1 tablespoon of the oil in a large skillet over medium-high heat until shimmering. Spoon in about 1/2 cup of the batter. Use a spatula to very lightly pat down the surface and to form a round about 3 inches wide and 1/2 inch high. Repeat until the skillet is full, but not overcrowded. Top each round with 2 pieces of pork belly, overlapping them slightly. Cook, undisturbed, until golden brown, about 3 minutes. Flip the rounds over, keeping the pork belly in place as much as possible and reducing the heat slightly if the pork belly browns too quickly, and cook until the pork belly has rendered its fat and the okonomiyaki are cooked through and golden brown, about 4 minutes more. Transfer to plates and repeat with the remaining 1 tablespoon oil, batter and pork belly, leaving behind any liquid that\u2019s settled at the bottom of the batter. (If your pork is very fatty, you might not need to add more oil to the skillet.) Serve hot, pork-side-up. Drizzle with okonomi sauce and mayonnaise in zigzag lines, then sprinkle with beni shoga, aonori and/or katsuobushi (if using). Combine the kombu and 3 cups cold water in a medium saucepan and let sit for about 30 minutes. (You can skip this step if you\u2019re short on time, but it does lend a little extra flavor.) Heat over medium heat until the water comes to a near boil, but doesn\u2019t actually boil, about 5 minutes. Discard the kombu. Add the katsuobushi evenly over the water, bring to a boil over high heat, then immediately remove from the heat. Let steep for about 10 minutes without stirring. Pour the dashi through a fine-mesh strainer into a bowl or quart-size measuring cup. Do not press down on the katsuobushi, which can make the dashi cloudy and/or bitter. Dashi is best used the day it is made but can be cooled and refrigerated in an airtight container for up to 3 days. Makes about 2 1/2 cups ","[Chardonnay, Sauvignon Blanc, Pinot Gris, Riesling]" 21912,"Fisherman's Seafood Stew 1/2 cup olive oil 2 onions, chopped
1 stalk celery, chopped
1/2 cup garlic cloves, finely minced 2 cups white wine 64 ounces crushed tomatoes 1/4 cup dried parsley flakes
2 tablespoons crushed red pepper flakes 1 tablespoon fresh thyme leaves 1 tablespoon salt 1 tablespoon finely ground pepper 2 1/2 quarts heavy cream 1/2 pound fresh Pacific rock cod, cubed
1/2 pound mahi-mahi, cubed
1/2 pound Oregon shrimp meat
1/4 pound fresh bay scallops
Instructions: Heat the olive oil in a large saucepan over medium heat. Add the onions, celery and garlic and cook until softened, 8 to 10 minutes. Add the wine and simmer until slightly reduced, 3 to 5 minutes. Add the tomatoes, parsley, crushed red pepper, thyme, salt and pepper and cook over medium heat for 12 minutes. Remove from the heat and add the cream. Bring 2 quarts water to a boil in a separate pot. Add the cod, mahi-mahi, shrimp and scallops and cook until cooked through and no longer translucent, 5 to 7 minutes. Drain and add to the stew.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 21913,"Langoustines with Candied Tomatoes, Chutney, and Salad with Sesame Seeds 2 tomatoes Salt and pepper Sugar 1/2 cup plus 1 tablespoon sesame oil 7 tablespoons balsamic vinegar 1/2 cup plus 1 tablespoon soy sauce 4 ounces Chinese noodles, uncooked 12 langoustines 1 to 2 tablespoons olive oil, for sauteing 8 ounces mesclun salad 1/3 pound (5 1/3 ounces) fruit chutney 1/4 cup black sesame seeds 1/4 cup white sesame seeds Dill sprigs Instructions: Two hours before serving, prepare candied tomatoes. Preheat oven to 200 degrees F. Peel tomatoes, remove stems, quarter, and remove inside pulp, to get something like \petals\ of tomatoes. Place \petals\ on a baking tray; season with salt, pepper, and a sprinkle of sugar. Bake for 90 minutes. Prepare sauce: Combine and whisk sesame oil, balsamic vinegar, and soy sauce. Cook Chinese noodles in salted water according to directions. Strain and rinse under cold water and strain again. In a bowl, toss noodles with half of sauce. Shell the langoustines and saute them quickly in olive oil. Toss mesclun lightly with desired amount of remaining sauce. On each plate, arrange a layer of noodles and place three langoustines on the sides. Spoon fruit chutney on each langoustine and garnish with \petals\ of tomato. Place mesclun on top of Chinese noodles and sprinkle entire arrangement with both black and white sesame seeds. Garnish with sprigs of dill and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 21914,"Crostini with Anchovy Tapenade 1 baguette, sliced into thin rounds 2 tablespoons olive oil, plus more for the bread
1 1/2 cups mixed pitted olives
1/4 cup fresh basil leaves
1/4 cup fresh flat-leaf parsley leaves
1 tablespoon lemon juice
3 flat anchovy fillets
1 clove garlic, chopped
1 roasted red bell pepper
Instructions: Preheat the oven to 375 degrees F. Brush the bread lightly with oil on one side and arrange on a baking sheet. Bake until lightly dried out, about 10 minutes. Meanwhile, combine the olives, basil, parsley, oil, lemon juice, anchovy fillets, garlic and bell pepper in a food processor and pulse until very finely chopped. Transfer to a small serving bowl and serve with the crostini. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 21915,"Pork Chops with Toasted Spice Rub and Apple Dressing 4 (12-ounce) center-cut pork chops Gray salt 2 tablespoons Toasted Spice Rub, recipe follows 2 tablespoons extra-virgin olive oil 1/3 cup dry white wine 1/2 cup Honey Roasted Apple Sauce, recipe follows Instructions: Preheat the oven to 350 degrees F. Season both sides of the pork chops with salt and toasted spice rub. Heat the oil in an ovenproof skillet over medium heat and sear the pork chops until golden brown, about 4 minutes on 1side and 1 minute on the other side. Place pork chops on baking sheet. Remove excess oil from skillet. Bake the chops until just cooked through, about 8 to 10 minutes. Remove to a serving platter. Over medium heat, add the wine to the skillet, stir, and reduce to 1 to 2 tablespoons; add the apple sauce and bring to a simmer. Spoon over each chop. Toasted Spice Rub 1/4 cup fennel seeds 1 tablespoon coriander seeds 1 tablespoon peppercorns 1 teaspoon crushed red pepper flakes 1/4 cup pure California chili powder 2 tablespoons kosher salt 2 tablespoons ground cinnamon Toast the fennel seeds, coriander seeds, and peppercorns in a small, heavy pan over medium heat. When the fennel begins to turn light brown, add the red pepper flakes, and toss several times. Immediately turn the spice mixture out onto a plate to cool. Put in a blender with the chili powder, salt, and cinnamon and blend until the spices are evenly ground. If you have a small spice mill or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, pepper, and chili flakes. Pour into a bowl and toss with the remaining ingredients. Keep the spice mix in a glass jar in a cool, dry place, or freeze. Note: If you have an exhaust fan over your stove, turn it on before you start toasting the spices. Be careful not to inhale the fumes once you add the red pepper flakes. Yield: 1 cup 12 apples, Gravenstein or McIntosh 2 tablespoons butter 2 tablespoons fresh lemon juice 1/2 teaspoon finely ground sea salt, preferably gray salt 1/3 cup honey Preheat oven to 425 degrees F. Peel the apples with a vegetable peeler, remove the core and cut into 1-inch chunks, place in a large bowl. Heat a large skillet or roasting pan over medium-high heat. Add the butter. When the butter begins to brown, add lemon juice, then add the apples and salt. Cook until the apples just begin to color, about 4 minutes. Stir in the honey. Roast the apples in the oven until soft and lightly caramelized, about 12 minutes. Fork mash for a chunky version or puree in food processor for a smoother sauce. Serve warm, room temperature or cold. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 21916,"Make Your Own Burrito Bar 1 tablespoon vegetable or olive oil, 1 turn of the pan 1 jalapeno, seeded and chopped 2 cloves garlic, chopped 1 medium onion, chopped 2 cans black beans, drained 2 tablespoons chopped cilantro, a palm full 1 teaspoon ground cumin, eyeball it in your palm 1 teaspoon cayenne pepper sauce Coarse salt 1 tablespoon vegetable or olive oil, 1 turn of the pan 3/4 pound boneless chicken breast tenders, diced 1 teaspoon dark chili powder Coarse salt, to your taste 2 cloves garlic, chopped 1 red bell pepper, seeded and chopped 1/2 pound chorizo, casing removed and diced 12 burrito size flour tortillas 2 cups Roasted Salsa, recipe follows 1 1/2 cups grated Pepper Jack cheese 1 1/2 cups white smoked Cheddar, shredded, preferred brand Cabot 4 to 6 scallions, chopped 1 heart romaine lettuce, chopped Green Onion Sour Cream, recipe follows 4 plum tomatoes 1 jalapeno pepper 1 small onion, peeled and cut across into 3 thick slices 3 or 4 sprigs fresh mint leaves Handful cilantro leaves Coarse salt 2 cups sour cream 1 lime, juiced and zested 3 scallions, sliced 2 tablespoons cilantro leaves, a handful, optional - parsley can be substituted Instructions: Heat 2 nonstick skillets over medium high heat. In the first, add 2 tablespoons oil, jalapeno, garlic and onion for black beans. Saute 2 or 3 minutes, add beans and seasonings and cayenne pepper sauce. Reduce heat to low and simmer. In the second skillet, add oil and chicken. Season chicken with chili powder and salt and lightly brown the meat, 2 to 3 minutes. Add garlic, red peppers and chorizo and saute 5 to 6 minutes, then reduce heat to low.
Char and soften tortillas by holding them over hot burner 15 seconds on each side. If you do not have gas burners, heat your dry skillet you used for salsa and cook tortillas 1 at a time in the pan 15 seconds on each side. Pile tortillas near stove and line up your toppings. Serve fillings out of the pans you cooked them in. Heat a skillet over high heat. Add whole tomatoes and a seeded jalapeno, skin side down, and the thick slices of onion. Allow the tomatoes, pepper and onion to char on all sides. Add blackened tomatoes, pepper and onions to a food processor. Pulse grind the salsa with mint and cilantro leaves. Season salsa with coarse salt. Combine all ingredients in a food processor and process until the sour cream is pale green and scallions are finely chopped. Serve with burritos.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 21917,"Grandmother Mantor's Ice Cream 4 eggs 3 cups sugar 3 quarts whole milk 1/2 pint cream (or a bit more) 3 tablespoons vanilla extract 1 pinch salt 1/2 teaspoon lemon juice Instructions: Mix the eggs and sugar together vigorously. Incorporate the milk, the cream, vanilla extract, and the salt. Lastly, mix in the lemon juice. Immediately place in the ice cream freezer and freeze. Remove to a sealable container. Keep in the freezer. ","[Chardonnay, Riesling, Moscato, Vinho Verde]" 21918,"Grilled Chicken Blueberry Pecan Salad with Honey Mustard Vinaigrette 1 pound boneless, skinless chicken breasts 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 1/4 teaspoon garlic powder 1/4 cup honey 3 tablespoons whole-grain Dijon mustard 2 tablespoons apple cider vinegar 2 tablespoons olive oil 1 clove garlic, minced 1/2 teaspoon kosher salt 1/8 teaspoon pepper 6 cups red leaf lettuce 1 1/2 cups blueberries 1 Gala apple, cored and sliced 1/4 cup red onion, thinly sliced 1/2 cup pecans, toasted Instructions: Preheat grill for direct heat grilling. Season chicken breasts with 1/2 teaspoon kosher salt, 1/4 teaspoon pepper and garlic powder and grill, turning once, until chicken is cooked through. Let stand 10 minutes; slice and reserve. In a bowl, whisk honey, Dijon mustard, vinegar, olive oil, garlic, 1/2 teaspoon kosher salt and 1/8 teaspoon pepper until blended. In a bowl, combine lettuce, blueberries, apple, red onion and pecans and toss with some (about 1/2 cup) of the dressing. Arrange sliced chicken over lettuce mixture and drizzle with additional dressing. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 21919,"RED cl SAUCE 8 cups dried whole New Mexico red cl pods (medium hot) Water, to cover 2 teaspoons salt 1/2 teaspoon ground or leaf Mexican oregano 6 cloves minced garlic, or 2 to 3 teaspoons granulated garlic 1 (8-ounce) can tomato sauce, optional Instructions: Remove stems and seeds from dried cl pods. Rinse and place in 4-quart pot. Cover with water and bring to a boil. Remove from heat, cover, and let pods steep for 30 minutes. Drain pods in a colander and reserve juice. Place softened pods into a blender or food processor, adding just enough reserved juice to barely cover. Blend to a fine consistency. Pour the resulting pulp into a fine sieve or colander and allow the extra juice to drain out, stirring occasionally. Return this pulp to the 4-quart pot and add the salt, oregano, and garlic. Bring to a boil, then simmer uncovered for 10 minutes, stirring occasionally. Taste to adjust seasonings. If the sauce tastes bitter, add the tomato sauce. Simmer for 5 more minutes. Use red cl sauce over enchiladas, cl rellenos, or as a side or sauce for any other Mexican entree. ","[Syrah, Malbec, Tempranillo, Garnacha]" 21920,"Katie\u2019s Big Kale Caesar by Sunny 8 cups shredded kale 1 tablespoon fresh lemon juice
1 romaine heart lettuce, thinly shredded
1/4 cup salted hulled sunflower seeds 10 to 12 cherry tomatoes, halved lengthwise
1 avocado, cut into chunks
2 to 3 handfuls Parmesan crisps, crushed into bits 1/4 cup mayonnaise 1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon fresh lemon juice
1/2 teaspoon lightly dried parsley (I like Gourmet Garden)
1 tablespoon anchovy paste
Kosher salt and freshly ground black pepper
Instructions: Start the salad: In a large bowl, add the kale and lemon juice. With your hands, massage the kale to make it more tender. Make the dressing: In a medium bowl, mix together the mayonnaise, Dijon, Worcestershire, lemon juice, parsley, anchovy paste and salt and pepper to taste. Finish the salad: Add the romaine to the kale and toss to distribute. Add the sunflower seeds and a drizzle of dressing and toss to coat. Add the tomatoes, avocado and Parmesan crisps and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 21921,"Barley Bistro Bowl 1 cup hulled barley (not pearled) 2 tablespoons unsalted butter Kosher salt 1 small ripe tomato, roughly chopped 1/2 small red bell pepper, seeded and roughly chopped 2 tablespoons mayonnaise 2 tablespoons packed fresh tarragon leaves 1 small clove garlic 4 slices thick-cut bacon, cut crosswise into 1/4-inch pieces 1/4 cup fresh breadcrumbs 4 large eggs 1 small head frisee, torn into small, bite-size pieces 2 ounces fresh goat cheese, crumbled 1/4 cup pitted kalamata olives Instructions: Make the barley: Bring a medium pot of water to a boil. Add the barley, and cook until tender, 35 to 40 minutes. Drain well, transfer to a medium bowl and toss with 1 tablespoon of the butter and 1/2 teaspoon salt. Serve warm or at room temperature. (The barley can be made and refrigerated up to 2 days ahead. Microwave just enough to take the chill off, about 2 minutes, stirring about halfway through.) Make the tomato-pepper sauce: While the barley cooks, blend the tomatoes, peppers, mayonnaise, tarragon, garlic and 1/2 teaspoon salt in a blender until creamy and smooth. Refrigerate until ready to use. (The sauce can be made and refrigerated up to 2 days ahead.) Make the bacon and breadcrumbs: Put the bacon in a large nonstick skillet, and set over medium-high heat. Cook, stirring occasionally, until golden and crispy, about 5 minutes. Remove the skillet from the heat, and transfer the bacon to a paper-towel-lined plate with a slotted spoon. Pour off all but 1 tablespoon of bacon drippings, and return the skillet to medium-high heat. Add the breadcrumbs, and stir constantly until golden and crunchy, about 2 minutes. Transfer the breadcrumbs to a small bowl. Fry the eggs: Wipe out the skillet, and melt the remaining 1 tablespoon butter over medium-high heat. Once the butter begins to foam, crack all 4 eggs into the skillet, and sprinkle each with some salt. Cook the eggs until the whites have set and the yolks are still runny, about 4 minutes. Remove the skillet from the heat. Build the bowls: Divide the barley evenly among 4 bowls. Top each with neat rows or piles of bacon, frisee, goat cheese, olives and sauce (leave room for the egg). Top each with an egg, some sauce and a sprinkling of toasted breadcrumbs. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 21922,"Pumpkin Rice Pudding 2 cups water 1 cup arborio rice 3 cups reduced-fat (2%) milk 1 cup solid-pack pure pumpkin (not pumpkin pie filling) 3/4 cup honey 1 teaspoon vanilla extract 3/4 teaspoon ground cinnamon, plus more for garnish 1/4 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/4 teaspoon salt 1/3 cup heavy whipping cream, whipped Instructions: Preheat the oven to 375F. Bring the water to a boil in an ovenproof 4-quart saucepan. Stir in the rice and cover. Reduce the heat to low and simmer until the rice is nearly cooked, about 20 minutes. In a large bowl, whisk together the milk, pumpkin, honey, vanilla, cinnamon, ginger, nutmeg, and salt. While the rice is still hot, add the pumpkin mixture to the saucepan and stir well to combine. Cover and transfer to the oven. Bake until the liquid has reduced by about a third and the mixture is foamy and bubbling, 45 to 50 minutes. Remove from the oven and stir well to combine all the ingredients. Transfer to a large bowl, then cover and chill in the refrigerator for at least 8 hours or overnight. The pudding will keep for up to 4 days in an airtight container in the refrigerator. Serve with a dollop of whipped cream and a sprinkling of cinnamon. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 21923,"Sweet Potato Salad 2 cups medium diced sweet potatoes 1/2 cup raisins 2/3 cup finely diced red onion 1/3 cup finely diced celery 2 teaspoons freshly grated ginger 1/2 cup mayonnaise 1 tablespoon finely chopped parsley Instructions: Cook potatoes until they are fork tender in boiling water. Drain the potatoes and cool them completely. Soak the raisins in hot water for 15 minutes and then drain. Combine all the ingredients and mix them thoroughly, but gently. Chill for 24 hours before serving. ","[Chardonnay, Riesling, Gewrztraminer]" 21924,"Spiced Popcorn 2 teaspoons kosher salt 2 teaspoons ground cl powder 1 teaspoon brown sugar 1 teaspoon ground cumin 1 teaspoon granulated garlic Popcorn kernels Butter Instructions: To make the spice mix, stir together salt and spices in a sealable plastic bag. Store up to 1 month. Pop as much corn as you want. While hot, mix well with melted butter (you need butter for spices to stick to corn). In a big bowl or a paper bag, sprinkle spices over buttered popcorn, using about 1 tablespoon mixture for every 4 cups popped corn. Stir or shake to coat well. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 21925,"Sizzling Saigon Crepes 2 cups rice flour 1/2 cup unsweetened coconut milk 2 1/3 cups water 1 1/2 teaspoons ground turmeric 1 teaspoon sugar 1/2 teaspoon salt 1/2 teaspoon curry powder (Recommended: Vietnamese Golden Bells) 3 scallions, cut into thin rings 4 tablespoons vegetable oil 1/4 yellow onion, thinly sliced (1/2 cup) 4 ounces pork shoulder or chicken breast, thinly sliced 12 medium raw shrimp, peeled and deveined 4 cups bean sprouts 2 cups sliced white mushrooms, lightly Sauteed, drained 1 cup Vietnamese Dipping Sauce, recipe follows Table Salad, recipe follows 3 Thai bird chiles or serrano cl, 1 clove garlic, sliced 3 tablespoons sugar 2/3 cup warm water 1 1/2 tablespoon fresh lime juice 5 tablespoons fish sauce 2 tablespoons finely shredded carrots, for garnish 1 red or green leaf lettuce, leaves separated, washed and drained 1/2 cucumber, thinly sliced 2 cups bean sprouts 5 or 6 sprigs each of mint, Asian basil, rau ram, and red and green perilla or any herb combination Instructions: Make the batter: Place the rice flour, coconut milk, water, turmeric, sugar, salt, curry powder and scallions in a bowl and stir well to blend. Set aside. Make the filling: Heat 1 tablespoon of the oil in a large nonstick skillet over high heat. Add 1/4 each of the onion, pork, and shrimp, and stir until fragrant, about 15 seconds. Whisk the batter well, and ladle about 2/3 cup into the pan. Swirl so the batter completely covers the surface. Neatly pile about 1 cup bean sprouts and 1/2 cup mushrooms on 1 side of the crepe, closer to the center than to the edge. Reduce the heat slightly, cover the pan and cook until the edges pull away from the sides of the pan, about 5 minutes. Reduce the heat to low. Uncover and cook until the crepe is crisp and the chicken and shrimp are done, another 2 to 3 minutes. Slip a spatula under the crepe to check on the bottom of the crepe. If it?s not brown, cook for another 1 to 2 minutes. Lift the side of the crepe without bean sprouts and mushrooms and fold it over the covered side of the crepe. Using a spatula, gently slide the crepe onto a large plate. Wipe the pan clean and make the remaining crepes in the same way. Be sure to oil the pan before beginning the next crepe. To serve, place the crepes, Vietnamese Dipping Sauce and Table Salad on the table. To eat, tear a piece of the banh xeo and wrap the lettuce or mustard leaves and herbs. Roll into a packet, then dip into the sauce and eat. Cut the chiles into thin rings. Remove one-third of the chiles and set aside for garnish. Place the remaining chiles, garlic, and sugar into a mortar and pound into a coarse, wet paste. (If you don?t have a mortar, just chop with a knife.) Transfer to small bowl and add the water, lime juice, and fish sauce. Stir well to dissolve. Add the reserved chiles and carrots. Set aside for 10 minutes before serving.; Arrange the greens in an attractive manner on one side of a large platter. Place the cucumber, bean sprouts and herbs on the other side. Place the platter in the center of the table and serve.; ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 21926,"Spicy Blueberry Lemonade 3/4 ounce fresh lemon juice (3 tablespoons) 1/2 ounce agave nectar (1 tablespoon) 20 blueberries, plus more for garnish 2 slices jalapeno pepper, plus 1 slice for garnish 2 ounces vodka Ice cubes, for serving Instructions: Combine the lemon juice, agave nectar, blueberries and jalapenos in a cocktail shaker and muddle. Add the vodka and 2 cups ice and shake well. Strain into a tall glass filled with ice. Garnish with blueberries and a jalapeno slice on a decorative pick. ","[Riesling, Sauvignon Blanc, Pinot Grigio]" 21927,"Decorated Gingerbread Cookies 4 cups unbleached, all purpose flour 1 tablespoon ground ginger 2 teaspoons ground cinnamon 1 teaspoon salt 1/2 teaspoon grated nutmeg 1/2 teaspoon ground cloves 1/2 teaspoon baking soda 1/2 pound (2 sticks) unsalted butter 2/3 cup light or dark brown sugar 2 large eggs 2/3 cup unsulfured molasses 1 pound confectioners' sugar 3 large egg whites 1 drop lemon juice or vinegar Food coloring Raisins, currants, nutmeats, colored sugar, sprinkles and other decorations Instructions: For the dough, add the dry ingredients (except sugar) to a mixing bowl and stir well to combine. Beat the butter and sugar, adding one egg at a time. Continue beating until the mixture is smooth. Beat in half the flour mixture, then stop and scrape the bowl and beater(s). Beat in the molasses, scrape again, and beat in the remaining flour mixture, just until combined. Divide the dough into several pieces and press each piece into a rectangle about 1/4 inch thick between 2 sheets of plastic wrap. Chill the dough for at least one hour or until firm. Set the racks in the middle upper thirds of the oven and preheat to 350 degrees F. Roll the dough, one piece at a time, on a floured surface, just to make the dough flat and even, but not much thinner. Cut with floured cutters and arrange on the pans an inch or two apart. Repeat with the remaining dough. Reroll the scraps immediately; or press together, chill and reroll later. Bake the cookies for about 10 minutes, until firm when pressed with a fingertip. Cool the cookies on the pans. Meanwhile for the icing, combine confectioners' sugar and egg whites in a mixing bowl and beat by machine until combined. Add the lemon juice or vinegar and continue beating until fluffy. Divide the icing into several small bowls and add coloring. Keep plastic wrap pressed against the surface of the icing to prevent a crust from forming. Use a paper cone or the snipped end of a plastic bag to pipe icing on the cookies. Use the raisins and other decorative ingredients to accent the icing ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Moscato]

" 21928,"Rice with Broccoli and Parmesan Cheese 1/4 cup long grain rice 1 cup low sodium, fat free chicken stock 1 cup broccoli florets 1 tablespoon grated Parmesan Soy sauce Instructions: Place rice and chicken stock in microwave proof dish or 4 cup glass measuring cup. Microwave on high, uncovered for 15 minutes. Add broccoli, toss to combine. Loosely cover with plastic wrap. Cook on high for 3 minutes more. Stir in cheese. Place in serving dish. Season with soy sauce to taste. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 21929,"Hanger Steak With Brandied Cherries 7 ounces soy sauce 5 ounces soy oil
4 ounces balsamic vinegar
2 ounces mirin 1 ounce black peppercorns
1/2 ounce sugar
1/2 teaspoon salt
8 cloves garlic, crushed
6 sprigs fresh thyme, leaves picked
4 sprigs fresh rosemary, leaves picked Four 8-ounce hanger steaks, cleaned
1/2 cup chopped shallots 1/4 cup unsalted butter
3 tablespoons Dijon mustard
3/4 cup brandy
1 cup dried tart cherries, rehydrated in 1 cup hot water with 1/4 cup red wine vinegar and 3 tablespoons sugar
3 cups veal stock
1 tablespoon fresh tarragon leaves, finely chopped
Freshly cracked black pepper
Oil, for pan roasting
Kosher salt and freshly ground black pepper Instructions: For the marinade: Combine the soy sauce, soy oil, balsamic vinegar, mirin, black peppercorns, sugar and salt in a blender and blend well. Mix with the garlic, thyme and rosemary. Pour the marinade over the steaks and refrigerate for at least 6 hours. For the cherry sauce: Gently saute the shallots in half the butter in a heavy-bottomed pot until soft and translucent. Add the mustard and cook for one minute. Hold the pan away from the flame, add the brandy, and then return to the flame to ignite and flambe the shallots. When the flame dies down, add the cherries with their rehydrating liquid and the veal stock. Bring to a boil and simmer for 10 minutes, and then stir in the remaining butter. Finish with the tarragon and lots of freshly cracked pepper. Heat a cast-iron skillet over medium-high heat and add some oil. Pat the steaks dry with a paper towel and sprinkle with salt and pepper. Saute until nicely browned all around, about 7 minutes for medium rare. Remove and let rest for at least 2 minutes on a paper towel. Place the steaks on a large plate and ladle the sauce directly on top. Serve immediately. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]

" 21930,"Communist \Mule\ Cocktail 1/2 lime, quartered 1 stalk lemongrass, tender white part lightly bruised and sliced into 1-inch pieces
1 tablespoon light brown sugar 2 tablespoons raspberry puree 4 shots vodka (or lemonade) Ice 1 bottle ginger beer Instructions: In a cocktail shaker, muddle the lime, lemongrass and sugar. Add in the raspberry puree and vodka (or lemonade). Add ice to the cocktail shaker and shake to chill. Strain the liquid into 2 glasses, top with ginger beer and serve. ","[Riesling, Gewrztraminer, Pinot Grigio]" 21931,"Sunny's 1-2-3 Hollandaise Sauce 1 stick (8 tablespoons) unsalted butter 3 teaspoons fresh lemon juice
2 large egg yolks Kosher salt and freshly ground black pepper Instructions: In a small pot, melt the butter over medium heat. Add the lemon juice and yolks to a medium bowl and whisk together. Slowly stream the melted butter into the yolk mixture while continuing to whisk. Take your time with adding the butter. Once completely added, taste and season with a little salt and pepper. Allow the mixture to cool slightly to thicken. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 21932,"Crispy Skillet Rice with Gochujang, Ground Beef and Kimchi 4 scallions, green parts only, thinly sliced on the bias 1/4 cup gochujang (Korean red cl paste) 1/4 cup low-sodium soy sauce 2 tablespoons toasted sesame oil 1 clove garlic, finely grated 4 ounces ground beef 2 large carrots, grated on the large holes of a box grater 1 cup kimchi, coarsely chopped 4 ounces shiitake mushrooms, stemmed and cut into strips 1/4 cup vegetable oil 4 cups cooked long-grain rice 1 large egg Toasted sesame seeds, for serving Instructions: Position an oven rack in the bottom of the oven and preheat to 500 degrees F. Cover the scallions with ice water and chill until ready to serve (the ice water will make them curl). Whisk together the gochujang, soy sauce, sesame oil and garlic in a small bowl until smooth. Mix 3 tablespoons of the gochujang mixture with the ground beef in a small bowl until combined.
Toss 1 tablespoon of the gochujang mixture with the carrots, kimchi and shiitake in a medium bowl until completely coated.
Pour the oil in a 10-inch cast-iron skillet and swirl to coat. Add the rice and press down to flatten and cover the entire surface of the skillet. Drizzle with 1 tablespoon of the gochujang mixture and spread it evenly over the rice, leaving about 1/2-inch of the edge exposed. Spread the carrot mixture evenly over the sauce and top with tablespoon-size portions of the beef mixture.
Heat the skillet over high heat until the sides start to dry out and you see the oil sizzling around the sides, about 6 minutes. Transfer to the oven and bake until the meat starts to brown, about 8 minutes. Remove from the oven, crack the egg in the center and return to the oven to continue baking until the egg is set, 5 to 6 minutes more. Let cool for 10 minutes.
Remove the scallions from the water, pat dry and sprinkle on top of the meat and egg. Top with the remaining gochujang sauce and some sesame seeds. Cut into slices to serve. ","[Chardonnay, Pinot Noir, Tempranillo, Garnacha]

" 21933,"Isaan Papaya Salad with Fried Pork Belly 4 to 10 fresh Thai bird chiles, depending on taste 2 cloves garlic
1 teaspoon palm sugar
1/2 cup halved grape tomatoes
3 tablespoons fermented fish sauce
1 tablespoon fish sauce
2 tablespoons tamarind juice
2 slices lime
2 cups shredded young green papaya
1/4 cup shredded carrot
1/4 cup salted crab 1/4 cup fish sauce 1 teaspoon sugar
2 teaspoons ground black pepper
1 1/4 pounds pork belly, cut crossways into 1/2-inch-thick slices
2 1/2 cups tempura flour
Canola oil, for frying Instructions: For the som tom (papaya salad): Combine the chiles, garlic and palm sugar in a large mortar and bash with a pestle until it forms a coarse paste, 2 to 5 minutes. (You can also combine the ingredients in a medium bowl and use gloved hands to break, shred and mash the ingredients together.) Add the tomatoes, fermented fish sauce, fish sauce, tamarind juice and limes and mix well. Add the papaya, carrot and salted crab and mix gently. For the fried pork belly: Combine the fish sauce, sugar and pepper in a bowl and mix well. Add the pork and massage the ingredients into the meat. Refrigerate 15 to 30 minutes to marinate. Place the tempura flour in a large bowl. Coat the pork belly in the flour and place on a sheet pan fitted with a cooling rack. Pour oil to the depth of 1 to 2 inches into a large heavy skillet and place over medium to low heat. When hot, gently place the pork belly in the skillet and cook until golden brown and crispy, 15 to 20 minutes. Drain the pork briefly on a clean wire rack set over a sheet pan. Serve with the papaya salad.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 21934,"Macaroni with 4 Cheeses! 1/2 teaspoon minced garlic 4 ounces grated cheddar cheese 4 ounces grated fontina cheese 4 ounces grated gruyere cheese 1/4 cup fresh bread crumbs 1/2 teaspoon Essence or Creole Seasoning 4 tablespoons butter, plus 2 tablespoons, plus 1 tablespoon 4 tablespoons flour 2 cups half and half 3/4 teaspoon salt 1/4 teaspoon ground white pepper 1/4 teaspoon Emeril's Red Hot Sauce 8 1/2 ounces grated Parmigiano-Reggiano, or other good-quality parmesan cheese (about 2 cups) 1 pound elbow macaroni Instructions: In a heavy, medium saucepan melt 4 tablespoons of the butter over low heat. Add the flour and stir to combine. Cook, stirring constantly, for 3 minutes. Increase the heat to medium and whisk in the half and half little by little. Cook until thickened, about 4 to 5 minutes, stirring frequently. Remove from the heat, season with the salt, pepper, hot sauce and 4 ounces of the grated parmesan. Stir until cheese is melted and sauce is smooth. Cover and set aside. Preheat the oven to 350 degrees F. Fill a large pot with water and bring to a boil over high heat. Add salt to taste and, while stirring, add the macaroni. Return to a boil, reduce the heat to a low boil and cook for about 5 minutes, or until macaroni is very al dente (slightly undercooked). Drain in a colander and return the macaroni to the pot. Add 2 tablespoons of the butter and the garlic and stir to combine. Add the bechamel sauce and stir until well combined. Set aside. Using the remaining tablespoon of butter, grease a 3-quart baking dish or casserole and set aside. In a large bowl combine 4 ounces of the remaining parmesan cheese, cheddar, fontina and gruyere cheeses. Toss to combine. Place one-third of the macaroni in the bottom of the prepared baking dish. Top with one-third of the mixed cheeses. Top with another third of the macaroni and another third of the cheese mixture. Repeat with the remaining macaroni and cheese mixture. In a small bowl combine the bread crumbs, remaining 1/2 ounce of grated parmesan, and the Essence and toss to combine. Sprinkle this over the top of the macaroni and cheese. Bake for 40 to 45 minutes, or until the macaroni and cheese is bubbly and hot and the top is golden brown. Remove from the oven and allow to sit for 5 minutes before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 21935,"Charred Green Beans 1 pound green beans, trimmed 3 tablespoons olive oil
Kosher salt and freshly ground black pepper
1/4 cup hazelnuts, toasted and chopped, for serving
Chopped fresh parsley, for serving
Instructions: Preheat the oven to 425 degrees F. Add the green beans to a rimmed baking sheet, drizzle over the oil and sprinkle with salt and pepper. Roast until soft and starting to brown, 15 to 18 minutes. Top with the hazelnuts and parsley to serve. Serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 21936,"Cheesy Grits 1 tablespoon sweet paprika 2 1/2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon dried thyme
3/4 teaspoon ground black pepper
3/4 teaspoon ground white pepper
1/2 teaspoon cayenne
1 stick (8 tablespoons) unsalted butter, softened
1 1/2 cups whole milk 1/2 cup heavy cream
1 teaspoon salt
1 cup quick-cooking grits
5 ounces Muenster cheese, coarsely grated
2 tablespoons grated Parmesan
Instructions: For the blackened butter: Combine everything but the butter in a small bowl and mix until well blended. Add 1 1/2 teaspoons of the spice mixture to the softened butter and blend completely. (Reserve the remaining spice mixture for another use.) Lay a piece of plastic wrap on a work surface. Place the spiced butter on the lower third of the plastic in a 2- to 3-inch-wide oblong shape. Gently wrap the shorter end of the plastic up and over the butter, using it to help shape and roll the butter into a log. Twist the ends of the plastic closed, like a hard-candy wrapper. Chill until firm, at least 30 minutes, preferably 1 hour. (Makes 1/2 cup.) For the cheesy grits: Combine the milk, 3/4 cup water, cream and salt in a medium saucepan over medium heat. Bring to a boil and slowly whisk in the grits, making sure there are no lumps. Reduce the heat to low, cover and cook, stirring occasionally, until thickened and soft, about 8 minutes. Remove from the heat, add the Muenster and Parmesan and stir until blended. Top each serving with 1 tablespoon of the blackened butter. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 21937,"Wedge Salad with Parmesan-Peppercorn Ranch 1 cup real mayonnaise 1/2 cup sour cream 1/2 cup grated (powdered) Parmesan 1/4 cup fresh Italian (flat-leaf) parsley leaves, minced 1 tablespoon sliced green onions 1 tablespoon ground tricolor peppercorns 1 teaspoon Worcestershire sauce 1/2 teaspoon white vinegar 1/4 teaspoon kosher salt Dash hot sauce 1 clove garlic, minced 1/4 to 1/2 cup buttermilk (as needed for desired consistency) 2 heads iceberg lettuce, cut into wedges 3 pounds carrots, shredded Crushed tricolor peppercorns, for garnish Instructions: For the parmesan-peppercorn ranch: Put the mayonnaise, sour cream, Parmesan, parsley, green onions, peppercorns, Worcestershire, vinegar, salt, hot sauce and garlic in a blender or food processor and blend to combine. Add the buttermilk to the desired consistency and blend thoroughly. Chill for 30 minutes to a couple of hours before serving, thinning with more buttermilk if needed. For the wedge salad: Arrange the lettuce wedges on a white rectangular plate in a straight line slightly overlapping. Drizzle the dressing over the lettuce, add the carrots and sprinkle with the crushed peppercorns. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 21938,"Great Plains Tipi Treatsandtrade; 3 tablespoons butter or margarine 1 package (10 oz., about 40) regular marshmallows OR 4 cups miniature marshmallows 6 cups strong em Kellogg's? Rice Krispies? /em /strong cereal Kellogg's? Cocoa Krispies? Canned frosting or decorating gel Food coloring Assorted candies 12 small pretzel sticks, broke in half Instructions:

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. Add Kellogg's® Rice Krispies® cereal. Stir until well coated.
3. Using buttered spatula or wax paper, evenly press mixture into 15 x 10 x 1-inch pan coated with cooking spray. Cool. Cut into twelve triangles.
4. Push two pretzel stick pieces into top of each tipi. Decorate with frosting and candies. Best if served the same day. MICROWAVE DIRECTIONS: In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 through 4 above. Microwave cooking times may vary. ","[Chardonnay, Moscato, Merlot, Zinfandel]" 21939,"Grilled Mango With Jalapenos 3 mangoes Kosher salt and freshly ground black pepper Cayenne pepper, to taste Extra-virgin olive oil, for drizzling 1 lime, halved 1/2 cup Mexican crema (or 1/3 cup sour cream mixed with 2 tablespoons milk) Thinly sliced jalapeno peppers and fresh cilantro, for topping Instructions: Preheat a grill to medium. Peel the mangoes and cut the flesh from the pit in large flat slices; lay on a baking sheet. Season the mango slices with salt, black pepper and cayenne and drizzle with olive oil. Turn the slices over and repeat. Grill the mango slices, turning once, until well marked, 2 to 3 minutes total. Transfer to a platter and squeeze the lime juice on top. Drizzle with the crema and top with jalapenos and cilantro. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 21940,"Brown Rice 3 strips bacon 1/2 cup chopped green onions, including tops 1 cup diced celery 1 cup sliced mushrooms 3 cups cooked white rice 2 tablespoons soy sauce 1 egg, slightly beaten Instructions: Fry the bacon in a large skillet. Remove from skillet, drain on a paper towel and crumble. Place the onions and the celery in the bacon drippings and saute until tender. Add the mushrooms, rice, and soy sauce. Cover, and cook for 10 minutes over low heat, stirring occasionally. Stir in the beaten egg and cook until the egg is done. Add the bacon and mix well. Extra soy sauce may be added. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]" 21941,"Cowboy Caviar with Warm Blue Tortillas 2 cups canned black-eyed peas 1 medium red onion, chopped 1 serrano chopped, seeds and veins removed 1 green bell pepper, chopped 1 red bell pepper, chopped 3 Roma tomatoes, chopped Pinch cayenne Instructions: Blue corn tortillas, as an accompaniment Combine all ingredients in a bowl except tortillas. Heat tortillas in 350 degrees F oven for 5 minutes. Serve immediately. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 21942,"Roasted Turkey Breast with Gravy 2 (3-pound) fresh bone-in turkey breast halves 8 tablespoons butter (1 stick), at room temperature, plus 2 tablespoons Kosher salt and freshly cracked black pepper 2 shallots, peeled and sliced 2 cups good quality low-sodium chicken stock 2 tablespoons unbleached all-purpose flour Instructions: Preheat oven to 375 degrees F. Dry the skin of the turkey breasts with paper towels and put in a roasting pan on a wire rack, breast side up. Rub 4 tablespoons butter all over the surface of each breast and season them well with salt and pepper. Add the shallots to the bottom of roasting pan and cover shallots with the stock. Transfer the pan to the oven and roast until an instant-read thermometer registers 165 degrees F and the juices run clear, about 1 hour. (Begin checking the internal temperature after 45 minutes to prevent overcooking.) Remove the turkey breasts from the oven to a cutting board and tent with foil. Allow to rest while making the gravy. Strain pan drippings into a small pot over low heat and bring to a simmer. In a small bowl mash together the remaining 2 tablespoons butter and flour with a fork, until a paste forms. Whisk into the simmering stock, season with salt and pepper, to taste, and cook until thickened. Carve the turkey breast meat from the bone and arrange the slices on a serving platter. Serve with gravy on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 21943,"Goat Cheese Tart 1 1/2 cups all-purpose flour, plus more for dusting the board Kosher salt 13 tablespoons cold unsalted butter, divided 3 to 4 tablespoons ice water 3/4 cup chopped shallots (3 to 4 shallots) 10 1/2 ounces garlic-and-herb soft goat cheese (recommended: Montrachet} 1 cup heavy cream 3 extra-large eggs 1/4 cup chopped basil leaves 1/8 teaspoon freshly ground black pepper Instructions: Preheat the oven to 350 degrees F. For the crust, put the flour and 1/4 teaspoon salt in the bowl of a food processor fitted with the steel blade. Cut 12 tablespoons (1 1/2 sticks) of the butter into large dice, add to the bowl, and pulse until the butter is the size of peas. With the machine running, add the ice water all at once and process until the dough becomes crumbly. Don't overprocess. Dump the dough out on a floured board, gather it loosely into a ball, cover with plastic wrap, and refrigerate for 30 minutes. Roll the dough on a well-floured board and fit it into a 9-inch tart pan with a removable sides, rolling the pin over the top to cut off the excess dough. Butter 1 side of a square of aluminum foil and fit it, butter side down, into the tart pan. Fill the foil with rice or beans. Bake for 20 minutes. Remove the beans and foil from the tart shell, prick the bottom all over with a fork, and bake for another 10 minutes. Meanwhile, heat the remaining tablespoon of butter in a small pan and saute the shallots over low heat for 5 minutes, or until tender. Place the goat cheese in the bowl of the food processor and process until crumbly. Add the cream, eggs, basil, 1/4 teaspoon salt, and the pepper and process until blended. Scatter the cooked shallots over the bottom of the tart shell. Pour the goat cheese mixture over the shallots to fill the shell (if the shell has shrunk, there may be leftover filling). Bake for 30 to 40 minutes, until the tart is firm when shaken and the top is lightly browned. Allow to cool for 10 minutes and serve hot or at room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 21944,"Macadamia Nut Brittle 2 cups unsalted macadamia nuts 1 1/4 cups granulated sugar 1/3 cup light corn syrup 1/3 cup water 8 ounces (2 sticks) unsalted butter, cut into small pieces 1 teaspoon salt 1/2 teaspoon baking soda Instructions: Preheat the oven to 350 degrees F. Spread the nuts on a baking tray and toast for 8 to 10 minutes, turning the nuts after 5 minutes. Cool and then coarsely chop. Set aside. Place the sugar in a medium deep saucepan. Add the corn syrup and water, and over medium heat, bring to a boil. Boil until a layer of bubbles forms on top, 3 to 4 minutes. Cover the pan with aluminum foil and continue to boil 5 minutes longer. Remove the foil, add the butter, and stir with a wooden spoon until the butter is melted. Cook over medium heat until a candy thermometer registers 300 degrees F, about 30 minutes, stirring occasionally. Immediately stir in the salt, baking soda, and reserved nuts. Meanwhile, coat with vegetable oil or spray a 12 by 17-inch half sheet pan. Spread the nut mixture over the prepared pan, spreading it as thin as possible with a long, metal spatula. When cool, run a clean, dry towel over the top to absorb some of the oil. Cut or break the brittle into desired pieces. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 21945,"Lentil Sloppy Joes 2 tablespoons vegetable oil 1/2 small onion, finely chopped 1 small carrot, finely chopped 1/2 bell pepper (red or green), finely chopped 1/2 cup ketchup 1 clove garlic, finely chopped 1/2 cup dried brown lentils, picked over and rinsed 1/4 teaspoon dried oregano Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper 8 ounces ground beef 1 tablespoon Worcestershire sauce 6 whole-wheat hamburger buns, toasted 6 slices cheddar cheese Sliced pickles and/or pickled jalapeno peppers, for topping (optional) Instructions: Heat 1 tablespoon vegetable oil in a medium saucepan over medium-high heat. Add the onion, carrot, bell pepper and 2 tablespoons ketchup and cook, stirring occasionally, until the vegetables are slightly soft, about 3 minutes. Add the garlic and cook, stirring, 30 seconds. Add the lentils, oregano and 4 cups water; bring to a boil and cook 5 minutes, then reduce the heat to medium low and simmer until the lentils are tender and the water is absorbed, 35 to 40 minutes (add up to 1 more cup water if necessary). Season with salt and pepper.
Heat the remaining 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the beef and cook, breaking it up with a spoon, until it begins to brown, about 2 minutes. Add the Worcestershire sauce and the remaining 6 tablespoons ketchup and cook, stirring, until combined. Add the lentil mixture and 1 cup water and cook, stirring occasionally, until the lentils are soft and the mixture thickens, about 8 minutes. Season with salt and pepper.
Fill the buns with the cheese and lentil mixture. Top with pickles and/or pickled jalapenos.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 21946,"Tortilla with Chorizo 1/4 cup extra-virgin olive oil 1 medium yellow onion, sliced 1 red pepper, roughly chopped 1 (7-ounce) package pre-cooked chorizo, thinly sliced 1/2 pound red potatoes, cubed, boiled until tender and drained 1 garlic clove, minced 3 tablespoons chopped cilantro leaves 1 teaspoon kosher salt, plus 1 pinch 1/2 teaspoon freshly ground black pepper 12 eggs Instructions: Preheat oven to 450 degrees F. Heat canola oil in a 12-inch nonstick or cast iron saute pan over medium high heat. Add onions and peppers, cook until tender, about 5 minutes. Add chorizo, potatoes, garlic, and cilantro stirring carefully as to not break up the potatoes, cook 1 more minute. Season with salt and pepper. In a large bowl whisk eggs with a pinch of salt until well blended. Add eggs to the pan with the chorizo mixture. Stir gently with a heatproof spatula, allowing the bottom to cook, pulling away at the sides to allow the egg on top to run underneath as if cooking an omelet. When eggs are mostly set but still a little runny place pan in oven for about 5 minutes until set and slightly puffed and brown on top. Remove from oven. Cut into wedges. Serve warm or at room temperature. ","[Rioja, Tempranillo, Garnacha, Barbera]" 21947,"Indian Lamb Burgers with Green Raita Sauce and Red Onions 1 cup plain Greek yogurt A handful cilantro leaves A handful mint leaves 1 clove garlic, peeled and grated or mashed into paste Pinch salt 1 lime, juiced 4 (1/2-inch thick) slices small red onion 1 lime, juiced Extra-virgin olive oil, for drizzling Salt and freshly ground black pepper 2 pounds ground lamb 2 large cloves garlic, grated or finely chopped 1 red or green cl, finely chopped 1-inch piece ginger, grated or minced 1 teaspoon (1/3 palmful) turmeric, ground cumin, ground coriander, smoked sweet or sweet paprika, granulated onion or onion powder* Pinch ground cinnamon Baby spinach leaves 8 soft potato rolls or slider rolls (recommended: Pepperidge Farm) Instructions: Put all of the ingredients for the sauce in food processor and process until smooth. Transfer to a small serving dish and reserve. Put the red onion rings in a small bowl and separate the rings. Add the lime juice and drizzle with extra-virgin olive oil. Season with salt and pepper, to taste. Add the lamb to a mixing bowl along with the garlic, cl, ginger, spices, cinnamon, and salt and pepper, to taste. Mix to combine. Form the meat mixture into 4 sections and make 2 slider-size patties form each portion, 8 (3-ounce) burgers in total, thinner at the center and thicker at the edges. Heat a large skillet or a griddle pan with a drizzle of extra-virgin olive oil over medium-high heat. Add the burgers and cook a few minutes on each side. Put a few leaves of spinach on each of the bun bottoms and add the burger. Top with the onions and green sauce. Cover with the bun tops and serve.

• Toast and grind your own coriander and cumin if you have a coffee grinder or spice mill. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]

" 21948,"Tuna California Pizza 1 pouch or can (5 oz.) tuna 1 large prepared pizza crust 2 tbsp. olive oil 1 garlic clove, minced 1 jar (6 oz) marinated artichoke hearts 1/2 red bell pepper, sliced 1/2 red onion, sliced 1 cup Feta cheese, crumbled 1/4 cup fresh basil, chopped (or 1 Tablespoon dried basil) Instructions: Preheat oven to 450 degrees (Fahrenheit). Place pizza crust on baking sheet. Heat olive oil in small skillet over medium heat. Add garlic and saute 30 second (do not burn). Spread sauteed garlic oil over pizza crust. Spread flaked tuna over crust evenly. Top with red peppers, artichokes, red onion and feta cheese. Sprinkle with basil. Bake 8-10 minutes.; ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 21949,"Almost-Famous Milkshakes 1 1/2 pints vanilla, strawberry or chocolate ice cream 1/2 cup evaporated milk 1/3 cup vanilla-flavored syrup (such as Torani) Instructions: Scoop the ice cream into 8 to 10 balls and arrange in a shallow dish in a single layer; return to the freezer until firm, about 20 minutes. Put the evaporated milk and vanilla syrup in a blender, then put the blender jar and 2 large glasses in the freezer with the ice cream; chill at least 20 minutes. When ready to serve, remove the ice cream and blender jar from the freezer. Add half of the ice cream to the blender and blend on high until smooth. Add the remaining ice cream and blend until smooth. Remove the glasses from the freezer and fill with the shake; serve immediately. ","[Chardonnay, Moscato, Riesling, Sauvignon Blanc]" 21950,"Peanut Butter Brownie Swirl Cookies 4 1/2 cups all-purpose flour (see Cook's Note), plus more for dusting 1 1/2 teaspoons baking soda Kosher salt 4 sticks (1 pound) unsalted butter, at room temperature 1 1/4 cups dark brown sugar 1 1/2 cups granulated sugar 4 large eggs, at room temperature 1/2 cup creamy peanut butter 3 teaspoons vanilla extract 1/2 cup Dutch-process cocoa powder Instructions: For the peanut butter cookie dough: Whisk together 2 cups flour, 1/2 teaspoon baking soda and 1/2 teaspoon salt in a large bowl. Beat 1 stick plus 2 tablespoons butter, 1/2 cup dark brown sugar and 1/2 cup granulated sugar together in a large bowl with an electric mixer until light and fluffy, about 4 minutes. Add 1 egg and beat until completely incorporated, scraping down the sides of the bowl as needed. Beat in the peanut butter and 1 teaspoon vanilla until creamy. Reduce the speed to medium and add the flour mixture, then beat until completely incorporated. Turn out the dough and form into a 3/4-inch-thick rectangle, then wrap tightly in plastic. Freeze until beginning to firm up, 30 minutes. (Do not over-chill or the dough will crack when rolled.) Meanwhile, make the sugar cookie dough: Whisk together 2 cups flour, 1/2 teaspoon baking soda and 1/2 teaspoon salt in a large bowl. Beat 2 sticks butter and 1 cup granulated sugar together in a large bowl on medium-high speed with an electric mixer until light and fluffy, about 4 minutes. Add 1 egg and 1 teaspoon vanilla and beat until completely incorporated, scraping down the sides of the bowl as needed. Reduce the speed to medium, add the flour mixture and beat until completely incorporated. Turn out the dough and form dough into a 3/4-inch-thick rectangle and wrap tightly in plastic. Freeze until beginning to firm up, 30 minutes. (Do not over chill or the dough will crack when rolled.) Make the brownie batter: Whisk the cocoa together with the remaining 1/2 cup flour, 1/2 teaspoon baking soda and 1/4 teaspoon salt in a medium bowl. Melt the remaining 6 tablespoons butter and whisk with the remaining 3/4 cup dark brown sugar in another medium bowl until incorporated. Add the remaining 2 eggs and 1 teaspoon vanilla and whisk until smooth with no large lumps of sugar remaining. Fold the dry mixture into the wet mixture and stir vigorously for 15 seconds until the batter is very thick and smooth.
Generously flour a large piece of parchment paper and roll the peanut butter dough into a 16-by-12-inch rectangle. Repeat with the sugar cookie dough. Using the parchment to help you, lift the sugar cookie dough and flip it onto the peanut butter dough, parchment-side up, so that edges of both doughs are lined up. Brush off any excess flour and trim the edges to square off all sides. Evenly spread the brownie batter over the entire surface of the sugar cookie dough using an offset spatula. Position the dough so that one of the short sides is facing you. Working from the bottom edge closest to you and using the parchment to help you, roll the dough up tightly, peeling back the parchment as you roll and form a tight log. Keep the log covered in parchment and freeze until firm, about 30 minutes. Remove from the freezer and roll gently on the counter to create a more circular log. Freeze until solid, at least 5 hours and up to 24.
Position 2 oven racks in the upper and lower thirds of the oven and preheat to 375 degrees F. Line 2 baking sheets with parchment paper. Slice half the frozen dough with a sharp knife into 1/2-inch slices (keep the remaining dough frozen until ready to bake) and place on the lined pans spaced 2 inches apart (about 6 per sheet). Bake, switching the positions of the cookie sheets halfway through, until the peanut butter cookie is golden brown but the sugar cookie is still blonde, 14 to 18 minutes. Let cool for 15 minutes on the baking sheets, then transfer to racks to cool completely. Let the baking sheets cool completely, then slice the remaining frozen dough and repeat.
Store the cookies in a tightly sealed container at room temperature for up to 5 days. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 21951,"Life Burger 3 tablespoons honey or clear raw agave 1/8 cup olive oil 1/4 cup charged water 3 tablespoons Non-GMO lecithin 1 1/2 cups sprouted red quinoa 1/2 cup Irish moss 1 cup nut milk 1 1/2 teaspoons sun-dried sea salt 2 cups golden ground flax 3/4 cup sun-dried tomatoes 1 small tomato 1 tablespoon sesame seeds or raw tahini 2 1/2 tablespoons apple cider vinegar 1 tablespoon olive oil 1 tablespoon honey or clear raw agave 1/4 clove garlic 1 teaspoon sun-dried sea salt 1 tablespoon mustard seeds 1 1/2 tablespoons honey or clear raw agave 2 tablespoons olive oil 2 tablespoons apple cider vinegar 1/2 cup Brazil nuts 1/2 cup charged water 1/2 lemon, juiced 1 teaspoon turmeric 1 teaspoon paprika 1/2 clove garlic 1/2 cup water 1/2 teaspoon turmeric 3 teaspoons apple cider vinegar 5 tablespoons nutritional flakes 1/2 cup milk (recommended: Beyond Milk) 2 teaspoons salt 1 tablespoon hemp seeds 1 teaspoon Italian seasoning Pinch freshly ground black pepper 12 teaspoon paprika 2 tablespoons pumpkin seeds Fresh romaine lettuce, for garnish Fresh tomato slices, for garnish Thinly sliced red onion, for garnish Instructions: 1 cup chopped Brazil nuts 1 cup chopped almonds 1 1/2 cups chopped celery 1 cup chopped onion 1/2 cup brown flax or 14 C chia \flour
14 cup flax oil 14 cup olive oil 1 tablespoon fresh dill 4 tablespoons chopped fresh sage leaves 1 tablespoon lemon juice 2 green onions, chopped 2 tablespoons ground cumin 1 tablespoon sun-dried sea salt 1 cup charged water For the bread: Combine the first 4 ingredients to a blender. Add the remaining ingredients, except for the flax, and blend. Pour the mixture into a large bowl and add the ground flax. Mix with a whisk until the flax is well combined. Pour the mixture, evenly, onto a 1-inch high teflex sheet to make square breads or press with a burger mold by hand into 14 round shapes. Sprinkle the top of the breads with sesame seeds and dehydrate for 24 hours. Flip the bread for another 16 hours or until desired texture. If making a square crust, cut the squares when flipping the bread. For the patties: In a blender, pulse the Brazil nuts, almonds, celery and onion separately, and put them into a large bowl. Add all the liquid ingredients with the herbs and spices, except for the water, to a blender. Blend until combined. Add the spice mixture to the bowl with the nut mixture and stir in the water. Press 4 tablespoons of the mixture onto a teflex sheet into burger patties by using a round mold. The mixture should make about 14 patties. Allow to dehydrate for 16 hours, then flip them over and continue to dehydrate for another 4 hours. For the ketchup: Soak the sun-dried tomatoes in a little water in a small bowl, for about 15 minutes. Add all the remaining ingredients, except the sun-dried tomatoes, to a blender. Blend until combined and smooth, then add the sun-dried tomatoes and blend again. For the mustard: Add all of the ingredients to a blender and blend until thoroughly combined.
For the nacho cheese \Lite: Assembly: Layer the burgers in the following order from bottom to top: On the bottom of 1 burger bread, add 1 burger patty, some fresh romaine lettuce stacked high, 1 to 2 sliced fresh tomato rounds and thinly sliced red onion. Top with John's Famous Ketchup, John's Famous Mustard, and Nacho Cheese \Lite,\ and finally cover with top of the burger bread. Repeat with remaining ingredients. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 21952,"Butternut Squash Risotto 2 large butternut squash Olive oil Salt 5 ounces Aborrio rice 4 cups chicken stock 2 tablespoons butter 2 tablespoons Parmesan 2 tablespoons mascarpone cheese Micro sorrel, for garnish Instructions: Preheat oven to 350 degrees F. Peel and seed squash. Score 1 squash with a knife and season with olive oil and salt. Roast in oven until browned and cooked through. Puree in food processor. Dice other squash and saute in a pan in olive oil. Heat rice in a little olive oil. Slowly add stock, 2 ounces at a time, until absorbed. Once rice is fully cooked fold in butter, Parmesan, and mascarpone. Add squash puree, to taste, and fold in the sauteed diced squash. Season and garnish with sorrel. 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. ","[Barolo, Barbaresco, Chianti, Valpolicella]" 21953,"Pear and Gruyere Hand Pies 2 tablespoons unsalted butter 2 1/2 cups diced pears (from about 2 Bosc pears) 1 tablespoon chopped fresh thyme leaves Kosher salt and freshly ground black pepper 2 pieces puff pastry (about 1 1/2 pounds), thawed if frozen All-purpose flour, for rolling 1 large egg, lightly beaten 4 ounces grated Gruyere cheese Instructions: In a large skillet, melt the butter over medium heat. Add the pears and the thyme and cook until the pears are tender and any juice has evaporated, 4 to 6 minutes. Season to taste with salt and pepper. Transfer to a plate to cool completely.
Working with 1 sheet of puff pastry at a time, on a lightly floured surface, roll the dough out to a 10-by-15-inch rectangle. Trim about 1/8 inch off of each edge. Cut the dough into 6 equal squares. Transfer the squares to a parchment-lined baking sheet. Repeat with the remaining dough.
Brush a 1-inch border of egg on each square. Divide the cheese among the 12 squares. Then divide the pear mixture among the squares. Fold the squares over into triangles and press to seal with a fork. Transfer the pies to the freezer for 15 minutes.
Preheat the oven to 400 degrees F.
Brush the tops and sides of the pies with the egg. Cut a slit in each pie to allow steam to escape. Bake the pies until deep golden brown and puffed, 20 to 25 minutes, rotating halfway through. Transfer to a rack to cool slightly and serve warm. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

" 21954,"Mediterranean Shrimp Wraps 4 tablespoons prepared basil pesto 4 flour tortillas, regular or flavored 1 cup baby spinach leaves Cooked shrimp, cut into 1/2-inch pieces (about 1 to 1 1/2 cups total) 1 (14-ounce) can artichoke hearts, drained and chopped 1/2 cup diced sun-dried tomatoes Instructions: Spread pesto on 1 side of tortillas. Top with spinach, shrimp, artichoke hearts, and sun-dried tomatoes and roll up. ","[Vermentino, Sauvignon Blanc, Grner Veltliner]" 21955,"Sangria Panna Cotta 2 oranges 3 cups boxed red wine 7 tablespoons sugar 2 teaspoons honey 1 cinnamon stick 1 cup whole milk 1 1/4-ounce packet unflavored powdered gelatin 2 cups whole-milk plain yogurt 1 Granny Smith apple Instructions: Remove a wide, 2-inch-long strip of zest from 1 orange with a paring knife. Finely grate the zest of the other orange and set aside. Peel and segment both oranges, cover and refrigerate. Combine the wine, 5 tablespoons sugar, the honey, cinnamon stick and orange zest strip in a small saucepan. Simmer over medium-low heat until reduced to 1 1/2 cups, about 40 minutes. Discard the cinnamon and zest and cool the wine reduction completely. Set aside 1/2 cup for serving. Combine the milk with the remaining 2 tablespoons sugar in a medium saucepan. Sprinkle in the gelatin and let stand, undisturbed, until the gelatin softens, about 4 minutes. Cook over medium heat, stirring occasionally, until the gelatin and sugar are just dissolved (do not boil); let cool. Whisk in 1 cup of the wine reduction, the grated orange zest and yogurt until smooth. Pour into six 6-ounce ramekins or jars, cover and refrigerate until set, at least 3 hours or overnight. Just before serving, core and finely dice the apple, then toss with the reserved orange segments. Dip the bottom of each ramekin in warm water to loosen. Invert each panna cotta onto a plate, drizzle with the reserved wine reduction and top with the fruit. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]

" 21956,"Green Pastitsio Salt 1 pound ziti or long, hollow pasta tubes (recommended: Buon Italia or Greek macaroni #2*) 1/4 cup extra-virgin olive oil 4 cloves garlic, sliced or chopped 1 large or 2 medium onions, chopped 1 large or 2 medium bundles chard, stemmed and chopped
1 bunch scallions, trimmed and chopped 1/4 cup fresh dill leaves 1/4 cup fresh mint leaves 1/4 cup fresh parsley leaves Freshly ground black pepper 4 tablespoons butter 4 tablespoons all-purpose flour 3 cups milk Freshly grated nutmeg 1 brick Greek feta in water, drained, about 1 cup crumbled feta 1 cup freshly shredded or grated Parmigiano-Reggiano cheese Instructions: If you're serving this baked pasta on the night you prepare it, preheat the oven to 375 degrees F. Heat the water to a boil for pasta, salt the water and undercook the pasta by about 2 minutes. While the water comes to a boil, heat the extra-virgin olive oil in a large skillet over medium to medium-high heat, add the garlic and onions, soften a few minutes then stir in chard to wilt. Then add the scallions, dill, mint, parsley, and black pepper. Reduce the heat to a simmer and keep greens warm. Meanwhile, heat the butter in a saucepot over medium to medium-high heat. As soon as the butter melts, add the flour and stir 1 minute. Whisk in milk and season with salt, pepper and nutmeg, to taste. Cook 4 to 5 minutes, or until the sauce is thickened. Drain the pasta and place back in hot pot, stir together with greens and feta to combine, taste to adjust seasoning. Place the pasta in a casserole dish and top with bechamel sauce and Parm cheese, place in oven and bake until bubbly and brown, 20 minutes or, cool and cover then store. To reheat, place in 375 degrees F oven and bake 45 to 60 minutes until brown. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]" 21957,"Lemon Capellini Kosher salt and freshly ground black pepper 1 pound dried capellini 1/2 pound (2 sticks) unsalted butter Zest and juice of 2 large lemons 1 lemon for garnish Instructions: Add 2 tablespoons of salt to a large pot of boiling water. Add the capellini and cook for 3 to 4 minutes, until just al dente.
Meanwhile, heat a large (12-inch) saute pan, add the butter, and heat until the butter is melted. Add the zest and juice of the 2 lemons. Add 2 teaspoons salt and 1 teaspoon pepper and swirl the pan to combine.
As soon as the pasta is cooked, lift the pasta out of the water with tongs, allowing most but not all of the water to drain back into the pot, and add all the pasta to the sauce. Cook for one minute, adding pasta water to the sauce with a ladle just enough to keep the pasta moist. Transfer the pasta to a serving platter or individual plates. Garnish with more lemon zest, sprinkle with salt and pepper, and squeeze a little lemon juice on top. Serve hot.
","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 21958,"Grilled Tandoori-Spiced Chicken over Green Papaya Salad 1 whole chicken, cut into 4 sections, skin removed 1 tablespoon ground ginger 1 teaspoon cumin seeds 1 teaspoon coriander seeds 2 teaspoons paprika 1 teaspoon turmeric 5 green cardamom pods 1/2 teaspoon cayenne 1 tablespoon minced garlic 2 lemons, juiced 1/4 cup vegetable shortening Salt and freshly ground black pepper Yogurt sauce, as an accompaniment, recipe follows Green Papaya Salad, as an accompaniment, recipe follows 1/2 cup plain yogurt 1 lemon, zested 1 tablespoon lemon juice 1 teaspoon minced garlic 1 tablespoon chopped cilantro Pinch cayenne Salt and freshly ground black pepper 2 large garlic cloves, forced through a garlic press 1/3 cup fresh lime juice 3 tablespoons Asian fish sauce (preferably nuoc mam) 1 tablespoon plus 1 teaspoon sugar 2 small thin fresh red or green Asian cl (1 or 2 inches long) or Serrano cl, or to taste, seeded and finely chopped (wear rubber gloves) 1 1/2 pounds green papaya, peeled, seeded, and coarsely shredded in a food processor (about 4 cups) 2 carrots, finely shredded 2/3 cup cilantro leaves, washed well and spun dry 4 tablespoons roasted peanuts, crushed Instructions: With a sharp paring knife, make 2 to 3 (1/2-inch deep) diagonal cuts in each piece of chicken, being careful not to cut all the way through. In a small saute pan set over moderate heat, combine the ginger, cumin, coriander, paprika, turmeric, cardamom pods, and cayenne. Cook, gently shaking the pan, until you can smell the spices, approximately 1 minute. Transfer the spices to a spice/coffee grinder and grind the spices finely. Transfer the chicken pieces to a large resealable plastic bag and add the spice mixture, garlic, and lemon juice and toss to coat thoroughly, making sure the rub penetrates the cuts. Marinate the chicken in the refrigerator, for at least 5 hours or overnight. Preheat grill. Remove chicken pieces from the plastic bag and pat them dry. Season with salt and pepper, to taste. Rub the chicken pieces thoroughly with half the shortening. Grill chicken on an oiled rack 5 to 6 inches over glowing coals or on a gas grill for 7 to 10 minutes per side. While grilling, brush on the remaining shortening. When the chicken pieces are cooked through, transfer to a platter. Let chicken stand while preparing salad. In a sieve, drain the yogurt for 15 minutes. In a bowl, combine yogurt, lemon zest, lemon juice, garlic, cilantro, cayenne, salt, and pepper, to taste. In a large bowl, whisk together the pressed garlic, lime juice, fish sauce, and sugar, and blend until the sugar is dissolved. Add cl, papaya, carrot, and cilantro to the dressing, tossing well. Salad may be made 2 hours ahead and chilled, covered. Bring salad to room temperature before serving. Serve salad sprinkled with peanuts. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 21959,"Shrimp Scampi with Roasted Asparagus 4 teaspoons olive oil 12 medium-size garlic cloves, crushed 1 cup dry vermouth 2 cups diced tomatoes 1 1/2 pounds large shrimp, shelled and deveined 1 cup chopped fresh parsley Several drops hot pepper sauce Salt and freshly ground black pepper, to taste Roasted Asparagus, recipe follows Italian Greens, recipe follows 1 pound fresh asparagus 1 tablespoon, plus 1 teaspoon olive oil Salt and freshly ground black pepper, to taste 8 cups washed, ready-to-eat, Italian-style salad greens 1 tablespoon, plus 1 teaspoon no-sugar-added oil and vinegar dressing Salt and freshly ground black pepper, to taste Instructions: Heat the olive oil in a nonstick skillet over medium-high heat. Saute the garlic for a few seconds, then add the vermouth and tomatoes. Cook 5 minutes. Add the shrimp and parsley, and cook 3 minutes, or until shrimp are pink. Season with hot pepper sauce, salt and pepper, to taste. Divide among 4 plates and serve Roasted Asparagus and Italian Greens. Preheat oven to 400 degrees. Cut or snap off the 1-inch fibrous stem on the asparagus and discard. Slice the remaining asparagus into 2-inch pieces (you should have about 5 cups). Line a baking tray with foil and spoon the oil onto the foil. Sprinkle the oil with salt and pepper. Add the asparagus and roll in oil, making sure all the spears are coated with the oil and seasonings. Spread the asparagus into a single layer and roast in the oven for 5 minutes. Roll the asparagus in the oil to recoat and roast 10 more minutes for thick spears, 5 more minutes for thin ones. Remove from the oven and serve with the shrimp. Place the salad in a bowl and drizzle with the dressing. Season with salt and pepper. Toss well and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 21960,"Basque-Style Cheesecake 1 3/4 pounds cream cheese, at room temperature 1 1/4 cups sugar
1/2 teaspoon kosher salt
4 large eggs, at room temperature
1 3/4 cups heavy cream
1 teaspoon pure vanilla extract
3 tablespoons all-purpose flour
Instructions: Position an oven rack in the center of the oven and preheat to 400 degrees F. Lay one 16-inch piece of parchment across the bottom of a 9-inch springform pan and lay another 16-inch piece on top crosswise. Press the parchment into the bottom of the pan and crease along the sides, making it as flush as possible to the sides of the pan and allowing the parchment to come at least 2 inches above the sides. Put the pan on a baking sheet. Combine the cream cheese, sugar and salt in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed, scraping down the bowl once halfway through to ensure there are no lumps of cream cheese, until the mixture is very smooth and light, a full 2 minutes. Add the eggs one at a time with the mixer running, beating 30 seconds after each addition. Scrape down the bowl, turn the mixer to low and add the cream and vanilla; raise the speed to medium and beat for 30 seconds. Remove the mixer bowl. Sift the flour over the batter and fold the flour into the batter with a rubber spatula. Pour the batter into the prepared pan.
Bake until the cheesecake is deep golden brown on top but the center is still quite jiggly, about 2 hours. Let cool completely (the cake will fall dramatically as it cools).
Release the pan to remove the cake and gently pull the parchment from the sides. Transfer the cake to a serving platter using an offset spatula. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 21961,"Sauteed Wild Mushrooms with Mushroom Ravioli 1 tablespoon olive oil 1 tablespoon unsalted butter 1 shallot, finely chopped 4 ounces Mixed shiitake, button, oyster mushrooms, cleaned and sliced 1/4 cup white wine, brandy, chicken stock or water 1/4 cup heavy cream 1 package fresh mushroom ravioli, cooked and drained with 1/4 cup reserved pasta cooking liquid Grated parmesan Instructions: In a large skillet heat oil and butter over medium high heat. Add shallot and cook for 1 minute. Stir in mushrooms and cook until wilted, about 3 minutes. Add wine or other liquid and bring to a simmer. Stir in cream and return to boil. Add cooked ravioli and some of the reserved pasta water and toss to coat. Simmer for 2-3 minutes. Serve hot with grated parmesan. ","[Burgundy, Barolo, Dolcetto, Tempranillo]" 21962,"Sea Island Wings 1 cup hot sauce 1/2 cup molasses
4 tablespoons unsalted butter 2 tablespoons light brown sugar 1 tablespoon kosher salt
2 teaspoons garlic powder
2 teaspoons smoked paprika
2 teaspoons freshly ground black pepper
3/4 cup olive oil, plus extra for oiling the grill
3 pounds whole chicken wings 1/2 cup thinly-sliced scallions (cut on a bias), optional
2 tablespoons chopped fresh parsley, optional
Instructions: Preheat a grill or grill pan at medium-high heat. For the hot sauce: Mix together the hot sauce, molasses and butter in a small pot. Heat until combined, then set aside. For the wings: Whisk together the brown sugar, salt, garlic powder, smoked paprika and pepper in a bowl. Whisk the oil into the dry mixture, creating a loose rub. Set a quarter of the mixture aside to use for brushing. Slather the wings with the rub. Brush the grill grates with a little olive oil, then add the wings to the grill. Cook, covered, for about 10 minutes, then baste with the reserved rub mixture. Flip and baste with any remaining rub and cook for another 15 minutes. Remove the wings from the grill and toss with the hot sauce in a large bowl. Transfer to a platter and sprinkle with the scallions and parsley, if using. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 21963,"White Russian 1 oz. Smirnoff No.21 Vodka 0.5 oz. Godiva Mocha Liqueur 2 oz. cream 1 sprinkle(s) nutmeg Instructions: Add cream, Godiva Mocha Liqueur, Smirnoff No.21 Vodka. Shake with ice and strain into an ice-filled rocks glass. Garnish with a sprinkle nutmeg.; ","[Chardonnay, Riesling, Moscato]" 21964,"Insalata di Fagiolini Verdi: Green Bean Salad Kosher salt 12 ounces snake beans (Chinese long beans, or use green beans), ends trimmed and cut into bite-size pieces 1 cup cherry tomatoes, quartered 1/2 shallot, thinly sliced 1/4 cup extra-virgin olive oil 2 tablespoons balsamic vinegar Freshly ground black pepper 4 big handfuls wild arugula Instructions: Bring a large pot of salted water to a boil. Add the green beans and blanch until bright green, about 1 1/2 minutes. Remove to a large bowl of iced water. Drain then dry well.
Add the cherry tomatoes, shallots and green beans together in a large bowl.
Whisk together the oil, vinegar and some salt and pepper in a small bowl. Pour the vinaigrette over the veggies and toss well. Cover with plastic wrap and refrigerate for at least 1 hour and up to 3 hours. Serve over a bed of wild arugula. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Albari?o]" 21965,"Reuben Dip 1 8-ounce package cream cheese, at room temperature 1/2 cup mayonnaise 2 tablespoons ketchup 1 tablespoon horseradish, drained 1 tablespoon relish 2 cups grated Swiss cheese (about 8 ounces) 2 ounces deli-sliced corned beef, chopped 1/2 cup sauerkraut, drained, patted dry and chopped 1/4 cup chopped fresh chives Pumpernickel bread, for serving Instructions: Preheat the oven to 375 degrees F. Combine the cream cheese, mayonnaise, ketchup, horseradish and relish in a food processor and puree until smooth; transfer to a large bowl. Stir in the Swiss cheese, corned beef, sauerkraut and chives. Spread the dip in a 1-quart baking dish and bake until browned and bubbling, about 15 minutes. Serve with bread. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 21966,"Cranberry, Orange and Pecan Pancakes One 12-ounce bag cranberries 2 cups granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 cinnamon stick
1 large orange, zested and juiced
3/4 cup pecan halves, such as Fisher Nuts, toasted and chopped
3 cups all-purpose flour 1/2 cup dark brown sugar
2 tablespoons plus 2 teaspoons baking powder
2 teaspoons kosher salt
2 1/2 cups whole milk
6 tablespoons unsalted butter, melted, plus more for cooking the pancakes
2 teaspoons vanilla extract 2 large eggs
1 1/2 cups pecan halves, such as Fisher Nuts, toasted Instructions: For the cranberry, orange and pecan sauce: Combine the cranberries, granulated sugar, cinnamon, allspice, nutmeg, cinnamon stick, orange zest and juice and 1/2 cup water in a medium pot. Bring to a boil over medium heat, then reduce to a simmer and cook until some cranberries burst but some still remain whole, 8 to 10 minutes. Cool completely, remove the cinnamon stick and stir in the pecans. For the pancake batter: Mix the flour, brown sugar, baking powder and salt in a large bowl. Whisk together the milk, butter, vanilla and eggs in a separate bowl. Make a well in the middle of the dry ingredients and pour the milk mixture into the well. Gently whisk until combined, but do not overmix, as it will make your pancakes chewy. Let the batter rest for 20 minutes. Meanwhile, chop 1 cup of the pecans and set the remaining 1/2 cup aside. Heat a large nonstick or cast-iron skillet and coat with about 2 tablespoons butter. Add a scant 1/2 cup batter per pancake to your pan, leaving space between each. Sprinkle a handful of the chopped pecans in each. Cook until you see bubbles on the sides and in the center of the pancakes, 2 to 3 minutes, then flip and cook for an additional 2 to 3 minutes. Remove from the pan to a flat surface to cool a few minutes. Cook the rest of the pancakes in butter in batches. Hold a pancake flat and use a paring knife to make a 1/2-inch horizontal cut in the top. Slip the knife in horizontally and move it back and forth while turning the pancake to make a pocket. Repeat with all the pancakes. Spoon some sauce inside each pocket. (See Cook's Note.) Make stacks of stuffed pancakes on a serving platter. Or, stuff a few and serve with the remaining sauce on the side. Top with the reserved pecan halves for garnish. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 21967,"Shrimp and Pork Dumplings, Steamed or Pan-Fried 2 pounds large peeled and deveined shrimp 1 pound ground pork 3 tablespoons toasted sesame oil 3 tablespoons soy sauce 1 tablespoon cornstarch 3 tablespoons peeled and grated fresh ginger 5 cloves garlic, smashed 4 green onions, chopped 4 egg whites Juice of 1 lemon Kosher salt and freshly ground black pepper One 4-ounce can water chestnuts, minced One 10-ounce package round wonton wrappers Napa cabbage leaves, for lining the steamer Canola oil Sesame-Soy Dipping Sauce, for serving, recipe follows 1 cup soy sauce 1 cup seasoned rice vinegar 2 tablespoons chopped garlic 1 tablespoon peeled and grated fresh ginger 1 tablespoon toasted sesame oil 1 tablespoon honey 2 green onions, minced Instructions: For the filling: In the bowl of a food processor, add the shrimp, ground pork, sesame oil, soy sauce, cornstarch, ginger, garlic, green onions, egg whites, lemon juice and sprinkle with salt and pepper. Pulse the ingredients until smooth, 3 to 5 times. It should be somewhat chunky, not totally pureed. Put the filling into a bowl and fold in the water chestnuts. To determine if the filling is seasoned well, make a small patty, about 2 tablespoons. Place a small saute pan over medium-high heat and add 1 tablespoon canola oil. Once heated, add the tester patty and cook on both sides until browned, 2 to 3 minutes. Remove from the pan and place onto a paper-towel-lined plate and taste. Adjust seasoning to the remaining filling if needed. Prepare the dumplings according to desired assembly. Serve with Sesame-Soy Dipping Sauce. Line each tray of your bamboo steamer with cabbage leaves and cover with the lid. Bring 1 to 2 inches of water to a boil in a large, wide pan. Set the bamboo steamer over the pot. Continue to add water as needed. Place a wonton wrapper on a clean surface and add about 2 teaspoons of the filling in the center of the wrapper. Brush the edges of the wrapper with water. Fold and pleat as you gather the wrapping around the filling, leaving the top of the filling uncovered. Gently tap the shu mai on your work surface, flattening the bottom and allowing it to stand upright and make a basket shape.
Put the shu mai in the cabbage-lined steamers and cover with the lid. Steam the dumplings until cooked through, 5 to 10 minutes.
Place a wonton wrapper on a clean surface and add about 2 teaspoons of the filling in the center of the wrapper. Brush the edges of the wrapper with water. Take one edge of the wonton wrapper and fold it to the other side, creating a half moon shape. Then starting at one end of your half moon, make gentle folds, pleating and pressing the top side of the wrapper onto the bottom side as you work around the half moon. Have about 1/2 cup water, a large skillet and a lid for the skillet handy. Heat the skillet with 1 to 2 tablespoons of canola oil over high heat. Once the skillet is hot, place the number of dumplings you want to cook smooth-side down in the skillet. Allow them to sear until the bottoms turn golden brown, 1 to 2 minutes. Add the water, immediately cover with the lid and let the dumplings steam for another 3 to 4 minutes. Whisk together the soy sauce, vinegar, garlic, ginger, oil, honey and green onions, and set aside until ready to serve. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Shiraz]" 21968,"Tres Leches Cake with Berries 1 1/2 cups all-purpose flour 2 teaspoons baking powder
3/4 teaspoon kosher salt
3 extra-large eggs, at room temperature
1 cup plus 5 tablespoons granulated sugar
2 teaspoons pure vanilla extract
1/2 cup whole milk
1 1/4 cups heavy cream
1 (12-ounce) can evaporated milk
1 (14-ounce) can sweetened condensed milk
1/2 teaspoon pure almond extract
Seeds scraped from 1 vanilla bean
8 cups mixed fresh raspberries and sliced strawberries, for serving
Sifted confectioners' sugar, for dusting
Make-Ahead Whipped Cream (recipe follows) 1 1/2 cups cold heavy cream 1/4 cup confectioners' sugar 2 tablespoons granulated sugar 2 tablespoons creme fraiche 1 teaspoon pure vanilla extract Instructions: Preheat the oven to 350 degrees F. Butter a 9-by-13-by-2-inch baking pan. Sift the flour, baking powder, and salt into a small bowl and set aside. Place the eggs, 1 cup of granulated sugar, and the vanilla in the bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed for 10 minutes (really!) until light yellow and fluffy. Reduce the speed to low and slowly add half the flour mixture, then the milk, and finally the remaining flour mixture. Mix with a rubber spatula to be sure the batter is well mixed. Pour the batter into the prepared pan, smooth the top, and bake for 25 minutes, until the cake springs back when touched lightly in the middle and a cake tester comes out clean. Set aside to cool in the pan for 30 minutes. In a 4-cup liquid measuring cup, whisk together the heavy cream, evaporated milk, sweetened condensed milk, almond extract, and vanilla seeds. Using a bamboo skewer, poke holes all over the cooled cake and slowly pour the cream mixture over the cake, allowing it to be absorbed completely before continuing to pour on more of the mixture. Cover the cake with plastic wrap and refrigerate for at least 6 hours. To serve, toss the fruit with the 5 tablespoons of granulated sugar. Dust the cake with confectioners' sugar, cut in squares, and place on dessert plates. Surround the cake with the fruit, put a dollop of Make-Ahead Whipped Cream on top, and serve. Place the cream, confectioners' sugar, granulated sugar, creme fraiche, and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed, until it forms soft peaks. Serve cold. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 21969,"Potato Chip Potato Salad 2 pounds russet potatoes, peeled and cut into 1-inch cubes Kosher salt and freshly ground black pepper
2 ribs celery, diced
1/2 small red onion, minced
1 cup mayonnaise
1/4 cup pickle relish
2 tablespoons Dijon mustard
2 tablespoons minced fresh parsley
1/4 cup white vinegar
2 cups BBQ potato chips, crushed 2 cups salt and vinegar potato chips, crushed 2 cups Cheddar potato chips, crushed 2 cups sour cream and onion potato chips, crushed Instructions: Place 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. Meanwhile, mix the celery and onions in a bowl, then season with salt and set aside. In a medium bowl, combine the mayonnaise, relish, mustard, parsley and pepper to taste. Combine the celery mixture with the mayo mixture. Let this dressing sit for 20 minutes while the potatoes are cooking so the flavors can marry. Drain the potatoes and transfer to a large bowl. Immediately add the vinegar and toss gently using a rubber spatula so the potatoes absorb all that vinegar flavor. While the potatoes are still warm, add the dressing and gently fold to combine. Adjust the seasonings. Spread half of the potato salad in an 8-inch square baking dish. Top each quadrant of the potato salad with 1 cup of each flavor potato chip so you have a different flavor in each quadrant. Plop the remaining potato salad over each quadrant. Lightly spread with the back of a large spoon. Top each quadrant with the remaining crushed chips and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 21970,"Peppermint Meringue Lollipops 1/2 teaspoon cream of tartar 1/4 teaspoon fine salt 4 large egg whites, at room temperature 1/4 teaspoon peppermint extract 2 1/4 cups confectioners' sugar Sanding sugar, for decorating Silver sprinkles, for decorating Instructions: Position oven racks in the top and bottom thirds of the oven and preheat to 225 degrees F. Cut 2 pieces of parchment paper to fit 2 baking sheets. Using a 4-inch diameter cookie cutter, draw 6 circles on each piece of parchment, then flip each piece over onto a baking sheet marked-side down. Combine the cream of tartar, salt and egg whites in the bowl of a stand mixer fitted with the whisk attachment. Whisk on medium speed until foamy, about 1 minute. Increase the speed to medium high and beat until thickened, about 1 minute more. Mix in the peppermint extract, then add the confectioners' sugar in batches about 1/4 cup at a time, beating until well incorporated after each addition. After the last addition, continue to beat until stiff, shiny peaks form, about 5 minutes. Fill a resealable plastic bag or piping bag with the meringue. Snip off the end or corner to make about a 1/2-inch-wide opening. Lay a lollipop stick down about 1 inch into each drawn circle and pipe the meringue lollipops onto the parchment circles over the sticks. Sprinkle the sanding sugar and silver sprinkles onto the piped meringue pops.
Bake, rotating the baking sheets from front to back and top to bottom halfway through, until the meringue is dry and crispy, about 2 hours.
","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 21971,"Roasted Pork Tenderloin 3 pork tenderloins (about 1 1/2 pounds) 2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 3 tablespoons olive oil Bourbon Glaze, recipe follows Braised Red Cabbage, recipes follows
1 tablespoon olive oil 2 shallots, chopped 2 cloves garlic, chopped 2 cups brown sugar 3/4 cup balsamic vinegar 1/2 cup red wine 1/2 cup apple cider 2 teaspoons green peppercorns* 1 bay leaf 1 cup seeded and chopped plum tomatoes 1/2 cup chopped red bell pepper 5 sprigs Italian parsley 3 tablespoons soy sauce 1 1/2 ounces bourbon 1 tablespoon olive oil 3 large onions, thinly sliced (about 2 pounds) 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground cumin 1 small red cabbage, thinly sliced (about 1 pound) 1/4 cup apple cider 1/4 cup brown sugar 1/4 cup red wine vinegar Instructions: Preheat the oven to 400 degrees F.
Season the pork with the salt and pepper. Heat the olive oil in an ovenproof skillet over high heat and sear the pork on all sides. Place the skillet into the oven and roast the pork for 8 to 10 minutes. Let the meat rest for 5 minutes before cutting. Slicing on a diagonal, cut each tenderloin into 4 or 5 pieces. In a medium pot heat the oil over medium heat and add the shallots and garlic, cook until soft, but not browned. Add the brown sugar, balsamic, red wine, apple cider, green peppercorns, bay leaf, tomatoes, red peppers, parsley, and soy sauce. Simmer until reduced by 1/2. Strain the sauce and add the bourbon. Serve warm over sliced pork tenderloin or chops. In a large pot heat the olive oil over medium-high heat and saute the onions until soft. Add the cinnamon, cloves, and cumin and cook for 30 seconds. Mix in the cabbage and saute for 5 minutes, until wilted. Add the cider, sugar, and vinegar. Cover and braise over low heat until the cabbage is tender, about 20 minutes. Serve warm. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]

" 21972,"Coconut and Oatmeal Drop Cookies 1 cup (2 sticks) butter 1 cup granulated sugar 1 cup packed light brown sugar 2 eggs 1 tsp. vanilla extract 1 tsp. baking powder 1 tsp. baking soda 2 cups all-purpose flour 2-1/2 cups shredded coconut 1 cup chopped walnuts or pecans 2 cups old-fashioned oatmeal Instructions: Heat oven to 350 degrees. Grease 2 large cookie sheets. Cream butter and sugars in mixer until light and fluffy. Add eggs, beat together. Add vanilla, baking powder and baking soda. Then add the flour. Mix until well combined. Stir in coconut and nuts. Mix in oatmeal.
Drop on greased cookie sheets by the tsp., spacing about 1/2 inch apart. Bake 12 to 15 minutes, just until the edges begin to brown. Transfer to a wire rack to cool. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 21973,"Baked Salmon Fillets and Vegetables 2 salmon fillets, each about 8 ounces Salt and freshly ground black pepper 2 tablespoons butter 1 small carrot and 1 small stalk celery, each peeled and grated 4 large mushroom caps. thinly sliced 2 scallions, cut into 3 inch julienne 1/4 cup heavy cream, fish stock or lemon juice Instructions: Preheat the oven to 325 degrees. Butter 2 pieces of foil or parchment paper and set aside. Season salmon with salt and pepper. Saute the vegetables in the butter for 2 to 3 minutes just until they begin to get tender. Add the cream and cook until most of it has been absorbed by the vegetables; season with salt and pepper. Place each salmon fillet on the piece of buttered parchment or foil and top with cooked vegetables. Seal the salmon and place the pouch on a baking sheet. Bake for 10 minutes. Remove the pouches from the oven transfer the salmon, vegetables and their juices to a heated plate. Serve as is just with French bread or with a side dish of cucumber curls and mint. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 21974,"Sauteed Shad Fillet with Lemon 1 cup instant flour Salt and pepper 1 pound shad fillet 2 tablespoons vegetable oil 2 tablespoons butter Juice of one lemon 1/4 cup chopped parsley Instructions: In a shallow bowl, combine flour, salt, and pepper and dredge fish in seasoned flour. In a saute pan over medium heat, heat oil until hot. Add fish to pan and cook until well browned on both sides. Remove fish and blot on paper. Return saute pan to heat. Add butter, let melt, and cook until brown. Add lemon juice, allow to sizzle, and add chopped parsley. Plate fish and drizzle lemon butter over top. Serve with asparagus.; ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 21975,"Fresh Picked Crab Cakes 4 tablespoons unsalted butter or margarine 1/2 cup finely diced celery
1/2 cup finely diced yellow onion
3 tablespoons yellow mustard
1 1/2 tablespoons Dijon mustard
2 large eggs, well beaten
1 1/2 teaspoon dried parsley
1 1/2 teaspoon black pepper
1 1/2 teaspoon seafood seasoning, such as Old Bay Seasoning
1 1/2 cups crushed unsalted saltine crackers
1 pound lump crabmeat, fresh picked
1 1/2 tablespoons vegetable oil
Instructions: Heat the butter in a medium saute pan over medium heat. Add the celery and onions and saute until translucent, about 6 minutes. Drain any excess butter and chill the celery and onions in the refrigerator. In a mixing bowl, combine the yellow mustard, Dijon mustard, eggs, parsley, black pepper and seafood seasoning and mix well. Add the chilled onion and celery to the mixing bowl and combine thoroughly. Fold the saltines into the mixture. Dump out the fresh-picked crabmeat onto a plate and sift through, checking for shell fragments but being careful not to break up the meat. Dump the crabmeat into the mixing bowl and slowly fold the stuffing around the crabmeat, avoiding breaking up the crabmeat as much as possible. Form the mixture into 7 to 8 equal patties (3 1/2 to 4 ounces each). Chill in the refrigerator to help them set, at least 30 minutes. Heat the vegetable oil in a medium saute pan or skillet over medium heat. When the oil is fully heated, very carefully transfer 3 to 4 crab cakes to the oil and cook until golden and the internal temperature reaches 155 degrees F., 3 to 4 minutes per side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 21976,"Dandelion Green Gumbo with Good Thyme Rice 4 tablespoons extra-virgin olive oil, divided 1 cup white rice, such as Carolina brand 6 cups chicken or vegetable stock 4 to 5 sprigs fresh thyme 2 tablespoons butter 4 cloves garlic, finely chopped 3 to 4 ribs celery from the heart, chopped with greens 1 red bell pepper, chopped 1 large yellow onion, chopped Salt and pepper 1 teaspoon sweet paprika, 1/3 palm full 1 bay leaf, fresh or dried 3 tablespoons all-purpose flour 1 bottle pale beer 3 to 6 teaspoons hot sauce (recommended: Frank's Red Hot) medium to spicy heat level 1 tablespoons Worcestershire sauce, eyeball it 1 (15-ounce) can petite diced, crushed or stewed tomatoes 4 to 5 cups, 2 bundles, dandelion greens, stemmed and chopped 1/4 teaspoon grated nutmeg 2 teaspoons lemon zest 2 scallions, finely chopped Instructions: Heat a sauce pot over medium heat. Add 2 tablespoons extra-virgin olive oil and rice. Toast rice 2 minutes, add 2 cups stock and thyme sprigs and bring to a boil. Cover the pot, reduce heat to simmer and cook 18 minutes or until tender. Heat a soup pot over medium to medium high heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan, and 2 tablespoons butter to the pot. When butter melts into oil, add garlic, celery, bell pepper and onion and season with salt, pepper and paprika. Cook to soften veggies, 5 minutes. Add bay leaf and flour and cook the flour another minute. Stir in the beer and reduce the liquid by half, a minute or so. Add hot sauce, Worcestershire and tomatoes. Add 1 quart stock to the pot, stir in the greens and season with nutmeg. Raise heat to bring to a quick boil then simmer 15 minutes until greens are no longer bitter. Adjust seasonings, to taste. Uncover rice and add lemon zest and scallions. Remove the thyme stems and fluff rice with a fork. Remove bay from gumbo. Scoop up gumbo and top with scoops of rice and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 21977,"Mean Green Pasta Casserole Kosher salt 1 pound penne 3 cups baby spinach 3 cups baby arugula
1/2 cup fresh basil leaves
1/3 cup fresh mint leaves
1/4 cup fresh flat-leaf parsley leaves
1 teaspoon red pepper flakes
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cloves garlic 1/4 cup olive oil
4 tablespoons salted butter 2 tablespoons all-purpose flour
1 teaspoon mustard powder
2 cups whole milk
1/4 cup half-and-half
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cups grated white Cheddar
2 cups grated fontina
1/2 cup grated Monterey Jack
4 tablespoons salted butter, melted, plus a touch more for buttering the pan 1/2 cup panko breadcrumbs
2 tablespoons fresh parsley, minced
Instructions: Preheat the oven to 350 degrees F. For the pasta: Bring a large pot of salted water to a boil. Add the penne and cook until al dente according to the package instructions. Drain and set aside. For the pureed greens: Meanwhile, add the spinach, arugula, basil, mint, parsley, red pepper flakes, salt, pepper and garlic to a food processor. With the machine running, drizzle in the olive oil and puree. Stop before the mixture is completely smooth; you want a bit of texture. Set aside. For the cheese sauce: Melt the butter in a large pot over medium heat. Sprinkle in the flour and mustard powder, whisking to combine. Cook, whisking constantly, for a minute or so. Pour in the milk, whisking constantly. Cook the sauce until thick and bubbly, 3 to 5 minutes. Whisk in the half-and-half, salt and pepper. Add the Cheddar, fontina and Monterey Jack. Stir until the cheese all melts. For the assembly: Butter a 9-by-13-inch baking pan. Combine the melted butter, breadcrumbs and parsley in a small bowl. Add the cooked penne to the cheese sauce, making sure every noodle is covered in sauce. Next, stir in the pureed greens until barely combined. Pour the pasta mixture into the buttered baking pan and top evenly with the breadcrumbs. Bake until bubbly and golden brown, 20 to 25 minutes. If you are serving later, top the assembled casserole with aluminum foil and pop in the freezer. When you are ready to serve, allow it to thaw in the fridge overnight and bake the following day at 350 degrees F until golden brown and cooked through, about 1 hour covered and an additional 15 minutes uncovered. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 21978,"Kung Pao Chicken 1 tablespoon rice wine 1 tablespoon peanut oil 1 tablespoon soy sauce 1/2 teaspoon salt 1 tablespoon cornstarch 8 ounces boneless, skinless chicken breast, thinly sliced 3 tablespoons light soy sauce 2 tablespoons rice wine 3 tablespoons rice vinegar 2 tablespoons sugar 2 tablespoons hoisin sauce 2 tablespoons peanut oil 4 dried red chiles remove stems and cut in halves 1/2-inch piece ginger, peeled, thinly sliced, smashed 1 garlic, smashed 1 green onion, cut the white part into 1/2 -inch pieces, julienne the green parts 1/4 cup deep-fried peanuts 2 tablespoons chicken stock plus 1 tablespoon cornstarch, mixed together to make slurry Instructions: Marinade: In a non-reactive bowl, prepare the marinade. Combine the rice wine, peanut oil, soy sauce, salt and cornstarch. Stir in the chicken pieces and refrigerate for 20 to 30 minutes. Sauce: In a small bowl, combine the ingredients for the sauce. Set aside. Over high heat, in a wok, bring the peanut oil to almost smoking temperature. Stir-fry the chilies, ginger, garlic and white part of the green onions for 30 to 40 seconds, or until the chilies turn dark. Add the chicken and stir-fry for 1 to 2 minutes, until golden in color. Add the sauce and bring to a boil. Add the peanuts. Thicken with the slurry and continue to cook until glossy. Transfer to a serving plate and garnish with julienne green onions. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 21979,"Mandarin Chicken Salad 2 Tbsp. cider vinegar 11 oz. can mandarin orange segments drained 1/3 cup toasted sliced almonds 1/4 cup orange juice 2 Tbsp. Mrs. Dash? Original Blend 1 Tbsp. honey 1 Tbsp. Dijon-style mustard 3 cups cooked cubed skinless chicken 1 1/2 cups thinly sliced celery 3 Tbsp. canola oil 1/4 cup low sodium chicken stock Instructions:

1. For dressing, place together the oil, vinegar, orange juice, Mrs. Dash? Original Blend, mustard and honey in jar with tight-fitting lid.
2. Cover and shake to mix well; set aside.
3. Combine stock with chicken and celery in medium bowl.
4. Pour dressing over chicken mixture; toss to mix well.
5. Cover and chill for 3 to 4 hours or overnight.
6. Add orange segments and almonds; toss gently before serving. *Chef's hint: Add a small handful of your favorite salad greens to enhance this flavorful preparation. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 21980,"Butcher's Steak 2 pounds parsnips, peeled and chopped 8 cups (2 quarts) milk
   1 tablespoon honey
   Kosher salt Freshly ground black pepper 6 large Roma tomatoes 2 tablespoons grapeseed oil
   1 teaspoon kosher salt
   1/2 teaspoon freshly ground black pepper
   Kosher salt 30 asparagus spears
   3 tablespoons grapeseed oil
   Freshly ground black pepper 3 tablespoons grapeseed oil 2 tablespoons kosher salt
   1 tablespoon freshly ground black pepper
   Six 8-ounce teres major steaks (also called shoulder tender or petit filet)
   3 tablespoons unsalted butter 2 cups Demi-Glace, recipe follows 1/4 cup grapeseed oil 8 pounds veal bones (joints preferred)
   24 cups (6 quarts) ice water
   8 ounces onions, roughly chopped 4 ounces carrots, peeled and roughly chopped 4 ounces celery, roughly chopped
   6 ounces tomato paste
   5 sprigs fresh thyme 1 bay leaf 8 cups (2 quarts) red wine
   Kosher salt and freshly ground black pepper Instructions: For the parsnip puree: In a small pot, combine the parsnips and milk and bring to a boil. Reduce the heat to a simmer and cook the parsnips until tender, about 15 minutes. Drain the parsnips, saving the milk. Put the parsnips in a food processor with the honey and puree. Add some milk to adjust the consistency (you'll need 1 to 2 cups of the liquid). Season with salt and pepper. For the roasted tomatoes: Preheat the oven to 450 degrees F. Cut the ends off of each tomato and then cut each tomato into 3 slices. In a bowl, toss the tomato slices with the oil, salt and pepper. Arrange the tomato slices on a baking sheet and roast until tender and the edges are brown, 10 to 15 minutes. For the asparagus: Add 1 gallon of water and 2 tablespoons kosher salt to a large pot and bring to a rolling boil. Set up an ice bath for shocking the asparagus after blanching. Blanch the Asparagus in batches in the boiling water for 45 seconds to a minute, and then transfer to the ice bath. Dry off the asparagus with a towel and set aside. For the steak: Heat a skillet over high heat until it begins to smoke. Depending on the size of the skillet (and how many batches you'll cook), add 1 to 1 1/2 tablespoons grapeseed oil. Salt and pepper the steaks and sear on each side (the teres major is a triangle shape) for 3 to 4 minutes. Once all of the steaks are cooked, put them all into a pan and add the butter. Allow the steaks to rest for 10 minutes, basting with the butter occasionally. To finish the asparagus, heat a saute pan over high heat, add the grapeseed oil and saute the asparagus for 2 to 3 minutes. Season with salt and pepper. For plating: Divide the parsnip puree among 6 plates and drag it from one side of the plate to the other. Shingle 3 slices of tomato across the parsnip puree. Slice each steak into 5 slices and shingle over the top of the tomatoes. Pour 2 to 3 ounces of the Demi-Glace over and around each plate. Lean 5 pieces of asparagus up on the side of each steak. Preheat the oven to 450 degrees F. Pour the oil into a metal roasting pan and put it in the preheated oven for 3 to 5 minutes to heat up the pan and condition it with the oil. Spread the bones out on the roasting pan and cook until browned, 30 to 45 minutes, turning the bones occasionally so they brown evenly. Transfer the bones to a large-enough stockpot to accommodate the bones, 6 quarts ice water and more. Use tongs to transfer the bones so you do not pour any fat into the stockpot. Add the ice water to the stockpot and bring to a simmer. Allow the stock to cook for 4 hours at a slow simmer. Skim the surface of the stock occasionally to remove any fat or impurities. While the stock is simmering, discard all but about 1/4 cup of the fat from the roasting pan. Bring the pan back up to temperature over high heat on the stovetop. Add the onions and carrots and cook until golden brown and caramelized. Add the celery and cook for another 10 minutes. Stir in the tomato paste, thyme and bay leaf and cook, stirring regularly, until the tomato paste gets a brick red color, about 15 minutes. Add 1 cup of the red wine and stir it into the mirepoix (vegetable) mixture. Add the mirepoix mixture to the stock after the 4-hour simmering time. Bring the stock back up to a simmer and continue to cook it for another 2 hours. In a separate pot, bring the remaining 7 cups red wine to a boil and cook until reduced by half, 15 to 20 minutes. When the stock has simmered for 6 hours, strain it through a chinois and combine the strained stock with the reduced red wine. Bring the stock to a boil, lower the heat to a hard simmer and reduce the stock until it has a consistency that coats the back of spoon and is about 2 quarts (8 cups) in volume, up to 1 hour. Season with salt and pepper and then strain the sauce though a chinois again.
   ","[Chardonnay, Pinot Noir, Barolo, Tempranillo]" 21981,"Orecchiette with Turkey Sausage and Broccoli Rabe 2 bunches broccoli rabe, stems trimmed 1 pound orecchiette pasta 3 tablespoons olive oil 1 pound turkey Italian-style sausage, casings removed 3 garlic cloves, minced Pinch dried crushed red pepper flakes 1/4 cup grated Parmesan 1/2 cup extra-virgin olive oil 1 small onion, chopped 2 cloves garlic, chopped 1 stalk celery, chopped 1 carrot, chopped 2 (32-ounce) cans crushed tomatoes 4 to 6 basil leaves 2 dried bay leaves Sea salt and freshly ground black pepper 4 tablespoons unsalted butter, optional Instructions: Cook the broccoli rabe in a large pot of boiling salted water until crisp tender, about 1 minute. Transfer the broccoli rabe to a large bowl of ice water to cool, saving the cooking water. Bring the reserved cooking water back to a boil. Heat the oil in a heavy large skillet over medium heat. Add the sausage and cook, breaking it up into pieces with a spoon, until browned and juices form, about 12 minutes. Add the garlic and red pepper flakes, and saute until fragrant, about 2 minutes. Meanwhile, when the reserved cooking water is boiling, add the orecchiette and cook until al dente, tender but still firm to the bite, stirring occasionally, about 8 minutes. Strain the broccoli rabe and add it to the pan with the sausage mixture and toss to coat with the juices. Add the pasta to the skillet. Stir in the Parmesan and serve immediately. In a large casserole pot, heat oil over medium-high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrot and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and reduce the heat to low. Cover the pot and simmer for 1 hour or until thick. Remove bay leaves and taste for seasoning. If sauce tastes too acidic, add unsalted butter, 1 tablespoon at a time, to round out the flavor. Pour half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce. If not using all the sauce, allow it to cool completely and then pour 1 to 2 cup portions into plastic freezer bags. Freeze for up to 6 months. Yield: 6 cups Prep Time: 15 minutes Cook Time: 1 hour, 10 minutes ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 21982,"Corn, Dill Baby Muffins 1 1/2 cups-purpose flour 1/2 cup cornmeal 1/2 teaspoon salt 2 tablespoons sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon freshly cracked black pepper 1 egg, plus 1 egg white 3/4 cup buttermilk 1/3 cup vegetable oil 2 tablespoons freshly chopped dill Instructions: These savory muffins are great for breakfast, lunch or even dinner as an alternative to bread. For the perfect brunch fare serve with cream cheese, capers, thinly sliced red onions and smoked salmon. Preheat oven to 350 degrees Brush a mini-muffin tin with oil. Set aside. Combine all the dry ingredients and stir until well combined. In another bowl combine the egg and the egg white, the buttermilk and the vegetable oil and whisk until combined. Add the dill. Pour the wet ingredients into the dry and stir gently with a wooden spoon or a rubber spatula until just combined and some flour still appears. Do not mix until smooth or muffins will be tough. Pour the batter into prepared muffin tins and bake for about 8 minutes or until golden and tester comes out dry from center of muffin. Remove muffins from tin and cool on wire rack. Variations: You can also use a mini muffin tin and bake about 30 of these as appetizers. I like to top them with slices of smoked trout or combine the smoked trout with cream cheese and make a mousse. They are yummy. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 21983,"Spicy Lamb and Mint Sausage 3 pounds lamb shoulder, fat and sinew trimmed, cubed 1 pound pork fatback, cubed 1 cup chopped fresh mint 3 chipotle chiles in adobo sauce, minced (about 2 ounces) 1/4 cup chopped fresh chives 1 tablespoon freshly ground black pepper Finely grated zest of 1 orange Kosher salt 1/2 cup cold whole milk, chilled 1/2 cup red wine, chilled 1 8-foot hog casing, soaked in water 30 minutes and then flushed with water
1 8-foot hog casing, soaked in water 30 minutes and then flushed with water Baguette or crusty rolls, for serving Crumbled feta cheese, for serving Roasted red peppers, for serving Instructions: Combine the lamb, pork fatback, mint, chipotles, chives, black pepper, orange zest and 2 tablespoons salt in a bowl. Transfer to a large plastic zip-top bag and refrigerate overnight.
At least 30 minutes before grinding the meat, place all of your tools (including the meat grinder parts, stand mixer bowl, stand mixer paddle attachment and sausage stuffer parts) in the freezer to chill.
Using your meat grinder, grind the marinated meat mixture through the small die plate into the chilled bowl of the stand mixer. Refrigerate at least 30 minutes, then return the mixture to the mixer. Add the milk and wine and beat on medium speed using the chilled paddle attachment until combined. Refrigerate until ready to use.
Stuff the sausages and, for best results, refrigerate overnight.
Before cooking, pierce each sausage several times with a pin. Grill over medium heat until the center registers 160 degrees F, 10 to 12 minutes. (You can also pan-fry or broil the sausages.) Slice the sausages lengthwise and serve on a split toasted baguette with crumbled feta and roasted peppers.
","[Syrah, Tempranillo, Garnacha, Barbera]" 21984,"Chicken-Posole Soup 1 recipe Rich Chicken Stock, recipe follows 2 ancho chiles, soaked in water to soften 1-ounce dried porcini mushrooms, soaked in water until soft, drained, and chopped 1 (28-ounce) can hominy 2 roasted chicken breasts, skin removed and meat shredded 2 tablespoons chopped fresh cilantro leaves Salt and freshly ground black pepper 1 cup shredded white Cheddar Fried Blue and White Corn Tortillas, for garnish, recipe follows, or store bought tortilla chips, crumbled 4 pounds chicken bones, chopped 3 large Spanish onions, quartered (skin left on) 1/2 head celery, coarsely chopped 2 large carrots, coarsely chopped 3 tablespoons olive oil Salt and freshly ground black pepper 2 bay leaves 1/4 cup whole peppercorns Small bunch flat-leaf parsley, stems only 6 sprigs fresh thyme 2 cups peanut oil 2 blue corn tortillas, julienned 2 white corn tortillas, julienned Kosher salt Instructions: Place stock in a medium saucepan, reserving 1/4 cup, and bring to a simmer. Meanwhile, place remaining 1/4 cup stock and the rehydrated ancho chiles in a blender and puree until combined. Add pureed anchos, porcini, and hominy and cook for 10 minutes. Add the chicken and cilantro and cook for 5 minutes. Season with salt and pepper, to taste. Ladle soup into bowls and top with cheese and some fried tortillas. Preheat oven to 450 degrees F. Combine chicken bones, onions, celery, and carrots in a large roasting pan; toss with oil and season lightly with salt and pepper. Roast until the bones and vegetables are a rich golden brown, about 30 to 40 minutes. Transfer the bones and vegetables to a large stockpot, add 12 cups cold water, and the remaining ingredients and bring to a boil over high heat. Reduce the heat to medium and simmer for 4 hours, skimming the scum that rises to the top with a ladle every 20 minutes. Remove from the heat and strain through a mesh strainer into a clean pot. Place back on the stove over high heat and cook until reduced by half. Use immediately or let cool to room temperature, cover, and refrigerate or freeze until ready to use. Heat oil in a high sided large saute pan until it reaches 350 degrees F. Add the tortillas in 2 batches and cook until just crisp. Transfer to a plate lined with paper towels and season with salt immediately. ","[Reds, Pinot Noir, Tempranillo, Garnacha]

" 21985,"Caramelized Lemon-Lime Tart Pate Sucre, recipe follows 4 whole eggs 4 egg yolks 1 cup plus 2 tablespoons sugar 2/3 cup lemon juice 2/3 cup lime juice 2 small lemons, zested 2 small limes, zested 6 ounces (1 1/2 sticks) soft butter, cut into small pieces 1 1/4 cups cake or pastry flour 4 tablespoons sugar 1/4 pound (1 stick) unsalted butter, chilled, cut into small pieces 1 egg yolk 1 tablespoon heavy cream Instructions: Preheat oven to 350 degrees F. Roll out the pate sucre to a circle about 1/4 inch thick and large enough to slightly overlap a 9-inch metal tart pan. Fit the dough into the pan and trim the edges. Line the bottom and sides of the shell with parchment, or coffee filter papers, or aluminum foil. Fill the lining with dried beans, rice or aluminum beans, and bake in the oven for 20 to 25 minutes. Cool and remove the beans and the lining. Return the shell to the oven and bake until golden, 5 to 10 minutes longer. In a large metal bowl, whisk together the whole eggs, egg yolks, 1 cup sugar, lemon and lime juice, and zests. Set over simmering water and continue to whisk until the mixture is very thick, about 10 minutes. Turn off the flame and whisk in the butter, a few pieces at a time. (You don't want the mixture to cool down before all the butter is incorporated.) Strain the filling into a bowl. Scrape into the baked tart shell and smooth with a metal spatula. Cool and then refrigerate until firm, 3 to 4 hours, up to overnight. Sprinkle the remaining 2 tablespoons of sugar evenly over the top of the filling. With a propane blowtorch, caramelize the sugar. (This can also be done under the broiler. Place the tart on the broiler tray directly under the flame, watching carefully to prevent burning). Refrigerate the tart for at least 30 minutes. Or, if desired, eliminate the 2 tablespoons of sugar and arrange circles of raspberries on top of the tart. Sift a little powdered sugar over the berries just before serving. Cut into slices and serve. If you have caramelized the sugar, serve the tart with fresh strawberries or raspberries. In a food processor fitted with the steel blade, combine the flour and sugar. Add the butter and process until the texture resembles fine meal. In a small bowl, whisk together the yolks and 1 tablespoon of the cream. Scrape into the machine and process until a ball begins to form, using the additional tablespoon of cream, if necessary. Remove the dough from the machine, and on a lightly floured surface, press down into a circle. Wrap in plastic wrap and refrigerate for at least 1 hour. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 21986,"Spicy Stir-Fry with Scallops 3 tablespoons peanut oil 1/2 cup low-sodium soy sauce 2 tablespoons rice wine vinegar
2 tablespoons packed brown sugar
1 1/2 tablespoons cornstarch
1 tablespoon minced fresh ginger
About 2 teaspoons sriracha (more or less to taste)
1 pound scallops (16/20), cleaned
One 15-ounce can baby corn, cut in half crosswise
1 yellow summer squash, diced
1 head broccoli, cut into florets
8 ounces fresh snow peas, trimmed
1 Fresno or Thai cl, sliced thin
Jasmine rice, for serving
3 scallions, sliced thin
1/4 cup fresh cilantro leaves
Instructions: Heat a large nonstick skillet over medium-high heat and add the peanut oil. In a bowl, mix together the soy sauce, vinegar, brown sugar, cornstarch, ginger and sriracha. Set aside. Add the scallops to the skillet and sear until nice and browned, 2 minutes per side. Remove to a plate. Crank up the heat to high. Add the baby corn, squash and broccoli and cook, stirring everything around, for 2 minutes. Then add the snow peas and cl pepper and continue to cook for about 1 minute. Give the reserved sauce a quick stir and add it to the skillet along with 1/2 cup water. Continue to cook until the sauce thickens, about a minute or two. Add the scallops back to the skillet and gently stir to coat them in the sauce. Serve immediately over rice and garnish with the scallions and cilantro. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 21987,"Loaded Pizza 1 to 2 tablespoons olive oil 2 pounds store-bought pizza dough
1/2 cup plus 1 tablespoon marinara sauce
1/2 cup plus 1 tablespoon barbecue sauce
1 cup shredded rotisserie chicken
1 1/4 cups shredded yellow Cheddar
1 1/4 cups shredded pepper jack cheese 2 slices deli ham, diced
3 slices cooked bacon, crumbled
1/4 cup pepperoni
1/2 cup sliced red bell pepper
1/2 cup diced zucchini
1 plum tomato, thinly sliced
1/2 small red onion, thinly sliced
Instructions: Preheat the oven to 475 degrees F with a rack on the lowest rung. Drizzle the oil in a heavy, rimmed half-sheet pan and turn to coat the bottom. Add the dough and press and stretch to the corners with your fingers. (If the dough doesn't go all the way to the corners, let it rest for 5 minutes, then once it has relaxed a bit, stretch again.) Combine 1/2 cup each marinara and barbecue sauce in a small bowl. Put the chicken in another small bowl and add the remaining tablespoon each of marinara and barbecue sauce. Toss to coat the chicken in the sauce. Spread the BBQ marinara mixture on the pizza crust, leaving about 1/2-inch border around the edge. Sprinkle with 1 cup each Cheddar and pepper jack. For the meat side, top with the chicken, ham, bacon and pepperoni. For the vegetable side, top with the bell pepper, zucchini and tomato. Scatter the red onion over both sides. Sprinkle both sides with the remaining 1/4 cup each Cheddar and pepper jack. Bake the pizza on the bottom rack until the crust is golden on the bottom and the top is browned and crusty, 25 to 30 minutes. Let cool in the pan for 5 minutes before cutting into squares to serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 21988,"Sunny's Perfect Scrambled Cheesy Eggs 3 tablespoons butter 12 eggs Salt and freshly ground black pepper 3/4 cup shredded Cheddar-Monterey Jack cheese blend Instructions: In a large nonstick pan with sloped sides (even a wok shape works), melt the butter over medium-low heat, being careful to not brown the butter. If it begins to bubble, the heat is too high, so lower the heat to cook the eggs properly. (Slow and low like BBQ is the way to go with eggs.) Meanwhile, in a large bowl, add the eggs and 1 teaspoon cold water. Vigorously whisk until frothy and smooth. Swirl the pan around to coat the butter on the bottom and up the sides. Pour the eggs into the pan and let sit for a few seconds. When the eggs begin to lightly set on the bottom, use the whisk to gently beat the eggs, then allow them to sit for just a few seconds between beating them again. Curds will begin to form and increase throughout the cooking time. Repeat this process of whisking then resting the eggs for a few seconds until about 50 percent of the eggs are set and the rest are still wet. At this point, sprinkle the eggs with a pinch of salt and pepper and continue to whisk and rest alternately. Once the eggs are 75 percent done, add the cheese and from this moment, continue to whisk the eggs until done. This entire process from pouring in the eggs to them being finished should take 8 to 12 minutes; this isn't a race, only a journey to the best scrambled eggs ever. Remove from the heat and continue to scramble in the last seconds. Serve warm. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 21989,"Southern Nachos 1 avocado 1/2 shallot, chopped
1 tomato, diced
1 lime, juiced
Kosher salt and freshly ground black pepper
Hot sauce, for seasoning 10 cups black bean tortillas chips (about 8 ounces) 1 cup chopped smoked jalape?o sausage or other spicy sausage (about 6 ounces) 2 cups shredded Cheddar 3 scallions, chopped
1 tablespoon cornstarch
About 1 1/2 cups half-and-half
One 8-ounce jar chopped pimientos, drained
1 can pinto beans, drained and rinsed
1/2 cup pickled jalape?os 1/4 cup sliced black olives
1/4 cup sour cream
Instructions: For the guacamole: Add the avocado flesh to a bowl and smash. Mix in the shallot, tomato and lime juice. Season with salt and pepper and shake in some hot sauce. For the nachos: Preheat the oven to 350 degrees F. Spread the tortilla chips on a sheet pan and bake until hot, about 10 minutes. Meanwhile, cook the sausage in a skillet, stirring, until browned, about 4 minutes. Remove from the heat. Combine the cheese, scallions and cornstarch in a medium saucepan. Add 1 1/4 cups half-and-half and cook over medium heat, whisking constantly, until melted and smooth. Stir in the pimientos. Add more half-and-half if necessary for a nice drizzling consistency. Transfer half of the chips to a large dish and top with half the sausage, beans, jalape?os and olives. Drizzle generously with the cheese sauce. Add the remaining chips, sausage, beans, jalape?os and olives. Drizzle on more cheese sauce, then top with the guacamole and sour cream. Serve additional cheese sauce on the side for dipping. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 21990,"Boston Lettuce with Vinaigrette 1 tablespoon white wine vinegar Kosher salt and freshly ground black pepper 3 tablespoons extra-virgin olive oil 1 large head Boston or other butter lettuce, cored, cleaned and dried (about 7 cups) Instructions: Combine the vinegar, salt, and pepper in a small bowl and mix until the salt dissolves. Drizzle in the oil as you stir, mixing until the vinegar and oil comes together in a smooth dressing. Tear the lettuce leaves into pieces and put all but a handful in a small salad bowl, then season with salt and pepper. Pour most of the vinaigrette over the lettuce (reserve a little to avoid overdressing) and toss, mixing thoroughly. Add the reserved lettuce, toss again, and then add more vinaigrette if the salad seems too dry. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 21991,"Ultra Creamy Black and White Cheesecake Nonstick cooking spray 1 1/2 cups plus 2 tablespoons sugar 25 chocolate wafer cookies from one 9-ounce package 4 tablespoons unsalted butter, melted Three 8-ounce packages cream cheese, at room temperature 4 large eggs 1/2 cup sour cream 1/4 cup all-purpose flour 2 teaspoons vanilla extract 3 ounces chopped semisweet chocolate, melted and cooled slightly 1/2 teaspoon pure almond extract White and semisweet chocolate curls, for garnish Instructions:

1. Arrange the oven racks in the center and lower third of the oven. Place a baking dish or roasting pan on the bottom rack and fill halfway with water. Preheat the oven to 325 degrees F.
2. Coat a 9-inch springform pan with nonstick cooking spray. Place 2 tablespoons of the sugar and the cookies in the bowl of a food processor and pulse until they become fine crumbs. Add the melted butter and pulse until moist. Press the mixture into the bottom and slightly up the sides of the springform pan. Set aside.
3. Beat the cream cheese and remaining 1 1/2 cups sugar until creamy in the bowl of a standing mixer or using a hand mixer. Beat in the eggs 1 at a time until just incorporated. Beat in the sour cream, flour and vanilla. Reserve 3 cups of the batter (this does not need to be refrigerated) and stir the melted chocolate and almond extract into the remaining batter. (Don't worry if there are tiny flecks of chocolate in the batter, they will bake into the cheesecake.) Pour the chocolate batter over the crust. Bake the cheesecake on the center rack of the oven until the edges are just set but the center is still a bit jiggly, 30 to 35 minutes.
4. Slowly pour the reserved vanilla batter over the chocolate layer and continue to bake until the cheesecake is just set but the center is slightly jiggly, another 40 to 45 minutes. Turn off the oven, open the door slightly and let the cheesecake cool 20 minutes. Remove and run a knife around the edge of the pan. Cool to room temperature and then chill overnight.
5. Before serving, let stand at room temperature for about 1 hour. Remove the sides of the pan. Garnish generously with white and semisweet chocolate curls. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 21992,"Pan con Tomate with Serrano Ham and Manchego Cheese All-purpose flour, for dusting One 1-pound ball pizza dough, at room temperature 1/2 pound heirloom tomatoes
   Arbequina olive oil, for drizzling
   Sea salt, for sprinkling
   6 ounces shaved Serrano ham
   4 ounces manchego cheese, freshly grated
   Instructions: Preheat a grill to medium-high heat. Lightly flour a work surface and place the dough on top. Dust your hands as well and begin to stretch your dough, working in a circle. Stretch the dough until it is 10 to 12 inches in diameter. Place the dough on the grill and cook until charred on both sides, about 10 minutes total. Clean and remove the stem ends of the tomatoes. Place them in a food processor and pulse to break them up. Strain the tomato pulp through a large fine-mesh strainer to remove some of the liquid. Spread the tomato pulp over the top of the cooked pizza dough. Drizzle with the olive oil and season with sea salt. Top with the Serrano ham and manchego cheese. Drizzle more olive oil over the top. ","[Ros, Vermentino, Garnacha, Barbera]" 21993,"Grilled Stuffed Jalapeno Chiles with Grilled Red Pepper-Tomato Sauce 8 ounces cream cheese, at room temperature 4 ounces soft goat cheese 4 ounces shredded aged white Cheddar cheese 2 ears corn, grilled in husk and kernels removed 2 green onions, thinly sliced Salt
   Freshly ground black pepper 12 jalapeno chiles, halved, stemmed and seeded 1 heaping tablespoon ancho chili powder Grilled Red Pepper-Tomato Sauce, recipe follows 2 red peppers, grilled, peeled and chopped 2 plum tomatoes, grilled until charred on all sides, and coarsely chopped 2 tablespoons red wine vinegar 1 tablespoon honey 1/4 cup chopped fresh cilantro leaves 1/4 cup olive oil Salt Freshly ground black pepper Instructions: Heat grill to medium. Whisk together the cream cheese and goat cheese in a medium bowl until smooth. Fold in the Cheddar, corn and green onions and season with salt and pepper. Fill each jalapeno half with about 2 tablespoons of the mixture and sprinkle the top with some of the ancho powder.
   Place on the grill, filling-side up and cook until slightly charred and tender, about 7 to 8 minutes. Spoon the red pepper sauce onto a platter and top with the jalapenos. Combine the pepper, tomatoes, vinegar, honey and cilantro in a food processor and process until smooth. With the motor running, slowly add oil and season with salt and pepper. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 21994,"Sunny's Easy Fingerling Potatoes 1 pound fingerling potatoes 1 lemon, zested and juiced
   Kosher salt 1/2 cup pesto
   Freshly cracked black pepper
   Instructions: Place the potatoes in a microwave-safe baking dish, spreading them out as much as possible. Add the lemon juice, 1 teaspoon salt and 1/2 cup water. Cover in plastic wrap and microwave on high until tender, about 8 minutes. Allow to cool, then discard any remaining liquid. Slice the potatoes in half. Toss with the pesto and lemon zest. Season as desired with freshly cracked black pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 21995,"Garbanzo Bean and Zucchini Salad 2 tablespoons fresh lemon juice 1/4 cup extra-virgin olive oil 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 cup garbanzo beans 2 medium zucchini, diced into 1/4-inch pieces 1/2 cup frozen corn, thawed 1/2 small red onion, thinly sliced, rinsed 5 romaine lettuce leaves, cut crosswise into 1/2-inch strips 1-ounce Parmesan, crumbled into 1/4-inch pieces Instructions: For the Vinaigrette: In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper until combined. For the Salad: Place the garbanzo beans, zucchini, corn, red onion, and lettuce in a large salad bowl. Pour the vinaigrette over the salad and toss well. Garnish with the crumbled Parmesan cheese and serve. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 21996,"Russian Cigarettes 2 1/2 ounces, or 5 tablespoons, unsalted butter, softened 2 2/3 ounces, or 6 tablespoons, superfine sugar 1 ounce, or about 3 1/2 tablespoons, almond and sugar powder, recipe follows 3 large egg whites 1/4 teaspoon vanilla extract 1 3/4 ounces, or 1/3 cup plus 1 teaspoon, all-purpose flour 1 recipe filling, recipe follows 1 recipe glaze, recipe follows Instructions: Place the butter in a small stainless-steel bowl and beat with a wooden spatula, warming it over low heat as needed to make it smooth, white, and creamy. Beat in the sugar. When smooth, beat in the almond and sugar powder. Beat in 1 egg white with the wooden spatula. Then beat in the remaining egg whites, 1 at a time, with a wire whisk. Whisk in the vanilla. Sift the flour over the batter and mix it in with the wooden spatula. Cover the batter airtight and refrigerate overnight or for up to 1 week. Preheat the oven to 425 degrees F. Scoop the batter into the pastry bag, and pipe the batter in domes 1-inch wide, arranging them on the baking sheets in staggered rows and separating them by 2 to 3 inches. (Do not pipe more than 12 or 13 cookies on each baking sheet or you won't be able to roll them before they cool.) Or, spoon the batter in 1 teaspoon domes using the ice cream scoop. Let rest at room temperature for about 5 minutes before baking. Bake, 1 sheet at a time, until the cookies are golden brown around the edges but still pale in the center, about 4 to 7 minutes. While the cookies are baking, place a folded kitchen towel (a smooth, untextured towel, no terry cloth) on your countertop. One at a time, lift each cookie off the baking sheet using a metal spatula and place it upside down on the towel. Roll it around a wooden dowel or metal rod to form a cigarette. As you finish rolling the cigarette, press down firmly on the dowel to prevent the cigarette from unrolling, then slide it off the dowel onto a plate. Work quickly because if the cookies cool they will become brittle. If they do cool and start to crack as you roll them, return the baking sheet to the oven briefly to reheat them. Storage: Covered airtight in a cookie jar or tin cookie bowl for up to 1 week. Pipe the filling into both ends of the each cigarette to fill the entire length. Dip 1 end of each cigarette in the chocolate, clean off the excess on the edge of the pot, and place the cigarette on a sheet of waxed paper until the chocolate sets. Then dip the other end of each cigarette in the chocolate, clean off the excess on the edge of the pot, and return to the sheet of waxed paper until the chocolate on both ends has set. Serve on a serving platter. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 21997,"Salt and Vinegar Potato Galette 2 tablespoons unsalted butter 1 large onion, thinly sliced Kosher salt Neutral oil, for frying
   2 medium potatoes (about 1 pound), thinly sliced (1/8 inch thick)
   2 tablespoons chopped chives
   3 tablespoons white vinegar Freshly ground black pepper 8 ounces your favorite pie dough
   1 large egg
   1/2 cup shredded Parmesan Flaky salt, for topping Instructions: In a large skillet, melt the butter over medium heat. Add the onions and a pinch of salt and cook, stirring occasionally, until caramelized, about 25 minutes. Meanwhile, preheat the oven to 375 degrees F. Heat 1 1/2 inches of oil in a large cast-iron skillet over medium heat until shimmering. Working in batches, fry the potatoes, flipping once, until just tender and beginning to brown around the edges, 3 to 5 minutes. Remove the potatoes to a baking sheet lined with paper towels to drain, then remove the paper towel. Sprinkle the potatoes with the chives, 2 tablespoons of the vinegar and salt and pepper to taste. Toss gently to combine. Roll your pie dough out into a 13-inch circle and place it on a baking sheet lined with parchment. Whisk the egg with a splash of water in a small bowl and brush it onto the dough, leaving a 2-inch perimeter. In the center of the dough, layer up the toppings in this order: half the onions, half the Parmesan cheese and then half of the potatoes, in a fanned even layer. Top with the remaining onions, remaining cheese, the other half of the potatoes and any additional chives or black pepper from the bottom of the pan. Brush the edges of the crust with egg and then fold them up around the potatoes. Brush the outside edges with egg and sprinkle with flaky salt. Bake until the pie crust edges are golden brown, about 25 minutes. Sprinkle the top of the galette with the remaining tablespoon of vinegar before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 21998,"Red cl Glaze 12 dried New Mexico red cl pods 3 cups boiling water 2 cups honey 2 tablespoons red cl powder 2 tablespoons cumin Instructions: Deseed the chiles, and place in a bowl. Reconstitute them by pouring on 3 cups boiling water and allowing them to soak about 5 minutes. Drain the chiles and reserve 1-cup of the liquid. Process the chiles with the reserved water in a blender or food processor until fine. Strain and transfer pulp into a mixing bowl. Add the honey, cl powder, and cumin and mix well. Refrigerate for 1 hour to blend flavors. This glaze is excellent on grilled fish, roasted or grilled chicken, or roast pork. ","[Syrah, Malbec, Tempranillo, Garnacha]" 21999,"Apple Injected Smoked Pork 2 cups apple cider 2 tablespoons Neely's Dry Rub Seasoning 2 tablespoons apple cider vinegar 2 tablespoons honey 1/2 teaspoon cayenne pepper 1/4 cup orange juice 1/2 cup lemon juice Dash Worcestershire sauce 2 teaspoons kosher salt 1 (6 to 8-pound) pork butt Instructions: In a large bowl, whisk together all the ingredients for the marinade. Put the pork into a casserole dish. Fill a syringe with the marinade and inject 3/4 of the way into the pork. Inject the meat in several places with the marinade. Pour the remaining marinade over the meat. Cover with plastic wrap and refrigerate for 2 to 12 hours, so flavors can permeate. Preheat a grill to 275 degrees F, using indirect heat and applewood soaked chips. Drain off excess liquid from the meat and pat dry with a towel. Season the pork with Neely's Dry Rub seasoning, to taste, making sure you cover the sides. Arrange on the grill with the fat side facing up. Grill until the meat is tender, about 6 hours. Transfer to a serving platter and serve. ","[Chardonnay, Riesling, Pinot Grigio, Gavi]" 22000,"Skordalia (Greek Potato and Garlic Dip) 2 russet potatoes (about 1 pound), scrubbed Kosher salt, as needed, plus 1 tablespoon and 1 teaspoon 8 medium cloves garlic, minced 3/4 cup whole blanched almonds 1/2 cup extra-virgin olive oil 1/2 cup water 5 tablespoons freshly squeezed lemon juice 3 tablespoons white wine vinegar Freshly ground black pepper Instructions: Put the potatoes in a medium saucepan and cover with cold water by 2 inches and season generously with salt. Bring to a boil over high heat, lower the heat to maintain a gentle simmer and cook until very tender, about 30 minutes. Drain the potatoes and let cool slightly. Rub the skins off the potatoes and discard them. Coarsely chop the potatoes and puree them through a food mill or ricer into a medium bowl. Meanwhile, on a cutting board, lightly sprinkle the garlic with a generous pinch of the salt and smash it into a fine paste with the side of a cook's knife. In a food processor, combine the garlic, almonds, and oil and puree into a paste. Mix the oil mixture into the potatoes until incorporated; then mix in the 1 tablespoon and 1 teaspoon salt, water, lemon juice, and vinegar and season with pepper, to taste. Serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 22001,"Grilled Corn with Ancho cl Butter 1 whole head garlic 2 sticks unsalted butter, softened 2 ancho chiles, stemmed, seeded, deveined and ground, or 2 tablespoons ancho cl powder
   Salt and freshly ground black pepper Salt and freshly ground black pepper
   8 ears corn
   Instructions: Preheat the oven to 400 degrees F. Wrap the head of garlic with aluminum foil and roast for 40 minutes. Set aside until cool enough to handle. Squeeze the cloves of garlic from their papery skins into a small glass bowl. Add the butter and ancho powder, mixing well to combine. Season with salt and pepper. Place a piece of plastic wrap on a work surface, spoon the butter into the middle and roll into a cylinder. Refrigerate until set, at least 30 minutes. (The butter can be made ahead and will keep for up to a week.) Preheat a grill or grill pan to high heat. Grill the corn, turning occasionally, until browned in spots and the kernels are tender, 15 to 20 minutes. Brush with the ancho cl butter and serve. ","[Malbec, Tempranillo, Garnacha, Barbera]" 22002,"Shredded Kale Salad 1 head fresh kale, ribs removed and shredded 3 strips bacon, chopped 2 tablespoons balsamic vinegar 1 tablespoon butter Salt and freshly ground black pepper 1 egg 1 orange, segmented 2 tablespoons ricotta cheese Instructions: In a medium fry pan over medium heat cook bacon until brown and crispy. Remove bacon and place onto a plate lined with a paper towel. Pour off all but 2 tablespoons of the bacon fat from the pan. Turn down heat to low and whisk the balsamic vinegar into the bacon fat. Pour over kale. Season with salt and pepper. Toss to coat and set aside. In small nonstick fry pan over medium heat add butter and fry egg sunny side up. Transfer the kale to a serving dish and top with fried egg, orange segments, bacon and dollops of ricotta cheese. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 22003,"Grilled Blue Lobster with Greek Vegetables 1/4 cup olive oil 2 small fresh onion bulbs, halved 2 small artichokes, trimmed and choke removed 1/2 red pepper, trimmed and seeded 1/4 head fennel, trimmed 4 mushrooms, trimmed 6 cherry tomatoes, hulled 1/4 cup white wine 1 cup canola oil 1 garlic cloves 4 red peppers, trimmed, seeded, and cut into strips 2 sprigs thyme 4 ounces chicken stock Salt and pepper 4 (1 1/2) pound blue lobsters Salt and freshly ground black pepper Extra-virgin olive oil 2 pounds butter 4 tablespoons chopped tarragon 4 tablespoons chopped garlic 4 tablespoons chopped shallots 4 teaspoons lemon juice Instructions: To make Greek vegetables, begin by adding olive oil to a hot pan. Add onion bulbs, and let them become translucent. Add artichokes, red pepper, fennel, mushrooms, cherry tomatoes, and white wine and let simmer for 15 minutes. Once the liquid is reduced, your vegetables are ready to be served. In another pot, make the pepper coulis. Heat a pan and add the oil. Add the garlic and the peppers to the pan. When the peppers become soft, add the thyme and chicken stock. Bring to boil, reduce heat, and let the peppers become very soft. Remove the thyme sprigs, put the mixture in a blender, and puree the peppers into a sauce. To prepare lobster, remove claws and cut lobster in half, lengthwise. Remove the eyes and any discolored pieces. Season with salt and pepper. Add a small amount of olive oil to the lobster flesh to prevent sticking to grill. Place each half flesh down, and grill for 4 to 5 minutes. While lobster is cooking, prepare the butter that will be served with the lobster. The butter should be room temperature. Add tarragon, garlic, shallots, lemon juice, salt, and pepper. Cream all ingredients together. To prepare the claws, boil a pot of water on stove and steam claws for 5 minutes. Quickly remove claws and cool claws in ice. Once the claws are cooled, remove the meat from the shells. To Assemble: Place Greek vegetables in a serving dish with lobster claws on top, and red pepper coulis on side as a dipping sauce. For the grilled lobster, place lobster on serving dish, and add butter mixture on top. Dish is ready to be served. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 22004,"BBQ Chicken Packed Pita 1 pound boneless skinless chicken thighs (or a combination of breasts and thighs) 1/2 to 3/4 cup BBQ rub, recipe follows Oil, for grilling 2/3 cup BBQ sauce, recipe follows or store-bought 1 tablespoon olive oil 2 cloves garlic, smashed 1 (8-ounce) bag washed baby spinach leaves (or 1 cup frozen, drained and chopped) Salt 2 tablespoons butter, softened 4 whole-wheat flat breads (such as naan or Mediterranean style pita) 6 ounces shredded Cheddar/jack cheese blend 1 pound boneless skinless chicken thighs (or a combination of breasts and thighs) 1/2 to 3/4 cup BBQ rub, recipe follows Oil, for grilling 2/3 cup BBQ sauce, recipe follows or store-bought 1 tablespoon olive oil 2 cloves garlic, smashed 1 (8-ounce) bag washed baby spinach leaves (or 1 cup frozen, drained and chopped) Salt 2 tablespoons butter, softened 4 whole-wheat flat breads (such as naan or Mediterranean style pita) 6 ounces shredded Cheddar/jack cheese blend 1 cup kosher salt 1 1/2 cups light brown sugar 1 cup smoked paprika 1/2 cup chili powder 1 tablespoon dried rosemary (crushed slightly with spice mill) 1 tablespoon dried thyme 1/2 cup granulated garlic 1 cup kosher salt 1 1/2 cups light brown sugar 1 cup smoked paprika 1/2 cup chili powder 1 tablespoon dried rosemary (crushed slightly with spice mill) 1 tablespoon dried thyme 1/2 cup granulated garlic 2 tablespoons canola oil 1 cup finely minced yellow onion 2 tablespoons finely minced garlic 1 1/2 teaspoons ground black pepper 1 tablespoon dried thyme 3/4 teaspoon ground cayenne pepper 1/4 teaspoon ground clove 1 tablespoon BBQ rub 1/4 cup Creole mustard 2 tablespoons honey 1/2 cup dark brown sugar 3 tablespoons unsulfured molasses 1/2 cup apple cider vinegar 2 tablespoons Worcestershire sauce 2 teaspoons liquid smoke, optional 2 cups tomato sauce 4 cups ketchup 2 tablespoons canola oil 1 cup finely minced yellow onion 2 tablespoons finely minced garlic 1 1/2 teaspoons ground black pepper 1 tablespoon dried thyme 3/4 teaspoon ground cayenne pepper 1/4 teaspoon ground clove 1 tablespoon BBQ rub 1/4 cup Creole mustard 2 tablespoons honey 1/2 cup dark brown sugar 3 tablespoons unsulfured molasses 1/2 cup apple cider vinegar 2 tablespoons Worcestershire sauce 2 teaspoons liquid smoke, optional 2 cups tomato sauce 4 cups ketchup Instructions: Prepare a hot grill outside or preheat a grill pan to high heat and preheat oven to 375 degrees F. Toss raw chicken in a bowl with rub, a few pieces at a time until all chicken is well coated. Grill chicken on well oiled grill or grill pan for about 2 minutes on each side, until nice grill marks are formed. If chicken pieces are very thick, finish cooking for 5 to 10 minutes more in the preheated oven. Allow chicken to cool a few minutes and then pull apart into nice shreds. Toss chicken with BBQ sauce so that it is well coated but not overly wet. Keep warm in a warm saute pan until ready to use. Heat olive oil in large saute pan over medium-high heat. Stir in garlic with wooden spoon. After 30 seconds add spinach and turn off heat. Toss spinach in hot oil, when wilted completely season with salt. Set aside. Spread butter evenly over 1 side of each pita. In a large saute pan, grill each flatbread over medium-high heat, buttered side down (work in batches if necessary) top each flatbread with 1 1/2 ounces of cheese, 1/4 of the spinach, and 1/4 of the chicken. Fold each flatbread over and continue grilling until golden brown on each side. Cut in half crosswise, transfer to platter and serve. Prepare a hot grill outside or preheat a grill pan to high heat and preheat oven to 375 degrees F. Toss raw chicken in a bowl with rub, a few pieces at a time until all chicken is well coated. Grill chicken on well oiled grill or grill pan for about 2 minutes on each side, until nice grill marks are formed. If chicken pieces are very thick, finish cooking for 5 to 10 minutes more in the preheated oven. Allow chicken to cool a few minutes and then pull apart into nice shreds. Toss chicken with BBQ sauce so that it is well coated but not overly wet. Keep warm in a warm saute pan until ready to use. Heat olive oil in large saute pan over medium-high heat. Stir in garlic with wooden spoon. After 30 seconds add spinach and turn off heat. Toss spinach in hot oil, when wilted completely season with salt. Set aside. Spread butter evenly over 1 side of each pita. In a large saute pan, grill each flatbread over medium-high heat, buttered side down (work in batches if necessary) top each flatbread with 1 1/2 ounces of cheese, 1/4 of the spinach, and 1/4 of the chicken. Fold each flatbread over and continue grilling until golden brown on each side. Cut in half crosswise, transfer to platter and serve. Combine all ingredients, using a whisk, wooden spoon or hands. Use hands to break up lumps of brown sugar. Combine all ingredients, using a whisk, wooden spoon or hands. Use hands to break up lumps of brown sugar. Heat oil n a 1-gallon saucepan over medium heat, sweat onions until translucent, about 5 to 10 minutes. Add garlic and sweat 1 more minute. Add dry spices and BBQ rub; stir. Cook until spices become fragrant, about 1 minute more. Add remaining ingredients and simmer slowly for 20 minutes. Using an immersion blender, puree sauce until smooth. Heat oil n a 1-gallon saucepan over medium heat, sweat onions until translucent, about 5 to 10 minutes. Add garlic and sweat 1 more minute. Add dry spices and BBQ rub; stir. Cook until spices become fragrant, about 1 minute more. Add remaining ingredients and simmer slowly for 20 minutes. Using an immersion blender, puree sauce until smooth. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 22005,"Felix's Braised Lamb Shanks 4 lamb shanks, trimmed of fat and silverskin 1 tablespoon salt 1 tablespoon coarse black pepper 1 tablespoon chopped fresh thyme leaves 1 tablespoon chopped fresh rosemary leaves 1/4 cup olive oil, for braising 1 white onion, chopped 1 carrot, chopped 1 rib celery, chopped 1 medium-sized potato, chopped 3 cloves garlic, chopped 1/2 cup flour 4 cups chicken stock 1 bottle white wine 1/2 cup port wine 1 tablespoon balsamic vinegar Mashed potatoes and Brussels sprouts for serving, optional Instructions: Heat oven to 400 degrees F. Season the lamb shanks with salt, pepper thyme and rosemary. In a heavy metal roasting pan, brown the lamb shanks over medium heat in olive oil on stovetop. When shanks are half browned, add the onion, carrot, celery, potato, and garlic. Caramelize all the vegetables while stirring often until golden brown. Strain the fat from the vegetables and shanks. Dust pan with flour and cook it until everything is well coated in the flour. Add the chicken stock, white wine, and port wine. Place the pan, uncovered, in the oven for 2 hours. When shanks are cooked, remove them from the sauce. They should be tender, but not falling off bone. Puree the vegetables and sauce together and strain through a fine sieve. Taste for seasoning, and add balsamic vinegar.. Serve the lamb shanks with the sauce. Mashed potatoes and Brussel sprouts make a nice accompaniment to this dish. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 22006,"Broken Potatoes 2 pounds, 3 ounces (1-kilogram) potatoes, peeled Olive oil Pork fat Salt and freshly ground black pepper A handful of rosemary leaves Instructions: Preheat oven to 425 degrees F. Cook the potatoes in salted boiling water for about 15 minutes, or until your knife slides easily through them. Drain and leave for 5 minutes. Drizzle a roasting tray with a little olive oil and any handy pork fat. Season, then throw in the potatoes, and push down on each of them to break them up slightly. Then pound up the rosemary in a pestle and mortar to bruise and release its flavors. Add 4 good lugs of olive oil, stir around, and drizzle over the potatoes. Roast for 40 to 50 minutes at 425 degrees F (220 degrees C/gas 7) until crisp and golden. ","[Rioja, Barolo, Syrah/Shiraz, Tempranillo]" 22007,"Stuffed Veal Roulade with Crabmeat 6 (3-ounce) veal (pounded thin) 6 ounces ground veal 6 ounces ground pork 2 ounces heavy cream 1 egg 1 tablespoon fresh tarragon, chopped 1 tablespoon fresh parsley, chopped 8 ounces backfin crabmeat, picked well Salt and pepper to season Instructions: Chill all ingredients well. Combine ground veal and ground pork in a food processor and process until smooth (approximately 1 minute using a pulse). Add cream, egg, tarragon and parsley into veal and pork mixture, process until smooth and well combined. Transfer into a mixing bowl. Add picked crabmeat. Keep refrigerated until ready to use. To assemble: Layout veal scaloppine. Place approximately 2 ounces of crab filling down on the center of veal from end to end. Carefully fold ends over and roll. Secure with butcher twine or a 6-inch skewer. Season with salt and pepper. Sear veal roulades until golden brown. Transfer to a baking pan and finish in a 375-degree oven for approximately 15 to 18 minutes until cooked through. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 22008,"Grape and Green Tea Smoothie 1 cup (250 ml) green California grapes, rinsed 1/2 cup (125 ml) cold water 1/2 cup (125 ml) diced pineapple (use fresh, canned or frozen) 1/2 cup (125 ml) ice cubes 1 tsp (5 ml) sweetened green tea powder (optional) Instructions: Pure all ingredients in a blender until smooth. Pour into tall glass and serve immediately.; ","[Sauvignon Blanc, Pinot Grigio, Riesling]" 22009,"Chili Cheese Slices 1 (8-ounce) can crescent rolls 3/4 cup no-bean chili (recommended: Hormel) 1/4 cup diced red onion 1/4 cup sliced black olives, drained 3/4 cup shredded Cheddar Instructions: Preheat oven to 375 degrees F. Line a baking sheet with foil and set aside. Unroll crescent rolls and separate into 6 triangles. Place on prepared baking sheet, prick holes in the dough and spray tops with cooking spray. Place in oven and bake for 5 minutes. Top each roll with 1 tablespoon of chili, onions, olives and Cheddar. Place back in oven and bake for another 7 minutes, or until edges are golden and cheese is melted. ","[Zinfandel, Tempranillo, Garnacha, Barbera]" 22010,"Cheesy Bacon Meatloaf 1 1/2 pounds ground meatloaf mix 1 cup dried plain breadcrumbs 1 cup shredded sharp Cheddar 3/4 cup chopped cooked bacon 2 tablespoons chopped fresh chives 2 tablespoons chopped fresh flat-leaf parsley 2 large eggs, lightly beaten 1 medium onion, grated 1 clove garlic, minced 1/2 cup ketchup 1 tablespoon plus 1 teaspoon Worcestershire sauce Kosher salt and freshly ground black pepper 2 teaspoons light brown sugar Instructions: Preheat the oven to 350 degrees F. Line a 9-by-4 loaf pan with parchment paper. Combine the meatloaf mix, breadcrumbs, Cheddar, bacon, chives, parsley, eggs, onion, garlic, 1/4 cup of the ketchup, 1 tablespoon of the Worcestershire, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large bowl. Use your hands to mix together until combined well. Transfer the mixture to prepared loaf pan. Bake the meatloaf for 30 minutes. Meanwhile, stir the brown sugar together with the remaining 1/4 cup ketchup and 1 teaspoon Worcestershire in a small bowl. Remove the meatloaf from the oven and brush the top and sides all over with the ketchup glaze. Bake until the glaze starts to caramelize and a thermometer inserted in the center of the meatloaf registers 160 degrees F, about 45 minutes more. Let rest for 10 minutes before slicing and serving. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 22011,"Short Ribs with Chipotle Cherries 5 pounds beef ribs, English style, cut into single ribs Salt and freshly cracked black pepper 1/4 cup vegetable oil 1 (14.9-ounce) bottle dark beer (recommended: Guinness) 1 red onion, cut into 1-inch rounds 3 shallots, peeled, cut into 1/2-inch pieces 1 tablespoon cream sherry 1/4 cup molasses 1/4 cup onion, diced 1 tablespoon garlic, minced 1/4 teaspoon hot pepper flakes 1 (15-ounce) can tart cherries 1 (15-ounce) can cherries (sweet in light syrup) 1 tablespoon chipotle paste, or pureed chipotle with a little adobo sauce 1 tablespoon molasses Salt and freshly ground black pepper 2 tablespoons unsalted butter Instructions: Preheat the oven to 350 degrees F. Short Ribs: Pat the ribs dry and season generously with salt and freshly cracked black pepper, to taste. In a large braising pot, preferably an enameled cast iron Dutch oven, heat the oil over high heat. Add the ribs in batches, so as not to crowd. Brown them deeply on each side and when all have been seared, remove them from the pot and add 1/3 of the beer to deglaze. Turn off the heat and scrape the fond from the bottom of the pan. Sauce: Strain the fat from the Dutch oven, leaving the juices and return the pot to medium-high heat. Add the onions and cook until soft. Add the garlic and red pepper flakes, cook for 2 minutes more, then add both cans of the drained cherries. Bring to a simmer, add the chipotle paste and molasses and adjust seasonings, if needed. Reduce the mixture for 10 minutes at a simmer. At this point you can strain for a more elegant sauce, then add the butter, or just add the butter and leave rustic. Put the beef ribs back in the pot, stir to combine with the onions and shallots, and pout in the remaining beer and sherry. Cover and roast, turning the ribs every 40 minutes. After 3 hours, drizzle in the molasses, return the lid and roast for 1 hour more. Transfer the ribs and the sauce to a serving dish and serve. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 22012,"Rollsrice (California Roll in a Wonton Cone) Peanut or vegetable oil, for frying 12 wonton wrappers 1 egg, beaten, for egg wash 2 tablespoons soy sauce 2 tablespoons rice wine vinegar 1/2 tablespoon wasabi powder 1/2 tablespoon sugar 2 tablespoons mayonnaise 2 tablespoons peanut oil 3 tablespoons diced cucumber 3 tablespoons diced avocado 1 stalk scallion, white part only, minced 2 shiso leaves, minced 12 ounces sushi grade tuna 2 tablespoons mayonnaise 1 tablespoon lemon juice 2 tablespoons sour cream 1 tablespoon tobiko eggs 1 teaspoon furikaki (Japanese rice seasoning)* Instructions: To fry and mold the wontons: Heat about 4-inches of oil in a deep saucepan over medium-high heat until it reaches a temperature of 350 degrees F (the oil can be tested by carefully dripping a little water into it?if it immediately sizzles, it is hot enough). Brush the edge of a wonton wrapper with beaten egg, then mold the wrapper around a metal pastry tip or other heat resistant conical mold. Lower the wrapper and mold into the hot oil and fry, until golden brown. Remove the fried wonton from the oil, transfer to a plate lined with paper towels to drain and cool. Remove the mold and repeat, molding and frying all the ?wonton cones?. To make the dressing and salad: In a small bowl, combine the soy sauce, rice vinegar, wasabi, sugar, and mayonnaise. Gradually whisk in 2 tablespoons of peanut oil. In a separate bowl, combine the cucumber, avocado, scallion, and shiso. Lightly dress the cucumber salad with the wasabi dressing. To make tuna and tobiko tartar: Finely chop the tuna and set it aside. In a medium bowl, mix the mayonnaise, lemon juice and sour cream. Fold first the tobiko eggs, then the tuna into the mayonnaise mixture. To assemble: Place each wonton in a paper or aluminum foil cone. Fill each about two-thirds with cucumber salad. Spoon tuna and tobiko tartar into the cones, sprinkle with furikaki and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling Shiraz]" 22013,"The Original Cobb Salad 2 chicken breasts, cooked and finely diced 1 ounce iceberg lettuce, washed and chopped 1 ounce romaine lettuce, washed and chopped 2 ounces tomato, washed and chopped 1/2 avocado, thinly sliced 2 ounces bacon, cooked and finely chopped 2 ounces hard boiled eggs, finely chopped 2 ounces grated Roquefort cheese Original Cobb Salad Dressing to taste, recipe follows 2 egg yolks 2 cups olive oil 1 lemon, juiced 3 tablespoons Worcestershire sauce 1 tablespoon Dijon mustard 1 clove garlic, minced 1/2 cup water Salt and pepper, to taste Instructions: Place greens in bowl. Arrange all other ingredients attractively across greens. Add dressing when ready to serve.
Whip eggs vigorously until yolks turn pale yellow. Slowly incorporate oil to form an emulsion. Add remaining ingredients and season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 22014,"Bean Sprout Salad with Soy Sauce Dressing 2 carrots, peeled and julienned 2 green peppers, seeded and julienned 8 ounces bean sprouts 1 tablespoon sesame oil 1 tablespoon canola oil 3 tablespoons soy sauce 2 tablespoons rice vinegar Instructions: Submerge carrots in boiling salted water. After a minute add peppers and bean sprouts. Bring back to the boil and refresh mixture in ice water and drain. Pat dry and transfer to a serving bowl. In a bowl combine sesame oil, canola oil, soy sauce and vinegar. Pour dressing over vegetables and toss to combine. ","[Chardonnay, Riesling, Gewrztraminer]" 22015,"Shrimp Parmigiana 1 pound spaghetti, cooked until dente and covered to keep warm 1/2 cup all-purpose flour 1 teaspoon salt 2 tablespoons Essence, recipe follows 2 large eggs 1 tablespoon water 1 cup fine dry bread crumbs 2 tablespoons finely grated Parmigiana-Reggiano 1 1/4 pounds jumbo shrimp, peeled and deveined, patted dry Vegetable oil, for frying (about 2 cups) 1 (25-ounce) jar marinara sauce (recommended: Emeril's Homestyle Marinara sauce) 1 cup grated mozzarella cheese Chopped parsley leaves, for garnish 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Instructions: In a shallow bowl, combine the flour with 1 tablespoon of the Essence, and 1/2 teaspoon of the salt. In a second bowl, beat the eggs with the water. In another bowl, combine the bread crumbs with the Parmigiana, remaining tablespoon Essence, and remaining 1/2 teaspoon of salt. Add enough vegetable oil to come halfway up the sides of a medium pot and heat to 360 degrees F. Preheat the oven to broil. Meanwhile, 1 at a time, dredge the shrimp first in the flour, then in the egg wash, and then in the seasoned bread crumbs, tossing to coat evening and shaking to remove any excess. Place on a plate until ready to cook. Add the shrimp in batches to the hot oil, turning occasionally, and cook until golden brown and the shrimp float to the top, about 2 minutes. Remove the shrimp with a slotted spoon and drain on paper towels. Transfer the shrimp to a lightly greased baking dish. Spoon about 1 3/4 cups of the marinara sauce over the shrimp and sprinkle the mozzarella over the top. Broil until the cheese is melted and bubbly, about 3 minutes. Meanwhile, toss the spaghetti with the remaining marinara sauce and warm gently. To serve, spoon the spaghetti into a large serving bowl and using a spatula, transfer the shrimp to the top. Garnish with chopped parsley and serve immediately. Combine all ingredients thoroughly. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 22016,"Tempura Wall-Eye Pike with Spicy Remoulade 1 egg 1 cup flour 1 teaspoon salt 1/2 teaspoon ground white pepper 1/2 teaspoon baking powder 1 cup beer 2 pounds wall-eye pike fillets, skinless and boneless, cut in strips 1-inch thick 2 quarts vegetable oil, for frying Remoulade Sauce, as an accompaniment, recipe follows 1 cup mayonnaise 1 tablespoon chopped capers 1 tablespoon chopped red onion 1 tablespoon minced green onion 1 tablespoon chopped Gherkin pickles 1 tablespoon chopped dill, 1 tablespoon garlic, minced 1/4 teaspoon cayenne pepper or hot sauce 1 lemon, juiced Salt Instructions: For the batter: Mix everything in a bowl until smooth. Heat oil in a large pot to 375 degrees F. Dip pieces of fish in the batter and then drop in oil and fry until golden brown. Mix everything together in a bowl. ","[Chardonnay, Riesling, Gewrztraminer, Chenin Blanc]" 22017,"Good Fennels Pasta 1 pound bucatini pasta (hollow fat spaghetti) Salt 3 tablespoons extra-virgin olive oil, divided 1 pound bulk sweet Italian sausage 4 cloves garlic, very thinly sliced 1 bulb fennel, trimmed, quartered and core cut away, very thinly sliced 1 small yellow onion, very thinly sliced 2 cubanelle peppers, seeded and very thinly sliced Pepper 1 cup dry white wine or stock, eyeball it 1 (28-ounce) can crushed San Marzano (Italian imported) tomatoes 1/2 cup grated Parmigiano-Reggiano, plus some to pass at table 1 cup basil, 20 leaves, shredded or torn Crusty bread, for mopping Instructions: Place a large pot of water on to boil for pasta. Salt water and add bucatini and cook to al dente. While water comes to boil and pasta cooks, make the sauce. Heat a large, deep nonstick skillet over medium high heat. Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan. Add sausage to the skillet and break up the sausage into small bits. Brown sausage all over then transfer to a paper towel lined plate. Return pan to heat and add 2 tablespoons extra-virgin olive oil, 2 turns of the pan, the garlic, fennel, onions and peppers. Season the vegetables with salt and pepper. Cook, turning frequently, 7 to 8 minutes until tender but do not allow the fennel and onions to brown ? reduce heat a bit if they begin to. Add the wine or stock next and reduce 2 minutes. Stir in the tomatoes and the sausage. Reduce heat to a simmer and cook until pasta is done. Drain the pasta very well and add to the sauce. Sprinkle the pasta with 1/2 cup cheese, a couple of handfuls, then toss pasta with thick sauce to combine. Transfer pasta to a large shallow platter and cover with the pasta with basil leaves. Serve with extra cheese and pass crusty bread at the table to mop up the plates. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 22018,"Chocolate Bomb 1 tablespoon cold water 1 teaspoon unflavored gelatin 2 tablespoons boiling water 1/2 cup unsweetened powdered cocoa (recommended: Ghirardelli) 1/8 teaspoon salt 1 cup heavy whipping cream 1 teaspoon vanilla extract 1 cup honey Instructions: Coating: 1 (12-ounce) package chocolate chips, (2 cups) dark, semisweet or mini semisweet chocolate chips 2 tablespoons plus 2 teaspoons shortening (do not use butter, margarine, spread or oil) Optional toppings: whipped cream lightly sweetened with honey and a light dusting unsweetened cocoa powder, for garnish Chill a medium mixing bowl in the refrigerator. Meanwhile, place the cold water in a small bowl, sprinkle with gelatin and let stand 1 minute. Add boiling water and stir until gelatin is dissolved. Set aside. In the chilled bowl, combine the cocoa powder, salt, whipping cream and vanilla until roughly mixed. With an electric mixer on medium speed, beat the cream mixture until it becomes stiff. Do not over-beat or you will end up with chocolate butter. Beat in the gelatin mixture just until combined. Spoon chocolate mousse into decorative molds, dessert dishes or martini glasses. Refrigerate the molds for 1 to 2 hours. Cover a sheet pan with waxed paper. Place chocolate chips and shortening in medium heat-proof bowl. In separate large heat-proof bowl, add very warm water (100 to 110 degrees F) to 1-inch depth. Carefully place bowl with chocolate into bowl of water. The water should come halfway up side of chocolate bowl. Stir chocolate and shortening constantly with dry rubber scraper until chocolate and shortening are melted and mixture is smooth. Do not get water into the bowl with chocolate. (If water cools, replace it with very warm water as directed above; water temperature is important to success). Remove chocolate bowl from inside water bowl. Remove the filling from molds and place on the waxed paper lined sheet pan. Pour chocolate mixture over the filling, and remove excess chocolate from around the filling. Refrigerate coated bombs for 1 to 2 hours before serving. Garnish, as desired. ","[Pinot Noir, Chianti, Tempranillo, Zinfandel]

" 22019,"Sticky Chocolate Cake 2 sticks butter, softened, plus more for pan 2 cups dark brown sugar 1 tablespoon instant coffee 1 1/3 cups water 6 ounces semisweet chocolate chips 5 large eggs 2 teaspoons vanilla extract 1 1/2 cups all-purpose flour, plus more for pan 1 tablespoon baking powder 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 3/4 cup raisins 1 cup walnuts Confectioners' sugar, for garnish Instructions: Preheat oven to 325 degrees F. Cream butter and sugar with an electric mixture until light and fluffy. Heat coffee, water, and chocolate in a saucepan over low heat, stirring often until chocolate has melted entirely. Add coffee-chocolate mixture to the creamed sugar and butter. Beat in eggs, 1 at a time until incorporated, and then mix in vanilla extract. Combine flour, baking powder, salt, cinnamon and nutmeg in a mixing bowl and stir together with a fork until incorporated. Gradually beat the dry mixture into the wet mixture. Finally, fold in the raisins and walnuts. Butter and lightly dust a bundt pan with flour. Pour batter into pan and bake about 45 to 50 minutes or until a sharp knife point inserted into the cake comes out clean. Let cool to room temperature on a rack before inverting. Dust with confectioners' sugar and serve. ","[Merlot, Cabernet Sauvignon, Malbec, Pinotage]" 22020,"Cream of Spinach Soup with Grilled Octopus About 3 1/2 cups chicken broth 2 to 3 stalks celery, roughly chopped 2 carrots, peeled and roughly chopped 1 to 2 medium white potatoes, peeled and roughly cubed
1 shallot, roughly chopped 1 clove garlic, roughly chopped 1/2 green bell pepper, roughly chopped 2 cups fresh spinach 1/4 to 1/2 cup heavy cream
Fresh dill, as needed, optional Salt Pinch white pepper
1 tablespoon olive oil 2 cups fresh spinach, roughly chopped
1 red bell pepper, finely diced
1 shallot, thinly sliced
Salt and freshly ground black pepper Red cl flakes, as needed, optional 6 to 8 raw octopus tentacles 2 to 3 tablespoons good olive oil
Juice of 1/2 lemon
Finely chopped fresh dill or other fresh herbs, as needed Red cl flakes, as needed Salt and freshly ground black pepper
Salt and freshly ground black pepper Instructions: For the cream of spinach soup: Add the chicken broth, celery, carrots, potatoes, shallots, garlic and bell peppers to a medium pot. Bring to a boil over medium-high heat. Reduce to a simmer on medium-low heat and cook until the potatoes are tender, about 20 minutes. Strain the soup, reserving the broth and vegetables separately. Add the cooked vegetables, fresh spinach and heavy cream to a blender in batches and puree. Add enough of the reserved broth to the puree until it reaches the desired consistency. Add the dill if using. Season with salt and a pinch of white pepper. For the spinach and red pepper saute: In a saute pan, heat the olive oil until hot. Add the spinach, bell peppers, shallots, some salt and pepper and red cl flakes if using and saute until the spinach and peppers are tender, 2 to 4 minutes. Set aside. For the grilled octopus: Prepare a grill for medium-high heat. Clean the octopus well, removing the outer membrane from each tentacle. Mix together the olive oil, lemon juice, chopped dill, red cl flakes and some salt and pepper in a medium bowl. Add the octopus and let marinate for 3 to 5 minutes. Grill the octopus, allowing some parts to char slightly for good flavor, 8 to 12 minutes depending on the thickness of the tentacles. Do not overcook or the octopus will become chewy and dry. Set aside. Spoon some soup into each bowl. Lay a piece of octopus in the center, and add a dollop of the spinach and red pepper saute. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 22021,"Corn and Cheese Chowder 4 tablespoons (1/2 stick) butter 1 whole onion, chopped 3 slices bacon, cut into pieces 3 whole bell peppers, finely diced (red, yellow, orange) 5 ears corn, kernels sliced off 1/4 cup all-purpose flour 3 cups chicken stock or broth 2 cups half-and-half 1 heaping cup grated Monterey Jack 1 heaping cup grated pepper Jack 1/3 cup sliced green onions Salt and freshly ground black pepper 12 bread bowls, hollowed out Instructions: In a large pot, melt the butter over medium-high heat. Add the onions and cook for a couple of minutes. Add the bacon and cook for another minute or so, and then add the bell peppers and cook for a couple of minutes. Finally, add the corn and cook for a minute. Sprinkle the flour evenly over the top and stir to combine. Pour in the chicken stock and stir well. Allow this to thicken for 3 or 4 minutes, and then reduce the heat to low. Stir in the half-and-half, and then cover and allow to simmer and thicken for 15 minutes or so. Stir in the cheeses and green onions. When the cheese is melted and the soup is hot, check seasonings. Add salt and pepper as needed. Ladle into the bread bowls and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 22022,"Banana Pudding with Homemade Vanilla Wafers 1/2 cup sugar 3 tablespoons cornstarch
3 cups heavy cream
4 large egg yolks
1 tablespoon unsalted butter
1 tablespoon vanilla extract
3 ripe bananas
1/2 cup unsalted butter, softened 1 cup sugar
1 large egg
2 teaspoons vanilla extract
3/4 teaspoon baking powder 1 1/3 cups all-purpose flour
1 tablespoon milk
Pinch of salt
2 cups heavy cream 1/2 cup confectioners' sugar
Big splash of vanilla extract Pinch of salt
Instructions: For the pudding: Combine the sugar and cornstarch in a skillet. Gradually stir in the cream, making sure that all of the cornstarch dissolves. Set over medium heat and stir continuously, dragging the spoon along the bottom of the pan until the mixture starts to thicken. Whisk the egg yolks in a bowl. Mix a spoonful of the hot cream mixture into the eggs to warm them without cooking. Add the warm egg mixture to the skillet with the cream, then add the butter and vanilla. Stir until the butter is melted; remove from the heat and pour into a heat-proof bowl. Cover with plastic wrap, pressing onto the surface of the pudding. Set aside to cool. Mash the bananas in a bowl, add them to the cooled pudding and mix together until well incorporated. For the vanilla wafers: Preheat the oven to 350 degrees F. With an electric hand mixer, beat together the butter and sugar until combined. Next, add the egg, vanilla and baking powder and beat until smooth and fluffy. Add the flour, milk and salt and beat until completely incorporated. Use 2 spoons to drop teaspoon-size dollops of the batter onto ungreased baking sheets. With a dampened finger, smooth the tops of the cookies. Bake until light brown around the edges, 6 to 7 minutes, rotating the baking sheets halfway through for even cooking. Allow to cool. For the whipped Cream: Pour the cream into a large mixing bowl and beat using an electric mixer. Once the cream starts to thicken, add the confectioners' sugar, vanilla and salt and beat until light and fluffy. Line the bottom of a trifle dish with some vanilla wafers, then add a layer of banana pudding and a layer of whipped cream. Continue to layer, ending with a layer of pudding. Refrigerate for 2 to 4 hours before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 22023,"Lamb Skewers 20 (8-inch) wooden skewers 1 pound lamb top round, cut into 20 thin slices 2 cups yogurt 2 tablespoons favorite spice mix Salt and pepper Instructions: Soak the skewers in water about 30 minutes to avoid burning when you cook the lamb. Spear the lamb half way on the skewer, leave room for the stick to be handled. Combine the yogurt and spice blend. Place the lamb in the yogurt mixture and marinate in the refrigerator overnight. Remove from the marinade and season with salt and pepper. Sear in a hot pan or on a grill surface for 2 minutes on each side, or until cooked to desired doneness. ","[Shiraz, Malbec, Tempranillo, Garnacha]" 22024,"Individual Meat Loaves 1 tablespoon good olive oil 3 cups chopped yellow onions (3 onions) 1 teaspoon chopped fresh thyme leaves 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 3 tablespoons Worcestershire sauce 1/3 cup canned chicken stock or broth 1 tablespoon tomato paste 2 1/2 pounds ground chuck (81 percent lean) 1/2 cup plain dry bread crumbs (recommended: Progresso) 2 extra-large eggs, beaten 1/2 cup ketchup (recommended: Heinz) Instructions: Preheat the oven to 350 degrees F. Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly. In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don't mash or the meatloaf will be dense.
Divide the mixture into 6 (10 to 11-ounce) portions and shape each portion into a small loaf on a sheet pan. Spread about a tablespoon of ketchup on the top of each portion. Bake for 40 to 45 minutes, until the internal temperature is 155 to 160 degrees F and the meat loaves are cooked through. Serve hot. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 22025,"Tangerine Tonic 3 cups tangerine juice 1 1/2 teaspoons orange bitters 2 cups chilled tonic water Tangerine slices, optional garnish Instructions: In a serving pitcher, combine juice and bitters. Top with tonic water and serve over ice. Garnish with tangerine slices, if desired. ","[Prosecco, Sauvignon Blanc, Ros]" 22026,"Satanic Fudge Brownies 1 pound 1-ounce chopped 70 percent bittersweet chocolate, melted and cooled slightly 10 ounces finely chopped 70 percent bittersweet chocolate 13 ounces soft butter 1 pound 4 ounces granulated sugar 6 extra large eggs 8 ounces all-purpose flour 1 teaspoon salt Instructions: Preheat the oven to 350-degrees F. Spray 9 by 13-inch pan with non-stick spray and place 1 piece of parchment paper to line the bottom of the pan. Cream the butter and sugar in a mixer. Scrape down both sides. Then add the eggs 1 by 1. Add the salt and flour and mix until smooth. Remove the bowl from mixer and pour in cooled melted chocolate, mix well with a spatula. Add chopped chocolate last, fold quickly, then put in the prepared pan. Level out batter in pan. Place in preheated oven and bake for 45 minutes to 1 hour or until skewer comes out clean. Cool completely before cutting. ","[Shiraz, Malbec, Zinfandel, Petite Sirah]" 22027,"South Tex-Mex Rice 3 tablespoons vegetable oil 2 cups long-grain rice
4 fresh serrano chiles, scored
4 cups vegetable stock
1 large onion, diced
1 large tomato, diced
1/2 bunch cilantro, whole leaves torn, plus more for garnish 1 large green bell pepper, seeded and deveined, diced
1 tablespoon cumin
2 teaspoons minced garlic
2 teaspoons salt
1 teaspoon freshly ground black pepper
Instructions: In a large skillet set over medium heat, heat the oil until shimmering, about 2 minutes. Add the rice and serranos, and cook, continually stirring, until lightly browned, taking care not to burn the rice, 10 to 15 minutes. Add the stock (it will make a loud sizzling noise, so stand back a bit), the onion, tomato, cilantro, bell pepper, cumin, garlic, salt and pepper. Increase the heat to high and bring to a boil. Taste the juice with a spoon and season to your liking. Reduce the heat to low, cover, and simmer for 15 minutes. (Do not uncover during cooking.) Remove the serranos and discard. Fluff and serve, garnished will a little more cilantro. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 22028,"Wheat Berries with Strawberries and Goat Cheese 2 cups soft white wheat berries, rinsed and drained 4 cups low-sodium chicken broth 4 cups water 1 teaspoon kosher salt 1/2 cup fresh orange juice (from 2 oranges) 1/3 cup extra-virgin olive oil 2 tablespoons orange zest (from 1 large orange) 2 tablespoons agave nectar or honey 1/4 cup fresh mint leaves, packed, finely chopped 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 10 medium strawberries, hulled and quartered 1/3 cup (4 ounces) crumbled goat cheese 1/2 cup chopped walnuts, toasted (see Cook's Note) Instructions: For the wheat berries: In a large saucepan, combine the wheat berries, chicken broth, water, and salt. Bring to a boil over high heat. Reduce the heat to a simmer, cover the pot and cook until the wheat berries are tender, 60 to 70 minutes. Drain the wheat berries in a colander and set aside to cool, about 15 minutes. Transfer to a salad bowl. For the dressing: In a medium bowl, whisk together the orange juice, olive oil, orange zest, agave nectar, mint leaves, salt, and pepper until smooth. Pour the dressing over the wheat berries and add the strawberries, goat cheese, and walnuts. Toss until all the ingredients are coated. Cook's Note: To toast the walnuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 6 to 8 minutes until lightly toasted. Cool completely before using. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]

" 22029,"Rainbow Smoothie 1/2 cup almond milk 1/2 cup plain yogurt
1 cup ice 1 cup loosely packed baby spinach 1/2 green apple, diced Juice of 1/2 lime
1/2 cup carrot juice 1/2 cup diced frozen peaches 1 cup blueberries 2 tablespoons peanut butter powder 1 teaspoon grated ginger
1 cup raspberries 1/4 cup pomegranate juice 1 tablespoon cashew butter
1/2 cup diced mangos 1/2 banana Pinch turmeric
Instructions: Combine the almond milk, yogurt and ice in a blender. Choose your smoothie color and add the ingredients for that color to the blender. Blend on low speed at first, then switch to high speed and blend until completely smooth. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 22030,"Chicken Noodle Soup Olive oil, for frying 2 boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper 2 carrots, peeled, halved and sliced crosswise
2 stalks celery, thinly sliced 1 medium onion, finely diced
1 clove garlic, grated
3/4 teaspoon ground thyme
2 cups low-sodium chicken broth
2 chicken bouillon cubes
4 cups cooked egg noodles
2 to 3 tablespoons finely minced fresh parsley
Instructions: Drizzle some olive oil in a heavy pot over medium-high heat. Season the chicken breasts with salt and pepper. Fry the chicken on both sides until fully cooked through, about 4 minutes per side. Set aside. Add the carrots, celery, onion and garlic to the pot and cook, stirring. Sprinkle over the thyme and 1/2 teaspoon black pepper. Reduce the heat to low and cook the veggies slowly, 3 to 4 minutes. Dice the chicken into very small pieces, then add them to the pot. Add the broth, bouillon cubes and 2 cups water and raise the heat to bring it to a gentle boil. Simmer for 10 minutes. Turn off the heat and stir in the noodles. Serve piping hot with a sprinkling of parsley over each bowl. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 22031,"Chocolate Mousse: Mousse au Chocolat 8 ounces bittersweet or semisweet chocolate, chopped 4 tablespoons unsalted butter 3 large eggs,* separated 1/4 cup super fine sugar 1 1/4 cups cold heavy cream 1/4 cup Grand Marnier Small chocolate shavings or chocolate nibs, for garnish Instructions: In the top of a double boiler or in a bowl set over a pot of hot water, melt the chocolate and butter, stirring. Remove from the heat and beat with a heavy wooden spoon until smooth. Return to the heat and 1 at a time, add the yolks, beating well after the addition of each. Remove from the heat and transfer to a large bowl. In a clean bowl, beat the egg whites until soft peaks start to form. Add 2 tablespoons of the sugar and beat until stiff. In a third bowl, beat the cream until it becomes frothy. Add the remaining 2 tablespoons sugar and the Grand Marnier and continue beating until it holds soft peaks. Fold the egg whites into the chocolate mixture until no white speaks appear. Gradually fold in the whipped cream, reserving about 1/2 cup for garnish. Transfer to a large decorative silver or glass bowl and refrigerate until well chilled. To serve, spoon the reserved whipped cream on top and garnish with chocolate shavings. ","[Burgundy, Port, Tawny Port, Moscato]

" 22032,"Raspberry Champagne Cocktail 2 cups raspberry juice or 1-1/2 cup fresh raspberries 1 cup water 2 Tbs. superfine sugar lemon peel twists 2 bottles Champagne Instructions: If you can't purchase fresh raspberry juice, make your own by blending fresh raspberries with water and sugar and straining to remove seeds. Fill ice cube trays with raspberry juice, garnishing each with a lemon twist and freeze until solid. To serve, place one raspberry cube in a champagne flute and fill with champagne. ","[Champagne, Sparkling Pinot Grigio, Prosecco]" 22033,"Balsamic Chicken Drumettes 1/2 cup balsamic vinegar 1/2 cup honey 1/2 cup brown sugar 1/4 cup soy sauce 5 sprigs of rosemary 5 garlic cloves, halved 10 to 12 chicken drumsticks 2 tablespoons toasted sesame seeds 1/4 cup chopped fresh flat-leaf parsley Instructions: Combine the balsamic, honey, brown sugar, soy sauce, rosemary sprigs, and garlic cloves, in a large, re-sealable plastic bag. Shake and squeeze the contents of the bag to dissolve the honey and the brown sugar. Add the chicken drumsticks to the bag and seal with as little air as possible in the bag. Place in the refrigerator and marinate for 2 hours. Preheat the oven to 450 degrees F. Place the chicken drumsticks on a foil-lined baking sheet. Bake until the skin is caramelized and very dark in spots, about 30 to 35 minutes. Meanwhile, place the marinade in a small saucepan. Bring the marinade to a boil (in order to kill bacteria). Reduce the heat to simmer and cook over low heat until thick, about 15 minutes. Reserve. Use a pastry brush to brush some of the cooked marinade on the cooked chicken. Place the chicken on a serving platter. Sprinkle with the sesame seeds and the chopped parsley. Cook's note: I like the rosemary and garlic flavors in the background. Brushing the cooked drumettes with the reduced marinade helps the flavors along. Also, re-moistening helps the parsley and the seeds to adhere. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 22034,"Bacon-Apple-Jalapeno Pop 'Ems One 8-ounce package light cream cheese, at room temperature 3 large scallions, roots sliced off, green and white partsminced finely 1 large Granny Smith apple, cored and minced Kosher salt and freshly ground black pepper 20 jalapenos 20 strips thin-sliced bacon, chopped in half Instructions: Preheat the oven to 375 degrees F. Line a baking sheet with foil or parchment. In a large bowl, stir and break down the cream cheese until smooth. Add the scallions and apples, plus as much salt and freshly ground black pepper as you like. Don a pair of plastic gloves so you don't burn your fingers or your eyes like I did. Slice each jalapeno in half lengthwise, and then either slice out the membranes or use a measuring spoon to scoop them out. Discard the seeds. Either using a teaspoon or a small icing spatula, fill each jalapeno half with the cream cheese mixture; fill until just over the rim of the jalapeno. Wrap each pepper with a bacon half and secure with a toothpick. Line up the pop 'ems on the prepared baking sheet and pop into the oven until bacon has browned on the bottom, about 30 minutes. Allow to cool for about 5 minutes (which will be as long as you can resist them). Enjoy with a cold beer! Aaah! ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]

" 22035,"Coffee Suckers with Cinnamon Sticks 10 cinnamon sticks 2 cups sugar 1/3 cup corn syrup 3/4 cup water 1 teaspoon coffee extract or 1 teaspoon instant coffee mixed with 1 teaspoon hot water Instructions: Line lollipop collar molds with cinnamon sticks and lay on a silpat or greased cookie sheet. Combine all of the ingredients, except the coffee extract, in a clean, dry small saucepan fitted with a candy thermometer and bring to a boil over high heat. Without stirring, cook until the mixture reaches 305 degrees or \hard crack\ stage on the candy thermometer. (While the syrup is cooking, occasionally wash down the sides of the pan with a clean brush dipped in water, to prevent crystallization.) Half-fill a large bowl with ice water. When the mixture is done, remove the pot from the heat and dip it into the ice bath for 15 seconds to stop the cooking. Remove the pot from the ice bath and swirl in the coffee extract. To avoid air bubbles in the finished lollipops, stir the mixture gently in both directions, and be careful not to over mix. Pour the syrup into the molds, filling them 2/3 full or just pour the slightly cooled (so it's a little thickened) syrup in coin shapes at the ends of the cinnamon sticks. Cool at least 20 minutes, until hard. Remove from molds or from silpat. Store in an airtight container. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 22036,"Mendiants 1 cup assorted nuts, chopped 1/4 cup light corn syrup 11 ounces bittersweet chocolate, tempered 1 cup cocoa nibs 1/3 cup assorted candied fruit, diced Instructions: Preheat the oven to 350 degrees F. Place the nuts and corn syrup in a 2-quart heavy-bottomed saucepan and place over low heat to liquify the corn syrup. Heat the mixture until the corn syrup is thin enough to coat the nuts evenly, 3 to 4 minutes. Remove the saucepan from the heat. Using a large slotted spoon, allow the excess corn syrup to drain as you scoop the coated nuts onto a parchment paper-covered baking sheet. Be sure to spread them in an even layer so they will roast evenly in the oven. Bake until they are evenly caramelized, 15 to 20 minutes. To test for doneness, you can also break a nut in half and check to see if it is light brown on the inside. Keep an eye on the nuts because the sugar will burn very soon after it caramelizes. Remove the baking sheet from the oven and place on a wire rack. When the nuts are completely cooled, break apart any that are clustered together. Fill a cornet halfway with bittersweet chocolate. Pipe a chocolate circle 1 1/2 inches in diameter onto a parchment paper-covered baking sheet. If you do not have a cornet, you can use a spoon; drop a spoonful of the chocolate onto the parchment paper and spread it into a 1 1/2-inch diameter circle with the back of the spoon. In either case, keep the thickness of the circle as even as possible. Make about 10 circles, then create your own design as you top each circle with the cocoa nibs, roasted nuts, and candied fruit. Work quickly, or the chocolate will set before you've accomplished this. If the nuts and fruit do not stick to the chocolate, lightly dip them in the bowl of tempered chocolate and \glue\ them to the top of the disk. Repeat the process until you have used all of the bittersweet chocolate, nuts, and candied fruit. Set the Mendiants aside to harden until ready to serve. Serve side by side rather than in a pile. Store the Mendiants in an airtight container at room temperature for up to one week. How to Temper Chocolate(From Dessert Circus, Extraordinary Desserts You Can Make At Home by Jacques Torres): Chocolate is tempered so that after it has been melted, it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). There are a variety of ways to temper. One of the easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. Be very careful not to overheat it. (The temperature of dark chocolate should be between 88 and 90 degrees F, slightly warmer than your bottom lip. It will retain its shape even when mostly melted. White and milk chocolates melt at a temperature approximately 2 degrees F less because of the amount of lactose they contain.) Any remaining lumps will melt in the chocolate's residual heat. Use an immersion blender or whisk to break up the lumps. Usually, chocolate begins to set, or crystallize, along the side of the bowl. As it sets, mix those crystals into the melted chocolate to temper it. A glass bowl retains heat well and keeps the chocolate tempered longer. Another way to temper chocolate is called seeding. In this method, add small pieces of unmelted chocolate to melted chocolate. The amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. It is easiest to use an immersion blender for this, or a whisk. The classic way to temper chocolate is called tabliering. Two thirds of the melted chocolate is poured onto a marble or another cold work surface. The chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees F. At this stage, it is thick and begins to set. This tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. If the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. This is a lot of work, requires a lot of room, and makes a big mess. A simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. If the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes. How to Make a Cornet(From Dessert Circus, Extraordinary Desserts You Can Make At Home by Jacques Torres): The Cornet: A cornet is a small piping bag made from parchment paper. It is usually used to make fine decorations. Cut an 8 by 12 by 14 1/2-inch triangle from a sheet of parchment paper. Hold the middle of the long side of the triangle between two fingers of one hand. Take the tip of the triangle on the short, wide end and roll it toward the other tip of that same end while simultaneously pulling it in an upward motion. The tip of a cone will form where your thumb and finger hold it on the long side. Release your grip from the long side, so that you are now holding the two corners where they meet. The paper will already resemble a partially formed cone. Roll the remaining tail until it is completely rolled into a cone. There will be one point sticking up from the open end. Fold it inside toward the center, and crease the fold. Now you should have a cornet. To close the cornet once it has been filled, fold it away from the seam; this will keep the seam from opening. Use a pair of scissors or a sharp paring knife to cut an opening at the tip of the cornet to the desired size. ","[Barolo, Barbaresco, Chianti, Pinot Noir]" 22037,"Mini Egg Salad Sandwiches 1 dozen large eggs 1/2 cup mayonnaise 2 tablespoons chopped fresh chives
2 tablespoons yellow mustard
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
10 slices white country bread
Instructions: In a large stockpot, cover the eggs with water so they are completely submerged and bring to a boil on the stovetop. Turn off the heat, cover and let the eggs cook in the water for 20 minutes. Pour the hot water off the eggs and replace with cold water. Let the eggs sit for 5 minutes. Crack and peel the eggs, place them in a plastic bag and refrigerate until cold, at least 3 hours or overnight. Using an egg slicer or a knife, finely chop the boiled eggs. Add to a large bowl. Add the mayonnaise, chives, mustard, salt and pepper and mix until blended. Spread the egg mixture on the bread and make sandwiches. Cut each sandwich into 3 wedges. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 22038,"Gluten-Free Gravy 1/4 cup extra-virgin olive oil Neck and giblets from a whole turkey (discard the liver; see Cook's Note) 2 stalks celery, each cut into 3 pieces 1 medium onion, sliced in half 1 large carrot, cut into 2-inch pieces 4 cups low-sodium chicken or turkey broth 4 sprigs fresh thyme 4 sprigs fresh parsley 1 sprig fresh rosemary 1 sprig fresh sage 1 dried bay leaf Turkey pan drippings from a roasted turkey (still in roasting pan) 1/2 cup sweet rice flour 1/2 cup dry white wine 1/8 teaspoon Worcestershire sauce Kosher salt and freshly ground black pepper Instructions: Heat the olive oil in a large saucepan over medium-high heat. Add the neck and giblets and cook until each side is deep golden brown, about 3 minutes per side. Add the celery, onion and carrot and cook, stirring occasionally, until the vegetables are browned, 4 to 5 minutes. Add the broth, thyme, parsley, rosemary, sage and bay leaf, then cover and reduce the heat to medium low. Simmer gently until the broth has reduced slightly and taken on more flavor, about 2 hours (this can be done while your turkey roasts). Use a slotted spoon to remove the neck, giblets, vegetables and herbs from the broth; discard the solids and reserve the broth. Pour the turkey pan drippings from the roasting pan into a liquid measuring cup or degreasing cup. Set aside to let the fat separate from the darker pan juices. This should take about 5 minutes. (Or put the measuring cup in the freezer to help the fat separate more quickly.) Once the drippings have separated, ladle off 1/2 cup of the fat from the top of the drippings and transfer to a small bowl; set aside. Skim off and discard any excess fat from the remaining drippings; reserve the drippings. Place the roasting pan on the stove over medium-high heat. Add the wine and cook, using a wooden spoon to scrape any brown bits from the bottom of the pan, until slightly reduced, about 2 minutes. Pour the wine mixture into the hot broth. Return the roasting pan to medium-high heat and add the reserved fat to the pan. Scatter the rice flour evenly over the fat and cook, stirring constantly with a wooden spoon, until the flour browns slightly and smells toasty, about 4 minutes. Switch to a whisk; gradually and carefully ladle the hot broth mixture into the flour mixture while whisking constantly. The flour mixture will seize and become lumpy at first, but will even out as you continue to cook and whisk. Bring the gravy to a boil, then reduce the heat to a gentle simmer and add the reserved pan drippings to the gravy. Continue to simmer, whisking occasionally, until the gravy is thickened, about 5 minutes (see Cook's Note). Add the Worcestershire and season with salt and pepper. Serve hot.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 22039,"Brioche 5 1/2 cups all-purpose flour (see Cook's Note) One 1/4-ounce packet instant yeast 1/4 cup sugar 5 teaspoons kosher salt 1 cup whole milk 7 large eggs 2 1/2 sticks unsalted butter, cubed and at room temperature, plus more for greasing
Instructions: Combine the flour, yeast, sugar and salt in the bowl of a stand mixer fitted with a dough hook and mix on low speed to combine. Add the milk and 6 eggs and mix on low until well combined. Increase the speed to medium-high and mix until the dough starts to pull away from the sides, about 5 minutes. Reduce the speed to medium and start adding the butter, a little at a time and waiting until it is completely incorporated to add more, about 5 minutes. Return the mixer to medium-high and continue to mix until the dough is glossy and slightly tacky but not sticky, about 7 minutes. Transfer to a large bowl, then cover with plastic and refrigerate 8 hours and up to overnight.
Generously butter two 9-by-5-inch nonstick loaf pans and divide the dough between them. Generously butter two pieces of plastic wrap large enough to cover the pans and place them butter-side down loosely over the pans. Let the dough rise until it comes to 1 inch above the rims of the pans, about 3 hours.
Preheat the oven to 350 degrees F.
Beat the remaining egg with 1 tablespoon water. Remove the plastic wrap and brush the top of each loaf with the egg wash, then place the pans on the middle rack of the oven. Bake, rotating halfway through, until golden brown and the internal temperature of each loaf is 190 degrees F, about 30 minutes. Remove the pans to a wire rack and let cool 5 minutes. Run a knife around the sides of the loaves to loosen and remove the loaves from the pan. Let cool completely on the rack. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 22040,"One-Pot Sausage Stew 3 tablespoons olive oil, divided 8 good-quality sausages (Italian style if possible) 1 onion, sliced into thin half-moons 1 carrot, finely chopped 1 stick celery, finely chopped Kosher salt and freshly cracked black pepper 4 cloves garlic, roughly chopped 2 sprigs fresh rosemary, finely chopped 8 new potatoes, halved or quartered, skin on One 28-ounce can peeled plum tomatoes Two 15-ounce cans butter beans, drained and rinsed Sugar, to taste Crushed red pepper flakes, to taste One 5-ounce bag baby spinach 10 fresh basil leaves, cut into chiffonade Zest of 1 lemon Rosemary and Cheddar Soda Breads, recipe follows, for serving Neutral oil, for oiling the baking sheet, optional 1 1/4 cups whole-wheat flour 1 1/4 cups self-rising flour, plus more for dusting 1/2 teaspoon baking soda 1/2 teaspoon salt 1 packed cup grated Cheddar (grated on the large holes of a box grater) 1 tablespoon finely chopped fresh rosemary 1 1/4 cups buttermilk Instructions: In a large, heavy-bottomed Dutch oven, heat 1 tablespoon olive oil over medium-high heat. Add the sausages and sear on all sides until golden brown, 8 to 10 minutes. Remove from the pot and set aside. Add the rest of the olive oil to the pot, turn the heat down to medium and add in the onions, carrots and celery. Add a pinch of salt, which will help draw some moisture out of the vegetables and keep them from browning too much. Cook gently, stirring often, until slightly softened, about 5 minutes, being sure to scrape up all the caramelized sausage bits on the bottom of the pot. Add the garlic and rosemary and continue to sweat until the garlic is fragrant and translucent, about 5 minutes more. If the vegetables begin to brown, turn down the heat. Add in the sausages, potatoes and plum tomatoes, breaking apart the tomatoes with a wooden spoon or your hands as they go into the pot. Fill the empty tomato can halfway with water, then add this water to the pot. Stir well and let simmer for 15 to 20 minutes, until the potatoes are cooked through, adding a few tablespoons of water if the sauce begins to look dry. Add in the butter beans and stir gently so as not to break up the beans. Taste the casserole and add salt, pepper, sugar and red pepper flakes to taste. Just before serving, add in the spinach and stir until just wilted. Plate into individual bowls and garnish with basil and lemon zest. Serve with the Rosemary and Cheddar Soda Breads. Preheat the oven to 400 degrees F. Lightly oil a baking sheet or line with parchment paper. Sift the flours, baking soda and salt together in a bowl. Stir in the Cheddar and chopped rosemary. Make a well in the middle. Add the buttermilk and, using a fork, mix until just combined. This will give you a soft, sticky dough, which makes a nice moist loaf. With floured hands, divide the dough into 4, scrape each one onto the prepared baking sheet and pat into a light round. Using a chef's knife, deeply score each soda bread with a cross on top (this will allow the heat to penetrate the center of the dough). Bake until the breads are dark golden all over and sound hollow when you tap the bottoms, about 30 minutes. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 22041,"Really Raspberry Sorbet Cocktail 1/2 pint raspberry sorbet 1/2 pint vanilla frozen yogurt 1/2 cup cran-raspberry juice 1 pint fresh raspberries 1/2 cup vodka, optional Instructions: Put all the ingredients in a blender and blend until smooth. Pour into cocktail glasses and serve. ","[Riesling, Moscato, Rose]" 22042,"Old-Fashioned Carrot Salad 2 bunches topped carrots 1 cup good mayonnaise 1/2 golden pineapple, peeled and chopped 1/2 cup raisins 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper Instructions: Peel the carrots and grate them in a food processor fitted with the large grating attachment. If you lay the carrots on their sides in the feed tube, you will have nice long grated strands. Place the grated carrots in a large bowl and add the mayonnaise, pineapple, raisins, salt, and pepper. Toss well and season to taste. Serve chilled or at room temperature. ","[Chardonnay, Riesling, Gewrztraminer]" 22043,"Bunny Cake Buttercream Frosting, recipe follows 2 baked 10-inch round Vanilla Cake layers, recipe follows 1 1/4 cups sweetened flaked coconut 2 store-bought biscotti
1 tube pink decorating icing
2 black jelly beans
2 marshmallows
1 white jelly bean, halved lengthwise
1 pink jelly bean
1 black licorice wheel, such as Haribo
4 sticks (2 cups) unsalted butter, at room temperature 8 cups confectioners' sugar
1/2 teaspoon fine salt
1 tablespoon vanilla extract 2 tablespoons to 1/4 cup milk
Nonstick baking spray 3 sticks (1 1/2 cups) unsalted butter, at room temperature
3 cups granulated sugar
4 1/2 cups all-purpose flour
2 1/4 teaspoons baking powder
3/4 teaspoon fine salt
6 large eggs, at room temperature
1 tablespoon vanilla extract
2 cups milk, at room temperature
Instructions: Spread a thin layer of frosting (about 2/3 cup) on the flat side of one cake layer and top with the flat side of the second cake layer. Measure 5 inches across the top of the cake and cut down through the layers, creating 2 layered pieces that are slightly different sizes. Place the larger piece of cake cut-side down on a large platter or cake board. If using a rectangular cake board, place the larger piece so that the long edges are parallel with the long edges of the board. This is the body of the bunny. Cut the smaller piece of cake in half crosswise, so you have 2 layered wedges. Place one wedge in front of the body, with one flat side on the board and the other flat side against the body. The curved side will be on top. Take a serrated knife and round off the sharp edges on top of the head. Cut the tip off (the nose) at a 45-degree angle. Reserve all scraps in a bowl. Separate the layers of the remaining wedge of cake. These will be the back legs. Round the sharp edges of the cake wedges with your knife and add to the scrap bowl. Place one piece on each side of the bunny, with one flat side down and the other flat side facing forward (the round side towards the back of the bunny), about 1 inch from the end of the bunny's body. Mix the cake scraps in the bowl with a fork until mashed and then pack into a ball with your hands. Place the ball behind the bunny's body and adhere with a dab of frosting. This is the bunny's tail. Frost the entire bunny, tail and all, using 2 to 3 cups of the frosting, keeping some definition with the bunny parts and frosting more generously around any sharp edges to give a rounded look to the bunny parts. Sprinkle the bunny with the coconut to fully cover. Gently pat to adhere. Insert the biscotti between the head and body, pressing into the cake to secure them. These are the ears. Place the base of the ears close together at the center of the head and angle them out. Frost the front of each biscotti with some frosting. Then, using the pink decorating icing, frost a smaller strip in the center of each biscotti, going down to where the ears meet the head but not going all the way to the top. To make the face, press a black jelly bean into each side of the head for the eyes. Cut one of the marshmallows into 3 circles, discard the middle piece and press the 2 end circles, cut-sides in, into the front of the face for the bunny cheeks. Push the white jelly bean halves into the face below the cheeks, round-sides out, for the teeth. Place the pink jelly bean above for the nose. Unroll the licorice wheel and cut 2 pieces, each about 1 1/2 inches long. For each piece, peel the strips apart halfway down and then cut each separated strip in half lengthwise so you end up with a piece looking a bit like a broom. Repeat with the second piece of licorice. Tuck each piece, with a dab of frosting, behind a marshmallow cheek, with the cut ends facing out for the whiskers. Cut the second marshmallow in half lengthwise. Make 3 slits in each half, going about halfway through (these are the toes), and place in front of the legs for the bunny's feet. Adhere the bottom of the feet with frosting if necessary. Combine the butter, confectioners' sugar and salt in the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed until mostly incorporated. Add the vanilla, increase the speed to medium-high and mix until smooth. Adjust the consistency with milk as desired. Preheat the oven to 350 degrees F. Spray two 10-inch round cake pans with baking spray. Beat the butter and granulated sugar in a stand mixer fitted with the paddle attachment on medium-high speed until fluffy, about 4 minutes. While you are beating your butter, whisk the flour, baking powder and salt together in a separate bowl. Beat the eggs into the butter mixture, one at a time, scraping down the bowl as needed. Beat in the vanilla. Reduce the mixer speed to medium low; beat in half the flour mixture, then all of the milk, then the remaining flour mixture until just combined. Divide the batter evenly between the prepared cake pans. Bake until a toothpick inserted in the center of a cake comes out clean, about 35 minutes, rotating the pans halfway through. Transfer the pans to a rack and let cool 10 minutes, then invert the cake layers onto a wire rack and cool completely before decorating. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 22044,"Spaghetti and No-Meat Balls 4 tablespoons extra-virgin olive oil 3/4 cup finely diced onion Pinch sea salt, plus 1/2 teaspoon and more to taste 2 cups thinly sliced mushrooms, about 4 ounces 3 cloves garlic, roughly chopped 1/4 teaspoon red pepper flakes 1 (14-ounce) package extra firm tofu, drained and crumbled 1 large egg 1/4 cup dry bread crumbs 1 tablespoon finely chopped parsley leaves Freshly ground black pepper 1/2 cup all-purpose flour Simple and Quick Tomato Sauce, to serve, recipe follows Spaghetti, to serve 1 (28-ounce) can organic plum tomatoes with juice 1/2 teaspoon kosher salt 1/2 teaspoon dried oregano Freshly ground black pepper 1 small clove garlic, peeled and crushed 6 large basil leaves Instructions: In a medium skillet over medium heat, warm 2 tablespoons of the oil. Add the onion and a pinch of salt. Cook until softened, about 3 to 5 minutes. Add the mushrooms, garlic, and red pepper flakes. Raise the heat to high and cook, stirring frequently, until the mushrooms have given off their juices and are lightly caramelized, about 4 to 5 minutes. Transfer the vegetables to the work bowl of a food processor. Add the tofu, egg and 1/2 teaspoon of salt and pulse to combine. Add the bread crumbs and parsley and pulse to combine again. Scrape the mixture into a bowl and season with plenty of freshly ground black pepper. Spread the flour on a plate. Moisten your hands with water and form the tofu mixture into 1 1/2-inch balls. Lightly coat the balls in flour and put them onto a baking sheet or large plate. In a large skillet over medium heat, warm the remaining 2 tablespoons oil. Add the balls and cook them until browned all over, about 3 to 4 minutes on each side. Add the tomato sauce to the pan and simmer until the balls are firm and cooked through, about 15 minutes. Serve with your favorite pasta. Put all the ingredients into the bowl of a food processor and pulse to form a rough puree with flecks of basil. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 22045,"Vietnamese Hot Dog 1 to 1 1/2 pounds ground meat (chicken, turkey, pork or beef) 2 tablespoons fish sauce 2 tablespoons olive oil 2 teaspoons cornstarch 1 teaspoon sugar 1 teaspoon spicy chili powder Instructions: Mix the ground meat, fish sauce, olive oil, cornstarch, sugar, and chili, if using, together. Mix well and freeze for 1 hour to marinate. Then pour into a mixer. Blend well until smooth. Using a tablespoon, scoop out a spoonful of mixture and place on a small piece of plastic wrap. Roll to cover, shaping into a \hotdog\ and twisting at the ends to close. Place plastic covered hot dog onto a small piece of foil, rolling again to cover the plastic completely. Tie the ends closed with kitchen string or cooking plastic wrap. Repeat until all the ground meat mixture is rolled. Steam for 45 minutes ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 22046,"Chicken Stroganoff 12 ounces broad egg noodles 1 tablespoon butter 1/2 cup chopped onion 8 ounces sliced mushrooms (any variety and/or combination) 1 teaspoon dried thyme 2 cooked chicken breast halves, cut into 1-inch pieces (about 2 cups) 1/2 cup dry red wine 1 cup reduced-sodium chicken broth 1 1/2 tablespoons cornstarch 2 teaspoons Worcestershire sauce Salt and freshly ground black pepper 2 tablespoons freshly chopped chives Instructions: Cook egg noodles according to package directions. Meanwhile, melt butter in a large skillet over medium-high heat. Add onion and cook 3 minutes until soft. Add mushrooms and cook 3 minutes, until mushrooms soften. Add thyme and cook 1 minute, until fragrant. Stir in chicken. Add wine and simmer 1 minute. In a small bowl, whisk together broth, cornstarch and Worcestershire sauce. Add mixture to pan and bring to a simmer. Simmer 2 minutes, until mixture thickens. Stir in cooked noodles and toss to combine. Season to taste with salt and black pepper. Transfer to a serving platter and top with chives. ","[Cabernet Sauvignon, Merlot, Pinot Grigio, Chianti]" 22047,"Agnolotti with Sausage and Ricotta Filling and Burst Cherry Tomato & Pancetta Sauce 1 pound all-purpose flour, plus more for dusting 6 large eggs 6 tablespoons extra-virgin olive oil Kosher salt 1/2 yellow onion, diced Crushed red pepper flakes, to taste 8 ounces mild Italian sausage 6 sage leaves, finely chopped 1/2 cup white wine 2 cups ricotta cheese 1 1/4 cups grated Parmesan, plus more for garnish 3 ounces diced pancetta 2 cups multi-colored cherry tomatoes, halved lengthwise 1 cup chicken stock 10 basil leaves, half left whole and the other half sliced into a chiffonade 1/4 cup semolina flour, for dusting Nice extra-virgin olive oil, for finishing Instructions: Put the flour onto a clean dry work surface. Make a hole (this is also called a well) in the center of the flour pile that is about 8 inches wide (bigger is definitely better here). Crack 5 eggs into the hole and add 2 tablespoons of olive oil and 2 teaspoons of kosher salt. Using a fork, beat the eggs together with the olive oil and salt. Using the fork, begin to incorporate the flour into the egg mixture; be careful not to break the sides of the well or the egg mixture will run all over your board and you will have a big mess! Also, don't worry about the lumps. When enough flour has been incorporated into the egg mixture that it will not run all over the place when the sides of the well are broken, begin to use your hands to really get everything well combined. If the mixture is tight and dry, wet your hands and begin kneading with wet hands. When the mixture has really come together to a homogeneous mixture, THEN you can start kneading. When kneading, it is VERY important to put your body weight into it, get on top of the dough to really stretch it and not to tear the dough. Using the heels of your palms, roll the dough to create a very smooooooth, supple dough. When done the dough should look VERY smooth and feel almost velvety. Kneading will usually take from 8 to 10 minutes for an experienced kneader and 10 to 15 for an inexperienced kneader. Put your body weight into it, you need to knead! This is where the perfect, toothsome texture of your pasta is formed. Get in there and have fun! When the pasta has been kneaded to the perfect consistency, wrap it in plastic and let it rest for at least 1 hour. If using immediately, do not refrigerate. Heat a large saute pan over medium-high heat with 2 tablespoons of olive oil. Add the onion, a pinch of crushed red pepper and kosher salt to taste. Saute the onion until translucent, 5 minutes. Add the sausage and break it up with a spoon. Cook, stirring occasionally, 7 to 8 minutes or until the sausage is browned. Add the sage and stir to combine, then deglaze the pan with the white wine and reduce until the wine has cooked off, 5 minutes. Turn off the heat and let it cool down slightly. Add the ricotta, 1 cup of Parmesan and the remaining egg into a large bowl. Mix well to combine. Add the sausage mixture into the ricotta and mix to combine. Scoop the ricotta and sausage mixture into a pastry bag and set aside. Add the remaining 2 tablespoons of olive oil into a large saute pan and turn on the heat to low. Add the pancetta and gently cook to slowly render the fat, stirring occasionally, until the pancetta is crispy and most of the fat has rendered out, 10 minutes. Add the cherry tomatoes, 1/2 cup of chicken stock, a pinch of crushed red pepper and kosher salt to taste. Cook on a gentle simmer until the cherry tomatoes have softened and burst and the sauce has reduced, 5 to 7 minutes. Add the remaining 1/2 cup of chicken stock and continue to cook until the sauce has slightly thickened, another 5 or so minutes. Unwrap the pasta dough and cut off one third, keeping the larger piece covered. Using your hands, flatten the dough and sprinkle it with a little flour. Pass the dough through the pasta roller on the widest setting (mine is #1), then fold each end towards the center in thirds, like an envelope. Dust with more flour, then pass through the machine again. Repeat this process 3 to 4 times, folding the dough and flouring each time. Decrease the width to #2 and pass through the machine. Fold again and dust with flour. Continue to #3 and repeat, just folding and flouring once until you\u2019ve reached #5. Lay the pasta sheet onto your board and arrange some basil leaves on one half of the sheet. Fold the dough in half to cover the basil leaves, dust with more flour, then pass through the machine one more time on the thinnest setting (mine is #6), so the basil leaves become part of the pasta dough sheet. Set aside and cover. Repeat with the remaining dough and basil leaves. Place the sheets of dough onto a floured surface. Lightly brush the lower half of each strip (the part closest to you) with water. Snip the corner off the pastry bag. Pipe 1-inch mounds of filling, 1 inch apart, onto the middle to lower half of each strip. Fold the dough over the filling to meet the bottom edge that\u2019s brushed with water. Press around each ball of filling with your index fingers, making sure there are no air bubbles. Cut out the agnolotti using a fluted pasta wheel. Transfer to a baking sheet dusted with semolina. Set up a large pot of boiling water and generously season with kosher salt. It should be as salty as the sea. Add the agnolotti and cook for 2 to 3 minutes. Add the cooked agnolotti directly from the boiling water into the sauce along with 1/4 cup of the pasta water. Toss to combine until the pasta is nicely coated. Add 1/4 cup of the Parmesan, most of the sliced basil (leave a bit for garnish) and a big fat drizzle of nice extra-virgin olive oil and toss to combine. Plate, then garnish with more Parmesan and sliced basil. ","[Barolo, Barbaresco, Dolcetto, Gavi]" 22048,"Italian Braised Beef with Root Vegetables 1/4 cup olive oil 1 large Spanish onion, finely diced
1 tablespoon kosher salt, or more as needed
6 cloves garlic, sliced
Two 28-ounce cans San Marzano tomatoes, with their juice
2 pounds meaty beef bones
1 cup dry white wine
1 tablespoon fresh oregano leaves
1 tablespoon crushed red pepper flakes, optional
1/4 teaspoon freshly ground black pepper
1 bay leaf
3 pounds rump roast Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
3 tablespoons olive oil
1 carrot, cut into 1-inch chunks
1 small celery root, peeled and cut into 1-inch chunks
1 onion, coarsely chopped
2 cloves garlic, smashed
1 cup red wine
2 cups Yia Yia's Sunday Sauce 2 bay leaves, preferably fresh
1 1/2 pounds dried rigatoni, for serving
Instructions: For Yia Yia's Sunday sauce: Heat the oil in a 4-quart saucepan or large Dutch oven over medium heat. Brown the beef bones. Add the onions and cook until translucent, 2 minutes. Add the salt and garlic and cook until everything is soft but not browned, about 3 minutes. Squeeze the tomatoes one by one into the pan, pulverizing them by hand, and pour in their juice, too. Add the wine, oregano, red pepper flakes, if using, black pepper and bay leaf. Bring the sauce to a simmer, and then reduce the heat to its lowest possible setting, and continue to cook for 8 hours. The sauce should reduce by about one-third. Taste for seasoning and add more salt if necessary. Remove the bones and bay leaf. Set aside 2 cups. If not using the remaining sauce right away, let it cool, then cover and refrigerate for up to 1 week or freeze for up to 2 months. Yield: 8 cups. For the braised beef with root vegetables: Preheat the oven to 300 degrees F. Sprinkle the meat liberally with salt and pepper as much as 1 day in advance. (Cover and refrigerate it if doing so and take the meat out of the fridge 30 minutes before cooking.) Heat the oil in a large Dutch oven over high heat. When the oil is on the verge of smoking, sear the meat for about 2 minutes per side. Move the meat to the side (or remove it from the pot altogether if necessary), and add the carrots, celery root and onions. Brown the vegetables for about 3 minutes, and then add the garlic and cook for 1 to 2 minutes longer. Pour in the wine and deglaze the pot, scraping up the browned bits on the bottom. Add Yia Yia's Sunday Sauce, 1 cup water and the bay leaves (and the pot roast if you removed it). Bring the liquid to a simmer and taste for seasoning. Add more salt if necessary. Cover the pot and place it in the oven for 3 hours, basting the meat occasionally during cooking time. When almost ready to serve, make the rigatoni, if using. Boil in salted water according to package directions until al dente. Discard the bay leaves before serving. Transfer the meat to a cutting board and slice into bite-size pieces, or shred with 2 forks. Return the meat to the pot of sauce along with the drained rigatoni. Toss to coat, and serve. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 22049,"Turkey Cutlets: Chuletas de Pavo 2 cups finely chopped red onion 1/2 cup finely chopped cilantro 1/2 cup finely chopped parsley 1/4 cup red wine vinegar 1 cup olive oil 1 (6 pound) turkey breast Instructions: In a small bowl, combine the onions, cilantro, parsley, red wine vinegar, and olive oil. Remove the backbone from the turkey breast, keeping both sides intact. Cut the breast into 2-inch steaks. Place the turkey cutlets into the marinade, cover, and marinate overnight in the refrigerator. Heat a grill. Grill the turkey cutlets until cooked and still juicy, about 5 to 6 minutes per side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 22050,"Rosemary Potatoes 4 small organic russet potatoes 2 sprigs fresh rosemary
3 cloves garlic
Vegetable oil, for deep-frying Sea salt and freshly ground black pepper
Instructions: Place the potatoes in a stockpot and cover with cold water; add the rosemary and garlic. Bring to a simmer and cook until the potatoes are al dente, about 30 minutes. Remove the potatoes from the water and let cool. Preheat a deep-fryer filled with vegetable oil to 350 degrees F. Cut the potatoes into bite-size pieces and fry them in the oil until golden brown and crispy. Drain on paper towels, then transfer to a bowl and season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 22051,"Mustard-Crusted Pork Chops with Asparagus-Potato Salad 1 pound red-skinned potatoes, cut into 1/2-inch pieces Kosher salt 1 small bunch asparagus, trimmed and cut into 1/2-inch pieces 3 tablespoons breadcrumbs 2 tablespoons chopped fresh tarragon 4 boneless center-cut pork chops (3/4 inch thick, 1 1/4 pounds total) Freshly ground pepper 1 teaspoon paprika 2 tablespoons whole-grain mustard 3 tablespoons vegetable oil 1/4 cup fat-free sour cream 2 tablespoons white wine vinegar 1/2 cup torn fresh basil Instructions: Put the potatoes in a medium saucepan and cover with cold water by 1 inch; season with salt. Bring to a boil, then reduce the heat to medium and simmer until tender, about 9 minutes, adding the asparagus during the last 2 minutes of cooking. Drain. Meanwhile, combine the breadcrumbs and 1 tablespoon tarragon in a shallow dish. Season the pork with 1/2 teaspoon salt, a few grinds of pepper and the paprika. Spread 1 tablespoon mustard on one side of the chops, then press, mustard-side down, into the crumb mixture. Heat the vegetable oil in a large nonstick skillet over medium heat. Add the pork chops, crumb-side down, and cook until golden brown and just cooked through, about 4 minutes per side. Whisk the sour cream, vinegar and the remaining 1 tablespoon each mustard and tarragon in a large bowl. Add the potatoes and asparagus, the basil, 1/4 teaspoon salt and a few grinds of pepper; toss. Serve with the pork chops. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 22052,"Sylvia's Collard Greens with Smoked Turkey 3 cups water 1/2 pound smoked turkey wings or neck 1 1/2 pounds collard greens 2 tablespoons vegetable oil 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 teaspoon sugar 1/2 teaspoon crushed red pepper flakes Instructions: In a 4-quart saucepan, bring the water and smoked turkey to a boil over high heat. Reduce the heat and simmer, covered, for 1 hour. While the turkey is cooking, wipe the collards with a damp towel, then wash 2 or 3 times or until all the dirt and grit has been removed. Chop the greens into 1/4-inch pieces; you will have 10 cups of chopped greens. Add the collards, oil, salt, black pepper, sugar and red pepper flakes to the saucepan. Return to a boil, reduce the heat and simmer, covered, for 30 minutes longer. Discard the turkey before serving, or chop the turkey meat and add it to the collards. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 22053,"Moroccan Meatballs 1 gallon tomato sauce
1/2 cup chopped fresh cilantro 1/4 cup ground cumin
1/4 cup harissa
3 tablespoons smoked paprika
1 tablespoon ground cinnamon
1 gallon bread cubes, day-old, no crust 5 cups minced yellow onions 3/4 cup minced garlic 5 pounds ground chuck
5 pounds ground pork
3/4 cup finely chopped fresh cilantro 3/4 cup finely chopped fresh parsley 1/4 cup cumin seeds, ground
1/4 cup smoked paprika
1/4 cup black peppercorns, ground
1/4 cup salt
4 teaspoons ancho cl powder
1 tablespoon ground ginger
10 eggs, whipped before adding Vegetable oil Instructions: For the sauce: Mix together the tomato sauce, cilantro, cumin, harissa, paprika and cinnamon. For the meatballs: Preheat the oven to 500 degrees F. Soak the bread in just enough water to cover for 1 minute. Pour into a colander and let sit for 10 minutes. Squeeze all the excess water out. Meanwhile, gently cook the onions and garlic until translucent. Let cool, then transfer to a bowl. Add the chuck, pork, cilantro, parsley, cumin, paprika, pepper, salt, cl powder, ginger and eggs and mix thoroughly. Portion and shape the mixture into 3 1/2-ounce balls. Heat oil over medium-high heat in a large saute pan and brown the meatballs on all sides. Transfer to a large baking dish, cover with the meatball sauce and wrap with aluminum foil. Braise the meatballs in the oven until cooked through but not dry, 20 minutes. Let cool slightly, then serve. ","[Cabernet Sauvignon, Syrah, Tempranillo, Garnacha]" 22054,"Boot Dumplings 1 pound Smoked Pork Belly, recipe follows 1 pound raw shrimp, peeled 1 tablespoon ground cumin
1 tablespoon garlic powder
1 tablespoon onion powder
1/2 bunch cilantro Salt and pepper 32 wonton wrappers
Egg wash Cooking oil, for browning 2 tablespoons paprika 2 tablespoons black pepper 2 tablespoons dry mustard
2 tablespoons salt 1 tablespoon red chili powder 1 tablespoon ground cumin 1 tablespoon onion powder 1 tablespoon garlic salt 1 pork belly (8 to 12 pounds) Instructions: Add the Smoked Pork Belly, shrimp, cumin, garlic powder, onion powder, cilantro and some salt and pepper to a food processor; pulse to combine. Place 1 ounce of the mixture in the center of a wonton wrapper. Brush the edges of the wrapper with egg wash. Fold the wrapper from the bottom left corner to top right corner. Press the edges firmly to seal. Repeat for the remaining wonton wrappers. Freeze until ready to cook. Steam the dumplings in a frying pan with a small amount of water, covered, for 1 to 2 minutes. Transfer to a hot pan with cooking oil and brown on all sides. Preheat a smoker to 215 degrees F. Mix together the paprika, pepper, dry mustard, salt, chili powder, cumin, onion powder and garlic salt in a bowl. Set aside. Pat down the pork belly with paper towels to remove any excess blood. Score the top (fat-side) very lightly with a sharp knife. Sprinkle on both sides with the spice rub. Smoke the pork belly until the internal temperature reaches 190 degrees F, 8 to 10 hours. Be careful not to overcook. Place the pork belly on a baking sheet lined with parchment paper. Place another piece of parchment on top, followed by another baking sheet. Top with something heavy to press the pork belly so that it becomes flat and even. Refrigerate until it holds its flat shape, 8 hours. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 22055,"Slow-Cooker Brown Sugar Cheesecake 12 graham crackers, broken in half 5 tablespoons unsalted butter, melted Two 8-ounce packages cream cheese, at room temperature 1 cup plus 1 tablespoon lightly packed light brown sugar 3/4 cup sour cream 2 teaspoons pure vanilla extract Pinch fine salt 3 large eggs, at room temperature 3 small ripe peaches, pitted and cut in to 1/4-inch wedges Instructions: Loosely roll a large piece of aluminum foil (about 20-inches long) into a 1-inch cylinder. Form a ring with the foil, about 7 inches in diameter. Fill a 6-quart slow cooker with 1/2 inch of water and place the foil ring in the bottom. Place the graham crackers in the bowl of a food processor and process until finely ground. Add 4 tablespoons of the melted butter and pulse to combine; the mixture should look like wet sand. Brush the inside of an 8-inch springform pan with the remaining 1 tablespoon melted butter. Press the crumb mixture into the bottom of the pan, and one-third of the way up the sides. Use the bottom of a round drinking glass to help press the crumb mixture into the pan. Wipe out the food processor, then add the cream cheese, 1 cup of the brown sugar, the sour cream, vanilla and salt, and blend until very smooth, scraping down the sides of the bowl as needed. Add the eggs, pulsing until smooth and uniform. Pour the filling into the crust. Gently place the cheesecake on the foil ring in the slow cooker. Drape a double layer of paper towels over the opening of the slow cooker and place the lid over the paper towels (the ends of the paper towels should come out from under the lid). Cook on low heat until the cheesecake is just set, but still jiggles slightly when the pan is moved, 4 hours. Turn off the heat and remove the lid. Wipe out the inside of the lid and replace the paper towels with new paper towels, and cover the slow cooker again. Cool the cake in the slow cooker, 2 to 3 hours. Remove the cheesecake, cover with plastic wrap and refrigerate until chilled, at least 3 hours and up to 3 days. One hour before serving, place the peaches in a mixing bowl with the remaining 1 tablespoon brown sugar. Toss to combine and macerate for at least 1 hour, stirring occasionally. Run a small knife around the edge of the cheesecake and remove the outer ring of the pan. Spoon the peaches, along with any of the juices, over the cheesecake to serve. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]

" 22056,"Easy Cheese Board 8 fig leaves 1 to 2 bunches green grapes
1/2 round of Brie, such a Tremblaye
Wedge of aged sharp Cheddar
8 ounces goat cheese, at room temperature
Fresh thyme sprigs
Good olive oil
1 wedge blue cheese, such as Roquefort
Dried apricots
Fresh figs
1 package of dried fruit crackers, such as Rustic Bakery
1 package water biscuit, such as Carr's
Instructions: Arrange the fig leaves on a round platter. Place the grapes in the middle and the Brie, Cheddar and goat cheese around the grapes. Sprinkle thyme leaves and place a sprig of time on top of the goat cheese and drizzle with olive oil. Add the blue cheese to the cheese arrangement and artfully arrange the apricots, figs and crackers among the cheeses. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 22057,"Soy Spiced Roast Chicken One 4-pound roasting chicken 4 tablespoons peanut oil 1 tablespoon Chinese five-spice powder 1 teaspoon salt 1/2 teaspoon ground white pepper Zest of 1 Mandarin orange, remaining orange reserved for later use 2 scallions, cut into 1-inch pieces and bruised 3 whole star anise 1 Fresno cl, split in half One 2-inch piece ginger, sliced into coins 1 Mandarin orange 4 tablespoons honey 4 tablespoons low-sodium soy sauce 2 tablespoons freshly grated ginger 2 tablespoons cl oil 2 tablespoons low-sodium soy sauce 2 tablespoons red rice vinegar or red wine vinegar 1 tablespoon peanut oil 2 red chiles, seeded and finely chopped
2 scallions, finely chopped
1 large mandarin, zested and juiced Instructions: Preheat the oven to 350 degrees F.
Pat the chicken dry inside and out with paper towels. In a small bowl, combine the peanut oil, five-spice powder, salt and pepper. Stir the zest into the spices. Rub the chicken inside and out with the spice mixture.
For the stuffing: Stuff the bird with the scallions, star anise, cl, ginger and orange (cut into pieces if needed). Roast the chicken for 1 hour undisturbed. For the basting sauce: Combine the honey and soy sauce. After the chicken has cooked for 1 hour, baste the chicken liberally every 10 minutes until it is cooked through and an internal thermometer reads 160 degrees F, 30 to 40 minutes more. Remove the chicken and let rest tented with foil for 10 minutes before serving. Chicken temperature will reach 165 degrees F while resting.
For the salsa: While chicken rests, whisk together the ginger, cl oil, soy sauce, vinegar, peanut oil, chiles, scallions and mandarin juice and zest until well combined.
Carve the chicken tableside and serve the salsa on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 22058,"Easy Tofu Pad Thai Recipe 1-ounce tamarind paste 3/4 cup boiling water 2 tablespoons fish sauce 2 tablespoons palm sugar 1 tablespoon rice wine vinegar 4 ounces rice stick noodles 6 ounces Marinated Tofu, recipe follows 1 to 2 tablespoons peanut oil 1 cup chopped scallions, divided 2 teaspoons minced garlic 2 whole eggs, beaten 2 teaspoons salted cabbage 1 tablespoon dried shrimp 3 ounces bean sprouts, divided 1/2 cup roasted salted peanuts, chopped, divided Freshly ground dried red cl peppers, to taste 1 lime, cut into wedges 6 ounces extra-firm tofu, not silken 1 1/2 cups soy sauce 1 teaspoon Chinese five-spice powder Instructions: Place the tamarind paste in the boiling water and set aside while preparing the other ingredients. Combine the fish sauce, palm sugar, and rice wine vinegar in a small bowl and set aside. Place the rice stick noodles in a mixing bowl and cover with hot water. Set aside while you prepare the remaining ingredients. Once the other ingredients are measured out into separate bowls, drain the water from the noodles and set them aside. Cut the tofu into 1/2-inch wide strips, similar to French fries. Press the tamarind paste through a fine mesh strainer and add to the sauce. Stir to combine. Place a wok over high heat. Once hot, add 1 tablespoon of the peanut oil. Heat until it shimmers, then add the tofu. Cook the tofu until golden brown, moving constantly, for no longer than 1 minute. Remove the tofu from the pan to a small bowl and set aside. If necessary, add some more peanut oil to the pan and heat until shimmering. Add 2/3 of the scallions and then the garlic, cook for 10 to 15 seconds. Add the eggs to the pan; once the eggs begin to set up, about 15 to 20 seconds, stir to scramble. Add the remaining ingredients in the following order and toss after each addition: noodles, sauce, cabbage, shrimp, and 2/3 of the bean sprouts and peanuts. Toss everything until heated through, but no longer than 1 to 2 minutes total. Transfer to a serving dish. Garnish with the remaining scallions, bean sprouts, and peanuts. Serve immediately with the ground cl peppers and lime wedges. Wrap the tofu firmly in a tea towel. Place the wrapped tofu into an 8-inch cake pan. Top with another cake pan and weigh down with a 5-pound weight. (Bags of dried beans or grains work well.) Place in refrigerator and press for 12 to 15 hours. Place pressed tofu in a 2-cup container. Combine soy sauce and five-spice powder and pour over tofu. Cover and refrigerate for 30 minutes, turning once. Remove the tofu from the marinade and use immediately or store in the refrigerator for up to 2 to 3 days. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 22059,"Velvety Mashed Potatoes 1 cup heavy cream 4 tablespoons unsalted butter 3 large Yukon gold potatoes, peeled Kosher salt Freshly ground black pepper 1/4 cup olive oil, optional 2 tablespoons chopped chives, for garnish Instructions: Warm the cream with the butter in a small saucepan over medium heat until the butter melts; set aside. Put the potatoes in a medium saucepan with cold water to cover. Bring to boil then add 1 teaspoon of salt and reduce the heat and simmer for 15 to 20 minutes, until the potatoes are very tender. Drain. Pass the potatoes through a food mill or a ricer into a large mixing bowl. Stir in the warm cream and butter mixture until the cream is absorbed and the mixture is smooth. Season the potatoes with salt and pepper and finish them off by stirring in 1/4 cup olive oil. Top with chopped chives. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 22060,"Savory Morning Muffins 6 tablespoons unsalted butter, melted and cooled, plus more for the muffin tin 1 1/2 cups almond flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/8 teaspoon cayenne pepper 1/8 teaspoon dried sage
1/2 cup cooked, crumbled breakfast sausage
1/2 cup shredded sharp Cheddar
1 scallion, chopped
3 tablespoons heavy cream
2 large eggs
Instructions: Preheat the oven to 375 degrees F. Butter 8 cups of a muffin tin. Whisk together the almond flour, baking powder, salt, cayenne and sage in a medium bowl. In a large bowl, combine the sausage, Cheddar and scallions. In a small bowl, whisk together the cream and eggs, then add them to the large bowl with the sausage mixture. Add the 6 tablespoons melted butter and the almond flour mixture to the large bowl and mix. Spoon the batter into the buttered 8 cups of the muffin tin. Bake until puffed, golden brown and a toothpick inserted into the center comes out clean, about 15 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 22061,"Strawberry-Basil Mojitos 2 cups granulated sugar 3 pounds strawberries, hulled and quartered 4 cups fresh lime juice 2 ounces fresh basil leaves (about 60 leaves) One 750-milliliter bottle light rum Club soda, as needed
20 stalks fresh basil, for garnish 4 limes, cut into wedges, for garnish Instructions: For the strawberry-basil puree: To make the simple syrup, heat the sugar and 2 cups water in a saucepan over medium heat, stirring as needed, until the sugar has completely dissolved. Set aside and allow to cool completely. Add half of the strawberries, lime juice and basil to the bowl of a food processor. Pulse until you reach a consistency that makes you happy. I do 10 to 15 pulses, which leaves a good bit of texture. Transfer to a pitcher or container. Repeat with the other half and add to the same container. Pour in the room temperature simple syrup, mix and chill for at least 30 minutes. For the strawberry-basil mojitos: Pour 1/2 cup of the strawberry basil puree into each glass. Top with 2 ounces of your favorite light rum, add ice and stir gently to combine. Top off each glass with a splash of soda. Garnish each drink with a stalk of basil and a lime wedge. ","[Chardonnay, Sauvignon Blanc, Ros, Vermentino]" 22062,"The Absurdist (Fruit and Cheese Platter Cupcakes) 2 1/4 cups all-purpose flour 1 1/2 cups sugar 1 tablespoon baking powder 1/2 teaspoon kosher salt 1 tablespoon finely grated orange zest 3 eggs 1 cup orange juice 1/2 cup butter, melted 1/2 cup vegetable oil Brown Sugar Fig Sauce, recipe follows Honey Goat Cheese Frosting, recipe follows 1/4 cup finely grated Parmesan 1 1/4 cups dark brown sugar 1/2 cup water 8 black figs, trimmed and roughly chopped 2 tablespoons butter 1/2 teaspoon orange zest 10 ounces goat cheese, at room temperature 8 ounces cream cheese, at room temperature 2 tablespoons butter, at room temperature 1 cup powdered sugar 2 tablespoons honey Instructions: Preheat the oven to 350 degrees F. Line 2 muffin pans with 18 to 19 cupcake liners. Sift together the flour, sugar, baking powder, salt, and orange zest in a medium bowl. In the bowl of a stand mixer with a paddle attachment, mix the eggs, orange juice, butter, and vegetable oil on medium speed until incorporated, about 2 minutes. Turn the mixer to medium-low speed, and add the dry ingredients a little bit at a time, making sure to scrape down the sides of the bowl if necessary. Mix until just combined. Fill the cupcake liners 3/4 of the way full, and bake until a toothpick inserted in the center comes out clean, 20 minutes. Cool the cupcakes completely. To assemble: Peel the cupcake away from its liner, and place upside down on the top of a new, fresh liner. The narrow end of the cupcake should be facing up at this point. Pour 2 to 3 tablespoons of the Brown Sugar Fig Sauce on top of each cupcake, allowing the sauce and figs to drip down the sides. Fill a piping bag equipped with a star tip with the Honey Goat Cheese Frosting, and pipe stars on the top of each cupcake. Sprinkle the tops of the cupcakes with the Parmesan. In a medium saucepan, bring the brown sugar and water to a boil over medium-high heat. Reduce the heat to medium, stir in the figs, butter, and orange zest, and heat until slightly thickened, about 10 minutes. Remove the sauce from the heat and allow to cool. In the bowl of a stand mixer with a whisk attachment, whisk the goat cheese, cream cheese, and butter on medium-high speed until smooth and fluffy, about 3 minutes. Reduce the speed to medium, and gradually add the powdered sugar until incorporated, scraping down the sides of the bowl if necessary. Add the honey and beat until incorporated. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 22063,"Roasted Beet and Lentil Dip 3 tablespoons extra-virgin olive oil 2 to 3 tablespoons red wine vinegar
4 sprigs fresh thyme 3 cloves garlic, crushed with the back of a knife Kosher salt and freshly ground black pepper 2 medium red beets (about 12 ounces total), peeled and cut into 1-inch chunks 1/2 cup walnuts One 15-ounce can organic low-sodium brown or black lentils, drained and rinsed well Serving suggestions: Dippers such as baked pita chips and sliced cucumbers, bell peppers and/or carrots
Instructions: Preheat the oven to 375 degrees F with 2 racks set in the middle. Stir together 1/4 cup water, 1 tablespoon of the oil, 2 tablespoons red wine vinegar, thyme, garlic and 1/4 teaspoon salt together in a 2-quart baking dish. Add the beets and stir to coat in the liquid. Cover the baking dish with aluminum foil and bake in the upper rack of the oven until the beets are fork-tender, about 1 hour, stirring the beets once halfway through the cooking time. Meanwhile, spread the walnuts on a baking sheet and toast on the lower rack of the oven until slightly darkened in color and fragrant, 12 to 15 minutes. Remove from the oven and cool completely. Finely chop 3 of the toasted walnuts and reserve for garnish. Remove the thyme from the baking dish and discard. Cool the beets and cooking liquid slightly, about 10 minutes. Add the beets, cooking liquid (along with the cooked garlic), whole toasted walnuts, lentils, remaining 2 tablespoons olive oil, 3/4 teaspoon salt and 1/4 teaspoon pepper to a food processor. Process until smooth, scraping down the sides of the bowl as needed. Season with the remaining 1 tablespoon red wine vinegar if desired.
Transfer the dip to a small serving bowl and garnish with the reserved walnuts. Serve with pita chips and vegetables. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 22064,"Creamy Gelato 2 1/2 cups milk 1/2 cup heavy cream 3/4 cup granulated sugar 5 large egg yolks Instructions: In a saucepan heat the milk and cream and reduce over medium heat until 2 cups remain. In a large bowl, using a whisk, beat the sugar with the egg yolks until the mixture is light and fluffy. Gradually pour the hot milk mixture into the egg mixture, whisking constantly. Heat the mixture over simmering water, stirring constantly with a whisk or wooden spoon, until it thickens enough to coat the spoon. Make sure not to overheat or let the mixture coagulate. When thickened remove the bowl from the heat and continue stirring for a minute to ensure the mixture is uniformly cooked. Let cool to room temperature, refrigerate, covered, until completely cold, preferably overnight. Process the mixture in an ice cream freezer following the manufacturers instructions. Serve immediately. ","[Chardonnay, Moscato, Riesling, Vin Santo]" 22065,"Baked Beans 8 slices bacon, chopped 1 medium onion, chopped 3/4 cup ketchup 3/4 cup tomato puree 1/2 cup firmly packed dark brown sugar 1/4 cup cider vinegar 1 tablespoon Worcestershire sauce Salt and pepper to taste 1/4 teaspoon cayenne pepper 2 twenty-eight ounce cans red beans, drained and rinsed Instructions: Preheat the oven to 325 degrees F. Put a heavy-bottomed pot (with a lid) over medium-high heat. Add the bacon and cook, stirring often, until the fat renders and bacon begins to crisp, about 6-8 minutes. Add the onion and cook until softened, about 5 minutes more. Stir in the ketchup, tomato puree, brown sugar, vinegar, Worcestershire, salt, pepper, and cayenne and mix well. Bring to a simmer and cook for 5 minutes. Stir in the beans until well coated, cover, and bake in the oven for 1 hour. Remove the lid and continue baking until sauce thickens and the beans begin to brown, about 15 minutes more. Remove from the oven and allow to cool at least 15 minutes before serving. Serve warm or at room temperature. ","[Merlot, Zinfandel, Malbec, Tempranillo]" 22066,"Gina's Best Collard Greens 5 bundles collard greens 4 cups salted water 3 large smoked ham hocks 1 cup sugar Salt 1 teaspoon crushed red pepper flakes Instructions: Thoroughly wash collard greens. Be sure to pull leaves apart and remove any sand. Chop collard greens. In a medium saucepan, bring 4 cups of salted water to a simmer. Place smoked ham hocks in salted water and cover for about 90 minutes. Cook ham hocks until slightly tender. In the same saucepan, add remaining ingredients and collard greens. Cover and cook greens for 1 to 1 1/2 hours. ","[Chardonnay, Cabernet Sauvignon, Merlot, Zinfandel]" 22067,"Tuna Tapenade 1/2 cup canned pitted black olives 1/2 cup jarred pitted green olives 4 tablespoons capers 1 lemon, zested and juiced 1 garlic clove, minced 1 tablespoon olive oil 1 (5 to 6-ounce) can tuna, in oil Kosher salt and freshly ground black pepper Crostini, recipe follows 1 baguette 1 tablespoon olive oil 1 tablespoon vegetable oil Kosher salt and freshly ground black pepper Instructions: Blend all the ingredients, except the tuna, in a food processor until smooth but still chunky. Transfer to a medium serving bowl. Drain the tuna but do not rinse. Flake the tuna with a fork. Add to the olive mixture, blending gently with a fork. Season with salt and pepper, to taste. Serve with Crostini. Crostini: Preheat the oven to 350 degrees F. Slice the baguette, on the bias, into thin slices. In a small bowl, mix the oils and salt and pepper, to taste. Using a pastry brush, lightly coat 1 side of bread slices with the oil. Arrange on a sheet tray and bake until golden brown, about 8 to 10 minutes. Yield: about 24 slices ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 22068,"Spicy Tuna Rolls 2 tablespoons canola oil 1/2 red onion, sliced thin 1 carrot, peeled and julienned 1/2 cup sliced shiitake mushrooms 1 tablespoon garlic 1 teaspoon sriracha or hot sauce 1 tablespoon soy sauce 1/2 lime, juiced 1 tablespoon freshly chopped cilantro leaves 1 egg white 1/2 teaspoon cornstarch 10 egg roll wrappers 1 pound fresh yellowfin tuna, cut into 1/2 by 3-inch strips Scallions, for garnish Orange slices, for garnish Citrus Dipping Sauce, recipe follows 3 oranges, juiced 1 tablespoon soy sauce 1 tablespoon honey 2 tablespoons sliced scallion Pinch red pepper flakes Pinch kosher salt Pinch coarse ground black pepper Instructions: In a large saute pan over medium-high heat, add 2 tablespoons of oil. Add the onions, carrots, mushrooms, garlic, sriracha, soy sauce and lime juice. Cook until the vegetables are softened, stirring frequently. Remove from heat and transfer to a medium-sized bowl. Add the cilantro and allow the mixture to cool. In a small bowl combine the egg white and cornstarch. This will be used as an egg wash. Preheat oil in a deep-fryer to 350 degrees F. On a flat work surface, lay out 1 egg roll wrapper. Add a layer of vegetables to the lower part of the wrapper and top with 1 strip of tuna. Brush the sides of the wrapper with egg wash and roll up tightly once, bringing the sides over, and then continue to roll until finished. Put the roll on a large plate and repeat with remaining wrappers and filling. Fry the egg rolls, in batches, until golden brown, about 2 minutes. Remove egg rolls to paper towels to drain. Transfer the rolls to a serving platter, garnish with scallions and orange slices and serve with Citrus Dipping Sauce. In a small bowl, mix all ingredients and reserve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 22069,"Braised Beef with Shallots and Mushrooms 1 beef chuck pot roast, cut into serving-sized pieces (about 2 pounds) ? teaspoon salt ? teaspoon ground black pepper 1 tablespoon olive oil 8 ounces small shallots, peeled 3 cloves garlic, minced 1 package (8 ounces) mushrooms, cut in quarters 2 tablespoons all-purpose flour 1 can (14.5 ounces) diced tomatoes, drained 1 cup Swanson? Beef Stock 3 tablespoons balsamic vinegar 1 tablespoon packed brown sugar 1 lemon ? cup chopped fresh parsley Instructions:

1. Season the beef with the salt and black pepper.
2. Heat the oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned on all sides. Remove the beef from the skillet. Pour off all but 1 tablespoon fat.
3. Add the shallots to the skillet. Cook for 10 minutes or until tender, stirring occasionally. Add the garlic, mushrooms and flour and cook and stir for 1 minute. Stir in the tomatoes.
4. Stir the stock, vinegar and brown sugar in a small bowl until the mixture is smooth. Stir the stock mixture in the skillet and heat to a boil. Return the beef to the skillet. Reduce the heat to low. Cover and cook for 1½ hours.
5. Uncover the skillet and cook for 30 minutes or until the beef is fork-tender and the vegetables are tender.
6. Grate 2 tablespoons zest from the lemon. Stir the lemon zest and parsley in a small bowl. Sprinkle the lemon zest mixture over the beef mixture. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 22070,"Chocolate Covered Snow Peaks 4 large egg whites, at room temperature 1 teaspoon cream of tartar 1 cup plus 2 tablespoons superfine granulated sugar 1 teaspoon pure vanilla extract 2 cups dark chocolate chips Instructions: Preheat the oven to 225 degrees F. Line two baking sheets with parchment paper. In the bowl of an electric mixer, beat the egg whites on medium speed with the whisk attachment until the whites become foamy. Add the cream of tartar and turn up the speed to medium, beating until just fluffy. Add the sugar gradually, while whisking, so it incorporates into the whites slowly without collapsing them. Once all the sugar has been added, add the vanilla and increase the speed to high, whisking until the meringue is firm and glossy, 5 to 7 minutes. Place the meringue into a piping bag with a medium-size round tip attached. Pipe 48 bite-size tear-drop-shaped meringues onto the sheets and place in the oven. Bake for 1 hour undisturbed, and then turn off the heat and leave in the oven overnight to really dry out. Melt the chocolate over a double-boiler or in the microwave on medium power for 30 seconds. Holding each meringue by the peak, dip the bases in chocolate so the bottom half of the meringue is coated. Let any excess chocolate drip off before placing on a baking sheet lined with wax paper. Allow to set at room temperature; do not put in the fridge. Once set, store in an airtight container. ","[Riesling, Moscato, Pinot Grigio, Sauvignon Blanc]" 22071,"Asian-Style Steamed Snapper with Baby Bok Choy 1 quart water 1 (3-inch) piece ginger, sliced 4 kafir lime leaves, optional 1 (1 by 3-inch) piece lime peel 1 (1 by 3-inch) piece lemon peel 4 sprigs cilantro, plus more for garnish 3 scallions 1 cup white wine 1 jalapeno, cut into large pieces 2 tablespoons peanut oil Salt 4 (4-ounce) pieces red snapper fillet, skin on 4 large Napa cabbage leaves Salt and freshly ground black pepper 6 baby bok choy, halved lengthwise 2 tablespoons peanut oil 1 tablespoon chopped ginger 2 cloves garlic, thinly sliced 1/2 jalapeno, thinly sliced 1/4 cup soy sauce 1 tablespoon sugar 2 tablespoons butter 2 scallions, thinly sliced on the bias, white and green parts kept separate Cooked jasmine rice, accompaniment Instructions: In a shallow pot that a bamboo steamer fits over or in a wok, add the water and bring to a boil. You can also use a traditional steamer that has 2 layers. Add the ginger, lime leaves, citrus zest, cilantro, scallions, white wine, jalapeno, and peanut oil. Season well with salt. Bring back to a boil and cook for 10 minutes for the flavors to combine. Season the fish with salt and pepper. Place the first layer of the bamboo steamer over the pot. Line the steamer with the cabbage leaves, making sure that the surface is not completely covered so the steam can get through. Lay the fish, skin-side up, on the cabbage leaves. Cover and steam for 1 minute. Place the bok choy on the second layer of the bamboo steamer in 1 layer. Uncover the steamer and place the bok choy layer on top of the fish. Cover and steam for about 5 minutes, or until the fish is just cooked through and the bok choy is tender, but still has some crispness. Check the fish for doneness by gently inserting a fork into it. If the fork slides easily in, the fish is done. If the fork resists sliding in, it is not quite done. Remove the fish and bok choy and keep warm while you make the sauce. Heat a medium saute pan over medium-high heat. Add the peanut oil and heat. When the oil is hot, add the ginger, garlic, and jalapeno and saute until just translucent, about 3 minutes. Do not allow the vegetables to brown. Add 4 ounces of the steaming liquid and the soy sauce and boil for 2 minutes. Do not season with salt as the soy sauce is salty. Add the sugar and boil for 1 minute, or until the sugar is completely dissolved. Lower the heat and whisk in the butter. Add the scallion whites, stir, and remove from the heat. Place some jasmine rice on a platter. Top with the steamed bok choy. Top the bok choy with the snapper, skin-side up. Spoon the sauce over the fish. Garnish with the scallion greens and cilantro sprigs. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 22072,"Mint Julep 1 cup sugar 10 sprigs mint 5 mint leaves, plus a sprig for garnish 2 1/2 ounces bourbon Instructions: Make the mint syrup: Bring the sugar and 1 cup water to a simmer in a small saucepan over medium heat, stirring until the sugar is dissolved. Remove from the heat and add the mint sprigs, pressing with a wooden spoon to submerge them. Let cool to room temperature, then remove the mint with a slotted spoon and discard. Refrigerate the syrup until chilled, at least 1 hour. (You will have about 1 1/2 cups syrup; cover and refrigerate up to 2 weeks.) Make the drink: Put the mint leaves and 1 ounce of the mint syrup in a small glass or julep cup. Muddle with the handle of a wooden spoon until the leaves start to break apart. Stir in the bourbon. Fill the glass with crushed ice. Garnish with a mint sprig.
   ","[Bourbon, Chardonnay, Sauvignon Blanc, Riesling]" 22073,"Herb Pasta Sheets with Scallops in Madeira Cream Sauce 1/2 recipe egg pasta dough (recipe above) 1 pound sea scallops Flour for dredging Salt and pepper to taste 3 tablespoons softened unsalted butter 2 tablespoons olive oil 1/4 cup minced shallots 1/2 cup Sercial Madeira 1 cup heavy cream 2 teaspoons Dijon mustard Fresh lemon juice to taste Sweet paprika to taste Herb sprigs for garnish if desired Instructions: Transfer pasta dough to floured baking sheet and cover loosely with plastic wrap. Dredge scallops in flour, shaking off excess, and season with salt and pepper. In skillet set over moderately high heat melt 1 tablespoon of the butter with the oil and heat until hot. Add the scallops and saute until golden and just firm. Transfer to a plate, add the shallots to the skillet and cook 1 minute. Add the Madeira and reduce by half. Add the cream and reduce until lightly thickened. Stir in mustard, lemon juice, paprika and salt and pepper to taste. In a saucepan of boiling salted water cook the pasta shapes until \al dente, drain and toss with remaining butter. Add scallops to sauce and simmer until heated through. Spoon scallop mixture onto serving plates, mounding it in the center of the plate, and drape the pasta shapes over. Garnish with the herb sprigs. ","[Chardonnay, Pinot Grigio, Vermentino, Riesling]" 22074,"Hog Island Oysters Casino with Red Bell Peppers and Bacon 4 strips bacon 1 stick unsalted butter, at room temperature 2 cloves garlic, minced 1/4 cup roughly chopped shallots 1/4 cup roughly chopped red bell pepper 1/4 cup roughly chopped celery 2 teaspoons lemon juice 2 sprigs fresh oregano, leaves picked Pinch cayenne pepper Kosher salt and freshly ground black pepper 24 medium-sized (approximately 4 inches) West coast oysters on the half shell 1/4 bunch flat-leaf parsley, finely chopped for garnish Instructions: Preheat oven to 400 degrees F. Lay bacon out on a roasting pan in a single layer and bake for 10 minutes until just crispy - remember they will be going back into the oven with the oysters so you don't want to finish the bacon just yet. While the bacon is cooking, put the butter, garlic, shallots, bell pepper, celery, lemon juice, oregano, and cayenne pepper in a food processor; pulse until well combined, but still has texture. Season with salt and pepper, to taste. Remove bacon from oven and cut each slice into 6 so you have a total 24 pieces. Lay oysters in their half shells out on a large roasting pan in a single layer. Place 1 tablespoon of the casino butter mixture on top of each oyster and place a piece of bacon on each. Bake oysters in the hot oven until bubbly, approximately 10 to 12 minutes. Finish with finely chopped, fresh flat-leaf parsley and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 22075,"Ginger-Glazed Pearl Onions and Parsnips Kosher salt 10 ounces red pearl onions, unpeeled 1 1/2 pounds parsnips, peeled, quartered lengthwise, cored and cut into 1/2-inch pieces 4 thin slices ginger 1 large sprig rosemary 3 cloves garlic, smashed 1 cup dry white wine 2 tablespoons sugar 1 teaspoon apple cider vinegar 1 to 2 teaspoons brandy (optional) 2 to 3 tablespoons cold unsalted butter Freshly ground pepper Chopped fresh parsley, for topping Instructions: Fill a large skillet halfway with water; add a pinch of salt, cover and bring to a boil. Add the pearl onions and cook 1 minute to loosen the skins, then drain and rinse under cold water. Using kitchen shears, trim the root ends of the onions, then peel off the skins. Return the onions to the skillet.
Add the parsnips, ginger, rosemary, garlic, wine, sugar, 1/2 teaspoon salt and 1 cup water to the skillet with the onions. Bring to a boil over high heat and cook, stirring occasionally, until the liquid evaporates and the vegetables are tender, 15 to 20 minutes. (If the liquid evaporates too quickly, add more water, 1/4 cup at a time.) Discard the ginger, garlic and rosemary. (The vegetables can be made up to 3 hours ahead to this point; cover and refrigerate.)
Reduce the heat to medium high; add the vinegar, brandy and butter and cook, stirring, until the vegetables just start to brown, 1 to 2 minutes. Add 2 tablespoons water and cook, swirling the pan, until the vegetables are glazed, about 1 more minute. Season with salt and pepper and top with parsley. Per serving: Calories: 185; Total Fat: 5 grams; Saturated Fat: 3 grams; Protein: 2 grams; Total carbohydrates: 30 grams; Sugar: 12 grams; Fiber: 7 grams; Cholesterol: 13 milligrams; Sodium: 122 milligrams ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 22076,"Caramel Popcorn Crusted Sweet Potatoes 1 (40-ounce) can yams, drained 1 (20-ounce) can crushed pineapple, drained 1/2 teaspoon ground cinnamon 2 cups caramel popcorn, coarsely ground and kernels discarded 4 tablespoons margarine, melted 1 tablespoon all-purpose flour 1 tablespoon brown sugar 1 1/2 cups miniature marshmallows Instructions: With an electric mixer, beat yams, pineapple, and cinnamon until smooth. Pour into a greased casserole pan. Preheat oven to 350 degrees F. Combine the remaining ingredients and sprinkle on top. Bake 20 minutes or until marshmallows are golden brown. Serve warm. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 22077,"Lobster of the Links Napa Cabbage Wraps 1 pound butter 4 (4-ounce) lobster tails 2 shallots, chopped 1 cup (about 4 ounces) shiitake mushrooms, cleaned 1 pound jumbo lump crabmeat 8 scallions, white and tender green parts only, chopped 1 avocado, slipped from skin, seed removed and cut into 1/2 inch chunks (squeeze lemon juice over this to prevent oxidation) 8 to 12 napa cabbage leaves 1 cup milk 1 small onion, finely chopped 1 bay leaf 3 whole cloves 1/4 teaspoon nutmeg, optional 11/2 teaspoons cornstarch 1/2 cup grated Parmesan (1/4 cup for sauce plus 1/8 to 1/4 cup to bind filling and sprinkle over cabbage wraps) 1/4 cup cognac White pepper Salt, if needed 1 tablespoon minced fresh dill Instructions: To begin the lobster filling: Melt the butter in a saute pan which is just large enough to accommodate the lobster tails. The butter should be very hot, but not sizzling (between 165 and 180 degrees F). Add the tails to the pan, meat side down - shell side up, and poach until the lobster is opaque. Remove to a utility platter and let cool. (Pour the melted butter into a bowl for use in other elements in this recipe.) Return 2 tablespoons of the reserved melted butter to the same saute pan and saute shallots and shiitake mushrooms until tender. Add crabmeat and scallions and heat for a few minutes, trying to avoid breaking up lumps. Set aside. Return to the lobster tails, loosen them from the shell. Reserve the shells for use in the sauce. Slice the tail meat lengthwise down the middle and into 4 slices crosswise. For the wrappers: Steam the cabbage leaves until tender but not mushy. Remember, the leaves will still have to be firm enough support the lobster filling. To begin the sauce: Combine the milk, onion, bay leaf, cloves, nutmeg, and lobster shells in a heavy-gauge, non-corrosive saucepan over medium heat. Spoon 2 tablespoons of the reserved melted butter (from poaching the lobster) into a separate heat resistant bowl and create a slurry with the cornstarch, then whisk in 1/4 cup Parmesan. When the milk is fairly hot, pour a small amount of it into the slurry, stirring until the milk is thoroughly blended in. Return this to the remaining milk, add cognac, and simmer for 15 minutes, stirring frequently. Remove saucepan from heat, season sauce, to taste, with white pepper, and salt if needed. Remove and discard bay leaf, cloves and lobster shells. Immediately put a sheet of plastic wrap on top of the sauce to prevent a skin from forming. Pre-heat oven to 350 degrees F. Gently fold the lobster and crabmeat together with just enough of the sauce to bind it. (Reserve the rest of the sauce for service.) If the filling seems loose, add more Parmesan to bind it. (You don't want the filling to be too runny.) Lay the cabbage leaves out and remove stiff ribs/spines of leaves being sure to leave enough of the leaf in a shape that can be filled and rolled shut. Into each leaf, spoon 3 or 4 tablespoons of the lobster/crabmeat mixture, add a few chunks of avocado, fold in sides of leaf, and roll up. Place in an oven-proof dish layered on the bottom with a little of the sauce, sprinkle with a little Parmesan. Bake for 10 minutes to melt cheese. Serve garnished with fresh dill and with remaining lobster sauce on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 22078,"Shrimp Cocktail with Rocoto cl Dipping Sauce 1 1/2 cups prepared chili sauce (store bought) 1 1/2 cups ketchup 1 lemon, juiced, plus 2 lemons, halved 1 tablespoon sugar 2 tablespoons Worcestershire sauce 1/2 cup prepared horseradish 2 tablespoon rocoto Peruvian cl paste 1 tablespoon chopped cilantro 4 tablespoons pickling spices 2 tablespoons hot pepper sauce Salt and freshly ground black pepper 10 (jumbo or U-10 size) shrimp, peeled and deveined, with tail still attached Instructions: Prepare the cocktail sauce in a large bowl. Combine the chili sauce, ketchup, lemon juice, sugar, Worcestershire sauce, horseradish, rocoto cl paste, and cilantro, mix well with a rubber spatula, and set aside. In a large saucepot, fill with water and add the pickling spices, lemon halves, and hot pepper sauce and a generous amount of salt and pepper. Bring to a boil. Skewer the shrimp, from tail to top, 5 per skewer, and add the shrimp to the boiling water. Cook for 5 minutes, remove from the water, plunge into an ice bath, and refresh for 5 minutes until the shrimp are completely cool. Serve on a platter with a bowl of the dipping sauce in the middle. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 22079,"Salmon Roe with Corncakes 1 cup cornmeal 1/2 cup flour 1/2 teaspoon baking soda 1 teaspoon salt 2 whole eggs 1 cup milk 2 tablespoons melted butter 1/4 cup vegetable oil 1 cup sour cream 1/4 cup chopped fresh chives 4 ounces salmon roe Mixed meslcun salad Whole chives for garnish Instructions: Mix the cornmeal, flour, baking soda and salt. Whisk the eggs, milk, and butter together and combine with the dry ingredients into a batter. Allow the batter to rest, refrigerated, for 30 minutes. Heat the vegetable oil in a large saute pan over medium heat until a little a batter dropped in begins to sizzle. Begin to spoon in batter, 2 to 3 tablespoons at a time to make pancake-like corncakes. Cook in batches, cleaning the pan if it becomes messy and adding additional; oil if necessary. Keep the cakes warm while you finish cooking the remaining batter. Combine the sour cream with the chopped chives and serve several corncakes with a dollop of sour cream and a dollop of salmon roe. Garnish with a small salad and whole chives. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 22080,"Spiced Butternut Squash Soup with Crab and Herb Oil 2 tablespoons unsalted butter 1 large shallot, sliced 4 cups peeled and diced butternut squash (about 1 1/4 pounds) 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin Kosher salt and freshly ground black pepper 4 cups low-sodium chicken broth or stock 1/2 cup heavy cream 1 cup loosely packed fresh flat-leaf parsley leaves 1/2 cup grape seed oil 2 teaspoons harissa (See Cook's Note) 2 tablespoons extra-virgin olive oil 2 tablespoons fresh lemon juice 1/2 teaspoon finely grated fresh ginger 8 ounces fresh lump crab meat, picked through to remove any shells 2 tablespoons finely chopped fresh cilantro leaves 1 tablespoon finely chopped fresh mint Instructions: Melt the butter in a 4-quart heavy saucepan over medium heat and cook the shallot, stirring, until translucent, about 4 minutes. Add the squash, coriander, cumin, 1/2 teaspoon each salt and pepper. Stir until coated. Pour in the broth and bring to a simmer and cook, uncovered, until the squash is very tender, 25 to 30 minutes. Carefully puree the soup with an immersion blender or in a stand blender, in batches, until very smooth. Return the soup to the saucepan and stir in the cream. Season salt and pepper. Reheat the soup before serving if necessary. Bring a small saucepan of water to a boil. Add the parsley and cook, uncovered, until bright green, 30 to 45 seconds. Transfer with a slotted spoon to a bowl of ice water and then drain and pat dry. Puree in a blender with the grapeseed oil until the oil is bright green, about 1 minute. Strain the parsley oil through a fine-mesh sieve. Do not press on the solids. Whisk the harissa and 1 tablespoon water together in a small bowl until smooth. Whisk the oil, lemon juice, ginger, 1 teaspoon salt and 1/2 teaspoon pepper together in a medium bowl. Add the crab, cilantro and mint and gently toss to combine. Divide the hot soup evenly among 4 serving bowls and mound some crab salad in the middle of each bowl. Drizzle each bowl with parsley oil and harissa. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 22081,"All Day Breakfast Salad 2 cups spinach leaves, cleaned 1 1/2 tablespoons Balsamic Dressing, recipe follows 1/2 cup cherry or grape tomatoes 1 hard boiled egg, chopped 2 slices Canadian bacon, cooked in a grill pan and sliced into ribbons 2 tablespoons chopped fresh parsley leaves 1 whole-wheat pita, toasted and cut into quarters 3 tablespoons extra-virgin olive oil 2 tablespoons balsamic vinegar 1/2 teaspoon Dijon mustard Salt and freshly ground black pepper Instructions: Place spinach in a bowl. Add the Balsamic Dressing and the tomatoes and toss. Top with the egg, canadian bacon and parsley leaves. Serve with the pita pieces. In a bowl, whisk together the olive oil, vinegar, and mustard. Season, to taste, with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 22082,"Candy Corn Hi-Hat Cupcakes 1 chocolate cupcake recipe for 24 cupcakes 1 buttercream recipe for 24 cupcakes Yellow and orange food coloring 6 ounces semisweet chocolate (about 1 cup) 1 to 2 tablespoons shortening Instructions: Prepare and bake the cupcakes according to the recipe directions. Allow to cool. Prepare the buttercream and equally divide into two bowls. Add the yellow food coloring to one bowl and mix until fully combined; set aside. Take the other bowl and equally divide again (into two bowls of frosting). One bowl should be tinted orange; the other should remain white. When ready to assemble, place the frostings into plastic disposable pastry bags (or resealable plastic bags). Starting with the yellow frosting, cut about 2 inches from the tip of the bag and pipe out a circle on top of a cupcake. Fill in any holes so that the frosting is even and level. Do this to all of the cupcakes. Next, grab your orange frosting and cut off approximately 2 inches from the tip of the bag. Pipe out a smaller circle on top of the yellow frosting. Repeat on all cupcakes. You should now have the yellow and orange layers done. Finally, grab your white frosting and cut off approximately 2 inches from the tip of the bag. Pipe a dollop of frosting and then pull your hand up quickly and release pressure. This should create a nice pointed tip at the top of your cupcake. Repeat this on the remaining cupcakes. Put the cupcakes in the fridge for about an hour, or until they have had a chance to set. After the cupcakes have chilled, prepare your chocolate coating: Place the chocolate and shortening in a microwave-safe bowl and set in the microwave for one minute, then remove and stir. If the chocolate is not completely melted, place back in the microwave for 15 seconds. Remove and stir until melted and smooth. Pour the chocolate into a drinking glass, one with a mouth wide enough for you to invert the cupcakes into. Let cool about 15 minutes. Remove the cupcakes from the fridge. Pick up one cupcake and dip it frosting-side down into the chocolate, going all the way to the top of the cupcake liner. Lift up and let the excess drip off, then set the cupcake on a cookie sheet. Repeat this with the remaining cupcakes. Allow the chocolate to harden, which only takes a few minutes. Serve and enjoy the excited faces of the lucky recipients. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 22083,"Quinoa Dessert Pudding 1/2 cup raisins 1/2 cup dark rum 2 cups quinoa, rinsed, well drained 2 cups whole milk 11/3 cups whipping cream 11/3 cups sugar 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 3 large egg yolks Additional ground cinnamon (for garnish) Instructions: Combine raisins and rum in pot. Bring to boil. Remove from heat. Set aside to plump. Cook quinoa in large pot of boiling water until tender. Drain well. Combine quinoa, milk, cream, sugar, salt, cinnamon and nutmeg in heavy large saucepan over medium heat. Bring to boil, stirring frequently. Reduce heat to low. Cook until most of liquid evaporates and mixture is thick, stirring frequently, about 15 minutes. Whisk egg yolks in large bowl to blend. Add 1 cup pudding mixture and whisk to blend. Return mixture to saucepan. Add raisins and rum and continue stirring until mixture is thick (do not boil). Transfer pudding to large glass bowl. Refrigerate until cool. Sprinkle with cinnamon before serving. ","[Chardonnay, Moscato, Riesling, Vin Santo]" 22084,"Grilled Flatbread 1 pound prepared purchased pizza dough 1/4 cup Homemade Herb Oil, recipe follows Salt and freshly ground black pepper 1 cup rosemary leaves, stems removed 2 cups olive oil 1/2 cup tarragon leaves 1/4 cup thyme leaves Instructions: Preheat a grill to high. Divide the dough into 2 equal parts. Let the dough come to room temperature. Stretch the pizza dough lengthwise to create long ovals. Place the dough on the grill and allow the dough to cook about 3 minutes before turning the dough over. Continue to cook the dough, moving it around the grill if necessary. Once the dough is fully cooked, brush it with herb oil and slice it into triangles. Place the rosemary and the olive oil in a blender and cover. Blend on high speed until the roasemary has been ground into small pieces. Add the tarragon and thyme and continue blending until all the herbs have been broken down into small pieces. Pour into an airtight container and store in the refrigerator. Yield: 2 3/4 cups oil Prep Time: 10 to 15 minutes ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 22085,"Smoky Grilled Tomato Cocktail Sauce 6 plum tomatoes or 4 beefsteak tomatoes, halved Olive oil Salt and freshly ground black pepper 1 teaspoon honey 1 chipotle in adobo or 1 tablespoon chipotle hot sauce 3 heaping tablespoons prepared horseradish Dash Worcestershire sauce Juice of 1/2 lime Chopped cilantro leaves Grilled large shrimp Instructions: Heat grill to high. Brush tomatoes with oil and season with salt and pepper. Grill until slightly charred and soft. Place tomatoes, honey, chipotle, horseradish, Worcestershire, lime juice, cilantro, salt and pepper and a touch of olive oil in food processor and process until slightly smooth. Serve with shrimp. ","[Malbec, Zinfandel, Syrah, Tempranillo]" 22086,"Pretzel-Crusted Chicken Fingers with Curry Ketchup 1/2 cup ketchup 1 teaspoon Madras curry powder
1/4 teaspoon fennel pollen
1 pound boneless, skinless chicken breast
1/2 cup flour
2 eggs, beaten
1 1/2 cups ground pretzels
1/2 teaspoon kosher salt
1/2 cup grapeseed or vegetable oil
Instructions: In a small bowl, whisk together the ketchup, curry powder and fennel pollen. Set aside to let the flavors relax as you prepare the chicken. Slice the chicken breasts at a slight angle, about 1/3-inch thick, making 4-inch-long chicken fingers. Place the flour, eggs and pretzel crumbs in three separate shallow bowls. Season the flour and egg each with 1/4 teaspoon salt. Working one at a time, dip the chicken fingers in the flour, then in the egg and, lastly, in the pretzel crumbs, pressing gently to adhere. Heat a large skillet over medium heat. Add 1/4 cup of the oil to the pan. When hot, add half of the chicken fingers -- the chicken should begin to sizzle gently when it hits the pan. Cook until golden brown and cooked through, about 4 minutes per side. Drain on a paper-towel-lined plate. Repeat with the remaining oil and chicken fingers, wiping out the pan between uses. Serve warm with the curry ketchup for dipping. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]

" 22087,"Raspberry and Coconut Cream-Chocolate Hazelnut S'mores 1 cup raw hazelnuts 1/3 cup dairy-free dark chocolate chips 2 teaspoons melted coconut oil 1/8 teaspoon salt 1 1/2 cups (about 1/2 pint) raspberries 1/2 cup coconut cream, whipped, See Cook's Note 16 graham cracker squares Instructions: For the chocolate-hazelnut spread: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
Place hazelnuts on the baking sheet and roast for 10 to 15 minutes, or until lightly browned. Let cool. With a kitchen towel, roll hazelnuts around on the baking sheet to remove the skins. Discard skins and transfer hazelnuts to a food processor. Blend for about 5 minutes, until the nuts form a butter.
In a small saucepan over low heat, melt the chocolate chips and coconut oil. Transfer to the food processor, add the salt, and pulse to combine. (If the spread isn't sweet enough for your taste, try adding 1 tablespoon of agave nectar.) Let cool about 5 minutes in the refrigerator while you prep the other ingredients.
For the s'mores: Assemble s'mores by layering approximately 1/2 tablespoon chocolate-hazelnut spread, 4 raspberries and 1 tablespoon whipped coconut cream between 2 graham cracker squares. (You will have chocolate-hazelnut spread leftover.) ","[Pinot Noir, Moscato, Riesling, Sparkling Shiraz]

" 22088,"Triple-Cheese Spirals Kosher salt 12 ounces gemelli, cavatappi or other spiral-shaped pasta 3 tablespoons unsalted butter 1 tablespoon all-purpose flour 1 teaspoon dry mustard Pinch of cayenne pepper 1 (12-ounce) can evaporated milk 1/2 cup whole milk 3/4 cup shredded yellow sharp cheddar cheese 3/4 cup shredded monterey jack cheese 1/2 cup grated parmesan cheese 1/2 cup panko (Japanese breadcrumbs) 2 tablespoons chopped fresh parsley, chives and/or scallions Instructions: Bring a pot of salted water to a boil; add the pasta and cook until al dente, about 8 minutes. Meanwhile, melt 1 tablespoon butter in a saucepan over medium heat. Add the flour, mustard and cayenne and stir with a wooden spoon to make a paste. Cook, stirring, until the paste puffs slightly, about 1 minute. Whisk in both milks and 1/2 teaspoon salt and simmer, whisking occasionally, until slightly thickened and creamy, 6 to 7 minutes. Add the cheddar and jack cheeses and all but 2 tablespoons of the parmesan and whisk until melted; keep warm. Combine the panko, herbs and/or scallions, 1 tablespoon butter and the remaining parmesan in a microwave-safe bowl and microwave until the butter melts, about 1 minute; toss. Drain the pasta, reserving about 1 cup cooking water, and return to the pot. Toss with the remaining 1 tablespoon butter, then stir in the cheese sauce, adding the reserved cooking water if needed. Season with salt and top with the breadcrumb mixture. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 22089,"Grilled Peach and Bacon Salad 6 slices thick-cut bacon, cut into lardons (1-by-1/4-inch pieces) Vegetable oil, for the grill pan 4 firm peaches, cut into sixths
Kosher salt and freshly ground black pepper
1 teaspoon honey
2 teaspoons Dijon mustard
2 tablespoons apple cider vinegar
1 bunch kale, stemmed and thinly sliced
1 cup grape tomatoes, halved
1/2 cup toasted pecan pieces
Instructions: Add the bacon lardons to a cold skillet and heat over medium heat. Cook, stirring, until the fat is rendered and bacon is crisp, 10 to 12 minutes. With a slotted spoon, remove the bacon to a paper-towel-lined plate. Reserve the fat in the pan and keep warm; there should be a little more than 4 tablespoons fat. Meanwhile, lightly oil and preheat a cast-iron grill pan over medium-high heat. Brush the peaches with a little of the reserved bacon fat and season with a little black pepper. Grill until fragrant and clear grill marks appear, 1 to 2 minutes per side. Remove to a plate. In a small bowl, whisk together the honey, mustard and vinegar. Slowly whisk in the warm bacon fat. Season with salt and pepper to taste. In a large bowl, drizzle the dressing over the kale; toss to coat. Taste and season with a little more salt and pepper as needed. Transfer the kale to a serving platter and top with the tomatoes, peaches, pecans and bacon. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 22090,"Pumpkin Mousse Parfaits 1/4 cup dark rum 1 packet (2 teaspoons) unflavored gelatin powder 1 (15-ounce can) pumpkin (not pie filling) 1/2 cup granulated sugar 1/2 cup light brown sugar, lightly packed 2 extra-large egg yolks 2 teaspoons grated orange zest 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/2 teaspoon kosher salt 1 1/2 cups cold heavy cream 1 1/2 teaspoons pure vanilla extract Sweetened whipped cream 8 to 10 chopped ginger cookies Crystallized ginger, for decoration, optional Instructions: Place the rum in a heat-proof bowl and sprinkle with gelatin. Set aside for 10 minutes for the gelatin to soften. In a large bowl, whisk together the pumpkin, granulated sugar, brown sugar, egg yolks, orange zest, cinnamon, nutmeg, and salt. Set the bowl of gelatin over a pan of simmering water and cook until the gelatin is clear. Immediately whisk the hot gelatin mixture into the pumpkin mixture. In the bowl of an electric mixer fitted with a whisk attachment, whip the heavy cream and vanilla until soft peaks form. Fold the whipped cream into the pumpkin mixture. To assemble, spoon some of the pumpkin mixture into parfait glasses, add a layer of whipped cream, then some chopped cookies. Repeat, ending with a third layer of pumpkin. Cover with plastic wrap and refrigerate for 4 hours or overnight. To serve, decorate with whipped cream and slivered crystallized ginger. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 22091,"Argentine Stuffed Flank Steak: Matambre 1 (2 1/2 pound) flank steak, trimmed Extra-virgin olive oil Kosher salt and freshly ground black pepper 1/4 pound fresh spinach, washed and drained, stems trimmed 4 small thin carrots 4 large hard boiled eggs, peeled and quartered lengthwise 1 cup large pitted green Spanish olives, halved lengthwise 1 large onion, sliced into rings 1/4 cup freshly grated Parmesan 1 teaspoon red pepper flakes 1 (750 ml) bottle dry red wine (recommended: Argentine Malbec) 1 head garlic, halved 1 large onion, halved 1 handful fresh thyme sprigs 1 handful fresh oregano sprigs 2 bay leaves Instructions: Butterfly the steak by slicing lengthwise and opening it up like a book. Pound the meat gently with a mallet to flatten and even out the thickness; rub all sides with olive oil and generously season with salt and pepper. With the steak lying lengthwise, scatter the spinach leaves evenly over the surface of the meat, leaving a 1-inch border all around. Arrange the carrots in long rows across the steak, about 2 inches apart. Put the egg strips and olives between the carrot rows. Scatter the onion rings and cheese over the filling, sprinkle with salt and red pepper flakes. Carefully roll the meat up over the filling, from bottom to top, into a long thick cylinder (jellyroll-style.) Tie with butcher's twine to hold it together, as you would a roast. Coat a large Dutch oven or pan with olive oil and put over moderate heat. Lay the stuffed steak in the hot oil and sear until browned on all sides, 5 to 7 minutes. Pour in the wine and enough water to come up almost to the top of the meat. Toss in the head of garlic, onion, and herbs to flavor the broth. Cover, and slowly simmer on medium-low heat until the meat is fork-tender, about 1 1/2 hours, turning the meat over once halfway through cooking. Taste the broth before serving and adjust spices, if necessary. Transfer the matambre to a cutting board and let rest for 15 minutes. Remove the kitchen strings and cut crosswise into 1-inch slices ? the colors of the filling will look absolutely gorgeous spiraled in the steak. Spoon some of the sauce over the meat and serve. Matambre is good hot, room temperature, or cold. ","[Malbec, Tempranillo, Garnacha, Barbera]" 22092,"Sugar Cane Skewered Shrimp with Rum-Scotch Bonnet Dipping Sauce Sugar cane skewers 1 pound large shrimp Salt, to taste Pepper, to taste 1 Scotch Bonnet pepper, minced 1 mango, flesh pureed 2 tablespoons rice wine vinegar 2 tablespoons Meyer's rum 2 tablespoons cilantro 2 tablespoons minced garlic Instructions: Skewer shrimp, season with salt and pepper and grill about 5 minutes, or until just cooked through. Combine pepper, mango, vinegar, rum, cilantro and garlic in a saucepan and simmer 5 minutes. Serve as dipping sauce for shrimp. ","[Rum, Jamaican Rum, C?tes du Rh?ne]" 22093,"Cajun Crusted Ahi in Sake-to-Me Shoyu Sauce 4 tablespoons panko (Japanese bread crumbs) 1/4 teaspoon dried tarragon 1/4 teaspoon dried rosemary 1/4 teaspoon dried thyme 1 teaspoon paprika 1/2 teaspoon cayenne pepper 1/16 teaspoon celery salt 1/4 teaspoon garlic powder 1/8 teaspoon onion powder 1/8 teaspoon dried oregano 1/8 teaspoon dried rosemary 1/8 teaspoon dried thyme 2 tablespoons mayonnaise 7 ounces tuna steak, 1-inch thick Butter, for pan 1 tablespoon shoyu (recommended: Kikkoman) 1 teaspoon sake 1/4 teaspoon sesame oil 1/2 teaspoon sugar 1/4 teaspoon lemon juice 1/8-inch lemon slice 1 avocado, peeled 1-ounce green onions, cut into 1/4-inch pieces 1 tomato, concasse* (see Cook's Note) 1 lemon, sliced Instructions: In a mixing bowl, mix panko, 1/4 teaspoon tarragon, 1/4 teaspoon rosemary, and 1/4 teaspoon thyme. Set aside. In a food processor, grind together paprika, cayenne pepper, celery salt, garlic powder, onion powder, oregano, 1/8 teaspoon rosemary and 1/8 teaspoon thyme. Add mayonnaise and pulse until well combined. Lightly coat the tuna steak with the mayonnaise mixture and then coat the tuna steak in the panko mixture. Melt butter in a skillet over medium-heat. Add tuna to hot pan and sear on each side for approximately 2 1/2 minutes each or until golden brown. Meanwhile, in a small skillet, combine all sauce ingredients and reduce over low heat until thickened to a sauce consistency. Cut a thick wedge of avocado and then slice it to make a fan shape. Spread avocado fan across plate. Place the tuna steak in the center of the plate, pouring shoyu sauce around and on top of it. Garnish with the green onions, tomato concasse, and lemon slice. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 22094,"Duck Cacciatore 1 duck, cut into 8 pieces Salt and freshly ground black pepper Salt and freshly ground black pepper
Flour, for dusting Olive oil, for pan 4 cloves garlic, smashed
2 carrots, chopped
2 ribs celery, chopped
1 yellow onion, chopped
1 cup dry red wine
One 28-ounce can whole peeled tomatoes, crushed by hand
3/4 pound cremini mushrooms, whole
4 tablespoons butter, cut into pats 2 sprigs parsley, whole Instructions: Sprinkle the duck pieces with salt and pepper, then dust lightly with flour. Heat a few tablespoons of olive oil in a large Dutch oven over medium-high heat. Brown the duck pieces on both sides until golden brown. Remove the duck to a plate and pour off most of the fat from the pot. In the same pot, over medium heat, add the garlic, carrots, celery, onions, and red wine. Scrape the pot to dislodge the brown bits stuck to the bottom. Next add the tomatoes and mushrooms, and stir. Place the duck on top of the vegetables and top with the butter and parsley. Reduce the heat to medium-low, cover and cook for 1 hour. Remove the duck and vegetables to a serving platter. Spoon over the juices and serve warm. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 22095,"5-Cheese Lasagne 1 tablespoon olive oil 1 small white onion, diced 1 clove garlic, minced One 16-ounce can crushed tomatoes 1 1/2 teaspoons Italian seasoning (or 1/2 teaspoon each of dried oregano, thyme and parsley) Salt and freshly ground black pepper One 16-ounce package lasagne noodles (which contains approximately 16 to 20 noodles) 4 ounces mascarpone cheese 4 ounces ricotta cheese 1/2 cup grated Parmesan (about 4 ounces) 2 large eggs 1/4 cup fresh basil leaves, finely chopped plus about 12 small sprigs to garnish 2 tablespoons fresh oregano leaves, finely chopped (about 2 or 3 sprigs stripped from stems) 1/2 pound sliced provolone 1 cup shredded mozzarella (about 8 ounces) Instructions: Bring a large pot of salted water to a boil for the lasagne noodles.
To make the sauce: Heat olive oil over medium-high heat in a medium sauce pot, saute garlic and onion until the onions become translucent. Add crushed tomatoes, Italian seasoning and salt and pepper, and stir to combine. Bring to a boil, then reduce heat to low, cover and simmer about 20 minutes, checking periodically to make sure the sauce doesn't burn.
Boil the lasagne noodles until al dente, about 15 minutes. Drain and transfer to a large bowl. Toss with olive oil so the noodles don't stick together. Let cool.
This lasagne will have 4 layers but 2 different types of cheese layers. One cheese layer will consist of mascarpone, ricotta, Parmesan and egg to bind. Combine these 4 ingredients in a bowl and set aside briefly. Preheat oven to 350 degrees F.
Layer 4 to 5 lasagne noodles lengthwise side by side in an ovenproof lasagne dish with edges overlapping. Top with half of the mascarpone/ricotta cheese mixture. (It is easiest to drop evenly spaced spoonfuls of this over the noodles, and then spread it out.) Distribute half of the fresh basil and half of the fresh oregano over the cheese, then layer another 4 or 5 lasagne noodles over the cheese in the same fashion as the first layer of noodles.
The second layer of cheese will consist of provolone and mozzarella. Spread half of the provolone cheese slices over the second layer of noodles and sprinkle with half of the mozzarella. Repeat the process with the noodles, remaining mascarpone/ricotta and noodles for the third layer. For the last layer, spread out the remaining noodles, top with remaining provolone, but then ladle the tomato sauce over and finish with the remaining mozzarella.
Bake in the oven for 30 minutes, remove and let rest for 10 minutes before slicing. Garnish with fresh basil sprigs. ","[Chardonnay, Pinot Grigio, Barbera, Chianti]" 22096,"Grilled Mustard Barbecue Chicken Wings 1 tablespoon packed light brown sugar 2 teaspoons paprika 2 teaspoons ground cumin 1 teaspoon garlic powder 2 1/2 pounds chicken wings, split, tips removed Kosher salt and freshly ground pepper 2 tablespoons vegetable oil, plus more for the grill 1/2 cup mustard barbecue sauce Coleslaw, cornbread and/or watermelon, for serving Instructions: Preheat a grill to medium. Combine the brown sugar, paprika, cumin and garlic powder in a small bowl. Season the wings with salt and pepper and toss with the vegetable oil in a large bowl. Add the spice mixture and toss until evenly coated. Oil the grill grates; arrange the wings on the grill and cover. Cook, turning the wings occasionally, until well browned and cooked through, 20 to 25 minutes. Remove to a large bowl and toss with the barbecue sauce. Serve with coleslaw, cornbread and/or watermelon. ","[Zinfandel, Syrah, Malbec, Tempranillo]" 22097,"Creamed Spinach 3 tablespoons unsalted butter 1/4 cup all-purpose flour 2 1/2 cups whole milk, at room temperature Kosher salt 1/2 teaspoon freshly grated nutmeg 2 pounds spinach, tough stems removed 1 large egg plus 2 egg yolks Freshly ground pepper Instructions: Melt the butter in a saucepan over medium heat. Whisk in the flour until smooth; cook, stirring, until the mixture lightens, about 1 minute. Remove from the heat; whisk in the milk, 2 teaspoons salt and the nutmeg. Return to medium heat and bring to a boil, whisking. Remove from the heat again; stir to cool slightly. Heat a deep skillet over medium heat. Add the spinach and 1 teaspoon salt; cover and cook about 3 minutes. Toss with tongs, then continue to wilt, uncovered, about 2 more minutes. Drain and cool slightly, then squeeze the spinach until dry. Coarsely chop. Gently reheat the sauce, then whisk in the whole egg and yolks; cook, stirring, until the sauce thickens. Stir in the spinach; heat through. Season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 22098,"Gazpacho Blond 2 cloves peeled garlic, boiled for 5 minutes 1 pound yellow tomatoes 1 pound yellow bell peppers, peeled with a vegetable peeler and seeded 2 tablespoons olive oil 1 to 2 tablespoons champagne vinegar Ice water 1 yellow squash 4 slices crustless white sandwich bread Salt and freshly ground black pepper 8 small oil cured olives, pitted and cut into slivers 1 ripe red tomato, seeded and cut into dice Instructions: In a food processor combine the garlic, yellow tomatoes and bell peppers. Puree and thin with olive oil, vinegar to taste and some water if too thick. Season well to taste with salt and pepper. Seed the squash and cut into 1/4-inch dice. Cut the bread into 1/2-inch dice, drizzle with olive oil, salt and pepper and bake in a 400 degree oven for about 10 minutes or until somewhat crisp and brown. Ladle soup into chilled soup bowls; garnish with squash and croutons and center some red tomatoes and black olives in middle of each portion if you like. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 22099,"Whole Fried Fish with Grilled Lime, Cilantro and Ginger Vinaigrette 2 limes, 1 zested, both cut in half 1/4 cup olive oil
1/2 cup rice vinegar
1 tablespoon honey
1 tablespoon grated fresh ginger, plus one 2-inch piece 1 tablespoon soy sauce
1 teaspoon fish sauce
Kosher salt and freshly ground black pepper
6 cups vegetable oil or neutral oil, for frying
1 jalapeno
Two 1 1/2- to 2-pound whole fish such as red snapper or striped bass
4 cups rice flour
1 tablespoon coriander seeds, toasted and ground
1 cup fresh cilantro leaves and small stems (plooms)
4 scallions, sliced on a bias and soaked in ice water
Instructions: Preheat a grill pan over medium-high heat. Add the limes cut-side down and cook until deeply charred, 5 to 8 minutes. In a mixing bowl, whisk together the olive oil, rice vinegar, honey, grated ginger, soy sauce and fish sauce. Season with salt and pepper, then set aside. Add the frying oil to a cast-iron skillet large enough so the oil comes no more than halfway up the skillet sides. Heat the oil over medium-high heat. Add the jalapeno and 2-inch piece ginger to the oil. Place the fish on a cutting board and pat dry with paper towels. Make slashes crosswise on a diagonal along the body of the fish every 2 inches on both sides, cutting all the way down to the bone. Season the fish generously inside and out with salt. Mix together the rice flour, coriander, lime zest and 1 tablespoon salt in a shallow bowl. Dredge the fish in the seasoned rice flour. When the oil is 350 degrees F, grip a fish firmly by the tail and carefully lower head-first into the skillet, making sure to lay it down away from you. Repeat with the other fish. Fry until the flesh on the bottom side is cooked through and the skin is deeply browned and crisp, about 4 minutes. While the fish are frying, baste the inside of the heads with hot oil periodically. Use tongs and a fish spatula to carefully turn both fish over. Fry until the flesh on the second side is cooked through and the skin is deeply browned and crisp, about 4 minutes. Transfer to a wire rack and season both sides with more salt. To serve: Place both fish on a platter. Spoon the ginger vinaigrette over the top and around the fish. Garnish with cilantro and scallions and place the grilled limes around the edges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 22100,"Slow-Cooker Pork Chops 4 boneless pork loin chops (about 1 inch thick) Kosher salt and freshly ground black pepper 3 tablespoons all-purpose flour 1/4 cup whole-grain mustard 2 tablespoons honey 1 small shallot 1 large Pink Lady or Fuji apple Cooked grits or buttered rice, for serving, optional Instructions: Lay the pork chops on a rimmed baking sheet and sprinkle both sides of each chop with salt and pepper. Put the flour on a small plate. Coat both sides of the chops with the flour and put back on the baking sheet to come to room temperature while you prepare the remaining ingredients. Add the mustard, honey and 1 tablespoon of water to a 4- to 6-quart slow cooker and stir to combine. Cut the shallot into rings and add to the cooker, separating the rings. Core and cut the apple into 1/2-inch chunks and add to the cooker with 1/4 teaspoon salt. Stir to combine the shallots and apples with the sauce. Spread the mixture in an even layer and lay the pork chops on top, overlapping as needed.
Cover and cook on low until the pork is cooked through, about 3 hours. Transfer the chops to a large plate and top with the warm apples and sauce. Serve with creamy grits or buttered rice if desired.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 22101,"Salmon Baked in Puff Pastry with Truffles 1 pound defrosted puff pastry 2 1/2 pound salmon fillet cut from the center of the a side of salmon, boned and skinned 2 tablespoons chopped flat-leaf parsley 1 ounce sliced black truffles 3 hard boiled eggs, chopped Salt and pepper 1 beaten egg 2 bunches watercress, for garnish Instructions: Preheat oven to 375 degrees F. Cut puff pastry into 2 equal size pieces slightly larger than your salmon. Place 1 piece of pastry on oiled or parchment paper lined cookie sheet and set side of salmon on top. Sprinkle with parsley. Lay sliced black truffles over salmon like scales trying to cover entire fish. Sprinkle the chopped hard boiled eggs over truffles and season with salt and pepper. Place other piece of pastry on top and seal edges and crimp with your fingers. Brush with egg wash and bake until pastry is golden brown, about 40 to 45 minutes. Let cool for 10 minutes and then slice into 6 equal size pieces, garnish platter/plate with watercress and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 22102,"Frattata Rustico Des Moines 1 teaspoon extra-virgin olive oil 2 medium red bliss potatoes, boiled and cooled 1 large red bell pepper, roasted and cut into strips 1 head broccoli rabe, blanched and cooled 8 eggs 1/2 cup cream, beaten and mixed with salt, pepper, and dash crushed red pepper 1/4 cup olives, pitted 4 tablespoons ricotta 1 tablespoon fresh marjoram Instructions: Preheat oven to 325 degrees F. Heat olive oil in a 10-inch cast iron skillet. Add potatoes, peppers, rabe, and saute. Combine eggs and cream, and cook for 2 minutes on a medium flame. Add olives, and place in an oven and bake for 15 to 20 minutes. Garnish with a dollop of ricotta and sprinkle with fresh marjoram. ","[Barolo, Barbaresco, Chianti Classico, Priorat]" 22103,"Bar Nut Palmiers 1 box storebought puff pastry sheets, thawed Olive oil, for brushing 1/2 cup pecans 1/2 cup walnuts 1/4 cup dark brown sugar 2 teaspoon cayenne pepper 1 teaspoon salt 1 lime, zested 2 tablespoons lime juice 1 teaspoon chopped fresh rosemary Instructions: Special equipment: food processor Lay pastry sheets flat on a clean work surface and lightly brush tops with olive oil. In a food processor blend nuts, sugar, cayenne pepper, salt, lime zest and juice and rosemary. Evenly spread this mixture over the pastry sheets. Starting from each end roll the pastry towards the center creating 2 spirals that touch in the center. Repeat with second pastry sheet. Wrap both in plastic wrap and place in freezer until ready to cook. (These can be stored in the freezer for weeks.) Preheat the oven to 375 degrees F and set the racks in the upper and lower parts of the oven. Cut the palmiers into 3/4-inch slices and place on 2 parchment lined baking sheets. Bake for 15 to 20 minutes or until golden brown, switching pans halfway through. Remove from oven and let cool a few minutes before removing to racks to cool completely. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 22104,"Toffee Chip Bars 2 1/4 cups flour 1 teaspoon baking powder 1/2 teaspoon salt 2 sticks butter, softened 1 1/2 cups light brown sugar 2 eggs, lightly beaten 1 teaspoon vanilla 2 cups crushed chocolate coated toffee bars (heath bars) 1 cup chocolate chips Instructions: Preheat oven to 350 degrees. Butter a 9 by 13-inch baking pan. In a large bowl, combine flour, baking powder and salt. Using an electric mixer, beat until fluffy the butter and sugar. Beat in eggs and vanilla. Add in flour one half at a time. Stir in crushed toffee bars by hand and spread in baking pan. Sprinkle top with chocolate chips. Bake for 30 to 35 minutes. Cool and cut into bars ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 22105,"Oyster Shooters 1 1/2 ounces vodka 1 teaspoon prepared horseradish, any color 1 teaspoon or 2 splashes Worcestershire sauce 2 dashes Garden Hot Sauce, recipe follows, or hot sauce of your choice 1/2 cup vegetable or tomato juice 2 shucked oysters Vodka 1 1/2 pounds ripe hot peppers (cayenne, jalapeno, or habanero, etc. or a combination) 1 cup kosher salt 3 cups white vinegar Instructions: In a small pitcher or a glass, add the vodka, horseradish, Worcestershire, hot sauce, and vegetable juice. Cover the glass with a shaker, shake well, and then let rest in the shaker. Prepare Bloody Mary mix (but with no garnish). Drop one raw oyster into a shot glass. Fill the glass half way with Bloody Mary mix. Add a splash of vodka on top. Chill glasses on crusted ice. Serve immediately. Rinse the peppers with cold water and dry them with a paper towel. Remove the stems and chop them coarsely. Place the chopped peppers in a stainless bowl, sprinkle the salt on top, stir, cover with plastic wrap, and place in a cool, dry area for 2 days, stirring every 12 hours. All that salt is there mostly to promote ripening of the peppers. Add the vinegar, and puree with a hand blender or in a food processor. Place in a sterilized glass jar with a fresh, sterilized lid, and refrigerate. As time goes by, whenever you have an excess of ripe peppers, remove stems, chop and add to the jar. (The salting step isn't necessary for these additions.) When the jar is filled, remove the sauce, puree if you wish, place it in a clean jar, and age it until it reaches the desired flavor ? at least 2 months, or longer. Use as the hot sauce in many recipes. Note: Use rubber gloves when handling hot peppers, or wash your hands thoroughly before touching your eyes or skin. Yield: approximately 1 quart Recipe courtesy Ti Martin and Jamie Shannon, From Commander's Kitchen, Broadway Books 2000. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 22106,"Mary's Baked Beans 6 strips thick-cut bacon Three 16-ounce cans regular pork and beans
1/2 cup ketchup
1/4 cup molasses
1/4 cup brown sugar
2 tablespoons dry mustard
1/2 medium onion, diced
Instructions: Preheat the oven to 350 degrees F. Add the bacon to a large skillet and fry over medium heat until browned, 8 to 10 minutes. Remove the bacon to a paper towel-lined plate and remove all but 4 tablespoons bacon fat from the skillet. Add the beans, ketchup, molasses, brown sugar, dry mustard and onions to an 8-by-8-inch casserole dish. Add in the bacon fat from the skillet. Lay the reserved bacon strips on top of the bean mixture. Bake until heated through, 30 to 45 minutes. ","[Chardonnay, Merlot, Cabernet Sauvignon, Zinfandel]" 22107,"Pecan Bars 1/2 cup pecans, toasted and roughly chopped 6 tablespoons cold unsalted butter (3/4 stick), cut into small chunks 1 cup all-purpose flour 1/4 cup packed light brown sugar 1 teaspoon kosher salt 3/4 cup packed light brown sugar 1/4 cup light molasses 1/3 cup light corn syrup 4 tablespoons unsalted butter (1/2 stick), melted 1 tablespoon dark rum, optional 1 tablespoon vanilla extract 1/2 teaspoon kosher salt 2 large eggs, beaten 1 cup toasted and roughly chopped pecans Instructions: For the crust: Heat the oven to 350 degrees F and arrange a rack in middle. Line an 8 by 8-inch baking dish with aluminum foil, leaving a few inches of overhang on each side. Combine the pecans, butter, flour, sugar, and salt in bowl of a food processor and pulse until the mixture is well combined and it resembles coarse meal. Press the mixture evenly into the prepared baking dish and bake until lightly golden, about 25 to 30 minutes. Remove from the oven and immediately make the filling. For the filling: Whisk together the sugar, molasses, corn syrup, butter, rum if using, vanilla, salt, and eggs in a small bowl until well combined. Add the pecans and stir to coat. Pour the pecan mixture over the hot crust and return the baking dish to the oven. Bake until top is browned and set, about 25 to 30 minutes. Remove from the oven and let cool completely before removing from dish and cutting into 1-inch squares. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 22108,"Green Beans With Magic Sauce 1/2 tablespoon olive oil 1 bunch green beans Kosher salt 3 tablespoons soy sauce 3 tablespoons tahini 2 tablespoons honey 1 tablespoon sesame oil Pinch crushed red pepper 2 cloves garlic, smashed Instructions: Add olive oil to a large saucepan over medium heat. Add green beans and saute, until just tender, about 3 minutes. Season lightly with salt to taste and remove from heat. Add soy sauce, tahini, honey, sesame oil, red pepper and garlic to a small bowl and mix until thoroughly combined. Drizzle mixture over beans and lightly toss to combine. Plate and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 22109,"Collard Greens 2 whole smoked turkey wings or 2 smoked ham hocks, cracked 1 teaspoon granulated garlic 1 teaspoon whole black pepper 1 teaspoon hot pepper seeds 3 tablespoons seasoning salt 3 bunches collard greens, or others of your choice 1 teaspoon salt 1 tablespoon black pepper Vinegar, for serving, optional Chopped onion, for garnish, optional Instructions: Fill a large stockpot 1/3 with water. Add smoked meat and seasoning. Bring water to a boil, lower the heat and simmer until meat falls apart when touched with tongs or fork. Cut greens into 1/2-inch strips. Wash the greens thoroughly. Add greens to pot, with salt and black pepper. Cook until tender, about 2 1/2 hours. Hints: Add vinegar at serving time. Add chopped onion, if desired. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 22110,"BBQ Ribs 2 cups ketchup 2 cups apple cider vinegar 1 cup Dijon mustard 1 cup brown sugar 2 tablespoons cayenne pepper 2 tablespoons kosher salt 1 tablespoon ground black pepper 1/2 cup kosher salt 1/4 cup ground mustard 1/4 cup paprika 1/4 cup ground black pepper 1/4 cup cayenne pepper 1/4 cup ground white pepper 1/4 cup seafood seasoning 2 tablespoons ground cumin 4 full racks St. Louis ribs Instructions: For the BBQ sauce: Mix the ketchup, vinegar, Dijon mustard, brown sugar, cayenne pepper, salt and black pepper in a bowl. Then transfer to a thick-bottomed saucepot over medium-low heat. Allow the sauce to warm, and mix over the heat for 10 to 15 minutes, stirring throughout the time. Then remove and cool until usage. For the spice rub: In a bowl, mix the salt, ground mustard, paprika, black pepper, cayenne pepper, white pepper, seafood seasoning and cumin together with a spoon. After mixing, keep dry and covered. To prep the ribs, remove the silver skin from the bottom side of the ribs. Then evenly rub each rack with 1/4 cup of the spice rub on top and bottom. Wrap each rack in plastic wrap and keep overnight in the refrigerator or cooler. To smoke the ribs, heat a smoker with pecan or other fruit wood, bringing the smoker or pit to 165 degrees F and maintaining temperature. Once the temperature is obtained, remove the plastic and place the ribs in the smoker for 4 hours, keeping for doneness at this point. The ribs should be cooked, but not falling off the bone.
To glaze the ribs, remove them from the pit and glaze each rack with 1/2 cup of the BBQ sauce. Then return to the pit for 30 to 40 minutes. Again, remove and glaze with additional 1/2 cup sauce and finish for a final 20 minutes in the pit. After the second glaze and final cooking, remove the ribs from the pit. Allow to rest for 5 minutes, and then cut into single or double bone sections and serve.
","[Cabernet Sauvignon, Zinfandel, Syrah, Malbec]" 22111,"Peppers with Feta and Almonds 8 red or yellow peppers, or a mixture of both 4 ounces feta cheese Couple squeezes lemon juice 1 tablespoon extra-virgin olive oil 1/3 cup blanched or sliced almonds 2 tablespoons freshly chopped flat-leaf parsley Instructions: Peeling peppers is a time-consuming and fiddly job, but it isn't difficult - and this is a distinction that's important to remember. Like most tasks of this order, culinary or otherwise, the space it takes up in your head is greater than the actual demands of the activity, but if the idea of charring and then peeling 8 peppers really appalls, then don't do it. The world is not going to fall apart if you buy a jar of ready-peeled and oil-softened peppers, nor do you lose the right to occupy your own kitchen if you ignore my suggestion altogether. Make a tomato salad; buy some tabbouleh from the deli. But meanwhile at stately Wayne mansion, preheat the broiler as hot as you can get it, and then sit the peppers on a rack below. When the skin turns black and blistery, turn them; you want to char them on every side. You can do this also, if you've got a gas stove, just by holding them with a long fork over the burner, but it can get tiresome to say the least. When the peppers are black and charred, remove them (trying not to burn yourself) to a large bowl and cover immediately with plastic wrap. Leave for 10 to 20 minutes. Then uncover and, 1 by 1, peel and remove the seeds. Don't get worried if the odd bit of skin (or indeed seed) remains. Cut or tear into wider chunks/strips (I don't like this too dinky) and arrange on a large plate. Crumble over the feta, then squeeze over lemon juice and drizzle with oil. Scatter over the almonds and sprinkle on the parsley - and that, frankly, is it. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 22112,"Grilled Lamb and Feta Burgers 1 1/2 pounds ground lamb 2 cloves garlic, finely minced 1/2 pound feta cheese, crumbled 1/2 teaspoon ground allspice 1/3 cup fresh parsley leaves, coarsely chopped Kosher salt and freshly cracked black pepper 4 to 6 rolls or buns Easy Tzatziki, recipe follows 1 cup Greek whole milk yogurt 1 English cucumber, seeded, finely grated and drained 2 cloves garlic, finely minced 1 teaspoon lemon zest plus 1 tablespoon fresh lemon juice 2 tablespoons chopped fresh dill Kosher salt and freshly cracked black pepper Instructions: In a medium bowl, combine the lamb, garlic, feta, allspice, parsley, salt and pepper, making sure not to overwork the mixture. Form the lamb mixture into 4 to 6 patties. Heat a grill pan over moderately-high heat and cook the lamb burgers until a nice crust forms, about 4 minutes. Turn the burgers over and let cook another 4 minutes. Let the burgers rest 10 minutes. Serve topped with Easy Tzatziki on a roll or bun. In a medium bowl, whisk together the yogurt, cucumber, garlic, lemon zest, lemon juice and dill. Season with salt and pepper. Chill. What Really Makes This Recipe Sing: Allspice is one of those secret weapons in savory foods. You can't put your finger on it, but you know it is there. It was named by the English, because they thought it contained cinnamon, nutmeg and cloves. Shh, it is also the secret ingredient in Cincinnati-style chili. What to toss in if you have it: Feel free to add some chopped fresh mint to this as well. Having a cocktail party? BYOC and makes these into mini's. Grab one before you serve because they will disappear fast. ","[Syrah, Malbec, Tempranillo, Garnacha]

" 22113,"Greek-Style Stuffed Peppers 1 pound lean ground beef 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry 1 medium zucchini, coarsely grated (about 2 cups) 1 small onion, minced (about 1 cup) 1/2 cup bulgur 1 egg, lightly beaten 1/2 teaspoon dried oregano 1/2 teaspoon salt Freshly ground black pepper 3 red bell peppers, halved lengthwise, cores and ribs removed 2 (14 1/2-ounce) cans low-sodium stewed tomatoes, finely chopped 1/3 cup crumbled feta cheese Instructions: Preheat the oven to 350 degrees F. In a large bowl, combine the beef, spinach, zucchini, onion, bulgur, egg, oregano, salt and a few grinds of pepper. Mix until thoroughly combined. Arrange the pepper halves cut side up in a 9-by-13-inch baking dish and fill each pepper half with the meat mixture. Pour the tomatoes over the peppers and sprinkle with the feta cheese. Cover with foil and bake for 30 minutes. Uncover and bake until the meat mixture is completely cooked and the peppers are tender, about 25 minutes longer. ","[Ros, Pinot Grigio, Vermentino, Tempranillo]" 22114,"Champagne Punch with Lime and Raspberries 2 bottles cold brut champagne Juice of 1/2 lime (sliced lime for garnish) 2 tablespoons superfine sugar Dash of Angostura bitters 1 pint raspberries Instructions: In a punch bowl combine all ingredients being careful not to mash raspberries. Add a block of ice and serve immediately.; ",[Champagne] 22115,"Roasted Red Bell Pepper Hummus 16 ounces chickpeas 6 ounces roasted red bell peppers 1 jalapeno, seeded, diced 1 tablespoon chopped garlic 3 tablespoons chopped cilantro leaves 1 teaspoon paprika 3 tablespoons chopped onion 1 teaspoon freshly cracked black pepper 1 tablespoon chipotle pepper in adobo 1/4 cup extra-virgin olive oil Toasted pita bread, for serving Instructions: Mix all ingredients, except olive oil and pita bread, in food processor until pureed, then slowly add in olive oil. Let set up for 1 hour prior to serving. Serve with toasted pita bread. ","[Syrah, Tempranillo, Garnacha, Zinfandel]" 22116,"Chocolate Chip Cheesecake with Low-fat Creme Anglaise 3 cups low-fat cottage cheese 1 1/2 cups fat-free cream cheese 1 cup sugar 1 large egg 4 large egg whites 1 1/3 tablespoons vanilla extract 2 teaspoons lemon juice 1/2 teaspoon salt 1 cup chocolate chips 1 cup graham cracker crumbs 2 tablespoons unsalted butter, melted Low-fat Creme Anglaise, recipe follows 2 cups skim milk 1 vanilla bean, scraped or 1 teaspoon vanilla extract 2 egg yolks 4 egg whites 2 tablespoons sugar Instructions: Preheat oven to 325 degrees F. Puree cottage cheese in food processor until very smooth. Add the cream cheese and sugar and cream together. Combine egg, egg whites, vanilla, lemon juice, and salt in a separate bowl. Slowly add to the cheese mixture and continue processing, being careful not to over mix. Fold in the chocolate chips. Mix together the graham cracker crumbs and butter in a bowl. Press crumb mixture into a 10-inch springform pan. Carefully spoon the batter on top of the crust and place the pan in a water bath. Bake until the cheesecake has set and is firm to the touch, about 40 to 45 minutes. Remove from heat and let cool to room temperature. Refrigerate until chilled through, at least 4 hours. Once the cake cools, slice into 20 wedges and top each wedge with a dollop of low-fat crme anglaise. Whisk all ingredients together in a bowl. Heat a small saucepan filled halfway with water over medium heat. Place the bowl with the ingredients on top of the pan to create a double boiler. Reduce the heat to medium-low and cook until thickened, whisking occasionally. When the sauce is thick enough to coat the back of a spoon without running off, then it is finished. Strain the sauce through a fine mesh strainer and cool quickly in an ice bath. Refrigerate if not serving immediately. Serve on top of chocolate chip cheesecake.
Per serving: Calories: 144; Total Fat: 5 grams; Saturated Fat: 3 grams; Protein: 11 grams; Total carbohydrates: 14 grams; Sugar: 10 grams; Fiber: 1 gram; Cholesterol: 35 milligrams; Sodium: 378 milligrams ","[Pinot Grigio, Sauvignon Blanc, Riesling, Moscato]

" 22117,"Almond Butter Disks 1 stick butter 1/2 cup sugar Grated zest of 1 lemon 1 tablespoon dark rum 2 egg whites 1 cup ground almonds 6 tablespoons flour 2/3 cup seedless raspberry preserves 1 tablespoon Kirsch Instructions: Preheat the oven to 350 degrees. Cream the softened butter and add the sugar in a stream. Continue beating until the butter/sugar whitens. Beat in the zest and rum, then the egg whites, one at a time, beating smooth between each addition. Mix the almonds and flour together and stir them into the batter by hand. Pipe the batter on paper lined pans in 1-inch mounds using a 1/2-inch plain tube. Bake the cookies for 12 to 15 minutes. For the glaze: Bring the preserves and the Kirsch to a boil in a small pan over medium heat, stirring occasionally, until slightly thickened. Apply glaze while it is still very hot. Cool the cookies on the paper and sandwich them with raspberry glaze after they have cooled. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 22118,"Pasta with Lavender Salt and freshly ground black pepper 1 medium-to-large zucchini, trimmed 1 medium carrot, peeled and trimmed 1 red bell pepper, cored 1/4 cup extra-virgin olive oil 2 or 3 cloves garlic, crushed Several lavender leaves or flowers, or both (or use rosemary) 1 pound penne or farfalle cut pasta Instructions: Bring a large pot of water to a boil and salt it. Shred vegetables, using a food processor, grater or knife. Put olive oil in a large skillet over medium heat and add garlic. When it starts to brown, stir and add vegetables. Sprinkle them with salt and pepper, add a bit of lavender and cook, stirring occasionally, until they barely soften, just 5 minutes or so. Meanwhile, cook pasta until it is just barely tender, a little less cooked than it would be to serve it. Drain, reserving some cooking water. Add pasta to vegetables and continue to cook, adding water as necessary to keep mixture moist. Taste, and add more lavender to taste; it should be distinctive but not too strong. When pasta and vegetables are tender but not mushy, adjust seasoning for salt and pepper, garnish with a couple of lavender flowers if you have them, and serve. ","[Ros, Pinot Grigio, Vermentino, Sauvignon Blanc]" 22119,"No-Yeast Peanut Butter Bread Nonstick cooking spray or softened butter, for greasing 1 1/3 cups milk
1/2 cup peanut butter
2 cups all-purpose flour
1/4 cup sugar
4 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup peanut butter chips
Three 1.55-ounce chocolate bars, such as Hershey's Instructions: Preheat the oven to 350 degrees F. Generously grease a loaf pan with nonstick cooking spray or butter. Line with a strip of parchment paper so that it hangs over the narrow ends of the loaf pan. In a large bowl, whisk together the milk and peanut butter until well blended. Add the flour, sugar, baking powder and salt and fold to combine. Fold in the peanut butter chips. Pour enough batter into the prepared loaf pan to fill it halfway up the sides. Place an even layer of chocolate bars on top of the batter and then top with the remaining batter. Bake until a cake tester comes out just clean, about 40 minutes. Let cool for 1 hour, then remove from the loaf pan. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 22120,"Celery Root Remoulade 1 egg yolk* 1 tablespoon lemon juice 1 teaspoon Dijon mustard 3/4 cup vegetable oil 2 tablespoons pickle relish 1 tablespoon capers 1 tablespoon chopped fresh parsley Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
1 celery root Instructions: First make a mayonnaise as the base for the remoulade. In a food processor or blender, mix the egg yolk, lemon juice, and mustard, together until smooth. With the food processor or blender running, add the oil in a very thin stream, until the oil is incorporated into the egg and the mayonnaise is thick. Mix in the pickle relish, capers, and parsley, and season with salt, and pepper, to taste. Peel and grate the celery root. In order to keep the grated celery root from browning, immediately stir it into the remoulade until incorporated. Cover the sauce with plastic wrap and store in the refrigerator until ready to use. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 22121,"Espresso Cake with Tuscan Liquor Buttercream and Caramel Glass Nonstick cooking spray, for spraying the cake pans One 16.5-ounce box devil's food cake mix
1/2 cup vegetable oil
1/4 cup vanilla-citrus liquor, such as Tuaca
2 tablespoons espresso powder
1 teaspoon pure vanilla extract
1/8 teaspoon fine salt
3 eggs, at room temperature
1/2 cup granulated sugar 2 tablespoons vanilla-citrus liquor, such as Tuaca
2 sticks unsalted butter, at room temperature 3 cups powdered sugar
2 tablespoons vanilla-citrus liquor, such as Tuaca
1 teaspoon pure vanilla extract
1/8 teaspoon fine salt
1/2 cup chocolate-covered espresso beans, coarsely chopped, for garnish
Instructions: For the espresso cake: Place a rack in the center of the oven and preheat the oven to 375 degrees F. Line two 8-inch round cake pans with parchment paper and grease with nonstick cooking spray. In the bowl of an electric mixer, combine the cake mix, oil, vanilla liquor, espresso powder, vanilla extract, salt, eggs and 1 cup water. Beat on low speed for 30 seconds, and then on medium speed for 2 minutes, scraping the bowl with a spatula occasionally. Pour the batter evenly into the cake pans and smooth the tops with a spatula. Bake until a toothpick inserted into the center of the cakes comes out clean, 28 to 30 minutes. Cool the cakes for 20 minutes in the pans, then turn the cakes out onto a wire rack to cool completely, about 1 hour. For the caramel glass: Line a baking sheet with a silicone baking mat. Place the granulated sugar and vanilla liquor in a small saucepan and cook, without stirring, until the mixture is a deep amber color, about 5 minutes. Pour the caramel onto the prepared baking sheet and allow to cool to room temperature. Once cooled, break into shards. For the Tuscan buttercream: Place the butter in the bowl of a stand mixer and beat with the paddle attachment until light and smooth, about 1 minute. Add the powdered sugar, vanilla liquor, vanilla extract and salt and beat on low until combined, about 30 seconds; increase the speed to medium and beat until fluffy, about 2 minutes. Assembly: Place one of the cakes flat-side up on a cake stand, leveling the top of the cake with a serrated knife if necessary. Using a spatula, spread 1/4 cup of the buttercream evenly over the cake, leaving a 1/2-inch border. Place the other cake layer on top and frost the entire cake with the remaining buttercream, using the tip of the spatula to make decorative swirls in the buttercream. Press the chopped espresso beans around the outside of the cake and garnish the top with caramel glass. ","[Barolo, Chianti, Dolcetto, Montepulciano]" 22122,"Chicken and Andouille Smoked Sausage Gumbo (Creole Stew) 1 cup finely chopped onion 1 cup finely chopped green bell pepper 2 pounds okra, chopped 3/4 cup finely chopped celery 1 1/4 cups flour 1/2 teaspoon salt 1/2 teaspoon garlic powder 1/2 teaspoon ground red pepper Vegetable oil 1 1/2 quarts chicken stock 1 cup chopped tomatoes 2 cups tomato juice 1 tablespoon file powder 1/2 pound andouille sausage 1 teaspoon minced garlic Cooked rice, for serving Instructions: In a bowl, combine the onions, bell peppers, okra and celery; set aside. Combine all but 1/2 cup of the flour, the salt, garlic powder, and red pepper in a plastic bag, add the chicken pieces and shake until chicken is well coated. In large heavy skillet heat 1 1/2-inches of oil until very hot (375 degrees F.) Fry the chicken until the crust is brown on both sides and meat is cooked, about 5 to 8 minutes per side; drain on paper towels. Remove the pan from the heat and pour the hot oil into a cup, leaving as many brown particles in the pan as possible. Scrape the bottom of the pan with a wooden spoon to loosen any stuck particles, then return 1/2 cup of the hot oil to the pan. Place the pan over high heat. Using a long handled whisk, gradually stir in remaining flour. Cook, whisking constantly, until a roux is formed and is a dark red-brown. Remove from heat and add the reserved vegetable mixture, stirring constantly until the roux stops getting darker. Return to a low heat and cook until the vegetables are soft. In a separate large pot, bring the chicken stock to a boil. Add the roux by spoonfuls to the boiling stock, stirring between each addition. Reduce to a simmer and add the andouille and remaining ingredients, except file powder. Simmer for 45 minutes. While gumbo is simmering, bone the cooked chicken and cut meat into 1/2-inch dice. Add to the gumbo. Add file powder 5 minutes before serving and continue to simmer for 5 minutes. Serve gumbo on a mound of cooked rice. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]

" 22123,"Easier Porchetta 6 garlic cloves 1/4 cup fresh oregano leaves 1/4 cup fresh parsley leaves, more for garnish 2 tablespoons fresh thyme leaves 2 tablespoons chopped fresh sage leaves 2 to 4 jarred anchovies 1/2 cup mild giardiniera, drained 1 tablespoon kosher salt, plus more to taste 1 teaspoon freshly ground black pepper, plus more to taste Zest and juice of 1 lemon 1/4 cup extra virgin olive oil 1 (4 to 5 pound) boneless pork shoulder, fat cap intact Lemon wedges, for garnish Instructions: Preheat the oven to 275 degrees F. To make the rub, put the garlic in the food processor and pulse to get it started. Add the oregano, parsley, thyme, sage, anchovies, and giardiniera, salt and pepper, lemon zest and juice. Pulse together. Add the oil and pulse some more until it forms a paste. To butterfly your pork, place the meat fat cap side down on your cutting board. Using a super sharp knife, slice the pork lengthwise parallel to the counter, starting about an inch above the fat cap. Slice along the meat so that it unrolls as you cut along. Try to cut it so that the meat touching the counter as it unrolls is uniformly thick. Make smaller slashes in any thicker spots. Season the pork with salt and pepper. Rub the herb-anchovy mixture all over the inside of the pork. Roll it up and, using butcher's twine, tie it very tightly about every two inches. Score any visible fat in a crosshatch pattern and season the outside with salt and pepper. Place the pork onto a roasting rack in a roasting pan, fat cap side facing up. Pour 1 cup of water in the bottom of the pan to keep the drippings from burning. Roast until super fork tender and \pullable\ and the internal temp registers 200 degrees F, about 4 1/2 to 5 hours. Take out and let rest for at least 20 minutes. Pour the liquid and renderings from the roasting pan into a small saucepan and simmer over medium heat until slightly reduced. Season to taste. Either pull or carve the roast\u2014your preference. I like to carve it so you can see the stuffed interior. Place on a platter, garnish with plenty of parsley, and serve with the pan sauce and fresh lemon wedges. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 22124,"Pan Sauteed Butter Chicken and Potatoes 2 chicken thighs, bone-in, skin-on Kosher salt and freshly ground black pepper 4 tablespoons canola oil 6 tablespoons unsalted butter 3 cloves garlic, peeled and kept whole 2 sprigs fresh thyme Kosher salt 3 fingerling potatoes, peeled and diced small 3 Yukon gold potatoes, peeled and diced small 3 purple Peruvian potatoes, peeled and diced small 1 small carrot, peeled and diced Canola oil, as needed Unsalted butter, as needed Freshly ground black pepper 1 tablespoon canola oil 3 tablespoons unsalted butter, divided 1/2 small white onion, peeled and minced 2 cloves garlic, peeled and minced 1/2 small shallot, peeled and minced 2 cups Sauvignon Blanc wine 1 cup chicken stock Kosher salt and freshly ground white pepper 1/4 cup chopped fresh Italian parsley leaves, plus 2 teaspoons, for garnish 1/2 cup chopped fresh chives plus 2 teaspoons, for garnish Instructions: Chicken:
Preheat the oven to 375 degrees F.
Season the chicken thighs with salt and pepper, to taste. In a medium oven-proof frying pan over high heat, add the oil and butter and stir to combine. Add garlic and thyme and cook until the butter is slightly browned. Add the chicken, skin side, down and let it sit in the pan so the skin becomes crispy and golden. While the skin is crisping up, spoon the hot butter/oil over the thighs. Once the skin is crisp, about 5 minutes, and releases from the pan easily, turn the chicken over. Continue cooking for another 5 minutes to sear the meat. Put in the oven and roast for approximately 10 to 15 minutes. Depending on how large the thighs are, check for doneness.
Potatoes:
Have an ice bath ready before beginning. Bring a medium stockpot of salted water to boil over medium heat. Blanch each of the varieties of potatoes and carrots; starting with the fingerlings, Yukon gold, carrots and purple Peruvians last. Cook each batch until tender, but still with a little bite. After blanching each set of vegetables, use a strainer remove all of the vegetables out of the water and dunk them in the ice water bath. Once they are cold to the touch, drain and set aside. Right before serving, get a medium fry pan heated over high heat, add the a little oil and some butter. Once the butter is melted and hot, add the potatoes and carrots and saute until heated through. Season with salt and pepper, to taste.
For the Herbed Jus:
In a medium saucepan over medium heat, add the oil and 1 tablespoon butter. When the butter has melted, add the onions, garlic and shallots. Cook slowly to soften and bring out the flavors. Do not burn the garlic. Reduce the heat to low if the mixture starts to brown. Stir in the Sauvignon Blanc and allow it to reduce by half. Add the chicken stock and continue cooking at a simmer to reduce again by half. Taste the jus and if it seems a bit too tart and sharp, add more butter to smooth it out. (If you want to make the jus into a thicker sauce, you can add some heavy cream.) Adjust the seasoning with salt and pepper, to taste. When the jus is ready, add the 1/4 cup parsley and 1/2 cup chives right before serving to maintain the bright green color.
Assembly:
Put a large serving spoon of heated, seasoned potatoes and carrots in the center of each serving plate, letting some of them spill to the edges. Arrange 1 chicken thigh on top of the vegetables, skin side up. Ladle the jus around each plate and garnish the top of the chicken with a small sprinkling of the minced parsley and chives. ","[Sauvignon Blanc, Pinot Grigio, Chianti, Grenache]" 22125,"Grapefruit-Thyme Surprise 1 cup sugar 6 sprigs fresh thyme
8 cups fresh grapefruit juice
2 cups vodka
6 thin slices fresh grapefruit rounds, halved 6 cups ice, plus more for serving Instructions: In a small saucepan, stir 1 cup water, the sugar and thyme sprigs over medium-high heat. Bring to a boil, then reduce the heat and simmer until the sugar dissolves, 3 to 5 minutes. Remove the syrup from the heat and discard the thyme. Add the grapefruit juice, vodka and simple syrup to a pitcher. Add in the grapefruit and the ice, and stir. Pour the cocktail over ice to serve. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 22126,"Sicilian Grilled Swordfish 2 tablespoons freshly squeezed lemon juice 1/4 cup good olive oil 2 teaspoons minced fresh oregano leaves or 1 teaspoon dried oregano Pinch of crushed red pepper flakes Kosher salt and freshly ground black pepper 6 (1/2-inch-thick) swordfish steaks (5 to 6 ounces each) 4 ounces baby arugula Grated zest of 1 lemon Instructions: Light a charcoal grill or preheat a gas or stovetop grill until very hot. For the sauce, whisk together the lemon juice, olive oil, oregano, red pepper flakes, 1 tablespoon salt, and 1 teaspoon black pepper. Set aside. When the grill is ready, sprinkle the fish with salt and pepper and cook over medium-high heat for 2 minutes on one side, then turn and cook for 1 to 2 minutes on the other side until almost cooked through. Remove to a flat dish, prick holes in the fish with the tines of a fork, and pour the lemon sauce over the fish while it?s still hot. Sprinkle liberally with salt and pepper, cover with aluminum foil, and allow to rest for 5 minutes. When ready to serve, place the swordfish on dinner plates or a serving platter, pile the arugula on top, drizzle with the sauce from the fish, and sprinkle with the grated lemon zest. Serve warm.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 22127,"Mulled Apple Cider Cocktails 1 quart apple cider 3 cinnamon sticks 1 knob fresh ginger, smashed 3 whole cloves Pinch of nutmeg 1 firm red apple (such as Rome, Fuji or Gala), cut into small cubes 1 firm green apple (such as Granny Smith), cut into small cubes Juice of 2 lemons 1/4 cup sugar 1 750-ml bottle dry cava or other dry sparkling wine Instructions: Stir the cider, cinnamon sticks, ginger, cloves and nutmeg together in a pot over medium heat. Bring to a boil, then reduce the heat to low and simmer until reduced by half, about 30 minutes. Set aside to cool, then strain.
In a large bowl, toss the apples, lemon juice and sugar. Add to the cider and refrigerate until chilled. When ready to serve the cocktails, fill champagne flutes about halfway with the cider mixture and top with the cava. Stir and serve.
","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 22128,"Au-Some Burgers 1 pound lean ground beef 1 pound ground chuck 2 green onions, diced 1 cup sun-dried tomatoes in oil, drained and finely chopped 6 ounces crumbled herbed feta cheese 1 cup baby spinach, finely chopped 2 tablespoons fresh dill, minced 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1 teaspoon garlic powder 1 teaspoon Worcestershire sauce Instructions: In a large bowl, combine all ingredients (except wood chips) and mix well. Cover and let the mixture sit for 30 minutes in refrigerator. Form into 8 patties. Meanwhile, preheat outdoor charcoal grill to medium-high heat. When coals are white, add soaked wood chips, if desired. Grill burgers, turning once, to desired doneness, about 4 minutes per side for rare to medium-rare. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 22129,"Pico de Gallo 10 to 12 medium firm tomatoes 3 medium Spanish onions 5 to 6 average jalapenos 2 bunches fresh cilantro 2 cups fresh lemon juice Salt Instructions: Dice the tomatoes, onions, and jalapenos into small cubes. Chop the cilantro using a food processor. Mix the ingredients in a medium mixing bowl. Add the lemon juice and salt, to taste. ","[Rioja, Tempranillo, Garnacha, Sauvignon Blanc]" 22130,"Cheese Filled Ravioli with Vegetable Sauce 1 1/2 cups minced red bell pepper Salt and pepper to taste 1 cup minced fennel or celery 3 tablespoons minced fresh basil 3 cups diced plum tomatoes or or parsley drained canned plum tomatoes 12 ounces cheese filled ravioli 3 cloves garlic, minced Freshly grated Parmesan cheese to taste 1/2 teaspoon each dried basil and thyme 4 tablespoons olive oil 1 small can (10 1/2 ounces) 1 cup minced red onion cannellini beans, drained Instructions: In a large skillet set over moderately low heat, heat the oil until it is hot. Add the onion, red pepper and fennel and cook the vegetables, covered, stirring occasionally, for 5 minutes. Add the tomatoes, garlic, herbs, cannellini beans, salt and pepper to taste and simmer the mixture, covered, stirring occasionally, for 5 minutes more. Stir in the basil or parsley. Meanwhile, cook the ravioli in boiling salted water until al dente. Drain and transfer to a serving dish. Top with sauce. Serve with freshly grated Parmesan. ","[Barolo, Barbaresco, Chianti, Montepulciano]" 22131,"Bacon-Wrapped Pork Tenderloin with Sour Cherry Sauce 1 (1-pound) pork tenderloin Kosher salt and freshly ground pepper 8 bacon slices 1 teaspoon olive oil 8 shallots, halved 1/2 cup dried sour cherries 3/4 cup chicken stock 1 teaspoon cornstarch Chopped fresh dill, for garnish, optional Instructions: Preheat the oven to 400 degrees F. Pat dry the pork tenderloin and sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper, then wrap with the bacon, overlapping the slices.
Heat the oil in a large nonstick skillet over medium-high heat until hot, then brown the pork and shallots, 6 to 8 minutes. Flip the pork tenderloin browned-side up and transfer the skillet to the oven. Roast until the pork reaches 145 degrees F in the center, 15 to 18 minutes. When the pork is done, transfer to a cutting board, leaving the shallots in the skillet. Add the cherries and stock to the skillet and bring to a simmer. Stir together the cornstarch and 1 tablespoon water, then add to the skillet, bring to a boil, whisking until sauce is thickened, about 2 minutes. Season the sauce with salt and pepper. Slice the pork into 8 pieces, divide among 4 plates with the sauce, and sprinkle with dill, if desired. ","[Chardonnay, Pinot Grigio, Riesling, Gavi]" 22132,"Chimichurri Skirt Steak with Sauteed Fennel, Green Beans and Tomatoes 3/4 cup Spanish olive oil Juice of 1 lime
3/4 cup parsley leaves, finely chopped
1 tablespoon finely chopped fresh basil 1 tablespoon finely chopped fresh oregano 1 tablespoon finely chopped fresh thyme 3 cloves garlic, finely chopped
1 shallot, minced
Salt and pepper 5 to 6 ounces skirt steak Salt and pepper Salt and pepper
4 ounces green beans 1/4 bulb fennel, sliced
1 tomato, diced
1 tablespoon olive oil
1 clove garlic, minced
Salt and pepper
Salt and pepper Instructions: For the chimichurri: In a bowl, mix together the olive oil, lime juice, parsley, basil, oregano, thyme, garlic and shallots. Season with salt and pepper. Divide the chimichurri between two bowls--use half as the marinade and half as the dipping sauce. For the steak: Place the steak in a large baking dish and pour over half of the chimichurri. Turn to coat; cover and marinate in the refrigerator for 2 hours. Preheat a grill to high. Let the steak come to room temperature, then remove it from the marinade and sprinkle with salt and pepper. Grill for 4 to 5 minutes on one side, until browned. Turn, and grill another 4 to 5 minutes for medium-rare. Remove from the grill and let rest for 10 minutes before slicing thinly on the bias. For the vegetables: Bring a small saute pan with salted water to a boil, and blanch green beans. Remove the beans to an ice bath. Coat a medium saute pan with olive oil, and bring to high heat. Add the fennel, and sweat about 5 minutes. Add the garlic, and saute until aromatic. Add tomatoes and green beans, and cook until wilted. Serve the steak and vegetables with the remaining half of the chimichurri sauce on the side. ","[Malbec, Tempranillo, Garnacha, Barbera]

" 22133,"Cherry Chocolate Monkey Bread Nonstick cooking spray, for the bundt pan 1/2 cup sugar
1/4 teaspoon ground cinnamon
Three 10.2-ounce tubes refrigerated large biscuits
One 21-ounce can cherry pie filling
1 cup semisweet chocolate chips
1 stick (8 tablespoons) unsalted butter, melted and cooled
1/4 cup small fresh mint leaves
Instructions: Preheat the oven to 350 degrees F. Spray a bundt pan with cooking spray. Combine the sugar and cinnamon in a large resealable plastic bag. Separate the biscuits and cut each biscuit into 4 pieces. Put all the biscuit pieces into the bag with the sugar mixture and shake vigorously to coat. Put the coated biscuit pieces in a large bowl. Reserve 1/3 cup of the cherry pie filling for garnish and add the rest to the bowl. Add the chocolate chips and melted butter and toss to mix well. Transfer the biscuit mixture to the prepared pan, making sure it is evenly distributed. Bake the bread until the top is a deep golden brown and the center of the dough is cooked through, 40 to 45 minutes. Let the bread cool in the pan for 10 minutes, then invert it onto a platter. Garnish the top with the reserved cherries and mint leaves. Serve warm. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 22134,"Waffle Cone Ice Cream Pie 1/2 gallon strawberry ice cream 12 waffle cones 4 tablespoons salted butter, melted
6 ounces white chocolate
1 tablespoon coconut oil
3 tablespoons rainbow sprinkles 1 cup chopped fresh strawberries
1/4 cup store-bought strawberry sauce Instructions: Preheat the oven to 350 degrees F. Using an ice cream scoop, remove three large scoops ice cream to a plate. Place the plate in the freezer and return the gallon to the freezer. Add 9 of the waffle cones to the bowl of a food processor. Pulse until the cones become a mix of mostly crumbs with a few larger chunks here and there. Pulse in the melted butter until well combined. Press the mixture into the bottom of a 9-inch nonstick springform pan. Bake for 5 minutes. Let cool completely, about 10 minutes. Remove the rest of the ice cream from the freezer to start to soften it a little bit. Meanwhile, put the white chocolate and coconut oil in a microwave-safe bowl. Microwave in 15-second increments until melted and smooth. (This time will vary based on your microwave.) Working one at a time, dip the top quarter of the 3 remaining waffle cones in the white chocolate mixture, then sprinkle with about 2 tablespoons rainbow sprinkles. Place the cones onto champagne flutes, decorated-side down, to set. (You can also set them on wax paper to set.) Add the remaining softened ice cream to the crust and spread to smooth. Sprinkle the chopped strawberries over the top and gently press into the ice cream. Using a spoon, drizzle the top with the remaining white chocolate mixture. Finish with the remaining tablespoon sprinkles. Remove the scoops of ice cream from the freezer and place them in the center of the pie. Top each scoop with one inverted decorated ice cream cone; be sure to place them on an angle, so they are not sitting vertically on the ice cream scoops. Transfer the pie to the freezer and let set for at least 2 hours. When ready to serve, run a sharp knife around the edge of the pie to help release it from the springform pan. Remove the pie from the pan, slice and serve drizzled with the strawberry sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 22135,"Flamed Rum Babas Exeter 5/8 cup milk 3 1/2 tablespoons butter 1 1/2 cups sifted all-purpose flour 1/2-ounce wet yeast 1 tablespoon castor sugar Pinch salt 2 eggs 1/4 cup butter 1/4 cup granulated sugar 1 tablespoon dark rum 2 tablespoons sultanas 1 tablespoon candied peel 2 tablespoons white grapes 8 tablespoons dark rum 1 cup whipped cream Instructions: Bring milk to luke-warm temperature. Melt butter and allow to cool. Measure butter, sugar and rum. Finely chop peel. Preheat oven to 400 degrees F. Warm bowl. Place the sifted flour into the warmed bowl and make a well in the flour. Add the crumbled yeast, 3/8 cup of the milk, the sugar and salt. Mix until the yeast has dissolved and then add the eggs and beat with the hands until well combined and smooth. Cover the bowl and put into a warm place for 45 minutes so that the mixture will prove. After 45 minutes remove the bowl and add the cooled, melted butter and the remaining 1/4 cup milk. Beat hard for a couple of minutes and then half fill 4 greased small cake molds. Cover the mold and place in a warm place for a further 10 minutes. Place the mold with the risen mixture into the oven and cook for 20 minutes. Unmold onto a cake rack and allow to cool a little. Place the butter with the sugar into a frypan and stir to form a fudge - add 1 tablespoon of rum and the sultanas, peel and grapes. Coat in the fudge mixture. Place the babas in the fudge mixture - prick lightly with a fork and turn in the sauce. Pour 2 tablespoons of rum over each baba and then set alight. Place individual babas on serving dishes - cover with the sauce and serve accompanied by the whipped cream. ","[Rum, Port, Tawny Port, Madeira]" 22136,"Chipotle Beef Tostadas 2 tablespoons vegetable oil 1 pound ground beef chuck 1 large white onion, minced Kosher salt 1 to 1 1/2 teaspoons chipotle cl powder 1 10-ounce can Mexican-style diced tomatoes with green chiles 1 15-ounce can pinto beans, drained 1 medium zucchini or yellow squash, diced 2 cups coleslaw mix or shredded cabbage Juice of 1 lime, plus lime wedges for serving Freshly ground pepper 8 tostadas (flat crisp tortillas) or taco shells 1 1/2 cups shredded cheddar cheese (about 4 ounces) Instructions: Heat the vegetable oil in a large skillet over medium-high heat. Add the ground beef, half of the minced onion, 1 teaspoon salt and the chipotle cl powder; cook, stirring and breaking up the meat with a wooden spoon, until the meat is browned and the onion is tender, about 7 minutes. Add the tomatoes, beans and zucchini and cook, stirring occasionally, until the zucchini is just tender, about 6 minutes. Meanwhile, toss the coleslaw mix, lime juice, and salt and pepper to taste in a bowl. Divide the tostadas among plates and spoon the beef mixture on top. Top with the cheese, slaw and the remaining minced onion. Serve with lime wedges. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 22137,"Fruita De Mar Omelet 1 1/2 cups lump crabmeat 1 large onion, chopped 1 1/2 cups chopped celery 2 tablespoons mayonnaise 1/4 cup chopped fresh parsley leaves 1 teaspoon crab boil seasoning (recommended: Old Bay) 1/2 teaspoon freshly ground black pepper Pinch salt 16 large eggs 4 tablespoons unsalted butter Instructions: In a large bowl, combine the crabmeat, onion, celery, mayonnaise, parsley, crab boil seasoning, pepper, and salt. Toss gently to keep the crabmeat in lumps. Use the mayonnaise to moisten the crab mixture, adding more according to your preference. In an 8-inch nonstick pan, melt 1 tablespoon butter over medium heat until foaming. Add 1/4 of the crab mix to the pan and cook gently until the celery and onions are crisp but tender, approximately 10 minutes. While the crab mix is heating, in a separate large bowl, whip the eggs with a wire whisk until smooth. When the crab mix is hot, add 1/4 of the whipped eggs, about 1 cup. Cook the omelet until the edges begin to curl. Gently pull the edges toward the center, allowing the eggs to cook through. Once the eggs have become firm, flip the omelet and cook until the other side is done, about 5 minutes. Flip the omelet out of the pan onto a dish and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 22138,"Smoked Trout 2 tablespoons kosher salt 2 tablespoons sugar 1 teaspoon chopped cilantro 3 lemon slices 12 ounces trout fillets 3 serrano peppers 1 ounce rice vinegar 1/2 ounce olive oil 1/2 mango, peeled and chopped 1/2 clove garlic, minced 1 teaspoon black pepper Salt 4 ounces tomato, chopped 1 tablespoon chopped roasted peanuts Instructions: In a shallow baking dish, mix together the kosher salt, sugar, cilantro, and lemon slices to make the cure. Rub the cure into the trout fillets, and cure in the refrigerator for 2 hours. Prepare a hot smoker. Smoke the trout with serrano peppers until the fish is cooked through, but not overcooked. Remove from the smoker and allow to cool. Peel the smoked peppers and remove seeds. Place the smoked pepper in a blender or food processor and puree. Add the vinegar, olive oil, mango, garlic, black pepper, salt, and tomato. Puree until smooth. Place the trout on a platter and sprinkle with peanuts. Drizzle a generous amount of the vinaigrette over the trout. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 22139,"Turkish Beef Patties with Confetti Couscous 2 tablespoons extra-virgin olive oil 3 cups frozen pepper-and-onion stir-fry blend, finely chopped 1 cup whole-wheat couscous Kosher salt and freshly ground pepper 1 1/4 pounds lean ground beef 2 cloves garlic, finely grated 1 tablespoon ras el hanout (Moroccan seasoning) 3/4 cup nonfat plain Greek yogurt Finely grated zest and juice of 1/2 lemon 1/4 cup chopped fresh mint 1/4 cup chopped fresh parsley 1/4 cup chopped dried apricots Instructions: Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the frozen vegetables and cook, stirring occasionally, until the liquid is evaporated, 8 to 10 minutes. Transfer half the vegetables to a large bowl and half to a medium bowl; reserve the skillet. Add the couscous, 1/2 teaspoon salt, a few grinds of pepper and 1 1/2 cups boiling water to the large bowl. Stir to combine, cover and set aside 10 minutes. Meanwhile, add the ground beef, garlic, ras el hanout, 1/2 teaspoon salt and a few grinds of pepper to the medium bowl. Mix with your hands until completely combined. Divide into eight 4-inch logs. Heat the remaining 1 tablespoon olive oil in the reserved skillet over medium heat; add the beef logs and cook, turning, until browned, about 8 minutes. Whisk the yogurt, lemon zest and juice in a small bowl. Fluff the couscous with a fork and stir in the mint, parsley and dried apricots. Divide the couscous, yogurt sauce and patties among plates. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 22140,"Frozen Tequila Limeade 3/4 cups sugar 1/2 cup water 1 cup fresh cold lime juice 1 lime, zested 2 1/2 cups cold water Tequila Crushed ice Lime wedges, for garnish Instructions: Combine sugar and water in a small saucepan over high heat, bring to a boil and cook until the sugar melts, transfer to a bowl set over a bowl of ice and stir to cool down. Place the lime juice, zest and water in a bowl, add the sugar syrup, to taste. Fill a blender with 2 cups of the limeade, 1/4 to 1/2 cup of tequila (depending on your taste) and 1 cup of crushed ice and blend until combined. Pour into tall glasses. Repeat with the remaining limeade. Garnish with lime wedge ","[Margarita, Paloma, Sauvignon Blanc, Pinot Grigio]" 22141,"Strawberry Rhubarb Pie 1/2 pound (2 sticks) unsalted butter, cut into small cubes and kept cold 1 tablespoon sugar 1 teaspoon salt 2 1/2 cups all-purpose flour, plus more for rolling 1/4 cup cold water 1 cup sugar, plus more for sprinkling 1/2 cup all-purpose flour 1/2 cup old-fashioned rolled oats 2 tablespoons tapioca flour 1 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1 pound strawberries, sliced thin 2 cups small diced rhubarb 2 tablespoons unsalted butter, diced into small cubes and kept cold 1 egg Instructions: For the crust: In a food processor, combine the butter, sugar, salt and 1 1/2 cups flour. Mix on a medium setting until the mixture is crumbly, 25 to 35 seconds. Add the remaining cup flour and \pulse\ 7 times. Move the mixture to a bowl and cut in the water with a pastry cutter until a dough forms. Roll the dough into a 6-inch log and cut in half. Set aside. For the filling: In a bowl, mix together the sugar, flour, oats, tapioca flour, cinnamon and ginger. Add the strawberries, rhubarb and butter and mix until the fruit and butter is coated in the dry ingredients. Set aside and let stand for 30 minutes. Preheat the oven to 350 degrees F. On a floured surface, roll out half of the dough into a circle about 1/8-inch thick to fit a 9-inch pie pan. Carefully place the dough in the pie pan. Using a fork, \dock\ the dough by poking it all over. Add the filling. Roll out the other half of the dough into a circle about 1/8-inch thick to cover the pie, then carefully place on top of the filling. Trim the excess dough that drapes over the sides and pinch the top and bottom crusts together. Beat the egg in a small bowl, then brush the top of the crust with the egg wash and sprinkle with sugar. Poke six vent holes in the top with a fork. Make an aluminum foil \skirt\ and wrap around the outer edge of the crust and pie pan. Bake for 20 minutes. Remove the aluminum foil skirt and continue baking until golden brown, another 20 minutes. Let stand until set up, about 3 hours. The longer it stands, the better! ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 22142,"Quick Pickled Asian Slaw 1/2 small head green cabbage, thinly sliced 1/2 English cucumber, thinly sliced into half-moons
2 large carrots, cut into thin strips (see Cook's Note) 1/2 cup rice wine vinegar
1/2 cup white vinegar
2 tablespoons sugar
1 teaspoon salt
Instructions: Toss the cabbage, cucumber and carrots together in a heatproof bowl, then set aside. Bring the vinegars, sugar and salt to a boil in a small saucepan. Pour the vinegar mixture over the cabbage mixture, tossing to make sure all the veggies are covered. Let sit for 15 minutes. Use the slaw to add flavor to your favorite Asian bowl or sandwich. Vegetables can be kept in their pickling liquid in the fridge for up to 2 weeks. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 22143,"Walking Banana Pudding Snack Bags Four 1-ounce bags vanilla wafer cookies, such as Nilla Wafers Two 3.25-ounce vanilla pudding cups
1 cup whipped cream, plus more for garnish
2 bananas, sliced
Maraschino cherries, for garnish
Instructions: Open the cookie bags and fold the tops of the bags over the sides. Add the vanilla pudding to a medium bowl and fold in the whipped cream. Fold in the cookies and half of the banana slices.
Divide the remaining banana slices among the cookie bags. Top the banana slices with the pudding mixture. Seal each bag with a paper clip. Refrigerate at least 8 hours and up to overnight. Top with whipped cream and a cherry before serving. ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 22144,"cl de Arbol Salsa 1/2 pound Italian Roma tomatoes 3/4 pound tomatillos, husked and washed 1 cup (30 - 40) Arbol chiles 1/2 bunch cilantro, leaves only, roughly chopped 1 medium white onion, chopped 4 garlic cloves, crushed 2 cups water 1 teaspoon salt 1/2 teaspoon ground black pepper Instructions: Preheat broiler. Place tomatoes and tomatillos on a baking sheet. Broil, turning occasionally until charred all over, 10 to 12 minutes. Transfer to a saucepan. Add the remaining ingredients. Bring to a boil and cook until onions are soft, 12 to 15 minutes. Transfer to a food processor or blender. Puree and then strain. Serve at room temperature or slightly chilled. Arbol Salsa can be stored in the refrigerator 3 to 5 days, or frozen for weeks. ","[Syrah, Malbec, Tempranillo, Garnacha]" 22145,"Marinated Avocado 1 red onion, thinly sliced 3 lemons, juiced 8 ripe avocados, peeled, pitted, and halved 1/2 cup extra-virgin olive oil, plus more for grilling 1 tablespoon finely minced garlic Gray salt Freshly ground black pepper 1/4 cup minced Italian parsley leaves Instructions: Slice the red onion and put it in a bowl with the lemon juice. Dice the avocado, add it to the bowl, and toss well to coat. Add the olive oil and garlic and season with salt and pepper. Just before serving stir in the parsley. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 22146,"Blackened Sea Scallops 20 ounces sea scallops Cajun spice mix, recipe follows 1/4 cup vegetable oil 1/4 cup kosher salt 1/4 cup cayenne powder 1/4 cup paprika 1/4 cup garlic granules 1/4 cup black pepper 2 tablespoons onion granules 2 tablespoons dried oregano 2 tablespoons dried thyme Instructions: Preheat oven to 350 degrees F. Heat a skillet over high heat. Dredge scallops in spices and saute on both sides. Finish the cooking in the oven, for about 4 or 5 minutes. It is also wise to have all your windows open, and all your smoke alarms disconnected, considering the amount of smoke that this wonderful dish produces. Mix well. Store in glass or plastic container with lid. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 22147,"Sausage and Leek Savory Bread Pudding 4 tablespoons unsalted butter 8 cups 1/2-inch cubes brioche, crusts removed
8 ounces sweet Italian sausage, casings removed 1 cup finely chopped butternut squash
4 leeks, white and light green parts only, thinly sliced
1 tablespoon fresh thyme leaves, chopped Kosher salt and freshly ground black pepper 1 1/2 cups chicken broth 1 cup heavy cream 1/4 cup fresh flat-leaf parsley leaves, chopped 3 tablespoons minced fresh chives, plus more for garnish 4 large eggs 2 cups grated Gruyere
Instructions: Preheat the oven to 350 degrees F. Grease six 12-ounce ramekins with 2 tablespoons of the butter and set aside on a rimmed baking sheet. Spread the brioche on a second rimmed baking sheet and bake, tossing halfway through, until lightly browned, about 15 minutes.
Melt the remaining 2 tablespoons butter in a large skillet over medium-high heat. Add the sausage and squash and cook, breaking up the meat with the back of a spoon, until the sausage is browned and the squash is tender, about 8 minutes. Stir in the leeks, thyme, 1 teaspoon salt and 1/2 teaspoon pepper and continue to cook, stirring often, until the leeks are wilted and softened, about 5 minutes.
Whisk together the chicken broth, cream, parsley, chives and eggs in a medium bowl. Add half the brioche to the ramekins. Divide the sausage mixture among the ramekins; top with 1 cup of the Gruyere and the remaining brioche. Pour the egg mixture over and sprinkle with the remaining 1 cup Gruyere. Set aside at room temperature for 15 minutes to allow the bread to absorb the egg mixture. Bake on the baking sheet until the custard is set and the bread pudding is puffed and golden, about 20 minutes. Sprinkle with chives before serving.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 22148,"Bourbon-Pear Rustic Tart 1/2 cup bourbon 1 tablespoon vanilla extract 3 to 4 firm Bosc pears, cored and sliced into 1/8-inch-thick slices Topping: 3 tablespoons brown sugar 1 tablespoon melted butter 1 tablespoon all-purpose flour 1 sheet store-bought puff pastry All-purpose flour, for rolling 1/2 cup granulated sugar 2 tablespoons melted butter Instructions: Preheat the oven to 375 degrees F. Line a baking sheet with parchment.
For the bourbon pears: Mix the bourbon and vanilla extract in a medium bowl and add the pear slices, tossing gently to coat. Set aside to soak for about 20 minutes while you prepare the topping and crust.
For the topping: Combine the brown sugar, butter and flour into small lumps and set aside.
For the crust: Roll out the puff pastry sheet on a lightly floured surface into a 14-inch square. Transfer to the prepared baking sheet (it's ok if the dough hangs over the edges).
Drain the pears (save the bourbon mixture for a cocktail!) and toss with the granulated sugar. Arrange the pear slices overlapping in rows on the dough, leaving a 2-inch border around the whole tart. Fold and pleat the edges of the dough over, so it just overlaps the pears. Brush the puff pastry with the melted butter and sprinkle the topping over the pears.
Bake until the pastry is a golden brown, 40 to 45 minutes. We're drooling while writing this so you must be too! ","[Bourbon, Port, Tawny Port, Madeira]

" 22149,"Salted Caramel-Pretzel Thumbprints 1 1/2 cups broken thin pretzel sticks 2 sticks unsalted butter, at room temperature 2/3 cup sugar 2 large egg yolks 2 tablespoons honey 2 teaspoons vanilla extract 1/2 teaspoon fine salt 1 3/4 cups all-purpose flour 1/2 cup dulce de leche or caramel sauce Flaky sea salt, for sprinkling Instructions: Put 1/4 cup pretzels in a resealable plastic bag and crush into coarse crumbs with a rolling pin. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Whisk the egg yolks, honey, vanilla and fine salt in a medium bowl, then add to the butter mixture and beat until incorporated, scraping down the bowl as needed. Reduce the mixer speed to low; add the flour and pretzel crumbs and beat until just combined. Put the remaining 1 1/4 cups pretzels in the resealable bag and roughly crush with the rolling pin; spread on a rimmed baking sheet. Drop tablespoonfuls of dough on top and roll into balls, pressing so the pretzels adhere. Refrigerate until firm, about 30 minutes. Position racks in the upper and lower thirds of the oven and preheat to 325 degrees F. Line 2 baking sheets with parchment paper. Arrange the cookies about 1 1/2 inches apart on the prepared baking sheets; make a deep indentation in each with your thumb. Bake, switching the position of the pans halfway through, until lightly golden, 15 to 18 minutes. Re-indent with the back of a teaspoon, if necessary. Let cool 3 minutes on the baking sheets, then transfer to racks to cool completely. Fill each indentation with dulce de leche and sprinkle with sea salt. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 22150,"Sprouting Brownie Cupcakes 1 stick unsalted butter 4 ounces unsweetened chocolate, finely chopped 2 tablespoons black cocoa powder 1/2 cup water 1 1/2 cups sugar 2 large eggs 1 teaspoon pure vanilla extract 1 cup all-purpose flour 1/2 teaspoon salt 4 ounces semisweet chocolate, finely chopped 1/3 cup heavy cream 6 chocolate sandwich cookies, finely crushed 1/2 cup vanilla frosting Green food coloring Instructions: Make the cupcakes: Preheat the oven to 350?. Line a 12-cup muffin pan with paper liners. Combine the butter, unsweetened chocolate, cocoa powder and water in a medium saucepan over medium heat. Cook, stirring, until melted and smooth. Remove from the heat and whisk in the sugar, eggs and vanilla until well combined. Whisk in the flour and salt until smooth. Divide the batter evenly among the prepared muffin cups, filling them about three-quarters full. Bake until the tops of the brownies spring back when lightly pressed and a toothpick inserted into the centers comes out with moist crumbs, 20 to 25 minutes. Let cool 5 minutes in the pan, then remove the brownies to a rack to cool completely. Meanwhile, make the topping: Combine the semisweet chocolate and heavy cream in a small microwave-safe bowl. Microwave in 30-second intervals, stirring, until smooth and melted. Let stand until thickened slightly, 10 to 30 minutes (it should look like pudding). Spoon over the brownies and gently spread to the edges. Top with the cookie crumbs, gently pressing them into the chocolate.
Tint the vanilla frosting green with food coloring; transfer to a piping bag fitted with a small round tip and pipe onto the brownies to make sprouting grass. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 22151,"Rigatoni with Grilled Veggies 1 (1-pound) box rigatoni 1 baby Italian eggplant, sliced in 1/2-inch thick discs 1 zucchini, sliced in 1/2 lengthwise 1 medium onion, sliced 1 red bell pepper, quartered, cored and seeds removed 3 tablespoons olive oil Salt and freshly ground black pepper 1 tablespoon chopped garlic 1 teaspoon crushed red pepper flakes Instructions: Preheat a grill or grill pan over medium-high heat. Bring a large pot of salted water to a boil over high heat. Add pasta and cook until al dente about 8 minutes. Drain and set aside. Lightly brush all sides of each vegetable with the 1 tablespoon of olive oil. Place on the grill or grill pan, season with salt and pepper and grill for 3 minutes per side. Transfer to a cutting board and cut all the vegetables into bite-size pieces. Add remaining 2 tablespoons olive oil to a large skillet over medium heat. Add garlic and red pepper flakes and saute for 1 minute. Stir in the pasta, add the chopped vegetables and toss. Transfer to a serving dish and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 22152,"Instant Pot Congee with Chicken and Mushrooms 7 cups low-sodium chicken broth 1 cup jasmine rice 1 1-inch piece fresh ginger, peeled and thinly sliced into coins 1 leek, halved lengthwise and thinly sliced (dark green parts separated) Kosher salt 2 tablespoons vegetable oil 10 ounces sliced shiitake mushrooms 3 cups shredded rotisserie chicken (about 12 ounces) Soy sauce, for serving Instructions: Combine 4 cups chicken broth, the rice, ginger, white and light green parts of the leek and 1/2 teaspoon salt in a 6-quart Instant Pot. Put on and lock the lid, making sure the steam valve is in the sealing position. Set the pot to pressure-cook on high for 20 minutes. Meanwhile, heat the vegetable oil in a large skillet over medium-high heat. Add the dark green parts of the leek and cook until they begin to soften, about 3 minutes. Add the mushrooms and 1/2 teaspoon salt and cook until the mushrooms are browned and the leeks are tender, about 5 minutes. Remove from the heat. Warm the remaining 3 cups chicken broth in the microwave. When the time is up on the Instant Pot, carefully turn the steam valve to the venting position and let the steam release. Carefully unlock and remove the lid. Stir in 2 cups warm chicken broth. Set the Instant Pot to saut on normal and cook, stirring constantly, until the mixture has thickened to a porridge, 5 to 7 minutes. If the mixture thickens too much, stir in some of the remaining chicken broth. Season with salt, if needed. Divide the congee among bowls. Top with the shredded chicken, mushroom-leek mixture and soy sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 22153,"Angel-Hair Pasta with Shrimp and Greens 3 tablespoons extra-virgin olive oil 4 cloves garlic, chopped 1 pint cherry tomatoes, halved Kosher salt 8 ounces angel-hair pasta 8 cups chopped escarole, kale and/or Swiss chard 1 pound medium shrimp, peeled and deveined 1/2 teaspoon red pepper flakes Freshly ground pepper 1/2 cup fresh basil, chopped Grated zest and juice of 1/2 lemon Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the greens to the water. Drain and rinse under cold water; transfer to a large bowl. Combine the shrimp, red pepper flakes, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Heat the olive oil in a large skillet over medium-high heat. Add the garlic and cook until golden, about 1 minute. Add the shrimp and cook until pink, about 3 minutes per side. Add the tomatoes and cook, stirring often, until slightly softened, about 2 minutes. Add the shrimp mixture to the bowl with the pasta along with the basil and lemon zest and juice; toss to combine. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 22154,"Herb-Grilled Salmon with Papaya-cl Salsa 2 tablespoons Dijon mustard 2 tablespoons fresh lemon juice 1 tablespoon chopped fresh thyme 1 tablespoon chopped fresh rosemary 1/2 teaspoon ground black pepper Four 4-ounce salmon steaks, about 1-inch thick 2 serrano cl peppers 1 1/2 cups diced fresh papaya 2 tablespoons minced red onion Instructions: To prepare the salmon, in a small bowl, combine mustard, lemon juice, thyme, rosemary, and pepper. Brush mixture all over both sides of salmon steaks and transfer salmon to a large, shallow flameproof baking dish. Cover with plastic wrap and refrigerate 30 minutes, or up to 4 hours. Preheat grill or broiler. Place salmon steaks on grill or under broiler and cook 4 minutes per side, or until fork-tender and cooked through.
To make the salsa, place cl peppers on hot grill or under broiler and cook 4 minutes, turning frequently, until charred on all sides. Wrap peppers in plastic wrap and let stand 5 minutes. Remove skin from peppers, halve, seed, and cut into small dice-sized pieces. Transfer to a small bowl and add papaya and red onion. Set aside. When ready to serve, spoon salsa over salmon steaks. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 22155,"Snow Cone Pimm's Cup Crushed ice, for serving (see Cook's Note) 8 thin cucumber slices
8 thin lemon slices 8 strawberries, halved 8 ounces Pimm's 12 ounces sparkling lemonade
Instructions: Handful fresh basil leaves, plus sprigs for serving Fill 4 highball glasses with crushed ice. Add 1 cucumber slice, 1 lemon slice and 2 strawberry halves to each glass. Add the Pimm's, sparkling lemonade and the remaining cucumbers, lemons and strawberries to a pitcher. Add the basil. Stir until combined, then pour evenly amongst the glasses. Top each with a sprig of basil. ","[Chardonnay, Sauvignon Blanc, Ros, Prosecco]" 22156,"Spring Garden Pasta Salad Kosher salt 1 pound whole-wheat fusilli pasta
2 tablespoons extra-virgin olive oil
1 bulb fennel, cored and thinly sliced (about 1 1/2 cups), fronds reserved
3 cups baby kale
2 cups snow peas, trimmed and halved on the bias
1 cup thinly sliced radishes Freshly cracked black pepper
Handful edible flowers, optional
1 cup jarred roasted red bell peppers or sweet red peppers 2 tablespoons sherry vinegar
1 teaspoon sugar
1/2 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
2 cloves roasted garlic, recipe follows, peeled 1/4 cup extra-virgin olive oil
1 head garlic, cloves separated, unpeeled Instructions: For the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions. Drain and transfer to a bowl. Toss with 1 tablespoon of the olive oil. Set aside. For the dressing: Meanwhile, add the peppers, vinegar, sugar, salt, black pepper and roasted garlic to the carafe of a blender. Turn the blender to high and blend until the peppers are pureed and the ingredients are incorporated. Once the mixture is smooth, reduce the speed to low. Remove the cap inside the blender top and slowly drizzle in the olive oil to emulsify the mixture into a thick and shiny dressing. Pour the dressing over the warm pasta. Add the sliced fennel and toss to combine. Pour into a serving dish. In a large mixing bowl, add the spring vegetables: the baby kale, snow peas, radishes and 1/4 cup of the fennel fronds. Drizzle with the remaining tablespoon olive oil and sprinkle with salt and pepper. Gently toss, then place in a mound over the dressed pasta mixture in the serving dish. Garnish with edible flowers if using. Preheat the oven to 400 degrees F. Wrap the garlic cloves in aluminum foil. Roast until tender, about 45 minutes. Let cool. Refrigerate the cloves in an airtight container. Peel right before using. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 22157,"Beer Braised Beef Meatballs with Horseradish Sauce 1 loaf pumpernickel or sourdough bread 1 cup milk 2 pounds ground beef 1/3 cup Worcestershire sauce Kosher salt and freshly ground pepper Kosher salt and freshly ground pepper
1/2 cup fresh parsley leaves, finely chopped 4 round tablespoons prepared horseradish 6 cloves garlic, grated or made into a paste 1 egg 2 tablespoons EVOO 1 bottle amber ale (tangy and sweeter) or Guinness (bitter) 1 bottle amber ale (tangy and sweeter) or Guinness (bitter)
One 10-ounce can beef consomme 1 1/2 cups sour cream 1/4 cup minced fresh chives 1/4 cup heavy cream 1 bunch watercress, stemmed Instructions: Cut two 1-inch-thick slices of bread and soak them in the milk to soften.
Combine the beef, Worcestershire sauce and some salt and pepper in a large bowl. Squeeze the excess liquid from the bread, then crumble it into small pieces between your fingers as you add it to the beef. Add the parsley, 2 tablespoons horseradish, the garlic and egg. Mix until just combined, then form into 2 1/2-inch balls. Heat a cast-iron skillet or large, wide heavy-bottomed pan over medium-high heat. Add the EVOO to the hot skillet, then cook the meatballs until browned, 7 to 8 minutes. Add the beer and cook for 1 minute to reduce it slightly. Add the consomme, cover the skillet with foil and cook for 12 to 15 minutes, shaking the skillet occasionally.
Meanwhile, toast the remaining loaf bread in the oven.
Combine the sour cream, chives, heavy cream and the remaining 2 tablespoons horseradish in a bowl. Season with salt and pepper. Divide the meatballs among plates and garnish with the watercress. Serve with the sour cream dipping sauce and hunks of toasted bread. ","[Chardonnay, Pinot Grigio, Riesling, Gavi]" 22158,"HG Hot Couple 2/3 cup salsa 1/3 cup fat-free plain Greek yogurt Instructions: In a bowl, stir together the salsa and yogurt until uniform in color. Eat up! ","[Sauvignon Blanc, Pinot Grigio, Vermentino]" 22159,"100-Calorie Ham and Cheese Individual Frittatas Nonstick cooking spray 2 teaspoons olive oil 6 ounces ham steak, cut in 1/4-inch dice (about 1 1/2 cups) 1 1/2 cups 1/8-inch-thick slices red onion 6 whole large eggs 4 large egg whites 3/4 cup shredded reduced-fat sharp Cheddar 1/4 teaspoon kosher salt 1/4 teaspoon dried thyme leaves Instructions: Preheat the oven to 350 degrees F. Coat a 12-cup muffin pan with cooking spray. Heat 1 teaspoon of the oil in a large nonstick skillet set over medium-high heat. Add the ham and cook until shrunken and somewhat dried, 2 to 3 minutes. Turn and cook another 2 minutes. Transfer to a bowl. Add the remaining 1 teaspoon oil and the onions to the pan and reduce the heat to medium-low. Cook, stirring occasionally, until the onions are translucent and very soft, 11 to 12 minutes. Meanwhile, lightly beat the whole eggs and egg whites in a large bowl. Add all but 2 tablespoons of the cheese, the salt and thyme, and whisk until well blended. Stir in the ham and onions.
Scoop about 1/4 cup of the mixture at a time into the prepared muffin pan, and divide the remaining 2 tablespoons of cheese over the tops. Bake in the center of the oven until a toothpick inserted in the center comes out clean, 22 to 25 minutes. Cool slightly before removing from the pan. Serve warm or at room temperature.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 22160,"Pork Souvlaki with Fennel Salad and Tzatziki 2 pounds pork shoulder, cubed 3 tablespoons garlic, grated
1/2 cup lemon juice
1/2 cup finishing olive oil
3 tablespoons fresh oregano
1 tablespoon fennel pollen
Kosher salt
3 cups shaved fennel 2 cups shaved celery plus leaves
2 tablespoons shaved Fresno chiles
1/4 cup lemon juice
2 tablespoons picked fresh parsley leaves
2 tablespoons olive oil, plus more to drizzle bread with
Kosher salt and freshly ground black pepper
2 cups whole milk Greek yogurt 3 Persian cucumbers, halved and thinly sliced
1 Fresno, trimmed, seeded and finely diced
1 clove garlic, grated
Kosher salt
Pita bread, toasted or grilled, and quartered for serving
Instructions: For the pork: Preheat a grill over low heat. Add the pork, garlic, lemon juice, oil, oregano, fennel pollen and a sprinkle of salt to a large bowl and toss together. Marinate for 20 minutes and up to 1 hour. Skewer the pork and grill on low heat for 5 minutes per each side. For the fennel salad: Add the fennel, celery, Fresnos, lemon juice, parsley leaves, olive oil and salt and pepper to a large bowl. Toss to combine, then taste and adjust seasoning. Reserve. For the tzatziki: Add the Greek yogurt, cucumbers, Fresno, garlic and salt to a medium bowl. Mix, then taste and adjust seasoning. Reserve. Serve the pork with the fennel salad, tzatziki and toasted pita bread. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]

" 22161,"Bratwurst with Sweet and Sour Cabbage 3 tablespoons vegetable oil 4 large links or 8 small links bratwurst (1 1/2 pounds) 1 large yellow onion, halved and thinly sliced (about 2 cups) 1 teaspoon fennel seeds 2 cloves garlic, minced Kosher salt and freshly ground black pepper
One 1 1/2- to 2-pound red cabbage, halved, cored and very thinly sliced (about 8 cups) 1 cup acai berry juice 1/2 apple cider vinegar Instructions: Heat the oil in a large Dutch oven over medium-high heat. Add the bratwursts and brown on all sides, about 5 minutes total. Transfer to a plate. Lower the heat slightly (between medium-high and medium), add the onions and fennel seeds and sprinkle with salt and pepper. Cook until the onions are softened and lightly browned on the edges, about 5 minutes. Stir in the garlic and cook just until softened, 1 to 2 minutes. Add the red cabbage and cook just until starting to wilt, 2 to 4 minutes, stirring occasionally. Stir in the acai berry juice and vinegar. Nestle the bratwursts into the cabbage, partially cover the pot with a lid and cook at a low simmer until the cabbage is tender and the bratwursts are cooked through, 10 to 15 minutes, stirring occasionally. Season with salt and pepper. To serve, divide the cabbage and bratwursts among 4 to 6 plates. Alternatively, this dish could be served family-style on a large platter. ","[Riesling, Pinot Grigio, Sauvignon Blanc, Chianti]" 22162,"Roast Tomato Mashed Potatoes 1/2 pound oven-dried tomatoes, drained, recipe follows 4 cups mashed potatoes (recipe above) 2 pounds Idaho potatoes, peeled and quartered 2 teaspoons kosher salt 8 tablespoons (1 stick) unsalted butter 1/2 cup heavy cream 1/2 cup milk 1/4 teaspoon freshly ground white pepper 2 pounds ripe plum tomatoes, washed, cored and split lengthwise 1 teaspoon kosher salt 2 cups extra-virgin olive oil 2 large fresh thyme sprigs 1 fresh rosemary sprig, cut in half 2 to 3 sage leaves 3 medium garlic cloves, split Instructions: In a food processor puree the oven-dried tomatoes to a nearly smooth consistency. Add the tomato puree to the warm mashed potatoes and over low heat, stir with a wooden spoon until the tomatoes are completely incorporated and the mixture is piping hot. Serve. Place the potatoes in a 2-quart saucepan with 1 teaspoon of the salt and cold water to cover. Bring to a boil, lower the heat and simmer, covered, until completely tender, about 30 minutes. Test the potatoes by piercing them with a paring knife -- there should be no resistance. Place in a colander and allow to drain well for several minutes. Combine the butter, heavy cream and milk in another saucepan and heat gently until the butter has melted. Keep warm. Working with the saucepan used to cook the potatoes, pass the potatoes through a food mill or a potato ricer. If you have any difficulty, add a little of the hot milk and butter to the potatoes. To serve, place the potatoes over a low fame and begin adding the warm milk mixture. Whip the potatoes with a wooden spoon or spatula while heating. When all the liquid is absorbed, season with the remaining salt and white pepper. Serve piping hot. Mashed potatoes are best served immediately, but if you are unable to do so, or need them for another recipe, keep the potatoes hot for up to 1 hour by placing them in the top of a double boiler, covered, and held over barely simmering water. Place the tomatoes cut side up on a baking sheet. Sprinkle with the salt and let sit for 1 hour. Preheat oven to 200 degrees. Roast the tomatoes for 5 to 6 hours. The tomatoes are done when they are dried but still slightly plump, they should definitely not be leathery, nor as dry as commercial sun-dried tomatoes. Allow the tomatoes to cool to room temperature, then transfer them to a jar or bowl. Stir in the olive oil, herbs, and garlic, cover tightly and refrigerate. The tomatoes will improve if marinated 2 to 3 days before using. They will keep for up to 2 weeks stored in the refrigerator. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 22163,"Pepper Steak Skewers 2 pounds flank steak 2 tablespoons Montreal steak seasoning 1 12-ounce jar roasted red peppers, halved 1 cup shredded pepper jack cheese 1 tablespoon canola oil 1 teaspoon Montreal steak seasoning 1/2 cup plain yogurt 1/2 tablespoon hot sauce 1/2 tablespoon Worcestershire sauce 1/2 tablespoon chopped fresh parsley Instructions: Preheat a grill to medium. Butterfly the steak by cutting horizontally through the center until the two halves open flat. Cover with plastic wrap and pound it to about 1/4 inch thick. Cut into 3 equal rectangles.
Lay out each steak rectangle. Season with 1 tablespoon steak seasoning. Lay a piece of the roasted red pepper along the bottom edge of each. Sprinkle each with 1/3 cup cheese. Starting at the bottom edge, roll each rectangle into a tight log. Place the 3 rolls parallel to one another. Pierce the 3 rolls with 6 evenly spaced skewers so each skewer goes through the center of all rolls. Slice the rolls between the skewers to make 6 skewers with 3 pieces on each. Season with the remaining 1 tablespoon steak seasoning.
Make the spicy yogurt sauce: Combine the steak seasoning, yogurt, hot sauce, Worcestershire sauce and parsley in a bowl.
Brush the grill grates with the canola oil. Grill the skewers for 3 minutes on all sides. Serve with the sauce. Photograph by Antonis Achilleos ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 22164,"Campanelle with Fresh Puttanesca 1/2 teaspoon kosher salt, divided, plus more for the pasta water 1 pound campanelle pasta
1/4 cup plus 2 tablespoons olive oil, plus more for drizzling 8 ounces boneless, skinless salmon filet, diced
1 red onion, halved and sliced
2 cloves garlic, peeled and chopped
One 16-ounce container cherry tomatoes, halved
1/2 cup dry white wine, such as Pinot Grigio
1 1/2 cups mixed pitted olives, halved if large
3/4 cup fresh Italian parsley leaves, chopped
2 teaspoons fresh oregano leaves, chopped
1 cup freshly grated Parmigiano Reggiano
Instructions: Bring a large pot of water to boil. Salt it heavily. Add the pasta and cook for 2 minutes less than directed by the package, about 5 minutes. Drain well reserving 1/2 cup of the pasta water. Meanwhile, heat a large skillet over medium-high heat. Add 2 tablespoons of olive oil to the skillet. Season the salmon evenly with 1/4 teaspoon salt and add to the hot skillet. Cook, undisturbed, until golden brown on the first side, 2 to 3 minutes. Add the onion and garlic and cook, stirring often, for another minute. Add the tomatoes and sprinkle with the remaining 1/4 teaspoon salt. Cook the tomatoes, stirring often, until they begin to soften, about 3 minutes. Reduce the heat to medium and deglaze with the white wine. Simmer for 2 minutes to reduce slightly. Add the olives, parsley and oregano. Stir to combine. Add the cooked pasta to the sauce and sprinkle the bare pasta with the Parmesan. Toss well to coat. Add 1/4 cup of the reserved pasta water and the remaining 1/4 cup of olive oil and toss to combine. Add more pasta water as needed to maintain a silky sauce. Serve with additional cheese and olive oil if desired. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 22165,"Doughnut Bread Pudding with Crispy Bacon Unsalted butter, for greasing the pan 24 glazed doughnuts, medium to large dice
3 cups sourdough bread, medium to large diced
3 cups heavy cream
2 cups whole milk
1 cup sugar
1 tablespoon ground cinnamon
1 tablespoon vanilla extract
12 large eggs
2 tablespoons olive oil
2 pounds thick-cut bacon
Sweetened whipped cream, for garnish
Instructions: Preheat the oven to 350 degrees F and butter a 3-quart oval baking dish. Put the doughnuts and bread into a very large bowl and mix to combine. In a separate bowl, add the cream, milk, sugar, cinnamon, vanilla and eggs and mix until well combined. Slowly pour the egg mixture over the doughnuts. Mix well and slightly press into the prepared baking dish. Bake until golden brown with a firm consistency, 45 to 50 minutes. Meanwhile, grease a baking sheet with the oil and lay out the slices of bacon on top, making sure they don't overlap. Bake on another rack in the oven until crispy, about 20 minutes. Allow to cool slightly, then dice into small pieces. Cut the bread pudding into small rounds using a 3-inch round cutter. Place on round plates, topping each with the crispy bacon and a dollop of whipped cream. Reserve any remaining bread pudding for another use or just eat the scraps! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 22166,"Chewy Schmaltz Oatmeal-Raisin Cookies 1 cup all-purpose flour 3/4 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon kosher salt
1/8 teaspoon ground cloves
1/3 cup schmaltz (rendered chicken fat), at room temperature
4 tablespoons unsalted butter, at room temperature
1 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract 1 1/2 cups rolled oats
1 cup raisins
Instructions: Whisk the flour, cinnamon, baking soda, baking powder, salt and cloves together in a small bowl. In a large bowl, beat the schmaltz, butter and brown sugar together with an electric mixer on medium-high speed until light and well blended, about 3 minutes. Add the egg and vanilla, and beat until combined. Add the flour mixture and beat until just incorporated. Stir in the oats and raisins. Refrigerate the dough until cold, at least 1 hour and up to overnight. Preheat the oven to 350 degrees F. Scoop heaping, well-packed tablespoons of dough 2 inches apart onto 2 ungreased baking sheets. Bake until the cookies are slightly golden at the edges but still a little soft on top, about 14 minutes. Cool on the baking sheets for 5 minutes, then transfer to a cooling rack to cool completely. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 22167,"Spinach-Ricotta Dumplings with Garlic Tomato Sauce 1/4 cup extra-virgin olive oil 3 cloves garlic, minced 1 28-ounce can no-salt-added whole peeled tomatoes in puree 8 large fresh basil leaves Kosher salt and freshly ground pepper 1/2 cup all-purpose flour, plus more for dusting 1 10-ounce package frozen chopped spinach, thawed, squeezed dry and finely chopped 2 cups whole-milk ricotta cheese 1/4 cup grated parmesan cheese, plus more for topping 2 large egg yolks Pinch of grated nutmeg Instructions: Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add the garlic and cook, stirring, until softened, 1 to 2 minutes. Stir in the tomatoes and mash into a chunky sauce using a wooden spoon. Bring to a boil, then reduce the heat to a gentle simmer and cook, stirring occasionally, until the sauce thickens, about 12 minutes. Stir in the basil and season with salt and pepper. Remove from the heat and transfer to a blender; puree. Dust a rimmed baking sheet with flour; set aside. Mix the spinach, ricotta, parmesan, egg yolks, nutmeg and 1 teaspoon each salt and pepper in a large bowl. Add the flour and stir until just combined. Drop tablespoonfuls of the dough onto the flour-dusted pan, shaking the pan from side to side to coat the dumplings in the flour and smooth out their edges. Refrigerate 10 minutes. Meanwhile, bring a large pot of water to a boil. Reduce the heat to maintain a steady simmer. Add the chilled dumplings and cook until they float to the top and are tender, 4 to 5 minutes. Remove with a slotted spoon and transfer to a paper towel?lined plate to drain. Serve on top of the tomato sauce and drizzle with the remaining 2 tablespoons olive oil. Sprinkle with more parmesan. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 22168,"Catfish Fingers with Cajun Remoulade Sauce 1/2 cup roughly chopped red onions 1/4 cup roughly chopped celery 3 tablespoons capers 2 cups mayonnaise 1/4 cup sweet relish 2 tablespoons seafood seasoning, such as Old Bay 1 teaspoon ground black pepper 1/2 teaspoon celery salt 1 cup self-rising cornmeal 1 cup all-purpose flour 1 cup pecan pieces 3 tablespoons seafood seasoning, such as Old Bay 1 teaspoon celery salt 3 eggs Sixteen 1 1/2-ounce pieces catfish Instructions: For the sauce: In the bowl of a food processor, add the onions, celery and capers and process until finely chopped. Mix the chopped vegetables with the mayonnaise, relish, seafood seasoning, pepper and celery salt.
For the catfish: Preheat the deep fryer to 325 degrees F. In the bowl of a food processor, add the cornmeal, flour, pecans, seafood seasoning and celery salt and pulse until combined. In a separate bowl, whisk the eggs. Dip the catfish slices in the eggs, then coat the catfish in the cornmeal mixture. Fry the fish until golden brown. Serve the hot catfish with remoulade sauce on the side. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 22169,"Herbed Fillet with Red Wine Reduction 4 (6-ounce) beef fillets Salt and freshly ground black pepper 4 tablespoons grainy mustard 1 cup herbs (such as sage, thyme, rosemary, basil and parsley), finely chopped 1/2 shallot, finely chopped 1/4 cup white wine 1 tablespoon butter Instructions: Season fillets with salt and pepper. Heat a heavy saute pan over medium high heat. Coat edges of fillet with a thin layer of mustard, approximately 2 tablespoons. Dredge edges of filet in herbs to coat evenly. Sear fillet, 4 to 6 minutes per side, depending on the thickness of the meat. Remove cooked fillet. Lower heat to medium. Add shallots and saute until translucent. Deglaze pan with white wine. Add 2 tablespoons mustard. Reduce wine to consistency of a rich sauce. If desired, remove the pan from the heat and whisk butter into the sauce. Serve immediately. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Barolo]" 22170,"Double Decker Turkey Patty Melt 1/4 cup mayonnaise Splash pickle juice 1 to 1 1/2 tablespoons sriracha hot sauce 1 large half-sour pickle, chopped into 1/4-inch pieces (about 1/2 cup) 1 tablespoon grainy mustard 1 3/4 pounds ground turkey Kosher salt and freshly ground pepper Kosher salt and freshly ground pepper
2 tablespoons mayonnaise Canola oil, for searing burgers 8 slices American cheese 4 potato hamburger buns, halved Instructions: For the spicy mayonnaise: Whisk together the mayonnaise and pickle juice in a small bowl. Add the sriracha, a little at a time, adding more to your taste. For the pickle mix: Stir together the chopped pickles and grainy mustard. Set aside. For the burgers: Put the meat in a large bowl and spread it all over the bottom and a little up the sides. This will help distribute the seasoning evenly throughout the meat. Sprinkle liberally with salt and pepper. Stir in the mayonnaise.
Test the seasoning by taking a tiny piece of the meat mixture and forming it into a patty. Set a small skillet over medium heat, add a touch of oil and sear the patty on each side. Let cool slightly and taste. If it needs more salt and pepper, add it to the raw mixture. Repeat the test as needed.
Divide the meat into 8 equal patties (3 ounces each) and roll each into a ball. Place the balls on a clean surface and use the palm of your hand to gently flatten to 3/4-inch thick and 2 to 3 inches in diameter. Alternatively, use a round cookie cutter to mold the burgers into uniform \rounds\ by pressing the meat into the mold and making the burgers one by one. Make an indent in the middle of each patty (as the meat cooks the center of the patty will puff up; this will keep the thickness even).
Preheat the oven to 375 degrees F.
Heat a large cast-iron skillet over high heat and add just enough canola oil to coat the bottom. When the oil begins to smoke lightly, add the burgers in a single layer with space in between each, cooking in batches if needed. Press the patties down with a metal spatula so they are fairly thin and cook, undisturbed, until the edges brown, 2 to 3 minutes. Flip using a metal spatula and place a slice of cheese on top of each to melt as the burgers finish cooking. Cook to desired doneness, 3 to 5 minutes longer.
Place the bun halves on a baking sheet and toast in the oven until light brown, 3 to 5 minutes. Place a dollop of spicy mayonnaise on the bottom halves but don't spread it around. Top with the hamburgers followed by pickle mix, more spicy mayo, and another hamburger. Finish with more pickle mix, spicy mayo and the top buns. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 22171,"Citrus Tropical Punch 1 gallon orange juice 1 gallon cranberry juice 1 (15-ounce) can pineapple juice 6 limes, halved 6 lemons, halved 6 oranges, halved 4 cups mandarin vodka 4 cups citron vodka Instructions: Combine the orange, cranberry, and pineapple juices in a large container. Add the 2 vodkas and the halved fruits to the punch. Transfer to the refrigerator and chill over night. ","[Vodka, Sauvignon Blanc, Pinot Grigio]" 22172,"\Surf and Turf\ Beef Tenderloin with Mushroom and Asparagus Ragout and Lobster Mashed Potatoes 2 tablespoons olive oil Four 6-ounce beef fillets, center cut Salt and freshly ground black pepper 3 tablespoons unsalted butter
3 cups sliced wild mushrooms 2 tablespoons minced shallot 2 teaspoons minced garlic 1 teaspoon chopped fresh thyme 1 cup Beef Reduction, recipe follows 1 bunch asparagus, peeled and cut on the bias in 1-inch pieces, blanched 2 tablespoons minced fresh Italian parsley Lobster Mashed Potatoes, for serving, recipe follows Olive oil 1 1/2 pounds beef shank pieces 2 large carrots, peeled and coarsely chopped 1 large onion, coarsely chopped 1 cup red wine 4 cups low-salt beef broth 3 large fresh thyme sprigs One 1 1/4-pound lobster tail Salt 3/4 cup whole milk 4 tablespoons unsalted butter 1 pound russet potatoes, peeled and cut into 2-inch pieces Instructions: Heat the olive oil in heavy, large skillet over high heat. Sprinkle the beef with salt and pepper. Sear the beef in the skillet for 3 to 4 minutes on each side. Remove from the skillet and let rest. Add the butter and mushrooms to the same skillet and saute until the mushrooms are browned, about 4 minutes. Then, add the shallots, garlic and thyme, and saute for 2 minutes. Add the Beef Reduction to the mushrooms and bring to a boil. Reduce the heat to medium-high and simmer until slightly thickened, about 5 minutes. Add the asparagus and parsley. Season with salt and pepper. Divide the Lobster Mashed Potatoes among 4 plates. Arrange the beef fillets on the top of the potatoes. Spoon the mushroom and asparagus ragout over the beef and serve. Preheat the oven to 450 degrees F. Brush a heavy, large roasting pan with olive oil. Place the shank pieces in the prepared pan. Scatter the carrots and onions around the shanks. Roast until the meat is brown, about 25 minutes. Transfer the meat and vegetables to a heavy, large saucepan. Place the roasting pan over medium heat. Add the red wine and stir 1 minute, scraping up any browned bits, and then add to the meat and vegetables. Add the beef broth, 4 cups water and thyme sprigs. Bring to a boil, reduce the heat to medium and simmer until the liquid is reduced to 2 cups, about 3 hours. Strain the broth. Chill uncovered until cool, then cover and keep chilled. Cook the lobster in a large saucepan of boiling salted water until just opaque in the center, about 7 minutes. Transfer the lobster to a work surface and cool slightly. Remove the lobster meat from the shell. Cut the meat into 1-inch pieces. Bring 1/3 cup milk to a simmer in a medium saucepan. Add the lobster meat and set aside. Add the potatoes to a large pot of cold, salted water and bring to a boil. Cook until the potatoes are tender, about 20 minutes. Drain the potatoes, return to the pot and mash. Add the butter and the remaining milk. Mix together well. Add the lobster mixture to the mashed potatoes. Season the potatoes with salt and pepper. ","[Chardonnay, Cabernet Sauvignon, Pinot Noir, Syrah]" 22173,"Rib Eye Steak with Onion Blue Cheese Sauce 4 rib eye steaks (about 5 ounces each) Salt and freshly ground black pepper 1 stick softened butter 1 large yellow onion, sliced 1 cup heavy cream 3 to 4 tablespoons Worcestershire sauce 3/4 cup crumbled blue cheese Instructions: Preheat the grill to a high heat or light your outdoor grill.
Sprinkle the steaks with salt and pepper and smear both sides of the steaks with 1/2 stick of the butter.
Grill the steaks until medium-rare, 3 to 4 minutes per side, and then remove from the heat and keep warm. (You can also saute them in a skillet over medium-high heat if you prefer.)
Melt the remaining 1/2 stick of butter in a large skillet over medium-high heat, and then saute the onions until golden brown, 7 to 8 minutes. Pour in the cream, a dash of salt and pepper and the Worcestershire sauce. Let it bubble up, then add the blue cheese and stir together to melt, adding more pepper or Worcestershire sauce as you wish.
Place the steaks on plates and spoon the sauce over the top.
Take a bite. And the world at long last will make sense. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 22174,"The Best Chocolate Chip Cookie Ever 2 1/2 cup all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup (2 sticks) unsalted butter, room temperature 1 1/2 cups brown sugar 1/2 cup sugar 2 large eggs 1 teaspoon vanilla 2 cups (12-ounce package) chocolate chips Instructions: Preheat the oven to 375 degrees F. Line baking sheets with parchment or silicone baking sheets or spray cookie sheets with nonstick cooking spray. Put the flour, baking soda, and salt into a bowl and stir it with a whisk to combine. Set aside. Using a hand or stand mixer, beat the butter until it is lighter in color. Slowly add in sugars and beat until it is light and fluffy. Add the eggs 1 at a time and beat until they are incorporated. Stir in the vanilla. Add the flour mixture using low speed, then stir in the chocolate chips. Drop by heaping tablespoonfuls about 2 inches apart onto the prepared baking sheets. Bake until the cookies are lightly browned around the edges, about 12 to 15 minutes. Let the cookies cool for a few minutes and then transfer them to wire racks to cool completely. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 22175,"Red Velvet Ooey Gooey Bars Nonstick baking spray One 15.25-ounce box red velvet cake mix
4 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 1/2 sticks (12 tablespoons) unsalted butter, melted and cooled
8 ounces cream cheese, at room temperature
3 cups confectioners' sugar
4 cups confectioners' sugar 3 tablespoons meringue powder
Sprinkles, for decorating, optional
Instructions: For the cake: Preheat the oven to 350 degrees F. Line a 9-by-13-inch cake pan with aluminum foil and spray with nonstick baking spray. Add the cake mix, 1 teaspoon of the vanilla extract and 2 of the eggs to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until combined, about 1 minute. Add 1 stick of the butter and mix until just combined. Spread the batter evenly in the prepared pan with an offset spatula.
Beat the cream cheese in a separate bowl of a stand mixer fitted with the paddle attachment (or clean the first bowl) on medium speed until light and smooth, scraping down the sides occasionally, about 2 minutes. With the mixer running on medium-low speed, add the remaining 2 eggs and 1 teaspoon vanilla extract. Once combined, add the remaining 1/2 stick butter and beat until smooth. With the mixer running on low speed, add the confectioners' sugar, one spoon at a time, until combined, scraping down the sides occasionally. Evenly pour the mixture over the cake layer and smooth the top with an offset spatula.
Bake until the edges are puffed and golden brown and the center is just set, 30 to 35 minutes. Let cool on a wire rack for 30 minutes, and then chill in the refrigerator at least 4 hours.
For the royal icing: Add the confectioners' sugar, meringue powder and 6 tablespoons water to the bowl of a stand mixer fitted with the whisk attachment. Whisk until stiff peaks form.
Transfer the chilled cake to a baking sheet and remove the foil. Spread an even layer of royal icing on the cake with an offset spatula and decorate with sprinkles if desired. Cut into 24 bars (4 lengthwise strips and 6 crosswise strips). ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]

" 22176,"Spiked Green Tea 14 sprigs fresh mint 6 bags green tea
One 6-inch piece ginger, thinly sliced
1/4 cup honey
Juice of 1 lime
6 ounces unfiltered sake
4 thin slices lime, for garnish
Instructions: Bring 4 cups water to a boil a medium saucepan; boil for 1 minute. Add 10 of the mint sprigs, the tea bags and the ginger; stir. Turn off the heat and let steep for 20 to 25 minutes. Discard the mint, tea bags and ginger. Stir in the honey until dissolved. Add 4 cups crushed ice to a pitcher. Pour in the green tea and the lime juice; stir to melt the ice. Add the sake and stir to combine. Pour the green tea mixture into 4 glasses filled with ice. Garnish with the lime slices and the remaining mint sprigs. ","[Sak, Riesling, Gewrztraminer, Pinot Grigio]" 22177,"Avocado Toast 1/4 avocado 1 slice sprouted bread, toasted
1 hard-boiled egg, sliced
Extra-virgin olive oil, for drizzling
1 teaspoon lemon juice
1 teaspoon chia seeds
Sea salt and cracked black pepper
Sea salt and cracked black pepper Instructions: Smash the avocado and spread on the toasted bread. Top with the egg slices. Drizzle with olive oil and lemon juice and sprinkle with chia seeds, salt and pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 22178,"Shrimp with Garlic and Olive Oil Extra-virgin olive oil, for cooking 4 cloves garlic, thinly sliced
2 to 4 dried red chiles, broken by hand
1 pound extra-large or jumbo shrimp
1 tablespoon lemon zest plus 1 tablespoon lemon juice
1/4 cup anise liqueur, such as Pernod
Kosher salt
Crusty bread, for serving Instructions: Heat a large cast-iron skillet over medium-high heat. Coat the bottom with 1/4 inch olive oil. Add the garlic and crushed chiles to the oil and cook until the garlic starts to sizzle and is very aromatic, then add the shrimp. Cook until the shrimp turns pink, 1 to 2 minutes. Add the lemon zest and juice, then add the anise liqueur and carefully ignite. Cook until the flame subsides. Season with salt and serve with crusty bread to sop up the delicious olive oil! ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 22179,"Whiskey- and Bitters-Infused Chocolate Cake with Bitters-Orange Marmalade Ice Cream 2 cups heavy cream 2 cups milk
1 cup sugar
Pinch kosher salt
3 large eggs
1 cup orange marmalade
2 teaspoons aromatic bitters
Zest of 1 orange
3 cups frozen pitted sweet cherries Zest of 1 orange plus 1 cup orange juice 3/4 cup sugar
2 teaspoons aromatic bitters
Pinch kosher salt
2 oranges 1 cup sugar
2 tablespoons whiskey
1 teaspoon aromatic bitters
1/4 cup flaked sea salt 1 teaspoon aromatic bitters
Nonstick baking spray, for spraying the molds 1 1/2 cups chopped bittersweet chocolate
14 tablespoons (1 3/4 sticks) unsalted butter 1 1/3 cups sugar
5 large eggs
2 tablespoons all-purpose flour
Cocoa powder, for dusting 1 cup whiskey 2 teaspoons aromatic bitters
Instructions: For the bitters-orange marmalade ice cream: Combine the cream, milk, sugar and salt in a saucepan. Cook over medium heat until the temperature reaches 140 degrees F. Meanwhile, whisk the eggs in a small bowl until well blended. When the milk mixture reaches 140 degrees F, whisk in the eggs and continue cooking, stirring constantly, until the temperature reaches 170 degrees F. Pour through a fine-mesh sieve into a clean bowl. Whisk in the marmalade, bitters and orange zest. Refrigerate until chilled, 2 to 4 hours and up to overnight. Freeze the cold base in an ice cream maker according to the manufacturer's instructions. Hold in the freezer until ready to serve. For the cherry-orange sauce: Combine the cherries, orange zest and juice, sugar, bitters and salt in a saucepan and bring to a boil. Lower to a simmer and cook until reduced and slightly thickened, 20 to 25 minutes. Let cool to room temperature, then puree in a blender until completely smooth. For the candied orange zest: Bring a small pot of water to a boil. Using a vegetable peeler, peel the zest from the oranges and cut into very fine julienne. Blanch the zest in the boiling water. Remove with a slotted spoon, discard the water and bring a fresh batch of water to a boil. Blanch the orange zest a second time. Meanwhile, combine the sugar, whiskey, bitters and 1 cup water in a small saucepan and bring to a boil. Lower to a simmer, stirring to make sure that the sugar is completely dissolved. After blanching the zest a second time, transfer it to the simmering simple syrup. Simmer until translucent, 20 to 30 minutes. For the bitters salt: Preheat the oven to 200 degrees F. Combine the salt and bitters in a plastic container with a lid and shake well until the salt is completely coated. Pour the salt on a parchment-lined baking sheet and bake until dried, about 20 minutes. Set aside. For the cake: Raise the oven temperature to 375 degrees F. Spray two 6-cavity 4-ounce pyramid molds (or an 8-inch springform pan) with baking spray Heat the chocolate and butter in a saucepan over low heat until melted, then stir in the sugar and mix until well combined. Whisk in the eggs until just mixed. Add the flour and mix until just combined. Scoop the batter into the prepared molds and bake for 20 minutes (20 to 25 minutes for the springform pan). The cakes will not look done, but will firm up on cooling. For the whiskey-bitters spray: While the cakes are baking, combine the whiskey and bitters in a clean spray bottle. As soon as the cakes come out of the oven, spray the tops with the bitters spray. Let the cakes cool slightly, 3 to 5 minutes, then remove them from the molds and let cool for 15 to 20 minutes. Spray the cakes 3 more times as they cool. Dust the cooled cakes with cocoa powder Place the cakes onto serving plates and sprinkle each with some of the bitters salt. Spoon some cherry-orange sauce onto each plate next to the cake, then place some of the candied orange zest next to the sauce. Serve with the bitters-orange marmalade ice cream. ","[Chardonnay, Pinot Noir, Riesling, Sherry]" 22180,"Lemon and White Chocolate Mousse Parfaits with Ruby Red Strawberries 5 egg yolks 1/2 cup lemon juice 1/2 cup sugar 4 teaspoons finely grated lemon zest Pinch salt 1/4 cup plus 2 2/3 cup 35-percent whipping cream One 3.5-ounce bar white chocolate, finely chopped 4 cups strawberries, hulled and sliced Instructions: Whisk the egg yolks, lemon juice, sugar, lemon zest and salt in a medium bowl and mix together well. Place over a pot of simmering water and whisk until the yolks are very thick, about 6 minutes. Cool.
Combine 1/4 cup whipping cream and the white chocolate in a mixing bowl over a pot of simmering water. Stir until melted and smooth. Cool to room temperature. Beat the remaining 2 2/3 cup whipping cream until firm peaks form. Divide the whipped cream between the lemon and white chocolate mousse bases, folding in 1 cup at a time.
Layer the lemon mousse in 6 parfait glasses. Top with 2 tablespoons strawberries. Then layer the white chocolate mousse over the strawberries. Repeat the layering 2 more times. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 22181,"Southwestern Black Bean Cakes with Salsa, Fresh Cilantro, and Key Lime Peppered Mayonnaise 2 (15-ounce) cans black beans, drained and rinsed well 2 tablespoons salsa, plus more for serving 2 tablespoons finely diced green onions 3/4 cup diced red bell peppers 1 tablespoon chopped fresh cilantro leaves, plus more for garnish 1 1/2 cups bread crumbs 3 large cloves garlic 2 teaspoons bacon chipotle sauce (recommended: Bob's Bacon Chipotle Sauce) 2 teaspoons peanut oil, plus more as needed 1 1/2 cups finely crushed tortilla chips 1 teaspoon ground cumin Store bought salsa Key Lime Peppered Mayonnaise, recipe follows Lime twists, for garnish 1 cup mayonnaise 1 1/2 teaspoons fresh key lime juice 1 jalapeno pepper, minced Salt and pepper Instructions: Coat pan with 2 teaspoons peanut oil. Combine beans, salsa, green onions, peppers, cilantro, bread crumbs, garlic, and chipotle sauce in a large bowl and mix well, mashing up the beans. Form 12 small patties (about the diameter of a silver dollar and 3/4 to 1-inch thick) and roll in tortilla breading. Heat 2 teaspoons peanut oil in a large skillet over medium heat. Fry patties, in batches as necessary, until golden brown and heated through. Serve on bed of salsa or cover with salsa and fresh cilantro. Add a small dollop of Peppered Lime Mayonnaise on top and garnish with a twist on lime. Combine all ingredients in a bowl. Season with salt and pepper, to taste. Refrigerate if not using immediately. ","[Malbec, Tempranillo, Garnacha, Zinfandel]

" 22182,"Bird to the Last Drop 2 quarts vegetable stock 1 turkey carcass 1 (10-ounce) box frozen mixed vegetables 1/2 cup rice 2 cups cooked turkey, cubed 1 teaspoon Old Bay seasoning 2 teaspoons dried thyme Salt and pepper, to taste Instructions: Combine the vegetable stock and the turkey carcass in a large soup pot over low heat and bring to a simmer. Cover and simmer for 1 hour. Add the remaining ingredients to the stock. Cover and simmer for an additional 20 minutes. Remove the bones before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 22183,"Mango Wheatsicles 1 1/2 cups mango nectar 3/4 cup sugar
1 1/2 cups wheat beer
1 mango, peeled and finely diced
Instructions: Combine the mango nectar and sugar in a large bowl, whisking until the sugar is dissolved. Add the beer and slowly stir to combine without foaming the beer. Place a few pieces of diced mango into each of 15 to 17 ice pop molds. Add the beer mixture and freeze until solid, 1 to 3 hours. ","[Viognier, Riesling, Gewrztraminer]" 22184,"Pecan Pie 1 1/4 cups all-purpose flour 2 teaspoons sugar 1/8 teaspoon salt 1/2 cup cold butter (1 stick), diced 1 large egg, lightly beaten Flour, for rolling the dough 5 tablespoons unsalted butter 1 cup packed light brown sugar 3/4 cup light corn syrup 1/2 teaspoon fine salt 2 cups chopped toasted pecans 1 to 2 tablespoons bourbon 2 teaspoons pure vanilla extract 3 eggs, lightly beaten Instructions: Make the dough by hand: In a medium bowl, whisk together the flour, sugar, and salt. Using your fingers, work the butter into the dry ingredients until it resembles yellow cornmeal mixed with bean-sized bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.) Add the egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture.
Alternatively, make the dough in a food processor. With the machine fitted with the metal blade, pulse the flour, sugar, and salt until combined. Add the butter and pulse until it resembles yellow cornmeal mixed with bean-sized bits of butter, about 10 times. Add the egg and pulse 1 to 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade, and bring the dough together by hand.
Form the dough into a disk, wrap with plastic wrap, and refrigerate until thoroughly chilled, at least 1 hour.
On a lightly floured surface, roll the dough with a rolling pin into a 12-inch circle about 1/8-inch thick. Transfer the dough to a 9-inch pie pan and trim the edges, leaving about an extra inch hanging over the edge. Tuck the overhanging dough underneath itself to form a thick edge that is even with the rim. Flute the edge as desired. Freeze the pie shell for 30 minutes.
Set separate racks in the center and lower third of oven and preheat to 400 degrees F. Put a piece of parchment paper or foil over the pie shell and fill with dried beans or pie weights. Bake on a baking sheet on the center rack until the dough is set, about 20 minutes. Remove from the oven and lift sides of the parchment paper to remove the beans. Continue baking until the pie shell is lightly golden brown, about 10 more minutes. Reduce the oven temperature to 350 degrees F.
While the crust is baking make the filling: In medium saucepan, combine the butter, brown sugar, corn syrup, and salt. Bring to a boil over medium heat, and stirring constantly, continue to boil for 1 minute. Remove from the heat and stir in the nuts, bourbon, and the vanilla. Set the mixture aside to cool slightly, about 5 minutes. (If the crust has cooled, return it to the oven for 5 minutes to warm through.) Whisk the beaten eggs into the filling until smooth. Put the pie shell on a sheet pan and pour the filling into the hot crust.
Bake on the lower oven rack until the edges are set but the center is still slightly loose, about 40 to 45 minutes. (If the edges get very dark, cover them with aluminum foil half way during baking.) Cool on a rack. Serve slightly warm or room temperature. ","[Chardonnay, Pinot Grigio, Riesling, Merlot]" 22185,"Farro Salad with Mushrooms and Gorgonzola 1/4 cup olive oil 1 shallot, chopped
1 cup farro, rinsed
2 sprigs fresh thyme
1 teaspoon kosher salt 8 ounces assorted mushrooms, such as cremini, royal trumpet and maitake
1 cup red grapes, halved
1 bunch Tuscan kale, sliced thin and massaged with 1/4 teaspoon kosher salt
2 tablespoons lemon juice
1 cup shaved Gorgonzola dolce cheese (see Cook's Note)
3 tablespoons apple cider vinegar 2 tablespoons olive oil
2 teaspoons Dijon mustard
3/4 teaspoon kosher salt
1/2 teaspoon chopped fresh thyme
Instructions: For the salad: Heat a medium saucepan over medium heat. Add 2 tablespoons olive oil and the shallot. Cook, stirring with a wooden spoon, until the shallot is fragrant and soft, about 1 minute. Add the farro and thyme and toast for another 2 minutes. Add 1/2 teaspoon salt and 2 1/2 cups water and bring to a simmer, stirring occasionally. Reduce the heat to maintain a gentle simmer. Simmer, stirring occasionally, until the water is evaporated and the farro is tender, 35 to 40 minutes. Remove from the heat, cover and let steam for 10 minutes. Discard the thyme sprigs. Meanwhile, heat a medium skillet over medium-high heat. Add the remaining 2 tablespoons olive oil and the mushrooms. Season with the remaining 1/2 teaspoon salt and cook, stirring occasionally, until the mushrooms have lost their water and are golden brown and starting to crisp, about 15 minutes. For the dressing: In a large bowl, make the dressing by whisking together the vinegar, olive oil, mustard, salt and thyme. Add the warm farro and mushrooms to the dressing. Toss well to coat and allow to cool to room temperature. Add the grapes, kale and lemon juice. Toss well, top with the Gorgonzola shavings and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]

" 22186,"Bacon Falafel Bites With Hummus One 15.5-ounce can chickpeas, drained and rinsed
1/4 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
3 tablespoons tahini
2 cloves garlic, finely grated
Kosher salt and freshly ground black pepper
6 slices bacon
One 10-ounce package falafel mix, such as Casbah Canola oil, for frying
3 small heads Boston Bibb lettuce, leaves separated (about 24 leaves total) 3 Roma tomatoes, thinly sliced
1 English cucumber, halved lengthwise and thinly sliced
Aleppo pepper, for garnish
Instructions: Position a rack in the top third of the oven and preheat to 350 degrees F. Put the chickpeas, olive oil, lemon juice, tahini, garlic and 1/3 cup water in the bowl of a food processor. Blend until completely smooth and slightly fluffy, 2 to 3 minutes. Season with salt and black pepper. Place in a small bowl, cover with plastic wrap and refrigerate until ready to use. Put the bacon slices on a rack set over a baking sheet. Bake until golden brown and crispy, 20 to 25 minutes. Allow to cool slightly, and then crumble or cut with a knife into bite-size pieces. Prepare the falafel mix according to the package directions, adding the bacon to the mixture. Using a leveled tablespoon as a measure, form the mixture into small balls, about 24 total. Place the formed falafel balls onto a baking sheet. Fill a large skillet with 1/2 inch canola oil and heat until a deep-fry thermometer inserted in the oil registers 350 degrees F. In batches, fry the falafel balls until golden brown all over, 1 to 2 minutes total per batch. Use tongs or a slotted spoon to transfer the cooked falafel balls to a paper-towel lined plate to absorb any excess oil. Sprinkle liberally with kosher salt. To assemble, place 2 to 3 slices of both tomato and cucumber down the center of each lettuce leaf. Top with a falafel ball. Drizzle with some hummus and garnish with a sprinkle of Aleppo pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 22187,"Tarte Flambee 8 ounces basic pizza dough 1/4 cup fromage blanc or quark 1/4 cup creme fraiche 1 egg yolk 1 teaspoon salt Pinch white pepper Pinch nutmeg 2 ounces white onion, thinly sliced and blanched in boiling water 2 ounces smoked bacon, cut into fine slivers Instructions: Preheat oven to 450 degrees F. If you have a baking stone, preheat it now. Using a minimum amount of flour to keep the dough from sticking roll out the pizza dough, getting it as thin as you can. You can make the dough into either a rectangle or a round. Place the dough on a slightly oiled baking sheet or on a pizza peel if you are using baking stone. Whisk together the fromage blanc, creme fraiche, egg yolk, and seasonings and spread this mix thinly over the dough leaving a 1/2-inch border around the edges. Sprinkle the onions and bacon over the tart and slide directly into the oven. Bake for approximately 5 minutes or until the dough is fully cooked and golden. Check the underside of the tart. Slice and serve very hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 22188,"Neely Clam Chowder Two 10-ounce cans clams Two 8-ounce bottles clam juice 3 thick slices bacon, chopped 3 cloves garlic, diced 2 ribs celery, diced 1 onion, diced 2 teaspoons chopped fresh thyme
1 bay leaf Salt and freshly ground pepper 3 tablespoons all-purpose flour 3 medium red potatoes, scrubbed and diced
1 cup half-and-half
1 tablespoon white wine vinegar
Dash of hot sauce Dash of Worcestershire sauce Snipped fresh chives, for serving Heat a large Dutch oven over medium heat.
Instructions: Drain the canned clams over a measuring cup and reserve the juice. You will need 3 cups reserved juice in total, so add the 2 bottles of clam juice to make a total of 3 cups. Add the bacon to the Dutch oven and saute long enough for the bacon to begin to render its fat but not begin to brown, about 3 minutes. Turn up the heat and add the garlic, celery, onions, thyme, bay leaf and some salt and pepper. Saute until tender and fragrant, 4 to 5 minutes. Add the flour and cook until pasty and blonde. Stir in the clam juice, and then add the potatoes. Bring to a simmer and cook until the potatoes are just tender, about 8 minutes.
Add the half-and-half and clams and cook for an additional 5 minutes. Season with the vinegar, hot sauce, Worcestershire sauce and salt and pepper. Serve with the snipped chives. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 22189,"Que Lime Pie 1 box graham crackers 1 teaspoon salt 1 stick unsalted butter, melted 4 egg yolks 1 can sweetened condensed milk 1/2 cup fresh lime juice 1 tablespoon lime zest Mango Coulis, recipe follows cl Spiced Whipped Cream, recipe follows 2 mangoes, peeled and cored 2/3 cup sugar 8 ounces heavy whipping cream 1 tablespoon confectioners' sugar 1 tablespoon cl powder Instructions: Preheat the oven to 350 degrees F.
In the bowl of a food processor, add the graham crackers and salt and finely chop. Pour the graham cracker crumbs into a bowl and slowly add all of the butter. Mix until the crumbs are well incorporated and stick together. Press into an 8-inch springform pan, forming a 2-inch crust going up the side. Bake until the crust just sets, 7 to 10 minutes. Remove from the oven and refrigerate to cool.
In a bowl, whisk the egg yolks with the sweetened condensed milk. Then slowly add in the lime juice and zest. Pour into the cooled crust and bake until the custard sets with just a slight jiggle, 12 to 15 minutes. Keep an eye on this, as it can overcook easily. Place in the refrigerator and cool at least 6 hours, or overnight. Serve with the Mango Coulis and cl Spiced Whip Cream. Puree the mangoes with 1/2 cup water and the sugar in a food processor. Strain into a saucepan and cook over medium heat until thick and reduced, about 20 minutes. Refrigerate. In a stand mixer, whip the heavy cream, confectioners' sugar and cl powder until fluffy but firm peaks form. Be careful not to over-whip or it will become grainy. Adjust the seasoning, if necessary. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 22190,"Frozen Apple Pie Margarita 1 tablespoon granulated sugar 1/2 teaspoon flaky salt
1 teaspoon apple pie spice 1 1/2 cups plus 2 tablespoons apple cider 3 1/2 cups ice
1/2 cup tequila
1/4 cup cinnamon schnapps
1/2 teaspoon vanilla extract
Squeeze lemon juice
2 apple slices, whipped cream and cinnamon sticks, for garnish
Instructions: Combine the sugar, salt and 1/2 teaspoon apple pie spice on a small plate. Pour 2 tablespoons apple cider on a second small plate. Dip the rims of two rocks glasses in the cider, then dip in the sugar mixture. Set aside. Combine the ice, tequila, cinnamon schnapps, vanilla extract, lemon juice, remaining 1 1/2 cups apple cider and remaining 1/2 teaspoon apple pie spice in a blender. Blend until frothy. Pour into the prepared glasses and garnish each with an apple slice, whipped cream and a cinnamon stick. Serve immediately. ","[Riesling, Moscato, Vinho Verde, Cava]" 22191,"A Meaningful Beaning-Ful Bean Salad 1/2 pound string beans, cut in half 1 large can chick peas, rinsed and drained 1 large can kidney beans, rinsed and drained 6 cloves of garlic, minced 1 1/2 tablespoons dry oregano 1/2 large red onion, sliced 1/2 pound oil cured Greek olives 1 celery stalk, diced 8 to 10 fresh basil leaves, chopped 1/4 cup fresh parsley, chopped Salt and pepper Crushed red pepper flakes 1/4 cup olive oil 1 lemon, juiced 1/4 cup red wine vinegar Instructions: Cook string beans in boiling salted water until fork tender (then put in ice bath), drain until dry. In a large pasta bowl add string beans, chickpeas, kidney beans, garlic, oregano, onion, olives, celery, basil, parsley. Add salt, red and black pepper to taste. Mix well. Whisk together olive oil, lemon juice, vinegar, toss with salad until combined. Let sit for 1/2 an hour, mixing every 10 minutes to get all ingredients coated with mixture. Chill for at least 1 hour and serve, salad can be made 1 day ahead of time. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 22192,"Ricotta Pancakes with Roasted Golden Delicious Apples and Roasted Prosciutto 12 slices prosciutto Salt and freshly ground black pepper, optional 4 Golden Delicious apples 1/2 stick butter, melted 1/4 cup maple syrup 2 cups ricotta 4 large eggs, separated 1 cup buttermilk 1 tablespoon lemon juice 1 teaspoon lemon zest 1 cup all-purpose flour 3 tablespoons sugar 1 teaspoon baking powder Pinch salt Butter, for cooking Confectioners' sugar, for dusting, optional 1 cup maple syrup, warmed on stove-top Instructions: Preheat oven to 400 degrees F. On 1 tray lay the slices of prosciutto out in a single flat layer. Season with some salt and freshly ground black pepper, if desired, and pop into the oven. Roast the prosciutto until crispy, about 10 to 15 minutes. Cut each apple into thirds, remove the cheeks and discard the core. Slice each piece into 4 and toss with butter and maple syrup in a large bowl. Transfer to a roasting pan and place in the oven. Roast the apples until they are fork-tender and slightly caramelized on the top, about 30 to 45 minutes depending on ripeness of the fruit. Combine the ricotta, egg yolks, buttermilk, lemon juice, and lemon zest in a large mixing bowl. Sift the dry ingredients: flour, sugar, baking powder, and salt together into the ricotta mixture and stir until fully combined. In a separate bowl whisk the egg whites until stiff peaks form and then gently fold into the batter. Heat a large nonstick pan over medium heat and add a little butter. Cook 2 to 3 pancakes at a time using a 6-ounce ladle or measuring cup to pour the batter into the pan. The trick to perfect round pancakes to carefully pour all the batter in the same spot and let it roll out to a complete circle. Cook the pancakes on 1 side until they set. When small bubbles appear on the uncooked surface, flip the pancakes and cook until golden on both sides, about 6 minutes. Keep the pancakes on a plate set at the back of the stove under a dry towel to keep warm while you make the rest. To serve, lay the pancakes on a plate and dust with confectioners' sugar. Serve with roasted apples, crispy prosciutto strips and warm maple syrup. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 22193,"Apple Cranberry Filled Walnut Cake Roll 2 large apples, peeled, cored and quartered 1 cup whole cranberry sauce 1/4 cup sugar 1/4 cup water 2 tablespoons apple juice 1 teaspoon lemon juice 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 2/3 cup flour 1 teaspoon baking powder 1/4 teaspoon salt 3 eggs 3/4 cup sugar 1/3 cup water 1 teaspoon vanilla 1/3 cup finely ground walnuts 8 ounces cream cheese 1 cup powdered sugar 1 teaspoon vanilla 4 tablespoons butter or margarine Instructions: Preheat oven to 375 degrees F. Grease a jellyroll pan, line with waxed paper, and grease the paper.
Combine apples, cranberry sauce, sugar, water, apple juice, lemon juice, cinnamon, and nutmeg in a non-reactive heavy-bottomed saucepan. Cook over medium heat, stirring until mixture thickens, about 6 minutes. Set aside to cool.
For cake, sift together flour, baking powder, and salt on a piece of waxed paper, set aside. Beat eggs in medium bowl for 2 minutes. Gradually beat in sugar until thick and pale, about 5 minutes. Stir in water and vanilla. Fold in flour mixture and ground walnuts.
Pour into the prepared pan spreading evenly. Bake for 12 minutes.
Loosen cake around the edges with a knife. Invert the pan onto a clean towel dusted with powdered sugar. Remove from the pan. Carefully peel away waxed paper. Starting at short end, roll cake and towel together. Cool on a wire rack about 30 minutes.
When cake is cool, unroll carefully. Spread roll evenly with prepared fruit filling, leaving a 2-inch border along the short side, which will be the outside seam. Reroll the cake from short end, using towel as an aid. Place roll, seam side down, on serving platter.
Whip together frosting ingredients. Place into a pastry bag fitted with a star tip. Pipe whipped frosting around edges and on top of cake roll. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 22194,"Firehouse Beef Stew 2 pounds tenderloin, sirloin or sirloin tip Salt Pepper Flour 2 tablespoons olive oil 1 cup beef stock 1 bay leaf 1 clove garlic, chopped 1 pinch fresh rosemary (or dried) 3/4 cup butter 1 bell pepper, chopped 2 potatoes cut into large pieces 2 tomatoes, quartered 1 tablespoon parsley 6 small onions (or 1 cup pearl onions) 2 cups dry red wine Instructions: Cut the meat into 1/2- inch cubes and coat with flour seasoned with salt and pepper. Heat olive oil in a deep iron skillet, add meat and brown slowly, Add stock and seasonings. In another skillet, melt butter. Add bell peppers, potatoes, parsley, and onions and brown in butter. Pour the vegetables over the meat in skillet, add wine and simmer until meat is very tender, approximately 2 hours. Can be served over noodles. ","[Cabernet Sauvignon, Merlot, Malbec, Tempranillo]" 22195,"Home-style Roast Beef Sandwich with Gravy 5 carrots, cut into large chunks Ribs from 1 bunch of celery, leaves removed 1 onion, peeled, ends trimmed, halved root to stem 6 pounds beef top round, trimmed 2 garlic cloves, halved 2/3 cup olive oil 1/2 cup steak seasoning mix (such as McCormick's Montreal Steak Seasoning) 4 ounces (1 stick) unsalted butter 1/2 cup all-purpose flour 1 tablespoon veal demi-glace (found in your local grocery store) 20 slices white bread, for serving Mashed red potatoes, for serving Instructions:

1. For the roast: Preheat the oven to 350 degrees F. Place the carrots, celery, and onion in the bottom of a roasting pan. (Nadine uses the vegetables instead of a rack.) Add enough water to just cover the vegetables.
2. Cut four X's in the sides or top of the meat and push in the garlic pieces. Rub the entire roast with olive oil and then dredge it in steak seasoning.
3. Heat a large skillet over medium-high heat and sear all sides of the meat. Set the meat on top of the vegetables, cover the pan with foil, and roast until a meat thermometer inserted in the meat registers 130 degrees F for medium-rare, about 2 hours. Transfer the roast to a cutting board and let it rest for 30 minutes.
4. To make the gravy : Strain the roasting-pan juices; discard the vegetables. Melt the butter in a skillet over medium-high heat. Whisk in the flour. Stir in the roasting pan juices and the demiglace, and simmer until thickened.
5. Slice the roast beef very thin. Put the slices in the gravy. (Nadine likes to smother the beef in the gravy.) Plate up the sandwiches with the meat between two slices of white bread and ladle more of the gravy on top. Serve with mashed red potatoes. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 22196,"Salsa Verde Chicken Wraps 1 cup Pace? Salsa Verde 2 cups diced cooked chickens 1 large red pepper, diced (about 1 cup) 1 large avocado, diced (about 1 cup) 1/2 cup sour cream 4 flour tortillas (10-inch), warmed 2 cups shredded lettuce Instructions: Stir 1/2 cup salsa, chicken, pepper and avocado in a large bowl. Stir the remaining salsa and sour cream in a small bowl. Spread 1/4 cup sour cream mixture onto each tortilla to within 1/2 inch of the edge. Top each with 1 cup chicken mixture and 1/2 cup lettuce. Fold the sides of the tortillas over the filling and then fold up the ends to enclose the filling. Cut each wrap in half before serving. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 22197,"Pull-Apart Bacon Grilled Cheese Sandwiches 1 tablespoon vegetable oil 10 slices bacon 1 12-pack pull-apart dinner rolls 6 tablespoons salted butter, melted 1/2 tomato, finely chopped 4 slices provolone cheese 3 slices muenster cheese Instructions: Preheat the broiler. Heat the vegetable oil in a large nonstick skillet over medium heat. Add the bacon and cook, turning occasionally, until browned, about 10 minutes. Transfer to a paper towel?lined plate to drain, then crumble into small pieces. Split the whole pack of attached dinner rolls in half horizontally. Place the top and bottom halves cut-side up on a baking sheet. Brush with all but 1 tablespoon of the melted butter and broil until toasted, 1 to 3 minutes. Remove the top bread piece from the baking sheet. Flip the bottom piece and continue to broil until toasted on the other side, 1 to 2 more minutes. Remove from the oven and preheat to 400 degrees F. Turn the bottom bread piece cut-side up and sprinkle with the bacon. Top with the chopped tomato, then shingle the provolone and muenster on top, alternating the two. Cover with the top bread piece, then brush the roll tops with the remaining 1 tablespoon melted butter. Bake until the bread is toasted and the cheese is melted, 12 to 15 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 22198,"Chocolate Dipped Hazelnut Shortbread 1 cup husked hazelnuts 1 cup all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt 8 tablespoons (1 stick) butter, room temperature 1/3 cup sugar 1 egg 1 teaspoon vanilla extract 4 ounces good-quality semisweet chocolate Instructions: Preheat oven to 350 degrees F. Place hazelnuts on baking sheet. Bake until they're a shade darker and fragrant, about 10 to 15 minutes. Remove from oven and set aside to cool. Lower oven to 325 degrees F. Place hazelnuts in blender or food processor and pulse to coarse bits; set aside. Whisk together flour, baking powder, and salt to blend; set aside. Beat butter and sugar together with a wooden spoon until smooth. Beat in egg. Gradually beat the flour mixture into the butter mixture. Add the chopped hazelnuts and mix until distributed evenly throughout. Form into finger sized logs, about 1 1/2 to 2 tablespoons dough each, and place on greased cookie sheets. Bake until firm, about 15 minutes. Remove from oven and cool on racks. In a saucepan over lowest heat or in a double boiler, melt chocolate. Dip 1 end of cooled cookies into melted chocolate. Place back on cookie sheet to harden. ","[Barolo, Barbaresco, Dolcetto, Tempranillo]" 22199,"Stovetop Fufu 1/2 cup cocoyam fufu flour Instructions: Combine the cocoyam fufu flour and 1 cup cold water in a small pot (see Cook\u2019s Note). With a sturdy wooden spoon, stir until the mixture is combined and has a silky-smooth texture without any lumps. Place the pot over medium heat and cook, stirring continuously with the wooden spoon, until the mixture starts to solidify and thicken, 1 to 2 minutes. Once it thickens, use the spoon to knead the fufu in the pot until it starts to pull away from the sides of the pot and becomes one mass, about 2 minutes Add 1/3 cup water to the fufu, cover with a lid or aluminum foil and bring the water to a boil. Remove the lid and use the wooden spoon to continuously knead the fufu in the pot until the water cooks off. Continue to knead for 1 minute more. Repeat the process of adding water and kneading 2 more times. To test for doneness, dip the wooden spoon in water and gently touch it to the fufu. The fufu should have a glossy appearance and should not stick to the spoon. If it is still sticky, make another addition of water and knead it until the water is absorbed. Then test the fufu with a wet spoon again. Line a medium plate with plastic wrap and sprinkle it with cold water. Dip the wooden spoon in water, then use it to scoop the fufu onto the plastic wrap. Mold the fufu into a ball by twisting the 4 ends of the plastic wrap together clockwise, then untwist the ends counterclockwise to release the fufu. Transfer the fufu to a small bowl and serve with the soup or stew of your choice. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 22200,"Sweet Cinnamon Crispy Pancakes 1/4 pound (1 stick) unsalted butter 1/4 cup all-purpose flour 88 grams (.7 cups) Italian \00\ flour 65 grams (4.4 tablespoons) boiling water 255 grams (1.08 cups) room temperature water 440 grams (3.52 cups) Italian \00\ flour, plus more for dusting 9 grams (1.5 teaspoons) kosher salt 1 1/2 cups light brown sugar 1 1/2 tablespoons ground cinnamon 1 teaspoon cocoa powder Maple syrup, for serving 1 cup neutral-flavored oil, such as rice bran or canola Instructions: For the roux: Cook the butter in a medium saucepan over medium heat until light golden brown. Whisk in the flour and cook, whisking constantly, for another 2 minutes. For the first dough: Mix the flour and boiling water together in a small bowl until a dough forms. Knead for a minute or two to make sure that everything comes together. Set aside. For the second dough: Meanwhile, pour the room temperature water into the bowl of a stand mixer and top with flour and salt. Mix with the dough hook on medium-low speed until dough starts to come together. While dough is in the beginning phase of mixing, add in the hot water dough in small chunks. Knead on medium-low speed until the dough comes together and leaves the sides of the bowl. Turn out onto a work surface (oiled so the dough does not stick) and knead by hand until smooth and one consistent temperature; be careful not to overwork. Wrap tightly in plastic and let rest at room temperature for at least 30 minutes. For rolling out: Divide dough into 65-gram portions and cover with plastic wrap. (The dough dries out very quickly before it is rolled out, so be sure to keep it covered if you are not working with it.) Whisk together the sugar, cinnamon and cocoa powder in a bowl and set aside. Squeeze a tablespoon or so of oil onto a very clean marble, stone or metal countertop and spread around. Place one dough ball in the center of the oiled surface and sprinkle with 1 to 2 tablespoons of the cinnamon-sugar/cocoa mixture. Gently but using force, roll dough ball with a floured rolling pin until very thin and slightly translucent. The rolled dough will be oddly shaped and that is okay. If the dough rips, that's also ok--it's still usable. Once dough is rolled to translucent point, brush with a layer of roux. Working from the bottom end of the rolled dough (the end closest to your body), begin gently rolling dough up like a cigar. The end result will be a long \snake. Twist the snake into a coil. Smash the coil down with your palm and roll this into a 1/4-inch thick and 4-inch-wide pancake. Repeat until all your pancakes are complete. Store pancakes in the refrigerator between layers of parchment paper greased with oil until you're ready to cook. Heat a pan over medium-low heat. Add a small amount of oil and a cold pancake to the pan. Cover with a lid and cook for 4 to 5 minutes, before flipping and covering again. Cook for another 4 to 5 minutes. Remove to a plate. Serve hot with maple syrup.
   ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 22201,"Christmas Tree Deviled Eggs 1 dozen eggs 2 tablespoons mayonnaise 2 tablespoons minced fresh parsley 2 tablespoons minced fresh cilantro 1 tablespoon chopped pickles plus 1 teaspoon pickle juice 2 teaspoons Dijon mustard 2 teaspoons lime juice 1 teaspoon sugar 1 teaspoon white vinegar 1/2 ripe avocado Kosher salt and freshly ground black pepper Yellow bell pepper, for garnish Smoked paprika, for sprinkling Instructions: Fill a large pot with enough water to cover the eggs, then bring to a boil. Using a slotted spoon, gently lower the eggs into the boiling water. Cover and let simmer for 10 minutes. Run the eggs under cold water until completely cooled. Peel the eggs, cut in half and scoop out the yolks into the bowl of a food processor. Add the mayonnaise, parsley, cilantro, pickles and pickle juice, mustard, lime juice, sugar, vinegar, avocado and some salt and pepper and process until smooth and creamy. Transfer the mixture to a piping bag fitted with a star tip and pipe filling into each egg white half in a tall swirl (depending on how tall your swirls are, you may not have enough filling for all of the egg white halves; if so, reserve for another use). Use a paring knife or small star cutter to cut out stars from the pepper. Place a star on top of each swirl of filling. Lightly sprinkle with smoked paprika to garnish. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 22202,"Jamaican Beef Patties 3 cups all-purpose flour 1/2 teaspoon salt 2 tablespoons curry powder 1 cup cold butter or shortening 3/4 cup iced water 1 tablespoon vinegar 2 egg yolks Egg wash (1 egg beaten with 1/4 cup water) 2 tablespoons peanut oil 1 medium onion, diced 4 sprigs scallions, sliced 1 tablespoon fresh thyme 1/2 teaspoon Scotch Bonnet pepper, chopped 1 pound ground beef 1 teaspoon salt Water 1 cup bread crumbs Fresh ground pepper Instructions: For the dough: Combine flour, salt, and curry powder in work bowl of food processor, pulse to combine. Add the butter or shortening and process until the mixture looks like fine crumbs. In a bowl combine water, vinegar, and egg yolks. Add wet mixture to work bowl and pulse until a ball forms. Cover dough in plastic wrap and let rest in refrigerator for 1/2 hour. For the filling: Heat oil in saucepan over medium heat, add onions, scallions, thyme, and Scotch bonnet peppers. When onion begins to soften, add ground beef, salt, and enough water to barely cover meat, simmer over low heat for 20 minutes. Add bread crumbs and adjust with salt and pepper, allow to cool. Preheat the oven to 375 degrees F. Roll the dough out to 1/8-inch thick. Cut the dough into 6-inch circles. Place 2 tablespoons of the meat filling onto half of each dough round. Brush the edges of the dough with the egg wash. Fold the dough over the filling to make a half moon shape and press to seal. Place the patties on a parchment lined cookie sheet and place in the oven for 25 to 35 minutes. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 22203,"Potato Leek Soup 8 cups chicken stock 6 russet potatoes, peeled and cut into large pieces 4 leeks (whites only), thoroughly washed and sliced 3 stalks celery, roughly chopped 1 bay leaf 1 1/2 teaspoons finely chopped fresh thyme Salt and freshly ground pepper 1 cup heavy cream Instructions: Put the chicken stock, potatoes, leeks, celery, bay leaf and thyme in a large pot and sprinkle with salt and pepper. Boil until the potatoes are soft, 15 to 20 minutes. Remove the bay leaf. Using an immersion blender (or in batches in a blender or food processor), blend the soup until smooth. Pour the soup into a medium pot; add the cream and simmer until the soup has thickened, about 20 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 22204,"Fried Zucchini Salad 6 4-inch long zucchini (2 to 2 1/2 pounds) 2 tablespoons salt 3 tablespoons balsamic vinegar 2 tablespoons white wine vinegar 3/4 teaspoon sugar 3 tablespoons extra virgin olive oil 3 small garlic cloves, smashed 3/4 teaspoons oregano 1/2 teaspoons dried red pepper flakes Salt and pepper 4 cups olive oil Instructions: Cut zucchini into 1/4-inch thick rounds. In a colander, toss slices with salt, top with a weighted plate, and let sit 30 minutes. Meanwhile, prepare dressing: In a small bowl, whisk together vinegars, sugar, oil, garlic, oregano and pepper flakes. Season to taste with salt and pepper. Let stand at least 30 minutes. Rinse zucchini in running water, drain on paper towels and carefully pat dry. Divide into 12 piles. Heat oil in a wok to 375 degrees. When oil is hot, add one batch of zucchini and fry, turning each slice several times, 1 minute or until light brown. Scoop up zucchini with a slotted spoon and drain on paper towels, blotting well to absorb excess oil. Repeat until all zucchini is cooked. Remove garlic cloves from dressing. In a bowl gently toss zucchini with dressing. Let salad cool to room temperature and serve immediately or refrigerate up to 24 hours. Bring to room temperature before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 22205,"Cheesy Quinoa with Turkey Kielbasa 2 tablespoons extra-virgin olive oil 2 cloves garlic, thinly sliced 1 cup quinoa, rinsed 1 cup low-sodium chicken broth 1/2 cup grape tomatoes, halved Kosher salt and freshly ground pepper 3/4 cup shredded extra-sharp cheddar cheese (about 3 ounces), plus more for topping 1/4 cup chopped fresh parsley 1 small head broccoli, cut into florets 1 14-ounce package turkey kielbasa Instructions: Preheat the oven to 400 degrees F. Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the garlic and cook, stirring, until softened, about 1 minute. Add 1 cup water, the quinoa, chicken broth, tomatoes, 1/4 teaspoon salt and a few grinds of pepper; bring to a simmer, stirring. Reduce the heat to medium low, cover and cook until the quinoa is tender and the liquid is mostly absorbed, 12 to 15 minutes. Remove from the heat and stir in the cheese and parsley. Cover to keep warm. Meanwhile, toss the broccoli with the remaining 1 tablespoon olive oil on a baking sheet; season with salt and pepper. Add the kielbasa to the baking sheet. Roast until the broccoli starts browning and the kielbasa is hot throughout, 15 to 18 minutes. Let cool slightly, then slice the kielbasa. Serve the quinoa topped with the kielbasa, broccoli and more cheese. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 22206,"Chicken Cobb Burger 8 (1/2- thick) strips bacon 1 1/2 pounds ground chicken, 90 percent lean 2 tablespoons canola oil Salt Freshly ground black pepper 1/2 cup crumbled blue cheese 4 burger buns, split 1 large ripe beefsteak tomato, cut into 4 slices 1 ripe avocado, peeled, pitted and cut into 8 slices 2 tablespoons red wine vinegar 1 tablespoon fresh lemon juice 1 teaspoon Dijon mustard 1 teaspoon Worcestershire sauce 1 clove garlic, finely chopped 1/4 teaspoon sugar 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 3 tablespoons olive oil 1 cup finely shredded romaine lettuce Instructions: Heat the grill to medium. Place the strips of bacon on the grill (lay them across the grate so they don't fall through) and grill for 3 to 4 minutes on each side, until golden brown and slightly crispy. Remove the bacon to a plate lined with paper towels. Increase the heat of the grill to high. Form the meat into 4 (8-ounce) burgers, brush with the oil and season with salt and pepper on both sides. Grill the burgers until golden brown on both sides and cooked completely through, about 5 minutes per side. Top the burgers with the blue cheese, close the cover, and continue cooking until the cheese begins to melt, about 1 minute longer. Place the burgers on the bottom half of each bun and top with a slice of tomato, 2 slices of avocado, 2 slices of bacon and some of the dressed romaine. Cover each burger with the bun tops and serve. Whisk together the vinegar, lemon juice, mustard, Worcestershire, garlic, sugar, salt, pepper and oil in a small bowl. Cover and refrigerate for at least 30 minutes before using to allow the flavors to meld. Just before assembling the burgers, place the romaine in a medium bowl and toss with the vinaigrette. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 22207,"Fettuccine With Quick Ragu 1/2 onion 1 stalk celery, cut into 4 pieces 1 small carrot, cut into 4 pieces 1 clove garlic 1/2 teaspoon chopped fresh rosemary 3 tablespoons extra-virgin olive oil 1 pound ground veal or turkey Kosher salt and freshly ground pepper 1 28-ounce can crushed tomatoes 1/2 cup whole milk 12 ounces fettuccine Freshly grated Parmesan cheese, for serving Instructions: Pulse the onion, celery, carrot, garlic and rosemary in a food processor until finely chopped. Heat the olive oil in a large saucepan over medium-high heat. Add the chopped vegetables and cook, stirring, until softened and golden, 3 to 5 minutes. Add the veal, 1 teaspoon salt and 1/2 teaspoon pepper and cook, breaking up the meat with a wooden spoon, until no longer pink, about 3 minutes. Add the tomatoes, milk, 1 cup water and 1/2 teaspoon salt. Bring to a boil, then reduce the heat and simmer until slightly thickened, about 20 minutes. Meanwhile, bring a large pot of salted water to a boil and cook the fettuccine as the label directs. Drain the pasta, then toss with half of the ragu (about 3 cups). Top with Parmesan. Reserve the remaining ragu for another use. Per serving: Calories 484; Fat 12 g (Saturated 3 g); Cholesterol 48 mg; Sodium 462 mg; Carbohydrate 71 g; Fiber 5 g; Protein 25 g ","[Barolo, Barbaresco, Chianti, Dolcetto]" 22208,"New York-Style Chopped Salad 3 cups mixed salad greens 8 whole romaine leaves 1 pint grape tomatoes, halved One 14-ounce can kidney beans, drained and rinsed One 4-ounce can pitted mixed olives 2 red bell peppers, sliced 2 yellow bell peppers, sliced 4 hard-boiled eggs, peeled and sliced
   2 avocados, sliced 8 ounces mushrooms, sliced 8 ounces fresh mozzarella, cubed 1 English cucumber, halved then sliced 1 bunch asparagus, blanched and sliced into pieces
   1/2 cup sunflower seeds 8 radishes, halved Salt and ground pepper
   Salt and ground pepper Herby Ranch Dressing, recipe follows, or your favorite 1 cup (real) mayonnaise 1/2 cup buttermilk (more as needed to reach desired consistency) 1/2 cup sour cream 1/4 cup Italian flat-leaf parsley leaves, chopped 2 tablespoons chopped fresh chives 2 teaspoons chopped fresh oregano 3 teaspoons white vinegar 2 teaspoons Worcestershire sauce Salt and ground pepper Instructions: Lay out the greens and all the fixings in small dishes.
   Have a big stainless bowl with tongs. Have everyone build their own salad by throwing what they want into the bowl. Toss and tip the salad onto a cutting board. With 2 knives, quickly chop the salad so that it's chopped into smaller pieces. Throw it back into the metal dish and toss with Herby Ranch Dressing.
   Transfer to a plate and sprinkle with a little salt and pepper. Combine the mayonnaise, buttermilk, sour cream, parsley, chives, oregano, vinegar, Worcestershire sauce and salt and pepper to taste in a bowl. Chill for a couple of hours before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 22209,"Latchstring Restaurant Pan Fried Rainbow Trout 1 (10-ounce) boned Rainbow trout fillet 1 teaspoon salt 3/4 teaspoon celery salt 1/2 teaspoon cracked black pepper 1/2 cup white flour 3/4 cup yellow cornmeal Vegetable oil, for frying Instructions: Mix all of the above ingredients (except the trout). Press mixture into both sides of the trout. Pan fry in one half to three fourths of an inch of pure vegetable oil, heated to 375 degrees for 1 1/2 to 2 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 22210,"Duck, Duck, Delicious Burgers 1 cup pitted and chopped plums 1/4 cup honey 2 garlic cloves, minced 1 teaspoon minced fresh ginger 2 tablespoons rice wine vinegar 1 tablespoon hoisin sauce 1/2 teaspoon dried red pepper flakes Salt Freshly ground black pepper 6 duck breasts 6 scallions, finely chopped 2 tablespoons finely chopped fresh cilantro leaves 1/4 teaspoon Chinese five-spice powder 1 1/2 teaspoons salt Freshly ground black pepper Vegetable oil, for brushing on the grill rack 6 onion rolls, sliced lengthwise 1 cup shredded napa cabbage Instructions: Prepare a medium-hot fire for both direct and indirect cooking in a charcoal grill with a cover, or preheat a gas grill to medium-high. If using charcoal, the coals should be placed so that they are under half of the rack, creating 2 zones: 1 hot and 1 mildly hot. If using a gas grill, follow manufacturer's instructions to create zones for both direct and indirect grilling. When the grill is hot, clean it with a wire brush. It does not need to be oiled at this time. To make the honey plum sauce, combine the plums, honey, garlic, ginger, rice wine vinegar, hoisin sauce, and dried pepper flakes in a fireproof saucepan and place on the grill over medium-high heat. Bring to a boil and then place the saucepan to the side of the grill with indirect heat and simmer, covered, for 15 to 30 minutes, until the plums are completely cooked. Place the mixture in the bowl of a food processor or blender and puree until well combined. Season, to taste, with salt and pepper. Add more of any specific ingredient you feel necessary (e.g., honey, hoisin sauce). To make the patties, remove the skin from the duck breasts. Place the duck breasts and 1 of the skins in the bowl of a food processor and pulse until well combined. Transfer the duck mixture to a large bowl. Add scallions, cilantro, five-spice powder, salt and pepper to the bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the onion rolls. Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, just until done, about 3 minutes on each side. During the last few minutes of cooking, place the onion rolls, cut side down, on the outer edges of the rack to toast lightly. To assemble the burgers, place a generous amount of the honey plum sauce on the cut side of the onion rolls. On the onion roll bottoms, place a patty and an equal amount of napa cabbage. Add the onion roll tops and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 22211,"Passion Fruit Soup 1 1/4 cups passion fruit puree 1 1/4 cups orange juice 3/4 cup sugar Scant 1-tablespoon gelatin 2 tablespoons water 3 cups heavy cream, whipped 2 oranges, juiced 1/2 lemon, juiced 1-tablespoon passion fruit puree 4 scoops fruit sorbet (blueberry is okay) 8 raspberries 8 blueberries 1 kiwi, peeled, cut in half and sliced Instructions: Bavarian Cream: In a saucepan, heat the passion fruit puree, orange juice, and sugar until dissolved. Meanwhile, in a small bowl, sponge the gelatin by slowly sprinkling it over the water. Once it has absorbed the liquid, add it to the hot juice and stir to melt and combine. Strain the liquid into a bowl and place it over an ice bath. Stir it constantly with a rubber spatula and when it just starts to set, fold in the whipped cream. Pour this into soup plates or wide bowls and chill. Sauce: In a separate bowl combine the fresh orange juice, lemon juice and passion fruit puree. Keep chilled until ready to serve. To serve the soup, remove the bowls of Bavarian cream from the refrigerator. Pour a thin layer of the sauce, about 1/8-inch thick, over the Bavarian cream to cover the top. Garnish with raspberries, half blueberries and kiwi slices standing up around the perimeter of the soup bowl and place a scoop of sorbet in the center. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 22212,"Chorizo Taquito with Cheddar Queso 1 teaspoon olive oil 2 links chorizo sausage, casings removed 1 small red pepper, stemmed, seeded and chopped 1 small green pepper, stemmed, seeded and chopped 1 small onion, chopped small 1 carrot, chopped 2 cloves garlic 2 cups canola oil, for frying 2 flour tortillas 2 tablespoons chopped fresh cilantro leaves 2 tablespoons apple juice 1 tablespoon yellow mustard 1 1/2 cups grated Cheddar cheese Instructions: To make the taquito: In a large skillet, heat the olive oil over medium-high heat. Add the chorizo to the pan and break it up with a spoon. Cook the sausage until its browned on all sides. Remove the sausage from the pan and spoon out some of the oil leaving a bit in the pan. Add the peppers, onion, carrot, and garlic to the pan. Cook until the carrots are tender, about 8 minutes. Stir in the cooked chorizo.
   To make the queso: In a sauce pan, combine the apple juice and mustard. Stir well and bring to a simmer over low heat. Stir in the Cheddar cheese. Cook and stir until the cheese is melted. Turn off the heat and cover the cheese sauce to keep it warm.
   Pour the canola oil into a deep heavy skillet with high sides. Heat the oil over medium-high heat until it reaches 375 degrees F.
   Heat the tortillas in the microwave for 30 seconds. Lay the tortillas on a plate and divide the meat mixture between them fold in 2 opposite sides then roll the tortilla tightly.
   Fry the taquitos in the hot oil until golden brown, about 3 to 5 minutes. Drain them on paper towels to remove the excess oil.
   To serve: Spoon some of the warm queso on each plate, slice the taquitos in half and place the 2 halves on each plate. Sprinkle the taquitos with chopped fresh cilantro and serve. ","[Rioja, Tempranillo, Garnacha, Barbera]" 22213,"Peach Tart with Honey and Thyme 1 sheet puff pastry, thawed according to package directions 12 ounces ripe, but not mushy peaches (about 2 peaches) 1 tablespoon honey, plus more for drizzling 1 teaspoon fresh thyme leaves, chopped Heaping 1/2 cup fresh ricotta cheese Instructions: Put an oven rack in the lower third of the oven. Preheat the oven to 425 degrees F. Place the puff pastry between two sheets of parchment paper and roll it out a bit to make a 9-by-10-inch rectangle. Remove the top piece of paper. Use the tip of a sharp knife to gently score the dough, without cutting all the way through, 1 inch from the edges all the way around. Transfer to a sheet pan and store in the freezer while you prepare the peaches. Cut the peaches into 1-inch wedges. Toss them with 1 tablespoon honey. Remove the dough from the freezer, sprinkle on the thyme, and arrange the peaches in a single layer on top, leaving the border clear. Bake the tart until the crust is deep golden-brown and the peaches are tender, about 25 minutes. Remove from the oven to a cooling rack and cool slightly before serving. Cut into squares, top each with a dollop of ricotta, and drizzle some honey over the cheese. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 22214,"Orange-Scented Cake with Cream Cheese Frosting 2 sticks (16 tablespoons) unsalted butter, cut into pieces, at room temperature, plus more for buttering the pans 1 2/3 cups all-purpose flour, plus more for dusting the pans (See Cook?s Note) 1/3 cup cornstarch 2 teaspoons baking powder 1/2 teaspoon fine salt 1 2/3 cups granulated sugar 3/4 teaspoon finely grated orange zest 1/2 cup milk, at room temperature
   2 teaspoons pure vanilla extract 3 large eggs, at room temperature Two 8-ounce packages cream cheese, cut into pieces, at room temperature 2 sticks (16 tablespoons) unsalted butter, cut into pieces, at room temperature 2 1/2 cups confectioners? sugar 1 teaspoon pure vanilla extract 1/4 teaspoon fine salt 1/4 cup cold heavy cream Instructions: Preheat the oven to 350 degrees F. Butter the bottom and sides of two 8-inch round cake pans. Line the bottoms of the pans with parchment, butter again and dust the whole pan with flour, tapping out the excess. Put the flour, cornstarch, baking powder and salt into the bowl of a food processor. Add the granulated sugar and orange zest and pulse a few times to combine evenly. Add the butter and pulse until the mixture looks like coarse sand, with some pea-size bits of butter. Whisk the milk, vanilla and eggs together in a small bowl or measuring cup with a spout. With the processor running, pour in the milk mixture and process until smooth. Divide the batter between the prepared pans and bake until a toothpick inserted in the center comes out clean, about 25 minutes. Cool the cakes in the pans on a wire rack for 15 minutes. Run a knife around the edge of the pans and invert the cakes onto the rack. Peel off the parchment and cool completely. Beat the cream cheese and butter in a large bowl using an electric mixer on medium speed, until smooth, about 2 minutes. Add the confectioners? sugar, vanilla and salt and gradually increase the mixer speed to medium-high, and beat until the sugar is incorporated and the frosting is fluffy and smooth, about 3 minutes. With the mixer running on low beat in the cream and then continue beating until the frosting is creamy and thick, about 1 more minute. Place one of the cake layers on a serving plate, and spread 1 cup of the frosting over the top. Top with the other cake layer and frost the top and sides of the cake with the remaining frosting.
   ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 22215,"Creole Crostini 1 baguette, cut into 1/4-inch slices 1/4 cup extra-virgin olive oil
1 tablespoon Creole seasoning
Instructions: Preheat the oven to 350 degrees F. Place the baguette slices on a baking sheet. Combine the olive oil and Creole seasoning in a small bowl. Brush the mixture over the baguette slices. Transfer to the oven and toast until the bread is golden brown but still chewy in the center, 7 to 8 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 22216,"Beef and Pork Buns 1 1/2 pounds thinly sliced cooked beef or pork, heated 6 kaiser rolls 12 ounces barbecue sauce, heated Instructions: Distribute the meat evenly over the 6 Kaiser rolls. Place approximately 2 ounces of the barbecue sauce over the meat. Place the top of the kaiser roll on the meat and serve with a knife and fork. ","[Zinfandel, Cabernet Sauvignon, Merlot]" 22217,"Halibut a la Vasco con Albuias en Salsa Verde (Basque-Style Halibut with White Beans and Herb Sauce) 1 cup dried white beans, such as fabes, cannellini or butter beans (See Cook's Note) 2 tablespoons sea salt 1 carrot 1 celery stalk 1 sprig fresh thyme 1 bay leaf 1/2 white onion 3 tablespoons olive oil 1 fennel bulb, diced 1 leek, white and light green parts only, diced 1 onion, diced 1/4 cup white wine, such as Albarino 1 juice of lemon 2 1/2 pounds halibut or other white fish bones 1 bay leaf 1/4 cup olive oil 2 teaspoons chopped garlic 1/4 cup all-purpose flour 1/4 cup white wine, such as Albarino Sea salt and freshly ground black pepper 2 or more teaspoons Calabrian cl flakes 2 tablespoons chopped fresh parsley Zest and juice of 1/2 lemon 1 pound Savory or other medium clams 1/2 bottle (about 1 1/2 cups) white wine, such as Albarino 3 tablespoons olive oil Sea salt and black pepper Four 6-ounce halibut filets, skin on Chopped parsley, for serving Instructions: For the white beans: Put the white beans in a container with the 4 cups water and soak overnight. The next day, drain the water and put the white beans, salt, carrot, celery, thyme, bay leaf, onion and 6 cups water in a large pot and bring to a boil over high heat. Lower the heat to a simmer and skim any foam that forms on top. Simmer gently so as not to break the beans, until they are soft in the middle, about 2 hours. Take the pot off the heat and let the beans cool in the liquid. Drain, reserving the bean cooking liquid. For the fish stock: Put the olive oil, fennel, leek and onion in a 1-gallon stock pot and cook over medium heat to soften without browning, about 2 minutes. Add the wine and lemon juice. While that is going, wash the fish bones in cold water and then add to the pot with the bay leaf and 8 cups cold water. Bring the stock up to a rolling boil, then lower the heat and simmer, skimming off any foam that forms on top, for 30 minutes. Remove from the heat, cover, and let steep for 30 minutes. Strain the stock and cool in an ice bath. (Makes about 6 cups; leftover fish stock can be refrigerated for 3 days or frozen for 2 months.)
For the white bean stew: Heat the oil in a large saucepan over low heat, add the garlic and let it brown slowly. Once it starts smelling of cooked garlic, whisk in the flour so it dissolves into the oil to make a roux. Whisk in the wine and 2 cups of the fish stock until smooth. Increase the heat to medium high, bring the stew to a boil, then reduce the heat and simmer for 15 minutes, stirring occasionally. If the sauce gets too thick, add up to 1 cup of the reserved bean cooking liquid. Add the white beans and simmer for another 10 minutes. Season with salt, pepper and 2 teaspoons Calabrian cl flakes-add more if you prefer spicy. Add a little lemon zest and juice. Keep the stew warm while you cook the clams and halibut. Just before serving add the parsley to keep it as green and fresh as possible. For clams: Put the clams in a pot and with wine to cover. Cover the pot and bring the wine to a boil over high heat, to gently open the clams. As soon as the clams start to open, use a slotted spoon to transfer them to a plate. For the fish: Heat the oil in a large skillet over medium heat. Season the halibut on both sides with salt and pepper. Sear the fish skin-side down until the first layer of fish starts to turn white, about 3 minutes. Flip, and cook until sides of the filets have turned white and the fish feels firm in the middle when you push down on the tops, another 2 minutes. To serve: Stir the parsley into the white bean stew. Divide the stew and clams among 4 bowls and top each with a piece of halibut, skin-side up. Sprinkle with some chopped parsley and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 22218,"Sweet Potato and Yukon Mash with Parmesan and Sun-dried Tomatoes 2 large sweet potatoes, peeled and cubed Olive oil, for drizzling Kosher salt and freshly ground black pepper 2 pounds Yukon gold potatoes, unpeeled Kosher salt and freshly ground black pepper 1 cup whole milk 1 stick (8 tablespoons) unsalted butter 1/2 cup grated Parmesan 1/2 cup chopped sun-dried tomatoes Instructions: For the roasted sweet potatoes: Preheat the oven to 350 degrees F. Put the sweet potato cubes on a baking sheet, drizzle with the oil and sprinkle with salt and pepper. Roast until tender, about 45 minutes. For the mashed potatoes: Put the potatoes in a medium pot, cover with cold water and add 2 tablespoons salt. Bring just to a simmer and simmer the potatoes, uncovered, until tender, about 45 minutes. Drain. Peel the potatoes and return them to the pot (if desired, pass them through a ricer or food mill after peeling) and add the sweet potatoes. Mash the potatoes with the milk and butter using a fork or potato masher. Stir in the Parmesan, sun-dried tomatoes and 2 teaspoons salt; season with pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 22219,"Watermelon Tiki Drinks 1 small watermelon, rind washed well Lemonade, as needed 2 ounces vodka or white rum, or as needed, optional Lemon slices, for garnish
Fresh mint sprigs, for garnish Instructions: Cut off a small piece of the bottom of the watermelon so that it can sit without rolling. Set the watermelon in a bowl to stabilize it and catch any drips/overflow. Using an immersion blender (but not turning it on yet), press it gently into the top of the watermelon and twist to score the rind. Then twist and push harder, working in a circle to pop out the top \plug\ of rind. If your immersion blender head is not sharp, you may have to use a knife to help get the \plug\ out. Now for the fun part: Press the immersion blender into the flesh and pulse to start liquefying it. Make sure to scrape down the sides and be careful not to go through the bottom. The process can be a little messy, so wear an apron. Once the flesh is mostly liquid, top it off with lemonade and a shot of vodka or rum if desired. Garnish with lemon slices, mint sprigs and a cocktail umbrella or other fun garnish. ","[Sauvignon Blanc, Pinot Grigio, Moscato, Cava]" 22220,"Beef Tenderloin with Skordalia 1/2 cup extra-virgin olive oil 6 cloves garlic, thinly sliced 2 tablespoons coarsely chopped fresh marjoram, plus more for garnish 1 1 3/4-pound piece boneless beef tenderloin Kosher salt and freshly ground pepper 1 head garlic 3/4 cup extra-virgin olive oil 1 medium russet potato Kosher salt 1/3 cup blanched whole almonds 1 1/2 tablespoons white wine vinegar 2 teaspoons chopped fresh marjoram 1 tablespoon chopped fresh parsley Instructions: Prepare the beef: Mix the olive oil, sliced garlic and marjoram in a baking dish. Add the beef and turn to coat, then cover and marinate at room temperature, turning occasionally, 1 hour. Meanwhile, make the skordalia: Smash and peel the garlic cloves; warm in a small saucepan with the olive oil over low heat until soft, about 12 minutes. Meanwhile, peel the potato and cut into chunks. Cover with water in a saucepan, season with salt and simmer over medium heat until tender, about 12 minutes. Transfer the potato to a bowl with a slotted spoon, reserving the cooking water, and mash with a potato masher. Blend the almonds in a food processor until smooth. Add about half of the softened garlic, 1/2 cup of the garlic-flavored oil, 1/3 cup potato cooking water, the vinegar and 3/4 teaspoon salt; puree until smooth. Add the potato and pulse just until creamy. Transfer to a bowl and stir in the marjoram and parsley. Preheat the oven to 400 degrees F. Remove the beef from the marinade and scrape off any garlic (reserve the marinade). Heat a large ovenproof skillet over medium-high heat. Add 1 tablespoon of the marinade, then sear the beef until browned on all sides, about 8 minutes. Transfer the skillet to the oven and roast until a thermometer inserted into the center of the beef registers 125 degrees, about 15 minutes. Transfer to a cutting board and let rest 10 minutes. Slice the beef and serve with the skordalia. Top with the remaining garlic oil, softened garlic and more marjoram. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Tempranillo]" 22221,"Italian Rainbow Cookie Ice Cream Cake 2 pounds Italian rainbow cookies, chilled until very firm 4 ounces bittersweet chocolate, chopped 1 tablespoon coconut oil 2 pints vanilla ice cream, softened 1 pint dark chocolate ice cream, softened Instructions: Cut the cookies to form 1-by-1-by-1/2-inch squares. Line a 9-inch springform pan with plastic wrap. Arrange the cookie squares all the way around the sides of the pan with the color lines running perpendicular to the bottom of the pan. Repeat with an additional ring of cookies above the first ring, lining up the colors as much as possible, so the cookies come 2 inches up the sides of the pan and almost completely cover them. Lay one cookie square in the middle of the bottom of the pan. Arrange a second cookie square next to it, with the color lines perpendicular to the color lines in the first cookie. Continue arranging cookie squares to create a parquet floor pattern. Fill the bottom of the pan with cookies, cutting some to fill in any odd-shaped areas. Chill until cold, about 30 minutes. Combine the chocolate and oil in a microwave-safe bowl and microwave in 30-second intervals, stirring between each, until melted, about 2 minutes. Using a pastry brush, coat the cookies on the bottom and sides with a thin layer of chocolate. Chill until set, about 5 minutes.
Spread one of the pints of vanilla ice cream in an even layer over the chocolate-coated bottom cookies. Freeze until hard, about 1 hour. Spread the chocolate ice cream in an even layer over the vanilla. Freeze until hard, about 1 hour. Spread the remaining pint of vanilla ice cream in an even layer over the chocolate ice cream. Cover with the remaining cookie pieces. Freeze until solid, 6 hours to overnight.
When ready to serve, invert the cake onto a plate so the bottom layer of cookies is on the top. Remove the pan and peel off the plastic wrap. Cut with a hot dry knife.
","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 22222,"Roasted Ginger Asparagus with Pan-Seared Pasilla-Rubbed Cheese 2 tablespoons olive oil, plus more for greasing 2 pounds fresh asparagus, woody ends trimmed
1/4 cup freshly squeezed orange juice
1 tablespoon grated fresh ginger
1 tablespoon Dijon mustard
1/2 tablespoon salt
1/4 teaspoon pepper
1 dried pasilla cl, stemmed, seeded and ground
6 slices panela or halloumi cheese
1 teaspoon fresh cilantro leaves, torn
1 teaspoon fresh mint leaves, torn
1 teaspoon orange zest
1 orange, cut into segments
Instructions: Preheat the oven to 400 degrees F. Lightly grease a baking sheet with olive oil. Place the asparagus on the prepared baking sheet. Whisk together the orange juice, olive oil, ginger, mustard, salt and pepper in a small mixing bowl to make a citronette. Drizzle the citronette over the asparagus. Toss to coat. Bake to desired tenderness, turning once halfway through the cooking time, about 8 minutes. Place the ground cl in a shallow plate. Dredge the panela slices in the cl powder, coating on both sides. Heat a nonstick pan over medium-high heat. Add the cheese to sear, about 2 minutes per side. Serve the cheese on top of the asparagus on platter. Garnish with cilantro, mint, zest and orange segments. Serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 22223,"Pollo alla Cacciatora (Chicken Cacciatore) 1/4 cup olive oil 2 red or green bell peppers, seeded and cut into 1-inch wide strips 1/2 pound mushrooms, cut into 1/4- inch thick slices 1 (3 pound) free-range chicken cut into serving size pieces Kosher salt and freshly ground pepper 1/2 cup dry white wine 2 cloves garlic, roughly chopped 2 1/2 cups roughly chopped onions (about 2 medium size onions) 1 tablespoon fresh rosemary or oregano leaves 1 cup canned whole plum tomatoes, Salsa Marinara, or your own favorite tomato sauce Instructions: Warm the olive oil in a large saute pan set over medium-high heat. Stir in the peppers and cook, stirring, until slightly softened, about 10 minutes. Remove from the pan and set aside. Stir the mushrooms into the pan and cook, stirring, until slightly softened, about 8 minutes. Remove from the pan and set aside. Season the chicken with salt and pepper. Add to the pan and brown lightly on both sides, about 15 minutes in all. Remove the chicken from the pan to a platter and set aside. Pour the wine into the pan and stir to incorporate any cooking juices. Add the garlic, onions, and rosemary and cook until the onions are slightly softened, about 3 minutes. Stir in the tomatoes, crushing them with your hand or the back of a slotted spoon as you add them to the pan. Return the chicken to the pan, along with any juices that have accumulated on the plate. Bring to a boil, then reduce the heat to a simmer. Cover and cook, stirring occasionally, until the chicken is cooked through, about 30 minutes. Stir the peppers and mushrooms into the chicken. Return to a simmer, cover, and cook to blend in the flavor of these ingredients, about 10 minutes. The stew may be set aside at this point for several hours before reheating and serving with bread to dip into the sauce. Variation: Rabbit cut into serving portions may be substituted for the chicken. Omit the peppers. Quarter rather than slice the mushrooms. To the basic recipe add 2 all purpose potatoes, peeled, halved and each half quartered. Stir these into the stew at the same time the rabbit is returned to the pot. stir 6 kalamata olives into the stew along with the mushrooms during the last 10 minutes of cooking.; ","[Barolo, Barbaresco, Chianti, Rioja]

" 22224,"Pork Chop with Cider Gravy, Sauteed Apples, and Onions 1 (1-inch-thick) bone-in pork chop Salt and pepper 1 tablespoon EVOO (extra-virgin olive oil) 1 small onion, yellow or red, thinly sliced 1 Gala or Golden Delicious apple,thinly sliced 2 to 3 sprigs of fresh thyme, leaves finely chopped 1/2 lemon 1 tablespoon butter 1 tablespoon all-purpose flour 1/2 cup cloudy apple cider 1/2 cup chicken stock 1 corn muffin, split, buttered, and toasted Instructions: Season the chop with salt and pepper. Heat 1/2 tablespoon of the EVOO in a medium skillet over medium-high heat. Cook the chop until golden, 3 to 4 minutes per side, tenting loosely with foil once you turn the chop. Remove the cooked chop to a plate and cover to keep warm. Add the remaining EVOO and the onions and apples. Season with salt, pepper, and the thyme and cook until just tender, 5 to 6 minutes, stirring occasionally. Douse with juice of the 1/2 lemon and remove to the plate with the chop. Add 1 tablespoon of the butter to the skillet and when it melts, whisk in the flour. Cook for 1 minute, stirring, then whisk in the cider and stock. Season the gravy with salt and pepper. Cook over medium-low heat for 3 to 4 minutes to thicken. Serve the chop covered with apples and onions, the gravy poured down over the top, and the muffin alongside. ","[Burgundy, Pinot Noir, Merlot, Tempranillo]" 22225,"Asian Barbecued Chicken Stir Fry with Peanuts and Rice 2 cups chicken stock 2 tablespoons canola or peanut oil 1 lime, zested and juiced 1 cup long grain rice 1/4 cup chopped chives 1 1/2 pounds boneless, skinless chicken thighs or tenders, diced or thinly sliced Freshly ground black pepper 1 cl pepper, thinly sliced 1 (1-inch) piece fresh ginger, grated or minced 2 large cloves garlic, thinly sliced or grated 1 large red bell pepper, seeded and thinly sliced or diced 1/3 cup hoisin sauce 1/3 cup orange marmalade 2 tablespoons tamari sauce or low-sodium soy sauce 1/2 cup unsalted dry roasted peanuts 1 bunch scallions, thinly sliced on an angle Chopped cilantro, for garnish, optional Instructions: For the rice: Bring 1 1/2 cups stock, 1 tablespoon oil, and lime zest to a boil. Add the rice, stir, reduce heat to medium-low to simmer, and cover. Cook 15 to 16 minutes, and then stir in the lime juice and chives. Turn off the heat and fluff the rice. Keep covered and warm on the stove until ready to serve. For the chicken: Meanwhile, heat the remaining 1 tablespoon oil in a large non-stick skillet over high heat. When the oil smokes, add the chicken and season with black pepper. Brown evenly, and then remove to a plate. To the skillet, add cl, ginger, garlic, and red bell pepper and stir fry for 2 minutes. Return the chicken to the pan. Stir together the hoisin, marmalade, tamari and remaining 1/2 cup chicken stock. Add to the pan and reduce over high heat for 2 to 3 minutes. Stir in the peanuts and scallions. Turn off the heat. Serve the chicken over rice in shallow bowls and garnish with cilantro, if desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 22226,"Seven Layer Lasagna 3 large zucchini 2 tablespoons olive oil
Kosher salt 5 large portobello caps
1 cup grated Parmesan 1 teaspoon freshly ground black pepper
1/4 teaspoon grated nutmeg
2 pounds ricotta cheese 2 eggs, lightly beaten
1/2 bunch fresh basil, cut into chiffonade 6 cups marinara sauce 4 cups baby spinach
1 1/2 pounds fresh mozzarella, sliced into 1/4-inch-thick rounds 1 box uncooked lasagna noodles
Instructions: Preheat the oven to 450 degrees F. Cut each of the zucchini in half crosswise and then slice lengthwise into 1/4-inch strips. Toss with 1 tablespoon of the oil and a pinch of salt, and spread on a baking sheet. Cut the portabellas into 1/4-inch strips, and then toss in the remaining 1 tablespoon oil and a pinch of salt and place on a separate baking sheet. Roast for 7 to 8 minutes, then flip and roast until tender and starting to brown, 4 to 5 minutes. The portabellas may take a few minutes longer than the zucchini. Cool the vegetables. Reduce the oven temperature to 350 degrees F. While the vegetables roast, mix 1/2 cup of the Parmesan, the pepper, nutmeg, ricotta, eggs, basil and 1 teaspoon salt in a large bowl until well combined. Spread 1 1/2 cups of the marinara in the bottom of a baking dish and top with an even layer of uncooked lasagna noodles (about 5). Top the noodles with 1 1/2 cups of the ricotta mixture, spreading as evenly as possible. Evenly distribute half of the roasted veggies over the ricotta and top with 2 cups of the spinach. Add another 1 1/2 cups of marinara and another layer of noodles. Repeat with another 1 1/2 cups ricotta, the other half of the roasted vegetables, half of the mozzarella slices, the remaining 2 cups spinach, 1 1/2 cups of marinara, and then another layer of noodles. For the final layer, spread the remaining 1 1/2 cups ricotta, another layer of noodles, 1 1/2 cups of marinara, the remaining mozzarella slices, and then top with the remaining 1/2 cup of Parmesan. Bake for 1 hour covered with foil. Then remove the foil and bake until bubbly and beginning to brown, 20 to 25 minutes. Rest the lasagna 15 to 20 minutes before serving. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 22227,"Potted Shrimp 2 sticks unsalted butter 4 cloves garlic, finely chopped 1/2 pound raw medium shrimp, peeled, deveined and chopped (about 1 cup) 1/4 cup dry white wine 1 tablespoon fresh lemon juice 1/4 teaspoon kosher salt 1 tablespoon chopped flat-leaf parsley leaves, plus extra whole leaves for garnish Crackers or thinly sliced French baguette, toasted, for serving Instructions:

1. Melt all but 2 tablespoons of the butter in a medium saucepan over medium-low heat without boiling, about 4 minutes, and skim off any foam that rises to the surface. Remove from the heat and set aside.
2. Melt the remaining 2 tablespoons butter over medium heat in a medium skillet. Cook the garlic, stirring, until fragrant, 1 minute. Add the shrimp and cook, stirring frequently, until starting to turn pink, about 2 minutes. Pour in the wine and cook, stirring, until the liquid is nearly completely evaporated, about 3 minutes. Pour in the lemon juice and cook 1 minute longer. Stir in the salt and clarified butter and remove from the heat.
3. Spoon the shrimp into a small baking dish. Stir in the parsley and pour the melted butter from the skillet over the shrimp just to cover. Reserve any remaining butter in the refrigerator. Chill the shrimp until the butter is solid, 2 hours.
4. Pulse the shrimp mixture in a food processor until pureed. Return the mixture to the baking dish. Warm the refrigerated reserved butter in the microwave just until liquefied, about 10 seconds. Pour over the shrimp to cover and refrigerate 3 hours or overnight.
5. Remove the dish from the refrigerator 1 hour before serving. Spread on crackers or toasted baguette slices and garnish with additional parsley. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 22228,"Fried Green Beans and Wasabi Ranch 1 cup sour cream 1/2 cup buttermilk 1 to 2 teaspoons wasabi paste 2 to 3 tablespoons finely chopped fresh chives Salt and pepper 1 1/4 to 1 1/2 pounds green beans Frying oil 1 cup flour 1 1/2 teaspoons baking powder 1 tablespoon granulated onion 1 tablespoon granulated garlic 2 large eggs, beaten Instructions: Combine the sour cream, buttermilk, wasabi, chives and season with salt and pepper. Reserve. Bring a few inches of water to a boil, salt it and cook the green beans, 2 minutes. Remove, cold shock in an ice bath, drain and dry on a kitchen towel. Meanwhile, heat a few inches of oil over medium to medium-high heat. Combine 1 cup water, the flour, baking powder, onion, garlic and eggs in a bowl to form a batter. Dip the beans in the batter, a dozen at a time, and fry them up in batches. Cool on a cooling rack. Sprinkle with salt while hot. Serve the fried beans with the wasabi dipper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 22229,"Fried Chicken with Buttermilk Sriracha Dipping Sauce and Cornbread 6 tablespoons unsalted butter, melted, plus more for baking dish 1 cup cornmeal
3/4 cup all-purpose flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt, plus more for seasoning
2 large eggs, lightly beaten
1 1/2 cups buttermilk
A pinch of freshly ground black pepper 1 quart buttermilk 2 tablespoons sriracha Kosher salt and freshly ground black pepper One 3- to 4-pound chicken, cut up into 10 pieces 3 cups all-purpose flour 2 tablespoons garlic powder 2 tablespoons onion powder 2 tablespoons sweet paprika 2 teaspoons cayenne Oil, for frying Lemon wedges, for serving 1/3 cup buttermilk 1/3 cup mayonnaise 1/3 cup sour cream 2 ounces sriracha 1 teaspoon freshly ground black pepper 1/2 teaspoon Worcestershire sauce 1 clove garlic, grated Juice of 1/2 lemon Instructions: For the cornbread: Preheat the oven to 425 degrees F. Lightly grease an 8-inch baking dish. Mix together the cornmeal, flour, sugar, baking powder, baking soda and salt in a large bowl. In a separate bowl, mix together the eggs, buttermilk and melted butter. Pour the buttermilk mixture into the cornmeal mixture and fold together until there are no dry spots (the batter will still be lumpy). Add a pinch of salt and pepper. Pour the batter into the prepared baking dish. Bake until the top is golden brown and a tester inserted into the middle of the cornbread comes out clean, 20 to 25 minutes. Remove the cornbread from the oven and let it cool for 10 minutes before serving. For the fried chicken: Combine the buttermilk and sriracha with a fork in a large bowl and season with salt and black pepper. Add the chicken and let soak. Mix the flour, garlic powder, onion powder, paprika and cayenne until well blended in a large shallow platter. Season generously with salt and pepper. Remove the chicken and dredge the pieces a few at a time in the flour mixture, then into the buttermilk and finishing in the seasoned flour. Set aside and let the chicken rest while the oil comes to temp. This also allows the breading to develop. Put about 3 inches of oil into a large deep pot; it should not come up more than halfway. Heat over medium-high heat until the oil registers 350 to 365 degrees F on a clip-on deep-fry thermometers. Once the oil has reached 350 to 365 degrees F, working in batches, carefully add the chicken pieces 3 or 4 at a time. Fry, turning the pieces once, until golden brown and cooked through, about 12 minutes. Total cooking time should be about 30 minutes per batch. When the chicken is done, take a big skimmer and remove the chicken pieces from the pot, shaking off as much oil as you can, and lay it on a tea towel or brown paper bag to soak up the oil. Sprinkle all over with more salt and a dusting of black pepper. Repeat with the remaining chicken pieces. For the dipping sauce: Combine the buttermilk, mayonnaise, sour cream, sriracha, black pepper, Worcestershire sauce, garlic and lemon juice together in a small bowl. Once all the chicken is fried, serve hot with lemon wedges, cornbread and buttermilk sriracha dipping sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 22230,"Bud and Alley's Barbequed Shrimp 1 tablespoon all-purpose seasoning, such as Everglades seasoning 1 tablespoon cayenne pepper 1 tablespoon celery salt 1 tablespoon vegetable oil 1/4 cup sliced andouille sausage 6 large head-on shrimp, peeled, head and tail left on 2 cloves garlic, sliced 1 sprig fresh rosemary 1 cup white wine 3 ounces unsalted butter, cut into small pieces 1 teaspoon BBQ seasoning Grilled Tuscan bread, for serving Instructions: For the seasoning: Mix together the all-purpose seasoning, cayenne pepper and celery salt. Store in an airtight container. For the shrimp: Heat a large skillet over medium-high heat. Add the vegetable oil, sausage and shrimp. Cook for 1 minute, and then turn the shrimp over and continue cooking. Add the garlic and rosemary sprig and cook for another minute. Pour in the wine to deglaze, and then add the butter and 1/2 teaspoon of the BBQ seasoning. Reduce the heat to medium and swirl the pan to incorporate the butter. Taste and add 1/2 teaspoon more of the seasoning, if needed. Reserve the remaining seasoning in an airtight container for another use. Transfer the shrimp and sausage to a serving bowl and garnish with a slice of grilled Tuscan bread. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 22231,"Creamy No-Cook Tomato Sauce with Basil and Brie Kosher salt 1 pound thin spaghetti 2 pounds beefsteak tomatoes (about 3 medium) 1/4 cup extra-virgin olive oil 1/4 cup fresh basil leaves, chopped, plus more for serving 8 ounces Brie, cut into 1/2-inch pieces Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions. Meanwhile, grate the tomatoes on the largest holes of a box grater into a large bowl, discarding any big pieces of excess tomato skin. Whisk in the oil, basil and 2 teaspoons salt. Stir in the Brie. Drain the pasta, reserving 1/4 cup of the pasta water. Add the pasta to the tomato mixture and toss to combine. Add the pasta water, a little at a time, to moisten the pasta and help the Brie partially melt, if needed.
Top with more basil before serving. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 22232,"Spicy Chicken Wings with Gorgonzola Cilantro Dressing 5 pounds chicken wings 1/2 gallon peanut or vegetable oil Large bottle red pepper sauce Gorgonzola Cilantro dressing, recipe follows 1 cup mayonnaise 1 cup sour cream 6 to 8 ounces Gorgonzola cheese, cut and crumbled 1/2 teaspoon salt 1 to 2 tablespoons fresh cilantro, finely chopped 6 carrots, peeled and cut for dipping 6 stalks celery, cleaned and cut for dipping Instructions: Cut chicken wings at the joint, discarding the outermost bony portion of the wing. Rinse the wings, let dry and set aside. Place oil in a large stockpot and place on stovetop over a medium-high heat. Be very careful when deep frying in the kitchen, and pay careful attention to how the oil looks. If the oil is smoking when there is nothing in the pot then the oil has gotten too hot, turn off the heat immediately and cover the pot if you can. Let the oil cool and start over again. Never place anything in heated oil that is dripping wet unless it is a batter. Place dried chicken wings in heated oil in batches so that the oil temperature stays constant. Cook the wings until they are golden brown and the meat starts to pull away from the bones. Remove the wings from the hot oil with a slotted spoon into a mixing bowl. Add enough red pepper sauce to evenly coat the wings, and place wings in broiler pan. Crisp wings under broiler quickly and serve with Gorgonzola Cilantro dressing. In a mixing bowl place mayonnaise, sour cream, Gorgonzola cheese, salt and cilantro. Let sit for at least 1 hour before serving so that the flavors meld together. Serve with carrots and celery along with the spicy chicken wings. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 22233,"Penne with Five Cheeses Kosher salt 2 cups heavy cream 1 cup crushed tomatoes in thick tomato puree 1/2 cup freshly grated Pecorino Romano (1 1/2 ounces) 1/2 cup shredded imported Italian fontina (1 1/2 ounces) 1/4 cup crumbled Italian Gorgonzola (1 1/2 ounces) 2 tablespoons ricotta cheese 1/4 pound fresh mozzarella, sliced 6 fresh basil leaves, chopped 1 pound imported penne rigate pasta 4 tablespoons (1/2 stick) unsalted butter Instructions: Preheat the oven to 500 degrees F. Bring 5 quarts of salted water to a boil in a stockpot. Combine all the ingredients except the penne and butter in a large mixing bowl. Mix well. Drop the penne into the boiling water and parboil for 4 minutes. Drain well in a colander and add to the ingredients in the mixing bowl, tossing to combine. Divide the pasta mixture among 6 shallow ceramic gratin dishes (1 1/2 to 2 cup capacity). Dot with the butter and bake until bubbly and brown on top, 7 to 10 minutes. ","[Chardonnay, Pinot Grigio, Chianti, Barbera]" 22234,"Steamers in Red cl Pesto Broth 2 cups dry white wine 1 1/2 pounds steamers, scrubbed Red cl Pesto, recipe follows 2 teaspoons honey 2 tablespoons chopped fresh cilantro leaves 2 ancho cl pods 2 New Mexico cl pods 1 tablespoon honey 1/4 cup fresh cilantro leaves 3 cloves garlic, chopped 2 tablespoons pine nuts 1/2 cup extra-virgin olive oil Salt and freshly ground black pepper Instructions: Heat grill to high. Place a large kettle on the grill, add wine and bring to a boil. Add the steamers, cover and steam until opened, discarding any that do not open. Remove steamers to a large bowl with a slotted spoon. Bring liquid back to a boil and reduce by half. Whisk in the red cl pesto and honey. Season with salt and pepper and stir in the cilantro. Pour the mixture over the steamers and serve immediately. Place chiles in a bowl and cover with boiling water; let sit until soft, at least 30 minutes. Remove the chiles from the liquid, reserving the liquid, and coarsely chop. Place the chiles in the bowl of a food processor along with 1/4 cup of the soaking liquid, honey, cilantro, garlic and pine nuts and process until smooth. With the motor running, slowly add the oil until emulsified; season with salt and pepper. ","[Rioja, Tempranillo, Garnacha, Barbera]" 22235,"Lucky Devils Diablo Sauce 1 habanero pepper 1 jalapeno pepper 1/2 pasilla pepper One 14 1/2-ounce can whole peeled tomatoes 1/8 cup chili paste 4 teaspoons soy sauce 1 1/2 teaspoons brown sugar 1/4 teaspoon cayenne pepper 1/4 teaspoon ancho chili powder 1/4 teaspoon California chili powder 1/4 teaspoon paprika 2 teaspoons chopped fresh cilantro 1/2 lime, squeezed Instructions: Roast the habanero and jalapeno peppers over an open flame until they are charred on the outside. Remove from the heat and cool slightly. Remove the stems and the seeds. Remove the stems and seeds from the pasilla pepper as well. Set aside.
Place the tomatoes with their sauce into a large pot. Crush the tomatoes up more with your hands to break them up. Add the roasted habanero and jalapeno peppers, the pasilla chili paste, soy sauce, brown sugar, cayenne, ancho and California chili powders and paprika into the pot and bring to a low boil. Reduce the heat and simmer for 30 minutes.
Remove from the heat and cool it down. You can place it into the refrigerator. Once the sauce it cooled completely, add the cilantro and lime juice.
Puree in a food processor or blender until it is smooth. You can adjust the levels of peppers and chili powders to make the sauce hotter or milder to your liking. We love it hot! ","[Syrah, Zinfandel, Tempranillo, Malbec]" 22236,"Almond Shortbread Cookies 1 stick (8 tablespoons) unsalted butter 3/4 cup sugar 1 egg, beaten 1 drop almond extract 1 1/4 cup sifted all-purpose flour, plus extra to dust 3/4 cup ground almonds Zest of 1 lemon Instructions: In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the beaten egg and extract. Add the flour, ground almonds and lemon zest and mix until the dough comes together. Turn the dough out onto a floured surface and knead into a ball. Divide the dough in half and then roll each half into a log, about 1 1/2 inches in diameter. Wrap each log in plastic wrap and refrigerate for 1 hour (the dough can be frozen at this point for a later use). Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Remove the dough from the plastic wrap and slice into 1/4-inch-thick rounds. Place the cookies onto the prepared baking sheets and bake until golden brown at the edges, about 15 minutes. Let cool on the baking sheets for 3 or 4 minutes before transferring to wire cooling racks to cool completely, or just eat warm from the oven. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 22237,"Tilapia with Escarole and Lemon-Pepper Oil 1/2 cup extra-virgin olive oil 12 ounces baby fingerling potatoes, halved, or small red-skinned potatoes, quartered 4 cloves garlic, smashed 1 head escarole (about 1 1/4 pounds), torn into pieces Kosher salt and freshly ground pepper 1 1/4 pounds tilapia fillets, patted dry 2 sprigs fresh oregano, leaves torn Juice of 1 lemon Instructions: Heat 1/4 cup of the olive oil in a large deep skillet with a lid over medium heat. Place the potatoes in the pan cut-side down. Add the garlic and cook until the potatoes are slightly golden and crisp, 4 to 5 minutes. Add the escarole, season with salt and pepper, then add about 1/3 cup water. Cover and steam until the escarole wilts, about 5 minutes. Season the fish with salt and pepper; place on top of the greens in the pan and sprinkle with the oregano leaves. Cover and steam until the fish is just cooked through, about 5 more minutes. Meanwhile, whisk the lemon juice in a bowl with the remaining 1/4 cup olive oil; season with 1 teaspoon salt and plenty of pepper. Carefully lift the fish off the greens and transfer to rimmed plates or bowls. Distribute the greens, potatoes and pan juices around the fish. Drizzle with the lemon-pepper oil. Photograph By Antonis Achilleos ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 22238,"Grilled Pork Chops and Plums 4 bone-in pork chops (about 3 pounds total) Kosher salt and freshly ground black pepper 1 tablespoon plus 2 teaspoons extra-virgin olive oil, plus more for oiling the grill grates 2 plums, halved and pitted 4 cups lightly packed baby arugula 1/3 cup fresh flat-leaf parsley Juice of 1/2 lemon Instructions: Prepare a grill for medium-high heat. Sprinkle the pork chops generously on both sides with salt and pepper. Lightly oil the grill grates. Grill the pork chops until lightly charred with strong grill marks, about 6 minutes. Flip and continue to grill until just slightly pink near the bone, 4 to 5 minutes more. Transfer the pork chops to a cutting board to rest for about 5 minutes. Meanwhile, toss the plums with 2 teaspoons of the oil and sprinkle with salt and pepper. Grill, flipping once, until softened with grill marks, about 2 minutes per side. Cut into wedges. Toss the arugula and parsley with the lemon juice and remaining 1 tablespoon oil and season with salt and pepper. Divide among 4 plates and top with the plum wedges. Serve with the pork chops. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 22239,"Wild Mushroom Crostini Topping 2 cups wild mushrooms, chopped (such as cepes, morels, chanterelles, hen of the woods) 2 teaspoons garlic, minced 1/2 cup scallions, minced 2 tablespoons extra virgin olive oil 2 tablespoons flat-leaf parsley, finely chopped 2 tablespoons plain sun-dried tomatoes, chopped Salt and freshly ground black pepper Instructions: In a skillet set over medium heat, heat olive oil until hot. Add the scallions and cook until softened. Add the mushrooms, salt and pepper and cook, stirring occasionally, 5 minutes. Add remaining ingredients and cook, stirring occasionally, 3 minutes more. Transfer to a food processor and puree-spread on warm crostini. Serve warm or at room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 22240,"Chicken & Mushroom Quesadillas 1 large boneless, skinless chicken breast (about 8 ounces) Kosher salt and freshly ground black pepper 4 tablespoons vegetable oil or lard 3 tablespoons unsalted butter 5 ounces white mushrooms, sliced (about 3 cups) 1/2 teaspoon ground cumin 1/2 medium onion, finely chopped 3 cloves garlic, minced 1/2 pickled jalapeno, minced, plus 1 tablespoon pickling juice 1 19-ounce can black beans, rinsed and drained 2 8-inch flour tortillas 2 cups grated white Cheddar cheese (about 8 ounces) Guacamole and Salsa, for serving, optional Instructions: Season chicken breast with salt and pepper to taste. Heat a 10-inch skillet over medium heat; add 1 tablespoon oil or lard. Cook chicken until browned on both sides and firm when gently pressed with fingertip, about 10 minutes total. Cool slightly; tear chicken into bite-size pieces. Melt 1 tablespoon butter in skillet over medium heat. Add mushrooms, 1/2 teaspoon salt, cumin, and black pepper, to taste. Cook, stirring occasionally, until mushroom's moisture releases and evaporates, about 4 minutes. Transfer to a small bowl.
Add remaining 3 tablespoons oil or lard to skillet. Add onion, garlic, jalapeno and jar juices, and remaining 1/2 teaspoon salt. Cook until onion is translucent, about 5 minutes. Add beans and mash until almost smooth. Set aside.
Place tortillas on work surface and spread 1/4 of bean mixture on one side of each tortilla (reserve leftover bean mixture for later use). Top with 1/4 of cheese, half of chicken, and half of mushrooms. Sprinkle with remaining cheese. Fold tortillas over to encase filling.
Heat remaining 1 tablespoon butter in a skillet, fry each quesadilla until golden on both sides, about 4 minutes. Cut into wedges with a pizza wheel or serrated knife. Serve with guacamole and salsa. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Tempranillo]" 22241,"Cowboy Cheese Bites All-purpose flour, for dusting 1 sheet frozen puff pastry (from a 17.3-ounce package, such as Pepperidge Farm), thawed
1 tablespoon salted butter, melted
1 cup grated manchego cheese 1 cup grated Parmesan One 12-ounce jar sliced jalapenos, drained
Instructions: Preheat the oven to 400 degrees F; line 2 baking sheets with parchment. On a floured surface, carefully roll out the sheet of pastry into a 10-by-12-inch rectangle. Dock the pastry all over with the tines of a fork and then brush it with the melted butter. Sprinkle over the manchego and 1/2 cup of the Parmesan. Using the rolling pin, press the cheese into the pastry. Cut the pastry into rounds using a 1 1/2-inch round pastry cutter. Gently press 1 slice of jalapeno into the middle of each round. Transfer to the prepared baking sheets. Sprinkle over the remaining 1/2 cup Parmesan. Bake until golden brown and puffed, 10 to 12 minutes. Allow to cool before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 22242,"Black Forest Iced Tea 1/4 cup black tea leaves 1 heaping tablespoon best-quality cocoa powder, such as Callebaut 1/4 teaspoon ground cinnamon
1 cup black cherry juice
Splash skim milk
Black cherries, pitted, for garnish
Instructions: Combine the tea leaves, cocoa and cinnamon in a large French press. Add 4 cups boiling water and wait 5 minutes; press. Pour into a pitcher and refrigerate until chilled, about 2 hours. Stir in the cherry juice. Serve over ice with a splash of skim milk. Garnish with fresh cherries. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 22243,"Salt and Vinegar Wings 2 cups distilled white vinegar Kosher salt and freshly ground pepper 4 to 4 1/2 pounds split chicken wings Vegetable oil, for frying 1 1/4 cups all-purpose flour 1 1/4 cups cornstarch Assorted sauces, for dipping Instructions: Whisk the vinegar, 1 cup water, 3 tablespoons salt and 1/2 teaspoon pepper in a medium bowl until the salt is mostly dissolved. Pour the liquid over the wings in a large nonreactive bowl or baking dish and submerge the wings. Refrigerate, stirring occasionally so that all the wings are coated, 2 hours. Drain the wings. Pat dry and let come to room temperature. Preheat the oven to 200 degrees F. Set a rack on a baking sheet. Fill a large heavy pot halfway with vegetable oil; heat over medium-high heat until a deep-fry thermometer registers 375 degrees F.
Whisk the flour, cornstarch, 2 teaspoons salt and 1/4 teaspoon pepper in a large bowl. Whisk in 2 cups very cold water to form a light batter. Add the wings to the batter and stir to coat. Lift out the wings one at a time, letting the excess drip back into the bowl.
Working in batches, fry the wings: Using tongs, lower the wings into the hot oil and hold for a couple of seconds before letting go to seal the coating. Fry until golden and crisp, 8 to 9 minutes. Remove to the prepared baking sheet, sprinkle with salt and keep warm in the oven while you continue. Serve with assorted sauces. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 22244,"Yogurt Cucumber Salad 8 kirby cucumbers, peeled 1 cup plain yogurt 2 lemons zested and juiced 4 tablespoons fresh dill Salt and freshly ground pepper Instructions: With a small spoon remove the seeds and cut the cucumber into \half moon\ pieces. Make a dressing of yogurt, lemon and dill; season to taste with salt and pepper and toss with cucumber \half moons. ","[Riesling, Sauvignon Blanc, Gewrztraminer]" 22245,"Cornish Hen 4 Cornish hens 1 stick (8 tablespoons) unsalted butter, softened
Kosher salt and freshly ground black pepper
2 lemons, halved
1 yellow onion, quartered
2 heads garlic, halved
12 sprigs fresh thyme
8 carrots, peeled and cut into 1/2-inch pieces
4 potatoes, peeled and cut into 1/2-inch pieces
1 1/2 cups chicken broth
Instructions: Preheat the oven to 350 degrees F. Coat each Cornish hen with 2 tablespoons of the butter and sprinkle with salt and pepper. Into the cavity of each bird, insert a lemon half, an onion quarter, half a garlic head and 3 thyme sprigs. Set aside. Spread the carrots and potatoes in an even layer in a 9-by-13-inch baking dish or roasting pan. Add the chicken broth and then the prepared Cornish hens. Roast until the juices run clear and the hens are golden brown, 45 minutes to 1 hour. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 22246,"Creamy Sausage and Escarole Baked Pasta Kosher salt and freshly ground black pepper 3 tablespoons extra-virgin olive oil 4 cloves garlic, thinly sliced Pinch of crushed red pepper flakes One 28-ounce can whole plum tomatoes, crushed by hand One 15-ounce can whole plum tomatoes, crushed by hand 1 sprig fresh oregano 1 cup fresh ricotta 3/4 pound sweet or spicy Italian sausage, casings removed 1/2 head escarole, cut into 1-inch pieces 1 pound dried farfalle 3 cups shredded mozzarella 1 cup grated Parmesan Instructions: Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil. Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of tomatoes and 1 cup water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly, add the oregano and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard the oregano and stir in the ricotta. Season with salt and pepper. Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the sausage and cook, breaking up any clumps with a wooden spoon, until browned, about 5 minutes. Transfer the sausage to a large bowl using a slotted spoon. Add the escarole and a pinch of salt to the sausage drippings in the skillet and cook, stirring occasionally and reducing the heat slightly if necessary, until wilted, about 4 minutes. Transfer the escarole to the bowl with the sausage. Cook the farfalle in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the mixing bowl. Add the tomato sauce, half of the mozzarella and half of the Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining mozzarella and Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta stand about 10 minutes before serving. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]

" 22247,"Ravioli Napoletana 1 recipe pasta dough, recipe follows 1/2 cup ricotta cheese 1 large egg, lightly beaten 1 tablespoon chopped fresh parsley leaves 1 cup grated Parmigiano-Reggiano, plus more for garnish 1/2 cup chopped cured ham 4 ounces mozzarella cheese, diced Pinch salt 1/8 teaspoon ground black pepper 2 cups basic tomato sauce for pasta, warmed, your favorite jarred pasta sauce (recommended: Emeril's Homestyle Marinara) 2 tablespoons thinly sliced fresh basil leaves 2 1/4 cups plus 2 tablespoons all-purpose flour 3 large eggs 1 tablespoon extra-virgin olive oil Pinch salt Instructions: Set the pasta dough aside covered with a damp towel for about 30 minutes. In a medium bowl, combine the ricotta, egg, parsley, Parmesan, ham, mozzarella, salt and pepper, and stir to thoroughly combine. Roll out the pasta dough into a 1/8-inch thick sheet and place mounds of about 2 tablespoons of the filling equally spaced along half of the dough. Fold the dough over to cover the mounds, and cut around each mound of filling using a 3-inch cookie cutter, press the edges firmly to seal and pressing to release as much of the trapped air as possible. Crimp the edges, if desired. Place the ravioli on a baking sheet or large plate, covered with plastic wrap or a lightly damp towel, and refrigerate until ready to serve, up to overnight. Fill a large pot with water and add salt to taste. Bring to a boil. Add the ravioli and cook until they float to the surface, about 3 minutes. Drain briefly on paper towels, then transfer to shallow bowls and serve, with a heaping 1/4 cup of the warmed tomato sauce spooned over the top and garnished with chopped basil and Parmesan. Place all the ingredients in the bowl of a food processor and pulse until a ball is formed. Continue to pulse for 1 minute and remove from the processor. Continue to knead by hand for 5 minutes before forming into a tight ball and covering with a damp towel. ","[Chardonnay, Pinot Grigio, Vermentino, Barbera]" 22248,"Celery Root Remoulade 2 pounds celery root 1 3/4 teaspoons kosher salt 3 tablespoons freshly squeezed lemon juice 1 cup good mayonnaise 1 tablespoon Dijon mustard 1 tablespoon whole-grain mustard 2 teaspoons Champagne vinegar or white wine vinegar Pinch freshly ground black pepper Instructions: Use a serrated knife to peel the celery root of all the brown outer portions, like peeling a pineapple. Cut the celery root into thin matchsticks with a mandoline, or grate them in a food processor fitted with the coarsest grating blade. With the food processor, press a little as you feed the chunks through and you will have larger shreds. Place the celery root in a large bowl, sprinkle with 1 1/2 teaspoons of the salt and 2 tablespoons of lemon juice, and allow to stand at room temperature for about 30 minutes. Meanwhile, in a small bowl whisk together the mayonnaise, the 2 mustards, the remaining tablespoon of lemon juice, the vinegar, the remaining 1/4 teaspoon of salt, and the pepper. Add enough sauce to lightly moisten the salad. (You may have some sauce left over.) Serve cold or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 22249,"Crab Cakes Nonstick cooking spray 1 egg, lightly beaten 2 teaspoons Dijon mustard 1 teaspoon Worcestershire sauce 1 tablespoon fresh lemon juice 1/2 teaspoon crab boil seasoning (recommended: Old Bay) Dash hot sauce 1/2 cup finely chopped red bell pepper 1 scallion, including green top, finely chopped 1 pound lump crab, meat picked over 3/4 cup dry bread crumbs 1/4 teaspoon salt Pinch black pepper Smarter Tartar Sauce, recipe follows 6 tablespoons nonfat plain yogurt 2 tablespoons mayonnaise 1 scallion, finely chopped 1/4 cup finely chopped sour pickles 1 tablespoon chopped capers Instructions: Preheat the oven to 400 degrees F. Coat a baking sheet with nonstick cooking spray. In a medium bowl mix together the egg, mustard, Worcestershire sauce, lemon juice, crab boil seasoning, and hot sauce. Stir in the bell pepper and scallion. Gently fold in the crab, 1/4 cup of the bread crumbs, salt and pepper. Put the remaining bread crumbs in a shallow dish. Divide the crab mixture into 8 mounds. Shape each mound into a round and coat in bread crumbs. Transfer to the prepared baking sheet and flatten the crab cake to form a patty about 1-inch high. Repeat to form the remaining crab cakes. Bake until golden on the bottom, about 10 minutes. Gently flip the crab cakes and cook until the second side is golden, 5 to 10 minutes longer. Serve crab cakes with tartar sauce alongside. Spoon yogurt into a small bowl lined with paper towels. Place in the refrigerator until some of the liquid from the yogurt is released, about 30 minutes. Scoop thickened yogurt into a small bowl, add the rest of the ingredients and stir to combine. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 22250,"Neely Family Spicy Fried Chicken 1 (2 1/2-pounds) fryer chicken, cut into 10 pieces Salt and freshly ground black pepper 1 quart buttermilk 2 tablespoons hot sauce 1 teaspoon cayenne pepper Peanut oil, for frying 3 cups all-purpose flour 1 tablespoon cayenne 2 teaspoons garlic powder 1 teaspoon paprika Instructions: Season the chicken with salt and pepper and place in a casserole dish. In a nonreactive bowl, mix buttermilk, hot sauce and cayenne. Pour the buttermilk mixture over the chicken, cover with plastic wrap and place in the refrigerator to marinate for 2 hours. Preheat a deep-fryer to 350 degrees F. Into a large paper bag, measure the flour, cayenne, garlic powder, paprika, and salt and pepper. Shake off excess buttermilk mixture and place the chicken, a few pieces at a time, into the bake and shake to dredge. Place the chicken into the hot oil and fry until golden and crisp, about 8 to 10 minutes for white meat and 13 to 15 for dark meat. Remove from the fryer onto a paper towel lined sheet tray and season with salt and pepper. ","[Zinfandel, Syrah, Tempranillo, Garnacha]" 22251,"Chicken Noodle Soup 3 liters (about 12 1/2 cups) Chicken Stock, recipe follows 2 chicken breasts (about 450 grams/1 pound) 2 teaspoons olive oil 1/4 red or yellow onion, diced 2 carrots, peeled and cut into 1-centimeter (about 1/2-inch) rounds 1 stalk celery, cut into 1-centimeter (about 1/2-inch) slices 1/4 fennel bulb, diced Kosher salt Freshly ground black pepper 1 garlic clove, minced 1/4 teaspoon turmeric 1 1/2 cups broad egg noodles 2 small handfuls Swiss chard or kale, stems removed and roughly chopped 1/2 lemon, juiced 2 tablespoons finely chopped dill, parsley or fennel fronds 1 1/4 to 1 1/2 kilograms whole chicken carcasses (2 3/4 to 3 1/3 pounds) 3 celery stalks 3 medium carrots 1 large yellow onion 1/2 head of garlic 1 handful parsley stalks 5 sprigs thyme 2 bay leaves 1 teaspoon black peppercorns 2 teaspoon kosher salt Instructions: Pour the chicken stock into a large saucepan and add in the chicken breasts. Place over medium-high heat and bring to a boil. Reduce to a simmer and cook, uncovered, for 5 minutes. Remove the pot from the heat, cover and let sit for 15 minutes, or until the chicken is cooked through. Remove the chicken from the stock and set aside to rest. Meanwhile, in another saucepan, heat the oil over medium heat and add in the onion, carrots, celery and fennel. Season with salt and pepper and cook until lightly golden, about 3 to 5 minutes. Stir in the garlic and turmeric and cook for 30 seconds before carefully pouring in the hot chicken stock. Turn the heat up to high, bring to a boil and cook until the vegetables are just tender, about 5 minutes. Add in the egg noodles and cook according to the package directions, or until tender. Just before serving, use two forks to shred the chicken into bite-sized pieces and add to the soup along with the greens, lemon juice and herbs and a final seasoning of salt and pepper. On a sturdy work surface using a sharp knife, break down the chicken by removing the wings and legs at their joints and splitting the legs into thighs and drumsticks. Carefully remove the breast meat from the carcass and wrap and set aside in the fridge or freezer for later use. Place the broken-down chicken bones, wings, thighs and drumsticks into a large stockpot. Roughly chop the celery and carrots into large chunks and add them to the pot. Leave the onion unpeeled, cut it in half, and place in the pot along with the garlic, parsley stalks, thyme, bay, peppercorns and salt. Pour 4 liters of water (about 1 gallon) on top, adding more if the veg and chicken are not fully covered. Place the pot over high heat, bring to a boil, then immediately reduce the heat to low to maintain a low simmer. Simmer the stock for at least 4 hours, occasionally skimming any frothy foam that floats to the surface. When the stock is flavourful and the chicken bones fall apart easily when pressed, scoop out as much of the chicken and veg as possible, then strain the stock through a fine mesh sieve. Allow the stock to cool to room temperature before transferring to resealable containers and storing in the fridge for up to one week or in the freezer for up to 6 months.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 22252,"Mint Julep 12 to 15 fresh spearmint leaves (no stems), plus a sprig for garnish 1 teaspoon superfine sugar 2 fluid ounces Bourbon Ice cubes 1 fluid ounce club soda Instructions: Put the mint, sugar, and a touch of the bourbon in a chilled silver cup or glass mug. Muddle the leaves with the sugar by pressing them with a pestle or a wooden spoon until fragrant and the sugar dissolves. Add the ice and pour in the remaining bourbon, and stir to combine. Top the julep off with the club soda. Garnish with the mint sprig and serve.
","[Bourbon, Brandy, Port]" 22253,"Bratwurst with Sweet-and-Sour Kraut and Dark Bread 4 bratwurst sausages, 1 package, found in packaged meats case 1 tablespoon extra-virgin olive oil, 1 turn of the pan 1 pound sauerkraut, rinsed and drained 1 cup sweet red pepper relish 1 loaf pumpernickel cocktail bread, 2-inch square loaves of bread, recommended: Pepperidge Farm brand or quarter several slices of any sliced, store bought dark or whole grain bread, as substitute Instructions: In a medium skillet, bring 1 inch of water to a boil, reduce heat to simmer, pierce the casings of 4 pieces of bratwurst and set into a medium skillet. Simmer sausages 10 minutes, then remove to a cutting board, pour water out of pan and return pan to stovetop, adjusting heat to medium high heat. Slice sausages on an angle, 6 cuts per wurst. Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan, and set slices into hot skillet. Brown 1 to 2 minutes on each side. Place sauerkraut into a colander. Rinse and squeeze dry. Add to the browned bratwurst slices. Stir in sweet red pepper relish and warm through another 1 to 2 minutes. Transfer to a serving dish and place along side cocktail or quartered sliced dark bread. To serve, spoon sliced wurst and sauerkraut onto bread. ","[Riesling, Pinot Grigio, Gewrztraminer, Garnacha]" 22254,"Moqueca (Brazil) 2 1/2 pounds red snapper, cut into 2-inch pieces (or substitute with grouper, red fish, flounder, striped bass, escolar or any other white fleshed fish) 2 cups roughly chopped tomatoes, plus 2 tomatoes sliced into 1/4 inch rounds 1 cup roughly chopped onion, plus 1 cup julienned onion 2 cloves garlic, plus 1 tablespoon minced garlic 5 tablespoons chopped fresh cilantro leaves 2 teaspoons salt 3 tablespoons fresh-squeezed lime juice 1/4 cup olive oil 1/4 cup Piri Piri, recipe follows 1 (14.5-ounce) can coconut milk 1 tablespoon, plus 1/2 cup olive oil 5 cloves garlic, smashed 4 cayenne cl peppers, stemmed, ribs and seeds removed, and rough chopped (or substitute other hot red peppers) 1/4 cup fresh squeezed lemon juice 1/2 teaspoon salt Instructions: Place the fish in a large non-reactive mixing bowl. In the carafe of a blender, combine the chopped onion, the chopped tomatoes, 2 cloves of garlic, 1 tablespoon of cilantro, 1 teaspoon of salt, and the lime juice. Blend until smooth in the blender, then pour directly over the fish. Cover with plastic wrap and refrigerate for 1 hour. Heat a large saute pan over medium-high heat. Add the olive oil to the pan, and once hot, add the julienned onions to the pan and saute, stirring often until translucent, about 3 to 4 minutes. Add the minced garlic to the pan and saute for an additional 30 seconds. Pour the fish and the marinade into the saute pan and add the remaining teaspoon of salt, the Piri Piri, and the coconut milk and stir to combine. Once the liquid comes to a boil, dot the top of the pan with the sliced tomatoes and cover with a lid. Reduce the heat to medium-low and continue to cook until the flesh starts to flake, about 10 minutes. Remove the cover from the pan and sprinkle the remaining 4 tablespoons of cilantro over the fish. Serve accompanied by steamed white rice. Heat a small saute pan over medium-high heat. Add 1 tablespoon of the olive oil to the pan. Once the oil is hot, add the garlic and peppers to the pan. Saute, stirring often, until the edges of the garlic start to turn brown, 3 to 4 minutes. Add the lemon juice to the pan, and remove from the heat. Place the contents of the saute pan in a blender and add the salt. Puree the peppers and garlic in the blender until mostly smooth. Drizzle the remaining 1/2 cup of olive oil through the feed tube of the lid of the blender. Let cool before using, and store refrigerated in an airtight container. ","[Syrah, Tempranillo, Garnacha, Barbera]" 22255,"Company Chicken 6 boneless, skinless chicken breasts (about 3 1/2 pounds) 4 envelopes Italian dressing mix
2 tablespoons vegetable oil
2 tablespoons unsalted butter
1 pound white mushrooms, sliced
Kosher salt
One 10 3/4-ounce can cream of mushroom soup
6 ounces cream cheese
3/4 cup dry white wine
2 tablespoons chopped fresh flat-leaf parsley Instructions: Preheat the oven to 350 degrees F. Coat the chicken breasts in the dressing mix. Heat the oil in a large nonstick skillet over medium-high heat until very hot. Add the chicken and cook undisturbed until well browned, about 4 minutes. Turn the chicken, add the butter to the pan, and cook until the chicken is just golden brown on the reverse side, 3 minutes more. Transfer the chicken to a large baking dish. To the skillet, add the mushrooms and a pinch of salt; cook, stirring occasionally, until golden brown, about 5 minutes. Spoon the mushrooms on top of the chicken. In a medium saucepan combine the soup, cream cheese and wine. Stir over medium-high heat until well blended and heated through. Pour the sauce over the chicken and mushrooms. Bake, uncovered, until the chicken is cooked through, 1 hour. Sprinkle with parsley and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 22256,"Green Apple Martini Cinnamon and sugar for rimming glass 5 tablespoons vodka 5 tablespoons sour-apple schnapps 5 tablespoons lemonade 5 tablespoons lemon-lime soda (such as 7-Up or Sprite) Instructions: In a cocktail shaker filled with ice, combine vodka, schnapps, lemonade and lemon-lime soda. Cover and shake vigorously. Dip rim edge of martini glasses in a shallow dish with 1/4-inch water, then in a shallow dish with 1/4-inch of equal parts sugar and cinnamon mixture. Strain shaken mixture into prepared glasses and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 22257,"Pumpkin Mousse Parfaits 1/4 cup dark rum 1 packet (2 teaspoons) unflavored gelatin powder 1 (15-ounce can) pumpkin (not pie filling) 1/2 cup granulated sugar 1/2 cup light brown sugar, lightly packed 2 extra-large egg yolks 2 teaspoons grated orange zest 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/2 teaspoon kosher salt 1 1/2 cups cold heavy cream 1 1/2 teaspoons pure vanilla extract Sweetened whipped cream 8 to 10 chopped ginger cookies Crystallized ginger, for decoration, optional Instructions: Place the rum in a heat-proof bowl and sprinkle the gelatin over it. Set aside for 10 minutes for the gelatin to soften. In a large bowl, whisk together the pumpkin, granulated sugar, brown sugar, egg yolks, orange zest, cinnamon, nutmeg, and salt. Set the bowl of gelatin over a pan of simmering water and cook until the gelatin is clear. Immediately whisk the hot gelatin mixture into the pumpkin mixture. In the bowl of an electric mixer fitted with a whisk attachment, whip the heavy cream and vanilla until soft peaks form. Fold the whipped cream into the pumpkin mixture. To assemble, spoon some of the pumpkin mixture into parfait glasses, add a layer of whipped cream, then some chopped cookies. Repeat, ending with a third layer of pumpkin. Cover with plastic wrap and refrigerate for 4 hours or overnight. To serve, decorate with whipped cream and slivered crystallized ginger. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 22258,"Vegan Wild-Rice-Stuffed Butternut Squash 2 medium butternut squash (2 to 2 1/4 pounds each) 3 tablespoons apple cider vinegar 2 tablespoons pure maple syrup 4 tablespoons olive oil Kosher salt and freshly ground black pepper 1 small onion, chopped 1/2 cup wild rice 1/2 teaspoon mild curry powder 1/2 teaspoon ground cinnamon 1/4 teaspoon cayenne pepper 3 tablespoons dried unsweetened cherries 1 cup loosely packed fresh parsley leaves, chopped, plus more for garnish 1 tablespoon chopped fresh sage 1/4 cup walnuts, coarsely chopped Instructions: Position an oven rack in the middle of the oven and preheat to 400 degrees F. Cut each squash in half lengthwise and scoop out and discard the seeds. Arrange the halves in a large baking dish, flesh-side up. Whisk together the vinegar, maple syrup and 2 tablespoons oil. Brush the flesh-side of the squash halves with some of the maple-oil and sprinkle with 1/4 teaspoon salt and a few grinds of pepper. Put the squash flesh-side down in the baking dish, then brush the skin side with the maple-oil mixture and sprinkle with 1/4 teaspoon salt and a few grinds of pepper. Roast until the squash is fork-tender, 30 to 40 minutes. Let the squash rest until cool enough to handle. Scoop some of the flesh out into a large bowl, leaving about 1/4-inch border of flesh all around. Leave the scooped-out flesh in relatively large chunks. Meanwhile, heat 1 tablespoon oil in a medium saucepan over medium-high heat, then add the onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add the rice, curry powder, cinnamon, cayenne and 1/2 teaspoon salt and stir until the spices are toasted, about 1 minute. Add 2 cups water and bring to a simmer covered, stirring occasionally, until the rice is tender and most of the liquid is absorbed, 30 to 40 minutes (different brands of wild rice may vary in cooking times; add more water if needed). Remove from heat and add to the chunks of butternut squash along with the remaining maple-oil, cherries, parsley, sage, 1/2 teaspoon salt and a few grinds of black pepper. Evenly stuff the scooped-out squash halves with the filling, then drizzle with the remaining 1 tablespoon oil and bake, uncovered, until the filling is warmed through, about 30 minutes. Cut each in half crosswise and transfer to a serving platter. Sprinkle with walnuts and parsley. Serve warm. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 22259,"Polenta Fingers and 'Blood Red' Tomato Sauce 8 3/4 ounces (250 grams) instant polenta 1 quart boiling water Sea salt and freshly ground black pepper 3 1/2 ounces (100 grams) butter, cut into pieces 7 ounces (200 grams) Parmesan, grated Olive oil 1 red onion, finely diced 1 (14-ounce/400 gram) can plum tomatoes, chopped Handful basil leaves 4 to 5 sun-dried tomatoes, chopped Drizzle balsamic vinegar Sea salt and freshly ground black pepper Instructions: Prepare polenta by adding it to 1 quart of boiling water, with a pinch of salt. Stir around for about 15 minutes, until smooth. Remove from the heat and add the butter and the Parmesan. Taste, and season, then pour into a tray and leave to chill in the refrigerator. Now make tomato sauce. Heat a pan, add a little olive oil and slowly fry off your onion until golden. Add the plum tomatoes, basil, and sun-dried tomatoes and continue to simmer for a few minutes. Taste, and season. Turn out the chilled polenta and cut it into 1-inch (2-centimeter) wide fingers. Place the pieces onto skewers then brown them on all sides in a hot frying pan. Serve the polenta skewers with the 'blood red' tomato sauce. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 22260,"Herb Phyllo Crisp 2 large zucchini, small dice 1 medium eggplant, small dice 2 red peppers, small dice 1 onion, small dice 1 yellow squash, small dice 2 cloves garlic, minced 16 ounce can of whole tomatoes, crushed (save juice) 1 cup of olive oil 1 (10-ounce) log of goat cheese One box phyllo dough 2 sticks melted butter
1 bunch chopped chives
1 bunch chopped parsley Instructions: For ratatouille: Saute each vegetable in olive oil separately until tender. Return the vegetables to a large saucepan, adding garlic, tomatoes, tomato juice and remaining olive oil. Reduce by two thirds or until liquid is like a paste. Season with salt and pepper and add a handful of chopped herbs. Allow to cool completely. Herb phyllo crisp: Working with phyllo can be tricky for a first time user, but if you'll remember a few simple steps you will always have success.
a. Never buy just one box, since some sheets are torn or matted together.
b. Make sure the box is completely thawed out before attempting any dish.
c. Always cover sheets not being used with a damp cloth towel; phyllo will dry out and turn to cracker mill right before your eyes.
Unfold phyllo sheets out of the box and cover with a wet cloth. Preheat oven to 350 degrees. Place chopped herbs in a workable container, pour melted butter into a workable container, have your paint brush ready, then clean your work space. The idea is to layer melted butter and chopped herbs in between layers of phyllo, brush with melted butter, sprinkle with chopped herbs and repeat for 3 layers. With a sharp knife, cut 6 even strips going vertically and then cut 4 even strips horizontally, making 24 even squares.
Carefully mold each square into each space of the muffin pan until all are completed. Place in the middle rack and bake for 2 to 3 1/2 minutes. They cook very quickly. Remove from pan. Repeat this step until you have enough phyllo crisps for your party.
Fill herb phyllo crisps with room temperature ratatouille, a small spoon of goat cheese, and you are ready to serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 22261,"Curried Soda Bread 1 cup all-purpose flour 1 teaspoon baking soda 1 tablespoon curry powder 1 1/4 teaspoons caraway seeds 2 tablespoons margarine 1/3 cup buttermilk 2 tablespoons honey Instructions: In a large bowl, mix flour, baking soda, curry powder, and caraway seeds. Add the margarine and cut it in until the mixture resembles coarse crumbs. Add the buttermilk and honey to the flour mixture. Stir to make soft dough. Turn out onto a lightly floured surface, and knead until smooth, 1 to 2 minutes. If dough seems too dry, add a little more buttermilk. If it seems too sticky, add a little more flour. Preheat oven to 375 degrees F. Roll out the dough on a lightly floured board to a circle that is 1/4-inch thick. Place on a cookie sheet and bake until golden brown and crispy, about 7 to 8 minutes. Cut into wedges. ","[Chardonnay, Riesling, Gewrztraminer, Chenin Blanc]" 22262,"Apple Butter Sauce 4 cups canned applesauce
1 cup packed brown sugar
2 tablespoons grated orange rind
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
Instructions: Combine the applesauce, orange rind, cloves, brown sugar, all spice, nutmeg and cinnamon in a saucepan. Bring to a simmer and cook for 1 hour, stirring occasionally. Cool and serve. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 22263,"Chicken and Apple Salad 2 tsp. Mrs. Dash? Lemon Pepper Seasoning Blend 1 cup fat-free sour cream 1/4 cup honey 1 tsp. poppy seeds 1 tsp. red wine vinegar 2 green apples 2 red apples 1 Tbsp. fresh lemon juice 3 cups chopped cooked chicken breast 1 cup diced celery 1/2 cup diced red onion 1/2 cup chopped pecans 1/2 cup raisins Instructions: 1.Mix together dressing ingredients in a small bowl; cover and refrigerate until ready to use.
2.Core and chop apples into 1-inch pieces. Place in a large mixing bowl and toss with lemon juice.
3.Add remaining ingredients. Toss with dressing before serving.
4.Tip: Prepare cooked chicken by sprinkling 3 boneless, skinless, chicken breast halves with Mrs. Dash? Chicken Grilling Blend. Grill until cooked through; Cool and chop into 2-inch pieces.; ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 22264,"Penne with Fresh Tomatoes, Basil, and Fresh Mozzarella Salt 1/4 cup extra-virgin olive oil plus 2 tablespoons, divided 1 1/2 tablespoons chopped garlic 5 cups chopped fresh tomatoes 1 pound penne pasta 1/2 cup shredded basil Freshly ground black pepper 3/4 pound fresh salted mozzarella, sliced or cubed 1/2 cup grated Parmigiano-Reggiano Instructions: Put a large pot of salted water on for the pasta. Meanwhile, prepare your sauce. In a large skillet, heat 1/4 cup of the olive oil. Add the garlic and cook until just fragrant, about 1 minute or less. Add the tomatoes and cook them for 3 to 5 minutes, just until they begin to release some of their juice. Cook the pasta in the pot of salted boiling water for 12 to 13 minutes until al dente. Drain the pasta. Add the pasta and basil to the pan with the tomatoes and toss. Season, to taste, with salt and freshly ground black pepper. Serve the pasta in bowls, equally distribute the fresh mozzarella and grated Parmesan between the bowls. Drizzle the remaining olive oil over the bowls of pasta and serve immediately. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 22265,"Bacon-Avocado Toast Bar 4 slices crusty Italian bread 1/4 cup plus 1 tablespoon extra-virgin olive oil 2 ripe avocados
3 tablespoons minced fresh chives
3 tablespoons minced fresh parsley
2 teaspoons lemon juice
Kosher salt and freshly ground black pepper 1 large tomato, coarsely chopped
4 slices cooked bacon, chopped
Flaky sea salt
Instructions: Preheat the oven to 400 degrees F. Drizzle the bread slices with 1/4 cup of the olive oil. Place the bread on a baking sheet and bake until golden brown, 12 to 15 minutes. Mash the avocados in a small bowl. Add 2 tablespoons each of the chives and parsley, the lemon juice, 1/2 teaspoon kosher salt and 1/2 teaspoon pepper; mix until fully combined. Toss the tomatoes, the remaining 1 tablespoon each olive oil, chives and parsley, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper in a small bowl. Spread each slice of bread with 1/2 cup of the avocado mixture and 1/8 cup of the tomato mixture. Sprinkle with the chopped bacon and flaky sea salt. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, 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: Grilled Steak with Roasted Garlic and Rosemary Ingredients:

• 1.5 lbs flank steak
• 4 cloves garlic, min" 22266,"Grilled Blueberry-Almond Cobbler 6 cups blueberries (about 2 pounds) 2/3 cup granulated sugar 1/4 cup all-purpose flour 3 tablespoons freshly-squeezed orange juice 2 teaspoons almond extract 2 teaspoons orange zest 1/8 teaspoon table salt 2 tablespoons unsalted butter 3/4 cup all-purpose flour 2 tablespoons granulated sugar 1 teaspoon baking powder 1/8 teaspoon table salt 4 tablespoons (1/2 stick) unsalted butter, frozen 5 tablespoons heavy cream 1 teaspoon almond extract 1/4 cup sliced almonds Instructions: Heat a well cleaned grill to 350 degrees F. For the fruit: Combine all ingredients except butter in a nonreactive bowl and toss to coat. Turn into an 8 by 8-inch disposable aluminum cake pan and dot with butter; set aside. For the biscuits: Combine flour, 1 tablespoon of the sugar, baking powder, and salt in a medium bowl and mix until evenly combined. Grate the butter into the bowl and toss to coat in flour mixture. Add 1/4 cup of the cream and almond extract and mix to moisten thoroughly. Knead until dough just comes together and is smooth. Divide into 8 pieces and place on top of fruit. Brush biscuits with remaining 1 tablespoon of the heavy cream, sprinkle remaining 1 tablespoon of the sugar on top, and scatter with almonds. Place on the grill, close cover, and grill until fruit is bubbling and biscuits are risen and golden brown, about 25 to 30 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 22267,"Pollo con Zucca e Gorgonzola: Chicken with Squash and Gorgonzola 3 tablespoons extra-virgin olive oil 1 small white onion, chopped Sprig of fresh rosemary 4 (6-ounce) boneless and skinless chicken breasts Salt and freshly ground black pepper 1/2 cup white wine 3 tablespoons extra-virgin olive oil 1 small white onion, chopped 2 cups butternut squash, peeled, seeded and diced 1 cup vegetable stock Salt and freshly ground black pepper 3 ounces gorgonzola, shredded Instructions: For the chicken breasts: In a large saucepan, heat the extra-virgin olive oil and saute the onions for a minute, or until soft. Add the rosemary and chicken to the pan. Season the chicken with salt and pepper, and cook for a few minutes on each side, or until it is fully cooked and starts to brown. Finish cooking the chicken by adding the wine at the very end to deglaze the pan.
  For the Zucca sauce: In a large saucepan, heat the extra-virgin olive oil and saute the onions for a minute, or until soft. Add the butternut squash, and cook for 5 minutes, or until tender. Add the vegetable stock, and salt and pepper, to taste, and let reduce. Stir in the gorgonzola cheese until it is fully melted in the sauce.
  Transfer the chicken breasts to a warm plate, generously spooning the zucca sauce all over. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 22268,"Grilled Pork Chops with Basil-Garlic Rub 4 bone-in ribeye (rib) pork chops, ?-inch thick Basil-Garlic Rub: 2 cloves garlic, peeled 1 cup fresh basil, packed 2 tablespoons lemon juice, fresh 2 tablespoons extra virgin olive oil 1 teaspoon coarse salt ? teaspoon black pepper, freshly ground Instructions: With machine running, drop garlic through feed tube of food processor to mince. Stop, add fresh basil, and process until chopped. Add lemon juice, oil, salt and pepper and process to make thin wet rub. Spread both sides of pork chops with basil mixture. Let stand 15 to 30 minutes. Prepare a medium-hot fire in grill. Brush the grate clean and oil the grate. Grill chops, over direct heat, turning once, to medium rare doneness, 5 to 6 minutes per side, or until the internal temperature reaches 145F, followed by a 3-minute rest time. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 22269,"Grilled Caesar Salad with Shrimp 1/2 cup mayonnaise 1/4 cup plus 1 tablespoon extra-virgin olive oil 3 anchovies packed in oil, finely minced 2 small cloves garlic, grated Zest and juice of 2 lemons (about 2 tablespoons of zest and 1/3 cup juice) Zest and juice of 2 lemons (about 2 tablespoons of zest and 1/3 cup juice)
  Freshly ground black pepper 2 ounces Parmesan, finely grated (about 1 1/2 cups lightly packed) Kosher salt 3 romaine hearts 1 pound large shrimp, peeled, deveined and tails removed One 12-inch French baguette, halved lengthwise Instructions: Whisk together the mayonnaise, 1/4 cup of the oil, the anchovies, garlic, lemon zest and juice and 1/2 teaspoon freshly ground black pepper in a mixing bowl. Add 1 cup of the Parmesan and stir to combine. Season to taste with salt and pepper. Preheat a large grill pan or outdoor grill over high heat. Cut the romaine in quarters lengthwise, leaving some of the stem attached to each quarter. Brush the cut sides of the romaine with 1/4 cup of the Caesar dressing and place cut-side down on the grill. Grill until the first side is lightly charred, about 1 minute, then turn to the other cut side and cook until lightly charred, about 1 additional minute. Do not crowd the grill, leaving 1/2-inch of space between each quarter of romaine; grill in batches if needed. Toss the shrimp with the remaining 1 tablespoon oil and sprinkle lightly with salt and pepper. Grill the shrimp until lightly charred in spots on both sides and just cooked through, 1 to 2 minutes per side. Transfer to a mixing bowl and toss with 1 tablespoon of the Caesar dressing. Brush the inside of the baguette with 1/4 cup of the Caesar dressing and place cut-side down on the grill. Cook until lightly charred and warmed through, about 2 minutes. Cut each piece of baguette in half lengthwise and then crosswise so you have a total of 8 large breadsticks. Divide the grilled romaine among 4 large plates. Scatter an equal amount of shrimp on each plate. Thin out the remaining dressing with 2 teaspoons water and drizzle over the grilled romaine and shrimp. Sprinkle with the remaining Parmesan and serve with the grilled bread. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 22270,"Chef Dave's Grilled Strawberry and Goat Cheese Dessert Pizza 2 cups all-purpose flour 1/2 teaspoon salt 2 tablespoons vegetable oil, plus 1 1/2 teaspoons 1 tablespoon heavy cream 1 pound fresh strawberries, rinsed and patted dry, hulled, and thinly sliced 1/4 cup orange liqueur 2 tablespoons sugar 8 ounces goat cheese, at room temperature 3 tablespoons plus 2 teaspoons honey 1 tablespoon Armagnac or brandy 1/8 teaspoon freshly ground black pepper 8 fresh mint leaves, torn into pieces 3/4 cup warm water 1 (1/4-ounce) packet (2 1/4 teaspoons) active dry yeast Instructions: To make the crusts, in a medium bowl, combine the yeast, water, and 1 tablespoon of the flour. Whisk to blend. Let sit until the mixture becomes slightly foamy, about 5 minutes. Combine the remaining flour and salt in a large bowl and stir to blend. Add the yeast mixture, 2 tablespoons of the oil, and the cream. Stir well with a heavy wooden spoon until it begins to come together and pull away from the sides of the bowl. Turn out onto a lightly floured surface and knead for 4 to 5 minutes into a smooth, but slightly sticky dough. Oil a clean bowl with 1 teaspoon of the oil and turn the dough in the oil to lightly coat. Cover the bowl with plastic wrap or a clean kitchen towel and allow to rise until doubled in size in a warm, draft-free place, about 40 minutes. Lightly grease a baking sheet with the remaining 1/2 teaspoon of oil. Divide the dough into 2 equal pieces and form into balls. Place on the greased sheet, cover with plastic wrap, and refrigerate until doubled in volume, about 2 hours. Combine the strawberries, orange liqueur, and sugar in a medium bowl, and toss to coat evenly. Clean a grill very well with a brush, and lightly grease with vegetable oil. Preheat the grill to medium heat. Combine the goat cheese and 3 tablespoons honey in a bowl and mash with a fork until smooth. Remove the dough from the refrigerator and roll each ball into a 10-inch round on a lightly floured pizza paddle or large chopping board. Transfer to the grill and cook on 1 side until golden brown, turning with a spatula to mark evenly, 3 to 4 minutes. Remove from the grill and place, cooked side up on, on a pizza paddle or large chopping board. Spread half of the goat cheese mixture across each piece of crust using a rubber spatula. Spread half of the berries across the top, leaving the liquid in the bottom of the bowl. Transfer the pizzas to the grill, cover, and cook until golden brown, rotating with a spatula to keep from burning, 3 to 4 minutes. Transfer to serving plates, sprinkle each with a pinch of black pepper and half of the mint leaves. Drizzle each pizza with 1 teaspoon of the remaining honey and serve. Alternately, place a pizza stone in the oven and preheat to 500 degrees F. Remove the dough from the refrigerator and roll out into a 10-inch round on a lightly floured pizza paddle or large chopping board. Make \dimples\ with your fingertips on the top of the dough. Spread half of the goat cheese mixture across the pizza using a rubber spatula. Spread half of the berries across the top of the pizza, leaving the liquid in the bottom of the bowl. Repeat with the remaining dough, goat cheese, and strawberries. Transfer to the pizza stone (or 2 heavy baking sheets) and bake until golden brown, about 12 minutes. Remove from the oven and transfer to serving plates. Sprinkle a pinch of the black pepper and half of the mint leaves over the top of each pizza, and drizzle each with 1 teaspoon of the remaining honey. Serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 22271,"Pastitsio Kosher salt 1 pound ziti 2 tablespoons extra-virgin olive oil, plus more for brushing 1 pound ground beef or lamb (or a combination) 1 onion, chopped 3/4 teaspoon ground cinnamon 2 tablespoons Worcestershire sauce 1/4 cup dry white wine 1 15 -ounce can tomato sauce Freshly ground pepper 1/4 cup chopped fresh parsley 2 tablespoons breadcrumbs 4 tablespoons unsalted butter 2 large eggs, lightly beaten 2 cups grated kefalotyri or parmesan cheese (about 6 ounces) 4 tablespoons unsalted butter 1/4 cup all-purpose flour 3 cups plain 2 percent Greek yogurt 2 large eggs, lightly beaten Pinch of freshly grated nutmeg Kosher salt Instructions: Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Meanwhile, make the filling: Heat the olive oil in a large skillet over medium-high heat. Add the meat and cook, breaking it up with a wooden spoon, until browned, about 5 minutes. Add the onion and cinnamon and cook until the onion is soft, about 5 more minutes. Add the Worcestershire sauce and wine and cook until the wine starts to evaporate, about 2 more minutes. Add the tomato sauce, 2 cups water, 1 teaspoon salt and 1/4 teaspoon pepper and bring to a simmer. Stir in the parsley and cook, stirring occasionally, until slightly thickened, about 20 minutes. Stir in 1 tablespoon breadcrumbs and remove from the heat. When the pasta is done, drain and return to the pot off the heat; stir in the butter, then the beaten eggs and 1 cup cheese until the pasta is coated. Brush the bottom and sides of a 9-by-13-inch baking dish with olive oil. Spread half of the pasta in the dish, then top with the meat filling and the remaining pasta. Make the bechamel: Melt the butter in a medium saucepan over low heat. Whisk in the flour and cook, whisking, 1 minute. (Do not let the flour brown.) Whisk in the yogurt and 3/4 cup water and gently simmer, whisking, until slightly thickened, about 5 more minutes. (Do not let the mixture boil.) Remove from the heat and whisk in the eggs, nutmeg and 1/4 teaspoon salt. Pour the bechamel evenly over the pasta in the baking dish. Sprinkle with the remaining 1 cup cheese and 1 tablespoon breadcrumbs and bake until golden, 40 to 45 minutes. Let rest 10 minutes before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 22272,"Ladd's Oven Potatoes 2 1/2 pounds red potatoes, unpeeled, cut into cubes 1 stick (8 tablespoons) salted butter, cut into cubes Sea salt and freshly ground black pepper Sea salt and freshly ground black pepper
  Seasoned salt Instructions: Preheat the oven to 400 degrees F. Put the potatoes in a deep cast-iron skillet with the cubes of butter and sea salt, pepper and seasoned salt to taste. Roast until brown and sizzling, turning halfway through, 30 to 40 minutes total. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]" 22273,"Margarita Ice Cream 1/2 cup lime juice 2 tablespoons tequila 3 tablespoons orange liqueur (recommended: Cointreau or Triple Sec) 1 1/4 cups powdered sugar 2 cups heavy cream Instructions: Pour the lime juice, tequila and orange liqueur into a bowl and stir in the sugar to dissolve. Add the cream and then softly whip until thick and smooth but not stiff. Spoon into an airtight container to freeze overnight. This ice cream does not need ripening (softening before serving), as it will not freeze too hard and melts speedily and voluptuously. ","[Tequila, Mezcal, Rum]" 22274,"Tortelli of Butternut Squash with Brown Butter 2 tablespoons unsalted butter 5 to 6 cups diced peeled butternut squash (about 1 large or 2 small) 1/2 cup ground amaretti cookies 1/2 cup fresh bread crumbs 1/4 cup finely grated Parmesan cheese 1/4 teaspoon ground nutmeg 1 1/2 teaspoons kosher salt 1/4 teaspoon black pepper 2 to 2 1/2 cups all-purpose flour 1 teaspoon kosher salt 2 large eggs 3 large egg yolks Semolina for sprinkling 1 cup (2 sticks) unsalted butter 1 tablespoon chopped fresh sage leaves 1 teaspoon kosher salt 1/2 teaspoon black pepper Grated Parmesan cheese for serving Instructions: Melt the butter in a large skillet over medium heat and add the butternut squash. Cook until the squash is just starting to caramelize and is golden brown, about 10 minutes. Add the water to cover and cook until the squash is tender, about 20 minutes. Drain. Transfer the squash to a food processor fitted with a metal blade. Add the amaretti, bread crumbs, Parmesan cheese, nutmeg, salt and pepper and blend until smooth. Flour a large cutting board or work surface. Place 2 cups of the flour and the salt on the board and make a wide well in it. Place the eggs and egg yolks in the well. With a fork, follow the perimeter of the well, bringing in small amounts of flour and continuing all the way around, until gradually most of the four is absorbed. If necessary, add up to 1/2 cup of the remaining flour. Divide the dough into 2 pieces. Put the dough through a pasta machine, folding into halves each time and reinserting 15 to 20 times, to knead it. Continue until the pasta is paper-thin. Lay out the sheets of dough and cut them into 4-inch squares; you should have about 40 to 42 squares. Place 1 heaping tablespoon of the filling on one corner of each square. Fold over the filled portion, press down around the filling, and place on a baking sheet lined with waxed paper and sprinkled with semolina. Melt the butter in a large skillet over medium-high heat and cook until it begins to foam and brown, about 4 minutes. Add the sage, salt and pepper. Bring a large pot of water, salted if desired, to a boil over high heat. Add the tortelli and cook until they are tender, about 3 minutes. Toss with the brown butter and Parmesan and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 22275,"Chicken Liver Pat with Red Onion Jam 1 stick (8 tablespoons) plus 1 tablespoon unsalted butter, softened 1/2 yellow onion, thinly sliced
  1 clove garlic, chopped
  1/2 teaspoon ground coriander
  1/2 teaspoon freshly ground black pepper
  1/4 teaspoon ground allspice
  Kosher salt
  8 ounces chicken livers, trimmed
  1/4 cup heavy cream
  1 tablespoon brandy
  1 tablespoon olive oil 1 medium red onion, thinly sliced
  1 teaspoon fresh thyme leaves
  Kosher salt
  1/2 cup dry red wine
  3 tablespoons red wine vinegar
  3 tablespoons sugar
  Toasted baguette slices, for serving
  Instructions: For the chicken liver pat: Melt 2 tablespoons of the butter in a large skillet over medium heat. Add the yellow onions and garlic and cook until softened, 5 minutes. Stir in the coriander, pepper, allspice and some salt. Increase the heat to medium high and add the chicken livers. Cook, stirring occasionally, until golden brown on the outside but still pink inside, about 3 minutes. Add the heavy cream. Transfer the mixture to a food processor and puree until smooth. With the motor running, add the remaining 7 tablespoons butter in three batches and process until fully incorporated. Add the brandy and pulse to incorporate. Season with salt. Transfer the pat to a bowl, cover, and refrigerate until firm, at least 3 hours and up to overnight. For the red onion jam: Heat the olive oil in a medium skillet over medium heat. Add the red onions, thyme and 1/4 teaspoon salt. Cook, stirring occasionally, until softened, about 8 minutes. Add the wine and simmer, stirring occasionally, until most of the wine has evaporated, about 10 minutes. Add the vinegar and sugar and cook, stirring often, until the onions are very tender and the liquid is syrupy, 3 to 4 more minutes. Cool the jam to room temperature, and then refrigerate until ready to serve. Serve warm or room temperature To serve, spread baguette slices with pat and top with red onion jam. ","[Rhone Blends, Pinot Noir, Barolo]

" 22276,"Butternut-Cider Bisque 1 tablespoon olive oil 1/2 large onion, diced 1/2 large carrot, diced 1 stalk celery, diced 1 pound butternut squash, peeled, seeded and diced 4 sprigs fresh thyme, rinsed 5 cups chicken stock or canned chicken broth 2 cups apple cider 2 cups heavy cream, apple cider, or chicken stock (optional) Salt and black pepper, to taste Instructions: Heat the oil in a large pot and saute the onion, carrot, and celery until the carrot and celery are soft and the onion is translucent, about 5 minutes. Add the squash and thyme and saute until all of the vegetables are coated with oil, about 2 minutes. Add the stock and the 2 cups of cider and simmer until the squash is very soft, about 30 minutes. Remove from heat. Puree the mixture, in small batches, in a blender on medium speed until smooth and well blended. Place the pureed mixture into another pot and stir in either the cream, cider or stock to achieve the desired consistency. Add the salt and black pepper. Heat gently and serve. ","[Chardonnay, Riesling, Gewrztraminer, Chenin Blanc]" 22277,"No Pan Pear Pie 2 1/2 cups flour 1/2 cup stone ground cornmeal 3 tablespoons sugar 1 teaspoon kosher salt 8 ounces (2 sticks) unsalted butter, divided, diced 3 tablespoons apple juice concentrate 2 tablespoons cold water 2 Anjou pears, peeled, cored, and thinly sliced 3 tablespoons balsamic vinegar 4 tablespoons sugar 1 pinch grated nutmeg 1/4 teaspoon ground cinnamon 2 tablespoons butter 1 cup blueberries 1 teaspoon flour 1 1/2 cups pound cake, cubed 1 egg beaten with 1 tablespoon water 1/2 teaspoon sugar Instructions: Heat oven to 400 degrees F. In a food processor, combine flour, cornmeal, sugar, and salt. Pulse to combine. Place dry ingredients in a mixing bowl and put the bowl into the refrigerator. Remove 1/2 stick of butter from the refrigerator and allow it to come to room temperature. In a food processor, add the 1/2 stick of butter to the flour mixture. Pulse until the fat completely disappears. Add the remaining 1 1/2 sticks butter in separate batches. Pulse until flour mixture resembles the size of a pea.
Combine the apple juice concentrate and the cold water. Using a spray bottle, spritz the dough with the apple juice mixture while folding the mixture with a spatula. After about three tablespoons of the liquid, check the dough for consistency. It should hold together when compressed but remain relatively dry to the touch. If it does not bind, add a little more water. Remove from the processor and form the dough into a ball. Wrap the dough in wax paper or parchment paper and rest in refrigerator for 20 minutes.
Heat a cast iron skillet over medium heat. Add pears to the pan and toss for 2 minutes. Add the balsamic vinegar and continue to toss for 30 seconds. Add sugar and cook until the pears have softened. Add the nutmeg, cinnamon, and the butter and melt slowly. Fold in the blueberries. Remove from heat. Sprinkle on the flour and combine well. Allow to cool to room temperature.
Place dough on a floured piece of parchment and roll out to a 1/4-inch thick disk. Transfer to a baking sheet. Place cubed pound cake in the middle of the dough, leaving a 3-inch margin of crust on all sides. Spoon filling over the cake cubes and top the pears with 1 ounce of cubed butter. Lift excess crust onto filling and repeat in a clockwise fashion until a top lip has formed around the edge of the whole tart. Brush the tart with the egg wash and sprinkle the crust with the sugar.
Bake for 30-35 minutes, or until the filling begins to bubble and the crust is golden brown.
Remove from the sheet pan immediately and cool on pie rack. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 22278,"Basic Fruit Smoothie 1 cup (240 ml) soy milk ? medium banana, peeled 1 thick slice pineapple (80 g) with core, halved 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 25-30 seconds or until desired consistency is reached. Serve Immediately. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 22279,"Falafel 1 can garbanzo beans, drained and patted dry 1/2 small onion, roughly chopped (about 1/2 cup) 2 cloves garlic 1 teaspoon red pepper flakes 2 teaspoons ground cumin 1 teaspoon baking powder 2 tablespoons all-purpose flour 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 3 tablespoons chopped fresh parsley leaves, about a handful Canola oil, for frying 4 pita breads Chopped tomato, for garnish Shredded Iceberg lettuce Tahini sauce or hummus Instructions: Combine all falafel ingredients except oil in the bowl of a food processor fitted with a steel blade. Pulse mixture until coarsely ground. Transfer to a bowl or container and refrigerate, covered, for several hours. Form the falafel mixture into balls about the size of walnuts and press to flatten. Heat 4 inches of oil to 375 degrees F in a deep pot or deep fryer. Fry about 6 balls at once for about 4 minutes, or until golden brown. Drain on paper towels. Stuff each pita with 4 falafel balls, chopped tomatoes, lettuce, and tahini. ","[Syrah, Malbec, Tempranillo, Garnacha]" 22280,"Pan Sauteed Filet of Beef with Spicy Rum-Black Pepper Glaze and Wild Mushroom Salad 2 tablespoons unsalted butter 1 red onion, finely chopped 3 cloves garlic, finely chopped 1 cup Myer's dark rum 3 cups chicken stock 2 tablespoons ancho puree 1/4 cup molasses 2 teaspoons coarsely ground black pepper 4 filet mignon steaks, 8 ounces each Salt, to taste Instructions: Melt butter in medium saucepan over medium heat and sweat onions and garlic. Add rum, bring to a boil and reduce to 1/4 cup. Add stock, bring to a boil and reduce heat. Whisk in ancho puree, molasses and pepper and simmer until reduced to 1 cup. Preheat grill. Season steaks on both sides with salt. Cook for 2-3 minutes on each side until medium-rare. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 22281,"Thin-Crust Pizza with Roasted Vegetables and Ricotta 1 pound All-Purpose Pizza Dough (recipe follows) 1 small red bell pepper, halved lengthwise and seeded 8 ounces mixed mushrooms (such as shiitake, button and/or cremini), sliced 1/4 cup extra-virgin olive oil, plus more for drizzling Kosher salt and freshly ground pepper 2 onions, chopped 2 tablespoons tomato paste 1 teaspoon sugar, plus more if needed 2 teaspoons balsamic vinegar 1 6-ounce jar marinated artichoke hearts, drained and chopped All-purpose flour, for dusting 1/4 cup grated Parmesan cheese 2/3 cup ricotta cheese Torn fresh basil, for topping 1 1/2 teaspoons active dry yeast 1 1/2 cups warm water (about 110? F) 2 cups bread flour 1 3/4 cups all-purpose flour, plus more for kneading 2 teaspoons sugar 2 teaspoons kosher salt 2 tablespoons extra-virgin olive oil, plus more for the bowl Instructions: Make the dough. Toward the end of the rising time, preheat the oven to 500? F (use the convection setting, if available) with a pizza stone, baking steel or inverted large baking sheet in the lower third of the oven. Line a rimmed baking sheet with foil; put the bell pepper halves on one side and the mushrooms on the other side. Drizzle with 2 tablespoons olive oil; rub all over the peppers and toss the mushrooms to coat. Arrange the peppers cut-side down and roast, turning the peppers and stirring the mushrooms occasionally, until the peppers are tender and browned and the mushrooms are tender and dry, 15 to 20 minutes; season with salt and pepper.
Meanwhile, heat the remaining 2 tablespoons olive oil in a medium nonstick skillet over medium heat. Add the onions, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until tender and lightly browned, 15 to 20 minutes (reduce the heat if the onions start to get too dark). Stir in 1/4 cup water, the tomato paste and sugar. Cook, stirring frequently, until the tomato paste is toasted and a few shades darker, about 10 minutes. Remove from the heat and stir in the vinegar; season with salt, pepper and more sugar, if needed. (The sauce should be slightly sweet and tangy.) Let cool.
Remove the roasted peppers to a cutting board and chop; transfer to a large bowl and stir in the mushrooms, artichoke hearts and a pinch each of salt and pepper.
On a lightly floured surface, cut one 1-pound ball of dough in half. Cup your hand around each piece and gently roll each into a small ball. Transfer 1 ball of dough to a lightly floured piece of parchment paper and roll into a thin 12-inch round with a rolling pin (keep the other ball of dough covered). Top the dough with half of the sauce, spreading it to the edge, then top with half of the roasted vegetable mixture and 2 tablespoons Parmesan.
Transfer the pizza (on the parchment) to the hot stone and bake until the crust is set, 3 to 5 minutes. Slide out the parchment from under the pizza. Continue baking until the crust is golden brown and crisp, 7 to 10 more minutes. Remove the pizza to a cutting board and dot with half of the ricotta. Drizzle with olive oil, season with salt and top with basil. Repeat to make another pizza. Sprinkle the yeast over the hot water in a small bowl. Let stand until dissolved and slightly foamy, 5 to 10 minutes. Meanwhile, whisk the bread flour, all-purpose flour, sugar and salt in a large bowl and make a well in the center. Pour the yeast mixture into the well and add the olive oil. Stir with a wooden spoon until a shaggy dough forms. Turn the dough out onto a lightly floured surface, dust the dough with flour and knead, dusting with more flour as needed, until very smooth and elastic but still slightly tacky, 3 to 5 minutes. Transfer the dough to an oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 hours. Divide the dough into two 1-pound balls. (If making sheet-pan pizza, let the dough rise, covered, on an 11-by-17-inch rimmed baking sheet coated with 3 tablespoons olive oil instead of in a bowl; do not divide into two balls.) If not using the dough right away, wrap in plastic and refrigerate for up to 2 days or freeze for up to 3 months. Bring to room temperature before using. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 22282,"Cavatelli with Sauteed Broccoli and Garlic 4 tablespoons olive oil 3 cloves garlic, minced 2 to 3 cups broccoli florets, or to taste Salt 1/2 teaspoon red pepper flakes, or to taste 1 1/2 cups canned chicken broth 1 pound cavatelli, cooked according to package directions Freshly grated Locatelli pecorino Romano Instructions: In a saucepan, heat the olive oil over moderate heat until hot. Add the garlic and cook it, stirring, until pale golden. Add the broccoli, salt, and red pepper flakes and cook, stirring, for 2 minutes. Add the chicken broth and simmer for 5 minutes. Meanwhile, cook the pasta. Drain the pasta and transfer it to the saucepan. Toss with sauce to combine. Serve with the cheese. ","[Chardonnay, Vermentino, Gavi, Barbera]" 22283,"French Onion Soup 3 tablespoons butter 1 tablespoon oil 3 large onions - sliced 3 tablespoons sugar 2 tablespoons flour 5 (16-ounce) cans beef broth 2 1/2 cans water (empty broth cans) Salt and pepper to taste 1/4 cup Port wine 3/4 cup Burgundy wine French bread Mozzarella, Gruyere or Swiss cheese Instructions: In large soup pot, melt the butter with the oil. Add the onions and cook until translucent. Add sugar and flour, cook for 1 minute. Add beef broth, water, salt and pepper. Simmer for 30 minutes. Stir in wines, simmer for 2 hours. Preheat broiler To Serve: Pour into onion soup crocks. Place a piece of French bread on top. Cover bread with choice of cheese. Place in oven and broil until cheese is melted and bubbly. The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of an ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 22284,"Roasted Root Vegetables 1/2 pound parsnips, peeled and cut into rough 1-inch chunks 1/2 pound celery root, peeled and cut into rough 1-inch chunks
1/2 pound beets, boiled, skin removed, and cut into rough 1-inch chunks
1/2 pound rutabaga, peeled and cut into rough 1-inch chunks
1/2 pound butternut or other firm squash, peeled and cut into rough 1-inch chunks
1 onion, coarsely chopped 2 cloves garlic, finely chopped 1/2 bunch fresh oregano, leaves only, coarsely chopped 3/4 teaspoon salt 1/2 teaspoon freshly ground black pepper Instructions: Preheat the oven to 450 degrees F. In a large bowl, toss all the ingredients together until they are well mixed. Transfer to a covered cast iron and enamel casserole or a baking dish and roast for about 30 minutes. Every 10 minutes stir the vegetables thoroughly. The vegetables are done when they are golden and caramelized, and can be easily pierced with the tip of a knife. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 22285,"All Day Pork Loin Chili 8 tablespoons vegetable oil 3 pounds boneless pork loin, cut into 2-inch cubes Kosher salt Freshly ground black pepper 1 Spanish onion, cut into 1-inch dice 2 cloves garlic, minced 2 red bell peppers, seeded and cut into 1-inch dice 3 jalapeno peppers, seeded and minced 2 tablespoons light brown sugar 2 tablespoons chili powder 2 tablespoons ground cumin 2 teaspoons cayenne pepper 3 tablespoons cilantro, chopped 3 (15-ounce) cans diced tomatoes, with juice 1/2 cup honey 1/2 cup prepared black coffee 1/2 cup bourbon 2 (15-ounce) cans black beans, drained 2 (15-ounce) cans kidney beans, drained 1 cup sour cream, for serving 1 small can sliced or chopped jalapenos, for serving 2 cups shredded cheddar, for serving Instructions: Pour 4 tablespoons of the oil into a large, heavy bottomed stockpot and place over high heat for 2 to 3 minutes. Season the pork with a dash of salt and pepper and brown it in batches, 3 to 5 minutes per batch. Set aside the browned pork. Pour the remaining oil into the pot and add the onion, garlic, bell pepper and jalapenos. Season the veggies with the brown sugar, chili powder, cumin, cayenne, salt, pepper and cilantro. Sweat the vegetable mixture over medium heat for 10 minutes, until the onion is soft. Add the pork back to the pot along with the tomatoes, honey, coffee, bourbon. Add the beans, stir well, bring up to a simmer and then lower the heat to the lowest setting. Let simmer 2 to 3 hours, until the pork is juicy and buttery soft. Serve directly from the stovetop with side bowls of sour cream, sliced jalapenos, and shredded cheddar. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 22286,"Coconut Ice Tea 8 jasmine tea bags 1/4 cup granulated sugar 1/4 cup heavy cream 1/4 cup unsweetened coconut milk Lime slices, for flavor Instructions: Bring 6 cups water to a boil in a medium saucepan. Add the tea bags. Remove the saucepan from the heat and let the tea steep, about 5 minutes. Add the sugar and stir until dissolved. Add the cream, milk and lime slices. Cover the saucepan and refrigerate until cold. Serve the tea in glasses. ","[Chardonnay, Sauvignon Blanc, Riesling]" 22287,"Steak and Veggie Skewers with Creamy Dipping Sauce Two 8-ounce boneless rib-eye steaks, cut into 1-inch cubes 1 pound Brussels sprouts, trimmed
10 ounces cremini mushrooms
1 red onion, cut into 1-inch cubes
1 cup extra-virgin olive oil
1 1/2 teaspoons smoked paprika
1/2 teaspoon dried oregano
1/2 teaspoon garlic salt
1/4 teaspoon ground coriander
1/4 teaspoon lemon pepper
1/4 teaspoon crushed red pepper
3/4 cup sour cream
1/4 cup mayonnaise
1 lemon, juiced
2 tablespoons fresh parsley, minced
2 tablespoons fresh mint, minced
Instructions: Soak 12 wooden skewers in water for at least 30 minutes. Thread the beef, Brussels sprouts, mushroom and onions onto 12 skewers, alternating between meat and vegetables. Place in a large baking dish. Preheat a grill or grill pan to medium-high heat. Stir the olive oil, smoked paprika, oregano, garlic salt, coriander, lemon pepper and crushed red pepper in a large measuring cup. Reserve 1/4 cup of the mixture and pour the rest over the skewers. Add the reserved marinade to a bowl with the sour cream, mayonnaise and lemon juice. Mix well until combined, then fold in the parsley and mint. Set aside until ready to use. Carefully add the skewers to the grill and brush with the marinade. Cover and cook on one side for 3 to 4 minutes, then brush again with the remaining marinade and flip. Cook until the meat and vegetables are cooked to desired doneness, another 3 to 4 minutes. Remove to a platter and rest for 5 minutes. Serve with the creamy sauce. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 22288,"North African Inspired Rub for Fish and Chicken 1 tablespoon ground cumin 1 tablespoon kosher salt 1 1/2 teaspoons ground cinnamon 1 1/2 teaspoons ground allspice 1 teaspoon freshly ground black pepper 1 teaspoon ground turmeric Pinch cayenne powder 4 (6-ounce) fish fillets or boneless, skinless chicken breasts Canola oil Instructions: Preheat the grill to medium-high.
Combine all the spices in a small bowl. Brush both sides of fish fillets or chicken breasts with oil. Rub 1 side of the fish fillets or chicken breasts with the rub and grill, rub side down, until golden brown and a crust has formed, about 4 minutes. Flip over and continue cooking for 3 to 5 minutes.
Click here for Bobby's Buttermilk Southwestern Grilled Chicken. ","[Syrah, Tempranillo, Garnacha, Zinfandel]" 22289,"Chewy Sugar Cookies 2 3/4 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon baking powder 1 cup softened butter 1 1/2 cups white sugar 1 egg 1 teaspoon vanilla extract 3 to 4 tablespoons buttermilk Sprinkles or colored sugar, for decorating Instructions: Preheat oven to 375 degrees F. In a small bowl, stir together flour, baking soda, and baking powder. Set aside. In a large bowl, cream together butter and sugar until smooth. Beat in the egg and vanilla. Gradually blend in dry ingredients. Add enough of the buttermilk to moisten the dough and make it soft, not wet. Roll rounded teaspoons of dough into balls and place on a ungreased cookie sheet. With a brush or fingers, moisten the top of each cookie with the remaining buttermilk and slightly flatten the top of each cookie. Sprinkle with raw sugar or colored sprinkles. Bake for 8 to 10 minutes or until slightly golden. Let stand for 2 minutes before removing to cool on a rack. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 22290,"Mexican Shrimp Burgers 1 pound medium shrimp, shelled and deveined 2 tablespoons finely chopped fresh cilantro 2 large eggs
1 cup plain breadcrumbs 2 tablespoons chipotle adobo sauce
1 tablespoon fresh lime juice
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 clove garlic, minced
2 tablespoons vegetable oil
4 hamburger buns, split and toasted 2 medium tomatoes, sliced
4 butter lettuce leaves
1/4 cup mayonnaise 1 tablespoon fresh lime juice
2 medium cloves garlic 1 avocado, halved and pitted
Sea salt and freshly ground black pepper Instructions: For the Mexican shrimp burgers: Measure out 3/4 cup of the shrimp and set aside. Add the remaining shrimp to a food processor fitted with the blade attachment. Add the cilantro and eggs and pulse until the mixture is combined but not completely smooth. Transfer to a mixing bowl and set aside. Roughly chop the reserved shrimp into small pieces, then add it to the mixing bowl. Add the breadcrumbs, chipotle adobo sauce, lime juice, salt, pepper and garlic and mix to blend the ingredients. Use a 1/2-cup measure to scoop and shape the shrimp mixture into 4 burgers. They will be sticky. Refrigerate for 30 minutes. For the avocado aioli: Add the mayonnaise, lime juice, garlic, avocado and some salt and pepper to a food processor and blend until smooth. Coat the bottom of a large saute pan with the oil and place it over medium-high heat. Once it's very hot, saute the shrimp burgers until just cooked through, 2 to 3 minutes per side. They should be golden brown. Add about 1 tablespoon of the avocado aioli to each half of the toasted buns. Add a burger to each, followed by a couple of tomato slices and a piece of lettuce. Close the burgers and enjoy! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 22291,"Pina Colada Cupcakes 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 2 large eggs 3/4 cup plus 1 tablespoon granulated sugar 1/4 cup packed light brown sugar 1/2 cup canned unsweetened coconut milk 1/2 cup vegetable oil (or 1/4 cup each vegetable oil and coconut oil) 1 teaspoon pure vanilla extract 1 teaspoon coconut extract 1 tablespoon dark rum 1 tablespoon fresh lime juice 1 cup pineapple juice 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature 3 cups confectioners' sugar Pinch of salt 1 teaspoon pure vanilla extract 1 teaspoon coconut extract 1 tablespoon dark rum 1 cup sweetened shredded coconut Maraschino cherries and cocktail umbrellas, for decorating Instructions: Make the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with liners. Whisk the flour, baking powder and salt in a medium bowl. Whisk the eggs, 3/4 cup granulated sugar, the brown sugar, coconut milk, vegetable oil and vanilla and coconut extracts in a large bowl. Add the flour mixture and whisk until smooth. Divide the batter among the prepared muffin cups, filling each about three-quarters of the way. Bake until the tops of the cupcakes are golden and spring back when gently pressed, 18 to 20 minutes. Meanwhile, combine the rum, lime juice and the remaining 1 tablespoon granulated sugar in a small saucepan over medium heat. Bring to a simmer and cook, stirring, until the sugar dissolves. When the cupcakes are done, poke them all over with a toothpick and brush with the rum syrup while still warm. Let cool 5 minutes in the pan, then transfer to a rack to cool completely. Meanwhile, make the frosting: Bring the pineapple juice to a boil in a small saucepan. Reduce the heat to a simmer and cook until syrupy and reduced to 2 to 3 tablespoons, 6 to 8 minutes. Transfer to a small bowl and refrigerate until completely cool. Beat the butter in a large bowl with a mixer on medium-high speed until creamy, about 1 minute. Reduce the mixer speed to low and beat in the confectioners' sugar and salt. Increase the speed to medium high and beat until light and fluffy, about 3 minutes. Add the vanilla and coconut extracts and beat 1 minute, then add the rum and the reduced pineapple juice and beat to combine. Spread the frosting on the cupcakes and top with the shredded coconut. Decorate with maraschino cherries and cocktail umbrellas. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 22292,"Turkish Borek 6 tablespoons extra-virgin olive oil 1 pound mild green peppers, such as cubanelles or Anaheims, stemmed, seeded and coarsely chopped 1 tablespoon pul biber pepper (Aleppo pepper)
1 large onion, coarsely chopped Salt and freshly ground black pepper 2 pounds ground beef
3/4 cup canola oil, plus more for brushing 5 large eggs 1 cup milk One 16-ounce package yufka dough 2 tablespoons nigella sativa (black cumin seeds) Instructions: In a large, deep skillet, heat the olive oil over moderate heat. Add the peppers, pul biber and onions, season with salt and pepper and cook, stirring frequently, until softened, about 10 minutes. Add the beef and cook until the liquid has evaporated, about 10 minutes. Season with salt and pepper. Continue cooking over moderate heat, stirring occasionally, until the vegetables are softened, about 15 minutes. Transfer the vegetables and meat to a bowl and let cool slightly.
Preheat the oven to 400 degrees F and lightly oil a 9- by 13-inch glass baking dish.
In a medium bowl, whisk the eggs with the milk and 1/2 cup of the canola oil. Lay a sheet of yufka on a work surface and brush with the egg mixture; repeat until you have a stack of 2 sheets. Transfer the stack to the baking dish and spread one-third of the beef mixture on top. Repeat the layering twice more with the brushed yufka sheets and beef filling, then end with a stack of brushed yufka.
Trim the overhanging yufka slightly and tuck it under itself. Brush any remaining egg mixture on top of the borek, top with the nigella sativa seeds and bake until deeply golden on top and sizzling, about 45 minutes. Let the borek rest for 20 minutes before cutting into squares and serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 22293,"Roasted Fingerling Potatoes 2 pounds small fingerling potatoes 6 cloves garlic, crushed Extra-virgin olive oil, for drizzling, 1 to 2 tablespoons Salt and pepper Instructions: Heat oven to 500 degrees F. Spread potatoes out on a cookie sheet. Scatter garlic over potatoes. Coat lightly with extra-virgin olive oil and season potatoes with salt and pepper. Roast until tender, about 20 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling]" 22294,"Warm Beet and Lentil Salad with Goat Cheese 2 medium beets, peeled and cut into 1-inch-thick wedges 3 tablespoons extra-virgin olive oil, plus more for drizzling Kosher salt and freshly ground pepper 1/4 cup hazelnuts, walnuts or pecans, finely chopped One 4-ounce log goat cheese 1 cup leftover lentils from Salmon with Lentils, recipe follows 1/4 pound slab or thick-cut bacon, sliced 1 medium shallot, minced 2 tablespoons apple cider vinegar Pinch of sugar 1 large bunch frisee, torn, or 6 cups baby greens 1/4 cup extra-virgin olive oil, plus more for drizzling 2 leeks, white and light-green parts only, halved lengthwise and chopped 2 carrots, diced 3 cloves garlic, chopped 1 tablespoon tomato paste 1 cinnamon stick 1/2 pound (1 1/4 cups) French brown or green lentils 1 bunch Swiss chard 3 6 -ounce center-cut skinless salmon fillets Kosher salt and freshly ground pepper 1 tablespoon honey Juice of 1 lemon Instructions: Preheat the oven to 400. Toss the beets with 3 tablespoons olive oil in a roasting pan and season with salt and pepper. Roast until tender, 30 minutes. Meanwhile, season the nuts with salt and pepper in a shallow bowl. Cut the goat cheese into 4 even rounds. Press the cut sides in the nuts and set aside. Warm the lentils in the microwave or in a saucepan and season with salt and pepper. Cook the bacon in a skillet over medium-high heat until crisp, 10 minutes, and transfer to paper towels with a slotted spoon. Add the shallot to the pan drippings and cook for 20 seconds. Remove from the heat; whisk in the vinegar and sugar. Remove the beets from the oven and warm the nut-crusted goat cheese on the hot roasting pan. Toss the frisee with the bacon and dressing and divide among bowls. Top the salads with beets, lentils and a round of goat cheese. Drizzle with more olive oil. Per serving: Calories 482; Fat 39 g (Saturated 12 g); Cholesterol 42 mg; Sodium 571 mg; Carbohydrate 19 g; Fiber 5 g; Protein 15 g Heat 1/4 cup olive oil in a skillet over medium heat. Add the leeks and carrots and cook until tender, 5 minutes. Add the garlic and tomato paste and cook 1 minute. Increase the heat to high; add 4 cups water, the cinnamon stick and lentils. Bring to a boil, then reduce the heat to medium-high, cover and simmer until tender, 20 minutes. Meanwhile, remove the Swiss chard stems; reserve 3 leaves and chop the rest. Place the whole leaves over the lentils, cover and wilt, 1 minute. Remove the chard and cover the lentils. Season the salmon with salt and pepper and wrap a wilted chard leaf around each fillet. Reserve about 1 cup lentils for another use. Stir the honey and lemon juice into the remaining lentils and season with salt and pepper. Stir in the chopped chard. Place the wrapped salmon on top of the lentils, drizzle with olive oil and season with salt and pepper. Cover and cook over medium-high heat until the fish is just cooked through, 6 minutes. Remove the salmon and cut into pieces. (If the lentils are dry, add a splash of water.) Divide lentils among bowls and top with salmon. Per serving: Calories 510; Fat 20 g (Saturated 3 g); Cholesterol 70 mg; Sodium 357 mg; Carbohydrate 45 g; Fiber 8 g; Protein 40 g ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 22295,"Tres Leches Cake with Berries 1 1/2 cups all-purpose flour 2 teaspoons baking powder 3/4 teaspoon kosher salt 3 extra-large eggs, at room temperature 1 cup plus 5 tablespoons granulated sugar 2 teaspoons pure vanilla extract 1/2 cup whole milk 1 1/4 cups heavy cream 1 (12-ounce) can evaporated milk 1 (14-ounce) can sweetened condensed milk 1/2 teaspoon pure almond extract Seeds scraped from 1 vanilla bean 8 cups sliced fresh strawberries, for serving Sifted confectioners' sugar, for dusting Whipped cream, for topping Instructions: Preheat the oven to 350 degrees F. Butter a 9-by-13-by-2-inch baking pan. Sift the flour, baking powder and salt into a small bowl and set aside. Place the eggs, 1 cup of granulated sugar and the vanilla extract in the bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed for 10 minutes (really!) until light yellow and fluffy. Reduce the speed to low and slowly add half the flour mixture, then the milk and finally the remaining flour mixture. Mix with a rubber spatula to be sure the batter is well mixed. Pour the batter into the prepared pan, smooth the top and bake for 25 minutes, until the cake springs back when touched lightly in the middle and a cake tester comes out clean. Set aside to cool in the pan for 30 minutes. In a 4-cup liquid measuring cup, whisk together the heavy cream, evaporated milk, sweetened condensed milk, almond extract and vanilla seeds. Using a bamboo skewer, poke holes all over the cooled cake and slowly pour the cream mixture over the cake, allowing it to be absorbed completely before continuing to pour on more of the mixture. Cover the cake with plastic wrap and refrigerate for at least 6 hours. To serve, toss the strawberries with the 5 tablespoons of granulated sugar. Dust the cake with confectioners' sugar, cut in squares and place on dessert plates. Surround the cake with the strawberries, put a dollop of whipped cream on top and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 22296,"Garbanzo Minestrone 4 cups dried garbanzo beans, soaked in water with 1 teaspoon baking soda for 24 hours and drained 1/4 cup extra virgin olive oil, plus 1 tablespoon 2 tablespoons flour 1/2 pound pork rind, boiled for 20 minutes and cut into thin strips Approximately 10 cups water 1/4 cup olive oil 1 onion, finely chopped 2 cloves garlic, minced 3 fresh sage leaves, chopped 1 branch rosemary, chopped Leaves from 2 stalks of celery, hold ribs aside 1 baking potato, peeled and cut in half 2 carrots, peeled and sliced 1/2 cup broccoli rabe, chopped 2 leeks, white part only, sliced 5 cabbage leaves, chiffonade Salt and pepper, to taste Instructions: Put beans in a stock pot. Add extra virgin olive oil and flour. Stir mixture and cover. Add pork rind. Cover mixture with water. Cook for 1 1/2 hours over medium-low heat. Skim off impurities if necessary. Saute onions, garlic, sage, rosemary and celery leaves in 1 tablespoon olive oil over low flame, about 10 minutes. Add them to pot of garbanzo beans after beans have cooked for 1 1/2 hours. Chop celery stalks and add to pot. Add potato, carrots, broccoli rabe, leeks and cabbage to pot. Simmer for 1 1/2 hours. Skim to remove impurities if necessary. Add additional water if soup is too thick. Soup is done when beans are tender and potatoes are no longer solid. Season with salt and pepper. Soup can be served with olive oil, toasted bread and Parmesan cheese if desired. ","[Barolo, Barbaresco, Dolcetto, Gavi]" 22297,"Vanilla Banana Ice Cream 3 large ripe bananas, peeled Seeds from 1 vanilla bean, or 1 teaspoon pure vanilla extract Instructions: Cut each banana into 6 chunks and freeze until rock solid, preferably overnight. Put the banana chunks and vanilla bean seeds or extract in a food processor and process. Hang on, your food processor may jolt in the very beginning! The bananas will look crumbly at first, then gooey and eventually light and creamy- just like ice cream. Stop the food processor frequently to scrape down the sides of the bowl and break up any clumps. Serve right away or scrape into a container and freeze until ready to serve. ","[Chardonnay, Moscato, Riesling, Vinho Verde]" 22298,"Cake Pop Brains 4 cups crumbled red velvet cake (see Cook's Note) 3 tablespoons vanilla frosting, plus more if needed
8 ounces lime green, purple or orange candy melting wafers or ruby chocolate, finely chopped
1/2 cup seedless raspberry jam
Red food coloring, for the jam Instructions: Combine the cake and frosting in a stand mixer fitted with the paddle attachment. Beat on medium speed until the mixture is smooth and holds together when pressed in your fingers. (Add more frosting a teaspoon or so at a time, if needed, to reach the desired consistency.) Set aside. Put about two-thirds of the candy melting wafers or ruby chocolate in a double boiler. Heat, stirring, until almost melted (a few remaining chunks is okay). Add the remaining candy melting wafers or chocolate in 2 or 3 additions, stirring to melt. (For ruby chocolate, the melted chocolate should read 110 degrees F on an instant-read thermometer, then cool to 80 degrees F once the last third of the chocolate is stirred in.) Divide about two-thirds of the melted candy mixture among eight 2-inch-wide silicone brain molds and use a small brush to evenly coat each mold, making sure the sides and bottoms are well covered and no part of the mold shows through. Pop into the refrigerator for a few minutes for faster setting (don\u2019t refrigerate for too long or they can crack when unmolding).
Combine the jam and a few drops of red food coloring, just to intensify the color, in a small bowl. Stir in a few drops of water, if needed, so the jam is fluid but not runny.
When the shells are set, divide the jam among the cavities. Mold the cake mixture into balls and press into the molds. Use a sharp paring knife to shave the cake so it\u2019s flush with the top of the molds. Smooth the remaining melted candy mixture over top to cover the cake completely. Let set at room temperature, at least 40 minutes (or refrigerate for a few minutes for faster setting).
Gently press the brains out of the molds and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 22299,"Spicy Orange-Glazed Scallops 1/2 cup finely diced shallots 1 large or 2 medium oranges, zested Olive oil 3/4 cup orange juice 1 3/4 cups chicken broth 2/3 cup dry white wine 2 habanero peppers, cut into quarters, stems and veins removed 1/4 cup orange liqueur (recommended: Grand Marnier) 9 large sea scallops rinsed and dried Salt and freshly ground black pepper Chopped chives and orange slices, for garnish Instructions: Cook shallots and zest in 2 tablespoons olive oil over medium-high heat until they begin to brown. Add orange juice, broth, wine and habanero slices. Cook over high heat to reduce. Taste often and remove and discard habaneros when desired heat is achieved. When habaneros are removed, add the liqueur. Brush scallops with olive oil and season with salt and pepper. Sear scallops on a grill pan to a slightly under-cooked state, about 3 1/2 minutes per side but watch them closely. Remove from grill pan and add scallops to the thickened orange glaze, tossing to coat well until scallops are cooked to desired doneness. Smear a clean plate with orange glaze top with 3 scallops. Drizzle scallops with more glaze and garnish with chives and orange slice. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 22300,"Frozen Avocado Margarita 3 tablespoons blanco tequila 3 tablespoons fresh lime juice plus 1 lime, cut into wedges 1 tablespoon amber agave
1 tablespoon triple sec
1 cup ice
1/4 fresh avocado, peeled (about 1/4 cup)
Coarse salt, for rimming glass
Instructions: Add the tequila, lime juice, agave, triple sec and ice to a high-power blender. Blend until the ice is crushed and the mixture is homogeneous, about 20 seconds. Add the avocado and barely blend, about 10 seconds more. The mixture will be smooth and pourable. (Be sure not to overblend, because the mixture will become too thick.) Use a lime wedge to moisten the rim of the glass. Dip the rim into the coarse salt. Pour the margarita into the glass and garnish with another lime wedge. ","[Tequila, Sauvignon Blanc, Pinot Grigio, Ros]" 22301,"Candy Corn Parfait 1 large orange 1 to 2 tablespoons orange liqueur 3 tablespoons lemon curd 1/4 cup whipped cream 1 tablespoon crushed shortbread cookies (optional) Instructions: Peel and segment the orange with a paring knife, removing the membranes and white pith. Chop the segments and toss with the orange liqueur in a bowl; set aside for about 10 minutes. Spoon the lemon curd into a small liqueur glass or brandy snifter in an even layer. Top with a thin layer of whipped cream, then pile on the oranges and dollop with the remaining whipped cream. Sprinkle with crushed shortbread cookies, if desired. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 22302,"Mustard-Glazed Mushroom Burger 2 pounds ground beef (85-percent lean) Kosher salt and freshly ground black pepper 1/4 cup Dijon mustard
3 tablespoons soy sauce 1 teaspoon sugar 6 slices Swiss cheese 1 tablespoon olive oil 8 ounces chopped baby bella or cremini mushrooms 2 teaspoons fresh thyme leaves or 1 teaspoon dried 2 cloves garlic, minced 6 yeasty buns Instructions: Preheat the grill to medium-high heat.
Form the beef into 6 burgers; sprinkle with salt and pepper. To make the glaze, mix together the mustard, soy sauce and sugar in a small bowl.
Grill the burgers until desired doneness, 4 to 5 minutes per side for medium rare, brushing the burgers with the glaze about halfway through. A minute before removing the burgers from the grill, top with the cheese.
Meanwhile, heat the oil in a large skillet over medium-high heat. Cook the mushrooms until beginning to soften, about 5 minutes. Add the thyme and garlic and cook until the mushrooms are soft, about 3 minutes more. Season with salt and pepper.
Toast the buns and serve the burgers with the mushroom topping. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 22303,"Ricotta Pantesca 1 tablespoon sea salt 2 cups water (filtered or bottled, if local water is too chlorinated) 2 quarts whole milk 2 cups heavy cream Juice of 2 lemons (about 1/3 cup) Instructions: Mix salt in water until dissolved. Heat the milk, cream and the \seawater\ over low heat until the mixture boils. Add the lemon juice, stir a few times, and when mixture begins to curdle remove from the heat. Let curds rest for a minute or two. Skim the ricotta curds from the whey with a slotted spoon or skimmer and place them in a colander lined with cheesecloth, a wire sieve, or a plastic ricotta basket. Drain for 15 minutes. Serve warm, or at room temperature, with a drizzle of honey.; ","[Chardonnay, Barolo, Chianti Classico, Riesling]" 22304,"Ackee and Cod Stewart Loaf (Ackee-Saltfish-Codfish-Bacalao Loaf) 1/2 pound dried codfish (saltfish/bacalao) Olive oil spray 3/4 (19-ounce) can ackees, drained 1/4 cup mayonnaise 1 scallion, greens only, chopped 3/4 (3.52-ounce) packet Spanish seasoning without annato (recommended: Sazon Goya sin Achiote) 1/2 teaspoon Creole seasoning 1/4 teaspoon chopped fresh thyme 1/2 teaspoon garlic powder Lime powder (recommended: True Lime Natural Crystallized Lime), or lime zest Freshly ground black pepper Breadcrumbs 1/8 teaspoon Scotch bonnet or sriracha hot sauce Instructions: Soak the cod in water the night before in the refrigerator. On the day you plan to prepare the dish, change the water and soak again for about 2 hours. Preheat the oven to 350 degrees F. Spray 9 mini loaf pans with olive oil spray. Fill a medium saucepan with water and bring to a boil. Add the fish and boil for 20 minutes to remove any bones. Allow to cool. In a separate bowl, mix the fish, ackees, mayonnaise, and scallions. Using the various seasonings, incorporate into the mixture according to your taste. Add the breadcrumbs a little at a time, tasting as you do this to make sure you don't lose the flavor of the fish or the ackees. Once you achieve the flavor that suits you, add the hot sauce. Once again, use caution when adding hot sauce so you don't make the fish too spicy. Evenly divide and press the fish mixture into each loaf pan and bake in the oven for 20 minutes, or until browned. Remove the loaves from the oven. Put a cutting board on top of each loaf pan and flip. Repeat with remaining loaf pans. Serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 22305,"Espresso Cakes with Pumpkin Filling and White Chocolate Curls 4 mini sponge cakes 4 tablespoons prepared espresso or coffee 1 1/3 cups pumpkin pie filling from can or from leftover pumpkin pie White chocolate bar Instructions: Arrange sponge cakes on a serving plate. Spoon 1 tablespoon espresso into each cake, allowing it to absorb coffee. Spoon 1/3 cup pumpkin filling into each cake. Using a vegetable peeler, peel white chocolate into curls. Sprinkle curls over pumpkin and serve. ","[Barolo, Barbaresco, Dolcetto, Chianti]" 22306,"Stovetop Garlic Bread 1/2 baguette 4 tablespoons unsalted butter 1/4 cup extra-virgin olive oil 2 teaspoons minced garlic 1/2 teaspoon garlic salt Instructions: Split the baguette in half lengthwise, then slice into 8 pieces. In a large skillet over low heat, melt the butter. Once the butter is melted, add the oil, garlic and garlic salt. Cook until the garlic gets soft, about 1 minute. Add the bread to the skillet, cut-side down, and press down on the bread so it absorbs the butter mixture. Increase the heat to medium and toast until lightly browned, about 3 minutes. Remove from the heat and enjoy warm! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 22307,"Whole30 Breakfast Twice-Baked Sweet Potatoes 2 medium sweet potatoes 1 tablespoon extra-virgin olive oil 2 links sugar-free Italian sausage, meat removed from casings and crumbled Kosher salt and freshly ground black pepper 4 large eggs Salsa verde, for serving Instructions: Prick each sweet potato all over with a fork and microwave until fork tender, rotating about halfway through, about 10 minutes. Set aside and keep warm. Preheat the oven to 400 degrees F. Meanwhile, heat the olive oil in a medium skillet over medium-high heat. Add the sausage and cook, stirring occasionally, until it just starts to brown and crisp up, 5 to 6 minutes; set aside.
Cut the potatoes in half lengthwise. Scoop the flesh into a large bowl, leaving a 1/4-inch border all the way around. Place the potato skins on a baking sheet and set aside. Add the cooked sausage, 1/2 teaspoon salt and a few grinds of pepper to the bowl with the potato flesh and stir until well combined. Divide the potato mixture evenly among the 4 potato halves and make a well big enough to hold an egg in the middle of each. Crack an egg into each and bake until the egg whites are set and the yolks are still runny, 15 to 17 minutes. Serve with the salsa verde.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 22308,"Samosas with Tamarind-Date Chutney 2 cups (240 grams) all-purpose flour 1 1/4 teaspoons kosher salt
1 teaspoon nigella seeds or ajwain (carom seeds; see Cook\u2019s Note)
1/4 cup (50 grams) ghee (clarified butter) or vegetable oil (see Cook\u2019s Note)
1 1/2 teaspoons coriander seeds 1/2 teaspoon cumin seeds
1/2 teaspoon fennel seeds
4 peppercorns
1 clove
1 cardamom pod
One 1/2-inch piece cinnamon
2 1/2 teaspoons amchur powder (raw mango powder), plus more if needed
1/2 teaspoon red cl powder, plus more if needed
Pinch of turmeric 2 tablespoons vegetable oil, plus more for brushing and deep-frying 1 teaspoon cumin seeds
1/4 cup blanched peanuts, optional (see Cook\u2019s Note)
1 to 2 Thai green chiles or 1/2 to 1 serrano pepper, chopped
One 1-inch piece ginger, finely chopped (1 packed tablespoon)
12 ounces Yukon gold or other yellow potatoes, boiled, peeled and hand crushed (2 packed cups crushed)
1/2 cup frozen peas, rinsed and drained
Kosher salt
1/3 cup fresh cilantro leaves and tender stems, chopped, optional
Tamarind-Date Chutney, recipe follows, for serving 1/4 cup seedless tamarind (see Cook\u2019s Note) 1/4 cup date paste
1/4 cup powdered jaggery, turbinado or light brown sugar, plus more if needed (See Cook\u2019s Note)
1/4 teaspoon toasted cumin powder
1/4 teaspoon red cl powder
1/4 teaspoon ginger powder
1/4 teaspoon fennel powder
1/4 teaspoon black salt
Kosher salt
Instructions: For the pastry: Add the flour, salt and nigella or ajwain seeds to a medium bowl and mix. Add the ghee or oil and mix in with your fingers until the dough looks crumbly. Begin by adding 3 tablespoons of cold water, then add more water a little a time to make a stiff dough. Try to knead the dough as little as possible (think flaky pie crust). Cover with plastic wrap and let it rest for 30 minutes. For the spice blend: To roast the spices, heat a small cast-iron skillet or heavy-bottomed pan over medium heat. Add the whole spices: coriander seeds, cumin seeds, fennel seeds, peppercorns, clove, cardamom and cinnamon and roast, shaking the skillet often, until the mixture darkens slightly and becomes toasty and fragrant, 2 to 3 minutes. Remove to a small bowl to cool. Add the amchur powder, red cl powder and turmeric. Once cool, transfer to a grinder or mortar and pestle and grind to a medium-fine grind.
For the filling: Heat the oil in a large skillet over medium-high heat. Add the cumin seeds and let sizzle until they darken slightly, about 30 seconds Add the peanuts if using and cook until crunchy, about 2 minutes. Add the chiles and ginger and cook, stirring often, until the raw aroma of the ginger goes away, about 1 minute.
Add the potatoes, peas, roasted spice blend and 1 1/2 teaspoons salt and cook until the peas soften and the mixture is well mixed and seasoned, about 3 minutes. Add the cilantro if using. Add salt to taste, amchur for additional tang and red cl powder for spice.
To assemble and fry the samosas: Pour enough oil into a large Dutch oven or wide heavy-bottomed pot to come up the sides about 3 inches. Place over medium heat and heat until a deep-frying thermometer inserted in the oil registers 340 degrees F.
While the oil is heating, divide the dough into 6 equal pieces and roll each piece into a ball (a kitchen scale is helpful here but not necessary). For smaller samosas, you can divide the dough into 8 balls. Cover all but 1 ball with a damp cloth or plastic wrap. Flatten the uncovered ball into an oval patty. Lightly brush with oil and roll the patty into a thin oval (8 to 9 inches long and 5 to 6 inches wide). Cut in half widthwise into 2 semicircles.
Set a small bowl of water beside you. Working with one semicircle at a time, fold over one end of the straight edge halfway toward the rounded edge. Using a fingertip, lightly wet the outside edge with a little water as well as the inner edge of the other half of the straight side. Then fold the other half up and overlapping the wet sides, about 1/4 inch, to form a cone. Press the edges together to form a seal. Hold the cone in one hand, pinch the seam again to make sure it\u2019s sealed and fill it with 2 tablespoons of the potato filling. Make a little pleat opposite of the sealed edge by pinching it over about 1/4 inch. This is the backbone of the samosa and will help it stand. Wet the inside of the rounded edge and fold it over the filling to enclose it. Press the edges together to seal. Repeat with a second dough ball and some of the filling to make 4 samosas.
Double-check that the oil temperature is 340 degrees F (it's important for the oil to be medium hot; if it's too hot, the outside of the samosas will brown too quickly, while the inside dough will not be cooked enough and the samosas won't crisp up). Gently slip in the 4 samosas and fry until golden brown and crispy, about 10 minutes. If the samosas haven't browned by then, increase the temperature to 360 degrees F and cook, turning over as needed, until golden brown. Using tongs or a slotted spoon, transfer to a paper towel-lined baking sheet to drain.
While the samosas are frying, shape and fill 4 more samosas, then repeat until all the samosas are shaped, filled and fried. Serve immediately with Tamarind\u2013Date Chutney.
Stir together the seedless tamarind, date paste, jaggery, cumin powder, red cl powder, ginger powder, fennel powder, black salt, 1/4 teaspoon kosher salt and 1 cup water in a small saucepan. Bring to a boil, then lower the heat to medium low so the sauce is simmering. Cook, uncovered and stirring occasionally, until the sauce is thickened, about 15 minutes; when you dip a spoon into the sauce and run your finger across the back of it, it should hold a line. Taste and add more salt or jaggery if needed. Remove from the heat and strain. Allow to cool to room temperature. Transfer to an airtight glass jar and refrigerate. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 22309,"Pumpkin Tartuffo Sundae 1 pint soy milk 1 pint non-dairy whipped topping 1 vanilla bean, split lengthwise 1 cup pureed canned pumpkin 1 cup sugar substitute 8 egg whites Instructions: Heat soy milk and non-dairy topping with vanilla bean. Allow to steep, remove bean, scrape seeds and add back to milk. Add pumpkin puree. Combine sugar and egg whites. Temper over low flame and add back to milk mixture. Cook mixture, stirring constantly until thick. Place in freezer, stirring until mixture hardens, then freeze overnight. Serve with whipped non-dairy topping and sugarless candy garnish. ","[Chardonnay, Riesling, Gewrztraminer]" 22310,"Turkey Sausage with Fennel Sauerkraut 1 tablespoon extra-virgin olive oil 1 1/2 pounds hot or mild (or a combination) Italian turkey sausages (4 to 6 sausages)
1 1/2 tablespoons unsalted butter 1/4 teaspoon caraway seeds 1 large bulb fennel, trimmed, quartered and thinly sliced, plus 1 tablespoon fronds for topping 1 Gala apple, cored and thinly sliced
1 pound sauerkraut, well drained
Kosher salt and freshly ground pepper Instructions: Heat the olive oil in a large nonstick skillet over medium-high heat. Add the sausages and cook, turning, until browned all over, 6 to 8 minutes. Add 1/4 cup water, cover and cook until the sausages are just cooked through, about 2 minutes. Transfer to a plate to cool, then slice into 2-inch pieces. Reduce the heat under the skillet to medium; add the butter and caraway seeds and cook, stirring, until the butter is melted. Add the fennel and apple and cook, stirring, until slightly softened, about 3 minutes. Add the sauerkraut and sausage slices and cook, stirring, until the sauerkraut is warmed through, about 3 more minutes. Season with salt and pepper. Top with fennel fronds. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 22311,"Turkey Bolognese Sauce 1/3 cup extra-virgin olive oil 1 medium onion 1 medium carrot 1 small stalk celery 3 cloves garlic, smashed 12 ounces ground turkey 1/4 cup tomato paste
1 teaspoon kosher salt
Pinch crushed red pepper flakes
Two 28-ounce cans whole tomatoes
1 bay leaf
Pinch crushed fennel seeds Instructions: Heat the oil over medium heat in a large electric skillet. Add the onion, carrot, celery and garlic. Cook, stirring occasionally, until the vegetables are soft but not brown, about 8 minutes. Add the turkey, tomato paste, salt and red pepper flakes; cook, stirring, until the mixture turns dark red, about 10 minutes. Add the tomatoes and their juices, breaking the tomatoes into bite-size pieces with the side of a spoon. Add the bay leaf and fennel seeds. Bring to a boil, reduce the heat and simmer, uncovered, stirring occasionally, until the sauce thickens, about 1 hour. Discard the bay leaf, season with salt and serve over pasta. ","[Barolo, Barbaresco, Chianti, Valpolicella]" 22312,"Cherry Salsa 4 cups cherries, stemmed, pitted, and chopped 8 green onions, chopped 1 cup chopped fresh cilantro leaves 1/4 cup lemon juice 1 jalapeno pepper, chopped 1 clove garlic, chopped Instructions: Mix all ingredients in a medium mixing bowl until well combined. Serve with your favorite chips. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 22313,"Sparkling Americano 1 bottle Campari 1 bottle red sweet vermouth Ice 1 bottle Prosecco Instructions: In a pitcher, combine the Campari and vermouth. Pour the mixture into flutes leaving about a 2-inch space from the top. Then top each glass with a little Prosecco and serve immediately. ",[Prosecco] 22314,"Passion Fruit Sponge 6 ounces all-purpose flour 2 1/2 teaspoons baking powder 2 tablespoons cornstarch 4 eggs, at room temperature 7 ounces caster sugar (superfine) 1/3 cup boiling water 2 tablespoons unsalted butter, plus more as needed 7 ounces whipped cream 1 cup confectioners' sugar 2 tablespoons unsalted butter, melted 1 1/2 tablespoons passion fruit pulp Instructions: To make the sponge: Preheat the oven to 350 degrees F. Grease and line 2 (8-inch) cake pans with parchment. In a medium bowl, mix the flour, baking powder with the cornstarch and sift the ingredients together twice. Beat the eggs with the sugar for about 7 to 8 minutes or until the mixture is pale and thick. Gently fold the flour mixture into the beaten eggs. Mix the butter with the boiling water, and then add it to the sponge batter, stirring gently. Divide the mixture between the prepared cake pans, and bake for 20 minutes or until the cakes are golden brown and separating from the tins. Remove the pans from the oven. Cool the sponges in the pans for 10 minutes before turning them out onto a wire rack to cool completely. To make the icing: While the cakes cook and cool, beat together the sugar, butter and passion fruit pulp until a spreading consistency is reached. To serve, place 1 of the cakes on a serving plate and spread it with the whipped cream. Layer on the remaining cake and spread that with the passion fruit icing. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 22315,"Perfect Pie Crust 12 tablespoons (1 1/2 sticks) very cold unsalted butter 3 cups all-purpose flour 1 tablespoon sugar 1 teaspoon kosher salt 1/3 cup very cold vegetable shortening, such as Crisco 1/2 cup ice water Instructions: Cut the butter in 1/2-inch dice and return it to the refrigerator while you prepare the flour mixture. Place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out onto a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes. Cut the dough in half. Roll each piece on a well-floured board into a circle at least 1 inch larger than the pie pan, rolling from the center to the edge, turning and flouring the dough so it doesn?t stick to the board. (You should see bits of butter in the dough.) Fold the dough in half, ease it into the pie pan without stretching at all, and unfold to fit the pan. With a small sharp paring knife, cut the dough 1 inch larger around than the pan. Fold the edge under and crimp the edge with either your fingers or the tines of a fork.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 22316,"Beef Stew 1 1/2 pounds beef top sirloin steak, cut into 1-inch cubes 4 cloves garlic, peeled 1/2 medium white onion, quartered Kosher salt
6 baby red potatoes, cut into 1/4-inch cubes
3 ears corn, cut into thirds
2 carrots, cut into 1-inch rounds
1 stalk celery, cut into 2-inch pieces
1 zucchini, cut into 2-inch chunks
3 kale leaves, stems discarded, leaves torn
Lime wedges, for serving
Hot sauce, for serving
Warm corn tortillas, for serving Bread, for serving
Chopped fresh cilantro, for garnish
Chopped fresh parsley, for garnish
Instructions: Combine the beef, garlic, onions and 12 cups of water in a large pot. Sprinkle with salt and bring to a boil. Reduce to a simmer, cover and simmer for 30 minutes. Uncover the pot and skim off the foam and grease. Add the potatoes, corn, carrots, celery and zucchini. Cover and continue simmering for 30 more minutes. Add the kale and simmer for 5 minutes. Turn the heat off and serve with lime wedges, hot sauce, warm corn tortillas and bread. Garnish with chopped cilantro and parsley. ","[Cabernet Sauvignon, Merlot, Malbec, Tempranillo]" 22317,"Bianco Rosso Verde Arancini 4 cups fresh basil leaves 4 cloves garlic 1/4 cup olive oil Sea salt and freshly ground pepper 8 ounces mozzarella, shredded 1/2 cup grated Parmesan 1/4 cup grated Pecorino 6 cups vegetable stock 2 tablespoons unsalted butter 1 teaspoon sea salt 2 1/2 cups Arborio rice 1/2 cup grated Parmesan 1/2 cup grated Pecorino 8 ounces cherry tomatoes, cut in half and salted 1 1/2 cups flour Salt 2 cups plain breadcrumbs Canola oil, for frying Instructions: For the pesto: Combine the basil and garlic in a food processor and mix while slowly adding the olive oil. Add salt and pepper to taste. Continue this process until all the basil has been used. Reserve 1/4 cup of the pesto to mix into the rice. Transfer the remaining pesto to a bowl and mix with the shredded cheeses. Cover with plastic wrap and set in refrigerator. For the rice: In a medium saucepot over high heat, add the beef stock, butter and salt. When the stock reaches a boil, add the rice and stir it a bit to prevent sticking. Let it come to a rolling boil and lower the heat a bit to medium. Stir the rice once in a while, you want the rice to absorb all of the liquid; it should take 15 to 20 minutes. Taste the rice; it should be slightly al dente but creamy. Remove the pot from the heat, add the cheeses and add the 1/4 cup reserved pesto to the rice and stir thoroughly. Pour the rice onto a baking sheet and spread into a thin layer. Cover with plastic wrap and let cool, preferably overnight in the fridge. For the filling and assembly: Portion out the cooled rice into identical portions. We weigh ours to 1.6 ounces. Take one portion and form it into a semi-circle in the palm of your hand, making a cup-like shape to place the pesto and cherry tomato. Scoop about 1 tablespoons of the pesto-cheese mixture into the half ball and then 2 tomato halves. Take another portion of rice and flatten it into a disk shape. Place that disk over the half ball to enclose the pesto and tomatoes in the center. Have a bowl of warm water nearby to dip your hands into; it'll make the process easier and less sticky. Roll the ball around to enclose all the ingredients in the center and shape into a perfectly round ball. Repeat with the remaining ingredients. For the batter and breading: Place the flour and 1 1/2 cups cold water into a bowl and add a pinch of salt. Mix with a whisk until smooth and about the consistency of eggnog. Place the breadcrumbs in a large bowl or baking dish. Roll each ball in batter and shake off excess batter. Then roll each ball in the breadcrumbs. Repeat with all the balls. Use a heavy duty pot with enough canola oil to submerge the balls in. Make sure the oil isn't near the top of the pot because it will overflow when you drop your balls in. Bring the oil to 350 degrees F, using a high temp thermometer if you have one. If not you can throw a small piece of white bread in to test; it should brown quickly and float when the oil is hot enough. Use a slotted spoon or wire basket to lower your balls into the hot oil. Don't overcrowd the balls - maybe 2 or 3 at a time. Fry in batches until they are golden like arancini (\little oranges), about 5 minutes. Remove and place on paper towels to drain. Eat hot. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 22318,"Buttercream Mousseline/Cookies and Cream 2 cups sugar 2 tablespoons meringue powder 5 egg whites 1/4 cup corn syrup 1/2 teaspoon cream of tartar 1 1/4 cups butter, room temperature 3/4 cup shortening 1 tablespoon plus 1 teaspoon vanilla extract 1 vanilla bean, seeds scraped 10 chocolate sandwich cookies, crushed (recommended: Oreo) Instructions: Combine the sugar and meringue powder in a stainless steel bowl and whisk to combine. Mix egg whites and corn syrup. Combine the egg white mixture with the sugar mixture and whisk vigorously. Heat mixture over a hot water bath, stirring occasionally. The meringue is ready when the sugar is dissolved. Whip in a mixer fitted with a whisk attachment for 10 to 15 minutes. Slowly add the cool, room temperature butter and shortening. Add the vanilla seeds and then fold in the crushed cookies. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 22319,"Mashed Parsnips and Celery Root - Pho Poi 1 large or 2 small parsnips, peeled and chopped 1 celery root, peeled and chopped 3 cups milk 1 tablespoon butter Salt and freshly cracked black pepper Instructions: Put the celery root and parsnips into a medium pot and cover them with the milk. Bring to a simmer and let cook until the parsnips and celery root are tender and cooked through, about 30 minutes. Strain the vegetables from the pot, making sure to reserve 1 cup of the milk before discarding the remainder. Return the parsnips and celery root to the pot, add the butter and mash the ingredients with a potato masher. If you want a smoother texture, then blend in a food processor. Add in some of the reserved milk to lighten the consistency. Adjust the seasonings with salt and pepper and stir until well incorporated. Transfer to a serving bowl and serve. ","[Chardonnay, Riesling, Gewrztraminer, Chenin Blanc]" 22320,"Chocolate Caramel Crunch Pie 9 whole graham crackers 6 tablespoons unsalted butter, melted
1 tablespoon unsweetened cocoa powder
1/4 teaspoon kosher salt
28 ounces store-bought dulce de leche, preferably Trader Joes
1 1/2 cups chopped toasted walnuts
1/2 cup bittersweet chocolate chunks, such as Scharffen Berger 70-percent 1/2 teaspoon grated orange zest
1/2 teaspoon flake salt, such as Maldon 1 cup heavy cream
1 teaspoon pure vanilla extract
Unsweetened chocolate, to grate for garnish Instructions: Preheat the oven to 350 degrees F. Break the graham crackers into small pieces and place in a food processor. Pulse to blend into fine crumbs. Add the butter, cocoa powder and salt and pulse, in 2 second intervals, until combined and the consistency of wet sand. Press the mixture into and up the sides of a 9-inch pie plate. Bake until toasted and fragrant, about 8 minutes. Cool before filling, about 15 minutes. Scoop the dulce de leche into a medium bowl. Using a rubber spatula, fold in the walnuts, chocolate chunks and orange zest. Pour the filling into the prepared pie shell and refrigerate until chilled all the way through and set, about 3 hours. Just before serving, use a hand-mixer to whip the heavy cream and vanilla in a medium until soft peaks form. Sprinkle the flake salt on the pie, top with the whipped cream and grate the unsweetened chocolate over the top. Serve. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 22321,"Kale-Banana Breakfast Pops 1 small banana, cut into chunks 2 cups packed chopped kale (stems removed) 1/2 cup 2-percent plain Greek yogurt 1/4 cup pure maple syrup Juice of 2 small oranges Juice of 1/2 lemon One 1/2-inch piece peeled fresh ginger Instructions: Combine the banana, kale, yogurt, maple syrup, orange and lemon juices and ginger in a blender and puree until smooth. Divide the mixture evenly among four 3- to 4-ounce ice pop molds. Freeze until solid, at least 8 hours and preferably overnight. Let sit at room temperature for a few minutes before unmolding. The pops will keep in the freezer for up to 2 weeks. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 22322,"Sprouting Carrot Chocolate Cupcakes 1 cup all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon salt 1/2 cup unsweetened cocoa powder 3/4 cup whole milk 1 cup granulated sugar 3/4 cup vegetable oil 1 large egg 1 teaspoon pure vanilla extract 2 ounces unsweetened chocolate, chopped 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature 3 cups confectioners' sugar Pinch of salt 2 tablespoons heavy cream 2 teaspoons pure vanilla extract 1 tablespoon unsweetened cocoa powder Orange gel food coloring Green sour apple laces or straws, cut into 2-inch pieces, for topping Instructions: Make the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Whisk the flour, baking soda, cinnamon, cloves and salt in a medium bowl. Put the cocoa powder in a large bowl. Warm the milk in a small saucepan or in the microwave until just about to simmer. Pour the milk over the cocoa powder and whisk until smooth. Whisk in the granulated sugar, vegetable oil, egg and vanilla. Whisk in the flour mixture until just combined. Divide the batter among the prepared muffin cups, filling each three-quarters of the way. Bake until a toothpick inserted into the centers comes out clean, 20 to 25 minutes. Transfer to a rack and let cool 10 minutes in the pan, then remove the cupcakes to the rack to cool completely. Meanwhile, make the frosting: Microwave the chocolate in a small microwave-safe bowl in 30-second intervals, stirring, until smooth; let cool slightly. Beat the butter in a large bowl with a mixer on high speed until light and fluffy, about 2 minutes. Reduce the speed to low; add the confectioners' sugar and salt and beat until combined, then increase the speed to high and beat until creamy, about 3 more minutes. Reduce the speed to medium; add the heavy cream and vanilla and beat until fluffy, about 1 minute. Remove about one-third of the frosting to a small bowl and stir in the melted chocolate and cocoa powder until smooth; set aside. Tint the remaining frosting bright orange with food coloring. Transfer the orange frosting to a piping bag fitted with a large round tip. Cut a small cone-shaped chunk out of the center of each cupcake with a paring knife, cutting about halfway into the cupcake. Crumble the chunks of cake into a bowl. Spread the chocolate frosting in a thin layer on the cupcakes, leaving the carved-out holes open. Pat the cupcake crumbs on the chocolate frosting to look like dirt. Pipe the orange frosting into each hole, mounding it above the surface to look a like carrot. Stick a few sour apple laces into the orange frosting to look like carrot tops. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 22323,"Pumpkin Cheesecake Tarts with Gingersnap Crust 4 cups finely crushed gingersnaps 1 stick unsalted butter, melted 1 tablespoon grated fresh ginger 1 pound cream cheese, softened 1/2 cup packed light brown sugar 1/2 teaspoon ground cinnamon Pinch of grated nutmeg Pinch of ground allspice Pinch of ground cloves 1/4 teaspoon salt 3/4 cup fresh or canned pumpkin puree 2 large eggs Instructions: Preheat the oven to 325 degrees. To make the crust, combine the gingersnap crumbs with the melted butter and toss together until the mixture holds together when pressed. Add an additional tablespoon of melted butter if necessary. Pat evenly over the bottom and halfway up the sides of 8 (4 1/2-inch) tartlet pans. Bake about 7 minutes, or until set. Remove from oven. Meanwhile, make the filling. Put the grated ginger in a fine sieve set over a small bowl and press against it to extract the juice. Set aside the ginger juice and discard the pulp. In the bowl of an electric mixer, combine the cream cheese, brown sugar, spices and salt. Beat until creamy and well-combined. Beat in the ginger juice and the pumpkin puree. Add the eggs one at a time, beating after each until blended but being careful not to overbeat. Pour the filling into the tartlet pans and bake 25 to 35 minutes, or until the center is just firm to the touch. Cool to room temperature then chill at least 2 hours or overnight before serving. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 22324,"Roasted Beet and Mint Hummus One 15-ounce can chickpeas, rinsed and drained 1 cup chopped roasted beets
1/2 cup picked mint leaves
3 tablespoons tahini paste
2 tablespoons olive oil
1 garlic clove
1 lemon, juiced
Salt and pepper
Salt and pepper Crudite or chips, to serve
Instructions: In a food processor, blend the chickpeas, beets, mint, tahini, olive oil, garlic, lemon juice and 1/4 cup water. Blend until smooth, and season with salt and pepper. Serve with crudite or chips. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 22325,"Matzo Ball Soup 6 cups low sodium chicken stock, preferably homemade 1 carrot, peeled and sliced 1 rib celery, sliced 1/2 onion, peeled and chopped 1/4 cup fresh chopped parsley 1 cup matzo meal 1/4 cup chicken stock 4 eggs, separated 1/4 cup rendered chicken fat or kosher for Passover vegetable oil Salt and pepper Instructions: In a large saucepan combine the stock, carrots, celery, onion and parsley. Bring to a boil, reduce heat and simmer until vegetables are tender.
In a mixing bowl, combine the matzo meal, 1/4 cup stock, 4 egg yolks, chicken fat or vegetable oil and salt and pepper. In another bowl, beat the egg whites until frothy but not stiff. Fold the egg whites into the matzo meal mixture. Refrigerate for 15 minutes. Shape the matzo mixture in to 2 inch balls while occasionally dipping your hands in cold water. Carefully add the balls to the simmering soup as you form them. Cover the soup and cook for 30 minutes. Serve hot. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 22326,"Dave's Party Potstickers 1/2 cup unsweetened coconut milk 1/2 cup orange juice 1 tablespoon minced Thai basil leaves 2 green onions, minced 1/2 teaspoon Indian curry powder 1/4 cup mirin 2 tablespoons oyster sauce 1 teaspoon chili sauce (recommended: Sriracha) 1 tablespoon freshly minced mint leaves 1 pound ground pork 1 tablespoon freshly minced cilantro leaves 1 green onion, minced 1 tablespoon oyster sauce 1 tablespoon hoisin sauce 1 tablespoon mirin 1 tablespoon finely minced ginger 40 round gyoza wrappers 1/4 cup cornstarch 1 tablespoons canola oil Instructions: First, make the sauce which can be done a day in advance of the final preparation. Combine all the sauce ingredients in a nonmetallic bowl and mix well. It does not matter in which order the ingredients are combined. Cover and refrigerate until time to use. Next, make the filling. Combine all the ingredients in a nonmetallic bowl and mix very well using your hands. Again, it does not matter in which order the filling ingredients are added. Once the filling is made, set it aside. Now it's time to fill the dumplings. Line a large cookie sheet with parchment paper and dust the paper heavily with the cornstarch. Take a gyoza wrapper and put a generous 1 teaspoon, almost 1 tablespoon, dollop of filling in the middle of the gyoza wrapper. Now start pinching in the wrapper all the way around the dumpling to close it up, like a fold/pleat - approximately 4 folds. Then give it a little twist around the dumpling's \waist.\ Arrange the finished dumplings on the cornstarch coated cookie sheet. When all 40 dumplings are finished, cover and refrigerate for 1/2 an hour. Final cooking steps: Add the canola oil to a large 12-inch nonstick skillet. Start adding the dumplings to the pan and turn the heat to medium-high. Brown the bottom of the dumplings, about 2 minutes. Reduce the heat to medium, add the sauce, cover the pan and steam for 2 minutes. After 2 minutes, uncover the pan and turn over all the dumplings to coat with the sauce. Transfer to a serving dish and enjoy. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 22327,"Crispy Goat Cheese Salad 1 1/2 cups fresh bread crumbs Kosher salt and freshly cracked black pepper 1/4 cup rosemary infused olive oil, plus 3 teaspoons 1 teaspoon chopped fresh thyme leaves, plus 4 sprigs for garnish 1 (12-ounce) log fresh goat cheese, sliced into 1/2-inch disks 4 ounces baby mixed greens, washed and dried Instructions: Preheat the oven to 375 degrees F. In a small bowl, mix the bread crumbs with salt and pepper, to taste. Add 2 to 3 teaspoons of the olive oil, to just dampen the crumbs and mix well with a fork. Spread onto a rimmed baking sheet and toast in oven until golden and crisped, about 5 to 7 minutes. Allow to cool, then toss in chopped thyme. Brush the goat cheese disks lightly with the remaining 1/4 cup of the oil and season with salt and pepper, to taste. Coat the cheese on all sides with toasted bread crumbs. Bake on a parchment or silicone lined rimmed baking sheet until warmed through, about 5 minutes. Divide the mixed baby greens between 4 plates. Carefully, divide the goat cheese rounds on top of each salad, garnish with a sprig of thyme and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 22328,"Refresco de Avena 1/2 cup piloncillo sugar, grated 1 quart warm water 2 ounces old fashioned rolled oats, not instant 1 small lime, peeled, body halved and reserved 1/2 teaspoon cardamom seeds, optional Instructions: Dissolve the sugar in the water in a large container. Steep the oatmeal, lime peel, and cardamom, if using, in the sugar water for 1 hour. Strain and serve over ice with a squeeze of lime juice. ","[Viognier, Vermentino, Grner Veltliner]" 22329,"Special Everyday Rice (Chelo) 2 1/2 cups basmati rice 1/4 cup salt Water 1/4 cup vegetable oil or 4 tablespoons butter 2 tablespoons plain yogurt 1 large egg 1 teaspoon saffron threads, dry-roasted, crumbled to a powder, and dissolved in 3 tablespoons warm water (optional) Instructions: Wash the rice thoroughly, then place in a large pot with 3 tablespoons of the salt and enough cold water to cover by 2 inches. Let soak for 2 to 3 hours. Drain well in a fine sieve. In the same pot, bring 4 quarts of water to a vigorous boil. Add the remaining 1 tablespoon salt, then gradually sprinkle in the rice. Stir gently to prevent sticking, and bring back to a boil. After the rice has been boiling for 2 minutes, test for doneness. The rice is ready when the outside is tender but there remains a slight uncooked resistance at the core of the grain. If the core of the grain is brittle, it's not done enough. Continue to check the rice until done, usually about 4 minutes, then drain in the sieve and rinse with tepid to cool water (to prevent cooking any more). Place the pot back over high heat and add the oil or butter and 1 tablespoon water. In a small bowl, whisk together the yogurt and egg. Stir in about 1/2 cup rice, then place in the sizzling oil and spread over the bottom of the pot. Gradually add the remaining rice, sprinkling it in to form a mound. Use the handle of a wooden spoon to make three or four holes through the mound to the bottom, then cover the pot with a lid wrapped in a tea towel. (The towel helps seal the lid and absorbs moisture from the rising steam.) Heat over medium-high heat until steam builds up, 1 to 2 minutes, then lower heat to medium-low and cook for about 30 minutes. When it is done, the rice will be tender and fluffy with a flavorful crust, the tahdig, on the bottom. The tahdig comes off more easily if, before removing the lid, you place the pot in an inch of cold water (in the sink) for a minute. Then remove the lid and, if you're using saffron, gently spoon about 1 cup rice into the saffron water mixture; stir to blend. Mound the remaining rice on a platter. Sprinkle on the saffron rice, if you have it. Place chunks of the crust on top or on a separate plate; it's a big treat. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 22330,"Warm Langostinos (Prawns) 2 cups dry white wine 2 tablespoons white wine vinegar 2 carrots, chopped 2 onions, chopped 2 ribs celery, chopped 6 sprigs parsley 10 peppercorns, crushed Salt and freshly ground black pepper 1/3 cup hazelnut oil 1 tablespoon chopped fresh parsley 2 teaspoons chopped fresh thyme 2 teaspoons chopped fresh chives Salt and freshly ground black pepper 18-24 langostinos (prawns), deveined Lemon wedges, for garnish Instructions: Prepare the court bouillon by combining all the ingredients in a large pot, along with 1 quart of water. Bring to a boil, reduce the heat and simmer 30 minutes. Strain the liquid, return to pot and bring back to a simmer. Meanwhile, combine the hazelnut oil, parsley, thyme, chives, salt, and pepper, and set aside. Add the langostinos to the court bouillon, and poach until just cooked, 3 to 4 minutes. Pull the langostinos out and cut the tails in half, lengthwise. Arrange the warm langostinos on a platter and drizzle with the hazelnut-herb oil. Serve warm with the lemon wedges. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 22331,"Roasted Corn and Tomatillo Salsa 4 ears corn 1/2 pound tomatillos, papery skin removed and quartered 1 large sweet red pepper, quartered and seeded 1 jalapeno pepper, seeded and finely diced 1 garlic clove, finely chopped 1 small bunch cilantro, 1\4 cup chopped 1/3 cup olive oil 3 tablespoons white wine vinegar 1 tablespoon sugar 1/2 teaspoon salt 1/2 teaspoon black pepper Instructions: Peel back the corn husk, remove the silk, enclose the corn once again and grill the corn for 4-6 minutes over a hot flame. While the corn is roasting, add the tomatillos and red pepper to the grill and quickly char their exterior. Remove everything from the grill and allow to cool. When cool peel back the husk and, using a sharp knife, remove the corn kernels from the cob. Discard the cob. Cut the red pepper into a julienne and combine the corn, tomatillo, red pepper, jalapeno, garlic and cilantro in a bowl. To the bowl, add the oil, vinegar, sugar, salt and pepper and allow to marinate for several hours before serving.; ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 22332,"Ham, Apple and Cheese Quesadilla Eight 6-inch whole wheat tortillas Cooking spray or olive oil, for oiling tortillas 1 tablespoon spicy brown or Dijon mustard 1 cup shredded low-sodium Swiss (4 ounces) 4 ounces very thinly sliced low-sodium lean Black Forest or Virginia ham 1/2 small red onion, extra thinly sliced Freshly ground black pepper 1 1/2 tablespoons no-sugar-added apple butter, plus more for topping, optional 2 small apples, cut into thin sticks (red and green) Lemon juice and ground cinnamon for tossing Instructions: Preheat the oven to 200 degrees F.
Spray 4 of the tortillas with cooking spray (or brush with olive oil). Lay the oiled tortillas on a large cutting board oiled-side down. Brush with the mustard and sprinkle with about half of the cheese. Top each evenly with a thin layer of ham, onions and some pepper, and then finish with the remaining cheese.
Brush the apple butter evenly on the remaining tortillas. Place one apple-butter tortilla on top of a ham-and-cheese tortilla (filling sides in), and firmly press the tortillas together to make a quesadilla.
Heat a large nonstick skillet over medium heat. Lay a quesadilla oiled-side down in the pan and cook until golden brown and the cheese starts to melt, about 2 minutes. Spray the top of the quesadilla with cooking spray, turn and cook until the other side browns and the cheese is melted, 2 to 3 minutes more. Transfer to a baking sheet and keep warm in the oven. Repeat with the remaining quesadillas.
Cut the quesadillas into 4 wedges and arrange on plates. Toss the apples with lemon and juice and cinnamon to taste. Serve with the apple slices. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 22333,"Crunchy 3-Cabbage Slaw 1/2 small head green cabbage, shredded 1/2 small head red cabbage, shredded 1/2 small head napa cabbage, shredded 2 carrots, shredded 1 red onion, halved and thinly sliced 1 yellow pepper, halved, seeded and cut into thin strips 1 orange pepper, halved, seeded and cut into thin strips 2 jalapeno peppers, finely diced 1/2 cup cider vinegar 2 teaspoons dry mustard 2 teaspoons sugar Salt and freshly ground black pepper 1/3 cup vegetable oil Instructions: Toss together the cabbage, carrots, onion, bell peppers and jalapeno peppers in a large bowl. Whisk together the vinegar, mustard, and sugar in a medium bowl; season with salt and pepper. Slowly whisk in the oil. Pour the dressing over the vegetables and toss to coat. Season with salt and pepper. Let sit 15 minutes at room temperature before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]" 22334,"Blaak Cheese and Sweet Onion Turnovers 3 cups of hand chopped onions (chunky) 1 tablespoon unsalted butter Salt & Pepper to taste 1 cup balsamic vinegar 1/4 cup real maple syrup 3/4 cup all-purpose flour spooned and leveled into the cup, plus more for rolling 1 teaspoon sugar 1/4 teaspoon salt 1/4 cup cold unsalted butter, cut up 1/3 cup plain Greek yogurt or sour cream 6 ounces (without the rind) Blaak cheese or your favorite cheese, grated (1 1/2 cups) 1/3 cup Blaak onion jam 1 1/2 tablespoons yellow mustard 1 large egg lightly beaten with 2 teaspoons water Instructions: For the blaak onion jam: Caramelize the onions in the butter until tender and golden brown. Add salt and pepper to taste. Add the balsamic vinegar and cook until the vinegar thickens, about 1 hour. Add the syrup and cook until the mixture thickens, about 1 hour longer. Serve at room temperature. Keep in refrigerator for up to 1 week. For the turnovers: Pulse together the flour, sugar and salt in a food processor until combined. Add the butter and pulse until the mixture resembles coarse crumbs with some fat pea-size pieces. Add the yogurt and pulse until just combined and the dough holds together when pressed between your fingers. Transfer to a sheet of plastic wrap, shape into a flat disk and refrigerate for at least 1 hour or up to 1 day. The dough can be frozen for longer storage up to 3 months. Preheat the oven to 325 degrees F. Let the dough sit until slightly softened (this makes rolling easier), 10 minutes. On a lightly-floured work surface roll the dough out to 1/4-inch thickness. Cut out 16 rounds using 3-inch round cutters (re-roll scraps if necessary). Mix together the cheese, onion jam and mustard. Spoon a level teaspoon of cheese filling onto half of each round, leaving a 1/2-inch border. Brush the border with egg-water mixture; fold the top over and pinch to seal. Place 1 inch apart on a parchment-lined baking sheet and brush the tops with the egg-water mixture. Bake until golden brown and crisp, about 35 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 22335,"Red cl Glazed Veal Chop 2 tablespoons olive oil 1 red bell pepper, seeded, chopped 1 Guajillo cl, seeded, chopped 2 cloves garlic, chopped 4 shallots, chopped 1 cup apple cider 1/4 cup honey 1 cup chicken stock or chicken glaze 4 veal chops, Frenched Salt and pepper Olive oil 1 cup red cl glaze Instructions: Heat oil in saucepan. Add the first 4 ingredients. Cook until soft. Add the cider and reduce to 1/4 cup. Add honey and stock. Let it simmer until reduced to 1/2 and puree, then pass through a fine chinoise and season with salt and pepper. Set aside. Season the veal chops with salt and pepper. Brush them with olive oil and grill on medium heat until medium rare. When almost done, brush them with the red cl glaze. ","[Malbec, Tempranillo, Garnacha, Barbera]" 22336,"Seared Tilapia with Asparagus and Spicy Mint Gremolata 2 pounds thin, tender asparagus, trimmed 3 tablespoons coarsely chopped mint leaves 1 small garlic clove, finely chopped 1/2 teaspoon finely grated lemon zest Pinch red pepper flakes 2 tilapia fillets (about 1 pound total), halved Salt and freshly ground black pepper 1 tablespoon extra virgin olive oil, plus 4 teaspoons oil for drizzling Instructions:

1. Put a steamer basket in a large pot over 1-inch of boiling salted water. Add the asparagus; cover and steam until it is crisp-tender, 6 to 8 minutes.
2. In a small dish, stir together the mint, garlic, lemon zest and pepper flakes.
3. Brush the tilapia with 1 tablespoon oil; season with salt and pepper to taste. Add 2 tilapia fillets to hot pan; cook, turning once, until opaque throughout, 5 to 7 minutes total. Transfer to plates. Repeat with remaining tilapia.
4. Serve the tilapia with the asparagus; garnish with gremolata mixture. Drizzle the asparagus and fish with olive oil, if desired. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 22337,"No-Yeast Pizza Dough 1 1/3 cups all-purpose flour, plus more for dusting 1 tablespoon coarse cornmeal
   1 3/4 teaspoons baking powder
   1/2 teaspoon granulated sugar
   1/2 teaspoon kosher salt
   1/4 teaspoon baking soda
   2 tablespoons olive oil
   Assorted pizza toppings such as sauce, shredded cheese, meat and vegetables, as desired
   Instructions: Position an oven rack about 8 inches from the broiler element and preheat the broiler. Combine the flour, cornmeal, baking powder, sugar, salt and baking soda in a food processor and pulse to combine. With the motor running, add 1/2 cup water and process, scraping down the sides as needed, until the flour is incorporated and the dough comes together to form a ball that is still slightly sticky.
   Lightly flour a work surface and your hands. Form the dough into a neat ball between your hands and put on the work surface. Sprinkle with flour and roll into a 10-inch circle.
   Spread the olive oil in a 12-inch cast-iron skillet to cover the bottom. Put the dough in the skillet and flip so both sides are coated in oil. Top with the desired toppings.
   Put the skillet over high heat and cook for 5 minutes, then transfer to the boiler and cook until the cheese is melted and golden, about 4 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 22338,"Tzatziki 1 large cucumber Salt 1 clove garlic 1 bunch fresh dill 2 tablespoons olive oil 1 to 2 lemons 2 cups whole milk Greek yogurt Ground pepper Pita bread, for serving Instructions: Using a typical cheese grater, grate your cucumber. Put the grated cucumber into a bowl. Add 1 tablespoon of salt, stir and set aside. Mince your garlic, add a pinch of salt and smooth it into a paste. Put the minced garlic in a separate bowl. Wash and prepare the dill by picking the leaves off the stems. Finely chop the dill and add to the same bowl as the minced garlic. Add the olive oil.
   Chop the lemons in half, remove the seeds and squeeze the juice into the dill and minced garlic mixture. Stir.
   Drain the juice from the grated cucumber by using a strainer or doubled-up paper towels. Combine the drained cucumber with the dill mixture. Stir. Lastly, add the yogurt and stir. Add more salt, pepper and/or lemon juice according to how you like it. Stir. Keep the tzatziki in the refrigerator until ready to eat. Serve in a nice bowl with a side of warm pita. ","[Riesling, Sauvignon Blanc, Vermentino, Albari?o]" 22339,"Angela's Sweet Potatoes 1 stick butter 1 cup brown sugar 1 cup chopped pecans 1 cup coconut 2 trays sweet potato rounds (found in meat department) (recommended: McKenzie's Sweet Potato Rounds) Instructions: Preheat oven to 350 degrees F. In a medium bowl, thoroughly combine butter, brown sugar, pecans and coconut to make a crumb topping. Place sweet potato rounds in a single layer in a large, lightly greased ovenproof dish. Cover with sugar-pecan mixture and bake until sweet potatoes are heated through and topping is melted. ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 22340,"Pork Tenderloins with Pineapple-Mint Chutney 1 teaspoon coriander seeds 8 whole allspice berries 4 whole cloves 1 cup cold water 3 tablespoons kosher salt, plus additional for seasoning 2 tablespoons dark brown sugar 1/4 cup chopped fresh ginger with peel 4 cloves garlic 1 cup dark rum 3 pork tenderloins Freshly ground black pepper Instructions: For the brine: Crush the spices with the bottom of a saucepan. Put spices in a saucepan and toast, swirling pan over medium heat for 3 minutes. Add water, 3 tablespoons salt, brown sugar, ginger, and garlic to the pan. Bring to a boil, remove from heat, and stir in the rum; cool to room temperature. Remove silver skin from tenderloins and place in a bowl or shallow container. Pour the brine over the tenderloins. Cover and refrigerate 1 to 4 hours. For the chutney: Put the coriander, allspice, and cloves in a small skillet and toast, swirling pan, over medium-high heat until fragrant, about 30 seconds. Crush spices with a heavy pan or a mortar and pestle. Heat butter in a small saucepan over medium-high heat. Add ginger, garlic, and jalapeno and cook, stirring, until lightly browned and fragrant, about 3 minutes. Add toasted spices, vinegar, and sugar and stir util dissolved. Stir in pineapple and salt Bring to a boil, reduce heat to low, and simmer until slightly thickened, about 20 minutes. Cool, then stir in scallions, mint, and lime juice. Prepare an outdoor grill with a medium-high fire for direct and indirect grilling. Remove the tenderloins from the brine and pat dry. Brush the grill grate lightly with vegetable oil. Season tenderloins with coarsely ground black pepper and salt to taste. Grill the tenderloins over direct heat util each side is golden brown, about 6 minutes per side. Move the meat over to the cool side of the grill, cover with a disposable aluminum pan, and cook until an instant-read thermometer inserted in the center reads at least 145 F for medium, about 6 to 8 minutes more. Let rest 5 minutes before slicing. Slice the tenderloins into medallions and serve with the chutney. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]

" 22341,"Grown-up Bologna Sandwiches 1/2 cup mayonnaise 1 chipotle pepper in adobo sauce, finely chopped or 1 tablespoon adobo sauce 2 tablespoons olive oil 1 (2-inch thick) slice bologna, cut into 1/2-inch chunks (about 8 ounces) 1/2 cup onions, chopped Kosher salt and freshly ground black pepper 2 tablespoons Dijon mustard 2 teaspoons honey 1/2 cup white wine 4 slices white Pullman bread, toasted Instructions: For the chipotle-mayonnaise spread: Combine the mayonnaise and chipotle pepper in a bowl, and blend until smooth. Refrigerate until ready to use. For the bologna: In a large pan on medium-high heat add the oil. Add the bologna chunks to the hot oil. Saute while tossing to brown all sides, about 8 minutes. Add the onions and season lightly with salt and a few grinds of pepper. Continue to toss while cooking until the onions are tender, about 5 minutes more. Stir in the mustard, and honey to coat, and then add the wine. Simmer while tossing until the wine bubbles and foams and is reduced to only a bit of sauce in the pan. To assemble the sandwiches, slather chipotle mayonnaise on each slice of toasted bread and top equally with the bologna. To serve as a smaller bite, cut the toasted bread into 1/4ths and continue to top as directed. ","[Rioja, Barolo, Pinot Noir, Syrah]" 22342,"Triple-Chocolate Cookie Balls 1 pkg. (3.9oz) JELL-O Chocolate Instant Pudding 1/2 cup Cold Milk 36 OREO Cookies, finely crushed (about 3 cups) 1-1/2 pkg. BAKER'S Semi-Sweet Chocolate (12 squares), melted 1 square BAKER'S White Chocolate, melted Instructions:

1. Beat pudding mix and milk in medium bowl with whisk for 2 min. Add cookie crumbs; mix well. ","[Merlot, Cabernet Sauvignon, Port]" 22343,"Roast Top Round Beef Roast with Yorkshire Pudding 1 (4 1/2 to 5 pound) top round roast, rinsed and patted dry 1 heaping cup all-purpose flour 16 cloves peeled garlic 1/2 teaspoon salt 2 large eggs 1 cup whole milk 3 tablespoons beef drippings and fat 3 tablespoons beef drippings and fat
   1 tablespoon fresh thyme 2 teaspoons salt 1 teaspoon Essence, recipe follows 1 teaspoon ground black pepper 2 tablespoons vegetable oil 12 small sprigs fresh 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 Instructions: Preheat the oven to 400 degrees F. To make the Yorkshire Pudding batter, in a bowl, combine the flour and salt. In another bowl, beat the eggs. Add the milk and gradually add to the flour, mixing to make a thin, smooth batter, being careful not to over mix. Let rest for at least 1 hour at room temperature, or for several hours in the refrigerator (bringing to room temperature before cooking). Put the roast in a small roasting pan, bone side down. With a small sharp knife, make sixteen 1/2-inch-deep slits in the meaty side of the roast. Insert 1 garlic clove into each slit, pressing into the meat. Pinch with your thumb and index finger to close the openings. Combine the chopped thyme, salt, Essence, and pepper in a small bowl. Slowly stir in the oil to make a paste. Rub the paste on both sides of the roast, and place the thyme sprigs under the roast. Roast for 1 hour. Remove the pan from the oven and turn the roast for even browning. Reduce the oven temperature to 350 degrees F and continue roasting until an instant-read thermometer inserted in the thickest part of the roast reads 125 to 130 degrees F for medium-rare, about 45 minutes, or 140 degrees F for medium, about 1 hour. Remove from the oven and let the roast stand for 15 minutes before carving. While the roast is resting, make the Yorkshire Pudding in the same roasting pan. Increase the oven temperature to 450 degrees F. Pour off all but 3 tablespoons of the hot pan drippings, adding hot melted butter as necessary to make the correct measure. Place the pan in the oven to stay hot while the oven comes to temperature. Pour the prepared batter into the dish and bake, without opening the oven door, until risen and golden brown, 15 to 20 minutes. Remove from the oven and serve immediately with the carved rib roast. Combine all ingredients thoroughly and store in an airtight jar or container. Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993. ","[Cabernet Sauvignon, Merlot, Syrah, Malbec]" 22344,"Chocolate Mud Cake with Orange Marmalade and Chocolate-Orange Buttercream 2 large seedless oranges 1 lemon
   4 cups granulated sugar
   Nonstick baking spray, such as Cake Release, for cake pans 1 cup (2 sticks) unsalted butter
   7 ounces bittersweet chocolate, chopped 2 cups granulated sugar
   1/2 cup Dutch-process cocoa powder
   1 1/4 cups strong coffee, hot
   1 tablespoon vanilla extract
   3 large eggs
   2 cups all-purpose flour
   1 1/2 teaspoons baking soda
   1 teaspoon baking powder
   1/2 teaspoon table salt
   9 egg whites 1 3/4 cups granulated sugar
   2 cups (4 sticks) salted butter, room temperature 2 cups (4 sticks) unsalted butter, room temperature 4 ounces bittersweet chocolate, melted and cooled 1/4 cup cocoa powder
   1 teaspoon orange zest
   1 teaspoon vanilla
   1/4 cup orange liqueur, such as Triple Sec Instructions: For the marmalade: Cut the oranges and lemon in half, then cut the halves into very thin slices. Place the slices in a large nonstick or stainless-steel pot, add 4 cups water, and bring to a boil. Remove the pan from the heat and add the sugar, stirring well until the sugar is dissolved. Cover the pan and refrigerate overnight. The following day, bring back to a boil, reduce the heat, and simmer for 2 hours. Turn up the heat a little and boil gently for another 30 minutes. Place a candy thermometer in the marmalade and cook until it reaches the jelly stage (220 degrees F). For the cake: Preheat the oven to 350 degrees F. Spray two 8-inch round cake pans with nonstick baking spray. Melt the butter and chocolate in an 8-cup microwave-safe container. Whisk in the sugar and then the cocoa powder until fully incorporated. Slowly add the hot coffee in three increments, whisking until smooth. Add the vanilla, then add the eggs, one at a time. Combine the flour, baking soda, baking powder and salt in the bowl of a stand mixer fitted with the whisk attachment; mix until combined. With the mixer on low speed, gradually pour in the chocolate mixture; beat on medium-high speed for 1 minute. Scrape the bottom of the bowl and beat until smooth, another 30 seconds. Pour the batter into the prepared cake pans. Bake for 35 to 40 minutes. Cool on a baking rack. For the buttercream: Set a clean stand-mixer bowl over a double-boiler and add the egg whites and sugar. Whisk until the sugar is completely dissolved. Transfer the bowl to the mixer and beat with the whisk attachment until stiff and glossy. Piece by piece, gradually incorporate the butter--the mixture will start to look curdled but will come together once fully incorporated. Add the melted chocolate, cocoa powder, orange zest and vanilla; beat until incorporated. To assemble: Level the cooled cake layers and lightly brush with the orange liqueur. Spread the top of each layer with a thin layer of marmalade and then, using an offset spatula, with the buttercream cream. Stack the cake layers. ","[Pinot Grigio, Riesling, Gewrztraminer, Moscato]" 22345,"Bobby Flay's Margherita Pizza 1 store-bought pizza dough Olive oil, for brushing and drizzling Kosher salt and freshly ground black pepper 1 pound fresh mozzarella, sliced 1/4-inch thick 3 Roma tomatoes, sliced 1/4-inch thick Handful fresh basil leaves Instructions: Prepare the grill for direct and indirect cooking.
   Once the grill is hot (you can hold your hands an inch over the grates for no more than 2 seconds), stretch and shape the dough into a 12-inch round on a flat surface. Brush the top with oil, salt and pepper and toss on the grill, oil-side down. Cook until the bottom is golden brown, 1 minute. Check the bottom of the dough to see if it is getting browned. If it is on one part, but not the other, use a spatula or tongs to rotate the dough 90 degrees and cook for another minute. If it is still not beginning to brown, cover the grill and continue to cook a minute at a time until the bottom has browned evenly. (It should only take a couple minutes if you have a hot grill.) The top of the pizza dough will also start bubbling up with air pockets.
   Once the pizza dough has browned on the bottom, flip over and grill until golden brown and the dough is just firm, another minute or so. Remove to a sheet pan. Cover the grill so it retains the heat for the next step.
   Drizzle the top with more olive oil. Put the mozzarella and tomato slices on top and season with salt and pepper. Return the pizza to the grill on the sheet pan, cover the grill and cook for 3 or 4 minutes to melt the cheese. Remove from the grill and tear the basil leaves over the top. Slice and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 22346,"Lamb Skewers a la Plancha with Piperrada 1 pound lamb top round, cut into 1-inch cubes (substitution: lamb loin) Marinade, recipe follows Kosher salt, for seasoning Piperrada, recipe follows 1 shallot, diced 1 teaspoon dried guindilla pepper (substitution: red pepper flakes) 1/3 cup chopped fresh thyme leaves 1/3 cup chopped fresh chives 1/3 cup chopped fresh rosemary leaves 1 teaspoon ground dried black cumin 1 teaspoon ground dried fennel seed 1 teaspoon ground dried mustard seed 1 pinch saffron 1 tablespoon smoked Spanish paprika 1/2 cup lemon juice 4 cups olive oil 4 red bell peppers 2 cloves garlic, sliced 2 springs fresh thyme 2 cups extra virgin olive oil Instructions: Place the lamb pieces on the bamboo skewers (3 to 4 pieces per skewer) and place in a large baking pan. Coat lamb skewers with marinade and cover. Refrigerate marinated skewers overnight. Heat a plancha or griddle pan over high heat. Season the skewers with kosher salt. Sear each lamb skewers, about 1 minute per side. Serve on a large platter over the Piperrada. Marinade: Combine shallot, guindilla pepper, thyme, chives, rosemary, cumin, fennel seed, mustard seed, saffron, and paprika together in a medium bowl. Add the lemon juice and slowly add olive oil while whisking thoroughly. Heat a plancha or pancake griddle pan over medium-high heat and carefully blacken the red peppers on all sides. Once sufficiently charred, remove, wrap in the newspaper and set aside to cool. When the peppers are cool enough to handle, carefully pull out the seeds and peel away the charred skin. Slice the peeled red pepper into thin strips and add to a medium bowl with garlic and whole thyme sprigs. Add olive oil, toss together, and marinate for at least 20 minutes, or up to 1 day ahead. ","[Rioja, Syrah, Tempranillo, Garnacha]" 22347,"Horseradish Cheese Dip 1/4 cup (60 ml) stout or lager beer 1/4 cup (50 g) soft tofu 1/4 pound (115 g) cream cheese 3/4 pound (340 g) cheddar cheese, cubed 1/4 cup (25 g) horseradish 2 tablespoons (20 g) diced red onion 1 teaspoon dry mustard 1 teaspoon Worcestershire sauce 1 teaspoon salt Instructions:
2. Place all ingredients into the Vitamix container in the order listed and secure lid.
3. Select Variable 1.
4. Turn machine on and quickly increase speed to Variable 10, then to High.
5. Blend for 1 minute, using the tamper to press the ingredients into the blades.
6. Stop machine after 30 seconds of blending to scrape down sides if necessary. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 22348,"Snow Cone Syrup 2 cups sugar Two .14-ounce packages unsweetened drink mix (any color) Shaved ice, for serving Instructions: In a medium saucepan, stir together the sugar and 1 cup water. Bring to a boil and cook, stirring, until the sugar is fully dissolved. Remove the pan from the heat and mix in the drink mix. Allow the mixture to cool completely. Prepare cones or bowls of shaved ice and pour about 1/4 cup of the syrup on top of each. ","[Riesling, Moscato, Vinho Verde]" 22349,"Chicken Tinola 2 tbsp vegetable oil 3 cloves garlic, crushed 1 small onion, chopped 2 tbsp ginger, chopped 3-4 lb chicken, cut in pieces 2 tbsp patis (fish sauce) 4 cups water 1 green papaya, peeled and cubed 1 1/2 cups pepper leaves or spinach Instructions: Saute the garlic, onion and ginger in hot oil. Add chicken and cook until browned. Add fish sauce and water. Bring to boil. Reduce heat, cover and simmer until chicken is tender, about 30 minutes. Add papaya and cook until tender, about 5 minutes. Add pepper leaves and cover. Let simmer for 2-3 minutes. Remove from heat. Salt to taste. ","[Syrah, Tempranillo, Barbera, Grenache Blanc]" 22350,"Cheese Flan 1 cup sugar One 8-ounce package cream cheese, at room temperature One 14-ounce can sweetened condensed milk
   1 1/2 cups milk
   2 teaspoons ground cinnamon
   2 teaspoons vanilla
   Pinch salt
   5 large eggs
   1 cup mixed berries (blueberries, raspberries, blackberries), for garnish Instructions: Preheat the oven to 350 degrees F. To make the caramel, add the sugar and 2 tablespoons water to a pan and heat over medium-low heat, stirring to dissolve the sugar. Once the sugar is dissolved, do not stir anymore. Cook until the mixture turns amber brown, about 10 minutes. Brush down the sides of the pan as needed with a wet pastry brush to avoid crystallization. When the caramel is done, pour evenly into six 3/4- to 1-cup ramekins. Add the cream cheese to the bowl of a stand mixer and whip until smooth. Add the condensed milk, regular milk, cinnamon, vanilla, salt and eggs and beat until smooth and the ingredients are incorporated. Divide evenly among the ramekins over the caramel. Bring some water to a boil in a kettle. Place the ramekins in a large roasting pan and pour boiling water into the pan until it reaches about halfway up the ramekins. Bake until the custard is set, about 45 minutes. Allow to cool completely, then refrigerate until chilled. To remove the flans from the ramekins, run a knife around the edge of each flan and invert onto individual serving plates. Garnish with the mixed berries. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 22351,"Spiced Butternut Squash Stew with Couscous 3 tablespoons extra-virgin olive oil 1 medium onion, chopped 3 cloves garlic, smashed 6 canned plum tomatoes, crushed 1 cinnamon stick 1 teaspoon ground coriander 1 teaspoon ground cumin 1/4 teaspoon crushed red pepper flakes 1 small butternut squash (about 2 pounds), peeled and cut into 1-inch pieces 1 (16-ounce) can chickpeas, drained and rinsed 3 cups chicken broth, low-sodium canned 1-inch strip lemon zest 1/2 cup golden raisins 4 cups chopped spinach (about 5 ounces) Juice of 1/2 lemon 1/4 cup toasted sliced almonds 1 1/2 cups chicken broth, low-sodium canned 1/2 teaspoon kosher salt Freshly ground black pepper 1 cup couscous Instructions: Heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring occasionally, until soft and golden, about 10 minutes. Add the garlic, tomatoes, and spices and cook until the cinnamon stick unfurls and the tomatoes are cooked down, about 3 minutes. Add the squash, chickpeas, broth, lemon zest, and raisins and bring to a simmer. Cook, partially covered, until the squash is fork tender, about 25 minutes. Stir in the spinach and cook until wilted, about 3 minutes. Add the lemon juice and season, to taste. Meanwhile, make the couscous. Bring the broth to a boil with the salt and pepper in a small saucepan. Stir in the couscous, pull the saucepan off the heat, cover, and set aside until the water has been absorbed and the couscous is plump, about 5 minutes. Fluff the couscous with a fork and mound it in 4 soup bowls. Spoon some butternut squash stew over each portion, top with almonds, and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 22352,"Mushroom 'Cheesesteak' Lettuce Wraps 2 tablespoons soy sauce 2 tablespoons balsamic vinegar
   1 teaspoon garlic powder
   1 teaspoon dried oregano
   Freshly ground black pepper
   4 large portobello mushrooms, stems removed, gills scraped out, thinly sliced
   1 teaspoon olive oil
   1 red bell pepper, sliced
   1 small yellow onion, sliced
   4 slices provolone cheese
   1 head butter lettuce, leaves separated
   Instructions: Combine the soy sauce, balsamic vinegar, garlic powder and oregano in a small bowl. Season with pepper. Pour the mixture over the prepared mushrooms and toss to combine. Heat the olive oil in a large nonstick saut pan over medium-high heat. When the oil is hot, add the mushrooms (with any liquid), peppers and onions. Cook until the mushrooms have released their liquid and the mushrooms and onions begin to brown, about 10 minutes. Lay the cheese over the mushroom mixture, cover and cook just until the cheese melts, 1 to 2 minutes. Then give everything a mix. Remove from the heat, spoon into the butter lettuce leaves and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 22353,"Fred T's Frozen Hot Chocolate 1 1/2 tsp. sweetened cocoa powder 1 1/2 tsp. Dutch-processed cocoa powder 1 1/2 Tbs. sugar 1 Tbs. salted butter, at room temperature 1 1/2 cups whole milk 2 oz. bittersweet chocolate, chopped 2 oz. semisweet chocolate, chopped 2 oz. milk chocolate, chopped 4 cups crushed ice sweetened whipped cream for garnish grated chocolate of your choice for garnish Instructions: Place a double boiler over medium heat. Add both cocoa powders, the sugar and butter. Whisk until cocoas and sugar have melted and creamed together with the butter. Add a little of the milk. Add chocolates, whisking as they melt. Slowly pour in additional milk, reserving one cup milk for next step. Whisk until mixture is smooth. Remove from heat and let cool to room temperature.
   In a blender, make three servings at a time. Add 1/2 cup chocolate base, 1/2 cup milk and about 2 cups crushed ice. Blend until smooth, adding more ice or liquid as needed to reach a perfect texture. Repeat with remaining ingredients or store any unused chocolate base in the refrigerator, covered. Pour frozen hot chocolate into large goblets and top with whipped cream and grated chocolate. Serve immediately with a straw and a long spoon. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 22354,"Crispy Skin Arctic Char with Butter-Braised Cabbage 4 strips thick-cut bacon, chopped (7 ounces) 6 tablespoons unsalted butter 1 yellow onion, thinly sliced 1 cup dry white wine 1/4 cup apple cider vinegar 1/2 head red cabbage, thinly sliced Kosher salt and freshly cracked black pepper Four 7 to 8-ounce arctic char fillets, pin bones and scales removed Kosher salt and freshly cracked black pepper Canola oil, for seraring Instructions: For the butter-braised cabbage: Cook the bacon in a large high-sided saucepan over medium-high heat, stirring occasionally until crisp, about 12 minutes. Using a slotted spoon, transfer to a paper towel-lined plate. Add the butter to same pan, followed by the onions. Cook until the onions begin to caramelize, 3 to 5 minutes. Add the wine, vinegar and cabbage. Cover, reduce the heat to medium and continue cooking for 30 minutes. Remove the lid from the cabbage and continue cooking until all the liquid has evaporated. Stir the crisped bacon into the cabbage and season with salt and pepper. For the arctic char: The secret to crispy skin is lack of moisture. Leave your fish uncovered in the fridge 10 to 15 minutes to dry out. Then dry the fish with a paper towel to remove any excess moisture. Sprinkle generously with salt and pepper. Heat a cast-iron skillet or heavy-bottomed saute pan over medium-high heat. Add enough oil to coat. When the oil is hot, but not smoking, place the fillets skin-side down in the pan, cooking in batches if needed. Using the back of a spatula, press down hard on the fillets for at least 20 seconds to ensure that the entire skin has full contact with the bottom of the pan. This will help to achieve the crispiest skin possible. Continue cooking until the flesh cooks and there is only a bit of pink left, 5 to 6 minutes. The skin should be pulling away from the bottom of the pan. If necessary, use a spatula to loosen the skin before flipping. Flip the fish and continue cooking for an additional 30 seconds to 1 minute before transferring to a plate to rest. Gently remove the fish skin with a paring knife and place the skin back into the pan, flesh-side down. Fry another 1 to 2 minutes over medium-high heat. Transfer to a wire rack or a paper towel-lined plate, at which point it will harden like a super-crispy fish chip. Serve the crisp arctic char over the butter-braised cabbage and top with the crispy fish skin. Cook's Note: Removing your fried fish skin to a wire rack will help it harden by letting the air circulate around it. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 22355,"Keyk Sharbat Zaferan 1/2 teaspoon ground saffron (see Cook's Note) 2 cubes ice 1 cup sugar 1/4 teaspoon ground cardamom 1/4 cup rosewater Nonstick cooking spray, for the pan 1 cup milk 2 tablespoons lemon juice 3/4 cup vegetable oil 3/4 cup sugar 4 large eggs 2 cups all-purpose flour (see Cook's Note) 2 teaspoons baking powder 1/4 teaspoon ground cardamom 3 tablespoons desiccated coconut 2 tablespoons ground pistachio 2 tablespoons dried rose petals Instructions: For the saffron syrup: Sprinkle the saffron on the ice cubes and set aside to melt. This will be your bloomed saffron. Put the sugar and 1 cup water in a saucepan over medium heat and bring to a simmer. Add the cardamom and simmer until the sugar is dissolved and the mixture thickens slightly, about 10 minutes. Add the rosewater and bloomed saffron and simmer for another minute. Turn off the heat and let the syrup cool completely. For the cake: Preheat the oven to 350 degrees F. Coat a 9-by-13-inch baking pan with cooking spray and line with parchment. Put the milk in a bowl and mix in the lemon juice; let the mixture sit for 10 minutes. Meanwhile, beat the vegetable oil and sugar with an electric mixer until light in color. Add the eggs and mix well until light and fluffy, about 5 minutes. Add the milk and lemon juice mixture and mix for 1 minute. Add the flour, baking powder and cardamom. Mix on medium-low speed until the flour is combined, 2 to 3 minutes. Pour the batter into the prepared pan and smooth it with a spatula. Bake until a toothpick inserted in the middle of the cake comes out clean, 25 to 30 minutes. Let the cake cool completely, about 2 hours. For the toppings: Once the cake is completely cool, slice it first into long strips, and then on the diagonal into diamond-shaped pieces (leave it in the pan). Pour the saffron syrup over the cake and let it soak in, about 20 minutes. Sprinkle the desiccated coconut, ground pistachios and rose petals on the cake and arrange the pieces on a serving platter. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 22356,"Fruita De Mar Omelet Pinch salt 16 large eggs 4 tablespoons unsalted butter 1 1/2 cups lump crabmeat 1 large onion, chopped 1 1/2 cups chopped celery 2 tablespoons mayonnaise 1/4 cup chopped fresh parsley leaves 1 teaspoon crab boil seasoning (recommended: Old Bay) 1/2 teaspoon freshly ground black pepper Instructions: In a large bowl, combine the crabmeat, onion, celery, mayonnaise, parsley, crab boil seasoning, pepper, and salt. Toss gently to keep the crabmeat in lumps. Use the mayonnaise to moisten the crab mixture, adding more according to your preference. In an 8-inch nonstick pan, melt 1 tablespoon butter over medium heat until foaming. Add 1/4 of the crab mix to the pan and cook gently until the celery and onions are crisp but tender, approximately 10 minutes. While the crab mix is heating, in a separate large bowl, whip the eggs with a wire whisk until smooth. When the crab mix is hot, add 1/4 of the whipped eggs, about 1 cup. Cook the omelet until the edges begin to curl. Gently pull the edges toward the center, allowing the eggs to cook through. Once the eggs have become firm, flip the omelet and cook until the other side is done, about 5 minutes. Flip the omelet out of the pan onto a dish and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 22357,"Mean Green Scramble 3 tablespoons salted butter 1 cup mixed hardy greens (spinach, kale and chard, sold prepped in bags) 3 scallions, white and green parts sliced 1 jalape?o, seeded and diced small Kosher salt and freshly ground black pepper 1/4 cup half-and-half 2 tablespoons prepared pesto 6 large eggs 1/2 cup shredded Monterey Jack 2 ripe tomatoes, sliced thick 2 tablespoons chopped chives Instructions: Melt the butter in a large nonstick skillet over medium heat. Add the hardy greens, scallions and jalape?os. Season with salt and pepper and cook until the greens have wilted, about 2 minutes. Meanwhile, add the half-and-half, pesto and eggs to a pitcher or bowl. Whisk with a fork until well combined. Add the egg mixture to the skillet and season with a pinch of salt and pepper. Cook, stirring frequently, until creamy curds begin to form, about 2 minutes. Add the Monterey Jack and continue to cook, stirring, until the eggs are just cooked and the cheese has melted, another 2 to 3 minutes. Serve the eggs on top of the tomato slices and garnished with the chives. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 22358,"Mixed-Nut Honey Baklava 12 dried calamyra figs, diced 1/4-inch 1/2 cup dark rum 1 1/2 cups toasted walnut pieces, chopped 1 1/2 cups toasted unblanched almonds, chopped 1 1/2 cups unsalted butter (3 sticks) 4 ounces bittersweet chocolate, diced 1/4-inch 1/3 cup sugar 1 tablespoon ground cinnamon 2 teaspoons ground cardamom 1/2 teaspoon ground cloves Two (1 pound) boxes phyllo dough (about 48 sheets) 1 cup sugar 1 cup honey (preferably orange blossom), plus more for drizzling 1/2 cup water Juice of 1 large lemon (about 3 tablespoons) Instructions: Soak the diced figs in the rum in a large bowl for at least 30 minutes and up to 2 hours. Preheat the oven to 350 degrees F. Spread the walnuts and almonds out on a baking sheet and toast until darkened and fragrant, about 8 to 10 minutes. Cool. Toss the nuts, chocolate, sugar, and spices with the figs and the rum. Bring the butter to a simmer over low heat. Skim and discard the foamy solids that rise to the top until the butter is clear, about 8 to 10 minutes. Lightly butter a 16 1/2 by 11 1/2-inch sheet pan. Remove the phyllo from the package, unroll and lay it on the counter next to the pan and cover with a kitchen towel. Lay 1 sheet of the phyllo on the pan and brush lightly with butter. Repeat with 11 more sheets of phyllo working quickly and keeping the phyllo covered, as you assemble the baklava. Scatter 1/3 of the nut mixture (about 1 1/2 cups) evenly over the layers of phyllo. Repeat 2 more times and top with the remaining 12 sheets of dough. Carefully, cut 3/4 of the way through the phyllo and nut filling to make about 96 (1 1/2-inch) squares. Bake the baklava until light brown and cooked through, about 1 hour. Raise the temperature to 450 degrees F and bake until golden crisp, about 5 to 8 more minutes. While the baklava crisps make the syrup: Heat the sugar, honey, and water in a saucepan over high heat until the sugar dissolves. Add the lemon juice and carefully pour the hot syrup over the just baked baklava, making sure to get into all the cuts. Let cool. Complete the pre-made cuts in the baklava and serve with some honey drizzled on top. Store the baklava in a sealed container for up to 1 week. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 22359,"Thai-Style Satay Drumsticks 3-inch piece ginger, peeled and finely grated (about 3 tablespoons) 1/2 cup plus 2 tablespoons coconut milk
   1/4 cup plus 1 teaspoon fish sauce 3 tablespoons honey Juice of 3 limes 6 cloves garlic, minced
   Kosher salt and freshly ground black pepper
   8 chicken drumsticks (about 2 pounds), skin on
   1 teaspoon canola oil 1/3 cup creamy peanut butter
   1/4 cup fresh cilantro leaves Lime wedges, for serving
   Instructions: Preheat a grill for cooking over medium heat. Whisk together the ginger, 2 tablespoons coconut milk, 1/4 cup fish sauce, 2 tablespoons honey, juice of 1 lime, half the minced garlic, 1 teaspoon salt and a few grinds of pepper in a large bowl. Pierce the skin of the drumsticks all over with the tip of a knife or fork. Toss the drumsticks with the marinade to coat and set aside. Meanwhile, heat the canola oil in a small saucepan over medium heat and add the remaining garlic. Cook, stirring often, until the garlic is golden, about 30 seconds. Remove from the heat and whisk in the remaining 1/2 cup coconut milk, 1 teaspoon fish sauce, 1 tablespoon honey and juice of 2 limes. Whisk in the peanut butter and 1 tablespoon water. Stir until well combined and season with 1/4 teaspoon salt. Set aside. Grill the drumsticks, turning halfway through and basting twice with the marinade, until they are charred and crisp, 8 minutes. (Discard the remaining marinade.) Reduce the heat to low, then cover and cook until the drumsticks are tender, crisp and cooked through, 25 to 30 minutes. Remove the drumsticks to a bowl. Add half of the peanut sauce and toss to coat. Sprinkle with the cilantro leaves and serve with the lime wedges and remaining peanut sauce on the side. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 22360,"South Union Spring Garlic and Potato Soup 3 cups chicken stock 3 cups diced potato 1/4 teaspoon minced fresh garlic Pinch cracked black pepper 3/4 cup chopped spring garlic (substitute green onions in off season) 1 1/2 cups heavy cream 3 tablespoons cornstarch 4 tablespoons cold water 1 cup shredded pepper jack Instructions: Bring chicken broth to a boil. Add potatoes. Lower heat to simmer. Add minced garlic and black pepper and cook for 30 minutes. Add spring garlic and heavy cream and cook for an additional 10 to 15 minutes. In a small bowl, mix cornstarch and water together to make a slurry. Slowly pour the slurry into the soup, and bring to a boil to thicken. Thickness of the soup will depend on starchiness of potato. When soup reaches desired thickness, add cheese. Thoroughly melt cheese and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 22361,"Pork Souvlaki with Honeyed Apricots 2 shallots, minced 2 cloves garlic, minced 2 tablespoons chopped fresh oregano 1 jalapeno pepper, seeded and minced Juice of 1 lemon 1/2 cup extra-virgin olive oil 2 pounds pork tenderloin, trimmed and cut into 1 1/2-to-2-inch chunks Juice of 3 limes 3/4 cup dry rose or white wine 1/4 cup honey 1 shallot, minced 12 plump dried apricots 1 tablespoon chopped fresh mint 1 tablespoon pine nuts, toasted Greek yogurt, for serving Instructions: Prepare the souvlaki: Combine the shallots, garlic, oregano, jalapeno, lemon juice and olive oil in a large resealable plastic bag. Add the pork, turn to coat, and refrigerate at least 3 hours or overnight. Soak 12 to 16 wooden skewers in water, at least 20 minutes. Meanwhile, make the honeyed apricots: Bring the lime juice, wine, honey and shallot to a simmer in a small saucepan over medium heat. Add the apricots and cook until the mixture is syrupy, about 12 minutes. Preheat a grill or grill pan to medium. Remove the pork from the marinade and thread 2 pieces onto each skewer. Grill until cooked through, 3 to 5 minutes per side. Fold the mint and pine nuts into the apricot mixture. Serve the souvlaki with a dollop of yogurt and the apricot mixture. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 22362,"Three Vegetable Penne with Tarragon-Basil Pesto 1 pound penne rigate (with lines) pasta Salt 1/2 pound asparagus, trimmed of tough ends 1 small zucchini 1/4 pound, haricots verts (thin green beans) trimmed of stem ends 1/4 cup pine nuts 1 cup basil, 20 leaves 1/2 cup tarragon leaves from 10 to 12 stems 1 lemon, zested Handful flat-leaf parsley 1 clove garlic 1/2 cup grated Parmigiano-Reggiano, plus more to pass at table Coarsely ground black pepper 1/3 cup extra-virgin olive oil, eyeball it Instructions: Heat a large pot of water to boil for pasta. Salt the water and add pasta to cook to al dente or, with a bite to it. Cut asparagus spears into 2-inch pieces on an angle. Cut zucchini into matchstick shapes. Cut haricots verts or green beans into 2-inch pieces on an angle. Add vegetables to pasta after penne has been cooking about 5 minutes. Cook veggies and pasta together 2 minutes. While pasta cooks, toast pine nuts in a small pan until golden, then cool. Place nuts, basil, tarragon, parsley, lemon zest, garlic, cheese and a little salt and pepper in a food processor. Turn the processor on and stream in the extra-virgin olive oil until thick sauce forms. Scrape pesto into large, shallow serving dish. Add a ladle of hot, starchy pasta water to the pesto. Drain penne and veggies and add immediately to pesto. Toss to coat pasta and vegetables evenly. Adjust salt and pepper, to taste. Serve with extra grated cheese to pass at table.; ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 22363,"Ensalada de Napalitos: Cactus Shoot Salad 4 fresh cactus pads, or 1 pint jar cactus shoots 1/2 cup green onion, chopped 1 cup tomato, chopped 1/4 cup cilantro leaves, chopped 1 fresh green jalapeno, stems and ribs removed and chopped 1 garlic clove, mashed 3 tablespoons extra-virgin olive oil 2 tablespoons fresh lime juice Instructions: Begin by blanching cactus pads in salted boiling water until tender, for about 5 minutes; then shock in ice water. Julienne cactus pads into strips lengthwise. In a small salad bowl, mix in the green onion, tomato, cilantro, jalapeno, and cactus pads. In separate bowl mix garlic, oil and lime juice. Add all the other ingredients and season to taste with salt and pepper. ","[Vermentino, Sauvignon Blanc, Gruner Veltliner, Albari?o]" 22364,"Taco Burgers 2 pounds ground beef chuck 1 tablespoon kosher salt
1 tablespoon cumin
2 teaspoons smoked paprika
1 tablespoon olive oil
1 heart of romaine lettuce, finely sliced
4 potato burger buns, toasted
1 cup shredded Cheddar 1 on-the-vine tomato, sliced
Pickled jalapenos, for topping, optional
Sour cream, for topping, optional
Instructions: Preheat a grill or grill pan to medium-high heat. In a medium bowl, mix together the chuck, salt, cumin and paprika. Divide into 4 even patties and drizzle with a touch of olive oil. Grill the burgers until deep brown and just barely cooked through, 3 to 4 minutes per side. Pile a bed of lettuce on the bottom of each bun. Top with a patty, some cheese and a slice of tomato. Top with pickled jalapenos and sour cream if desired. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 22365,"Cincinnati Spaghetti 2 tablespoons EVOO 2 to 3 slices smoky bacon, finely chopped 1 1/2 pounds ground beef chuck (fattier) or sirloin (leaner) 3 tablespoons Worcestershire sauce, eyeball it 2 tablespoons ancho cl powder or chili powder blend, a couple of palmfuls 1 tablespoon unsweetened cocoa powder 1 tablespoon smoked sweet paprika, a palmful 1 1/2 teaspoons dried oregano, lightly crushed in palm, about 1/2 a palmful 1 teaspoon allspice, 1/3 palmful 1/2 teaspoon ground cinnamon, eyeball the amount in your palm 4 to 5 large cloves garlic, finely chopped 3 jalapeno cl peppers, seeded and finely chopped 1 onion, finely chopped 1 healthy pinch ground cloves 2 tablespoons tomato paste 2 cups beef stock, plus extra for reheat One 32-ounce can fire roasted crushed or diced tomatoes One 14-ounce can red kidney beans, drained One 14-ounce can tomato sauce Salt 1 1/2 pounds bucatini or spaghetti Finley chopped raw white, red or green onions Shredded Cheddar Grated Parmigiano-Reggiano Pickled jalapeno slices Chopped fresh cilantro or parsley Instructions: Heat the EVOO in a large Dutch oven or soup pot, over medium-high heat. Add the bacon and crisp. Add the beef and brown well. Add the Worcestershire, cl powder, cocoa powder, paprika, oregano, allspice, cinnamon, garlic, jalapenos, onions and cloves. Cook until the onions are tender, about 10 minutes. Add the tomato paste, stir a minute, and then add the stock, tomatoes, beans and tomato sauce. Bring to a bubble, and then reduce heat and simmer, partially covered, for 45 minutes. Cool and store for a make-ahead meal. Reheat over medium heat, stirring frequently, adding water or stock to thin if the sauce gets too thick. To serve, while the sauce heats, bring a large pot of water to boil for the pasta. Season the boiling water with salt and add the pasta, cook to al dente. Remove 1 cup of starchy cooking water just before draining the pasta. Add the cooking water to the meat sauce, drain the pasta and return it to the hot pot. Toss the pasta with tongs, combining the starchy cooking water and about two-thirds of the sauce. Transfer the pasta to a large serving platter and top with the remaining sauce. Set up the onions, Cheddar, Parmigiano-Reggiano, pickled jalapeno and cilantro in front of the platter. ","[Barolo, Barbaresco, Dolcetto, Gavi]" 22366,"Frozen Lemonade Pie 2 cups graham cracker crumbs 1/4 cup sugar 7 tablespoons unsalted butter, melted 2 cups heavy cream 1 14-ounce can sweetened condensed milk, chilled 1 6-ounce can frozen lemonade concentrate (do not thaw) 1 cup blueberries 1 cup raspberries 2 tablespoons sugar 1 tablespoon fresh lemon juice Instructions: Preheat the oven to 350 degrees. Make the crust: In a medium bowl, combine the graham cracker crumbs, sugar and melted butter. Press firmly on the bottom and up the sides of a 9-inch pie plate. Bake for 7 minutes; cool completely. Make the filling: In a cold medium bowl, whip the cream until stiff peaks form. In another bowl, stir together the condensed milk and frozen lemonade. Gently fold the lemonade mixture into the whipped cream. Pour the filling into the crust; freeze overnight. About an hour before you serve the pie, make the topping: Toss the berries in a medium bowl with the sugar and lemon juice. Set aside until ready to serve. Let the pie come to room temperature for 10 minutes before cutting. Top each slice with berries. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 22367,"Roast Beef with Marsala Gravy 1 (3 pound) boneless beef roast, such as bottom round or rump roast 1 1/2 tablespoons kosher salt Freshly ground black pepper 4 cloves garlic, cut into thick slivers 1 1/4 cups water 1 cup beef broth 3/4 cup Marsala cooking wine Sprig fresh rosemary 1 teaspoon all-purpose flour 1 tablespoon butter Instructions: Place the roast in a shallow baking dish and rub with the salt and pepper. Place in the refrigerator uncovered 8 hours or overnight. Before cooking, let the roast sit at room temperature for about 1 hour. Using a thin sharp knife, poke slits all over the top and sides of the roast and stuff each slit with a garlic sliver. Preheat the oven to 400 degrees F. In a medium roasting pan fitted with a rack, place the beef on the rack and pour 1 cup water, 1/4 cup broth, and 1/2 cup wine into the bottom of the pan. Roast the beef for 15 minutes and turn down the heat to 325 degrees F. Cook for an additional 45 minutes to an hour, until the internal temperature of the beef is 120 degrees F, adding the remaining 1/4 cup water to the pan, if necessary. Remove the roast from the oven, transfer the roast to a warmed platter and tent with foil to rest. Meanwhile, place the roasting pan over high heat and deglaze with the remaining wine. Add a large sprig of fresh rosemary to the sauce. Reduce by 1/3. Stir the flour into the remaining 3/4 cup broth and then whisk into the sauce. Simmer until thickened. Remove the rosemary sprig, stir in the butter and season with salt and pepper, to taste. Serve the sauce with the sliced roast beef. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Barolo]" 22368,"Caramelized Mackerel 6 teaspoons white sugar 3 teaspoons fish sauce 1/2 cup fish stock 1/2 cup coconut water 1 tablespoon diced onions 1 teaspoon diced garlic 2 long red chiles 2 spring onions, sliced into 1 1/2-inch pieces 2 mackerel fillets Cilantro leaves, for garnish Instructions: In a small saucepan, heat and reduce the sugar until caramelized, 5 minutes. Add in the fish sauce, bring to a simmer, and cook until light caramel in color, 2 minutes. Then add in the fish stock and coconut water and bring to a simmer, 3 minutes. In a separate pan, saute the onions, then add in the garlic and cook until fragrant and softened, 3 minutes. Add the cooked onions and garlic to the caramel sauce, then add in the chiles and spring onions. Place the fish in the pan, laying the thin tail of the fish on top of the spring onion, so it does not overcook. Cook until ready to serve, 5 minutes. Garnish with cilantro to serve. ","[Riesling, Gewrztraminer, Pinot Gris, Sparkling wine]" 22369,"Simple Vanilla Buttercream Frosting 6 ounces unsalted butter, room temperature 2 ounces shortening 1 whole egg, room temperature 1 pound confectioners' sugar 1 teaspoon vanilla extract Instructions: Place the butter and shortening into the bowl of a stand mixer and, using the paddle attachment, cream the butter on high until light and fluffy, approximately 3 to 4 minutes. Add the egg and beat until well combined, approximately 1 minute. Turn off the mixer and add 1/2 cup of the sugar. Mix on low until combined. Stop to scrape down the sides of the bowl. Repeat until all of the sugar has been incorporated. Add the vanilla and continue to beat until the frosting is smooth and light, approximately 2 to 3 minutes. Use immediately or store in an airtight container at room temperature for up to 4 hours or refrigerate for up to a week. Bring to room temperature before using. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 22370,"Potted Shrimp Croutons with Tomato Mayonnaise 6 anchovy fillets 2 tablespoons unsalted butter 2 cloves garlic, chopped 1/2 cup chopped fresh parsley, divided 2 tablespoons lemon juice (from 1 lemon) 1 cup diced stale bread 1 cup mayonnaise 1/2 cup tomato paste 1/4 cup chopped fresh tarragon 1 pound large, shell-on shrimp (26/30 size) 3 bay leaves 1 teaspoon whole black peppercorns 1 head iceburg lettuce, thinly sliced 2 limes, peeled and cut into segments Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 375 degrees F.
Heat a large saucepan over medium-high heat; add the anchovies. Cook the anchovies, stirring, until beginning to soften, about 1 minute. Stir in the butter, garlic and 1/4 cup parsley. Cook the anchovy mixture until the butter begins to brown, about 2 minutes. Remove from the heat and stir in the lemon juice. Add the stale bread and toss until coated with the anchovy mixture. Transfer the bread to a large rimmed baking sheet and bake until golden brown, about 10 minutes. Set aside to cool completely.
Meanwhile, combine the mayonnaise, tomato paste, tarragon, 1/4 cup water and the remaining 1/4 cup parsley in a blender. Blend until smooth; transfer to a bowl and refrigerate until chilled, at least 30 minutes.
In a medium saucepan, combine the shrimp, bay leaves and peppercorns; add enough water to cover. Bring the water to a simmer and cook the shrimp just until pink, about 4 minutes. Fill a large bowl with ice water and set a medium bowl in the ice bath. Drain the shrimp and transfer the hot shrimp to the inner bowl. Cool the shrimp completely, and then peel and de-vein (discard the shells and tails).
In small glass jars, divide the lettuce and lime segments. Toss the mayonnaise mixture with the chilled shrimp in a bowl. Divide the shrimp among the jars. Top the shrimp mixture with the anchovy croutons. Serve chilled. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 22371,"Lobster with Baby Vegetables 4 purple potatoes, boiled and peeled 40 haricots verts, trimmed 32 yellow wax beans 4 miniature zucchini 4 miniature yellow squash 4 miniature green patty pan squash 4 miniature yellow patty pan squash 8 shiitakes, sliced 8 oyster mushrooms, sliced 2 (1 1/2 to 2 pound) lobsters 1 pound butter, melted, plus 2 ounces very cold butter, cut into small cubes 1/3 cup chopped shallots 1/2 cup Cognac 1/2 cup white vinegar 1/2 cup white wine 1 cup heavy cream Salt and freshly ground black pepper 1 teaspoon basil chiffonade 1 teaspoon fresh chives Instructions: Cook all the vegetables (except the mushrooms) separately in salted boiling water until crisp-tender and then chill them. Saute the mushrooms without butter for a few minutes until tender. Set all the vegetables aside until almost ready to serve. Place the lobsters in a tight-fitting heatproof container. Cover with cold water. Drain off the water, measure it, and place the water into a large pot. Bring the water to a boil and add 1/2 cup distilled white vinegar per 8 quarts water. Pour the boiling liquid over the lobsters and let them steep for 2 minutes if using 1 1/2-pound lobsters and 3 minutes if using 2-pound lobsters. Remove the lobsters from the hot water. Using a towel or rubber gloves, hold the lobster body, and remove the lobster tail by twisting it and detaching from the body by lightly pulling on it. Remove the claws the same way, and place the claws back into the hot water. Set the body on a plate. Repeat with the other lobster. Hold each piece of tail meat flat and twist the tail fan from one side, pull off and discard. Using your fingers, gently push the meat through the tail and pull the meat out through the large opening at the other end. Discard the shell or keep it for stocks and bisques. Lay the tail meat on the rounded side and halve it lengthwise through the middle. Remove the vein that runs through the top of the meat. Lay the meat on a paper towel-lined plate, cover with plastic wrap, and refrigerate. Remove the claws from the water. Twist off each knuckle and reserve. Hold each claw and pull down on the smaller portion of the claw to loosen it and remove it from the larger part of the claw, keeping the meat intact and attached. Still holding the claw, crack the top of the shell with the heel of the knife where the knuckle was attached. Go through the shell but not deep enough to damage the meat. Wiggle the knife to crack the shell. If the shell does not pop off, it may be necessary to turn the claw over and repeat the procedure. Shake the claw meat to remove the meat (if it doesn't fall out, cut off the very tip of the shell and blow through the hole to release the meat). Place claw meat on the plate with the tail meat. Repeat with remaining claws. Cut off the top joint of each knuckle, the one that was attached to the lobster's body. Use scissors to cut away the shell along the smooth outside edge of the knuckle. Use your fingers to pry open the shell and remove the meat. Place the knuckle meat on the plate with the tail meat. For the lobsters, bring the lobsters to room temperature. Place them in 1 layer in a large saucepan with the melted butter. Over low heat, poach the lobster meat for 5 to 6 minutes. Slice the lobster pieces into thick slices all about the same size. In a saucepan, heat 1 teaspoon of the poaching butter and add the shallots. Add the vinegar and reduce to almost dry. Add the wine and reduce by 3/4. Add the cream and reduce by 2/3. Add the lobster pieces to the pan and saute for 1 minute. Add the Cognac to the pan and keep the pan warm. Adjust seasonings, if necessary. In a large saute pan, heat 1 tablespoon of the poaching butter. Saute the cooked vegetables with salt and pepper until just heated through and divide the vegetables evenly between 4 plates. Remove the lobster pieces from the Cognac sauce and plate on top of the vegetables, divided evenly. Strain the sauce over the lobster and vegetables. Garnish with basil and chives. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]" 22372,"Black Skillet Cornbread 1 cup fine cornmeal 1 cup flour 1 tablespoon sugar 2 teaspoons baking powder 1/2 teaspoon baking soda Dash of salt 1 egg lightly beaten 1 cup buttermilk 1/2 cup frozen corn, thawed 1 cup grated orange cheddar cheese 2 pickled jalapenos, minced 4 tablespoons melted butter Instructions: Preheat oven to 375 degrees. Grease a 9 - 10-inch cast iron skillet or a 9 inch square pan. In a large bowl combine cornmeal, flour, sugar, baking powder, baking soda and salt. In a liquid 2 cup measure or a small bowl, mix together the egg and the buttermilk. Stir buttermilk mixture into dry ingredients. Add corn, 2/3 cup cheddar cheese and minced jalapenos. Stir in melted butter and mix gently. Pour batter into prepared pan and top with remaining cheddar cheese. Bake for 20-25 minutes or until broken down and an inserted knife comes out clean. Let cool for 5 minutes and remove from pan to a cooling rack ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 22373,"Wedge Salad with Raspberry-Chocolate Vinaigrette 4 slices sourdough bread Extra-virgin olive oil, for drizzling 1/2 cup unsweetened frozen raspberries, thawed 1/4 cup extra-virgin olive oil 2 tablespoons chocolate-balsamic vinegar (can be found in gourmet and specialty food stores) 1 tablespoon honey 1/4 teaspoon kosher salt 1/8 teaspoon freshly ground black pepper 1 head iceberg lettuce, quartered One 4-ounce chocolate bar with bacon pieces, such as Vosges, roughly chopped (can be found in gourmet and specialty food stores)
Instructions: For the croutons: Preheat the oven to 375 degrees F. Drizzle the bread with olive oil. Using a small heart-shaped cookie cutter, cut out pieces of the bread and place on a baking sheet. Bake until crispy and golden, 8 to 10 minutes. Set aside to cool. For the vinaigrette: In a blender, combine the raspberries, oil, chocolate-balsamic vinegar, honey, salt and pepper. Blend until smooth. Place the wedges of lettuce on 4 plates and drizzle with the vinaigrette. Top with the chopped chocolate and croutons before serving. ","[Pinot Grigio, Sauvignon Blanc, Moscato, Cava]" 22374,"Super Duper Chicken Nuggets 1 to 2 cups vegetable oil Bread crumb mixture: 3 to 4 cups bread crumbs 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon freshly ground black pepper 1/2 tablespoon white pepper 1/2 tablespoon cayenne pepper 1 tablespoon thyme 4 to 6 boneless chicken breasts 1 cup all-purpose flour 2 to 4 eggs, beaten Instructions: Add the vegetable oil to a deep skillet and preheat to 350 degrees F. For the bread crumbs: Combine the bread crumbs, garlic powder, onion powder, black pepper, white pepper, cayenne pepper and thyme in a large bowl. Set aside. Slice the chicken into 1/2-inch strips. Don't forget to remove the cartilage from center of breast. Place the flour and eggs into separate bowls. Cover each strip evenly in flour, then submerge strips in the eggs, to coat well. Let excess egg drip off, and then coat with the bread crumb mixture. Fry strips in hot oil until golden brown. Remove from fryer, drain on paper towels and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 22375,"Jicama and Pineapple Salad with Cilantro Vinaigrette 1/2 cup vegetable oil 3 tablespoons white wine vinegar 1 tablespoon minced shallot 1/4 cup chopped fresh cilantro 1/4 teaspoon ground cumin 1 small jicama, peeled, julienned 1 red bell pepper, stemmed, seeded, julienned 1 cup cubed fresh pineapple 1/2 cup fresh cilantro leaves Instructions: Whisk first 5 ingredients in small bowl to blend. Season to taste with salt and pepper. Combine jicama, red bell pepper, pineapple and cilantro leaves in large bowl. Add dressing and toss to coat. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 22376,"Turkey and Dressing Casserole 1 whole bone-in, skin-on turkey breast, 5 to 7 pounds 3 tablespoons unsalted butter, softened Salt and pepper 1 teaspoon chopped fresh rosemary
1 teaspoon dried thyme
One 8-inch pan prepared cornbread (about 1 pound), crumbled
10 slices white bread, torn into small pieces
1/4 cup dried cranberries
2 tablespoons olive oil
4 celery stalks, diced
2 carrots, chopped
1 medium onion, chopped
1 cup orange juice
Instructions: Preheat the oven to 325 degrees F. Rub the turkey breast with the butter and sprinkle with salt, pepper, rosemary and thyme. Place the turkey skin-side-up in a large roasting pan and cover with a tight-fitting lid or aluminum foil. Bake until an internal thermometer inserted into the thickest part of the breast registers 165 degrees F, 1 1/2 to 2 hours or about 15 minutes per pound. Let rest for 10 minutes. Cut the breast into thick slices and set aside. Pour the pan juices into a measuring cup and skim off the fat (use the fat for gravy). You'll need 2 to 3 cups of liquid for the dressing; supplement with chicken stock as needed. In a very large bowl, mix together the crumbled cornbread, torn white bread and the cranberries. Heat the olive oil in a medium saucepan. Add the celery, carrots and onion and cook until tender, about 7 minutes. Add 1/4 cup of the turkey pan juices and continue cooking until the vegetables are translucent, about 6 minutes. Add the cooked vegetables to the bread mixture. Pour in the orange juice and 1 cup of the pan juices and mix well, using a sturdy spoon or your hands. Continue adding pan juices (or chicken stock) until the mixture is very moist, almost soupy. Put the dressing in a 9-by-13-by-2-inch casserole dish. Lay the turkey slices on top of the dressing, using almost all of the meat (reserve the rest for gravy or leftovers). Cover the casserole and refrigerate overnight. The next day, preheat the oven to 350 degrees F. Remove the casserole from the refrigerator and let it stand at room temperature while the oven is heating. Bake until heated through, about 45 minutes. The dressing should be moist. If it appears to have dried out too much overnight, pour another cup of turkey juice over it. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 22377,"Pulled Pork Sliders with Brussels Sprouts Slaw 1/2 cup apple cider vinegar 12 ounces shaved Brussels sprouts (about 3 cups) 1/4 cup mayonnaise 2 tablespoons buttermilk 4 teaspoons lemon juice 1 tablespoon sugar 1 teaspoon Dijon mustard 1/2 teaspoon celery salt Kosher salt and freshly ground black pepper 2 tablespoons paprika 2 tablespoons smoked paprika 1 tablespoon onion powder 1 tablespoon garlic powder 1 tablespoon cumin 1 teaspoon cayenne Kosher salt and freshly ground black pepper 3 pounds bone-in pork shoulder roast (Boston butt) 2 onions, sliced thick 1 cup barbecue sauce 1/4 cup chicken broth Brown sugar, as needed Apple cider vinegar, as needed 24 slider buns or dinner rolls, such as King's Hawaiian Sweet Rolls Instructions: For the Brussels sprouts slaw: Heat a large skillet or saucepan over medium heat and add the vinegar. When it begins to simmer, add the Brussels sprouts. Cook until the sprouts are just soft, about 5 minutes, then remove from the heat. In a large bowl, combine the mayonnaise, buttermilk, lemon juice, sugar, mustard, celery salt, 1/4 teaspoon salt and a dash of pepper. Whisk until blended and smooth. Add the Brussels sprouts and toss to coat. Refrigerate at least 4 hours, preferably overnight. For the pulled pork sliders: In a medium bowl, whisk together the paprika, smoked paprika, onion powder, garlic powder, cumin, cayenne and 1 teaspoon salt. Massage the mixture into the pork, wrap it tightly in plastic wrap and refrigerate overnight. When ready to cook, put the onions in the bottom of a 6-quart slow cooker insert. Unwrap the seasoned pork and put it fat-side up on top of the onions. Pour the barbecue sauce and chicken broth over the pork. Cover and cook 9 to 11 hours on low or 5 to 7 hours on high. The meat is done when you can easily pierce it with a fork and it slips away from the bone. Gently transfer the cooked pork to a large baking dish and cover loosely with foil. Pour the cooking liquid from the slow cooker into a gravy separator and allow the fat to rise (or use a large spoon to skim the fat from the cooking liquid). Pour the defatted liquid into a high-sided bowl or saucepan and add the onions from the slow cooker. Using an immersion blender, puree the onions and liquid until you have a smooth, thick sauce. Season the sauce with brown sugar, vinegar, salt and pepper. When the meat is cool enough to handle, use 2 forks or your fingers to shred the meat. To use 2 forks, hold 1 in each hand, place the tines back-to-back in the meat and pull in opposite directions, breaking the meat apart as you pull. Discard any bones, visible fat and gristle. Add sauce to your desired level of moistness and toss to combine. Arrange the buns on a dry work surface, placing the tops and bottoms side-by-side with the insides facing up. Place about 2 ounces of pork on the bottom half of each bun, top with about 1 tablespoon of the Brussels sprouts slaw and cover with the top of the bun. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]" 22378,"Vegan Cheddar Wheel 1 cup raw cashews Vegetable oil, for the ramekin
3 cups vegetable broth
1 cup diced peeled and cooked sweet potatoes (about 5 ounces)
1/4 cup tahini
1/4 cup nutritional yeast
2 tablespoons lemon juice
2 teaspoons red miso paste
1 1/2 teaspoons yellow mustard
1 1/2 teaspoons kosher salt
1 teaspoon onion powder
1 teaspoon turmeric
1/2 teaspoon garlic powder
1 tablespoon agar powder
Instructions: Put the cashews in a medium bowl and cover with 4 cups cold water. Cover with plastic wrap and refrigerate for at least 8 hours and up to overnight. Grease a 7 1/2-inch ramekin with oil; set aside.
Drain the cashews and add to a high-powered blender. Add the vegetable broth, sweet potatoes, tahini, nutritional yeast, lemon juice, miso paste, mustard, salt, onion powder, turmeric and garlic powder and blend, stopping and stirring as necessary, until smooth and combined.
Transfer the mixture to a large saucepan and bring to a simmer over medium heat. Stir in the agar powder and simmer, whisking constantly, until thickened, 5 to 7 minutes. Pour the mixture into the prepared ramekin and let sit at room temperature for 30 minutes. Cover with plastic wrap and refrigerate until firm, at least 10 hours. Invert onto a serving plate. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 22379,"Jack's Challah Recipe 1/2 cup sugar, plus a pinch for the egg wash 2 tablespoons (three .75-ounce packets) active dry yeast, such as Fleischmann's
2 1/3 cups warm water, 100 to 110 degrees F 9 cups (2 1/2 pounds) bread flour, plus more for dusting 2 tablespoons kosher salt, plus a pinch for the egg wash 1/2 cup canola oil 1 large egg plus 1 yolk Nonstick cooking spray, for the bowl
3 tablespoons zaatar, optional Instructions: Whisk the sugar, yeast and 1 cup of the warm water in a medium bowl. Set aside to bloom. Add the flour to the bowl of a stand mixer fitted with the hook attachment. Make a well in the center of the flour and bury the salt in the well. Add the canola oil, whole egg, remaining 1 1/3 cups warm water and the bloomed yeast, making sure no sediment is left behind. Mix on low speed for 30 seconds, increase to medium speed for 30 seconds and then increase to high speed for 3 minutes, mixing until the dough appears smooth. Spray a large bowl with nonstick cooking spray and transfer the dough to the bowl. Cover with a damp towel or plastic wrap and set in a warm area to proof until doubled in size, about 1 hour.
Turn the dough out onto a lightly floured surface. Split the dough into 3 loaves. Divide each loaf into the desired number of braid strands (3, 4 or 6) and roll each strand to elongate. Braid the strands to a long loaf or a round shape and place on a baking sheet lined with parchment paper. Whisk together the egg yolk with a pinch of salt and a pinch of sugar. Brush this egg wash over the shaped loaves and top with 1 tablespoon zaatar per loaf, if using. Let the loaves rise in a warm place until doubled in size, about 30 minutes. Preheat the oven to 350 degrees F. Bake until lightly golden, 30 to 35 minutes. Transfer to a rack to cool.
To freeze, cool completely before transferring to a ziptop bag.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 22380,"Orange-Scented Carrot Soup 1 tablespoon olive oil 3/4 pound carrots, roughly chopped 1 medium onion, roughly chopped 1 clove garlic, smashed 2 teaspoons finely grated orange zest 2 teaspoons dried oregano 1/4 cup white wine 1 1/2 cups chicken or vegetable stock 1 1/2 cups water Salt and freshly ground black pepper 2 tablespoons light sour cream, divided Instructions: In a medium saucepan, heat the olive oil over medium heat. Add the carrots and the onion and sweat until the mixture starts to soften, about 5 minutes. Add the garlic, orange zest and oregano and cook until fragrant, another 1 to 2 minutes. Raise the heat and deglaze the pan with white wine. Add the stock and water. Bring to a boil and reduce to a simmer. Cook until the carrots are tender, about 8 to 10 minutes. Cool the mixture for about 5 minutes before processing. Process the soup in a food processor or blender until smooth. Season with salt and pepper, to taste. Pour into serving bowls and swirl in a heaping teaspoon of sour cream before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 22381,"Shantelle's Glazed Ham 1/4 cup maple sugar 2 teaspoons ground garam masala 2 tablespoons orange juice Ceylon cloves, for garnish 1 (9-pound) fully cooked bone-in ham (shank or butt end) Instructions: Preheat the oven to 350 degrees F.
For the glaze, combine the dry ingredients and break up any lumps with your fingers. Add enough orange juice to make the mixture spreadable.
Score the ham, with a long thin knife, into a 1-inch-wide diamond pattern. Put the ham in a roasting pan and bake for 1 hour.
After 1 hour, remove the ham from the oven and cover the top and sides, as evenly as possible, with the glaze. Press cloves into the points of the diamonds.
Put the ham back in the oven and continue baking for another 1 hour and 15 minutes, brushing with glaze and juices from the roasting pan every 15 minutes. Cover the ham with foil if it starts to get too dark. Remove from oven and set aside on a cutting board to cool for 10 to 15 minutes.
Carve the ham, arrange on a platter and serve. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 22382,"Life Preserver Bagels 1 tablespoon plus 2 teaspoons vegetable oil 2 cups warm water (about 110 degrees F)
Two 1/4-ounce packages active dry yeast
4 tablespoons sugar
6 cups all-purpose flour, plus more as needed (see Cook's Note)
2 teaspoons kosher salt
1 teaspoon red gel food coloring
1 cup coarse yellow cornmeal
Instructions: Grease 2 large bowls with 1 teaspoon of oil each. Set aside. Combine the water, yeast and 3 tablespoons of the sugar in the bowl of a stand mixer fitted with a dough hook. Stir and let stand until foamy, about 5 minutes.
Turn the mixer to low speed, gradually add 4 cups of the flour and the salt and mix until a sticky dough forms. Turn off the mixer and use a wooden spoon or your hands to mix in the remaining 2 cups flour, 1/2 cup at a time, until a stiff dough forms. (The dough will seem dry with too much flour, but it will be perfect once it's kneaded.)
Turn out onto a lightly floured surface and divide in half. Cover one portion of dough with a clean towel. Knead the other portion of dough until smooth and no longer sticky, adding just as much flour as needed, about 5 minutes. (The dough should be heavier and stiffer than regular yeast bread dough.) Put the dough in one of the prepared bowls, turning to coat with oil. Cover with plastic.
Add the red food coloring to the second portion of dough and knead until smooth and no longer sticky, adding just as much flour as needed, about 5 minutes. Put the dough in the other prepared bowl, turning to coat. Cover with plastic. Let the dough rise in a warm, draft-free spot until almost doubled, about 1 hour.
Grease 2 baking sheets with the remaining 1 tablespoon oil.
Punch the plain dough down in the bowl and remove to a work surface. Divide into 12 pieces, about 2 ounces (55 grams) each. Cover with a clean towel. Repeat with the red dough.
Roll each portion of plain dough into a ball, then roll into a 10-inch log. Repeat with the red dough. Twist one plain log and one red log together to look like a striped peppermint stick. Join the ends, placing your fingers through the hole, then roll the ends together. Transfer to the prepared baking sheets and cover with a clean cloth while you shape the rest. Let rest in a warm, draft-free spot until risen but not doubled, 20 to 30 minutes.
Meanwhile, preheat the oven to 400 degrees F and sprinkle the cornmeal onto 2 baking sheets.
In a large, heavy pot, bring 12 cups of water and the remaining 1 tablespoon sugar to a boil. In batches of 2, add the bagels to the water and boil, flipping halfway through, until the bagels expand slightly, 1 minute. Transfer the bagels to the prepared baking sheets with a slotted spoon. Bake until golden, 30 to 35 minutes. Let cool on a wire rack.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 22383,"Lemonation Creation Ice 1-ounce good quality whiskey 1/2-ounce sour apple schnapps 1/2 cup freshly squeezed lemonade 1 slice Granny Smith apple Instructions: In a shaker, add ice, the whiskey, and the schnapps. Shake and strain into a glass filled with ice. Top with lemonade and garnish with an apple slice before serving. ","[Bourbon, Applejack, Riesling]" 22384,"Meatballs 1 pound ground veal, pork and beef combination (sometimes called \meatloaf mix) 2 large eggs, beaten lightly 1/4 cup dry bread crumbs, or as needed 1/4 cup freshly grated Locatelli cheese 2 tablespoons minced fresh flat-leaf parsley Salt and red pepper flakes Club soda, as needed Instructions: In a bowl mix together (until just combined) the meat, eggs, bread crumbs, cheese, and parsley. Season with salt and red pepper flakes. Add enough club soda to make a firm but light textured meatball. Form mixture into meatballs about the size of an ice cream scoop. Chill, covered, until ready to add to sauce. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 22385,"Mother's Day Spritz 4 ounces Champagne or white wine 2 ounces Campari
Splash sweet vermouth
1 orange wheel, for garnish Instructions: Fill a glass with ice. Pour over the Champagne, Campari and sweet vermouth. Stir and garnish with an orange wheel. ","[Prosecco, Pinot Grigio, Sauvignon Blanc]" 22386,"Vietnamese Hot Dog 1 to 1 1/2 pounds ground meat (chicken, turkey, pork or beef) 2 tablespoons fish sauce 2 tablespoons olive oil 2 teaspoons cornstarch 1 teaspoon sugar 1 teaspoon spicy chili powder Instructions: Mix the ground meat, fish sauce, olive oil, cornstarch, sugar, and chili, if using, together. Mix well and freeze for 1 hour to marinate. Then pour into a mixer. Blend well until smooth. Using a tablespoon, scoop out a spoonful of mixture and place on a small piece of plastic wrap. Roll to cover, shaping into a \hotdog\ and twisting at the ends to close. Place plastic covered hot dog onto a small piece of foil, rolling again to cover the plastic completely. Tie the ends closed with kitchen string or cooking plastic wrap. Repeat until all the ground meat mixture is rolled. Steam for 45 minutes ","[Syrah, Tempranillo, Garnacha, Barbera]" 22387,"Cucumber Avocado Salad 2 medium cucumbers 1 cup Sabra? Roasted Garlic Greek Style Veggie Dip 1/2 teaspoon salt 2 tablespoons chopped parsley 2 avocados, ripe but still slightly firm Instructions: 1.PEEL cucumbers. Slice in half lengthwise. Remove seeds in center of cucumbers by scraping them out with a teaspoon. Slice each cucumber half in half again lengthwise. Chop into 1/4 to 1/2 inch thick chunks. Place in a mixing bowl. 2.MIX in Sabra? Roasted Garlic Greek Style Veggie Dip salt and parsley. 3.CUT avocados in half and remove pit. Scoop avocado away from skin using a spoon. Chop avocado into chunks and fold into salad. Serve or refrigerate until ready to serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 22388,"Hot Potato Tots with Chipotle Ketchup 2 cups ketchup 1 chipotle cl in adobo 1 tablespoon adobo sauce (from the can) 1 tablespoon chopped fresh cilantro Zest of 1/2 lime
2 pounds russet potatoes, peeled and quartered 1 small onion 1/4 cup all-purpose flour
1 teaspoon fresh thyme leaves 1 egg
Kosher salt and freshly ground black pepper Peanut oil, for frying
Instructions: For the chipotle ketchup: Put the ketchup, chipotle cl, adobo sauce, cilantro and lime zest in a blender. Blend until smooth. For the hot potato tots: Preheat the oven to 250 degrees F. Put the potatoes in a stockpot and cover with cold water. Bring to a boil over medium-high heat and cook until the potatoes are fork tender, 10 to 12 minutes. Drain and let cool. Grate the potatoes and onion into a bowl, using the large holes on a box grater. Mix in the flour, thyme, egg, 2 teaspoons salt and 1 teaspoon pepper. Fill a Dutch oven two-thirds full with oil and heat to 375 degrees F. Scoop about 1 heaping tablespoon of the potato mixture into the palm of your hand. Gently shape into a ball, then flatten with a two-finger pinch and roll between your palms. Repeat with the remaining potato mixture. Fry a few tots at a time, turning frequently, until golden brown, 3 to 4 minutes. Transfer to a paper-towel-lined plate and sprinkle with salt. Keep warm in the oven. Serve with the chipotle ketchup on the side. ","[Malbec, Tempranillo, Garnacha, Barbera]

" 22389,"Spinach Triangles 1 package (17.3 ounces) Pepperidge Farm? Puff Pastry Sheets, thawed 3 eggs 1 tablespoon water 1/2 cup crumbled feta cheese 1 package (about 10 ounces) frozen chopped spinach, thawed and well drained 1 medium onion, finely chopped (about 1/2 cup) 2 tablespoons chopped fresh parsley Instructions: Heat the oven to 400 degrees F. Beat 1 egg and water in a small bowl with a fork or whisk. Stir the remaining eggs, cheese, spinach, onion and parsley in a medium bowl. Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12-inch square. Cut into 16 (3-inch) squares. Repeat with the remaining pastry sheet, making 32 in all. Place 1 tablespoon spinach mixture in the center of each square. Brush the edges of the pastry with the egg mixture. Fold the pastry over the filling to form triangles. Crimp the edges with a fork to seal. Place the filled pastries onto baking sheets. Brush with the egg mixture. Bake for 20 minutes or until the pastries are golden brown. Let the pastries cool on the baking sheets on wire racks for 10 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 22390,"Tilapia with Green Beans 2 tablespoons all-purpose flour 2 teaspoons chopped fresh oregano, plus more for garnish 2 tablespoons chopped fresh parsley Kosher salt and freshly ground pepper Four 6-ounce tilapia fillets 4 tablespoons unsalted butter 1/2 pound thin green beans or haricots verts 1 clove garlic, chopped 1 cup grape or cherry tomatoes, halved Juice of 1 lemon Instructions: Combine the flour, oregano and parsley in a shallow dish. Season with salt and pepper. Place a large skillet over medium-high heat. Dredge the fish in the flour mixture, shaking off the excess. Melt 3 tablespoons butter in the skillet, then add 2 fillets and cook until golden brown on the bottom, about 4 minutes. Flip and cook through, 1 to 2 more minutes. Transfer to a plate and keep warm. Repeat with the remaining 2 fillets. Add the green beans and garlic to the skillet and cook about 2 minutes. Season with salt and pepper, then add the tomatoes and cook until just softened, about 1 more minute. Stir in the lemon juice and 1/4 cup water, then cover and cook until the beans are tender, about 3 more minutes. Remove from the heat and stir in the remaining 1 tablespoon butter until just melted. Divide the fish and vegetables among plates. Garnish with oregano. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 22391,"Pickled Herring 2 salted herrings (soaked for at least 12 hours, up to 24) 1 1/2 cups water 1 cup white sugar 1/2 cup white vinegar 2 bay leaves 1 teaspoon yellow mustard seeds 1 teaspoon black peppercorns 1 small white onion, sliced in rings 1 carrot peeled and cut in thin disks 1-inch fresh ginger root, sliced thinly Instructions: Drain the herring and pat dry. Fillet the herring and cut fillets into 2-inch strips. In a saucepan bring the water, sugar, vinegar, bay leaves, mustard seeds, and peppercorns to a boil. Remove from the heat and add onions, carrots and ginger slices. Cool completely, then pour over the herring fillets arranged in a non-reactive dish or jar. Cover well and refrigerate overnight or up to 3 days before using. ","[Riesling, Gewrztraminer, Pinot Gris, Sparkling wine]" 22392,"Persian Jeweled Rice with Saffron Chicken 1/2 teaspoon ground saffron 2 pounds bone-in skinless chicken legs and thighs 1/2 teaspoon turmeric 4 cloves garlic 1 cinnamon stick 1 onion, quartered 2 tablespoons vegetable oil Kosher salt 2 oranges 1 cup sugar 2 carrots, cut into julienne strips about 2 inches long 2 cups basmati or other long-grain rice 5 tablespoons vegetable oil Kosher salt 1 large onion, sliced 1/2 teaspoon turmeric 4 tablespoons butter 1/2 cup barberries 1/2 cup raisins 1/2 cup slivered pistachios 1/2 cup slivered almonds Instructions: For the saffron chicken: Put the saffron in a small bowl with 4 ice cubes and let the ice melt at room temperature. This will be the bloomed saffron. Put the chicken, turmeric, garlic, cinnamon stick and onion in a pot and cover with 4 cups of water. Cover with a lid, turn the heat to medium high and bring to a boil. Lower the heat to medium and simmer, covered, until the chicken is fully cooked, 30 to 40 minutes. Remove from the heat. Once the chicken is cool enough to handle, remove and discard the bones and shred the meat into smaller chunks. Set aside. For the jeweled rice: Meanwhile, peel the oranges, making sure not to include any of the bitter white parts, and slice the peel into very thin strips. Fill a small bowl with water, add the orange peels and rinse. Drain in a colander, add fresh water to the bowl and rinse the peels again. Repeat the process twice more to remove any bitterness from the peels. Put the sugar and 1 cup water in a small saucepan over medium-high heat and bring it to a simmer. Add the orange peel and carrots, lower the heat to medium low and simmer until slightly softened and glazed, about 10 minutes. Set aside. Rinse the rice a few times until the water runs clear. Transfer the rice to a pot, fill the pot with water to cover the rice by about 1 inch and add 2 tablespoons of the vegetable oil and 1 1/2 teaspoons salt. Bring the rice to a boil over medium-high heat, then lower the heat to medium low and let it simmer until the water has almost evaporated, 10 to 15 minutes. Wrap the lid in a kitchen towel and place it over the rice. Continue to cook until the grains are tender, another 12 to 15 minutes. Turn off the heat and let it sit for 10 minutes, then fluff the rice with a fork. Heat 2 tablespoons vegetable oil in a pan over medium heat. Add the onions and cook until softened, about 5 minutes. Add the turmeric and cook until the onions are very tender and golden, another 10 minutes. Set aside. Drain the orange peel and carrots in a colander. Heat the remaining 1 tablespoon vegetable oil in a pan over medium heat. Add the orange peel and carrots and cook until crisp-tender and warmed through, about 3 minutes. Set aside. Melt 1 tablespoon of the butter in a small pan over medium heat. Add the barberries and cook until shimmery, watching them carefully so they don't burn, about 3 minutes. Transfer to a plate. Melt another 1 tablespoon butter in the same pan. Add the raisins and cook until softened and warmed through, about 3 minutes; transfer to the plate. Melt another 1 tablespoon of butter, add the pistachios and cook until lightly toasted, about 3 minutes; transfer to the plate. Melt the last tablespoon of butter and cook the almonds until toasted, about 3 minutes. To finish the chicken: Heat the vegetable oil in a pan over medium heat, add the chicken and sear for 2 minutes. Add 2 tablespoons of the bloomed saffron and 1/2 teaspoon salt and give it a good stir. To assemble, mix 1/2 cup of the rice with the remaining bloomed saffron. Transfer the rest of the rice to a platter, then top it with the saffron rice, chicken, fried onion, orange peel, carrots, barberries, raisins, pistachios and almonds. You can serve as is or mix everything right before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling Shiraz]" 22393,"Gingered Pear Strudel 4 cups water 1 cup sugar 1 1/2 pieces fresh ginger, peeled and sliced 1/2-inch thick 1 vanilla bean, split 3 Williams pears, or other sweet firm pears, peeled 3/4 cup blanched slivered almonds 1 cup confectioners' sugar 1/2 cup unsalted butter, softened 1/3 cup allpurpose flour 2 large eggs 1/2 tablespoon dark rum 1/2 pound phyllo pastry, thawed 1/2 cup clarified butter, melted Chocolate sorbet or vanilla ice cream Instructions: In a saucepan large enough to hold all the pears snugly, combine the water, sugar, ginger root, and vanilla bean. Stir over low heat until the sugar has dissolved and then increase the heat so that the liquid is simmering. Add the pears and poach them for 15 to 20 minutes, turning occasionally so that they are evenly covered by the syrup. The pears should be tender enough so that they can be easily pierced with a toothpick, and the cooking time will depend on their ripeness. Let cool, and refrigerate. In a food processor, process the almonds and the sugar with an electric mixer until smooth and flatly ground. Do not overprocess. In a large mixing bowl, cream the butter with an electric mixer until smooth and fluffy. Sift the almond powder and the flour over the top and combine to beat until smooth and fluffy. Beat in the eggs, one at a time, mixing the first one in thoroughly before adding the second. Add the rum and mix in thoroughly. Preheat the oven to 400 degrees and lightly oil a large baking sheet. Halve the poached pears and scoop out the cores. Slice each half pear thinly lengthwise and set aside, keeping together in their original shape. Unroll the phyllo and cut it into 4-inch wide stacks. Separate the leaves of pastry and lay one single strip on the counter. Brush it with melted butter, and continue until you have a stack of 6 strips, buttering each one. Repeat until you have 6 stacks of buttered phyllo strips. Using a spatula, spread a layer of almond cream 1/4-inch thick on the top layer of each phyllo stack. Slightly fan out a pear half on one end of each stack and roll the stack over about 1 1/2 times to form a flat strudel package. Brush the outside of the strudel with butter, and repeat with the remaining 5 pear halves and phyllo stacks. Transfer the strudels to the baking sheet. (at this point the strudels could be refrigerated for up to 12 hours before cooking) Bake the strudels for 10 to 15 minutes, or until golden and crispy. Cut them in half and place with cut sides up in the center of each of 6 dessert plates. Place a scoop of chocolate sorbet on the side and serve it at once ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 22394,"Orange and Radish Salad 1 bunch large red globe radishes 4 large navel oranges 2 tablespoons freshly squeezed orange juice 1 1/2 teaspoons orange-flower water* 1 teaspoon confectioners' sugar 1 teaspoon freshly squeezed lemon juice Instructions: Wash the radishes, cut off the green tops and the roots, and grate the radishes into a glass salad bowl. Peel the oranges and segment them, reserving 2 tablespoons of the juice. (Remove all the white pith from the orange with a sharp paring knife and then, holding the orange in one hand, run the knife around each segment inside the membrane. Do this over a small bowl to catch the juice.) Place the orange segments in the bowl with the grated radish. Mix the remaining ingredients and the reserved orange juice together in a small bowl and pour the marinade over the radish and orange mixture. Cover with plastic wrap and set aside for 30 minutes so that the flavors mix. Serve at room temperature. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 22395,"Chocolate-Dipped Strawberries 1/2 cup semisweet chocolate chips 3 tablespoons heavy cream 12 long-stemmed strawberries Instructions: Melt the chocolate and cream together in a bowl set over simmering water until just melted. Stir and remove from the heat. Dip each strawberry in the chocolate and set aside on waxed or parchment paper to dry. ","[Merlot, Cabernet Sauvignon, Pinotage]" 22396,"Roasted Asparagus Soup with Sun-dried Tomatoes and Parmesan Croutons 4 slices bread, cut into 1-inch cubes Cooking spray 2 tablespoons grated Parmesan 1 tablespoon olive oil 2 leeks, rinsed well and chopped 2 cloves garlic, minced 2 bay leaves 1 teaspoon dried thyme Roasted asparagus, chopped, about 4 cups 1 baking potato, peeled and cut into 1-inch pieces 6 cups reduced-sodium chicken or vegetable broth 1/2 cup diced oil-packed sun-dried tomatoes Special Equipment: Immersion blender, optional Coat a large baking sheet with cooking spray. Instructions: Preheat oven to 400 degrees F. Arrange bread cubes on prepared baking sheet and spray with cooking spray. Sprinkle cubes with parmesan cheese. Bake for 10 to 15 minutes, or until golden brown. While the croutons are baking, heat oil in a large saucepan over medium heat. Add leeks and garlic and cook for 2 minutes, or until soft. Add bay leaves and thyme and cook for 1 minute, or until fragrant. Add asparagus, potato and broth and bring to a simmer. Reduce heat to medium, partially cover and simmer for 10 minutes, or until potato is fork tender. Remove bay leaves, and using an immersion blender, or a regular *blender working in batches, puree soup until smooth. Ladle soup into bowls and top with sundried tomatoes and croutons. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 22397,"Cheesy Grits with Fried Eggs and Vegetables 1/2 cup milk Kosher salt and freshly ground pepper 3/4 cup quick-cooking grits 1 cup grated dill havarti cheese (about 4 ounces) 3 tablespoons unsalted butter 2 carrots, thinly sliced 8 ounces sugar snap peas, trimmed and halved 5 scallions (4 cut into 1-inch pieces, 1 thinly sliced) 1 tablespoon whole-grain mustard 4 large eggs 1/4 cup fresh parsley 2 tablespoons roughly chopped fresh dill Instructions: Combine 3 1/2 cups water, the milk, 1/2 teaspoon salt and a few grinds of pepper in a saucepan and bring to a boil. Slowly add the grits, whisking constantly. Reduce the heat to low; cook, stirring often, until thickened, 5 to 7 minutes. Stir in the cheese until melted; season with salt and pepper. Keep warm over very low heat. Meanwhile, melt 2 tablespoons butter in a large nonstick skillet over medium heat. Add the carrots and cook until slightly softened, 2 minutes. Add the sugar snap peas and large scallion pieces; season with salt and toss. Add 2 tablespoons water, cover and simmer until the vegetables are crisp-tender, 4 to 5 minutes. Stir in the mustard. Transfer to a bowl and cover to keep warm. Wipe out the skillet and melt the remaining 1 tablespoon butter over medium heat. Crack in the eggs; season with salt and pepper. Cook until the whites start setting, about 3 minutes, then cover and cook until the whites are set but the yolks are still runny, 1 to 2 more minutes. Top each serving of grits with a fried egg, the vegetables, parsley, dill and sliced scallion. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 22398,"Hellfire Sauce 2 cups Louisiana-style hot sauce 2 tablespoons Worcestershire sauce 1/3 pound unsalted butter, cubed 4 tablespoons ground habanero pepper 2 tablespoons ground cayenne pepper 2 tablespoons ground ghost pepper Instructions: In a saucepan, bring the hot sauce and Worcestershire sauce to a low boil. Remove from the heat and whisk in the butter until it is melted and thoroughly blended. Take 9 ounces of the Hellfire base and whisk in the ground habanero, cayenne and ghost peppers. ","[Zinfandel, Petite Sirah, Syrah, Tempranillo]" 22399,"Really Slow Roast Pork Shoulder with Crispy, Crispy Crackling and Garlic Roast Potatoes 2 teaspoons fennel seeds 1/2 teaspoon whole black peppercorns Kosher salt One 4 1/2-pound boneless pork shoulder 4 to 5 large Yukon gold potatoes, peeled and cut into large chunks
5 cloves garlic, unpeeled 6 to 8 medium whole shallots or 1 large onion cut into 6 wedges 3 carrots, cut into large pieces 2 large pears, cut into quarters 1 heaping tablespoon all-purpose flour 3/4 cup white wine, optional 1 cup good quality chicken stock Freshly ground black pepper Instructions: Preheat the oven to 325 degrees F.
Grind the fennel seeds, peppercorns and salt in a spice grinder. Place the pork shoulder into a roasting pan and cut the rind into cross hatches. Rub the spice mixture into the meat and put it in the oven for 4 hours.
Arrange the potatoes around and under the meat and put it back into the oven for 1 hour.
Now add the garlic, shallots and carrots around the pork. If your roasting pan is not large enough to accommodate all the vegetables, place them in a separate roasting pan. Cook for 30 minutes, then add the pears. They don't need much cooking time and will disintegrate if cooked too long. Cook for another 30 minutes When the meat is tender and flakes with a fork, remove it and the vegetables and keep warm. This will give the pork time to rest and become more tender. If the pork rind is not crispy, put it under the broiler for a few minutes until it is really crunchy and crispy.
To make the gravy, pour off all but 1 tablespoon of the fat from the roasting pan. Stir the flour into the roasting pan, add the wine, put the roasting pan onto a burner over medium-high heat and cook until the wine is reduced by half. If not using the wine, do this with the stock. Now add the stock and scrape off any bits of meat and vegetable on the bottom of the pan. Taste and add any seasoning if you think it needs it.
If the gravy is too thin, make a paste in a bowl with 1 tablespoon and 1 tablespoon flour. Add some of the hot gravy to the small bowl and stir. Add this to the hot stock, stirring constantly and bring to a boil. The gravy will thicken slightly.
If your gravy is too thick, just add a touch more stock. Serve the meat and vegetables with the gravy.
This dish struggles to make it to the table as the family descends upon it while I am trying to finish the gravy! Use any leftovers for pork sandwiches with some crunchy pickle. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 22400,"Crab Salad in Endive Leaves 4 tablespoons white wine vinegar 2 tablespoons Dijon mustard 1 teaspoon dried oregano 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 2/3 cup extra-virgin olive oil 24 ounces crabmeat, drained, picked over 6 heads Belgian endive, trimmed, separated into spears Chopped fresh chives, for garnish Instructions: Whisk the vinegar, mustard, oregano, salt and pepper in a large bowl to blend. Gradually whisk in the oil. Add the crabmeat and toss gently to coat. Arrange the endive spears on a platter. Spoon the crabmeat atop the endive spears. Sprinkle with chives and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 22401,"Bacon and Cheese Deviled Eggs 12 hard-cooked eggs, peeled 1/2 cup mayonnaise 1 tablespoon honey mustard 1/2 teaspoon salt 1/4 teaspoon black pepper 4 strips bacon, cooked, crumbled 2 tablespoons shredded sharp Cheddar Parsley, for garnish, optional Instructions: Halve eggs lengthwise. Spoon yolks into a bowl. Reserve whites. Mash yolks with fork. Add mayonnaise, honey-mustard, salt and pepper. Fold in bacon and cheese. Fill each half egg white with yolk mixture. Cover and refrigerate until ready to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 22402,"Dressing with Brussels Sprouts and Butternut Squash 1 batch Skillet Cornbread, recipe follows 1/2 loaf French or Italian bread
1/2 loaf ciabatta or other crusty artisan brad
1 pound Brussels sprouts, halved
1/2 butternut squash, peeled and cut into cubes
Olive oil, for drizzling 4 tablespoons (1/2 stick) butter
6 pieces bacon, cut into small pieces
5 stalks celery, finely diced
4 carrots, finely diced
1 large onion, chopped
6 cups low-sodium chicken broth, plus more if needed for moistening 1/2 cup minced fresh parsley
1 tablespoon finely minced fresh rosemary
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
Salt and freshly ground black pepper
Salt and freshly ground black pepper 1/2 cup chopped pecans
1/4 cup dried cherries
1 cup yellow cornmeal 1/2 cup all-purpose flour 1 tablespoon baking powder 1 teaspoon salt 1 cup buttermilk 1/2 cup milk 1 whole egg 1/2 teaspoon baking soda 1/4 cup plus 2 tablespoons shortening Instructions: On the day before cooking, cut the cornbread, French bread and ciabatta into 1-inch cubes. Spread them out on 2 baking sheets and let them dry for approximately 24 hours. Preheat the oven to 425 degrees F. Drizzle the Brussels sprouts and butternut squash with olive oil in a roasting pan and roast for 30 to 35 minutes. Meanwhile, warm up a large skillet over medium heat and add the butter and bacon pieces. When the bacon is cooked, add the celery, carrots and onions and cook until soft, 4 to 5 minutes. Pour in the chicken broth, then add the parsley, rosemary, basil, thyme, and some salt and pepper and stir until combined. Cook for a couple of minutes. Get the cooked sprouts and squash out of the oven and reduce the temperature to 375 degrees F. Place the dried bread cubes into a large bowl and mix them up a bit. Add the roasted Brussels sprouts, squash, pecans and dried cherries and mix. Gradually ladle the broth mixture into the bread, tossing lightly as you go. Add a little more salt and pepper, then toss around and taste to check the seasoning. If you like it more moist, splash in more broth until it reaches the consistency that you like. Pile the dressing into a large casserole dish and bake until golden brown on top, 20 to 25 minutes. Preheat the oven to 450 degrees F. Combine the cornmeal, flour, baking powder and salt in a bowl. Stir together. Measure the buttermilk and milk into a measuring cup and add the egg. Stir together with a fork. Add the baking soda and stir. Pour the milk mixture into the dry ingredients. Stir with a fork until combined. In a small bowl, melt 1/4 cup shortening in the microwave. Slowly add the melted shortening to the batter, stirring until just combined. In a cast-iron skillet, melt the remaining 2 tablespoons shortening over medium heat. Pour the batter into the hot skillet. (The batter should sizzle.) Spread to even out the surface. Cook on the stovetop for 1 minute, and then transfer to the oven and bake until golden brown, 20 to 25 minutes. The edges should be crispy! 2011 Ree Drummond, All Rights Reserved ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 22403,"Zoo Pasta 8 ounces zoo animal shaped pasta 8 ounces frozen peas and carrots, thawed 1/4 cup roasted red peppers, diced 1/4 cup light Caesar dressing or light ranch dressing Salt and freshly ground black pepper Instructions: Bring a large pot of water to boil over high heat. Add pasta to boiling water and cook for 10 to 12 minutes or until pasta is tender, stirring occasionally. Remove pasta from heat and drain carefully in colander. Return pasta to pot. Add vegetables and salad dressing. Stir over medium-heat until heated through; about 3 minutes. Sprinkle with salt and pepper, to taste, and stir. Remove from heat and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 22404,"Pecan Pralines 1 cup light brown sugar 1 cup granulated sugar 1/2 cup heavy cream 2 tablespoons butter 2 cups pecan halves 1/2 teaspoon vanilla Instructions: Place all ingredients into a heavy bottomed sauce pan fitted with a candy thermometer. Heat until ingredients reach 238 degrees, or soft ball stage. Scoop and drop by the tablespoonful onto well greased or non-stick baking sheet or marble baker's counter. Allow to cool to room temperature. ","[Chardonnay, Riesling, Moscato, Port]" 22405,"Root Beer Float Sundae 3 (12-ounce) bottles root beer 1/4 cup sugar 1 quart vanilla ice cream 6 root beer flavored hard candies 1 cup whipped topping 3 sugar cones, broken into medium sized pieces 4 maraschino cherries Instructions: Bring root beer and sugar to a boil in heavy medium saucepan over high heat. Reduce heat to low and simmer for 45 minutes or until mixture has reduce by 3/4 and is syrupy. Remove from heat and allow sauce to cool to room temperature. Place the root beer candies in a plastic re-sealable freezer bag. Lay the bag flat on a hard surface and cover with a hand towel. Using a meat mallet or hammer crush the candies to a course consistency. Scoop ice cream into 4 sundae dishes. Spoon 1/4 cup of the root beer sauce over each dish of ice cream. Top the each sundae with a heaping dollop of whipped topping. Sprinkle with sugar cone chips and crushed root beer candies. Place a cherry on top and serve immediately. ","[Chardonnay, Riesling, Moscato, Merlot]" 22406,"Oven-Baked Short Ribs with Porter Beer Mop 6 pounds beef spareribs, on the bone 1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried thyme
4 dried red chiles 1-inch knob fresh ginger root, smashed
1/2 to 1 fresh serrano cl (depending on desired heat), stem discarded 1/2 medium sweet onion, cubed
4 inches fresh ginger root, peeled and sliced
1 teaspoon salt
2 tablespoons butter
1 bottle dark porter beer
1/4 cup molasses
1/4 cup brown sugar
2 tablespoons maple syrup
2 tablespoons minced fresh cilantro, stems too
Zest and juice of 1 lime (2 teaspoons zest, 2 tablespoons juice)
Instructions: For the ribs: Preheat the oven to 325 degrees F. Trim any gristle from the ribs and cut them into two-rib portions. Rub each piece with the salt, and sprinkle with the pepper and thyme. Arrange the ribs in a large roasting pan, add 1/4 cup water, the dried chiles and ginger, cover tightly and bake until tender when poked with a fork, about 3 hours. For the porter beer mop: Meanwhile, in a food processor, combine the serrano cl, onions, ginger and salt, and process until smooth. Heat a large saute pan over medium heat and add the butter. Add the onion mixture to the pan and cook, stirring often, until caramelized, a shade darker and fragrant, about 10 minutes. Add the porter, molasses, brown sugar and maple syrup, and cook at a simmer until the mixture thickens but is still saucy, 10 to 15 minutes. Add the cilantro, lime zest and juice and a bit of the pan juices. To glaze the ribs, raise the oven temperature to 450 degrees F. (You may also glaze these ribs over a medium-hot grill.) Brush the mop on both sizes of the ribs and roast, stopping to reapply the mop, until you've used it all and the ribs are coated with shiny black glaze, about 10 minutes. ","[Pinot Noir, Barbera, Tempranillo, Garnacha]

" 22407,"Christina's Cinderella's Castle Cake 1 (18.25 ounce) box chocolate cake mix 1 (3.9-ounce) box chocolate pudding mix 1 cup mayonnaise 1 cup milk 3 eggs 1/2 cup mini chocolate morsels Vegetable shortening, for greasing cans 1 (18.25 ounce) box chocolate cake mix 1 (3.9-ounce) box chocolate pudding mix 1 cup mayonnaise 1 cup milk 3 eggs 1/2 cup mini chocolate morsels 3 (1 pound) tubs prepared vanilla frosting Blue, purple and pink food coloring, liquid or gel 3 sugar ice cream cones 1 small princess doll Multicolored sprinkles 10 lollipops Instructions: To make the cake base: Preheat the oven to 350 degrees F.
Grease a 9 by 9-inch cake pan.
Combine all ingredients in a mixing bowl and scrape into the prepared pan. Bake until a cake tester or a toothpick inserted into the center comes out clean, about 30 minutes. Place on a rack to cool for 15 minutes. Turn the cake out of the pan and let cool completely.
To make the towers: Generously grease the cans with shortening. Combine all ingredients in a mixing bowl. Divide the batter among the cans, filling them not more than halfway. Bake until a cake tester, wooden skewer or raw piece of spaghetti inserted into the center comes out clean, about 50 minutes for the smaller cans and 1 1/4 hours for the large can. Place on a rack to cool for 15 minutes. Turn the cakes out of the cans and let cool completely.
To prepare the frosting: Put 2 tubs of frosting in a mixing bowl and add blue food coloring until it reaches the desired shade. Set aside. Divide the remaining tub of frosting between 2 bowls and color 1 purple and 1 pink. Set aside.
To assemble the cake: Place the square cake on a platter and cover with blue frosting. Use a serrated knife to trim the tower cakes so the tops are flat. Cover the towers with blue frosting. Set the large tower on the center of the base cake and then set 1 of the smaller towers on top of it, securing with 1 or 2 straws or skewers. Set 1 small tower on each side of the large one, securing them to the base cake with a straw or skewer (cut to fit as needed).
Cover the sugar cones with purple icing and place open-side down on top of each tower. Use a spatula to smooth out the frosting on the cakes or cones.
Fill the pastry bag with pink icing and pipe a border around the edges of the cake. Insert lollipops around the edge of the base cake to make a fence. Set the doll in front of the main tower and scatter the sprinkles over all. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 22408,"Waffle Cone Ice Cream Sundae Pie 11 medium waffle cones One 7.25-ounce bottle hardening chocolate sauce, such as Magic Shell
1 1/2 quarts strawberry ice cream, softened
1 cup heavy cream
3 tablespoons sugar
1 teaspoon vanilla extract 1 tablespoon caramel sauce
1 tablespoon jarred hot fudge sauce or chocolate sauce, warmed
2 tablespoons chopped peanuts
1 tablespoon rainbow sprinkles
9 Maraschino cherries
Instructions: Place 10 waffle cones in a large resealable bag. Crush the cones into large pieces (about 1/2 inch). Reserve 2/3 cup for garnish. Place the remaining crushed cones into a large bowl. Add 1 cup hardening chocolate sauce and toss to coat. Place into a 9-inch pie dish and press to form a crust. Place in the freezer to set, about 20 minutes. Spread the softened ice cream into the pie crust, being sure to make the top as smooth as possible. Press the remaining 2/3 cup crushed waffle cone around the edge of the pie to form a crust rim. Place in the freezer until the ice cream firms up, about 30 minutes. Meanwhile, beat the heavy cream with the sugar and vanilla in a large, chilled metal bowl until it holds medium-stiff peaks. Refrigerate until ready to use. To serve, spread 1/3 cup of the hardening chocolate sauce over the ice cream. Top with the whipped cream. Drizzle with the caramel sauce and hot fudge sauce. Garnish with the peanuts, sprinkles and cherries. Place the remaining waffle cone upside-down in the center of the pie and serve.
","[Chardonnay, Riesling, Moscato, Merlot]" 22409,"Cumin-Roasted Carrots with Greek Yogurt 2 pounds small carrots (about 20 carrots), peeled 1? tablespoons extra-virgin olive oil ? teaspoon ground cumin 1 teaspoon kosher salt ? cup parsley leaves, roughly chopped ? cup Greek yogurt Instructions:

1. Preheat the oven to 400F. Place the carrots on a baking sheet and drizzle with the oil. Sprinkle with the cumin and salt and toss well. Spread out in a single layer on the baking sheet and roast until tender, about 40 minutes, shaking pan halfway through the cooking time.
2. Place the carrots on a platter, sprinkle with the parsley and top with the yogurt. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 22410,"Bison Meatloaf Burger with Rosemary Ketchup 2 pounds ground bison 1/2 cup chopped red onion 1/4 cup breadcrumbs
   1/4 cup ketchup
   2 tablespoons chopped fresh parsley
   2 tablespoons Worcestershire sauce
   1 tablespoon chili powder
   1 tablespoon garlic powder
   1 large egg
   Kosher salt and freshly ground black pepper
   Four 1-inch cubes sharp Cheddar Oil, for oiling grill grates 4 pretzel buns Shaved Brussels Slaw, recipe follows Rosemary Ketchup, recipe follows 2 cups Brussels sprouts 1/4 cup granulated sugar
   2 tablespoons apple cider vinegar
   1 teaspoon red pepper flakes
   Salt and pepper
   1/2 cup ketchup 1/4 cup brown sugar
   2 tablespoons chopped fresh rosemary leaves
   Salt and cracked pepper
   Instructions: Prepare a grill for cooking over medium-high heat. In a large bowl, combine the bison with the red onion, breadcrumbs, ketchup, parsley, Worcestershire, chili powder, garlic powder, egg and some salt and pepper. Form 4 patties, and stuff each with a cube of Cheddar, enclosing completely within the meat. Lightly oil the grill grates. Cook the patties, turning once, until cooked through, 12 to 15 minutes total. Remove from the grill and place on pretzel buns. Top with the Shaved Brussels Slaw and spread the Rosemary Ketchup on the bun tops. Serve. Shave the Brussels sprouts using the small holes on a box grater. Combine with the granulated sugar, vinegar, red pepper flakes and some salt and pepper in a large bowl and stir to combine. Stir together the ketchup, brown sugar, rosemary and some salt and pepper in a small bowl using a whisk. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 22411,"Pei Mussels with Thai Curry Sauce 1 tablespoons olive oil 2 to 4 garlic cloves minced (depending on size) 3 teaspoons red curry paste 3 Kafir lime leaves 1/4 cup coconut milk 1 cup chicken stock 1 teaspoon Sambel olek chili paste 2 teaspoon fish sauce Salt/lime juice to taste 2 pounds of mussels Coarsely chopped cilantro for garnish Instructions: Curry Sauce: Heat olive oil in saute pan on medium-high heat. Saute garlic until opaque. Add red curry paste and lime leaf and saute. Add coconut milk. Reduce heat, simmer and reduce sauce by one-third. Add chicken stock, sambal olek and fish sauce. Simmer and reduce by half (15 to 20 minutes). Remove lime leaf. Season with salt and pepper to taste. Mussels: Combine 1/2 cup of sauce for every half pound of mussels in a saucepan over medium heat to pan steam until opened. Arrange mussels in a bowl. Add lime juice over mussels and chopped cilantro for garnish and serve. ","[Chardonnay, Gewrztraminer, Riesling, Gavi]" 22412,"Mango Lassi Cocktail 1 cup fresh pre-cut or canned mango 1 cup non-fat vanilla yogurt 1/2 cup mango nectar 1 cup vanilla vodka Ice Instructions: Put all ingredients in a blender and whir until frothy. Serve. ","[Sauvignon Blanc, Moscato, Pinot Grigio]" 22413,"Sour Cream Waffles 2 cups cake flour 1 1/2 teaspoons baking powder 3/4 teaspoon baking soda 3/4 teaspoon salt 3/4 cup sour cream 2 large eggs, separated 3/4 cup milk 1 teaspoon vanilla extract 1 stick unsalted butter, melted, plus more for the waffle iron 1/4 cup vegetable shortening, melted 2 tablespoons packed dark brown sugar Maple syrup, for topping Instructions: Preheat a waffle iron. Whisk the flour, baking powder, baking soda and salt in a large bowl until combined. Whisk the sour cream, egg yolks, milk and vanilla in a medium bowl until smooth, then whisk in the melted butter and shortening. Beat the egg whites in a separate large bowl with a mixer on medium-high speed until soft peaks form, about 3 minutes. Sprinkle in the brown sugar and continue beating until stiff glossy peaks form, about 4 more minutes. Make a well in the center of the flour mixture, then gradually whisk in the sour cream mixture until just combined. Fold in the beaten egg whites until incorporated. Brush the waffle iron with melted butter. Add 1/4 to 1/2 cup batter and cook according to the manufacturer's instructions. Repeat with the remaining batter, brushing the waffle iron with more butter between batches. Serve with syrup. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 22414,"Roasted Lemon Chicken with Spring Onion Chimichurri 2 lemons One 4- to 5-pound whole chicken
   Kosher salt and freshly ground black pepper
   4 sprigs fresh tarragon
   3 cloves garlic 1 tablespoon unsalted butter, melted
   1 1/2 cups loosely packed fresh flat-leaf parsley leaves 2 tablespoons fresh tarragon leaves
   3 spring onions, dark green parts trimmed off and bulbs roughly chopped
   1 small clove garlic 1/2 cup olive oil
   2 tablespoons champagne vinegar
   1 pinch crushed red pepper flakes
   Kosher salt
   Instructions: For the chicken: Preheat the oven to 425 degrees F. Finely grate the zest of one of the lemons and cut that lemon in half. Rub the chicken with salt and pepper inside and out, then rub the lemon zest all over the outside. Stuff the cavity with the halved lemon, tarragon and garlic. Put the chicken in a baking dish or small roasting pan. Cut the remaining lemon in quarters and add it to the dish along with 3/4 cup water. Brush the outside of the chicken with the butter. Roast until golden brown and an instant-read thermometer inserted into the center of the thigh registers 165 degrees F, about 1 hour. Transfer the chicken to a cutting board and pour the pan juices into a small bowl. Let the chicken rest 10 minutes. Use a small ladle to remove the fat that rises to the top of the pan juices. For the chimichurri: Meanwhile, finely chop the parsley, tarragon, onions and garlic and add to a bowl. Stir in the olive oil, vinegar, red pepper flakes and 1/4 teaspoon salt. Carve the chicken and serve with the pan juices and chimichurri. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 22415,"Zucchini-Ribbon Salad with Pesto Vinaigrette 1 cup baby arugula 1/4 cup packed fresh basil, torn
   1/4 cup packed fresh mint, torn
   3 tablespoons plus 1/3 cup walnuts, chopped
   1 clove garlic, coarsely chopped
   Zest of 1 lemon, plus 1 tablespoon lemon juice
   Kosher salt and freshly ground black pepper
   1/4 cup extra-virgin olive oil
   3 zucchini, ends trimmed
   1/3 cup goat cheese, crumbled
   Instructions: In a food processor, combine the arugula, basil, mint, 3 tablespoons walnuts, garlic, lemon zest and juice, 1/2 teaspoon salt and 1/4 teaspoon pepper. Pulse until coarsely chopped. With the machine running, drizzle in the olive oil; process until smooth. Store in the refrigerator for up to 3 days. Using a vegetable peeler, cut the zucchini into lengthwise ribbons. Add to a large bowl and toss with the 1/3 cup walnuts and the goat cheese. Add the dressing and toss to combine. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 22416,"Clam Chowder Jalapeno Poppers 1 dozen littleneck clams 9 ounces full-fat cream cheese, at room temperature
   2/3 cup shredded Cheddar 1/3 teaspoon chili powder
   2 scallions, finely chopped
   1 lemon, zested, plus 2 lemons, halved
   Kosher salt and freshly ground black pepper
   12 large jalapenos, split but not fully halved and seeded
   6 slices bacon, halved
   Instructions: Preheat the oven to 375 degrees F. Place a wire rack inside a sheet pan. Bring a medium saucepan of water to a boil. Carefully add the clams to the boiling water and cook for 10 seconds. Remove from the boiling water and set aside until cool to the touch. Open, remove the clams from the shells and finely chop. Set aside in a medium bowl. Add to the same bowl the cream cheese, Cheddar, chili powder, scallions, lemon zest and salt and black pepper to taste, and mix to combine. Spread the cream cheese mixture evenly in the boats of the halved jalapenos. Wrap each jalapeno in a piece of bacon and skewer with toothpicks to keep the bacon secured. Place the wrapped jalapenos on the wire rack. Bake until the bacon is browned and crisp and the cheese has melted, 15 to 20 minutes. Allow to cool for 5 minutes before plating and serving. Garnish the platter with lemons. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 22417,"Beer Braised Brats Sandwich 2 tablespoons olive oil 1 large Vidalia onion 1 teaspoon whole black peppercorns 1 bay leaf 2 pounds bratwurst (about 4 large links) 1 pint pilsner or ale beer Crusty rolls, for serving Spicy mustard, for serving Instructions: In a Dutch oven over medium heat, add the oil, onions, peppercorns and bay leaf. Add the sausage. Saute until the sausages begin to brown and the onions soften, about 5 minutes. Add the ale. Be sure to turn the sausages over and continue cooking, another 2 minutes. Cook on low for 20 minutes. Serve the bratwurst with the braised onions on crusty rolls with spicy mustard. ","[Hefeweizen, Brown Ale, Riesling, Barbera]" 22418,"Cranberry Orange-Glazed Kansas City Spare Ribs 4 tablespoons garlic powder 4 tablespoons onion powder 4 tablespoons chili powder 4 tablespoons Hungarian paprika 2 tablespoons dry mustard 3 tablespoons salt 4 large racks, 4 pounds or more, Kansas City cut spare ribs, hard bone removed 3 cups orange juice 1/2 cup honey 1 (12-ounce) can cranberry sauce 3 cups barbecue sauce Instructions: A few hours before beginning the slow cooking of the ribs, make the dry rub by combining garlic powder, onion powder, chili powder, paprika, dry mustard, and salt in a bowl and mixing well. Rub the seasoning mix into the meat and let sit for a few hours. The mixture will melt into the meat. About 30 minutes before beginning to barbecue, heat the grill. On the stovetop, combine orange juice, honey, and cranberry sauce in a saucepan, stirring to mix well. Simmer over low heat until it beings to thicken, then add barbecue sauce. Let simmer for 1/2 hour. Place ribs on the grill and slowly cook, turning occasionally. When meat begins to become fork tender, begin brushing on the sauce. Continue to apply the sauce to the ribs during the barbeque process. When ribs are able to pull apart, they are ready. ","[Zinfandel, Syrah, Malbec, Tempranillo]" 22419,"Pan-Roasted Soy-Lacquered Salmon 1/2 cup sake 1/4 cup low-sodium soy sauce 1/4 cup mirin 1 tablespoon light miso 1 head garlic, halved 1 (1-inch) piece fresh ginger, peeled, halved, and smashed 4 sprigs fresh cilantro 4 (6 to 8-ounce) salmon fillets, skin on 3 tablespoons peanut oil Cilantro leaves, for garnish Lime wedges, for garnish Instructions: In a bowl large enough to accommodate the salmon, mix the sake, soy sauce, mirin, and miso until the miso has dissolved. Add the garlic, ginger, cilantro, and salmon fillets. Cover and marinate for at least 20 minutes and up to 2 hours in the refrigerator. Heat the oven to 400 degrees F. Season the salmon with salt and pepper on both sides. Heat the oil in an ovenproof nonstick skillet over medium-high heat. When the oil is hot, add the salmon skin side down. Put the pan into the oven and roast until the salmon is cooked medium-rare, about 12 to 15 minutes. Serve garnished with cilantro leaves and lime wedges. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Sparkling wine]" 22420,"Grilled Chicken Breast Cacciatore 1/4 cup olive oil 3 medium onions, sliced 4 green bell peppers, sliced julienne 4 red bell peppers, sliced julienne 3 cups white mushrooms, cleaned and quarter-cut (about 1 pound) 6 large ripe tomatoes, large dice 2 tablespoons tomato paste 2 cups tomato juice 3 tablespoons chopped shallots (about 3 to 4) 3 tablespoons chopped garlic (about 7 to 8 cloves) 1 cup fresh basil leaves, chopped (about 1/2 bunch) 1 cup fresh parsley leaves, chopped (about 1/2 bunch) Salt and freshly ground black pepper 12 (4 to 5-ounce) boneless chicken breasts Polenta as an accompaniment, recipe follows 1 large onion, chopped 6 tablespoons butter 8 cups water 2 cups yellow cornmeal Grated Parmesan Instructions: Heat oil in a large saucepot and saute onions, peppers and mushrooms until onions begin to turn translucent and peppers begin to soften. Add tomatoes, tomato paste, tomato juice, shallots, garlic, basil and parsley. Season with salt and pepper. Let simmer 45 minutes until medium thickness. Preheat a grill to high. Season chicken breasts with salt and pepper. Grill on both sides until cooked through. Arrange on serving platter and spoon sauce around. Serve with a side of polenta (as you would mashed potatoes), and remaining sauce in a gravy boat. Saute onion in butter until softened. Add water and stir in polenta. Cook on low heat, stirring often, for about 40 minutes until tender. Sprinkle with Parmesan. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 22421,"Grilled Sardines, Olive Pesto and Cauliflower Puree 1 head cauliflower, cut in small pieces 2 tablespoons butter Salt and freshly ground pepper 1 cup green olives 2 cups fresh basil 2 cups fresh flat-leaf parsley 1/2 cup grated Parmesan cheese 1/2 cup roasted peeled almonds 1/2 cup olive oil Salt and freshly ground pepper 12 sardine fillets 2 tablespoons olive oil Salt and freshly ground pepper Good quality olive oil Instructions: For the cauliflower puree: Cook the cauliflower in salted boiling water until tender, about 10 minutes. Drain the water and transfer cauliflower to a blender. Add butter and blend until smooth. Season with salt and pepper. Keep warm. For the pesto: In a blender, combine olives, basil, parsley, Parmesan cheese, 1/4 cup almonds, and olive oil. Season with salt and pepper. Transfer to an airtight container and keep refrigerated until ready to use. For the grilled sardines: In a skillet, grill sardines in olive oil for 1 minute on the skin side. Season with salt and pepper. Keep warm. For the serving: Pour some cauliflower puree on the bottom of a plate, top with 3 sardine fillets. Garnish each sardine with a dollop of the green pesto. Crush the remaining almonds sprinkle. Drizzle with some good olive oil and serve. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 22422,"The Ultimate Pumpkin Pie with Crunchy Cranberry Topping 1 (15 ounce) can pumpkin puree 2 tablespoons unsalted butter 3 eggs 1/2 cup sugar 1 cup heavy cream 1 teaspoon ground cinnamon 1/2 teaspoon freshly grated nutmeg 1/2 cup pecans 4 ounces frozen cranberries 1 (2.3-ounce) package amaretto cookies (about 12) (recommended: Amaretti di Saronno) Instructions: Make the pastry: combine the flour, sugar, and salt in a large mixing bowl. Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs. Pour in the ice water and work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 teaspoon at a time. Form the dough into a ball, wrap it in plastic wrap, and refrigerate it for at least 30 minutes. Sprinkle the counter and a rolling pin lightly with flour. Roll the dough out into a 10-inch circle. Carefully roll the dough up onto the pin and lay it inside a 9-inch pie pan. Press the dough firmly into the bottom and sides so it fits tightly. Trim the excess dough around the rim and pinch the edges to form a border. Place the crust on a sheet pan to catch any spills. Refrigerate until ready to fill. Heat the oven to 375 degrees F. Filling: Puree the pumpkin in a food processor with the butter and a pinch of salt. Measure 1 1/2 cups puree into a bowl. In another bowl beat the eggs and sugar until the sugar has melted. Add the eggs to the pumpkin puree and whisk well. Add the cream, cinnamon, and nutmeg and stir well to combine. Pour the mixture into the pie shell, and place on the bottom rack of the oven. Brush the pastry with the beaten egg white. Bake until the pie is set but still jiggles slightly, 45 to 50 minutes. Remove from the oven and allow it to cool. Meanwhile, put the pecans on a baking sheet and bake them with the pie for about 10 minutes to toast them. Remove them from the oven and let them cool. Thaw the cranberries in a strainer set over a bowl to catch the liquid. Put the cookies, pecans, and cranberries into a food processor and pulse them a few times until they are coarsely chopped. Sprinkle the topping evenly over the cooled pie and serve immediately. Refrigerate leftovers. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 22423,"Pepper Steak and Rice Pilaf with Mushrooms 1 tablespoon extra-virgin olive oil, eyeball it 1 tablespoon butter 10 white mushrooms, chopped 1 3/4 cups water 1 package rice pilaf mix (recommended: Near East brand), 6.09 ounces 2 tablespoons chopped parsley leaves 2 tablespoons vegetable oil, 2 turns of the pan 2 pounds tenderloin tips or sirloin, cut into chunks Coarse salt 2 tablespoons butter 2 green bell peppers, seeded, 2 inch dice 1/2 white onion, sliced 2 tablespoons all-purpose flour 1 tablespoon tomato paste 1/4 cup dry sherry \u2013 eyeball it 1 1/2 cups beef consomme 1 teaspoon coarse black pepper Instructions: In a medium pot over medium to medium high heat add a tablespoon of oil and a tablespoon of butter. When butter melts, add chopped mushrooms and saute 3 to 5 minutes. Add water and cover the pot. Add rice and pilaf packet to water. Stir to combine, reduce heat and cook 18 minutes. Add parsley, fluff with fork. Preheat a large skillet over high heat. Add vegetable oil to really hot pan. Add meat and sear on all sides, 5 minutes. Season with salt and remove to a plate. Cover meat loosely with foil to hold heat. Reduce heat on pan to medium. Add butter to pan. Add peppers and a little onion. Saute peppers and onions 5 minutes. Sprinkle flour over vegetables and cook 1 minute longer. Whisk in sherry and start to pick up pan drippings. Whisk in consomme and continue whisking. Add tomato and black pepper. Slide meat back into the pan and coat with sauce. Reduce heat to low and simmer 5 minutes. Spoon Pepper Steak over Mushroom Rice Pilaf and serve. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Tempranillo]" 22424,"Strawberries with Sour Cream 1 cup of sour cream 1 teaspoon vanilla 3 tablespoons of maple syrup 1 package strawberries, sliced Instructions: In small bowl combine sour cream, vanilla, and maple syrup. Whisk together and pour over strawberries and serve. ","[Chardonnay, Riesling, Moscato]" 22425,"Salmon Salad 2 pounds cooked salmon, chilled 1 cup small-diced celery (3 stalks) 1/2 cup small-diced red onion (1 small onion) 2 tablespoons minced fresh dill 2 tablespoons capers, drained 2 tablespoons raspberry vinegar 2 tablespoons good olive oil 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper Instructions: Break the salmon into very large flakes, removing any skin and bones, and place the salmon in a bowl. Add the celery, red onion, dill, capers, raspberry vinegar, olive oil, salt, and pepper. Season, to taste. Mix well and serve cold or at room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 22426,"Potato Souffle 1 tablespoon butter 2 tablespoons grated Parmesan (recommended: DiGiorno) 1 (3.6-ounce) packet instant roasted garlic mashed potatoes, made according to package directions and cooled completely (recommended: Betty Crocker) 4 eggs, separated 3/4 cup cream 1 tablespoon freshly snipped chives 1/2 teaspoon salt 1/4 teaspoon ground black pepper Instructions: Preheat oven to 350 degrees F. Butter bottom and sides of a 1 1/2-quart souffle dish. Add Parmesan to dish and roll dish to coat inside; set aside. In medium bowl, stir to combine cooled potatoes, egg yolks, cream, chives, salt and pepper; set aside. In another medium bowl, use an electric mixer to beat egg whites until stiff peaks form. Careful not to overbeat. Stir 1/3 of egg whites into potato mixture. Gently fold in remaining egg whites until just incorporated. Transfer to prepared souffle dish and bake in preheated oven 60 to 65 minutes, or until puffy and golden brown. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 22427,"Campanelle with Spicy Mint Sauce Salt 1 pound campanelle pasta 1 cup grated Pecorino Romano cheese 1 1/4 cups chopped fresh mint 1/2 cup grated Pecorino Romano cheese 1/2 cup extra-virgin olive oil 1 large serrano cl, stemmed, seeded and coarsely chopped 1 clove garlic, peeled and smashed Instructions: For the pasta: 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, 8 to 10 minutes. Drain and transfer to a serving bowl. Add the cheese and toss until coated. For the sauce: Combine the mint, cheese, oil, cl and garlic in a food processor. Blend until smooth. Add the sauce to the pasta and toss until coated. ","[Chardonnay, Vermentino, Gavi, Albari?o]" 22428,"Rib Eye Steak with Roasted Grape-Red Wine Sauce and Creamy Parsnips and Potatoes 2 cups red seedless grapes, halved 4 tablespoons olive oil, divided Salt and freshly ground black pepper 2 rib eye steaks 1 pound potatoes, peeled and diced 2 bay leaves, divided 5 sprigs fresh thyme, divided 2 cloves garlic, crushed, divided 1 cup heavy cream 2 cups dry red wine 1 cup chicken stock 1 carrot, diced small 1 onion, diced small 1 celery stalk, diced small 1 beef bone Instructions: Preheat the oven to 450 degrees F. Place the grapes on a sheet pan and coat with 2 tablespoons olive oil and season with 1 teaspoon salt and 1/2 teaspoons pepper. Roast until the grapes turn light brown and begin to shrivel, about 45 minutes. In the meantime, sprinkle the steaks with salt and pepper and let sit for 15 minutes at room temperature. Heat a pot of water over high heat. Once the water is boiling, add the potatoes, parsnips, bay leaf, 2 sprigs thyme, 1 clove garlic and salt generously. Cook until the vegetables are fork tender, and then strain. Discard the herbs and press the potatoes, parsnips and garlic through a ricer into a saucepan. Gently stir in the cream and season with salt and pepper. Hold warm over low heat. For the steaks, heat a skillet until very hot, add the remaining 2 tablespoons olive oil and place the steaks in the skillet. Cook about 4 minutes per side for medium-rare. Remove the steaks from the skillet to a plate and tent with foil. Add the red wine to the skillet to deglaze and scrape up any brown bits from the bottom. Add the chicken stock, remaining 1 clove garlic, carrots, onions, celery, the remaining 3 sprigs thyme, the remaining 1 bay leaf and the beef bone. Cook on high heat until the sauce reduces to a syrupy consistency, about 10 minutes. Strain the sauce and add the roasted grapes. Slice the steak off the bone and add the steak juices to the sauce. To serve, place a spoonful of the parsnips and potatoes on a plate, top with a few pieces of the steak and drizzle with the sauce. ","[Cabernet Sauvignon, Syrah, Malbec, Pinot Noir]

" 22429,"Smoked Trout Canapes with Caper Butter 6 very thin slices white sandwich bread w/ crusts removed 4 ounces caper butter (see recipe below) 1/4 lb smoked trout 1 seedless cucumber, sliced in thin circles. 12 small caper berries 4 Tbs. sweet butter, room temperature 1 ounce cream cheese 1 tsp lemon zest 1 Tbs. fresh parsley, finely chopped 1 Tbs. capers, minced 1/2 tsp salt Instructions: Preheat oven to 300 degrees. Place bread on baking sheet and toast slightly for 5 to 7 minutes. Remove from oven and cool on wire rack.
Spread each slice of bread with caper butter. Cover with layer of smoked trout. Cut into squares or circles (using cookie cutter) and on each canape place a thin slice of cucumber and a sprig of dill.
Combine everything in a medium bowl and mix well with fork. Transfer to a sheet of parchment paper and roll into a log. Refrigerate or freeze until ready to use. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]" 22430,"Salsa Verde Cruda (Raw Tomatillo Salsa) 9 fresh arbol chiles, or 4 to 5 serrano chiles 1 large garlic clove, peeled 10 ounces tomatillos, husked and rinsed (see below) 2 tablespoons cold water 1/4 cup plus 2 tablespoons diced onion 1 tablespoon chopped cilantro, or more to taste Juice of 1/2 large lime, optional 1/2 teaspoon salt, or more to taste 1/2 medium Hass avocado, diced, optional Instructions: 1 Chop the chiles and garlic roughly, and place in a blender jar. Blitz until mostly chopped.
2 Cut the tomatillos in half and add to the blender jar with the water. Liquefy until the salsa transforms into a thick, chunky sauce.
3 Pour into a bowl and stir in the onion and cilantro. Taste and see if you like it as is, or if you'd prefer more acidity or salt. If so, add the lime juice and taste again. Then stir in the salt and taste one more time, adding more salt, if necessary. Top with the avocado, if using, just before serving.
4 Salsa (minus the avocado) keeps for about a week in a sealed container in the fridge. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 22431,"Orecchiette with Vegan Sausage and Brussels Sprouts Kosher salt and freshly ground black pepper 2 tablespoons butter substitute, such as Earth Balance Buttery Spread 2 tablespoons olive oil, plus more, for drizzling 1 yellow onion, halved and thinly sliced 6 ounces vegan Italian-style sausage, such as Fields, crumbled by hand or chopped 1 teaspoon fennel seeds 12 ounces dried orecchiette 1 pound Brussels sprouts, halved lengthwise, cored and separated into leaves 3 cloves garlic, minced Pinch of red pepper flakes Zest of 1 lemon Instructions: Bring a large pot of salted water to a boil. Add 1 tablespoon each of the butter substitute and oil to a large nonstick skillet over medium heat. Add the onions and season with a bit of salt. Cook, stirring frequently, until the onions caramelize, about 15 minutes. Add the sausage and fennel seeds and cook, stirring occasionally, until the sausage is browned on all sides, about 8 minutes. Transfer the onions and sausage to a bowl or plate and set aside. Add the pasta to the boiling water and cook until al dente, about 10 minutes Meanwhile, add the remaining 1 tablespoon each butter substitute and oil to the skillet used to cook the onions. Heat over medium-high heat, then add the Brussels sprouts and season with salt and pepper. Cook, tossing frequently, until they begin to caramelize, about 3 minutes. Add the garlic and red pepper flakes and cook for 1 minute more. Return the onions and sausage to the skillet and keep warm over low heat. Drain the pasta, reserving some of the cooking liquid. Toss the pasta with the Brussels sprouts, onions and sausage in the skillet or a large bowl. Stir in the lemon zest. Moisten with some of the reserved cooking liquid as needed; drizzle with oil if it looks dry. Season with salt and pepper. Divide the pasta among dishes and serve. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 22432,"The Blue Hawaii 1-ounce vodka 1/2-ounce blue curaco 1/2-ounce coconut flavored rum 2 ounces pineapple juice 1-ounce fresh lime 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. ","[Vodka, Coconut Rum]" 22433,"Tortilla with Jerk Chicken 2 chicken breasts, sliced lengthwise into \fingers
2 cups Jerk Marinade, recipe follows 2 tablespoons olive oil 2 cups rice, cooked 2 cups cooked black beans 4 fresh flour tortillas, warmed 1 cup shredded white Cheddar 2 cup shredded romaine 4 dollops sour cream 4 large spoonfuls salsa 1 avocado, sliced 8 jalapeno slices 1 1/2 tablespoons ground allspice 1 1/2 tablespoons dried thyme 3/4 teaspoon cayenne pepper 1 tablespoon freshly ground black pepper 1 tablespoon ground sage 1 teaspoon ground nutmeg 1 teaspoon ground cinnamon 2 tablespoons salt 1 1/2 tablespoons garlic powder 1 1/3 tablespoons sugar 3 tablespoons olive oil 3 tablespoons canola oil 6 tablespoons soy sauce 1 cup white vinegar 3/4 cup fresh squeezed orange juice 3 tablespoons fresh lime juice 1 small scotch bonnet pepper, finely diced 3/4 white onion, chopped 1/3 cup chopped green onion 3/4 tablespoon fresh chopped garlic Instructions: Preheat a broiler. In a bowl, marinate chicken in Jerk Marinade for 4 to 5 hours, in the refrigerator. Saute chicken in oil, over high heat, until cooked through, about 3 minutes on each side. Place 1/4 of the rice and beans on each tortilla. Top with cooked chicken and the cheese. Place under the broiler until the cheese is melted. Top with shredded lettuce, sour cream, salsa, avocado, and jalapenos. Mix all ingredients together. Refrigerate. ","[Chardonnay, Sauvignon Blanc, Zinfandel, Tempranillo]" 22434,"Grandmother's Banana Pudding 3/4 cup sugar 3 eggs, separated 2 tablespoons flour Dash salt 2 cups milk 1 teaspoon vanilla Vanilla cookies (recommended: Nilla Wafers) 4 bananas 1/4 teaspoon cream of tartar Instructions: Prepare a double boiler. Mix together 1/2 cup sugar, egg yolks, flour and salt. Add milk and mix again. Heat on stove until the custard sticks to the sides of pan, approximately 20 minutes. Add vanilla after mixture has thickened. Let cool. To assemble: Put few drops of pudding in the bottom of a 2-quart dish and spread around. Layer Nilla Wafers and cut up 2 bananas, add 1/2 of custard, repeat layer and arrange wafers around the sides. In a separate bowl beat egg whites with 1/4 cup sugar and cream of tartar until it forms stiff peaks, spread on pudding and bake in a preheated 425 degree F oven for 4 minutes, just brown on top. Serve warm or cold. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Baked Ziti with Meat Sauce 1 pound ziti pasta 1 pound ground beef 1 onion, chopped 2 garlic cloves, minced 1 cup mar" 22435,"New York-Style Philly Cheese Steak 3 tablespoons kosher salt 1 tablespoon sansho (Japanese pepper) 1 tablespoon coarsely ground black pepper 1 teaspoon smoked paprika 1/2 teaspoon chili powder 1/2 teaspoon cayenne 1/4 teaspoon ground tamarind 1/4 teaspoon red pepper flakes 1/4 teaspoon toasted coriander seeds 1/4 teaspoon dried juniper berries 1/4 teaspoon dried thyme 1/4 teaspoon dried rosemary 1/4 teaspoon dried oregano 1/4 teaspoon dried sage 1/4 teaspoon ground cloves 1/4 teaspoon ground cumin 1 dried bay leaf, crumbled 3 large Spanish onions, thinly sliced 2 tablespoons vegetable oil 1/3 cup ketchup 2 tablespoons capers 2 tablespoons cornichons, diced 2 tablespoons drained green peppercorns (packed in water) 1 1/2 teaspoons celery salt 5 tablespoons champagne vinegar 3 tablespoons balsamic vinegar 2 teaspoons vegetable oil 1 pound rib-eye, very thinly sliced by your butcher 12 slices white American cheese 4 poppy seed kaiser rolls, split Instructions: Make Gary's secret onions: In a bowl, combine all the ingredients except the onions and oil. Working in batches, grind the spice mixture in a clean coffee grinder. Return half of the spice mixture to the bowl and reserve the remaining spice mixture. Add the onions to the bowl of spice mixture and mix to combine. Store the onions in the refrigerator, covered, to marinate for at least 3 hours and up to overnight. Heat the 2 tablespoons oil in a large skillet over medium heat. Add the marinated onions and reserved spice mixture and cook, stirring occasionally, until translucent. Set aside covered with foil to keep warm. Make the tangy relish and cheese steak: In a mini food processor, combine the ketchup, capers, cornichons, green peppercorns, and celery salt and pulse four or five times. Add the vinegars and pulse two to three times until just blended. Set aside. When ready to serve, heat the 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the beef and cook, stirring, until just cooked through. Remove from the heat. Slather the bottom halves of the rolls with the tangy relish and top with the beef, onions, cheese and the top halves of the rolls. Slice and serve. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]

" 22436,"Pea Whipped Potatoes 2 pounds russet potatoes, peeled and cut into large chunks 1 1/2 pounds English peas, or 2 pounds frozen peas 2 cups heavy cream 1/2 cup (2 sticks) unsalted butter, at room temperature 1 tablespoon minced garlic (about 3 to 4 cloves) Salt and freshly ground black pepper Grated Parmesan, optional Instructions: Put the potatoes in a large saucepan with cold water to cover by 3 inches. Salt the water, cover and bring to a boil over high heat. Reduce heat and simmer until tender, about 10 minutes. While the potatoes are cooking, cook the peas in a separate saucepan of salted water. Simmer until just tender, about 3 to 5 minutes. Remove with a sieve and cool on a baking sheet. When the potatoes are done, drain well, scatter on a baking sheet, and let cool for several minutes. In a small saucepan, heat 1/2 cup of the cream until it reaches a boil then simmer for a few minutes. Add the cream to a blender with the cooked peas and puree until smooth. Season with salt and pepper. Heat 1 tablespoon of the butter in a large saucepan over medium heat until the butter stops foaming and turns a light brown. Add the garlic and cook quickly until pale gold. Add remaining cream, season, to taste, with salt and pepper and bring to a boil. Press the cooled potatoes through a ricer or food mill into the butter and garlic mixture, tossing to coat. Reduce the heat to low. Add the remaining butter by tablespoonfuls, stirring vigorously after each addition. In this way, the butter does not melt into a golden puddle. Instead, it forms an emulsion with the potatoes, creating a very smooth puree. Fold the pea puree into the mashed potatoes and adjust seasoning, as necessary. Instead of salt, the puree can be seasoned with a little grated Parmesan, if desired. Serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 22437,"Salmon Beurre Legre Canola oil 4 (6-ounce) salmon fillets 3 shallots, minced 2 mushrooms, minced 8 ounces mussel juice 4 ounces fish stock 1 lemon, juiced 1/2 pound butter 1-ounce sesame oil Salt and pepper, to taste Instructions: In skillet add oil saute salmon. In saucepan combine shallots, mushrooms, mussel juice, fish stock and lemon juice. Heat until sauce is reduced by 3/4. Whip in butter. Add sesame oil and strain. Emulsify with hand blender. Season with salt and pepper to taste. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 22438,"Pork Chop with Fennel & Rosemary 2 teaspoons Spice Islands Fennel Seed 2 teaspoons Spice Islands Rosemary 2 teaspoons Spice Islands Garlic Powder 1 1/2 teaspoons Spice Islands Onion Powder 3/4 teaspoon salt 3/4 teaspoon Spice Islands Medium Grind Black Pepper 4 teaspoons Mazola Extra Virgin Olive Oil 4 pork loin chops (bone-in), cut 1-inch thick Instructions: Combine fennel seed, rosemary, garlic powder, onion powder, salt and pepper in a food processor or blender. Process until fine. Stir in oil. Spread the mixture on both sides of pork chops Broil or grill 4 to 6 inches from heat for 14 to 16 minutes or until done. (If using meat thermometer, it should read 160 degrees F in center part of chop.) Turn meat once during cooking. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 22439,"Feltner Brothers' Party Sliders 1 pound 80/20 ground beef Garlic powder, to taste
Paprika, to taste
Dry thyme, to taste
Worcestershire sauce, to taste
Salt and pepper, to taste
Salt and pepper, to taste Swiss cheese slices Feltner Sauce, recipe follows Grilled Onions, recipe follows Cooked mushrooms, such as Dad's Mushrooms, recipe follows Cheddar slices Feltner Sauce, recipe follows Grilled Onions, recipe follows BBQ sauce (Head County Original if you can get it)
Cooked bacon
Cheddar slices Pepper Jack cheese slices Feltner Sauce, recipe follows Guacamole
Green leaf lettuce Sliced Roma tomato Tri-color tortilla chips or just small plain round corn tortilla chips
1 1/3 cups plus 1 tablespoon mayonnaise 1 1/4 cups ketchup
1/3 cup sriracha
3 tablespoons canola oil 2 large red onions, sliced
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/2 stick (4 tablespoons) unsalted butter One 15-ounce can French onion soup
Salt and pepper to taste 2 1/2 pounds sliced white button mushrooms
Instructions: For the sliders: In a large bowl, combine the beef with some garlic powder, paprika, thyme, Worcestershire, salt and pepper and gently mix. Measure out the beef mixture in a 1/3-cup measure to ensure equal slider size. Roll the measured beef mixture into balls. Heat a skillet over medium heat and smash the balls in the skillet to create slider patties. Cook to medium, then choose from the following topping combinations. For the shroom swissalaka sliders: Add slices of Swiss cheese to the sliders in the skillet and let the cheese melt. Top with Feltner Sauce, Grilled Onions and Dad's Mushrooms and serve. For the brobecue sliders: Add slices of Cheddar to the sliders in the skillet and let the cheese melt. Top with Feltner Sauce, Grilled Onions, BBQ sauce and bacon and serve. For the guac-this-way sliders: Add slices of Cheddar and pepper Jack cheese to the sliders in the skillet and let the cheese melt. Top with Feltner Sauce, guacamole, lettuce, tomato and tortilla chips and serve. Combine the mayonnaise, ketchup and sriracha in a bowl and mix together. Heat the oil in a large skillet over medium heat. Add the onions, salt, pepper and garlic powder and stir. Cook, stirring occasionally, until the onions are softened and start to caramelize, 12 to 15 minutes. Melt the butter in a slow cooker on high. When the butter is melted, add the soup and season with salt and pepper. Stir the soup, then add the mushrooms. Coat the mushrooms with the soup, add the lid to the slow cooker and cook on high, stirring occasionally, for 5 hours. Remove the lid and continue to cook on high, uncovered, for 2 more hours to cook down the sauce and allow it to thicken. Continue stirring occasionally. A small amount of liquid should be present upon completion. Reduce the temperature to low or warm for serving during the party. The sauce will continue to thicken during this time. ","[Cabernet Sauvignon, Pinot Noir, Merlot, Zinfandel]" 22440,"Green Tea and Ginger Granita 3 cups water 1/4 cup sugar 1 (1-inch) piece fresh ginger, peeled and sliced 4 green tea bags 2 oranges Instructions: Bring a tea kettle, with 3 cups of water, to a boil over medium heat. In a heatproof bowl add the sugar, ginger and tea bags. Pour in 3 cups of boiling water. Stir to dissolve the sugar and let the tea bags steep until the liquid is cool. Strain and pour into an 8 by 8-inch metal cake pan and put it into the freezer. Check it after 45 minutes to 1 hour (depending on your freezer). Stir with a fork breaking up any ice crystals that have formed. Put the pan back into the freezer and continue checking and forking every 45 minutes to 1 hour until you have a container of ice shards. To make orange cups, slice the oranges in half and carefully remove the flesh with a spoon, making sure to keep the rinds intact. In a small bowl, muddle the orange flesh to get out the juice, then strain and reserve it for the \Rising Sun\ cocktail recipe. Slice a bit of the bottom of each orange half so that it can stand upright. Put the orange rinds into the freezer. Once the granita is completely frozen, divide it evenly among the 4 orange halves and serve immediately. ","[Sauvignon Blanc, Riesling, Gewrztraminer, Pinot Grigio]" 22441,"The Smokey Burger 1 red bell pepper, sliced 1 green bell pepper, sliced 1 tablespoon plus 2 teaspoons blended oil, such as canola Kosher salt and black pepper 1 Hoity Toity Patty, recipe follows 1 potato bun 2 slices Gruyere or Swiss cheese 2 slices bacon, cooked crispy 2 ounces Spicy Maple BBQ Sauce, recipe follows 1 ounce frise lettuce, chopped 1 tomato, sliced 1/4 cup Crispy Onions, recipe follows 1 pound rib eye steak, cut into cubes 8 ounces boneless short rib, cut into cubes 8 ounces top sirloin, cut into cubes 1/3 cup brown sugar 1/4 cup honey 1/4 cup maple syrup 1/8 cup cider vinegar 1/8 cup Worcestershire sauce 2 tablespoons garlic powder 2 tablespoons paprika 1/2 tablespoon cayenne pepper 1/2 tablespoon onion powder 1/2 tablespoon celery seed, ground 1 1/2 cups ketchup Oil, for frying 1 white or yellow onion Kosher salt and black pepper 1 cup cornstarch, plus more as needed 1/4 cup all-purpose flour, plus more as needed Instructions: Preheat the oven to 375 degrees F. Place the peppers in a bowl. Add 2 teaspoons canola oil, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Toss until coated. Place on a sheet tray lined with parchment paper or aluminum foil. Bake until the peppers are soft, 10 to 15 minutes. Preheat a charbroiler or grill on high and a griddle to medium-low. Sprinkle the Hoity Toity Patty with salt and black pepper and grill, 3 minutes each side. Meanwhile, oil the griddle and toast the potato bun until golden brown, 3 minutes. Transfer the patty to the hottest part of the griddle and place the cheese on top to melt, about 2 minutes. Meanwhile, heat up the bell peppers and bacon on the griddle, 2 minutes. Spread some Spicy Maple BBQ Sauce on both top and bottom of the bun. Place the frise lettuce on the bun bottom, then place three slices of tomato over the lettuce. Place the patty on the tomato followed by the bacon, roasted peppers and Crispy Onions. Finish with the bun top and enjoy! Combine the steak, short rib and sirloin in a bowl. Run through a meat grinder and mix. Portion into 6-ounce balls and press flat in a patty press. Combine the brown sugar, honey, maple syrup, vinegar, Worcestershire sauce and 1/2 cup water in a medium saucepot and whisk together. In a separate bowl, mix together the garlic powder, paprika, cayenne, onion powder and celery seed. Slowly mix the dry ingredients into the wet ingredients, whisking constantly to make sure the dry ingredients do not clump up. Mix in the ketchup and set over medium heat, stirring constantly. Bring to a low simmer, then turn the heat to low. Cook, stirring every 5 minutes, until the ketchup taste is gone, about 25 minutes. Cool and set aside. Preheat the oil to 350 degrees F in a medium pot or deep-fryer. Slice the onion on a deli slicer or mandoline. (They should be thin enough to almost see through them.) Shake the onions loose by hand to ensure that they are properly separated to prevent clumping. Sprinkle the onions with salt and pepper. Add the cornstarch and flour with a bit more salt and pepper. Mix into the onions, making sure to coat and separate all the onion layers (see Cook's Note). Add the onions to the oil, making sure not to crowd the onions and constantly keeping them moving to prevent them from clumping together. Cook until they are golden brown, 2 to 3 minutes. Set on a paper towel-lined tray to drain and cool. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 22442,"Asian Pear Caramel Sundaes 1/4 cup granulated sugar 2 tablespoons unsalted butter
2 tablespoons heavy cream
1 large Asian pear, peeled, cored and diced
1/2 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
Ice cream, any flavor, for serving
Whipped cream, for serving
Instructions: Place the sugar in a small saucepan and cook over medium heat until it has melted and begins to bubble, 1 to 2 minutes. Continue cooking until it turns light amber in color, 1 to 2 minutes longer, making sure to watch very closely to prevent burning. Immediately add the butter and cream and whisk until combined (it will bubble and boil, but just keep whisking!). Add the diced Asian pear to the caramel and cook until the pear is al dente, 2 to 3 minutes. Stir in the vanilla and salt and serve over your favorite ice cream with a dollop of whipped cream. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 22443,"Rice Krispies Trail Mix Treatsand#153; 3 tablespoons unsalted butter or butter 2 cups miniature marshmallows or 20 regular marshmallows 1/2 cup crunchy peanut butter 1 teaspoon vanilla 2 cups Kellogg's? Rice Krispies? cereal 1 cup old-fashioned rolled oats 1/2 cup raisins or dried tart cherries 1/2 cup toasted sunflower seeds Instructions:

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Stir in peanut butter and vanilla until peanut butter melts.
2. Add Kellogg's® Rice Krispies® cereal, oats, raisins and sunflower seeds. Stir until well coated.
3. Portion evenly into twenty 2 1/2-inch muffin-pan cups coated with cooking spray. Firmly press cereal mixture down into cups. Refrigerate about 30 minutes or until firm. Use fork to lift treats out of cups. Note:

• For best results, use fresh marshmallows.
• 1 jar (7 oz.) marshmallow creme can be substituted for marshmallows.
• Diet, reduced calorie or tub margarine is not recommended. *Recipe image shows 2 servings. For more great recipes, visit www.Kelloggs.com. ®, ™, © 2010 Kellogg NA Co. ","[Chardonnay, Sauvignon Blanc, Merlot, Pinot Grigio]

" 22444,"Endive Bites with Gorgonzola and Honey 2 tablespoons pine nuts 4 ounces gorgonzola cheese 1 tablespoon heavy cream 20 medium endive leaves 1 to 2 tablespoons local honey 2 tablespoons pomegranate seeds 20 small mint leaves Instructions: Preheat the oven to 350 degrees F. Spread the pine nuts on a small baking sheet and toast in the oven until very lightly browned and fragrant, 6 to 10 minutes. (Check the nuts frequently because they can quickly go from perfectly toasted to burnt!) Remove from the oven and let cool completely. Combine the gorgonzola and heavy cream in a small bowl and use a fork or small whisk to whip the mixture together until smooth. Smear a scant teaspoon of the gorgonzola mixture on the end of each endive leaf, then lightly drizzle with some of the honey. Sprinkle with the toasted pine nuts and pomegranate seeds and garnish with the mint leaves. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 22445,"Mixed Fruit Pandowdy 2 apples such as Golden Delicious or Granny Smith, peeled and sliced 1/2-inch thick 2 pears such as Anjou, peeled and sliced 1/2-inch thick 4 nectarines or peaches, pitted and sliced 1/2-inch thick 2 plums, pitted and sliced 1/2-inch thick 1 cup strawberries, rinsed and patted dry, hulled and quartered 1/2 cup blackberries, rinsed and patted dry 2 teaspoons fresh lemon juice 2 teaspoons cornstarch 1/2 cup plus 1 tablespoon sugar or maple syrup 1/4 teaspoon ground cloves 1/8 teaspoon ground nutmeg Pinch salt 1 1/2 tablespoons unsalted butter Instructions: Preheat the oven to 400 degrees F. In a large mixing bowl combine the apples, pears, nectarines, plums, strawberries, and blackberries with the lemon juice and cornstarch and toss to combine. Add 1/2 cup sugar, cloves, nutmeg, and salt and stir well. Butter a deep pie dish or a 9 by 12-inch baking dish with 1/2 tablespoon of the butter. Transfer the fruit mixture to the buttered dish, and dot the top of the fruit mixture with the remaining tablespoon of butter. Bake the fruit, uncovered, about 30 minutes. Remove from the oven and let cool 15 to 20 minutes before serving. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 22446,"Sylvia's Red Velvet Cake 2 1/2 cups sifted cake flour 2 teaspoons Dutch process cocoa powder 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon salt 1 1/2 cups sugar 1/2 cup (1 stick) unsalted butter, softened 2 large eggs 1 cup buttermilk 2 ounces red food coloring 1 teaspoon distilled white vinegar 1 teaspoon vanilla extract 1 (8-ounce) package cream cheese, softened 1/2 cup (1 stick) unsalted butter or margarine, softened 1 pound box confectioners' sugar 1 teaspoon vanilla extract 1 cup chopped pecans Instructions: For the Cake: Preheat the oven to 350 degrees F. Grease and flour 2 (9-inch) cake pans. In a medium bowl or on a piece of waxed paper, sift together flour, cocoa, baking soda, baking powder, and salt; set aside. In a large bowl, cream together sugar and butter. Beat in eggs, 1 at a time. Alternately add flour mixture and buttermilk. Beat in food coloring and vinegar, then add vanilla. Spread the batter evenly in the pans. Bake for 20 to 30 minutes or until a wooden toothpick inserted into the center comes out clean. Turn out onto a rack to cool. For the Frosting: In a large bowl, combine the cream cheese and butter. Beat in confectioners' sugar until fluffy. Beat in vanilla. Stir in pecans. Use frosting to fill and ice cake. Slice and serve on individual plates. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 22447,"Sausage and Mixed Mushroom Lasagna 1 teaspoon dried oregano 2 tablespoons extra-virgin olive oil 2 cloves garlic, thinly sliced One 28-ounce can whole plum tomatoes, lightly crushed Kosher salt and freshly ground pepper Two 4-ounce packages mixed mushrooms, coarsely chopped 1 pound sweet Italian sausage, removed from casings 1 pound mozzarella cheese Two 15-ounce containers ricotta cheese 1 large egg 3 fresh lasagna sheets (about 7 ounces) 2 tablespoons chopped fresh parsley Serving suggestions: Green salad and garlic bread Instructions: Preheat the oven to 350 degrees F. In a medium pot heat 1 tablespoon of the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the tomatoes with their juices, oregano, 3/4 teaspoon salt and 1/4 teaspoon pepper. Bring to a simmer and continue to cook until the tomatoes soften and the sauce thickens, 20 minutes, breaking up the tomatoes with a spoon as they soften. Reserve 2/3 cup of the sauce for assembling the lasagna and set the rest aside. Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat and add the mushrooms. Cook until the mushrooms have released their liquid, 5 to 7 minutes. Add the sausage and continue to cook, breaking the sausage up with a spoon, until the sausage is browned and cooked through, another 10 minutes. Add the tomato sauce and stir to combine.
Thinly slice about a quarter of the mozzarella and set aside; grate the rest on a box grater. Combine the grated cheese with the ricotta and the egg. Spread the reserved 2/3 cup tomato sauce in the bottom of a 9-by-13-inch baking dish. Top with 1 pasta sheet, a third of the ricotta mixture and a third of the meat sauce. Repeat with the remaining pasta, ricotta and meat sauce. Cover with foil and bake until the sauce is bubbling around the edges and the pasta is tender, about 45 minutes. Remove the foil, top with the sliced mozzarella and continue to bake until the cheese is melted, 15 minutes more. Let stand for 20 minutes and sprinkle with chopped parsley before serving with a green salad and some garlic bread. ","[Barolo, Barbaresco, Chianti, Tempranillo]

" 22448,"Mozzarella-Stuffed Tomatoes 6 vine-ripened tomatoes 1 cup finely grated mozzarella cheese 1/2 cup unseasoned bread crumbs 1 tablespoon flat-leaf parsley leaves, minced 2 cloves garlic, minced 1/4 teaspoon oregano 1/4 cup extra-virgin olive oil Fine sea salt and fresh ground black pepper Instructions: Preheat oven to 375 degrees F. Cut the tops off the tomatoes and, using a spoon, hollow out the middle. In a medium bowl, combine the mozzarella, bread crumbs, parsley, garlic, oregano, and olive oil. Season to taste with salt and pepper. Place the stuffing in the tomatoes, taking care not to pack them too tight. Place on a baking sheet and transfer to the oven. Roast for 30 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 22449,"Raspberry Cheesecake 1 1/2 cups graham cracker crumbs (10 crackers) 1 tablespoon sugar 6 tablespoons (3/4 stick) unsalted butter, melted 2 1/2 pounds cream cheese, at room temperature 1 1/2 cups sugar 5 whole extra-large eggs, at room temperature 2 extra-large egg yolks, at room temperature 1/4 cup sour cream 1 tablespoon grated lemon zest (2 lemons) 1 1/2 teaspoons pure vanilla extract 1 cup red jelly (not jam), such as currant, raspberry, or strawberry 3 half-pints fresh raspberries Instructions: Preheat the oven to 350 degrees F. To make the crust, combine the graham crackers, sugar, and melted butter until moistened. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1-inch up the sides. Bake for 8 minutes. Cool to room temperature. Raise the oven temperature to 450 degrees F. To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs and egg yolks, 2 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, lemon zest, and vanilla. Mix thoroughly and pour into the cooled crust. Bake for 15 minutes. Turn the oven temperature down to 225 degrees F and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight. Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving. To make the topping, melt the jelly in a small pan over low heat. In a bowl, toss the raspberries and the warm jelly gently until well mixed. Arrange the berries on top of the cake. Refrigerate until ready to serve. Note: Measure your springform pan. The bottom of mine measures 9 inches, but it says 9 1/2. I put the springform pan on a sheet pan before putting it in the oven to catch any leaks. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 22450,"Vanilla-Banana Pudding 4 1/2 cups whole milk 1 cup sugar 1/3 cup cornstarch Kosher salt 5 large egg yolks, beaten 2 teaspoons vanilla extract 4 ripe bananas, sliced into 1/4-inch rounds 3 ounces vanilla wafer cookies, lightly crushed (about 24) Instructions: Heat 4 cups of the milk in a large saucepan over medium heat until steaming. Whisk the sugar, cornstarch and 1/2 teaspoon salt in a large bowl. Whisk in the egg yolks and the remaining 1/2 cup milk. Whisk half of the hot milk into the egg mixture until smooth, then gradually whisk the egg-milk mixture into the pan. Cook over medium heat, whisking constantly, until the mixture boils. Continue to whisk until it has thickened to a puddinglike consistency, 3 to 4 minutes. Remove from the heat and stir in the vanilla extract. Cool slightly, stirring a few times to prevent a skin from forming. Place a piece of plastic wrap directly on top of the pudding and refrigerate until completely cooled and thickened, about 4 hours. One hour before serving, whisk the pudding vigorously until smooth and creamy. Gently fold in 3/4 of the sliced bananas. Cover with plastic wrap and refrigerate for 1 hour. Fold in the vanilla wafers, spoon the pudding into six to eight individual cups and top with the remaining banana slices. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 22451,"Grilled Pineapple with Nutella 2 pineapples, peeled, cut crosswise into 1/2-inch-thick slices and core removed 2/3 cup mascarpone cheese, room temperature 1/2 teaspoon vanilla extract 2/3 cup chocolate-hazelnut spread (recommended: Nutella) 6 tablespoons whipping cream Olive oil 3 tablespoons chopped toasted hazelnuts Instructions: Prepare the outdoor barbecue to medium-high heat. If you do not have a barbecue, you can use an indoor grill pan set to medium high heat. Lightly oil the grill. Grill the pineapple slices until heated through and beginning to brown, about 3 minutes per side. It's important to leave the pineapples on the grill, untouched so that you can create the grill marks. While the pineapples are cooking, whisk the mascarpone and vanilla in a small bowl to blend. Set aside. Combine the chocolate-hazelnut spread and cream in a small bowl and stir to combine. Place in a microwave on high for about 2 minutes, stirring every 20 seconds to blend well. Alternatively, you can combine the chocolate-hazelnut spread and cream in a small saucepan, set over low heat, and cook for about 5 minutes, stirring constantly. Heat until satiny smooth and easy to pour, about 3 to 5 minutes. Transfer the pineapple slices to a large platter. Drizzle the warm chocolate-hazelnut sauce over. Dollop the mascarpone mixture atop. Sprinkle with the hazelnuts and serve. ","[Chardonnay, Moscato, Riesling, Pinot Grigio]" 22452,"Grilled Peach and Cajeta Pizza with Toasted Almonds 4 tablespoons butter 2 tablespoons light brown sugar 2 ripe peaches, halved and pitted Pizza dough, rolled and grilled on both sides 1 jar dulce de leche, warmed in small pot on grill grates Creme fraiche Toasted slivered almonds Cinnamon sugar Mint leaves, torn Instructions: Heat grill to medium. Melt the butter and sugar in small pot on the grates of the grill. Add the peaches and brown sugar and stir. Remove the peaches and slice each half into quarters. Arrange the peaches over the crust and drizzle with warm dulce de leche. Dollop small spoonfuls of creme fraiche over top and garnish with slivered almonds, cinnamon sugar and mint leaves. ","[Riesling, Moscato, Vinho Verde, Gavi]" 22453,"5-Cheese Pasta Kosher salt 1 pound fusilli 6 slices thick-cut bacon, chopped 2 teaspoons chopped fresh thyme 1 small onion, diced 1 clove garlic, grated 1/2 cup white wine 1 cup heavy cream 1/2 cup grated fontina cheese 1/2 cup grated white Cheddar 1/2 cup grated Romano 1/2 cup grated Gruyre Freshly ground black pepper 1 cup mozzarella pearls 2 scallion greens, sliced thin Instructions: Bring a large pot of salted water to a boil. Add the fusilli and cook for 1 to 2 minutes less than the package instructions. Reserve 1/2 cup of the pasta water, then drain and set aside. Meanwhile, cook the bacon in a heavy-bottomed skillet over medium heat until crisp, 8 to 10 minutes. Remove to a paper towel-lined plate and remove all but 2 tablespoons of the grease from the skillet. Add the thyme, onion and garlic to the skillet and cook until softened, about 5 minutes. Add the wine and cook until mostly evaporated, 1 to 2 minutes. Add the cream and heat until bubbly, 30 seconds. Gradually add the fontina, Cheddar, Romano and Gruyre in handfuls, letting each combine with the cream before adding the next. Add the pasta to the skillet along with a good pinch of salt and pepper. Toss everything together, thinning with the reserved pasta water if needed. Divide the pasta into 8-ounce individual gratin dishes (or 1 flameproof casserole dish) and set on a baking sheet. Divide the mozzarella pearls over the top of the pasta. Position an oven rack in the center of the oven and preheat to broil. Broil on the center rack until the mozzarella pearls are brown and the pasta is bubbling, 3 to 4 minutes. Remove and garnish with the cooked bacon and sliced scallion greens. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 22454,"Spicy Tuna Rolls 1 pound very fresh yellowfin tuna steak, cut into 1/4-inch dice 3 tablespoons snipped fresh chives 2 tablespoons sesame oil 1/4 cup low-sodium soy sauce 2 tablespoons rice wine vinegar 1/2 teaspoons salt, or to taste 1/4 teaspoon freshly ground black pepper or to taste 1/4 cup mayonnaise 1 teaspoon chili paste 3 Japanese cucumbers 1 teaspoons sesame seeds, toasted Instructions: Combine tuna, chives, sesame oil, soy sauce, vinegar, salt and pepper in a medium bowl. Cover tightly and refrigerate. Mix the mayonnaise and chili paste in a small bowl, cover and refrigerate. Slice the cucumbers lengthwise, as thinly as possible into approximately 5-inch lengths. Season with salt and pepper to taste. Place 1 heaping teaspoon of the tuna tartar on one end of the cucumber slice. Roll up. The cucumber, when very thinly sliced, will stick together and stay rolled without a toothpick. Continue making rolls with the remaining ingredients. Top each roll with 1/4 teaspoon dollop of spicy mayonnaise and a sprinkling of sesame seeds. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Albari?o]" 22455,"Sea Legs 1/2 cup mayonnaise 2 teaspoons red curry paste Finely grated zest of 1 lime, plus the juice of 2 limes (about 1/4 cup) 1 clove garlic, grated 1 tablespoon fish sauce 2 tablespoons sugar 2 teaspoons Sriracha (Asian cl sauce) 2 tablespoons finely chopped fresh cilantro Sweet chili sauce, for serving Vegetable oil, for frying 6 medium soft shell crabs, cleaned 1 cup cake flour (not self-rising) Kosher salt 1 cup cold seltzer 3 scallions, thinly sliced Instructions: Make the dipping sauces: Whisk the mayonnaise, curry paste, lime zest and 1 tablespoon of the lime juice in a small bowl until combined. Cover and refrigerate until ready to use. Combine the remaining lime juice with the garlic, fish sauce, sugar, Sriracha and 1 tablespoon cold water in a separate small bowl, stirring to dissolve the sugar. Stir in the cilantro, cover and refrigerate until ready to use. Prepare the crab fries: Heat 2 inches of vegetable oil in a large pot or Dutch oven over medium heat until a deep-fry thermometer registers 360 degrees F. Set a wire rack on a baking sheet. Meanwhile, cut the crabs into quarters with kitchen shears; transfer to a paper towel-lined plate. Whisk the cake flour with 1/2 teaspoon salt in a medium bowl; add the seltzer and scallions and whisk just enough to make a lumpy batter. Working in batches, dip the crab pieces in the batter, then carefully add them to the hot oil and fry until golden and crisp, about 2 minutes. (Use a mesh screen if you have one; the crabs may splatter.) Remove the crab fries with a strainer or slotted spoon and transfer to the wire rack; season with salt. Let the oil return to 360 degrees F between batches. Serve the crab fries with the sweet chili sauce, curry mayonnaise and cilantro-lime sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 22456,"Stuffed Breast of Guinea Fowl Caramelized in Hydromel Wine 2 guinea fowl 1 carrot 1 celery stalk 1 onion 1/2 leek 1/2 clove garlic 1 tablespoon tomato paste 5 sprigs fresh thyme 1 bouquet garni 1 1/2 ounces fresh butter 4 tablespoons honey 1 1/4 ounces fresh shallots, chopped 1/2 cup hydromel wine* 1 1/4 ounces dried cranberries Instructions: Preheat the oven to 400 degrees F. Remove the breasts from the guinea fowls and set them aside. Chop up the carcasses and legs and brown the pieces in a roasting pan in the oven, this should take about 20 to 30 minutes. Remove from the oven and place in a large stock pot. Coarsely chop up all the vegetables and put them in the pot with the browned carcass pieces. Add the garlic, the bouquet garni, the fresh thyme, and the tomato paste. Cover with water by about 2-inches. Bring to a simmer, and cook until reduced by half. Keep in mind that the slower the simmer, the better tasting the glaze will be. Once simmered, strain the contents to keep only the juices and the broth and viola! The base for your sauce. In a frying pan, melt the butter and incorporate the honey. When the mixture becomes thick and foamy, quickly brown the 4 reserved breasts on both sides, taking care not to let the honey blacken. Finish cooking the breasts in the oven on a baking sheet, about 10 minutes. To the pan, add the chopped shallots and cook for 2 minutes. Deglaze the pan with the hydromel wine, reducing for 2 to 3 minutes. Add 1 cup of the sauce base and cook until the mixture has slightly thickened. Add the dried cranberries at the last moment. Set the guinea fowl breasts on a plate dress it with gravy. ","[Chardonnay, Pinot Gris, Riesling, Sparkling wine]

" 22457,"Sweet Potato Hash Browns with Green Onion Vinaigrette 1 cup sliced green onions, green part only 3 tablespoons white wine vinegar 1 tablespoon Dijon mustard 1/2 cup olive oil 2 teaspoons honey Salt and freshly ground black pepper 1/4 cup canola oil 2 tablespoons unsalted butter 1 medium Spanish onion, halved and thinly sliced Pinch sugar Kosher salt and freshly ground black pepper 6 large sweet potatoes, cut into 1-inch dice 1 tablespoon finely chopped fresh thyme leaves Instructions: For the vinaigrette: Combine the onions, vinegar, mustard and a few tablespoons of cold water in a blender and blend until smooth. With the motor running, slowly add the olive oil and continue to blend until emulsified. Add the honey and some salt and pepper and pulse a few more times to combine. For the hash browns: Heat 1 tablespoon of the oil and 1 tablespoon of the butter in a medium saute pan over medium heat. Add the onions and a pinch of sugar and cook, stirring occasionally, until the onions are golden brown and caramelized, about 30 minutes. Season with salt and pepper. While the onions are caramelizing, put potatoes in a medium pot of cold, salted water. Bring the water to a boil and cook until nearly tender but a knife inserted into the centers still meets a little resistance, 10 to 12 minutes. Drain through a colander and then drain on paper towels. Heat the remaining butter and oil on a cast-iron griddle or in a skillet over medium-high heat. Add the potatoes and cook, pressing firmly with a spatula, until the underside is golden brown, about 5 minutes. Add the caramelized onions and a drizzle of the green onion vinaigrette and toss to coat. Transfer the hash to a platter and drizzle with the remaining green onion vinaigrette. ","[Chardonnay, Sauvignon Blanc, Pinot Gris, Riesling]" 22458,"Raspberry Meringue Pie 8 egg whites 8 ounces granulated sugar 1-ounce raspberry powder 8 ounces confectioners' sugar 1 tablespoon balsamic vinegar 1/4 cup heavy cream 1/4 cup creme fraiche 1/4 cup dulce de leche (available at specialty stores) Fresh raspberries, for garnish Instructions: In a stainless steel mixing bowl, whip the egg whites, whip to frothy. Continue whipping and stream in the granulated sugar. Whip to firm peaks. With a plastic spatula, fold in the pre-sifted raspberry powder and confectioners' sugar. Fold in vanilla extract and balsamic vinegar. Spoon meringue into a piping bag fitted with desired piping tube. Pipe on parchment paper to desired disc shape. Place in a preheated 200 degree oven and bake for 2 hours. Whip the heavy cream and creme fraiche to firm peak. Fold in the dulce de leche. Fill meringue tart shell. Top with fresh picked berries. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 22459,"Olive Oil Smashed Potatoes 2 pounds small Yukon gold potatoes 3/4 cup extra-virgin olive oil 1 lemon, zested Salt and pepper Instructions: Put the potatoes in a large saucepan with salted cold water to cover and bring to a boil over high heat. Cook until tender, about 15 minutes. Drain and return to the pot. Smash the potatoes with a large fork or potato masher. Add lemon zest and olive oil. Fold into potatoes. Season with salt and pepper, to taste. ","[Vermentino, Sauvignon Blanc, Grner Veltliner]" 22460,"Creamy Ginger Pumpkin Pie 2 15-ounce cans pumpkin pie mix 1 container Cool Whip Light 1 1/2 teaspoons ground ginger 1/4 teaspoon ground cloves 3/4 cup granulated sugar 1/2 teaspoon salt 1 teaspoon ground cinnamon 2 eggs 1 graham cracker crust Instructions: Preheat oven to 425 degrees. Follow mixing directions as instructed on the can of pumpkin pie mix. Blend in 3/4 Cool Whip in lieu of milk and fold in ginger. Puree in the blender and pour into graham cracker crust. Bake for 15 minutes. Reduce the temperature to 350 degrees, and bake for an additional 40-50 minutes. Let cool and garnish with Cool Whip and/or pumpkin seeds. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 22461,"Roasted Turkey Breast with Gravy 2 (3-pound) fresh bone-in turkey breast halves 8 tablespoons butter (1 stick), at room temperature, plus 2 tablespoons Kosher salt and freshly cracked black pepper 2 shallots, peeled and sliced 2 cups good quality low-sodium chicken stock 2 tablespoons unbleached all-purpose flour Instructions: Preheat oven to 375 degrees F. Dry the skin of the turkey breasts with paper towels and put in a roasting pan on a wire rack, breast side up. Rub 4 tablespoons butter all over the surface of each breast and season them well with salt and pepper. Add the shallots to the bottom of roasting pan and cover shallots with the stock. Transfer the pan to the oven and roast until an instant-read thermometer registers 165 degrees F and the juices run clear, about 1 hour. (Begin checking the internal temperature after 45 minutes to prevent overcooking.) Remove the turkey breasts from the oven to a cutting board and tent with foil. Allow to rest while making the gravy. Strain pan drippings into a small pot over low heat and bring to a simmer. In a small bowl mash together the remaining 2 tablespoons butter and flour with a fork, until a paste forms. Whisk into the simmering stock, season with salt and pepper, to taste, and cook until thickened. Carve the turkey breast meat from the bone and arrange the slices on a serving platter. Serve with gravy on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 22462,"Grilled Raisin Bread, Stilton, and Pear Dessertwich 1 tablespoon butter 1 ripe pear, peeled, cored, and sliced thinly (If a ripe pear cannot be found, saute slices in a tablespoon of butter over medium heat for 5 minutes, or until tender. Or use canned pears.) 3 ounces Stilton, sliced or crumbled finely 4 slices raisin bread (ideally, cinnamon raisin) Instructions: Divide ingredients in half and assemble two pear-and-Stilton \sandwiches. Melt butter in a saute pan over medium-low heat. When butter is fully melted, place both sandwiches in pan, cover, and cook for 2 minutes per side, or until browned like a conventional grilled-cheese sandwich. Keep a watchful eye on the pan when cooking the dessertwich; raisin bread will begin to burn only moments after it is browned to perfection. Remove from pan and slice each sandwich diagonally into 4 triangles. Serve immediately (ideally with Port). ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 22463,"Corn, Jicama and Pineapple Salsa 1 1/2 cups finely chopped jicama 1 cup finely chopped fresh pineapple 1 cup niblet corn 1/2 cup diced green or red bell pepper 1 habanero cl, finely chopped 2 tablespoons chopped fresh cilantro 1 garlic clove, minced Instructions: Combine the jicama, pineapple, corn, bell peppper, habanero cl, cilantro, and garlic in a blender or food processor container. Process in 2 batches, using a few stop-and-start motions, for a relish-like consistency. Cover and chill for at least 1 hour to allow flavors to blend. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 22464,"Patate al Forno: Baked Potatoes 1 1/2 pounds potatoes, peeled, thinly sliced 4 fresh basil leaves, chopped 4 fresh sage leaves, chopped 1 sprig rosemary, chopped 2 cloves garlic, chopped Salt and freshly ground black pepper 1/2 cup extra-virgin olive oil Instructions: Preheat oven to 400 degrees F. Put the potatoes in a roasting pan and sprinkle with the basil, sage, rosemary and garlic. Season with salt and pepper, to taste. Drizzle extra-virgin olive oil on the potatoes, put the roasting pan in the oven and bake until golden brown and tender, approximately 45 minutes. ","[Chardonnay, Vermentino, Sauvignon Blanc, Grner Veltliner]" 22465,"Garlicky Green Salad 2 large heads garlic 2 tablespoons olive oil Kosher salt and freshly ground black pepper
12 ounces fingerling potatoes, scrubbed
1/2 cup buttermilk, well shaken
1/2 cup sour cream
4 radishes, thinly sliced
2 handfuls baby arugula
2 hearts romaine lettuce, chopped
4 ounces extra sharp Cheddar, diced
Instructions: Preheat the oven to 400 degrees F. Slice 1/4 inch off the top of both heads of garlic. Drizzle lightly with 2 teaspoons of the olive oil, season with salt and pepper, and wrap in heavy-duty foil. Add to a sheet tray. Add the fingerling potatoes to the same sheet tray and drizzle with the remaining oil, giving a toss, and seasoning with salt and pepper. Roast both the potatoes and the garlic until the potatoes are crisp on the outside and cooked through and the garlic is fragrant, 45 minutes. Open the packets of garlic and cool. When potatoes are cool enough to handle, slice in half lengthwise. To make the dressing, pour in the buttermilk, sour cream, squeeze the garlic out of its skin into the bowl of a food processor, and add a pinch each of salt and pepper. Blend until smooth. Add the radishes, arugula, romaine, potatoes and cheese to a salad bowl. Drizzle the salad with enough dressing to coat and toss all together. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 22466,"Rosemary Potatoes 1 1/2 pounds fingerling potatoes, halved lengthwise 3 tablespoons olive oil
1 tablespoon minced garlic 2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh sage
1 teaspoon chopped fresh thyme
Kosher salt and freshly ground black pepper
Instructions: Put a baking sheet in the oven and preheat to 400 degrees F. Put the potatoes, olive oil, garlic, rosemary, sage, thyme and some salt and pepper in a large mixing bowl and toss until the potatoes are well coated. Spread the potatoes on the hot baking sheet (they should sizzle when they hit the pan) and roast until the potatoes are browned and fork-tender, about 40 minutes. Serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 22467,"One-Pot Spaghetti Alla Vodka 2 tablespoons extra-virgin olive oil 1 bunch Swiss chard, stems thinly sliced and leaves chopped Kosher salt 3 cloves garlic, finely chopped 1/4 teaspoon red pepper flakes 1 tablespoon tomato paste 1/3 cup vodka 1 15-ounce can crushed tomatoes 12 ounces spaghetti, broken in half 1/3 cup heavy cream 1/4 cup shredded parmesan cheese, plus more for topping 1 cup cherry tomatoes, halved Instructions: Heat the olive oil in a large wide pot over medium-high heat. Add the chard stems, season with salt and cook, stirring occasionally, until tender, about 5 minutes. Add the garlic and red pepper flakes and cook until the garlic is softened, about 30 seconds. Stir in the tomato paste and cook until slightly darker in color, about 1 minute. Carefully add the vodka and cook 30 seconds to burn off the alcohol but not all the liquid. Add 4 cups water, the crushed tomatoes, 1/2 teaspoon salt and the spaghetti to the pot and stir. Bring to a boil, then reduce the heat to a simmer; stir in the chard leaves. Cook, stirring occasionally, until the pasta is tender and the sauce is thickened, 10 to 12 minutes. Stir in the heavy cream and parmesan. Cook, tossing, until combined. Remove from the heat and stir in the cherry tomatoes. Let stand a few minutes to let the sauce thicken; season with salt. Divide among bowls and top with more parmesan. ","[Prosecco, Sauvignon Blanc, Pinot Grigio, Vermentino]" 22468,"Spiced Holiday Sugar Cookies Cookies: 2 1/3 cups flour 1 teaspoon baking soda 1 teaspoon McCormick? Cinnamon, Ground 1/4 teaspoon McCormick? Nutmeg, Ground 1/4 teaspoon salt 1 1/4 cups granulated sugar 1 cup (2 sticks) butter, softened 1 egg 2 teaspoons McCormick? Pure Vanilla Extract Colorful Cookie Icing: 1 cup confectioners' sugar 3 to 4 teaspoons milk 1/2 teaspoon McCormick? Pure Vanilla Extract 3 to 4 drops McCormick? Assorted Food Colors & Egg Dye Instructions:

1. Mix flour, baking soda, cinnamon, nutmeg and salt in medium bowl. Set aside. Beat granulated sugar and butter in large bowl with electric mixer on medium speed until light and fluffy. Add egg and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Refrigerate dough 2 hours or overnight until firm.
2. Preheat oven to 375 degrees F. Roll out dough on lightly floured surface* to 1/8-inch thickness. Cut into shapes with favorite cookie cutters. Place on greased baking sheets.
3. Bake 8 to 10 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.
4. For the Icing, mix all ingredients except food colors. (Stir in additional milk to thin icing or more confectioners' sugar to thicken, if needed). Place small amount of icing into small shallow bowls, using one bowl for each color desired. Stir drops of food color into icing until desired shade is reached.
5. To ice cookies, hold cookie by its edge and dip top of cookie into icing. (Or spoon the icing onto cookie using a teaspoon.) Place iced cookies on wire rack set over foil-covered baking sheet to dry. (The foil-covered baking sheet will catch drips.) To add decorative details to cookies, spoon tinted icing into resealable plastic bag. Snip off a tiny piece of the corner. Squeeze icing through hole in plastic bag to decorate cookies. If desired, Colored Sugar may be sprinkled onto freshly iced cookies. For the variations below, omit the cinnamon and the nutmeg. Use the following extract in place of the vanilla extract in the cookies: Almond Holiday Sugar Cookies: Use 1 teaspoon McCormick® Pure Almond Extract. Orange Holiday Sugar Cookies: Use 1 teaspoon McCormick® Pure Orange Extract. Lemon Holiday Sugar Cookies: Use 1 teaspoon McCormick® Pure Lemon Extract. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 22469,"Classic Shortbread 3 sticks (1 1/2 cups) unsalted butter, at room temperature, plus more for the pan 3 cups all-purpose flour (see Cook's Note) 6 tablespoons cornstarch 1/4 teaspoon fine salt 3/4 cup granulated sugar Instructions: Position an oven rack in the center of the oven and preheat to 325 degrees F. Butter a 9-by-12-1/2-inch jelly roll pan and line it with parchment, then butter the paper. Whisk together the flour, cornstarch and salt in a bowl. Beat the butter and sugar with an electric mixer on medium speed until light and fluffy, 5 to 7 minutes. Slowly add the flour mixture and beat on low until the dough is just combined; do not overwork.
   Transfer the dough to the prepared pan, spreading it out as evenly as possible with a spatula. Cover with plastic wrap, then use your hands to press and flatten the dough into a smooth even layer. Remove the plastic and cut the dough with a sharp knife into approximately 1-by-3-inch bars. Use a fork to prick a decorative pattern into the tops.
   Bake, rotating the pan from front to back halfway through, until golden, 60 to 70 minutes. Let stand for 5 minutes in the pan, then re-cut the bars along the previous cuts. Carefully lift the bars off the parchment with a small spatula and transfer them to a wire rack to cool completely. Store the cookies in an airtight container for up to 5 days. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 22470,"Emeril's Shrimp Scampi 1 pound large (16-20 count per pound) shrimp, peeled and deveined 2 teaspoons Essence, recipe follows 2 teaspoons olive oil 1/4 cup unsalted butter 1 1/2 tablespoons minced garlic 1 tablespoon capers, crushed 1/2 cup dry white wine 1/4 cup fresh lemon juice 1/4 teaspoon salt 1/8 teaspoon freshly ground black pepper 1/2 pound cooked linguini 3 to 4 tablespoons chopped fresh parsley leaves 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: Toss the shrimp in a medium bowl with the Essence. Place the olive oil and 2 tablespoons of the butter in a large skillet over high heat. Add the shrimp and spread them out evenly in the skillet. Cook for 2 minutes and quickly turn the shrimp. Add the garlic and capers to the pan and cook for 30 seconds. Add the wine, lemon juice, and remaining 2 tablespoons of the butter to the skillet and cook for 1 1/2 minutes. Season the shrimp with the salt and pepper and add the pasta, tossing to coat well. Remove the skillet from the heat and stir in the parsley. Serve hot. Combine all ingredients thoroughly. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 22471,"Roasted Pears with Sage and Crisp Prosciutto 4 medium Bosc pears, stemmed, cored, and cut into sixths 24 small fresh sage leaves 4 ounces thinly sliced prosciutto*(See Cook's Notes), cut into thirds lengthwise Instructions: Place a rack in upper third of the oven and heat to 450 degrees F. Place 1 sage leaf on a pear slice and secure by wrapping 1 piece prosciutto like a \belt\ around the pear. Repeat to make 24 pieces. Evenly space pears on a baking sheet and place in oven to cook until prosciutto is crisp and pears are slightly softened, about 15 minutes. Serve immediately. Pears can be assembled up to 2 hours ahead. Store covered in the refrigerator until ready to cook. Pears can also be served uncooked, if desired. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 22472,"Slow-Cooker Pork Chops with Potatoes and Peppers 2 tablespoons all-purpose flour 1 tablespoon ground cumin 2 packets sazon seasoning (about 2 teaspoons) Kosher salt and freshly ground pepper 4 center-cut bone-in pork chops (about 2 1/2 pounds) 1 14.5-ounce can petite diced tomatoes 1 pound potatoes, peeled and sliced into 1-inch rounds 1 onion, thinly sliced 1 red bell pepper, thinly sliced 1/4 cup plus 2 tablespoons chopped fresh cilantro 4 cloves garlic, thinly sliced 2 bay leaves 1 tablespoon red or white wine vinegar Instructions: Combine the flour, cumin, sazon, 1 teaspoon salt and a few grinds of pepper in a large bowl. Season the pork chops on both sides with some of the seasoned flour, then transfer to a 6-quart slow cooker. Add the tomatoes, potatoes, onion, bell pepper, 1/4 cup cilantro, the garlic and bay leaves to the bowl with the remaining seasoned flour; toss. Pour the vegetables over the pork chops. Cover and cook on high, 4 hours. Transfer the pork chops to a platter. Skim off the fat from the cooking liquid and discard the bay leaves. Stir the vinegar and the remaining 2 tablespoons cilantro into the slow cooker; season with salt and pepper. Serve the pork chops with the vegetables and cooking liquid. ","[Malbec, Tempranillo, Garnacha, Barbera]" 22473,"Magic Pancake Mix Quiche Nonstick cooking spray 1 pound thick-cut bacon 4 large eggs 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 cup pancake mix, such as Bisquick 2 cups heavy cream or whole milk 2 cups shredded Cheddar 1 small yellow onion, diced Instructions: Position an oven rack in the middle of the oven and preheat to 400 degrees F. Coat a 9 1/2-inch deep-dish pie plate with nonstick spray. Meanwhile, cook half of the bacon in a large nonstick skillet over medium heat, flipping occasionally, until crisp, about 8 minutes. Transfer to a paper towel-lined plate then carefully pour off the fat. Repeat with the remaining bacon. Let cool then chop into 1/2-inch pieces. Combine the eggs, salt and pepper in a large bowl and whisk thoroughly. Add the pancake mix and whisk until smooth (some small lumps are OK). Add the heavy cream and whisk once more until incorporated, then stir in the Cheddar, onion and chopped bacon. Transfer the mixture to the prepared pie plate. Bake until the top is golden brown and the center is set, about 40 minutes. The quiche will puff up in the oven but will deflate as it cools. Transfer to a wire rack to cool for at least 15 minutes then slice and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 22474,"Breaded Pork Chops with Vinegar - Chuletas con Vinagre 8 (1-inch thick) loin pork chops (about 4 pounds) Fine sea or kosher salt and freshly ground black pepper 4 eggs 2 cups all-purpose flour 2 cups seasoned bread crumbs Canola or vegetable oil Spicy Pineapple Vinegar, recipe follows 2 ripe pineapples 1/2 large Spanish onion, thinly sliced 1 tablespoon smashed fresh oregano leaves 1 teaspoon black peppercorns 20 garlic cloves, crushed 6 habanero peppers or cl peppers of choice, stems removed, peppers coarsely chopped 1 tablespoon cider vinegar, or as needed 1/2 teaspoon salt, or as needed Instructions: Preheat the oven to 400 degrees F. Pat the pork chops dry with paper towels. Season both sides generously with salt and pepper. Beat the eggs in a shallow bowl until foamy. Spread the flour and bread crumbs out in 2 separate shallow bowls. Dredge a chop in the flour to coat all sides. Tap off any excess flour. Coat the chop with egg and let it drain for a second or so over the bowl. Lay it in the bread crumbs and turn a couple of times, patting the crumbs onto the chop to adhere. Set the chop on a baking sheet and repeat with the remaining chops. Pour 1/2-inch of canola oil into a large, wide skillet. Heat over medium heat until the tip of the handle of a wooden spoon gives off a lively sizzle (about 375 degrees F). Add half the pork chops to the oil and cook, turning once, until golden brown on both sides, about 4 minutes. Transfer to an 11 by 15-inch baking dish or any baking dish that holds all the chops snugly, overlapping them along 1 side of the pan. Repeat with the remaining chops. Spoon as much of the onions and peppers from the vinegar as you like (about 1/2 cup works for me) over the chops. Drizzle vinegar over the chops and bake until no trace of pink remains near the bone, about 25 minutes. Serve right away. Cut the tops off the pineapples and discard. With a large knife, cut the rind off the pineapples leaving as little pineapple attached as possible. Put the rinds in a pot large enough to hold them comfortably and pour in enough water to cover. Bring to a boil over low to medium heat and cook until the pineapple peel is very tender, about 30 minutes. Add water, if necessary, to keep the rinds submerged. Meanwhile, put the onions, oregano, peppercorns, garlic, habanero or other cl pepper, vinegar, and salt in a large jar with a tight-fitting lid. Strain the pineapple liquid into the jar. If there is not enough liquid to cover the ingredients, add more water to the pineapple and boil for 20 minutes. Taste and add a little more salt and/or a little vinegar, if you think it needs it. You can use it as soon as it cools, but it will get better as it sits. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Garnacha]" 22475,"Extra Crispy Korean-Style Chicken Wings Vegetable oil, for frying 1/2 cup honey 1/2 cup sriracha 1/4 cup soy sauce 1 tablespoon lime juice 1 tablespoon orange juice 1 tablespoon toasted sesame oil 1 cup cornstarch 1 cup all-purpose flour Kosher salt and freshly ground black pepper 2 pounds split chicken wings, tips removed 1 tablespoon toasted sesame seeds 2 scallions, thinly sliced Lemon wedges, for serving Instructions: Set a wire rack on a rimmed baking sheet and set aside. Attach a deep fry thermometer to the side of a large Dutch oven or pot and fill halfway with oil, heat over medium-high heat to 350 degrees F. Meanwhile, combine the honey, sriracha, soy sauce, lime juice, orange juice and sesame oil in a small saucepan over medium heat and bring to a boil. Reduce the heat to low and simmer until the sauce is reduced and smooth, about 5 minutes. Transfer to a large bowl and set aside. Whisk the cornstarch, flour, 1 3/4 cups cold water, 2 teaspoons salt and 1/4 teaspoon pepper together in a large bowl until smooth. Working in small batches, dip the chicken in the cornstarch-flour batter, let the excess drip back into the bowl and gently place in the hot oil; stir once or twice to keep the pieces separated. Fry until golden and cooked through, adjusting the heat to keep the oil temperature at 350 degrees F, about 8 or 9 minutes per batch. Remove the chicken with a slotted spoon and put on the prepared rack to drain briefly. While the wings are still hot, toss them in the sriracha-honey sauce until coated. Transfer them to a serving dish and top with the sesame seeds and scallions and serve with lemon wedges.
   ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]

" 22476,"Artichoke Dip 3/4 pound cream cheese, softened 1/2 cup milk or half-and-half 1/2 cup freshly grated Parmesan 2 scallions (white and green), chopped 1 clove garlic, minced 2 large eggs, beaten 1 tablespoon freshly squeezed lemon juice 2 cups drained jarred or thawed artichoke hearts, patted dry 1 teaspoon kosher salt Freshly ground black pepper, to taste Pinch cayenne Butter, as needed Assorted crackers Instructions: Preheat the oven to 350 degrees F.
In a food processor, combine the cream cheese, milk, Parmesan, scallions, garlic, eggs, and lemon juice; pulse until smooth. Add the artichokes, salt, pepper, and cayenne, and pulse until just mixed, but still chunky. Transfer the mixture to a buttered, deep 4-cup casserole dish and bake until lightly browned and set, about 1 hour. Serve warm with crackers. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 22477,"Beet Slaw 1/4 cup red wine vinegar 2 tablespoons honey 1/2 teaspoon black pepper 1/4 teaspoon salt 1/4 cup olive oil 4 cups beets, boiled until tender, through a rouet, and pressed in paper towels 2 cups jicama, peeled and cut into sticks 3 cups fennel, cored, halved, and sliced with mandoline 1/4 cup grated onion 1 Asian pear, halved, cored, and sliced with a mandoline 2 tablespoons lemon juice 6 ounces goat cheese, crumbled Instructions: In a small bowl combine the red wine vinegar, honey, black pepper, and salt. Slowly, while whisking add the oil until the mixture is emulsified. Combine all vegetables and let drain in a colander. Combine vegetables and dressing then toss with the lemon juice and goat cheese. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 22478,"Swiss Chard Lasagna 1 bunch Swiss chard (about 10 ounces) 3 tablespoons extra-virgin olive oil 4 cloves garlic, minced 1 medium yellow onion, finely chopped Kosher salt and finely ground black pepper 6 tablespoons all-purpose flour 5 cups milk 8 ounces no-boil lasagna noodles (12 noodles) 2 cups fresh ricotta 1 pound shredded mozzarella (3 3/4 cups) Instructions: Preheat the oven to 425 degrees F. Separate the Swiss chard stems from the leaves and finely chop the stems; you'll have about 1 1/2 cups of chopped stems. Heat the oil in a large, heavy saucepan over medium-high heat until hot. Then stir in the stems, garlic, onions, 1 tablespoon salt and 1 teaspoon pepper. Cook, stirring occasionally, until the vegetables are golden, about 10 minutes. Stir in the flour until combined. Whisk in the milk and bring to a boil. Boil, whisking occasionally, until thickened, about 8 minutes. Remove the sauce from the heat and let cool slightly. Carefully puree the chard leaves in the blender with 1 1/2 cups of the sauce until smooth. Pour into the saucepan and add half of the cheeses. Spread about 1 cup of the sauce on the bottom of a 13- by 9-inch baking dish. Layer 3 noodles, leaving about 1/2 inch of space between them. Spread another layer of sauce, 3 more noodles and another layer of sauce. Scatter half of the remaining cheeses. Continue layering the sauce and the noodles, beginning and ending with the sauce, and then sprinkle with the remaining cheeses. Cover with foil and bake until the noodles are tender when tested with a paring knife, about 30 minutes. Remove the foil and continue to bake until the cheeses are golden in spots, about 10 minutes more. Let the lasagna stand 15 minutes before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 22479,"Sheeps Milk Ricotta and Parmesan Ravioli 6 eggs 1 1/4 cups durum flour Pinch salt 2 tablespoons olive oil Egg wash, for brushing dough (mix 1 egg yolk with 1 tablespoon water) 1 cup sheeps milk ricotta 3/4 cup grated Parmesan 2 egg yolks Pinch nutmeg Pinch salt and pepper Olive oil, tomatoes, basil Instructions: Stir eggs until mixed together, add flour, salt and olive oil. With a dough hook, knead mix for about 15 to 20 minutes. Form into 6-ounce balls and refrigerate for 1/2 hour. Flatten pasta dough, by running through pasta machine or by rolling, until about 1/4-inch in thickness. Mix all ingredients together. Spoon out 1/2-ounce balls of mixture and place them on sheet of pasta, spaced evenly apart. Brush flattened pasta with egg yolk wash. Cover with a second sheet of pasta of the same size. Press top layer of pasta over balls of ravioli mix, making sure to get the air out. Cut with round cutter or knife to desired shape. Place finished ravioli into pot of boiling salted water, for about 1 minute. Remove from water. Place on plate, drizzle ravioli with olive oil, diced tomatoes and basil. Serve.
","[Barolo, Barbaresco, Chianti Classico, Priorat]" 22480,"Brewed Awakening Rib Roast 4 cups warm water 1/2 cup kosher salt 4 cups brewed French roast coffee 1 standing rib roast, 3-bones, about 6 pounds 1/4 cup dark brown sugar 1 1/2 teaspoons ground sage 1 1/2 teaspoons Hungarian paprika 2 tablespoons chopped fresh parsley 1 1/2 teaspoons garlic powder 1/2 teaspoon ground white pepper 1/4 cup plain bread crumbs 1/4 cup freshly ground French roast coffee, or espresso 1 1/2 teaspoons kosher salt Freshly ground black pepper Instructions: For the brine: In a large bowl, add the water, salt, and coffee. Stir to dissolve the salt and add the rib roast. If the liquid does not cover all of the meat, flip the roast halfway through the marinating time. Or, consider pouring the marinade into a large plastic bag, adding the rib roast, and then sealing tightly so that the roast is completely surrounded by the brine. Refrigerate for 8 hours or overnight. Preheat the oven to 325 degrees F. For the rub: In a small bowl, mix together the brown sugar, sage, paprika, parsley, garlic powder, white pepper, bread crumbs, coffee grounds, salt, and a nice grind or two of freshly ground black pepper. Remove the roast from the refrigerator and discard the brining liquid. Pat the roast dry with a paper towel. Using your hands, coat the roast on all sides with the rub, gently massaging it into the flesh. Let it rest on the counter to come to room temperature, about 1 hour. Place in a roasting pan and put it in the oven. Cook until medium-rare, 125 degrees F, about 1 hour and 40 minutes. Remove from the oven and cover lightly with aluminum foil while the meat rests, 15 minutes. Slice between the ribs and serve. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 22481,"Indian Lamb Samosas with Fresh Mint Dipping Sauce 1 1/4 teaspoons garam masala 1 1/4 teaspoons cumin seeds 1/4 teaspoon ground turmeric 1/4 teaspoon ground cinnamon 1 1/3 pounds ground lamb 1/4 teaspoon freshly ground black pepper, divided 1/4 cup freshly chopped cilantro leaves, divided 3 cups fresh mint leaves 1 1/2 teaspoons sugar 1 1/2 tablespoons lemon juice Oil, for frying 2 cups all-purpose flour 1 3/4 teaspoons salt, divided 6 tablespoons ghee or clarified butter or oil, divided Cold water as needed, usually about 10 tablespoons 1 cup minced onion, divided 4 teaspoons minced fresh ginger, divided 1 tablespoon plus 1/4 teaspoon minced fresh garlic, divided 3 hot green chiles, such as serrano, seeded and finely minced, divided 1 1/4 teaspoons ground coriander Instructions: Make the pastry by combining the flour and 1/4 teaspoon of the salt and then rubbing 4 tablespoons of the ghee into the flour until well combined and mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time, until the pastry comes together to form a ball, about 10 tablespoons. Knead the dough lightly and then form into a disk, wrap in plastic wrap and transfer to the refrigerator to rest for at least 1 hour. While the dough is resting, make the filling. Heat the remaining ghee in a medium skillet and add 3/4 cup of the onion. Cook until the onion is lightly caramelized, about 6 minutes. Add 1 tablespoon of the ginger, 1 tablespoon of the garlic, 1 of the chiles, coriander, garam masala, cumin seeds, turmeric, and cinnamon and cook until the spices are fragrant, about 2 minutes. Add the meat, 1 1/4 teaspoons of the remaining salt, 1/8 teaspoon of pepper and 1/4 cup hot water, cover and cook, stirring occasionally, until the meat is very tender and the water has been absorbed, about 25 minutes. Add 3 tablespoons of the cilantro and set aside to cool completely. While the filling is cooking, make the dipping sauce by combining the mint, remaining cilantro, remaining chopped onion, remaining ginger, remaining 1/4 teaspoon garlic, remaining green chiles, remaining 1/4 teaspoon of salt, sugar, lemon juice, and 3 to 4 tablespoons water in the bowl of a processor and process until a fine, smooth puree is formed. (Stop to scrape down the sides of the bowl as necessary.) Set aside, refrigerated, until ready to serve the samosas. (Taste and season with additional salt and sugar, to taste, if necessary.) Divide the samosa dough into 10 portions and roll each piece of dough into a ball. On a lightly floured surface, use a rolling pin to roll each ball of dough into a circle about 5 inches in diameter (use a small bowl or the rim of a saucer and a sharp paring knife to trim the edges of the dough to form neat circles.) Cut each circle in half. Lightly moisten half of the straight edge of each half circle then bring the edges together to form a cone shape and press together to seal. Carefully spoon about 2 heaping tablespoons of the filling into the dough cone and push downward to compress the filling. Moisten the top edges with a bit of water and press together to seal. Repeat with the remaining portions of dough and filling. When you are ready to fry the samosas, heat a deep-fryer or a large saucepan filled with at least 2 inches of oil to about 340 degrees F. Fry the samosas, a few at a time and stirring to promote even cooking, until golden brown, 4 to 5 minutes. (Note: these will float to the surface of the oil long before they are ready to be removed - make certain to cook them until the pastry is crispy and golden brown.) Remove using a slotted spoon and transfer to a paper-lined plate to drain. Repeat until all samosas have been fried. Serve immediately, with the fresh mint dippng sauce and/or your favorite chutney. ","[Syrah, Grenache Blanc, Vermentino, Riesling]" 22482,"Creamy Oatmeal 1 cup steel-cut oats 4 cups milk Pinch kosher salt Two 3-inch-long cinnamon sticks 1 teaspoon vanilla extract 1/3 cup dried currants 3 tablespoons packed dark brown sugar Honey sugar maple syrup milk buttermilk yogurt or cream Instructions: In a medium bowl, combine the oats and milk. Cover and let soak in the refrigerator overnight. Transfer the oat mixture to a heavy-bottomed medium saucepan. Add the salt and cinnamon sticks and bring to a boil over high heat. Lower the heat to maintain a gentle simmer and cook, uncovered, stirring frequently, until softened, about 10 minutes. Stir in the vanilla, currants, and sugar; and simmer for 5 minutes more. Remove the cinnamon sticks and serve plain or with your topping of choice. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 22483,"Hog's Trotters and Ears 6 pig's trotters (feet) split between the toes 6 pig's ears 8 cups water or vegetable stock 1 fennel bulb, roughly chopped 3 carrots, roughly chopped 1 small bunch sage 1 small bunch tarragon 1 small bunch rosemary 2 large onions, roughly chopped 6 bay leaves 1 small head celery (5 to 6 stalks) roughly chopped 3 lemons, cut in 1/2 1 loaf French bread Instructions: Place the pig's feet and ears into a large pot along with fennel, carrots, sage, tarragon, rosemary, onions, bay leaves, celery and lemons, and then cover ingredients with vegetable stock or water. Bring to a rolling boil and then immediately reduce the heat. Simmer for a minimum of 6 hours, testing for tenderness with a knife as you go. The ears will be cooked before the feet, so remove them sooner or add them to the pot later. When the flesh is tender, remove the pot from the heat and let it rest in the cooking liquid for 20 minutes. Serve the cooked trotters and ears with a ladle-full of broth from the pot and some crispy French bread. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 22484,"Portobello Mushrooms Olive oil 10 portobello mushroom caps Chopped dill Sea salt Instructions: Drizzle some olive oil over the mushrooms and season with some chopped dill and a pinch of sea salt on the underside of the mushrooms. Grill caps, watching it bubble, until tender and with slight grill marks. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 22485,"Loaded Pizza Dip 4 ounces sliced pepperoni, chopped 1 cup finely chopped onion 1/2 cup finely chopped green bell pepper 1/2 teaspoon dried oregano 2 cloves garlic, finely chopped Kosher salt and freshly ground black pepper 1 tablespoon tomato paste One 28-ounce can crushed tomatoes 1/3 cup pitted black olives 1/4 cup grated Parmesan 4 ounces fresh mozzarella, diced 1/2 cup fresh basil leaves, torn Pinch crushed red pepper flakes Sliced crusty bread, or serving Instructions: Preheat the broiler. Heat a medium cast-iron or ovenproof skillet over medium heat. Once hot, add the pepperoni and cook, stirring, until crisp, 4 to 5 minutes. Add the onions, bell pepper, oregano, garlic, 3/4 teaspoon salt and a few grinds of pepper. Continue to cook, stirring, until the onions are very soft and start to turn brown, about 5 minutes. Stir in the tomato paste and cook, stirring, until it coats the vegetables and smells lightly toasted, about 1 minute. Stir in the tomatoes. Reduce the heat and simmer, stirring occasionally, until the mixture is slightly thickened, about 15 minutes. Stir in the olives and Parmesan and remove from the heat. Season with additional salt and pepper. Scatter the mozzarella over the dip in the skillet. Put the skillet under the broiler and broil until the cheese is melted and brown, 2 to 3 minutes. Top with the basil and crushed red pepper flakes. Serve warm with crusty bread for dipping. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 22486,"Kids Can Make: Hash Brown, Tomato and Mozzarella Quiche 2 teaspoons plus 2 tablespoons extra-virgin olive oil One 16-ounce package frozen shredded hash browns, thawed, excess water squeezed out Kosher salt and freshly ground black pepper Cooking spray 6 large eggs, lightly beaten 3/4 cup half-and-half 1 1/2 cups red and yellow cherry tomatoes, halved 1/2 cup fresh basil leaves, roughly chopped 1/4 cup fresh chives, finely chopped 4 ounces part-skim mozzarella, shredded Instructions: Preheat the oven to 450 degrees F. Coat a 9 1/2-inch deep-dish glass pie dish with 2 teaspoons of the oil. Toss the hash browns, the remaining 2 tablespoons oil, 1 teaspoon salt and 1/4 teaspoon pepper in a medium bowl to mix well. Gently press the hash browns into the prepared pie dish to form a crust, and spray with cooking spray. Bake the crust until it begins to look dry, about 10 minutes. Lower the oven temperature to 400 degrees F, and bake until golden brown, 20 minutes more; set aside until cool to the touch. Lower the oven temperature to 350 degrees F. Beat the eggs, half-and-half, 3/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Place the tomatoes, basil and chives on the crust, pour the egg mixture over them and top with the mozzarella. Bake until the center is firm and the quiche no longer jiggles, 35 to 40 minutes. Let cool for 20 minutes, then slice and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 22487,"Salad of Lamb, Noodles and Peanuts 6 1/2 ounces dry cellophane noodles 1 tablespoon chili oil 1 clove garlic, chopped 1 pound tender lamb strips 5 ounces snow peas, shredded 1/2 red capsicum, sliced 3 tablespoons soy sauce 2 tablespoons sweet chili sauce 1/4 cup coriander leaves 1/2 cup roasted unsalted peanuts, roughly chopped Instructions: Place cellophane noodles in a bowl and cover with boiling water. Allow to stand for 4 minutes or until soft; drain. Heat the chili oil in a wok or frying pan over high heat. Add the garlic and cook for 30 seconds. Add the lamb and stir fry for 3 minutes or until sealed. Add the snow peas and capsicum and stir fry for 2 minutes. Then add the soy sauce and sweet chili and remove from heat. Toss the stir fry with the noodles, coriander leaves and peanuts. Place onto serving plates and serve with wedges of lime.; Cordon Cut Riesling, Clare Valley, Mount Horrocks Vineyard, 1998 Old Vines Grenache Shiraz, Clare Valley, Hill of Content Vineyard, 1997 Lindeman's Padthaway Chardonnay, 1997 Olmo's Reward, Frankland Estate, 1995 ","[Cordon Cut Riesling, Old Vines Grenache Shiraz, Lindeman's Padthaway Chardonnay, Olmo's Reward]" 22488,"Banana-Pecan Strudels 2 sheets phyllo dough, thawed 2 tablespoons unsalted butter, melted 4 tablespoons confectioners' sugar 4 tablespoons chopped toasted pecans 1 medium-ripe banana, sliced lengthwise in quarters 1 tablespoon honey Instructions: Preheat the oven to 400 degrees F. Brush 1 phyllo sheet with some of the melted butter. Sift 2 tablespoons of the confectioners' sugar evenly on top. Sprinkle evenly with 2 tablespoons of the nuts. Cut the phyllo sheet in half lengthwise. Place 1/4 of the banana along a short edge of each phyllo half. Starting with the short end, tightly roll up the banana in the phyllo. When you get almost to the end, dab a little bit of honey along the edge to help seal the package. Repeat with the remaining ingredients. Just before baking, brush the tops of the strudels with more of the melted butter and place them seam-side down on a baking sheet (preferably lined with parchment paper or a nonstick liner). Bake until the strudels are golden brown, 13 to 15 minutes. Serve immediately. Serving suggestion: Whipped creme fraiche. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 22489,"Mushroom and Spinach Korma 1 1/4 cups basmati rice 1 medium red onion (1/2 roughly chopped, 1/2 thinly sliced) 1 2-inch piece ginger, peeled and roughly chopped 1 plum tomato, chopped 1 teaspoon ground cumin 3/4 teaspoon ground coriander Kosher salt 2 tablespoons vegetable oil 1 pound mixed mushrooms, sliced 8 ounces baby spinach (about 8 cups) 1 15-ounce can chickpeas, drained and rinsed 1/2 cup light coconut milk Chopped fresh cilantro, for topping Instructions: Cook the rice as the label directs. Meanwhile, combine the chopped onion, ginger, tomato, cumin, coriander, 1/2 teaspoon salt and 1/4 cup water in a blender or food processor and puree until smooth. Heat 1 tablespoon vegetable oil in a wide saucepan over medium-high heat. Add the sliced onion and cook, stirring, until golden, about 5 minutes. Add the mushrooms and cook, stirring occasionally, 3 more minutes. Add 1/2 teaspoon salt. Transfer the vegetables to a plate. Heat the remaining 1 tablespoon vegetable oil in the same pan; add the tomato mixture and cook, stirring, until very thick, about 6 minutes. Return the mushroom mixture to the pan. Add 1 1/2 cups water, bring to a simmer and cook until the mushrooms are soft, about 4 minutes. Stir in the spinach and chickpeas and cook 2 more minutes. Stir in the coconut milk, season with salt and top with cilantro. Serve with the rice.
Photograph by Antonis Achilleos ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 22490,"Coconut, Cashew and Mango Granola Bars 3 cups old-fashioned rolled oats 2 tablespoons unsalted butter, melted 1/3 cup salted roasted cashews, chopped 1/3 cup sweetened coconut flakes, toasted 1/3 cup salted roasted macadamia nuts, chopped Nonstick cooking spray, for the pan 1/2 cup packed light brown sugar 6 tablespoons unsalted butter
1/4 cup honey
1 teaspoon kosher salt 1 teaspoon vanilla extract 1/3 cup chopped candied ginger 1/3 cup chopped dried mango,
1/3 cup chopped dried pineapple Instructions: For the base: Preheat the oven to 350 degrees F. Toss the oats with the butter on a rimmed baking sheet and spread in an even layer. Bake until toasted, 18 to 20 minutes. Let cool completely, then transfer to a large bowl. Stir in the cashews, macadamia nuts, and coconut. For the bars: Line a 9-by-13-inch baking pan with foil, leaving an overhang. Coat the foil with cooking spray.
Combine the sugar, butter, honey, salt and vanilla in a medium saucepan. Bring to a boil over medium heat, stirring occasionally; the mixture will bubble and foam. Boil for 30 seconds, then pour over the oat mixture and stir. Let cool slightly, then stir in the ginger, mango and pineapple. Pour the mixture into the prepared pan and press firmly with a rubber spatula to spread in an even layer. Let the bars stand at room temperature until completely cool and firm enough to slice, 1 to 3 hours. Lift out of the pan using the foil overhang and cut into 20 bars. Store in an airtight container at room temperature for up to 5 days. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 22491,"Quick Chick Caesar 1 egg 2 tablespoons extra virgin olive oil 1 teaspoon garlic oil 3 tablespoons grated parmesan cheese Juice 1/2 lemon 1/2 teaspoon kosher salt or 1/4 teaspoon table salt (use none if you are adding anchovies) Generous handful (approx. 2 ounces) of plain tortilla chips 1 romaine lettuce, or 2 hearts 2 cups cold shredded chicken Pepper, to taste Instructions: This is another example of the rewards of culinary recycling. Of course, frying up croutons doesn't take very long, but my tortilla-chip version feels stresslessy instant. I think of it as a quick time variant, mainly because I make my Caesar with croutons of roast cubed garlicky potatoes - and very well it goes down, too. If you prefer, you could, fattoush-style, replace the tortilla chips with pita bread, which you split, toast, then break into shards. People can be awfully tiresome about anchovies (not that the rusty strips of something salty left to die on pizzas are what anchovies can truly taste of) and, anyway, they are not actually part of the original Caesar, so I haven't listed them below. However, in the interests of transparency I should tell you that I do add them to my own Quick Caesar when ransacking the kitchen to assemble this. I either mush one or two pinky brown fillets up in the dressing, or if I have some of those silvery marinated anchovies, like slim sardines, I just toss them in with the chicken.
Crack the egg into a bowl and whisk well, as you add the oils, Parmesan and lemon juice. If you're not going to add an anchovy or two, whisk in the salt. Break the crisp lettuce into bite-sized pieces and add to a salad bowl. Drop in the shredded cold chicken and mix to combine. Season with pepper, to taste. Toast the tortilla chips for a couple of minutes in an oil-less frying pan over medium heat. Give the dressing another whisk, pour it over the salad, and toss to mix. Add the tortilla chips (and some anchovies if you like) and toss again before wolfing down. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 22492,"Shredded Lamb Sandwich with Dijon-Sambal Aioli and Spicy Potato Chips 2 cups shredded lamb shank meat 4 tablespoon Dijon-sambal aioli 4 sourdough rolls, or bread of your choice, toasted 1 tomato sliced 2 cups shredded iceberg lettuce Salt and black pepper to taste Kosher pickle spears (optional) 2 egg yolks* (See Disclaimer) 1 tablespoon sambal oelek 1 tablespoon Dijon mustard 2 cups canola oil 1 tablespoon fresh lemon juice 1/2 tablespoon garlic, finely chopped Salt and black pepper, to taste Fryer with canola oil 4 large kennebeck or russet potatoes, sliced thinly and stored in ice water Chili Salt (3:1:1 kosher salt, sugar, chili powder) Instructions: In a large bowl, combine lamb with aioli and check for seasoning. Dress toasted bread with tomato and lettuce and top with lamb.; In a food processor, add yolks, sambal oelek and mustard. Slowly drizzle in oil to emulsify. Add juice and garlic. Season with salt and pepper. Will keep in the refrigerator for 2 weeks.