1 teaspoon dry chipotle powder
Instructions: For the basic BBQ rub: Using a coffee grinder, grind the turbinado sugar with a few \pulses\ until it is lightly powdered. Combine with the granulated sugar, salt, onion powder, granulated garlic, cayenne, black pepper, mustard, chili powder, cumin and paprika in a bowl and hand stir until well incorporated. Store in an airtight container. For the BBQ mother sauce: In a medium saucepan, heat the oil over medium heat. Add the onion and saute until translucent, about 5 minutes. Turn the heat to low if the onion is cooking too fast--you don't want it caramelized or browned. As the onion is getting close, add the garlic and cook until lightly golden, about 2 minutes longer. Add the ketchup, honey, tomato paste, vinegar, brown sugar, Worcestershire, dry mustard, cayenne and black pepper and stir well. Slowly add up to 1/2 cup water until the sauce reaches the consistency you like. A slightly thick consistency is best. Add about 3 tablespoons of the basic BBQ rub, stir well and taste. The sauce should have a good, well-rounded flavor. Add more of the basic BBQ rub in 1-tablespoon increments until your desired flavor is achieved, up to about 1/2 cup total. Cool and store in an airtight container in the refrigerator for up to 10 days. For the ribs: Rinse the ribs and remove the membrane from the back. Trim any excess fat from the tops of the slabs. Trim 1 bone from the large end of the ribs and 2 bones from the small end. This will give you a much more consistent slab for cooking. Starting on the backs, sprinkle the slabs of ribs with approximately 1/2 tablespoon of the basic BBQ rub each, then add 1/2 tablespoon yellow mustard each and massage into the meat. Flip the ribs over and repeat. Wrap tightly with plastic wrap and refrigerate for at least 8 hours. For a contest, I marinate ribs like this for 12 to 16 hours. Prepare a smoker to run at 225 degrees F with around 4 chunks of apple wood and 4 chunks of cherry wood so that the wood will smolder throughout the cooking. Remove the ribs from the refrigerator, unwrap and repeat the basic BBQ rub and mustard procedure, massaging them in. Don't get it too thick or paste-like, as this will give you a dark appearance when cooked. Place the ribs in the smoker meat-side up and cook for 2 hours. Remove the ribs from the smoker and increase the temperature to 250 degrees F. Apply the basic BBQ rub and mustard to both sides of the ribs as before. On the top sides, slather approximately 1 tablespoon of honey over the surface of each slab, then sprinkle heavily with the turbinado sugar. Lay each slab of ribs meat-side up on a piece of heavy-duty aluminum foil and fold up the edges. Pour approximately 1 to 2 ounces of the grape juice into the bottom of each foil package, then finish wrapping the ribs but don't crimp the edges--you want steam to be able to escape. Return the ribs to the cooker for 2 hours, then test for tenderness. (I cook ribs in this stage until they look overdone and too tender. Don't worry, they'll tighten up. If they still have too much texture, leave them in for 20 to 30 more minutes.) Remove the ribs from the cooker, open the foil and drain off the liquid. Using the foil as a tool, \roll\ the ribs over so the bone side is up, glaze with the BBQ mother sauce, then roll them back over and glaze the tops. Using long tongs, carefully remove the ribs from the foil and place them back in the smoker for 15 minutes. This will let the glaze cook onto the ribs and let the ribs tighten back up. Remove from the cooker and allow to rest for 5 minutes, apply a very thin coat of sauce to \glisten\ the ribs, then lightly sprinkle with chipotle powder before serving. ","[Cabernet Sauvignon, Zinfandel, Syrah, Merlot]" 49973,"Spinach Salad on Garlic Croutons 2 large eggs 12 slices crusty peasant bread 2 large cloves garlic, halved Extra-virgin olive oil, for liberal drizzling, plus 2 tablespoons 1/2 cup grated Parmigiano-Reggiano
1.4 pound thick cut pancetta, diced 1/2 pound cremini mushrooms, sliced 1/4-inch thick or quartered Salt and freshly ground black pepper 1/3 cup Marsala or dry sherry 1/2 pound farm spinach - available bundled in produce department, washed, dried and chopped 1/2 small red onion, chopped 1 lemon Freshly grated nutmeg, to taste Instructions: Preheat the oven to 400 degrees F. Put the eggs in a pan, cover with water and bring to a boil over medium heat. Cover the pan, turn off the heat and let stand 10 minutes. Run the eggs under cold water, crack and return to cold water for a few minutes to loosen shells. Chop the eggs and set aside. Arrange the bread on a baking sheet and toast in the oven until golden, about 8 to 10 minutes. Remove baking sheet from the oven and rub with the garlic. Drizzle with oil and sprinkle with the cheese, then return to the oven to melt the cheese, about 1 to 2 minutes. While bread toasts, heat a skillet over medium-high heat with 2 tablespoons extra-virgin olive oil, a couple of turns of the pan. Add the pancetta and crisp for about 3 minutes. Stir in the mushrooms and cook until tender, about 8 to 10 minutes. Season with salt and pepper, to taste, and deglaze the pan with Marsala or dry sherry. While mushrooms cook, combine spinach with red onions and dress with juice of 1 lemon, a liberal drizzle of extra-virgin olive oil and nutmeg. Arrange the toasts on a platter and top with the mushrooms and spinach. Garnish with chopped eggs and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 49974,"Spaghetti with Garlic Mussels in Black Olive Sauce 1/2 cup white wine or chicken broth 1 small shallot, chopped 1/2 cup heavy cream 1/2 cup pitted kalamata olives 1/2 cup pitted oil-cured olives 2 tablespoons capers 1 tablespoon chopped fresh basil 1 tablespoon lemon juice 1 tablespoon olive oil 1 teaspoon anchovy paste 2 cloves garlic Salt 1 pound spaghetti 2 tablespoons olive oil 1 clove garlic, chopped Pinch smoked paprika Pinch crushed red pepper flakes 1 pound mussels, cleaned 1/2 cup white wine or chicken broth Juice of 1/2 lemon 1 tablespoon butter 1 tablespoon chopped fresh parsley 1 teaspoon chopped fresh oregano Instructions: For the sauce: In a saucepan set over medium heat cook the wine and shallots until the liquid reduces by half. Add the cream and simmer until the sauce thickens. Remove from the heat. Place the kalamata olives, oil-cured olives, basil, lemon juice, olive oil, anchovy paste and garlic in the bowl of a food processor. Pulse until just smooth, but still a little chunky. Combine the cream sauce and olive sauce. For the mussels: Bring a pot of salted water to a boil. Meanwhile, in a separate pot, cook the garlic in the olive oil until just brown. Add the paprika and pepper flakes. Add the mussels. Add the wine and cook to reduce by half. Add the lemon juice, then cover and cook until the mussels open. Throw away any mussels that don't open. Reserve the mussels and cooking liquid for later use. While the mussels cook, boil the pasta to al dente. Drain the pasta, reserving 1 cup of the cooking liquid. Stir in the butter, parsley and oregano. Toss the spaghetti with the olive sauce, and then spoon some mussels on top with some of the cooking liquid and serve.
","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 49975,"Spicy Cajun Chicken Pot Pie One 9-inch round refrigerated pie dough 1 1/2 cups whole milk, plus more, for brushing 1 teaspoon chopped fresh thyme 1 teaspoon Cajun seasoning 3 tablespoons unsalted butter 1 small green bell pepper, diced 1/2 medium onion, chopped 3 tablespoons all-purpose flour 8 ounces small red potatoes, diced 3 cups coarsely shredded cooked chicken (from a rotisserie chicken) 1 tablespoon chopped pickled jalapenos Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 375 degrees F. Place the pie dough on a baking sheet and brush with a little milk. Sprinkle with the thyme and 1/4 teaspoon of the Cajun seasoning. Bake until golden brown and crisp, 15 to 18 minutes. Break into quarters. Meanwhile, melt the butter in a large skillet over medium-high heat. Add the bell pepper, onion and remaining 3/4 teaspoon Cajun seasoning. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Sprinkle in the flour and cook, stirring, about 2 minutes. Gradually pour in the milk while stirring to avoid lumps. Add the potatoes and 2 cups water. Bring to boil, then reduce the heat to low and simmer, stirring occasionally, until the potatoes are cooked and the liquid is thickened, about 15 minutes. Add the chicken and jalapenos and simmer until the chicken is heated through, about 3 minutes. Thin the sauce with a little water if desired. Season with salt and pepper. Serve in shallow bowls with a portion of pie crust. ","[Cabernet Sauvignon, Malbec, Zinfandel, Tempranillo]" 49976,"V's Fusion Nachos with Korean Chicken 1 pound chicken breast, cut into 1/2-inch cubes 1/2 cup Korean Chicken Marinade, recipe follows 1/3 cup plus 2 tablespoons canola oil
16 ounces restaurant-style corn tortilla chips
4 cups Mexican Pinto Beans, recipe follows 24 ounces shredded Mexican blend cheese
1/2 medium sweet onion, diced
1/2 small green onion, chopped
1 tablespoon cilantro, chopped
1 tablespoon lime juice
4 Roma tomatoes, diced
1/4 cup rice wine vinegar
1/4 cup soy sauce
1/2 tablespoon chili-garlic paste
16 ounces green cabbage, shredded
5 ounces red cabbage, shredded
1/2 cup sour cream
1/2 cup guacamole
Sesame seeds (to taste)
Salsa (optional)
1 cup gluten-free soy sauce 1/4 cup gochujang
2 cloves garlic, peeled
1/2-inch piece ginger, peeled
1/4 white onion, outer skin removed
1 Bosc pear, cored
2 green onions, roughly chopped
2 tablespoons sesame oil
4 tablespoons brown sugar
1 tablespoon sesame seeds
2 cups dry pinto beans 1 tablespoon cumin
1/2 tablespoon garlic powder
1 1/2 tablespoons diced white onion 2 teaspoons salt, or to taste
Water to cover
Instructions: In a medium bowl, combine chicken and Korean Chicken Marinade. Mix well to coat. Heat a medium skillet over medium-high heat; add 2 tablespoons of canola oil. Pan fry chicken until cooked through, stirring occasionally, about 8 to 10 minutes. Remove from heat. Preheat the oven to 400 degrees F. Take half of the chips and divide them between four oven-safe plates, placing the chips in a single layer. Sprinkle 1/2 cup Mexican pinto beans over the chips on each plate. Using half of the shredded Mexican blend cheese, distribute cheese evenly over the chips, making sure each chip has some cheese (no naked chips here). Divide the remaining chips among the plates, placing the second layer in a pile in the center on top of each plate to build a small mountain. Sprinkle the remaining beans and cheese evenly over the chips (remember, no naked chips!). Bake until cheese in the center of the first layer is fully melted, about 15 minutes. While cheese is melting, in a small bowl, mix sweet onion, green onion, cilantro, and lime juice; set aside. Use an oven mitt to remove nachos from oven, and place plates on a heat-safe surface. Sprinkle the onion mixture, cooked Korean chicken, and tomatoes evenly on top of nachos. In a medium bowl, whisk together rice wine vinegar, soy sauce, chili-garlic paste, and 1/3 cup canola oil. Add green and red cabbage, and toss until well coated. When you remove cabbage from the bowl, shake excess marinade off and place a handful of cabbage in the center of each plate of nachos, letting it cascade down over the chips. Top your nacho mountains with a dollop each of sour cream and guacamole. Sprinkle with sesame seeds. Serve with your favorite salsa if using. Remember to have plenty of napkins\u2013you'll need 'em! Place soy sauce, gochujang, garlic, ginger, onion, pear, green onion, sesame oil, brown sugar, and sesame seeds in a blender and blend until smooth. Chill until ready to use. Place pinto beans, cumin, garlic powder, white onion and salt into a large pot. Add water to pot until all ingredients are completely immersed. Cover pot with lid, bring water to a boil, then remove the lid and reduce heat to medium. Stir frequently. If the water level drops below the top of the beans, add more water to cover beans. Cook for about 1 hour or until beans are soft. Cool any beans you\u2019re not using immediately before refrigerating them in an airtight container. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Gewrztraminer]" 49977,"Honey-Ginger Lemonade 1 cup honey 1/3 cup sliced ginger 1 1/2 cups fresh-squeezed lemon juice
Ice cubes, for serving Instructions: Bring 2 cups water, the honey and ginger to a boil in a medium saucepan over medium-high heat. Turn off the heat and let steep for 10 minutes. Strain and refrigerate until cold. Put 4 cups water, the chilled honey and ginger mixture and the lemon juice in a large pitcher and stir until combined. Pour over ice into your favorite vintage glasses. ","[Riesling, Gewrztraminer, Pinot Grigio, Moscato]" 49978,"Golden Glory 1 bottle sparkling cider, chilled 1 (12-ounce) can ginger ale, chilled 4 shots vanilla vodka 4 shots cinnamon schnapps (recommended: Goldschlager) Instructions: Fill 4 champagne glasses 1/4 of the way with the sparkling cider, and then fill them 1/2 of the way with ginger ale. Add a shot of vanilla vodka, and a shot of cinnamon schnapps to each glass and serve. ","[Prosecco, Cava, Moscato, Riesling]" 49979,"Asian Chicken Salad with Peanut Dressing Kosher salt 1 cup frozen shelled edamame 2 oranges 1/3 cup creamy peanut butter 2 tablespoons plus 1 teaspoon low-sodium soy sauce 2 tablespoons rice vinegar 1 teaspoon Sriracha Freshly ground pepper 1/2 large head iceberg lettuce, chopped 2 cups watercress, trimmed 1 cup crunchy chow mein noodles 2 1/2 cups shredded rotisserie chicken (about 12 ounces) 1 cup shredded carrots (about 2 carrots) Instructions: Bring a small saucepan of salted water to a boil. Add the edamame and cook until tender and bright green, about 3 minutes. Drain and rinse under cold water; set aside. Cut the top and bottom off each orange, then cut off the peel and white pith. Holding an orange over a small bowl to catch the juice, cut along the membranes to remove the orange segments, letting them fall into the bowl. Squeeze any juice from the membranes into the bowl. Repeat with the other orange. Whisk the peanut butter, 1/4 cup water, 2 tablespoons of the orange juice, the soy sauce, vinegar, Sriracha and 1/8 teaspoon salt in a small bowl. Toss the lettuce, watercress and half of the chow mein noodles in a large bowl. Divide among plates and drizzle with half the dressing. Top with the chicken, edamame, carrots, orange segments and remaining noodles. Season with salt and pepper and drizzle with the remaining dressing. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 49980,"Beans-n-Greens Salad 1 head escarole, chopped 1 head green or red leaf lettuce, chopped 1 (15-ounce) can cannellini beans, drained 1/2 red onion, chopped 2 cloves garlic, minced 2 tablespoons sugar 1/4 cup red wine vinegar 1/3 cup extra-virgin olive oil Salt and pepper Instructions: Arrange the greens on a large platter or in a salad bowl. Top with beans and red onions. In a small bowl, combine garlic, sugar and vinegar. Whisk in oil. Pour dressing evenly over the salad. Dressing may also be made in blender or food processor. Season salad with salt and pepper, serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 49981,"Balsamic Roasted Beet Salad 8 medium-size beets, tops removed and scrubbed 1/2 cup balsamic vinegar 1/2 cup good olive oil 2 teaspoons Dijon mustard, such as Grey Poupon Kosher salt and freshly ground black pepper 4 ounces baby arugula 1/3 cup roasted, salted Marcona almonds, toasted 4 ounces soft goat cheese, such as Montrachet, crumbled Instructions: Preheat the oven to 400 degrees.
Wrap the beets individually in aluminum foil and place them on a sheet pan. Roast them for 50 minutes to 1 hour, depending on their size, until a small sharp knife inserted in the middle indicates that they are tender. Unwrap each beet and set aside for 10 minutes, until cool enough to handle. Peel the beets with a small, sharp knife over a piece of parchment paper to prevent staining your cutting board.
Meanwhile, whisk together the vinegar, olive oil, mustard, 2 teaspoons salt, and 1 teaspoon pepper and set aside. While the beets are still warm, cut each one in half and then each half into 4 to 6 wedges and place them in a large mixing bowl. As you're cutting the beets, toss them with half of the vinaigrette (warm beets absorb more vinaigrette), 1 teaspoon salt, and 1/4 teaspoon pepper. Taste for seasonings.
Place the arugula in a separate bowl and toss it with enough vinaigrette to moisten. Put the arugula on a serving platter and then arrange the beets, almonds, and goat cheese on top. Drizzle with additional vinaigrette, if desired, sprinkle with salt and pepper, and serve warm or at room temperature. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 49982,"Breakfast Ricotta with Berries & Maple Syrup 2 tablespoons unsalted butter 3 tablespoons sliced blanched almonds 1/8 teaspoon fleur de sel 1/3 cup pure maple syrup 2 cups Fresh Homemade Ricotta, recipe follows, or good fresh ricotta 2 tablespoons honey 1 teaspoon pure vanilla extract 1 pint mixed berries, such as raspberries, blueberries and strawberries Toasted brioche or challah, for serving 4 cups (1 quart) whole milk 2 cups (1 pint) heavy cream 1 teaspoon kosher salt 3 tablespoons good white wine vinegar Instructions: Melt the butter in a small saute pan over medium heat. Stir in the almonds and saute, tossing frequently, for 2 to 3 minutes, until the almonds are a golden brown. Sprinkle with the fleur de sel, add the maple syrup and keep warm. Meanwhile, combine the ricotta, honey and vanilla and divide it among breakfast plates. Surround the ricotta with the berries and spoon the almond and maple syrup mixture over the ricotta. Place a slice of toasted brioche on each plate and serve warm. Set a medium-meshed sieve over a deep bowl. Line the sieve with two double layers of cheesecloth and dampen the cheesecloth. Pour the milk and cream into a large stainless steel or enameled pot such as Le Creuset and stir in the salt. Bring to a full rolling boil over medium heat, stirring occasionally (a full rolling boil means that the bubbles have expanded in the pot). Turn off the heat and stir in the vinegar. Allow the mixture to stand for one minute until it curdles. Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl, discarding the liquid as it collects in the bowl. Allow it to drain at room temperature for 20 to 25 minutes. The longer you let the mixture drain, the thicker it will be. Transfer the ricotta to another bowl, discarding the cheesecloth and any remaining liquid. Use immediately or cover with plastic wrap and refrigerate. Yield: about 2 cups ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 49983,"Brown Sugar Christmas Trees 1 cup (2 sticks) unsalted butter, room temperature 1/2 cup packed brown sugar 1/2 cup sugar 1 teaspoon vanilla 1 large egg 1/2 teaspoon baking soda 1/4 teaspoon salt 3 cups all-purpose flour 3/4 cup slivered almonds 1 cup confectioners' sugar 2 to 4 tablespoons cream or milk 1/2 teaspoon vanilla 1 cup confectioners' sugar 2 to 4 tablespoons green Creme de Menthe or water Few drops green food coloring if using water Colored sugar or nonpareils Instructions: In large mixing bowl, cream the butter with the sugars until smooth. Add the vanilla, eggs, baking soda and salt and beat until light and fluffy. Mix in the flour thoroughly until the dough is stiff and shape into a ball. Divide the ball into 4 parts and wrap separately in plastic wrap. Chill 30 minutes. Preheat the oven to 375 degrees F. Remove the dough from the refrigerator and divide each part in half. Knead each piece slightly and shape it into a roll 2 inches in diameter. Working with two rolls at a time, place rolls lengthwise on an 11 by 16-inch rimless baking sheet and flatten with palms of hands. Roll two strips of dough out right on the baking sheet to make two strips 3-inches wide and 16 inches long about 2 inches apart. With a straight-edged knife, score into elongate triangles. Leave the dough in place and press a piece of almond onto the edge of the short side of each triangle where the trunk of the tree should be. Bake for 10 to 12 minutes or until lightly browned. Remove from the oven and with a straight- edged knife cut in triangles while still warm to separate them along the scored lines but leave them in place. Trim the uneven edges to straighten while cookies are still warm. Mix the ingredients for the white icing and the green icing in separate small bowls. Drizzle the icings decoratively over the Christmas trees and while the icing is still wet, sprinkle with the colored sugar or nonpareils. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 49984,"Challah Bread Pudding with Limoncello 2 cups half-and-half 1/4 cup limoncello
3 tablespoons granulated sugar
1/2 teaspoon vanilla extract
1/2 teaspoon finely grated lemon zest
1/8 teaspoon kosher salt
3 large eggs
Unsalted butter, for buttering the casserole dish
5 cups cubed challah (about 8 ounces)
1/3 cup confectioners' sugar 1 tablespoon limoncello
1 teaspoon finely grated lemon zest
Instructions: For the bread pudding: Whisk together the half-and-half, limoncello, granulated sugar, vanilla, lemon zest, salt and eggs in a large bowl. Butter a 2-quart casserole dish and add the bread cubes to the dish. Pour the custard over the bread and let stand 20 minutes. Preheat the oven to 325 degrees F. Cover the dish with foil. Bake, covered, for 20 minutes, then uncover and continue to bake until puffed, set and golden on top, about 25 minutes more. For the glaze: Whisk together the confectioners' sugar, limoncello and lemon zest in a small bowl. Pour the glaze on the warm bread pudding and serve. ","[Prosecco, Moscato, Vin Santo, Riesling]" 49985,"Ragu with Pancetta and Prosciutto 2 ounces dried porcini mushrooms 1/4 cup olive oil 2 large onions, diced 2 carrots, diced 4 garlic cloves, peeled 8 ounces chopped pancetta 8 ounces chopped prosciutto 3 tablespoons tomato paste 2 cups beef broth 3 (26-ounce) jars marinara sauce (about 9 cups) Instructions: In a small bowl, pour just enough hot water over the porcini mushrooms to cover. Let soften while beginning the sauce. In a large, heavy pot warm the olive oil over medium heat. Add the onion, carrot, and garlic and cook until softened. Add the pancetta, prosciutto, and tomato paste and stir until the tomato paste is dissolved. Add the mushrooms and their soaking water, the beef broth, and the jarred marinara sauce. Simmer for 15 minutes. Let cool then ladle into jars. Serve with fresh or dried pasta. ","[Barolo, Barbaresco, Chianti, Rioja]" 49986,"Corn Pudding 36 ounces frozen corn kernels, thawed and drained, room temperature (6 cups) 1/4 cup granulated sugar
1 1/2 teaspoons coarse salt
6 scallions, thinly sliced
2 small or 1 large red bell peppers, diced
1/4 cup all-purpose flour
9 ounces grated Monterey Jack (3 cups) 8 large eggs, room temperature
1 cup heavy cream
6 tablespoons unsalted butter
Instructions: Preheat the oven to 350 degrees F. Puree 4 cups of the corn in a food processor or with an immersion blender. Transfer to a large bowl and stir in the remaining 2 cups corn and the sugar, salt, scallions, red peppers, flour and 2 cups of the Monterey Jack. In a separate bowl, whisk together the eggs and cream until just combined; stir into the corn mixture. Put the butter in a 10-by-12-inch baking dish and place in the oven until melted, about 10 minutes. Pour the batter into the hot baking dish and sprinkle the top with the remaining 1 cup Monterey Jack. Place the baking dish on the middle oven rack with a baking sheet on a lower rack to catch any drips. Bake until the pudding is puffed and bubbling and the cheese is golden brown, 45 to 60 minutes. Let cool for 30 minutes before serving. ","[Chardonnay, Riesling, Chenin Blanc, Sparkling wine]" 49987,"Chocolate Ganache Butterscotch Pudding 1/4 cup heavy cream 4 ounces bittersweet chocolate chips
1/2 cup dark brown sugar 1/4 cup cornstarch
1/2 teaspoon kosher salt
1 cup heavy cream
1 cup whole milk
2 large egg yolks
1 tablespoon unsalted butter
1 teaspoon vanilla extract
Instructions: For the chocolate ganache: Bring the heavy cream to a simmer in a small saucepan over medium-high heat. Remove from the heat and stir in the bittersweet chocolate chips until they melt and the mixture thickens. Line up 4 dessert ramekins and divide the ganache evenly among them. Set aside. For the butterscotch pudding: Whisk together the brown sugar, cornstarch and salt in a large saucepan over medium-high heat. Slowly whisk in the cream, milk and egg yolks, bring to a boil, and stir constantly until the mixture thickens, about 2 minutes. Remove from the heat and stir in the butter and vanilla extract. Pour on top of the chocolate ganache in the dessert ramekins. Refrigerate for at least 1 hour. Serve chilled. ","[Riesling, Moscato, Tawny Port, Late Harvest Gewrztraminer]" 49988,"Banana Bread with Vanilla Bean \Pecan Butter
2 sticks unsalted butter, softened 1/2 vanilla bean, seeds scraped Pinch sea salt Scant 1/2 cup pecans, lightly toasted 2 tablespoons light brown muscovado sugar 2 teaspoons bourbon, optional 1/2 teaspoon pure vanilla extract Nonstick cooking spray, for greasing 1 3/4 cups all-purpose flour 1/2 cup pure cane sugar 1/4 cup packed light brown muscovado sugar 1 teaspoon baking powder 1/2 teaspoon ground cinnamon 1/4 teaspoon baking soda 1/4 teaspoon salt 6 tablespoons unsalted butter, melted and cooled 2 tablespoons canola oil 1 teaspoon pure vanilla extract 3 large overly ripe (skins should be brown) bananas, mashed well (about 1 1/2 cups) 2 large eggs, lightly beaten Instructions: For the butter: Combine pecans and brown sugar in a food processor and pulse until coarsely chopped. Add the bourbon, if using, vanilla, butter, vanilla seeds and salt and pulse again until smooth. Scrape into a large ramekin. Cover with plastic wrap and refrigerate for at least 1 hour and up to 24 hours. Let soften again before using. For the banana bread: Preheat the oven to 350 degrees F and place an oven rack in the middle. Liberally spray the bottom and sides of a 9- by 5- by 3-inch light metal loaf pan with nonstick cooking spray. Set aside. Mix together the flour, sugars, baking powder, cinnamon, baking soda and salt. Set aside. Mix together the butter, oil, vanilla, bananas and eggs in another bowl. Lightly fold the wet ingredients (banana mixture) into the dry ingredients using a rubber spatula until just combined. The batter should be thick and chunky (do not over-mix; the batter should not be smooth). If you over-mix, the bread will become rubbery! Scrape the batter into the prepared pan. Bake until the bread is golden brown and a toothpick inserted into the center comes out with a few moist crumbs attached, 50 minutes to 1 hour. Let the bread cool in the pan on a wire rack for 15 minutes, and then remove the it from the pan. Serve slices warm slathered with the vanilla pecan butter. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 49989,"Peach Bellini Cocktail 1 ounce mango or peach nectar 4 ounces champagne or sparkling wine Instructions: Pour one ounce mango or peach nectar into a champagne flute, fill the remainder of the glass with champagne or sparkling wine and serve immediately. ","[Prosecco, Moscato, Cava]" 49990,"Italian Lemon Drop Cookies Cookies Crisco? Original No-Stick Cooking Spray 2 cups Pillsbury BEST? All Purpose Flour 1/3 cup sugar 1 tbsp. baking powder 1/4 stick Crisco? Baking Sticks All-Vegetable Shortening or 1/4 cup Crisco? All-Vegetable Shortening 1/2 cup milk 1 large egg, beaten 2 tsps. lemon extract Frosting 2 cups powdered sugar 1/3 stick Crisco? Baking Sticks All-Vegetable Shortening or 1/3 cup Crisco? All-Vegetable Shortening 1/4 cup warm milk, divided 1 tsp. lemon extract Instructions: HEAT oven to 375°F. Coat baking sheet lightly with no-stick cooking spray. Combine flour, sugar and baking powder in a large bowl. Add shortening. Beat with electric mixer on low speed until shortening is completely blended into flour mixture. Add milk, egg and lemon extract, mixing just until blended. ROLL dough into 1-inch balls. Place 1-inch apart on prepared baking sheet. Bake 10 to 12 minutes or until lightly browned. Cool completely on baking sheet on wire rack. For frosting, BEAT powdered sugar, shortening, 2 tablespoons warm milk and lemon extract in medium bowl with electric mixer on low speed until blended. Beat in additional warm milk, a little at a time, until desired consistency. Spread on top of cookies. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Moscato]" 49991,"Chiarello Chicken and White Bean Chili With Veggies 3 pounds chicken thighs, skin and bones removed, cut into 3/4-inch chunks Freshly ground black pepper, to taste Grey salt 4 teaspoons fennel seeds 2 teaspoons smoked paprika 1 cup masa harina or all purpose flour 1/2 cup extra-virgin olive oil, plus additional as needed to cook the chicken and for garnish 4 red onions, minced 6 cloves garlic, minced 2 green jalapeno peppers (with seeds), diced 2 red jalapeno peppers (with seeds), diced 1/4 cup tomato paste 6 tablespoons chili powder 1 tablespoon minced fresh thyme leaves 2 cups white wine 4 cups chicken stock 1 (12-ounce) can diced tomato in juices 2 (15-ounce) cans white beans, rinsed and drained or 4 cups cooked white beans 3 zucchini, cut into 3/4-inch pieces 1 poblano pepper, diced 1 orange or red bell pepper, diced 1 bunch scallions, sliced 1/2 cup torn basil leaves Grated Parmesan, for garnish Instructions: Place the chicken in a large bowl. Season liberally with pepper and grey salt. Toss with fennel seed and smoked paprika. Sprinkle the masa harina or flour over the chicken and toss to coat. Heat a cast iron pot or Dutch oven over medium-high heat. Add 1/4 cup olive oil, when it begins to smoke, add the chicken, leaving the excess flour or masa harina in the bowl. Spreading the chicken evenly so it covers the bottom of the pot in 1 layer. (You may have to cook the chicken in batches to do this, adding more olive oil as necessary.) Leave the chicken alone, without turning it, so the meat will brown and caramelize, about 5 minutes per side. The chicken has a lot of moisture in it, so a good amount of steam will come from the pan before it is caramelized. As it browns, turn each piece with tongs. Once all sides are caramelized, remove the meat from the pan with a slotted spoon, leaving juices in the pot. Over medium heat, add another 1/4 cup of olive oil to pan along with the onions and garlic, cook until onions soften and caramelize, about 5 minutes. Add the jalapenos, cook until softened, about 2 minutes. Add the tomato paste, chili powder and thyme, stir to combine. Add wine, bring to a simmer, then add the chicken stock, diced tomatoes and cooked chicken. Stir to incorporate everything, season with salt. Simmer until chicken is wonderfully tender, about 45 minutes. Add the white beans, zucchini, poblano, red pepper and scallions. Bring to a simmer and cook until vegetables are tender, about 10 to 15 minutes. Stir in basil. Serve immediately or cool and store in the refrigerator for up to 3 days. To serve, sprinkle with grated Parmesan and drizzle with olive oil. ","[Sangiovese, Pinot Grigio, Tempranillo, Garnacha]

" 49992,"cl Con Queso Recipe | How to Make Queso One 1-pound package refrigerated hot breakfast sausage 1 onion, diced
One 2-pound block processed cheese, such as Velveeta
One 10-ounce can diced tomatoes and green chiles
2 cans chopped green chiles
1 jalapeno, diced
Chips, for serving
Instructions: Brown the sausage and onion in a large nonstick skillet, breaking the sausage up as you go. Once browned, drain off some of the fat. Chop the cheese block into cubes and add along with the diced tomatoes and green chiles and chopped green chiles, juice and all. Cook over a low heat until it all starts coming together. Then stir in the diced jalapeno. Serve with chips. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 49993,"Lemony Greek Potatoes Kosher salt 2 lemons
6 cloves garlic, 4 whole, 2 finely chopped
4 to 6 Yukon gold potatoes, cut into thirds or quarters depending on the size Olive oil, for the pan Crushed red pepper, as needed 1 small bunch fresh oregano, stems removed, roughly chopped
Instructions: To a large pot of cool water, add 3 large pinches of salt. Slice a lemon in half and squeeze the juice into the water. Add the squeezed lemon halves and the 4 whole cloves of garlic. Add the potatoes and bring the water to a boil; boil lightly until the potatoes are fork-tender, 15 to 20 minutes. Drain the potatoes completely, allowing as much liquid as possible to drain off. Cool to room temperature. Meanwhile, heat a large pan over medium-high heat and add olive oil to generously coat. Add the chopped garlic and saute until it just begins to soften but does not brown, 2 to 3 minutes. Add the potatoes cut-sides down in an even layer (you may have to do these in batches in order to not crowd the pan). Cook, flipping as necessary, until brown and crispy on all sides, about 8 minutes. Season with salt and red pepper. Add the oregano and the juice and zest from the remaining lemon. Stir to coat completely. Remove from the heat and serve! ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 49994,"Cedar Plank Salmon with Celery Salad and Currant Pine Nut Relish 1 1/2 pounds wild salmon, cut into 6 portions Olive oil, for drizzling Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh parsley
Zest of 1 Meyer lemon
1 1/2 cups apple cider vinegar 3/4 cup dried currants
2 tablespoons honey
1 tablespoon minced shallots
1 tablespoon mustard seeds
1/4 cup pine nuts, toasted
Kosher salt 4 stalks celery with leaves, peeled and sliced thinly on a bias 1/4 cup fresh cilantro leaves
2 tablespoons olive oil
Juice of 1/2 Meyer lemon Flaked sea salt and freshly ground black pepper
Instructions: For the salmon: Preheat a smoker for cooking to 225 degrees F and preheat your oven to 425 degrees F. Remove the cedar planks from the water and pat the surfaces dry. Put the cedar planks on a baking sheet. Place the salmon portions skin-side down on the cedar planks. Drizzle with the olive oil and sprinkle with salt and pepper. Evenly top the salmon with the parsley and lemon zest. Place the baking sheet in the smoker and allow the salmon to smoke just until it has been slightly infused with smoke flavor, about 15 minutes. Remove from the smoker and immediately transfer to the oven to finish cooking, about 15 minutes. Remove from the oven and let sit until room temperature, or refrigerate and serve the next day. For the currant and pine nut relish: Combine the vinegar, currants, honey, shallots and mustard seeds in a small pot. Heat the pot over medium-high heat until bubbles begin to form, then lower the heat to maintain a slow simmer. Continue to cook until the currants have plumped and the liquid has reduced and become slightly viscous, 10 to 15 minutes. Remove from the heat and fold in the pine nuts. Season the relish with salt. For the salad: Dress the celery, celery leaves and cilantro in a medium bowl with the olive oil, Meyer lemon juice, flaked salt and pepper. Top the salmon with the celery salad and a spoonful of the currant and pine nut relish and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 49995,"Ignorance Is Bliss Chili 1 pound London broil, trimmed and diced 1 pound center cut pork loin, trimmed and diced 3 slices of bacon, coarsely chopped 4 ounces ground Sicilian sausage or hot sausage 2 cups coarsely chopped onion 2 cups finely chopped onion 2 cups coarsely chopped green or red pepper 5 tablespoons chopped garlic 1 small jar medium-hot chilies 3 (6 oz.) cans of tomato paste 1 (28 oz.) can crushed tomatoes 1 medium can of pinto beans 1 cup bar-b-que sauce 1 teaspoon hot sauce Juice of 1 lime 1 tablespoon of molasses 1/4 cup butter 2 tablespoons peanut oil-divided 3 cups water 1/4 teaspoon powdered cloves 1/2 teaspoon pepper 1 teaspoon sage 1 teaspoon basil 1 1/2 teaspoons crushed red pepper flakes 1 teaspoon cinnamon 1 tablespoon cilantro 4 tablespoons chili powder Instructions: Add 1 tablespoon peanut oil to a five quart pot over medium-high heat. Add the butter and the coarsely chopped onion and cook until carmelized. Once carmelized, add the beef, pork, bacon and sausage, stirring occasionally until browned. Add the lime juice, stir, and reduce the heat to medium. Add the garlic and 2 cans of tomato paste, stir, and let simmer for 20 minutes. Increase the heat to medium-high, stir in remaining peanut oil, finely chopped onion, red or green peppers, chilies, tomato paste, crushed tomatos, bar-b-que sauce, all dry spices, and 3 cups of water. Stir, cover, and let cook for twenty minutes. Reduce heat to medium-low, stir and cook for forty minutes stirring often. Increase heat to medium, stir in pinto beans, hot sauce, and molasses, cover and cook for thirty minutes. Serve with choices of sour cream, cheddar cheese, chopped onion or fresh horseradish. ENJOY!! ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 49996,"Spicy Mango Salad 1 teaspoon hot sauce, or more to taste 1 teaspoon sugar
1/2 teaspoon kosher salt
1/4 teaspoon ground cumin
Juice of 2 limes
2 cloves garlic, finely chopped
1/2 cup extra-virgin olive oil
4 mangoes, sliced
4 Roma tomatoes, halved and sliced
1 small jicama, peeled and cut into julienne 1 red onion, thinly sliced
1/4 cup fresh cilantro leaves
8 leaves fresh basil
2 avocados, sliced
Instructions: Whisk together the hot sauce, sugar, salt, cumin, lime juice and garlic in a small bowl. Whisk in the olive oil. Add the mangoes, tomatoes, jicama and onion to a large bowl. Pour over the dressing and toss to coat. Add half the cilantro and basil and toss again. Stir in the avocado. Serve garnished with the remaining cilantro and basil. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 49997,"Big Moe's Memphis-Style Chicken 8 chicken thighs 2/3 cup brown sugar
1/2 cup coarse kosher salt
1/4 cup canola oil
BBQ Chicken Rub, recipe follows BBQ Sauce, recipe follows 1 cup sugar 1/2 cup paprika
1/4 cup pink sea salt
1/4 cup celery salt
3 tablespoons granulated onion 3 tablespoons chili powder
2 tablespoons dried mustard
1 teaspoon cayenne pepper
12 ounces ketchup 3/4 cup white vinegar
1/2 cup sugar
1 tablespoon Worcestershire sauce
1 tablespoon coarsely ground black pepper
1 1/2 teaspoons dried mustard
1 teaspoon hickory liquid smoke
1 teaspoon chili powder
1 teaspoon ground white pepper
1/2 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1/4 cup cognac
Instructions: Trim the chicken thighs to make them more uniform, then use a needle tenderizer to perforate the skin to aid in achieving bite through the skin. In a large pot, combine the brown sugar, salt and 64 ounces (2 quarts) water. Heat until the salt and sugar totally dissolve in the water. Remove from the heat, let cool at room temperature and place in the refrigerator to chill the brine. Place the chicken in the chilled brine for 2 to 3 hours. Set up a smoker or a gas grill on indirect heat at a pit temperature of 300 degrees F. Use hickory chips or chunks for the smoker. If using a gas grill, put the chips in a smoke box or foil pan under the grates on the burners. Remove the chicken from the brine and pat dry. Coat the chicken with the canola oil, then sprinkle with 1/4 cup of the BBQ Chicken Rub on both sides. Place the chicken in a mesh grill basket or on a wire rack. Cook until the chicken reaches 185 degrees F, 35 to 45 minutes. It's technically done at 165 degrees F, but take it to a higher internal temperature to achieve a better mouth feel. Remove the chicken, coat with 1 cup of the BBQ Sauce and put back on the grill for a few minutes to set the sauce. Serve with the remaining sauce on the side. In a bowl, add the sugar, paprika, pink sea salt, celery salt, granulated onion, chili powder, mustard and cayenne and whisk until combined. Mix the ketchup, vinegar, sugar, Worcestershire, black pepper, mustard, liquid smoke, chili powder, white pepper, coriander, cayenne and 1/2 cup water in a saucepot. Bring to a simmer and cook for 15 to 20 minutes, stirring continuously. Turn off the heat, add the cognac and stir to combine. Set the sauce to the side for later use. ","[Chardonnay, Pinot Grigio, Garnacha, Tempranillo]" 49998,"Spicy Swiss Chard and Artichoke Dip 4 tablespoons unsalted butter, plus more for the baking dish 6 cloves garlic, minced 4 slices thick-cut applewood-smoked bacon, diced 8 cups roughly chopped Swiss chard, stems removed 1 14-ounce can artichoke hearts, drained, rinsed and roughly chopped 1/4 cup sliced pickled jalape?os, drained and chopped 1/4 cup sun-dried tomatoes, drained and finely chopped 1/4 cup all-purpose flour 2 cups whole milk 1/4 cup ricotta cheese 4 ounces cream cheese, softened 1 cup shredded sharp white cheddar cheese 1/4 cup grated parmesan cheese, plus more for topping Kosher salt and freshly ground pepper Pita chips or crackers, for serving Instructions: Preheat the oven to 375 degrees F and butter a 9-by-13-inch baking dish. Heat 1 tablespoon butter in a large saut pan over medium heat. Add the garlic and cook until fragrant, 1 to 2 minutes. Add the bacon and cook until crispy and browned, another 5 minutes. Remove all but 1 tablespoon of the bacon fat. Add the chard and cook, stirring occasionally, until wilted, 4 to 5 minutes. Stir in the artichoke hearts, pickled jalape?os and sun-dried tomatoes; heat through, about 1 minute. In a medium pot, melt the remaining 3 tablespoons butter over medium-high heat. Add the flour and cook, whisking, until golden, about 2 minutes. Reduce the heat to medium and slowly whisk in the milk. Cook, whisking constantly, until thickened, about 5 minutes. Add the sauce to the chard mixture. Stir in the ricotta, cream cheese, cheddar and parmesan. Season with salt and pepper. Transfer to the baking dish. Sprinkle with more parmesan. Bake until golden brown and bubbling, about 20 minutes. Serve with pita chips or crackers. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 49999,"Green Bean Casserole With Crispy Shallots 1/4 cup olive oil 6 medium shallots, sliced into rings (about 1 cup) 1 1/2 pounds thin fresh string beans or haricots verts, trimmed 1 pound button mushrooms, sliced 6 large cloves garlic, minced 1 tablespoon chopped fresh thyme 3 cups low-fat (1 percent) milk 3 tablespoons all-purpose flour 1/3 cup plus 2 tablespoons freshly grated parmesan cheese 1/2 cup finely chopped fresh parsley 1/4 teaspoon ground nutmeg Salt and freshly ground pepper Olive oil cooking spray Instructions: Preheat the oven to 375 degrees F. Heat the olive oil in a small skillet over medium-high heat until very hot but not smoking. Add 1/4 cup shallots and cook, stirring, until golden brown and crisp, about 2 minutes. Transfer with a slotted spoon to paper towels to drain. Repeat with the remaining shallots, cooking 1/4 cup at a time. Reserve the oil in the skillet. Place the green beans in a steamer basket fitted over a pot of boiling water. Cover and steam until bright green and still crisp, about 3 minutes. Heat 1 tablespoon of the reserved shallot oil in a large, deep nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until the mushroom liquid is evaporated and they begin to brown, about 12 minutes. Add the garlic and thyme and cook, stirring, 1 minute. Transfer the mushroom mixture to a bowl. Whisk together the milk and flour until the flour is dissolved. Add the mixture to the skillet and, whisking constantly, bring to a simmer. Reduce the heat to medium low, whisking occasionally, until thickened, 10 to 15 minutes. Remove the pan from the heat and stir in the green beans, mushroom mixture, 1/3 cup parmesan cheese, the parsley, nutmeg, 3/4 teaspoon salt and 1/2 teaspoon pepper. Coat a 2-quart baking dish with cooking spray. Spoon the green bean mixture into the prepared dish and sprinkle the top with the crispy shallots and the remaining 2 tablespoons cheese. Bake until golden on top and bubbling, about 20 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 50000,"Chicken Piccata 4 (8-ounce) chicken breasts, boneless, skinless Salt and pepper 1 tablespoon butter, clarified 1 cup sliced mushrooms 3 cups chicken broth, plus 1/4 cup for cornstarch slurry 1 tablespoon chopped parsley 1 teaspoon fresh rosemary 1 tablespoon fresh chopped basil, chiffonade 2 tablespoons lemon juice 2 tablespoons cornstarch, to thicken Capers, for garnish Instructions: Season both sides of chicken with salt and pepper. Place clarified butter in hot frying pan and saute chicken breasts over medium heat for 3 to 4 minutes on each side until cooked through. Remove to plate. Add more clarified butter to pan if necessary and saute mushrooms until brown. Deglaze the pan with chicken broth, add the fresh herbs and lemon juice, and reduce by 1/3. Thicken with cornstarch mixed with a little chicken broth. Salt and pepper the sauce, to taste. Plate the chicken breasts, and spoon the sauce over. Garnish with capers. ","[Brunello di Montalcino, Barolo, Pinot Grigio, C?tes du Rh?ne]" 50001,"Shepherd's Pie 4 tablespoons olive oil 3 onions finely chopped 3 garlic cloves finely chopped 2 pounds freshly ground lamb One 24-ounce can tomato sauce 1/2 pound butter 1/2 cup flour 1 cup burgundy wine 4 tablespoons lamb base 2 cups water Salt and pepper, to taste 2 teaspoons tarragon 2 cups yellow corn, cooked 1 cup green peas, cooked 1 cup carrots, diced, cooked 4 pounds potatoes (with skin), boiled 1/2 gallon milk 1/2 pound grated Parmesan cheese Seasonal vegetables, for serving Instructions: Heat oil in a large frying pan over low heat, then add onions and garlic. Cook until soft, turn up heat and add the fresh lamb meat. Stir until well browned. Drain off fat and add the tomato sauce. Make flour sauce: In saucepan cook 1/4 cup butter, add flour, stir and cook for a minute, then add burgundy wine, lamb base, and water. Season with salt, pepper, and tarragon. Simmer gently for 15 minutes, and then add yellow corn and green peas and carrots. Mash the potatoes, and then add 1/4 pound butter and milk, season with salt and pepper. Put meat mixture in individual 8-ounce dishes with approximately even portions and top with mashed potatoes. Spread Parmesan cheese on top of each dish and put in a preheated 350 degree oven and brown until a golden brown color. Serve with seasonal vegetables. ","[Chardonnay, Pinot Noir, Cabernet Sauvignon, Merlot]" 50002,"The Best Homemade Chocolate Chip Cookies 1/2 cup (1 stick) unsalted butter 3/4 cup packed dark brown sugar 3/4 cup sugar 2 large eggs 1 teaspoon pure vanilla extract 1 (12-ounce) bag semisweet chocolate chips, or chunks 2 1/4 cups all-purpose flour 3/4 teaspoon baking soda 1 teaspoon fine salt Instructions: Evenly position 2 racks in the middle of the oven and preheat to 375 degrees F. (on convection setting if you have it.) Line 2 baking sheets with parchment paper or silicone sheets. (If you only have 1 baking sheet, let it cool completely between batches.) Put the butter in a microwave safe bowl, cover and microwave on medium power until melted. (Alternatively melt in a small saucepan.) Cool slightly. Whisk the sugars, eggs, butter and vanilla in a large bowl until smooth. Whisk the flour, baking soda and salt in another bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon; take care not to over mix. Stir in the chocolate chips or chunks. Scoop heaping tablespoons of the dough onto the prepared pans. Wet hands slightly and roll the dough into balls. Space the cookies about 2-inches apart on the pans. Bake, until golden, but still soft in the center, 12 to 16 minutes, depending on how chewy or crunchy you like your cookies. Transfer hot cookies with a spatula to a rack to cool. Serve. Store cookies in a tightly sealed container for up to 5 days. For a Rocky Road Bar: Lightly butter a 9 by 13-inch baking pan. Make the batter as per cookie recipe and fold in 1 cup chopped walnuts along with the chocolate chips. Spread batter in prepared pan. Bake until the edges are light brown and the batter sets, about 45 minutes. Cool slightly and cover surface with 4 cups marshmallows and 1 cup chocolate chips. Broil at least 8 inches from the heat until marshmallows turn golden brown, about 2 minutes. (Keep an eye on the marshmallows, and turn the pan frequently--they go from golden to char in a wink.) Cool, cut and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 50003,"Tuna Melts with Horseradish Mayonnaise 6 tablespoons mayonnaise Two 6-ounce cans solid white tuna, drained 1/4 cup finely chopped celery 2 scallions, finely chopped 2 tablespoons finely chopped fresh parsley 2 teaspoons apple cider vinegar Kosher salt and freshly ground black pepper 1 tablespoon whole-grain mustard
1 tablespoon prepared horseradish 4 large slices rye bread, lightly toasted 8 thin slices Havarti cheese 2 tomatoes, cut into 8 slices Dill pickles, for serving (optional) Instructions: Position a rack in the upper third of the oven and preheat to 475 degrees F. Combine 4 tablespoons mayonnaise, the tuna, celery, scallions, parsley and vinegar in a large bowl and mix well. Season with salt and pepper. Combine the remaining 2 tablespoons mayonnaise with the mustard and horseradish in a small bowl; spread on the bread slices and arrange on a baking sheet. Mound the tuna mixture on top and pat it into an even layer. Top each with 1 cheese slice, tearing it as needed to cover the tuna mixture. Season the tomato slices with salt; place 2 slices on top of each sandwich, then top each with another cheese slice. Bake until the cheese melts, 5 to 7 minutes. Serve with dill pickles if using. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 50004,"Baked Potato Soup 4 ounces bacon, small dice 1 medium yellow onions, finely chopped 5 medium garlic cloves 1 medium russet potato, large dice 2 medium red potatoes, large dice 1 tablespoon red wine vinegar 2 quart (8 cups) chicken stock 1 sourdough baguette, cut into1-inch pieces 1/2 cup shredded aged cheddar cheese Sour cream, for garnish 3 green onions, thinly sliced, for garnish Instructions: Heat bacon in a large pot over medium-high heat until crisp and fat is rendered, about 7 minutes. Remove bacon to a paper towel-lined plated with a slotted spoon and discard all but 1 tablespoon drippings. Return pot to stove and add onions and garlic. Season with salt and freshly ground black pepper and cook until golden, about 2 minutes. Add potato and stir to coat. Add vinegar and scrape up any browned bits. Add stock and bring to a boil. Reduce to a simmer and cook until potato is fork tender, about 20 minutes. Heat oven to 450degreesF and arrange a rack in the upper third. When soup is ready, ladle into 8- to 12-ounce ovensafe bowls and top with two baguette slices. Pile cheese and bacon on top and repeat to make 4 to 6 servings. Place on a baking sheet and place in oven until cheese is melty and browned, about 5 minutes. Remove from oven, let cool slightly, top each bowl with a dollop sour cream and a sprinkling of green onions and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 50005,"Peaches in Saffron 6 large unripe peaches 3/4 cup sugar 1/4 teaspoon Spanish saffron threads 1 dried red cl pepper (arbol) 10 allspice berries 2 bay leaves 1-inch piece fresh ginger, peeled and cut lengthwise into 3 slices 6 cups water Sprigs of mint, for serving Long curly strips of lemon zest, for serving Instructions: With a sharp vegetable peeler, peel the peaches and set them aside. In a large nonreactive saucepan, combine the sugar, saffron, cl, allspice berries, bay leaves, ginger and water. Over medium-low heat, stir until the sugar has dissolved. Increase the heat and bring the mixture to a boil, then lower the heat and simmer for 10 minutes. Add the peaches and continue simmering for about 30 minutes, or until the peaches are tender but not mushy. Turn them occasionally so that all sides take the color of the saffron evenly. They are done when a toothpick inserted into the fruit will go halfway through easily. Transfer the peaches with a slotted spoon to individual plates or serving platter, let cool and refrigerate. Garnish with mint and lemon zest. ","[Ros, Vermentino, Grner Veltliner, Albari?o]" 50006,"Halle's Honey Mustard and Caleb's Kickin' Mayo 3/4 cup honey 1/2 cup yellow mustard 1/4 teaspoon paprika 1 cup mayonnaise 1 tablespoon adobo sauce (from the can of peppers) 1 chipotle pepper, minced Instructions: For the honey mustard: Combine the honey, mustard and paprika together, and tip into a serving dish.
For the mayo: Combine the mayonnaise, adobo sauce and chipotle together, and tip into serving dish. ","[Chardonnay, Sauvignon Blanc, Riesling, Garnacha]" 50007,"Spicy Pesto Pasta Salad 1/2 cup extra-virgin olive oil 6 teaspoons red pepper flakes 4 cloves garlic Zest of 1 lemon (removed in wide strips), plus juice of 1/2 lemon 3 tablespoons pine nuts, toasted 1 cup fresh basil 1/2 cup baby arugula 1/3 cup grated parmesan cheese Kosher salt and freshly ground pepper Kosher salt 1 pound penne 1 cup frozen peas, thawed 2 cups baby arugula 1/2 cup thinly sliced sun-dried tomatoes Freshly grated parmesan cheese, for topping Instructions: Make the pesto: Combine the olive oil, red pepper flakes, 1 clove garlic and the lemon zest in a saucepan. Cook over very low heat until the garlic is tender, 30 to 40 minutes (do not let the garlic burn). Strain the oil. Pulse the pine nuts, basil, arugula, parmesan, remaining 3 cloves garlic and the lemon juice in a food processor until finely chopped. Add the flavored garlic oil and pulse until smooth. Season with salt and pepper. Make the pasta salad: Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente, adding the peas during the last 2 minutes of cooking. Reserve 1/4 cup cooking water, then drain and rinse under cold water to cool. Toss with the pesto, arugula, sun-dried tomatoes and reserved cooking water. Cover and refrigerate until ready to serve. Sprinkle with parmesan. ","[Sangiovese, Pinot Grigio, Vermentino, Sauvignon Blanc]" 50008,"Caramelized Onion and Cornbread Stuffing 2 tablespoons butter 2 onions, chopped 6 large cornmeal muffins, crumbled Salt and freshly ground black pepper Handful fresh sage leaves, chopped 1 egg 1/4 cup heavy cream 1/4 cup chicken stock Instructions: Preheat the oven to 375 degrees F. Melt the butter in a medium skillet over medium heat. Add the onions and cook, stirring, for about 10 minutes, or until soft and caramelized. Scrape into a large mixing bowl, add the cornbread pieces and the sage, season well with salt and pepper, and give it a good toss until it's well combined. In a separate bowl, whisk together the egg, cream, and stock, and pour that over the cornbread. Stir the stuffing together, spoon it into a buttered 9 by 13-inch baking dish and put it in the oven along with the turkey. Bake until hot and crusty on top, about 30 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 50009,"Sausage Stuffing 1 pound sweet Italian sausage, casings removed 1/2 cup butter (1 stick) 3 cups onion, chopped 2 cups celery, chopped 1 tablespoon fresh sage, chopped 2 tablespoons fresh parsley, chopped 6 cups croutons 1/2 teaspoon ground allspice 1/4 cup maple syrup 2 cups dried cherries 1 cup pecans, toasted and chopped 2 cups chicken stock, plus extra as needed 2 tablespoons fresh thyme, chopped Salt and pepper Instructions: Saute sausage in a large skillet over medium-high heat until cooked through, crumbling sausage with the back of a spoon, about 10 minutes. Preheat oven to 350 degrees F. Transfer sausage with a slotted spoon to a large bowl. Discard sausage fat in pan. Add butter, onions, and celery to skillet and saute until tender, about 10 to15 minutes. Add to sausage, along with herbs and croutons, mix to combine. In a medium bowl, combine allspice, maple syrup, cherries, pecans, and chicken stock. Add to crouton mixture. The mixture should be moist, but not soggy. Add more chicken stock, if necessary. Transfer stuffing to a baking dish and cover with foil. Bake for 1 hour. Uncover and bake for another 20 minutes, or until the top is golden. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 50010,"Oven-Roasted Carolina BBQ Chicken Wings Nonstick cooking spray, for the baking sheets 1 cup yellow mustard 1 cup firmly packed light brown sugar
1/2 cup granulated sugar
1/3 cup apple cider vinegar
1 tablespoon Worcestershire sauce
2 teaspoons hot sauce
3 pounds whole chicken wings (about 14 wings) 1 cup all-purpose flour
2 teaspoons Miss Brown's House Seasoning, recipe follows 1 teaspoon baking powder
1 teaspoon garlic powder 1 teaspoon onion powder
1 teaspoon sweet paprika
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
Instructions: Preheat the oven to 425 degrees F. Line two rimmed baking sheets with aluminum foil and place a wire rack on top of each. Coat the racks with nonstick cooking spray. Make the Carolina BBQ sauce: Whisk together the mustard, brown sugar, granulated sugar, vinegar, Worcestershire sauce and hot sauce in a medium saucepan over medium heat. Simmer, stirring frequently, until the sauce thickens and the sugars dissolve, about 10 minutes. Set aside half of the sauce for the final basting and for serving. Make the oven-roasted chicken wings: Pat the chicken wings dry with paper towels. Stir together the flour, House Seasoning and baking powder in a bowl. Dredge the chicken wings in the flour mixture and arrange on the wire racks in a single layer. Bake for 30 minutes. Turn, then baste with the Carolina BBQ sauce and bake until the chicken wings are browned and crispy and a thermometer registers 165 degrees F, 15 to 20 minutes longer. Brush the roasted chicken wings with the reserved sauce before serving. Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl. Store in an airtight container at room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 50011,"Smoked Ham, Gruyere and Caramelized Onion Frittata 8 extra-large eggs 2 tablespoons heavy cream 1 cup grated Gruyere cheese Kosher salt and freshly ground black pepper 1 tablespoon unsalted butter 1 small onion, diced 4 small red potatoes, diced 1 cup diced smoked ham or Canadian bacon 1 cup grated Parmigiano-Reggiano, for finishing top 1/4 cup sour cream 1 bunch chives, chopped Instructions: Preheat oven to 400 degrees F.
In a large bowl, whisk together eggs, cream, Gruyere cheese, salt, and pepper until foamy. Melt butter in a cast iron pan over medium heat. Add the onion and potatoes and cook thoroughly. Pour the egg mixture over the top. Pull the edges away from the sides of the pan with a spatula so the eggs flow to the bottom of the pan. When the frittata is half set, add the ham.
Transfer the pan to the heated oven. Bake for 10 minutes until puffed and golden. Shower with grated Parmesan and serve garnished with sour cream and chives. ","[Chardonnay, Riesling, Pinot Gris, Gavi]" 50012,"Asparagus Pesto 1 bunch asparagus, about 1 pound, trimmed and cooked for 5 minutes in boiling, salted water 1/2 cup packed coarsely chopped fresh basil leaves 2 tablespoons pine nuts, toasted 1 tablespoon minced garlic Grey salt and freshly ground black pepper About 1 cup pure olive oil 1/2 cup freshly grated Parmesan Instructions: Cut the cooked asparagus spears into thirds. Put in a food processor with the basil, pine nuts, garlic, and salt and pepper, to taste. Keep in mind you will add Parmesan as well, so be careful not to oversalt. With the machine running, slowly add the cup of olive oil. When the sauce is about the consistency of mayonnaise, it has enough oil. Pulse in the Parmesan. Thin with water, if necessary, to achieve a slick, saucy pesto. Scrape into a bowl or jar, cover, and refrigerate until needed. You should have about 3 cups. (Keeps about 2 to 3 days, refrigerated.) (c) 2006 NapaStyle Inc. All rights reserved ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 50013,"Divinely Divinci 8 pounds bittersweet chocolate, tempered 3 pounds white chocolate, tempered Cocoa butter Powdered food coloring, as desired Luster dust Modeling chocolate Vegetable oil, for the gloss Instructions: This centerpiece is about inspiration and this recipe is about techniques you can use to make the molds and templates for the centerpiece that you design. This recipe will give approximate measures and ideas but this is not an exact recipe for the exact centerpiece I made. You can make molds or templates. If you make molds, use the Elastack material to create a mold for virtually any shape of an item made from virtually any relatively heat-proof material. For templates, draw the design onto poster board or foam board and use an X-acto knife to cut the design from the board. Make the molds: Place the Elastack molding material in a saucepan over medium heat until melted. Use metal rulers to outline the mold that you would like to make. For my centerpiece, I used some bicycle gears with sprockets I bought at a bicycle repair store. The pieces ranged in diameter from 2 to 17 inches and I chose them for their unique shapes. Place the rulers on a parchment paper lined sheet pan, and place the item(s) to be molded in the center of that space. Pour the melted Elastack over the item to be molded until it is completely covered. Let this set for about 30 minutes until the Elastack hardens. When set, remove the original piece. Now the mold is ready to use. I made templates for a 30-inch tall, gear inspired support piece, a 16-inch gear with sprocket, the flying machine wings, back reinforcement and spine, and other gears. If using templates, use an offset spatula to spread a 1/4-inch-thick layer of tempered dark chocolate over a sheet of parchment paper. If the piece you will cut out is very tall, make a thicker layer so the chocolate will support the height. Remember, dark chocolate is stronger than white chocolate. It is also easier to work with a thicker layer if you use rulers to outline the overall perimeter of the space. Let the chocolate set slightly. Place the template on top of the chocolate and use a paring knife to trace around it. I used a pastry tip to cut half-circles from the edge of the chocolate support piece to make the sprockets (the notched part) of the gear. Use a larger round cutter on the larger gear piece to cut sprockets around the outside perimeter. Make these cuts before the chocolate sets. When the chocolate is set, peel off the parchment and save the excess chocolate for a future use. Use a paper cornet filled with white chocolate to fill the small gears in the Elastack mold. Use the same technique to fill the other gears using dark or white chocolate, as you are inspired. Unmold the gears when the chocolate has set. Make the rivet heads: Place tempered dark chocolate in a pastry bag and pipe chocolate into a flexible mini-dome mold pan. Fill the domes half full. When the chocolate sets, unmold. If you want to add the additional detail of the head of a screw, use the back of a hot knife to score the center of the dome. Make a base: Use flexible aluminum strips or very large cake ring to form a base. The base I made was 16 inches in diameter. Place it on a parchment paper lined surface. Pour tempered dark chocolate inside the ring to form a 1/2-inch-thick layer. When the chocolate has set, remove the ring and peel off the parchment paper. I painted the gears with luster dust and cocoa butter. If you use an airbrush, simply place a few drops of color in the receptacle of the airbrush and decorate, as you are inspired. Remember, luster dust comes in a large array of colors and metals so have fun with this! Make a transfer sheet: If you would like to recreate a painting or image from a book, tape the original image to the work surface. Place a piece of acetate over the image. Mix together a few tablespoons of the cocoa butter with a small amount of powdered food color and trace the image with a paintbrush. It will be easier if you use a yogurt machine to store and warm your paints. Use an airbrush to \antique\ the painting. If you use an airbrush, simply place a few drops of color in the receptacle of the airbrush and paint, as you are inspired. When the paint had dried, use an offset spatula to spread a 1/4-inch-thick layer of tempered white chocolate over the acetate design. When the chocolate begins to set, use a sharp paring knife to trim the outside edge of the painting. When the chocolate sets, peel away the acetate and the image will be on the chocolate. You can use this technique to recreate any image. The results will be as good as your painting skills! Modeling chocolate is a great medium to use to create any number of things. I used it to make the support of Leonardo's flying machine. I rolled a piece that was about 3/8-inch in diameter and about 3 inches long. Using tempered chocolate as glue, I positioned the wings on either side of the spine and glued them together. The reinforcement support was glued to 1 side. I inverted this whole piece and glued the modeling chocolate spine to the center. To make white chocolate decorations: Fill a paper cornet with tempered white chocolate. Use a scissor to trim the tip to a fine point. Use the chocolate to draw any design on the wings of the flying machine. Assemble: Use a sharp knife to scar the base of the chocolate where the support will be attached. Using tempered dark chocolate as glue, attach the center support. Glue the gears onto the tall support as you are inspired to do so. Continue with the rivets and more gears. Position the paintings and attach, if necessary. Add the flying machine. Use a pastry brush to gloss with vegetable oil, if desired. Place the Chocolate Gear Tarts around the base of the centerpiece. ","[Pinot Noir, Barolo, Tempranio, Garnacha]" 50014,"Grilled Pizza with Ricotta and Pesto 2 ounces pizza dough Flour, for rolling surface Extra-virgin olive oil 1/2 cup basil pesto
2 cups ricotta cheese, preferably whole milk 4 tablespoons freshly grated Parmesan Salt and freshly ground black pepper Instructions: Prepare a medium-hot fire in your grill, or heat a cast-iron grill pan over medium heat. Roll the pizza dough into 8 small pizzas, each about 1/8-inch thick and 3 inches round.
Lightly brush both sides of the pizzas with oil. Grill the pizzas over medium heat until the first side is nicely browned and firm to the touch, 3 to 5 minutes. Turn the pizzas over on the grill. Spoon about 2 teaspoons of pesto on each pizza, spreading it to the edges. On top of each pizza, spoon 4 teaspoons of ricotta cheese, in little balls. Cook the pizzas until the ricotta just begins to melt, 3 to 5 minutes from the moment you turned the pizzas. Sprinkle Parmesan over the top of each pizza. Season with salt and freshly ground pepper. Serve warm. ","[Chardonnay, Chianti, Barbera, Tempranillo]" 50015,"Pap's Ribs and Split Pea Stew 2 tablespoons oil 2 pounds pork (I'm using spare ribs) 1 small carrot, sliced 1 celery stalk, sliced 1 onion, sliced (I'm using red) Kosher salt and freshly cracked black pepper 1/4 head cabbage, sliced, optional (I just need to use it up) 1 pound dried split peas 1 pound potatoes, cut into chunks if large and left whole if small 1 clove garlic, minced 1 bay leaf 1 piece smoked meat, such as a ham hock or kielbasa link 1 teaspoon cayenne pepper 4 ounces bacon Instructions: Preheat the oven to 350 degrees F. Heat a 6-quart Dutch oven or heavy-bottomed pot over medium heat and add the oil. When hot, add the ribs and cook until brown on both sides, 3 to 6 minutes. Remove the ribs to a plate and set aside.\u202f
Add the carrot, celery, onion, 1 tablespoon salt and cabbage if using and sweat the vegetables for about 3 minutes. Add the split peas, potatoes, garlic, bay leaf, smoked meat, cayenne pepper, ribs, 2 1/2 quarts water and 1 teaspoon pepper and bring to a simmer, skimming the foam that will rise to the surface as the water comes up to heat. When the liquid is at a simmer, lay the bacon slices on top of the stew, transfer to the oven and cook until the peas and ribs are tender, about 1 1/2 hours.
Discard the bay leaf. Remove the smoked meat from the soup. If using a ham hock, when it's cool enough to handle, pick off the meat and add it back to the soup (discard the bone). If using kielbasa, cut into slices and add it back to the soup. Chop up the bacon and add it to the soup.
To serve, divide the ribs among bowls and ladle the soup over them.
","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 50016,"6 Hour Tri-tip Marinade 1 cup lemon juice 1 cup soybean oil 1/2 cup white sugar 1/2 cup soy sauce 1/2 cup black pepper 1/2 cup garlic salt (recommended: Lawry's) 1/2 cup chopped garlic 1/2 cup chopped dried onions Two 4-pound tri-tips, trimmed Instructions: To make the marinade, mix all of the ingredients except for the beef in a large mixing bowl. Place the trimmed tri-tips in a plastic container and pour the marinade over. Let stand in the refrigerator for at least 6 hours. Heat grill to medium temperature. Place tri-tips on grill at a 45-degree angle to establish grill marks and cook about 35 minutes, or until cooked to desired doneness. Remove the tri-tips from the grill and let rest about 2 to 5 minutes before slicing. Serve with your favorite side dishes. ","[Cabernet Sauvignon, Zinfandel, Malbec, Syrah]" 50017,"White Knight-tini 2 shots vanilla vodka (recommended: Stoli Vanilla) 2 shot white chocolate liqueur 1/2 shot chocolate liqueur Instructions: Add all the ingredients to a cocktail shaker filled with ice. Stir and strain into martini glass. ","[Prosecco, Moscato, Sauvignon Blanc]" 50018,"Sweet Corn and Crab Chowder 3 tablespoons unsalted butter 1/2 cup finely chopped onion 1/2 cup finely chopped celery 1/4 cup all-purpose flour 4 cups homemade fish stock or bottled clam juice 1/2 cup diced potato 1 cup fresh corn kernels 1 teaspoon chopped fresh thyme 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1 cup coarsely chopped white crabmeat 1 cup heavy cream 2 tablespoons chopped fresh parsley Instructions: Melt the butter in a large saucepan over medium heat and saute the onion and celery until softened. Stir in the flour and cook for 3 minutes, stirring frequently. Gradually add the stock, whisking until you have a smooth liquid. Add the potatoes, corn, thyme, salt and pepper. Cover and bring to a boil. Then reduce the heat and simmer for 15 minutes or until the vegetables are tender, stirring occasionally. Stir in the crabmeat and heavy cream and heat the soup gently but thoroughly. Do not let it boil or the soup may curdle. Sprinkle with the chopped parsley and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 50019,"Chinese Fire Pot Fish Balls 2 pounds flank steak, sliced thinly against the grain 2 pounds chicken breast, thinly sliced 1 pound large shrimp, U-15's peeled and de-veined (15 shrimp per pound) 20 fish balls 2 pounds bay scallops 3 packages soaked mung bean noodles 4 Shanghai cabbage, whole leaves 4 baby bok choy, whole leaves 1 napa cabbage large chopped 2 quarts chicken stock 1 pound shiitake mushrooms, de-stemmed Boiling water 2 pounds Chilean sea bass or other fatty white fish 4 eggs, separated 1 teaspoon white pepper 1 teaspoon kosher salt 1 teaspoon sesame oil 1 tablespoon fish sauce 3 minced Thai bird chilies 1/3 cup sliced scallions Samba Oelek Peanut butter Chinese sesame paste Sesame oil Oyster sauce Rice wine vinegar Shaoxing wine Thin soy sauce 2 cups chopped scallions 2 cups chopped cilantro Eggs (optional) Instructions: In a food processor, puree fish with egg yolks until smooth. Add pepper, salt, sesame oil, fish sauce, and chilies; pulse processor a few times. Transfer mousse to a large, chilled bowl and fold in the scallions. Using a mixer, lift the egg whites to a stiff peak. Gently fold in the egg whites with the mousse. Cook a very small portion either in boiling water or in a microwave oven to verify seasonings. Using wet hands, make small balls (1-inch in diameter). Quickly blanch in salted boiling water for only 2 minutes. Drain and set aside to cool. ","[Pinot Grigio, Sauvignon Blanc, Gewrztraminer, Riesling]" 50020,"Thai Quinoa Bowls with Pork 1 pork tenderloin (about 1 1/4 pounds) 1 tablespoon plus 2 teaspoons chili-garlic sauce, plus more for serving 3/4 cup quinoa Kosher salt and freshly ground pepper 1 tablespoon extra-virgin olive oil 1/3 cup crunchy peanut butter 2 tablespoons low-sodium soy sauce 1 teaspoon grated lime zest, plus 2 tablespoons fresh lime juice 1 cup frozen shelled edamame, thawed 1 large carrot, shaved into ribbons with a vegetable peeler 2 cups bean sprouts 1 cup fresh cilantro Instructions: Preheat the oven to 450 degrees F. Cut the pork tenderloin in half crosswise, then in half lengthwise. Rub with 1 tablespoon chili-garlic sauce, and set aside to marinate at least 10 minutes. Meanwhile, cook the quinoa as the label directs. Season the pork generously with salt and pepper. Heat the olive oil in a large ovenproof skillet over medium-high heat. Add the pork and cook, turning, until browned all over, about 5 minutes. Transfer the skillet to the oven and roast until a thermometer inserted into the pork registers 140 degrees F to 145 degrees F, 4 to 6 minutes. Transfer to a cutting board to rest. Meanwhile, whisk the remaining 2 teaspoons chili-garlic sauce, the peanut butter, soy sauce, lime zest and juice, 1/4 teaspoon salt, a few grinds of pepper and 1/4 cup water in a medium bowl.
Divide the quinoa among bowls; top with the edamame, carrot ribbons and bean sprouts. Thinly slice the pork and add to the bowls. Drizzle with the peanut sauce and top with the cilantro. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 50021,"Grilled Scallops with Grilled Pineapple Salsa 15 large sea scallops 1 tablespoon chopped mint leaves 1 teaspoon chopped rosemary leaves Extra-virgin olive oil Freshly ground black pepper Kosher salt Teriyaki or barbecue sauce, optional Pineapple salsa, recipe follows 1 pineapple, peeled and sliced into 1/2-inch thick slices 2 red onions, peeled and sliced into 1/2-inch thick slices 3 green jalapenos 2 red jalapenos Extra-virgin olive oil, for coating 1 tablespoon chopped mint leaves 1 tablespoon chopped Italian parsley leaves 1 lime, juiced Salt and freshly ground black pepper Instructions: Soak wooden skewers in water for 30 minutes. Place the scallops on paper towels to blot dry. Thread 2 skewers through 5 scallops. Repeat 2 more times. Sprinkle mint and rosemary over the scallops. Drizzle extra-virgin olive oil generously over the skewered scallops. Grind black pepper over the skewered scallops. Drizzle more olive oil over top and refrigerate for 30 minutes. Season scallops with salt. Oil a hot grill and place the skewers over high heat for about 2 minutes on each side. At this point, you may brush on teriyaki or your favorite barbecue sauce. Serve immediately over pineapple salsa. Oil your grill. Place pineapple slices onto hot grill for 4 minutes on each side. Gently toss the onion slices and jalapenos in olive oil. Place onto the hot grill for 3 to 4 minutes on each side. Remove from grill. Peel skin off of jalapenos. Cube the pineapple, removing the inner core. Cube the onion and mince the jalapenos. Combine all of them with the chopped herbs in a large bowl. Add lime juice and drizzle with olive oil. Season with salt and freshly ground black pepper, to taste. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 50022,"Mint Mojito Witch's Broom 1/2 cup egg whites 1/2 cup all-purpose flour
1/2 cup powdered sugar
1 tablespoon cocoa powder
1 stick (8 tablespoons) unsalted butter, melted 1 cup fresh mint leaves 1/2 cup heavy cream
1 tablespoon glucose
Zest of 1 lime
1 cup chopped white chocolate 2 tablespoons white rum
1 tablespoon unsalted butter
5 ounces marzipan Brown food coloring Melted dark chocolate, for decorating Cocoa powder, for dusting Instructions: For the chocolate wafer mix: Preheat the oven to 350 degrees F. Line baking sheets with parchment paper or silicone baking mats. Mix the egg whites, flour, powdered sugar and cocoa powder in a small mixing bowl until well combined. Add the melted butter and mix well. Spread the mixture into 4-inch-diameter rounds on the prepared baking sheets. Bake for 4 to 5 minutes, then use a spatula to roll them on a 1/4-inch dowel to form pipes. For the mint mojito filling: Bring a pot of water to a boil. Blanch the mint leaves in the boiling water for 2 minutes, then transfer them to a saucepan with the heavy cream and bring to a boil. Remove from the heat and allow the mint to steep in the cream for 20 minutes; strain the heavy cream and discard the mint. Heat the cream, glucose and lime zest in the saucepan until the mixture comes to a boil. Pour over the white chocolate in a heatproof bowl and let the mixture stand for 5 minutes. Blend using a hand-held blender until well incorporated. Add the rum and butter and mix well. For the marzipan: Color the marzipan with the food coloring to get a light brown shade. Fill a disposable pastry bag with the mint mojito filling. Pipe the filling into the chocolate cigar wafers and refrigerate until the filling is firm, about 20 minutes. Take dime-size pieces of the marzipan and roll them flat. Using a fork, make indentations to resemble brooms. Attach the marzipan brooms to the filled chocolate wafers using melted dark chocolate, then dust with cocoa powder. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 50023,"Mini Wheels Pasta Salad with Red Peppers and Feta Cheese 1 box Barilla Piccolini? Mini Wheels 1/4 cup extra virgin olive oil 2 red bell peppers 1 tablespoon garlic 1/4 teaspoon red chili pepper flakes 3/4 cup black olives, sliced 1 teaspoon capers, chopped Salt and Pepper to taste Fresh lemon zest 1/2 cup feta cheese Instructions: Bring a large pot of salted water to a boil. Cook Piccolini? Mini Wheels according to the package directions. Drain and toss with 1 teaspoon of the olive oil. Allow to cool on a sheet tray. Char the skins of the red bell peppers over an open flame on the stove top and put then into a plastic bag to steam. Once steamed peel away the charred skin and cut into thin strips. Saute the garlic and chili flakes in the remaining olive oil over medium heat for about two minutes. Add sliced black olives, julienne red peppers and chopped capers; saute an additional 3 minutes. Season to taste. Add lemon zest and saute 1 minute. Allow mixture to cool down. Crumble the feta cheese and mix in with the cooled sauce mixture. Transfer Piccolini? Mini Wheels to a large bowl. Toss salad to combine, allow to rest for 1 hour before serving. 2011 Barilla. All Rights reserved. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]

" 50024,"Osso Buco alla Gino 1 onion, finely chopped 1/2 cup butter 4 veal shanks (approximately 2 1/2 inches thick) Flour, for dusting 3/4 cup fresh sliced mushrooms 3 to 4 dry porcini mushrooms 1 carrot, thinly sliced 1 celery stalk, thinly sliced Salt and pepper 1/4 cup fresh sage, chopped 1/2 cup red wine 3 cups tomatoes, peeled 3 cups veal stock or beef stock Instructions: Saute onion in half of the butter in a wide shallow skillet until soft and golden. Dust the veal shanks with flour, and then fry them in the same skillet, turning several times until they are golden on all sides. Stand them on their side to prevent the marrow in the bones from slipping out during cooking. Add the fresh mushrooms, carrots, celery and season with salt and pepper. Add sage and simmer for 4 minutes. Add the wine and let evaporate. Add the tomatoes and veal stock and simmer gently for about 1 hour, or until cooked and tender. Add more wine if sauce reduces too quickly. ","[Barolo, Barbaresco, Chianti, Rioja]" 50025,"Italian-American Meatballs 2 slices white sandwich bread, stale and crusts removed (see note) 1/2 pound ground pork 1/2 pound ground veal 1/2 pound ground beef chuck 1/4 cup plus 2 tablespoons grated Parmesan 1/4 cup plus 2 tablespoons grated Pecorino Romano 1/4 cup chopped flat-leaf parsley 2 teaspoons kosher salt 1/2 medium onion, grated (about 1/4 cup) 2 cloves garlic, minced 1 large egg, beaten Freshly ground black pepper to taste 1/3 cup olive oil, divided 3 cups QUICK MARINARA SAUCE, recipe follows 1 pound cooked spaghetti or linquini Hero rolls for sandwiches 2 tablespoons extra-virgin olive oil 1/4 medium onion, diced (about 3 tablespoons) 3 cloves garlic, chopped 3 1/2 cups whole, peeled, canned tomatoes in puree, (one 28-ounce can), roughly chopped Sprig of fresh thyme Sprig of fresh basil 2 teaspoons kosher salt Freshly ground black pepper Instructions: Grate the bread or pulse into crumbs in a food processor. In a small bowl toss the breadcrumbs with 1/3 cup cold water to re-hydrate. In a large bowl, combine the breadcrumbs, pork, veal, beef, Parmesan, Pecorino, parsley, salt, onion, garlic, and egg and mix until combined. Season the meat mixture with pepper. Using your hands, gently form the meat mixture into 18 slightly larger than golf ball-sized balls. (Packing the meat mixture too tightly together will result in tough meatballs). Refrigerate for at least an hour or up to 24. Heat half the oil in a large non-stick skillet over medium-high heat. Add half of the meatballs and cook, turning occasionally, until well browned on all sides, about 6 minutes. Transfer the meatballs to a plate. Drain the oil and wipe out the skillet, return to the heat, and repeat with the remaining oil and meatballs. Drain and wipe out the skillet again. Return all the meatballs to the skillet and pour in the marinara sauce. Bring to a boil, lower the heat, and simmer, covered, swirling the pan occasionally, until the meatballs are cooked through about 15 minutes. The cheese in the meatballs will start to melt when the meatballs are ready. Serve immediately with spaghetti or on sandwiches. These meatballs can be stored, covered in the refrigerator for 3 days, or frozen for up to 6 weeks. Heat the oil in a medium saucepan over medium-high heat. Saute the onion and garlic, stirring, until lightly browned, about 3 minutes. Add the tomatoes and the herb sprigs and bring to a boil. Lower the heat and simmer, covered, for 10 minutes. Remove and discard the herb sprigs. Stir in the salt and season with pepper to taste. Use now, or store covered in the refrigerator for up to 3 days, or freeze for up to 2 months. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 50026,"Whipped Cream 2 tablespoons sugar 1 cup heavy whipping cream Instructions: Place a metal mixing bowl and metal whisk into the freezer for 10 to 15 minutes. Place the sugar into the mixing bowl and add the whipping cream. Whisk just until the cream reaches stiff peaks. Store any unused portion in an airtight container for up to 10 hours. When ready to use, rewhisk for 10 to 15 seconds. ","[Champagne, Prosecco, Sparkling Shiraz]" 50027,"Frozen Chocolate Cookie Cake 1/2 gallon cookies and cream ice cream, softened 1 cup heavy cream 1 (12-ounce) bag semisweet chocolate morsels Butter, for pans Flour, for pans 1 (18.25-ounce) box devil's food cake mix 1 1/2 cups water 1/2 cup vegetable oil 3 eggs Instructions: Line 1 (9-inch) cake pan with plastic wrap, with 3 inches overhanging. Spread softened ice cream into lined pan in a smooth, even layer. Freeze for 3 hours, or until frozen solid. Preheat oven to 350 degrees F. Butter and flour 2 (10-inch) round cake pans and set aside. In a stand mixer or with a hand mixer, beat cake mix, water, oil and eggs in a large mixing bowl on medium speed for 2 minutes, or until well blended. Using a spatula, divide batter between the 2 prepared cake pans. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Let cakes cool in pans on a wire rack for 15 minutes. Run a knife around the edge of each pan to loosen cakes and remove from pans. While cakes are cooling, heat heavy cream in a small heavy saucepan over medium heat until bubbling around the edges. Remove pan from heat, add chocolate morsels, and stir with a whisk until smooth. Refrigerate for about 30 minutes, until cool and slightly thickened, stirring occasionally. Spread ganache on top of and around sides of both cake layers, keeping layers separate and not fitting together yet. Refrigerate entire cake for 1 hour, or until ganache is set. Place 1 cake layer, ganache side up, on a serving platter. Remove ice cream from pan, peel off plastic wrap, and place on top of cake layer. Place second cake layer on top of ice cream, ganache side up. Freeze until ready to serve, but let stand at room temperature 5 minutes before seving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 50028,"Couscous Salad with Tomatoes and Mint 3 cups (about 1 1/2 pints) cherry or grape tomatoes, halved 2 kirby cucumbers, seeded, and diced 1 lemon, juiced 3 teaspoons kosher salt 1 1/2 cups instant couscous (a 10-ounce box) 2 cups water 2 wide strips lemon zest 1/4 cup extra-virgin olive oil Pinch cayenne 1/2 cup torn mint leaves, stems saved 1/2 cup roughly chopped flat leaf parsley, stems saved 3 scallions (white and green), chopped 1/2 cup toasted pine nuts, optional Instructions: Toss the tomatoes, cucumbers, and lemon juice in a bowl with 2 teaspoons of the salt. Set aside. Put the couscous into a large bowl. Bring the water, lemon zest, 3 tablespoons of the oil, the remaining salt, cayenne, and herb stems to a boil over high heat. Pour the liquid over the couscous, stir to separate any clumps. Cover with a lid, plate, or plastic wrap, set aside for 5 minutes. Remove the zest and herb stems and fluff with a fork. Add the tomato mixture, scallions, mint, parsley, and pine nuts. Drizzle the remaining oil over the salad, toss and serve. ","[Ros, Vermentino, Sauvignon Blanc, Grner Veltliner]" 50029,"Zucchini Cake Butter, for greasing the pan 1 1/2 cups all-purpose flour
1 1/3 cups granulated sugar
1 cup finely chopped pecans
1/2 cup sweetened flaked coconut
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon kosher salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground ginger
3 tablespoons vegetable oil
2 tablespoons milk, plus more if needed 1 teaspoon vanilla extract
2 large eggs
2 cups grated unpeeled zucchini (about 4 zucchini; use the small holes on a grater and pat dry with a paper towel) One 8-ounce package cream cheese, softened 4 tablespoons salted butter, softened 2 cups powdered sugar, more or less as needed
2 teaspoons vanilla extract
2 splashes milk, if needed 1/2 cup chopped pecans, for garnish
Instructions: For the cake: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch pan. In a large bowl, whisk together the flour, granulated sugar, pecans, coconut, baking soda, cinnamon, salt, nutmeg and ginger. In another bowl, whisk together the oil, milk, vanilla and eggs and stir in the grated zucchini. Fold this into the dry ingredients. The batter will be stiff and dry but keep folding it and it will all come together. If it still seems too dry, just add a little more milk. Spread the batter into the prepared pan. Bake until a wooden pick inserted in the center comes out with moist crumbs and the cake is pulling away from the sides of the pan, about 20 minutes. Cool completely on a wire rack. For the frosting: Beat the cream cheese and butter in a large bowl with a mixer at medium speed until smooth. Beat in the powdered sugar and vanilla just until smooth. Add the milk if necessary. Spread the frosting over the top of the cooled cake. Garnish with chopped pecans. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 50030,"Sweet Potato Cornbread Dressing 8 tablespoons (1 stick) salted butter 1 3/4 cups fine yellow cornmeal
1 1/4 cups all-purpose flour
1 tablespoon baking powder
Kosher salt and freshly ground black pepper
One 15-ounce can sweet potato puree
1/2 cup whole milk
1/4 cup honey
4 large eggs
Juice of 1 lemon 1 pound bulk sweet Italian sausage 1 red onion, small dice
3 stalks celery, small dice
2 carrots, small dice
1 tablespoon fresh thyme leaves
Kosher salt and freshly ground black pepper
1 1/2 cups good quality chicken stock, plus more if needed
1/2 cup apple cider
Instructions: For the cornbread: Preheat the oven to 400 degrees F. Meanwhile, put the butter in a 10-inch cast-iron skillet and leave in the oven until melted, about 8 minutes. Carefully remove from the oven and set aside. Mix the cornmeal, flour, baking powder and a generous pinch of salt and pepper in a medium bowl until combined. Whisk together the sweet potato puree, milk, honey, eggs and lemon juice in a large bowl. Pour the melted butter into the wet ingredients and whisk to combine. Stir the dry ingredients into the wet ingredients, then pour the batter into the cast-iron skillet. Lower the oven to 350 degrees F. Bake the cornbread until golden orange and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Cool completely, then cut into 1/2-inch cubes. Line a baking sheet with parchment and spread the cornbread cubes on top. Toast in the oven, flipping halfway through, until browned and crispy along the edges, about 20 minutes. Set aside. (Leave the oven on.) For the dressing: Crumble the sausage into a large skillet. Cook over medium heat, stirring frequently, until browned, about 8 minutes. Remove the sausage crumbles from the pan with a slotted spoon and remove to a large bowl. Add the onion, celery, carrot and thyme to the skillet with the sausage fat, then sprinkle with salt and pepper. Sweat the vegetables, stirring occasionally, until softened, about 10 minutes. Add to the bowl with the sausage, then add the chicken stock, apple cider and cornbread cubes and stir until moist but not mushy. Place in a 9-inch square casserole dish and bake until the top is crusty and golden, about 30 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 50031,"Fried Bread and Butter Pickles with Buttermilk Chive Dressing 1 gallon vegetable oil, for frying 1 pound all-purpose flour Bread and Butter Pickles, recipe follows Kosher salt Buttermilk Chive Dressing, recipe follows 3 pounds pickling cucumbers 2 tablespoons pickling salt Ice 2 teaspoons whole yellow mustard seed 2 teaspoons crushed red pepper flakes 4 cups apple cider vinegar 1 cup granulated sugar 1 teaspoon turmeric 1 cup sour cream 4 ounces buttermilk 2 ounces apple cider vinegar 1 bunch fresh chives, cut into small rounds
1 bunch fresh dill, picked and finely chopped 1 tablespoon granulated sugar Kosher salt and cracked black pepper Instructions: Place the vegetable oil in an 8-quart stainless steel soup pot and place on medium heat until the oil reaches 350 degrees F. Place the flour in a medium mixing bowl and, with a slotted spoon, add the Bread and Butter Pickles to the flour. Coat the pickles with the flour, making sure they are individually coated, as the pickles tend to stick together. This is easy to achieve if done in 2 or 3 small batches. Add the pickles to the hot oil and fry, turning once, until golden brown and crispy on both sides. Drain into a paper-towel-lined mixing bowl to absorb any excess grease. Season with kosher salt. Serve on a small plate with a ramekin of Buttermilk Chive Dressing. Slice the cucumbers 1/4-inch thick by hand or on a mandoline into large mixing bowl. Toss the cucumbers with the pickling salt and cover with a thin layer of ice. Set aside for 4 hours. Drain, rinse and drain the cucumbers again. Toss the drained cucumbers with the mustard seed and crushed red pepper. Transfer to a storage container, leaving enough room for the brine. Make the brine by combining the vinegar, 4 cups water, the sugar and turmeric in a nonreactive saucepot. Brine to a boil and pour over the cucumbers. Let cool to room temperature before storing in a refrigerator for 3 weeks before using. In a small mixing bowl, add the sour cream, buttermilk and apple cider vinegar and whisk until the ingredients are incorporated. Add the chives, dill, sugar, and salt and pepper to taste and stir once more. Cover and store in the refrigerator until ready to use. For best results, do a day or two ahead of time before using. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 50032,"Chipotle-Braised Pork Tacos 2 tablespoons olive oil 1 Spanish onion, halved and thinly sliced Kosher salt
4 cloves garlic, smashed and peeled
1/2 bunch fresh cilantro, leaves and stems separated, plus more leaves for garnish 1 tablespoon tomato paste
1 chipotle en adobo sauce, minced, plus 1 teaspoon adobo sauce
1 1/2 pounds pork shoulder, sliced into thin strips 6 ounces lager beer, such as Tecate
1/4 cup chicken stock
Zest of 2 limes, 1/2 cup freshly squeezed juice, plus lime wedges for garnish 6 ounces masa dough
Nonstick cooking spray
1/2 cup shredded queso fresco, for garnish Instructions: Heat the olive oil in a medium Dutch oven over medium-high heat. Add the onion, season with some salt and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic and cilantro stems and cook, stirring once or twice, until softened, about 3 minutes. Stir in the tomato paste, chipotle and adobo sauce. Season the pork with some salt, add it to the Dutch oven and cook, stirring once or twice, until golden brown on all sides, about 5 minutes. Stir in the beer, scraping any browned bits from the bottom of the pan. Stir in the chicken stock and lime zest and juice and bring to a boil. Reduce the heat to medium and simmer, stirring occasionally, until the pork is fork-tender, about 30 minutes. Meanwhile, using your hands, shape the masa into 6 even balls. Cut some wax paper into a few squares slightly larger than the tortilla press. Spray 2 pieces with some nonstick spray. Sandwich a ball of masa between the pieces of wax paper, sprayed sides against the dough, and press to flatten. Remove the tortilla and set aside. Repeat with the remaining dough, using new pieces of wax paper if necessary. Heat a cast-iron griddle or pan over medium-high heat and cook the tortillas until golden brown, about 30 seconds per side. Keep warm while you finish the pork. Taste the pork and adjust the seasoning as needed. Fold some pork in each tortilla and top with the queso fresco, some cilantro and a squeeze of lime. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 50033,"Coffee-Toffee Chocolate Chip Cookies 1 3/4 cups all-purpose flour 3/4 teaspoon baking soda 3/4 teaspoon kosher salt 1 1/4 sticks (10 tablespoons) unsalted butter, at room temperature 1 tablespoon instant espresso powder 1 cup packed light brown sugar 1 large egg 1 teaspoon pure vanilla extract 1 cup dark chocolate chips 3 1.4-ounce chocolate toffee bars, chopped (about 1 cup) 1 cup white chocolate chips Red and white sprinkles, for decorating Instructions: Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, baking soda and salt in a medium bowl. Beat the butter, espresso powder and brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg and vanilla until smooth. Reduce the mixer speed to low, then gradually beat in the flour mixture until just combined. Stir in the dark chocolate chips and toffee bars. Roll the dough into 1 1/2-inch balls and arrange 2 inches apart on the prepared pans. Bake, switching the pans halfway through, until the cookies are puffed and just set around the edges, about 15 minutes. Let cool 10 minutes on the pans, then transfer to a rack to cool completely. Melt the white chocolate chips in the microwave in 30-second intervals, stirring, until smooth. Drizzle over one side of each cookie and decorate with sprinkles. Refrigerate until set, about 30 minutes. ","[Barolo, Cabernet Sauvignon, Merlot, Pinot Noir]

" 50034,"CLT Salad 1 head romaine, cut into 1-inch slices 1 cup halved grape tomatoes
2 avocados, cut into chunks
1/2 cup Simple Ranch Dressing, recipe follows 3 to 4 Crispy Chicken Skins, recipe follows, each piece snapped into thirds 1 cup mayonnaise 1/2 cup buttermilk 1/2 cup sour cream
1/4 cup fresh flat-leaf parsley leaves, minced
2 tablespoons minced fresh chives
1 tablespoon white vinegar
2 teaspoons Worcestershire sauce
1/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper 6 large skin-on chicken breasts 1 teaspoon kosher salt
1 teaspoon lemon pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary Instructions: Add the romaine, tomatoes and avocados to a large bowl. Drizzle over the Simple Ranch Dressing and toss. Tip the salad onto a platter and garnish with the Crispy Chicken Skins. Combine the mayonnaise, buttermilk, sour cream, parsley, chives, vinegar, Worcestershire sauce, salt and pepper in a bowl. Chill for a couple of hours before serving. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Gently pull the skin off the chicken breasts (reserve the breast meat for another use), pat dry and cut in thirds lengthwise. Place them skin-side up in a single layer on the prepared baking sheet. Mix the salt, pepper, thyme and rosemary together in a small bowl, crushing the spices with a spoon. Sprinkle the chicken skins with some of the spice mix; it makes more than you need, but you can keep it for another day. Cover the skins with a layer of parchment and top with a baking sheet to weigh it down, making sure the top sheet presses down on the skins. Bake until the skins are browned and crisp, 35 to 40 minutes. Remove the top baking sheet and parchment and transfer the skins to a plate lined with paper towel to cool and crisp up. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 50035,"Nickel Diner Smac And Cheese 4 ounces butter, plus more for greasing the baking dish and keeping pasta from sticking Salt 1 pound large elbow macaroni
4 ounces all-purpose flour
4 cups milk
2 ounces Dijon mustard
12 ounces mozzarella, shredded
24 ounces pepper jack cheese, shredded 2 cups Parmesan, shredded 1 tablespoon House Spice Mix, recipe follows 5 dashes hot sauce, such as Tabasco House-Roasted Tomatoes, recipe follows, seeds scooped out, cut into quarters 1 cup Buttered Breadcrumbs, recipe follows 1 cup kosher salt 1 tablespoon cayenne pepper 1 tablespoon ground guajillo cl 1 tablespoon ground New Mexico cl 1 tablespoon ground cumin
1 tablespoon ground turmeric
4 onion rolls, cut into 1/2-inch dice 1 cup (2 sticks) butter 3 tablespoons fresh Italian parsley, chopped
1 tablespoon crushed garlic 4 Roma tomatoes, halved 2 tablespoons extra-virgin olive oil
1 tablespoon garlic, sliced
1 teaspoon kosher salt
Several grindings fresh black pepper
1 sprig fresh thyme, leaves removed
Instructions: Preheat oven to 400 degrees F. Grease a 9-by-13-inch baking dish and set aside. Bring a large pot of salted water to a boil. Add pasta and cook until just al dente. Drain and toss with a little butter or olive oil to keep from sticking. Melt butter in a large saucepan over medium heat. Add flour and whisk to create a roux. Cook for a minute or so, whisking frequently, until mixture looks like wet sand. Slowly pour in milk, whisking constantly, until roux is incorporated. Whisk in Dijon. Add mozzarella, 16 ounces pepper jack and all but 4 ounces Parmesan. Cook, stirring frequently, until mixture is smooth and all the cheese has melted, the sauce is thick and you are able to draw a line through it on the back of a spoon, 15 to 20 minutes. Add Spice Mix and hot sauce and stir again to make sure seasoning is evenly distributed. Combine the drained pasta with the cheese sauce in a large bowl, mixing well. Pour into the prepared baking dish and top with the remaining 8 ounces pepper jack cheese and the Roasted Tomato quarters. Finish topping with the remaining 4 ounces Parmesan and Buttered Breadcrumbs. Bake until the top is bubbly and browned, 10 to 15 minutes. Place salt, cayenne, cl powders, cumin and turmeric in a food processor and grind until well blended. Store in a sealed container. Preheat oven to 350 degrees F. Place diced bread cubes in a bowl. Melt butter in a small saucepan and add parsley and garlic, stirring until garlic cooks slightly, 1 to 2 minutes. Pour mixture over diced bread cubes and toss until blended. Place mixture on a parchment-lined baking sheet and bake until brown, 10 to 15 minutes. Let cool. Place in a large plastic bag and crush with a rolling pin until mixture is crumbly. Preheat oven to 400 degrees F. Toss cut tomatoes in a large bowl along with olive oil, garlic, salt, pepper and thyme. Place tomatoes cut-side down on a parchment-lined sheet pan and roast until the tomato skins are blistered and wrinkled, 10 to 15 minutes. When tomatoes are cool enough to handle, remove skins and set aside. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 50036,"Cucumber Raita 2 cups whole-milk Greek yogurt Zest and juice of 1 lime 1 English cucumber, quartered lengthwise and chopped into 1/4-inch-thick pieces 3 tablespoons chopped cilantro 3 tablespoons chopped mint Kosher salt and freshly ground black pepper Instructions: Combine the yogurt, herbs, cucumber, lime zest and juice. Season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Riesling]" 50037,"Healthy Chicken Pot Popovers Nonstick baking spray with flour 1 cup whole milk 3/4 cup all-purpose flour 3 large eggs, lightly beaten 1 teaspoon pure vanilla extract Kosher salt 3 tablespoons unsalted butter, melted 1/4 teaspoon baking powder 3 cups low-sodium chicken broth 1/3 cup all-purpose flour 4 tablespoons grated Parmesan cheese Kosher salt and freshly ground black pepper 1 cup frozen peas and carrots
1/2 rotisserie chicken, skin discarded and white and dark meat shredded (about 3 cups)
1/4 cup loosely packed flat-leaf parsley, chopped, for garnish Instructions: Preheat the oven to 400 degrees F. Spray a 12-cup muffin pan generously with the baking spray. For the popovers: Whisk the milk, flour, eggs, vanilla and 1/2 teaspoon salt in a medium bowl until combined. Drizzle in the melted butter while whisking until combined; let the batter stand for 5 minutes. Add the baking powder; whisk the batter to combine and divide it evenly among the muffin cups (a scant 1/4 cup batter per muffin cup). Bake the popovers until puffed and browned around the edges, 20 to 25 minutes, rotating the pan about halfway through. For the filling: While the popovers are baking, combine the broth and flour in a medium saucepan and whisk until the flour is dissolved. Place the saucepan over medium heat and whisk continuously until the mixture comes to a boil; continue to whisk until the mixture is thick enough to coat the back of a spoon, 4 to 5 minutes. Reduce the heat to low and whisk in 2 tablespoons of the Parmesan, 1 teaspoon salt and 1/4 teaspoon pepper. Stir in the peas and carrots, then the chicken; cover to keep warm. To assemble: When the popovers are done, turn them out of the pan, using a small spatula if necessary. Arrange 2 popovers on each of six plates or bowls and top with the chicken filling, dividing evenly among the popovers. Garnish with chopped parsley and sprinkle on the remaining 2 tablespoons of grated Parmesan. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 50038,"Homemade Beef Jerky 5 pounds very lean beef or venison, trimmed of all fat 3 tablespoons kosher salt 2 tablespoons ground black pepper 2 tablepoons Emeril's Original Essence, recipe follows 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme 2 1/2 tablespoons paprika Instructions: Cut the meat into strips 1-inch wide and 1/2-inch thick, and spread on baking sheets. In a bowl blend the seasonings. Season the meat strips on 1 side, then turn and season the second side. Refrigerate, covered, overnight. Preheat the oven to 200 degrees F. Cook the meat until it is completely dried, 6 to 8 hours, turning as needed to dry uniformly. Remove from the oven and allow to cool. Eat as desired, or keep tightly covered, refrigerated, for up to 1 month. 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, Malbec, Syrah, Zinfandel]" 50039,"Lemon-Pepper Mushrooms 1 tablespoon unsalted butter or 1/2 tablespoon each unsalted butter and extra-virgin olive oil 20 ounces sliced white button mushrooms 1 tablespoon finely grated lemon zest Kosher salt and freshly ground black pepper 1 1/2 tablespoons minced or snipped fresh chives Instructions: Heat the butter in a large skillet over medium-high heat. Add the mushrooms in an even layer and sprinkle with the lemon zest. Cook, undisturbed, until browned, about 2 minutes. Toss with 1/4 teaspoon salt and 3/4 teaspoon pepper and continue to cook until the mushrooms are tender but not mushy, 4 to 5 minutes. Add additional salt and pepper to taste. Transfer to a serving dish and sprinkle with the chives. Serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 50040,"Pork Chops with Apple Sauce 1/2 cup olive oil 1/2 cup Calvados brandy 2 tablespoons fresh thyme, chopped 2 bay leaves Salt and pepper, to taste 4 double-cut pork loin chops, 1 1/2 to 2 inches thick (bone in) 2 tablespoons butter 2 tablespoons olive oil 1 bunch fresh flat-leaf parsley, chopped 1 bunch fresh thyme, chopped 4 Granny Smith apples, peeled, cored and sliced 1 cup brown sauce, prepared or chicken broth 1/4 cup cider vinegar Instructions: In a shallow pan, pour marinade over pork chops and marinate for 1 hour. Remove the meat from the marinade and drain off the excess. In a skillet over high heat, pan-sear the pork chops on both sides in butter and oil to seal in juices. Sprinkle with a handful of fresh chopped parsley and thyme; season with salt and pepper. They should be well browned on the outside and pink in the center. Transfer the pork chops to a roasting pan, place in a single layer and set aside. In the same skillet, saute apples in a bit more butter and oil, add more parsley and thyme. Deglaze the pan with brandy. Pour in brown sauce and cider vinegar to create a pan sauce. Spoon the apple sauce over the pork chops. Sprinkle with more chopped herbs and salt and pepper. Roast in a preheated 325 degree oven for 15 to 20 minutes. A meat thermometer inserted into the pork should read 155 degrees F. ","[Chardonnay, Pinot Grigio, Riesling, Gavi]" 50041,"Broiled Lamb Chops with Balsamic Reduction 2 pounds rack of lamb cut into chops, 3 chops per person Salt and pepper 1 1/2 cups balsamic vinegar 3 tablespoons brown sugar 3 sprigs fresh rosemary, finely chopped 2 cloves garlic, crushed and cracked away from the peels Instructions: Preheat broiler. Arrange chops on broiler pan. In a small pot, combine vinegar, sugar, rosemary, and garlic. Bring to a boil and reduce heat to low. Simmer 10 minutes to thicken sauce. Remove garlic. Broil chops 5 minutes on each side for medium rare. Season chops with salt and pepper. Transfer chops to warm serving platter and drizzle with balsamic rosemary reduction. ","[Barolo, Cabernet Sauvignon, Syrah, Malbec]" 50042,"Cheddar and Bacon Cornmeal Waffle Sandwiches with Maple Mustard 1 cup white cornmeal 1 cup all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 2 cups buttermilk 5 tablespoons unsalted butter, melted 1/4 cup plus 2 tablespoons pure maple syrup 2 large eggs Nonstick cooking spray 2 tablespoons Dijon mustard 1 1/4 cup grated sharp Cheddar 6 slices bacon, cooked until crisp Special equipment: a waffle iron Instructions: Preheat the oven to 300 degrees F. Whisk together the cornmeal, flour, baking powder and baking soda in a medium bowl. Whisk together the buttermilk, butter, 1/4 cup of the maple syrup and eggs in a medium bowl until combined. Add the wet ingredients to the dry ingredients, and stir until just combined. Heat a waffle iron according to the manufacturer's directions. Spray the grates of the waffle iron with nonstick cooking spray. Use a scant 1/2 cup of the batter per grid, close the cover and cook until golden brown or when the steam stops emerging from the waffle iron, about 4 minutes. Repeat with remaining batter. The recipe will make 6 waffles. Meanwhile, whisk together the Dijon mustard and the remaining 2 tablespoons of the maple syrup in a small bowl. Place 3 waffles on a large baking sheet in a single layer and spread some of the mustard over the tops of each waffle. Sprinkle the cheese evenly over the top. Place in the oven until the cheese has melted. Arrange one-third of the bacon slices on the cheesy waffles and drizzle with a little more of the Dijon mustard mixture. Top with the reserved 3 waffles. Slice on the diagonal and serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Gouda]

" 50043,"Shiso Tempura 1 cup rice flour 1/2 quart cold soda water 1 dozen shucked Maryland oysters 12 shiso leaves Salt 1 head red leaf lettuce 1 tablespoon chopped Japanese pickled plum, umeboshi Instructions: Make tempura batter by whisking the rice flour with the soda water until a pancake batter consistency is achieved. Wrap each oyster with shiso leaf and skewer. Dip each one in the batter and deep fry at 400 degrees until golden brown. Season with salt and place on a platter lined with lettuce leaves. Dot each with umeboshi. Wine Suggestions: \J\ Sparkling Wine, Sonoma County Kelham/Craig, Sauvignon Blanc, Oakville, Napa Valley, 1998 Wakatake, Daiginjo \Onikoroshi, Sake ","[Sparkling Wine, Sauvignon Blanc, Oakville Sauvignon Blanc]" 50044,"Grilled Red Trout with Ranchero Sauce Salt and pepper, to taste 4 red trout fillets, boned Nonstick cooking spray, if desired Ranchero sauce, recipe follows 1/2 large red onion, diced small 1 roasted poblano cl, peeled 1 red bell pepper, diced small 3 pounds, canned diced fire roasted tomatoes (or canned, diced tomatoes) 1 tablespoon ground cumin 1 teaspoon cayenne Salt and pepper, to taste Instructions: Salt and pepper the meat side of the fish, spray with nonstick cooking spray if desired. Place skin side down on a hot grill. Cook about 30 seconds and flip over. The skin should separate from the meat. Cook 1 to 2 minutes, and turn over, to finish cooking the other side of the fillet. When cooked through, around 1 minute more, depending on the temperature of your grill, remove from heat. Serve hot with ranchero sauce. Saute onion, red pepper and poblano cl until soft and translucent. Add the tomatoes, bring to a boil. Add seasonings. Simmer for 15 to 20 minutes. Serve hot. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 50045,"Pork Adobo Sandwich with Sage Aioli 2 cups drained canned tomatoes 3 tablespoons ancho cl powder 3 tablespoons pasilla cl powder 1 canned chipotle, diced 1 tablespoon honey 1 tablespoon dark brown sugar 3 tablespoons red wine vinegar 1 teaspoon cayenne 1/4 cup chopped garlic 1/4 cup olive oil 1 1/2 pound pork tenderloin, cut into 1/2-inch thick slices Salt and freshly ground pepper 1/2 cup good-quality mayonnaise 2 cloves garlic, finely chopped 1 tablespoon fresh sage chiffonade 1 tablespoon fresh lemon juice Salt and freshly ground pepper 1 tomato, cut into 8 slices 4 large dinner rolls Bibb lettuce leaves Instructions: Puree all ingredients exept pork tenderlion in a food processor. Place tendorloin in a medium shallow baking dish with the marinade, turn to coat. Let marinate in the refrigerator for 1 hour. Preheat grill. Season pork with salt and pepper to taste and grill for 2 minutes on each side.; Combine all ingredients in a small bowl and season with salt and pepper to taste.; ; ","[Malbec, Tempranillo, Garnacha, Barbera]" 50046,"Butternut Pecan Cake with Classic Buttercream Frosting 2 sticks (1 cup) unsalted butter, cut into chunks, plus more for buttering the pans 16 ounces all-purpose flour (about 3 1/2 cups plus 3 tablespoons) 2 1/2 teaspoons baking powder
22 ounces granulated sugar (about 3 cups plus 2 tablespoons)
3/4 teaspoon salt
1 1/2 cups milk
1 cup egg whites (from about 10 large eggs) 2 tablespoons vegetable oil
1 1/2 tablespoons vanilla bean paste 1/2 cup pecans, chopped 3 tablespoons unsalted butter
One 14-ounce can sweetened condensed milk
1 teaspoon vanilla extract Pinch salt
1 stick (8 tablespoons) unsalted butter, at room temperature 2 cups confectioners' sugar, sifted
1/2 teaspoon vanilla bean paste
2 tablespoons milk
Instructions: For the cake: Preheat the oven to 350 degrees F. Butter the sides and bottoms of two 8-inch round cake pans. Line the bottoms and sides with parchment if desired (for easy removal). Add the flour, baking powder, granulated sugar and salt to the bowl of a stand mixer fitted with the paddle attachment and combine well. In a separate bowl, combine the milk, egg whites, vegetable oil and vanilla bean paste and whisk to combine. Set aside. Turn the mixer to low and add the chunks of butter slowly to the dry mix. Continue to beat on low until there are no chunks of butter remaining and the mixture becomes crumbly. Add a third of the wet ingredients to the bowl and then turn the speed to medium. Mix until a light paste forms, scraping down the sides of the bowl. Add half of the remaining wet ingredients and beat on medium-high speed for 4 minutes. Scrape down the sides and bottom of the bowl. Add the remaining wet ingredients and beat on medium speed for 5 minutes. Divide the batter evenly between the two prepared cake pans and bake until a skewer comes out clean and the sides have begun to pull away from the sides of the pans, 40 to 50 minutes. Cool in the pans on a rack, 10 minutes, then invert onto the rack to remove the pans and parchment and cool completely. For the filling: Roast the pecans in the butter in a skillet over medium-high heat. Add the condensed milk and stir constantly until the mixture thickens. Remove from the heat and stir in the vanilla extract and salt. Cool completely before using. For the buttercream: Beat the butter with a hand mixer, the paddle attachment of a stand mixer or a wooden spoon until smooth and fluffy. Gradually beat in the confectioners' sugar until fluffy. Beat in the vanilla bean paste. Pour in the milk and beat for an additional 3 to 4 minutes. To assemble: With a long serrated knife, split each cake layer horizontally into 2 layers. Place 1 layer on a cake plate and top generously with filling. Place another layer on top; top with more filling. Continue in this manner until you place the final layer of cake. Frost the cake all over with the buttercream. Serve at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 50047,"Cast Iron Skillet Potato Cake 1 to 1 1/2 sticks unsalted butter 6 large Idaho baker potatoes, washed and peeled Kosher salt 2 teaspoons dried thyme Instructions: The thing about trying to cook meals on a budget, they often end up making me feel like I didn't make anything special. Then, I put a call in to my inner chef and realized that with a few ingredients and a little elbow grease, I can make something that feels fancy and exciting without breaking the bank. In a small saucepan, melt the butter and bring it to a gentle simmer. Shut off the heat and allow it to sit a minute on the stove. The milk solids should start to sink to the bottom. Slowly pour the butter into a bowl, keeping as much of the white milky liquid as possible in the saucepan. Discard the milk solids; these are prone to burning and by clarifying the butter, the potato cake will be less likely to overbrown. Keep the butter warm on the stove. Using a mandolin slicer or a sharp knife, cut all of the potatoes into thin (1/8-inch thick) slices. Transfer them to a bowl and cover them with 3/4 of the melted butter. Season with a little salt and the dried thyme and toss to coat the potatoes with the butter. Pour the remaining butter in the bottom of the cast iron skillet and swirl it around to coat the bottom and sides. Preheat the oven to 400 degrees F. Remember that the bottom layer with be the top when you unmold this cake so it should be done with extra care. Layer the potatoes, following the edge of the skillet, so they overlap. Start the second circle, closer to the center, of overlapping potato rounds. Continue to make circles with the potatoes until the entire bottom of the skillet is filled with potato rounds in smaller and smaller circles. Fill the skillet with another level layer of potatoes. Sprinkle a touch of salt and make 3 more layers. Press down gently on the potatoes to make sure they are starting to stick together and form a cake. Place the skillet on high heat and cook until the water starts to emerge from the potatoes and you can see the edges browning, 5 to 8 minutes. Place the skillet in the oven and cook, undisturbed, until the potatoes feel tender in the center when pierced with the tip of a knife, 10 to 15 minutes. Remove the skillet and carefully pour off any excess butter or liquid into a bowl. Place the skillet on a flat surface and cover it with a platter larger than the skillet. Carefully turn the platter over in one deft motion. Lift off the skillet and use a large metal spatula to place it back in the skillet so it can brown on the second side. Pour the butter back in and cook in the oven for an additional 5 to 8 minutes. Remove from the oven. Pour off any liquid. Season with salt. Cut into wedges like a pie. Serve immediately in the skillet. Alternatively, lift it out of the skillet and serve on a platter or in slices on individual plates. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 50048,"Watercress and Potato Soup 2 tablespoons butter 1 cup chopped shallot 1 cup chopped peeled potato 1 medium clove garlic, minced 1 sprig fresh thyme Kosher salt and freshly ground black pepper 3 1/2 cups chicken broth 1 cup firmly packed chopped watercress 1/4 to 1/2 cup heavy cream, as desired Sliced toasted almonds and chopped chives, for serving Instructions: Heat the butter in a medium saucepan over medium heat. Add the shallot and cook, stirring, until tender, 3 to 5 minutes. Add the potato, garlic, thyme, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the broth and bring to a simmer. Simmer until the potatoes are tender, about 15 minutes, adjusting the heat as needed to maintain a simmer. Stir in the watercress and cook 5 minutes more. Remove from the heat, discard the thyme and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full per batch). Stir in the cream and reheat the soup if necessary, adjusting the consistency and seasoning with additional water, salt and pepper. Serve hot sprinkled with almonds and chives.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]" 50049,"Super Soft-shell Crabs, Bayou Bacon Wrapped Oysters, Louisiana Charbroiled Oysters, Grilled Gulf Shrimp Skewers 1 gallon cooking oil 3 large Louisiana soft-shell crabs (or 6 if using small crabs) 2 cups all-purpose flour 2 tablespoons Cajun seasoning 1 egg 1 ounce hot sauce 1 tablespoon Creole mustard 1 (12-ounce) bottle premium beer 4 ounces butter 1 ounce Worcestershire sauce 1 lemon, juiced 1 ounce chopped parsley leaves 1 gallon peanut oil 1 pint shucked oysters (preferably fresh Louisiana oysters) 4 cups all-purpose flour, divided 1 egg 1 (12-ounce) bottle premium beer 1-ounce hot sauce 1-ounce Creole mustard 1 tablespoon seafood seasoning 10 slices bacon, halved 6 bamboo skewers, soaked in water for 30 minutes 6 peeled and minced shallots 6 ounces champagne vinegar 1 tablespoon freshly ground black pepper 1 dozen fresh shucked Louisiana oysters in the shells 4 ounces Parmesan, grated 4 ounces extra-virgin olive oil Hot charcoals in a pit/grill 6 bamboo skewers, soaked in water for 30 minutes 1 pound large Gulf shrimp, peeled, tail left on 1 green bell pepper, seeded and cubed 1 red bell pepper, seeded and cubed 1 red onion, cubed 8 ounces butter 2 ounces hot sauce 1 tablespoon honey Hot charcoals in a pit/grill Instructions: In a deep-fryer or heavy-bottomed pot, heat the oil to 350 degrees F. Mix the flour and Cajun seasoning and in a flat pan.
Mix egg, hot sauce, mustard and beer in a bowl. Put the crabs in the beer mixture and let sit for 5 to 10 minutes.
Remove the crabs from the beer mixture, 1 at a time, and dust thoroughly in the flour mixture.
Put the crabs, with legs down, in hot the oil and fry until golden brown.
Melt the butter in saucepan and add the Worcestershire sauce, lemon juice and parsley. Put each crab, on its side with the legs up, on a serving platter and drizzle the sauce over the top. Serve immediately. Remove the gills from the crabs (cut in half if using large crabs). In a deep-fryer or heavy-bottomed pot, heat the oil to 350 degrees F.
Put 2 cups of the flour in a shallow pan. Add the oysters and turn to coat. Mix the egg, beer, hot sauce, mustard and seasoning in a bowl. Dip the oysters in the beer wash. Lightly flour again in the remaining 2 cups flour in a second shallow pan. Wrap the oysters in bacon and thread onto skewers.
Fry the oysters, 1 at a time, in the oil until they float to the top. Remove them from the oil to a serving platter and serve immediately. Preheat a grill to 350 degrees F.
Combine the minced shallots, vinegar and black pepper in a squeeze bottle.
Put the oysters, on half shell, on the grill. Squirt each oyster with 1 tablespoon of mignonette sauce.
When the oysters start to bubble, add a pinch of Parmesan and 1 teaspoon of olive oil.
Grill until the cheese starts to brown on the edges. Remove the oysters from the grill to a serving platter and serve immediately. Skewer the shrimp, bell peppers and onions in alternating colors. Melt the butter, hot sauce and honey together in a saucepan over low heat. Bring the mixture to a simmering boil and reduce the sauce, stirring constantly, until creamy. Preheat a grill to 350 degrees F. Grill the shrimp until lightly browned. Remove the skewers from the grill to a serving platter and drizzle the shrimp with the butter sauce. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 50050,"Crispy Potato-Pepper Cakes 1 (1-pound, 4-ounce) package shredded hash brown potatoes 1 red bell pepper, diced 3 eggs 1 cup shredded Parmesan 1 tablespoon herbs de Provence Salt and pepper 3 tablespoons olive oil 2 cups sour cream, for garnish 1 cup finely shredded fresh basil, for garnish Instructions: Preheat oven to 200 degrees F. In a large bowl, mix potatoes and bell pepper. In a small bowl, beat eggs with cheese and herbs de Provence. Add to potato mixture and mix thoroughly. Season, to taste, with salt and pepper. In a large skillet, heat olive oil over medium-high. Spoon a scant 1/4 cup of potato mixture at a time into the skillet, pressing with the back of a spatula to flatten to a round about 3 inches in diameter; cook no more than 4 cakes at a time. Fry for 2 to 3 minutes, or until golden, turn, and cook other side until golden. Transfer to paper towels to drain and then transfer to a baking sheet and hold in the warm oven. Repeat with the remaining potato mixture. Serve topped with spoonful of sour cream and sprinkled with basil shreds. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 50051,"Chartreuse of Brook Trout from St. Philemon (Chartreuse de Truite Saint-Philemon) 2 tablespoons (30 milliliters) trout caviar 2 1/2 tablespoons (35 milliliters) salmon caviar 10 mini carnations 1 3/4 pounds (600 grams) smoked salmon 11 ounces (300 grams) smoked trout 1 pound (450 grams) brook trout 2 shallots 1 bouquet chervil (garnish with 30 sprigs and the rest chopped) Juice from 2 lemons, divided Season with salt and pepper 3/4 pound (400 grams) root celery 1/2 pound (200 grams) taro root 1 1/2 cups virgin olive oil 1 bouquet chives (2/3 finely chopped, 1/3 whole) Instructions: Line the 10 ramekins with the smoked salmon (leave room for the tartar). Mix chopped smoked and fresh trout with the shallots, chervil, lemon juice, salt and pepper. Divide the tartar mix into the 10 ramekins and press the stuffing by folding in the smoked salmon to form a small parcel. Refrigerate the timbales for 2 hours. Cut root celery into circular slices. Cut taro root into triangles of 5 inches long and drop into canola oil until golden brown, season with a little salt while they are still warm. Mix olive oil with a little lemon juice, chopped chives, the two caviars and the pepper to make vinaigrette. To serve, place chartreuse on a dinner plate, add the vinaigrette around the chartreuse and place 3 chips of fried root celery at 12h00, 16h00 and 20h00 on the plate. Place a taro chip, two whole chives and a carnation in the middle of each chartreuse to finish presentation. Place the sprig of chervil in front of each root celery chip. Decoration: mill pepper around the plate. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]" 50052,"Creamy Corn Empanadas: Humitas 4 tablespoons butter 1/4 cup all-purpose flour 1 cup milk 1/4 teaspoon smoked paprika Kosher or fine sea salt and freshly ground pepper (preferably white) 2 cups frozen corn, defrosted 1 heaping tablespoon chopped flat-leaf parsley 8 (6-inch) store-bought empanada wrappers, preferably red (seasoned) Vegetable or canola oil Instructions: Make the filling: Heat the butter in a small saucepan over medium heat. Add the flour and cook until smooth and bubbly, about 3 minutes. Add the milk slowly while whisking constantly. Bring to a simmer, stirring constantly, paying special attention to the corners of the saucepan. Add the paprika and salt and pepper, to taste. Stir in the corn and parsley, return to a simmer. Scrape the filling into a bowl and cool completely before filling wrappers. To Form: Moisten the edges of 1 of the empanada wrappers with a fingertip dipped in warm water. Center a generous 1/3-cup of the filling on the wrapper. Bring the sides of the wrapper together to meet over the filling and pinch the sides together to seal and form a half-moon shape. Lay the half-moon flat on the work surface. Work you way around the edges, bringing about 1/2-inch of the bottom layer of dough up and over the top layer, to make a mini-pleat. Press as you go to seal the pleats. If you don't want to mess with crimping, just seal the edges all the way around with the tips of the tines of a fork. Fry the Empanadas: (empanadas may also be baked; see Note below): Pour enough vegetable or canola oil into a large heavy skillet to fill about 3/4-inch up the sides. Heat over medium heat until the tip of the handle of a wooden spoon immersed in the oil gives off a lively sizzle, about 375 degrees F. Carefully slip as many of the empanadas into the oil as will fit without crowding. Cook until the dough is lightly browned, about 3 minutes. Carefully flip and repeat. Drain briefly on paper towels before serving. Repeat with remaining empanadas. Note: To bake empanadas, preheat the oven to 375 degrees F. Line a baking sheet with parchment paper, or use a nonstick baking sheet. Bake until the empanadas are light golden brown, about 25 minutes. Cool a few minutes before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 50053,"Homemade Flat Bread 1 package active yeast 1/2 teaspoon sugar 1 3/4 cup all-purpose flour 1 teaspoon coarse salt 1 tablespoon fresh thyme leaves 3/4 cup water (might need more) 1 teaspoon oil Instructions: In the bowl of a food processor combine the yeast, sugar, flour, salt and thyme. Pulse to combine. Add the water in a steady stream until the dough begins to form a ball, turn it on to a board and knead with the heel of your hand until the dough is smooth and elastic. Coat a bowl with oil. Place dough in bowl, and cover with a damp cloth. Put in a warm spot to rise until double in size, about 1 hour. When the dough has doubled in size, punch the dough, scrape it onto the counter and knead it lightly into a smooth ball. Cut into 20 pieces and with a rolling pin roll out to form very flat 5 to 6-inch circles. Preheat a stove top grill pan over medium high. Do not oil. Place bread on hot grill and cook without touching it until you see bubbles on the surface, about 1 to 2 minutes. Turn and continue to cook 1 to 2 minutes more or until bread has puffed up. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 50054,"Watermelon Martinis 1/2 cup sugar 1/2 cup water 5 cups watermelon, seeds removed 2 tablespoons lemon juice 1 1/4 cups vodka 2 ounces melon liqueur, optional 8 lemon twists, for garnish Instructions: Bring the sugar and water to a boil in a small saucepan and cook until the sugar has completely dissolved. Let cool. In a food processor, puree the watermelon flesh. Add a little of the sugar syrup to sweeten, to taste. Pour the pureed watermelon into 2 empty ice cube trays and freeze for at least 4 hours. In a blender combine the frozen watermelon cubes, more simple syrup, to taste, lemon juice and vodka, melon liqueur and blend until smooth. Pour into 8 frozen martini glasses and garnish with a lemon twist. ","[Prosecco, Moscato, Sauvignon Blanc, Riesling]" 50055,"Breakfast Burrito Eggs from pasture-raised chickens (quantity depends on how hungry you are!) 1 flour tortilla Aromatic Black Beans, recipe follows Fragrant Mexican-Style Rice, recipe follows Garnish options: Sharp Cheddar, pepper or Monterey Jack, Cotija, Oaxaca or other flavorful cheese, shredded or crumbled; salsa of any sort (I make fresh pico de gallo in the summer); green onions, chopped; cilantro, chopped; sour cream; lime wedge 1 pound organic Pacific Northwest black beans 1 carrot, peeled 1 stalk celery 1/2 onion 5 cloves garlic 1 handful fresh thyme 1/3 bunch fresh parsley, stems included 1 bay leaf 3 tablespoons sea salt 2 cups long-grain rice, washed 3 tablespoons olive or vegetable oil 1/2 onion, cut in small dice 1 teaspoon ancho chili powder or \mild Mexican chili powder
3/4 teaspoon salt 1/4 teaspoon white pepper 1 fresh tomato from the garden or farmers' market, diced, or 1 small can diced organic tomatoes 3 cups chicken or vegetable stock or water Instructions: Scramble eggs, and cook gently until just set. Heat your flour tortilla in a frying pan or the microwave for just a few seconds. Fill your burrito with your scramble, beans, rice and any other toppings you like. My favorites are listed above. The possibilities to vary your burrito fillings are endless. This is a great way to get a complete, healthy and balanced meal quickly, all wrapped up in a tortilla and ready to go. It will provide great fuel for your day. I recommend quick-soaking beans rather than cold soaking overnight, as quick-soaking makes some of the starches more digestible. To quick soak, rinse the beans and place in a large pot. Cover with cold water to about 3 inches above the top of the beans. Bring the pot to a boil, cover and immediately remove from the heat. Let sit for 1 hour, drain, rinse and return the beans to the pot.
Cover the beans with fresh cold water to 3 to 4 inches above the level of the beans (this will require more water than the previous time, as the beans will have expanded during the quick soak). Add to the pot the carrot, celery, onion, garlic, thyme, parsley, bay leaf and salt. All the vegetables can and should be left whole, as they will be easier to remove later. (I add the salt at the beginning of cooking, as I find it adds better flavor to the beans. Many people believe that adding salt too early will make the beans tough, but I have never found this to be the case.) Bring the liquid to a boil, and immediately reduce to the barest simmer, just barely bubbling very gently. Cook, uncovered, until the beans are done, roughly 1 to 2 hours. The timing will vary greatly with the size and variety of beans, the size of your pot, your elevation, the weather, etc. Just taste-test along the way until they are fully cooked through but not mushy. Once done, remove the pot from the heat. I generally remove all the aromatics and then store the beans in their own cooking liquid in the fridge in a sealed container. They will last 1 to 2 weeks that way. The liquid is delicious. Yield: makes enough for 6 to 10 burritos, depending on appetite. In a medium saucepan heat the oil over medium heat. Add the diced onions, and saute until soft and translucent. Add the chili powder, salt and white pepper, and saute a minute longer. Add the rice, and saute for 3 to 4 minutes to toast the rice just slightly. Add the diced tomatoes, and stir the entire mixture for 3 to 4 minutes longer. Add the stock, turn up the heat and bring the liquid quickly to a boil. As soon as it boils, cover the pot and reduce the heat to the lowest possible setting; let steam for about 30 minutes. Check the rice for doneness, adding a bit more liquid if necessary, re-cover and keep steaming until done. Uncover, and fluff the rice. Taste and adjust seasoning if necessary.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 50056,"Sunny's Jerk Jam Cauliflower Steaks 2 large heads cauliflower 4 cups beer (I like Corona here, but you can use your favorite; just try to stay away from flavors) 1/4 cup packed light brown sugar 1/4 cup Worcestershire sauce
1/4 teaspoon red cl flakes
2 cloves garlic, grated on a rasp
Kosher salt and freshly ground black pepper
Olive oil, to drizzle
1 cup apricot jam 1 cup jerk seasoning paste
2 tablespoons fresh lime juice
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh cilantro
Instructions: For the cauliflower: Preheat the oven to 350 degrees F. Trim the green leaves from the base of each head of cauliflower. Then trim a sliver off of each base to level it. Make 2 equal slices vertically from the top to the base of each head of cauliflower, creating 4 steaks in total. In a large baking dish, add the beer, brown sugar, Worcestershire sauce, red cl flakes, garlic, a nice pinch of salt and a few grinds of black pepper. Whisk until the sugar and salt dissolve, then place the steaks in 1 layer in the dish. Bake the steaks, flipping them once, until tender but still firm enough to hold their shape, about 20 minutes. Use your judgment when you flip them to determine if they need to cook the full 20 minutes. Transfer the cauliflower steaks to a paper towel-lined baking sheet; reserve the baking liquid for the next step. Pat the top of each steak dry as well. For the glaze: In a medium bowl, add the jam, jerk seasoning, lime juice and 1/4 cup of the cauliflower baking liquid. Stir to loosen and combine. Heat a cast-iron griddle to medium-high heat (cast iron is preferred, but you can use a large pan and do this in batches, or use a nonstick griddle, but cast iron--ooooh--cast iron!!!). Drizzle each cauliflower steak with olive oil on both sides followed by a pinch of salt and a few grinds of pepper. Place the steaks on the griddle and cook until lightly golden brown when you take a peek beneath, 4 to 6 minutes; gently flip the steaks, then allow them to become golden brown again on the other side. Brush the tops and sides of each liberally with the glaze. Cook for 2 to 3 minutes more, then remove to a platter and sprinkle with the mint and cilantro. Serve warm. Chop the chilled leftovers for a quick salad. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Grenache Blanc]" 50057,"Bulgar Salad with Grapes 1 cup bulgur Kosher salt 1 cup pecan halves, toasted and roughly chopped 2 cups halved green and red seedless California grapes
2 cups packed finely slivered kale or Swiss chard leaves 1/2 cup chopped Italian parsley 1/4 cup thinly sliced scallions 1/4 cup lemon juice 2 tablespoons extra-virgin olive oil 2 teaspoons finely grated lemon zest Pinch cayenne Black pepper Instructions: Bring 2 cups of water to a boil in a medium saucepan. Stir in the bulgur and 1/2 teaspoon salt and remove from the heat. Cover and let stand 20 minutes or until most of the water has been absorbed. Drain well and press to extract any excess water. Let cool and stir in the remaining ingredients. Season well with salt and black pepper. Serve room temperature or chilled. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 50058,"Juicer Cauliflower Crust Pizza 1 small head cauliflower, florets and trimmed stalks roughly chopped (about 5 cups) 2 ounces shredded Asiago (about 1 cup) 1 large egg 1/2 teaspoon dried Italian seasoning or oregano 1 clove garlic, minced Kosher salt and freshly ground black pepper Olive oil, for parchment 6 ounces shredded mozzarella (about 1 1/2 cups) 3 ounces sliced pepperoni (about 1/2 cup) Crushed red pepper flakes, for sprinkling 1/4 cup fresh basil leaves, torn Instructions: Position an oven rack in the center of the oven and place a baking sheet on the rack. Preheat oven to 475 degrees F. Run the cauliflower through the feed tube of a juicer. Discard or reserve the juice for another use (stash it in the fridge and use it to thin out your morning smoothie).
Transfer the cauliflower pulp to a large bowl. Add the Asiago, egg, Italian seasoning, garlic, 1/2 teaspoon salt and a few grinds of black pepper, then combine until the mixture holds together when pinched.
Line a flat cutting board with parchment and brush with some oil. Spread the cauliflower mixture into a 12-inch round. Slide the parchment with the crust onto the preheated baking sheet and bake until golden brown and darker at the edges, 15 to 20 minutes.
Remove the crust from the oven and top evenly with the mozzarella and then pepperoni. Sprinkle with red pepper flakes. Bake until cheese is bubbly with browned spots, about 4 minutes. Sprinkle with the basil just before slicing and serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 50059,"Cheesy Meatloaf with Green Quinoa 1 cup quinoa 3 cups baby spinach 1 cup loosely packed fresh cilantro leaves 1 large clove garlic 12 ounces extra-lean ground beef 8 ounces 99-percent fat free ground turkey 1/4 cup 2-percent milk 3 tablespoons whole wheat breadcrumbs 4 teaspoons Worcestershire sauce 1 teaspoon cl powder 1 large egg Kosher salt and freshly ground black pepper 4 teaspoons red wine vinegar 2 small plum tomatoes, cut into 12 slices 5 tablespoons shredded Cheddar 12 small slices of watermelon, for serving (8 ounces) Instructions: Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Rinse the quinoa a few times in a fine mesh strainer. Bring a medium pot of water to a boil. Add the quinoa and cook until tender, 10 to 15 minutes. Strain the quinoa and rinse under cold water, then set aside to drain and dry out. Meanwhile, combine the spinach, cilantro and garlic in a food processor and pulse until finely chopped. Transfer one-third of the mixture to a medium bowl along with the ground beef and turkey, milk, breadcrumbs, 2 teaspoons of the Worcestershire, the cl powder, egg, 1/2 teaspoon salt and some black pepper. Combine the mixture well with your hands. Whisk together the remaining 2 teaspoons Worcestershire with 2 teaspoons of the vinegar. Divide and pat the meat mixture into four even 1-inch-thick football shapes. Arrange on the prepared baking sheet. Top each with 3 slices of tomato and drizzle with some of the Worcestershire-vinegar sauce. Bake until the meatloaf reaches an internal temperature of 165 degrees F, 18 to 20 minutes. Drizzle with more Worcestershire-vinegar sauce and top each with cheese and continue to bake until melted, about 2 minutes more. Blot the bottom of each meatloaf on a paper towel to remove excess moisture. Meanwhile, combine the quinoa, the remaining spinach mixture, the remaining 2 teaspoons vinegar and 1/2 teaspoon salt in a medium pot and stir, over medium-low heat, until warmed through, about 3 minutes. Divide the meatloaves, quinoa and watermelon slices among four dinner plates. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 50060,"Pumpkin Cupcakes Nonstick cooking spray All-purpose flour 1 (18 1/4-ounce) box yellow cake mix 3/4 cup pumpkin puree, plus more if needed 1/3 cup vegetable oil 2 cups confectioners' sugar 1/4 cup pumpkin puree 1/2 teaspoon pumpkin pie spice Red and yellow food coloring, if desired Instructions: Preheat the oven to 350 degrees F. Spray the cake pan with nonstick cooking spray, coat with flour, and knock out the excess. Combine the cake mix with the pumpkin puree and oil. Beat with a hand mixer on medium until well incorporated, about 2 minutes. Some pumpkin purees have more moisture than others, if the cake batter seems dry then add more pumpkin puree, 1/4 cup at a time. Using an ice cream scoop, fill the molds 2/3 of the way to the top with batter. Bake until the tops are golden brown and a toothpick inserted in the center comes out clean, about 12 minutes. Cool for 5 minutes and remove to a wire rack to cool completely. In a large bowl, combine the icing ingredients and mix together until well blended; the icing should be thick but have a pourable consistency. If it's too thick add a little water to thin. If you want the color to be more orange add a few drops of red and yellow food coloring. Dip the top 1/2 of each cupcake into the icing and place onto a sheet pan fitted with a wire rack allowing the icing to drip down the sides. Let icing set for 1 hour before serving. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

" 50061,"Instant Kimchi 1 small head Napa cabbage 1 small head Romaine lettuce 8 spring onions, thinly chopped on the bias 1 teaspoon red pepper flakes, or more to taste 1 teaspoon grated ginger 1 clove garlic, crushed into a paste 3 tablespoons sesame oil 4 tablespoons rice wine vinegar 3 tablespoons soy sauce 2 tablespoons sesame seeds, toasted Instructions: Tear Napa cabbage into bite size pieces. Cut Romaine lettuce into 1/3 inch strips. Toss in large bowl with spring onions. In a small bowl combine red pepper flakes, ginger, garlic, sesame oil, vinegar and soy sauce. Pour over greens and toss well to coat. Sprinkle with sesame seeds. ","[Chardonnay, Sauvignon Blanc, Riesling, Gamay]" 50062,"Straight Up Deviled Eggs 1 dozen eggs 1/4 cup mayonnaise, or yogurt as a healthy alternative 1 tablespoon spicy brown mustard 1 teaspoon lemon juice 2 teaspoons sweet pickle relish 1 teaspoon paprika 2 tablespoons chopped chives 2 tablespoons bacon bits or crumbled bacon, for garnish, optional Instructions: Put the eggs in a large pot and cover with cold water. Bring to a boil over medium heat, then turn off the heat, cover and let sit for 15 minutes. Drain the water from the pot and fill with cold water to cool the eggs. Change the water twice so that the eggs will cool down quickly. Peel the eggs and slice a small piece off the bottoms so that they will stand upright. Slice the top third off of each and save the tops. Carefully remove the eggs yolks with a small spoon and put them in a medium-size bowl. Break up the egg yolks with a potato masher. Add all the remaining ingredients except the bacon and chives. Mix until well blended and smooth. Transfer the mixture to a releasable bag, cut off the corner of the bag and pipe the filling into each egg. Sprinkle each with chopped chives and bacon bits, if desired. Cover with the egg tops and arrange them on a serving platter. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 50063,"Grandma Nancy's Crepe Recipe 1 egg 1 cup all-purpose flour Pinch salt 1 cup water Instructions: Blend all ingredients together until it looks like a loose pancake batter. This will make between 8 to 10 crepes, depending on how thin they are made. They work best when they are almost paper thin. Pour small amount onto hot crepe pan and cook approximately 2 minutes on each side. ","[Burgundy, Champagne, Sauvignon Blanc]" 50064,"Espresso Ice Cream 2 cups heavy whipping cream 1 (14-ounce) can sweetened condensed milk 1/2 cup espresso (about 5 shots) 1/4 teaspoon pure vanilla extract Whipped cream, optional Chocolate covered espresso beans, for topping Instructions: In a large measuring cup, mix together the heavy cream, sweetened condensed milk, espresso and vanilla extract. Refrigerate until well chilled, about 1 hour. Once the mixture is thoroughly chilled, turn on your ice cream machine and pour in the cream mixture. Churn until the mixture looks slushy like soft serve, 12 to 15 minutes. Place the canister in the freezer until the ice cream is firm enough to scoop, for several hours. Serve with whipped cream and chocolate covered espresso beans. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 50065,"Fresh Stracciatella 1 tablespoon kosher salt (17 grams) 1 pound mozzarella curd, broken into small pieces 1 cup heavy cream 1 baguette, sliced into 1-inch-thick slices 1/2 cup extra-virgin olive oil, plus more for garnish 2 cloves garlic, cut in half 1 ripe tomato, cut in half Flaky sea salt Freshly cracked black pepper Instructions: Making mozzarella: In a large pot, bring 2 quarts water and the kosher salt to a boil. Remove from heat and let cool to 180 degrees F. Add mozzarella curd to a large bowl and bring to room temperature. When the water has cooled to 180 degrees F, ladle it onto the curd. The curd will begin to look like shaggy mozzarella. Using a wooden spoon, stir and stretch the cheese until it forms a cohesive ball and takes on a \plastic\ texture. Shaping mozzarella: Place half of the whey water (the salted water that turned the cheese curd into mozzarella) in another large bowl and chill to 80 degrees F. Meanwhile, work the mozzarella that's in the remaining warm whey water into 1 large ball. Knead and stretch the ball of cheese until there are no more lumps. Once the cheese is smooth, pull off a 4-inch section and put it into the second bowl containing the cooled whey water. Repeat this process with the remaining cheese. Making stracciatella: Take each of the sections of the mozzarella out of the cooled water and pull apart the strands (like string cheese). Put all of the pulled strands of cheese into a mixing bowl and add the heavy cream. Gently stir to make stracciatella. Set aside. Preheat oven to 400 degrees F. Place baguette slices on a baking sheet. Drizzle olive oil over the slices and place in the oven to toast, about 10 minutes. Remove from oven and, while still warm, rub cut side of garlic over the toasted bread. Then rub the bread with the cut side of tomato while gently squeezing the tomato halves. Top slices with a generous spoonful of stracciatella followed by a drizzle of olive oil, flaky sea salt and freshly cracked black pepper. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 50066,"Black and Green Olive Tapenade 1 1/2 cups kalamata, pitted and chopped 1 1/2 cups picholines, pitted and chopped 4 filets anchovies, chopped 3 lemon juice and zest of 2 tablespoons fresh thyme, chopped 1 tablespoon fresh oregano, chopped 2 tablespoons garlic, chopped 1 cup extra virgin olive oil 1/2 cup capers, drained and rinsed Black pepper to taste Instructions: Put all ingredients in a bowl. Mix well and add pepper to your desired taste. ","[Ros, Vermentino, Garnacha, Aglianico]" 50067,"Emmanuel's Baked Artichoke Hearts 2 (15-ounce) cans artichoke hearts in water, 6 to 8 count, drained 1 tablespoons extra-virgin olive oil, 2 turns of the pan, plus a drizzle to coat baking dish 1/4 ripe lemon 1 tablespoon butter 3 cloves garlic, chopped 6 flat anchovies fillets 1 cup Italian style bread crumbs, 3 handfuls 1/4 cup chopped flat leaf parsley 1/4 cup grated Parmigiano-Reggiano, a couple of handfuls Coarse black pepper Instructions: Preheat oven to 400 degrees F.
Turn drained artichokes upside down to get all the liquid out. Halve artichoke hearts, lengthwise. Drizzle a small casserole dish with a little extra-virgin olive oil, and spread it around the dish with a pastry brush. Arrange the halved artichoke hearts with tops up, bottoms down, in a layered pattern in the dish. Squeeze the juice of 1/4 lemon over the hearts.
Preheat a small nonstick skillet over medium heat. Add oil and butter to the skillet. When butter melts into oil, add garlic and anchovies. Using the back of a wooden spoon, work anchovies into oil as they break up. When anchovies have dissolved into oil, add bread crumbs to the pan and lightly toast, about 2 to 3 minutes. Add parsley, cheese and black pepper, stir to combine and remove pan from heat. Top artichokes with an even layer of bread topping and set in the middle of oven. Bake 10 minutes until artichokes are warm and topping is deep golden brown in color. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 50068,"Stewed Chicken 1 (4 pound) chicken cut into pieces Salt and pepper, to taste 1 1/2 tablespoons dried thyme 2 cloves garlic, finely chopped or 1 tablespoon garlic powder 2 tablespoons oil 2 tablespoons flour, mixed with 2 tablespoons water 1 small yellow onion, chopped 1 pound dried red beans 1 tablespoon dried thyme 1/4 cup chopped yellow onion 2 cloves garlic, finely chopped 1 tablespoon black pepper 2 tablespoons salt 1 (6-ounce) can coconut milk 2 pounds white rice Instructions: For the chicken: Season chicken with salt, pepper, thyme and garlic. Heat two tablespoons of oil in large frying pan over moderately high heat. Brown chicken, turning pieces once, about 4 minutes per side. Add a few teaspoons of water to skillet. Repeat a few times and then add watered flour to make a gravy. As chicken browns, add onions, cover pan and simmer on low heat for 10 to 15 minutes so chicken will stew. (Typically back home in Belize onion was the only vegetable used with the chicken, however many Belizians that are now in the Unites States add bell pepper and tomatoes to this dish.) For the rice and beans: Clean beans and check for stones. Put beans in a stockpot with water to cover, thyme, onions, garlic and pepper. Do not add salt at this time because the beans will turn hard. Cover and cook over moderate heat for 1 hour, stirring every 10 minutes and adding a little water if necessary. Cook until beans have softened. Add salt, coconut milk and uncooked rice. Cover and barely simmer over low heat (milk may easily burn) for 10 to 15 minutes, stirring occasionally. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 50069,"Primavera Pasta Salad Kosher salt 2 pounds fusilli
1 cup mayonnaise
1/2 cup whole milk, plus more if needed
1/4 cup sour cream
1 tablespoon chopped fresh parsley
1 tablespoon chopped chives
2 teaspoons chopped fresh mint
2 lemons, zested and juiced
Freshly ground black pepper
3 tablespoons freshly grated Parmesan
1 cup broccoli florets, broken into small pieces
1 cup cherry tomatoes, halved
1 cup frozen peas, thawed
1 cup sliced asparagus (2-inch pieces) 1/2 cup matchstick carrots
1 leek, white and light green parts, thinly sliced
Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions. Drain and rinse under cold water until no longer hot; set aside. To make the dressing, combine the mayonnaise, milk, sour cream, parsley, chives, mint, lemon zest and juice, 1 teaspoon salt, 1/2 teaspoon pepper and 2 tablespoons Parmesan in a small bowl. Set aside. Before tossing, splash in more milk if needed for thinning. In a large bowl, combine the pasta, broccoli, tomatoes, peas, asparagus, carrots and leeks. Pour over the dressing and toss to coat. Top with the remaining tablespoon of Parmesan and some black pepper. Refrigerate for at least 4 hours and up to overnight. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 50070,"Sunny's Refried Beans 1 tablespoon vegetable oil 1 garlic clove, minced 1 jalapeno, minced 1/4 cup diced onions 1 packet Sazon seasoning (about 1 1/4 teaspoons) 2 (15.5-ounce) cans pinto beans 1 lime, juiced Salt and freshly ground black pepper Instructions: In a saucepan, heat oil over medium heat. Add garlic, jalapeno, onion and Sazon. Saute until they start to soften, about 3 minutes. Add 1 can of pinto beans including the liquid in the can. Simmer until beans heat through and soften, another 4 to 5 minutes. Using a fork or potato masher, mash the beans. Drain the second can of pinto beans and add those to the pot. Stir mixture together and cook until beans warm through. Stir in lime juice and season, to taste, with salt and pepper. Serve with Breakfast Enchiladas. ","[Malbec, Tempranillo, Garnacha, Barbera]" 50071,"Savory Squash Soup 3 3/4 pounds pumpkin or butternut squash 1 acorn squash (about 1 3/4 pounds) 6 tablespoons (3/4 stick) unsalted butter 1/2 teaspoon kosher salt 1/8 teaspoon freshly ground white pepper 1/4 teaspoon ground nutmeg 1 white onion (about 4 ounces), peeled, trimmed, and finely diced 1/4 teaspoon ground ginger 1/8 teaspoon ground cardamom 4 cups chicken stock or vegetable stock 1 cup heavy cream 1 sprig fresh rosemary 1 recipe cranberry relish, recipe follows 1 recipe cardamom cream, recipe follows 1/2 recipe spiced caramelized pecans, recipe follows 4 tablespoons pumpkin seed oil 2 cups fresh cranberries 1/2 cup sugar 1/2 cup verjus or 3 tablespoons lemon juice 3 cups peanut oil 2 cups pecan halves 1 teaspoon kosher salt 1/2 teaspoon cayenne pepper 1 cup sifted confectioners' sugar 2 cups heavy cream 1 tablespoon black cardamom seeds Instructions: Preheat the oven to 350 degrees F. Cut each squash in half and discard the seeds. Brush cut sides with 2 tablespoons of melted butter. Season with salt, pepper, and nutmeg. Arrange the squash cut side down on a rack placed in a baking tray and bake until tender, about 1 1/2 hours. Cool, scoop out the insides of the squash, and puree the flesh in a food processor. Reserve. (You should have about 4 cups of pureed squash). In a medium stockpot, melt the remaining 4 tablespoons of butter. Over low heat, sweat the onion. Do not allow it to brown. Add the pureed squash and cook over very low heat until heated through, stirring occasionally. Do not allow it to bubble up. Season with the salt, pepper, ginger, and cardamom. Pour in the stock and bring to a boil, still over low heat, stirring often. Cook about 20 minutes. In a small saucepan, heat the cream with the rosemary sprig. Remove the rosemary and pour the cream into the soup. Transfer to a blender or food processor and process, in batches, for 2 or 3 minutes. Adjust the seasoning, to taste. To serve, ladle the soup into heated bowls. Place a tablespoon of cranberry relish in the center, top with a dollop of cardamom cream, then sprinkle with chopped pecans. Drizzle pumpkin seed oil over soup. Note: If desired, bake small squash until tender, scoop out, and use as individual serving bowls. In a small saucepan, combine all the ingredients. Bring to a boil, then lower to a simmer. Continue to cook until the mixture is thick and the berries are glazed. Allow to cool. Transfer to a covered container and refrigerate until needed. Yield: 1 1/3 cups In a deep-fryer or a deep pot, heat the oil to 350 degrees. (A deep-frying thermometer can be clipped to the side of the pan so that you can tell when the proper temperature has been reached). Meanwhile, in a large saucepan bring 2 quarts of water to a boil. Add the pecans and boil for 2 minutes. Drain in a large strainer, shaking off all excess water. Sprinkle the salt and cayenne pepper over the nuts and then coat with the confectioners' sugar, a little at a time, allowing the sugar to melt into the pecans. Toss the nuts by shaking the strainer, adding a little more sugar each time, until all the sugar is used and all the nuts are coated. Do not use hands or a spoon to toss. The nuts should have a glaze of sugar. Carefully add the nuts to the heated oil, keeping the oil at 350 degrees. Cook until golden brown, about 3 minutes, stirring occasionally. Remove with a slotted spoon to a baking tray to cool. Yield: 2 cups In a small saucepan, bring 1 cup of heavy cream and the cardamom to a boil. Reduce until only 1/4 cup remains. Allow to cool. Reserve. Whip the remaining 1 cup of heavy cream until stiff peaks form. Stir in the reserved mixture. Chill until ready to serve. Yield: about 1/4 cup ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]" 50072,"Twirly Tornado Chips Equal parts canola oil and peanut oil, for frying 6 to 8 slices bacon 2 pounds large sweet potatoes, peeled Kosher salt One 16-ounce carton sour cream Hot sauce, to taste 1/3 cup chopped fresh chives Instructions: Pour the oil to reach halfway up the sides of a Dutch oven. Heat to 365 degrees F. While the oil heats up, cook the bacon in a large skillet over medium-high heat until crispy. Remove to paper towels to drain. Crumble once cooled. Using a spiralizer, twist the sweet potatoes through the blade. As the potato is spiralized, use kitchen shears to snip the spirals into long lengths. (If you don\u2019t do this, the potato will stay connected.) Add the potatoes, in batches, to the hot oil and fry until crispy, 2 to 3 minutes. Remove to a wire rack to drain. Sprinkle with salt while still hot. To serve, transfer the potatoes to a serving platter. Drizzle with sour cream and hot sauce. Sprinkle with the crumbled bacon and chives. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Gouda]" 50073,"Chickpea Flatbread With Parsley-Olive Salad 1 1/4 cups hummus (about a 10-ounce container) Generous pinch of ground cumin Generous pinch of dried rosemary 2 tablespoons extra-virgin olive oil 3 tablespoons all-purpose flour Kosher salt and freshly ground pepper 1 cup fresh parsley leaves, roughly chopped 1 green bell pepper, diced 3 scallions, thinly sliced 1/3 cup pitted kalamata olives, chopped 1 tablespoon extra-virgin olive oil Juice of 1/2 lemon Kosher salt and freshly ground pepper Instructions: Make the flatbread: Preheat the oven to 450 degrees F. Whisk the hummus, 1/3 cup hot water, the cumin, rosemary and 1 tablespoon olive oil in a bowl. Whisk in the flour and a pinch each of salt and pepper. Set the batter aside, 30 minutes. Heat a 12-inch cast-iron skillet over high heat. Add the remaining 1 tablespoon olive oil and swirl to coat the pan. Pour in the batter and spread to the edges with a spatula. Transfer to the oven and bake until firm, and crisp and golden around the edges, 25 to 30 minutes. Let sit 5 minutes in the pan. Make the salad: Toss the parsley, bell pepper, scallions, olives, olive oil, lemon juice and salt and pepper to taste in a bowl. Use a spatula to scrape shards of the flatbread onto plates. Serve with the parsley-olive salad. ","[Sauvignon Blanc, Vermentino, Grner Veltliner, Albari?o]" 50074,"Honey Carrot Cake Unsalted butter, for the pan 1 1/4 cups all-purpose flour, plus more for the pan 1 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon fine salt
1/2 cup vegetable oil
1/2 cup applesauce
1/2 cup honey
1 1/2 teaspoons pure vanilla extract
2 large eggs
1 cup grated carrots (about 2 large carrots)
1/2 cup chopped pecans
1/2 cup shredded sweetened coconut
2 ounces cream cheese, at room temperature 3 tablespoons unsalted butter, at room temperature
1/4 cup confectioners' sugar
1/2 teaspoon pure vanilla extract
2 to 3 tablespoons milk
Instructions: For the carrot cake: Preheat the oven to 350 degrees F. Butter and flour a standard-size loaf pan and line with parchment to overhang the edges by a few inches. Stir together the all-purpose and whole wheat flours, baking powder, cinnamon, allspice, nutmeg and salt in a medium bowl; set aside. Combine the vegetable oil, applesauce and honey in a mixer bowl and beat on medium until smooth, about 1 minute. Add the vanilla and eggs and beat until light, about 1 minute. Add the flour mixture and beat on low just until combined. Add the carrots, pecans and coconut and beat just to incorporate. Spread the batter into the prepared pan. Bake until a tester inserted in the center comes out clean with just a few crumbs, 55 to 65 minutes. Cool on a rack for 15 minutes, then unmold and cool completely. For the cream cheese glaze: Beat the cream cheese and butter in a medium bowl until smooth. Beat in the confectioners' sugar until smooth. Stir in the vanilla. Stir in the milk, a tablespoon at a time, to make a thick, spreadable glaze. Spoon the glaze over the cake and spread to the edges. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 50075,"Brandied Curry Chicken with Grapes 3 tablespoons vegetable oil 2 skinless chicken legs and 2 skinless chicken breasts, cut in 1/2 Salt and freshly ground black pepper 2 tablespoons minced shallot 2 cloves garlic, minced 1 rounded tablespoon curry powder 3 tablespoons brandy 3 cups heavy cream 2 1/2 cups seedless green grapes 5 ounces egg noodles 3 tablespoons Dijon mustard 1 tablespoon chopped fresh dill leaves Instructions: In a large skillet, heat 2 tablespoons of the oil over medium-high heat. Season chicken with salt and pepper and sear on both sides until golden. Remove from pan. In the same pan, add the remaining 1 tablespoon of oil, if needed, and saute shallots, garlic and curry. Deglaze with brandy, scraping up brown bits from the bottom of the pan. Add chicken back to pan and stir in heavy cream. Cover and bring to a simmer for 15 minutes. Add the grapes and noodles, return to a simmer, cover and cook for 15 to 20 minutes or until chicken juices run clear when poked with a fork. Stir in mustard and dill. Season, to taste, with salt and pepper and serve immediately. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 50076,"Traditional Southern Fried Chicken 1 (2 to 2 1/2-pound) chicken 2 eggs 1 cup milk 1 1/2 teaspoons salt 1 teaspoon pepper 1 1/2 cups self-rising flour 3 cups lard Instructions: Cut the chicken into frying pieces. In a shallow bowl beat the eggs and then stir in the milk, salt, and pepper. Soak the chicken in the milk mixture for 5 to 10 minutes. Roll the chicken in flour, being sure to completely cover each piece. Set aside to dry. In a large cast-iron skillet melt lard over medium heat. When the fat is very hot add the thighs and legs and cook for several minutes. Add the other pieces, being careful not to overcrowd the skillet. Continue cooking until the chicken is golden brown on 1 side (about 5 minutes). Turn and brown on the other side. Reduce the heat to medium low. Cover the pan and cook for 15 minutes. Turn the pieces, cover, and continue to cook for 15 minutes longer. Uncover for the last 5 to 10 minutes so the crust will be crisp. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 50077,"Chocolate Lava Cake Nonstick cooking spray, for the ramekins 6 ounces semisweet chocolate, chopped 1 stick (8 tablespoons) unsalted butter 2 large eggs plus 2 large egg yolks 1/4 cup granulated sugar 1/2 teaspoon vanilla extract Pinch fine salt 2 tablespoons all-purpose flour 1/4 cup confectioners\u2019 sugar 1 pint raspberries 4 fresh mint sprigs Instructions: Preheat the oven to 450 degrees F. Spray four 6-ounce ramekins with cooking spray and set on a quarter-sheet pan. Fill a small pot with 2 inches of water and bring to a boil, then reduce heat to maintain a gentle simmer. Put the chocolate and butter in a heatproof bowl and place the bowl over the pot of barely simmering water, making sure the bottom of the bowl does not touch the water. Stir with a silicone spatula occasionally until the chocolate and butter are melted and smooth. Set aside. In the bowl of a stand mixer fitted with the whisk attachment, beat together the eggs, yolks, granulated sugar, vanilla and salt on high speed until pale and fluffy, about 1 minute. Pour the chocolate mixture into the egg mixture and gently mix together until the chocolate is totally incorporated. Fold in the flour using a silicone spatula until well mixed. Divide the batter among the ramekins and bake for 10 to 12 minutes. The center will be slightly soft; be careful to not overbake. Remove the cakes from the oven and let cool for 5 minutes. If necessary, use a small spatula to loosen the edges of each cake. Invert the lava cakes onto individual serving plates. Garnish with the confectioners' sugar, raspberries and fresh mint. Serve warm. ","[Cabernet Sauvignon, Merlot, Pinotage, Zinfandel]

" 50078,"Apple Pancake 1/2 cup (100 grams) dark brown sugar 1/4 cup (80 grams) maple syrup
2 tablespoons (33 grams) unsalted butter
1 1/4 teaspoons ground cinnamon
Kosher salt
1 medium apple (something firm and medium tart/sweet--Fuji, Honeycrisp, Pink Lady, something like that), peeled, cored and sliced 1/4 inch (about 1 cup)
4 large eggs
2 tablespoons (25 grams) granulated sugar
1/2 cup (120 grams) buttermilk
1/3 cup (42 grams) all-purpose flour
1 teaspoon vanilla
1/8 teaspoon freshly grated nutmeg, optional
Flaky salt, for finishing
Instructions: Preheat the oven to 450 degrees F. In an 8-inch nonstick skillet over low heat, combine the brown sugar, maple syrup, butter, 3/4 teaspoon cinnamon and a pinch kosher salt. Melt together and whisk to combine. Turn the heat up to medium and bring the mixture to a boil. Allow to boil vigorously for 2 to 3 minutes. Carefully add the apples and toss around until the apples are fully coated in the caramel. Reduce the heat to low and allow to bubble for 3 to 4 minutes, or until the apples begin to soften and appear translucent. Place the skillet onto a parchment-lined baking sheet (to catch any bubbled-over caramel) and bake for 5 minutes while you prepare the batter. In a large 8-cup liquid measure or large mixing bowl, beat the eggs and granulated sugar until frothy. Add the buttermilk, flour, vanilla, 1/2 teaspoon cinnamon, 1/4 teaspoon kosher salt and the nutmeg if using. Whisk to combine until no longer lumpy. Open the oven and carefully remove the pan. Pour the batter into the skillet over the apples, swirling around the perimeter and ending in the center. (Beginning on the sides and working inward gives the pancake better structure instead of just pouring all of the batter in the middle. This will also ensure that the pancake \u201csouffles\u201d evenly). Place back into the oven to bake for 18 to 20 minutes, or until the sides have risen and the edges are dark. Remove from the oven and allow to settle for a minute or two. Carefully invert on a plate. Sprinkle with flaky salt and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 50079,"Turkey Hash 4 ounces olive oil 2 red onions, diced 1 red bell pepper, julienne 1 green bell pepper, julienne 2 jalapenos, diced, and seeded 2 pounds ground turkey breast 1 teaspoon salt 2 teaspoons freshly ground black pepper 2 pounds red potatoes, sliced thin 1/2 cup Roma tomatoes, diced 1/2 lime Instructions: In medium saute pan, add 2 ounces olive oil, onions, peppers and saute until translucent. Add turkey and brown on all sides. Season with salt and pepper. In a separate pan, add 2 ounces of oil, and fry potatoes in oil until crispy. On a serving plate layer the turkey mixture on top of the crispy potatoes. Top with diced roma tomatoes and fresh squeezed lime juice. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 50080,"Cookie Butter Whipped Cream 1 cup heavy cream 2 tablespoons cookie butter
2 teaspoons confectioners' sugar
Instructions: Add the cream, cookie butter and confectioners' sugar to a large bowl if using a hand mixer or to a stand mixer fitted with the whisk attachment. Beat on medium-high speed until it holds medium peaks, 5 to 7 minutes. Serve spooned over a slice of pie or topping a mug of coffee or hot chocolate. ","[Chardonnay, Riesling, Moscato]" 50081,"Italian Sausage and Pepper Strata Unsalted butter, at room temperature, for the baking dish 1 tablespoon olive oil 12 ounces sweet Italian sausage, casings removed 2 red bell peppers, chopped Kosher salt and freshly ground black pepper 3 cups half-and-half 1/4 cup grated Parmesan 2 tablespoon chopped fresh flat-leaf parsley 10 large eggs One 12-ounce loaf rustic Italian bread, preferably stale, cut into 1-inch cubes (about 6 cups) 2 cups shredded mozzarella Instructions: Butter a 9-by-13-inch baking dish. Heat the olive oil 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; transfer to a bowl with a slotted spoon. Add the bell peppers to the skillet with 1/4 teaspoon salt and cook, stirring occasionally, until tender, about 4 minutes. Set aside. Whisk together the half-and-half, Parmesan, parsley, eggs, 1 1/2 teaspoons salt and a few grinds of pepper in a medium bowl. Layer half of the bread cubes in the prepared baking dish. Sprinkle with 1 1/2 cups of the mozzarella, followed by the sausage and peppers. Cover with the remaining bread cubes and pour the custard evenly over the top. Cover with plastic wrap and let soak at room temperature 30 minutes to 1 hour. (To make ahead, after adding the custard, cover with plastic wrap and refrigerate overnight and then let the strata sit at room temperature while the oven preheats.) Preheat the oven to 325 degrees F. Remove the plastic and sprinkle with the remaining 1/2 cup mozzarella. Bake until slightly puffed and no longer jiggly in the center, 40 to 50 minutes. Let stand 5 minutes before serving. ","[Barolo, Barbaresco, Chianti, Valpolicella]

" 50082,"Guacamole with Sour Cream 2 large Hass avocados 2 tablespoons medium salsa 1 tablespoon sour cream 1 tablespoon jalapeno juice Salt Instructions: Peel avocado and remove pit. Place in a bowl and mash. Stir in salsa, sour cream, and jalapeno juice. Add salt, to taste. ","[Chardonnay, Sauvignon Blanc, Riesling]" 50083,"Mini Pistachio Baklavas One 1.9-ounce box frozen mini phyllo shells (15 mini tart shells), baked according to package directions 3 tablespoons unsalted butter
1 cup raw unsalted pistachios
3 tablespoons honey
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon kosher salt
Instructions: Lay the phyllo tart shells out on a serving platter. Melt the butter in a medium skillet over medium heat. Add the pistachios and toast in the butter, stirring, until they have a nutty aroma, about 2 minutes. Add the honey, sugar, cinnamon and salt and cook, stirring, until thick and bubbling, 1 to 2 minutes. Use two small spoons to scoop the pistachio filling into the shells. Cool to room temperature before serving.
","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 50084,"Banana Leaf-Wrapped Island Spice Mahi Mahi with Tamarind Mango Coconut Sauce 1/4 cup olive-canola oil blend 1 small yellow onion, diced
5 to 6 cloves of garlic, chopped 1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon curry powder
1 tablespoon dried thyme
2 cups diced ripe mango
2 1/2 cups tamarind juice, squeezed from tamarind pulp
One 14-ounce can coconut milk
1 1/2 tablespoons kosher salt
1/2 tablespoon freshly ground black pepper 3 tablespoons crushed fresh ginger 3 tablespoons red pepper flakes
2 tablespoons chili powder
2 tablespoons paprika
1 tablespoon ground allspice
1 tablespoon brown sugar
1 tablespoon ground cinnamon 1 tablespoon ground coriander
1 tablespoon ground cumin 1 tablespoon crushed garlic
1 tablespoon kosher salt
3 jalapenos, chopped 1/2 teaspoon freshly ground black pepper
1 1/2 cups blended olive oil
4 pounds fresh mahi mahi
8 banana leaves
Instructions: For the sauce: Put the oil in a large pot with the onion and garlic. Saute over high heat, stirring with a wooden spoon, until the onion and garlic are soft, then add the coriander, cumin, curry powder and thyme. Mix until the spices start to stick to the pot, 3 to 4 minutes. Add the mango and mix until the spices loosen from the bottom of the pot, then add the tamarind juice and coconut milk. Lower the heat to medium-high and cook about 5 to 10 minutes, then add the salt and pepper and turn the heat down to medium. Cook for about 25 minutes, stirring occasionally. When the sauce has reduced by 25 percent, it?s ready; transfer it to a bowl and set it aside. For the marinade: Place all of the ingredients, except for the oil, in a food processor. With the processor running, add the oil slowly until the mixture forms a paste. Transfer the marinade to a large bowl. Cut the mahi mahi into 6-inch portions and then rub each piece of fish with marinade until well coated. Take a banana leaf and lay it flat, then wipe it with a wet, warm towel. Lay a piece of fish on top of the leaf and fold the leaf over it. Repeat with the remaining leaves and fish. Chill the wrapped fish pieces in the refrigerator for 2 hours, then steam them in a steamer until the fish and juices turn white, 10 to 15 minutes. Cut each piece in half, leaving it in the leaf, and pour the sauce over each serving. Serve with rice or any other starch. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]

" 50085,"BBQ Spaghetti 1/2 cup cooking oil 1 cup chopped onions 3/4 cup chopped green bell peppers 1 pint BBQ sauce (recommended: Dancing Pigs Original Bar-B-Que Sauce) 1 cup sugar 1/2 cup dry seasoning rub (recommended: Dancing Pigs Dry Seasoning) Pinch salt 2 tablespoons liquid smoke 3 pounds spaghetti 1 pound cooked pork shoulder, diced Instructions: In a large skillet, heat oil over medium-high heat. Add onion and green pepper and saute until tender, about 5 minutes. Add barbecue sauce, sugar, seasonings, and liquid smoke. Reduce the heat to a simmer and simmer for 30 minutes, stirring occasionally. When sauce is 15 minutes from being ready, cook spaghetti in a large pot of boiling, salted water until al dente. Drain pasta and then transfer to a large serving bowl. Pour sauce over the pasta and toss. Top with pork shoulder. Serve immediately. ","[Zinfandel, Merlot, Malbec, Syrah]" 50086,"Old-fashioned Bread Pudding 2 (12-ounce) cans evaporated milk 1 cup water 6 eggs, beaten 8 ounces crushed pineapple 1 large apple, grated 1 cup raisins 1 1/2 cups sugar 5 tablespoons vanilla extract 1/4 pound butter, softened 1 loaf stale po' boy bread or 5 cups cubed stale white bread Instructions: Preheat the oven to 350 degrees F. In a bowl, break bread and moisten with evaporated milk and water. Pour eggs over mixture and mix well. Add pineapple, apple, raisins, sugar, and vanilla and mix well. Cut butter into pieces and add to mixture, mixing all ingredients well, Pour into a greased 9 by 13-inch baking dish. Bake for 30 to 40 minutes or until golden brown and cooked through. ","[Chardonnay, Riesling, Moscato, Port]" 50087,"Carrot-Mushroom-Barley Stew 2 cups carrot juice 10 ounces shiitake mushrooms, stems removed and reserved, caps sliced 2 tablespoons extra-virgin olive oil 4 tablespoons unsalted butter 1 cup instant barley 1 medium onion, chopped 1 stalk celery with leaves, finely diced 1/4 teaspoon dried rosemary, crumbled Kosher salt and freshly ground pepper 4 medium carrots, cut into 1/2-inch pieces 4 cups kale or mustard greens, stems removed and leaves torn 1 tablespoon grated peeled ginger Instructions: Bring the carrot juice, 3 cups water and the mushroom stems to a boil in a saucepan over medium heat. Meanwhile, heat the olive oil and 2 tablespoons butter in a pot over medium-high heat. Add the mushroom caps and barley and cook until the barley is toasted, about 5 minutes. Add the onion, celery and rosemary to the pot and season with salt and pepper. Cook, stirring occasionally, until the onion is translucent, about 2 minutes. Add the carrots and cook 2 more minutes. Increase the heat to high and add half of the carrot juice mixture, leaving the mushroom stems in the pan. Bring to a boil and cook, stirring occasionally, until the liquid is almost absorbed, about 6 minutes. Add the remaining carrot juice mixture, the kale and ginger and cook, stirring, until the barley and vegetables are tender, about 5 minutes. Stir in the remaining 2 tablespoons butter, then ladle the stew into bowls. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 50088,"Crepe Quiche Lorraine 1 large egg 6 tablespoons whole milk 1/2 cup all-purpose flour 1 1/2 tablespoons unsalted butter, melted, plus more for the pan 2 tablespoons chopped fresh herbs 1/8 teaspoon kosher salt 1 teaspoon unsalted butter 1/4 cup sliced onion 2 strips bacon, cooked and crumbled 4 large eggs 6 ounces whole milk (3/4 cup) Kosher salt and freshly ground pepper Kosher salt and freshly ground pepper
1 ounce cheddar cheese, shredded (about 1/4 cup) Instructions: Make the crepes: In a blender, combine all of the crepe ingredients (except the butter for coating the pan) and 1/4 cup water. Pulse 10 seconds. Place the crepe batter in the refrigerator for 1 hour; this allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours in the refrigerator.
Heat a small (about 6-inch) nonstick skillet over medium-low heat. Add butter to coat. Pour a scant 1/4 cup batter into the center of the pan and swirl to spread evenly. Cook 30 seconds and flip. Cook 10 more seconds and remove to a cutting board. Repeat until all of the batter is gone, laying the crepes out flat so they can cool. After they have cooled, you can stack them and refrigerate in sealed plastic bags for several days or freeze for up to 2 months.
Make the quiches: Preheat the oven to 325 degrees F. In a small saute pan, melt the butter and sweat the onion until translucent. In a small bowl, mix the onion and crumbled bacon together. In a separate bowl, whisk the eggs with the milk and season with salt and pepper.
In a nonstick 6-cup muffin tin, place one crepe in each cup. Make sure the edges of the crepes are slightly pleated and overlap the edges of the cups slightly. Spoon the bacon and onion mixture into each cup. Distribute the cheese evenly among the cups. Pour the egg mixture into the cups so all the quiches are the same size. Transfer to the oven; bake 25 to 30 minutes, or until the egg mixture is completely set. Let rest 5 minutes before serving.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 50089,"Portuguese Fish Stew 1/4 cup extra-virgin olive oil, plus more for serving 2 medium onions, chopped 4 garlic cloves, finely chopped 1 pound linguica or chorizo sausage, sliced in chunks 5 sprigs fresh thyme sprigs 1 handful fresh oregano, hand torn 2 bay leaves 2 pounds Yukon gold potatoes, sliced 3 quarts chicken broth 1 pound kale, chopped Sea salt and freshly ground black pepper 2 dozen Littleneck clams, scrubbed
1/2 pound perch, cod, or bass fillets, skin and pin bones removed 1/4 cup coarsely chopped flat-leaf parsley
1 Recipe Rustic Crusty bread, for serving, recipe follows 4 garlic cloves, coarsely chopped 4 fresh oregano sprigs, leaves stripped off the stem 4 fresh thyme sprigs, leaves stripped off the stem 1 handful fresh flat-leaf parsley, coarsely chopped 1/2 cup extra-virgin olive oil Kosher salt and freshly ground black pepper 1 large loaf country or Portuguese bread Instructions: Heat the oil in a heavy 4 to 6-quart pot over medium flame. Add the onions, garlic, and sausage; cook, stirring with wooden spoon, until the sausage renders out some of its fat and the onions are soft. Toss in the herbs and then the potatoes, stir that around for a minute to coat in the oil. Pour in the chicken broth and bring up to a simmer. Add the kale, season with salt and pepper. Cover and simmer for 10 minutes until the potatoes are nearly tender.
Uncover the pot and add the clams; simmer, covered, for 15 minutes until the clams open. Add the fish and continue to cook for another 3 to 5 minutes until the fish is cooked. Garnish with chopped parsley and drizzle with olive oil. Ladle the stew into shallow bowls and serve with Rustic Garlic Bread for dunking. Combine the garlic and herbs in a bowl. Pour in the oil, season with salt and pepper. Mix the ingredients together with a spoon. Cut a slit down the middle of the loaf of bread, pour the garlic oil into the pocket, pressing with the back of a spoon to get the flavors into the bread. Wrap the bread in aluminum foil. Roast the garlic bread on a grill or bake in a preheated 350 degree F oven for 5 minutes until the outside is nice and crusty. Hand tear into pieces for serving.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 50090,"Campfire Foil Pack Breakfast Burritos 12 ounces Yukon gold potatoes, thinly sliced (about 3 medium) 1 poblano pepper, stemmed, seeded and thinly sliced 2 tablespoon vegetable oil Kosher salt and freshly ground black pepper
1 pound fresh chorizo sausage, casings removed (about 4 links) 8 large eggs Four 10-inch flour tortillas
Shredded Cheddar, hot sauce, salsa, sliced scallions and sour cream, for serving Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with nonstick foil. Put the potatoes and pepper out on the prepared baking sheet. Drizzle the oil over the vegetables and toss along with 1 teaspoon of salt and 1/2 teaspoon pepper. Spread the vegetables out in to a single layer on three-quarters of the baking sheet. Crumble the sausage on the remaining quarter of the baking sheet. Roast until the potatoes are fork tender and the sausage is cooked all the way through, about 25 minutes. Let cool completely. Pack into a large plastic re-sealable bag and refrigerate up to overnight. Pack in a cooler. (Make sure to pack all of the other ingredients and equipment too.)
Build a medium campfire (if there is a grate for cooking then go ahead and use it). Make the foil packs: Cut eight 15-inch pieces of nonstick foil. Stack 2 pieces of foil, place your hand in the center and fold the sides up to create a shallow bowl. Repeat with the remaining pieces of foil so you have 4 bowls total. Put a quarter of the potato-sausage mixture in the center of each bowl. Crack the eggs into a quart-sized glass mason jar and shake well to scramble.
Divide the eggs evenly among the bowls. Fold the sides over the fillings to create a seal. Place the foil packs directly onto the coals of the fire, or on the grate above the fire, and cook, rotating with tongs every few minutes until the eggs are set, about 10 minutes. This could take more or less time depending on the strength of the fire, careful of steam you can open the packs to check while they cook. Remove from heat and let cool for 2 minutes so you can handle the foil.
Open each packs and flip the mixture out onto the middle of your tortillas and top with Cheddar, hot sauce, salsa, scallions and sour cream. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 50091,"Gingery Spinach and Dumpling Soup 8 cups low-sodium chicken or mushroom broth 1 2-inch piece fresh ginger, peeled and julienned or cut into match sticks 1 tablespoon soy sauce, preferably dark 1/4 cup Shaohsing rice cooking wine or pale dry sherry 1 tablespoon balsamic vinegar/or 2 tablespoons black vinegar 2 teaspoons dark sesame oil 1 teaspoon sugar Pinch of salt 2 carrots, thinly sliced on the bias- about 1 cup 24 frozen Chinese dumplings, pork, shrimp, or 1 pound package 3 scallions (white and green parts), thinly sliced 4 cups bag baby spinach chopped cilantro (optional) Asian chili paste (optional) Instructions: Put the broth, ginger, soy, wine, vinegar, sesame oil, sugar and salt in a soup pot and bring to a boil over high heat. Adjust the heat so the broth simmers and cooks to lightly flavor with ginger, about 10-15-minutes.
Add the carrots, and simmer until tender and cooked through, about 5 minutes. Just before serving, add the dumplings, cook for 3 minutes, stir in the scallions and spinach and cook until the greens wilt, about 1 minute. Divide among warm bowls and serve. Serve with chili sauce on the side if desired.
","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 50092,"Conchiglie With Clams and Mussels 1 pound conchiglie (small shells) pasta 1 pound broccoli, cut into florets (about 4 cups) 1/4 cup extra-virgin olive oil 3 cloves garlic, minced 1/8 teaspoon red pepper flakes 1/2 teaspoons kosher salt 1/4 teaspoon freshly ground black pepper 1 pound small littleneck clams, scrubbed 1 pound mussels, debearded 1 cup white wine 1/3 cup chopped fresh flat-leaf parsley Instructions: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook for 6 minutes, stirring occasionally. Add the broccoli into the pasta water and continue cooking until the pasta is tender but still firm to the bite, and the broccoli is blanched, about 2 to 3 minutes. Drain pasta and broccoli, reserving 1 cup of the cooking liquid. Meanwhile, in a large, heavy skillet heat the olive oil over medium heat. Add the garlic, red pepper flakes, salt and pepper and saute for 3 minutes. Add the clams, mussels, and wine. Cook for 5 minutes, making sure all the shells have opened. Discard any shells that remain closed. Sprinkle with the parsley. In a large bowl, toss together the pasta, broccoli, and shellfish. Add the reserved pasta water, 1/4 cup at a time, to moisten. Toss to combine. Transfer to a serving platter and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 50093,"Natural Sweet and Sour Sauce 2 tablespoons margarine 2 cloves of garlic, finely chopped 1/2 onion, chopped 1/2 each red and green pepper, sliced into thin strips 1 peach, sliced 1 nectarine, sliced 1 plum, sliced 1 cup grapes, sliced 1/4 cup fresh orange juice 1/4 cup honey 1/4 cup soy sauce Instructions: In a sauce pan, melt margarine. Add garlic and onions, saute about 3 minutes. Raise heat and add peppers; saute about 3 minutes longer. Add fruit and saute at least 4 minutes. Add juice, honey and soy sauce when ready to serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 50094,"Bone Stew (or Posole) 7 pounds bones with meat (pork ribs, neck bones and ox tails) 2 cups blended dry red chiles, stemmed and seeded 1 cup dried roasted corn (chicos) Instructions: In a large pot put bones, cl and corn. Cover with water to the top of the pot. Bring to a boil, reduce heat to medium and cook for 3 hours. Keep adding liquid as it evaporates to keep the bones covered. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 50095,"Chicken Jalapeno Popper Quesadilla 4 slices thin-cut bacon 2/3 cup grated pepper jack cheese
2 ounces cream cheese, softened 1 teaspoon cayenne pepper
1/2 teaspoon ground cumin
2 burrito-size tortillas
1 tablespoon salted butter 1 cup shredded rotisserie chicken
2 jalapenos, stemmed, quartered and seeded 1 tablespoon chopped fresh cilantro
Instructions: Place a large nonstick skillet over medium heat. Add the bacon and cook, turning as needed, until crisp, about 8 minutes. Remove to a paper towel-lined plate, reserving a couple of tablespoons of bacon fat. While the bacon is frying, mix together the pepper jack, cream cheese, cayenne pepper and cumin in a bowl. Spread onto one of the tortillas and set aside. Wipe out the skillet and return it to the heat. Heat the butter and reserved bacon fat until the butter is melted, then place the prepared tortilla in the skillet, cheese-side up. Top with the chicken and jalapenos. Crumble over the bacon and top with the second tortilla. Cook until golden on both sides, 2 to 3 minutes per side. Transfer to a cutting board, slice and sprinkle over the cilantro before serving. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 50096,"Blood Orange Amaretto Sour 8 ounces amaretto 2 ounces lemon juice 2 ounces blood orange juice, plus blood orange peel, for garnish Maraschino cherries with juice (such as Luxardo), for garnish Instructions: Add 1 cup ice to a cocktail shaker. Add the amaretto, lemon juice and blood orange juice and shake until cold and frothy. Fill 2 small glasses with ice and divide the drink between them. Garnish with blood orange peel, maraschino cherries and a little bit of the cherry juice. ","[Prosecco, Moscato, Vinho Verde]" 50097,"Mashed Potatoes 2 pounds russet potatoes (about 4 medium), peeled and cut into 1-inch pieces 1 teaspoon kosher salt, plus more as needed 3/4 cup whole milk 1/4 cup unsalted butter Freshly ground black pepper Freshly grated nutmeg (optional) Instructions: In a large saucepan, combine the potatoes, 1 teaspoon salt, and enough cold water to cover. Bring to a boil over high heat. Lower the heat to maintain a simmer and cook until fork tender, about 10 minutes. Drain the potatoes and return to the pan. Shake the pan over medium heat for about a minute to dry the potatoes. Transfer the potatoes to a food mill, ricer, or bowl.
Put the milk and butter in the saucepan, and heat over medium-high heat until the butter melts and the milk is hot. Remove pan from the heat. Mash the potatoes through the food mill, ricer, or by hand into the pan. Stir to combine with the milk and butter. Season with salt and pepper to taste and add nutmeg, if desired. Serve immediately. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]" 50098,"Almond, Chocolate and Pretzel Granola Bars 3 cups old-fashioned rolled oats 2 tablespoons unsalted butter, melted 1/2 cup unsalted roasted almonds, chopped
1/2 cup sweetened shredded coconut, toasted
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 1/2 cup bittersweet chocolate chips
1/2 cup crushed pretzels
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 almonds 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 chocolate chips and pretzels. 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, Riesling, Gewrztraminer, Pinot Grigio]

" 50099,"Paella Burgers 1 tablespoon extra-virgin olive oil (recommended: Colavita) 1 garlic clove, finely chopped or pressed 2 tablespoons Pinot Grigio (recommended: Sutter Home) 1/8 teaspoon saffron threads 2/3 cup mayonnaise 8 ounces Spanish chorizo 2 tablespoons extra-virgin olive oil (recommended: Colavita) 1 garlic clove, finely chopped or pressed 1/4 cup Pinot Grigio (recommended: Sutter Home) 1/8 teaspoon saffron threads 1/2 cup finely chopped yellow onion 1/4 cup chopped red sweet pepper 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/2 cup freshly made bread crumbs 1 egg, beaten 12 large (26/30 count) raw shrimp, peeled and deveined 1 1/2 pounds ground chicken (both dark and white meat) 6 thin slices yellow onion 12 slices red pepper 1 tablespoon extra-virgin olive oil (recommended: Colavita) 1/4 teaspoon salt Vegetable oil, for brushing on the grill rack 6 sourdough rolls, split 6 large tomato slices Instructions: Prepare a medium fire in a charcoal grill with a cover, or preheat a gas grill to medium. For the mayonnaise: Combine the oil and garlic in a small, fire-proof saucepan on the grill and cook for 1 minute. Add the wine and saffron and heat, stirring occasionally and using the back of a spoon to crush the saffron and help release the color, until the mixture is reduced and thickened, about 10 minutes. Transfer to a small bowl and set aside to cool. When the saffron mixture is cool, add the mayonnaise and stir to blend. Cover and chill until ready to use. For the patties: Slice the chorizo and pulse in a food processor to chop. Transfer to a large bowl. Add the oil, garlic, wine, saffron threads, onion, sweet pepper, salt, black pepper, bread crumbs, and egg and mix well. Coarsely chop the shrimp and add to chorizo mixture. Add the ground chicken and mix gently. Shape into 6 patties to fit the rolls. Put the onion and pepper slices on a baking sheet or platter and brush with the oil. Sprinkle with the salt and pepper. When the grill is ready, rub the grill rack with oil. Place the patties on the grill and cook for 6 minutes per side, until cooked through, being careful not to overcook. Grill the onion and pepper slices until crisp-tender and showing grill marks, about 1 minute per side for the peppers and 3 minutes per side for the onion. While they are cooking, toast the rolls. To assemble the burgers: Spread the toasted sides of the rolls with the mayonnaise. Place a patty on the roll bottoms, then add the grilled onion and red peppers, dividing evenly. Top with the tomato slices and the roll tops. ","[Chardonnay, Rioja, Tempranillo, Garnacha]" 50100,"Fruit Cake 1/2 cup butter 1/2 cup lard 1 heaping cup brown sugar 4 eggs 1 1/4 cups \wholemeal\ (whole wheat) flour 1 1/4 cups self-rising flour 1 teaspoon baking powder 1/4 teaspoon nutmeg 1 tablespoon molasses 2 pounds mixed candied fruit 1 lemon, zested 1 orange, zested and juiced 1/4 cup sherry 1 tablespoon brandy 1 tablespoon milk Instructions: Preheat oven to 325 degrees F. In a mixing bowl, with a paddle attachment cream the butter and lard together. Add the sugar and continue creaming. Add the eggs gradually and mix until well incorporated. Then, add each ingredient one at a time and blend in. Turn batter out into a loaf pan (best for doorstops) lined with parchment paper. Bake 1 hour and 30 minutes, then reduce the heat to 300 degrees F and bake an additional 1 hour and 15 minutes. Let cool in the pan. Wrap in plastic and let mature a few days. If you like, you can dip it or baste it with brandy, wrap it in cheesecloth, and store in a cool place for months (maybe even decades). ","[Port, Tawny Port, Madeira, Sherry]" 50101,"Seafood Boil 1/4 cup fennel seed 2 tablespoons black peppercorns 2 tablespoons coriander seeds 1 tablespoon red pepper flakes 2 bay leaves 6 quarts water 2 lemons, halved 1 head garlic, sliced through the equator but not all the way through 1 cup dry wine 1/2 cup sea salt, preferably gray salt 8 small boiling potatoes 2 onions, unpeeled, ends removed 4 medium artichokes (no need to trim) 2 (1 1/2 pound) lobsters 1 pound jumbo shrimp in the shell 1 dozen fresh clams Melted unsalted butter Sea salt, preferably gray salt Fennel Spice Rub, recipe follows Hot pepper sauce Instructions: Combine the fennel seed, peppercorns, coriander seed, red pepper flakes, and bay leaves and tie in a cheesecloth bag. Put the bag in a large pot with the water, the lemon halves, the garlic, the wine, and the salt. Cover and bring to a simmer, then simmer for 10 minutes. Add the potatoes, onions and artichokes and simmer gently, covered, until they are tender. As they are done, remove them to a serving platter. The potatoes may take 20 minutes or more; the onions and artichokes will take 30 to 40 minutes. After you have removed all the vegetables, add the lobsters. Cook just until they turn pink, about 15 minutes. Remove them with a slotted spoon to the serving platter. Then add the shrimp and clams and cook until the shrimp turn pink and begin to curl and the clams open fully, about 5 minutes. Cut the onions in half. Cut the artichokes in half and scoop out and discard the chokes. Serve the shrimp, potatoes, onions, and artichokes with shallow bowls of melted butter, sea salt and the Fennel Spice Rub for dipping, and with jars of hot sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 50102,"Honeyed Yogurt Cheesecake Nonstick cooking spray, for spraying the springform pan 4 large eggs, separated, at room temperature
1/4 teaspoon fine sea salt
1/4 cup evaporated cane juice
3 tablespoons unbleached all-purpose flour
1 pound full-fat cream cheese, at room temperature
1/3 cup honey
1 tablespoon freshly squeezed lemon juice
1 1/2 teaspoons pure vanilla extract
1 teaspoon finely grated lemon zest
1/2 cup 2 percent Greek yogurt, at room temperature
2 tablespoons honey 2 teaspoons hot water
1/2 teaspoon vanilla extract
2 cups halved apricots
1 cup blackberries
Instructions: For the cheesecake: Position a rack in the center of the oven and preheat it to 325 degrees F. Lightly spray an 8-inch springform pan with 3-inch-high sides with nonstick cooking spray. In the bowl of an electric mixer fitted with the whisk attachment, place the egg whites and salt. Beat on medium-high speed to soft peaks, 2 to 3 minutes. With the mixer running, slowly rain in the evaporated cane juice. Increase the mixer speed to high and beat until the egg whites are glossy and hold stiff peaks, about 2 minutes. Sift the flour over the whipped whites and gently fold until smooth. Scrape the meringue into a clean bowl. (And hey, guess what? You just made a small batch of angel food cake batter!) Into the mixer bowl (no need to clean it), place the cream cheese. Place the bowl back on the mixer and fit the mixer with the paddle attachment. Beat on medium speed until creamy. Add the honey and beat until smooth. Beat in the egg yolks one at a time. Add the lemon juice, vanilla extract and lemon zest and beat to blend well. Reduce the mixer speed to low and stir in the yogurt. Carefully fold about a third of the egg white mixture into the batter to lighten it. Gently fold in the remaining whites until the batter is smooth. Scrape the batter into the prepared pan. Bake until the cake is puffed, lightly golden and mostly set but with a slight wobble when the pan is jostled, 45 to 50 minutes (a toothpick won't tell you much about doneness; it's best just to rely on visuals here). Turn off the oven and let the cake continue to cook in the oven for 1 hour. Cover and chill in the refrigerator for at least 3 hours. When ready to serve, unmold the cheesecake and put onto a serving platter. For the topping: In a medium bowl, whisk together the honey, hot water and vanilla. Add the apricots and blackberries to the bowl and gently toss to coat. Top the cheesecake with the honey and fruit mixture, slice and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 50103,"Peach Martini 2 ounces vanilla vodka 1-ounce peach schnapps 2 ounces peach nectar 1/2-ounce fresh lime juice Ice cubes Peach slice, for garnish Instructions: In a cocktail shaker mix all the ingredients along with the ice. Shake well and pour into a chilled martini glass. Garnish with a peach slice. ","[Prosecco, Moscato, Sauvignon Blanc]" 50104,"Hard Candy Shot Glasses 1 bag (about 96) multi-colored hard candies Instructions: Preheat the oven to 375 degrees F. Unwrap the candies. Place an 8-cavity round shot glass silicone mold on a baking sheet. Arrange 4 candies in the bottom of each mold. Arrange a second layer of candies on top of the first, staggering them between the candies on the bottom. Top each with 4 additional candies in the same manner. Transfer to the oven and bake until all the candies are melted, 10 to 15 minutes. Remove from the oven and use a spoon to tap the candies to eliminate any air bubbles or gaps. Allow to cool and set at room temperature. Remove from the molds and serve as shot glasses with drinks of your choice. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 50105,"Mini Italian Club Sandwiches 3 large eggs 2 tablespoons whipping cream 1/4 teaspoon salt 1/8 teaspoon freshly ground black pepper 1 tablespoon (about) unsalted butter 10 slices bacon 2 (8-ounce) round loaves focaccia bread (7-inch diameter) 1 cup purchased pesto 8 ounces thinly sliced turkey 4 ounces thinly sliced provolone cheese Instructions: Whisk the eggs, cream, salt, and pepper in a medium bowl until well blended. Heat a 6-inch-diameter nonstick skillet over medium-low heat. Brush the skillet with some butter. Pour 1/4 cup of the egg mixture into the pan, swirling to coat the bottom of the pan evenly. Cover and cook until the egg crepe is just set, about 1 minute and 30 seconds. Invert the skillet over a plate, and allow the egg crepe to drop onto the plate. Repeat to make 4 crepes total, brushing the skillet with melted butter as needed and stacking crepes on the plate. Cook the bacon in a heavy large frying pan until crisp. Transfer the bacon to paper towels to drain. Preheat a griddle or grill pan over medium-high heat. Cut the focaccia horizontally in half. Place the focaccia cut side down on the griddle and cook until the focaccia is heated through and golden brown on the bottom, about 2 minutes. Spread the pesto over the toasted sides of each halved focaccia. Cover the bottom halves of the focaccia with the egg crepes, turkey, provolone and bacon, dividing equally. Cover with the top halves of focaccia, pesto side down. Cut the sandwich into bite-size wedges. Arrange the sandwiches on a platter and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 50106,"Pear Cocktail 6 slices hickory-smoked bacon 2 tablespoons packed light brown sugar 1 1/2 ounces aged rum 3 1/2 ounces pear nectar 1 teaspoon fresh lemon juice 2 to 3 drops old-fashioned bitters Pinch of salt Instructions: Make the candied bacon: Preheat the oven to 325 degrees F. Toss the bacon in a bowl with the brown sugar and place on a rack set on a rimmed baking sheet so the fat drips down. Bake until it's as crisp as you'd like, about 30 minutes. Let cool. Make the cocktail: Combine the rum, pear nectar, lemon juice, bitters and salt in a cocktail shaker with ice. Shake well and pour into a lowball glass. Garnish with a slice of candied bacon. ","[Rum, Brandy, Cognac, Port]" 50107,"Romaine and Fennel Salad 2 hearts of romaine, torn or rough cut 1 large bulb of fennel, trimmed of fronds and tops 1/4 red onion, peeled and thinly sliced Several sprigs flat-leaf parsley Balsamic vinegar Extra-virgin olive oil Coarse salt and black pepper Asiago or Parmigiano Reggiano, shaved for garnish Instructions: Place chopped or torn romaine in a large salad bowl. Cut fennel bulb down the center, then again, quartering it. Remove the core with angled cuts on each quarter bulb. Thinly slice quarter bulbs across and add to salad bowl. Combine romaine and fennel with parsley sprigs and red onion. Place one fingertip over the top of balsamic vinegar to control the pour and splash a few tablespoons into the bowl. Drizzle the salad generously with extra-virgin olive oil and toss lightly to coat salad evenly with vinegar and oil. Season with salt and pepper, to taste, and top salads with curls of Asiago or Parmigiano, created by shaving cheese with your knife. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 50108,"Tomato Pudding 3 pounds sweet ripe tomatoes 12 to 15 slices firm white bread with the crusts removed Sea salt Freshly ground black pepper Extra virgin olive oil Sherry Vinaigrette Herbs Instructions: Peel the tomatoes, and cut them in half. Scoop out the seeds, juice and pulp and process with the skins. Chop the tomato flesh, and put it in a bowl. Rub the pulp and skins through the sieve to extract maximum juice and flavor. Pour half the resulting liquid on to the tomatoes. Taste the mixture, and then just enough salt and pepper to season. Season the remaining tomato liquid with salt and pepper to taste. Cut the bread into wedges, dip into the seasoned tomato liquid, and line small molds as if making individual summer puddings, or a large pudding basin. Spoon in the chopped tomato, and cover with a round of bread. Cover the puddings, weight them, and refrigerate for six to eight hours or overnight. To serve, turn out on to a chilled plate, decorate with herbs, and serve with a tomato vinaigrette made with extra-virgin olive oil, sherry vinegar and some saved tomato pulp. Accompany, if you wish with a salad of steamed baby artichokes, leeks, asparagus, broccoli spears, and other summer vegetables, or simply with a sprig of mint and some miniature tomatoes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 50109,"Beltane Farm Chevre Souffled Pudding with Carrot and Cumin Sauce 8 tablespoons (1 stick) butter, plus more for greasing ramekins 1/2 cup all-purpose flour 2 cups half-and-half 8 ounces Beltane Farm fresh chevre, plus more for garnish 8 large egg yolks, at room temperature Salt and freshly ground black pepper
10 large egg whites, at room temperature Pinch cream of tartar 1/2 cup heavy cream, divided Carrot and Cumin Sauce, recipe follows Chopped fresh chives, for garnish 1 pound carrots 1 yellow onion 2 cloves garlic 4 tablespoons (1/2 stick) butter Salt and freshly ground black pepper
1 tablespoon ground cumin Instructions: Preheat the oven to 350 degrees F. Butter 8 (4 by 2 1/2-inch) ramekins.
Melt the butter in a medium saucepan over low heat. Add the flour, stirring constantly until completely incorporated. Slowly stir in the half-and-half. Cook for about 2 minutes whilst stirring with a wire whisk until thickened and smooth. Add the chevre and stir until melted. Remove from the heat and beat in the egg yolks, 1 at a time. Transfer to a large bowl and sprinkle with salt and black pepper (the mixture should be slightly over seasoned).
In a medium bowl, beat the egg whites and cream of tartar with an electric mixer to soft peaks. Do not overbeat. Carefully fold the egg whites into the cheese mixture. Divide the mixture among the prepared ramekins, filling them to about 1/4 inch from the top. Carefully place the filled ramekins in a shallow roasting pan. Pour enough hot water into the pan to come 3/4 inch up the sides of the ramekins. Bake until the tops are set and brown, 40 to 45 minutes.
Remove from the water bath and allow to cool to room temperature. At this point, the puddings can be kept at room temperature for up 2 hours, or covered in plastic wrap and refrigerated for up to 2 days.
To serve, preheat the oven to 400 degrees F. Run a knife around the edges of the puddings. Gently unmold each one into the palm of your hand and place right side up on an ovenproof dish. Drizzle 1 tablespoon heavy cream over the top of each souffle. Bake until the cream is slightly brown and bubbly, 15 to 20 minutes.
Ladle some of the Carrot and Cumin Sauce onto a dish and place a souffle on top. Garnish with any small crumbs of chevre and fresh chives and serve.
For Carrot Sauce: Peel and coarsely chop the carrots, onion and garlic and place into a sauce pan along with the butter, salt and pepper and cumin. Fill with water to cover. Simmer until the vegetables are soft. Drain the excess water, reserving 1 tablespoon, and puree the vegetables in blender until smooth, adding reserved liquid if needed. If necessary, add more salt and pepper and cumin, to taste. ","[Chardonnay, Pinot Grigio, Vermentino, Riesling]

" 50110,"Watermelon, Lime and Mint Granita 9 cups (about 2 1/2 pounds) seeded, cubed watermelon 1/3 cup fresh lime juice 1 cup mint, finely chopped, plus more for garnish 1/3 cup sugar Instructions: Working in 2 batches, puree watermelon in a food processor. Strain puree through a sieve and strain out solids, forcing liquid out with a wooden spoon. Discard solids. Combine the watermelon puree, lime juice, mint and sugar in a 9 by 13-inch metal pan. Place mixture in the freezer, scraping thoroughly with a fork every 20 to 30 minutes for about 2 1/2 hours, or until the granita resembles coarse crystals. Scrape 1 last time and spoon into parfait glasses or bowls. Top with a mint sprig. ","[Prosecco, Sauvignon Blanc, Vermentino, Albari?o]" 50111,"Grilled Fresh Opihi Limpet 5 to 6 Thai chiles 1 cup cider vinegar 1 cup water 1 tablespoon chopped garlic 1 teaspoon Hawaiian sea salt Oysters, shucked Butter Soy sauce Cayenne pepper, or Hawaiian chili pepper Instructions: This is a Hawaiian delicacy! It's a good recipe for fresh oysters. Mix chiles, vinegar, water, garlic and sea salt together. Marinate oysters for about 15 minutes before grilling. While grilling add butter, soy sauce and cayenne pepper or Hawaiian chili pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 50112,"Grilled Meatball Subs 1 pound ground beef 8 ounces sweet Italian sausage, casings removed 1 clove garlic, finely grated 1 large egg, lightly beaten 1/4 cup breadcrumbs 1/4 cup grated parmesan cheese Kosher salt and freshly ground pepper 2 bell peppers (red, yellow and/or orange), sliced into rings 1 bunch scallions, trimmed 1 tablespoon extra-virgin olive oil, plus more for the grill 4 hoagie rolls, split 1/2 cup ricotta cheese Instructions: Preheat a grill to medium. Combine the beef, sausage, garlic, egg, breadcrumbs, parmesan, 3/4 teaspoon salt and a few grinds of pepper in a large bowl; mix with your hands. Form into twelve 1 1/2-inch meatballs. Toss the bell peppers and scallions with the olive oil in another large bowl; season with 1/4 teaspoon salt and a few grinds of pepper. Oil the grill grates and arrange the meatballs, peppers and scallions on the grill. Cover and grill the vegetables, turning once, until lightly charred and tender, 2 to 3 minutes for the scallions, 5 to 7 minutes for the peppers. Grill the meatballs, turning occasionally, until browned and cooked through, 10 to 12 minutes. Toast the rolls cut-side down on the grill. Cut the scallions into pieces. Spread 2 tablespoons ricotta on the bottom half of each roll. Top with the meatballs, scallions and peppers. ","[Syrah, Zinfandel, Barbera, Tempranillo]" 50113,"Pot au Feu 3 pounds beef shank 4 medium onions, each stuck with 3 whole cloves 4 medium carrots, sliced thick 2 medium celery stalks with leaves, sliced thick 8 garlic cloves, halved Cheesecloth bag containing 12 parsley stems, 10 peppercorns, 2 bay leaves, 3 sprigs of thyme or 2 teaspoons dried thyme 8 cups beef stock or canned beef broth Water 4- pound stewing chicken, cleaned and trussed 6 whole carrots, quartered lengthwise and halved crosswise 6 medium leeks, white part only, halved crosswise and lengthwise, rinsed and tied 6 celery stalks, halved crosswise and lengthwise, rinsed and tied 6 turnips, peeled and quartered 1 1/2 pounds garlic sausage Coarse salt, pickles, horseradish, mustard, herb mayonnaise as accompaniments, if desired Instructions: In a large kettle combine the beef, onions, carrots, celery, garlic, cheesecloth bag, stock, salt and water to cover. Bring to a boil and simmer, partially covered, skimming, for 1 1/2: hours. Add chicken, bring back to boil and simmer, partially covered, skimming, 1 1/2 hours more. With tongs or large fork transfer meat and chicken to platter, skim fat from cooking liquid and strain liquid through a sieve into a bowl. Return meat and chicken to kettle and add strained cooking liquid. Bring liquid back to a boil and add bundles of vegetables, carrots, leeks and celery. Simmer, partially covered, 10 minutes. Add turnips and sausage, and simmer, partially covered, for 25 minutes, or until vegetables and meat are tender. Arrange meat and vegetables on platter. Serve soup in bowls and allow guests to choose meat and vegetables of their choice. Serve with accompaniments, if desired. Recommended Wine: 1994 Cotes du Rhone Domaine Gramenon ","[C?tes du Rh?ne, GSM, Pinot Noir, Barolo]" 50114,"Frozen Orange Mousse 1 cup milk 1 vanilla bean, split 3/4 cup sugar 9 egg yolks 6 tablespoons orange juice concentrate 1 tablespoon orange extract 2 tablespoons corn syrup 2 cups heavy cream, whipped to soft peaks 1 pint raspberries 1 tablespoon confectioners' sugar (optional) Orange segments, for garnish Instructions: In a bowl, whisk together the milk, vanilla bean, sugar and yolks. Cook over a simmering water bath, whisking often, to 183 degrees. Strain and whip until cool. Add the orange juice concentrate, orange extract, and corn syrup to the egg mixture. Fold in the whipped cream.
Pipe the mousse into 4-ounce ramekins with paper collars taped on the outside that extend 1/2-inch above the rim. Freeze. To serve, remove the paper collars. Puree the raspberries and sugar in a blender and pass through a sieve. Garnish with raspberry puree and orange segments. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 50115,"Steamed Mussels with White Wine and Parsley 6 pounds mussels, preferably small cultivated 2 cups dry white wine 3 shallots, finely chopped 1 Turkish bay leaf 2 fresh thyme sprigs or 1/2 teaspoon dried 3 tablespoons finely chopped parsley 1/4 pound unsalted butter (optional) pepper Instructions: Wash and sort the mussels, pulling off any pieces of protruding beard. Combine the wine, shallots, bay leaf, and thyme in a 10-quart pot and bring to a simmer over medium heat. Simmer for about 5 minutes, then add the mussels, cover the pot, and turn the heat up to high. When steam starts to shoot out from under the lid, turn the heat back down to medium. Leave the pot on the heat for 5 minutes more. Leave the lid on the pot and holding down the lid with a kitchen towel. Shake pot to redistribute the mussels. Put the pot back on the heat for 2 minutes more. Take off the lid and check to see if all the mussels have opened. If not, replace the lid and cook for 2 minutes more. Remove the lid, wait a minute for the steam to dissipate, scoop the mussels out of the pot with a large spoon or skimmer, and place them in hot bowls, discarding any unopened mussels. If the liquid in the bottom of the pan is sandy, carefully pour it into a clean saucepan, leaving any sand or grit behind. Add the chopped parsley to the hot broth, whisk in the butter if desired, and season with pepper. Heat the broth for a 1or 2 and ladle it over the hot mussels. Serve slices of crusty bread at the table. ","[Chenin Blanc, Sauvignon Blanc, Grner Veltliner, Albari?o]" 50116,"Pumpkin-Apple Caramel Hotdish 1 tablespoon unsalted butter, for the pan 1 cup all-purpose flour
3/4 teaspoon baking soda 1/2 teaspoon kosher salt
1 cup pure pumpkin puree
1/4 cup heavy cream 1/2 cup vegetable oil 1/2 cup granulated sugar 1/2 cup lightly packed brown sugar 2 large eggs 2 teaspoons pure vanilla extract 2 teaspoons pumpkin pie spice 3 large apples, peeled and finely diced 1/2 cup lightly packed brown sugar 1 teaspoon ground cinnamon Pinch of kosher salt 6 tablespoons unsalted butter, melted 3/4 cup all-purpose flour 3/4 cup lightly packed brown sugar 3/4 cup rolled oats 1/4 teaspoon kosher salt Instructions: Preheat the oven to 350? F. Butter a 9-inch square (or other 2 1/2-quart) baking dish. Make the pumpkin cake layer: In a large bowl, whisk together the flour, baking soda and salt. Add the pumpkin puree, heavy cream, vegetable oil, both sugars, eggs, vanilla and pumpkin pie spice, then whisk to combine. Spread the batter evenly in the baking dish. Make the apple layer: In the same bowl, toss the apples, brown sugar, cinnamon and salt. Scatter the apples evenly over the pumpkin batter. Make the topping: Using the same bowl again, combine the melted butter, flour, brown sugar, oats and salt until small clumps form. Spread the topping evenly over the apples. Place the baking dish on a baking sheet to insulate the bottom while it bakes and to catch any drips. Bake until the cake is slightly domed and the edges are set and gently bubbling and a toothpick comes out with moist crumbs but is not wet, 60 to 75 minutes. Serve hot or at room temperature. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]

" 50117,"Sesame Seared Tuna on Star Fruit 2 pounds sashimi grade tuna loin 1 cup sesame seed oil 1 cup black sesame seeds 1 cup white sesame seeds 2 tablespoons coarse ground black pepper 2 tablespoons coarse ground kosher salt 4 tablespoons olive oil 4 egg yolks 2 cups extra-virgin olive oil 2 garlic cloves 2 lemons, zest finely grated 2 limes, zest finely grated 3 tablespoons lime juice (recommended: Rose's) 1 teaspoon kosher salt 1/2 teaspoon white pepper 6 heaping tablespoons dried wasabi 4 star fruits Instructions: Cut tuna loin into quarters lengthwise. Marinate tuna loin in sesame oil for approximately 30 minutes. Mix together all dry ingredients, roll and coat tuna strips in dry ingredients, pressing firmly so they adhere to the tuna. In a large saute pan heat olive oil, sear tuna for approximately 2 minutes on each side. Remove from heat and set aside. To make wasabi citrus aioli: In a food processor, beat yolks until pale yellow. Drizzle in olive oil to thicken mixture also adding garlic cloves. Add citrus zest, lime juice, salt, pepper, and wasabi and continue beating. Add more olive oil, if necessary, for desired consistency. Slice star fruit into thin slices. Slice cooled tuna into 1/8-inch thick slices and top on star fruit. Top with a dollop of wasabi citrus aioli. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 50118,"Collards, Golden Raisin, and Almond Saute 1/2 cup olive oil 1 Spanish onion, small diced 3 cloves garlic, chopped 2 bunches collard greens, washed, and cut in 1/2-inch strips 1 cup golden raisins 1/2 cup slivered almonds, toasted Kosher salt Freshly ground black pepper Instructions: Heat an 8-quart saucepan over high heat. When very hot, add the oil, onions, and garlic, sauteing quickly for 1 minute. When the onions just start to turn golden, add the collard greens, raisins, and almonds. Season with salt and pepper, and add a little water if necessary, for a little steam. Saute for about 5 to 6 minutes more, and adjust seasoning, to taste. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 50119,"Tropical Bellinis One 46-ounce bottle pineapple juice 1 cup sweetened coconut drink, such as Silk or Coconut Dream
1 cup orange juice
24 maraschino cherries
12 pineapple spears
Prosecco or sparkling water, for topping Instructions: Mix the pineapple juice, coconut drink and orange juice in a large pitcher and refrigerate until well chilled. Thread a cherry, pineapple spear and a second cherry on each of 12 decorative cocktail toothpicks; refrigerate until ready to serve. To serve: Fill a champagne flute one-third of the way with the pineapple juice mixture and top up with prosecco or sparkling water. Garnish with a pineapple cherry spear. ","[Prosecco, Sparkling Water, Moscato, Sauvignon Blanc]" 50120,"Spaetzle 4 cups all-purpose flour 3 eggs 1 cup milk Dash salt 1 tablespoon butter Instructions: In a large mixing bowl, beat the 3 eggs with the milk. Slowly mix in the flour and salt. On a floured surface roll out dough until it is about 1/2-inch thick. Cut into small pieces about 1/2 by 1/2-inch in diameter and boil in a large pot for 10 to 15 minutes. Drain and rinse in cold water. Refrigerate if not being used immediately. When ready to serve, melt the butter in a frying pan and saute for a few minutes, until golden brown. ","[Chardonnay, Riesling, Gewrztraminer]" 50121,"Sourdough Biscuits 4 cups Sourdough Starter, recipe follows 1 teaspoon active dry yeast 1/3 cup plus 2 tablespoons sugar 2 1/2 teaspoons salt 3 heaping teaspoons baking powder 1/2 heaping teaspoon baking soda 3/4 cup vegetable oil 6 cups all-purpose flour, plus more for dusting 1/4 cup melted butter (1/2 stick) 2 (1/4-ounce) packages active dry yeast 8 cups warm water (105 to 115 degrees F) 2/3 cup sugar 8 cups all-purpose flour, sifted 1 raw potato Instructions: Prepare the Sourdough Starter the night before. Preheat the oven to 400 degrees F. Sprinkle yeast in the starter and stir. Add sugar and stir. Add salt and stir. Add baking powder and baking soda and stir. Add oil and then gradually add flour, stirring well after each addition. Place dough on a floured board and sprinkle more flour on top of dough. Flatten dough by hand to about 1/2-inch thickness and then cut with a biscuit cutter. Spray a 16-inch Dutch oven with non-stick cooking spray and then add a little oil to the bottom of the Dutch oven. Place biscuits in Dutch oven, being careful not to overcrowd them. Top with melted butter and set aside to let rise until wrinkles are gone, about 1 hour. Bake, with coals on the lid, for 25 or 30 minutes or until golden brown. Dissolve yeast in warm water and whisk to combine. Add sugar and whisk until sugar dissolves. Add sifted flour, 2 cups at a time, whisking after each addition to combine. Peel, wash, and cut the raw potato into quarters; add potato to the flour mixture. Place starter in a large, deep bowl, cover it with a towel, and let rest in a warm place overnight. The starter should be made ahead of time, even 3 to 4 days ahead. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 50122,"Cauliflower Alfredo Sauce Sea salt and coarsely ground black pepper 2 cups cauliflower florets
1 pound fettuccine noodles
1 cup 2 percent milk
3 tablespoons unsalted butter
1 clove garlic, lightly smashed
1 1/2 cups grated Parmesan Olive oil, for searing the shrimp 15 to 20 peeled medium shrimp Chopped fresh parsley, for garnish
Instructions: Bring a large pot of salted water to a boil. Add the cauliflower and cook at a low boil until very tender, about 20 minutes. Remove the cauliflower with a slotted spoon and set aside to drain in a colander, reserving the boiling water for the pasta. Add the fettuccine to the boiling water and cook according to the package instructions (usually about 10 minutes). Make the sauce while the pasta cooks. In a blender, combine the cauliflower with the milk and puree until smooth. In a large skillet over medium-low heat, heat the butter and garlic until the butter melts. Add the cauliflower puree and cook for 2 minutes. Remove the garlic. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Turn off the heat and stir in the Parmesan. Heat a separate skillet over medium-high heat and add some olive oil. Sear the shrimp briefly on both sides until just cooked through. Use tongs to remove the pasta from the water and transfer to the skillet with the sauce. Add 1/3 cup pasta water. Turn the heat back to medium and toss to combine until the pasta is evenly coated with the sauce. Add the shrimp and garnish with the parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 50123,"Devon Porkers Flour, to dust, plus 1 tablespoon 4 pork loin chops, rind removed Salt, to taste Black pepper, to taste 1 1/2 teaspoons dry mustard 2 teaspoons sugar Clarified butter 2 cups sour cider 2 Granny Smith or golden delicious apples, peeled and cut into thick slices Instructions: Preheat oven to 380 degrees F. Lightly flour chops and season with salt, pepper, mustard, and sugar. Heat clarified butter in large pan over high heat. Add chops and brown on each side. Remove to a small baking dish. Add 1 tablespoon flour to butter in pan and stir to form a brown roux. Add cider and whisk into a smooth sauce; cook 2 more minutes. Pour sauce over pork and cover with apple slices. Roast for 1 1/2 hours. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 50124,"Jeweled Chocolate Bark Crunch 7 ounces 60 or 70% dark chocolate, broken into pieces 2 tablespoons coconut oil 2 ounces sea salted pretzels, bashed, plus a handful of sea salted pretzels, snapped 2 ounces toasted hazelnuts, roughly chopped 2 tablespoons shelled pistachios, chopped 2 tablespoons freeze-dried strawberries, chopped Instructions: Throw the chocolate and coconut oil into a heat-resistant bowl and set over a pan of simmering water. Let them melt, about 3 minutes. Give them a stir, then add the bashed sea salted pretzels and 1.5 ounces of the chopped toasted hazelnuts and give it another stir. Pour the chocolatey goodness onto a baking sheet lined with parchment paper. Spread the mixture out as thin as possible, scatter over the snapped pretzels, pistachios, freeze-dried strawberries and remaining 0.5 ounce hazelnuts. Then all you have to do is chill it in the refrigerator for 20 minutes. Chop the bark into shards and serve on a platter. ","[Riesling, Moscato, Vinho Verde, Cava]" 50125,"Braised Red Cabbage 4 slices bacon, thinly sliced 2 medium yellow onions, thinly sliced 1 cinnamon stick 2 bay leaves 4 teaspoons kosher salt 1 large or 2 small heads red cabbage (about 3 pounds), cored and thinly sliced 1 Granny Smith apple, cored and cut into bite size pieces 2 to 3 cups low-sodium chicken broth 1/2 cup red wine vinegar 2 tablespoons sugar 1/2 teaspoon freshly ground black pepper Instructions: Cook the bacon until crisp, over medium heat in a large Dutch, that has a lid, about 4 minutes. Add the onions, cinnamon, bay leaves, and 1 teaspoon of the salt. Cover, and cook, stirring occasionally, until the onion is tender, about 8 minutes. Increase the heat to medium-high, add the cabbage and cook, stirring, until wilted, about 8 minutes. Add the apple, broth, vinegar, sugar, the remaining salt, and pepper, and cook, covered, stirring occasionally, until the cabbage is tender, about 1 hour. Uncover; bring to a boil, and cook, stirring, until the liquid has reduced to a sauce-like consistency, about 5 minutes. Transfer to a serving dish and serve. ","[Burgundy, Pinot Noir, Barolo, Tempranillo]" 50126,"Asparagus with Mustard Dressing 1 pound asparagus Dressing 2 tablespoons dashi (recipe above) 4 tablespoons soy sauce 2 tablespoons rice wine vinegar 1/2 tablespoon mustard 1 teaspoon grated lemon zest Instructions: Blanch asparagus in large quantity of salted water and refresh. Pat dry and cut stalks in to 1-inch sections. In a bowl combine dashi, soy sauce, vinegar, mustard and lemon zest. Mix asparagus with dressing just before serving. Garnish with julienned lemon rind ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 50127,"Cucumber-Lemon Martini 2 1/2 ounces gin 1 ounce pureed cucumber 1/4 ounce dry vermouth 1/4 ounce lemon juice Ice Lemon peel, for garnish Cucumber slice, for garnish Instructions: Shake the gin, pureed cucumber, dry vermouth and lemon juice in a shaker with ice. Strain into a chilled glass. Garnish with a lemon peel and cucumber slice. ","[Gin, Cucumber, Lemon]" 50128,"Rouladen 1 head red cabbage, chopped in 1/4-inch pieces 2 to 3 apples chopped into small pieces with skin Small onion, chopped 2 lemons juiced 2/3 cup of brown sugar Round or Sirloin, cut into 1/8 x 3 x 6 pieces, 1 per person) 1 pound bacon, chopped 1 whole onion, chopped Salt and pepper to taste 2 tablespoons oil 3 to 4 beef bouillon cubes 1/2 cup water 2 bay leaves 2 to 3 tablespoons Maggie's seasoning (available in condiment aisle at grocery store) 5 pounds of potatoes peeled and placed in cold water Salt and pepper Herbs of choice Potato water Beef rouladen drippings 4 tablespoons flour Cold water 1 to 3 tablespoons Maggies seasoning Instructions: Sweet sour red cabbage: Combine all ingredients in a pot, bring to a boil and reduce heat to a simmer. Let simmer for 3 hours. Beef Rouladen: Have the butcher cut the beef 1/8-inch thick, 3-inches wide, and 6-inches long, have one piece this size per person. Sprinkle beef with chopped bacon, chopped onions and season with salt and pepper. Roll-up beef and tie with kitchen string. Brown the rolls in large, deep, sauce pan with the oil. Dissolve the bouillon cubes in the water. Add the bouillon water to the pan. Add the bay leaves. Bring to a boil then simmer for 3 to 4 hours or put in a preheated 325 degree oven for 3 hours. Check often and add water if necessary. When done, remove the string from the roll-ups and plate. Do not discard juice from pan/dish. Potato Dumplings (Klosse): Boil and mash (no butter or milk, just plain) 1/3 of the potatoes. Finely grate remaining 2/3 of potatoes, raw. Place in a fine cotton cloth and ring out as much of the extra juice as possible. Combine mashed potatoes with grated potatoes in a bowl with seasonings of choice. Form mixture into 3-inch diameter patties about 3/4 to 1-inch thick. Bring pot of water to a slow rolling boil. Place 5-6 potato patties (dumplings) into the water and boil slowly until they float. Plate the dumplings as they float and cover to keep warm. When all dumplings are finished, use the boiling water for making gravy from the beef roll-up drippings. Gravy: Add potato water from mashed-potato boiling to the drippings from the Rouladen. Use about 4 tablespoons of flour to every 1 cup of remaining juice/broth. Mix flour with cold water before adding to hot broth. Bring mixture to a slow boil and whisk until the gravy thickens. Add 1 to 3 tablespoons of Maggies Seasoning. Add a little seasoning at first and continue adding to taste. ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]" 50129,"Rum Raisin Rice Pudding 1 cup short grain white rice 4 cups nonfat milk 4 sticks cinnamon 1 can sweetened condensed milk 1 vanilla bean, split and scraped 3/4 cup dark rum 1 cup golden raisins Instructions: Wash rice under cold running water until water runs clear and drain well. Bring milk to a boil with cinnamon sticks, add rice, return to a boil then reduce to a simmer. Cook 12-15 minutes or until just barely soft throughout, stirring occasionally. Add sweetened condensed milk and vanilla bean and continue to simmer very slowly covered for 10-15 additional minutes or until rice is plump and tender and sauce is the consistency of heavy cream. Chill in a bowl over ice water to stop cooking. Place rum and raisins in a heavy bottomed pot and simmer over low heat until raisins have plumped and rum is almost gone. Set aside to cool and fold into chilled rice pudding. Serve icy cold with a dusting of cinnamon atop. ","[Chardonnay, Moscato, Vinho Verde, Cava]" 50130,"Poached Maitake Mushrooms and Fava Beans in Parsnip Broth with Spanish Olive Oil and Epazote 1 1/2 pounds parsnips, cleaned and brunoise 2 quarts water Sea salt 1/2 pound maitake mushrooms, diced 4 tablespoons epazote sprigs, Mexican herb 1/2 cup peeled and blanched fava beans 1/4 cup Spanish extra-virgin olive oil Instructions: Place parsnips in a saucepan and cover with water. Simmer until the parsnips are soft, about 1 1/2 hours. The reduction of liquid will result in flavor intensity. Pass through a strainer, discard the solids, and season with salt. For each serving place two or three pieces of maitake mushrooms, and a few sprigs of epazote into a small saucepan. Cover with the hot parsnip broth, and simmer for 3 minutes. Finish with 4 or 5 fava beans and a tablespoon of olive oil. Simmer for 1 minute. Remove the epazote and discard. To serve, place in a small serving bowl, and garnish with a fresh sprig of epazote. ","[Chardonnay, Pinot Gris, Vermentino, Gavi]" 50131,"Venison cl con Carne 2 fire-roasted poblano pepper 2 fire-roasted tomatoes, pureed 2 to 3 ounces minced roasted garlic 4 ounces oil or clarified butter 3 slices diced bacon 1 pound ground pork 5 pounds venison 2 tablespoons kosher salt 1 tablespoon white pepper 1 tablespoon black pepper 7 tablespoons cl powder 6 tablespoons chorizo seasoning 3 tablespoons oregano 1/4 tablespoon cumin 1 ramekin chopped onions 2 ramekin diced green bell pepper 2 ramekin diced red bell pepper 1 ramekin diced Anaheim cl 1 ramekin diced celery 12 ounces Lone Star Beer 2 (16-ounce) cans crushed tomatoes 4 1/2 pints (72 ounces) chicken stock 1 cup cooked kidney beans 1 cup cooked black beans 1 cup cooked pinto beans 1 ramekin chopped cilantro Masa harina Feta cheese, for garnish Blue tortilla strips, cut thin, fried Instructions: First, fire roast poblano pepper, tomatoes and garlic cloves. Dice garlic, blend tomatoes, peel and slice poblanos and set aside. Take a Dutch oven or large skillet and add oil. Heat oil and add in the bacon. Stir in ground pork and cook on high heat for 3 to 5 minutes then add in venison. Add salt to taste, white and black pepper, cl powder, chorizo seasoning, oregano and minced garlic and stir well. Add cumin slowly to your liking. Slowly, slowly add cumin, be careful (powerful stuff). Cook this all real good and stir constantly. When the meat is cooked, add in onions, bell pepper, Anaheim chilies and celery. Deglaze your pan with a 12 ounces Lone Star Beer. Add your blended tomatoes, 2 cans of crushed tomatoes, poblano peppers, chicken stock, beans and cilantro. Let simmer and get a good taste. If you like it hotter, add Serrano peppers or jalapenos. Thicken with masa harina. Serve in a large bowl with feta cheese and fried corn tortilla strips in center. Accompany with crackers, cornbread and ice cold Lone Star. ","[Cabernet Sauvignon, Malbec, Tempranillo, Garnacha]

" 50132,"Tarragon Potato Pie with Haricots Verts 4 large Idaho potatoes 1/8 cup grapeseed oil 1 small onion, sliced 1 garlic clove, chopped 11/2 cups heavy cream Fine sea salt and freshly ground black pepper 2 tablespoons finely chopped fresh tarragon leaves 2 sheets puff pastry dough (often sold in 17 or 18-ounce packages containing 2 (9 or 10-inch) square sheets puff pastry) All-purpose flour, for dusting work surface, about 1/4 cup 1 egg yolk, beaten with 1 tablespoon water, for egg wash 2 cloves garlic, finely chopped 2 tablespoons clarified butter 1 pound haricots verts, trimmed Instructions: Peel the potatoes and slice them into 1/8-inch rounds, preferably on a mandoline. Heat grapeseed oil in a large saute pan and cook onion it begins to turn translucent, and stir in garlic. Then add sliced potatoes and stir to coat with oil and onion mixture, and allow to cook for a few minutes. Reduce heat and stir in heavy cream. Cover and let cook slowly over low heat until potatoes are tender. Season generously with salt and pepper and stir in fresh chopped tarragon. Remove from heat and set aside to rest and cool. Preheat oven to 375 degrees F. Dust work surface with flour and roll out 2 sheets of puff pastry and cut to the diameter of a metallic pie plate. Shape 1 sheet of the pastry to the dish and add the potatoes. Fill the pastry with the cooled potato mixture. Place the other sheet of puff pastry on top of the pie dish, and seal and flute edges. Brush the top with egg wash. Put the dish on a baking sheet on the oven's center rack and bake until crust is golden brown, about 25 minutes. Allow pie to set up for about 10 minutes before slicing. While the pie is setting up, steam the haricots verts. Heat the clarified butter in a skillet and saute the garlic. Briefly saute the haricots verts with the garlic, season with salt and pepper and remove from heat. Cut pie into wedges or squares, transfer to serving plate, and arrange some haricots verts in a small bouquet at the pointed end of the wedge or square. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 50133,"Vegetable Samosas 2 tablespoons vegetable oil, plus 1 quart for frying 2 onions, finely chopped 4 cloves crushed garlic 3 teaspoons curry powder 2 potatoes, peeled and finely diced 2 carrots, peeled and finely diced 3/4 cup frozen peas 1/2 cup frozen corn Kosher salt and freshly ground black pepper 2 cups low-sodium vegetable stock 1 package wonton wrappers (found in ethnic section of most good grocery stores,) All-purpose flour, for dusting work surface Instructions: Heat the 2 tablespoons vegetable oil in a large skillet over medium heat. Add the onion, garlic, and curry powder and saute until the onions are soft, about 5 to 7 minutes. Add the potatoes, carrots, peas and corn, add season with salt and pepper, to taste. Toss until the vegetables are well coated. Stir in the vegetable stock, cover, reduce the heat and let simmer for 25 minutes. Remove the filling from heat and let cool. Lay out 1 of the wonton wrappers on a floured surface. Put 1 tablespoon of the filling in the center, dip finger into water and wet the edges. Fold over diagonally and press firmly to close. Set aside on a nonstick surface such as parchment paper. Repeat the process until all filling has been used. In a large skillet over medium-high heat, heat the 1 quart of oil until it registers 350 to 375 degrees F on a candy thermometer. Gently add the wontons, in batches, being careful not to overcrowd the pan. Be sure to add the wontons to the oil in the direction away from you to avoid any splattering. Fry until lightly browned. Remove the wontons from the oil and set aside on paper towels to drain any excess oil. Transfer to a serving platter and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 50134,"Baklava 1 pound shelled walnuts, toasted 1/2 pound blanched almonds, toasted 1/2 pound shelled pistachios, toasted 2/3 cup brown sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1 pound unsalted butter, melted 1 pound phyllo pastry sheets 2 cups sugar 2 cups water 1/2 cup orange blossom honey 1 teaspoon vanilla extract 1/2 lemon, juiced 2 large strips orange peel 1 cinnamon stick 3 whole cloves Instructions: Preheat oven to 350 degrees F. Finely chop the nuts in a food processor or coffee grinder. Transfer nuts to a bowl and mix in brown sugar, ground cinnamon, and cloves. Brush a 13 by 9-inch baking pan with melted butter and set aside. Cut a piece of cardboard into a 13 by 9-inch rectangle. Unroll the phyllo dough and lay the sheets flat on a work surface. Set the cardboard template on the stack of phyllo and trim the excess so they fit the pan. Keep the pastry covered with a damp, not wet, towel as you work to prevent drying out. To build the baklava, you will alternate 3 layers of dough with 2 layers of nuts. Start with a stable base of 8 sheets on the bottom, brushing each with melted butter. Spread 1/2 the nut mixture evenly over the stacked sheets. Cover with 4 sheets of phyllo, painting each with melted butter, then sprinkle again with remaining nut mixture. Top the last layer of nuts with 8 layers of phyllo as you did for the bottom. Drizzle any remaining butter over top. If you have time, cover and refrigerate for 30 minutes so the butter will set and make the baklava easier to cut. Using a sharp knife, make 5 cuts across lengthwise, then cut diagonally to form diamonds. Baklava is more difficult to cut after it is cooked because the pastry becomes so flaky. Bake for about 40 minutes until golden and flaky. If the top browns too quickly during baking, tent with foil. To make the syrup: combine the ingredients in a saucepan and bring to a boil. Reduce the heat and let simmer for 10 minutes until thickened. Remove the orange peel, cinnamon stick, and whole clove; set aside to cool. Remove an end piece of the baklava and tilt the pan to allow the butter to collect in the corner. Spoon out the excess and discard. With the pan flat, pour the syrup evenly over the hot baklava. Allow to stand for several hours before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 50135,"Potato-Stuffed Flat Bread 1 1/4 cups whole wheat flour 1 teaspoon salt 1 teaspoon yogurt 2 tablespoons butter 1/2 cup water Potato Filling, recipe follows 4 tablespoons softened butter 1 potato, baked, cooled, peeled and mashed 1/2 cup yogurt 1 small onion, minced 1 jalapeno, stemmed, seeded, and minced 1 tablespoon minced garlic 1 tablespoon minced ginger 1 teaspoon cumin powder 2 tablespoons minced cilantro 2 teaspoons salt Instructions: Sift the flour with the salt, and knead into a soft dough by adding the yogurt, butter, and water.
Cover with a moist cloth and let rise for 1/2 an hour.
Meanwhile, combine ingredients for the potato filling in a bowl and refrigerate until needed.
Knead the dough again, and divide into 8 equal parts, rolling them into small balls. Using a rolling pin, roll out each ball into a round disc approximately 3 inches in diameter.
Place the potato filling in the center of 4 of them, cover with the remaining disks, and roll out into a 4 to 5 inch discs. Brush the breads with soft butter.
Place the stuffed breads on non-stick or well-seasoned cast iron pan on medium-high heat. They can also be cooked on a charcoal grill or pancake griddle. Cook till both sides are golden brown, approximately 2 to 3 minutes per side. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 50136,"Fried Chicken 1/2 cup dried parsley 1/4 cup lemon pepper 1/4 cup garlic salt 2 1/2 tablespoons ground rosemary 2 1/2 tablespoons seasoning salt 1 tablespoon chili powder 8 1/2 cups all-purpose flour 2 eggs 3 cups milk 4 pounds chicken parts (drums, thighs, breasts) 8 cups vegetable or canola oil Instructions: Mix parsley, lemon pepper, garlic salt, rosemary, seasoning salt and chili powder in a bowl. Mix them into the flour thoroughly. Place half the seasoned flour in a bowl and mix the eggs and milk together in another bowl. Dip the chicken into the flour, coating it entirely, then shake off the excess seasoning and put it into the egg mixture. Coat completely, then dip it into the flour again (adding more flour in 1-cup increments, if needed). Place the chicken on a plastic wrap lined 13-by-9-inch pan, putting more plastic wrap between the layers. Cover with plastic wrap and refrigerate for 6 hours; store the remaining seasoned flour in an airtight container. Heat the oil in a medium to large pot to 350 degrees F. Dip the chicken in the seasoned flour one more time. Fry the chicken, in batches, until it reaches an internal temperature of 165 degrees F, about 8 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 50137,"Apricot Basmati Rice with Chicken 2 tablespoons unsalted butter 1 small onion, chopped 1 1/4 cups basmati rice 1/4 cup dried apricots, roughly chopped 3/4 teaspoon ground cumin 1/4 teaspoon ground cinnamon Kosher salt 5 cups loosely packed baby spinach (3 ounces) 1 1/4 pounds thin-cut skinless, boneless chicken breasts Freshly ground pepper Juice of 1 lemon 1/4 cup fat-free plain Greek yogurt 3 tablespoons almonds, roughly chopped Instructions: Melt 1 tablespoon butter in a medium saucepan over medium heat. Add the onion and cook, stirring occasionally, until just softened, 3 minutes. Add the rice; cook, stirring, until slightly toasted, 2 minutes. Add 2 cups water, the apricots, cumin, cinnamon and 1/4 teaspoon salt. Increase the heat to medium high; bring to a simmer. Reduce the heat to low; stir, then cover and simmer until the rice is tender, about 15 minutes. Remove from the heat. Add the spinach (do not stir). Let sit, covered, until wilted, about 7 minutes. Meanwhile, season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Melt the remaining 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add the chicken and cookuntil golden, about 3 minutes per side. Drizzle with the lemon juice. Fold the spinach into the rice and serve with the chicken. Divide the rice and chicken among plates. Thin the yogurt with 1 teaspoon water; drizzle over the chicken. Sprinkle with the almonds. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 50138,"Green Beans with Garlic and Rosemary 2 cups stale crusty bread cubes 6 tablespoons extra-virgin olive oil 2 teaspoons finely chopped fresh rosemary Pinch of red pepper flakes Kosher salt 2 pounds green beans, trimmed and halved 4 cloves garlic, thinly sliced Zest of 1 lemon Freshly ground pepper Instructions: Pulse the bread in a food processor until coarsely chopped. Heat 2 tablespoons olive oil in a medium skillet over medium heat. Add the bread, 1 teaspoon rosemary, the red pepper flakes and a pinch of salt. Cook, stirring occasionally, until the bread is golden brown, about 10 minutes; transfer to a bowl. Meanwhile, bring a large pot of salted water to a boil. Add the green beans and cook until crisp-tender, about 6 minutes. Drain, rinse under cold water and blot dry with paper towels. (You can refrigerate the green beans, covered, for up to 4 hours; keep the bread mixture at room temperature.) Heat the remaining 1/4 cup olive oil and the garlic in a large nonstick skillet over medium-high heat. Cook until the garlic is lightly golden, about 3 minutes, adding the remaining 1 teaspoon rosemary during the last 30 seconds. Add the green beans and lemon zest; cook, stirring, until coated. Season with salt and pepper and stir in the bread mixture. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 50139,"Chicken BBQ Sandwich 3 pounds bone-out Boston butt 1 tablespoon Cajun spice Salt and freshly ground black pepper 3 cups medium-dice mixed carrots, celery and onions 2 bay leaves Chicken stock, for covering pork 1/3 cup stone-ground mustard 2 tablespoons hot sauce of choice 2 tablespoons white balsamic vinegar 1 tablespoon brown sugar 1 teaspoon cumin 1 teaspoon paprika Six 4-ounce chicken breasts 1 tablespoon salt
1 teaspoon pepper
2 tablespoons grapeseed oil
Six 4 1/2-inch brioche buns, halved and warmed 2 cups prepared coleslaw Instructions: For the pulled pork and Carolina sauce: Preheat the oven to 325 degrees F. Sprinkle the Boston butt with the Cajun spice, 1 tablespoon salt and 1 teaspoon pepper and put in a deep roasting pan. Add the diced vegetables and bay leaves, and then cover with chicken stock. Wrap with plastic wrap and tightly cover with foil. Roast until tender, 2 to 2 1/2 hours. Remove the pork from the stock and let cool. Remove the fat from the stock and measure out 1 cup of the stock and cooked vegetable mixture. Let cool slightly, and then put in a blender. Add the mustard, hot sauce, white balsamic, brown sugar, cumin, paprika and some salt and pepper and puree until smooth. Taste the sauce and add more salt and pepper if needed. Shred the pork with two forks and measure out 2 cups for the sandwiches. Put the pork in a pan and toss with 1/2 cup of the sauce. (Reserve the remaining pulled pork and sauce for another use.) Warm the mixture over medium heat, stirring and tossing, until hot. Lower the heat and keep warm. For the chicken: Sprinkle the chicken with the salt and pepper. In a large pan over high heat, add the oil. Add the chicken and cook until browned on both sides, 4 to 5 minutes per side. To assemble the sandwiches: Stack the bottom brioche buns with the chicken, sauced pork and coleslaw, and then finish with the top buns.
","[Cabernet Sauvignon, Merlot, Pinot Grigio, Tempranillo]" 50140,"Danny Glover's Seafood Gumbo 1/2 cup (1 stick) butter 1/2 cup all-purpose flour 1 (3 pound) chicken, cut into 8 pieces 3 quarts water 1 pound smoked turkey sausage, cut into 1/2-inch slices 6 medium tomatoes, peeled, seeded, and chopped 1 large onion, chopped 1 large green bell pepper, chopped 3 bay leaves 2 tablespoons chopped fresh rosemary 2 tablespoons chopped fresh thyme 1/2 teaspoon crushed red pepper Salt and freshly ground black pepper, to taste 1 pound medium shrimp, peeled and deveined 2 Dungeness crabs, cooked, cleaned, and cracked 2 to 3 tablespoons file powder 8 cups hot cooked basmati rice 1/2 cup chopped parsley Instructions: First, make a roux. In a medium-size cast iron skillet, melt the butter over medium-high heat. Stir in the flour. Cook, stirring often, about 15 to 20 minutes until the roux is deep brown in color. Watch the mixture closely and adjust the heat to keep from burning. Remove from heat and set aside. Meanwhile, in an 8-quart pot, combine the chicken and water. Bring to a boil, reduce heat, and simmer 30 to 45 minutes, until the chicken is cooked through. Remove the chicken from the pot and set aside to cool. Add the turkey sausage, tomatoes, onion, bell pepper, bay leaves, rosemary, thyme, and crushed red pepper to the pot. Simmer for 30 minutes. Stir the roux into the gumbo, a spoonful at a time. Season with salt and pepper, to taste. Simmer 20 to 30 minutes longer. While the gumbo is simmering, remove the skin and bones from the cooled chicken. Tear the chicken into bite-size pieces. Add the chicken, shrimp, and crabs to the pot, and cook for 5 minutes, until the shrimp is cooked through. Stir in the file powder, cooking just until the gumbo is slightly thickened. In large soup plates, ladle the gumbo over scoops of hot rice. Sprinkle with chopped parsley and serve immediately.; ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 50141,"Stuffed Guinea Hen 2 (2-pound) guinea hens, boned Kosher salt and freshly ground black pepper 1/4 cup (4 tablespoons) butter Handful slivered almonds, toasted 1 small onion, minced 2 cloves garlic, minced 1/2 cup dried baguette bread crumbs 1/2 cup chopped dried figs 3 tablespoons Cognac 1 teaspoon chopped fresh thyme 6 thin slices prosciutto, or bacon Watercress Salad, for serving, recipe follows 4 generous handfuls watercress, stemmed Extra-virgin olive oil Champagne vinegar Kosher salt and freshly ground black pepper Handful slivered almonds, toasted 2 handfuls small green grapes Instructions: To prepare the hens: Remove the dark meat from the legs and chop it very finely. Lay the main part of each bird flat, skin-side down. There will be a rough rectangle of skin with the two breasts and their smaller fillets attached at the top. Remove one small fillet and lay it between the breasts to fill the indentation. Use the other to fill any other gaps. Lay a piece of plastic over top, and pound the whole flat. Remove the plastic. Push the meat around a little, if you need to, to achieve and even square of white meat, roughly centered on the skin. Season the hens with salt, and pepper. To make the stuffing: Heat 3 tablespoons of the butter, and saute the onion until soft. Add the garlic and saute for 1 minute more. Remove the onion mixture to a bowl. Heat the remaining butter in the pan, and toast the bread crumbs. Add them to the onions. Stir in the figs, Cognac, and thyme. Season the mixture with salt, and pepper.
Preheat the oven to 325 degrees F. Lay the prosciutto slices, slightly overlapping, on a piece of foil. Lay 1 bird on top, and season with salt, and pepper. Spread over the half the stuffing, and then roll into a log. Wrap in foil, twisting the ends to make a tight cylinder. Repeat with the other hen. Bake 30 minutes. Remove the foil, and return to the oven 10 minutes longer. Remove. Let rest 10 minutes before slicing to serve with Watercress Salad. In a medium bowl, toss the greens with the oil, vinegar, salt, and pepper, to taste. Arrange on a serving platter and scatter over the almonds and grapes. Serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 50142,"Scrambled Eggs with Sweet Potato Biscuits, Ham Steak and Red-Eye Gravy 1 medium sweet potato 2 tablespoons light brown muscovado sugar
3/4 cup very cold buttermilk
2 1/4 cups all-purpose flour, spooned into cup and leveled, plus extra for rolling 2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1 stick (8 tablespoons) cold unsalted butter, cut into small pieces, plus 2 tablespoons, melted, for brushing biscuits
1/4 cup heavy cream 2 tablespoons canola oil One 1-inch-thick ham steak 1 small Spanish onion, finely chopped
1 tablespoon lightly-packed light brown sugar
Kosher salt and coarsely ground black pepper
1 heaping tablespoon all-purpose flour
1 1/2 cups strong brewed coffee
2 tablespoons unsalted butter
8 large eggs Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
Cilantro sprigs, for serving Instructions: Make the biscuits: Preheat the oven to 375 degrees F. Prick the surface of the potato with a fork, put the potato on a baking sheet and roast until it is soft and a paring knife easily slips into the center, about 1 hour. Cool briefly, then halve and scoop the flesh out from the skin (discard the skin) and into a small bowl. Mash the potato until smooth, then refrigerate until cold, at least 1 hour. Increase the oven temperature to 425 degrees F. Line a baking sheet with parchment paper and set aside. Whisk together the cold potato puree and the muscovado sugar in a medium bowl until smooth. Whisk in the buttermilk. Whisk together the 2 1/4 cups flour, baking powder, baking soda and salt in a large bowl. Sprinkle the cubed butter over the dry ingredients, and using your hands or a pastry blender, cut the butter into the flour until the mixture resembles very coarse cornmeal with the largest pieces of butter about the size of a large pea. Stir in the sweet potato mixture and gently mix until a soft dough forms. Turn the dough out onto a floured work surface and pat it into a 1-inch-thick round. Using a 2-inch round biscuit cutter, stamp out as many biscuits as you can. Gently press the scraps together and stamp out more biscuits. Place the biscuits about 1 inch apart on the prepared baking sheet, then brush the tops with the cream and bake until golden brown, about 15 minutes. Remove from the oven and brush with the melted butter. Transfer to a bowl or basket and loosely cover with a kitchen towel to keep warm while you make the ham, gravy and eggs. Make the ham steak and red-eye gravy: Heat the oil in a large cast-iron pan over medium heat. Add the ham steak and cook on both sides until golden brown, about 4 minutes per side. Transfer the ham to a cutting board. Add the onion to the drippings in the pan and cook, stirring often, until slightly soft, about 1 minute. Add the brown sugar and some salt and pepper. Cook, stirring often for 1 minute. Stir in the flour and cook while stirring constantly for 1 minute. Slowly stir in the coffee, bring the gravy to a simmer, and cook, stirring, until thickened, 2 to 3 minutes. Stir in the butter, then remove from the heat, taste and season with more salt and pepper if needed. Cover to keep warm while you make the eggs. Make the scrambled eggs: Beat the eggs until well combined in a large bowl. Season with some pepper. Melt the butter in a medium nonstick skillet over medium heat. Add the eggs and immediately start to stir with a wooden spoon or heatproof rubber spatula to form small curds. Once the eggs are barely set, add some salt and cook, stirring constantly, just until the eggs are set but still very soft and loose. Remove from the heat. Cut the ham into large chunks and divide among 4 plates. Top the ham with a scoop of eggs, gravy and a few cilantro sprigs. Add 2 biscuits to each plate and serve immediately.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 50143,"Cheesecake Cupcakes 1 1/2 cups graham cracker crumbs 1/4 cup granulated sugar 1/4 teaspoon ground cinnamon 1/3 cup (about 5 tablespoons) unsalted butter, melted Cupcakes: 2 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon baking soda Pinch fine sea salt 1 1/2 sticks (6 ounces) unsalted butter, at room temperature 1 1/2 cups granulated sugar 3 large eggs 1 teaspoon vanilla extract 3/4 cup sour cream 1/2 cup milk Filling: 8 ounces cream cheese, at room temperature 1/3 cup granulated sugar 1 large egg Frosting: 3 ounces cream cheese, at room temperature 4 tablespoons unsalted butter, at room temperature 1/3 cup sour cream 1/2 teaspoon lemon juice 1 1/2 cups confectioners' sugar Graham cracker pieces, for garnish Instructions: For the crust: Preheat the oven to 350 degrees F. Line two 12-cup standard muffin tins with paper liners. Combine the graham cracker crumbs, granulated sugar, cinnamon and butter in a small bowl. Drop a heaping tablespoon of graham cracker mixture into each muffin cup. Press to create a firm layer of crust on the bottom. Bake 7 minutes. Set aside to cool completely. For the cupcakes: Combine the flour, baking powder, baking soda and salt in a medium bowl. Using a hand mixer or stand mixer, cream the butter and granulated sugar together until fluffy, 2 to 3 minutes. Add the eggs, one at a time, scraping down the bowl between additions. Beat in the vanilla. Whisk together the sour cream and the milk. Add the flour mixture and milk mixture in three additions, alternating between wet and dry ingredients and starting and ending with flour mixture. Beat just until well combined, taking care not to overmix. For the filling: Beat the cream cheese and granulated sugar in a bowl with an electric mixer at medium speed until light and fluffy, about 3 minutes. Beat in the egg just until combined. Spoon the filling into a pastry bag fitted with a medium-size plain tip (Ateco 800). Insert the tip into the top of each cupcake batter and squeeze the filling until the batter rises to fill each cup about three-quarters of the way up the side of the tin. Bake until lightly golden and a toothpick inserted about 3/4 inch from the edge of the cupcakes comes out clean, 18 to 20 minutes. Cool the cupcakes in the tins on a rack for 10 minutes, and then remove from the tins and cool completely. For the frosting: Using an electric or stand mixer, beat the cream cheese and butter together at medium speed until fluffy, about 2 minutes. Scrape down the sides of the bowl. Beat in the sour cream and lemon juice. On low speed, gradually add the confectioners' sugar and beat until well combined. Frost the cupcakes as desired. Garnish with graham cracker pieces. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 50144,"Chocolate Panna Cotta 1 cup simple syrup 3 tablespoons Trablit (or strong espresso) 8 medallions sponge cake 8 ounces semisweet chocolate 4 leaves gelatin 2 cups cream 2 cups milk 1/4 cup sugar 8 tuiles 1 pint chocolate sorbet Mint sprigs, for garnish Instructions: Combine simple syrup and trablit to taste. Place 1 to 2 tablespoons in bottom of martini glass. Place sponge cake on top of syrup. Freeze glasses. For the panna cotta: chop chocolate roughly and set aside. Soak gelatin in ice water. Heat cream, milk and sugar to scald, do not boil. Remove from heat and stir in chocolate until a smooth, creamy consistency is achieved. Fold in gelatin sheets. Cool in ice bath to room temperature. Ladle into martini glasses and refrigerate until set, approximately 2 hours. Place the glasses on service plates. Place a tuile on each plate, spoon sorbet on each tuile and garnish with mint, serve immediately. ","[Barolo, Barbaresco, Dolcetto, Chianti]" 50145,"Stuffing Crust Chicken Pot Pie 5 tablespoons unsalted butter, melted 5 cups cooked stuffing
1/2 cup low-sodium chicken broth
One 10.15-ounce can condensed cream of chicken soup
8 ounces cream cheese, at room temperature
3 cups cooked, diced chicken meat
1 cup frozen mixed vegetables, thawed
2 small sweet potatoes, peeled and sliced paper thin
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 fresh sage leaves
Instructions: Preheat the oven to 350 degrees F. Brush the bottom and sides of a 10-inch heavy skillet, preferably cast-iron, with 1 tablespoon butter. Mix together the stuffing and chicken broth in a bowl, then press the stuffing mixture into the bottom and up the sides of the skillet in an even layer, occasionally dipping your hands in cool water if necessary to help prevent the stuffing from sticking. Bake until dry to the touch and lightly browned, 15 to 20 minutes.
Whisk together the condensed soup and cream cheese in a large bowl until smooth. Stir in the chicken and vegetables. Pour the filling into the crust.
Toss the sweet potato slices with the remaining 4 tablespoons butter in a bowl. Sprinkle with salt and pepper and toss again. Arrange the slices on top of the pot pie in concentric circles.
Bake until the sweet potato slices start to curl and brown around the edges, 45 to 50 minutes. In the last 5 minutes, top the pot pie with the sage leaves. Let rest 10 minutes before slicing and serving.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 50146,"Fresh Focaccia with Marinated Chicken and Spinach and Artichoke Spread 4 boneless skinless chicken breasts 1/2 cup Balsamic Base, recipe follows (or balsamic vinegar) 5 ounces (1/2 a box) frozen chopped spinach, defrosted, drained 1/2 cup sour cream 2 tablespoons mayonnaise 1 clove garlic, grated 1 lemon, zested and juiced 1 lemon, zested and juiced
Salt and freshly cracked black pepper Salt and freshly cracked black pepper
One 6-ounce jar marinated artichoke hearts, drained Fresh Focaccia, recipe follows 1/2 cup sun-dried tomatoes packed in oil, sliced into thin strips 1 pound ball fresh mozzarella, sliced into 1/4-inch slices 2 cups arugula 4 cups balsamic vinegar 2 tablespoons brown sugar 1 teaspoon kosher salt 1/2 teaspoon freshly cracked pepper 8 fresh basil leaves 5 sprigs fresh thyme 4 cloves garlic, crushed 1 large shallot, roughly chopped 2 cups warm water (105 to 110 degrees F) 1 tablespoon sugar 2 packages active dry yeast 4 cups all-purpose flour, plus more for dusting 1 cup whole wheat flour 1 1/2 tablespoons kosher salt 1 teaspoon chopped fresh rosemary, finely chopped, plus leaves, for garnish 1 cup olive oil, plus more for brushing 8 thinly sliced rounds beefsteak tomato 2 tablespoons grated Parmesan Instructions: For the chicken: Marinate the chicken in the Balsamic Base for at least 30 minutes or up to 2 hours in the refrigerator.
Preheat a grill pan or grill over medium-high heat.
Let any excess marinade drip off the chicken, and then grill the chicken for 5 to 6 minutes per side until cooked through. Once cooked, let rest 5 to 10 minutes. Then slice thinly on the bias.
For the spinach and artichoke spread: Squeeze the drained spinach with a kitchen towel to dry it out. Place into a food processor with the sour cream, mayonnaise, garlic, lemon zest and juice. Puree until smooth. Taste for seasoning and add the artichokes. Pulse 2 to 3 times to leave the artichokes slightly chunky.
For the sandwich build: Cut the Fresh Focaccia in half equatorially. Spread each half with Spinach Artichoke Spread. Then, on the bottom of the bread, sprinkle over the sliced sun-dried tomatoes, top with chicken slices, place a layer of mozzarella down and top with arugula. Place on the other half of bread and cut into as many pieces as you like and enjoy! Heat the balsamic vinegar in a heavy-bottomed saucepan over medium heat. Add the brown sugar, salt, pepper, basil, thyme, garlic and shallots into the saucepan and stir. Bring the mixture to a gentle simmer and let cook until the liquid is reduced by half, 30 to 45 minutes. Once the mixture is reduced, strain it through a fine mesh strainer set over a bowl and let cool. Store the balsamic base in the fridge; it's great in salad dressings, marinades, drizzled over steaks...let your imagination run wild.
Place the water in the bowl of a stand mixer. Add the sugar, sprinkle the yeast over the water and let it bloom until bubbly, 5 to 15 minutes.
In a mixing bowl, combine the all-purpose and wheat flours together with the salt and chopped rosemary. Gradually add the flour mixture to the bloomed yeast in the mixing bowl. Then add 1/2 cup of the olive oil.
Using the dough hook attachment, mix the dough on medium speed until it becomes smooth and soft, 8 to 10 minutes. The dough will be very loose.
Transfer the dough to a clean, floured surface and knead the dough by hand for 2 to 3 minutes.
Wipe out the bowl you mixed the dough in and then coat the bowl with some olive oil. Return the dough to the oiled bowl and let it rest in a warm place, covered with a dish towel, until doubled in size, 30 to 35 minutes.
Oil a 9-by-13-inch baking sheet with the remaining 1/2 cup olive oil. Spread the dough into the pan using your fingertips to create dimples into the dough. The more dimples you make, the more texture the bread will have.
Using a pastry brush, oil the dough and place leaves of rosemary into some of the dimples. Top with the tomato slices and sprinkle with the Parmesan. Cover the dough again with the towel and let rest in a warm spot until doubled in size, another 30 minutes.
Preheat the oven to 425 degree F and set a rack in the middle of the oven.
Bake the dough until golden brown, 35 to 40 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]" 50147,"Sunny\u2019s Easy Apple Stuffing Loaf Nonstick cooking spray, for the pan 4 tablespoons salted butter
1 cup chopped celery
1 cup chopped onions
2 tablespoons chopped fresh thyme
10 fresh sage leaves, finely chopped
2 scallions (white and green parts), finely chopped Kosher salt and freshly ground black pepper
4 cloves garlic, finely chopped
One 12-ounce bag stuffing mix (or cubes), such as Pepperidge Farm (use original flavor)
1/2 cup walnuts, toasted and chopped
1/2 cup lightly packed chopped fresh parsley
1/2 cup dried cranberries
2 apples, diced (I like Honeycrisp)
2 1/2 to 3 cups turkey or chicken stock
Instructions: Preheat the oven to 350 degrees F. Coat the bottom and sides of a 9-by-5-inch loaf pan with cooking spray and set aside. In a large skillet, add the butter and melt over medium heat. Add the celery, onions, thyme, sage, scallions, a pinch of salt and a few grinds of pepper. Cook until the onions and celery are tender, 8 to 10 minutes. Add the garlic and cook for another 30 seconds to a minute. Transfer the vegetables to a large mixing bowl. To the bowl of veggies, add the stuffing mix, walnuts, parsley, cranberries and apples and mix well. Add 2 1/2 cups of the stock, tossing well to coat and soak all of the cubes. If more stock is needed, add it splash by splash. There should be no liquid pooling in the bottom of your bowl. Scoop the stuffing mixture into the prepared loaf pan and press down firmly to pack it. Cover the pan with foil, place on a sheet pan and bake for 1 hour. Increase the oven temperature to 400 degrees F. Remove the foil and continue to bake until golden brown on top, 25 to 30 more minutes. Dig in warm or allow to cool slightly and turn out onto a plate to serve. Or allow to cool completely, then cut into 1-inch-thick slices with a serrated knife and toast in a pan with butter. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 50148,"Chicken with Couscous 8 chicken legs 4 ounces yogurt 1 tablespoon Tandoori spices 18 ounces couscous 2 cups water 2 ounces butter Salt and pepper Instructions: Marinate chicken in yogurt and Tandoori spices. Brown in frying pan and finish in a preheated 400-degree oven for 15 minutes. Boil water and pour over couscous that has been lightly toasted in a saucepan. Pour in enough water to cover the couscous, as it absorbs the water add the butter and season with salt and pepper. Place couscous on a plate and top with the roasted chicken including the juices from the pan. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 50149,"Neely's Garlic Cheese Bread One 12-inch loaf Italian bread 4 cloves garlic, peeled 1 stick salted butter, at room temperature 1/4 cup freshly chopped basil leaves 1/4 cup chopped flat-leaf parsley 1/4 cup grated Parmesan 1/4 cup grated mozzarella Kosher salt and freshly cracked black pepper Instructions: Preheat the oven to 350 degrees F. Slice the bread in half, lengthwise. Add the garlic, herbs, butter, and Parmesan to the bowl of a food processor and pulse until well incorporated. Alternatively, you could fold the ingredients together using a rubber spatula. Spread the butter mixture down the inner length of both slices of the bread. Wrap the pieces in aluminum foil and put them onto a sheet tray. Bake until the bread crisps up and the cheese melts, about 10 minutes. At this point, remove the foil, sprinkle the slices with the mozzarella cheese and season with salt and pepper, to taste. Slide the bread back into oven until the cheese bubbles, about 5 minutes. Remove the bread from the oven to a cutting board and slice before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 50150,"Douhua 4 pieces slab brown sugar or 1 cup lightly packed light brown sugar One 1-inch piece ginger, thinly sliced 1 1/2 teaspoons food-grade gypsum (calcium sulfate dihydrate; see Cook\u2019s Note) 1 teaspoon granulated sugar Kosher salt 2 1/3 cups store-bought unsweetened soy milk (see Cook's Note) Instructions: Bring the slab brown sugar, ginger and 3/4 cup cold water to a boil in a small pot over medium heat. Lower to a simmer and reduce until slightly thickened, about 5 minutes. Turn off the heat, cover and let steep until needed. Set up steamer using a wok or large Dutch oven and a steamer rack or basket. Make sure an 8-inch round cake pan with a heatproof plate on top will fit into the covered steamer setup. Fill with water almost to but not touching the rack. Cover with the lid and bring to a boil over high heat. Stir the gypsum, granulated sugar, 1/8 teaspoon salt and 2 tablespoons of the soy milk in a small bowl until the sugar and salt are dissolved. Let sit to hydrate the gypsum until the mixture starts to bubble or foam, about 5 minutes. Pour the gypsum mixture into an 8-inch round metal cake pan (regular or nonstick). Pour the remaining soy milk into the cake pan and stir until the gypsum mixture is well combined with the milk. Cover with a heatproof plate, add to the steamer, cover with the lid and steam over medium heat until set but still jiggly, about 20 minutes. Turn off the heat and let sit to cool slightly, about 5 minutes. Carefully remove the plate. Meanwhile, strain the ginger syrup into a small bowl and set aside. Check the tofu pudding by scooping out a shallow portion. If there's a yellowish, clear liquid underneath, it has set properly. If the pudding doesn't separate cleanly and the liquid underneath is still cloudy from the milk, cook for another 5 to 10 minutes and check again. Let cool slightly. Scoop the tofu pudding into bowls and enjoy warm with a drizzle or more of the ginger syrup. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 50151,"Butterscotch Pudding 2 1/4 cups whole, 2 percent fat, or 1 percent fat milk 1 cup heavy cream
6 tablespoons unsalted butter 1 1/4 cups light brown sugar, packed 3 egg yolks 1/4 cup cornstarch 1/4 teaspoon salt 1 1/2 teaspoons pure vanilla extract Instructions: In a large saucepan, combine the milk and cream and bring to a simmer over medium heat. Immediately turn off the heat and set aside. In a large, heavy skillet, melt the butter over medium-high heat. Stir in the brown sugar, raise the heat to medium-high, and cook 5 to 7 minutes, stirring constantly, to caramelize the mixture. You'll smell a characteristic nutty-caramel odor when the butter browns, signaling that the mixture is ready. Whisking constantly, gradually add the butter/brown sugar mixture to the hot milk/cream mixture. If the mixture isn't smooth, blend for 20 seconds with a hand blender or pour through a fine sieve. Put the egg yolks in a medium bowl. Whisk in about 1/2 cup of the hot milk mixture. Whisk in the cornstarch and salt until dissolved. Whisk the cornstarch mixture back into the hot milk mixture in the saucepan. Whisking constantly, cook over medium-high heat until thick and just boiling. When the mixture thickens, the whisk will leave trail marks on the bottom of the pot and the mixture will have a few large bubbles boiling up to the top. Turn off the heat and whisk in the vanilla extract. Pour into 6 to 8 custard cups, ramekins, or mugs and chill, uncovered, at least 2 hours or overnight. Serve chilled. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]

" 50152,"Hoisin-Glazed Burgers 1 tablespoon vegetable or peanut oil, plus more for oiling the grill grates 1 tablespoon finely grated peeled fresh ginger 1 clove garlic, chopped 1/4 cup hoisin sauce 1/4 cup spicy ketchup 1/4 cup dry sherry 1 teaspoon toasted sesame oil 1 teaspoon soy sauce 1 1/2 pounds ground beef chuck 3 tablespoons chopped fresh cilantro Kosher salt and freshly ground black pepper 4 hamburger buns, split and lightly toasted Lettuce, tomato, onion, pickles and/or French fries, optional, for serving Instructions: Preheat an outdoor grill or grill pan to medium-high heat. Heat the oil in a small saucepan over high heat. Add the ginger and garlic and cook, stirring, until soft, about 2 minutes. Whisk in the hoisin sauce, ketchup, sherry, sesame oil, soy sauce and bring to a boil. Remove from heat and cool slightly. Mix the beef with the cilantro, 1 teaspoon salt and 1/4 teaspoon pepper using your hands until just combined. Form into four 3/4-inch-thick patties and about 4 1/2 inches in diameter. Lightly oil the grill grates and grill the burgers, flipping once for medium, 4 to 5 minutes per side, brushing the burgers with some of the sauce in the last few minutes of cooking time. Serve the burgers on the buns with the extra sauce on the side and lettuce, tomato, onion and pickles on top and fries on the side if desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 50153,"Lentil and Rice Salad 1 tablespoon extra-virgin olive oil, plus 3 tablespoons 1 carrot, peeled and finely diced 1 small onion, finely chopped 2 garlic cloves, minced 1 1/4 cups dried green lentils 2 1/2 cups chicken broth, plus 2 cups 1 bay leaf 1 cup long-grain white rice 1/2 cup pitted kalamata olives, coarsely chopped 1/2 cup chopped fresh Italian parsley leaves 1 tablespoon chopped fresh thyme leaves 2 teaspoons finely grated lemon peel Salt and freshly ground black pepper Instructions: Heat 1 tablespoon of oil in a large saucepan. Add the carrot, onion, and garlic and saute until the onion is translucent, about 5 minutes. Stir in the lentils. Add 2 1/2 cups of broth and bring to a boil over high heat. Decrease the heat to medium-low. Cover and simmer gently until the lentils are just tender, about 15 minutes. Drain well. Transfer the lentils to a large bowl. Meanwhile, bring the remaining 2 cups broth and bay leaf to a boil in a medium saucepan over high heat. Add the rice and return the broth to a simmer. Cover and simmer gently over low heat until the rice is tender and the liquid is absorbed, about 20 minutes (do not stir the rice as it cooks). Remove the saucepan from the heat. Fluff the rice with a large fork. Transfer to the bowl with the lentils. Add the olives, parsley, thyme, and lemon peel. Toss the rice mixture with the remaining 3 tablespoons oil to coat. Season, to taste, with salt and pepper. Serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 50154,"Lamb Tajine with Apples and Baby Okra 1/2 cup virgin olive oil 2 pounds lamb shoulder, bone in, trimmed cut into 4 by 4-inch pieces 2 whole garlic peeled and chopped coarsely 1 large red onion, finely chopped 1/2 teaspoon black pepper 1 tablespoon ground powder ginger 1 big pinch saffron 1 tablespoon ground cinnamon, plus 4 cinnamon sticks, broken to 1-inch long pieces Kosher salt 3 stems parsley 3 stems cilantro, finely chopped 5 bay leaves 1 teaspoon Ras el Hanut (you may substitute with 1 pinch clove and 1 pinch nutmeg) 3 cups water 1/2 teaspoon powdered red hot pepper, optional 4 to 5 tablespoons brown sugar 1 1/2 pound small green apples, Granny Smith, Island Green, or Orange Pippin, cored, seeds removed and halved (leave the skin on), skin crisscrossed 1 pound baby okra, trimmed and kept refrigerated in salted water Instructions: Preheat a heavy, thick pot. Add the olive oil and heat, then add the lamb and brown. Add the garlic and onions and stir. Add the pepper then the ginger, saffron, cinnamon, salt, parsley, cilantro, bay leaves, Ras el Hanout, water, and powdered red hot pepper, if using, and bring to a boil for 30 minutes on medium heat. Add sugar, apples, and okra and cook for another 30 minutes. Add more water if needed. (Make sure the lamb is tender, before you add the sugar, apples, and okra.) Cook until the sauce thickens. Serve on a large platter, first the lamb and garnish with apples (skin up), okra on top and the sauce over it. Serve hot. ","[Rhone Blends, Shiraz, Tempranillo, Garnacha]

" 50155,"Thanksgiving Leftovers 1 large frozen pizza Turkey, ham and provolone cheese, sliced 4 tablespoons sugar 4 cups frozen or fresh cranberries 2 cups prepared applesauce 1 large red bell pepper, top removed, cored and seeded 1 large yellow bell pepper, top removed, cored and seeded 1 pound fresh or frozen jumbo shrimp shelled and vein removed 2 tablespoons balsamic vinegar 4 (8-ounce) bacon wrapped filet mignon 1 pound tri-colored tortelloni Unsalted butter Olive oil Salt and pepper Fresh leafy herbs as garnish Instructions: Preheat oven at 400 degrees. Bring enough salted water to a boil to cook the tortelloni. Cut the pizza into even amount of slice and make pizza sandwiches by placing one slice of turkey, ham and cheese in the center of 2 pizza slices. Use for appetizers. Boil 1 quart of water and add sugar. Completely dissolve the sugar and add the cranberries and cook until berries are soft, but not overcooked. Drain and reserve 1 cup of sweet cooking water. In a mixing bowl combine cranberries and applesauce and mix. Add some of the reserved water to aid in mixing. Fill the bell peppers with the mixture and set aside. Place 1 tablespoon of the olive oil and 2 tablespoons of butter in a heavy bottomed saute pan. Heat the pan and quickly cook the shrimp until pink and tender. Season with salt and pepper. Add the balsamic vinegar and mix thoroughly being careful not to over cook. Season with salt and pepper. Set aside. Season the filet mignon on both sides with salt and black pepper. Using a heavy bottomed, ovenproof pan, sear the meat for 2 minutes on each side. Place in preheated oven and cook to desired doneness. Place enough olive oil on the bottom of a non-stick pan to light coat. Heat the pizza sandwiches so that the cheese is just melting and the pizza is warmed through on both sides. Cut into smaller pieces and offer as appetizers. Cook the tortelloni, drain and reserve 1 cup of cooking water. Toss with butter and Parmesan cheese. If pasta gets dry add some of the reserved water and toss. Place the tortelloni in the center of a large platter and frame on one end with cranberry filled bell peppers. On the opposite end of the platter place the filet mignon and top with Sauteed shrimp. Garnish with fresh leafy herbs and serve and place in the center of the table. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 50156,"Cilantro Lime Chicken Tacos 1 pound boneless, skinless chicken thighs Kosher salt and freshly ground black pepper 2/3 cup Food Network Kitchen? Inspirations Mexican Style Cilantro Lime Vinaigrette 1/4 cup sour cream 1 tablespoon vegetable oil 16 corn tortillas Shredded lettuce, diced red onion, sliced radishes, guacamole and whole cilantro leaves, for serving Instructions: Sprinkle the chicken with salt and pepper in a large bowl. Then toss with 1/2 cup of the Mexican Style Cilantro Lime Vinaigrette. Marinate for 10 minutes. Meanwhile, stir together the sour cream with the remaining 2 tablespoons vinaigrette.
Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken along with the marinade and cook until slightly browned and cooked through, about 7 minutes per side. Transfer to a cutting board and chop. Season with salt. Warm the tortillas as the label directs. Using 2 stacked tortillas per taco, fill with the chicken, top with the cilantro-lime sour cream and the toppings of your choice.
","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 50157,"Arugula and Orange Salad with Lemon Vinigarette Arugula 1 orange, supremed 1 red onion, shaved Lemon juice Pinch of sugar White wine vinigar Chopped garlic Olive oil Salt and pepper Instructions: Combine arugula, orange and red onions. In a bowl, mix together lemon juice, a pinch of sugar, vinegar, chopped garlic and olive oil and salt and pepper. Toss Salad with dressing and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 50158,"The Turducken: Boneless Turkey Stuffed with a Boneless Duck and Boneless Chicken \One Big Bird
3 pounds coarsely ground pork 1 1/2 teaspoons chopped garlic 1 teaspoon salt 1/4 teaspoon black pepper Pinch cayenne pepper, optional Pinch chili pepper flakes Pinch ground mace Pinch ground allspice 1/4 teaspoon dried thyme 1/2 teaspoon paprika Pinch ground bay leaf Pinch ground sage 2 1/2 teaspoons liquid smoke 3 teaspoons bacon fat 4 pounds frozen chopped spinach, thaw and remove excess liquid or 3 pounds freshly chopped spinach 1/2 pound butter 2 cups sauteed onion 1 teaspoon salt 1/2 teaspoon white pepper 1 teaspoon ground fennel seed 1 (6-pound) fresh whole duck 1 (4-pound) fresh whole chicken 1 cup olive oil, divided About 5 tablespoons blackening spice, divided 1 (25-pound) fresh whole turkey 2 tablespoons freshly chopped garlic 5 pounds favorite cornbread dressing Spinach stuffing 3 whole roasted red bell peppers, cut into strips 2 tablespoons kosher salt 2 quarts of your favorite turkey gravy Large roasting pan and rack Parchment paper Aluminum foil 20 feet butcher's twine Large sewing needle Instructions: ; ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 50159,"Orange Glazed Blueberry Scones 2 cups unbleached flour, plus more for rolling berries 1 tablespoon baking powder 1 teaspoon salt 1/3 cup sugar 1/4 cup unsalted butter, chilled and cut in chunks 3/4 cup buttermilk or cream 1 egg 1 pint fresh blueberries 2 tablespoons unsalted butter 2 cups powdered sugar, sifted 2 oranges, juiced and zested Instructions: Preheat oven to 400 degrees F. In a large bowl, sift together flour, baking powder, salt and sugar; mix thoroughly. Cut in butter using 2 forks or a pastry blender. The butter pieces should be coated with flour and resemble crumbs. In another bowl, mix buttermilk and egg together, and then add to the flour mixture. Mix just to incorporate, do no overwork the dough. Roll blueberries in flour to coat, this will help prevent the fruit from sinking to the bottom of the scone when baked. Fold the blueberries into batter, being careful not to bruise. Drop large tablespoons of batter on an ungreased cookie sheet. Bake for 15 to 20 minutes until brown. Cool before applying the orange glaze. To prepare Orange Glaze: combine butter, sugar, orange zest, and juice over a double boiler. Cook until butter and sugar are melted and mixture has thickened. Remove from heat and beat until smooth and slightly cool. Drizzle or brush on top of scones and let glaze get hazy and hardened. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 50160,"Corned Beef Hash Benedict with Cheesy Mornay Sauce 3 tablespoons unsalted butter 3 tablespoons all-purpose flour
1 to 1 1/2 cups whole milk
1/2 cup shredded Gruyere 2 tablespoons Dijon mustard
1/8 teaspoon grated nutmeg
Kosher salt and freshly ground white pepper
2 tablespoons olive oil 1 large shallot, diced
1 pound deli corned beef, sliced 1/4 to 1/2 inch thick and diced
Butter, for the English muffins 2 English muffins, split and lightly toasted 2 tablespoons honey
2 Roma tomatoes, sliced Kosher salt 4 sunny-side up eggs 2 tablespoons minced chives Instructions: For the Mornay sauce: Add the butter to a medium pot set over medium heat. Add the flour and cook, whisking, until blonde in color, 2 to 3 minutes. Slowly whisk in 1 cup of the milk until combined. Add the Gruyere, mustard and nutmeg and simmer, whisking occasionally, until thick, about 10 minutes. Season with salt and white pepper. Keep warm over low heat, whisking occasionally and adding up to 1/2 cup additional milk to thin if needed, until ready to plate. For the corned beef hash: Heat a medium pan over medium heat. Add the oil and shallots and saute until translucent and slightly golden, about 10 minutes. Add the corned beef and saute until crispy and browned, 5 to 7 minutes more. For serving: Butter the English muffin halves and drizzle with a bit of honey. Sprinkle the tomato slices with salt, then place a couple slices on top of each muffin half, followed by some hash. Top with a sunny-side up egg and ladle Mornay sauce on top. Garnish with minced chives. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 50161,"Rosemary Bricked Grilled Chicken 1 cup olive oil 1/4 cup fresh lemon juice 6 cloves garlic, finely chopped 2 tablespoons chopped fresh rosemary leaves 2 (3-pound) chickens, butterflied Salt and freshly ground black pepper Lemon wedges, for garnish Instructions: Whisk together the oil, lemon juice, garlic and rosemary in a large baking dish. Add the chickens and turn to coat. Cover and marinate in the refrigerator for at least 1 hour, or up to 4 hours. Preheat the grill to medium. Wrap 4 bricks in aluminum foil and set aside. Remove the chickens from the marinade, blot off excess oil, and season with salt and pepper on both sides. Place the chickens on the grill, skin-side down, and place 2 bricks on top of each chicken. Grill the chicken for 8 to 10 minutes, then turn over, and return the bricks to the chickens. Close the cover and continue cooking for 8 to 10 minutes or until cooked through. Let rest for 10 minutes and cut into quarters. Serve with lemon wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 50162,"Yellow Marshmallow Vines 1 frosted cupcake (about 2 tablespoons frosting works best) Yellow and pink sanding sugars Green jelly candy 2 mini marshmallows Instructions: Roll the edge of the cupcake in the yellow sanding sugar, leaving the top sugar free. Cut the green jelly candy into 2 small strips and put them on the cupcake with the bottom ends touching. Snip the marshmallows diagonally. Press the cut sides into the sanding sugars and arrange them on the vines like buds. ","[Prosecco, Moscato, Vinho Verde]" 50163,"Smoky Shrimp Slaw 1/2 pound bacon 1/4 head white cabbage, cored and shredded 1/4 head purple cabbage, cored and shredded 3 celery stalks, sliced thin 2 tablespoons chopped green onions 2 tablespoons chopped fresh parsley leaves 3 tablespoons olive oil 1 tablespoon chopped garlic 1 lemon, juiced 1 tablespoon smoked paprika 2 pounds shrimp (21 to 25) peeled and deveined 1/2 cup mayonnaise 1/4 cup sour cream 1/4 cup olive oil 1/4 cup cider vinegar 1 teaspoon dry mustard 1 tablespoon cayenne pepper 1 teaspoon coarse sea salt 1 teaspoon coarsely ground black pepper 1 teaspoon chopped garlic Instructions: Preheat the oven to 400 degrees F. Arrange the bacon strips on top of a grill rack on a baking sheet. Bake until crispy, about 10 to 12 minutes. Remove from the oven and reserve. In a large bowl, add the cabbages, celery, green onion and parsley. Toss together and set aside. In a medium bowl, add the olive oil, garlic, lemon juice, the smoked paprika and the shrimp. In a large saute pan over medium-high heat, add the shrimp. Saute, tossing frequently, until the shrimp are cooked through, about 4 to 5 minutes. Remove from heat and allow to cool. In a blender, add the mayonnaise, sour cream, olive oil, cider vinegar, mustard, cayenne, salt, pepper and garlic and blend together until smooth. Add the mixture to the bowl with the cabbage. Stir in the crumbled bacon and the shrimp and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 50164,"Devil's Chocolate Cake Butter and flour, for spring form pan 2 cups pastry flour
3/4 cup cocoa powder 11/2 teaspoons baking soda 1/2 teaspoon salt 1 cup unsalted butter, room temperature 2 cups sugar 4 eggs 1/2 cup plus 2 ounces buttermilk 1/2 cup plus 2 ounces brewed coffee 1 teaspoon vanilla extract Milk Chocolate Ganache, recipe follows Chocolate Ribbon, recipe follows 1 cup heavy cream 1/2 pound milk chocolate, finely chopped 5 ounces semisweet chocolate, melted Instructions: Preheat the oven to 325 degrees F. Butter and flour a 10-inch springform pan. Sift the flour, cocoa, baking soda, and salt 3 times, set aside. Cream the butter with the sugar until light and fluffy. Add the eggs 1 at a time beating well after each addition. Combine the buttermilk, coffee and vanilla extract. Mix in 1/3 of the dry ingredients, then half the wet ingredients. Repeat with the remaining dry and wet ingredients, finishing with dry. Pour the batter into the prepared cake pan. Bake for 1 hour, until a skewer inserted in the middle of the cake comes out clean. remove the cake from the pan after 15 minutes. Cool completely. Cut the cake into 2 layers. Sandwich whipped ganache between the 2 layers and spread more ganache on the top and sides of the cake. Wrap the chocolate covered acetate around the cake, chocolate side in, overlapping the ends slightly. Refrigerate the cake until the chocolate in the ribbon has set. Carefully remove the acetate before serving. In a medium pot over high heat bring the cream to a boil. Remove from the heat and stir in the chocolate. Stir rapidly until all the chocolate has melted and the mixture is a smooth even color. Cool to room temperature stirring occasionally. Cover and refrigerate overnight. Whip the ganache in a chilled bowl until stiff peaks form, see Cook's Note*. Cut a piece of 2 1/2-inch wide acetate ribbon long enough to wrap around the cake completely. Lay the acetate on a flat surface and spread the chocolate evenly over the entire surface using an offset spatula.
Carefully lift the acetate, chocolate side towards the cake, and wrap it around, lightly pressing it to the side of the cake. Work quickly; the chocolate should still be sticky when wrapped around on the cake. Refrigerate the cake until the chocolate in the ribbon has set. ","[Pinot Noir, Cabernet Sauvignon, Merlot, Zinfandel]

" 50165,"Melt-in-Your-Mouth Braised and Barbecued Chicken 2 tablespoons vegetable oil 8 bone-in chicken thighs, skinned (about 2 pounds) 1/2 cup orange juice 1/2 cup pineapple juice 1 tablespoon cornstarch 1/3 cup soy sauce 1/3 cup firmly packed light brown sugar 2 tablespoons minced fresh ginger 3 tablespoons cider vinegar 3 tablespoons ketchup 1/2 teaspoon dried crushed red pepper 2 garlic cloves, minced 2 regular-size bags quick-cooking rice, uncooked 1/4 cup chopped green onion, green tops only Instructions: Heat oil in a large skillet over medium-high heat. Add chicken, and saute 6 minutes, turning once. Combine fruit juices in a large bowl. Stir together cornstarch and 1 tablespoon juice mixture until smooth; set aside. Stir soy sauce and next 6 ingredients into remaining juice mixture; pour over chicken. Bring to a boil; cover, reduce heat, and simmer 35 minutes, turning chicken after 20 minutes. Prepare rice according to package directions. Keep warm. Uncover chicken, and stir in cornstarch mixture. Cook, stirring constantly, 5 minutes or until sauce thickens. Spoon rice onto a serving platter; top with chicken and sauce. Sprinkle with green onions. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 50166,"Herb Seared Sanddabs with Warmed Arugula and Fire Roasted Tomato Salad 12 (2 ounce) sanddab fillets (sole or flounder fillets may be substituted) 1/2 cup white wine 1/2 garlic clove, minced 1 tablespoon olive oil 1/4 cup fresh-squeezed lemon juice 1/2 cup flour 1 teaspoon salt 1 tablespoon fresh cracked peppercorns, medium-fine grind (pink, green, and black) 1/2 cup coarsely chopped fresh herbs, rinsed and completely dry (dill, thyme, basil, chives, parsley) 1/2 cup butter 1 cup grilled or roasted tomatoes, see recipe 1/2 cup extra virgin olive oil, plus extra for basting tomatoes 4 bunches fresh arugula, rinsed, with stems removed 1/4 cup finely diced sweet tri-colored bell peppers 2 tablespoons balsamic vinegar 1 tablespoon honey Salt and pepper 1 lemon, thinly sliced Instructions: To prepare the fish: Trim, rinse, and pat dry sanddab fillets and place in bowl. Mix white wine, garlic, olive oil, and lemon juice and gently toss with sanddabs. Cover and marinate for 30 minutes in refrigerator. Mix flour, salt, cracked peppercorns, and fresh herbs together and set aside. To roast tomatoes and prepare salad: Seed 2 large fresh tomatoes, slice 1/2-inch thick, baste with olive oil, and grill over open flame. Cool and coarsely chop into 1/2-inch chunks. Mix together tomatoes, arugula, and tri-colored peppers, and set aside. Whisk together 1 cup olive oil, vinegar and honey, add salt and pepper, to taste. Heat dressing slowly in small saucepan and keep warm. To cook the fish: Dredge marinated fillets in flour-herb mixture to coat completely. Brown butter in a skillet over medium-high heat and saute fillets for about 2 minutes per side. Remove from pan to individual serving plates and keep warm. To serve: Toss salad with warmed dressing, arrange on top of sanddabs. Spoon small amount of remaining dressing around plate and garnish with lemon slices. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 50167,"Pickle Wrap Dip 12 ounces cream cheese, a room temperature 3/4 cup finely chopped dill pickles (from about 2 large pickles) 4 ounces thick-sliced deli ham, finely chopped (about 1/2 cup)
Freshly ground black pepper Crackers, sliced cucumbers and carrot sticks, for serving Instructions: Combine the cream cheese, chopped pickles, ham and a hefty pinch of black pepper in a medium bowl. Stir until well combined. Serve at room temperature so it is spreadable, along with crackers, sliced cucumbers or carrot sticks. ","[Chardonnay, Riesling, Sauvignon Blanc]" 50168,"Parmesan Crisps 3 ounces Parmigiano-Reggiano Freshly ground black pepper, smoked paprika, or cayenne, optional Instructions: Preheat the oven to 300 degrees. Grate cheese on the small hole side of a 4-sided box grater into a small bowl. Using a tablespoon measure, place cheese in mounds onto a nonstick silicone pad or greased parchment paper-lined cookie sheet. Flatten out mounds with the back of a spoon, making sure mounds are at least 4 inches apart. Season with pepper, paprika, or cayenne, if desired. Bake on the middle rack of the oven for 5 to 6 minutes or until golden. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 50169,"Pickled Red Onions 1 small red onion, peeled and sliced 1/8-inch thick 1/4 teaspoon black peppercorns 1/4 teaspoon cumin seeds 1/2 teaspoon dried oregano, preferably Mexican 2 garlic cloves, peeled and halved 1/4 teaspoon salt 1/3 cup cider vinegar Instructions: Blanch the onion slices in boiling salted water for 45 seconds, then drain and place in a medium sized bowl. Coarse grind the peppercorns and cumin in a mortar or spice grinder, and add to the onions. Add the remaining ingredients plus enough water to barely cover. Stir well and let stand for several hours until the onions turn bright pink. Covered and refrigerated, the onions last several weeks.; ","[Rioja, Tempranillo, Garnacha, Barbera]" 50170,"Blackberry-Lime Margarita 3 1/2 cups blackberries, plus more for garnish 3/4 cup silver tequila 3/4 cup superfine sugar 1/3 cup orange-flavored liqueur (such as Grand Marnier) 2 teaspoons finely grated lime zest, plus 1/3 cup fresh lime juice (from 4 limes) Mezcal, for topping (optional) Instructions: Combine the blackberries, 2/3 cup water, the tequila, sugar, orange liqueur and lime zest and juice in a blender. Blend until smooth and the sugar dissolves. Strain the mixture through a fine-mesh sieve into a large bowl or liquid measuring cup, pressing it through with a rubber spatula. Churn in an ice cream maker according to the manufacturer?s instructions until thick and slushy. Pour into glasses and top each with 1/2 to 1 teaspoon mezcal. Garnish with blackberries. ","[Tequila, Mezcal, Sauvignon Blanc, Pinot Grigio]" 50171,"Peruvian Stewed Chicken 1 (16 ounce) can chopped tomatoes 1 tablespoon olive oil 1 medium onion, finely chopped 3 cloves garlic, minced 1 teaspoon cumin 1 teaspoon dried oregano 1 bay leaf 10 to 12 small chicken pieces 1 teaspoon coarse salt 1/2 teaspoon freshly ground black pepper 1 green bell pepper, sliced 1 cup green peas Instructions: Place tomatoes in a blender or a food processor fitted with the metal blade and process until liquefied. Set aside. Heat oil in a large saucepan or stockpot over moderate heat. Add onion and saute until soft, about 10 minutes. Add garlic and saute for another 2 minutes. Add cumin, oregano and bay leaf and stir to combine. Sprinkle chicken pieces with salt and pepper and add to pan. Brown the chicken lightly. Add the tomatoes and enough water to cover 3/4 of chicken. Bring to a boil, cover, reduce the heat, and simmer for 45 minutes to 1 hour, until chicken is cooked through. About 10 minutes before the chicken is done, add the green pepper and peas. Serve warm. ","[Malbec, Tempranillo, Garnacha, Barbera]" 50172,"Aloo Paratha 2 potatoes, peeled and cut into pieces Water, as necessary 1 3/4 pounds chappati flour (or sift equal parts whole wheat flour and all-purpose flour), plus extra for dusting 1 teaspoon ground coriander 1 teaspoon ground cumin 1/2 teaspoon amchoor powder (dried mango powder)* 1 green cl, finely chopped 2 to 3 tablespoons chopped fresh cilantro leaves 1 teaspoon fresh lime juice 1 teaspoon cl powder Kosher salt Vegetable oil Instructions: Boil the potato pieces in a pan of salted water for 15 to 20 minutes, or until tender. Drain well, and mash with a potato masher or ricer until smooth. Set aside to cool. In a bowl, gradually add enough water to the chappati flour to be able to bring the mixture together as a dough. Bring the mixture together into a ball using your hands, then turn out the dough ball onto a lightly-floured work surface and knead lightly for 3 to 4 minutes, or until the dough is smooth and elastic. Set aside.
In a large bowl, mix together the cooled mashed potatoes, and the ground coriander, ground cumin, amchoor powder, chopped green cl, chopped cilantro, lime juice, and cl powder until well combined. Season the mixture with salt, to taste. Divide the potato mixture into 6 even portions, and roll each portion into a ball, using your hands, and set aside.
Roll 6 egg-sized balls from the dough mixture, and then flatten them into 4-inch disks using your hands or a lightly-floured rolling pin. Place 1 potato ball on top of each dough disk, then bring the dough around the potato balls and seal the edges, using a little water, if necessary.
Carefully flatten the stuffed dough balls slightly using your hands.
Heat a griddle pan or tawa (Indian griddle) over a low heat. Brush each of the stuffed dough balls all over with the oil, and cook for 3 to 4 minutes on each side, or until golden brown on both sides. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 50173,"Scarlet O'Brandy 1 cup crushed ice 1/3 cup Southern Comfort 1/3 cup cranberry juice cocktail 2 tablespoons fresh lime juice, or sweetened lime juice 1 orange wedges, for garnish Instructions: In a cocktail shaker, combine all ingredients except orange wedge. Cover and shake for 15 seconds. Strain into a glass and garnish with the orange wedge. Serve immediately. ","[Bourbon, Rum, Tequila]" 50174,"Marinated Salmon with Sweet Potatoes and Red Pepper Salsa 2 thumb-sized piece of ginger, peeled and finely grated 1 lemon and 2 limes, zested 1 bottle soy sauce A dash mirin 1 medium salmon fillet, about 2 1/2 pounds (1.1 kilograms), descaled and pinboned with the skin left on 9 sweet potatoes, scrubbed and pierced Sea salt 1 red pepper, deseeded and finely chopped 2 green chillies, deseeded and finely chopped 1/2 a lemon and 1/2 a lime, juiced Twice as much olive oil to the juices 1 small bunch fresh mint, chopped Instructions: To make the marinade you need to mix together the ginger, lemon and lime zest, soy sauce, and mirin. Pour this into a large plastic sandwich bag, place the salmon fillet into the bag, scrunch it all together and then tie a knot in the top. Place in the refrigerator to chill for 1 1/2 hours Preheat the oven to at 375 degrees F (190 degrees C /Gas 5) Place the sweet potatoes on a roasting tray and sprinkle with salt. Bake in the oven for about 1 hour. Now make your pepper salsa by mixing your red peppers and chillies with the lemon and lime juice, olive oil, and mint. After a couple of hours remove the salmon from the marinade. Get a griddle pan hot then place the salmon skin side down on it for a couple of minutes. Then finish off in the oven \u2013 bake for 10 minutes in the griddle. Serve the salmon with the salsa and the baked potatoes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 50175,"Chicken and Broccoli Fettuccine Alfredo with Homemade Fettuccine 1 1/2 cups plus 3 tablespoons all-purpose flour (about 8 ounces), plus extra if needed 1/2 teaspoon kosher salt
3 large eggs plus 2 yolks
1 pound broccoli florets, large pieces cut in half or quartered 4 tablespoons extra-virgin olive oil 2 teaspoons lemon zest (2 lemons) Kosher salt and freshly ground black pepper 2 tablespoons unsalted butter
1 1/4 to 1 1/2 pounds boneless, skinless chicken breasts (3 small breasts)
1 tablespoon minced garlic (4 cloves)
3 tablespoons all-purpose flour
4 cups half-and-half
1 cup shredded Asiago cheese 1 cup shredded Parmesan
2 tablespoons fresh lemon juice (1 lemon)
2 tablespoons chopped fresh parsley
Instructions: For the homemade fettuccine: Combine the flour and salt in a stand mixer fitted with the dough hook. Add the eggs and yolks and mix on medium speed. Turn the mixer off and scrape down the sides of the bowl, pushing the flour towards the center. Continue to mix on medium speed, repeating these steps until the dough comes together into a ball. If the dough sticks to the sides of the bowl, add flour, 1 tablespoon at a time, until it forms a cohesive ball. Knead the dough on medium-high for 3 to 4 minutes. When the dough is smooth, bright yellow in color and bounces back when pressed, transfer it to a lightly floured work surface. Knead by hand a few more times and then form into a ball. The dough should feel moist but not sticky; knead in more flour, 1 tablespoon at a time, as necessary. Wrap the dough in plastic wrap and refrigerate for at least 2 hours but no more than 4 hours. Fit the stand mixer with the pasta roller attachment and set to the widest setting (No. 1). Position the stand mixer with 2 to 3 feet of counter space to the left. Remove the dough from the refrigerator and divide into three portions. Work with one piece of dough at time, keeping the rest under plastic wrap so it doesn't dry out. With your fingers, press a portion of the dough into a roughly 5-by-2 1/2-inch rectangle. Dust lightly with flour on both sides. Turn the mixer onto low speed and feed the dough through the roller with the 2 1/2-inch parallel to the roller. Next, fold the two ends of the dough into the center so they just meet and then fold one half over the other so the dough closes like a book; this is called laminating the dough. Use your fingers to seal the two edges together, then once again shape the dough into a 5-by-2 1/2-inch rectangle. Dust the dough with flour and feed it through the roller a second time. Repeat by laminating the dough one more time and feeding it through the roller. Dust with flour and feed through the roller three more times, dust with more flour as needed. Adjust the roller to setting No. 3 and feed the dough through the roller twice. Adjust to setting No. 5 and feed the dough through two more times. At this point the dough will be over a foot long. Use your right hand to feed the dough through the roller and your left hand to catch the dough. Always be very gentle with the dough to prevent tearing. Be sure to feed the dough through the machine so that it does not fold onto itself. You can make small adjustments to how the dough is entering the roller by gently guiding it to the left or right. If the dough is too long to handle, simply cut it in half and work with a smaller portion. Finally, adjust the roller to setting No. 7 and feed the dough through another two times. After the dough has gone through the roller for the last time, dust it all over with flour and then fold it over itself and hold under a piece of plastic wrap. Repeat these steps with the remaining two pieces of dough. Replace the roller attachment with the fettucine cutter attachment. Dust a baking sheet with flour. Cut the rolled dough into 12-inch pieces and feed through the fettucine cutter on low speed. Twist the fettucine into a nest and place on the prepared baking sheet. Cover with plastic wrap while you cut the remaining dough. Lightly dust the tops of the fettucine nests with flour, cover with slightly dampened paper towel and then with plastic wrap. Hold at room temperature for no more than an hour or the pasta will dry out. (Makes 1 pound pasta dough.) For the chicken and broccoli alfredo: Place a baking sheet in the oven and preheat the oven to 450 degrees F. Mix the broccoli florets with 2 tablespoons of the olive oil, 1 teaspoon of the lemon zest, and salt and pepper to taste. Add the broccoli to the preheated baking sheet and roast until the lightly charred and tender, 18 minutes. Remove from the oven and let cool. Bring a large pot of water to a boil. Season with salt so that the water tastes like the ocean. Heat a 12-inch, high-sided pan over medium heat. Add the butter and the remaining 2 tablespoons olive oil. Sprinkle the chicken breasts with salt and pepper. When the butter is melted, add the chicken and cook until browned and cooked through, 4 to 5 minutes per side. If the chicken has browned on both sides but isn't cooked through yet, remove to a baking sheet and finish in the oven. Let cool and then cut into 1/2-inch pieces. To the same pan, add the minced garlic; cook until fragrant, 1 minute. Add the flour and stir to combine, scraping up the dark bits from the bottom of the pan. Whisk in 1 cup of the half-and-half, making sure the flour is completely combined, without any lumps. Whisk in the remaining 3 cups half-and-half, bring to a boil and cook for 3 to 4 minutes. When the mixture has thickened around the edges, but before your whisk leaves a trail behind it, add the remaining 1 teaspoon lemon zest and the Asiago and Parmesan, and whisk to combine. Turn the heat to low and season with salt and pepper. The sauce should have the consistency of a thick soup. If the sauce thickens too much, add a little of the pasta water to thin it out. Add the chicken and broccoli to the cheese sauce and hold over low heat. Meanwhile, cook to the pasta: Separate the strands of pasta on the baking sheet and add them to the boiling water. Cook for 30 seconds, or until the pasta floats to the top. Drain and add to the cheese sauce. Add the lemon juice and toss to combine. Garnish with parsley and serve immediately. ","[Barolo, Barbaresco, Dolcetto, Chianti]" 50176,"Salad with Warm Goat Cheese 1 (11-ounce) log plain or herbed Montrachet 2 extra-large egg whites, beaten with 1 tablespoon water Fresh white bread crumbs 2 tablespoons good cider vinegar 2 tablespoons good Champagne vinegar Pinch sugar 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 extra-large egg yolk 1 cup good olive oil Enough mixed salad greens for 6 servings Olive oil and unsalted butter, for frying Instructions: Slice the Montrachet into 12 (1/2-inch-thick) slices. (The easiest way to slice goat cheese is to use a length of dental floss.) Dip each slice into the beaten egg whites, then the bread crumbs, being sure the cheese is thoroughly coated. Place the slices on a rack and chill them for at least 15 minutes. For the dressing, place the vinegars, sugar, salt, pepper, and egg yolk in the bowl of a food processor fitted with a steel blade and blend for 1 minute. With the motor running, slowly pour the olive oil through the feed tube until the vinaigrette is thickened. Season, to taste. Toss the salad greens with enough dressing to moisten, then divide them among 6 plates. Melt 1 tablespoon oil and 1 tablespoon butter in a saute pan over medium-high heat until just under smoking. Cook the goat cheese rounds quickly on both sides until browned on the outside but not melted inside. Top each salad with 2 warm rounds and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]" 50177,"Sauteed Chilean Sea Bass 1 cup all-purpose flour for dredging, seasoned with salt and pepper 1 1/2 to 2 pounds Chilean Sea Bass fillets 4 tablespoons butter/olive oil combination 1 cup dry white wine 1 tablespoon butter, softened 2 tablespoons drained capers Instructions: Preheat oven to 200 degrees F. Place flour for dredging in a shallow bowl. Coat each fillet with seasoned flour and shake off excess. Heat a large nonstick skillet over medium heat for 3 to 4 minutes. Add butter/olive oil combination. Add the fillets, without crowding. Increase heat to high and saute, shaking the pan from time to time, until the bottom of the fish is nicely browned, about 3 minutes. Turn and brown the other side. Remove fish to a plate and keep warm in the oven. Repeat with remaining fillets. Deglaze the pan with white wine. Cook, stirring over high heat until reduced by about one-third. Stir in remaining butter and drained capers. Plate fish and drizzle sauce around each fillet. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 50178,"Racin' Raspberry Shortcake 3/4 pound raspberries plus more for garnish 1/2 cup sugar 1 tablespoon raspberry liqueur (recommended: Chambord) 1 tablespoon orange juice concentrate 1 teaspoon orange extract 1 container whipped topping 10 shortbread cookies (recommended: Pepperidge Farm Chessmen or Walkers Shortbread) 1 orange, zested Instructions: Combine raspberries, sugar, liqueur and orange juice concentrate in a bowl and combine with rubber spatula. Transfer to medium saucepan. Place saucepan on the side burner of a propane grill, heat mixture on medium heat. Let simmer for 5 to 7 minutes to make compote. Combine the orange extract and whipped topping and set aside. On a serving platter, place 1 shortbread cookie face up, top with a spoonful of raspberry compote, a dollop of whipped topping, and place a second cookie (or other half of shortbread biscuit) on top. Garnish with a dollop of whipped topping, several raspberries and orange zest. ","[Chardonnay, Moscato, Sauvignon Blanc, Pinot Grigio]" 50179,"Sunchokes Bravas with Roasted Peppers and Lemon Aioli Neutral oil, for frying 2 red bell peppers
2 tablespoons XO sherry vinegar
1 cup olive oil
1 pound sunchokes, cut into medium cubes
Kosher salt
8 ounces mayonnaise, preferably Kewpie 4 cloves garlic
3 lemons, juiced and zested
Instructions: Preheat a charcoal grill over high heat. Preheat the oil in a deep-fryer to 350 degrees F. Add the peppers directly to the hot coals and allow to char and blister on all sides, about 5 minutes. Carefully remove from the grill and add to a heatproof bowl. Cover with plastic wrap and allow to steam, 10 minutes. Remove the peppers from the bowl and place on a clean work surface. Gently remove the seeds and charred skin. Add the peppers to a food processor and turn on the machine. Stream in the vinegar and olive oil. Pour this mixture into a large, high-sided saute pan and place over medium-high heat. Heat just until it bubbles, then remove from heat. Keep warm until ready to serve. Meanwhile, add the sunchokes to the deep-fryer and fry until evenly golden brown, about 10 minutes. Drain on a wire rack-lined sheet tray and sprinkle with salt. For the aioli: Combine the mayonnaise, garlic, lemon juice and zest in a blender. Whip until smooth. Add the red pepper puree to the bottom of a serving platter. Top with the fried sunchokes and drizzle with the aioli. ","[Rioja, Barbera, Tempranillo, Pinot Grigio]" 50180,"Classic Gravy Turkey pan drippings 1/3 cup dry white wine Vegetable oil, if needed 2/3 cup all-purpose flour 6 to 7 cups low-sodium chicken broth Kosher salt and freshly ground pepper Instructions: Strain the turkey pan drippings into a fat separator or large liquid measuring cup; set aside. Place the empty turkey roasting pan across two burners over medium-high heat. Add the wine and scrape up any browned bits, then cook until reduced by half, about 1 minute; add to the drippings. Spoon or pour off 1/2 cup of the fat from the drippings and return to the roasting pan over medium-high heat. (If you don\u2019t have enough fat to make 1/2 cup, add vegetable oil.) Whisk in the flour and cook, whisking, until smooth and golden, 2 to 3 minutes. Whisk in the defatted drippings and enough broth to make 8 cups total liquid. Bring to a simmer and cook, whisking often, until thickened, 15 to 25 minutes. Season with salt and pepper. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 50181,"Apple Crisp with Streusel Topping 3 pounds streusel topping, recipe follows 48 Granny Smith apples (113-count size) 12 ounces unsalted butter 2 quarts (64 ounces) granulated sugar 3/4 teaspoon ground nutmeg 3 teaspoons ground cinnamon 3/4 teaspoons ground ginger 1 1/2 cups all-purpose flour 3 teaspoons pure vanilla extract 1 1/2 cups seedless raisins 1 1/4 pounds granulated sugar 1 pound all-purpose flour 1 teaspoon salt 1 1/2 tablespoons ground cinnamon 12 ounces unsalted butter 1/2-ounce pecan pieces Instructions: Make the streusel topping and chill, core and slice the apples. In large pot, melt the butter and stir in the sugar and spices. Add all fruit and cook until soft. Stir in flour and vanilla, then cook until thick and pour into 4 (8 by 10-inch) baking dishes. Top with streusel and bake at 350 degrees F until crispy and fruit is bubbling (approx. 40 minutes). Serve warm. Mix butter, sugar, and flour together, until crumbly and mealy looking. Add cinnamon, salt, and pecan pieces. Do not over mix. Store in refrigerator. Streusel topping may be doubled for a thicker coating. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 50182,"How to Cook Couscous | Perfect Couscous 2 cups water or low-sodium chicken or vegetable broth 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper 2 cups regular or whole wheat couscous Instructions: Combine the water or broth, olive oil and 1 teaspoon salt in a medium saucepan. Bring to a boil. Stir in the couscous and immediately remove from the heat. Cover and let sit 5 minutes. Fluff the couscous thoroughly with a fork (the more you fluff, the more separate and light the grains will be). Season with salt and pepper. If you are making the couscous ahead, spread while hot on a baking sheet lined with parchment to stop the cooking as it cools. Once cool, refrigerate in an airtight container up to 5 days.
","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 50183,"Anita's Impossible Buttermilk Pie Cooking spray 1 1/3 cups sugar 1 cup buttermilk 1/2 cup biscuit mix (recommended: Bisquick) 1/3 cup unsalted butter, melted 1 teaspoon vanilla extract 3 large eggs Confectioners' sugar and/or unsweetened cocoa powder, optional Instructions: Preheat the oven to 350 degrees F. Coat a 9-inch pie plate with cooking spray. Combine the sugar, buttermilk, biscuit mix, melted butter, vanilla, and eggs in a blender and process until smooth. Pour into prepared pie plate and bake until browned and still a little jiggly (the pie will set as it cools), 30 to 40 minutes. Let cool for 10 minutes before slicing into wedges. If desired, sift confectioners' sugar or cocoa (or a combo) over the wedges before serving. ","[Chardonnay, Riesling, Sparkling wine]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Creamy Tomato Soup with Croutons and Parmesan Cheese 1 tablespoon olive oil 1 small onion, chopped 3 cloves garlic, minced 1 can (14" 50184,"Butternut Squash and Apple Soup 2 tablespoons unsalted butter 2 tablespoons good olive oil 4 cups chopped yellow onions (3 large) 2 tablespoons mild curry powder 5 pounds butternut squash (2 large) 1 1/2 pounds sweet apples, such as McIntosh (4 apples) 2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 2 cups water 2 cups good apple cider or juice Instructions: Warm the butter, olive oil, onions, and curry powder in a large stockpot uncovered over low heat for 15 to 20 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot. Peel the squash, cut in half, and remove the seeds. Cut the squash into chunks. Peel, quarter, and core the apples. Cut into chunks. Add the squash, apples, salt, pepper, and 2 cups of water to the pot. Bring to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash and apples are very soft. Process the soup through a food mill fitted with a large blade, or puree it coarsely in the bowl of a food processor fitted with a steel blade. Pour the soup back into the pot. Add the apple cider or juice and enough water to make the soup the consistency you like; it should be slightly sweet and quite thick. Check the salt and pepper and serve hot. ","[Chardonnay, Riesling, Pinot Grigio, Gavi]" 50185,"Big Apple Pancakes 3 tablespoons unsalted butter 2 large apples, peeled, cored, and sliced 1/4-inch thick 1/4 cup light brown sugar, packed 3 eggs 1 teaspoon granulated sugar Pinch salt 1/2 cup whole, 2 percent fat, or 1 percent fat milk 1/2 cup all-purpose flour 1/4 teaspoon cinnamon 2 lemon wedges Instructions: Preheat the oven to 450 degrees F. In a large ovenproof skillet (preferably with curved sides), melt 2 tablespoons of the butter over medium heat. Add the apple slices and cook, stirring, until tender, about 10 minutes. Add 2 tablespoons of the brown sugar and stir to combine. In a medium bowl, whisk together the eggs, sugar, salt, milk, and flour. Pour this batter over the apples in the skillet, transfer to the oven, and bake until puffy, about 10 minutes. Meanwhile, in a small bowl, mix the cinnamon and remaining 2 tablespoons brown sugar. Cut the remaining tablespoon of butter into pieces. When the pancake puffs, remove from the oven, dot with butter, sprinkle with cinnamon sugar, and return to the oven to bake until browned, about 10 minutes more. As the pancake comes out of the oven, squeeze the lemon wedges over the top. Serve in wedges right out of the pan. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 50186,"Tamarind Margarita 1 tablespoon fruit powder seasoning, such as Tajin 1 tablespoon sea salt 1 tablespoon sugar Ice, for chilling and serving 1 cup silver tequila, such as Herradura 3/4 cup fresh lime juice 6 tablespoons raw sugar 1/4 cup orange liqueur 1 teaspoon tamarind puree Lime wedges, for serving Instructions: Combine the fruit powder seasoning, salt and sugar in a shallow dish. Pour 1/4 cup water into a second shallow dish. Dip the rim of your glasses into the water first, and then into the fruit powder mixture to rim the glass. Place large ice cubes into a cocktail shaker, and then add the tequila, lime juice, raw sugar and orange liqueur. Shake well. Spoon the tamarind puree into the bottom of each glass, fill with ice cubes and pour the margarita mixture over. Serve with lime wedges. ","[Margaret River Sauvignon Blanc, Vermentino, Sauvignon Blanc, Chenin Blanc]" 50187,"Seared Wild Striped Bass with Sauteed Spring Vegetables Salt 1 bunch asparagus, snapped where it wants to naturally break 2 cups sugar snap peas, tips and strings removed 1 cup shelled fava beans Extra-virgin olive oil 3 cloves garlic 1 cup morel mushrooms, cleaned and cut lengthwise in 1/2 1/2 cup chicken or vegetable stock Four 6-ounce wild striped bass fillets, with skin Instructions: Bring a large pot of well-salted water to a boil. Meanwhile, fill a large bowl with ice water and salt it well. Place the asparagus in the boiling water and cook until the water comes back to a rolling boil. Remove and place it immediately in the salted ice water. When the asparagus has cooled completely, remove it from the water and reserve. Repeat this process with the sugar snap peas and then the fava beans. You can use the same blanching water for all of the veggies, just be sure to always do the fava beans last. Fava beans have very high iron content and will turn the blanching water black. After the beans are blanched and cooled, remove the tough outer skin to reveal a lovely spring green fava bean.; Coat a large saute pan with olive oil. Smash the three garlic cloves with the heel of your hand and add to the saute pan. Bring the pan to a medium high heat. When the garlic has become golden brown and very aromatic remove it from the pan and discard it. It has fulfilled its garlic destiny. Add the mushrooms and stock, season generously with salt, and saute for 1 minute. Add the prepared veggies, season with salt and saute until all the ingredients are coated with oil and hot and almost all the stock has evaporated. Serve immediately or later at room temperature.; Take the fish out of the refrigerator about 10 to 15 minutes before using. Pat the skin dry with a paper towel and season the fish on both sides with salt. Heat a large saute pan coated generously with extra virgin olive oil over high heat. Coat the bottom of another slightly smaller saute pan with olive oil. Gently place the fish fillets skin side down in the saute pan and place the other saute pan directly on top of the fish. The purpose of this is to gently press the skin of the bass onto the bottom of the saute pan to create a lovely crispy fish skin. Be sure to oil the bottom of the top saute pan or the fish will stick to it. After a couple of minutes remove the top saute pan from the fish, this will allow the steam to escape and the skin to become very crispy. As fish cooks it turns from translucent to opaque. The idea is to cook the fish 2/3's of the way on the skin side and flip it over for the last 1/3 of the cooking time. The rule for fish is about 7 to 8 minutes per inch of thickness, a little less if you like your fish more on the rare side. Serve the fish over the sauteed spring veggies and call your self a superstar! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 50188,"Cranberry Custard Pie 1 1/2 cups self-rising flour, plus more for the dough 2 tablespoons granulated sugar
Pinch of kosher salt or sea salt
8 tablespoons (1 stick) cold unsalted butter, diced
About 1/4 cup cold water
2 cups granulated sugar 2 tablespoons cornstarch
2 tablespoons all-purpose flour
1/2 teaspoon kosher salt
4 large eggs
1/2 cup heavy cream
1 teaspoon pure vanilla extract
Zest of 1 orange
4 cups cranberries, thawed if frozen (from a 12-ounce frozen bag)
Orange slices, for topping 1/4 cup granulated sugar
Instructions: For the crust: Add the flour, sugar and salt to a food processor. Process a few times to combine. While pulsing, add the cubes of butter. Keep pulsing until the mixture looks like a coarse meal. Add 2 tablespoons of the water and process again a few times. Add more water until the dough starts to come together. Transfer the dough to a lightly floured work surface. Shape into a round and wrap in plastic. Refrigerate until firm, about 1 hour. Preheat the oven to 350 degrees F. Remove the pie dough from the refrigerator and roll out into a large round, about 12 inches. Transfer to a 9-inch pie dish, fold over the sides and use a fork to press a design into the edges. For the filling: Whisk together the sugar, cornstarch, flour and salt in a medium bowl. In a large bowl, whisk the eggs until uniform in color and no egg white is visible. Whisk in the sugar mixture until smooth. Add the heavy cream, vanilla and orange zest and whisk to combine. Add the cranberries to the bottom of the pie crust and pour the custard over the top. Bake until the custard is set with a slight wobble in the center, about 50 minutes. Let cool completely. For the assembly: Sprinkle the orange slices with the sugar and use to decoratively garnish the pie before serving at room temperature or chilled. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 50189,"Haemul Pajeon 1/4 cup soy sauce 1 tablespoon gochugaru (Korean red cl flakes) 1 tablespoon rice vinegar 1 teaspoon sesame seeds 1/2 teaspoon minced ginger 2 scallions, chopped 1 clove garlic, minced 1 pound mussels or clams (or a combination), scrubbed clean 1/2 cup all-purpose flour 1/2 cup rice flour 2 tablespoons potato starch (or cornstarch if not available)
1 tablespoon sesame oil 1 large egg 1 cup ice water 4 ounces peeled raw shrimp, chopped into 1/4-inch pieces
4 ounces raw squid bodies, sliced into 1/4-inch rings 6 scallions, cut into 1-inch pieces 1 red finger cl pepper or Fresno cl, thinly sliced 1 medium shallot, thinly sliced 1 clove garlic, minced 1/2 bunch chives, cut into 1-inch pieces (about 1/4 cup) Kosher salt 1/2 cup canola oil Instructions: For the dipping sauce: Combine the soy sauce, gochugaru, rice vinegar, sesame seeds, ginger, scallions and garlic in a small bowl and set aside. For the pancakes: Heat 1 inch of water in a medium saucepan over high heat until boiling. Put the mussels or clams in the pan, cover tightly with a lid and cook until the shells are open and the meat is just cooked, about 5 minutes. Drain and let cool slightly. Pick the meat from the shells and set aside. Discard the shells.
Add the all-purpose and rice flours, potato starch, sesame oil and egg to a large bowl. Add the ice water and whisk until well incorporated. The batter consistency should be loose, like heavy cream. Add the shrimp, squid, scallions, cl, shallot, garlic, chives, 3/4 teaspoon salt and the mussel or clam meat and mix well.
Heat 2 tablespoons of the canola oil in a medium nonstick skillet over medium-high heat. Add 1/2 cup of the batter to the skillet and spread it evenly until it is in a single layer, using a spatula if necessary. Lower the heat to medium and cook until the sides are crisp and small bubbles form on top, 3 to 4 minutes. Flip the pancake and cook the other side until brown and crispy, 3 to 4 minutes. Flip the pancake twice more, once again on each side, and cook for 30 seconds per side to ensure the pancake becomes crispy, if necessary. Repeat with the remaining pancake batter and canola oil.
Transfer the pancakes to a serving platter and cut into wedges. Serve with the dipping sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 50190,"Copycat Kung Pao Spaghetti Kosher salt 8 ounces spaghetti
Canola oil, for drizzling and frying
1 tablespoon mirin
1/4 cup soy sauce
1 pound chicken tenders, sliced crosswise into 1/2-inch pieces
1/2 cup chicken broth
1/2 cup sweet chili sauce
1 tablespoon sambal
2 teaspoons sherry vinegar
2 teaspoons sesame oil
1/2 cup plus 2 teaspoons cornstarch
1/4 cup dry-roasted peanuts
6 scallions, cut into 1-inch pieces
3 dried chiles de arbol, stemmed and seeded
3 cloves garlic, minced
Instructions: Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions. Drain, then drizzle with 2 tablespoons canola oil and toss. Set aside. Meanwhile, whisk together the mirin and 2 tablespoons of the soy sauce in a large bowl. Add the chicken pieces and toss to coat.
In a separate bowl, whisk together the chicken broth, chili sauce, sambal, vinegar, sesame oil, 2 teaspoons of the cornstarch and remaining 2 tablespoons soy sauce.
Fill a large, heavy-bottomed skillet halfway with canola oil and heat over medium-high heat until shimmering but not smoking. Toss the chicken with the remaining 1/2 cup cornstarch until coated completely. Add the chicken to the hot oil in batches and cook until golden brown and cooked through, about 1 minute per side. Remove with a slotted spoon to a plate; cook the remaining chicken.
Pour off all but 2 tablespoons of the oil and return the skillet to medium-high heat. Add the peanuts and cook until toasted to a dark brown, about 1 minute. Add the scallions, chiles and garlic and cook, stirring constantly, until lightly toasted, about 1 minute. Add the chicken broth mixture to the skillet and bring to a boil. Return the chicken to the skillet with the pasta and heat, tossing, until the pasta and chicken are fully coated and hot. Serve warm. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 50191,"Roasted Garlic Bean Dip 1 head garlic 2 1/2 tablespoons extra-virgin olive oil, plus more for drizzling Kosher salt and freshly ground pepper 6 to 8 medium carrots, peeled and cut into sticks 2 to 3 rutabagas, peeled and cut into sticks 1 15-ounce can cannellini beans (drained and rinsed, liquid reserved) 1 teaspoon grated lemon zest, plus 1 tablespoon fresh lemon juice 1 teaspoon dried thyme Pita chips, for serving Instructions: Preheat the oven to 400 degrees F. Cut the top off the head of garlic, exposing the cloves. Place on a sheet of foil, drizzle with olive oil and sprinkle with salt and pepper. Wrap up the garlic tightly and roast until soft, 20 to 30 minutes; let cool slightly. Squeeze out the roasted garlic. Meanwhile, drizzle a baking sheet with 1 tablespoon olive oil. Add the carrots and rutabagas, season with salt and pepper and toss. Roast until the veggies are tender, 15 to 20 minutes. Combine the beans, lemon zest and juice, thyme, roasted garlic and the remaining 1 1/2 tablespoons olive oil in a food processor or blender. Pulse until nice and creamy. Season with salt and pepper. If the dip is too thick, blend in some of the liquid from the beans (or use low-sodium vegetable broth). Transfer to a bowl and drizzle with olive oil. Serve with the roasted vegetable sticks and pita chips. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 50192,"Glazed Hens With Cucumber-Cantaloupe Salad 2 Cornish game hens (about 1 1/2 pounds each) Kosher salt and freshly ground pepper. 2 to 3 teaspoons Asian chili sauce (such as sambal oelek)
3 tablespoons fresh lime juice 3 tablespoons packed dark brown sugar 3 tablespoons extra-virgin olive oil 1/2 small cantaloupe 1 shallot 1 English cucumber Instructions: Preheat the oven to 500 degrees F. Season the hens all over with salt and pepper, place on a rack in a roasting pan and roast 15 minutes. Meanwhile, whisk the chili sauce, lime juice, brown sugar, olive oil and 2 teaspoons salt in a measuring cup to dissolve the sugar. Set half of the mixture aside in a bowl for the salad. Baste the hens with some of the remaining dressing, then rotate the pan and continue to cook until the hens are golden and a thermometer inserted into the thickest part of the thigh registers 160 degrees F, about 20 more minutes. Meanwhile, peel and thinly slice the cantaloupe and shallot. Peel the cucumber, then halve lengthwise, seed and thinly slice. Toss the cantaloupe, shallot and cucumber with the reserved dressing. Divide the salad among plates. Use kitchen shears to cut each hen in half and place one half on each plate. Drizzle the pan juices over the hens and salad. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 50193,"Lamb Mac and Cheese Salt and pepper 3 cups elbow macaroni
1 cup chicken stock
2 cups heavy cream
2 cups Greek yogurt
1/2 cup beef stock
1/2 cup cream cheese
1/2 cup freshly shredded mozzarella 1/2 cup freshly shredded Parmesan 1/4 cup shredded asiago cheese 1/4 cup crumbled blue cheese
3 tablespoons seafood seasoning, such as Old Bay
1/4 cup sugar
2 tablespoons dry mustard
2 tablespoons ground white pepper
4 sprigs fresh dill, finely chopped
1 stick (8 tablespoons) unsalted butter
2 pounds boneless lamb, cut into 1/2-inch cubes 1/2 pound bacon, diced
2 tablespoons paprika
1 cup extra-virgin olive oil 2 rounds pita bread, each cut into 4 wedges
Instructions: Bring 2 cups water to a rolling boil and add 2 tablespoons salt. Add the pasta and chicken stock to the water and cook, covered, 12 minutes. Drain the pasta and rinse with cold water. Set aside to cool in a large saucepan. Add the heavy cream, Greek yogurt, beef stock, cream cheese, mozzarella, Parmesan, asiago, blue cheese, 2 tablespoons seafood seasoning, sugar, dry mustard, white pepper, half of the dill, 1/2 stick butter and 1 tablespoon black pepper in a pot and blend together. Place on the stove over low heat and cook, covered, stirring once every minute to keep the cheeses from sticking. Meanwhile, melt the remaining 1/2 stick butter in a nonstick skillet and add the lamb and bacon. Add the paprika, remaining tablespoon seafood seasoning, 1 tablespoon salt and 1 tablespoon black pepper. Cook until the bacon fat has rendered down and the lamb is cooked all the way through and tender, about 5 minutes. Remove from the heat. Drain the excess grease, then add the meat mixture to the cheese sauce; stir and simmer, covered, 5 minutes. Add the pasta to the cheese sauce and stir together. Add the oil to skillet and heat until hot. Add the pita bread and fry, 1 minute. Lightly dust the pita chips with salt and the remaining dill. Place the Greek mac and cheese in each of 4 bowls and serve with fried pita on the side of each. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]" 50194,"All-Cheddar Baked Mac and Cheese Kosher salt and freshly ground black pepper 1 1/2 cups panko 4 tablespoons unsalted butter, melted 1 pound elbow macaroni 1 cup heavy cream 1 teaspoon ground mustard 1/2 teaspoon cayenne 5 large eggs Two 12-ounce cans evaporated milk 24 ounces sharp Cheddar Instructions: Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil. Combine the panko, melted butter and 1 teaspoon salt in a small bowl; set aside. Cook the pasta according to the package directions for al dente. Drain well and return to the pot.
Whisk together the cream, mustard, cayenne, eggs, evaporated milk, 1 tablespoon salt and 1 teaspoon black pepper in a large bowl. Reserve 2 cups of the grated Cheddar for topping. Stir the remaining Cheddar into the sauce. Pour the cheese mixture into the pot with the macaroni and place over medium heat. Cook, stirring constantly, until the mixture is warm but not hot, about 3 minutes.
Transfer to a 9-by-13-inch baking dish and sprinkle evenly with the reserved Cheddar. Top with the breadcrumb mixture.
Bake until the center of the casserole is set and the top is golden brown, 45 to 50 minutes.
","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]

" 50195,"Plantain Mash with Bacon 1 onion, minced 1 tablespoon garlic, minced 6 to 8 slices bacon, minced 1/2 cup chicken stock 1 1/4 cups heavy cream 4 to 5 ripe plantains, roughly chopped 1 teaspoons salt 1 teaspoon coarse ground black pepper Instructions: Heat a Dutch oven over medium-high heat and add the onion, garlic and bacon. Cook until the bacon is crisp, about 12 to 15 minutes. Stir in the stock and 1 cup of the heavy cream. Reduce the heat to medium-low and add the plantains. Simmer the mixture until the plantains are tender, about 5 to 8 minutes. Add the remaining 1/4 cup of heavy cream and the salt and pepper. Mash together until well combined. Transfer to a serving bowl and serve. *Cook's Note: Add a little more stock if the mash is too dry. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 50196,"Maple BBQ Chicken and Sweet Potato Waffles 8 whole chicken wings, about 2 pounds total Kosher salt and freshly ground black pepper
1 cup all-purpose flour
1 tablespoon Miss Brown\u2019s House Seasoning, recipe follows Canola oil, for frying
About 1 cup Miss Brown's Maple BBQ Sauce, recipe follows 4 Sweet Potato Waffles, recipe follows Pickled jalapeno slices, optional
Maple syrup, for serving 2 cups all-purpose flour 1 tablespoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 cups buttermilk, at room temperature
3/4 cup mashed sweet potato 1/3 cup unsalted butter, melted
1 tablespoon dark brown sugar
2 large eggs, at room temperature
One 14.5-ounce can tomato sauce 1/2 cup maple syrup
1/3 cup packed dark brown sugar
1/3 cup ketchup
2 tablespoons soy sauce
1 tablespoon apple cider vinegar
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder
Kosher salt and freshly ground black pepper 1 teaspoon garlic powder 1 teaspoon onion powder
1 teaspoon sweet paprika
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
Instructions: Pour enough oil into a large Dutch oven to come about one-third of the way up the sides (it should be deep enough to cover the wings) and heat to 350 degrees F. Preheat the oven to 200 degrees F. Line 2 rimmed baking sheets with a wire rack. Rinse the chicken wings (the water is going to help the flour stick) and place on one of the prepared baking sheets. Season both sides with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Place the flour and House Seasoning in a large paper bag and shake to combine. Add the chicken wings, 2 at a time, shaking well to coat. Return the coated wings to the same baking sheet. Fry the wings in batches until golden brown and the internal temperature reaches 165 degrees F, 4 to 6 minutes per side. Transfer to the other prepared baking sheet. To serve, toss the wings with the Maple BBQ Sauce. Place two wings on each Sweet Potato Waffle. Top with jalapeno slices, if desired, drizzle with maple syrup and serve warm. Preheat a Belgian waffle iron. Whisk together the flour, baking powder, cinnamon and salt in a medium bowl. In a large bowl, whisk together the buttermilk, sweet potato, melted butter, sugar, and eggs. Add the dry ingredients to the wet ingredients and stir until well combined. Add a heaping cup of waffle batter to the preheated waffle iron and cook until the outsides of the waffle are lightly browned and cooked through, about 4 minutes, depending on your waffle iron. Remove the waffle and repeat with the remaining batter. Stir together the tomato sauce, maple syrup, brown sugar, ketchup, soy sauce, vinegar, Worcestershire sauce, garlic powder and onion powder in a medium saucepan. Bring to a boil over high heat, reduce the heat to low and simmer, stirring occasionally, for 20 to 30 minutes. If the sauce becomes too thick, add up to 1/4 cup water. Season with salt and pepper. Use on poultry, pork, beef or seafood. The sauce will keep, tightly covered in the refrigerator, for up to 2 weeks. Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 50197,"Horseradish-Bacon Twice-Baked Potatoes 5 medium russet potatoes (10 to 12 ounces each) 1 stick plus 1 tablespoon unsalted butter 1 cup sour cream 1/2 cup chopped fresh chives, plus more for topping 1/4 cup chopped fresh parsley 4 to 5 tablespoons horseradish, drained Kosher salt and freshly ground pepper Crumbled cooked bacon, for topping Instructions: Position racks in the middle and upper third of the oven; preheat to 400 degrees F. Scrub the potatoes and dry well. Bake directly on the middle oven rack until easily pierced with a knife, 45 to 50 minutes. Remove from the oven; let cool 5 minutes. One at a time, hold each potato with a kitchen towel and halve lengthwise. Scoop the flesh into a large bowl, leaving a 1/4-inch-thick shell. Discard 2 of the potato skins. Mash the flesh with 6 tablespoons butter and 3/4 cup sour cream until smooth. Stir in the chives, parsley and 2 to 3 tablespoons horseradish; season with salt and pepper. Melt the remaining 3 tablespoons butter; brush the potato skins with 1 tablespoon melted butter and season the insides with salt and pepper. Set on a baking sheet. Mound the filling into the potato skins. Return to the oven on the top rack and bake until the filling starts browning and the skins are crisp, 18 to 20 minutes. Remove from the oven and drizzle with the remaining 2 tablespoons melted butter. Combine the remaining 1/4 cup sour cream and 2 tablespoons horseradish in a small bowl. Top the potatoes with the horseradish cream, bacon and more chives. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 50198,"Put a Stick in It Cocktail Reserved pineapple juice from canned pineapple chunks from Grilled Fruit Skewers recipe 1/2 orange, juiced 4 maraschino cherries, plus 2 tablespoons of syrup from the jar 1 liter ginger ale 4 ounces rum 4 pineapple chunks, reserved from Grilled Fruit Skewers recipe Skewers Instructions: In a large pitcher, combine the pineapple juice, orange juice, maraschino syrup and the ginger ale. Pour into glasses filled with ice, then add the rum and stir. Garnish with a cherry and a pineapple chunk on a skewer. ","[Mojito, Dark Rum, Ginger Ale]" 50199,"Linguine with Shrimp and Lemon Oil 1/2 cup extra-virgin olive oil 1 lemon, zested 1 pound linguine pasta 2 tablespoons olive oil 2 shallots, diced 2 garlic cloves, minced 16 ounces frozen shrimp 1/4 cup lemon juice (about 2 lemons) 1 lemon, zested 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 3 ounces arugula (about 3 packed cups) 1/4 cup chopped fresh flat-leaf parsley Instructions: For the lemon oil: Combine the olive oil and the lemon zest in a small bowl and reserve. 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, about 8 to 10 minutes. Drain pasta, reserving 1 cup of the cooking liquid. Meanwhile, in a large, heavy skillet warm the olive oil over medium heat. Add the shallots and garlic and cook for 2 minutes. Add the shrimp and cook until pink, about 5 minutes. Add the cooked linguine, lemon juice, lemon zest, salt, and pepper. Toss to combine. Turn off the heat and add the arugula. Using a mesh sieve, strain the lemon zest out of the reserved lemon olive oil and add the oil to the pasta. The zest can be discarded. Add some of the cooking water to desired consistency. Add the chopped parsley to the pasta and toss to combine. Serve immediately. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 50200,"Mexican Breakfast Casserole 1 1/2 cups grated pepper jack 1 1/2 cups grated medium cheddar Sour Cream, garnish Picante Sauce (store bought), garnish 6 poblano cl peppers, about 1 1/2 pounds 1 teaspoon unsalted butter 1 1/2 pounds Mexican chorizo, or other hot sausage, removed from casings and crumbled 1 cup chopped yellow onions 1/2 cup chopped red bell peppers 4 teaspoons minced garlic 4 teaspoons chili powder 5 corn tortillas, quartered 10 large eggs 3 cups half-and-half 1/2 teaspoon hot red pepper sauce 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 cup chopped green onions, green tops only 1/4 cup chopped fresh cilantro Instructions: Roast the peppers by placing them on an open gas flame, turning them frequently with tongs until all sides are charred black, about 7 to 10 minutes. (Alternately, the peppers can be roasted under a broiler, or on top of a gas or charcoal grill.) Place the blackened peppers in a plastic or paper bag, and let rest until cool enough to handle, about 15 minutes. Peel the peppers, split in half lengthwise, and remove the seeds and the stems. Butter a 9 by 13-inch baking dish. Spread the chiles in a flat layer across the bottom of the dish. In a large skillet, cook the sausage over medium-high heat, stirring to break up the meat, until browned. Add the onions and bell peppers, and cook, stirring, for 4 minutes. Add the garlic and chili powder, and cook, stirring, for 1 minute. Remove from the heat. In a large bowl, whisk the eggs and half-and-half with the hot sauce, salt and black pepper. In another bowl, combine the green onions, cilantro, jack, and cheddar, and mix well. Spoon 1/3 of the sausage mixture over the chiles in the dish, top with 1/3 of the tortilla quarters, and 1/3 of the cheese mixture. Repeat layering, ending with a cheese layer. Pour the egg mixture over the ingredients. Let rest, covered, in the refrigerator for at least 6 hours, or overnight. Preheat the oven to 350 degrees F. Bake until bubbly and golden brown, and a knife inserted into the custard comes out clean, about 1 hour and 10 minutes to 1 hour and 15 minutes. Remove from the oven and let rest 10 minutes before serving. Serve with sour cream and picante sauce. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 50201,"Korean-Style Succotash 1 teaspoon olive oil 2 tablespoons butter 4 cups corn kernels (from about 5 ears) 2 tablespoons buttermilk
2 tablespoons whole milk
2 teaspoons doenjang Korean soybean paste or white miso
1 garlic clove
6 ounces lima beans
3 ounces shelled edamame
3 ounces black-eyed peas
1/4 cup diced red peppers
Salt and pepper 2 tablespoons chopped fresh herbs, preferably a combination of parsley, chives and tarragon Instructions: Warm olive oil and 1 tablespoon butter in a large skillet until the butter is foaming. Add the corn kernels and saute until tender, about 3 minutes. Transfer 1 cup of the corn to a blender. Add the buttermilk, whole milk, soybean paste, garlic and remaining tablespoon butter. Puree on high until a smooth chowder-like puree is formed. (If the puree is still chunky, add a few tablespoons water.) Add the corn puree, lima beans, edamame, black-eyed peas and red peppers to the skillet and continue to saute, stirring often, until everything comes together and the peppers begin to soften, another 3 to 5 minutes. Season with salt and pepper. Fold in the chopped herbs and serve immediately. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 50202,"Japanese-Style Crispy Halibut with Lemon Sauce 7 oz halibut fillet, cut into1/2-inch strips
Sea salt and ground white pepper
3 1/2 oz potato flour or cornstarch
1 egg, beaten 5 oz panko breadcrumbs 21/2 cups peanut oil Dried chili flakes (optional) Lemon wedges, to garnish (optional)
1 tbsp of peeled and gratedfresh ginger
1 tbsp of light soy sauce 1 tbsp of honey 1 tbsp of Shaohsing rice wine or dry sherry
7 tbsps of cold vegetable stock 1/4 cup lemon juice 1 tbsp of cornstarch Instructions: For the Halibut: Season the halibut pieces with salt and white pepper. Put the potato flour or cornstarch, beaten egg, and breadcrumbs in three separate bowls. Dip the halibut pieces into the potato flour or cornstarch, then the egg, and coat in the breadcrumbs. Place a wok over high heat and add all but 1 tbsp of the peanut oil. Heat the oil to 350degreesF, or until a piece of bread dropped in turns golden brown in 15 seconds and floats to the surface. Fry the breaded halibut pieces in the oil for 3-4 minutes or until golden brown, then remove with a slotted spoon and drain on paper towels. For the Sauce: Meanwhile, make the sauce. Heat a small wok or saucepan over medium heat and add the remaining 1 tbsp of peanut oil. Add the ginger and fry for a few seconds, then add the remaining ingredients and bring to a boil. Cook for 1 minute or until the sauce has thickened, then remove from the heat. When the fish is cooked, season with dried chili flakes (if using), garnish with lemon wedges, if you like, and serve with the lemon dipping sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]

" 50203,"Cinnamon Roll Matzah Brei 2 tablespoons unsalted butter, softened 1/4 cup packed brown sugar 1 teaspoon ground cinnamon 1/8 teaspoon kosher salt 4 ounces cream cheese, softened 2 tablespoons unsalted butter, softened, 3/4 cup powdered sugar 1/8 teaspoon kosher salt 2 large eggs 1 tablespoon granulated sugar 1/4 teaspoon kosher salt 2 sheets matzah 3/4 cup milk or water 1 tablespoon unsalted butter Instructions: For the cinnamon roll spread: Use a fork to combine the butter, brown sugar, cinnamon and salt in a medium bowl until combined and uniform. Set aside. For the cream cheese icing: Use a hand mixer to beat the cream cheese and butter in a medium bowl until combined. Then add the powdered sugar and salt and carefully mix until combined and uniform. Spoon into a piping bag with a 1/4- or 3/8-inch nozzle or a ziptop storage bag and snip a small piece off the end, 1/4 to 3/8 inch wide. Set aside. For the matzah brei: In another medium bowl, whisk together the eggs, granulated sugar and salt until uniform. Break the matzah into bite-sized pieces and put into a separate bowl. Pour on the milk until covered and let sit for 30 to 60 seconds, just until softened; you don\u2019t want to make the matzah mushy. Drain through a sieve, add the matzah to the egg mixture and mix to combine. Heat a large nonstick pan over medium heat and add half the butter to melt. Spoon a quarter of the matzah mixture (about 1/3 cup) into the pan and form into a flat pancake. Repeat with another pancake if there is room in your pan. Have your cinnamon roll spread ready nearby. Fry the pancakes for 2 minutes, or until the bottoms are cooked but not browned. Flip and immediately spoon 1 tablespoon of the cinnamon roll spread onto the middle of each pancake. Spread around the pancake as it melts, leaving the edges exposed. Fry for 1 more minute, or until cooked through. Repeat with the rest of the matzah mixture and cinnamon roll spread to make another 2 pancakes, adding the remaining butter to the pan. Swirl a generous amount of cream cheese icing onto each pancake and serve immediately with more icing! ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 50204,"Sweet and Sour Fish Fillets 4 tablespoons pineapple or orange juice 1 pound cod fillets, cut into 2-inch chunks Sea salt and freshly ground white pepper 1 tablespoon vegetable oil 2 cloves garlic, minced 1 teaspoon peeled and grated ginger 1 red pepper, cut into 1/2-inch chunks 1 yellow onion, cut into 1/2-inch chunks One 8-ounce can pineapple chunks in juice 2 tablespoons rice vinegar 2 tablespoons light soy sauce 1 teaspoon brown sugar 1 heaping tablespoon cornstarch 1 scallion, sliced, for garnish Instructions: Bring a wok or large pot filled halfway with water to a boil and reduce to a simmer. Divide the fish between 2 plates that will fit into the basket layers of a bamboo steamer. Sprinkle the fish with sea salt and freshly ground white pepper. Drizzle 1 to 2 tablespoons of the pineapple juice over each plate of fish. Place the plates into the steamer, cover and set on top of the simmering water. Steam the fish until the flesh turns white and pulls apart easily, 7 to 8 minutes. Remove the steamer basket from the wok and set aside, keeping the fish covered. For the sauce: Place a wok over high heat and when the wok is hot, add the oil. Add the garlic and ginger and cook until fragrant, less than 1 minute. Add the red peppers and onions and toss to cook until tender, another minute. Add the pineapple chunks and their juice. Add the vinegar, soy sauce and brown sugar. Cook until the sauce thickens a bit 1 to 2 more minutes. Remove the fish to a platter. Season the sauce if needed and pour over the fish. Garnish with the sliced scallion. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]

" 50205,"Guru's Cilantro Lime Pesto Pasta 1 cup fresh cilantro leaves (do not include stems) 2 1/2 tablespoons extra virgin olive oil 2 tablespoons sliced, toasted almonds 3 tablespoons chopped, fresh garlic 1 1/2 teaspoon lime juice 1/2 cup shredded asiago, plus 1/2 cup shredded 1 1/2 teaspoon salt 1/4 cup chicken broth 8 cups linguini pasta, cooked al dente 2 cups cooked, cubed chicken 4 cups pesto sauce 1 cup sun-dried tomato, sliced julienned Instructions: Using a blender, mix together the cilantro, olive oil, almonds, garlic, lime juice, 1/2 cup asiago, salt and chicken broth on low speed for 2 minutes. Set aside. In large saucepan combine pasta, cooked chicken and sauce. Heat over medium heat for 2 minutes. Pour into serving bowls. Top with remaining asiago and sun-dried tomatoes. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 50206,"Puerto Rican Crabmeat Stew: Mofongo Puertorriqueno 1 gallon water 4 green plantains Oil, for sauteing 1 white onion, cut into 1/4-inch dice 1 green bell pepper, cut into 1/4-inch dice 1 red bell pepper, cut into 1/4-inch dice 1 large, round tomato, cut into 1/4-inch dice 2 chipotles, chopped 1/2 cup white wine 1 pound crabmeat, cleaned 2 tablespoons chopped cilantro Salt and pepper Canola or corn oil, for frying 1 cup chicken stock Instructions: In a large pot, bring water to a boil and blanch plantains. Peel plantains and cut into 2-inch segments. In a saute pan, heat oil and saute onions, peppers and tomatoes. When soft, add the chipotles and white wine. Cook until liquid is almost evaporated. Add crabmeat and cook for 3 minutes. Add cilantro and season with salt and pepper. Heat oil to 350 degrees F. Fry plantains for 5 minutes, then drain and divide into 4 equal portions. Place each portion individually in a mortar, and mash plantains, adding chicken stock as needed. Coat sides of mortar with plantain and fill with crab stuffing. Fold over the edges to form a dumpling and flip onto a plate. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 50207,"Raspberry-Rose Panna Cotta 1 1/2 cups raspberries 1 tablespoon powdered gelatin 3 cups heavy cream 2/3 cup sugar 1 1/2 teaspoons fresh lemon juice Edible rose petals, for garnish Instructions: Puree the raspberries in a food processor until completely smooth. Strain through a fine-mesh sieve into a medium bowl, discarding the solids. Add the gelatin to the raspberry puree and stir; set aside to bloom for at least 7 minutes. Combine the raspberry-gelatin mixture, heavy cream and sugar in a medium saucepan over medium-low heat. Cook, stirring occasionally with a rubber spatula, until the sugar has dissolved completely, about 5 minutes. (Do not use a whisk.) Strain the custard through a fine-mesh sieve into a large bowl, pressing it through with a rubber spatula. Stir in the lemon juice. Place two 6-cavity silicone rose molds (about 2 3/4 by 1 1/2 inches per cavity) on a baking sheet. Pour the custard into the cavities, filling them to the top. Cover and freeze overnight.
Sprinkle a few rose petals on each plate. Unmold the frozen panna cottas onto the plates, then let thaw completely before serving. ","[Brunello di Montalcino, Barolo, Pinot Grigio, Sparkling wine]" 50208,"Mom's Seafood Lasagna Nonstick cooking spray, for the pan 2 tablespoons unsalted butter 2 pounds medium shrimp, peeled and deveined 3 cloves garlic, minced 1 tablespoon seafood seasoning 1/4 cup dry white wine 1 tablespoon fresh lemon juice 1 pound lump crabmeat 4 tablespoons unsalted butter 1/4 cup all-purpose flour 3 cups whole milk 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/4 teaspoon freshly grated nutmeg 1 1/2 cups shredded Romano One 15-ounce carton ricotta One 10-ounce package frozen chopped spinach, thawed and squeezed dry One 14-ounce can artichoke hearts, drained and chopped 1 cup shredded part-skim mozzarella 1/2 cup Italian breadcrumbs 1 teaspoon lemon zest 1 large egg, lightly beaten Kosher salt One 9-ounce package no-boil pasta noodles 1 cup shredded part-skim mozzarella 1/2 cup shredded Romano Nonstick cooking spray, for the foil Instructions: For the seafood: Preheat the oven to 350 degrees F. Coat a 9-by-13-inch baking pan with cooking spray. Melt the butter in a large skillet over medium heat. Add the shrimp, garlic and seafood seasoning and cook until the shrimp turn pink, 2 to 3 minutes. Remove the shrimp from the skillet. Add the wine and lemon juice to the skillet, scraping any browned bits from the bottom of the skillet with a wooden spoon. Bring to a simmer and cook until the mixture is reduced by half, about 2 minutes. Remove from the heat and stir in the shrimp and crabmeat. Make the bchamel sauce: Melt the butter in a medium saucepan over medium heat. Whisk in the flour until combined. Gradually add the milk, salt, pepper and nutmeg. Cook, whisking constantly, until the mixture is thickened, about 2 minutes. Remove from the heat and stir in the Romano until melted. Set aside. Make the spinach-artichoke ricotta: Stir together the ricotta, spinach, artichoke hearts, mozzarella, breadcrumbs, lemon zest and egg until combined. Season with salt. Fold in 1 cup of the bchamel sauce. Assemble the lasagna: Spread about 1/2 cup of the bchamel sauce in the bottom of the prepared baking dish. Top with 3 to 4 lasagna noodles and about 2/3 cup bchamel sauce. Top with half of the spinach-artichoke ricotta and half of the seafood. Repeat the layers once. Top with the remaining 3 to 4 lasagna noodles and bchamel sauce. Sprinkle with the mozzarella and Romano. Cover the baking dish with aluminum foil (coat with cooking spray before adding to the top to prevent the cheese from sticking). Bake, covered, until the lasagna is bubbly, about 30 minutes. Uncover and bake until the noodles are tender and the top is golden brown, 10 to 15 minutes longer. Remove from the oven and let stand for 10 minutes before slicing and serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 50209,"Fire Breathing Dragon Roll 3 ounces ahi tuna, minced 6 tablespoons Ghost Pepper Sauce, plus more for drizzling, recipe follows 1 teaspoon mayonnaise 3 ounces lump crabmeat 1/3 teaspoon habanero powder, plus more for sprinkling 2 habanero peppers, sliced 2 pieces 21/25 shrimp tempura (you can find at any Asian market), deep-fried 7 ounces Sushi Rice, recipe follows 1 sheet seaweed paper (nori) 1 teaspoon sesame seeds Micro cilantro, for garnish 1 teaspoon pop rock candy, for garnish 5 habanero peppers, cut into small pieces 2 ghost cl peppers, cut into small pieces 4 tablespoons hot sauce, such as Frank's 3 tablespoons hot sauce, such as Tabasco 3 tablespoons Sriracha chili sauce 2 tablespoons Korean chili paste 2 tablespoons sambal olek chili sauce 2 teaspoons chili powder 1 teaspoon ichimi (Japanese chili powder) 1 teaspoon lemon pepper seasoning 1 teaspoon lime juice 1 teaspoon spicy sesame oil 1 teaspoon fried shallots 1 cup rice vinegar 7 teaspoons sugar 1 teaspoon salt 1 cup sushi rice Instructions: Mix the tuna with 3 tablespoons Ghost Pepper Sauce and the mayonnaise. In a separate bowl, mix the crabmeat with the remaining 3 tablespoons Ghost Pepper Sauce, habanero powder and sliced habanero peppers. Wet your hands with water, and then press the Sushi Rice onto the seaweed paper evenly, about 1/4-inch thick. Sprinkle the sesame seeds and some habanero powder over the rice. Flip over so the seaweed paper is facing up. Add the tuna mixture and shrimp tempura down the center of the seaweed. Place the seaweed paper onto a bamboo sushi mat and roll the seaweed paper tightly. Remove the mat and add the crab mixture on top of the roll. Place a piece of plastic film over the roll and, with the sushi mat, press it over the plastic film and roll to make certain the crab is pressed onto the roll. Remove the mat and gently remove the plastic film. Cut the roll into 8 pieces. To serve, place the sushi roll onto a serving plate and drizzle Ghost Pepper Sauce over and around the roll. Top the roll with the micro cilantro and sprinkle the pop rock candy around the roll. In a medium bowl, mix the habanero and ghost peppers with both the hot sauces, Sriracha, chili paste, chili sauce, chili powder, ichimi, lemon pepper seasoning, lime juice, sesame oil and shallots to create the ghost pepper sauce. Let stand for 1 hour. Then blend for 30 seconds. WARNING! Please keep in mind that these are some of the hottest chiles in the world. So handle carefully with latex gloves. Mix the rice vinegar in a bowl with the sugar and salt.
In a steamer, cook the sushi rice with 1 cup water for 45 minutes. After your rice is done cooking, add the sushi vinegar and mix together with a wooden spoon. Let the rice cool for 10 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 50210,"Queso Dip 1/2 cup packed fresh cilantro leaves 1/2 small red onion, roughly chopped 2 tablespoons chopped pickled jalapeno, optional 2 tablespoons unsalted butter 3 tablespoons all-purpose flour One 12-ounce domestic lager beer, such as Budweiser 1/4 cup whole milk 4 cups shredded Monterey Jack cheese Sprinkle of chipotle powder, optional Tortilla chips, for serving Instructions: Put the cilantro, onions and pickled jalapeno if using on a cutting board, and chop them into a rough mixture. Melt the butter in a large saucepan over medium heat. Add the flour, and stir until it is absorbed. Pour in the beer and milk; whisk constantly until the mixture comes to a simmer and thickens enough to coat the back of a spoon, about 5 minutes. Remove from the heat, and stir in the Monterey Jack until completely melted and smooth. Transfer the queso dip to a warmed serving dish, a fondue pot or a small slow cooker set to warm or low. Sprinkle the cilantro mixture on top, and sprinkle with a little chipotle powder if using. Serve with tortilla chips. ","[Chardonnay, Sauvignon Blanc, Riesling, Gouda]" 50211,"Sauteed Spinach 2 pounds spinach 2 to 4 tablespoons extra-virgin olive oil, divided 1 large cloves garlic, peeled and crushed Kosher salt and freshly ground black pepper 4 lemon wedges (optional) Instructions: Remove the spinach stems. Tear the leaves into large pieces. Fill a large bowl with cold water and wash the spinach. Repeat 2 or 3 times until the spinach is thoroughly cleaned. Drain.
In a large skillet, heat half the oil over medium heat, add the garlic and stir until it begins to turn golden, about 3 minutes. Remove the garlic and discard. Add the spinach in batches, stirring to wilt, before adding more. When all the spinach has been added, raise the heat to high, season with salt and pepper, and cook, covered, for 3 minutes. Drain the spinach in a colander. Return spinach to the skillet to heat through. Serve in a medium bowl, drizzled with the remaining oil and garnished with lemon wedges, if desired. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 50212,"Broccoli with Garlic and Soy Sauce 1 head garlic, peeled (about 16 cloves) 1 cup good olive oil 1 teaspoon crushed red pepper flakes 1 teaspoon kosher salt 4 stalks broccoli, cut into florets (8 cups of florets) 2 tablespoons soy sauce Instructions: Put the garlic cloves and oil in a small heavy-bottomed saucepan. Bring to a boil and cook uncovered over low heat for 10 to 15 minutes, until the garlic is browned and tender. Turn off the heat and add the red pepper flakes and 1/2 teaspoon salt. Immediately pour into a heat-proof container to stop the cooking. Allow to cool to room temperature. For the salad, blanch the broccoli florets in a large pot of boiling salted water for 2 to 3 minutes, until crisp-tender. Drain well and immerse immediately into a large bowl of ice water until the broccoli is cooled. This process stops the cooking and sets the bright green color. Drain well. In a large bowl, toss the broccoli with 1/2 teaspoon salt, 1/4 cup of the oil used to cook the garlic, the soy sauce, and 8 or more cloves of cooked garlic. Taste for seasonings and serve cold or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 50213,"Greek Goulash 6 pita rounds Olive oil cooking spray 2 tablespoons extra-virgin olive oil 1 1/2 pounds ground sirloin or lamb Black pepper 1 teaspoon dried oregano or 2 sprigs fresh, finely chopped 2 pinches ground cinnamon 1 onion, chopped 4 cloves garlic, grated 1 small eggplant, peeled and chopped into 1/4-inch dice 1 box frozen spinach, 10 ounces, defrosted and wrung dry in towel 1 (15-ounce) can tomato sauce 1/2 cup pitted, chopped kalamata black olives 1 lemon, zested 1/2 cup chopped flat-leaf parsley 1/2 pound orzo pasta 1 1/2 cups crumbled feta cheese Instructions: Heat oven to 400 degrees F. Cut pita rounds into 6 wedges each with knife or kitchen scissors. Scatter wedges onto a baking sheet and spray with olive oil cooking spray. Season with salt and bake 10 minutes until golden. Remove from the oven and cool. Heat a large high sided skillet with extra-virgin olive oil, 2 turns of the pan, over medium- high heat until oil ripples. Add beef or lamb, brown and crumble meat, about 5 minutes. Season the meat with salt, pepper, oregano, cinnamon. Add the onions, garlic and eggplant and cook 6 to 7 minutes then stir in spinach and tomato sauce. Simmer a few minutes and adjust seasonings. Chop olives with lemon zest and parsley - Greek Gremolata! Bring a large pot of salted water to a boil and cook orzo according to box instructions. Drain orzo and combine with meat goulash. Top bowls of goulash with feta cheese, pita chips and olive gremolata. ","[Syrah, Tempranillo, Aglianico, Barbera]" 50214,"Bloody Mary Lemon juice, for rimming the glass, plus wedges for squeezing and garnish Tajin seasoning, for rimming the glass, plus 2 shakes 5 ounces premium tomato juice (or make your own from garden-fresh tomatoes--about 1 pound for an 8-ounce cocktail) 2 ounces premium vodka (or any other spirit) 4 dashes hot sauce, such as Tabasco 3 or 4 dashes Worcestershire sauce 1/4 teaspoon prepared horseradish (not the creamy kind) 2 pimiento-stuffed olives, such as Mezzetta Spanish Queen Martini Olives, plus 1 to 2 tablespoons olive juice Freshly ground black pepper Instructions: Fill a small plate or shallow bowl with lemon juice. In a second plat or bowl, spread some Tajin. Dip the rim of an 8- to 10-ounce glass in the lemon juice, followed by a dip in the Tajin. Add a large scoop of ice to the glass, then add the tomato juice, vodka, hot sauce, Worcestershire, horseradish, olive juice and a squeeze of lemon and stir. Garnish the cocktail with the olives, 2 dashes of Tajin, a few turns from a peppermill and a lemon wedge for extra citrus, and serve! ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 50215,"Mega Meat Rub 1/4 cup kosher salt 1/4 cup coconut sugar
1/4 cup chili powder
1/4 cup smoked paprika
1 tablespoon granulated garlic
1 tablespoon plus 1 teaspoon ground black pepper
1 teaspoon cayenne pepper
Instructions: In a medium bowl, whisk together the salt, coconut sugar, chili powder, smoked paprika, granulated garlic, black pepper and cayenne until well combined. Use as a rub on your favorite protein. ","[Malbec, Zinfandel, Syrah, Tempranillo]" 50216,"Olive-Parsley Pesto Spread with Shrimp and Celery 3 ounces (1/4 cup) pine nuts 3/4 cup jumbo green olives with pimientos, about 16 large olives 1 clove garlic, slightly crushed and peeled 1 cup flat-leaf parsley leaves, about 3 generous handfuls 1 lemon, zested and juice of 1/2 lemon 1/2 cup grated Parmigiano-Reggiano or Romano, a couple of handfuls 1 cup extra-virgin olive oil, eyeball it Salt and pepper 1 pound (24-count) cooked shrimp 1/2 pound store bought celery sticks Instructions: Place pine nuts in a small skillet and toast over medium heat. Cool nuts and add to food processor. Add olives, garlic, parsley, lemon zest and juice, and cheese and process until finely chopped. Turn processor on and stream in extra-virgin olive oil. Season the sauce with salt and pepper and place in a small dish. Surround with shrimp and celery sticks and serve. ","[Chardonnay, Vermentino, Sauvignon Blanc, Albari?o]" 50217,"Endive, Pear, and Roquefort Salad 4 to 6 heads of Belgian endive 1 1/2 tablespoons Champagne vinegar or white wine vinegar 3/4 teaspoon Dijon mustard 1 egg yolk*, at room temperature 3/4 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 6 tablespoons good olive oil 2 ripe Bartlett pears, halved, cored, and sliced 1/4 pound good Roquefort cheese 1/2 cup toasted walnut halves Instructions: Trim off the core end of each head of endive and slice it in half lengthwise. Cut out the cores, separate the leaves, and place 1 1/2 to 2 heads of endive on each plate. In a medium bowl, whisk together the vinegar, mustard, egg yolk, salt, and pepper. Slowly whisk in the olive oil to make an emulsion. Toss the pears with some vinaigrette and place on the endive. Drizzle the remaining vinaigrette over the endive leaves to moisten them. Crumble the Roquefort onto the endive. Sprinkle with walnuts and serve at room temperature. ","[Champagne, Sauvignon Blanc, Pinot Gris, Barolo]

" 50218,"Spanakopita 10 sheets phyllo dough 1 pound goat cheese 4 ounces toasted pine nuts 1 tablespoon chopped rosemary 1 tablespoon chopped flat leaf parsley 2 tablespoons pureed roasted garlic Salt and pepper 8 ounces melted butter Instructions: Preheat the oven to 400 degrees F. Cut phyllo in half long ways and cover with a damp paper towel.
Mix goat cheese, pine nuts, rosemary, parsley and garlic thoroughly. Season with salt and pepper, to taste.
Brush piece of phyllo with butter and lay out long ways in front of you. Place 1 tablespoon of cheese mixture at end closest to you, fold in half long ways. Begin folding into triangle, brushing with butter after each fold. Repeat with remainder of dough and bake on an ungreased sheet pan for 10 to 12 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 50219,"Mousseline de Fruit de Mer 1 1/2 teaspoons olive oil 7 (16 to 20 count) shrimp, 6 whole, 1 finely diced 2 (1 1/4 pound) lobsters, cooked, removed from shell, elbow meat finely diced 7 sea scallops, 6 whole, 1 finely diced 1/2-ounce finely diced carrots 1/2-ounce finely diced celery 1/2-ounce finely diced leek 1-ounce vermouth 2 ounces heavy cream 1/2 to 1-ounce Buerre Manie, recipe follows Salt, pepper, cayenne pepper, and lemon juice, for seasoning 1/4-ounce finely chopped tarragon 2 1/2 ounces Dover sole fillet, chopped 2 1/2 ounces salmon fillet, chopped 1 egg 1 1/2 to 2 ounces heavy cream Salt, pepper, and cayenne pepper, for seasoning Champagne Sauerkraut, recipe follows 1 plum tomato, peeled, seeded, and diced in 1/4 inch squares 1/2 cup vegetable pearls from carrots, cooked until tender 1/2 cup vegetable pearls from celery root, cooked until tender 1/2 cup vegetable pearls from green and yellow squash, cooked until tender 3 ounces caviar of your choice 6 quail eggs, poached Champagne Sauce, recipe follows 12 chervil stems Finely chopped chives 1-ounce butter, room temperature 1-ounce flour 1/2-ounce onions, finely diced Butter 8 ounces sauerkraut, washed well and drained 4 ounces Champagne 4 ounces water Bouquet garni 1/2 bay leaf 4 to 6 juniper berries Salt, sugar and pepper, for seasoning 1-ounce shallots, diced 6 to 8 black peppercorns 2 teaspoons unsalted butter 1/2-ounce vermouth 4 ounces Champagne 2 parsley stems 4 ounces fish stock or light chicken stock 2 ounces heavy cream 1 1/2 ounces butter Salt, pepper, cayenne pepper and lemon juice, for seasoning Instructions: For the filling Warm a saute pan with a small amount of olive oil. Take the diced shrimp, finely diced elbow lobster meat, and diced sea scallop, and sear lightly. Remove the remaining lobster meat from the shell and cut into 1 1/2-inch pieces. Reserve this lobster meat and the whole shrimp and scallops in the refrigerator. Add the diced vegetables and saute for 1 minute. Deglaze with the vermouth. Bring the ingredients to boil and simmer for 1 minute. Strain, reserving the seafood and vegetables and the liquid separately. Return the liquid to the saute pan. Add the heavy cream and a small amount of beurre-manie, and bring to a boil. Add back the seafood and vegetable mixture. Season with salt, pepper, cayenne pepper, lemon juice, and the chopped tarragon. Set aside. For the Fish Mousse: Put the chopped fish in a food processor and run it at high speed until the fish has a very tight consistency. Now add the egg while the machine is running and then the heavy cream. Run until the fish mousse has a shiny and bright consistency. Add salt, pepper and cayenne pepper for seasoning, set in cool place. Butter 6 small stainless steel cups, 1 1/2-inch diameter and approximately 2 inches deep. Take a small amount of fish mousse in pastry bag with a small opening, and coat the bottom and the inner sides of the buttered cup with a thin layer of the fish mousse repeat 5 more times with the remaining cups. Now take the seafood filling and fill up almost to the very top of the cup. Take a small amount of fish mousse and cover the opening with it. Set aside. Assembly: Preheat oven to 450 degrees F. Fill a roasting pan that will fit all 6 molds in it, halfway with hot water. Place the molds in the water and place in the oven. Bake for approximately 8 to 10 minutes. While timbale is baking, warm a frying pan, add a small amount of extra-virgin olive oil and quickly saute the reserved shrimp, scallops, and lobster. Place warm sauerkraut in center of warmed plates, set the seafood around it, garnish with the diced tomatoes and cooked vegetable pearls. Place the fish mousse timbales upside down in the center of the sauerkraut, remove the stainless steel cup. Garnish with caviar and quail eggs. Mix the champagne sauce and spoon it around the seafood. Finish with chervil and chopped chives. Serve immediately. In a small bowl, mix together the butter and flour until they are well combined and a paste is formed. Sweat the diced onions in small amount of butter without giving color. Set the sauerkraut atop and add the Champagne, water, bouquet garni, bay leaf, juniper berries and seasoning. Cook on low heat for approximately 15 minutes. Set aside in warm place. Sweat the shallots with the peppercorns in a small amount of butter in a saute pan, without giving any color to the shallots. Deglaze with the vermouth and the champagne. Add the parsley stems and reduce down to 1/3. Add the chicken or fish stock, and reduce down again to 1/3. Now add the heavy cream and mix in the butter. Simmer the sauce for 1 minute and season with salt, pepper, cayenne pepper and lemon juice. Set aside in warm place. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 50220,"Spicy Dill Dressing 3/4 cup Greek yogurt 3 tablespoons chopped fresh dill 1 tablespoon harissa Kosher salt and freshly ground black pepper 2 tablespoons lemon juice Instructions: Whisk the yogurt, dill, harissa, and a generous pinch of salt together in a small bowl. Whisk in the lemon juice, 1/4 cup water and a few grinds of pepper until blended. ","[Chardonnay, Sauvignon Blanc, Riesling]" 50221,"Giant Stuffed Cabbage 3 tablespoons olive oil Kosher salt and freshly ground black pepper
1 pound savoy cabbage leaves (from 1 small head)
1 small onion, finely diced (about 1 cup)
1 clove garlic, finely chopped
1 medium carrot, finely diced (about 1/2 cup)
1 stalk celery, finely diced (about 1/2 cup)
1 tablespoon fresh thyme, finely chopped
1 teaspoon paprika
1 pound ground chuck
2 tablespoons fresh parsley leaves, finely chopped
3/4 cup long-grain rice
1 large egg, lightly beaten
2 1/2 cups marinara sauce
Instructions: Position a rack in the top third of the oven and preheat to 350 degrees F. Rub the inside of a 3-quart round souffl dish with 1 tablespoon of the olive oil. Set aside. Bring a large pot of salted water to a boil. Blanch the cabbage leaves for 2 minutes to soften (they will continue to cook in the oven). Gently nudge them into the water with a large spoon if they float to the top during cooking. Drain and set aside.
Heat a medium nonstick pan over medium heat. Add the remaining 2 tablespoons olive oil with the onion, garlic, carrot, celery, thyme, paprika, 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring frequently with a heatproof silicone spatula, until vegetables are softened but not browned, about 4 minutes. Transfer to a large bowl and allow to cool for 5 minutes.
Add the meat, parsley, rice, egg, 1 teaspoon salt and 1/2 teaspoon pepper to the vegetable mixture. Stir to combine well using the spatula.
Layer enough of the cabbage leaves to cover the bottom and up the sides of the souffle dish in a single layer, overlapping as needed to fill any visible gaps. Use the larger leaves as the veins are more pronounced; the bottom will be the presentation side after it is cooked and flipped over.
Gently spread about 1 1/4 cups of the meat mixture in the bottom of the dish in an even layer on top of the cabbage leaves. Evenly spread 4 tablespoons of marinara sauce over the meat mixture. Cover with a layer of cabbage leaves. Repeat with another layer of meat mixture, marinara sauce and cabbage leaves until all the meat mixture is used. Reserve the remaining marinara sauce for serving. Tuck the final layer of cabbage neatly into the sides, gently pressing down all around to compact it.
Tightly cover the dish with aluminum foil and bake until the cabbage is tender and the rice is cooked through, about 1 hour 40 minutes. Remove from the oven, but do not remove the foil. Allow to cool and set for at least 1 hour. Remove the foil and gently invert the stuffed cabbage onto a serving platter. Serve with the reserved warmed marinara sauce.
","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]" 50222,"Pasta Rosa 1/2 cup (1 stick) butter 1 medium onion, minced 1/2 cup all-purpose flour 1 cup hot milk 1 (8-ounce) can chunky tomato sauce 8 ounces soft cream cheese 3/4 pound Norwegian smoked salmon, sliced into 1-inch long strips 1 pound penne pasta Salt and freshly ground black pepper 1/4 cup fresh chives, chopped Instructions: Bring a pot of water to boil for the pasta. For the sauce, melt butter in a saucepan which will be large enough to accommodate the pound of cooked pasta, and saute onion until it becomes translucent. Mix in the flour to make a roux. Gradually add milk and allow thickening. Stir in tomato sauce and heat through. Remove from heat and add cream cheese. Blend with an immersion blender. Immediately cover surface of sauce with a sheet of plastic wrap and set aside briefly. Boil the pasta until al dente and drain. Add the cooked pasta and strips of salmon to the pan containing the sauce and fold to coat pasta. Season with salt and pepper, as needed. Transfer to a serving dish and sprinkle with chives. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 50223,"Stuffed 'n Squashed Mushroom Foil Pack 2 wedges light spreadable Swiss cheese (recommended: The Laughing Cow Light), room temperature 1 zucchini, ends removed, finely diced 2 large portabella mushrooms, stems chopped and reserved 1 teaspoon finely chopped onion 1/2 teaspoon chopped garlic 1/8 teaspoon salt Dash ground thyme Black pepper 1/2 tablespoon reduced-fat Parmesan-style grated topping Instructions: Preheat the oven to 375 degrees F. In a bowl, combine cheese wedges, zucchini, chopped mushroom stems, onion, garlic, salt, and thyme. Add pepper, to taste. Mix until smooth. Set aside. Lay a large piece of heavy-duty foil on a baking sheet. Lightly spray both sides of the mushroom caps with olive oil nonstick spray, and place next to each other on the foil with the rounded sides down. Spoon veggie-cheese mixture into the mushroom caps-there will be a lot, so pack it in! Sprinkle with grated topping. Place another large piece of foil over the caps. Fold together and seal all four edges of the two foil pieces, forming a well-sealed packet. Place the baking sheet in the oven and bake for 23 to 25 minutes, until mushrooms are tender. Allow the packet to cool for a few minutes, and then cut it to release steam before opening it entirely. (Careful-steam will be hot.) If you like, season with additional salt and thyme, to taste. Enjoy! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 50224,"Chicken Marsala Pasta al Forno 12 ounces mostaccioli pasta 2 tablespoons olive oil 1 pound chicken tenders Kosher salt and freshly ground black pepper 1/2 cup all-purpose flour 3 tablespoons butter 8 ounces cremini mushrooms, sliced 2 tablespoons dried porcini mushrooms 2 shallots, minced 2 cloves garlic, minced 1 cup dry marsala wine 1 cup chicken stock 1/4 cup freshly grated Parmigiano-Reggiano Chopped fresh parsley, for garnish Instructions: Bring a pot of water to a boil. Add the pasta and cook until very very al dente, 6 to 7 minutes. Drain and set aside. Position an oven rack in the bottom of the oven and preheat the oven to broil. Heat a large, heavy-bottomed ovenproof skillet over medium-high heat and add the oil. Season the chicken tenders with salt and pepper and dredge in the flour, shaking off the excess. Add the chicken to the skillet and brown on both sides until golden brown, 2 minutes per side. (Note: the chicken should only be seared, not cooked through. It will finish cooking in the oven.) Transfer the chicken to a wire-racked baking sheet. To the same skillet, add the butter, cremini, porcini and shallots and cook, stirring minimally to aid in browning, until the mushrooms are deeply caramelized, about 15 minutes. Add the garlic and cook until fragrant, another 20 seconds. Deglaze with the marsala, scraping up any browned bits. Add the stock and bring to a simmer. Simmer until slightly thickened, about 5 minutes. Season with salt and pepper. Off the heat, add the pasta and stir well to coat with the sauce. Top with the browned chicken, then a layer of freshly grated Parmigiano-Reggiano. Broil the pasta in the skillet until the cheese is browned and the pasta and chicken are cooked through, about 5 minutes. Sprinkle with parsley and serve immediately. ","[Barolo, Barbaresco, Chianti, Rioja]" 50225,"Fast and Fruity Ice Cream 2 cups frozen mango 2 cups frozen strawberries
1 cup plain Greek yogurt 1/2 cup heavy cream
1 1/2 teaspoons vanilla
3 ounces dark chocolate, chopped, plus more for shaving
Instructions: Place the frozen fruit in a food processor with the Greek yogurt, heavy cream and vanilla. Process until smooth. Add the chopped chocolate and pulse until the chocolate pieces have become small bits. Serve immediately in bowls and garnish with shaved dark chocolate over the top. ","[Chardonnay, Moscato, Riesling]" 50226,"Grilled Watermelon and Pole Bean Salad 1 small seedless watermelon (3 to 4 pounds) 8 ounces pole beans or green beans, stemmed
5 tablespoons olive oil
Kosher salt and freshly ground black pepper
2 tablespoons plus 1 teaspoon apple cider vinegar
2 teaspoons Dijon mustard
1 small shallot, minced
5 ounces baby spinach
1/4 cup sliced chives (1/2-inch pieces)
1 tablespoon chopped fresh tarragon
2 teaspoons nutritional yeast
1 small fennel bulb, cored and thinly sliced on a mandoline, plus 1 tablespoon chopped fronds
Instructions: Prepare a grill or grill pan for medium-high heat. If using an outdoor grill, heat over medium-high heat until a thermometer registers 500 degrees F. You want the grill or grill pan to be screaming hot so the watermelon chars quickly. If it takes too long it will turn mushy. Cut the watermelon in half lengthwise. Cut each half into 1-inch-thick half-moon slices. Grill the watermelon slices, working in batches if using a grill pan, until just marked, about 2 minutes per side. Transfer to a colander placed over a large bowl to cool and collect the juices. Once cool enough to handle and you have about 1 tablespoon watermelon juice, slice the rind off the watermelon and cut the flesh into 1-inch cubes. Set aside.
Meanwhile, toss the beans with 2 tablespoons of the olive oil, 1/2 teaspoon salt and a few grinds of pepper and place onto the center of a large piece of foil so that most of the beans are flat but some are still overlapping. Roll up all 4 sides of the foil to create a tray, leaving the top open so you can still see the beans. Transfer the foil to the grill and cook, covered, until the beans are softened and charred, 7 to 8 minutes.
Whisk the vinegar, Dijon, shallot, reserved 1 tablespoon watermelon juice, 1/2 teaspoon salt and a few grinds of pepper in a small bowl. Whisking constantly, slowly drizzle in the remaining 3 tablespoons olive oil until emulsified.
Add the spinach, chives, tarragon, nutritional yeast and fennel with fronds to a large bowl. Fold in the watermelon, beans and dressing. Season with salt and pepper and serve immediately.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 50227,"Hot and Spicy Hush Puppies 1 cup yellow cornmeal 3/4 cup self-rising flour 1 teaspoon salt 1/2 teaspoon sugar 1/2 teaspoon cayenne 1/2 small sweet onion, finely chopped 1/2 jalapeno, finely chopped 4 green onions, sliced thin 1 large egg, beaten 1/4 cup grated Cheddar 1 cup buttermilk Orange Dipping Sauce, recipe follows 1/4 cup Dijon mustard 1/4 cup honey 1/4 cup orange marmalade Instructions: Preheat deep fryer to 375 degrees F. Mix all the ingredients together into a large mixing bowl to form a thick batter. Dip 2 tablespoon spoons into water. Using the spoons scoop up some of the batter and drop into the hot oil. Work in batches. Fry for 3 to 4 minutes or until golden and brown. Remove and drain on a paper towel lined sheet tray. Serve with dipping sauce. Mix the above ingredients together. ","[Zinfandel, Malbec, Tempranillo, Garnacha]" 50228,"Kicked-Up Fry Sauce 2 cups mayonnaise 1 cup ketchup
4 teaspoons white vinegar
2 teaspoons seasoned salt
2 teaspoons freshly ground black pepper
1 teaspoon cayenne
Instructions: Combine the mayonnaise, ketchup, vinegar, seasoned salt, black pepper and cayenne in a bowl and whisk until smooth. Store in the fridge. ","[Chardonnay, Riesling, Gewrztraminer]" 50229,"Chocolate Angel Food Cake and Raspberry Parfait 1 store bought chocolate angel food cake, cut into cubes 1/4 cup framboise 1 cup very cold heavy cream 3 tablespoons sugar 3 tablespoons best-quality cocoa powder 1 teaspoon vanilla extract 1 pint fresh raspberries Grated bittersweet chocolate Instructions: Drizzle cake cubes with framboise and toss to combine. Using a hand held mixer, beat together the cream, sugar, cocoa powder and vanilla until stiff peaks form. Keep cold until ready to serve. Place a few cubes of the angel food cake in the bottom of 4 parfait glasses. Top with a few tablespoons of the chocolate cream, a few tablespoons of raspberries and a little grated chocolate. Repeat to make 4 layers, ending with chocolate cream. Garnish with a few raspberries and grated chocolate. ","[Riesling, Pinotage, Merlot, Cabernet Sauvignon]" 50230,"Fusilli with Shiitake Mushrooms Broccoli Rabe and Prosciutto Sauce 1 pound fusilli pasta 1 pound broccoli rabe, trimmed and cut into 1-inch pieces 1/2 cup olive oil 1/2 cup minced shallots 1 clove garlic, minced 6-8 ounces Shiitake mushrooms, trimmed and sliced 1 6-8 ounce piece of Prosciutto or similar cured ham, cut into small dice or strips 1/2-1 teaspoon dried hot red pepper flakes to taste 1/3 cup chicken stock or broth 2 tablespoons minced fresh parsley 2 tablespoons minced fresh chives 2 tablespoons fresh tarragon Freshly grated Parmesan cheese, optional garnish Sundried tomatoes, optional garnish Instructions: First make the sauce. In a skillet heat oil. Add shallots and cook, stirring for 1 minute. Then add mushrooms and cook, stirring occasionally for 5 minutes, or until mushrooms are lightly golden. Now stir in garlic, prosciutto, and red pepper flakes and cook for 30 minutes, and then add chicken stock or broth and simmer for 1 minute. To your pasta, bring a large pot of water to a full rolling boil. When the water is ready, add your pasta. Remember start your cooking time when the water returns to a boil, not when you add the pasta. Cook your pasta according to package directions, after 6 minutes of cooking, add the broccoli rabe to the cooking pasta. Drain pasta and broccoli rabe in a colander and transfer to a serving dish. Top with sauce, mixing well. Garnish if desired. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 50231,"Soft Pretzels with Cambozola Cheese Fondue 1 1/3 cups warm water (100 degrees F) One 1 1/4-ounce envelope active dry yeast (see Cook\u2019s Note) 2 tablespoons sugar, plus a pinch more for the yeast 2 cups all-purpose flour, plus more for dusting 2 cups bread flour 1 tablespoon kosher salt 2 large eggs 6 tablespoons unsalted butter, melted Extra-virgin olive oil, for greasing 1/2 cup baking soda 2 tablespoons pretzel salt (or coarse salt), for sprinkling 1/2 cup heavy cream 2 teaspoons cornstarch 2 tablespoons honey 8 ounces Cambozola cheese or any soft blue cheese Instructions: For the pretzels: Whisk the warm water, yeast and pinch of sugar together in a small bowl and let bloom for about 5 minutes. Add both flours, remaining 2 tablespoons sugar, kosher salt, eggs and yeast mixture to the bowl of a stand mixer fitted with the dough hook and mix on low speed to combine. Then, with the mixer running, add 4 tablespoons of the melted butter and knead on medium speed until the dough comes together and is smooth, 3 to 5 minutes. Lightly oil a large bowl, add the dough and coat the top of the dough with a little more oil. Cover the bowl tightly with plastic wrap and place in a warm spot until the dough has doubled in size, 45 minutes to 1 hour. Line 2 rimmed baking sheets with parchment paper. Turn the dough out onto a lightly floured surface and cut into 12 equal pieces, each about 3 ounces. Using your hands, roll each piece into an 18-inch rope. Form a U shape with each rope and twist the ends together twice; bring the twisted ends up to the top of the U and press each section of the twist onto either side of the U to create the pretzel shape and press down on the ends lightly so they stick. Transfer the pretzels to the prepared baking sheets and let rise for 20 minutes. Preheat the oven to 425 degrees F. Slide the parchment paper with the pretzels on them to a work surface near the stove. Line the 2 rimmed baking sheets with fresh parchment paper. Fill a large pot with water, add the baking soda and bring to a low boil over medium heat. Lower the heat so the water is very gently simmering and, using a slotted spoon or spider, add 2 or 3 pretzels and boil for 30 seconds, flipping them once. Do not overcrowd the pot. Transfer each pretzel to a prepared baking sheet, 6 pretzels on each, brush with the remaining 2 tablespoons melted butter and sprinkle with pretzel salt. Bake until the pretzels are deep golden brown, about 12 minutes. Transfer to a wire rack to cool. For the fondue: Combine the cream and cornstarch in a small pot over medium heat and bring to a simmer. Whisk in the honey. Then add the cheese a bit at a time, whisking constantly to incorporate. Continue whisking until the fondue is thickened, about 1 minute. Serve warm with the pretzels. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 50232,"Cemita Milanesa 4 thin beef bottom round or knuckle steaks (about 6 ounces each) Seasoned meat tenderizer, for sprinkling 2 large eggs 1 1/2 cups milk 1/2 cup fresh breadcrumbs 1/2 cup store-bought breadcrumbs (such as Bimbo or El Mexicano)
2 pinches of dried Italian seasoning
1 pound lard, for frying 4 cemita or other sesame rolls, split and toasted 2 avocados, pitted, peeled and sliced Kosher salt Olive oil, for drizzling Diced yellow onions and pickled red jalape?os, for topping 16 thin slices queso blanco or queso fresco Handful of shredded or pinched queso Oaxaca Papalo herbs, for topping (optional) Instructions: For the milanesa: Put the meat on a large plate, sprinkle all over with meat tenderizer and refrigerate for 30 minutes. Whisk the eggs in a medium bowl, then whisk in the milk. In another bowl, mix both breadcrumbs and the Italian seasoning. Dip the meat in the egg mixture and soak it for 15 seconds, then remove and dredge in the breadcrumb mixture to coat on both sides. Transfer to a plate and refrigerate for at least 10 minutes. Melt the lard in a large skillet over medium-high heat until hot. Add the breaded meat and cook until golden brown, flipping halfway through, about 3 minutes. Transfer the milanesa to a paper towel\u2013lined plate to drain.
Place the milanesa on the bun bottoms. Lay the avocado over each milanesa, then season with salt and drizzle with olive oil. Top with yellow onions and pickled jalape?os, then add the queso blanco or queso fresco, followed by the queso Oaxaca. Sprinkle with herbs, if using, then add the bun top.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 50233,"Chocolate-Hazelnut Crispy Rice Bars 4 tablespoons (1/2 stick) unsalted butter One 10-ounce bag mini marshmallows
6 cups puffed rice cereal, such as Rice Krispies Vegetable oil, for oiling hands 1 cup marshmallow creme
3/4 cup chocolate-hazelnut spread, such as Nutella
Instructions: Line a 13-by-9-inch baking sheet with parchment paper. Lightly grease with 1 tablespoon butter. Melt the remaining 3 tablespoons butter in a large stockpot or Dutch oven on medium-low heat. Add the mini marshmallows and cook, stirring constantly, until melted, 3 to 5 minutes. Add the puffed rice cereal and gently stir to combine. Pour onto the prepared baking sheet. With clean and lightly oiled hands, press the mixture into the baking sheet. Let cool completely. Remove the crispy rice bar from the baking sheet in 1 piece and cut in half. Spread the marshmallow creme on 1 of the halves. Spread the chocolate-hazelnut spread on the other. Place both halves on top of each other to create a sandwich. Refrigerate to firm up, about 10 minutes. Slice into bars with a serrated knife. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 50234,"Southwestern Pot Pie 3 tablespoons unsalted butter 1 tablespoon chili powder 1 teaspoon ground cumin 1 teaspoon smoked paprika 2 tablespoons all-purpose flour One 10-ounce bag (about 2 cups) frozen chopped onion and pepper mix One 15-ounce can black beans, drained and rinsed 1 chipotle in adobo sauce (from a 7-ounce can), chopped, plus 1 tablespoon adobo sauce
1 cup frozen corn kernels One 4.5-ounce can green chiles 2 cups chicken stock 1 small rotisserie chicken, meat shredded (about 2 1/2 cups), bones and skin discarded One 16.3-ounce can flaky refrigerator biscuits, each biscuit peeled in half along the middle layer 1/2 cup crema or sour cream 1/4 cup fresh cilantro leaves Thinly sliced Fresno cl and lime wedges, for serving Instructions: Preheat the oven to 350 degrees F. Heat the butter in a 10-inch cast-iron skillet over medium heat. While the butter is melting, add the chili powder, cumin and paprika and \bloom\ the spices. Add the flour and cook, stirring, 30 seconds to 1 minute. Add the frozen vegetable mix and let it cook, stirring occasionally, until softened, about 5 minutes. Add the beans, chipotle and adobo sauce, corn and green chiles. Stir in the chicken stock and let it thicken slightly. Add the shredded chicken and stir together. Top with the biscuits and bake until the biscuits are golden brown, 13 to 16 minutes (see Cook's Note). Serve with a dollop of crema and garnished with cilantro, Fresnos and a lime wedge on the side. ","[Malbec, Tempranillo, Garnacha, Zinfandel]

" 50235,"Shrimp Saganaki 1 tablespoon olive oil 2 garlic cloves, crushed 1 medium onion, chopped 16 medium shrimp, whole and heads on Salt and pepper Dried oregano, optional Crushed chili flakes 1 1/2 ounces ouzo (see Cook's Note) 1/4 cup dry white wine 1 (16-ounce) can crushed tomatoes 1 teaspoon olive paste 1/2 cup crumbled feta cheese Instructions: Heat the olive oil in a saute pan over medium-high heat, add the garlic, then add the onion and cook until softened, but not brown. Add the shrimp (complete with head and shell for flavor) with the salt, pepper, chili flakes and oregano, to taste. Once simmered, remove the pan from the heat and add the ouzo with caution. Cook for 1 minute and add wine to pan. Simmer another 30 seconds and, using a slotted spoon, remove the shrimp from the pan and put on a plate. When the shrimp are cool enough to handle remove the heads and peel off the shells. Add the crushed tomato and the olive paste to the pan and let it simmer for a few minutes. Return the shrimp to the pan, being careful not to overcook and toss in the sauce. Finally sprinkle the crumbled feta over the contents of the pan and melt it into the sauce by pushing it down with the back of a spoon. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 50236,"3-Ingredient Royal Icing 1 pound confectioners' sugar 3 large egg whites* 1/2 teaspoon lemon juice Instructions: Place the confectioners' sugar in the bowl of an electric mixer fitted with the paddle attachment, add the eggs whites and lemon juice and beat at medium speed until the sugar and eggs are completely mixed and the icing is thick and white.
","[Chardonnay, Sauvignon Blanc, Riesling]" 50237,"Pumpkin Pie Brownies 1 1/2 sticks (12 tablespoons) unsalted butter 12 graham cracker sheets 1/2 cup plus 3 tablespoons sugar 1/2 teaspoon salt 4 ounces semisweet chocolate, chopped 4 large egg yolks 1/2 teaspoon pure vanilla extract 1/4 cup all-purpose flour 1/2 cup pure pumpkin puree 1/2 cup heavy cream 1 large egg 1 teaspoon pure vanilla extract 3 tablespoons sugar 2 tablespoons all-purpose flour 1/2 teaspoon pumpkin pie spice 1/4 teaspoon salt Whipped cream, for serving Instructions: Make the crust: Preheat the oven to 325?. Melt 6 tablespoons butter. Pulse the graham crackers in a food processor until finely ground. Add 3 tablespoons sugar and 1/4 teaspoon salt and pulse to combine. Drizzle in the melted butter and pulse to make moist crumbs. Press the crumbs on the bottom and up the sides of a 9-inch pie plate. Bake until toasted, 10 to 12 minutes. Make the brownie layer: Increase the oven temperature to 350?. Combine the remaining 6 tablespoons butter and the chocolate in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water); cook, stirring, until melted, about 3 minutes. Remove the bowl from the pan. Whisk in the remaining 1/2 cup sugar and 1/4 teaspoon salt, then the egg yolks and vanilla. Whisk in the flour until just combined. Spread the batter evenly over the crust. Bake until just set on top, about 20 minutes. Meanwhile, make the pumpkin layer: Whisk the pumpkin puree and heavy cream in a medium bowl until smooth. Whisk in the egg and vanilla. Stir in the sugar, flour, pumpkin pie spice and salt until smooth. Pour over the hot brownie layer and spread evenly with a rubber spatula. Return to the oven and bake until the pumpkin layer is set, 10 to 15 minutes (cover the edges with foil if the crust is getting too dark). Transfer to a rack and let cool completely in the pan, then refrigerate until cold, at least 2 hours. Serve with whipped cream. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Shiraz]

" 50238,"Oxtail 5 pounds oxtails 3 ounces soy sauce
2 tablespoons browning
2 tablespoons jerk rub
2 tablespoons paprika
1 tablespoon all-purpose seasoning 1 tablespoon steak seasoning, such as Beef it up!
4 cloves garlic, chopped
4 green onions, chopped
3 ounces fresh ginger, chopped
1/2 onion, chopped 1/2 Scotch bonnet pepper, seeds removed, chopped Salt and ground black pepper Instructions: In a Dutch oven place oxtails with soy sauce, browning, jerk rub, paprika, all-purpose seasoning and steak seasoning. Rub seasoning all over the oxtails. Add the garlic, green onions, ginger, onion and Scotch bonnet with 3 ounces water and brown the oxtails on medium heat until center bones turn brown. Cover the oxtails with water and bring to a boil. Reduce heat to medium. Continue to cook, adding more water as it evaporates, until oxtails are tender, about 3 hours. Season to taste. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 50239,"Saute of Chicken Breasts with Coconut Milk and Herbs 2 boneless, skinless chicken breast halves, tenderloins separated Salt 1 tablespoon Oriental sesame oil Half a lime or lemon, seeds removed 1/3 cup coconut milk 1 small scallion (green onion), trimmed and finely sliced 1/4 cup chopped cilantro Dried red pepper flakes Instructions: Between sheets of plastic wrap pound the thicker side of the breast to make it overall more even in thickness and season lightly with salt. Heat the sesame oil in a skillet over moderate heat. Add the chicken breasts and tenderloins. Saute the chicken without disturbing the pieces for 4 to 5 minutes. You'll know to turn the chicken over when the top looks opaque (tenderloins may take only 2 to 3 minutes per side). Turn the chicken over to the other side and saute, undisturbed again for another 4 to 5 minutes or until the interior is cooked through. Remove the chicken to a plate and discard the fat from the skillet. Squeeze the juice from the lime into the skillet and scrape up any coagulated juices into the juice; add the coconut milk, bring it to a simmer. Remove the skillet from the heat and whisk in the scallions and cilantro; season to taste with salt and dried red pepper flakes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 50240,"How to Make Pancakes | Simple Homemade Pancakes 1 cup flour 1 tablespoon sugar 1 teaspoon baking powder 1/2 teaspoon baking soda Dash of salt 1 cup buttermilk 1 egg 3 tablespoons melted butter Instructions: In a large mixing bowl, stir together the flour, sugar, baking powder, baking soda and salt. Using a whisk or large fork, mix in the buttermilk and egg until well combined and smooth. Stir in the melted butter. Heat non-stick skillet or griddle over medium heat. Using a 1/4 cup measure, pour pancake batter onto hot griddle. When pancake is golden brown, flip to cook other side. Keep warm in oven heated to 275 degrees. Variations: Blueberry and banana pancakes: Stir in 1 cup fresh berries into batter. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 50241,"Sweet Pea Dip 2 cups fresh or frozen peas
Kosher salt
1 cup fresh sheep's milk ricotta cheese
Grated zest of 1/2 lemon 1/2 cup grated parmesan cheese 2 tablespoons chopped fresh mint Freshly ground pepper 2 tablespoons extra-virgin olive oil Grilled bread, for serving Instructions: Add the peas to a large pot of well-salted boiling water. (Make sure there is way more water than peas and enough salt for it to taste like the ocean.) Boil the peas for about 30 seconds. Remove the peas to an ice bath. In a food processor, combine the ricotta, lemon zest, parmesan and mint. Drain the peas and add them to the food processor. Pulse just until the mixture comes together; you want to keep a little texture and not make it totally smooth. Season with salt. Spoon the mixture into a serving bowl, crack some pepper over the top and drizzle with the olive oil. Serve the pea dip with grilled bread. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 50242,"Chicken Tagine with Preserved Lemon and Olives 1/4 cup plus 2 tablespoons olive oil 1 teaspoon coriander
1 teaspoon cumin
1 teaspoon sweet paprika
1/2 teaspoon cinnamon
1/2 teaspoon saffron threads or powder
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon red pepper flakes
One 4-pound chicken, cut into 8 pieces
Kosher salt and freshly ground black pepper
2 onions, thinly sliced
1 clove garlic, minced
1 1/2 cups chicken stock
1/2 cup green olives, pitted
1 preserved lemon peel, sliced
2 tablespoons fresh cilantro, minced
2 tablespoons fresh flat-leaf parsley, minced
Juice of 1/2 lemon
Couscous, for serving, optional Instructions: In a large bowl, combine 1/4 cup olive oil, the coriander, cumin, paprika, cinnamon, saffron, cloves, ginger and red pepper flakes. Sprinkle the chicken with salt and pepper and place in the marinade. Stir until the marinade covers each piece. Refrigerate for 2 hours and up to overnight. Remove the chicken from the marinade and pat dry; reserve the marinade. Heat the remaining 2 tablespoons olive oil in a tagine or a large Dutch oven. Place the chicken skin-side down in the pot and brown for 4 to 5 minutes. Turn and brown an additional 3 to 4 minutes. Remove the chicken and reserve on a plate. Add the onions and garlic to the same pot and saute until tender, about 5 minutes. Add the chicken stock, green olives, lemon peel, 1/4 teaspoon black pepper and the reserved chicken and marinade. Bring to a low boil and reduce the heat to a simmer. Cover and cook 45 minutes. Stir in the cilantro, parsley and lemon juice. Serve with couscous if desired. ","[Rhone Blends, Rioja, Tempranillo, Garnacha]

" 50243,"Frisee Salad with Spiced Walnuts, Pears, Farmhouse Cheddar, and Port Vinaigrette 1 cup port wine 1 1/2 tablespoons red wine vinegar
1 shallot, finely minced
Sea salt, preferably gray salt, and freshly ground black pepper 6 tablespoons extra-virgin olive oil 8 cups loosely packed young frisee (curly endive), torn into bite-size pieces, or mesclun 1 1/2 cups ribbon-cut radicchio, soaked, drained, and dried 1 crisp red pear, halved, cored, and very thinly sliced crosswise 2-ounce chunk farmhouse Cheddar 1/2 cup coarsely broken Spiced Candied Walnuts, recipe follows Peanut or canola oil Water 4 cups walnut halves 1 cup confectioners' sugar, sifted 1/2 teaspoon cayenne pepper 1/2 teaspoon ground cinnamon Pinch salt 1/4 teaspoon freshly ground black pepper
Instructions: Dressing: Simmer the port in a small saucepan until reduced to 2 tablespoons. Let cool, then whisk in the vinegar, shallot, and salt and pepper, to taste. Gradually whisk in the olive oil.
Salad: In a large bowl, toss the frisee or mesclun, radicchio, and pear. Divide the salad among 4 plates. Drizzle with the dressing; you probably won't use it all. With a vegetable peeler, shave the cheese over top. Scatter the walnuts on top and serve immediately.
In a large, heavy-bottomed skillet, heat about 1-inch of oil to 350 degrees F.
Bring a large pot of water to a boil. Add walnuts and blanch for 30 seconds. Drain and transfer nuts to a medium bowl. While nuts are still hot and slightly wet, add confectioners' sugar and toss to coat nuts. Stir and toss until all the sugar has melted into the nuts; if bits of un-melted sugar remain on the nuts, they will not fry properly.
Stir the nuts again before frying. Using a large slotted spoon, transfer a few nuts to the hot oil, allowing the foam to subside before adding another spoonful. (Otherwise, the oil could foam over and burn you.) Fry in small batches until the nuts are medium brown, about 45 seconds; be careful not to overcook. Scatter on an unlined baking sheet to cool slightly.
In a small bowl, stir together cayenne, cinnamon, a pinch of salt, and pepper, to taste.
While the nuts are still warm, transfer them to a bowl and sprinkle evenly with about half of the spice mix. Toss well to distribute the spices and then taste a nut. Add more spice mix, to taste, and toss well after each addition. When cool, pack in an airtight jar. They will keep at room temperature for at least 2 weeks.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 50244,"Pan-Fried Pork and Chive Dumplings with cl Crisp 1 large egg, beaten 1 1/4 pounds fatty ground pork (see Cook\u2019s Note)
1/2 small bunch flat garlic chives (see Cook\u2019s Note), finely chopped, about 1 cup, 3 ounces
2 large leaves napa cabbage, finely chopped, about 1 cup
1 large clove garlic, finely grated, about 2 teaspoons
1/2-inch piece ginger, peeled and finely grated, about 2 teaspoons
3 tablespoons light soy sauce (see Cook\u2019s Note)
1 tablespoon Shaoxing rice wine
1 tablespoon toasted sesame oil
1 tablespoon cornstarch
1 teaspoon sugar
1 teaspoon ground white pepper
52 round dumpling wrappers, about 1 pound, thawed if frozen
Vegetable or grapeseed oil, for frying
cl crisp, for serving
Chinese black vinegar, for serving, optional
Instructions: Put the egg, pork, chives, cabbage, garlic, ginger, soy sauce, Shaoxing wine, sesame oil, cornstarch, sugar and white pepper in a large bowl. Mix well with your hands or a rubber spatula until well combined. Fill a small bowl with cold water. Set a dumpling wrapper on a clean surface (keep the rest covered with a damp paper towel so they don't dry out). Scoop two teaspoons of the filling into the center of the wrapper. Dab a finger into the water and brush along the edges of the wrapper, about 1/4 inch of the rim. Fold the wrapper in half over the filling to create a half-moon. Gather a corner of the dumpling and pinch to form a seal. Using your index finger as a guide, create four to five equally-spaced pleats until you reach the other corner of the wrapper. Press down to seal that other corner. If the wrapper isn't sealing, add a small dab of water to help it seal. Transfer to a baking sheet and cover with a damp paper towel while you form the remaining dumplings.
Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Working in batches, add the dumplings in a single layer. Add 1/3 cup water and reduce the heat to medium-low. (If using a medium skillet, add 1/4 cup water.) Cover with a lid (preferably glass) and cook until the wrappers become slightly opaque, 4 to 5 minutes. Uncover and cook until most of the liquid evaporates, then cook over medium heat until the bottoms are crisp and golden brown, 2 to 3 minutes. Loosen the dumplings from the skillet with a spatula and transfer to a serving plate. Repeat with the remaining dumplings, adding 1 tablespoon vegetable oil in between batches.
Drizzle cl crisp over the pan-fried dumplings and serve with a side of Chinese black vinegar, if desired. Enjoy while warm.
","[Pinot Grigio, Sauvignon Blanc, Riesling, Chianti]" 50245,"Pulled Chicken Gumbo 4 tablespoons vegetable oil 6 chicken thighs or leg quarters Kosher salt and freshly ground black pepper 6 tablespoons all-purpose flour 3 cloves garlic, minced 2 ribs celery, chopped 2 scallions, thinly sliced, green and white parts kept separate 1 small green bell pepper, chopped 1 onion, chopped 4 cups chicken stock 1 tablespoon seafood seasoning, such as Old Bay Instructions: Heat the oil in a large soup pot or Dutch oven over medium-high heat. Sprinkle the chicken on all sides with salt. Add the chicken skin-side down to the pot and cook until browned, about 6 minutes. Flip and cook 2 more minutes; transfer to a plate. Remove the crispy chicken skin, slice and reserve on the side for garnish. Lower the heat to medium-low and stir in the flour, cooking until the resulting paste (roux) turns brown and smells of roasted peanuts, 12 to 15 minutes. Add the garlic, celery, scallion whites, bell peppers and onions and cook until softened, about 6 minutes. Add the stock, seafood seasoning and 1/2 teaspoon black pepper. Return the chicken to the pot, bring to a simmer and cook until the meat is falling-off-the-bone tender, about 1 hour 10 minutes. Remove the chicken and set aside until cool enough to handle. Shred into bite-size pieces, discarding the bones, and return the meat to the pot. Ladle the gumbo into a soup bowl and garnish with the scallion greens and sliced chicken skin. ","[Cabernet Sauvignon, Merlot, Malbec, Pinot Noir]

" 50246,"Shrimp Tacos with Creamy Cabbage Slaw 1 jalapeno, sliced 1/2 head green cabbage, thinly sliced 1/2 head purple cabbage, thinly sliced 1/2 cup whole milk 1/2 cup mayonnaise 1 tablespoon sugar 1 teaspoon white vinegar 1/4 teaspoon cayenne pepper 1/4 teaspoon kosher salt 1/2 bunch fresh cilantro, roughly chopped 2 tablespoons vegetable oil 1 1/2 pounds peeled and deveined shrimp, tails removed One 6-ounce can Mexican tomato sauce or enchilada sauce 1/2 teaspoon ground cumin 1 tablespoon butter 16 corn tortillas, warmed according to the package instructions Pico de gallo Avocado slices Sour cream Grated pepper jack cheese Lime wedges Instructions: For the slaw: Combine the sliced jalapeno and shredded green and purple cabbage in a large bowl. In a separate bowl, mix the milk, mayonnaise, sugar, vinegar, cayenne and salt. Pour the milk mixture over the cabbage and jalapeno and toss to combine. (Cover and refrigerate for a couple of hours if you have the time.) Before serving, toss in the cilantro. For the shrimp: Heat the oil in a heavy skillet over high heat. Throw in the shrimp and cook, tossing it around, until opaque, 2 to 3 minutes. Reduce the heat to low and pour in the tomato or enchilada sauce, stirring to combine. Stir in the cumin and cook for another 1 to 2 minutes. Add the butter, then remove from the heat. Serve the warm tortillas with the shrimp, slaw, pico de gallo, avocado slices, sour cream and pepper jack cheese, then let everyone build their own tacos. Be sure to squeeze the lime wedges over the top at the end! ","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]

" 50247,"Berry Gratin with Champagne Sabayon 4 handfuls mixed berries 3 tablespoons sparkling wine 2 tablespoons caster sugar 3 egg yolks Zest of 1/2 lemon Instructions: Turn the oven on to broil with the rack about 6 inches/15 cm from the heat.
Arrange the berries in individual gratin dishes and set on a baking sheet.
Put the wine, sugar and egg yolks in a roomy glass bowl. Whisk to mix. Set the bowl over a saucepan partly filled with hot, but not simmering, water. Don't let the bottom of the bowl touch the water beneath. Whisk until the mixture is frothy, pale and ribbony, 5 to 8 minutes.
Remove the bowl from the saucepan. Whisk in the zest and keep whisking a minute or two to cool slightly. Spoon the sabayon over the berries and place under the broiler until the sabayon is bubbly and golden, a minute or two. Place the gratin dishes on plates and serve immediately. ","[Champagne, Pinot Grigio, Sauvignon Blanc, Riesling]" 50248,"Tennessee Lemonade 2 ounces simple syrup (2 ounces sugar and 2 ounces water) 2 medium slices fresh lemon, plus extra for garnish 1 1/2 ounces Gentleman Jack bourbon Ice 1 ounce Triple sec or Cointreau splash of club soda. Instructions: In a small sauce pan over high heat, combine sugar and water and bring to a boil. Turn off heat and cool. In a mixing glass, muddle lemon, add bourbon, simple syrup, ice, and triple sec. Shake and pour into a Collins glass, finished with a splash of soda on top. Squeeze a lemon slice on top. When we did this in the food processor, it was hard to get the sourdough pretzels to the right shape. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 50249,"Split Peas and Pig Tails 1 pound pig tails (cured or salted) 1 pound spilt peas 1 pound ham hocks 1 medium onion, diced 1 medium red pepper, diced 1 tablespoon salt 1 tablespoon black pepper 1 tablespoon oregano 1 stick butter Steamed white rice, for serving Instructions: Boil the pig tails in 2 quarts water for 1 1/2 hours, changing the water every half hour until the pig tails are soft and most of the salt has been removed.
Boil the split peas and ham hocks in 2 quarts water until the split peas are soft, about 1 hour. Remove the ham hocks from the pot. Add the onions and peppers to the split peas and season with the salt, black pepper and oregano. Boil until the vegetables are soft, about 20 minutes. Add the softened pig tails and the butter. Let cook for another 15 minutes until done. Serve over steamed white rice. ","[Chardonnay, Cabernet Sauvignon, Merlot, Tempranillo]" 50250,"Lau Lau (Kalua Pork with Butterfish Wrapped in Taro Leaves) 4 ounces Liquid Smoke 2 ounces Hawaiian sea salt
6 pounds boneless pork butt, cut into 2-inch cubes (leave the fat on)
72 ounces taro leaves Nonstick cooking spray 12 ounces butterfish (black cod), cut into 2-ounce pieces (leave the skin on)
Instructions: Combine 2 cups water with the Liquid Smoke and sea salt in a large bowl. Add the pork butt and let marinate in the refrigerator for 24 hours. Cut the stems off the taro leaves and soak the leaves in a large bowl or salad spinner filled with water for 20 minutes. Rinse the leaves, then repeat soaking for 20 minutes and rinse again. Place a 14-inch square of foil on a work surface and spray with nonstick cooking spray. Place 1 taro leaf on the foil, then center about 12 ounces of the pork butt and 2 ounces of the butterfish on top (overlap several taro leaves if necessary to fit). Wrap the taro leaf over the filling, folding in from the sides first so that it completely covers the filling, then roll shut like a burrito, using additional taro leaves to wrap over any tears. Wrap in another 1 to 2 layers of leaf (you will need 6 to 8 ounces of leaves, total, for each packet). Tightly fold the foil over the packet to completely cover the taro leaves. Repeat with the remaining leaves, pork butt and butterfish. Reserve remaining pork butt for another use. Place the Lau Lau packets in a large steamer pot, cover and cook for 6 hours. Add water to the steamer as needed. ","[Syrah, Zinfandel, Petite Sirah, Tempranillo]" 50251,"Chicken Sauce Piquante 1/4 cup olive oil 1 (3 pound) fryer chicken, cut into 8 pieces 1 teaspoon salt, plus 1/2 teaspoon 1 1/2 teaspoons Essence, recipe follows 3/4 cup plus 3 tablespoons bleached all-purpose flour 1 1/2 cups chopped yellow onions 3/4 cup chopped green bell peppers 3/4 cup chopped celery 1 teaspoon crushed red pepper flakes 1/2 teaspoon cayenne 4 bay leaves 4 cups seeded and chopped plum tomatoes 3 cups chicken stock or low-sodium canned chicken broth 1 teaspoon Worcestershire sauce 1 teaspoon Emeril's Red Pepper Sauce or other hot pepper sauce Hot white rice, for serving 1/2 cup chopped green onions (green and white parts) 1/4 cup chopped fresh flat-leaf parsley 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: Heat 1/4 cup of the olive oil in large heavy nonstick pot or Dutch oven over medium-high heat. Season the chicken with 1 teaspoon of the salt. In a bowl combine the Essence with 1/2 cup of the flour and stir to combine. Dredge the chicken pieces in the seasoned flour mixture and shake to remove any excess flour. Brown the pieces, in batches if necessary, until golden on all sides, 10 to 12 minutes. Transfer to a plate and set aside. Stir in the onions, bell peppers, celery, remaining 1/2 teaspoon of salt, crushed red pepper flakes, cayenne, and bay leaves. Cook, stirring occasionally, until the vegetables are soft and lightly golden, about 5 minutes. Add the remaining 3 tablespoons of the flour and cook, stirring, to cook the flour without browning, 1 to 2 minutes. Add the tomatoes, chicken stock, Worcestershire, and pepper sauce. Return the chicken to the pot, increase the heat under the sauce to medium-high and bring to a gentle boil. Reduce the heat to medium-low. Simmer uncovered, stirring occasionally, until the chicken is fall-from the bone tender, about 1 1/2 hours. Remove and discard the bay leaves. To serve, spoon the rice onto plates, top with the chicken and sauce, and garnish with the green onions and parsley. Combine all ingredients thoroughly. Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993. ","[Syrah, Grenache, Tempranillo, Barbera]" 50252,"Fried Pickles and Onion Rings 2 to 3 quarts vegetable oil, for deep-frying 2 large onions 1/2 cup dill pickle chips
4 large eggs 2 cups buttermilk
2 cups all-purpose flour
Kosher salt and freshly ground black pepper
6 cups panko breadcrumbs
Instructions: In a large, heavy saucepot fitted with a deep-frying thermometer, heat the oil to 350 degrees F. Line one baking sheet with paper towels; line a second baking sheet with parchment; and set a rack over a third baking sheet. Cut the ends off the onions and peel the skin. Slice the onions crosswise into three rounds, then separate into rings. Place the dill pickle chips on the paper-towel-lined baking sheet, cover with more paper towels and dry well. Whisk the eggs in a medium bowl. Add the buttermilk and whisk to combine. In another medium bowl, whisk together the flour, 1 tablespoon salt and 1/2 teaspoon pepper. Place the breadcrumbs in a shallow dish. Toss the onions rings in the seasoned flour; coat well. Then dip the onion rings in the buttermilk mixture. Dredge the onion rings a second time in the flour and again in the buttermilk (for a double dredge). Toss the onion rings in the breadcrumbs and place on the parchment-lined baking sheet. Use the same double-dredge process--flour, buttermilk, flour, buttermilk, panko--for the pickle chips. In batches, fry the onion rings until golden brown, 1 to 1 1/2 minutes. Remove to the rack to rest. Sprinkle immediately with salt. Fry the pickle chips until golden brown, 1 to 2 minutes. Remove to the rack and sprinkle with salt. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]

" 50253,"Huevos Rancheros with Bacon Tortillas 5 vine-ripened tomatoes (about 2 pounds) 2 to 3 serrano cl peppers 1/2 white onion, chopped 1 clove garlic, chopped Kosher salt 2 tablespoons vegetable oil 1/4 cup chopped fresh cilantro 6 slices bacon 1 cup masa harina (instant corn flour) Kosher salt 1 tablespoon vegetable oil 2 tablespoons vegetable oil 4 large eggs Kosher salt 1/4 cup crumbled Cotija cheese or queso fresco 2 tablespoons chopped fresh cilantro Instructions: Make the salsa: Preheat the broiler. Spread the tomatoes and serrano peppers on a foil-lined baking sheet and broil, turning occasionally, until charred, 10 to 15 minutes. Wrap in the foil and set aside, about 10 minutes. Rub off the charred skins; remove the pepper stems. Pulse the tomatoes, peppers, onion, garlic and 1/2 teaspoon salt in a food processor until chunky. Heat the vegetable oil in a large cast-iron skillet over medium-high heat. Carefully add the tomato mixture and cook, stirring occasionally, until thickened, about 10 minutes. Stir in the cilantro and season with salt. Transfer the salsa to a bowl and cover to keep warm; wipe out the skillet. Prepare the tortillas: Cook the bacon in a large nonstick skillet over medium heat, turning occasionally, until crisp, 9 to 11 minutes; drain on paper towels, reserving the drippings in the skillet. Finely chop the bacon. Combine all but about 1 tablespoon bacon, the masa harina and a pinch of salt in a medium bowl. Stir in 3/4 cup warm water and knead in the bowl until the dough is soft and pliable, about 2 minutes. Divide the dough into 4 pieces; roll each into a ball, then flatten into 4-inch disks. Cook the tortillas: Heat the vegetable oil in the cast-iron skillet over medium-high heat. Add the tortillas and cook until golden brown on the bottoms, 3 to 4 minutes; flip and cook until golden on the other side, 3 more minutes. Flip again and cook until the tortillas are browned and cooked through, about 1 more minute. Wrap in foil to keep warm. Make the eggs: Add the vegetable oil to the bacon drippings in the nonstick skillet and set over medium-high heat. Add the eggs, season with salt and fry until the whites are set, 3 to 5 minutes. Spoon some of the prepared salsa onto 4 plates. Place a tortilla on each plate and top with a fried egg. Top with a little more salsa, then sprinkle with the cheese, cilantro and the reserved bacon. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 50254,"Sephardic Chicken Soup with Sofrito and Herbed Matzo Balls 8 large eggs 2 teaspoons canola oil 2 teaspoons extra-virgin olive oil 1/2 cup chicken fat, melted (schmaltz), plus 2 tablespoons, for optional garnish 1/4 cup water 1/3 cup freshly chopped parsley leaves 2 tablespoons kosher salt 2 teaspoons garlic powder 1 teaspoon freshly ground black pepper 2 cups matzo meal 2 1/4 teaspoons baking powder Soup: 1 (3 1/2 to 4-pound) chicken 4 quarts chicken stock 2 tablespoons extra-virgin olive oil 1 small yellow onion, cut into 1/4-inch dice 1/2 cup quartered cherry or grape tomatoes 1/2 cup diced (1/4-inch) red bell pepper 1/2 cup diced (1/4-inch) green bell pepper 2 tablespoons freshly chopped cilantro leaves 4 garlic cloves, minced Small pinch saffron 1 teaspoon hot red pepper sauce, optional Instructions: To make the matzo balls, bring a large pot of salted water or chicken broth to a boil over high heat. Whisk the eggs, oils, chicken fat, water, parsley, salt, garlic powder, and pepper in a medium bowl. In a separate bowl, add the matzo meal and sift in the baking powder. Mix together, then fold into the eggs. Cover with plastic wrap, pressed tightly against the batter and refrigerate for at least 1 hour, or overnight. Moisten your hands lightly with water and form the matzo mixture into 24 walnut-sized balls. Carefully drop the matzo balls into the water or broth. Reduce the heat to medium and partially cover. Simmer gently until the matzo balls are cooked through, about 40 minutes. Using a skimmer or slotted spoon, transfer the matzo balls to a large bowl of cold water. Meanwhile, make the soup. Bring the chicken pieces and stock to a boil in a large pot over medium-high heat, skimming off the foam that rises to the surface. Reduce the heat to medium-low. Simmer, partially covered, until the chicken is tender, about 25 to 30 minutes. Remove the chicken from the soup. Remove and discard the skin, shred the meat into bite-sized pieces, and reserve the meat until service. Return the remaining bones back to the broth and simmer for 15 to 20 minutes more to further develop the soup's flavor. While the soup is simmering, heat the oil in a medium skillet over medium heat. Add the onion, tomatoes, red and green peppers, cilantro, garlic and saffron. Cook, stirring occasionally, until the vegetables in the sofrito are tender, but not browned, about 8 minutes. Add the hot sauce, if using. Set the sofrito aside. When ready to serve, strain the soup and discard the bones. Return the soup to the pot and stir in the sofrito and chicken pieces. Add the matzo balls and simmer until the matzo balls are heated through, about 5 minutes. (The soup and matzo balls can be prepared up to 2 days ahead, cooled, covered, and refrigerated. Reheat before serving.) Ladle the soup, along with sofrito, chicken and matzo balls into bowls and serve hot, with an optional drizzle of the additional melted chicken fat (schmaltz). ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 50255,"Grilled Cauliflower with Cilantro Pesto 1 large head cauliflower, cut into 1- to 2-inch florets (about 6 cups) 1/4 cup extra-virgin olive oil Kosher salt and freshly ground black pepper Cilantro Pesto, recipe follows Cotija cheese and cilantro leaves, for serving 1/2 cup extra-virgin olive oil 1 tablespoon lime zest and 3 tablespoons lime juice, from 1 to 2 limes 1/4 teaspoon crushed red pepper flakes 1 clove garlic, smashed and peeled 2 cups packed cilantro leaves 1 cup roasted and unsalted cashews 1/2 cup crumbled Cotija cheese Instructions: Preheat an outdoor grill to medium-high. Add the cauliflower, olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper to a large mixing bowl. Toss to coat the cauliflower. Transfer to a grill basket and grill, tossing occasionally, until the cauliflower is charred in places and softened, about 10 minutes. (This can alternatively be done on an indoor grill pan.) Transfer the grilled cauliflower to the serving bowl with the Cilantro Pesto and toss to coat. Garnish with Cotija cheese and cilantro. Serve immediately or at room temperature. Add the olive oil, lime zest, lime juice, pepper flakes and garlic to a food processor fitted with the blade attachment. Pulse together until the garlic is finely chopped. Next, add the cilantro and blend until smooth. Add the cashews and Cotija cheese and pulse until the mixture becomes a thick paste and is evenly combined. Transfer the mixture to a serving bowl and set aside until the cauliflower is grilled. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 50256,"French \75\ Champagne Cocktail 8 ounces gin 8 ounces orange liqueur, such as Cointreau or triple sec 1 lime, juiced 4 dashes orange bitters 8 sugar cubes 1 bottle Champagne, chilled Instructions: Pour gin, orange liqueur, lime juice, and bitters into a cocktail shaker filled with ice. Shake well to blend. Put a sugar cube into a Champagne flute. Strain about 2 ounces of the gin mixture into the glass. Carefully top it off with Champagne. ","[Champagne, Prosecco]" 50257,"Cherry and Boiled Peanut Bruschetta 1/2 baguette One 16-ounce bag frozen dark cherries
1 teaspoon cornstarch
2 tablespoons unsalted butter
1/2 cup panko breadcrumbs
1/2 cup boiled peanuts, shelled and chopped
2 tablespoons chopped fresh mint Instructions: Preheat the oven to 350 degrees F. Slice the baguette half on the bias into 3/4-inch-thick slices (about 10). Place the slices on a baking sheet. Bake until lightly toasted, 8 to 10 minutes. Meanwhile, place a saucepot over medium heat. Add the frozen cherries and cook until softened, about 5 minutes. Use the side of a spoon to cut the cherries in half. In a small bowl, combine the cornstarch with 1/4 cup water. Pour the cornstarch mixture into the cherries, stirring to combine. Continue to cook until slightly thickened, 5 to 8 minutes more. Set aside to cool completely. To prepare the peanuts, place a large skillet over medium-high heat. Add the butter and heat until melted. Spread out the breadcrumbs in the skillet and cook, stirring frequently, until toasted, about 3 minutes. Push the breadcrumbs to the side of the skillet and add the peanuts. Heat for 1 minute just to cook off any brine. Turn off the heat and stir the peanuts into the breadcrumbs. To assemble, spoon the cherry sauce onto the crostini. Sprinkle the peanut crumble over the cherries. Sprinkle the crostini with the fresh mint and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 50258,"Grilled Bread Salad with Peppers and Tomatoes 4 large day-old lavash or other large flatbreads 4 large heirloom tomatoes, diced 1/2 cup mixed hot and mild red and yellow marinated peppers (such as Peppadew), drained and chopped 1 cup parsley leaves, roughly chopped 4 large green onions, green and light green parts only, sliced Kosher salt and freshly ground black pepper 1/3 cup olive oil 1/4 cup red wine vinegar 6 ounces arugula Instructions: Heat a grill to medium. Grill the bread for a minute or two on each side, so it crisps and chars slightly. (If you are grilling other foods at another heat level you can still add the bread?the goal is just to crisp and char it a bit.) While the bread crisps, combine the tomatoes, peppers, parsley and green onions. Season well with salt and pepper. Add the olive oil and vinegar and toss again. Place the arugula on top of the tomato mixture. Crumble the bread on top, leaving most of it in large pieces. Toss very gently, taking care not to crush the bread.
","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 50259,"Duck Hash on Toasted Baguette 1 baguette, sliced on an angle about 1/3 inch thick (30 pieces) 3 tablespoons extra-virgin olive oil, plus more as needed 1 1/2 teaspoons kosher salt, plus more for seasoning 1 medium sweet potato, about 8 ounces 2 legs duck confit, about 1 pound total, room temperature 3 cloves garlic, 2 peeled and smashed, 1 minced 1 sprig rosemary 1/2 small onion, finely diced 1 rib celery, finely diced 1/2 red bell pepper, finely diced 1/4 cup chicken broth, homemade or low-sodium canned, plus more as needed 2 tablespoons hoisin sauce Hot sauce, optional Freshly ground black pepper 4 sprigs fresh flat-leaf parsley, leaves chopped Splash of sherry vinegar Instructions: Preheat the oven to 350 degrees F. Spread the baguette pieces on a baking sheet. Brush with olive oil and season with salt and pepper. Bake 8 to 10 minutes, until crisp and light golden brown. Set aside. Put the sweet potato in a medium saucepan with cold water to cover, salt the water generously, and bring to a boil. Reduce the heat and simmer until the potato is just fork tender, about 6 minutes; drain and cool. Peel the potato and dice it into 1/4-inch cubes. Heat a medium skillet over medium-low heat. Add the duck legs skin side down and cook until the fat has rendered and the duck is warm, about 10 to 12 minutes. Remove the duck to a plate. If the skillet seems dry, add a bit of olive oil. Add the smashed garlic cloves and rosemary and cook until fragrant, about 3 minutes. Discard the rosemary and garlic. Add the onion and cook until tender, about 4 minutes. Add the celery and red pepper and cook until tender, about 3 minutes. Season with the 1 1/2 teaspoons salt and some pepper. Add the minced garlic and cook about 2 minutes more. While the vegetables cook, remove the skin from the duck legs and discard. Shred the duck meat into long strips. Add the sweet potatoes, shredded duck and chicken broth to the skillet and warm over medium heat, adding more stock if mixture seems dry. Stir in the hoisin and hot sauce, and season, to taste. Remove from heat and stir in the chopped parsley and sherry vinegar. To serve, top each baguette slice with 1 heaping tablespoon of the duck hash. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 50260,"Roast Pork Loin Crown with Chanterelle Tart Apple and Cheddar Stuffing and Zinfandel Sauce 2 ounces clarified butter 1 yellow onion, finely chopped 2 shallots, finely diced 1 pound chanterelle mushrooms 1 carrot, finely diced 2 Granny Smith Apples, finely diced 4 ounces Marsala wine Salt and pepper, to taste 1 bunch fresh thyme, finely chopped 4 ounces fine grated cheddar cheese 6 ounces bread crumbs 3 tablespoons whole butter 2 bone-in pork loin roasts Smooth Dijon mustard Salt 1 bottle fine Red Zinfandel 2 tablespoons whole butter 8 ounces rich veal stock Instructions: Saute the onion and shallot in clarified butter until translucent; add the chanterelles and cook until the mushrooms have sweated out their water. Add the carrot, apple and Marsala wine and allow the alcohol to cook out. Season with salt, pepper, and thyme then allow to cool. Stir in the cheddar then add enough of the breadcrumbs to absorb any liquid. Set aside. Stir in the whole butter after the stuffing has cooled a bit. You may want to buy a prepared pork crown from your butcher. A pork crown is actually 2 center cut pork loin roasts with 7 rib bones each or 1 full pork loin of 11 bones each. The bones are first trimmed of excess fat (Frenched) and then the 2 roast are tied together at the ends, bones out, utilizing a trussing needle. The bones should be wrapped in foil to prevent charring. Place the roast in heavy roasting pan on a baking rack. Rub the loin with mustard, salt and pepper. Fill the center of the roast with the stuffing then cover with foil. Roast uncovered in a preheated 300 degrees oven until pork reaches internal temperature of 150 degrees. Allow to rest 15 minutes before slicing. For the Zinfandel Sauce: Reduce Zinfandel wine by 2/3 over a medium heat. Add veal stock and allow to simmer for 5 minutes. Swirl in butter and serve. The sauce may be thickened with 1 tablespoon of all purpose flour mixed well with 1 tablespoon of whole butter. Add this to a simmering sauce, whisk in and allow to simmer for an additional 5 minutes.; ","[Zinfandel, Pinot Noir, Cabernet Sauvignon, Merlot]

" 50261,"Pan-Seared Halibut with Citrus Salsa 1 blood orange 1 tangerine 1 cup diced avocado 1/3 cup finely diced red onion 2 tablespoons chopped fresh cilantro 1/2 teaspoon finely grated lime zest 2 tablespoons fresh lime juice Kosher salt and cracked black pepper
1 to 2 tablespoons olive oil Four 6-ounce halibut fillets Instructions: Using a paring knife, remove the peel and white pith from the orange and tangerine. Working over a large bowl, carefully cut between the membranes to release the citrus segments, allowing them to fall into the bowl along with any juices. Add the avocado, onions, cilantro and lime zest and juice to the bowl with the citrus. Gently toss to mix. Season the salsa with salt and pepper.
In a large nonstick skillet, heat the oil over medium-high heat. Sprinkle the halibut liberally with salt and pepper. Add the halibut to the skillet and cook until golden brown and cooked through, 3 to 5 minutes per side. Transfer the halibut to serving plates, top with salsa and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 50262,"Chicken Florentine Risotto with Garlic Parmesan Cream 6 cups chicken broth 2 tablespoons olive oil 1 1/2 pounds chicken breast, skinless, cut into 1-inch cubes Salt and pepper 2 cups dry vermouth 1 pound fresh spinach, thoroughly washed 1 teaspoon butter, plus 1 tablespoon 1 small yellow onion, diced 2 ribs celery, finely diced 5 cloves minced garlic, plus 2 teaspoons 1 package arborio rice (32 ounces) 1/2 teaspoon saffron threads 1/3 cup grated Parmesan 1/3 cup heavy cream Chives, for garnish Instructions: Warm the chicken broth over low heat. In a saute pan, add 1 tablespoon olive oil. Season chicken with salt and pepper, and saute in oil over medium heat. When chicken is brown, add a splash of the vermouth. Allow it to evaporate and continue to cook for 5 more minutes. Check for doneness ? do not over cook. Remove the chicken from the pan and set aside. Wipe the saute pan clean with a paper towel and add a small amount of olive oil, just to lightly coat the pan. Add the spinach and saute. Season with salt and pepper and cook until the spinach is barely wilted. Remove spinach from pan and set aside. In a Dutch oven, over medium heat, add 1 tablespoon olive oil and 1 teaspoon butter and saute onions and celery. After 2 minutes, add the 5 cloves of minced garlic. Continue to saute until onions are translucent. Add rice and cook, stirring constantly until you hear the rice crackling, about 1 to 2 minutes. Add the saffron and remainder of the vermouth and continue to stir until the vermouth is completely absorbed. Add a ladle of chicken stock and continue to stir until absorbed completely. Continue to add remaining stock, a ladle at a time, stirring until completely absorbed before adding another. Cooking time will be approximately 22 minutes for al dente. After the first 20 minutes of cooking add the cooked chicken and spinach and 2 teaspoons of garlic to the rice. After 22 minutes, stir in the remaining tablespoon of butter, Parmesan and cream. Check seasoning, adding salt and pepper if needed. Remove from heat, transfer to a serving dish and garnish with chives. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 50263,"Salmon Wellington 2 pounds salmon fillet Salt and freshly ground black pepper 1 tablespoon olive oil 1 tablespoon fresh finely minced dill 1 teaspoon salmon roe caviar 2 tablespoons butter 1 shallot, minced 1/2 cup all-purpose flour 1/2 cup brandy 2 cups lobster or seafood stock 1/2 cup heavy cream 2 sheets puff pastry dough (often sold in 17 or 18-ounce packages containing 2 (9 or 10-inch) square sheets 1 to 2 eggs, beaten, for egg wash Instructions: Equipment: A steaming rack 4-inch circle or biscuit cutter 3-inch circle or biscuit cutter Season salmon fillets with salt and pepper. Place a steaming rack in a saucepan or pot and fill with a couple of inches of water. Cover and let salmon steam until the fish flakes. Then set aside to cool. Begin the lobster bisque sauce. Melt the butter over medium heat in a saucepan, add the shallot saute and saute until translucent. Whisk in the flour to make a roux. Add the brandy and gradually whisk in the stock. Let reduce by half. Whisk in heavy cream and remove from heat. While the lobster bisque sauce is reducing, make the vol-au-vent. Preheat oven to 375 degrees F. Roll out puff pastry dough, and using a 4-inch circle or biscuit cutter, cut out 8 dough rounds. Place 4 of the dough rounds on a lightly greased baking sheet. Using a 3 inch circle or biscuit cutter, cut a concentric circle in the middle of the remaining 4 inch dough rounds to create a half-inch wide circle of dough. These half-inch wide circles of dough are to be used without the 3- inch pieces from the center. Place 1 of these half-inch wide circles of dough on top of each of the rounds already on the baking sheet, matching up the edges. Brush egg wash over the surface of each of the paired dough circles and rounds. Then use a fork to prick through the dough around the perimeter (that is, through each dough circle and into the accompanying round beneath it). Place in the oven and bake until golden brown, about 6 to 8 minutes. The center of each will rise. Remove pastry shells from oven and allow to cool slightly. Flake the now cooled salmon into chunks and fold sauce into the salmon. (Do not feel compelled to use all of the sauce. The filling should not be too liquid.) Spoon some into each of the pastry shells. Sprinkle with fresh dill and top with 1/4 teaspoon caviar. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 50264,"Dry Rubbed and Roasted Lamb Ribs 1 1/4 cups kosher salt 1 teaspoon freshly ground black pepper
4 pounds lamb spare rib racks
2 tablespoons whole black peppercorns 2 tablespoons whole fennel seeds
1/4 cup paprika
1/4 cup dried sage
1/4 cup dried thyme
3 tablespoons granulated garlic
3 tablespoons onion powder
3 tablespoons sugar
1 tablespoon dried bay leaf powder
2 large sweet onions, sliced
1/2 cup red wine vinegar
4 sprigs fresh thyme, leaves plucked 1 1/2 cups low-sodium chicken stock
Olive oil, for drizzling Kosher salt Apricot Mint Chimichurri, recipe follows 1/2 cup dried apricots 1 teaspoon plus 1 tablespoon honey
1 1/4 cups fresh mint leaves
1 cup fresh flat-leaf parsley leaves
1/2 cup fresh cilantro stems and leaves 1/2 cup fresh cilantro stems and leaves
2/3 cup red wine vinegar
Zest and juice of 1 lemon
2 cloves garlic, peeled
1 teaspoon chipotle adobo sauce 1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Pinch crushed red pepper
1 cup extra-virgin olive oil
Instructions: For the cure: Combine the salt and pepper in a bowl. Generously cover the ribs with the cure. Place the ribs, uncovered, on a rack set in a baking pan or a tray. Marinate for 24 hours in the refrigerator. Rinse the ribs well under cold water, and pat dry thoroughly. For the dry rub: Toast the peppercorns and fennel seeds in a dry saute pan until fragrant, 2 to 3 minutes. Using a mortar and pestle or spice grinder, grind the toasted spices. Combine the ground peppercorns and fennel seeds with the paprika, dried sage, dried thyme, granulated garlic, onion powder, sugar and bay leaf powder in a bowl, stirring to combine thoroughly. Preheat the oven to 275 degrees F. Line a baking sheet with foil and scatter the onions on the foil. Sprinkle the dry rub liberally over both sides of the ribs and place them, bone-side down, on top of the onions to prevent sticking. Add the vinegar to the pan and sprinkle the fresh thyme leaves over the ribs. Top with another piece of foil and crimp the edges together with the bottom piece of foil to create a large foil pouch. Roast until the ribs are tender and the meat has shrunk back from the bone, approximately 1 1/2 hours. Pour the pan juices through a strainer to remove the onions. Skim the fat and simmer the juices with the chicken stock in a saucepan over high heat until reduced by half. Cut the lamb racks into double rib portions, drizzle lightly with olive oil and sprinkle with a little salt. Crisp the exterior of the ribs on a hot grill or under a broiler for 5 minutes (meat-side only), basting occasionally with the reduced pan juices. Serve drizzled with the apricot mint chimichurri. Place the apricots and 1 teaspoon honey in a heat-proof bowl and cover with boiling water. Soak the apricots for 10 minutes to plump. Remove the apricots from the hot water and roughly chop. In a food processor, combine the mint, parsley, cilantro, vinegar, lemon zest and juice, garlic, adobo sauce, cumin, paprika, salt, black pepper, red pepper, remaining tablespoon honey and olive oil and pulse until finely chopped. Add the rehydrated apricots and pulse until the consistency resembles a thick chunky sauce. Cover and store in the refrigerator to allow flavors to come together and serve with grilled meats. ","[Syrah, Tempranillo, Garnacha, Barbera]" 50265,"Popcorn and Peanut Bark 12 ounces bittersweet chocolate, (preferably Valrhona Caraebe 66%), chopped 3 cups freshly popped popcorn 1/2 cup salted peanuts (preferably Virginia) Pinch of kosher salt Instructions: Line a baking sheet with a nonstick liner.
Melt the chocolate in a large heatproof bowl set over simmering water, stirring until the chocolate is melted and smooth, about 4 minutes. Remove the bowl from the heat and add the popcorn, peanuts, and salt. Fold the mixture until the popcorn and peanuts are evenly coated with the chocolate.
Scrape the mixture onto the prepared baking sheet and spread into a thin layer.
Refrigerate for about 30 minutes, or until cold and firm. Break into small clusters and store in an airtight container in the refrigerator for up to 5 days. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 50266,"Easter Cheese Mold: Pashka 2 pounds homemade cottage cheese or farmer's cheese 1 1/2 cups sugar 8 ounces cream cheese, at room temperature, cut into pieces 6 large hard-cooked egg yolks, crumbled 1 1/2 cups heavy or whipping cream 3/4 cups ground almonds 1/2 lemon, zest grated 1 teaspoon lemon extract 1/2 teaspoon vanilla extract 1 large vanilla bean, split lengthwise 1/2 cup golden raisins Chopped candied fruits, for decoration Instructions: In a large bowl, combine the cottage cheese or farmer's cheese, sugar, cream cheese, and egg yolks, stirring to mix. In batches, process the mixture in a food processor, adding an equal amount of cream to each batch, until completely smooth. Transfer back to the bowl. Stir in the ground almonds, lemon zest, lemon extract, and vanilla extract. Scrape the seeds from the vanilla bean and add them to the cheese mixture along with the raisins. Mix thoroughly. Line a clean, unused 8-cup flower pot with a double layer of rinsed and squeezed-dry cheesecloth. Spoon the cheese mixture into the lined pan, then fold the ends of the cheesecloth neatly over the top. Place a saucer on the cheesecloth, then a 2-pound weight, such as a can, on the saucer. Put the flower pot in a bowl large enough for the liquid to drain into. Refrigerate for at least 12 hours. Empty the bowl. Unmold the pashka onto a serving plate and carefully remove the cheesecloth. Decorate with candied fruit, pressing some of the fruit into the pashka to form the letters XP, which stands for Khristos voskres (\Christ has risen). ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 50267,"Classic Chicago Chicken Vesuvio 1 (4 pound) skin-on, bone-in chicken pieces, patted dry (2 breasts, 2 thighs, 2 drums, 2 wings) Kosher salt and freshly ground black pepper
5 tablespoons extra virgin olive oil, plus more for brushing
1 pound medium russet potatoes, unpeeled, cut into wedges about 1/8th of each potato
6 garlic cloves, smashed
2 fresh thyme sprigs
2 fresh oregano sprigs
1 cup dry white wine, such as Pinot Grigio
2 tablespoons Italian seasoning
1 cup frozen peas, thawed
Zest and juice of 1 lemon
1/4 cup chopped fresh flat-leaf parsley
Instructions: Preheat the oven to 400 degrees F. Season chicken liberally with salt and pepper. In a large cast-iron skillet, add 1 tablespoon oil and heat over medium heat. Working in batches, sear the chicken pieces, flipping only once, until golden brown on both sides, 2 to 3 minutes on each side. Remove the seared chicken to a plate or sheet pan and set aside. Add 3 tablespoons oil to the skillet and place the potato wedges cut side down in the skillet. Season with salt and pepper. Sear until lightly golden, about 6 minutes, then flip and sear the other cut side for 6 minutes. Remove the potatoes to a plate or sheet pan and set aside. Add 1 tablespoon oil and the garlic to the skillet and let the garlic flavor infuse into the oil without the garlic coloring, 30 seconds. Add the thyme, oregano, and wine and bring to a simmer. Return the potatoes to the skillet in a single layer and top with the chicken, skin side up. Brush the chicken with a little more oil and season with salt. Sprinkle a generous amount of the Italian seasoning all over the tops of the chicken. Roast the chicken and potatoes in the oven for 35 to 40 minutes, until the chicken reaches an internal temperature of 165 degrees F. Remove skillet from the oven, add the peas and let them heat through. Let the chicken cool for 10 minutes. Pour the lemon juice over the top and top with the zest and parsley. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 50268,"Marshmallow Dreidels 6 thin pretzel sticks, halved 12 marshmallows 1 cup white candy melts 12 chocolate kiss candies Blue candy melts, melted, for decorating Instructions: Push the pretzel sticks into the tops of the marshmallows. Melt the white candy melts in a microwave-safe bowl in the microwave at 30-second intervals. Use some to \u201cglue\u201d a chocolate kiss onto the other end of each marshmallow. Arrange the marshmallow sticks on a parchment-lined baking sheet. Freeze 15 minutes. Remelt the white candy melts, then dip the dreidels to fully cover. Return to the baking sheet and freeze until set, 10 minutes. Pipe Hebrew letters using melted blue candy melts. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 50269,"Chestnut Ravioli with Browned Butter and Thyme 1 cup canned chestnuts (about 5 ounces), plus a few for garnish 2 ounces Parmesan, finely grated (about 2 cups) 1/2 cup ricotta Kosher salt and freshly ground black pepper 2 large eggs 40 wonton wrappers All-purpose flour, for dusting 1 stick unsalted butter 4 cloves garlic, lightly smashed 2 large fresh thyme sprigs Balsamic vinegar, for drizzling, optional Instructions: Place the chestnuts and 1/2 cup water in a small heatproof bowl. Microwave until the water is hot and the chestnuts have softened, about 3 minutes. Drain the chestnuts (reserving the liquid) and place in the bowl of a food processor. Blend with 1 tablespoon of the reserved liquid until finely ground. Add the 1 1/2 cups of the Parmesan, the ricotta and a large pinch of salt and pepper. Blend until completely smooth. Taste for seasoning and adjust with additional salt and pepper if needed. Add 1 egg and blend until well combined. Transfer to a mixing bowl and reserve. Bring a large stockpot of salted water to a boil (it should taste like sea water). While the water is coming to a boil, form the raviolis. Whisk the remaining egg in a small bowl with 1/2 teaspoon water. Place 5 wonton skins on a lightly floured work surface. Brush the wonton skins with the egg wash. Place a leveled tablespoon of the chestnut filling in the center of each wonton skin. Place 5 more wonton skins directly on top. Use your fingers to gently press the skins together. Use a 2 1/2-inch round cookie or biscuit cutter lightly dipped in flour to cut around the filling. Transfer the filled raviolis to a baking sheet lined with parchment paper and cover with a slightly damp paper towel. Make 15 additional raviolis with the remaining wonton skins and filling. Once all of the raviolis are made, make the brown butter sauce. Place the butter, garlic and thyme in a large, straight-sided saute pan. Heat over medium heat until the butter starts to bubble and foam, about 5 minutes, stirring occasionally. Continue cooking until the foam subsides and brown specks start to appear, 1 to 2 minutes, stirring constantly. Turn off the heat and cover with a lid to keep warm while you cook the raviolis. In batches, add the raviolis one at a time to the boiling water, stirring after every addition. Cook until the raviolis float to the top, about 2 minutes. Use a slotted spoon to remove from the water and add to the browned butter; it is okay if some pasta water gets in the sauce. Toss the raviolis in the sauce. Continue with the remaining raviolis. To serve, remove the thyme sprigs and garlic from the sauce, reserving the thyme. Divide the raviolis and sauce among 4 plates. Sprinkle with the remaining cheese and crispy thyme leaves. If desired, lightly drizzle with balsamic vinegar. Use a peeler to thinly shave whole chestnuts over the entire dish. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 50270,"Parmesan-Crusted Chicken with Grilled Baby Artichokes 1 clove garlic, minced 2 lemons, cut in half
1/2 cup olive oil
Kosher salt and freshly ground black pepper 12 baby artichokes, trimmed and cut in half
1 cup all-purpose flour
2 large eggs, beaten
1 cup breadcrumbs
1/2 cup grated Parmesan 1 1/2 pounds chicken breast, thinly sliced
3/4 cup canola or vegetable oil
2 cups watercress
Instructions: Whisk together the garlic and juice of 1 1/2 of the lemons in a small bowl. Let stand for 5 minutes to mellow the garlic flavor. Whisk in the olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside. Bring a large pot of salted water to a boil and prepare an ice bath. Squeeze the juice from the remaining lemon half into the boiling water and add the rind to the water. Add the artichokes and cook until the centers are tender when pierced with a knife, about 8 minutes. Shock the artichokes in the ice bath, remove from the water and pat dry. Heat a grill pan over medium-high heat. In a large bowl, toss the artichokes with about 1/4 cup of the dressing. Place the artichokes on the grill pan and cook until grill-marked, 3 to 4 minutes per side. Set aside. Preheat the oven to 200 degrees F. Set up 3 shallow bowls or baking dishes. In one, mix together the flour, 1/2 teaspoon salt and 1/4 teaspoon pepper. In the next one, whisk together the eggs, 1/4 cup water and some salt and pepper. In the last one, mix together the breadcrumbs, Parmesan and salt and pepper to taste. Coat each chicken piece with the flour mixture first, shaking off any excess flour. Next, dip into the egg mixture, making sure to coat both sides. Lastly, dredge in the breadcrumb mixture, pressing lightly to coat. Place on a baking sheet fitted with a rack. In a large skillet, heat the canola oil over medium heat. Add 3 or 4 chicken pieces and cook each side until golden brown, 3 to 4 minutes. Transfer to a clean baking sheet fitted with a rack and hold in the oven. Repeat the process with the remaining chicken. To serve, toss the watercress with the remaining dressing. Place each chicken piece on a plate, arrange some of the artichokes around the chicken, top with some of the watercress and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 50271,"Mole Sauce, My Style: Mole Sanchez 1 pound guajillo chiles, stemmed, seeded, and deviened 1 pound pasilla chiles, stemmed, seeded, and deviened 1 pound ancho chiles, stemmed, seeded, and deviened 2 Spanish onions, quartered 4 tomatoes, quartered 10 tomatillos, peeled 8 large garlic cloves, peeled 1/2 cup black raisins 1 cup dried apricots 1 cup prunes 4 cups red wine 2 tablespoons Mexican oregano 1 tablespoon cumin seeds 1 tablespoon fennel seeds 2 tablespoons whole black peppercorns 5 cloves 2 large cinnamon sticks 1 gallon chicken stock 2 sweet plantains Vegetable oil 1 piece Mexican chocolate 5 corn tortillas Serving suggestion: beef, lamb, or chicken Instructions: Preheat the oven to 500 degrees F.
Begin by placing all the dry chiles on sheet tray and toasting them in hot oven for 2 minutes until they start to let off an aroma, remove quickly and submerge them in bowl with hot water. Set aside.
Preheat the broiler.
Place the onions, tomatoes, tomatillos, and garlic on sheet tray and allow until roast and allow to char in a salamander or broiler and the vegetables have roasted for about 5 minutes. Remove and set aside.
In a medium saucepan combine the prunes, apricots, and raisins with the red wine and allow to cook for 10 minutes or until the fruit has absorbed all the wine and set aside.
In hot pan, toast all the spices, turning quickly as not to burn them. As soon as you see them smoking, remove, grind in a spice grinder, and set aside.
To start assembling the mole combine the chiles, roasted vegetables, red wine-soaked dry fruit and the spices in large heavy bottom pot. And add the chicken stock and simmer for about 30 minutes.
Meanwhile peel the plantains and slice into 1-inch thick slices. In a saute pan with 3 inches of oil, fry the plantains until golden and add to the pot as well as chocolate and tortillas cook for 15 minutes. Remove from the heat and puree the sauce until smooth. Serve with chicken, beef, or lamb. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 50272,"Light as a Feather Coated Biscuit 2 1/2 cups self-rising flour 1/2 cup vegetable shortening 1 to 11/4 cups buttermilk 1/4 cup melted butter Instructions: Preheat oven to 450 degrees. Put self-rising flour in a large bowl. Cut in shortening with a pastry blender or two knives until it is the size of grains of rice. Add buttermilk and toss gently with a fork until the mixture leaves the side of the bowl - mixture should be very wet and sticky. Turn out onto a lightly floured surface and knead just until the mixture holds together. Divide dough into 12 equal pieces and round into a ball. Dip each biscuit into melted butter then into one of the desired coating mixtures below. Place in an ungreased 12 - inch round pan. Once all of the biscuits are in the pan, press the tops slightly so that they spread and are just barely touching. If there is any coating left over, sprinkle it evenly on top. Bake in a preheated 450 degree oven for 10 to 12 minutes until golden brown. Cinnamon/Sugar Coating: In a small bowl combine 2 teaspoons cinnamon 1/3 cup granulated sugar and 1/3 cup unbleached flour. Herb Coating: In a small bowl combine 1/3 cup Parmesan cheese, 1/4 cup finely chopped fresh basil, 2 tablespoons unbleached flour, and 1 teaspoon garlic powder. Spiciy Coating: In a small bowl combine 1/3 cup finely chopped Cheddar cheese and 3 tablespoons unbleached flour. One of the coatings listed below. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]

" 50273,"Game Day Cookies 5 slices bacon, chopped 1/2 cup plus 2 teaspoons packed dark brown sugar 1 teaspoon water 1 1/2 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 10 tablespoons unsalted butter, at room temperature 1/2 cup granulated sugar 1 large egg, plus 1 egg yolk, at room temperature 2 teaspoons pure vanilla extract 1 cup broken mini pretzels 1/2 cup semisweet chocolate chips
1/2 cup mini candy-coated chocolates (such as M&M's) 2 cups kettle-cooked potato chips, broken Instructions: Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper; set aside. Cook the bacon in a medium skillet over medium heat, stirring occasionally, until browned and crisp, about 10 minutes. Pour off the drippings into a small bowl, keeping the bacon in the skillet; set the drippings aside and let cool. Add 2 teaspoons brown sugar and the water to the skillet with the bacon and cook, stirring, until the sugar dissolves and the bacon is crisp, about 1 minute. Transfer the bacon mixture to a plate and spread out; let cool.
Whisk the flour, baking powder, baking soda and salt in a medium bowl. Beat the butter, 2 tablespoons of the reserved bacon drippings, the remaining 1/2 cup brown sugar and the granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 2 to 3 minutes. Beat in the whole egg, egg yolk and vanilla until well combined. Reduce the mixer speed to low and beat in the flour mixture until just combined. Add the pretzels, chocolate chips, candy-coated chocolates and bacon and beat until just combined. Stir in the potato chips with a rubber spatula. Roll the dough into large balls (about 3 tablespoons each). Arrange 2 inches apart on the prepared baking sheets. Bake, switching the pans halfway through, until the cookies are golden and set around the edges but still soft in the middle, 13 to 15 minutes. Let cool 5 minutes on the pans, then transfer to racks to cool completely. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 50274,"Jimmy's Sausage Cream Cheese Jalapeno Puffs 1/4 cup finely chopped jalapeno peppers Salt and black pepper to taste 3 oz. quality soft cream cheese 16 squares (5 1/2 X 54 1/2') raw puff pastry dough 1 package Jimmy Dean Hot Sausage 1 cup chopped sweet yellow onions Instructions: Begin chopping and browning the sausage in a dry skillet over a low to medium flame. When sausage starts releasing juices, add onions and jalapeno. Stir-fry until sausage is thoroughly browned, and onions begin to caramelize. Season with salt and black pepper, to taste. Drain excess juice, transfer sausage filling to a bowl, and pat dry with paper towels. If filling is too wet, it will damage pastry dough. Add cream cheese to the filling and incorporate it with hands. Cut puff pastry squares diagonally, to form two equal size triangles. Before filling each one, moisten edges with a brush and water. Place about 2 tablespoons filling in the center of the dough, forming a triangle within the triangle of pastry dough. Bring the two points of the base of the pastry dough triangle to meet the third point, and firmly squeeze ALL edges together. Make sure the filling is completely enveloped by dough. Press the tines of a fork into each seam; the indentations will allow dough to expand when baked. Bake at 400 degrees until dough puffs and browns (20-25 minutes). If using refrigerated crescent rolls, fill the raw dough and bake according to directions on package. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 50275,"Burgers al Pastor 6 dried guajillo cl peppers, stemmed and seeded 2 teaspoons crumbled dried marjoram 2 teaspoons crumbled dried oregano 2 cloves garlic, peeled 1 small white onion, chopped 1/2 cup sweetened pineapple juice Kosher salt and freshly ground pepper 2 pounds ground pork Vegetable oil, for the baking sheets 1/2 pineapple, peeled, cored and sliced into 1/4-inch-thick rounds 1/3 cup mayonnaise 6 sesame hamburger buns 1 cup fresh cilantro Instructions: Soak the chiles in boiling water until softened, about 10 minutes. Drain and puree with the marjoram, oregano, garlic, one-quarter of the chopped onion and the pineapple juice in a blender until smooth. Add 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Blend to combine. Combine the pork and the marinade with a fork in a large bowl. Cover with plastic wrap and refrigerate for 30 minutes. Preheat the broiler. Divide the pork mixture into 6 equal portions. Shape each portion into a 3/4-inch-thick patty. Lightly oil a rimmed baking sheet; place the patties on the baking sheet and broil until slightly charred and cooked through, about 9 minutes per side. Transfer the burgers to a plate and cover with foil to keep warm. Let rest about 8 minutes. Meanwhile, lightly oil another rimmed baking sheet, add the pineapple and broil until slightly charred, about 2 minutes per side. Spread about 1 teaspoon mayonnaise on the cut sides of each bun and broil them until the mayonnaise has melted, about 2 minutes. Place the burgers on the bottom halves of the buns. Top with the pineapple, cilantro, the remaining chopped onion and the bun tops. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 50276,"Mocha Fudge Sauce One 14-ounce can sweetened condensed milk One 12-ounce bag semisweet chocolate chips or 12 ounces semisweet chocolate, cut into chunks
4 tablespoons unsalted butter
2 teaspoons instant espresso
1 teaspoon pure vanilla extract
Instructions: In a medium saucepan, combine the condensed milk, chocolate, butter and espresso and cook over low heat, stirring, until the chocolate is completely melted and the sauce is smooth. Remove from the heat and stir in the vanilla. Transfer the sauce to a small pitcher. Serve over ice cream. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 50277,"Chocolate-Raspberry Sundaes 1 jar hot fudge sauce 1 pint raspberries 2 slices marble pound cake or 2 large brownies, store bought 1/2 pint chocolate ice cream 1/2 pint raspberry sorbet Whipped cream 1 bittersweet chocolate bar, for shaving Instructions: Heat the fudge sauce in small pot. Add in raspberries and mash the berries into sauce. Turn off heat. Place a slice of cake or a brownie on each dessert plate. Top with 1 scoop each of chocolate ice cream and raspberry sorbet, top with a river of raspberry hot fudge and a swirl of whipped cream. Garnish with shaved chocolate, shaved with a vegetable peeler. ","[Merlot, Cabernet Sauvignon, Zinfandel, Port]" 50278,"Edelweiss White Cake 4 1/2 cups butter, at room temperature, plus more for greasing 3/4 cups milk, at room temperature 1/4 cup sour cream, at room temperature 2 teaspoons almond extract 1 teaspoon vanilla extract 6 egg whites, at room temperature 2 1/4 cups white cake flour 1 3/4 cups sugar 4 teaspoons baking powder 1 teaspoon salt Black Sheep Crusting Buttercream, recipe follows 5 cups high-ratio shortening 3/4 cup very hot coffee creamer 1 teaspoon vanilla extract 5 pounds confectioner's sugar Instructions: Preheat the oven to 350 degrees F. Grease a 9-by-9-inch baking pan with some butter. Mix 1/4 cup of the milk, the sour cream, almond extract, vanilla extract and egg whites in a bowl and blend thoroughly. In the bowl of a standing mixer fitted with the paddle attachment, combine the flour, sugar, baking powder and salt. Add the butter gradually, beating for at least 2 minutes on low speed. Add the wet ingredient mixture and beat for 2 minutes. Add the remaining 1/2 cup milk and blend until smooth on medium speed. Pour the batter into the prepared pan and bake until a toothpick inserted into the cake comes out clean, about 35 minutes. Cool to room temperature and then decorate with the Black Sheep Crusting Buttercream. In the bowl of a stand mixer fitted with the paddle attachment, cream together the shortening, coffee creamer and vanilla extract until combined. Gradually mix in the confectioner's sugar, scraping down the sides as you go. Set the mixer to medium speed and add water, a little bit at a time, until you achieve the correct consistency. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]

" 50279,"Cajun Pulled Pork and Grits 4 tablespoons unsalted butter 1 red bell pepper, chopped 1 onion, chopped 3 cloves garlic, chopped 1 teaspoon Cajun seasoning 2 cups pulled pork 2 tablespoons tomato paste 1 cup low-sodium chicken broth 1 teaspoon Worcestershire sauce Kosher salt and freshly ground pepper Hot sauce, to taste 3/4 cup quick-cooking grits 2 scallions, chopped 1/4 cup fresh parsley, roughly chopped Instructions: Heat 2 tablespoons butter in a large nonstick skillet over medium-high heat. Add the bell pepper and onion and cook, stirring occasionally, until the vegetables are softened and lightly browned, 8 to 10 minutes. Add the garlic, Cajun seasoning and pork and continue to cook, stirring, until the garlic is softened and the pork is warmed through, about 2 minutes. Push the pork mixture to one side of the skillet and add the tomato paste to the other side. Cook, stirring, until dark red, about 1 minute. Add the chicken broth and Worcestershire sauce and simmer, stirring everything together, until the sauce is slightly thickened, 2 to 3 minutes. Season with salt, pepper and hot sauce.
Meanwhile, bring 3 cups water to a simmer in a medium saucepan over high heat. Slowly whisk in the grits, 1 teaspoon salt and 1/2 teaspoon pepper. Reduce the heat to medium low and cook, stirring occasionally, until thickened, about 5 minutes. Stir in the remaining 2 tablespoons butter and the scallions.
Divide the grits among shallow bowls and top with the pork mixture and sauce. Sprinkle with parsley and serve with more hot sauce. ","[Zinfandel, Malbec, Syrah, Tempranillo]" 50280,"Oven Poached Salmon a la Paige with Dill, Vidalia Onion and Cucumber Relish 1 tablespoon cold butter 4 portions, 6 to 8 ounces each, salmon fillets Salt and pepper Several sprigs plus 3 tablespoons chopped fresh dill 2 cups chicken broth or water 2 teaspoons sugar 1 teaspoon salt 1/4 cup white vinegar or white wine vinegar 1 small vidalia onion, chopped 1/2 seedless cucumber, chopped 2 radishes, chopped Instructions: Preheat oven to 400 degrees F. Rub the bottom of a shallow baking dish with cold butter. Arrange salmon in dish. Season the fish with salt and pepper. Add broth and a few sprigs of dill to the pan. Roast the fish 12 to 15 minutes. Combine sugar, salt and vinegar in the bottom of a medium bowl. Add chopped onions, chopped cucumber and radishes. Sprinkle in 3 tablespoons chopped dill and toss the mixture to coat in vinegar, sugar and salt. Remove fish from the oven. Spoon pan juices over fish and carefully transfer to individual plates or platter. Top fish with relish and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 50281,"Hot Southern Mess 1 1/2 cups mayonnaise 2 tablespoons granulated garlic 1/3 teaspoon cayenne pepper One 2 3/4-ounce jar diced pimentos Kosher salt and freshly ground black pepper 8 cups Cheddar, grated 3/4 cup mayonnaise 1/4 cup sugar 3 tablespoons vinegar 1 teaspoon celery salt 1 teaspoon salt 1/2 teaspoon freshly ground black pepper
1 large head cabbage, grated in a food processor 1 all-beef weenie 1 hot dog bun, steamed 2 tablespoons hot relish, such as Tennessee Chow-Chow Relish Instructions: For the pimento cheese: Mix together the mayonnaise, granulated garlic, cayenne, pimentos and sprinkle of salt and black pepper in a large bowl until well blended. Add the Cheddar and mix thoroughly. Refrigerate for several hours or overnight for the best flavor.
For the slaw: Whisk together the mayonnaise, sugar, vinegar, celery salt, salt and black pepper in a large bowl until smooth. Add the cabbage and mix well. Refrigerate overnight. Preheat the grill.
Grill the weenie. Place the weenie in the bun and top with 2 tablespoons of the pimento cheese, 2 tablespoons of the slaw and the relish. ","[Syrah, Zinfandel, Tempranillo, Malbec]" 50282,"Shrimp and Tasso Gravy over Yellow Grits 2 cups whole milk 2 teaspoons salt 1/4 cup butter 2 cups yellow stone-ground grits 3/4 cup thinly sliced leek 1 tablespoon butter, plus 3 tablespoons melted butter 1 tablespoon chili powder 1 tablespoon paprika 1 1/2 teaspoons dried basil 2 1/4 teaspoons dried oregano 1 1/2 teaspoons freshly ground black pepper 1 1/2 teaspoons seasoning salt 1 1/2 teaspoons dried thyme 1/4 teaspoon granulated garlic Pinch seafood seasoning, such as Old Bay 1 1/2 cups clam juice 1 1/2 cups tomato juice 1 cup half-and-half 1/4 cup all-purpose flour 2 ounces finely diced tasso ham 2 pounds small shrimp, shelled and deveined 2 tablespoons butter Instructions: For the grits: Bring the milk, salt, butter and 6 cups water to a boil over medium heat in a heavy-bottomed pot. Slowly pour in the grits, stirring constantly. Reduce the heat and continue to stir for several minutes to make sure the grits do not scorch. Continue to cook the grits for about 20 to 25 minutes, stirring frequently. Keep warm until ready to serve. If they become too thick, add warm water or milk to thin. For the tasso gravy: Cook the leeks in 1 tablespoon butter in a medium saucepan until soft. Add the chili powder, paprika, basil, oregano, black pepper, seasoning salt, thyme, garlic and seafood seasoning, stirring to release the flavors. Add the clam juice and tomato juice and simmer for 10 minutes. Add the half-and-half and simmer for 10 minutes. Make a roux with the flour and the 3 tablespoons melted butter in a small bowl. Slowly add it to the gravy mixture, stirring vigorously. Keep stirring until the mixture thickens. Remove from heat and add ham. For the shrimp: Saute the shrimp in the butter in a large saute pan until they start to turn pink. Add the tasso gravy and simmer for 1 to 2 minutes. To serve: Top each plate with some grits and spoon the shrimp and tasso gravy over the top. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 50283,"Citrus-Marinated Beef & Fruit Kabobs 1 pound beef Top Sirloin Steak Boneless, cut 1 inch thick 1 medium orange 1/4 cup chopped fresh cilantro 1 tablespoon smoked paprika 1/4 teaspoon ground red pepper (optional) 4 cups cubed mango, watermelon, peaches and/or plums Salt Instructions: 1)Grate peel and squeeze 2 tablespoons juice from orange; reserve juice. Combine orange peel, cilantro, paprika, and ground red pepper, if desired, in small bowl. Cut beef Steak into 1-1/4-inch pieces. Place beef and 2-1/2 tablespoons cilantro mixture in food-safe plastic bag; turn to coat. Place remaining cilantro mixture and fruit in separate food-safe plastic bag; turn to coat. Close bags securely. Marinate beef and fruit in refrigerator 15 minutes to 2 hours. 2)Soak eight 9-inch bamboo skewers in water 10 minutes; drain. Thread beef evenly onto four skewers leaving small space between pieces. Thread fruit onto remaining four separate skewers. 3)Place kabobs on grid over medium, ash-covered coals. Grill beef kabobs, covered, 8 to 10 minutes (over medium heat on preheated gas grill, 9 to 11 minutes) for medium rare (145F) to medium (160F) doneness, turning occasionally. Grill fruit kabobs 5 to 7 minutes or until softened and beginning to brown, turning once. 4)Season beef with salt, as desired. Drizzle reserved orange juice over fruit kabobs. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 50284,"Octopus Panzanella 1/4 teaspoon whole cloves 2 carrots, halved 2 cloves garlic, peeled and smashed
1 shallot, peeled and halved
One 750-milliliter bottle red wine, such as Chianti
One 3- to 4-pound octopus, cleaned and beak removed
1/3 cup plus 5 tablespoons extra-virgin olive oil
Kosher salt
4 cups 1-inch cubes stale bread, from about 2 thick slices
1/2 cup freshly grated Parmesan
3 cups baby arugula
2 cups cherry tomatoes, halved
1/2 cup pitted kalamata olives, halved
1/2 cup fresh basil leaves
1 1/2 tablespoons freshly squeezed lemon juice
Instructions: Combine the cloves, carrots, garlic, shallot, wine and 2 cups water in a medium Dutch oven or sauce pan. Place over medium-high heat and bring to a simmer. Meanwhile, rinse the octopus. Remove the head just above the eyes and then make a cut just below the eyes to remove them completely. Dip the ends of the octopus tentacles in the simmering wine mixture for a few seconds. Remove and then dip them again. Repeat once more for a total of 3 times; this will curl the tips for a very pretty result. Submerge the octopus tentacles and the head in the wine mixture, adding more water if needed to cover the octopus. Reduce the heat to low and simmer gently, covered, until the tip of a paring knife goes into the thickest part without much resistance, about 1 hour 45 minutes. Allow the octopus to cool for 30 minutes in the liquid before transferring to a plate to cool completely. When cool enough to handle, use a piece of paper towel to wipe the skin away. Cut the base into individual legs. Heat a grill pan over medium-high heat. Drizzle the octopus legs and head with 1 tablespoon of the oil and sprinkle with 1/4 teaspoon salt. Place on the hot grill and cook until charred in a few spots, about 4 minutes per side. Set aside to cool. Preheat the oven to 400 degrees F. Place the bread cubes, Parmesan, 4 tablespoons oil and 1/4 teaspoon salt in a medium bowl. Mix well to coat. Scatter the cubes on a baking sheet and bake until golden brown and crispy, about 12 minutes. Add the toasted cubes back to the bowl along with the arugula, tomatoes and olives. Tear in the basil. Drizzle the lemon juice and the remaining 1/3 cup oil around the edge of the bowl and toss well to marry all the ingredients. Chop the octopus into bite-size pieces and add them to the salad along with 1/8 teaspoon salt. Toss one more time and serve. ","[Chianti, Pinot Noir, Syrah, Grenache]" 50285,"Lemon Granita 6 lemons 4 cups water Sugar, to taste 3 sprigs thyme 2 tablespoons limoncello Instructions: Clean and wash the lemons. Cut off the top 1/4 of the lemons and shave a small slice off the bottom so it stands easily. Using a grapefruit knife, cut out the flesh of the lemon and place in a strainer set over a bowl. Be careful not to cut through the bottom. Stand the lemons on a cookie sheet and place in the freezer and freeze until solid. Press the flesh of the lemons through the strainer to extract all of the juice. You should end up with about 1 to 1 1/2 cups of lemon juice. Add the water to the lemon juice. Stir in sugar, a tablespoon at a time, until the mixture is of desired sweetness. Add the thyme and limoncello and let sit for 15 minutes. Strain the mixture into a roasting pan or baking dish. The dish should be large enough so the liquid is not more than 1-inch deep. Freeze the mixture for 1 hour. Remove from the freezer and scrape with 2 forks to break up ice. Return to the freezer and freeze until solid, about 2 to 3 hours, scraping with forks every hour or so. When the granite is frozen, scoop it into the frozen lemon shells and serve immediately. ","[Prosecco, Sauvignon Blanc, Vermentino, Albari?o]" 50286,"Santa Fe Quiche 6 ounces chorizo 8 eggs 1/2 cup milk 1 (10-inch) pie skin or pastry 1 cup cooked breakfast potatoes seasoned with red chili powder or flakes, paprika, and garlic 2 whole green chiles, fire roasted, peeled, and cut into strips 1/4 cup queso fresco Serving suggestion: warm tortillas. Instructions: Preheat the oven to 325 degrees F. In a small skillet, cook the chorizo over medium heat until browned, about 5 minutes, breaking it into pieces with a wooden spoon. Remove from heat and drain on a paper towel-lined plate. In a deep mixing bowl, whisk together the eggs and milk until well beaten. Pour the egg mixture into the unbaked pie skin. Evenly spoon the chorizo and potatoes into the egg-filled pie skin. Arrange the green cl strips in a sunburst pattern on top of the quiche filling. Sprinkle queso fresco over top. Bake for 40 minutes. Slice into 4 wedges and serve immediately, with a warm tortilla, if desired. ","[Rioja, Tempranillo, Garnacha, Cava]" 50287,"Pocket Pies 9 1/2 ounces all-purpose flour, approximately 2 cups 2 teaspoons baking powder 3/4 teaspoon kosher salt 2 1/2 ounces shortening, approximately 6 tablespoons 3/4 cup milk 1 egg mixed with 1 to 2 teaspoons water Vegetable, canola oil or butter, for frying Curried Mango Filling, recipe follows Chocolate Filling, recipe follows 4 mangos, peeled and diced, approximately 2 cups or 12 ounces 1/2 cup brown sugar 1/2 cup cider vinegar 2 teaspoons curry powder 1/4 cup freshly squeezed lime juice 2 1/2 cups sugar 1/4 cup plus 1 tablespoon cocoa powder Pinch kosher salt 10 ounces unsalted butter, room temperature Instructions: In the bowl of a food processor, combine the flour, baking powder and salt. Pulse for a few seconds and then pour into a large mixing bowl. Add the shortening and knead it into the flour with your hands until it is crumbly. Add the milk all at once and mix in with a spatula until it begins to come together. Lightly flour your hands and the countertop and turn the dough out onto the countertop. Knead the dough ball, folding over 10 to 20 times. Using a rolling pin roll the dough to 1/3 to 1/2-inch thickness, then cut into rounds using a 2 1/4-inch ring. Roll each round as thinly as possible or to 5 to 6 inches in diameter. Spoon 1 to 2 tablespoons of filling onto the dough, brush the edges of half of the dough lightly with the egg wash, fold over and seal the edges together with the tines of a fork, dipping it into flour as needed. Gently press down to flatten and evenly distribute the filling and snip or cut 3 slits in the top of the pie. Dock pies that are going to be deep-fried, instead of snipping or cutting slits. To pan-fry pies, place a medium saute pan over medium low heat along with 1 to 2 tablespoons vegetable, canola oil or butter. Once heated, place 2 to 3 pies at a time into pan and saute until golden on both sides, approximately 3 to 4 minutes per side. Allow to cool 4 to 5 minutes before serving. To deep-fry pies, heat vegetable oil in a deep-fryer or a large heavy pot to 375 degrees F. Once hot, add 1 to 2 pies at a time and fry until golden brown, approximately 3 to 4 minutes. To bake pies, preheat the oven to 350 degrees F. Place finished pies onto an ungreased cookie sheet and bake for 25 to 30 minutes or until golden brown. To make toaster pastries: Preheat oven to 350 degrees F. Divide dough in half and roll out to less than 1/8-inch thick. Cut into 4 inch by 5 inch rectangles. Place 1 to 2 tablespoons of filling onto center of one piece of dough. Brush the edges with egg wash and top with second piece of dough. Seal edges by pressing together with tine of fork. Gently press down to flatten and evenly distribute the filling and dock the top of the pie. Repeat with second half of dough. Bake for 20 minutes. Remove from the oven, allow to cool completely and place into zip-top bags until ready to toast. The pies will not be brown until toasted. Place all of the ingredients into a small saucepan over high heat and bring to a boil. Reduce the heat to low, cover and simmer for 30 minutes, stirring occasionally. Transfer to a bowl and place in refrigerator to cool completely before using as filling. For each pie place 1 to 2 tablespoons onto the center of the dough. Follow directions above. Yield: enough for 10 to 15 pies Place the sugar, cocoa powder, salt, and butter into a large zip-top bag and squish to combine. Cut a whole in 1 corner of the bag. For each pie, pipe 1 to 2 tablespoons of mixture onto the center of the dough. Follow directions above. Yield: enough for 10 to 15 pies ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 50288,"Wicked Hot Chocolate Mousse 4 large eggs, separated* 1/2 cup sugar 1/4 cup (1/2 stick) unsalted butter, cut into 1/2-inch pieces 1/4 cup water 3 tablespoons coffee liqueur 4 teaspoons Chili Oil, recipe follows 7 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped Spicy Whipped Cream, recipe follows 2 cups olive oil 4 teaspoons dried crushed red pepper flakes 1 cup heavy cream 1/4 cup granulated sugar Cocoa powder Ground cayenne pepper Instructions: Whisk the egg yolks, 1/4 cup of sugar, butter, 1/4 cup of water, coffee liqueur, and chili oil in a large metal bowl to blend. Set the bowl over a saucepan of simmering water (do not allow the bottom of the bowl to touch the water); whisk constantly until the mixture is very thick and frothy, about 3 minutes. Add the chocolate and stir until melted and smooth. Remove from the heat. Using an electric mixer, beat the egg whites in another large bowl to soft peaks. Gradually add the remaining 1/4 cup of sugar, beating until stiff and glossy peaks form. Remove the chocolate from over the water. Fold 1/3 of the meringue into the warm chocolate mixture to lighten, then fold in the remaining meringue. Cover tightly with plastic wrap and refrigerate until set, at least 3 hours or overnight. Spoon the mousse into 6-ounce bowls. Top with spicy whipped cream and serve. Combine the oil and crushed red pepper flakes in a heavy small saucepan. Cook over low heat until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes. Remove from heat. Cool to room temperature, about 2 hours. Transfer the oil and pepper flakes to a 4-ounce bottle. Seal the lid. Refrigerate up to 1 month. With an electric mixer, whip cream gradually adding the sugar until soft peaks form. Top with a dusting of cocoa powder and a pinch of cayenne. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 50289,"Warm Orzo Salad with Mint and Feta 8 ounces orzo 2 cups frozen early peas 1/4 cup olive oil and vinegar dressing 1 tablespoon lemon juice 1/4 cup freshly chopped mint leaves 1 (4 ounce) package garlic and herb crumbled feta (recommended: Athenos) Instructions: In large pot of boiling, salted water, cook orzo per package directions. When orzo is al dente, remove from heat and add frozen peas to cooking water. Let sit for 1 minute. Drain and transfer to a serving bowl. Stir in remaining ingredients. Serve warm. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 50290,"Brisket Hotdish One 2-pound brisket, cut into 2-inch pieces Kosher salt and freshly ground black pepper 2 tablespoons canola oil 3 large leeks, white and light-green parts only, chopped 4 carrots, cut into 1/2-inch pieces 2 stalks celery, cut into 1/2-inch pieces 2 cloves garlic, finely chopped 2 tablespoons tomato paste 1/2 cup dry red wine, such as Merlot or Cabernet Sauvignon 2 1/2 cups low-sodium beef stock, plus more as needed One 14.5-ounce can diced tomatoes 2 sprigs fresh rosemary, leaves stripped and chopped 1 cup fresh or frozen peas 1\u20091/4 pounds frozen potato smiles, preferably McCain Chopped fresh parsley, for garnish Chopped fresh chives, for garnish Ketchup, for serving, if desired Instructions: Season the brisket on all sides with salt and pepper. In a large oven-safe braiser, heat the oil over medium-high heat. Add the brisket and cook, turning occasionally, until browned, about 10 minutes. Reduce the heat to medium. Add the leeks, carrots, and celery. Season with salt. Cook, stirring often, until softened, about 10 minutes. Add the garlic and stir until fragrant, about 1 minute. Add the tomato paste and stir to toast, 1 minute. Add the wine to deglaze and use a wooden spoon to scrape any brown bits from the bottom of the pan. Bring the wine to a boil and cook for 3 to 5 minutes. Add 2 1/2 cups of stock, the tomatoes and rosemary. Bring back to a boil, then reduce the heat to medium-low. Simmer, covered, stirring occasionally, until the beef is tender, about 2 hours. Place an oven rack in the middle position. Preheat the oven to 400 degrees F. Remove the lid from the brisket and continue to cook until the sauce is reduced and thickened to a stew-like gravy, 20 to 30 minutes. Turn off the heat. Using two forks, break up the meat into smaller chunks, but not shredded. Add the peas and stir to combine. Arrange the potato smiles on top in concentric circles. Bake until golden, steamy and bubbling, 45 to 50 minutes. Let cool slightly. Garnish with the parsley and chives. Serve with ketchup, if desired. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Zinfandel]" 50291,"Brown Bread Stuffing with Fruit 1/2 stick (4 tablespoons) unsalted butter, plus more for baking dish 1 pound loaf whole-wheat bread, cut into large dice 3 cloves garlic, thinly sliced 3 celery ribs, roughly chopped 1 large red onion, roughly chopped Salt and freshly ground black pepper 1 cup dried cherries 1 cup dried apples, roughly chopped 1 cup roughly chopped pecans 1 tablespoon finely chopped fresh thyme leaves 1 tablespoon finely chopped fresh sage 1 cup vegetable broth 1/2 cup apple juice Instructions: Preheat the oven to 350 degrees F. Coat a 13 by 9-inch baking dish with butter and set aside. Add the bread in a large bowl and set aside. Meanwhile, add 1 tablespoon of the butter to a large frying pan over medium heat. When it foams, stir in the garlic, celery, and onions, and season with salt and freshly ground black pepper, to taste. Cook, stirring occasionally, until just softened, about 5 minutes. Add the thyme and the sage and cook until fragrant, about 1 minute. Remove from the heat and stir in the cherries, apples, and the pecans. Transfer to the bowl with the bread and toss to evenly combine. Combine the remaining butter with the broth and the apple juice in a small saucepan and bring to a simmer over medium heat. Drizzle over the bread mixture and toss to coat. Transfer to the prepared baking dish and bake until golden brown on top and heated through and the internal temperature registers 160 to 165 degrees F on an instant-read thermometer, about 30 to 45 minutes. ","[Chardonnay, Riesling, Pinot Grigio, Gavi]" 50292,"Southern Style Candied Yams with Gingersnap Crunch 8 medium yams or sweet potatoes (about 4 pounds), peeled, halved crosswise and cut into 8 wedges 1 tablespoon vegetable oil Kosher salt and freshly ground pepper 3 tablespoons unsalted butter 1/3 cup light brown sugar, packed 2 tablespoons honey 1/2 teaspoon ground cinnamon 1/2 teaspoon vanilla extract 1/4 teaspoon freshly ground nutmeg 4 ounces gingersnap cookies (about 16) 1/2 cup light brown sugar, packed 4 tablespoons unsalted butter, melted 1/4 cup all-purpose flour Instructions: For the yams: Preheat the oven to 400 degrees F. Toss the yams with the oil in a medium bowl and sprinkle with salt and pepper. 2. Melt 2 tablespoons of the butter in a small saucepan over medium heat. Add the brown sugar, honey, cinnamon, vanilla and nutmeg and cook, stirring, until the mixture comes to a simmer and the sugar dissolves, 4 minutes. Remove from the heat, add to the yams and toss to coat. Spread the yams and all the sauce evenly into a 9-by-13-inch baking dish. Cover tightly with foil and bake until beginning to become tender, 30 minutes. For the crunch: Meanwhile, pulse the gingersnaps in a food processor until they are fine crumbs with a few larger pieces. Transfer to a medium bowl and stir in the sugar, butter and flour to combine. Form crumbles in several sizes using your hands and chill in the refrigerator. Remove the foil from the yams and stir to coat with the sauce. Continue baking uncovered until the potatoes are tender and the sauce has thickened, 20 to 25 minutes. Top with gingersnap crumbles and bake until the yams are very tender and the topping is nicely browned, about 10 minutes longer. Serve. ","[Chardonnay, Riesling, Pinot Grigio, Tempranillo]

" 50293,"Sideline Salad 6 ears corn, husks removed 6 tablespoons canola oil Salt and freshly ground black pepper 4 ripe avocados 1 pint teardrop tomatoes 1 Serrano chili 1 small red onion 1 lime 1/2 cup cilantro leaves 1/4 cup olive oil Instructions: Preheat grill over medium-high heat. Rub the husked corn with canola oil, season with sat and pepper. Grill until golden brown on all sides. Remove kernels from cob and put in a large bowl. Cut avocados in large cubes and add to corn. Cut tomatoes in half and add to corn. Finely chop serrano chili and onion and add to corn. Zest lime and juice into salad. Rough chop cilantro, add to salad. Add olive oil. Mix to combined, season to taste. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 50294,"Patty Melt 3/4 pound ground sirloin 3/4 pound ground chuck Kosher salt and freshly ground black pepper 1/4 cup vegetable oil 2 medium yellow onions, thinly sliced 12 slices Swiss or American cheese (about 3 ounces) 12 slices rye bread 1/2 cup unsalted butter, room temperature Instructions: Place the meat on a parchment paper-lined baking sheet and, using your hands, break it up into small pieces and combine evenly. Season the meat with salt and pepper to taste. Divide the meat into 6 portions (about 4 ounces each). Using your hands, form each portion into a ball shape by gently tossing it from one hand to the other. Form each portion into a thin patty. Each patty should be somewhat larger than a slice of the rye bread since it will shrink when cooked. Heat 1 tablespoon of the oil in a large cast-iron skillet over medium-heat. Add the onion, season with salt and pepper, and cook, stirring occasionally, until caramelized, about 7 minutes. Transfer the onion to a bowl. Wipe out the skillet; return to the heat, and heat 1 tablespoon oil. Add 2 patties and saute, turning once, until well browned and cooked to medium, about 1 minute per side. Transfer to a plate and repeat with the remaining oil and patties. Arrange 1/6 of the onion over one bread slice. Place 1 cheese slice over the onion and top with a patty. Top the patty with a slice of cheese and cover with a bread slice. Spread about 2 teaspoons of butter over the outside of each slice. Repeat with the remaining ingredients to make 6 sandwiches. Heat the cast-iron skillet over medium heat. Add 2 sandwiches and cook, turning once, until lightly browned and the cheese has melted, about 5 minutes per side. Transfer to a cutting board and repeat with the remaining 4 sandwiches. Cut sandwiches in half crosswise and serve. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 50295,"Sweet and Spicy Grilled Cheese Sandwiches 2 teaspoons canola oil 1 large red onion, finely diced Salt Freshly ground black pepper 3 ounces sharp Cheddar, thinly sliced, divided 8 slices whole-wheat bread 3 ounces pepper Jack cheese, thinly sliced, divided 1 large or 2 medium beefsteak or hothouse tomatoes, sliced Nonstick cooking spray Instructions: Heat oil in a nonstick skillet over medium-high heat. Lower heat to medium. Add onions and saute, stirring, until edges are browned, about 10 to 12 minutes. Season with salt and freshly ground black pepper, to taste. Place 3/4-ounce Cheddar on 1 slice bread. Spread 1 tablespoon caramelized onions on top of cheese and top with 3/4-ounce pepper Jack. Top with 1 large or 2 medium slices tomato and other slice of bread. Repeat with 3 other sandwiches. Spray a nonstick skillet or griddle with cooking spray and heat until hot. Place sandwich on griddle and weigh down with a heavy skillet or plate. Lower heat to medium-low and grill until underside is a deep brown but not burnt and cheese is partially melted, about 5 to 6 minutes. Flip sandwich and grill other side, an additional 4 to 5 minutes. Slice in half and serve hot. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 50296,"Dahi Bhalla 2 cups urad dhuli dal (split black gram) 1 quart plain yogurt or vegan yogurt 1/2 cup milk or nondairy milk 1/4 cup sugar 1 tablespoon dried mint 1 teaspoon freshly ground black pepper Fresh ginger, peeled and minced, to taste\u202f 2 teaspoons toasted cumin powder, optional (see Cook\u2019s Note) Pinch rock salt, optional Vegetable oil for frying Kosher salt 1/2 cup tamarind chutney, store-bought or homemade, recipe follows 1/2 cup cilantro chutney, store-bought or homemade, recipe follows 1 tablespoon chaat masala 1 tablespoon toasted cumin powder (see Cook\u2019s Note) 1 cup aloo bhujia or sev (crispy dried noodles, available in Indian grocery stores) 1/4 cup chopped fresh cilantro Finely chopped fresh green cl, optional 1/4 cup seedless tamarind block (available in most Indian and Thai grocery stores) 2 cups sugar, or to taste One 2-inch piece fresh ginger, peeled and grated 1 teaspoon red cl powder, or to taste 1/2 teaspoon freshly ground black pepper 1/4 teaspoon rock salt Kosher salt, to taste 1 bunch fresh cilantro, rinsed and roughly chopped 2 or 3 fresh green chiles One 1-inch piece fresh ginger, peeled and roughly chopped 2 to 3 tablespoons fresh lemon juice 1 tablespoon chaat masala 12 ice cubes (to maintain bright green color) Kosher salt, to taste Instructions: Make the bhalla batter: In a large bowl, rinse the dal in cold water, rubbing the dal really well. The water will turn milky white. Drain the dal and repeat 3 times, or until the water is clear. Add 6 cups of cold water to the bowl, add the dal and set aside to soak for 6 hours.\u202f Reserve 1 cup of the soaking water, then strain the soaked dal. Transfer the dal to a blender and add 1/4 cup of the soaking water. Blend until completely smooth. Add a little more water if the mixture is still chunky. The batter should have a thick consistency like a dense pancake batter. Leave the batter covered at room temperature for at least 2 hours or refrigerate overnight and bring to room temperature before using. Make the raita: Stir the yogurt, milk, sugar, mint, black pepper, and ginger together in a bowl. Stir in the cumin and rock salt if using. Refrigerate until ready to serve. Make the dahi bhalla: When ready to fry, add oil to a depth of 5 to 6 inches to a deep pot. Place over medium-high heat until the oil registers 350 degrees F on a deep-fry thermometer. Stir about 1 1/2 teaspoons salt into the batter. Fill a medium bowl with water. Wet your hands in the water, then gently roll about 1/4 cup batter into a ball. Hold the ball in the center of your palm and make a hole in the center with a finger.\u202f\u202f(If you are unable to make a clean hole in the dough, just make smaller discs of about 2 tablespoons and no thicker than 1/2 inch.) Working in batches, carefully place the formed dumplings into the hot oil; the dough will sink and immediately bounce back to the surface. Fry the dumplings until golden brown, about 5 minutes. Remove the dumplings with a slotted spoon and drain on a wire rack or paper towels. (We love eating dahi bhalla freshly made, but they can be finished later by cooling them completely, then freezing them in airtight containers.) Bring 2 quarts of water to a boil in a saucepan. Add a generous pinch of salt and switch off the flame. After 5 minutes, place all of the fried dumplings in the water, cover and let sit 5 minutes. Remove the cover; the dumplings should be swollen. Take the dumplings out one at a time and use your hands to gently squeeze the water out of them. To serve, pour a third of the prepared raita over one large serving platter or individual serving dishes (shallow dishes are preferable as you want the dumplings in a single layer). Place the dumplings on top and then cover the dumpling with the remaining raita. Drizzle with tamarind chutney and cilantro chutney. Sprinkle with chaat masala and cumin powder, and garnish with aloo bhujia or sev and cilantro. If you prefer the dish to be spicier, add fresh green cl to taste. Serve immediately. Place the tamarind, sugar, ginger, cl powder, black pepper and rock salt in a saucepan and add 4 cups water. Bring to a boil. Cook, uncovered, for 1 1/2 hours over medium heat until the tamarind is dark in color and the mixture has thickened. The chutney should be thick but pourable; add more water if necessary. Carefully transfer the mixture to a blender and puree. Taste and add kosher salt to taste, and more sugar if the sauce tastes very sour. Return the mixture to the pot and simmer for another 15 to 20 minutes. Cool completely. Keep refrigerated in an airtight container for up to 2 months. Blend the cilantro, chiles, ginger, lemon juice, chaat masala, ice cubes and salt together in a blender until smooth. Refrigerate in an airtight container for up to 2 weeks. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 50297,"Grilled Smashed Potatoes with Toasted Cumin Vinaigrette 2 tablespoons ground cumin 1/4 cup extra-virgin olive oil
3 tablespoons white wine vinegar
Kosher salt and freshly ground black pepper
16 small new potatoes
2 to 3 tablespoons canola oil 1/2 cup chopped fresh parsley Instructions: Put the cumin in a small skillet over low heat and toast, stirring frequently, until fragrant but not dark, 2 minutes. Remove to a bowl, add the olive oil, vinegar and salt and pepper and whisk to combine. Let sit at room temperature to allow the flavors to meld. Put the potatoes in a pot, cover with cold water, add 1 tablespoon of salt, bring to a boil and cook until a paring knife inserted meets with some resistance, about 8 minutes. Drain and transfer to a bowl. Heat a charcoal or gas grill to high. Using a potato masher, smash the potatoes, leaving them very chunky, and toss with the canola oil and some salt and pepper. Put the potatoes in a grill basket and grill, covered, tossing occasionally, until slightly charred and crisp in spots, about 6 minutes. Remove to a bowl and toss with the vinaigrette. Taste, season as necessary and toss again with the chopped parsley. ","[Rioja, Tempranillo, Garnacha, Barbera]" 50298,"Creme Caramel 3 cups whole milk 1 vanilla bean, split lengthwise, seeds scraped and reserved 1 cup sugar, plus 2/3 cup 1/4 cup water 2 tablespoons orange juice Cooking spray 7 eggs Pinch salt 5 tablespoons heavy whipping cream 1 cup mixed berries 1/4 cup prepared raspberry sauce 8 sprigs mint, for garnish Instructions: Preheat the oven to 200 degrees F. In a heavy-bottomed saucepan heat the milk, the vanilla pod over medium-low heat and bring to a simmer. Do not boil. For the caramel: Mix together 1 cup of sugar and 1/4 cup of water in a small saucepan over medium-high heat. Heat until the sugar dissolves and continue cooking until the sugar turns golden brown. Do not stir. Remove from heat and add 2 tablespoons of orange juice. (Be very careful when you add this because the hot sugar will fly everywhere.) Shake the pan to incorporate the orange juice and sugar. Spray 8 (4 to 5-ounce) ramekin dishes or 1 large flan mold, with cooking spray. Pour the caramel into the dishes, to completely cover the bottom. In a large bowl mix together the remaining 2/3 cup sugar, the eggs, and a pinch of salt and whisk well. Remove the vanilla pod from the milk and gradually blend the milk into egg and sugar mixture while stirring or whisking constantly. Stir in the heavy cream, then strain the egg mixture through a sieve. At this point, add the vanilla bean seeds and pour the mixture into the ramekin dishes over the caramel. Fill a deep casserole dish with water and arrange ramekins in the casserole dish. The water should reach halfway up the dishes. Bake in the preheated 200 degrees F oven until the custard sets, about 1 1/2 hours. Remove the ramekins from the oven and cool. Refrigerate for 2 to 3 hours before serving. To serve: Mix together fresh berries and raspberry sauce in a small bowl. Remove the ramekins from the refrigerator and loosen the edges with a small knife. Put a dessert plate on top of the ramekin dish, and turn upside down, so that the caramel sits on top. Remove ramekin dish. Spoon the berries on top of each creme caramel and garnish with a fresh mint sprig. ","[Chardonnay, Pinot Gris, Riesling, Sparkling wine]

" 50299,"Sunny's EABLT 6 strips bacon 1 teaspoon steak seasoning
1/3 cup chipotle mayonnaise
6 slices white bread, lightly toasted
6 to 8 leaves Bibb lettuce
1 Roma tomato, seeded and chopped
1 avocado, sliced
Olive oil, for drizzling Pinch red cl flakes
1 teaspoon fresh lime juice
Kosher salt and freshly ground black pepper
2 large eggs, cooked sunny-side up Instructions: Sprinkle the bacon with the steak seasoning. Set a large skillet over medium heat, add the bacon and cook until crisp, 5 to 8 minutes. When cool enough to handle, cut the strips in half. Spread some chipotle mayonnaise on one side of each slice of toast. Put 2 slices of toast on a work surface mayonnaise-side up and layer evenly with the bacon, lettuce and tomato. Top each with a slice of toast mayonnaise-side down. On both pieces of toast topping the BLT layer, arrange the avocado slices along the length of the toast, slightly overlapping. Drizzle lightly with olive oil and add a pinch of cl flakes, a spritz of lime, a pinch of salt and a few grinds of black pepper. Top each with an egg. Then, top each with a final slice of toast mayonnaise-side down. Skewer the sandwiches with bamboo skewers and slice each on the diagonal to make 4 pieces. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 50300,"Grilled Shrimp and Andouille Sausage with Hot Ravigote Sauce 1 tablespoon unsalted butter 2 tablespoons finely diced yellow onion 2 teaspoons capers, rinsed and drained 1 1/4 teaspoons roasted garlic puree 1/8 teaspoon Creole seasoning 1/8 teaspoon ground black pepper 1/8 teaspoon ground white pepper 1/8 teaspoon crushed red pepper flakes Pinch of salt 1 1/2 cups heavy cream 4 teaspoons Creole mustard 1 teaspoon prepared horseradish 1/8 teaspoon Worcestershire sauce 1/8 teaspoon hot pepper sauce 1 teaspoon unsalted butter 1 pound andouille sausage 24 large shrimp, peeled and deveined 2 teaspoons olive oil 2 teaspoons Creole seasoning 12 (10-inch) wooden skewers, soaked in water Instructions: PROCEDURE: Prepare a grill by lighting the charcoals or heating a gas grill on medium heat. Heat the butter in a medium non-stick saute pan over high heat, add the onion and cook 1 to 2 minutes until soft but not browned. Stir in the capers, garlic puree, Creole seasoning, black and white pepper, red pepper flakes, and salt, cooking 1 minute. Whisk in the cream, mustard, horseradish, Worcestershire and hot pepper sauce. Bring to a boil and simmer for 5 minutes whisking occasionally until sauce thickens. Add in the butter whisking until completely incorporated. Set aside until needed. Reheat the sauce before serving. Slice the andouille into 36 (1/2-inch) diagonally cut slices. Place the andouille and shrimp in a medium bowl, drizzle with the oil and toss to coat. Sprinkle with the Creole seasoning, mixing to evenly distribute it among the andouille and shrimp. Alternately thread 3 pieces of andouille and 2 shrimp onto each skewer. Repeat with the remaining skewers. Turning once or twice, grill 6 to 7 minutes until shrimp turn pink and are cooked through. Serve 2 skewers per person with a portion of Hot Ravigote Sauce. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 50301,"Ginger-Sesame Vinaigrette 1/4 cup rice vinegar 2 teaspoons chopped pickled ginger 1 teaspoons toasted sesame oil Kosher salt and freshly ground black pepper 3/4 cup vegetable oil Instructions: Whisk the vinegar, ginger, sesame oil and a generous pinch of salt in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Whisk in a couple grinds of pepper. ","[Chardonnay, Sauvignon Blanc, Riesling]" 50302,"Fruit Smoothie 2 cups strawberries, plus sliced strawberries, for garnish 2 cups pineapple chunks 1/2 cup skim milk or almond milk
1/2 cup baby spinach
1/2 cup plain yogurt
2 frozen bananas
1/2 avocado
6 to 8 ice cubes
Instructions: Add the strawberries, pineapple, milk, baby spinach, yogurt, bananas, avocado and ice to a blender and blend until smooth, thick and creamy. Pour into 4 glasses and garnish with sliced strawberries. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 50303,"Basic Pie Pastry 2 cups all-purpose flour, plus more for rolling 3 tablespoons sugar 1/4 teaspoon salt 1 lemon, zested and finely grated 3/4 cup (1 1/2 sticks) cold, unsalted butter, cut into small chunks 1 egg yolk 2 tablespoons ice water, plus more if needed Instructions: Combine the flour, sugar, salt, and lemon zest in a large mixing bowl. Add the butter and mix with a pastry blender or your fingers until the mixture resembles coarse crumbs. Add the egg yolk and ice water and work that in with your hands. (Or do the whole thing in a food processor, pulsing a couple of times to combine the dry ingredients, then pulsing in the butter, and then the egg.) Check the consistency of the dough by squeezing a small amount together between thumb and forefingers: You want there to be just enough moisture to bind the dough so that it holds together without being too wet or sticky. If it's still crumbly, add a little more ice water, 1 teaspoon at a time. When you get it to the right consistency, shape the dough into a disk and wrap it in plastic. Put it in the refrigerator and chill for at least 30 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 50304,"Pineapple-Carrot Cake Pie Cooking spray 1 1/3 cups all-purpose flour 1/3 cup sugar 1/3 cup sliced almonds 1 1/2 cups grated carrots (about 3 medium) 1 stick cold unsalted butter, cut into pieces 1 tablespoon molasses 1 teaspoon ground cinnamon 1/2 teaspoon ground allspice 1/2 teaspoon salt For the filling and toppings: 1 8-ounce can crushed pineapple in juice 1 8-ounce package cream cheese 1/2 cup 2% plain Greek yogurt 1 teaspoon pure vanilla extract 1/4 teaspoon ground cinnamon 1/4 teaspoon ground allspice 1 large egg 1 tablespoon all-purpose flour Thinly sliced dried pineapple and sliced almonds, for topping Instructions: Make the crust: Coat a 9-inch pie plate with cooking spray. Pulse the flour, sugar and almonds in a food processor until combined. Add the carrots; pulse until finely chopped. Add the butter, molasses, cinnamon, allspice and salt; pulse until the dough comes together in large clumps. Dampen your hands and press the dough into the bottom and up the side of the prepared pie plate. Freeze until firm, at least 30 minutes. Preheat the oven to 350 degrees F. Line the crust with foil, then fill with pie weights or dried beans. Bake until dry and set around the edge, about 20 minutes. Remove the weights and foil and continue baking until the bottom is dry, 8 to 10 more minutes. Let cool 10 minutes. Meanwhile, make the filling: Wipe out the food processor. Add the canned pineapple, cream cheese, yogurt, sugar, vanilla, cinnamon and allspice and puree until smooth. Add the egg and flour; pulse until just combined. Pour the filling into the crust; bake until the edge is set but the center still jiggles slightly, 25 to 30 minutes. Transfer to a rack and let cool completely. Top with dried pineapple and sliced almonds. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 50305,"Three-Ingredient Brownies Nonstick cooking spray, for spraying the pan 2 1/2 cups chocolate-hazelnut spread, such as Nutella
1 heaping cup all-purpose flour
3 large eggs
Instructions: Preheat the oven to 350 degrees F; spray a 9-by-13-inch pan with nonstick cooking spray. Stir together the chocolate-hazelnut spread, flour and eggs in a medium bowl. Pour into the prepared pan and spread the mixture to the edges. Bake until the surface looks set and slightly crisp, about 25 minutes. Let cool slightly, then cut into squares and enjoy! ","[Merlot, Cabernet Sauvignon, Malbec, Petite Sirah]" 50306,"Mojito 1/2 ounce pure cane syrup, such as Monin 1/4 ounce fresh lime juice Splash soda water 8 mint leaves 2 lime slices 2 1/2 ounces sugar cane juice 1 1/2 ounces white rum, such as Myers's White Instructions: Muddle the mint leaves and fresh lime in a cocktail shaker. Add the sugar cane juice, rum, cane syrup and lime juice and shake well. Pour into a 12-ounce glass and top with soda water. ","[Rum, Cane Syrup, Lime Juice]" 50307,"Cobb Salad: Double the Meat and Hold the Lettuce! 3 cloves garlic, finely chopped 2 tablespoons grill seasoning blend (recommended: Montreal Steak Seasoning by McCormick) 2 tablespoons hot sauce, eyeball it 4 tablespoons Worcestershire sauce, eyeball it 4 tablespoons red wine vinegar 1/3 cup extra virgin olive oil, plus some for drizzling 2 pounds flank steak 8 pieces \thin cut\ chicken breast cutlets 2 slightly under ripe Hass avocados - dark skinned, but still firm 2 vine ripe tomatoes cut into wedges 2 bunches watercress, trimmed and roughly chopped 8 strips bacon, thick sliced 1 lemon, zest and juiced 1 tablespoon Dijon mustard Salt and pepper 1/3 pound blue cheese, crumbled (recommended Maytag Blue) Instructions: Heat a grill pan or outdoor grill to high heat.
Mix garlic, steak seasoning, hot sauce, Worcestershire sauce and vinegar. Whisk in the extra-virgin olive oil. Divide the mixture between 2 shallow dishes. Add the flank steak to one and the thin chicken cutlets to the other. Toss to coat all of the meats thoroughly and marinate for 5 minutes.
While the flank steak and chicken are marinating, cut the avocados in half lengthwise cutting around the pit. Separate the halves then, using a spoon, scoop out the pit, then use the spoon to scoop the avocado from its skin. Chop the avocado flesh into bite size pieces add to a mixing bowl. Add the tomatoes, watercress and crisp chopped bacon. Dress the salad with the juice of 1 lemon and a generous drizzle of extra-virgin olive oil, salt and pepper.
Grill flank steak 6 to 7 minutes on each side. Grill the thin cut chicken cutlets 3 to 4 minutes on each side. Remove both meats from the grill to a cutting board to rest for about 5 minutes. Thinly slice the flank steak on an angle, cutting the meat against the grain. Cut the chicken into thin strips. Add both meats to a platter or dinner plates. Top the meats with a mound of the salad. To make the dressing, combine in a small bowl the lemon zest and juice, Dijon mustard, salt, pepper, crumbled blue cheese, whisk in 3 tablespoons EVOO. Pour the dressing over the salad. Eat and enjoy the lack of lettuce getting in your way! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 50308,"White Bean Ravioli with Brown Butter and Caper Sauce 1 (15-ounce) can cannellini beans 1 egg 3 tablespoons balsamic vinaigrette 1/2 cup freshly grated Parmesan
1 teaspoon Italian seasoning (recommended: McCormick) 24 wonton wrappers (recommended: Dynasty) 1/2 cup unsalted butter (1 stick) 2 tablespoons capers 1 teaspoon Italian seasoning (recommended: McCormick) 1 tablespoon freshly minced parsley leaves Salt Freshly grated Parmesan, for serving Instructions: For the ravioli: In a blender, puree together the beans, egg, vinaigrette, cheese, and Italian seasoning; set aside. Working in batches, so the wrappers don't dry out, lay out 6 to 8 wonton wrappers. Place 1/2 tablespoon of bean mixture in the center of each. Moisten 2 connecting edges of the wonton wrapper with your finger dipped in water. Fold wrapper in half to form a triangle. Press edges together to seal. Repeat with remaining wonton wrappers and filling. Meanwhile, bring a large pot of salted water to a low boil. For the sauce: Melt butter in a large skillet over medium-high heat. Cook until it begins to brown and have a nutty aroma. Turn off heat and stir in capers and Italian seasoning. Working in batches, cook ravioli in boiling salted water until just tender, about 3 minutes. Using slotted spoon, transfer ravioli to hot butter sauce. Add parsley to pan. Use a spoon to coat ravioli with sauce. Transfer to plates and add salt. Serve immediately garnished with grated Parmesan. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]

" 50309,"\False Start\ Poppers 2 tablespoons molasses 12 jalapenos 1/4 cup shredded mozzarella 1/3 cup cream cheese, room temperature 1/4 cup ricotta 3 tablespoons chopped shallots 1/3 cup diced cooked bacon 12 slices prosciutto 1 1/4 cups granulated sugar 1 cup cabernet sauvignon (recommended: Guardian Cellars) 1 (12-ounce) bag cranberries 1 tangerine, zested 1 whole cinnamon stick Instructions: For the jalapenos:
Combine 4 cups water and the molasses in a medium pot and bring to a boil. Add the jalapenos and cook until soft. Remove the jalapenos and let cool. Combine the mozzarella with the cream cheese and ricotta. Mix in the shallots and bacon.
Prepare a grill to 350 degrees F.
Slice the jalapenos lengthwise and carve out the seeds and stems. Stuff the cleaned out jalapenos with the cheese mixture and wrap each with 1 slice prosciutto. Grill the jalapenos, turning frequently, until the prosciutto is crispy, 5 to 8 minutes.
For the dipping sauce: Bring the sugar and wine to a boil over medium-high heat. Add the cranberries, tangerine zest, and cinnamon stick and return to a boil, stirring. Reduce the heat and simmer, partially covered, until the cranberry skins pop, about 10 minutes.
Serve the poppers with the dipping sauce. ","[Cabernet Sauvignon, Pinot Noir, Chianti, Tempranillo]" 50310,"Fettuccine with Yellow Squash and Parmesan-Lemon Cream Sauce 1 recipe fresh pasta dough with spinach puree, cut into fettuccine, recipe follows, or 8 ounces dried fettuccine 2 tablespoons extra-virgin olive oil 1 medium white onion, diced 1 medium yellow squash, diced 2 teaspoons fresh grated lemon zest 1/4 cup white wine 3/4 cup chicken stock or broth 1/3 cup heavy cream 2 1/2 tablespoons fresh lemon juice 1 cup finely grated Parmesan cheese, plus Parmesan curls or more grated cheese, for garnish Salt and freshly ground black pepper Fresh Pasta Dough 2 cups flour 3 eggs 1/2 teaspoon salt 1/2 teaspoon extra-virgin olive oil Flavor and color variations, recipes follow, optional Instructions: Bring a large pot of salted water to a boil over high heat, and cook the fresh fettuccine pasta until just tender, about 3 to 5 minutes. Drain the pasta, reserving 1/2 cup of the cooking liquid. Return the pasta to the pot. Heat the olive oil in a large skillet over medium-high heat. Add the onion and season with salt, and pepper. Add the yellow squash and saute until almost tender. Add the lemon zest and continue cooking for 1 more minute. Add the white wine, and scrape up the pan releasing any dry bits on the bottom. Add the chicken stock, heavy cream, lemon juice, and reserved cooking liquid. Bring to a simmer and continue cooking until the sauce is creamy and coats the back of a spoon. Stir in the grated Parmesan cheese. Season the sauce with salt, and pepper, to taste. Toss the pasta with the sauce and serve. Garnish with additional Parmesan cheese. To make fresh pasta dough: Mound the flour on a clean work surface. Hollow out the center making a well in the middle of the flour with steep sides. Break the eggs into the well. Add the salt, and olive oil to the hollow center and gently mix together with a fork. Gradually start incorporating the flour by pulling in the flour from the sides of the well. As you incorporate more of the flour, the dough will start to take shape. With your hands or a bench scraper continue working the dough until it comes together. If the dough is too dry, add a little water; if too wet or sticky, add a little flour. Begin kneading the dough and keep kneading until it becomes smooth and elastic, about 8 to 10 minutes. At this point, set the dough aside, cover it with plastic, and let it rest for 15 to 20 minutes. You can store the dough in the refrigerator for up to 24 hours, but allow it to return to room temperature before rolling it out. Divide the pasta dough into 4 even sections. Keep each section covered with plastic wrap or a clean towel while you work with each one. Flour the dough, the rollers of a pasta roller (or your rolling pin), your hands, and the work surface. If using a pasta machine: Flatten 1 of the of the dough pieces between your hands or with a floured rolling pin until it forms a thick oval disk. Dust the disk, the roller, and your hands with additional flour. Flour a baking sheet to hold the rolled out finished pasta. With the roller on the widest setting, pass the pasta through the machine's rollers a few times until it is smooth. Fold the dough over into 1/3, and continue to pass through a few more times until the pasta is smooth again. Begin adjusting the pasta machine settings to become thinner, passing the dough through a few times at each setting. If rolling the pasta by hand: Flatten a dough piece into a thick oval disk with your hands. Flour a baking sheet for the rolled out finished pasta. Place the oval dough disk on a floured work surface, and sprinkle with additional flour. Begin rolling out the dough with a floured rolling pin working from the center of the dough outwards, constantly moving the dough and lifting it to make sure it's not sticking. Flavor and color variations: Cook's Note: All color additions should be added to eggs before incorporating into the flour. Keep in mind that you will need to add a little bit of flour to your basic pasta recipe to compensate for the additional liquid added Spinach Pasta Dough (green hue): Blanch 8 ounces (about 3 cups) spinach leaves. Puree in a food processor or blender until smooth. Press the spinach puree through a small strainer or chinois, removing the liquid before mixing with the eggs. Add 3 tablespoons spinach puree to the eggs before mixing. If the dough feels too sticky, add additional flour until a soft, silky dough is achieved. Tomato Pasta Dough (orange hue): Add 2 1/2 tablespoons tomato paste to the eggs before incorporating into the flour. Beet Pasta Dough (pinkish-red hue): Preheat the oven to 400 degrees F. Roast 1 large beet in aluminum foil about 45 minutes, or until tender. Peel the beet and puree in a food processor. Add the beet puree (about 4 tablespoons) to eggs before incorporating into the flour. Herb Pasta Dough (speckled): Mince 1/2 cup fresh herbs and add to eggs before incorporating into the flour. Squid Ink Pasta Dough (black hue): Add 1 tablespoon squid ink to the eggs before incorporating into the flour. ","[Chardonnay, Vermentino, Grner Veltliner, Riesling]" 50311,"Healthy Chicken-and-Cheese-Stuffed Sweet Potatoes 1 medium sweet potato, pierced all over with a fork 1/4 cup shredded skinless cooked chicken breast (rotisserie or leftover) 3 tablespoons shredded mild Cheddar Kosher salt
1/2 small avocado 1 tablespoon salsa verde 1 scallion, sliced Instructions: Microwave the sweet potato on high until tender (when you squeeze it with a clean dish towel, it should feel really soft), about 5 minutes. Let sit for a few minutes. Cut the potato in half but not all the way through. Using the dish towel to hold the potato in place, scoop out the flesh into a small bowl. Add the chicken, Cheddar and a pinch salt and mash everything together with a fork. Fill the potato skin with the mixture.
Cut the avocado into small pieces. Drizzle the stuffed potato with the salsa verde and top with the avocado and scallion. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 50312,"Rack of Colorado Lamb with French Green Lentils, Garlic Flan, Tarragon Spinach and Shiraz Sauce 8 cloves roasted garlic 2 cups heavy cream 8 whole eggs 4 egg yolks Four 4-ounce portions Colorado lamb rack, frenched, cleaned, and tied with 1 bone showing 2 tablespoons finely diced celery 2 tablespoons finely diced carrots 1 1/2 cups French green lentils, cooked until soft 1 tablespoon unsalted butter Salt and pepper 3 cups baby spinach 1 tablespoon tarragon 1 tablespoon olive oil 8 ounces Lamb Sauce, recipe follows Fresh herbs, for garnish 1 cup shiraz wine 2 cups lamb stock 2 tablespoons unsalted butter Salt and pepper Instructions: Preheat the oven to 300 degrees F. Squeeze roasted garlic from the skins. Add the garlic and heavy cream to a saucepan and bring to a simmer and cook for 2 to 3 minutes. In a mixing bowl, combine the eggs and yolks and slowly add the warm heavy cream. Add the cream mixture slowly so as not to cook the eggs. Season with salt and strain through a fine strainer. Place the mixture in 4 small ramekins and bake in a water bath for 25 minutes. Remove and keep warm until serving. Preheat the oven to 350 degrees F. Season the lamb with salt and pepper. Sear the seasoned lamb rack in a large saute pan, fat side first. Flip the lamb and finish in the oven, about 15 to 20 minutes (should be cooked to medium rare). In a small pan, saute the celery, carrots, and lentils in butter. Season with salt and pepper. In another saute pan, wilt the spinach and tarragon in a small amount of olive oil. To plate a serving, place the lentils in the center of a large entree plate. Place a small amount of spinach over the lentils and lay the flan over the spinach. Slice a lamb portion into 4 to 5 pieces and fan around the flan with the 1 chop sticking up. Ladle 2 ounces of Lamb Sauce around the flan and garnish with fresh herbs. In a medium saucepan heat 1 cup shiraz wine and reduce by 75 percent. Add lamb stock and continue to reduce until about 1 cup remains. Swirl in 2 tablespoons of butter to thicken the sauce. Season with salt and pepper. ","[Shiraz, Cabernet Sauvignon, Malbec, Tempranillo]

" 50313,"Tennessee Meatloaf: a Parton Family Favorite 1 1/2 pounds ground beef 1/2 cup fresh bread crumbs 1 egg 1 onion chopped 1 teaspoon salt 1/4 teaspoon black pepper Two 8-ounce cans tomato sauce 1/2 cup water 3 tablespoons vinegar 3 tablespoons brown sugar 2 tablespoons mustard 2 tablespoons Worcestershire sauce Instructions: Mix together beef, crumbs, egg, onion, salt, pepper and 1/2 of tomato sauce. Form into loaf and put into shallow pan. Combine rest of the tomato sauce and all the other ingredients. Pour over loaf. Bake in a preheated 350 degree oven for 1 hour and 15 minutes. Baste occasionally. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 50314,"Moroccan Vegetable Packets 1/2 teaspoon ground turmeric 1/2 teaspoon ground ginger 1/2 teaspoon ground cinnamon Pinch of saffron threads Freshly ground pepper 1 1/2 cups low-sodium vegetable juice 2 teaspoons harissa (or 1/2 red jalapeno pepper, seeded and minced) 1 1/4 pounds kabocha or butternut squash (about 1/2 large), peeled, seeded and cut into 1-inch cubes (about 4 cups) 2 bunches baby turnips (about 12), trimmed and halved 2 stalks celery, thinly sliced 1 onion, cut into thin wedges 1/2 cup raisins Kosher salt 3 tablespoons chopped fresh cilantro 3 tablespoons chopped fresh parsley 8 shiitake mushrooms, stemmed 4 baby bell peppers, halved lengthwise 4 thin slices lemon, halved 4 tablespoons unsalted butter 1 cup couscous Instructions: Preheat the oven to 400 degrees F. Make the broth: Combine the turmeric, ginger, cinnamon, saffron and 1/2 teaspoon pepper in a medium saucepan over medium heat; toast, stirring, 1 minute. Add 2 1/2 cups water, the vegetable juice and harissa. Bring to a simmer and cook until slightly reduced, about 15 minutes; remove from the heat. Prepare the vegetables: Combine the squash, turnips, celery, onion and raisins in a bowl; season with salt. Add 1 cup of the broth and half each of the cilantro and parsley; stir. Set aside the remaining broth. Tear off four 16-inch sheets of parchment paper. Make the packets (see photo gallery): Arrange about one-quarter of the vegetable mixture on one sheet of parchment along with some of the liquid from the bowl. Top with 2 shiitakes, 2 bell pepper halves, 2 lemon pieces and 1 tablespoon butter. Seal as directed. Repeat to make 3 more packets; divide between 2 baking sheets. Transfer to the oven and bake until the parchment puffs and the vegetables are tender, 35 to 40 minutes. Let rest 5 minutes before opening. Meanwhile, prepare the couscous as the label directs; fluff with a fork. Bring the remaining broth to a simmer; stir in the remaining cilantro and parsley. Carefully open the packets; add the couscous, drizzle with the broth and season with salt. Photograph by David Malosh ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 50315,"New England Boiled Dinner 2 1/2 to 3 pounds corned beef brisket 3 tablespoons pickling spices, 3 bay leaves and 5 black peppercorns, tied in a cheesecloth bag 2 potatoes, peeled and cut into large chunks 3 carrots, each cut into 4 pieces 1 onion, quartered 2 parsnips, cut into chunks 2 turnips, cut into chunks 1 small cabbage, cut into wedges 1 tablespoon salt Horseradish cream: 1 cup sour cream Up to 1 tablespoon prepared horseradish Salt and freshly ground black pepper Hot sauce (recommended: Tabasco) Instructions: In a large pot combine the meat, the spice bag and enough cold water to cover. Bring to a boil, reduce heat and simmer 2 hours. Add vegetables and salt and return to a simmer. Continue to simmer until fork-tender, 30 minutes to 1 hour longer. For the Horseradish Cream: In a small bowl combine sour cream and horseradish; season, to taste, with salt, pepper and hot sauce. To finish, remove corned beef to a carving board and slice against the grain. Transfer to a large, warmed, deep platter. Drain broth and reserve for soup, if desired. Arrange vegetables around meat and serve. Pass the horseradish cream for guests to help themselves. ","[Chardonnay, Riesling, Pinot Grigio, Garnacha]" 50316,"Shrimp Salad 2/3 cup GREEN GODDESS DRESSING, recipe follows 1 ripe Hass avocado, split, seeded, and peeled 1-1/2 pounds peeled, deviened and cooked shrimp cut into 1/2 inch chunks 1 medium cucumber, peeled, seeded and cut into 3/4 inch chunks 1/2 celery stalk, peeled and diced 1 to 2 teaspoons freshly squeezed lemon juice 1/2 teaspoon kosher salt Freshly ground black pepper 1 head Boston or Bibb lettuce, trimmed and washed 1 pound cooked trimmed asparagus 1 medium vine-ripened tomatoes, cored and cut into 12 wedges 1 tablespoon finely chopped fresh chives 3 anchovy filets, soaked in cold water for 5 minutes, dried, and coarsely chopped 3/4 cup prepared or homemade mayonnaise 1/4 cup sour cream 2 tablespoons thinly sliced fresh chives 2 tablespoons minced flat-leaf parsley 1-1/2 teaspoons minced fresh tarragon leaves 3/4 teaspoon finely chopped fresh basil 1 tablespoon minced shallots 1 tablespoon freshly squeezed lemon juice 1/4 teaspoon kosher salt plus more Freshly ground black pepper Instructions: In a blender, combine the dressing and the avocado, and puree until smooth. In a medium bowl, combine the shrimp, cucumber, celery, lemon juice, 1/2-teaspoon salt, pepper to taste, and about 5 tablespoons of the dressing. On a large platter or individual plates arrange the asparagus and tomatoes. Make a bed of lettuce and top with the shrimp salad. Sprinkle with the chives and serve the salad with the remaining dressing on the side. Cook's Note: Substitute 3 cups other cooked seafood, such as crabmeat, crawfish tails, or lobster. Combine the anchovies, mayonnaise, sour cream, chives, parsley, tarragon, basil, shallots, lemon juice, and the 1/4-teaspoon of salt in a blender. Puree to make a smooth dressing. Season to taste with salt and pepper. Use now or store, covered, in the refrigerator, for up to 2 days. Yield: 1 1/4 cups ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 50317,"Roasted Strawberries with Vin Santo 1 pound strawberries, hulled and halved 2 teaspoons olive oil
5 tablespoons sugar
Kosher salt
1/4 cup Vin Santo wine
3/4 cup heavy cream
1/4 cup mascarpone
1/2 cup gently crushed amaretti cookies or almond biscotti
Instructions: Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper. Add the strawberries, oil, 2 tablespoons of the sugar and a pinch of salt to the prepared baking sheet. Toss well to coat evenly and spread out on the baking sheet. Roast until the strawberries are soft and have released some of their juices, about 30 minutes. Pour the strawberries and the juices into a bowl and toss with the wine. Allow to cool to room temperature. Meanwhile, in a medium bowl, whisk the heavy cream with the mascarpone and the remaining 3 tablespoons sugar until soft peaks form, about 3 minutes. To serve, divide the strawberries among small serving cups or coupes. Dollop with the cream and sprinkle with some of the cookie crumble. ","[Chardonnay, Chianti, Barolo, Riesling]" 50318,"Nicoise Bean Salad 1 pound green beans, ends trimmed 1 pound yellow wax beans, ends trimmed 12 cloves Roasted Garlic, recipe follows 20 grape or cherry tomatoes, halved 1/4 cup Sun-Dried Tomato and Basil Vinaigrette, recipe follows 1 1/2 teaspoons sea salt Freshly ground black pepper 2 whole heads garlic 2 tablespoons extra-virgin olive oil 1/2 cup sun-dried tomato halves, coarsely chopped (see note) 1 cup boiling water 1/2 cup basil leaves (packed) 1 garlic clove 2 tablespoons plus 1 teaspoon red wine vinegar or balsamic vinegar 1 cup extra-virgin olive oil 1/2 teaspoon sea salt Freshly ground black pepper Instructions: Make an ice-water bath. Bring a large pot of salted water to a boil. Add both kinds of beans, reduce the heat to medium, and cook for 3 to 4 minutes, until the beans are just tender. Drain and place in the bowl of ice water for a few minutes. When the beans are cool, drain immediately and place them in a large bowl. Add the garlic, tomatoes, and vinaigrette and toss until mixed. Season with the salt and pepper. Preheat the oven to 400 degrees F. Cut off the top 1/3 of the garlic heads crosswise to expose the cloves. Drizzle each head with 1 tablespoon of the oil and wrap in aluminum foil. Place the garlic on a baking sheet and roast in the oven for about 40 minutes, or until soft. Allow to cool, then squeeze garlic cloves out of their skins. Store the garlic in plastic wrap or covered with olive oil in a glass jar. The roasted garlic will keep for about 2 weeks in the refrigerator. Place the sun-dried tomatoes in a small bowl. Pour the boiling water over the dried tomatoes to soften, 10 to 15 minutes. Remove the tomatoes, reserving the tomato water. In a blender or food processor, combine the tomatoes, basil, garlic, vinegar, and 6 tablespoons of the tomato water or plain water and pulse until smooth. With the motor on low, slowly add the oil and blend until the dressing is well blended. Season with the salt and pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 50319,"Vatapa Fish Soup with Coconut Milk 3 tablespoons dende oil (see Note 1), or safflower oil 1 large onion, finely chopped 3 cloves garlic, minced 1 tablespoon grated fresh ginger 4 small jalapeno chiles, stemmed, seeded, and finely chopped 6 plum tomatoes, peeled, seeded, and coarsely chopped Juice of 2 limes 1/3 cup dried shrimp (see Note 2), ground to a powder 1/3 cup cashew or peanut butter 2 cups chicken stock, homemade or best-quality canned 2 cups coconut milk 1/2 bunch cilantro, leaves only, finely chopped 1 teaspoon salt Dash Tabasco, or to taste 2 pounds fish fillets, bones and skin removed, cut into 1inch cubes 1 pound large cooked shrimp, cut into 1/2 inch chunks 6 to 8 sprigs cilantro, for garnish (optional) 2 limes, cut into wedges Instructions: In a large stock pot, heat the dende oil over medium low heat. Add the onion, garlic, ginger, and chiles. Cook for about 10 minutes, stirring occasionally, until the vegetables are well softened. Add the tomatoes, lime juice, ground shrimp, and cashew butter and stir together for 1 minute more. Begin adding the chicken stock, 1/2 cup at a time, stirring all the time to keep the mixture smooth. Add the coconut milk, cilantro, salt, and Tabasco. When ready to serve, brush a very large, deep skillet or saucepan with a little oil and place in the fish in a single layer. Place the pan over medium low heat and, when it just begins to sizzle, pour in the broth mixture and slowly bring up to a simmer. Cook for about 8 minutes, or until the fish is opaque, adding the shrimp for the last 2 minutes of simmering time. Distribute the fish evenly among 6 or 8 bowls. Taste the broth for seasoning and pour over the fish. Squeeze a wedge of lime over each bowl and drop it in. Garnish with cilantro sprigs, if desired, and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 50320,"Vanilla Poached Pears with Chocolate Sauce and Ice Cream (a.k.a. \Poire Belle Helene) 6 cups water 3 cups sugar 2 cinnamon sticks 1 lemon, zested 1 vanilla bean 6 firm pears such as Bosc or Bartlett 1 1/2 cups heavy cream 12 ounces bittersweet chocolate, roughly chopped 1 1/2 tablespoons unsalted butter 1 quart store-bought vanilla-bean ice cream Wafer cookies, for serving Instructions: Combine the water, sugar, cinnamon sticks, and lemon zest in a medium saucepan. Split vanilla bean lengthwise, scrape out the seeds and add both the seeds and the pod to the pan. Bring the mixture to a boil over medium heat, stirring occasionally, until the sugar is completely dissolved, about 5 minutes. Peel the pears. Reduce the poaching liquid to a simmer and add the pears. Cook until just tender (the tip of a paring knife will go through the flesh of a pear with just a little resistance), about 15 minutes. Remove the pan from the heat and cool the pears in the poaching liquid, until completely cooled, about 45 minutes. Heat the cream in a small saucepan over low heat. Put the chocolate and butter into a medium-size bowl. Pour the cream over the chocolate and stir until smooth and glossy. Serve the pears with a scoop of ice cream, a little pear-poaching syrup and warm chocolate sauce drizzled over the top. Garnish with a wafer cookie and serve. ","[Chardonnay, Riesling, Pinot Grigio, Moscato]" 50321,"Pasta with Tomato Cream Sauce 2 tablespoons butter 2 tablespoons olive oil
4 cloves garlic, minced
1 medium onion, finely diced
Two 15-ounce cans tomato sauce or marinara sauce
Dash of sugar (or more to taste) Salt and freshly ground black pepper 1 1/2 pounds fettuccine
1 cup heavy cream
Grated Parmesan or Romano, as needed Chopped fresh basil, for serving Instructions: Heat the butter and oil in a large skillet over medium heat. Add the garlic and onions and saute for a minute or so. Pour in the tomato sauce, add sugar, salt and pepper to taste and stir. Cook over low heat for 25 to 30 minutes, stirring occasionally. Cook the pasta according to the package directions. Drain, reserving 1 cup of pasta water. Remove the sauce from the heat and stir in the cream. Add cheese to taste, then check the seasoning. Stir in the pasta and thin with a little pasta water if needed. Add the chopped basil and serve immediately.
","[Chardonnay, Pinot Grigio, Chianti, Barbera]" 50322,"Crispy Szechuan-Style Eggplant and Tofu 2/3 cup plus 2 teaspoons cornstarch 1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 medium eggplant, peeled and cut into 3/4-inch cubes
1 block extra-firm tofu, drained, pressed dry between paper towels and cut into 1-inch cubes 1 tablespoon peanut oil, plus more for frying 1/4 cup chicken stock
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 1/2 tablespoons sugar
1 teaspoon lime juice
1 tablespoon grated peeled fresh ginger
3 Thai bird chiles, minced, or as desired
2 cloves garlic, grated on a rasp
1 tablespoon toasted sesame oil
Cooked white rice, for serving
Chopped fresh cilantro, for garnish
Instructions: In a shallow dish, combine 2/3 cup of the cornstarch, the salt and pepper. Toss the eggplant pieces in the cornstarch mixture to coat, shaking off the excess; set aside. Repeat the process with the tofu. Heat 1/2 inch of the peanut oil in a large, deep, straight-sided skillet over medium heat until it shimmers. Working in batches, cook the eggplant first, tossing gently until golden brown, about 3 minutes on each side. Transfer to a paper-towel-lined plate to drain. Repeat with the remaining eggplant and the tofu. In a small bowl, whisk together the chicken stock, soy sauce, vinegar, sugar, lime juice and remaining 2 teaspoons cornstarch. Carefully drain the oil from the skillet, and wipe out any residue using paper towels held with tongs. Add 1 tablespoon of peanut oil to the skillet and heat it over medium heat. Add the ginger, about 1 teaspoon of the minced chiles (or to taste) and the garlic. Cook, stirring, until just fragrant, about 30 seconds; pour in the chicken stock mixture and bring it to a simmer. Simmer until slightly thickened, 2 to 3 minutes. Add the cooked eggplant and tofu to the skillet and toss gently to combine. Stir in the sesame oil and remove from the heat. Serve immediately over rice and garnished with the remaining minced chiles if desired and chopped cilantro. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 50323,"Fast-Track Baby Back Ribs 2 slabs baby back ribs, 3 lb. each 1/2-cup kosher salt 1/2-cup packed brown sugar 2 tsp. whole black peppercorns 1/2 tsp. hot red pepper flakes 2 bay leaves, broken 1 cup aromatic white wine such as Riesling, Chenin Blanc or Gruner-Veltliner 2 cups hot water 5 cups ice water 1 tsp. coriander seeds 1 tsp. yellow mustard seeds 2 tsp. whole black peppercorns 1 Tbs. kosher salt 1 1/2 tsp. garlic powder 1 tsp. dried thyme 1 tsp. dried oregano 1 tsp. granulated sugar Instructions: BRINE: Combine salt, brown sugar, black peppercorns, hot red pepper flakes, bay leaves and hot water in a large bowl. Stir to dissolve sugar and salt. Add wine and ice water, stir to combine. Place ribs in a large, non-reactive baking dish. Pour brine over ribs, cover with plastic wrap and refrigerate 4-6 hours. Remove ribs from brine, rinse well under cold running water and pat dry with paper towels. (Brined ribs may be wrapped in plastic and refrigerated overnight.)
SPICE RUB: Heat a heavy, dry saucepan on medium high. Add coriander, mustard seeds and whole peppercorns and toast, shaking pan, until fragrant. Grind toasted spices in a spice grinder or small coffee grinder. Transfer to a small bowl and stir in salt, garlic powder, thyme, oregano and granulated sugar.
RIBS: Rub both sides of rib slabs with seasoning rub and let stand for 30 minutes at room temperature. Preheat a gas grill to medium high and lightly oil grill rack to prevent sticking. Place ribs on grill, meat side down, and grill covered for 10 minutes, checking frequently and reducing heat slightly to control excessive flame-ups. (A little bit of charring will give the ribs nice flavor but you don't want to blacken them completely). Turn ribs and grill covered until cooked through - about 10 minutes more. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]" 50324,"Meatballs, Fajita-Style 8 ounces baby bell peppers, quartered and seeded 1 onion, thickly sliced 2 tablespoons extra-virgin olive oil, plus more for the pan Kosher salt and freshly ground pepper 1 8-inch flour tortilla
1 cup converted white rice 1/2 cup salsa (mild, medium or hot) 1 1/4 pounds ground beef 1 large egg 2 teaspoons chili powder 1 teaspoon ground cumin Sour cream, pickled jalape?os and crumbled cotija cheese or queso fresco, for topping Instructions: Arrange racks in the middle and upper third of the oven; preheat the broiler. Line 2 baking sheets with foil. Toss the bell peppers and onion with the olive oil and a big pinch of salt and pepper on one of the baking sheets. Broil on the middle oven rack, stirring occasionally, until the vegetables are crisp-tender and lightly charred, 15 to 20 minutes. Meanwhile, tear the tortilla into small pieces and combine in a large bowl with 1/4 cup hot water. Stir well and set aside to soften, about 5 minutes. Combine the rice, salsa, 2 cups water and a pinch of salt in a medium saucepan. Bring to a simmer, stir well and cover. Reduce the heat to low and cook until the rice is tender but still saucy, about 15 minutes. Uncover and stir well. Brush the second baking sheet with olive oil. Using your fingers, squish and crumble the soaked tortilla pieces in the bowl. Add the beef, egg, chili powder, cumin, 3/4 teaspoon salt and a few grinds of pepper; mix well. Form into 16 meatballs, about 2 tablespoons each. Place on the oiled pan. Broil on the upper oven rack until browned and cooked through, 8 to 10 minutes. Divide the rice among plates. Top with the meatballs, peppers and onion. Serve with sour cream, jalape?os and cheese. ","[Cabernet Sauvignon, Malbec, Tempranillo, Garnacha]

" 50325,"Hagen House Salad Extra-virgin olive oil, for drizzling 4 ounces sourdough bread, torn Kosher salt One 15-ounce can garbanzo beans, drained and rinsed 6 ounces cherry or grape tomatoes, halved 4 ounces fresh mozzarella, torn 3 ounces mixed greens 1/2 cup (2 ounces) pitted kalamata olives 1/2 English cucumber, thinly sliced and then cut into half-moons 1/2 green bell pepper, thinly sliced 3 tablespoons extra-virgin olive oil Flaky salt and freshly ground black pepper 2 tablespoons store-bought balsamic glaze 1/2 cup shredded Parmesan cheese Fresh basil leaves, torn, for topping, optional Instructions: For the croutons: Heat a large cast-iron pan over medium-high heat. Drizzle in enough olive oil to coat the bottom of the pan. Add the bread and toast for 5 to 7 minutes, tossing occasionally, until golden brown and crusty on the outside and the dough is still a little soft and chewy. Season with a pinch of salt. Set aside to cool while you assemble the salad. For the salad: In a large mixing bowl, add the garbanzo beans, tomatoes, mozzarella, mixed greens, olives, cucumber and bell pepper. Drizzle with the olive oil and season with flaky salt and pepper. Toss to combine, seasoning as you go with additional flaky salt and pepper. Scatter the croutons on top. Drizzle generously with the balsamic glaze, about 2 tablespoons, and top with the Parmesan cheese. Adjust the seasoning as desired and sprinkle on the torn basil leaves, if using. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 50326,"Steak Tartar 6 ounces of freshly ground sirloin meat 1 egg yolk 1/2 teaspoon Dijon mustard 1/3 teaspoon capers 1/3 teaspoon chopped onions 1/3 teaspoon chopped parsley 1/4 teaspoon Worstershire sauce abasco pepper sauce, salt, pepper to taste 1 chopped anchovy (optional) Instructions: Server grilled with Sourdough bread.; ","[Cabernet Sauvignon, Malbec, Syrah/Shiraz]" 50327,"Grilled Halloumi Cheese 1/2 pound chunk Halloumi 2 tablespoons picked oregano leaves 1 tablespoon olive oil 1 grilled lemon, juiced Pita bread, grilled Instructions: Brush the cheese with olive oil and place onto a medium hot grill for 2 minutes on each side, or until marked. Remove and slice into 1/2-inch pieces. Sprinkle with oregano. Drizzle the olive oil on top and squeeze the lemon juice over the cheese. Serve with grilled pita bread. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 50328,"Blue Stilton Soup 1/4 cup butter 1 onion, finely chopped 1 small broccoli head, chopped 6 tablespoons flour 3 3/4 cups chicken or vegetable stock 1 1/2 cups milk 3/4 cup Stilton cheese, crumbled Salt and pepper 4 to 5 tablespoons heavy cream Croutons, for garnish Instructions: Melt the butter in a medium size saucepan, add the vegetables, and fry gently for 5 minutes until soft but not browned. Stir in the flour and cook for 1 minute. Remove from heat. Stir in the stock and return to heat. Bring to a boil, stirring continuously until the soup thickens. Allow to simmer on low heat for 30 minutes. Cool soup slightly and press through a sieve. Return soup to pan, add the milk, and heat gently. Stir in the Stilton, salt and pepper, and heavy cream until melted. Blend soup for extra thickness. Do not allow soup to boil at this point, it will curdle. To serve, garnish with croutons. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 50329,"Rajas Salsa 2 roasted red and yellow bell peppers, peeled, seeded and sliced 2 roasted poblano peppers, peeled, seeded and sliced 4 plum tomatoes, skin charred and chopped 1/2 cup chopped cilantro leaves 1/4 cup olive oil 1 lime Salt Instructions: Toss all ingredients together and season with salt. Serve immediately. ","[Rioja, Tempranillo, Garnacha]" 50330,"Roasted Red Pepper Sauce (with Gnocchi) 1 (16-ounce) package refrigerated gnocchi 2 tablespoons olive oil 3 cloves garlic, minced 2 (6-ounce) jars roasted red peppers, drained Salt and freshly ground pepper 1/2 to 2/3 cup heavy cream, or to taste 1/4 cup minced fresh basil leaves, plus more leaves torn for garnish Fresh lemon juice, to taste Chunk of Parmesan for grating Instructions: Bring large pot of salted water to a boil and cook the gnocchi according to the package instructions. Drain in a colander in the sink. In a saucepan, heat oil over medium heat until hot, add garlic and cook, stirring, until golden. Add peppers, salt and pepper and cook, stirring occasionally, for 5 minutes. Transfer to a processor or blender and puree. Return sauce to pan, add cream and bring to a simmer, stirring. Add basil, salt, pepper and few drops lemon juice, to taste. In a large bowl, toss the gnocchi and sauce together. Divide among bowls, strew over some torn basil leaves, and grate some Parmesan over the top. Serve immediately. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 50331,"Baked Potato Soup 2 1/2 lb russet potatoes (about 5 medium) 3 tablespoons butter, melted 1/4 teaspoon salt 6 slices bacon, cut into 1/2-inch pieces 1 medium onion, chopped (1/2 cup) 4 tablespoons all-purpose flour 1/2 teaspoon dried thyme leaves 1/4 teaspoon black pepper 1 carton (32 oz) Progresso? chicken stock (4 cups) 1 cup heavy whipping cream 2 cups shredded medium Cheddar cheese (8 oz) 6 tablespoons sour cream 6 tablespoons thinly sliced green onions Instructions: Heat oven to 400F. Scrub potatoes clean; prick each a few times with fork. Bake directly on rack in center of oven 60 to 70 minutes or until tender. Cool 10 minutes. Increase oven temperature to 450F. Cut each potato in half; scrape potatoes out of skins into bowl, leaving 1/4-inch shell. Mash potatoes with fork or potato masher. Set aside. Brush shells, inside and out, with melted butter; sprinkle with salt. Cut each shell in half lengthwise, and then into 1/2-inch strips crosswise. Place on cookie sheet; bake about 20 minutes or until golden and crispy. Set aside. Meanwhile, in 4-quart Dutch oven, cook bacon over medium-high heat until crisp. Remove bacon with slotted spoon; set aside. Decrease heat to medium. Add onion. Cook 3 to 4 minutes, stirring occasionally, until tender. Add 3 tablespoons of the flour, the thyme leaves and pepper; cook 1 to 2 minutes, stirring occasionally. Beat in chicken stock and mashed potatoes with whisk; heat to boiling. Reduce heat to low; simmer 30 minutes. Stir in cream; heat to simmering. In medium bowl, toss 1 1/2 cups of the cheese with remaining 1 tablespoon flour. Add cheese mixture, 1/2 cup at a time, until cheese is melted and soup is smooth after each addition. To serve, ladle soup into serving bowls. Garnish with remaining cheese, sour cream, green onions, bacon and crispy potato skins. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 50332,"Chocolate Stout Ice Cream Floats 1/4 cup coffee liqueur, such as Kahlua 2 cups cold seltzer One 12-ounce bottle cold stout or chocolate stout beer 2 cups (1 pint) chocolate ice cream, slightly softened at room temperature Instructions: Divide the coffee liqueur between 4 tall glasses. Top evenly with the seltzer and then the beer. Stir gently to combine. Carefully add 2 scoops of ice cream to each glass. Serve with a long spoon and straw. ","[Stout, Porter, Brown Ale]" 50333,"Chicken and Broccoli Macaroni and Cheese Kosher salt and freshly ground black pepper 10 ounces elbow macaroni 2 1/2 cups broccoli florets, cut into 1-inch pieces 1 boneless, skinless chicken breast, cut into1-inch pieces (about 8 ounces) 2 tablespoons unsalted butter 2 cups milk 2 tablespoons all-purpose flour 1 teaspoon dry mustard 1 teaspoon Worcestershire sauce 1 cup shredded sharp Cheddar 1/4 cup grated Pecorino-Romano 1/4 cup grated Parmesan Instructions: Bring a large pot of salted water to a boil. Add the macaroni and broccoli and cook for 5 minutes; the pasta will only be about halfway cooked. Reserve 1 cup of the cooking water, then drain the pasta and broccoli and return them to the pot. Meanwhile, sprinkle the chicken with salt and pepper. Heat 1 tablespoon of the butter in a large skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until browned and cooked through, 5 to 7 minutes; set aside. Put the pot with the pasta and broccoli over low heat. Stir in the milk, flour, mustard, Worcestershire, 1 teaspoon salt and the remaining 1 tablespoon butter. Bring to a simmer and cook, stirring, until the sauce thickens and the pasta is al dente, 3 to 5 minutes. Turn off the heat, add the Cheddar, Pecorino-Romano, Parmesan, cooked chicken and 1/4 cup of the reserved cooking water and stir until the cheese melts. Gradually add the remaining cooking water as needed until the pasta is creamy and saucy. Serve hot. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 50334,"Stuffing Cupcakes Nonstick cooking spray 2 extra-large eggs 1 1/4 cups heavy cream Kosher salt and freshly ground black pepper 4 cups leftover stuffing 2 1/2 cups leftover mashed potatoes 2 tablespoons sour cream 2 tablespoons melted butter Chopped chives, for garnish Instructions: Preheat the oven to 375 degrees F. Spray a 12-cup standard muffin tin with cooking spray and set aside. Whisk together the eggs and 1 cup heavy cream in a large bowl and sprinkle with some salt and pepper. Add the leftover stuffing and thoroughly combine. Set aside for about 20 minutes to let the stuffing absorb the cream and eggs. Divide the stuffing mixture among the muffin cups in the prepared pan, using an ice cream scoop for a rounded top. Bake in the middle of the oven until the tops are golden and they spring back to the touch, about 15 minutes. Reheat the leftover mashed potatoes to very hot, then add to the bowl of a stand mixer fitted with a whisk attachment. Add the sour cream, melted butter and remaining 1/4 cup heavy cream. Whip on medium speed until light and fluffy, then season with salt and pepper. Transfer the potatoes to a pastry bag fitted with a large star tip. Pipe about 1/4 cup potatoes on the tops of each stuffing cupcake. Torch the tops of the cupcakes so the edges of the potatoes get toasty and a little charred. Garnish with chives and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 50335,"Peanut Butter Cookies 1 cup sugar, 1/4 cup additional to roll cookies 1 stick butter, at room temperature 1 egg 1 cup smooth peanut butter 1 teaspoon vanilla 1/2 teaspoon salt 1/2 teaspoon baking soda 1 1/2 cups flour Instructions: Preheat oven to 375 degrees. Grease a baking sheet. In a large bowl, cream together sugar and butter. Beat in egg to mixture. Mix in peanut butter and vanilla until smooth and creamy. Stir in salt, baking soda and flour until well combined. Roll dough into 1 inch balls and then roll in sugar. Place on baking sheet and flatten with fork. Bake for 12-15 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Chenin Blanc]" 50336,"Roasted Veal Oscar with Sweet Maine Lobster, Asparagus, and Sauce Choron 4 large artichokes, leaves and chokes removed 2 cups milk 2 cups heavy cream 1/2 cup mascarpone 1/4 cup goat cheese Salt and freshly ground black pepper 2 tablespoons sweet butter 2 medium shallots, minced 1/4 teaspoon freshly ground pepper 1/2 cup dry white wine 1/2 cup white wine vinegar 3 egg yolks 4 tablespoon water 1/2 teaspoon salt 1/2 pound sweet butter, clarified 1 tablespoon minced tarragon 1 teaspoon tomato paste or 1 tablespoon peeled, seeded, and finely chopped tomato 4 (6-ounce) veal cutlets 4 (1-pound) lobsters 16 ounces artichoke puree, recipe above 20 spears asparagus 12 ounces choron sauce, recipe above Salt and freshly ground black pepper 4 tarragon sprigs Instructions: For the Artichoke Puree: Cut the artichoke into medium size pieces and place in a pot. Cover the artichokes with milk and cream. Bring to a boil and reduce to a low simmer. Cook the artichokes until very tender. Strain the artichokes (reserving the liquid). Transfer to a food processor. Add a little of the reserved cream if needed. Add the mascarpone and goat cheese and blend for 10 more seconds or until well mixed together. Season with salt and pepper if needed. Stir in the butter. Transfer to a container and keep warm. For the Choron sauce: In a small saucepan, combine the shallots, pepper, white wine, and vinegar. Reduce over medium heat until 2 tablespoons of liquid remains. In a heat-resistant mixing bowl, combine the egg yolks, water, salt, and shallot mixture. Whip over hot, but not boiling, water until thick and creamy. Slowly whisk in the melted butter, a few drops at a time, until the sauce begins to emulsify. In a slow stream, whisk in the remaining butter until it is completely incorporated. Whisk in the tarragon. Correct seasoning, to taste. Whisk the chopped tomato or tomato paste into the sauce. Correct seasoning, to taste. Keep warm until needed. For the Veal: Season the veal with the salt and pepper and sear in a saute pan over high heat. Transfer to a preheated 350 degree F. oven and cook until medium rare (5 to 6 minutes). Remove from oven and keep warm. Steam the lobsters for 5 to 7 minutes, remove from water, and let rest for 4 minutes. Remove the meat from the shell, slice the tail in half, and keep in a little warm butter until ready to serve. Steam the cleaned asparagus until slightly underdone. Place a 4-ounce scoop of the artichoke puree in the center of each of 4 plates. On the puree place the veal and lobster so that they cover the puree. Place the warm asparagus on top of the 2 items. Drizzle 3 ounces choron sauce on top of each of the lobsters and around each plate. Garnish with the tarragon sprig. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 50337,"Lemony Green Beans 1 pound thin green beans 2 tablespoons butter
Freshly squeezed lemon juice, to taste 1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Instructions: Snap off the stem ends of the green beans, or cut them off in a big bunch with a knife. Heat a pan over a medium heat and add the butter. (It helps to use a pan with a light-colored bottom so you can keep track of the color.) Swirl the pan occasionally to be sure the butter is cooking evenly. As the butter melts, it will begin to foam. The color will progress from lemony-yellow to golden-tan to, finally, a toasty-brown. Once you smell that nutty aroma, add the green beans and saute for 3 to 4 minutes. Add some lemon juice and salt and pepper, then transfer to a platter in batches with tongs. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 50338,"Sunny's Latin Lasagna 1 (16-ounce) container ricotta cheese 2 (10-ounce) packages frozen chopped spinach, thawed and squeezed to remove excess moisture 1 egg 1 teaspoon ground cumin 1/2 teaspoon salt, plus more for seasoning 3 tablespoons oil, plus extra for drizzling 3 tablespoons butter 1 pound ground pork 1/2 teaspoon cayenne pepper 1 pound white button mushrooms, sliced 3/4 cup finely grated Parmesan Freshly ground black pepper Tomato Salsa, recipe follows 18 \oven ready\ lasagna noodles, about 1 (16-ounce) package 1 pound fresh mozzarella cheese, thinly sliced 1 poblano pepper, stem removed, seeded and roughly chopped 1/2 small red onion, roughly chopped 1 jalapeno, stem removed, seeded and roughly chopped 2 garlic cloves 2 pounds plum tomatoes, cored, seeded and roughly chopped 2 limes, juiced 1/2 bunch cilantro, leaves only 2 tablespoons vegetable oil Salt and freshly ground black pepper Instructions: Preheat oven to 350 degrees F. In a medium bowl stir together ricotta, spinach, egg, cumin, salt and set aside. In a large saute pan over medium-high heat add 3 tablespoons of oil and 3 tablespoons of butter and saute ground pork and cayenne pepper until meat is brown, about 5 to 7 minutes. Remove meat from the pan to a bowl and add mushrooms to the pan. Cook until tender, another 5 minutes. Add meat back to the pan, stir in 1/2 cup of the Parmesan, season with salt and pepper, to taste, then transfer mixture to a bowl and set aside. To assemble, layer bottom of 12 by 9-inch casserole dish with 1/3 of the salsa, then 6 noodles, overlapping to cover the entire bottom surface of the dish. Next add and evenly spread half the ricotta spinach mixture, half the pork mushroom mixture, and a layer of mozzarella. Layer another 1/3 of the salsa, 6 noodles, the remaining ricotta spinach mixture, and the remaining pork mushroom mixture. To finish add the last 6 noodles, top with the remaining salsa. Place the remaining mozzarella slices on top along with the remaining Parmesan. Finish with a drizzle of olive oil and pepper, to taste. Bake covered for 45 minutes. Increase oven temperature to 425 degrees F, uncover, and bake for 15 more minutes or until golden brown and bubbly. Combine all ingredients in a food processor and puree until almost smooth. Adjust seasoning, to taste. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 50339,"Baked Sriracha Buffalo Wings with Sweet Chili Mayo Dipping Sauce 3/4 cup Asian sweet chili sauce 1/2 cup mayonnaise Juice of 1 lime Kosher salt Vegetable oil, for the oiling the baking sheets 4 pounds split chicken wings, wingtips removed Kosher salt and freshly ground black pepper 2 sticks (1 cup) unsalted butter, melted 3/4 cup sriracha Celery sticks, for serving, optional Instructions: Whisk the chili sauce, mayonnaise, lime juice and 1/2 teaspoon salt together in a small bowl. Cover and refrigerate until ready to serve. Preheat the oven to 425 degrees. Generously oil 2 rimmed baking sheets. Toss the wings with 2 teaspoons salt and a few grinds of pepper in a large bowl and divide them between the 2 prepared baking sheets, spreading them out into a single layer. Bake until very crispy, about 55 minutes. Whisk the melted butter and sriracha together in a large bowl. Transfer the baked wings to the bowl and toss to coat. Serve with the dipping sauce and celery sticks if using. ","[Chardonnay, Riesling, Gewrztraminer, Garnacha]" 50340,"Bacon Ranch Cream Cheese Wellington 2/3 sheet frozen puff pastry, thawed All-purpose flour, for dusting One 8-ounce bar reduced-fat cream cheese 2 tablespoons prepared ranch dressing 3 strips bacon, cooked, drained and finely chopped 1 tablespoon finely chopped green onion, optional Beaten egg or milk, for brushing, optional Crostini and vegetables, for serving Instructions: Preheat the oven to 375 degrees F.
Place the puff pastry on a flour-dusted surface and roll until big enough to wrap around the bar of cream cheese. Spread the ranch dressing over the outside of the cream cheese, and then coat with the chopped bacon. Place in the center of the puff pastry. Sprinkle the green onion if using over the top of the cream cheese. Fold the pastry up to cover the cream cheese, sealing the seam with your fingertips and a few drops of water. Tuck the hanging edges under the cream cheese to make a smooth rectangular shape. Brush with beaten egg or milk if you want a shiny finish.
Place the bar in a small oven-safe serving dish and bake until the pastry is golden and the cream cheese is soft, 30 to 35 minutes. Serve with crostini and vegetables. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 50341,"Chocolate Butterscotch Caramel Bars Nonstick cooking spray, for spraying the pan 1 1/2 cups all-purpose flour
1 1/2 cups regular or quick oats
1 cup packed brown sugar
1 teaspoon baking powder
1/4 teaspoon kosher salt
1 3/4 sticks (14 tablespoons) cold salted butter, cut into pieces
Two 13.5-ounce cans dulce de leche (I used Nestle La Lechera)
About 1 cup Spanish peanuts About 1 cup butterscotch chips About 1 cup mini chocolate chips Instructions: Preheat the oven to 350 degrees F. Line a 9-inch square baking pan with aluminum foil and spray with nonstick spray. Mix together the flour, oats, brown sugar, baking powder and salt in a bowl. Cut in the butter with a pastry cutter until the mixture resembles coarse crumbs. Sprinkle the mixture into the prepared pan and pat lightly to pack it slightly. Bake until light golden brown on top and done in the middle, watching to make sure it doesn't burn, 30 to 35 minutes. Allow to cool for 15 minutes. Spoon the dulce de leche into a microwave-safe bowl and microwave to just slightly soften it, about 45 seconds. Scoop it on top of the oatmeal base and use an offset spatula to spread it out to the edges and into an even layer. Sprinkle on a layer of peanuts so that they completely cover the caramel and use your hands to gently press them into the caramel. Sprinkle on the butterscotch chips and mini chocolate chips in generous layers. Note: The warmth of the cookie base and caramel should slightly soften the butterscotch and chocolate chips. When that happens, use your hands to very gently press the chips just enough to anchor them together (but not enough to misshape them). If the pan isn't warm enough, pop it into the oven for 30 seconds or so and gently press the chips to anchor them together. Chill the bars for 2 to 3 hours to make them easy to slice. Remove them from the pan, place on a cutting board and use a long serrated knife to cut into small squares (they're rich!). Serve cold or at room temperature. ","[Cabernet Sauvignon, Merlot, Pinotage, Zinfandel]

" 50342,"Berry Ice Cream 1 cup heavy cream 1 pint milk 1 cup sugar 2 tablespoons all-purpose flour 2 tablespoons water 1 vanilla bean-split 2 egg yolks 3/4 cup fresh mixed berries, blueberries, strawberries and other seasonal berries Instructions: Combine the cream, milk, and sugar in a medium, heavy saucepan. Combine the flour and the water and whisk into the mixture. Scrape the seeds from the vanilla bean into the pan and add the vanilla bean halves. Bring to a gentle boil over medium heat. Remove from the heat. Beat the egg yolks in a medium bowl. Whisk 1 cup of the hot cream into the egg yolks. Gradually add the egg mixture in a slow, steady stream, to the hot cream. Cook over medium-low heat, stirring occasionally, until the mixture thickens enough to coat the back of a spoon and reaches 170 degrees F. on an instant-read thermometer, about 5 minutes. Remove from the heat and strain through a fine mesh strainer into a clean container. Cover with plastic wrap, pressing down against the surface to keep a skin from forming. Chill in the refrigerator for 2 hours. With a food processor, chop the berries until fine. Set aside. Turn on the ice cream maker and pour in custard. When the ice cream is 3/4 ready, pour in the berries and finish freezing. Serve immediately. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 50343,"Maple-Dijon-Black Pepper Glazed Bacon 1/4 cup Grade B maple syrup 1 tablespoon Dijon mustard 1/4 teaspoon cracked black pepper 16 thick-cut slices double smoked bacon Instructions: Preheat the oven to 400 degrees F. Whisk together the maple syrup, mustard and pepper in a small bowl. Lay the bacon on a baking sheet. Bake in the oven for 9 to 10 minutes. Remove the bacon and place on a baking rack over a separate baking sheet. Using a paper towel, blot and soak up any excess oil. Then, using a pastry brush, generously glaze the bacon with the syrup. Return the bacon to the oven for another 1 to 2 minutes, to desired crispness. Transfer to a platter and serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 50344,"Herb Chicken Soup with Spring Vegetables 3 sprigs fresh flat-leaf parsley, plus 1 tablespoon chopped 3 sprigs fresh tarragon, plus 1 tablespoon chopped 3 sprigs fresh thyme 1 bay leaf 1 small onion, chopped 2 medium carrots, sliced 1 stalk celery, sliced 3 long strips lemon zest 4 bone-in chicken breast halves (about 2 1/2 to 3 pounds), skin removed 4 cups canned low-sodium chicken broth, or homemade 1 bunch medium asparagus, thick ends trimmed, cut into 1-inch segments 1/3 cup fresh or frozen peas 5 medium shiitake mushrooms, stemmed and sliced Instructions:

1. Tie parsley, tarragon, and thyme sprigs and bay leaf together with kitchen twine and place in a large saucepan with onion, carrots, celery, lemon zest, and chicken breasts. Pour in broth and bring to a boil over high heat. Immediately reduce heat to low and skim surface. Cover and cook until chicken is firm to touch, about 20 minutes. Remove from heat and transfer chicken to a platter. When chicken is cool enough to handle, pull meat in large strips from bones; discard bones.
2. Add asparagus, peas, and mushrooms to broth. Cook until vegetables are tender, about 3 to 5 minutes. Remove herb bundle, return chicken to broth and cook until heated through, 2 to 3 more minutes. Pour soup into 4 large bowls and garnish with chopped parsley and tarragon. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 50345,"Refrigerator Pasta Salad 1/4 pound cooked spaghetti, cut into 2 inch long pieces 1 rib celery cut into 1/4-inch dice 1 scallion, cut into thin rounds Small McIntosh apple, unpeeled, cored, and cut into 1/4-inch dice 1/4 cup walnuts, roughly chopped 6 ounces smoked chicken breast, skinned and cut into pieces, 1/4 inch wide and 2-inches long 2 to 3 tablespoons fresh lemon juice 1 teaspoon dried tarragon 3 tablespoons mayonnaise, regular or low fat 2 to 3 tablespoons sour cream, regular or low fat Washed Boston or Bibb lettuce leaves Instructions: In the bottom of a mixing bowl combine the spaghetti, celery, half the amount of scallion, apple, walnuts, and chicken. Now make a dressing of lemon juice, tarragon, mayonnaise and sour cream. Season, to taste, with salt and pepper and add to salad. Toss to combine, adjust seasoning. Serve over lettuce and garnish with remaining scallion. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 50346,"Royal Icing 1 large egg white* 1 1/2 cups powdered sugar 1/2 lemon, juiced and strained Instructions: Combine the egg white and powdered sugar in a medium-size mixing bowl and whip with an electric mixer on medium speed until opaque and shiny, about 5 minutes. Add the lemon juice and continue whipping until completely incorporated, about 3 minutes. The lemon juice whitens the royal icing. The royal icing should be light, fluffy, and slightly stiff. You may need to adjust the consistency by adding more egg whites if the icing is too dry or more powdered sugar if it is too wet. To make decorations, fill a cornet half full with royal icing and cut a small opening at the tip. Use the cornet to draw decorations.
   ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 50347,"Carrot Juice 3 pounds fresh carrots 2 cups water 1 cup sweetened condensed milk 1 tablespoon vanilla extract 1 teaspoon freshly grated nutmeg 1/2 cup Jamaican white rum Instructions: Wash and peel carrots. Cut carrots into small pieces. Add to blender with 2 cups of water. Blend (grate/chop mode) for 1 to 2 minutes. Pour into strainer and squeeze the juices from the carrots into bowl. Discard carrot pulp. Sweeten carrot juice with milk. Add the vanilla, nutmeg and rum (to taste). Chill and serve. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 50348,"Shabu Shabu 2 cups (1 pint) cold water 3 ounces (85 grams) dried 'kombu' seaweed* 1 cup dried bonito flakes, optional* 8 ounces (225 grams) sirloin beef, sliced thinly 4 ounces (115 grams) shiitake mushrooms 4 ounces (115 grams) enoki mushrooms, stalks removed 4 ounces (115 grams) tofu, cut into chunks 1 bunch watercress, trimmed Cooked sticky white rice 1 jar ponzu-joyu dipping sauce* Instructions: Put the water in a pan and add the dried seaweed. Simmer over a medium heat for about 10 minutes. Pull out the kombu when the water starts to boil. To enhance the flavour you can add some dried bonito flakes 5 minutes before taking the kombu out. It is important not to let the water and kombu boil. Strain the broth, discarding the kombu and bonito flakes. Place the beef between 2 sheets of cling film and bash with the back of a knife until it is very thin. Slice the beef into thin strips and place on a serving plate. Bring the broth to the boil. Add the shiitake mushrooms, followed by the enoki mushrooms, then the tofu and finally the watercress. Serve this pan of boiling broth at the table immediately and get your guests to cook their beef by dipping it in the broth with chopsticks. Give each guest a bowl of rice and a bowl for their broth, and a small dish of the ponzu dipping sauce. Don't forget the sake or Japanese beer. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 50349,"Antonia's Pasta Alle Melenzana (Eggplant Pasta) Olive oil 2 tablespoons butter 1 large Vidalia onion, chopped 3 large eggplants, chopped (5 cups) 3 whole garlic cloves, peeled Leaves from 10 to12 sprigs of fresh basil Kosher salt 10 to 15 plum tomatoes Freshly ground black pepper Pinch of sugar 1 1/2 pounds dry fettuccine 1/2 pound packaged mozzarella, cut into 1/2-inch cubes 1.1 pounds fresh mozzarella, cut into 1/2-inch cubes 1/2 cup freshly grated Parmesan cheese Instructions: Heat 1/2 cup of oil and the butter in a large saute pan over medium heat. Add the onion and eggplant and cook gently over medium heat for 10 to 15 minutes, stirring often, until tender. It may be necessary to add more oil as the eggplant soaks the oil up quickly. Towards the end of cooking time, add the whole garlic cloves and half of the basil leaves. In the meantime, bring a large pot of salted water to a boil and blanch the tomatoes for 4 to 5 minutes until the skin splits and the tomatoes are softened. Remove the tomatoes with a slotted spoon and place them in a mesh colander set over a large bowl. Reserve the cooking liquid. When they are cool enough to handle, core the tomatoes and peel off the skin. Using clean hands, squish the tomatoes, pushing the pulp through the sieve into the bowl underneath. At first you will have a watery liquid. Add the tomato liquid to the eggplant and then continue to push the tomato pulp through the sieve, until you have only seeds and hard pulp pieces left. Finally, add the rest of the pulpy liquid to the eggplants and season with salt and pepper to taste. Add the sugar and continue to cook for 10 more minutes, until thickened. In the meantime, bring the reserved cooking liquid back to a boil, add additional salt, and cook the fettuccine according to directions on the package. Drain well. To serve, spoon a third of the eggplant into a bowl and set aside. Toss the pasta in the saute pan with the remaining eggplant and add the packaged mozzarella. Place the mixture in a large serving bowl and top with the reserved eggplant, the fresh mozzarella and the Parmesan. Garnish with the remaining basil leaves and serve hot. ","[Barolo, Barbaresco, Chianti, Montepulciano]

" 50350,"Cheese Pastry 3 ounces cream cheese, room temperature 1/2 cup (1 stick) unsalted butter, room temperature 1/4 teaspoon salt 1/4 cup freshly grated Parmesan cheese 1 1/2 cups all-purpose flour Instructions: Combine the cream cheese, butter and salt in a large bowl or in a food processor fitted with the metal blade. Mix or process until smooth. Add the Parmesan cheese and flour and mix to combine. Gather the dough into a ball, flatten to a disc and wrap in plastic wrap. Refrigerate for 30 minutes before rolling. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 50351,"Churro Pancakes with Chocolate Sauce 1/4 cup granulated sugar 1 tablespoon Dutch process cocoa powder 1 1/2 teaspoons cornstarch 1/4 teaspoon kosher salt 1/8 teaspoon ground cloves 1/2 cup brewed coffee 1/2 cup milk 1/4 teaspoon vanilla extract 1 2/3 cups all-purpose flour (see Cook's Note) 1/4 cup cornstarch 1/4 cup confectioners' sugar 1 tablespoon baking powder 2 teaspoons ground cinnamon 1/2 teaspoon kosher salt 1/4 teaspoon baking soda 1 1/4 cups milk 3 tablespoons unsalted butter, melted, plus more for pan 1 teaspoon vanilla extract 2 large eggs 1/2 cup granulated sugar Instructions: For the sauce: Whisk the sugar, cocoa powder, cornstarch, salt and cloves together in a small saucepan. Whisk in the coffee, milk and vanilla and bring to a simmer over medium heat. Cook, whisking until the sauce begins to bubble and thicken slightly, 2 to 3 minutes. Pour the sauce into a serving bowl and keep warm. For the pancakes: Whisk the flour, cornstarch, confectioners' sugar, baking powder, 1/2 teaspoon of the cinnamon, the salt and baking soda together in a large bowl. Whisk the milk, butter, vanilla and eggs together in another bowl. Add the milk mixture to the flour mixture and whisk until ingredients are just incorporated and batter is thick (it?s okay if there are some lumps). Let the batter rest for 5 minutes.
Meanwhile, combine the remaining 1 1/2 teaspoons cinnamon with the granulated sugar in a large shallow bowl and set aside. Heat a large nonstick skillet over medium heat. Brush the skillet generously with butter then drizzle 1 heaping tablespoon of the batter into the pan, moving your hand back and forth to form a 3-inch long pancake stick; repeat to make enough pancakes to just fill the skillet. Cook, until pancakes are golden on the bottom and bubbly on top, about 45 seconds. Flip the pancakes and cook until the batter is cooked through, about 30 seconds more.
Transfer the pancakes to the cinnamon-sugar mixture and toss to coat. Shake off the excess and serve immediately while hot, with the Mexican chocolate sauce on the side for drizzling or dipping. Repeat with the remaining batter and cinnamon-sugar to make more pancakes, brushing the skillet with more butter in between batches. ","[Syrah, Tempranillo, Garnacha, Barbera]" 50352,"Stewed Chicken With Andouille 6 skinless, boneless chicken thighs (about 1 3/4 pounds), trimmed Kosher salt 1 tablespoon vegetable oil 1 link andouille sausage (about 3 ounces), chopped 1 tablespoon all-purpose flour 1 3/4 cups low-sodium chicken broth 3 medium red potatoes, cut into 1/2-inch pieces 1 10-ounce package frozen whole baby okra, thawed Juice of 1 lime 1/4 cup chopped fresh cilantro Instructions: Cut each chicken thigh into quarters (or 1 1/2-inch pieces, if large). Pat dry and season with 1 teaspoon salt. Heat the vegetable oil in a large skillet over medium-high heat. Add the sausage and cook, stirring, 1 minute. Add the chicken in a single layer and cook undisturbed until browned, about 4 minutes. Continue to cook, stirring occasionally, until the chicken is golden brown all over, about 5 more minutes. Sprinkle the flour over the chicken and cook, stirring, 1 minute. Stir in the broth and potatoes and bring to a boil. Reduce the heat and simmer, covered, until the potatoes are just tender, about 10 minutes. Stir in the okra and cook, covered, until the chicken and potatoes are cooked through, 5 to 10 more minutes. Remove from the heat and stir in the lime juice and cilantro. ","[Chardonnay, Cabernet Sauvignon, Merlot, Pinot Grigio]" 50353,"Roast Pork Loin at Carving Station 1 (2 to 3-pound) pork loin 1 tablespoon garlic powder Salt and freshly ground black pepper 1 tablespoon grapeseed oil Instructions: Preheat oven to 375 degrees F. Season pork loin with garlic powder, salt and pepper. Heat grapeseed oil over medium-high heat in a large skillet. When the oil begins to shimmer, sear the pork on all sides. Transfer the meat to the oven, cover and let roast until fork tender and to an internal temperature of 162 degrees F on an instant-read thermometer, about 40 minutes. In last 10 minutes of roasting time increase heat to 425 degrees F and remove cover. Remove from oven to let carryover cook to 170 degrees F. Slice after meat has rested. ","[Chardonnay, Cabernet Sauvignon, Merlot, Pinot Noir]" 50354,"Campfire Lasagna 2 cups whole-milk ricotta 1 teaspoon Italian seasoning 1 large egg 3/4 cup grated Parmesan 4 cups jarred marinara or tomato sauce 9 ounces no-boil lasagna noodles (12 noodles) 1 pound Italian sausage, casings removed and meat chopped into small pieces, optional Two 8-ounce bags shredded mozzarella (about 4 cups) Instructions: Mix the ricotta, Italian seasoning, egg and 1/2 cup Parmesan in a medium bowl until combined. Add 1/2 cup sauce and 1/2 cup water to the bottom of a large Dutch oven with a lid. Top with 3 noodles, breaking them as necessary to fit. Pour 1 cup sauce over the noodles and spread to cover. Dollop a third of the ricotta mixture on top of the noodles and spread it out with the back of a spoon. Sprinkle a third of the sausage on top of the ricotta if using. Sprinkle with 1 cup mozzarella. Repeat the layers 2 more times with the noodles, sauce, ricotta, sausage if using and mozzarella. Finish with another layer of noodles and the remaining 1/2 cup sauce. Top with the remaining 1 cup mozzarella and 1/4 cup Parmesan. Cover with the lid. Prepare coals or a campfire for cooking at medium-high heat. Arrange the coals so there is a hole in the center large enough to hold the Dutch oven without it touching any of the coals directly. Place the Dutch oven in the hole. With tongs or a shovel, place a few coals on the lid of the Dutch oven. Cook for 20 minutes, rotating the pot occasionally. Remove the coals from the lid and take the Dutch oven off the fire. Let sit, covered, for 15 minutes more. Serve immediately. ","[Chardonnay, Barolo, Chianti, Tempranillo]" 50355,"How to Cook a Tomahawk Steak | Grilled Tomahawk Steaks with Resting Butter Two 2- to 3-pound tomahawk steaks Kosher salt and freshly ground black pepper 4 tablespoons salted butter, softened 1 teaspoon fresh thyme leaves 1 teaspoon Worcestershire sauce Instructions: Remove the steaks from the refrigerator, then sprinkle on both sides generously with salt and place on a wire rack over a sheet pan. Allow to come up to room temperature, about 2 hours. Preheat a grill for two-zone cooking with high heat on one side and no heat on the other side. (The overall grill temperature should be 325 degrees F on the grill grates.) Using a paper towel, wipe off any excess moisture and salt from the steaks. Start the steaks on the indirect heat side of the grill. (The target grill temperature should be around 250 degrees F.) Cover and grill the steaks, flipping once, until the internal temperature reads 125 degrees F (10 degrees away from finished target temp), about 45 minutes to an hour. Meanwhile, combine the butter, thyme, Worcestershire, a pinch of salt and some pepper in a small bowl. Spread one spoonful of the butter directly on your serving board underneath where each steak will be placed. Do this before you get your steaks on the grill so that when they come off, you can set each steak on a spoonful of the butter. Set aside the remaining butter for the top of the grilled steaks. Move the steaks to the direct-heat side of the grill and sear until the internal temperature reads 135 degrees F, 2 to 3 minutes per side. Place the steaks on the resting butter and use a fork to spread the remaining butter over the steaks. Let the steaks rest for 10 minutes before slicing. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 50356,"Strawberry and Almond Cream Parfait 1/2 cup granulated sugar 2 tablespoons all-purpose flour 4 egg yolks 1 1/4 cups whole milk 1 vanilla bean, split and scraped 3 ounces marzipan 1/3 cup granulated sugar Nonstick spray 1 3/4 cups slivered almonds, lightly toasted Kosher salt 12 ounces fresh strawberries, hulled washed and quartered 1 tablespoon light brown sugar 1/2 cup heavy cream, lightly whipped Instructions: In a medium bowl, whisk together sugar, flour and egg yolks until thick and smooth, 3 to 5 minutes. In a medium pot, bring the milk and vanilla bean to a gentle boil. Pour about half of the milk mixture over the eggs whisking constantly. Pour the whole mix back into the pot and place the pot back over low heat, stirring with a wooden spoon, until the mixture thickens, 3 to 5 minutes. Note: you must stir this mixture constantly, scraping the bottom as you stir, so the flour doesn't stick to the bottom and burn. Remove the pot from the stove and whisk in the marzipan. Pour the mixture onto a baking sheet lined with plastic wrap and cover it with a coating of plastic wrap. Place the tray in the refrigerator to cool. In a medium skillet over low heat, melt the granulated sugar. Spray a tray with a light coating of nonstick spray. Spray the end of a wooden spoon as well. When the sugar turns light brown, add the almonds and stir to coat them with the sugar. Spoon the almonds on to the baking sheet and sprinkle lightly with salt. When the almond cream has cooled, remove and discard the vanilla bean and place the pastry cream in a medium bowl. Whisk until it is smooth. In another medium bowl, toss the strawberries and brown sugar together. Place 4 to 6 glasses on a flat surface. Begin by spooning a thin layer of almond cream in the bottom of each. Sprinkle with a few almonds. Add a layer of the whipped cream. Top with a layer of strawberries. Repeat the layers until the glasses are full. Refrigerate for a while before serving or enjoy immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 50357,"Hazelnut Crunch Cake with Mascarpone and Chocolate 1 box chocolate cake mix 1 cup (about 4 1/2-ounces) hazelnuts, toasted and skinned 2/3 cup sugar 1/3 cup water Two 8-ounce containers mascarpone cheese, room temperature 1 cup cream 3/4 cup powdered sugar 1 teaspoon vanilla extract 1/4 cup bittersweet chocolate chips 1 tablespoon sugar 1 teaspoon orange zest Instructions: For the cake: Preheat the oven to 350 degrees F. Butter and flour two 8-inch cake pans. Prepare the cake mix according to package instructions. Divide the batter between the 2 cake pans and bake according to package instructions. Remove from the oven and let cool on a wire rack. For the crunch: Place the toasted nuts close together in a single layer on a parchment-lined baking sheet. Combine the sugar and water in a small saucepan over medium-high heat. Stir the sugar mixture until dissolved. Bring to a boil and let cook until the sugar is light brown, about 8 minutes. Let the bubbles subside then pour the caramelized sugar over the nuts. Place the baking sheet in the refrigerator and let the sugar nut mixture cool until hard, about 30 minutes. When the sugar nut mixture is hard and cool, top with another piece of parchment paper and pound into small pieces, or place the sugar nut mixture on a cutting board and cut into small pieces. Set aside. For the filling: Put the mascarpone cheese, cream, powdered sugar, and vanilla into a large mixing bowl. Using an electric mixer whip the cream mixture to soft peaks. Fold the Crunch mixture into the whipped cream. For the topping: Place the chocolate, sugar and zest in a food processor. Process the mixture until the chocolate is finely ground. To assemble the cake: Put 1 cake on a serving plate. Top with 1-inch of the whipped cream crunch mixture. Top with the second layer of cake and continue frosting the entire cake with the remaining whipped cream crunch mixture. Sprinkle the top and sides of the cake with the ground chocolate. Serve. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 50358,"Rosemary and Goat Cheese Stuffed Chicken with Wild Mushroom Sauce 1 whole chicken 4 ounces goat cheese, room temperature 1 tablespoon chopped fresh rosemary leaves 2 tablespoons extra-virgin olive oil, plus more for sauteing Salt and freshly ground black pepper 1 tablespoon butter, plus 1 tablespoon 1/4 cup chopped shallots 4 ounces morel mushrooms, cleaned and sliced in half lengthwise (substitute 1 ounce dried morels, rehydrated) 4 ounces black trumpet mushrooms, cut into 1 1/2-inch pieces 3/4 cup chicken stock or broth 2 tablespoons chopped chives Instructions: Preheat the oven to 450 degrees F. Remove the backbone and wings from the chicken. Press the chicken open like a book. Carefully remove the bones from the chicken leaving the whole chicken intact with the skin. You can ask your butcher to do this for you. In a small bowl, combine the goat cheese, rosemary, and olive oil. Season with salt and pepper and mash together with the back of a fork. Turn the chicken over so the skin side is up. Gently loosen the skin by inserting your fingers underneath it to make a pocket. Stuff the rosemary goat cheese under the skin evenly over the breasts and legs. Tuck the skin back over the chicken. Season both sides of the chicken well with salt and pepper. Drizzle a little olive oil over the chicken and rub well. Heat a large, ovenproof saute pan over high heat. When the pan is hot, add enough olive oil to coat the bottom of the pan. When the oil is hot and begins to shimmer when swirled, add the chicken, skin side down. Cook the chicken until the skin side is a deep golden brown, about 8 to 10 minutes. Carefully turn the chicken over and transfer to the oven. Roast for 10 minutes, or until the chicken is cooked through and the juices run clear. Remove the chicken from the pan and keep warm. Remove all but 2 tablespoons of the fat from the pan and return to the heat. Add 1 tablespoon of the butter and the shallots and saute for 2 minutes, scraping the bottom of the pan with a wooden spoon to loosen the browned bits. Add the mushrooms and season with salt and pepper. Saute for 2 minutes, or until the mushrooms begin to brown. Add the stock and bring to a simmer. Cook 5 minutes or until reduced by 1/3. Stir in the remaining tablespoon of butter and remove from the heat. Pour the sauce over the chicken and garnish with the chives. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 50359,"Corned Beef Hash Brown Casserole 3 tablespoons vegetable oil, plus more for greasing the baking dish 6 cups frozen potato tots, from a 32-ounce bag (about 28 ounces) 1 small yellow onion, finely chopped 1 red bell pepper, finely chopped 1 green bell pepper, finely chopped Kosher salt and freshly ground black pepper 1/2 pound sliced deli corned beef, cut into 1/2-inch pieces 8 large eggs 1 1/2 cups whole milk 3/4 teaspoon dry mustard 4 dashes hot sauce, or to taste 1 1/2 cups shredded Cheddar Instructions: Preheat the oven to 450 degrees F. Grease a 9-by-13-inch baking dish with oil. Fill the bottom of the dish with one layer of the potatoes (about 4 cups). Drizzle the potatoes with 1 tablespoon of the oil. Bake until hot and crisp, about 20 minutes. Let cool for 15 minutes. Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add the onions and red and green peppers. Season with 1/2 teaspoon salt and a few grinds of black pepper. Cook, stirring occasionally, until the vegetables have softened and started to brown, about 6 minutes. Add the corned beef, and cook for 2 minutes more. Let cool. Whisk together the eggs, milk, mustard, hot sauce, 1/2 teaspoon salt and 1/4 teaspoon ground black pepper in a large bowl. Sprinkle 1/2 cup of the Cheddar over the potatoes in the casserole dish. Layer the vegetable-beef mixture over the Cheddar. Pour the egg mixture into the dish and top with the remaining cup of Cheddar. (The casserole can be assembled up to this point and refrigerated overnight. Remove from the refrigerator 30 minutes before baking.) Preheat the oven to 350 degrees F. Top the casserole with the remaining potatoes (about 2 cups). Bake until the egg mixture is set and the top is lightly golden brown, 50 to 60 minutes. Let cool for 15 minutes before serving warm or at room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 50360,"Chicken Tagine with Tomato Chutney 5 cups water 4 cups chopped Roma tomatoes 1/2 cup red wine vinegar 1/2 cup sugar 2 teaspoons grated fresh ginger 1 teaspoon cayenne pepper Salt 2 tablespoons finely chopped onion 1 tablespoon olive oil 1 cup basmati rice 1/4 teaspoon black pepper 1/4 teaspoon turmeric 1 1/2 cups chicken broth Salt 1/3 cup chopped onion 1 tablespoon olive oil 2 boneless skinless chicken breasts, cut into strips 1 teaspoon ground ginger 1 teaspoon ground cinnamon 2 cups chicken broth 1 zucchini, cut into julienne strips 1 leek, cut into julienne strips Salt and pepper 1 teaspoon black caraway seeds, for garnish Instructions: For the chutney, place all ingredients in a saucepan and bring to a boil for about 10 minutes. Then reduce heat and simmer until the water has completely evaporated and the sauce has thickened into a jam-like consistency. Reserve. For the rice, saute the onion in olive oil for about 5 minutes. Add the rice, pepper, and turmeric and stir to combine. Add the broth and salt, and bring to a boil for 2 minutes. Reduce heat to low, cover tightly, and cook for 20 to 25 minutes, or until rice is al dente. For the chicken, saute the onion in olive oil until translucent. Add chicken strips and saute until almost golden on all sides. Add ginger, cinnamon, and broth and bring to a boil. Reduce heat and simmer for 15 minutes. Add the zucchini and leeks and cook for 5 minutes. Remove from heat and season, to taste, with salt and pepper. Serve the chicken and vegetables over the rice. Top with a dollop of chutney and garnish with black caraway seeds. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]

" 50361,"Pumpkin Cupcakes with Burnt Marshmallow Frosting 2 1/2 cups all-purpose flour 2 teaspoons ground cinnamon 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon kosher salt 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cloves 2 cups packed light brown sugar 4 large eggs 2 sticks unsalted butter, melted 1 15-ounce can pure pumpkin puree 2 teaspoons pure vanilla extract 2/3 cup granulated sugar 1/4 teaspoon cream of tartar 4 large egg whites Pinch of salt 2 teaspoons pure vanilla extract Instructions: Make the cupcakes: Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line two 12-cup muffin pans with liners. Whisk the flour, cinnamon, baking powder, baking soda, salt, nutmeg and cloves in a medium bowl. Combine the brown sugar, eggs, melted butter, pumpkin puree and vanilla in a large bowl and whisk until smooth. Add the flour mixture and whisk until just combined. Divide the batter among the prepared muffin cups, filling each about two-thirds of the way. Bake, switching the pans halfway through, until the tops of the cupcakes spring back when gently pressed, 25 to 30 minutes. Let cool 5 minutes in the pan, then transfer to a rack to cool completely. Meanwhile, make the frosting: Combine the granulated sugar, cream of tartar, egg whites and salt in a large heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water). Whisk until the mixture is warm and the sugar dissolves, 2 to 3 minutes. Remove the bowl from the pan, add the vanilla and beat with a mixer on medium-high speed until the frosting is cool and stiff glossy peaks form, 4 to 6 minutes. Transfer the frosting to a piping bag fitted with a large round tip; pipe onto the cupcakes. Brown the frosting with a kitchen torch. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 50362,"Slow-Cooker Smoked Chicken and Shrimp Gumbo 6 tablespoons unsalted butter 1 tablespoon liquid smoke
1/2 cup all-purpose flour
1 medium white onion, finely chopped
1 green bell pepper, finely chopped
2 stalks celery, finely chopped
2 cloves garlic, minced
2 1/4 pounds skinless, bone-in chicken thighs, trimmed of excess fat
6 cups low-sodium chicken broth
3 tablespoons Cajun seasoning
1 tablespoon file powder (gumbo seasoning, such as Zatarain's)
1 1/2 pounds medium shell-on shrimp
Cooked white rice and sliced scallions, for serving
Cooked white rice and sliced scallions, for serving Hot sauce, for serving Instructions: Slowly melt the butter with the liquid smoke in a saucepan over medium heat, then gradually whisk in the flour. Cook, whisking continuously, until the color is a light chocolate brown, 10 to 15 minutes. Pour the roux into a 6- to 7-quart slow cooker. Toss the onion, bell pepper, celery and garlic in the slow cooker, then arrange the chicken on top. Sprinkle with the Cajun seasoning and file powder. Add the chicken broth, cover and cook on low, about 6 hours. Transfer the chicken to a cutting board. Shred the meat, discarding the bones, then return the meat to the slow cooker. Add the shrimp, cover and cook until they turn pink, about 8 minutes. Serve over rice; top with the scallions and hot sauce. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 50363,"Mac and Cheese Carbonara 1 tablespoon olive oil 1-inch thick piece pancetta, cut into small dice 3 cloves garlic, finely chopped 3 tablespoons all-purpose flour 6 to 7 cups whole milk, heated 4 large egg yolks, lightly whisked 2 teaspoons finely chopped fresh thyme leaves 1 teaspoon cayenne pepper 2 cups freshly grated Asiago cheese, plus more for the top 1 1/2 cups Irish white Cheddar, plus more for the top 1 1/2 cups Mountain Valley Cheddar, plus more for the top 1 cup grated Fontina cheese, plus more for the top 1/2 cup freshly grated Parmigiano Reggiano, plus more for the top Salt and freshly ground black pepper 1 pound elbow macaroni, cooked just under al dente 1/2 cup coarsely chopped flat-leaf parsley Instructions: Preheat oven to 350 degrees F. Butter the bottom and sides of a 3 quart baking dish and set aside. Heat the oil in a large saute pan over medium heat. Add the pancetta and cook until golden brown on all sides. Remove with a slotted spoon to a plate lined with paper towels. Add the garlic to the pan and cook until lightly golden brown. Whisk in the flour and cook for 1 to 2 minutes. Whisk in 6 cups of the hot milk, increase the heat to high and cook, whisking constantly until thickened, 3 to 5 minutes. Whisk in the eggs until incorporated and let cook for 1 to 2 minutes. Remove from the heat and whisk in the thyme, cayenne, and all of the cheese until completely melted, season with salt and pepper. If the mixture appears too thick, add some of the remaining milk 1/4 cup at a time. Place the cooked macaroni in a large bowl, add the cheese sauce, reserved pancetta and parsley and stir until combined. Transfer the mixture to the prepared pan. Combine together additional Asiago, Cheddars, Fontina, and Parmesan in a bowl and sprinkle evenly over the top of the macaroni. Bake in the oven until heated through and the top is lightly golden brown, 12 to 15 minutes. Remove from the oven and let rest 10 minutes before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 50364,"Bouillabaisse in Three Courses 3 tablespoons olive oil 1 pounds leek 4 large cloves garlic, chopped 1 sweet red pepper, chopped 1/4 cup tightly-packed fresh basil leaves 1/2 teaspoon. saffron threads 5 pieces dried orange peel,(each about 2x1-inch) 2 teaspoons fennel seed, crushed 5 pounds fish, fish heads, fish bones (a mixture of fish parts works best; avoid fish that are fishy, not fresh, or oily) 1 cup white wine 10 cups water 18 slices French bread, each 1/2-inch thick 2 large cloves of garlic, cut Few basil leaves 1/2 pound small potatoes 4-6 pounds fish (a variety is preferable, whole red snapper, whole flounder, whole seabass, chunks of monkfish, chunks haddock, etc.) 2 pounds extra-virgin olive oil 1/3 cup minced fresh parsley leaves 3-1 1/4 pound live lobsters 1 pound medium-sized shrimp (about 30 in all; shelled, with shells reserved) 1 pound shucked scallops 1/2 teaspoon saffron shreds Reserved basil-rubbed toasts 6 small basil leaves 1/3 cup fresh basil leaves, shredded 6 heaping tablespoons reserved aioli 1/2 cup pasteurized liquid eggs 4 medium garlic cloves 1/2 teaspoon mustard 1 tablespoon lemon juice 1/3 cup French bread, crusts removed, cut into small dice 1/8 teaspoon cayenne pepper 1 cup olive oil Instructions: For the broth: Heat the olive oil in a large, heavy-bottomed stew pot. Cut off most of the green part of the leek, wash well, and chop into coarse pieces. Add the leek, the garlic and the red pepper to the olive oil. Stir. Cook over medium heat for about 10 minutes, or until the vegetables have begun to soften. Add the basil, saffron, orange peel, and fennel seeds. Mix well with the leeks. Then add the fish pieces, saute for 2 minutes over high heat and boil for 1 minute. Add the wine and water, stir well, and simmer for 1 hour. Stir occasionally, skimming foam off the top of the pot. When done, select a clean pot that is large and wide. Strain the broth into the pot through a sieve, pressing on the solids in the sieve. Add salt and pepper to taste. For the toasts: Heat an oven to 250 degrees. Place the bread slices on a baking sheet and bake for 45 minutes, turning occasionally. When done, rub each slice with the cut side of the garlic clove and rub with torn basil leaves. Work carefully since the toasts are brittle. The toasts will pick up a rich green color. Reserve. For the first course: Bring the bouillabaisse broth in the large, wide pot to a simmer. Cut the potatoes in half and add to the broth. Simmer for 10 minutes. Then add the fish, adding the thickest and firmest ones first. you must use your judgement here; the fish should be firm, just-cooked. Most fish will not take longer than 5-7 minutes in the simmering broth. When the fish are done, remove them to a platter. Working quickly on a slotted board, fillet the whole fish (a very large spoon works nicely) and divide the fillets evenly among the 6 dinner plates. Reserve the fish bones and heads. Cut up the chunks of fish (monkfish, haddock, etc.) and divide among the plates. Return all juices from the slotted board to the bouillabaisse pot. Place a cooked potato half in the center of each plate, and ladle a few tablespoons of broth around the fish on each plate. Drizzle a teaspoon of extra-virgin olive oil over the fish on each plate and season well with salt and freshly ground black pepper. Strew the chopped parsley over the fish and serve immediately. For the second course: While your guests are eating the first course, bring the pot of broth to a boil. Plunge the lobsters into the broth, cover, and cook for 12 minutes. Remove lobsters from broth when done and working over a slotted board, cut into 6 half-tail portions, 6 claws, and 6 first joints (the part that connects the claw to the body). While working, slip the shelled shrimp and the scallops into the simmering broth for about 1 minute or until just cooked. Now divide the lobster pieces, the cooked shrimp and the cooked scallops among 6 plates. Place a dollop of aioli on the side of the plate. Serve immediately, but don't forget to put the remaining pieces of lobster (like the chest and legs), juices from the slotted board, the shrimp shells, and the reserved fish heads and bones from the first course into the bouillabaisse pot. Cover the pot and turn the heat to medium-high. For the third course: Cook the broth with the shellfish shells and saffron in it over medium-high heat for at least 20 minutes; after 30-40 minutes, it will pick up even more flavor, but it may be difficult to wait that long. When ready to serve, select 6 wide, shallow soup bowls and place two toasts in the center of each. Ladle the bouillabaisse broth around the toasts and top the toasts with a dollop of aioli. Place a small basil leaf on the aioli and scatter the shredded basil over the soup. Serve immediately with additional aioli on the side. ; Combine all of the above ingredients except the olive oil and process for 30 seconds. With the motor running slowly add the olive oil drop by drop in the beginning, and then pour the remaining oil in a slow steady stream. The mixture will be thick, but not stiff. Reserve in the refrigerator. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 50365,"Chilean Salsa for BBQ: Pebre 1 cup peeled, seeded, and diced tomatoes 1/4 cup chopped fresh cilantro leaves 2 teaspoons olive oil 1 teaspoon chopped garlic 1 teaspoon red wine vinegar 1 jalapeno, finely chopped 1 scallion, finely chopped Salt and black pepper Instructions: Mix all the ingredients together in a bowl. Best if the salsa is made the same day it will be served. ","[Malbec, Tempranillo, Garnacha]" 50366,"Death by Chocolate Cupcakes 2 cups sugar
3 sticks unsalted butter, at room temperature
4 ounces baking chocolate, melted 4 large whole eggs
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1 cup half-and-half
1 pound semisweet chocolate chips
2/3 cup heavy cream
1 tablespoon unsalted butter
1 cup heavy cream
1 cup half-and-half
1 package (4 serving size) instant chocolate pudding mix
Instructions: For the cupcakes: Preheat the convection oven to 325 degrees F or a standard oven to 350 degrees F. In large mixer bowl, cream together the sugar and butter until light and fluffy with a heavy duty mixer. Add the melted chocolate and mix well. Add the eggs, one at a time, and mix thoroughly after each addition. Add the vanilla and mix well. Combine the flour, baking soda and salt. Add half of the flour to the mixer bowl along with 1/2 cup of the half-and-half. Mix until the flour is mixed in, scraping the sides of the bowl with a rubber spatula. Add the rest of flour mixture and the other 1/2 cup half-and-half. Mix until the batter is smooth and all of the flour lumps are gone. Fill 24 cupcake liners half full and bake for 20 minutes in the convection oven or 28 minutes in the standard oven. The tops of the cupcakes should be lightly browned. Check the cupcakes to make sure no batter sticks to a wooden toothpick when inserted into the cupcake. Cool the cupcakes completely. For the ganache: Put the chocolate chips, heavy cream and butter in a medium microwave-safe bowl. Microwave on high for 30 seconds at a time, stirring after each time, until the chocolate chips are melted and the ganache has the consistency of hot fudge. It will look like a mess at first but as you continue to stir it will start to form a thicker mixture. If the ganache becomes too thick to dip, put it back in the microwave for about 15 seconds and stir again. For the chocolate whipped mousse filling and topping: In large mixer bowl, beat the heavy cream, half-and-half and pudding mix until light and fluffy using heavy duty mixer. It should have the consistency of whipped cream. Put the filling in a pastry bag or zipper bag with a corner cut off. To assemble: Make a hole in the middle of each cupcake using a sharp knife. Be sure and leave a small amount of cake in the bottom of the hole. Fill the cupcakes using the filling in the bag. Using the same bag, frost the tops of the cupcakes with the filling. Put in the freezer until the topping mixture is cold and somewhat stiff, about 20 minutes. Dip each cupcake in ganache and immediately sprinkle with mini chocolate chips and garnish with a piece of chocolate bar. Let the cupcakes sit until the ganache is set. Then serve, or refrigerate until time to serve. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]

" 50367,"Garlic-Infused Oil and Dipping Sauce 1/2 cup extra virgin olive oil 4 cloves garlic, thinly sliced Balsamic vinegar Pinch red pepper flakes Pinch salt Freshly ground black pepper Finely grated Parmesan or Romano cheese Hot crusty loaf Italian or French bread, sliced Instructions: To make the garlic oil, in a small saucepan, gently heat the oil over medium heat. Add the garlic and cook until it is fragrant but not colored, 3 to 5 minutes. Remove from the heat and let cool. Cover and let steep for 1 hour. Strain into a sterilized bottle or jar and discard the garlic. Use within 24 hours. (Or store in a sterilized container in the refrigerator for up to 1 week.) To make the dipping sauce, place the oil at room temperature in a shallow bowl or decorative plate. Swirl a drizzle of balsamic decoratively into the center. Sprinkle with the pepper flakes, salt, and ground black pepper, and top with a light coating of cheese. Serve as a dip for hot bread. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 50368,"Andouille-Stuffed Pork Loin with Creole Mustard 1/2 cup kosher salt 1/2 cup sugar 12 black peppercorns 6 garlic cloves, roughly chopped 6 fresh thyme sprigs 2 bay leaves 1 small yellow onion, peeled and sliced into rings 4 cups ice cubes One 3-pound boneless pork loin roast with a nice fat cap layer on top 1 large (about 4-ounce) Andouille sausage link Kosher salt and freshly ground black pepper 1 tablespoon granulated garlic 1 tablespoon paprika 1 teaspoon ground cumin 1 to 2 tablespoons canola oil Creole mustard (e.g., Zatarain's) Instructions: To prepare the brine, bring 6 cups water, the salt, sugar, peppercorns, garlic, thyme, bay leaves, and onion to a simmer in a medium pot over medium heat. Stir until the sugar and salt have completely dissolved. Remove from the heat and add the ice cubes to cool.
Place the pork loin in large freezer bag (or large plastic container with a lid). Pour the brine into the freezer bag, submerging the roast completely, seal, and set aside for 2 hours.
Preheat the grill and set up two zones-one hot for searing and another medium for cooking through.
Using the tip of a paring knife, pierce the casing of the sausage all over (this will ensure the flavor of the sausage goes into the pork as it cooks). Remove the pork from the brine and pat it dry with paper towels. Using a clean honing steel, poke a hole into the center of the loin lengthwise and work it all the way through so it creates a cavity. Insert the sausage into the cavity so that it sits neatly within the roast. Season the roast with salt, pepper, granulated garlic, paprika, and cumin.
Wipe down the grates of the grill with oil-blotted towels. Place the roast on the hot part of the grill and sear fat side down, 3 to 4 minutes, and then on each of the three other sides. Transfer the roast to the cooler part of the grill (indirect heat) and cook until the internal temperature hits 165 degrees F on an instant-read thermometer, 45 to 55 minutes. Set the roast on a platter and tent with foil. Allow it to rest for 15 minutes before carving into thick slices. Served drizzled with juices from the platter and the Creole mustard.
Traditional Oven Cooking Method:
Pan-roast the pork by searing the roast on all four sides in a hot cast-iron pan over high heat, 3 to 4 minutes per side. Transfer the pan to a preheated 350 degrees F oven and roast for 20 to 25 minutes, until cooked through to a temperature of 165 degrees F in the center. Rest the roast in the pan, then slice and serve with the pan juices and mustard. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM (Grenache, Syrah, Mourvdre)]" 50369,"Pasta Al Forno: Oven Baked Pasta 1 pound/450 g rigatoni pasta 4 tablespoons/60 ml extra-virgin olive oil 1 large eggplant, cubed 10 large sun-dried tomatoes, chopped 15 infornate olives, pitted and chopped 2 dried cl peppers, crushed, optional 2 cloves garlic, chopped 1 (25-ounce/750 ml) jar tomato puree Salt 12 ounces/400 g freshly grated mozzarella Smoked scamorza cheese, as much as desired, roughly chopped Freshly grated Parmigiano cheese, for sprinkling Instructions: Preheat the oven to 400 degrees F. While the rigatoni cooks in salted boiling water, prepare the sauce. In a saucepan heat up the olive oil and saute the eggplant, sun-dried tomatoes, olives, cl peppers, if using, and garlic, for a few minutes. Add the tomato puree and salt. Let the sauce cook for approximately 10 minutes on medium heat. Drain the rigatoni; add the pasta to the saucepan, sprinkle with some Parmigiano and cook for another 30 seconds. Then place 1/2 the rigatoni in a baking dish, adding a layer of 1/2 the mozzarella, 1/2 the scamorza and another sprinkle of Parmigiano cheese over the pasta. Add the remaining rigatoni, and follow with a final layer of all the cheeses. Bake for 20 to 30 minutes or until golden brown. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 50370,"Roasted Chicken with Smokey Orange Sauce Cooking spray 8 (5-ounce) skinless chicken breast halves (with bone) Salt and ground black pepper 1 cup orange marmalade 1 tablespoon reduced-sodium soy sauce 1 teaspoon liquid smoke Instructions: Preheat oven to 400 degrees F. Coat a large roasting pan with cooking spray. Season chicken all over with salt and black pepper. Arrange chicken in prepared pan and set aside. In a small bowl, combine orange marmalade, soy sauce and liquid smoke. Mix until blended. Pour mixture over chicken. Roast 35 minutes, until chicken is cooked through. Serve 4 chicken breast halves with this meal and refrigerate remaining chicken until ready to use. Yield: 4 servings (with leftovers for additional meals such as Robin's Chicken Quesadillas and Thai Chicken Salad) ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 50371,"Spenser's Sloppy Joes 1 tablespoon vegetable oil 1 green bell pepper, chopped 1 red bell pepper, chopped 2 garlic cloves, chopped Salt and freshly ground black pepper 2 pounds lean ground beef 1 (8-ounce) can tomato sauce 3 tablespoons tomato paste 1 cup barbecue sauce 1 tablespoon Worcestershire sauce 1 teaspoon hot sauce (recommended: Tabasco) 4 hamburger buns, split Barbecue sauce, for topping Instructions: Heat oil in a large skillet with straight sides. Add the bell peppers and garlic. Saute until tender, about 3 minutes. Season with salt and pepper. Add the ground beef to the vegetables. Stir and cook about 8 minutes, until the meat is no longer pink and fully cooked. Add tomato sauce, tomato paste, barbecue sauce, Worcestershire, and hot sauce into the skillet. Stir. Simmer until thickened, about 10 minutes. Serve on hamburger bun with extra sauce. ","[Zinfandel, Merlot, Malbec, Shiraz]" 50372,"Pressed Herbs and Spices Turkey Breast, Pumpkin-Zucchini Muffin Stuffin' with Chipotle Gravy 3 tablespoons grill seasoning (recommended: Montreal Seasoning by McCormick) 3 palm fulls 1 tablespoon ground cumin, a palm full 1 tablespoon smoked sweet paprika, a palm full 1 tablespoon coriander, a palm full 4 tablespoons fresh thyme leaves, 8 sprigs, stripped off stems Cilantro leaves, 2 handfuls or 1/2 cup basil leaves 1 cup loosely packed flat-leaf parsley, 4 handfuls 1 cup shelled natural pistachios Extra-virgin olive oil, for generous drizzling 2 boneless halved turkey breasts, about 3 pounds each 1 stick butter, divided 1 fresh or dried bay leaf 6 ribs celery from the heart, shopped with greens 2 to 3 McIntosh apples, seeded and chopped 2 medium onions, chopped, divided 1 medium zucchini, chopped Salt and pepper 6 pumpkin muffins, crumbled 1/2 cup sunflower seeds 2 tablespoons poultry seasoning 6 cups chicken stock, divided 2 slightly rounded tablespoons all-purpose flour 2 chipotles in adobo, finely chopped, plus 2 to 3 tablespoonfuls adobo sauce Instructions: Preheat oven to 450 degrees F. Preheat a 14-inch skillet or medium roasting pan over medium heat on your largest burner. Mix grill seasoning, cumin, paprika and coriander together. Place the thyme, cilantro or basil, parsley and pistachios in the food processor and process into a paste. Remove bowl from processor and remove blade from bowl. Have a rubber spatula on hand. Drizzle extra-virgin olive oil generously over the breasts to coat the skin. Loosen skin of the breasts with a small sharp knife. Divide the herb and nut paste between the flesh and skin on each breast. Use your hands to move the paste around under the skin to evenly distribute the mixture. Coat the extra-virgin olive oil coated skin with the spice mixture. Set the coated breasts into the large skillet or roasting pan. Wash hands. Set a second slightly smaller skillet or pan on top of the breasts and weight down with a couple of bricks covered in foil. Crisp the skin 8 to 10 minutes then transfer meat to oven and roast 35 to 40 minutes, until an instant-read meat thermometer registers 165 to 170 degrees F. While turkey roasts, heat a second large, deep skillet over medium to medium-high heat with 5 tablespoons butter, cut into pieces. To melted butter, add bay, celery, apple, 1/2 of the onion and zucchini. Season the vegetables liberally with salt and pepper. Cook 10 minutes or until softened. Add crumbled muffins and sunflower seeds to the pan and combine with the vegetables. Season the stuffing with poultry seasoning then adjust salt and pepper. Dampen the stuffing with 1 1/2 to 2 cups of stock. Pile the stuffing into a serving dish. Place in oven to just crisp up the top along with turkey or, if the pan does not fit, when the turkey comes out, switch on the broiler and crisp the top of stuffing - it should only take a couple of minutes, tops. In a sauce pot, melt remaining 3 tablespoons butter over medium heat and add the finely chopped remaining 1/2 of the onion. Sweat the onion out 5 to 6 minutes to make it nice and sweet. Add the flour to the skillet and whisk 1 minute. Add in the chipotles and their sauce then whisk in 4 to 4 1/2 cups chicken stock. Thicken the gravy 2 to 3 minutes then season with salt, to taste. Let turkey rest to distribute juices then thinly slice and serve with mounds of stuffing and gravy. ","[Chardonnay, Pinot Grigio, Garnacha, Tempranillo]" 50373,"Chocolate Coconut Almond Layer Cake 2 (8-inch) round store/bakery bought chocolate cake layers 2 (16-ounce) cans chocolate frosting 1 teaspoon almond extract 1 cup flake coconut 1/4 cup toasted and chopped peanuts Instructions: Cut each cake layer in half horizontally to make a total of 4 layers. In a medium bowl, stir together chocolate frosting and almond extract. To assemble cake: Place 1 cake layer onto a cake stand or plate. Spread a quarter of the frosting evenly onto the bottom layer. Sprinkle with 1/4 cup of the coconut and 1/4 of the peanuts. Repeat with the remaining 3 layers of cake. Slice and serve. ","[Merlot, Cabernet Sauvignon, Syrah, Zinfandel]" 50374,"Open Faced Raspberry Cream Sandwich 2 ounces cream cheese Four 3/4-inch thick slices pound cake 2 ounces seedless raspberry jam Instructions: Spread cream cheese on each of 4 pound cake slices. Spread raspberry jam over cream cheese. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc]" 50375,"Homemade Mozzarella 2 gallons water, divided 3 pounds whole milk mozzarella curd (available at specialty Italian markets) 4 tablespoons salt, divided, plus more for serving Tomatoes, sliced, for serving Basil, for serving Extra virgin olive oil, for serving Freshly ground black pepper Instructions: In a large pot, bring a gallon of water to a boil. In a large bowl, break up the mozzarella curd into small pieces. Coat the curd with 2 tablespoons of salt, and set aside. In another large bowl, salt the second gallon of water with the remaining salt and add as much ice as it can hold. This is where it gets a little tricky. Carefully pour the boiling water over the salted curd. As the curds begin to melt, carefully stir with a wooden spoon for 1 minute. Submerge both of your hands in the ice water for as long as you can stand it, because you're about to stretch the mozzarella in boiling hot water. The curd will have settled into the bottom of the bowl, and at this point you have to work quickly or risk over-cooking the curd. Dip your hands into the hot water and begin stretching the mozzarella. By stretching the cheese you insure that all the curds have completely melted. The curds will become incredibly soft and have buttery shine, and also, it smells wonderful. Form the mozzarella into tomato size balls, and then drop the mozzarella into the ice water to stop the cooking process. Work quickly, as the mozzarella will start to become rubbery the longer it sits in the hot water. Wrap each mozzarella ball tightly in plastic wrap and store in the refrigerator for up to a week. Serve the cheese with the best tomatoes you can find, really fresh basil, extra virgin olive oil, salt and fresh cracked pepper. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 50376,"Thai Quinoa Bowls with Pork 1 pork tenderloin (about 1 1/4 pounds) 1 tablespoon plus 2 teaspoons chili-garlic sauce, plus more for serving 3/4 cup quinoa Kosher salt and freshly ground pepper 1 tablespoon extra-virgin olive oil 1/3 cup crunchy peanut butter 2 tablespoons low-sodium soy sauce 1 teaspoon grated lime zest, plus 2 tablespoons fresh lime juice 1 cup frozen shelled edamame, thawed 1 large carrot, shaved into ribbons with a vegetable peeler 2 cups bean sprouts 1 cup fresh cilantro Instructions: Preheat the oven to 450 degrees F. Cut the pork tenderloin in half crosswise, then in half lengthwise. Rub with 1 tablespoon chili-garlic sauce, and set aside to marinate at least 10 minutes. Meanwhile, cook the quinoa as the label directs. Season the pork generously with salt and pepper. Heat the olive oil in a large ovenproof skillet over medium-high heat. Add the pork and cook, turning, until browned all over, about 5 minutes. Transfer the skillet to the oven and roast until a thermometer inserted into the pork registers 140 degrees F to 145 degrees F, 4 to 6 minutes. Transfer to a cutting board to rest. Meanwhile, whisk the remaining 2 teaspoons chili-garlic sauce, the peanut butter, soy sauce, lime zest and juice, ? teaspoon salt, a few grinds of pepper and 1/4 cup water in a medium bowl.
Divide the quinoa among bowls; top with the edamame, carrot ribbons and bean sprouts. Thinly slice the pork and add to the bowls. Drizzle with the peanut sauce and top with the cilantro. Photography by Ryan Dausch ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 50377,"Veggie Lover's Club Sandwich 1/2 Hass avocado, pitted 2 tablespoons white balsamic or white wine vinegar 1 tablespoon finely chopped fresh oregano 1 tablespoon fat-free plain Greek yogurt 2 large cloves garlic, minced 12 slices whole wheat or sprouted grain bread, lightly toasted, if desired 1 cup packed baby arugula or mizuna 2 1/2 ounces thinly sliced ready-to-eat smoked tofu or smoked mozzarella cheese 1/2 cup thinly sliced red onion 1/3 cup packed sun-dried tomatoes, fully rehydrated 1/2 cup thinly sliced unpeeled English cucumber 1/3 cup thinly sliced pepperoncini (about 1 ounce) 2 1/2 ounces thinly sliced provolone 1 large freshly roasted orange or red bell pepper, cut into 12 pieces, or 1/3 cup store-bought roasted peppers Instructions: Squeeze or scoop the avocado from the skin into a small bowl. Mash with a fork and stir in the vinegar, oregano, yogurt and garlic to make a smooth spread. Thinly spread the avocado mixture onto one side of each slice of bread. Top 4 of the slices of bread with the arugula, tofu, onions and sun-dried tomatoes. Place 4 of the remaining slices on top, avocado-side down. Top with the cucumbers, pepperoncini, provolone and roasted peppers. Place the remaining bread slices on top, avocado-side down. Insert bamboo picks into each sandwich, cut in half on the diagonal with a bread knife and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 50378,"Fresh Strawberries with Almond Creme Anglaise 3/4 cup chopped almonds 1 cup milk 1 cup cream 1/2 cup sugar 4 egg yolks 6 to 8 cups strawberries, washed, hulled and quartered. 1/2 cup lightly toasted slivered almonds, for serving Instructions: Put chopped almonds in a medium saucepan over medium heat. Cook, shaking pan occasionally, until fragrant and beginning to toast, about 3 minutes. Add milk, cream, sugar and egg yolks, and whisk well to combine. Cook, whisking almost constantly, until mixture thickens enough to coat the back of a spoon. Do not let it boil. While sauce is still hot, strain it through a sieve and let cool a bit. To serve, put a cup of strawberries in each dish, drizzle with warm sauce and garnish with slivered almonds. Sauce will keep, tightly covered, in refrigerator for up to 3 days. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 50379,"Shortcut Bun Bo Hue 6 cloves garlic, roughly chopped 2 medium shallots, quartered 4 stalks lemongrass 1/4 cup vegetable oil 2 teaspoons crushed red pepper 3 tablespoons fish sauce, or more to taste 4 1/2 teaspoons sugar, plus more to taste Kosher salt 4 cups low-sodium beef broth 12 ounces vermicelli rice noodles 8 ounces boneless top blade steak, connective tissue removed, meat sliced thinly across the grain 1/2 small white onion, thinly sliced and soaked in ice water for 20 minutes
1/2 cup packed cilantro leaves, roughly chopped Serving suggestions: bean sprouts, mint leaves, basil leaves, thinly sliced red cabbage, lime wedges Instructions: Cut the tops off the lemongrass stalks, about 6 inches from the base. Bruise the tops with something heavy, like a meat mallet, and reserve for the broth. Peel off 2 or 3 of the woody outer layers from the base stalks until you reach the smoother, more tender core. Roughly chop the stalks and put in a food processor along with the garlic and shallots. Pulse about 20 times until everything is finely chopped, but not a paste. Heat the vegetable oil over medium heat in a large saucepan. Add the chopped lemongrass mixture and cook until soft and starting to brown, about 6 minutes. Add the crushed red pepper and stir for 1 minute. Add 2 tablespoons fish sauce, 4 teaspoons sugar and 1/2 teaspoon salt. Cook, stirring occasionally, until the mixture has thickened slightly, a spoon dragged across the pan leaves a trail and the oil is starting to separate from the solids. Remove all but 2 tablespoons of the lemongrass mixture from the pan and reserve. Add the beef broth, 4 cups of water, and the bruised lemongrass tops to the saucepan. Bring to a boil and reduce to a simmer. Cook until it tastes like lemongrass, 15 to 20 minutes. Meanwhile, bring a large pot of water to a boil. Turn off the heat and add the vermicelli noodles. Cook, stirring periodically, until tender, 6 to 8 minutes. Drain very well and divide among 4 large soup bowls. Add the remaining tablespoon fish sauce, 1/2 teaspoon sugar and 3/4 teaspoon salt to the beef broth. Remove the lemongrass tops. Add the steak slices and gently simmer until no longer pink, about 2 minutes. Top each bowl with slices of cooked beef, the white onion and cilantro. Pour hot broth into the bowls to completely cover the noodles. Serve with the reserved lemongrass-cl mixture and suggested garnishes on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 50380,"Salt Cod Dip 3/4 pound salt cod, preferably center-cut 2 cups whole milk 1 cup heavy cream 2 medium russet potatoes, peeled and halved 2/3 cup extra-virgin olive oil, plus more for drizzling 4 cloves garlic, thinly sliced 2 small sprigs thyme 4 whole cloves 1 tablespoon fresh lemon juice Freshly ground pepper Crackers or crostini, for serving Instructions: Soak the cod in cold water in the refrigerator for 24 hours, changing the water 4 times. Drain the cod. Put in a saucepan, cover with water and bring to a bare simmer; drain, then repeat with fresh water. Drain again, then add the milk and cream to the pan. Bring to a simmer over medium-low heat and cook until the fish is flaky, about 15 minutes. Reserve 1/2 cup of the milk mixture, then drain and coarsely flake the fish. Put the potatoes in a saucepan and cover with cold water. Bring to a simmer over medium heat and cook until tender, about 20 minutes; drain. Let cool slightly, then press through a ricer or a food mill. Meanwhile, combine the olive oil, garlic, thyme and cloves in a small saucepan; cook over low heat, 5 minutes. Strain the flavored oil and set aside. Put the cod, half of the flavored oil, the reserved milk mixture, the lemon juice and 1/2 cup hot water in a food processor; pulse until smooth. Add the potatoes and the remaining flavored oil and pulse to combine; season with pepper. Transfer to a bowl and drizzle with olive oil. Serve warm with crackers. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 50381,"Cannellini Bean and Sausage Stew Vegetable oil cooking spray 2 tablespoons extra-virgin olive oil
2 medium fennel bulbs, outer layers removed, chopped
1 medium onion, chopped
1 1/2 teaspoons kosher salt 1/2 teaspoon red pepper flakes
One 28-ounce can diced tomatoes
One 15-ounce can cannellini beans
One 10-ounce bunch kale, center rib removed, leaves chopped into 1/2-inch pieces
1 cup low-sodium chicken broth
4 turkey or chicken Italian sausage links
Instructions: Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Spray a grill pan with vegetable oil cooking spray. In a Dutch oven, heat the oil over medium-high heat. Add the fennel, onion, 1 teaspoon of the salt and the red pepper flakes. Cook, stirring constantly, until the vegetables are soft, about 5 minutes. Add the tomatoes (plus juices), beans, kale and broth. Bring the mixture to a boil. Cover the pan with a tight fitting lid and transfer to the oven. Cook until the vegetables are tender and the kale has wilted, 25 to 30 minutes. While the stew is cooking, place a grill pan over medium-high heat or preheat a gas or charcoal grill. Add the sausages and grill, turning occasionally, until cooked through, about 20 minutes. Cool and cut into 1/2-inch-thick slices. Remove the pan from the oven and add the cooked sausage slices. Season with the remaining 1/2 teaspoon of salt. Spoon the stew into bowls and serve. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 50382,"Aqua Pazza 2 tablespoons olive oil 2 cloves garlic, peeled and smashed
1 bulb fennel, halved and sliced thin
1 red onion, halved and sliced thin
1/2 teaspoon crushed red pepper flakes
1 teaspoon kosher salt, divided
1/2 cup white wine
One 14-ounce can cherry tomatoes
1 cup water
2 tablespoon capers
Two 6-ounce filets striped sea bass, skin removed (see Cook's Note) 2 tablespoons chopped fresh Italian parsley
Extra-virgin olive oil, to finish
Crusty bread, for serving Instructions: Heat a large straight-sided skillet over medium-high heat. Add the oil, garlic, fennel, onion, and pepper flakes to the skillet. Sprinkle with 1/2 teaspoon salt. Cook, stirring often, with a wooden spoon until the vegetables are soft and fragrant, about 5 minutes. Deglaze with the wine and stir, scraping up any bits form the bottom of the scraping. Add the tomatoes, water and capers. Bring to a simmer and reduce the heat to medium-low to maintain a gentle simmer for 10 minutes. Meanwhile, sprinkle the filets with the remaining 1/2 teaspoon salt. Slide the fish filets into the broth and cover with a tight fitting lid. Cook until the fish is firm and opaque all the way through, 12 to 15 minutes. Remove the lid and spoon some of the sauce over the fish. Sprinkle with parsley, drizzle with extra-virgin olive oil and serve with plenty of crusty bread to soak up the broth. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 50383,"Pork Katsu Curry 1 cup white rice 1 tablespoon vegetable oil, plus more for frying 1 onion, cut into 3/4-inch pieces 2 carrots, cut into 3/4-inch pieces 1 pound turnips, peeled and cut into 3/4-inch pieces 2 cups low-sodium beef or chicken broth, plus more if needed Kosher salt and freshly ground pepper 4 ounces Japanese curry mix 1/2 cup all-purpose flour 2 large eggs, lightly beaten 1 1/2 cups panko 4 1/2-inch-thick boneless pork loin chops (4 to 5 ounces each) Instructions: Cook the rice as the label directs. Remove from the heat and set aside 5 minutes, then fluff with a fork. Heat the vegetable oil in a large heavy pot over medium-high heat. Add the onion and cook until translucent, about 3 minutes. Add 2 cups water, the carrots, turnips, broth, 3/4 teaspoon salt and a few grinds of pepper. Bring to a boil and add the curry mix; stir until combined. Reduce the heat to medium, cover and cook, stirring halfway through, until the sauce is thickened, about 10 minutes. Stir and add a little extra broth or water to thin, if needed; season with salt and pepper. Keep warm. Put the flour, beaten eggs and panko in 3 shallow dishes. Season the pork with salt and pepper. Coat a pork chop in the flour, shaking off the excess. Dip in the egg, letting the excess drip off, then coat with the panko. Repeat with the remaining pork. Fill another large pot with 2 inches of vegetable oil and heat over medium-high heat until a deep-fry thermometer registers 350 ? F. Deep-fry 2 pork chops until golden, about 6 minutes. Transfer to a paper towel\u2013lined plate and sprinkle lightly with salt. Repeat with the remaining 2 chops. Let rest 1 to 2 minutes. Divide the rice among bowls and ladle in the warm curry. Slice the pork and serve on top. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 50384,"Banana Brioche Bread Pudding 1 loaf brioche (about 1 pound), cut into 1/2-inch cubes 4 cups heavy cream 1 1/4 cups brown sugar, plus 2 tablespoons Pinch salt 3 large eggs, plus 6 egg yolks 3 soft very ripe bananas Instructions: Preheat the oven to 375 degrees F. Put the brioche cubes in a large bowl. In a saucepan, add the cream, 1 cup of brown sugar and pinch of salt. Bring to a simmer over medium heat. Whisk the eggs and yolks together in a large bowl. In a slow stream, pour the hot cream mixture into whisked eggs to temper. Strain through a fine mesh sieve over the brioche cubes. Let this sit to allow the bread to absorb some of the liquid, about 10 minutes. In a bowl, mash the bananas with 1/4 cup of the brown sugar. Fold the mashed bananas into the bread cubes and transfer the mixture to an 8 by 11-inch baking dish. Sprinkle with the remaining 2 tablespoons of brown sugar and cover with foil. Bake until mostly set, about 35 to 40 minutes. Remove the foil and bake another 15 minutes. Remove from oven when top is golden brown. Eat and enjoy! ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 50385,"Chuck's Favorite Shrimp 16 jumbo shrimp, tails on, peeled, deveined and butterflied 2 jalapenos, seeded and cut into thin strips
8 ounces thin bacon slices, cut in half
1 stick (8 tablespoons) salted butter
1 clove garlic, pressed
Kosher salt and freshly ground black pepper Hot sauce, as needed Instructions: Preheat the oven to 400 degrees F. Spread out 1 shrimp and place 2 or 3 jalapeno strips in the center. Bring up the sides of the shrimp and wrap half a slice of bacon around it somewhat tightly. Secure with a toothpick (soaked in water) and place on a broiler drip pan. Repeat with the remaining shrimp, jalapenos and bacon. Melt the butter in a small pan and combine with the garlic and some salt, pepper and hot sauce. Brush the mixture all over the shrimp. Roast the shrimp until the bacon is cooked and crisp, 25 to 30 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 50386,"Sheet Pan Ice Cream Cake Nonstick baking spray, for the baking sheet 4 large eggs, cold (see Cook's Note)
1 cup sugar
1 teaspoon baking powder
1 teaspoon kosher salt
1 stick (1/2 cup) unsalted butter, melted and cooled to room temperature
1 tablespoon pure vanilla extract
1 1/2 cups all-purpose flour, sifted (see Cook's Note)
1 pint chocolate ice cream
1 pint vanilla ice cream
1 pint strawberry ice cream
1 cup finely chopped semi-sweet chocolate (about 4 ounces)
2 tablespoons coconut oil
Instructions: Position an oven rack in the center of the oven and preheat to 375 degrees F. Lightly coat an 18-by-13-inch sheet pan with nonstick baking spray. Line the bottom with parchment. Set aside. Beat the eggs, sugar, baking powder and salt in a stand mixer fitted with a whisk attachment on high speed until the mixture is pale and very thick (enough to hold a wake from the whisk), about 10 minutes (see Cook's Note). Reduce the speed to medium-high and drizzle in the butter and vanilla until just combined, about 10 seconds. Reduce the speed to low and add the flour all at once. Beat until just combined, about 5 seconds. Gently fold the batter once or twice using a rubber spatula, then scrape it into the prepared sheet pan. Spread it evenly with the spatula, using broad, gentle strokes to keep the batter airy.
Bake, rotating the pan halfway through, until the top is lightly golden, 15 to 18 minutes. Transfer to a wire rack and allow the cake to completely cool in the sheet pan.
Remove the ice cream from the freezer about 15 minutes before assembling the cake to soften.
Use a sharp paring knife to cut the cake into 3 rectangles,, approximately 9 1/2 -by-4 1/2 inches. Reserve the remaining cake trimmings for the last layer.
Line the inside of a 10-by-5-by-3-inch loaf pan with plastic wrap, leaving enough overhang to cover the pan once the cake is fully assembled.
Layer the bottom of the loaf pan with 1 cake rectangle, gently pushing it down to fit and trimming as needed. Spread the chocolate ice cream evenly over the cake using a rubber spatula. Continue layering with the remaining 2 cake rectangles and the strawberry and vanilla ice cream. Use the reserved cake trimmings for the top layer, cutting them to fit. Gently press down on each cake layer to fill in gaps as you go.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 50387,"Cinnamon Buns 1/2 cup water 1/2 cup whole milk 2 1/4 teaspoons active dry yeast (1/4 ounce package) 1/4 cup unsalted butter, melted, plus more for the bowl 1 large egg yolk 1 1/2 teaspoon pure vanilla extract 2 3/4 cup all-purpose flour (13 ounces) 1/4 cup sugar (1 3/4 ounces) 3/4 teaspoon fine salt (1/8 ounce) 1/2 teaspoon grated nutmeg 1/3 cup granulated sugar 2 tablespoons ground cinnamon 3/4 cups (1 1/2 sticks) unsalted butter, very soft, plus more for coating the pan 2/3 cups confectioners' sugar 1/3 cup sweetened condensed milk 1/4 cup melted unsalted butter 3 teaspoons freshly squeezed lemon juice 1 teaspoon pure vanilla extract 1/8 teaspoon ground cinnamon Instructions: Combine the water and milk in a medium saucepan and warm over low heat until it is about 100 degrees F (but no more than 110 degrees). Remove from heat and sprinkle the yeast over the surface over the liquid. Sprinkle a pinch of the sugar over the top and set aside without stirring, until foamy, about 5 minutes.
Whisk the butter, egg yolk and vanilla into the yeast mixture.
Whisk the flour, the sugar, salt and nutmeg in a large bowl. Make a well in the center of the flour and stir in the yeast mixture with a wooden spoon to make a thick and slightly sticky dough. Turn dough onto a floured work surface and knead until soft and elastic, about 6 minutes. Shape into a ball.
Brush the inside of a large bowl with butter. Put dough in the buttered bowl, turning to coat lightly with butter. Cover bowl with plastic wrap, trace a circle the size of the dough on the plastic, and note the time. Let rise at room temperature until doubled in size, about 1 hour 15 minutes.
Turn dough out of the bowl and knead briefly to release excess air; reform into a ball and return to the bowl. Lightly butter a large piece of plastic wrap and lay it on the dough. Cover the entire bowl tightly with plastic and proof in the refrigerator for 4 hours or overnight.
To fill and form the rolls: Butter a 9-by-13-inch baking pan. Whisk the sugar and cinnamon together in a small bowl. Turn prepared dough onto a floured work surface and press, then roll into 10-by-18-inch rectangle, with a long edge facing you. Spread the softened butter evenly over the surface of the dough, leaving about an inch border on the side opposite you. Evenly scatter the cinnamon-sugar over the butter. Starting from the long side facing you, roll the dough up into a tight cylinder. Lightly brush the clean edge of the dough with water. Press the open long edge to the dough to seal the cylinder.
Slip a long taut piece of string or dental floss under the roll, about 1 1/2 inches from the end. Lift and cross the string ends over the roll, then pull the ends tightly in opposite directions to cut a single roll. Repeat, cutting every 1 1/2 inches, to make 12 rolls. Place the rolls cut-side-down in the prepared pan, leaving 1 inch of space between them. Cover the rolls loosely with plastic wrap. Set aside in a warm place to rise until rolls double in size, about 1 hour 10 minutes.
Position the rack in the center of the oven and preheat to 350 degrees F.
Bake buns until golden brown and the tops of the buns spring back when pressed lightly, about 30 minutes. Cool in the pan for 10 minutes.
To make the glaze: Sift the confectioners' sugar into a medium bowl. Whisk in the condensed milk, butter, and lemon juice to make a smooth, slightly loose icing. Add the vanilla and cinnamon. Drizzle the icing over warm buns. Serve.
","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 50388,"Spicy Mango Salsa 1 mango diced 1/2 tablespoon sambal Juice of 1 lime Salt and black pepper to taste Instructions: In a bowl, mix all ingredients. Chill before serving. ","[Rioja, Tempranillo, Garnacha]" 50389,"Puerto Rican Prawns with Lobster-Yucca Mofongo and Sofrito Broth 1/2 gallon vegetable oil, plus more for the mold 2 tablespoons Achiote (annatto) Oil, plus 4 tablespoons, recipe follows Two 2-pound Caribbean lobster tails 2 yucca, peeled, boiled, and cubed 4 teaspoons minced garlic Salt and pepper 4 tablespoons olive oil 12 prawns, peeled, cleaned, and deveined 4 cups Sofrito Broth, recipe follows 2 cups Spanish olive oil 1 cup annatto seeds 4 tablespoons Achiote Oil, recipe above 1/2 cup diced yellow bell pepper 1/2 cup diced aji dulce pepper (substitute a bell pepper) 1/2 cup diced onion 4 tablespoons minced garlic 2 tomatoes. peeled, seeded, and diced 1/2 cup minced recao (substitute cilantro) 5 cups shrimp stock or clam juice 1 cup tomato puree 1/2 cup sliced pimento stuffed olives 1/2 cup minced fresh cilantro Instructions: Heat vegetable oil to 375 degrees F in a heavy-duty 4-quart stockpot. Heat 2 tablespoons Achiote Oil in a skillet and saute the lobster meat until just warm. Remove from pan and place on a clean plate. Cover the lobster with plastic wrap and keep warm while preparing the yucca. Place the yucca in the hot vegetable oil and deep fry until golden brown, about 3 to 4 minutes. When the yucca is ready, place in a bowl and add the remainder of the Achiote Oil and the garlic. Season with salt and pepper and toss to distribute all ingredients evenly. Mash the yucca until there is an even red color throughout the mixture. Add the warm lobster to the yucca and fold together. Using your hands, fill a greased 1 cup mold (pilon) with the mofongo and pack firmly to form a mold. Remove the mofongo from the mold by turning the mold upside down and tapping gently. Repeat this procedure with remaining yucca mixture. You should have 4 pilon shaped mofongos. Place on a plate, wrap in plastic, and keep warm while preparing the prawns. For the prawns, heat olive oil in a large saute pan. Season the prawns with salt and pepper and cook 30 seconds per side. Add 4 cups of the Sofrito Broth to the prawns and simmer until prawns are cooked through, about 5 to 7 minutes. To serve, place 1 mofongo in the middle of 4 pasta bowls and arrange 3 prawns around each of the mofongo. Ladle broth over mofongo and serve immediately. Heat the olive oil in a 2-quart saucepot. Add the annatto seeds and remove from heat. Let steep at room temperature for 4 hours. Strain oil into a glass container. Keeps for up to 1 month. Heat the achiote oil in a saucepan. Add the bell pepper, aji dulce, onion, garlic, tomatoes, and recao and saute for 4 minutes, stirring constantly. Add the shrimp stock, tomato puree, and olives and simmer gently for 20 minutes until all flavors are combined to an aromatic broth. Remove from heat, stir in cilantro, and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Garnacha]" 50390,"Tomato Bisque with Cashew Cream 1/4 cup (1/2 stick) vegan margarine, such as Earth Balance Buttery Spread 1 medium onion, chopped
1 medium carrot, peeled and chopped
1 stalk celery, chopped
3 cloves garlic, smashed
2 tablespoons all-purpose flour
5 cups vegetable stock
One 28-ounce can whole fire-roasted tomatoes, with their juices
1 tablespoon minced fresh parsley
1 teaspoon picked fresh thyme leaves
1 bay leaf
Salt and freshly ground pepper
Salt and freshly ground pepper 1 1/2 cups Cashew Cream, recipe follows 2 cups whole raw cashews Instructions: Place a large stockpot over medium heat. Add the margarine and stir until melted. Add the onion, carrot, celery and garlic and cook for 10 minutes, stirring frequently. Sprinkle the flour over the vegetables and continue cooking and stirring until the flour browns slightly, about 2 minutes. Add the stock, tomatoes with their juices, parsley, thyme and bay leaf. Increase the heat to high and bring to a boil. Then reduce the heat to medium low and simmer for 30 minutes. Season with salt and pepper to taste. Stir in the Cashew Cream and continue to simmer for 10 minutes, taking care not to let the soup boil. Remove and discard the bay leaf. Working in batches, pour the soup into a blender or food processor and blend on high for several minutes, until very smooth. Ladle into bowls and serve. Put the cashews in a bowl and add cold water to cover them. Cover with a lid or plastic wrap and refrigerate overnight. The next day, drain the cashews and rinse under cold water. Put them in a blender with enough fresh cold water just to cover them. Blend on high for several minutes until smooth. Strain the cream through a fine-mesh sieve to remove any remaining bits of cashew. Store refrigerated for 2 weeks or in the freezer for up to 3 months. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 50391,"Escargot Truffiere 2 cans snails, about 48 large, drained and rinsed, placed on bed of rock salt 2 tablespoons clarified butter 1/4 cup flour, sifted 3/8 cup tomato paste 1 1/2 cups red Burgundy wine 1 bouquet garni, including celery, bay leaf, basil, parsley, thyme, and black peppercorns) 2 ounces uncooked ham, finely diced Freshly ground salt Freshly ground pepper 1 truffle, finely diced Instructions: Preheat oven to 400 degrees F. Slowly heat clarified butter in medium pan,. Stir in flour and cook for 2 or 3 minutes over moderate heat. Add tomato paste and slowly stir in wine. Add bouquet garni and simmer gently for 30 minutes. Add ham to sauce and season with salt and pepper. Add snails and simmer on low heat for 10 minutes; they will pop out of their shells. Mix in truffle. Remove snails and shells from sauce, and discard herbs sachet. Place snails in their shells and top with sauce. Bake 5 minutes, until sauce bubbles. ","[Chardonnay, Pinot Gris, Riesling, Sparkling wine]" 50392,"Mini Pommes Anna 4 russet potatoes, peeled 2 1/2 sticks (20 tablespoons) unsalted butter Kosher salt and freshly ground black pepper Sour cream, for garnish Chopped fresh chives, for garnish Instructions: Preheat oven to 450 degrees F. Slice potatoes lengthwise on a mandoline, about 1/8 inch thick. Do not rinse starch off. Melt 1 1/2 sticks of the butter in a small saucepan. Set aside. Melt 2 tablespoons of butter in each of 4 individual cast-iron skillets. Divide the sliced potatoes into 4 individual portions. Place a third of the potato portions into each skillet. Pour some melted butter over the potatoes and sprinkle each with a pinch of salt and a few grinds of black pepper. Continue layering with potatoes and melted butter and sprinkling with salt and pepper until all the potatoes are used, drizzling the remaining melted butter over the top. Bake until golden brown, 6 to 8 minutes. Garnish each skillet with a dollop of sour cream and a sprinkle of chives. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 50393,"Basil Oil and Cinnamon Oil 1 bunch fresh basil 1 cup pure olive oil Instructions: Tear the leaves off of the basil and place in a blender with the olive oil. Puree until smooth. Pour mixture into a large saucepan or skillet and bring to a simmer over medium-high heat for about 3 minutes. Strain through a fine-mesh strainer into a sterilized airtight jar or bottle. Store in a cool, dark place for up to 1 week.; 2 cups pure olive oil 1/2 cup ground cinnamon In a large saute pan, heat olive oil over medium-high heat. Add cinnamon, stir to combine, and simmer for about 3 minutes. Strain through a fine-mesh strainer lined with a coffee filter into a sterilized airtight jar or bottle. Store in a cool, dark place for up to 1 month. ","[Chardonnay, Vermentino, Sauvignon Blanc, Riesling]" 50394,"Bistro Steak 1/4 cup ancho cl powder 1 1/2 tablespoons sweet paprika 2 teaspoons dried oregano 2 teaspoons ground coriander 2 teaspoons dry mustard 2 teaspoons kosher salt 2 teaspoons freshly ground pepper 1 teaspoon ground cumin 1/4 cup dijon mustard 1/4 cup whole-grain mustard 1/4 cup molasses 2 tablespoons ketchup 2 tablespoons honey 1 tablespoon horseradish, drained 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground pepper Instructions: Brush four 12-ounce boneless rib-eyes with canola oil, season with salt and rub with Chili Spice Rub (recipe below) on one side. Grill rub-side down over high heat, 3 to 4 minutes. Flip, cover and grill 5 to 6 more minutes (for medium-rare). Serve with Bar Americain Steak Sauce (recipe below). Whisk all of the ingredients in a bowl. Whisk all of the ingredients in a bowl. Cover and refrigerate at least 30 minutes or up to 1 day. Bring to room temperature before serving. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 50395,"Gooey Mozzarella-Garlic Bread 1 loaf Italian or French bread, halved crosswise 1 to 2 tablespoons olive oil 1 1/2 teaspoons garlic powder 1 cup shredded mozzarella (regular or part-skim) Instructions: Preheat oven to 400 degrees F. Brush olive oil all over bottom half of bread. Sprinkle garlic over oil. Top with cheese and close bread, as if making a sandwich. Wrap bread in foil and bake 10 to 15 minutes, until cheese melts. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc]" 50396,"Watercress and Radicchio Salad with Barbecued Chicken Breast 1 tablespoon Dijon mustard 1 teaspoon finely chopped fresh tarragon leaves Pinch sugar 1 tablespoon sherry wine vinegar Salt and freshly ground black pepper 1 cup extra-virgin olive oil 15 cloves garlic, peeled, plus 1 tablespoon roughly chopped garlic 3 small whole chicken breasts, boneless, skin-on 1/4 cup fresh Italian parsley leaves 3 tablespoons extra-virgin olive oil, plus 3 tablespoons 1 shallot, finely chopped 1/2 pound mushrooms, such as shiitake, oyster, or cremini, cleaned and quartered 3 bunches watercress, cleaned 1 head radicchio, nice outer leaves saved whole, rest chopped into 1/2-inch pieces Instructions: Make the mustard vinaigrette: In a bowl, combine mustard, tarragon, sugar, vinegar, salt, and pepper and whisk well. While whisking, slowly drizzle in the oil. Drizzle until the oil is incorporated into the dressing. Season, to taste, with salt and pepper. Set aside. Preheat a grill or grill pan. Bring a small saucepan of water to a boil. Add the whole garlic cloves and blanch for 1 1/2 minutes. Drain and thinly slice. Set aside. Using your fingers, gently separate the skin from the chicken breasts, making a pocket. Be sure to keep the skin attached to the chicken breast. Place a few blanched garlic slices and parsley leaves under the skin of the chicken breast. Pull the skin back over the breasts. Season the outside well with salt and pepper. Drizzle the breasts with 3 tablespoons of the olive oil. Place the chicken breasts on the grill, skin-side down, and cook until golden brown, about 6 minutes. Turn the chicken and cook until cooked through and the juices run clear, about another 6 to 8 minutes depending on the thickness of the chicken breasts. Remove and set aside. Heat a saute pan over medium-high heat. Add the remaining 3 tablespoons olive oil and heat. Add the shallots and the chopped garlic and saute 1 minute. Add the mushrooms and saute until golden brown and cooked, about 8 minutes. Remove from the heat and set aside. Slice each chicken breast into 4 slices on the diagonal. Combine the watercress and the chopped radicchio in a large bowl. Toss with desired amount of dressing. Place the whole radicchio leaves around the edges of 6 plates. Pile the watercress mixture in the center. Divide the mushrooms among the plates. Top each plate with the sliced chicken breast. Drizzle with a little more dressing. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 50397,"Tarragon Potato Salad 2 pounds medium Yukon Gold potatoes (6 to 8 potatoes) Kosher salt 1 cup good mayonnaise 2 tablespoons freshly squeezed lemon juice 2 tablespoons tarragon or white wine vinegar 1 teaspoon freshly ground black pepper 3 tablespoons chopped scallions, white and green parts 3 tablespoons minced red onion 2 tablespoons minced fresh tarragon leaves 2 tablespoons minced fresh dill Instructions: Place the potatoes in a pot with enough water to cover them. Add 1 tablespoon of salt, bring to a boil, and simmer for 15 to 30 minutes, depending on the size of the potatoes, just until tender when pierced with a small knife or skewer. Drain in a colander. Put a kitchen towel over the colander and allow the potatoes to steam for 10 minutes. When cool enough to handle, peel the potatoes and slice 1/2 inch thick. Place the potatoes in a mixing bowl. Meanwhile, combine the mayonnaise, lemon juice, vinegar, 2 teaspoons salt, and the pepper. While the potatoes are still warm, pour the dressing over the potatoes and toss well. Add the scallions, red onion, tarragon, and dill and toss gently. Allow the salad to sit for at least 30 minutes for the flavors to develop. Sprinkle with salt and serve at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 50398,"Jalapeno Sausage 16 corn husks 2 teaspoons kosher salt 1 tablespoon sugar 1/2-ounce chicken base dissolved in 2 ounces cold water 1 tablespoon chopped fresh garlic 1/2 teaspoon grated nutmeg 1/4 teaspoon ground allspice 1/4 cup chopped and seeded jalapenos 1 tablespoon crushed black peppercorns 1/2 teaspoon cayenne pepper 2 1/2 pounds coarsely ground pork butt Instructions: Heat a smoker or grill to 250 degrees F. Soak corn husks in warm water for 15 minutes. Mix all of the dry ingredients together in a large bowl and add the ground pork. Combine well. Put approximately 6 ounces of the sausage mixture 8 of the open wet corn husks. Put another corn husk on top and wrap and tie each end with string. Smoke until the sausage temperature reaches 160 degrees F on an instant-read thermometer. Transfer the husks to a serving platter and serve. ","[Zinfandel, Tempranillo, Garnacha, Barbera]" 50399,"Romaine with Cabrales Dressing and cl Strips 2 small heads Romaine lettuce 2 small tomatoes, cut into wedges 2/3 cup Cabrales cheese 1/2 bunch chopped fresh oregano 1 bunch chopped garlic chives Juice of one lime 1 cup Spanish olive oil cl strips, recipe follows 1 egg 2 tablespoons water 4 large Poblano chiles, seeded and cut into 1/2 inch strips 1/4 cup cornmeal 1/4 cup vegetable oil Salt Instructions: Wash and pat dry lettuce leaves, then tear into pieces. Place on a platter and arrange the tomatoes on top and around the edges. To make the dressing: Place the cheese, oregano, chives, lime juice and olive oil in a blender or food processor and blend until smooth. Drizzle the dressing over the greens and tomatoes. Top with cl strips. Whisk together the egg and water in a medium bowl. Coat the cl strips in the egg mixture, then set aside. Place the cornmeal in a bowl next to the cl strips. Heat the oil in a large heavy skillet until hot. Coat half the cl strips with cornmeal and add to the oil. Fry over medium heat until golden, about 2 minutes. Drain on paper towels. Fry the other half of the strips and drain. Salt to taste. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 50400,"Roasted Tomato Bisque 2 28-ounce cans whole peeled tomatoes, drained 1 tablespoon extra-virgin olive oil 1 tablespoon packed light brown sugar 4 carrots, chopped 2 shallots, quartered Kosher salt and freshly ground pepper 3 tablespoons unsalted butter Pinch of red pepper flakes 2 cloves garlic, minced 1 tablespoon tomato paste 2 tablespoons dry sherry 1 28-ounce can crushed tomatoes 1 to 2 cups chicken stock Garlic croutons, for topping Instructions: Preheat the oven to 400?. Line a baking sheet with parchment paper or a silicone mat. Combine the drained whole tomatoes, olive oil, brown sugar, carrots and shallots in a large bowl and toss to coat. Season with salt and pepper. Spread the vegetables on the baking sheet and roast until caramelized, about 30 minutes. Heat a soup pot over medium heat. Add the butter and cook until foaming. Add the red pepper flakes and garlic and saut for 1 minute. Add the tomato paste and cook, stirring, 1 to 2 minutes, then add the sherry. Cook until all the liquid has evaporated and the alcohol has cooked off, 1 to 2 minutes. Add the roasted vegetables, crushed tomatoes and 1 cup chicken stock. Season with salt and pepper, bring to a simmer and cook 15 minutes. Working in small batches, transfer the soup to a blender and puree until smooth. Return to the pot and add more chicken stock to adjust the consistency to how you like it. Taste again and adjust the seasoning with salt and pepper. Ladle into bowls and top with croutons. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 50401,"Pot au Feu du Midi 1/2 beef shank (4 pounds with bone in) tied with kitchen twine 1 whole veal shank (2 1/2 to 3 pounds) tied with kitchen twine 1 lamb shank (1 1/2 pounds) secured with kitchen twine Bouquet garni (a cheesecloth sachet containing 1 young tender branch of celery with leaves, 3 sprigs fresh thyme, 4 sprigs parsley, 10 black peppercorns, and 1 whole clove) 2 tablespoons salt 6 large carrots, peeled, halved, cut into quarters lengthwise 8 medium leeks, greens discarded, washed and tied together in 2 bundles (4 each) 1 pound small onions 1 (28-ounce) can plum tomatoes, juice strained 2 pounds Yukon Gold or any all-purpose potatoes, peeled and cut into 2-inch cubes (6 cups) Small bowl Nicoise or Gaeta olives Small bowl capers Small bowl sea salt Small bowl hot mustard and/or a small bowl of grated horseradish Small bowl cornichons Instructions: In a 10-quart stockpot, cover the meats with water. Bring the water to a light boil over medium heat and skim off the scum that rises. When the froth on top of the boiling water is clear, add 1 more cup of water, bouquet garni and salt. Partially cover and simmer, keeping the broth at a light boil for 1 hour. Add the carrots, leeks, onion, and tomatoes. If the vegetables are not totally covered with broth, don't worry, just submerge them as best you can. Partially cover and simmer, keeping the broth at a light boil for 1 1/2 hours. One 1/2 hour before serving, cover the potatoes with salted cold water. Bring to a boil, partially cover and cook for 20 minutes, or until tender. Drain potatoes and keep warm. Remove meat from the stockpot and discard twine. Cut meat into thick slices. Arrange slices on a platter along with the potatoes and vegetables. Bring the broth back to a boil and discard the fat, skimming with a ladle to remove it. Discard the bouquet garni. Serve pot au feu with broth in large soup bowls, garnish with accompaniments. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 50402,"Quick Curried Turkey and Pear Salad 1 tablespoon madras curry powder 1 lemon, juiced 1/2 cup mayonnaise 2 cups 1/2 inch diced turkey breast meat 2 pears, peeled and cut 1/2 inch dice 3 scallions, sliced Salt and black pepper 2 romaine lettuce hearts, washed, dried, and cut into large chiffonade Instructions: Mix the curry with the lemon juice, to dissolve. Mix in the mayonnaise. Fold in with the turkey, pears, and scallions. Season. Serve on a bed of romaine leaves. Wine suggestion: Bernadus Chardonnay 1997 ","[Chardonnay, Sauvignon Blanc, Riesling]" 50403,"Mulled Wine 6 whole allspice berries 1 tablespoon whole black peppercorns 2 whole star anise 3 cinnamon sticks One 1-inch piece fresh ginger, sliced 3 large strips orange zest 3 large strips lemon zest Two 750-ml bottles red wine 3/4 cup honey Instructions: In the basket of a coffee percolator place the allspice berries, peppercorns, star anise, cinnamon sticks, ginger and citrus zest. Pour the wine and honey into the percolator. Attach basket, cover and let percolate for 1 to 2 hours. Serve hot. ","[Rhone Blends, Pinot Noir, Chianti]" 50404,"Beef Carpaccio 8 to 10 ounces beef tenderloin from the tip end of the roast 4 handfuls arugula or mixed greens Your favorite vinaigrette Kosher salt Freshly ground black pepper Shaved Parmesan Instructions: Wrap the tenderloin in plastic wrap and place in the freezer for 2 hours. After 2 hours, unwrap the tenderloin and thinly slice the beef into approximately into 1/8 to 1/4-inch pieces. Lay out sheets of plastic wrap and place each slice onto the plastic. Top with another piece of plastic and gently pound the meat with a meat mallet until paper thin. Repeat until all of the meat is sliced and pounded. Divide the meat evenly among 4 chilled plates. Serve with greens tossed with vinaigrette, salt, pepper and/or Parmesan. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barolo]" 50405,"Tamarind Pineapple Quencher 1/4 cup finely diced fresh pineapple 6 ounces coconut water 2 ounces Tamarind Coriander Syrup, recipe follows 1 pineapple wedge (about 1/8 inch thick), for garnish 8 ounces tamarind pods (14 to 16 pods) 1 cup packed dark brown sugar 2 teaspoons coriander seeds, lightly crushed Instructions: Add the diced pineapple to a 14-ounce Collins glass and muddle with a muddler or the handle of a wooden spoon until it becomes a juicy pulp. Top with a big scoop of ice cubes then add the coconut water and tamarind syrup. Stir together then garnish the glass with the pineapple wedge and enjoy. Crack each tamarind pod to remove the pulp then discard the shells and stringy fibers. Combine the tamarind pulp, brown sugar, coriander seeds and 2 cups water in a small saucepan and bring to a boil over high heat. Lower the heat to medium and cook at a rapid simmer, stirring frequently to help break up the pulp and prevent the sugar from scorching, until the pulp is loosened from the seeds, 25 to 30 minutes. Strain the syrup through a fine-mesh sieve into a heat-safe glass jar; discard the solids. Let cool to room temperature then cover and refrigerate for up to 2 weeks. Makes about 1 cup. ","[Riesling, Moscato, Vinho Verde, Sauvignon Blanc]" 50406,"Pistachio Crusted Rack of Lamb with Date Couscous and Baharat Spiced Carrots 2 1/2 tablespoons unsalted butter (2 tablespoons plus 1 1/2 teaspoons) 1 cup pistachios, toasted and pulsed in a food processor until fine 1/4 cup panko breadcrumbs Canola oil, for cooking 1 rack of lamb, frenched Kosher salt and freshly ground black pepper 2 tablespoons Dijon mustard 2 sprigs thyme 1 bay leaf 1 shallot, sliced 1/2 teaspoon whole black peppercorns 1 clove garlic, smashed 1 1/2 cups red wine 1/2 cup veal demi-glace 1 teaspoon pomegranate molasses 1 teaspoon red wine vinegar 1 1/4 cups vegetable stock 1/4 cup pitted chopped dates (4 to 5 dates) 1 tablespoon unsalted butter 1/4 teaspoon ground cinnamon Kosher salt 1 cup couscous 1 cup chervil leaves, chopped 1 cup flat-leaf parsley leaves, chopped 2 sprigs tarragon, stem removed and leaves chopped 1 tablespoon dried mint 1/4 teaspoon ground cardamom 1/4 teaspoon ground clove 1/4 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon ground nutmeg 1/4 teaspoon ground black pepper 1 pound baby rainbow carrots, ends neatly trimmed Extra-virgin olive oil, for drizzling Instructions: Preheat the oven to 400 degrees F. For the lamb: Melt 2 tablespoons of the butter and add to a bowl with the pistachios and panko. Mix thoroughly to combine and set aside. Heat a large cast-iron pan with some canola oil. Sprinkle the lamb liberally with salt and pepper on all sides. Sear the lamb, fat side down, until a crust forms and it begins to turn golden brown, 4 to 5 minutes. Flip the lamb and cook for another 3 to 4 minutes. Remove the lamb and place onto a sheet tray lined with a rack. Spread the mustard evenly over the top and sides of the rack of lamb. Pat the pistachio crust mixture onto the lamb, pressing down to ensure it's nicely adhered. Transfer the lamb to the oven and roast until the lamb reaches an internal temperature of 130 degrees F, about 20 minutes. Remove from the oven and allow to rest 10 minutes before slicing into double chops. Season the lamb chops with a sprinkle of salt. Heat a small saucepan over medium-high heat with some canola oil. Add the thyme, bay leaf, shallot and black peppercorns and cook, stirring occasionally, until the shallot begins to soften, 4 to 5 minutes. Add the garlic and red wine. Bring to a boil, then reduce to a simmer and cook until the wine has almost completely reduced, 5 to 6 minutes. Add the veal demi and bring back up to a boil. Then reduce to a simmer and cook until reduced by half, another 5 minutes or so. Strain the sauce through a fine-mesh strainer into a saute pan. Turn the heat to medium and bring to a simmer. Add the pomegranate molasses and continue to reduce the sauce until it's thickened, another 3 to 4 minutes. Remove from the heat and stir in the red wine vinegar and the remaining 1/2 tablespoon (1 1/2 teaspoons) butter. For the couscous: Heat a small saucepan over medium-high heat with the vegetable stock, dates, butter, cinnamon and salt to taste. Bring to a boil, then whisk in the couscous. Turn off the heat and cover. Allow to sit for 15 to 20 minutes. Fluff with a fork and season with more salt if necessary. Fold in the chervil, parsley and tarragon. For the carrots: To make the baharat spice, add the dried mint, cardamom, clove, coriander, cumin, nutmeg and pepper to a small bowl. Mix together to combine. Store in an airtight container for up to 2 months. Spread the carrots onto a sheet tray. Drizzle with olive oil and season with the homemade baharat spice mix. Transfer into the oven and roast until the carrots are lightly charred and tender, about 20 minutes. Serve the lamb and sauce alongside the roasted baby carrots and couscous. ","[Syrah, Grenache, Tempranillo, Barolo]" 50407,"Grilled Sweet Potato Salad 3 sweet potatoes, skin on and sliced into 1/2-inch rounds Kosher salt and freshly ground black pepper
1/2 cup extra-virgin olive oil, plus extra for the potatoes
1/4 cup white wine vinegar, preferably Chardonnay
2 tablespoons chopped capers 2 tablespoons honey
1 teaspoon whole-grain mustard
1 cup sliced scallions 1/2 cup walnuts, toasted
1 green apple, cored and julienned
1 tablespoon sliced chives 2 tablespoons white sesame seeds, toasted
Fresh parsley and cilantro leaves, for garnish
Instructions: Preheat a grill to medium heat. Sprinkle the potatoes with salt and pepper and toss with enough olive oil to coat. Grill the potatoes until caramelized, about 4 minutes per side. Place them on the top rack and close the grill, allowing them to finish cooking through, about 20 minutes more. Remove the potatoes from the grill and allow them to come to room temperature. To make the vinaigrette, whisk together the vinegar, capers, honey, mustard and olive oil in a small bowl. Season with salt and pepper. Dice the potatoes into large chunks and toss in a bowl with the scallions and walnuts. Season with salt and pepper. Dress the potatoes with enough vinaigrette to coat the salad. Top with the apples, chives, sesame seeds, cilantro and parsley and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 50408,"Honeyroast Chicken 1 stick (1/4 pound) butter or margarine 1/2 cup minced yellow onion 2 large cloves garlic, minced 1/4 cup Dijon mustard 1/2 cup mild honey 1 teaspoon salt 1 rounded teaspoon curry powder 2 tablespoons peach or mango chutney Small handful dried currants or chopped dark raisins 2 roasting chickens (3 1/2 to 4 pounds each) 1 or 2 shallow baking sheets with 1 inch rims Instructions: To make sauce: Melt butter in a heavy 1 1/2 to 2 quart saucepan over medium heat. When bubbling, saute onion and garlic until softened, 3 to 5 minutes. Add remaining ingredients except chicken and stir until combined. Heat until warm throughout and set aside to cool slightly. To prepare chicken: Rinse and pat each chicken dry. Cut each chicken into 8 serving pieces as directed. (Reserve and freeze backs for stock.) Dip each piece in honey mixture, coating chicken completely. Lay chicken pieces (skin side up) on 1 or 2 shallow baking pans. Spoon any remaining sauce over chicken. To bake: Place chicken in a cold oven, turn heat to 400 degrees F and bake 1 hour. If you are using 2 baking sheets, roast in the upper and lower thirds of the oven and switch shelf positions after half the baking time. To serve: Transfer chicken to a warmed serving platter and serve hot, at room temperature or slightly chilled. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 50409,"Corn Cakes with Florida Caviar and Chive Crema 3/4 cup sour cream 2 tablespoons chives, finely chopped
2 tablespoons dry white wine
1/2 teaspoon salt
1/2 teaspoon white pepper
2 tablespoons olive oil 1 cup fresh sweet corn kernels, from 1 medium-size ear
2 tablespoons minced shallots
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 large eggs
1 cup heavy cream
1/4 cup yellow cornmeal
1/2 cup bleached all-purpose flour
1/2 cup masa harina flour
2 teaspoons baking powder
1/8 teaspoon cayenne
3/4 cup water
2 teaspoons vegetable oil
1 teaspoon Creole seasoning
1/4 cup capers, drained 2 hard-boiled yolks, finely chopped
2 hard-boiled egg whites, finely chopped
1/4 cup chopped red onions
2 tablespoons finely chopped fresh parsley leaves
One 7-ounce tin caviar
Instructions: For the chive crema: Combine all of the ingredients in a small bowl and whisk until thoroughly blended. Serve immediately or store, refrigerated, in an airtight container for 2 days. For the corn cakes with caviar: Heat the olive oil in a medium-size saute pan over medium heat. Add the corn, shallots, 1/2 teaspoon of the salt, and the black pepper, and cook, stirring, until the corn and shallots are tender, about 5 minutes. Remove from the heat. Combine the eggs and cream in a large mixing bowl and whisk to blend well. Add the cornmeal, flour, masa harina, baking powder, cayenne, the remaining 1/2 teaspoon salt, and the water. Mix well. Fold in the corn and shallot mixture. Heat 1/2 teaspoon of the vegetable oil in a large nonstick saute pan over medium-high heat. When the oil is hot, but not smoking, gently drop the batter, a tablespoon at a time, into the pan. You can cook about eight cakes at a time. Cook until the cakes are lightly golden on both sides, about 1 1/2 minutes on each side. Repeat until all of the oil and batter are used up. Drain the cakes on paper towels. Sprinkle with the Creole seasoning and serve warm with the chive crema, accompanied by a tray of garnishes. These can be prepared in advance and passed around on trays. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 50410,"Chili-Ginger Grilled Chicken Skewers 1/4 cup tightly packed cilantro leaves 1/4 cup vegetable oil 1 tablespoon Asian hot chili sauce, such as Sriracha 1 tablespoon light brown sugar 2 teaspoons soy sauce 1 to 2 cloves garlic One 2-inch chunk fresh ginger, peeled and roughly chopped
1 small onion, roughly chopped Kosher salt 1 pound boneless, skinless chicken thighs, cut into twelve 3 1/2 to 4-inch strips 1/2 cup prepared dipping sauce, such as cilantro chutney, sweet chili sauce or ponzu sauce Instructions: Combine the cilantro, oil, chili sauce, sugar, soy sauce, garlic, ginger, onions and 1/2 teaspoon salt in a mini food processor or blender and process until smooth.
Drain the skewers and thread a piece of chicken onto each skewer. Place the skewers in a large nonreactive baking dish and rub with the marinade mixture. Cover and marinate in the refrigerator 1 to 2 hours. Preheat a grill or grill pan over medium-high heat. Remove the skewers from the baking dish and discard the marinade. Cook the chicken, turning once, until well charred and cooked through, 4 to 6 minutes per side. Serve with your favorite dipping sauce. ","[Syrah, Zinfandel, Tempranillo, Barbera]" 50411,"Poussin \Sotto Mattone\ or Baby Chicken Cooked Under a Brick 4 poussin, backbone removed and wings Frenched 1 lemon 4 sprigs thyme Olive oil 2 Japanese eggplants 12 black mission figs Salt Pepper Instructions: To marinate poussin, first slice lemon into rings and place on cookie sheet. In 475 degree oven, or preferably, wood roasting oven, char lemon until very fragrant. Allow lemon to cool and toss with thyme, olive oil and poussin. Marinate at least 2 hours. Prepare eggplant and figs by cutting each in half, drizzle with olive oil, salt and pepper. Grill eggplant and figs and keep warm. Lay poussin skin side down on grill. Place brick atop poussin and grill 3 to 4 minutes. Remove brick, rotate poussin 90 degrees and grill 3 more minutes under brick. Finally flip over poussin and grill 2 minutes without the brick. Assemble on large platter with grilled eggplant and figs. Drizzle dish with fruity olive oil and fresh herbs. ","[Barolo, Barbaresco, Dolcetto, Tempranillo]" 50412,"Zucchini Cakes 4 zucchini 1 cup Baking Mix, recipe follows 1/2 medium onion, diced small 2 eggs 1 tablespoon chopped garlic Salt and freshly ground black pepper 1/4 cup canola oil 1/2 cup sour cream, for serving 2 tablespoons freshly chopped parsley leaves 6 cups all-purpose flour 3 tablespoons baking powder 2 teaspoons salt 3/4 cup shortening Instructions: Grate 2 zucchini and reserve 2 whole for another use. Put the grated zucchini in a clean kitchen towel and squeeze well to remove the excess water. In a large bowl combine the zucchini, baking mix, onion, eggs and garlic and season with salt and pepper, to taste. Mix well to thoroughly combine. Heat the canola oil in a skillet over medium heat. Using a 1/4 cup measure drop about 6 to 8 portions of the zucchini mixture into the skillet. Fry on both sides until golden brown and cooked through, about 3 minutes per side. Remove from the skillet and drain on a paper lined sheet pan. In a small bowl mix together the sour cream and parsley and season with salt and pepper, to taste. Arrange the zucchini cakes on a serving platter and serve with the sour cream. In a large bowl combine the flour, baking powder and salt. Cut in the shortening with a pastry knife or fork until the mixture is well blended. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 50413,"Shrimp and Tomato Risotto 2 tablespoons olive oil 1/2 pound shrimp, peeled and deveined 1/4 cup heavy cream 1 cup canned tomatoes 5 cups shrimp stock, recipe follows 2 tablespoons unsalted butter, plus 2 teaspoons 1/2 cup finely minced shallots 1 cup arborio rice 1/2 cup white wine 4 teaspoons kosher salt 1/4 teaspoon freshly ground black pepper 2 tablespoons chiffonade fresh basil leaves 2 tablespoons finely chopped Italian parsley leaves, plus 1/4 cup, chopped for garnish 2 tablespoons grated Parmesan 1 teaspoon minced garlic 12 shrimp, peeled and deveined 1 tablespoon olive oil 5 pounds shrimp shells, see Cook's Note* 1 bunch leeks, cleaned, white parts, chopped 2 carrots, chopped 2 onions, chopped 4 shallots, chopped 2 clove garlic, smashed 3 sprigs fresh thyme leaves 1 cup white wine 15 cups cold water Strain, cool and refrigerate Instructions: For the shrimp cream: Heat the olive oil in a pan over medium heat and saute the shrimp until just opaque, about 2 minutes. In a food processor, puree the shrimp, heavy cream, and tomatoes until smooth.
For the risotto: In a small pot bring the shrimp stock to a boil over high heat. Reduce the heat and keep warm.
Heat 2 tablespoons unsalted butter in a heavy bottomed saucepan over medium heat, add the shallots and saute until soft. Add the arborio rice and stir until it is coated with butter, about 1 to 2 minutes. Turn the heat to high and add the white wine, stir until most of the wine has been absorbed by the rice. Season with the salt and pepper. Add the hot stock 1/2 cup at a time, stirring constantly, after each addition, until the liquid is absorbed. Continue adding the stock and stirring to release the starch from the rice. Begin to check the rice for doneness after 18 minutes, it should be al dente.
Add the shrimp cream mixture and continue to cook for 2 to 3 minutes. Remove from the heat and stir in the remaining butter, basil, parsley, and Parmesan. Adjust the seasoning.
In a large skillet over medium heat saute the garlic and remaining shrimp in olive oil for 1 to 2 minutes. Serve the shrimp on top of the risotto and sprinkle with the parsley.
In a large stock pot over high heat, saute the shrimp shells until bright pink. Add the leeks, carrots, onions, shallots, garlic, and thyme and cook until soft and golden. Pour in the white wine and reduce by half. Add the cold water and bring to a boil. Skim any foam or impurities from the surface. Simmer over medium heat for 30 minutes.
Yield: 14 cups
Preparation Time: 10 minutes
Cooking Time: 30 minutes
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 50414,"Linguine with Shrimp and Tomatoes Kosher salt 12 ounces linguine 1 1/2 pounds ripe tomatoes 5 tablespoons extra-virgin olive oil, plus more for drizzling 2 to 3 cloves garlic, minced 1/4 cup loosely packed fresh oregano, finely chopped Freshly ground pepper 1 pound peeled and deveined medium shrimp Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente; drain and return to the pot. Meanwhile, core, halve and seed the tomatoes. Blend the tomatoes, 1/4 cup olive oil, the garlic, oregano, 3/4 teaspoon salt and a few grinds of pepper in a food processor to make a chunky sauce. Add to the pasta and toss to combine. Heat a large skillet over medium-high heat. Season the shrimp with salt and pepper. Add the remaining 1 tablespoon olive oil to the skillet, then add the shrimp in a single layer; cook, turning once, until just cooked through, 2 to 3 minutes. Add the shrimp to the pasta, tossing to combine. Divide the pasta and shrimp among bowls. Drizzle with olive oil. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 50415,"Sticky Road Chocolate Bars 2 cups all-purpose flour 1/2 teaspoon baking powder Pinch salt 1/2 cup unsalted butter, room temperature, plus extra for the pan 1/2 cup packed light brown sugar 1 egg 5 ounces unsweetened chocolate, melted 1/4 cup chopped pecans 3/4 cup butter 1/2 cup sugar 2 tablespoons light corn syrup 3/4 cup sweetened condensed milk 1 cup chopped pecans 1/2 cup sweetened coconut flakes Instructions: Special Equipment: off-set spatula, parchment paper, 12 by 8 1/2-inch sheet pan Preheat oven to 325 degrees F. In a medium bowl, sift flour, baking powder and salt together. In a large bowl using a handheld mixer on medium high speed, cream the butter and brown sugar until light and fluffy, about 3 minutes. Add the egg and mix until well combined. Add flour mixture in batches and blend until combined and crumbly. Fold in melted chocolate and the pecans. Butter a quarter sheet pan. Line the pan with a piece of parchment paper and butter the parchment. Press dough evenly into the sheet pan and prick surface evenly with a fork. Bake until firm in the center, about 20 minutes. Let cool and prepare the glaze. In a medium saucepan over medium heat, melt butter, then add sugar, corn syrup and condensed milk. Cook until all ingredients are dissolved and a golden color is reached, about 10 to 12 minutes. Fold in the pecans and coconut. Pour the hot glaze over the cooled chocolate bars and quickly chill in the freezer to let glaze set. Cut into bars and serve. ","[Chardonnay, Merlot, Cabernet Sauvignon, Port]" 50416,"Warm Chocolate Financier with Caramelized Bananas 1 1/2 cups almond flour 1 1/4 cups all-purpose flour 2 1/2 cups powdered sugar 10 egg whites 1 1/4 cups butter; browned 1 1/2 cups dark chocolate; chopped 1 cup sugar 1/4 cup water 3/4 cup cream 2 bananas; cut into batons Instructions: Preheat oven to 375 degrees F. Sift the almond flour, flour and powdered sugar into a mixing bowl. Add egg whites and mix on low speed for 1 minute. Add the browned butter slowly and mix well. Fold in the chocolate by hand using a rubber spatula. Portion into desired sizes and bake until lightly browned. Caramelized Bananas: Cook sugar and water over high heat until well caramelized. Turn off the heat and add cream. Stir until well mixed; it should be boiling. Add bananas and toss lightly in syrup. Strain and reserve liquid. Place bananas around financier and finish with reserved liquid. Note: A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results. ","[Chardonnay, Riesling, Pinot Grigio, Moscato]" 50417,"Spicy Chocolate Pork and Beans 4 pounds pork shoulder, diced 3 tablespoons olive oil 4 red onions, finely chopped
6 cloves garlic, crushed
1/4 cup plus 1 teaspoon smoked paprika
Six 14-ounce cans chopped tomatoes
Four 14-ounce cans black-eyed peas, drained and rinsed
2 cups coconut water
6 ounces dark chocolate
1/2 pound basmati rice, cooked 4 small avocados, sliced 1 bunch fresh cilantro, chopped Instructions: Preheat the oven to 400 degrees F. Preheat an ovenproof saute pan with a lid over high heat. Working in batches, brown the pork on all sides in 2 tablespoons oil, then transfer to a bowl. Heat the remaining tablespoon oil in the pan, then cook the onions, about 5 minutes. Add the garlic and smoked paprika and cook for an additional 30 seconds. Add the chopped tomatoes, black-eyed peas, coconut water and the pork and bring to a simmer, stirring well. Cover and transfer to the oven. Bake, stirring occasionally, until pork is tender, about 1 1/2 hours. Stir in the chocolate until it has melted. Serve with the basmati rice, avocado slices and cilantro. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 50418,"Fried Green Tomatoes 6 cups canola oil 4 green tomatoes, medium size 3 cups all-purpose flour (1 1/2 cups of flour reserved for the cornmeal breading mix) 2 1/2 cups milk 2 large eggs 1/2 cup cornmeal 1 tablespoon kosher salt 1 tablespoon celery salt 1/2 tablespoon cayenne pepper 1 tablespoon ground black pepper 1 teaspoon onion powder Pinch paprika 4 ounces goat cheese 2 cups The Flying Biscuit Cashew Relish, recipe follows 1/3 cup fresh cilantro 2 large red jalapenos 1 1/2 cups cashews 3/4 cup honey 1/3 cup white vinegar Instructions: While preparing the dipping process for the tomatoes, heat oil in large pot until the oil reaches 350 degrees F. You will need a slotted spoon to drop the tomatoes into the hot oil. De-core and cut the ends off green tomatoes. Cut tomatoes 1/2-inch thick and set aside in medium bowl. In small bowl, set aside 1 1/2 cups all-purpose flour. In medium bowl, mix milk and eggs to create an egg wash. In large bowl, combine remaining flour, cornmeal and salt. Add celery salt, cayenne, pepper, onion powder, and paprika. This is the cornmeal breading mixture for the tomatoes. Line a sheet pan with parchment paper to place the breaded tomatoes on after final dredging. Begin the dipping process by dredging the tomatoes in the all-purpose flour, then the egg wash, and finally through the cornmeal breading mixture. Repeat this process until all the tomatoes are breaded. Once the oil has reached 350 degrees F, begin frying until golden brown. Tomatoes will float to the top when finished cooking. Drain on paper towels. Garnish with cashew relish and finish with a dollop of goat cheese. Clean and pick cilantro leaves off stems. Cut stems off jalapenos and roughly chop. Combine cashews, chopped jalapenos and cilantro in food processor and pulse until combined. Do not puree, it should be a rustic mix. Pour mixture into bowl, and add honey and vinegar and mix thoroughly. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 50419,"Caramelized Onion and Duck Confit Pizza 1 large Spanish onion 3 tablespoons vegetable oil 2 confit duck legs 7 ounces prepared pizza dough Semolina flour, for dusting 1/2 cup grated fontina cheese 1/2 cup crumbled goat cheese 1/4 cup pine nuts, toasted Freshly chopped rosemary leaves Extra-virgin olive oil, for drizzling Instructions: Cut the onion into very thin slices. Put the vegetable oil and onions into a large skillet and place it over medium-low heat. Cook, stirring frequently, until the onions become golden brown and caramelized, about 30 minutes. Place a pizza stone onto the floor of the oven and preheat the oven to 450 degrees F. Remove the bones from the duck legs and shred the meat; set aside. Place the dough on a floured surface. Flatten it slightly, sprinkle with more flour, and roll it into a 10-inch disk. Sprinkle a wooden pizza paddle with flour and transfer the dough to the paddle. Shake the board a little to make sure the dough doesn't stick. Spread the caramelized onions to within 1/2-inch of the edge of the dough and top evenly with the cheeses, pine nuts and rosemary. Drizzle with extra-virgin olive oil and transfer to the pizza stone. Bake until the crust is brown around the edges, about 10 to 15 minutes. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 50420,"Hot Cocoa 2 cups powdered sugar 1 cup cocoa (Dutch-process preferred) 2 1/2 cups powdered milk 1 teaspoon salt 2 teaspoons cornstarch 1 pinch cayenne pepper, or more to taste Hot water Instructions: Combine all ingredients in a mixing bowl and incorporate evenly. In a small pot, heat 4 to 6 cups of water. Fill your mug half full with the mixture and pour in hot water. Stir to combine. Seal the rest in an airtight container, keeps indefinitely in the pantry. This also works great with warm milk. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 50421,"Tomato Relish for Grilled Fish 1 pound tomatillos, husked, washed and chopped 1 pound Italian Roma tomatoes, cored and chopped 1 large onion, chopped 1/2 cup olive oil 1/3 cup white vinegar 1 bunch cilantro, leaves only, chopped 1/4 cup sugar 6 garlic cloves, minced 1 jalapeno cl, stemmed, seeded and diced 1 red bell pepper, cored, seeded and chopped 2 teaspoon salt 1 teaspoon freshly ground black pepper Instructions: In a pot combine all ingredients. Cover and simmer about an hour. Set aside to cool to room temperature. Tomatillo relish can be stored in the refrigerator up to a week. To serve, line a large platter or serving plates with relish and top with grilled fish fillets. Or serve as a condiment with cold meats. Garnish with grilled scallions. ","[Vermentino, Sauvignon Blanc, Albari?o, Grner Veltliner]" 50422,"Instant Lasagne 2 tablespoons olive oil 1/2 cup chopped onion 1 clove garlic, minced 1 teaspoon each ground cumin, oregano and chili powder 1/2 pound ground lean beef 3 cups spaghetti sauce 1 can (4 ounces) chopped green chili 1/4 to 1/2 cup salsa Salt and freshly ground black pepper 5 to 6 \instant\ lasagne sheets 1 container (15 ounces) part-skim ricotta cheese 1 cup shredded Monterey Jack or sharp cheddar cheese Instructions: Preheat the oven to 400 degrees. In a skillet heat the olive oil. Saute the onion for 5 minutes or until tender, then add the garlic, spices, herbs and ground beef and saute until the meat is no longer pink, about 5 minutes. Remove to a bowl and add the spaghetti sauce, green chilis and salsa and season well to taste with salt and pepper. Soak the lasagne sheets in hot water. As they soften remove them from the bowl and pat them dry. Spoon 1/2 cup of meat sauce in the bottom of a 9-inch square baking pan and top with a sheet of lasagne. Spread the pasta with dabs of ricotta and some meat sauce. Sprinkle with some Monterey Jack cheese. Repeat the layering until you have used all the ingredients, ending with a sheet of lasagne, completely covered with the sauce (even the corners). Bake, covered, for 30 minutes. Uncover and bake for 5 minutes. Remove the pan from the oven and let the lasagne set for 5 minutes before slicing and serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 50423,"Oysters Rockefeller 4 tablespoons unsalted butter 2 garlic cloves, minced 1/3 cup bread crumbs, Panko preferred 2 shallots, chopped 2 cups chopped fresh spinach 1/4 cup Pernod Salt and pepper, to taste Dash red pepper sauce 2 tablespoons olive oil 1/4 cup grated Parmesan 1 tablespoon chopped chervil or parsley 2 dozen oysters, on the half shell Rock salt Lemon wedges, for garnish 3/4 cup champagne vinegar 2 shallots, minced 2 tablespoons cracked black peppercorns 1 tablespoon chopped chervil 1/2 lemon, juiced Instructions: For the oysters: Melt butter in a skillet. Saute the garlic for 2 minutes to infuse the butter. Place the bread crumbs in a mixing bowl and add half the garlic butter, set aside. To the remaining garlic butter in the skillet, add shallots and spinach, cook for 3 minutes until the spinach wilts. Deglaze the pan with Pernod. Season with salt and pepper, add a dash of red pepper sauce. Allow the mixture to cook down for a few minutes. Finish off the bread crumbs by mixing in olive oil, Parmesan and chervil, season with salt and pepper. Spoon 1 heaping teaspoon of the spinach mixture on each oyster followed by a spoonful of the bread crumb mixture. Sprinkle a baking pan amply with rock salt. Arrange the oysters in the salt to steady them. Bake in a preheated 450 degree F oven for 10 to 15 minutes until golden. Serve with lemon wedges and red pepper sauce. For the sauce: In a small bowl whisk together all ingredients. Cover and chill 1 hour before serving with oysters. Yield: 3/4 cup ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]

" 50424,"White Velvet Soup 2 tablespoons extra-virgin olive oil, plus more for drizzling 4 parsnips, peeled and chopped into 1-inch pieces (about 1 pound) 2 stalks celery, chopped
2 bulbs fennel, trimmed and chopped into 1-inch pieces
1 onion, chopped
2 teaspoons salt
1/2 teaspoon fennel seeds
1 bay leaf
1 1/2 cups unsweetened almond milk
Crispy cooked bacon, chopped, for garnish
Grated Parmesan, for garnish
Pomegranate Gremolata, for garnish, recipe follows 1/2 cup chopped fresh Italian parsley 1/4 cup pomegranate seeds 1 teaspoon lemon zest 1/8 teaspoon salt Instructions: Heat the olive oil in a 3 1/2-quart Dutch oven medium-high heat. Add the parsnips, celery, fennel, onion, salt and fennel seeds. Reduce the heat to medium and cook for 6 to 8 minutes, stirring occasionally with a wooden spoon. Add 4 cups water and the bay leaf to the pan, and stir. Bring to a simmer, reduce the heat to medium-low, and cover with a lid. Simmer for 30 minutes, or until the vegetables are very soft. Allow to cool slightly. Puree the soup in two batches, adding half of the almond milk to each batch. Return the soup to the Dutch oven, and heat to warm through--alternatively, pour the soup into a slow cooker and keep warm on the low setting. Serve garnished with bacon, Parmesan and Pomegranate Gremolata. In a bowl, mix together the parsley, pomegranate seeds, lemon zest and salt. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 50425,"Bear's Grilled Beef Shortribs with Amy's Sweet Potato Trujillo Tamales 5 pounds short ribs 1 tablespoon cl powder 1 tablespoon ground coriander 1 tablespoon ground cumin 1 large onion, roughly chopped 2 large carrots, peeled, roughly chopped 6 cloves garlic 3 large slices ginger 4 whole Thai bird chiles 2 cups dry red wine 1 cup sweet soy sauce (kechap manis) 1/2 cup dark soy sauce 3 sprigs fresh thyme 1 to 2 quarts water to cover 1/2 cup chopped scallions 1/2 cup cilantro Salt and black pepper to taste Canola oil to cook 1/2 to 2/3 cup lard or duck fat/vegetable shortening 1 teaspoon baking powder 2 cups masa harina 1 teaspoon ginger powder 2/3 cup water plus extra 2 teaspoons salt Corn husks, soaked and/or banana leaves 2 tablespoons butter 2 sweet potatoes*, fine 1/8-inch dice 2 minced shallots Salt and black pepper to taste 1/2 cup white wine 1/2 cup chicken or vegetable stock Instructions: Mix cl powder, coriander and cumin. Season the ribs with salt and pepper and rub the spice mix all over. On a hot, oiled grill, grill the ribs until all sides are well browned. Meanwhile, in a medium stock pot, coat with oil and brown onions, carrots, garlic, ginger and chiles. Deglaze with wine and reduce by 50 percent. Add back the ribs, soy sauces, thyme and water to cover. Check for seasoning. The flavor of the liquid will be the ultimate flavor of the ribs. Bring to a boil and simmer for 2 1/2 to 3 hours, until meat is tender and falling off of the bone. Remove ribs from liquid. Strain liquid and reduce by 20 percent. Return ribs to sauce, keep hot and add scallions and cilantro Use a mixer fitted with a paddle at high speed and beat lard with baking powder until fluffy. While still beating, add masa and ginger powder gradually. Slowly add the water and salt. Final consistency should be of soft cake batter and shape should hold a spoon. Test: float a teaspoon of the mix in water. Fold in sweet potatoes*. Fold tamales like usual, and place in a bamboo steamer. Steam until coo In a non-stick skillet melt butter and saute the potatoes, shallots and season. Deglaze with wine and reduce completely. Add a little of the stock at a time, waiting for it to be fully absorbed before adding more. Cook until tender-firm. Check for ","[Pinot Noir, Garnacha, Tempranillo, Barbera]

" 50426,"Fontina and Mozzarella Grilled Cheese with Bacon and Honeycrisp Apples 12 slices bacon 8 slices fresh mozzarella, 1/4 inch thick
8 slices pumpernickel
1 stick unsalted butter, at room temperature 1/4 cup Dijon mustard
16 slices fontina, thinly sliced from the deli 1 Honeycrisp apple, peeled and sliced really thinly
Instructions: Cook the bacon in a large saute pan over medium heat until brown and crispy on both sides. Transfer to a plate lined with paper towels and reserve. Preheat a griddle or nonstick saute pan to medium. Between two pieces of paper towels, pat dry the mozzarella. Spread each piece of bread with a thin, even layer of butter. Spread the other side of each piece of bread with Dijon. Lay the bread down with the Dijon sides facing up on a baking sheet. Place one slice of fontina, one slice of mozzarella and then another slice of fontina on each piece of bread. Lay 3 bacon slices on half of the slices of the cheese-lined bread. Top the bacon with an even layer of apple slices (these are the bottoms, the ones with just cheese are the tops--together they make a pair!). Place the tops and bottoms on the griddle butter-side down and cook until the bread gets brown and crusty and the cheese begins to melt, 5 to 7 minutes. When the cheese is nice and melty, flip the tops onto the bottoms so the cheese is on the inside. Give each sandwich a press, flip over and cook for 1 to 2 minutes more. Cut the sandwiches in half on the bias and serve hot. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 50427,"Black Pepper Biscuits and Sausage Gravy 2 1/4 cups all-purpose flour 2 1/4 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
6 tablespoons unsalted butter, cold, cut into small pieces
1 cup buttermilk
3 tablespoons heavy cream
Pinch freshly ground black pepper
1 pound breakfast sausage with sage, casings removed 3 tablespoons unsalted butter, room temperature
3 tablespoons all-purpose flour
1 1/2 to 2 cups milk
Salt and freshly ground black pepper
Instructions: For the biscuits: Preheat the oven to 450 degrees F. In a large bowl, sift together the flour, baking powder, salt and baking soda. With your fingers, work the butter into the flour until the mixture resembles large crumbs. Mix in the buttermilk, stirring just until a dough forms. Turn the dough out onto a lightly floured work surface and pat into a 1-inch-thick disk. Cut out 10 to 12 biscuits using a 2 1/2-inch cutter or a glass of equal size. Reuse the scraps. Arrange the biscuits on a parchment-lined baking sheet. Brush the tops with heavy cream and sprinkle with black pepper. Bake until golden brown and cooked through, 10 to 12 minutes. For the gravy: Heat a large skillet over medium heat. Add the sausage and cook until browned, breaking it up into small pieces, 10 to 12 minutes. Transfer the sausage to a bowl using a slotted spoon. Add the butter and flour to the skillet and cook, stirring, for about 1 minute. Pour in the milk, bring to a simmer, and cook until thickened, stirring and scraping the bottom of skillet constantly, about 5 minutes. Season with salt and pepper. Add the reserved sausage and mix until fully combined. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]

" 50428,"Brie and Broccoli Quiche 4 yellow onions, sliced 4 tablespoons (1/2 stick) salted butter
Kosher salt and freshly ground black pepper 1 cup chopped broccoli
1 pie crust, homemade or store-bought, recipe follows All-purpose flour, for rolling 8 ounces Brie
1 1/2 cups half-and-half 8 large eggs
1 tablespoon finely chopped chives
3 cups all-purpose flour 3/4 cup vegetable shortening
1 1/2 sticks (12 tablespoons) salted butter
1 large egg
5 tablespoons cold water
1 tablespoon white vinegar
1 teaspoon kosher salt
Instructions: Fry the onions in the butter in a large skillet over medium-low heat, stirring occasionally, until the onions are deep golden brown, 15 to 20 minutes (maybe longer). Set aside to cool. Preheat the oven to 400 degrees F. Bring a pot of water to a boil and salt generously; prepare an ice water bath. Blanch the broccoli in the boiling water for 1 minute, then remove it to the bowl of ice water to stop the cooking and set the color. Remove it from the water to drain. Roll out the pie crust on a floured surface and press into a deep fluted tart pan with a removable bottom (or a deep-dish pie pan). Lay the onions over the base of the crust, then lay the brocolli pieces on top of the onions. Chop the Brie and lay that in the crust too. Whip the half-and-half, eggs and some salt and pepper in a large bowl, then pour it into the crust. Sprinkle the chives on top. Place the pan on a rimmed baking sheet, cover lightly with aluminum foil and bake for 40 to 45 minutes. Remove the foil and continue baking until the quiche is set and the crust is golden brown, another 10 to 15 minutes. (The quiche will still seem slightly loose, but will continue to set once removed from the oven.) Let the quiche sit for 10 to 15 minutes, then, if using a tart pan, remove the quiche from the pan. Cut into slices with a sharp serrated knife and serve. Put the flour in a large bowl. With a pastry cutter, gradually work the shortening and butter into the flour until it resembles coarse meal, 3 to 4 minutes. In a small bowl, beat the egg with a fork and pour it into the flour mixture. Add the cold water, white vinegar and salt. Stir gently to combine. Form the dough into 2 evenly sized balls and place each ball into a gallon food storage bag. Using a rolling pin, slightly flatten each ball of dough (to about 1/2 inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you will be using them immediately, it's still a good idea to put them in the freezer for 15 to 20 minutes to chill.) When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 50429,"Easy Chocolate Tart One 14-ounce package chocolate sandwich cookies, such as Oreos 1 stick (8 tablespoons) salted butter, melted
1 1/2 cups heavy cream 3 tablespoons salted butter
12 ounces dark chocolate, chopped
12 ounces milk chocolate, chopped
4 ounces white chocolate 2 teaspoons coconut oil
Instructions: For the crust: Add the cookies to a food processor and pulse to fine crumbs. Pour in the melted butter and pulse together. Tip into an 11-inch fluted tart pan with a removable bottom and press the mixture in with a 1/4-cup measure to form an even crust on the bottom and sides. Put it in the freezer for 15 minutes to set. For the ganache: Put the cream and butter in a pan and heat until the mixture starts to bubble. Put the dark and milk chocolate in a bowl and pour the warmed cream and butter over it. Mix everything together until melted and fully combined, then pour it into the chilled tart base. Refrigerate the tart overnight until set. For the chocolate curl garnish: Put the white chocolate and coconut oil in a bowl and set over a pan of simmering water until the chocolate is melted; mix together. Pour the melted mixture onto the underside of a clean baking sheet and spread it in a very thin layer with an offset spatula or knife. Put it in the freezer until set, about 2 minutes. (To check if it is set, press it with your fingertip; it should leave the slightest mark but not a depression.) Using a sharp-edged spatula, scrape the chocolate from the bottom of the baking sheet into curls. Remove the tart from the pan and decorate with the curls. ","[Chardonnay, Pinot Grigio, Riesling, Moscato]

" 50430,"Double Smoky Ribs with Bacon-Bourbon BBQ Sauce 3 pounds boneless country-style pork ribs (8 ribs) 2 tablespoons smoked paprika 1 tablespoon sugar 1 teaspoon onion powder 1 teaspoon garlic powder 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1/4 teaspoon cayenne pepper 2 large handfuls apple or hickory wood chips, soaked in water for at least 30 minutes 1 tablespoon vegetable oil 2 bacon slices, cut into 1-inch pieces 1 medium yellow onion, chopped 2 garlic cloves, minced 1 12-ounce bottle ketchup-style chili sauce (1 cup) 1/2 cup peach preserves 1/3 cup bourbon* (You may substitute orange juice) 1/3 cup cider vinegar 2 tablespoons spicy brown mustard 2 tablespoons Worcestershire sauce 2 tablespoons molasses (not blackstrap) 1/2 teaspoon hot red pepper sauce Instructions: To make BBQ Sauce: Heat oil in medium saucepan over medium heat. Add bacon and cook, stirring occasionally, until crisp and browned, about 5 minutes. Using a slotted spoon, transfer bacon to paper towels, leaving fat in saucepan. Let bacon cool. Add onion to saucepan and cook, stirring occasionally, until golden brown, about 4 minutes. Stir in garlic and cook until fragrant, about 1 minute. Stir in chili sauce, peach preserves, bourbon, vinegar, mustard, Worcestershire sauce and molasses. Bring to a simmer and reduce heat to medium-low. Simmer, stirring often, until reduced by about one quarter, 20 to 25 minutes. Finely chop cooled bacon and stir into sauce; add hot pepper sauce. Let cool. Makes about 2 1/2 cups sauce. Sauce can be refrigerated for up to 4 days. To make ribs: Mix paprika, sugar, onion powder, garlic powder, salt, black pepper and cayenne pepper together in small bowl. Season ribs with paprika mixture. Let ribs stand at room temperature for 15 to 30 minutes. Prepare an outdoor grill for indirect cooking with medium heat, about 350 degrees F. For a gas grill: Use a smoker box or create one using small, shallow aluminum foil pan. Remove cooking grates. Preheat grill on high. Turn one burner off. Place disposable aluminum foil pan over a burner, adding 1 handful of drained chips. Replace grates. For a charcoal grill: Place large disposable aluminum foil pan on one side of charcoal grate and fill with 1 quart water. Build fire on opposite side, and let burn until coals are coated with white ash. Spread coals in grill opposite pan and let burn 15-20 minutes (you should be able to hold your hand about 1 inch above the grate for about 3 seconds). Add 1 handful of drained chips to coals. Position cooking grate in grill. Lightly oil grill grate. Grill ribs with indirect heat, with the lid closed, for 30 minutes. Add remaining drained chips to box or coals. Grill, with lid closed, turning occasionally, until tender, about 1 hour more. (On a charcoal grill, add more charcoal as needed to maintain temperature, leaving grill lid open for a few minutes to help charcoal ignite.) During the last 15 minutes, brush ribs with some of the sauce, turning every few minutes to glaze. Transfer to platter, cover tightly with aluminum foil, and let stand for 5 to 10 minutes. Serve hot with remaining sauce, if desired. ","[Pinot Noir, Syrah, Zinfandel, Tempranillo]" 50431,"Calamares a La Romana Fried Squid with Aioli 4 cups soy oil 12 ounces squid bodies, cut into rings Flour Mix, recipe follows Salt 4 ounces Aioli, recipe follows 2 cups all-purpose flour 1 tablespoon fresh thyme leaves 1 tablespoon sweet paprika 1 cup olive oil 1 whole egg 2 tablespoons water, or more as needed 4 to 5 drops lemon juice 2 to 3 garlic cloves Salt Instructions: Fill a deep pot halfway with the oil and heat to 350 degrees F. Dredge squid in Flour Mix and deep fry until golden color. Add salt, to taste. Serve with Aioli. Mix all the ingredients. Put garlic, water, lemon juice and 1/2 cup olive oil in mixing bowl. Add the remaining olive oil slowly until emulsifies. If too thick, add more water. ","[Rioja, Tempranillo, Garnacha, Albari?o]" 50432,"Korean-style BBQ Short Ribs 4 large short ribs 2 scallions, chopped 3 garlic cloves, minced 1/2 cup soy sauce 1/4 cup sesame oil 1 teaspoon sesame seeds 2 tablespoons sugar 1/4 teaspoon black pepper 1 tablespoon sake (recommended: Han Soju) Cucumber Kimchi, recipe follows, optional 5 small pickling cucumbers 2 tablespoons salt 2 cups water 1 pound Chinese turnips, some julienned and some cut into circles 1/4 cup julienned carrot 2 cloves garlic, minced 2 scallions, julienned 3 hot red peppers, seeded and minced 1 teaspoon minced fresh ginger 1 teaspoon sugar 1 teaspoon salt 3/4 teaspoon cayenne pepper 1 cup chicken stock Instructions: Score ribs every 1/2-inch along the length and width of the bone, making sure not to cut too deep so the meat will stay attached to the bone. Combine the remaining ingredients in a bowl to make the marinade. Pour the marinade over the ribs and push the sauce into the cuts so it gets all the way down to the bone. Turn the ribs over face down in the marinade and cover for a minimum of 2 hours or refrigerate overnight for a stronger flavor. Remove ribs from the marinade and barbecue over a charcoal grill. Serve ribs with Cucumber Kimchi, steamed rice, and green Korean peppers. Enjoy! Make 3 deep slashes of equal size along the length of the cucumbers. Make sure not to cut all the way to the end of the cucumber to keep the cucumbers whole. Dissolve the 2 tablespoons of salt in the water. Soak the cucumbers for 2 hours to soften so they won't crack when they get stuffed. For the stuffing, combine the remaining ingredients except for the chicken stock and mix well. Squeeze as much water as possible out of the cucumbers. Stuff the turnip mixture tightly into the cuts. Place the cucumbers in a jar with the remaining stuffing and let sit for 3hours. Pour the chicken stock over the cucumbers and let stand at room temperature for 24 hours. Refrigerate and serve with Korean short ribs. ","[Pinot Noir, Grenache, Tempranillo, Barbera]" 50433,"Cuban Sandwich 1 alpine roll 1 tablespoon butter
3 ounces pork loin
2 ounces hickory smoked ham
2 slices Swiss cheese, cut in half
2 to 4 tablespoons mayonnaise
1 tablespoon yellow mustard
2 to 3 ounces sliced dill pickles
Instructions: Heat a flattop or pan on medium heat. Slice alpine roll in half and butter each side. Set roll on flattop and cook until warm and toasted, approximately 5 minutes. Meanwhile, arrange pork loin and ham on the flattop in piles shaped like the roll and grill until warm, 1 1/2 to 2 minutes. Flip and place 2 pieces cheese on each pile of meat. Grill until the cheese has melted. Meanwhile, remove toasted roll and spread mayonnaise on both halves, then add mustard to half. Place ham and cheese on one half of the roll, then place the pork loin on the other half. Add pickles (don't be shy\u2014add a lot! They make the sandwich!) to the bottom half and top with the other side of the roll. Cut sandwich in half and enjoy! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 50434,"Balsamic Roasted Onions 3 sweet onions 1 cup light balsamic salad dressing (recommended: Newman's Own) 2 tablespoons fresh tarragon leaves, lightly chopped 1 teaspoon crushed garlic (recommended: Christopher Ranch) Olive oil cooking spray Salt and freshly ground black pepper Instructions: Cut ends off onions, leaving stem and core intact. Quarter onions through core and peel away skin. Place onions in a large resealable bag with balsamic dressing, tarragon, and garlic. Squeeze out air and seal bag. Marinate in refrigerator for 1 to 4 hours, turning occasionally. Remove onions from refrigerator 30 minutes before roasting and bring to room temperature. Preheat oven to 400 degrees F. Lightly spray a baking pan with olive oil cooking spray. Place onions cut side up in prepared baking pan and pour marinade over top. Season with freshly ground black pepper. Roast in preheated oven for 25 minutes or until fork tender. (If onions begin to brown too quickly, cover loosely with foil.) ","[Barolo, Barbaresco, Chianti, Rioja]" 50435,"Chickpea Flatbread with Olive Tapenade 1/2 tsp. chopped fresh rosemary or thyme 2 Tbs. olive oil 1 cup unbleached white flour 1 cup chickpea flour 1 tsp. salt 1/4 tsp. black pepper coarsely ground 1 1/2 cups warm water oil for frying 6 cloves garlic, peeled and chopped 1/2 cup capers, rinsed 1 3/4 cup kalamata olives, pitted 1 tsp. thyme, fresh, chopped 1 tsp. oregano, fresh, chopped 1 Tbs. fresh lemon juice freshly ground black pepper olive oil, extra virgin Instructions: FLATBREAD: Gently heat rosemary or thyme in olive oil for 2 minutes on very low heat. Set aside to cool for 2-3 minutes. Mix both flours with salt and pepper. Add water to flour mix and beat with a whisk till smooth. Beat in herb-infused olive oil. Allow batter to sit for 20 minutes. Heat a heavy cast iron skillet on medium-high heat. Oil lightly. Pour about 1/4 cup batter into skillet, tipping it so batter thins out into about a 6-inch circle. Cook for about 30 seconds until crepe is golden brown on bottom; then flip it over with a spatula and cook 10-15 seconds more. Remove crepe to plate and keep covered. Repeat.
TAPENADE: In a food processor, combine garlic, capers and olives. Puree until smooth. Add thyme, savory and lemon juice. Season with pepper. Continue to puree while slowly adding olive oil. Stop when you have formed a smooth, spreadable paste. ","[Ros, Vermentino, Sauvignon Blanc, Albari?o]" 50436,"Artichoke and Black Bean Nachos 1 (9-ounce) bag red or blue corn tortillas 1 (15-ounce) can black beans, drained and rinsed 1 (12-ounce) jar marinated and quartered artichoke hearts 1 (8-ounce) bag pre-shredded Monterey jack 5 plum tomatoes, seeded and diced 1 cup sour cream 1/2 bunch scallions, cut into 1/4-inch thick slices Instructions: Preheat the broiler. On a heatproof serving platter, layer the tortillas to cover the surface of the platter. Top with 1/3 of the black beans. Place 1/3 of the artichokes on top of the black beans. Sprinkle some of the cheese and tomatoes on top of the artichokes. Repeat the layers 2 more times. Place under the broiler until the cheese melts. Garnish with dollops of sour cream and the chopped scallions. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 50437,"Crab Cocktail Americana 1/2 cup mayonnaise 2 teaspoons ground mustard 1 teaspoon Worcestershire sauce 1/4 teaspoon finely grated lemon zest 1 pound jumbo crabmeat, picked through to remove any bits of shell and cartilage 2 medium Roma tomatoes, cored, seeded and chopped (about 2/3 cup) 1 firm, ripe avocado, diced Kosher salt 4 to 6 small Boston lettuce leaves Lemon wedges, for garnish Instructions:

1. Whisk together the mayonnaise, mustard, Worcestershire and lemon zest in a medium bowl. Set aside half of the mustard sauce in a small bowl for topping the cocktail.
2. Gently toss the crab, 1/2 cup of the tomatoes and the avocado with the remaining sauce. Season with salt.
3. Arrange the lettuce leaves in 4 to 6 martini glasses. Spoon the crab salad on top. Garnish with a dollop of the reserved sauce, the remaining tomatoes and lemon wedges. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 50438,"Mahimahi with Orange Salsa 1 cup diced orange segments 1/8 cup finely diced red pepper 1/8 cup finely diced scallion 1/8 cup finely diced red onion 1/8 cup chopped cilantro 1/2 cup orange juice 1 tablespoon maple syrup 1 tablespoon lime juice 2 tablespoons olive oil Salt and pepper 4 (12-ounce) mahimahi fillets Instructions: Combine orange, red pepper, scallions, red onion, and cilantro. Add orange juice, syrup, lime juice, and olive oil. Season, to taste, with salt and pepper. Grill the fish fillets for 4 minutes on each side and top with salsa. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 50439,"Shrimp and Grits Salt 1 cup quick cook grits 1/4 cup mayonnaise 3 strips bacon, coarsely chopped 1/2 red onion, diced 1 pound medium shrimp, shelled and de-veined 1 tablespoon butter 1 tablespoon lemon juice 2 teaspoons hot sauce 1/4 cup chopped fresh parsley Freshly ground black pepper Instructions: In a large pot, bring 5 cups water to a boil. Add a large pinch of salt and stir in the grits. Simmer until the grits are fully cooked, about 5 minutes. Remove from the heat and stir in the mayonnaise. (Reserve 1 cups grits for another use, such as Round 2 Recipe Silver Dollar Corn Fritters.) In a saucepan over medium heat, cook the bacon until crispy, about 5 minutes. Turn the heat to medium-high, add the onions and cook until they begin to soften, about 3 minutes. Add the shrimp, sprinkle with salt and pepper and cook until shrimp turn pink, 3 to 4 minutes. Stir in the butter, lemon juice and hot sauce. Toss to coat the shrimp, and remove from the heat. Stir in the parsley. Divide the grits among 4 bowls and serve the shrimp spooned over top of each. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 50440,"Ted's Minted White Sangria Cocktail 1 bottle dry white wine 1/2 cup herb simple syrup, recipe follows 1/2 cup orange liqueur 1/2 lime, thinly sliced 1/2 lemon, thinly sliced 1 cup honeydew melon balls 1 cup water 1 cup sugar 4 sprigs each fresh mint and tarragon In a small saucepan, bring water and sugar to the boil over high heat. Stir until the sugar is dissolved. Add herbs and let steep until mixture is cool. Instructions: In a large pitcher, combine all ingredients. Serve immediately over ice, or let sit for several hours for flavors to meld before serving over ice. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 50441,"Wicked Hot Chocolate Mousse 4 large eggs, separated* 1/2 cup sugar 1/4 cup (1/2 stick) unsalted butter, cut into 1/2-inch pieces 1/4 cup water 3 tablespoons coffee liqueur 4 teaspoons Chili Oil, recipe follows 7 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped Spicy Whipped Cream, recipe follows 2 cups olive oil 4 teaspoons dried crushed red pepper flakes 1 cup heavy cream 1/4 cup granulated sugar Cocoa powder Ground cayenne pepper Instructions: Whisk the egg yolks, 1/4 cup of sugar, butter, 1/4 cup of water, coffee liqueur, and chili oil in a large metal bowl to blend. Set the bowl over a saucepan of simmering water (do not allow the bottom of the bowl to touch the water); whisk constantly until the mixture is very thick and frothy, about 3 minutes. Add the chocolate and stir until melted and smooth. Remove from the heat. Using an electric mixer, beat the egg whites in another large bowl to soft peaks. Gradually add the remaining 1/4 cup of sugar, beating until stiff and glossy peaks form. Remove the chocolate from over the water. Fold 1/3 of the meringue into the warm chocolate mixture to lighten, then fold in the remaining meringue. Cover tightly with plastic wrap and refrigerate until set, at least 3 hours or overnight. Spoon the mousse into 6-ounce bowls. Top with spicy whipped cream and serve. Combine the oil and crushed red pepper flakes in a heavy small saucepan. Cook over low heat until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes. Remove from heat. Cool to room temperature, about 2 hours. Transfer the oil and pepper flakes to a 4-ounce bottle. Seal the lid. Refrigerate up to 1 month. Yield: 2 cups Prep Time: 2 minutes Cook Time: 5 minutes Inactive Prep Time: 2 hours With an electric mixer, whip cream gradually adding the sugar until soft peaks form. Top with a dusting of cocoa powder and a pinch of cayenne. Serve immediately. Yield: 2 cups Prep Time: 5 minutes Cook Time: Inactive Prep Time: ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 50442,"Oven Poached Stuffed Striped Bass 1/2 cup olive oil 1 red pepper, roasted and finely chopped 8 shallots chopped and lightly Sauteed 1 bunch parsley, stems removed, finely chopped 1/2 bunch basil, stems removed, finely chopped 1 bunch dill, stems removed, finely chopped 1 bunch chives, finely chopped 1/4 cup fresh lemon juice 4 cups fresh bread crumbs 1 teaspoon salt Pepper 1 large (10 pound) striped bass, head removed, thoroughly cleaned, boned, and scaled 3 cups fish fumet, recipe follows 4 onions, roughly chopped 6 carrots, roughly chopped 3 celery stalks, roughly chopped 3 shallots, roughly chopped 1 bunch parsley 1 tablespoon dry thyme 3 to 4 bay leaves 1 bottle (750 cc) white wine 5 cups water 5 pounds white-fleshed fish heads and bones Salt and pepper Instructions: Combine all stuffing ingredients and correct seasoning. The stuffing must taste delicious by itself. This stuffing should be made at time of final preparation or the bread stuffing will have a heavier consistency than desired. Preheat oven to 400 degrees F. Keep fumet hot in a pot on the stove. Check the entire fish for scales or bones. This is done by running your fingers over all surfaces of the fish. Remove any bones with a pair of needle-nosed pliers. Place fish on a lightly oiled sheet of aluminum foil in large pan. Salt with kosher salt inside and out. Since there are crevices within the fish, use your hands to place the salt throughout. Pepper the inside and outside of the fish. Lightly place a coat of olive oil on outside of fish. Stuff fish with bread mixture. If the mixture does not adequately remain in the fish cavity, gently tie the fish around with butchers twine every few inches. Place fish in oven and pour 3 cups of the hot fumet over fish. Cover and cook for about 80 to 90 minutes, basting with hot fumet every 15 minutes. To check for doneness use a fork in the thickest part of the flesh and determine that the meat is opaque, signifying doneness. The fish will have an internal temperature of 130 degrees when it is done. Remove fish from the pan with foil. Gently peel back foil and place fish on a platter. Slice and serve. Simmer first 9 ingredients for 25 to 30 minutes. Add fish parts. Simmer for 1 hour, covered. Salt and pepper, to taste. Strain through chinois. Strain again, using cheesecloth. Place liquid in tightly covered container and refrigerate until needed. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 50443,"Sideline Salmon (Caribbean Jerk Salmon) 1/2 cup roasted garlic olive oil 1/4 cup freshly squeezed lime juice 1/8 cup freshly squeezed lemon juice 2 cloves freshly chopped garlic 1 jalapeno, chopped 1/2 cup diced sweet onion 3 green onions, chopped 2 tablespoons grated ginger 2 tablespoons brown sugar 1/2 cup juice nectar (recommended: Four Seasons) 1 tablespoon chopped thyme leaves 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon ground clove 1 teaspoon allspice 1 teaspoon kosher salt 1 1/2 teaspoons freshly ground black pepper 1 mango, pitted and diced 1/2 red bell pepper, seeded and chopped 1 fresh salmon fillet, skin-on, (2 to 3 pounds) Instructions: Add all of the sauce ingredients to bowl. Mash to combine and crush the ingredients into a marinade. Let stand for 25 minutes. Preheat a grill to medium, and the coals have a light grey ash color. Cook low and slow. Put the salmon fillet on the grill, skin side down. Spread the jerk sauce over the fillet and grill for approximately 15 minutes, depending on the heat. Flip the fillet, remove the skin, then spread it with jerk sauce. Let it grill for an additional 15 minutes. Flip the salmon 1 more time to seal in the flavors. Remove the salmon from the grill to a serving platter and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 50444,"Grilled Salmon Steaks 4 salmon steaks 1-inch thick 1 teaspoon whole cumin seed 1 teaspoon whole coriander seed 1/2 teaspoon whole fennel seed 1 teaspoon dry green peppercorns Sea salt or kosher salt Canola or olive oil to coat steaks Instructions: Prepare grill by lighting 4 quarts of charcoal (1 starter chimney's worth), or turning gas grill to medium-high. Examine steaks for pin bones by rubbing fingers over surface of meat. If found, remove with bone tweezers or pliers reserved for culinary uses. Using a sharp paring or boning knife, trim bones from the cavity side of the steak. Trim the stomach flaps so that 1 side is missing about 2 inches of skin and the other, 1 inch of meat. Roll the skinless section up into the hollow of the cavity, then wrap the other around the outside to form a round resembling a filet mignon. Tie in place with 2 passes of butcher's twine. (Do not tie it too tight or fish will pop out during cooking.) Combine cumin, coriander, fennel and peppercorns on a double thick piece of aluminum foil and toast over grill, shaking gently until seeds become fragrant. Crush seeds in mortar and pestle or pour into spare pepper grinder. Coat steaks lightly with oil, season with salt, then liberally grind toasted seeds on both sides of steaks. Quickly wipe hot grill grate with a rag or towel dipped in a little Canola oil, then grill fish to medium rare, about 3 minutes per side. (Fish should be well colored on the outside and barely translucent at the center. Serve steaks alongside simple salad dressed with \Veni, Vedi, Vinaigrette.
   ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 50445,"Shrimp, Spiced Mango, and Avocado Salad with Citrus Dressing 1/4 cup grapeseed oil 2 tablespoons Spanish-style smoked paprika 1 tablespoon finely grated orange zest 1 tablespoon coarsely cracked black pepper 1/4 teaspoon ground cayenne 3 cloves garlic, minced 12 extra-large shrimp (U-12), peeled and deveined 2 tablespoons lime juice 1 teaspoon Dijon mustard 1/4 teaspoon finely grated lime zest 1/4 cup grape seed oil 1/4 cup olive oil Coarse salt 1 tablespoon extra-virgin olive oil 4 loosely packed cups torn, soft lettuces, such as red oak and lolla rossa 1/4 cup finely diced red onion 1 mango, peeled, seeded, and diced 1 Haas avocado, peeled, seeded, and diced Freshly ground black pepper Instructions: Make the marinade: Whisk together all the ingredients in a large bowl. Reserve 2 teaspoons of the marinade. Add the shrimp to the marinade and refrigerate for at least 3 hours and up to 6. Make the vinaigrette: In a large bowl, whisk together the lime juice, mustard, zest, and reserved marinade. While whisking, drizzle in the oils to form a smooth vinaigrette. Set aside. Make the salad: Remove the shrimp from the marinade; scrape off any excess marinade from the shrimp. Season the shrimp, to taste, with salt. Heat the oil in a large skillet over a medium-high heat. Add the shrimp and cook, turning once, until just cooked through, about 1 1/2 minutes per side. Remove the skillet from the heat. In a bowl, toss together the onion, mango and avocado. Dress lightly with some of the vinaigrette. Season with salt and pepper, to taste. In a another bowl, lightly toss the lettuce with some of the vinaigrette and season with salt and pepper. Mound the salad in the center of a platter and surround with the shrimp. Spoon some of the dressing over the shrimp and serve. (Reserve remaining vinaigrette for another use.) ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 50446,"Black-eyed Pea Salad 1/2 cup olive oil 1/2 cup finely chopped red onion (1/2 medium onion) 1/2 cup red bell pepper 3 tablespoons finely chopped green onions 2 tablespoons finely chopped jalapenos 5 cups cooked and drained black-eyed peas 4 slices bacon, cooked until crisp and crumbled, fat reserved separately 1/2 cup plus 2 tablespoons red wine vinegar 2 tablespoons finely chopped fresh parsley leaves 1 1/2 teaspoons minced garlic 1 1/2 teaspoons Essence, recipe follows 3/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 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: Combine the black-eyed peas, crumbled bacon, 3 tablespoons of the reserved bacon fat, and all remaining ingredients in a large bowl, and toss well to combine. Cover and refrigerate for at least 4 hours, or preferably overnight, stirring occasionally. Allow salad to come to room temperature for 30 minutes before serving. Toss well just before serving. Combine all ingredients thoroughly. Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch Published by William and Morrow, 1993. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 50447,"Salmon-Shrimp Spirals 2 tablespoons olive oil 1 large white onion, sliced 1 pound broccoli heads, broken into small florets 2 tablespoons unsalted butter 2 large cloves garlic, lightly crushed with the side of a knife blade and minced 1 large white onion, minced 1 bay leaf 2 cups milk 1/2 cup white wine 2 cups shredded Parmesan 2 tablespoons cornstarch Freshly ground white pepper and salt 1 whole side fresh salmon (3 to 4 pounds), skin and pin bones removed 2 pounds rock shrimp 16 egg whites Salt and freshly ground black pepper Spray butter, as needed to coat shrimp topping 16 to 20 small sprigs fresh dill Instructions: Heat the olive oil over medium heat in a skillet and saute the onion until it begins to caramelize. Add the broccoli and saute until tender. Remove from heat and set aside. In a large saucepan, melt the butter over medium-high heat and add the garlic, onion, and bay leaf. In another small saucepot, heat the milk. Saute the onion until it becomes translucent, then deglaze pan with the white wine, and cook for a few minutes to let most of the wine evaporate, then turn the heat to medium-low. Whisk the Parmesan into the hot milk, then gradually whisk into the onion mixture. In a small bowl, create a slurry by whisking a small amount of water into the cornstarch. Add this to the sauce to thicken it. 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. Immediately put a sheet of plastic wrap on top of the sauce to prevent a skin from forming, and keep in a warm place. Season the salmon with salt and pepper and slice lengthwise into 3/4-inch wide strips. Roll the strips into a spiral, secure with a skewer, and place on a baking sheet. Set aside briefly. Preheat oven to 375 degrees F. In a food processor blend shrimp, egg whites, salt and pepper to a paste. Spread some of this mixture evenly onto each of the salmon spirals, then spray with spray butter. Place in the oven, and bake until the fish flakes and the shrimp crusts a golden brown, about 8 to 10 minutes. Remove from oven and let rest. While the salmon/shrimp spirals are in the oven, prepare the plates. Toss the onion, broccoli mixture with enough of the sauce to coat. Spoon some of this mixture into the center of each serving plate. Top with a salmon/shrimp spiral, then drizzle with sauce and garnish with dill. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 50448,"Kofta Kebabs with Tzatziki 4 cloves garlic 1 teaspoon kosher salt, plus a pinch 1 pound ground beef chuck or lamb 3 tablespoons grated onion 3 tablespoons chopped fresh flat-leaf parsley 1 tablespoon ground coriander 1 teaspoon ground cumin 1/2 teaspoon ground cinnamon 1/2 teaspoon ground allspice 1/4 teaspoon cayenne pepper 1/4 teaspoon ground ginger Freshly ground black pepper Olive oil, for brushing the grill Tzatziki, recipe follows Grilled flat bread 2 cups plain whole milk yogurt or 1 cup Middle Eastern-style plain yogurt 1 medium cucumber, peeled, halved, and seeded 2 teaspoons kosher salt, plus a pinch 1/2 clove garlic 1 tablespoon extra-virgin olive oil 1 teaspoon lemon juice 1/2 teaspoon dried mint, crumbled Instructions: Smash the garlic cloves, sprinkle with a generous pinch of salt, and, with the flat side of a large knife, mash and smear mixture to a coarse paste. Mix the paste and the remaining 1 teaspoon salt with the meat, onion, parsley, and spices.
Line a pan with aluminum foil. Divide the meat mixture into 28 rough balls. Mold each piece around the pointed end of a skewer (if you use wooden ones, soak them in water for 15 minutes before threading them), making a 2-inch oval kebab that comes to a point just covering the tip of the skewer. Lay the skewers on the pan, cover, and refrigerate for at least 30 minutes and up to 12 hours.
Heat a grill pan over medium heat or prepare a grill. Brush the pan lightly with olive oil. Working in batches, grill the kebabs, turning occasionally, until brown all over and just cooked through, about 6 minutes. Transfer to a serving platter and serve with tzatziki and flat bread. If you're using plain whole milk yogurt, line a small sieve with a coffee filter. Put the yogurt in it, set it over a bowl, and refrigerate 12 hours. Discard the expressed liquid and put yogurt in the bowl.
Grate the cucumber on the large holes of a box grater into another bowl. Sprinkle with the 2 teaspoons salt and rub into the cucumber with your hands. Set aside 20 minutes, then squeeze the cucumbers to express as much liquid as possible.
Smash the garlic, sprinkle with a generous pinch of salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Stir the cucumber, garlic, olive oil, lemon juice, and mint into the yogurt. Refrigerate for at least 1 hour before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 50449,"Penne Parmesan Alfredo 1 medium onion, minced 1/2 cup (1 stick) butter 1/2 cup all-purpose flour 1 cup hot milk 1/2 cup grated Parmesan 1 pound penne pasta 1 (8-ounce) package frozen peas, blanched in salt water Salt and white pepper Instructions: Bring a pot of water to boil for the pasta. For the sauce, melt butter in a saucepan which will be large enough to accommodate the pound of cooked pasta, and saute onion until it becomes translucent. Mix in the flour to make a roux. Gradually add milk and allow thickening over low heat. Remove from heat and whisk in Parmesan. Immediately cover surface of sauce with a sheet of plastic wrap and set aside briefly. Boil the pasta until al dente and drain. Add the cooked pasta and the blanched peas to the pan containing the sauce and fold to coat pasta. Season with salt and pepper, as needed. ","[Chardonnay, Sauvignon Blanc, Chianti, Barbera]" 50450,"Avocado Goddess Dressing 1/3 cup mayonnaise 3 tablespoons finely chopped fresh mixed herbs such as basil, parsley and/or tarragon 2 teaspoons freshly squeezed lime juice 1 ripe avocado, chopped 1 scallion, thinly sliced Kosher salt and freshly ground black pepper Instructions: Put the mayonnaise, herbs, lime juice, avocado, scallion, 1 teaspoon salt and a few grinds of pepper in a blender. Puree until smooth. Adjust the seasoning with additional salt and pepper. Store the dressing in the refrigerator in a tightly sealed container for up to 2 days. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 50451,"Islander Grilled Cheese 1 tablespoon olive oil 3 slices pork belly
4 ounces Cheddar, sliced 2 slices sourdough bread
4 fresh Thai basil leaves Clarified butter, for grilling 1 heaping tablespoon Pineapple Sriracha Jam, recipe follows 1/2 English cucumber, cut into thin sticks
3 tablespoons olive oil 1 1/2 cups minced garlic
3/4 cup sliced peeled ginger
1/4 cup sriracha
6 pineapples, peeled, cored and cubed
2 stalks lemongrass
1/4 cup sugar 10 packs gelatin
1/4 cup soy sauce
2 bunches fresh cilantro, minced
Instructions: For the pork belly: Preheat a flattop to 350 degrees F. Pour the olive oil onto the flat top. Add the pork belly and sizzle on each side until the edges are crisp and golden but the middle is still soft, about 2 minutes. (You can prepare the pork belly while the sandwich is melting on the flattop.) For the islander grilled cheese: Place 2 ounces of Cheddar on each slice of bread, add the basil and close the sandwich. Ladle some clarified butter on the flattop and add the sandwich. Grill the sandwich until the bread is crisp and golden and the cheese is melted. Transfer the sandwich to a cutting board. Use a spatula to open the sandwich and add the pork belly. Add the Pineapple Sriracha Jam, then add the cucumber sticks. Close the sandwich and cut. Voila! Add the olive oil to a large pot over medium heat. Add the garlic and cook until golden. Add the ginger, sriracha, pineapples and lemongrass. Cook until the pineapple begins to break down and soften slightly, about 20 minutes. Remove the lemongrass. Use a stick blender to puree the mixture or puree the mixture in a blender in batches. Mix the sugar and gelatin in a bowl, then add it slowly to the sauce. Bring to a hard boil and boil, skimming the foam off the top, 5 to 10 minutes. Stir in the soy sauce. Let cool, then stir in the cilantro. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 50452,"Easy Peasy Ginger Beer 5 ounces (140 grams) fresh ginger 4 tablespoons muscovado sugar 2 to 3 lemons 1 3/4 pints (1 liter) soda water or sparkling mineral water Sprigs of fresh mint Instructions: Grate the ginger on a coarse grater; you can leave the skin on if you like. Put the ginger with its pulpy juice in to a bowl and sprinkle in your muscovado sugar. Remove the rind from 2 of your lemons with a vegetable peeler, add to the bowl, and slightly bash and squash with something heavy like a rolling pin or a pestle. Just do this for 10 seconds, to mix up the flavours. Squeeze the juice from all 3 lemons and add most of it to the bowl. Pour in the fizzy water. Allow to sit for 10 minutes and then taste. You may feel that the lemons are slightly too sour, therefore add a little more sugar; if it's slightly too sweet, add a little more lemon juice. Pass the ginger beer through a coarse sieve in to a large jug and add lots of ice and some sprigs of mint. ","[Gamay, Riesling, Pinot Grigio, Vermentino]" 50453,"Fish Bowl Ice 3 ounces coconut rum 3 ounces blue curacao 3 ounces vodka Big splash pineapple juice 1/2 cup sweet and sour mix Big splash lemon-lime soda Lemon and lime slices, for garnish Instructions: Add all ingredients in a large bowl or pitcher. Stir and serve in glasses over more ice. ","[Coconut Rum, Blue Curacao, Vodka]" 50454,"Cheese and Onion-Stuffed Burger with Grilled Tomato Chutney and Marinated Vegetables 2 Roma tomatoes, halved Grapeseed oil 1 small shallot, diced 1 teaspoon chopped fresh thyme, 1 teaspoon chopped fresh parsley 1 teaspoon chopped garlic 1 tablespoon olive oil Salt 1 tablespoon minced onion 12 ounces ground beef, 80/20 blend Salt 1/4 cup grated Gloucester chive cheese 1 tablespoon grapeseed oil 2 tablespoons white balsamic vinegar 1 teaspoon chopped fresh oregano 1 teaspoon chopped garlic 1 large portabella mushroom, stem and gills removed, cut into 4 to 6 wedges 1 medium zucchini, cut into thick slices on the bias Salt 2 brioche buns, sliced in half lengthwise 1 teaspoon fresh lemon juice 1/2 cup mayonnaise 1/4 cup shredded romaine hearts Instructions: For the chutney: Preheat the grill to medium heat. Brush the tomato halves with grapeseed oil and place on the grill. Grill for just 1 minute to get a char and soften the tomatoes. Chop the tomatoes and add to a bowl. Stir in the shallot, thyme, parsley, and garlic. Drizzle in just enough olive oil to moisten the mixture. Season with salt. For the burger: In a bowl, blend the onions and beef and season with salt. Do not over-mix, this will cause the burgers to be too tightly bound. Next, portion into 2 balls, create a pocket in the center of each ball, and fill each ball with half the cheese. Season the outside of the balls and allow to rest for 5 to 10 minutes. For the vegetables: In a bowl, mix the oil, vinegar, herbs, and garlic and add the vegetables. Allow the vegetables to marinate for 10 minutes. Grill over medium heat for 2 to 3 minutes each side. Increase the heat to medium-high. After resting the burgers, pat each burger flat into a 1 by 6-inch patty. Grill over medium-high heat about 6 minutes on each side. The cheese should be still intact but not beginning to leak out. Grill the brioche buns for just 1 minute. Stir the lemon juice into the mayonnaise. Spread the lemon mayo on the bottom half of the buns, top with the burgers, some chutney, shredded romaine, and then the top of the buns. (Spoon the chutney onto the burger, leaving the liquid in the bowl.) Serve alongside the grilled vegetables. ","[Chardonnay, Pinot Noir, Sauvignon Blanc, GSM]

" 50455,"Smoked Brisket with Original BBQ Sauce 1/4 cup cayenne pepper Kosher salt and freshly ground black pepper One 10- to 12-pound beef brisket, some fat trimmed off to expose a quarter of the meat Original BBQ Sauce, recipe follows 8 ounces granulated sugar 1 ounce ancho powder
1 ounce celery seeds
1 ounce chili powder
1 ounce cumin seeds, toasted and ground
1 ounce garlic powder
1/2 ounce Bourbon Barrel brand bourbon-smoked paprika
Kosher salt
16 ounces apple cider vinegar
8 ounces dark beer
1 tablespoon liquid smoke
1/3 teaspoon freshly squeezed lemon juice 2 quarts ketchup
Instructions: Mix together the cayenne, 2 cups salt and 2 cups pepper. Rub the brisket all over with the spice mix and let rest at room temperature, 1 hour. Meanwhile, prepare the smoker for cooking at 215 degrees F. Place the brisket in the smoker and cook, adding wood chunks throughout the cooking and maintaining the temperature at 215 degrees F, until an instant-read thermometer inserted into the brisket registers 175 to 190 degrees, about 12 hours. Slice against the grain and serve with the Original BBQ Sauce. Place the sugar, ancho powder, celery seeds, chili powder, cumin seeds, garlic powder, bourbon smoked paprika and 1 1/2 ounces salt into a large bowl. Pour the cider vinegar, beer, liquid smoke and lemon juice over the spices and whisk well to combine. Pour the ketchup into the bowl and whisk until fully incorporated. ","[Malbec, Zinfandel, Syrah, Tempranillo]" 50456,"Roasted Easter Lamb 1/2 lamb, about 10 to 15 pounds 1/2 cup white wine vinegar 1/2 teaspoon dried oregano 1/2 cup olive oil 1 tablespoon salt 1/2 tablespoon pepper Chopped parsley, for garnish Instructions: Marinate lamb in white wine vinegar, oregano, oil and salt and pepper. Refrigerate, covered, for 24 hours. Preheat oven at 350 degrees. Roast lamb, potatoes and onions, uncovered for approximately 1 1/2 to 2 hours. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 50457,"No-Churn Peppermint-Chocolate Chunk Ice Cream 2 3/4 cups heavy cream 1 cup crushed peppermint puff candies 2 cups chocolate chunks (about 11 ounces), such as Baker's? Dark Chocolate Chunks One 14-ounce can sweetened condensed milk
1 teaspoon peppermint extract Candy canes, for serving, optional Instructions: Put a 9-by-5-by-3-inch metal loaf pan in the freezer to chill. Put 3/4 cup of the cream and 1/2 cup of the peppermint puff candies in a medium saucepan over medium heat and cook, stirring frequently, until the candies are melted, about 3 minutes. Remove from the heat and stir in 1 cup of the chocolate chunks until melted. Cool completely.
Meanwhile, whip the remaining 2 cups cream in a large bowl with an electric mixer on medium-high speed until firm peaks form, about 2 minutes. With the mixer running, slowly pour in the condensed milk and peppermint extract and whip until combined.
Pour half of the condensed milk mixture into the chilled loaf pan, then top with half of the chocolate sauce and half of the remaining chocolate chunks and peppermint candy. Cover with the remaining condensed milk mixture and top with the remaining chocolate chunks and peppermint candy. Drizzle with the remaining chocolate sauce. Loosely cover with plastic wrap and freeze until solid and scoopable, about 3 hours and up to overnight. Serve in a cup with a candy cane if desired.
","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 50458,"Chopped Vegetable Salad 1/2 teaspoon dry English mustard dissolved in 1 tablespoon water 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 tablespoons red wine vinegar 1/3 cup pure olive oil 2 tablespoons prepared chili sauce 2 tablespoons finely chopped watercress leaves 2 tablespoons chopped cooked bacon 1/2 cup each diced carrot, celery, fresh-cooked beets, red peppers, yellow peppers, cucumbers, and tomatoes 1 small Bibb lettuce, washed, dried, and torn into bite-size pieces 1 1/2 cups shredded iceberg lettuce Instructions: In the bowl of a food processor fitted with a steel blade, combine the mustard paste, salt pepper. Pulse the mixture together briefly. Then add the vinegar a little at a time. While continuing to pulse, add the olive oil in a very patient, slow, steady stream to produce a smooth, creamy, mayonnaise-like emulsion. At this point, the dressing can be refrigerated for up to 1 week. When ready to serve, stir in the chili sauce, watercress, and bacon to complete the classic \21\ Lorenzo Dressing. Put the remaining salad ingredients in a large bowl and toss with the dressing. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 50459,"Game Day Guacamole 4 ripe avocados 1/4 cup minced fresh cilantro 3 tablespoons lime juice 1 tablespoon minced red onion 2 teaspoons minced serrano cl 1 teaspoon lime zest 1/2 teaspoon ground cumin 2 cloves garlic, minced Kosher salt and cracked black pepper Instructions: Cut the avocados in half, remove the pits and use a spoon to transfer the avocado to a bowl. Add the cilantro, lime juice, onions, chiles, lime zest, cumin and garlic and season liberally with salt and pepper. Mash together with a fork until just combined. Taste and adjust the seasoning with salt. Store in the refrigerator, covered with plastic wrap, until ready to serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 50460,"Beef-Chorizo Nacho Topping 2 tablespoons extra-virgin olive oil 1 pound ground beef 8 ounces fresh chorizo, casings removed Kosher salt and freshly ground pepper 1 small onion, chopped 1 clove garlic, minced 2 tablespoons tomato paste 2 tablespoons chili powder 2 teaspoons ground cumin 1 teaspoon ground coriander 1 teaspoon smoked paprika 1 8-ounce can tomato sauce Instructions: Combine the olive oil, ground beef and chorizo in a skillet over medium-high heat. Cook, stirring, until browned, 5 to 6 minutes. Season with salt and pepper. Add the onion and garlic to the skillet and cook, stirring, until softened, about 4 minutes. Clear a space in the pan and add the tomato paste, chili powder, cumin, coriander and paprika; cook, stirring, until incorporated. Add the tomato sauce and 1 cup water; stir everything together and simmer until thickened, 6 to 7 minutes.
","[Malbec, Tempranillo, Garnacha, Zinfandel]" 50461,"Baked Brie Topped with Savory Granola and Apples 1/2 teaspoon paprika 1/4 teaspoon cayenne pepper
1/4 cup plus 1 tablespoon extra-virgin olive oil 4 tablespoons maple syrup
Kosher salt
1 cup rolled oats
1/2 cup raw cashews
1/2 cup raw pepitas
1/2 cup raw walnuts
1 tablespoon fresh rosemary, chopped
One 7-ounce wheel Brie
1 Honeycrisp apple, thinly sliced
1/4 cup dried apricots, chopped
1/4 cup dried cranberries
Crackers and crostini, for serving
Instructions: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Arrange the racks of the oven so that you can use two. Whisk together the paprika, cayenne, 1/4 cup oil, 2 tablespoons syrup and a pinch of salt in a medium bowl. In another medium bowl, combine the oats, cashews, pepitas, walnuts and rosemary. Add the oil mixture to the oat mixture and stir to combine. Spread evenly in one layer on one of the lined baking sheets. Bake, stirring halfway through, until golden brown and crispy, 25 to 30 minutes. Meanwhile, add the Brie to the other lined baking sheet and bake for 15 minutes. Heat the remaining tablespoon oil in a small nonstick skillet over medium-high heat. Add the apples to the skillet and cook, stirring occasionally, until the apples start to soften and brown, about 3 minutes. Add the remaining 2 tablespoons maple syrup and 2 tablespoons water, then stir, reduce the heat to low and cover until ready to use. Season with salt. Remove the granola from the oven and stir in the dried fruit. Reserve 1 cup of the granola. Let the rest cool completely, then transfer to an airtight container (save this for another use). Transfer the Brie to a serving platter and top with the warm apples. Sprinkle on the cup of savory granola. Serve warm with crackers and crostini. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 50462,"Toasted Orzo Salad, Yellow and Red Pear Tomatoes with Chardonnay Vinegar 1/4 cup olive oil 1/2 cup red onion, finely chopped 2 shallots, finely sliced 3 cups orzo pasta, divided 3 1/2 cups chicken stock 3 plum tomatoes, finely diced 1/4 cup coarsely chopped parsley 1/4 cup Chardonnay vinegar Salt and freshly ground pepper Instructions: Heat 2 tablespoons of the olive oil in a medium saucepan over medium high heat until almost smoking. Add the onion and shallots and cook until soft. Add half of the orzo and toast in the olive oil until golden brown. Add the remaining orzo and stock and bring to a boil, continue cooking until the liquid is absorbed. Remove from heat and add the tomatoes and parsley, remaining 2 tablespoons of olive oil and the vinegar. Season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 50463,"Spicy Roasted Broccolini with Preserved Lemon 1 cup kosher salt 1 1/2 cups sugar 2 lemons, seeded and cut into 1/8-inch slices
1 bunch broccolini, trimmed into stalks Kosher salt and freshly ground black pepper
3 cloves garlic, roughly chopped
2 tablespoons olive oil
1 tablespoon Calabrian cl paste
Instructions: For the preserved lemon: Mix the salt with 1 cup sugar in a small bowl. Layer the lemon slices with the salt-sugar mixture in a nonreactive dish so that the lemon slices are completely buried. Leave the dish uncovered on the kitchen counter and let sit for 2 to 3 days. Remove the lemon slices from the salt-sugar mixture and rinse well under cold water. Combine the remaining 1/2 cup sugar with 1/2 cup water in a saucepan and bring to a simmer. Cook until the sugar is completely dissolved, then add the lemon slices and simmer for 30 minutes. Let cool and store in a container with a tight-fitting lid in the refrigerator for up to 1 month. For the broccolini: Preheat the oven to 400 degrees F. Blanch the broccolini by filling a medium saucepan with water and bringing it to a boil. Add a generous handful of salt (it should taste like the sea). Prepare a large bowl of ice water. Add the broccolini to the boiling water and cook until just barely tender, about 2 minutes. Drain the broccolini and immediately plunge into the ice water to shock. Transfer the broccolini to paper towels and blot dry. Add the blanched broccolini, garlic, 1 tablespoon olive oil and some salt and pepper to a cast-iron skillet and toss well. Place the skillet in the oven and roast until the broccolini stalks are soft and cooked through and the ends are brown and crispy, approximately 10 minutes. Meanwhile, mix the cl paste, 2 tablespoons chopped preserved lemon and 1 tablespoon olive oil in a small bowl and season to taste with salt and pepper. Toss the roasted broccolini with the preserved lemon mixture and serve. ","[Chardonnay, Vermentino, Grner Veltliner, Tempranillo]" 50464,"Ole Fashioned Pound Cake 3 cups cake flour 1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon table salt
3 sticks (1 1/2 cups) salted butter, at room temperature
3 cups sugar
5 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 teaspoon lemon extract
1 cup sour cream
Nonstick cooking spray, for the pan Instructions: Preheat the oven to 325 degrees F. Sift the flour, baking powder, baking soda and salt into a medium bowl, then set aside. Cream the butter and sugar in a stand mixer on low speed until it looks pale yellow, about 4 minutes. Add the eggs one at a time. Scrape down the sides after adding each egg. Mix in the vanilla and lemon extracts. Add a third of the flour mixture. Mix well and scrape down the sides. Add half of the sour cream. Mix well and scrape down the sides. Add another third of the flour mixture. Mix well and scrape down the sides. Add the remaining sour cream. Mix well and scrape down the sides. Add the remaining flour. Mix well and scrape down the sides. Use your spatula to scrape the bottom of the mixing bowl to be sure everything is incorporated well.
Spray a 9-inch Bundt pan well. Pour the batter into the Bundt pan and smooth the top. Bake until golden brown on top, 1 hour 15 minutes. Use a cake tester to check to see if the cake is done; if the tester comes out clean, it's done. If not ready, bake in increments of 5 minutes. Let the cake cool in the Bundt pan for 15 minutes, then invert onto a wire rack and remove the pan to cool completely.
Grilled pound cake is best with cake that is 3 to 5 days old. Preheat a griddle with lines. Cut slices about 1/2 inch thick. Grill each side for 2 to 3 minutes. (If cooking on an outdoor grill, grill just until grill marks appear, 30 seconds to 1 minute per side.) Serve immediately with fresh berries or a fruit compote.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 50465,"Sausage Stuffing 1 stick butter 3 cups diced onions 3 cups diced celery 3 cups sliced breakfast sausage 25 slices white and wheat bread 1 1/2 teaspoons poultry seasoning (recommended: Bell's) 1 1/2 teaspoons black pepper 1 teaspoon salt 3 1/2 cups turkey stock Instructions: In a large frying pan, melt the butter over medium-high heat. Saute the onions and celery for 5 minutes. Next, add the sausage and cook until browned, about 10 more minutes, stirring frequently. Meanwhile, break up the bread slices by hand into medium-small pieces into a large bowl. Add the seasonings and mix well. Then add the cooked vegetables and sausage and mix again. Finally, add the turkey stock and mix well. There will be enough stuffing for a 10- to 15-pound bird and an 8- by 8-inch pan. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 50466,"California Wrap and Roll 1 cup white rice (not converted or 5 minute) 1 teaspoon salt 3 tablespoons rice wine vinegar 2 scallions, both white and green parts, trimmed and chopped 1 1/4 teaspoons drained bottled horseradish 2 teaspoons fresh lime juice 1 teaspoon soy sauce 1 small ripe avocado, preferably Hass, peeled, pitted, and sliced 2 lavash rectangles, cut in half 6 ounces sea legs (surimi) or crabmeat, picked over for cartilage 14 to 16 thin slices of pickled ginger Instructions: Boil 2 cups of water in a medium saucepan. Add the rice and salt and return to a boil, stirring once or twice. Reduce the heat to low and simmer, covered, stirring twice to promote stickiness, until all the moisture is absorbed, about 18 minutes. Allow to cool, uncovered, for about 15 minutes, or remove to a plate to speed cooling. Combine the vinegar, scallions, horseradish, 1 1/2 teaspoons of the lime juice, and the soy sauce in a small bowl. Stir into the rice. Toss the avocado and remaining 1/2 teaspoon lime juice together in a separate small bowl. To assemble: With a long end of a lavash half facing you, lay a quarter of the rice mixture evenly over the lavash, leaving a 1-inch border. Distribute a quarter of the crab, avocado, and ginger slices evenly over the rice and roll away from you, as tightly as possible. Complete the wraps with the remaining ingredients. Or, if you prefer, prepare all at once assembly-line style. Slice in half on the bias if serving for lunch. For appetizers, cut into 1- to 2-inch pieces and serve with the spirals facing up. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 50467,"Turkey and Vegetable Soup 1 leftover whole roasted turkey 2 medium onions, cored, peeled and chopped 3 medium carrots, peeled and chopped 3 medium stalks celery, cleaned and chopped 2 bay leaves Salt Freshly ground black pepper Water, to cover Any leftover turkey meat, diced 2 cups cooked diced potatoes, rice or pasta 2 cups cooked sweet peas 2 cups cooked carrots, diced 2 cups any other cooked vegetables 2 cloves garlic, chopped 1 cup chopped green onions, green part only 1/4 cup chiffonade fresh basil leaves 1/4 cup finely chopped fresh parsley leaves 1 cup cooked macaroni Loaf crusty bread Instructions: Place whole turkey in a large stockpot. Add 1/2 of the onions, carrots, and celery. Add bay leaves, salt and pepper. Cover the turkey with 3 quarts of water. Place over medium heat and bring to a boil. Reduce heat to medium low and simmer for 1 hour. Remove stock from heat and strain through a fine mesh sieve, saving the liquid (about 2 quarts) and turkey meat, discarding the vegetables. Saute remaining onions, carrots, and celery until wilted, about 4 minutes. Add to strained stock. Add the remaining vegetables, and garlic to the stock. Season with salt and pepper. Simmer for 10 minutes. Remove the meat from the turkey carcass and dice. Add the meat, herbs, and cooked macaroni to stock. Heat through. Ladle the soup into each serving bowl and serve with the crusty bread. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 50468,"Raw Apple Pie 1 Raw Apple Pie Crust, recipe follows 3 apples, peeled and cored 1/2 teaspoon sea salt 1 teaspoon ground cinnamon 3 dates, soaked for 1 hour and then drained 1/2 tablespoon vanilla powder 1/2 cup raisins 2 tablespoons flax seeds, ground 1 cup almonds, soaked in water for 12 hours, then drained and dehydrated for 12 hours 1/2 teaspoon sea salt 1 tablespoon vanilla powder 1 cup pecans, soaked in water for 12 hours, then drained and dehydrated for 12 hours 1 cup walnuts, soaked in water for 12 hours, then drained and dehydrated for 12 hours 1 1/2 cups pitted dates Instructions: Prepare the pie crust according the recipe and press into a 9-inch pie plate. Place 1/3 of the apples and all the salt, cinnamon, dates, and vanilla powder in a food processor. Process the mixture until it is almost the consistency of applesauce. Continue adding apples, processing only until apples are chopped into small to medium sized pieces. Add raisins to the mixing bowl. Stir in ground flax seeds, mix well, and set aside for 15 minutes. The raisins and flax seeds will soak up the juice from the apples. Pour the apple mixture into the prepared pie crust. Place almonds in a food processor and process until mixture resembles flour. Add salt and vanilla powder to the almonds and process well. Add pecans, walnuts, and dates to the food processor and process just until combined. Press the mixture into a 9-inch glass pie pan. The crust may be made ahead of time and refrigerated or frozen.
","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 50469,"Vegetable Couscous Stew 2 tablespoons olive oil 1 large onion, chopped Coarse grained salt and cracked black pepper 1 teaspoon fresh thyme leaves 3 zucchini, cut into 3/4-inch cubes 3 yellow squash, cut into 3/4-inch cubes 1 pound mushrooms, cut into 3/4-inch cubes 1 clove garlic, minced 4 tomatoes, peeled and diced, or 1 (14-ounce) can diced tomatoes 3 cups chicken or vegetable stock 1 (19-ounce) can garbanzo beans 1/4 cup chopped parsley, plus 1 tablespoon 2 tablespoons red wine vinegar 2 tablespoons fresh basil 2 cups couscous, prepared according to package instructions 1/2 cup raisins, soaked in boiling water for 5 minutes and drained Instructions: In a large saucepan, heat the olive oil over medium heat. Add onions and saute until softened, approximately 5 minutes. Season with salt and pepper. Add thyme, zucchini, squash, and mushrooms. Saute for 5 to 10 minutes. Add garlic and stir. Add tomatoes, stock, and garbanzo beans. Let simmer for 5 to 10 minutes. Add more stock if dry. Add 1/4 cup parsley, red wine vinegar, and basil. Taste and adjust seasonings. Add the raisins and remaining parsley to the prepared couscous, and stir to combine. Plate couscous and spoon stew over the top. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 50470,"Seafood Stew 3 tablespoons good olive oil 1 1/2 cups chopped yellow onions (2 small) 2 cups large-diced small white potatoes 2 cups chopped fennel (1 large bulb) 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 2 cups good white wine 1 (28-ounce) can plum tomatoes, chopped 1 quart Seafood Stock, recipe follows, or store-bought fish stock 1 tablespoon chopped garlic (3 cloves) 1 teaspoon saffron threads 1 pound large shrimp, shelled and deveined (reserve the shells for the stock) 1 pound each halibut and bass fillets, cut in large chunks 24 mussels, cleaned 3 tablespoons Pernod 1 teaspoon grated orange zest Toasted baguette slices, buttered and rubbed with garlic 2 tablespoons good olive oil Shells from 1 pound large shrimp 2 cups chopped yellow onions (2 onions) 2 carrots, unpeeled and chopped 3 stalks celery, chopped 2 cloves garlic, minced 1 1/2 quarts water 1/2 cup good white wine 1/3 cup tomato paste 1 tablespoon kosher salt 1 1/2 teaspoons freshly ground black pepper 10 sprigs fresh thyme, including stems Instructions: Heat the oil in a Dutch oven or stockpot, add the onions, potatoes, fennel, salt, and pepper, and saute over medium-low heat for 15 minutes, until the onions begin to brown. Add the wine and scrape up the brown bits with a wooden spoon. Add the tomatoes with their juices, stock, garlic, and saffron to the pot, bring to a boil, then lower the heat and simmer uncovered for 15 minutes, until the potatoes are tender. Add the shrimp, fish, and mussels, bring to a boil, then lower the heat, cover, and cook for 5 minutes. Turn off the heat and allow the pot to sit covered for another 5 minutes. The fish and shrimp should be cooked and the mussels opened. Discard any mussels that don't open. Stir in the Pernod, orange zest, and salt, to taste. Serve ladled over 1 or 2 slices of toasted baguette.; Warm the oil in the pan over medium heat. Add the shrimp shells, onions, carrots, and celery over medium heat for 15 minutes, until lightly browned. Add the garlic and cook 2 more minutes. Add 1 1?2 quarts of water, the white wine, tomato paste, salt, pepper, and thyme. Bring to a boil, then reduce the heat and simmer for 1 hour. Strain through a sieve, pressing the solids. You should have approximately 1 quart of stock. If not, you can make up the difference with water or white wine. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 50471,"Caesar Dressing 3/4 cup mayonnaise 2 tablespoons anchovy paste 2 tablespoons minced garlic 2 tablespoon freshly squeezed lemon juice Freshly ground black pepper Instructions: Whisk the mayonnaise, anchovy paste and garlic together in a small bowl. Whisk in the lemon juice, 2 teaspoons water and a few grinds of pepper until blended. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 50472,"Maple Bacon 3 tablespoons grade A maple syrup 2 teaspoons light brown sugar 9 slices thick-cut bacon Instructions: Preheat the oven to 325 degrees F. Line a baking sheet with tin foil. Stir together the maple syrup and brown sugar in a small bowl. Arrange the bacon in a single layer on the prepared baking sheet, leaving a slight gap between each slice. With a pastry brush, coat the bacon with the maple syrup mixture. Bake until the bacon is crispy and the sugar is caramelized, about 25 minutes. Cool slightly, then carefully loosen the bacon from the foil while still warm. Serve with Tiffani's Spicy Bloody Mary. ","[Chardonnay, Riesling, Gewrztraminer]" 50473,"Raspberry-Rum Lemonade Zest of 4 lemons (in wide strips), plus 2 cups fresh lemon juice, plus lemon slices for garnish 3 cups raspberries
1/2 cup sugar 1 1/2 cups dark rum 2 cups sparkling white wine Instructions: Muddle the lemon zest, 2 cups raspberries and the sugar in a pitcher using a wooden spoon. Add the lemon juice, rum, remaining 1 cup raspberries and some lemon slices to the pitcher. Stir in the sparkling wine. Fill glasses with ice. Pour in the drink and garnish with more lemon slices. ","[Prosecco, Moscato, Vinho Verde]" 50474,"Slow-Cooker Deep-Dish Pizza Nonstick cooking spray, for spraying the slow cooker insert 8 ounces prepared pizza dough (if refrigerated, let it rise in an oiled bowl for 2 hours)
8 ounces sliced (not grated) mozzarella cheese 8 ounces thinly sliced pepperoni, preferably sandwich size
1/2 cup store-bought pizza sauce
1 tablespoon grated Parmesan
6 fresh basil leaves, cut into chiffonade
Pinch crushed red pepper
Instructions: Preheat the slow cooker on high for 20 minutes. Spray the insert with nonstick cooking spray. On a clean surface, stretch, roll and form the dough into roughly the same shape as the slow cooker insert. The goal is a nice, thin crust. Place in the cooker and spread out if necessary. Cook on high, UNCOVERED, for 1 hour without toppings. Shingle the mozzarella slices over the dough and up the sides about 1 inch above the crust. Overlap each slice, moving in a clockwise circle until the perimeter is covered. Place 1 more slice to cover the empty spot in the middle, if necessary. Shingle a layer of pepperoni the same way you did the cheese. Follow with a small layer of the pizza sauce. Sprinkle with the Parmesan. Cook on high until the cheesy crust is dark and caramelized and the bottom is firm and brown, another hour. Carefully take out of the slow cooker using a spatula. Garnish with the basil and crushed red pepper. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 50475,"Lemon Verbena Cheesecake 20 reduced-fat vanilla wafers 1 tablespoon canola oil 16 ounces (1-percent) cottage cheese (about 2 cups) 8 ounces reduced-fat cream cheese (Neufchatel), cut into pieces 1 cup sugar 2 tablespoons cornstarch 2 teaspoons fresh lemon juice 1 1/2 teaspoons vanilla extract Pinch salt 3 large eggs, lightly beaten 2 tablespoons finely chopped fresh lemon verbena or lemon balm 2 quarts fresh strawberries 2 tablespoons sugar Lemon verbena or lemon balm sprigs, for garnish Instructions: Preheat oven to 325 degrees F. Coat a 9-inch springform pan with cooking spray. Wrap the outside of the pan with a double thickness of foil. Put a kettle of water on to boil for the water bath. To make crust: Pulse vanilla wafers in a food processor into fine crumbs. Add oil and pulse to blend. Press crumb mixture evenly into bottom of prepared pan. (Rinse and dry the workbowl.) To make filling: Process cottage cheese in food processor until very smooth and silky, stopping to scrape down the sides once or twice. Add cream cheese and process until smooth. Add 1 cup sugar, cornstarch, lemon juice, vanilla and salt; process until well blended. Add eggs and pulse several times just until mixed in. Sprinkle in lemon verbena (or lemon balm); mix with a rubber spatula. (Do not process.) Scrape the filling into the crust-lined pan. Place the cheesecake in a shallow roasting pan and pour in enough boiling water to come 1 inch up the outside of the springform pan. Bake until the edges are set but the center quivers slightly, 50 to 55 minutes. Turn off the oven. Let the cheesecake cool in the oven, with the door ajar, for 1 hour. Remove foil from pan. Cover cheesecake with plastic wrap and refrigerate until chilled, at least 2 hours. To make topping: About 1/2 hour before serving, rinse strawberries. Set aside 3 whole berries for garnish; hull remaining berries and slice into a bowl. Sprinkle with 2 tablespoons sugar and toss to coat. Let stand until strawberries are juicy, 20 to 30 minutes. To serve, place cheesecake on a serving platter and run a knife around the inside edge of the pan; remove pan rim. Make 3 lengthwise cuts in each whole berry; press lightly and arrange fanned berries in the center of the cheesecake. Garnish with a sprig of lemon verbena (or lemon balm). Cut cheesecake into slices and place on dessert plates. Top each serving with strawberries and juice and garnish with another lemon verbena (or lemon balm) sprig. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 50476,"Banana Mango Smoothies 1 cup Farmer's Pick Mango 100% Juice ? ripe mango ? ripe banana 1 cup fat free plain yogurt 1 cup ice cubes Instructions: In a blender, combine all the ingredients and puree until smooth. Pour into two tall glasses and enjoy immediately. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 50477,"Blue Cheese Hamburgers 1 1/2 pounds ground chuck beef 2 tablespoons minced garlic 2 eggs, beaten Salt and freshly ground black pepper 6 ounces crumbled blue cheese 6 ounces unsalted cold butter, cut into small cubes, divided 1/4 cup canola oil, for frying 6 large potato rolls, or rolls of choice Iceberg lettuce 2 tomatoes, sliced 1 red onion, sliced into rings Mustard, ketchup and mayonnaise, optional Instructions: Preheat the oven to 350 degrees F. In a large mixing bowl combine the beef, garlic, beaten eggs, and salt and pepper, to taste. Divide the meat mixture into 6 round even patties. Press 1-ounce of blue cheese and 1-ounce of the cold butter into the center of the formed patty. Remold the patty so that all the cheese and butter are hidden inside the center. Continue until all the beef patties have been formed. Refrigerate for 10 to 15 minutes. Pour the oil into a large skillet over medium-high. When the oil is smoking, add the beef patties and cook on both sides until golden brown. Remove to a sheet pan and roast in the preheated oven until desired doneness is reached, about 6 minutes. Cook's Note: They can be also cooked on a charcoal grill. Warm the buns slightly, then put the burgers on the buns and top each with lettuce, tomato and an onion ring. Enjoy. You can, if you wish, use mayonnaise, ketchup or mustard to enhance this dish. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 50478,"Buffalo Chicken Appetizer with Cucumber Ranch Dressing 3 pounds chicken breast, boneless Flour, for dredging Red hot sauce Cucumber Ranch Dressing, as an accompaniment, recipe follows 3 cups mayonnaise 2 tablespoons sherry cooking wine 2 tablespoons vinegar 1 teaspoon lemon juice 1 pound pineapple chunks 1 pint honey 4 tablespoons garlic powder 2 teaspoons black pepper 2 tablespoons white vinegar 2 medium cucumbers, diced Instructions: Preheat oven to 350 degrees F.
Cut chicken breast into 2 to 3-ounce strips. Coat chicken with flour.
Bake for 7 minutes. Dip chicken in red hot sauce and bake for 12 more minutes. Serve with Cucumber Ranch Dressing.
Mix all ingredients together and refrigerate 4 hours.
","[Zinfandel, Merlot, Cabernet Sauvignon, Malbec]" 50479,"Grilled Corn 4 ears husked yellow corn 8 tablespoons homemade or prepared mayonnaise 1 cup grated or shredded Cotija cheese 2 tablespoons chili powder 1 lime, cut into wedges Instructions: Preheat a grill over medium heat or to 350 degrees F.
Grill the corn rotating the ears, periodically. When the corn is slightly brown, but not burned, take the corn off heat and let it sit on side of grill for 15 minutes. Corn is done when the kernels are juicy.
Insert a wooden skewer into each cob so that corn can be held by the stick in 1 hand. Apply about 2 tablespoons mayonnaise to each ear of corn, then roll them in the cheese until completely covered on all sides. Lastly, sprinkle each ear evenly with about 1/2 tablespoon chili powder and serve with lime wedges.
","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 50480,"Beef Provencale 1 (3-pound) beef chuck roast 2 teaspoons kosher salt, plus additional for seasoning Freshly ground black pepper 3 tablespoons vegetable oil 1/3 cup all-purpose flour 2 cups chicken broth 1 (14 1/2-ounce) can whole peeled tomatoes, with their juice 1/4 cup cognac or brandy 1 tablespoon herbes de Provence 5 garlic cloves, peeled and smashed 4 medium carrots, peeled and cut into 2-inch pieces 1 fennel bulb, trimmed and thinly sliced 1 onion, halved and thinly sliced 1/3 cup prepared sun-dried tomato tapenade 1/3 cup coarsely chopped fresh flat-leaf parsley 1 packed teaspoon finely grated orange zest Hot buttered egg noodles, for serving Instructions: Heat a large, heavy-bottomed skillet over medium-high heat. Season the meat generously with salt and pepper, to taste. Add the oil to the skillet and heat just until beginning to smoke. Brown the meat all over and sear the roast, turning as each side turns a deep mahogany, about 10 minutes. While the meat browns, put the flour into a medium bowl and whisk with about 1 1/2 cups of the chicken broth until smooth. Crush the tomatoes through your fingers into the slow cooker; stir in their juices, 3 tablespoons of the cognac, herbes de Provence, and the 2 teaspoons salt. Transfer the browned meat to the slow cooker. Add the remaining 1/2 cup chicken broth to the skillet; let it bubble for a minute and then stir with a wooden spoon to scrape up the browned bits on the bottom of the pan. Pour over the meat, then scatter the garlic, carrots, fennel, and onion over and around the meat. Pour the flour mixture over. Cover the cooker, set it on HIGH, and cook for 4 hours. Set the cooker on LOW and cook until the meat is very tender, up to 2 hours more (for a total of 6 hours). Transfer the meat to a cutting board. Skim any excess fat off the top of the sauce in the cooker. To finish the sauce: Stir the remaining 1 tablespoon cognac, the tomato tapenade, parsley, and orange zest into the vegetables and sauce in the slow cooker. Season with salt and pepper, to taste. Slice the meat and lay the slices down the center of a serving platter. Arrange the vegetables around the meat and spoon some sauce over the top. Serve with hot buttered egg noodles. Pass the remaining sauce. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 50481,"Danny Glover's Seafood Gumbo 1/2 cup (1 stick) butter 1/2 cup all-purpose flour 1 (3-pound chicken), cut into 8 pieces 3 quarts water 1 pound smoked turkey sausage, cut into 1/2-inch slices 6 medium tomatoes, peeled, seeded, and chopped 1 large onion, chopped 1 large green bell pepper, chopped 3 bay leaves 2 tablespoons chopped fresh rosemary 2 tablespoons chopped fresh thyme 1/2 teaspoon crushed red pepper Salt and freshly ground black pepper, to taste 1 pound medium shrimp, peeled and deveined 2 Dungeness crabs, cooked, cleaned, and cracked 2 to 3 tablespoons file powder 8 cups hot cooked basmati rice 1/2 cup chopped parsley Instructions: First, make a roux. In a medium-size cast-iron skillet, melt the butter over medium-high heat. Stir in the flour. Cook, stirring often, about 15 to 20 minutes until the roux is deep brown in color. Watch the mixture closely and adjust the heat to keep from burning. Remove from heat and set aside. Meanwhile, in an 8-quart pot, combine the chicken and water. Bring to a boil, reduce heat, and simmer 30 to 45 minutes, until the chicken is cooked through. Remove the chicken from the pot and set aside to cool. Add the turkey sausage, tomatoes, onion, bell pepper, bay leaves, rosemary, thyme, and crushed red pepper to the pot. Simmer for 30 minutes. Stir in the roux into the gumbo, a spoonful at a time. Season with salt and pepper to taste. Simmer 20 to 30 minutes longer. While the gumbo is simmering, remove the skin and bones from the cooled chicken. Tear the chicken into bite-size pieces. Add the chicken, shrimp, and crabs to the pot, and cook for 5 minutes, until the shrimp is cooked through. Stir in the file powder, cooking just until the gumbo is slightly thickened. In large soup plates, ladle the gumbo over scoops of hot rice. Sprinkle with chopped parsley and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 50482,"Chicken Piccata Pasta Toss 2 tablespoons extra-virgin olive oil 1 1/3 pounds chicken breast tenders, cut into 1-inch pieces Salt and pepper 1 1/2 tablespoons butter 4 cloves garlic, chopped 2 shallots, chopped 2 tablespoons all-purpose flour 1/2 cup white wine 1 lemon, juiced 1 cup chicken broth or stock 3 tablespoons capers, drained 1/2 cup flat-leaf parsley, chopped 1 pound penne rigate pasta, cooked to al dente Chopped or snipped chives, for garnish Instructions: Heat a deep nonstick skillet over medium high heat. Add a tablespoon of extra-virgin olive oil and the chicken to the pan. Season chicken with salt and pepper. Brown chicken until lightly golden all over, about 5 to 6 minutes. Remove chicken from pan and return the skillet to the heat. Reduce heat to medium. Add another tablespoon extra-virgin olive oil and 1 tablespoon butter, the garlic and shallots to the skillet. Saute garlic and shallots 3 minutes. Add flour and cook 2 minutes. Whisk in wine and reduce liquid 1 minute. Whisk lemon juice and broth into sauce. Stir in capers and parsley. When the liquid comes to a bubble, add remaining 1/2 tablespoon butter to the sauce to give it a little shine. Add chicken back to the pan and heat through, 1 to 2 minutes. Toss hot pasta with chicken and sauce and serve. Adjust salt and pepper, to your taste. Top with fresh snipped chives. ","[Brunello di Montalcino, Barolo, Rioja, Pinot Grigio]

" 50483,"Ginger Glazed Ham 1 (12-pound) joint (mild cure boneless) ham 7 quarts dry ginger ale 1 cup chunky ginger preserves* 2 tablespoons hot English mustard 1/2 cup soft dark brown sugar 1/2 teaspoon ground cloves Instructions: Place the joint in a large pan over the hob, or burner, and add 7 quarts of dry ginger ale. Bring the pan to the boil then lower the heat slightly so that it keeps bubbling steadily for 4 1/2 hours. Towards the end of the 4 1/2 hours, preheat the oven to 425 degrees F and begin the glaze. In a bowl, add 1 cup of chunky ginger preserves. Stir in 2 tablespoons of hot English mustard. Add 1/2 a cup of soft, dark brown sugar and sprinkle in 1/2 a teaspoon of ground cloves. After 4 1/2 hours, gently lift the ham out of the pan and place on a foil-lined baking tray. Carefully cut away the skin, leaving a thin layer of fat. There is no need to score the surface, simply slap on the glaze and place the tray with the ham into the oven for 20 minutes. Serve hot or cold. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 50484,"Patty Melt 8 tablespoons (1 stick) unsalted butter, at room temperature 2 tablespoons vegetable oil, plus more for oiling the griddle 3 large onions, sliced 1/4 inch thick
Kosher salt and freshly ground black pepper
1 1/2 pounds ground beef (85 percent lean, 15 percent fat) 8 ounces ground pork
1 tablespoon Worcestershire sauce
12 slices rye bread
24 slices Swiss cheese
Instructions: Melt 2 tablespoons of the butter with the vegetable oil in a large saute pan over medium-low heat. Add the onions and 1/2 teaspoon salt. Cook until the onions are golden and caramelized, 25 to 30 minutes. Set aside. In a medium bowl, combine the beef, pork, Worcestershire, 1 teaspoon salt and 1/4 teaspoon pepper. Divide the mixture into 6 equal portions and form each into a patty in the shape of and a little larger than a slice of the rye bread. Add some oil to a large griddle pan and set it over medium-high heat. When the pan is hot, add the burgers in batches if needed, being careful not to crowd the pan. Cook for 3 to 4 minutes on each side for medium doneness. Remove the burgers to a platter and cover loosely with foil. Repeat with the remaining burgers if needed. Set a large skillet or griddle pan over medium-low heat (or wipe out the griddle pan from the burgers and use that). Butter one side of each slice of rye bread with 1/2 tablespoon of the remaining butter and place the bread slices butter-side down on the griddle. Lay 2 slices of cheese on 6 of the bread slices, then add a burger, one-sixth of the onions and 2 more slices of cheese on top. Place one of the remaining bread slices on top of each sandwich, buttered-side up. Cook until the bottoms are golden brown and the bottom cheese is melted, 2 to 3 minutes. Using a spatula, flip the sandwiches to toast the other sides and melt the cheese, another 2 to 3 minutes. Remove to a platter and cover loosely with foil. Slice each sandwich in half to serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 50485,"Dutch-Style Turkey Pot Pie 4 1/2 cups all-purpose flour 2 1/4 tablespoons baking powder 4 1/2 teaspoons sugar 3 teaspoons fine salt 3 3/4 cups heavy cream, chilled One 5- to 6-pound bone-in turkey breast 6 cups chicken stock Kosher salt and freshly ground black pepper 6 tablespoons unsalted butter 2 carrots, peeled and cut into a large dice 1 rutabaga, peeled and cut into a large dice 1 parsnip, peeled and cut into a large dice 1 purple-topped turnip, peeled and cut into a large dice 1 onion, diced 2 cups quartered cremini mushrooms 3 tablespoons all-purpose flour 1/4 cup heavy cream 1 teaspoon chopped fresh thyme leaves 1 teaspoon chopped fresh flat-leaf parsley Instructions: Make the Biscuits: In a large bowl, whisk together the flour, baking powder, sugar, and salt. While stirring with a wooden spoon, slowly pour the cream into the center of the bowl, and continue mixing until a dough just forms. Transfer the dough to a lightly floured work surface and roll into a 3/4-inch thick rectangle. Cut the dough into 6 large, equal-sized squares and transfer them to a parchment paper-lined baking sheet. Refrigerate until ready to use. (The biscuit may be prepared up to a day in advance.) Make the Filling: Preheat the oven to 350 degrees F. Place the turkey breast in large roasting pan, cover with the chicken stock, and season with salt and pepper, to taste. Roast until just cooked through and an instant-read thermometer inserted in the breast reads 165 degrees F. Transfer the turkey breast to plate and let cool. Pull the turkey into small pieces and set aside. Transfer the chicken stock to a saucepan, bring to a boil, and reduce to 1 1/2 cups. Melt 2 tablespoons of the butter in a small saucepan. In another roasting pan, toss together the carrot, rutabaga, parsnip, and turnip with the butter and season with salt and pepper, to taste. Roast until browned and tender, about 35 to 40 minutes. Heat 2 tablespoons of the butter in a large skillet over medium-high heat. Add the onion and cook, stirring, until translucent, about 6 to 8 minutes. Add the mushrooms and cook, stirring occasionally, until browned, about 10 minutes. Set aside. Meanwhile, heat the remaining 2 tablespoons butter in a saucepan over medium heat. Add the flour and cook, stirring, for 5 minutes. Add the reduced chicken stock, bring to boil, lower the heat and simmer for 15 minutes. While the sauce is simmering, bake the biscuits until golden brown, about 15 minutes. Stir the cream into the sauce and return to a boil. Stir in the pulled turkey, roasted vegetables, onion-mushroom mixture, thyme, and parsley. Season the filling with salt and pepper, to taste. (The filling may be prepared up to 3 days in advance, and reheated before serving.) Divide the hot filling among 6 warmed 12-inch wide bowls. Place a biscuit in the center of each and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 50486,"Veal Shank Paprikash 5 tablespoons vegetable oil 2 medium onions, thinly sliced 2 green bell peppers, thinly sliced Kosher salt 1 14.5-ounce can diced tomatoes 1 1/2 tablespoons sweet Hungarian paprika 1/2 cup dry white wine 1 cup low-sodium chicken broth 6 cross-cut sections veal shank (about 5 pounds) Freshly ground pepper 1 tablespoon all-purpose flour 2 tablespoons sugar 2 1/2 tablespoons extra-virgin olive oil 1 pound cipollini onions, peeled 1/2 cup white wine Kosher salt 3/4 pound wild mushrooms, broken into pieces 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh dill Freshly ground pepper Instructions: Prepare the veal: Preheat the oven to 350 degrees F. Heat 3 tablespoons vegetable oil in a large skillet over medium-high heat. Add the onions, bell peppers and 1 teaspoon salt and cook, stirring, until soft, 8 to 10 minutes. Add the tomatoes and cook until most of the liquid evaporates, about 5 minutes. Stir in the paprika, then add the wine and boil until reduced by half, about 3 minutes. Add the chicken broth; transfer the mixture to a large baking dish. Pat the veal dry; sprinkle with 2 teaspoons salt and 1 teaspoon pepper. Wipe out the skillet, add 1 tablespoon vegetable oil and heat over medium-high heat. Cook the veal in 2 batches until browned, 3 to 4 minutes per side, adding the remaining 1 tablespoon vegetable oil between batches. Transfer the veal to the baking dish, cover with foil and bake until tender, 2 hours to 2 hours, 30 minutes. Meanwhile, prepare the vegetables: Heat the sugar and 1 1/2 tablespoons olive oil in a skillet over medium-high heat until the sugar melts. Add the cipollini onions and cook, tossing, until browned, 3 to 5 minutes. Add the wine, 1/4cup water and a pinch of salt. Reduce the heat to medium low and cook, partially covered, until tender, about 20 minutes. Uncover and cook over medium-high heat, stirring until glazed, about 5 more minutes. Heat the remaining 1 tablespoon olive oil in a separate skillet over medium heat. Add the mushrooms and cook, stirring, until tender, 3 to 5 minutes. Add the parsley, dill and salt and pepper to taste. Keep warm. Transfer the veal to an ovenproof platter, cover with foil and keep warm in the oven (turn the oven off). Strain the liquid from the baking dish, discarding the solids. Skim off 1 tablespoon fat from the strained liquid; transfer the fat to a saucepan over medium-high heat. Add the flour and cook, stirring, 1 minute. Whisk in the liquid and simmer, whisking occasionally, until thickened, 10 to 15 minutes. Spoon the sauce over the veal and serve with the mushrooms and onions ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 50487,"Buttermilk Fried Chicken Drumsticks 1 1/4 cups buttermilk 2 large eggs
1/4 cup plus 2 tablespoons yellow mustard 8 chicken drumsticks (about 2 pounds), skin on
Canola or vegetable oil, for frying
3 cups cornflakes, crushed to yield 1 1/2 cups crumbs (about 4 ounces)
1 cup all-purpose flour 2 teaspoons dried thyme
1 teaspoon granulated garlic Kosher salt and freshly ground black pepper
1/4 cup honey
Instructions: Preheat the oven to 250 degrees F. In a large bowl, whisk together the buttermilk, eggs, and 2 tablespoons mustard. Add the drumsticks and toss to coat, then set aside. Fill a large cast-iron pan with 1/2-inch oil and heat over medium heat until shimmering. Meanwhile, combine the cornflake crumbs, flour, thyme, granulated garlic, 1 teaspoon salt, and 1/4 teaspoon black pepper in a shallow baking dish; set aside. In a small bowl, whisk together the honey and remaining 1/4 cup mustard and set aside. Remove the chicken from the buttermilk, shaking off any excess, then transfer the drumsticks to the flour mixture and coat well. Fry the pieces in 2 batches, turning halfway, until richly golden brown and crisp and the internal temperature registers 165 degrees F on an instant-read thermometer (avoid touching bone), about 15 minutes. (Turn the heat down if browning too fast.) Transfer the drumsticks to a wire rack set over a baking sheet and sprinkle generously with salt. Keep cooked drumsticks warm in the oven while frying the second batch. Serve immediately with the honey mustard. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 50488,"Turkey Pine Nut Cabbage Wraps 1 head red cabbage 2 tablespoons peanut oil 5 cloves crushed garlic 3 tablespoons finely diced fresh peeled ginger 1/2 cup diced yellow onion 1/2 cup diced red bell pepper 1/2 cup diced yellow bell pepper 1 pound lean ground turkey 1 1/2 tablespoons hoisin sauce 2 tablespoons oyster sauce 1 1/2 tablespoons red chili sauce 1 1/2 tablespoons low sodium soy sauce 2 teaspoons rice vinegar 2 teaspoons fish sauce 2 teaspoons sesame oil 1/4 cup cilantro leaves, plus extra for garnish 1/4 cup toasted pine nuts 1/4 cup diced green onion Instructions: Wash and dry the head of cabbage and cut off the end. Carefully remove about 8 leaves ensuring they are not torn and form nice \cups\ to hold the filling. Heat the oil in a large nonstick skillet over medium-high heat. Add the garlic, ginger, onion and cook for 1 to 2 minutes or until soft. Add the red pepper, yellow pepper and turkey and cook until the turkey is almost cooked through and browned slightly, about 7 to 8 minutes. Add the hoisin sauce, oyster sauce, red chili sauce, soy sauce and rice vinegar. Let cook another 4 to 5 minutes until the sauce reduces. Remove from the heat. Add the fish sauce, sesame oil, cilantro, pine nuts and green onion and stir to combine. To serve, place a spoonful of the mixture in each cabbage cup. Garnish with extra cilantro, if desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 50489,"Twisted Hot Sauce 1/2 red onion, julienned 4 tablespoons extra-virgin olive oil 2 teaspoons passion fruit puree 1 teaspoon rehydrated and pureed cascabel cl 2 tablespoons mango puree 2 tablespoons sherry vinegar 2 scallions, finely sliced Salt and pepper Instructions: Saute the red onion in the olive oil until lightly caramelized. Add the passion fruit puree, casacabel cl puree, and mango puree to the onions. Reduce the mixture for 2 minutes and add the sherry vinegar. Chill the sauce and set aside. Add the finely sliced scallions to the chilled mixture and mix well. Season and serve warm. ","[Rioja, Tempranillo, Garnacha, Pinotage]" 50490,"Juicy Apple Popovers 2 eggs 1 cup milk 1 cup all-purpose flour 1/4 teaspoon salt 1 tablespoon sugar 2 tablespoons plus 6 tablespoons butter 1 Granny Smith apple, peeled, cored, and cut into 1/2-inch cubes 1 cup raisins Instructions: Heat the oven to 425 degrees F. Whisk the eggs and milk together in a medium bowl. Add the flour, salt, and sugar and whisk to blend. Melt 2 tablespoons of butter and whisk it into the batter. In each cup of regular sized muffin tins, divide cold butter, apple and raisins. Place the muffin tins in the oven for 5 minutes to melt the butter and cook the apples slightly. Remove the tins from the oven and pour the batter into each cup filling them half way up. Bake for 10 minutes, then reduce the heat to 375 degrees F and bake until puffed and golden brown, 15 to 20 minutes more. Serve hot. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 50491,"Grilled Lettuces 2 tablespoons olive oil 3 heads Belgian endive, halved lengthwise 1 large head radicchio, cut into 6 to 8 wedges 1 head romaine lettuce, quartered Salt and freshly ground black pepper 2 tablespoons balsamic vinegar Instructions: Prepare the barbecue (medium-high heat). Drizzle 1 tablespoon of oil over the endive, radicchio and romaine, then sprinkle with salt and pepper. Grill the lettuces until they are crisp-tender and browned in spots, turning occasionally, about 6 minutes. Coarsely chop the lettuces, then toss them in a large bowl with the remaining oil and vinegar. Season the salad, to taste, with more salt and pepper. Serve warm. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 50492,"Yule Log Icebox Cake 2 cups cold heavy cream 1/2 cup confectioners' sugar 3/4 teaspoon peppermint extract 1 9-ounce package chocolate wafer cookies (about 50) 1 tablespoon unsweetened cocoa powder 1 tablespoon warm water, plus more as needed Instructions: Beat the heavy cream and confectioners\u2019 sugar in a large bowl with a mixer on medium-high speed until stiff peaks form, about 3 minutes. Beat in the peppermint extract. (Do not overbeat.) Spread a thin 3-by-8-inch rectangle of whipped cream on a board or platter. Sandwich 2 cookies together with about 1 teaspoon whipped cream; stand the cookies upright (on their edges) at one end of the whipped cream rectangle and continue adding cream and cookies to form an 8-inch log (you should use about 36 cookies). Sandwich 2 more cookies together with about 1 teaspoon whipped cream; use whipped cream to attach the cookies to the side of the log on an angle. Continue attaching about 8 more cookies to make the branch.
Cover the log and branch with the remaining whipped cream. Using an offset spatula, make long lines in the whipped cream to look like bark. Mix the cocoa powder and 1 tablespoon warm water in a bowl; add a few more drops warm water as needed until the mixture is brushable. Using a small pastry brush, paint short lines of the cocoa mixture on the whipped cream to look like birch bark. Paint spirals at the end of the log and branch. Refrigerate the cake until the whipped cream is set, about 1 hour. Cover loosely with plastic wrap and continue refrigerating until the cookies are soft, at least 6 hours or overnight. Slice on an angle.
","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 50493,"Kansas City-Style Burnt Ends 1 cup brown sugar 1 cup granulated sugar
1/2 cup salt
1/3 cup chili powder
1/4 cup paprika
6 tablespoons black pepper
3 tablespoons ground cumin
3 tablespoons garlic powder
3 tablespoons onion powder
1 tablespoon cayenne pepper One 10- to 12-pound whole, packer trim beef brisket Instructions: Sift the brown sugar, granulated sugar, salt, chili powder, paprika, black pepper, cumin, garlic powder, onion powder and cayenne pepper into a medium bowl and mix well. Set aside. Trim all the hard fat from the brisket. Trim all the soft fat to 1/4 inch. Prepare a smoker or a grill, following the manufacturer's directions. Stabilize the temperature at 220 degrees F. Use a mild wood such as hickory or cherry for the smoke flavor. Generously cover all sides of the brisket with the rub and gently massage it in. Reserve the leftover rub. Smoke the meat until an instant-read thermometer registers 170 to 185 degrees F when inserted into the flat part of the brisket, about 1 hour per pound. For example, a 10-pound brisket may need to smoke for about 10 or more hours. Monitor the internal temperature. Separate the point of the meat from the flat. At this time you can slice the flat part off the brisket and eat. Trim the visible fat from the brisket point and coat it with the reserved rub. Return the meat to the smoker and continue cooking until the internal temperature of the brisket point reaches 200 degrees F. Remove the brisket from the smoker to a cutting board and let it sit for 10 to 20 minutes. Cut into chunks and transfer them to a serving platter. Serve it hot with your favorite sauce on the side. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 50494,"Green Bean Casserole with Fried Red Onions 1 large red onion, very thinly sliced 1 1/2 cups whole buttermilk
Peanut oil, for frying
1 cup all-purpose flour
1 teaspoon Miss Brown's House Seasoning, recipe follows
6 tablespoons salted butter, plus more for buttering the baking dish 2 pounds fresh green beans, trimmed
Kosher salt and freshly ground black pepper
One 12-ounce package sliced mushrooms
1/4 cup all-purpose flour
2 cups whole milk
1/4 cup dry sherry
1 tablespoon Miss Brown's House Seasoning, recipe follows 2 pinches garlic powder
1 teaspoon garlic powder 1 teaspoon onion powder
1 teaspoon sweet paprika
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
Instructions: For the red onion rings: Preheat the oven to 350 degrees F. Combine the onions and buttermilk in a medium bowl. Cover and refrigerate 30 minutes. For the green bean casserole: Butter a 9-by-13-inch baking dish and set aside. Cook the green beans in salted water to cover until crisp-tender, about 5 minutes. Drain, then plunge into an ice water bath to stop the cooking process. Drain, then place in a large bowl and set aside. Melt 2 tablespoons butter in a large skillet. Add the mushrooms and cook until browned, about 6 minutes. Remove from the skillet and add to the green beans. Melt the remaining 4 tablespoons butter in the skillet. Add the flour and cook until the mixture is bubbly and smells nutty, 3 to 4 minutes. Slowly pour in the milk and sherry. Bring to a boil. Reduce the heat and simmer over medium heat, whisking constantly until the mixture thickens, about 5 minutes. Season with the House Seasoning, garlic powder and a pinch of salt and pepper. Pour the cream sauce over the green beans and stir to coat. Spread in the prepared baking dish and bake until bubbly, 15 to 20 minutes. Finish the onion rings: Pour the peanut oil to a depth of 2 inches in a Dutch oven. Heat the oil to 350 degrees F. Line a cooling rack with paper towels. Combine the flour and House Seasoning in a shallow dish. Remove the onions from the buttermilk. Dredge, in batches, in the flour mixture. Fry the onions, in batches, 5 minutes or until golden brown. Remove to the paper towels to drain. Remove the casserole from the oven and top with the fried onion rings. Serve immediately. Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container at room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 50495,"Fresh Bean Salad with Roasted?Chickpeas,?Crispy Mortadella Bites and Mustard?Vinaigrette 2 tablespoons whole-grain mustard 1/4 cup red wine vinegar
2/3 cup olive oil
1 tablespoon minced Fresno chili pepper
Kosher salt
Freshly ground black pepper
Olive oil, for drizzling 1 cup diced mortadella
1/2 cup fresh green beans, blanched, trimmed
1/2 cup canned cannellini beans, rinsed
1/2 cup canned chickpeas, rinsed 1/2 cup thinly sliced red bell pepper
1 shallot, sliced thin
2 cups mixed greens
Instructions: For the dressing: Combine the mustard, red wine vinegar, olive oil and Fresno pepper in a bowl and whisk until combined. Season with salt and pepper. For the salad: In a large saucepan on medium-high heat, drizzle in a touch of olive oil and toss in the mortadella. Cook until slightly crispy, 5 to 7 minutes. Cook for another 3 minutes, then let cool on paper towels to absorb excess oil. Place the green beans, cannellini beans, chickpeas, bell pepper, shallot and mixed greens in a large bowl. Toss the mixture with the vinaigrette and adjust the seasoning with salt and pepper. Top with the seared mortadella. Drizzle some olive oil over the top. ","[Burgundy, Chianti, Tempranillo, Garnacha]" 50496,"Spicy BBQ Chicken Wings Neutral oil, for frying 2 cups (240 grams) all-purpose flour
2 teaspoons paprika
1 teaspoon kosher salt, plus more for seasoning
1/2 teaspoon ground cayenne pepper
3 pounds (1360 grams) chicken wings (a mix of flats and drumettes) 6 tablespoons (85 grams) unsalted butter
1/3 cup Buffalo wing hot sauce, such as Frank\u2019s
1/3 cup prepared BBQ sauce
1 to 2 tablespoons sriracha
1 tablespoon honey
1 scallion, chopped
1/2 cup ranch dressing
1/2 cup blue cheese dressing
Carrot and celery sticks, for serving
Instructions: Pour 2 inches of oil in a large Dutch oven (10 quarts or larger) fitted with a deep-fry thermometer and heat to 375 degrees F. Line a baking sheet with a wire cooling rack. Combine the flour, paprika, salt and cayenne in a large zip-top plastic bag and shake to combine. Pat the chicken wings very dry on paper towels and season lightly with salt. Add half of the wings to the flour mixture and toss to coat. Shake off the excess and add to the hot oil. Repeat with the remaining wings and move the wings around in the oil so they don\u2019t stick together. Adjust the heat so the temperature of the oil stays steady at 350 to 360 degrees F. Fry, turning occasionally, until browned, crisp and cooked through, 12 to 15 minutes, depending on the size of the wings. Drain on the rack and season with salt. While the wings are frying, carefully melt the butter in a large flame-proof bowl over low heat. Whisk in the hot sauce, BBQ sauce, sriracha and honey. Add the wings. Toss well to coat the wings all over with the sauce. Transfer the wings to a serving platter and drizzle any sauce left in the bowl over top. Sprinkle with the chopped scallions. Stir together the ranch and blue cheese dressings in a serving bowl and serve with the carrots and celery. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Garnacha]

" 50497,"Texas Coleslaw 1 head Napa or Savoy cabbage, shredded 4 carrots, shredded 2 Granny Smith apples, sliced thin 1 medium red onion, sliced thin 1 cup pecans, toasted and chopped 1 bunch fresh mint, leaves only, for garnish 1 tablespoon Dijon mustard 1 tablespoon hot water 1/3 cup extra-virgin olive oil 1 teaspoon sugar 1/2 teaspoon cayenne 1/2 teaspoon ground cumin 1 orange, juiced 1/2 cup creme fraiche or sour cream Kosher salt and freshly ground black pepper Instructions: In a large bowl add the cabbage, carrots, apples, onions, and pecans. Mix well and set aside. In a small bowl combine the mustard and water. Whisk in the olive oil; add the sugar, cayenne, cumin, orange juice, and creme fraiche and blend well. Taste and season with salt and pepper. Pour the dressing over the cabbage mixture and toss well to coat. Mound onto a platter and garnish with mint leaves. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 50498,"Pumpkin-Brownie Swirl Pie 1 stick unsalted butter, plus more for the pie plate 1 12-ounce bag semisweet chocolate chips 2/3 cup packed light brown sugar 2 large eggs 1 teaspoon pure vanilla extract 1/2 cup all-purpose flour 2 tablespoons unsweetened cocoa powder 1/2 teaspoon baking powder 1/4 teaspoon salt For the pumpkin filling: 1 cup pure pumpkin puree 1 cup heavy cream 1 large egg 1/4 cup granulated sugar 1/4 cup all-purpose flour 1/2 teaspoon pumpkin pie spice Vanilla ice cream, for serving (optional) Instructions: Preheat the oven to 350 degrees F. Butter the bottom and side of a 91/2-inch deep-dish pie plate. Make the brownie filling: Heat the butter, chocolate chips and brown sugar in a medium saucepan over medium heat, whisking occasionally, until the butter and chocolate are melted. Remove from the heat. Whisk in the eggs, one at a time, then the vanilla, whisking until smooth. Whisk in the flour, cocoa powder, baking powder and salt until combined. Pour about one-third of the brownie batter into the prepared pie plate; set aside the remaining batter. Bake until just starting to set and the top is shiny, about 20 minutes. Meanwhile, make the pumpkin filling: Combine the pumpkin puree, heavy cream, egg, granulated sugar, flour, pumpkin pie spice and salt in a medium bowl; whisk until smooth. Pour the pumpkin filling over the warm brownie layer. Stir 1 tablespoon water into the remaining brownie batter, then spoon the batter (in about 6 scoops) onto the pumpkin filling. Use the back of the spoon to pull the brownie batter into the pumpkin filling and create a swirled pattern. Bake until the pie is set, 40 to 45 minutes. Transfer to a rack and let cool completely. Serve with vanilla ice cream. ","[Chardonnay, Merlot, Cabernet Sauvignon, Zinfandel]

" 50499,"Honey Peanut Butter Truffles 2 1/2 cups confectioners' sugar 1 cup creamy peanut butter (not natural) 5 tablespoons unsalted butter, melted 1/2 teaspoon vanilla extract 1/4 teaspoon kosher salt Finely chopped honey-roasted peanuts, for rolling Instructions: Beat the confectioners' sugar, peanut butter, melted butter, vanilla and salt in a large bowl with an electric mixer on medium speed until well combined. Roll rounded teaspoons of the mixture into balls and roll each ball in the chopped peanuts. Place the truffles on a parchment-lined baking sheet. Chill until very cold and firm, about 20 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 50500,"Peaches in Sauternes 6 to 8 very ripe yellow or white peaches 3 tablespoons sugar 1 (375 ml.) bottle good Sauternes 1 tablespoon orange-flavored liqueur (recommended: Grand Marnier) Instructions: Bring a pot of water to a boil and immerse the peaches in the water for 1 to 2 minutes, until the skins come off easily. Remove them with a slotted spoon and place them in a bowl of cold water to stop the cooking. Peel the peaches and then slice them in wedges off the pit and into a bowl. Stir in the sugar, Sauternes, and orange liqueur. Cover and refrigerate for at least 2 hours, or overnight. Serve cool but not cold. ","[Sauternes, Riesling, Moscato, Vin Santo]" 50501,"Classic Mornay Sauce 2 1/2 tablespoons butter 3 tablespoons all-purpose flour 2 cups warmed milk 1/4 teaspoon salt 1/8 teaspoon white pepper pinch freshly grated nutmeg (optional) 2 ounces grated cheese, such as Gruyere Steamed vegetables, such as broccoli, cauliflower or baby carrots, for accompaniment Instructions: In a medium saucepan melt the butter over medium-high heat. Add the flour and cook, stirring constantly, until the roux is pale yellow and frothy, about 1 minute. Do not allow the roux to brown. Slowly whisk in the milk and continue to whisk until the sauce thickens and comes to a boil, about 2 to 3 minutes. Reduce the heat to a simmer and season with the salt, pepper and nutmeg. Allow to simmer for 2 to 3 minutes. This is now called a bechamel sauce, and may be used as is to top any number of dishes. Stir in the cheese and whisk until melted. If the sauce seems to thick, thin with a little milk. The sauce is now called a Mornay Sauce. Pour over steamed vegetables and serve immediately. If not using right away, cool, cover surface with plastic wrap and refrigerate for several days. ","[Chardonnay, Pinot Gris, Riesling, Sparkling wine]" 50502,"Sweet and Sour Fish Fillets 4 tablespoons pineapple or orange juice 1 pound cod fillets, cut into 2-inch chunks Sea salt and freshly ground white pepper 1 tablespoon vegetable oil 2 cloves garlic, minced 1 teaspoon peeled and grated ginger 1 red pepper, cut into 1/2-inch chunks 1 yellow onion, cut into 1/2-inch chunks One 8-ounce can pineapple chunks in juice 2 tablespoons rice vinegar 2 tablespoons light soy sauce 1 teaspoon brown sugar 1 heaping tablespoon cornstarch 1 scallion, sliced, for garnish Serving suggestion: steamed rice Instructions: Bring a wok or large pot filled halfway with water to a boil and reduce to a simmer. Divide the fish between 2 plates that will fit into the basket layers of a bamboo steamer. Sprinkle the fish with sea salt and freshly ground white pepper. Drizzle 1 to 2 tablespoons of the pineapple juice over each plate of fish. Place the plates into the steamer, cover and set on top of the simmering water. Steam the fish until the flesh turns white and pulls apart easily, 7 to 8 minutes. Remove the steamer basket from the wok and set aside, keeping the fish covered. For the sauce: Place a wok over high heat and when the wok is hot, add the oil. Add the garlic and ginger and cook until fragrant, less than 1 minute. Add the red peppers and onions and toss to cook until tender, another minute. Add the pineapple chunks and their juice. Add the vinegar, soy sauce and brown sugar. Cook until the sauce thickens a bit 1 to 2 more minutes. Remove the fish to a platter. Season the sauce if needed and pour over the fish. Garnish with the sliced scallion. SERVINGS: 4 Calories: 206 Total Fat: 4 grams Saturated Fat: 0 grams Protein: 22 grams Total carbohydrates: 20 grams Sugar: 14 grams
Fiber: 2 grams Cholesterol: 49 milligrams Sodium: 438 milligrams ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 50503,"Pesto-Goat Cheese Pinwheels One 6-inch tortilla 2 ounces goat cheese
1 tablespoon pesto
Instructions: Spread the tortilla with the goat cheese and pesto. Roll up and slice into pinwheels. ","[Chardonnay, Sauvignon Blanc, Vermentino]" 50504,"Gluten-Free Banana-Nut Muffins Cooking or pan spray, for greasing 1 1/4 cups toasted walnuts 1/2 cup amaranth flour (certified gluten-free) 1/2 cup brown rice flour (certified gluten-free) 1/4 cup tapioca flour (certified gluten-free) 1 teaspoon baking powder 1/2 teaspoon ground cinnamon 1/2 teaspoon fine salt 1/4 teaspoon baking soda 1/2 cup dark brown sugar 1 cup lightly mashed ripe bananas (2 to 3 bananas) 1/2 cup milk 1/3 cup vegetable oil 1/2 teaspoon pure vanilla extract 2 large eggs, separated Turbinado sugar for sprinkling, optional Instructions: Preheat the oven to 375 degrees F. Adjust the oven rack to the center. Line a 12-cup muffin tin with your favorite liners and lightly grease with cooking spray. Finely chop the walnuts in a food processor. Set aside 3 tablespoons for garnish. Combine the remaining ground walnuts, amaranth flour, brown rice flour, tapioca flour, baking powder, cinnamon, salt and baking soda in a large bowl. Add the sugar and work in with your hands. Whisk together the bananas, milk, oil, vanilla and egg yolks in a separate medium bowl. Whip the egg whites on medium-high speed in the bowl of a large stand mixer fitted with a whisk attachment (or in a large bowl of using a hand mixer) until soft peaks form, 2 to 3 minutes. Fold the banana mixture into the nut-flour mixture until combined (don't fret if your batter has lumps, this means it isn't over-worked). Fold one third of the whipped egg whites into the batter until completely incorporated, then gently fold in the remaining egg whites until just combined (it's alright if the batter is a little streaky). Fill each liner about three-quarters full. Sprinkle with the reserved ground walnuts and turbinado sugar, if using. Bake until the muffins are golden brown and nicely cracked on the top, and a toothpick inserted in the muffins comes out clean, 28 to 30 minutes, rotating halfway through baking. Let cool in the hot muffin tin 3 minutes, then transfer to a cooling rack to cool completely. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 50505,"Layered Watermelon Ice Pops 3 cups seedless watermelon, cubed and chilled 1/2 cup superfine sugar 2 tablespoons mini chocolate chips 1/4 cup coconut milk 1 ripe avocado, diced
Juice of 1 lime Instructions: Puree the watermelon with 1/4 cup of the sugar in a blender. Pour into a medium bowl and freeze, stirring every 30 minutes, until the puree resembles a slushy mixture, about 2 hours. Fold the chocolate chips into the watermelon slush and pour into six 3- to 4-ounce ice-pop molds, filling them about three-quarters full. Insert wooden or plastic (without guards) ice-pop sticks. Freeze until the mixture is just slightly set, about 30 minutes.
Meanwhile, mix the coconut milk and 2 tablespoons of sugar in a small bowl and refrigerate. After 30 minutes, pour the coconut milk mixture on top of the watermelon mixture, leaving a 1/4-inch headspace at the top. Freeze until the mixture is just slightly set, about 30 minutes. Right before the coconut milk mixture is just set, puree the avocado, lime juice, 1/4 cup of water and the remaining 2 tablespoons sugar in a blender until smooth and creamy. Top the coconut layer with the avocado mixture and freeze until solid, about 4 hours. Let sit at room temperature for about 5 minutes before unmolding. ","[Riesling, Moscato, Vinho Verde, Sauvignon Blanc]" 50506,"Sweet 'n' Corny Hoecakes 1 cup flour 1 cup cornmeal (recommended: Indian Head) 1/4 cup sugar 1 1/2 teaspoons baking powder Kosher salt 3/4 cup frozen yellow corn, thawed 1 egg, beaten 1 1/2 cups milk, plus extra to thin batter 2 teaspoons vegetable oil, plus extra for frying Maple syrup, for serving Instructions: In a large bowl combine flour, cornmeal, sugar, baking powder, and 1 teaspoon salt. In a medium bowl, whisk the thawed corn, egg, milk, and vegetable oil. Pour into the bowl with the dry ingredients and combine. Allow to rest for 5 minutes. Preheat the oven to 200 degrees F. In a cast iron pan on medium-high heat, add enough vegetable oil to fill the pan about 1/2-inch deep. When the oil begins to swirl, add the batter in batches to the pan using a small ice cream scoop or 1/4 cup measure to make each hoecake. Gently spread into a circle, if needed. Flip the hoecakes when the air pockets begin to pop on the surface of the batter and a peek underneath the cake reveals a golden rim and surface, about 2 minutes. Once the second side is golden brown, transfer the hoecakes to a baking sheet in a warm oven and continue making the rest. Serve with maple syrup. ","[Chardonnay, Riesling, Chenin Blanc, Vinho Verde]" 50507,"Lemon Chicken with Croutons 1 (4 to 5-pound) roasting chicken 1 large yellow onion, sliced Good olive oil Kosher salt Freshly ground black pepper 2 lemons, quartered 2 tablespoons unsalted butter, melted 6 cups (3/4-inch) bread cubes (1 baguette or round boule) Instructions: Preheat the oven to 425 degrees F. Take the giblets out of the chicken and wash it inside and out. Remove any excess fat and leftover pinfeathers. Toss the onion with a little olive oil in a small roasting pan. Place the chicken on top and sprinkle the inside of the cavity with salt and pepper. Place the lemons inside the chicken. Pat the outside of the chicken dry with paper towels, brush it with the melted butter, and sprinkle with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Roast for 1 1/4 to 1 1/2 hours, or until the juices run clear when you cut between the leg and the thigh. Cover with foil and allow to sit at room temperature for 15 minutes. (The onions may burn, but the flavor is good.) Meanwhile, heat a large saute pan with 2 tablespoons of olive oil until very hot. Lower the heat to medium-low and saute the bread cubes, tossing frequently, until nicely browned, 8 to 10 minutes. Add more olive oil, as needed, and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the croutons on a serving platter. Slice the chicken and place it, plus all the pan juices, over the croutons. Sprinkle with salt and serve warm. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 50508,"Primavera Pasta with Red Fish (Triglia) 1 1/2 onions, chopped 1 rib celery, roughly chopped 1 carrot peeled and roughly chopped Salt 1 pound red fish, cleaned and scaled 1 pound fettucine pasta 4 tablespoons olive oil 1 clove garlic 1/3 cup dry white wine 1/4 cup diced zucchini, cooked in water until tender 1/2 cup button mushrooms 1/2 cup fava beans, cooked in water until tender 1 pound asparagus, bottoms snapped off and blanched 1/4 cup tomato concasse 1/8 teaspoon cayenne pepper flakes 1 cup chopped parsley Instructions: Boil 1 1/2 quarts of water with 1 onion, celery, carrot and a little salt. Bring to boil. Add fish and cook for 5 minutes. Drain fish and keep liquid. Strain liquid. Remove head, tail and bones from fish. Flake meat into pieces. Cook pasta. Add 2 tablespoons olive oil to saute pan. Add garlic and remaining chopped onion to oil. Add fish and saute gently for 1 minute. Add white wine. Reduce until all wine has evaporated. Add the 2 remaining tablespoons oil to another pan and saute zucchini and mushrooms until almost tender. Add to pan with fish along with fava beans, asparagus and tomato. Quickly toss. Add in a little stock, pepper flakes and parsley. Toss with pasta and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 50509,"Mushroom Stroganoff 1 pound portobello mushrooms, stemmed 8 ounces shiitake mushrooms, stemmed 4 tablespoons unsalted butter Kosher salt and freshly ground black pepper 1 tablespoon all-purpose flour 1 1/4 cups mushroom broth 1/2 teaspoon soy sauce 1 teaspoon Dijon mustard 2 ounces soft goat cheese 1/2 cup sour cream 2 tablespoons chopped parsley Cooked and buttered egg noodles, for serving Instructions: Slice the portobellos into 1/2-inch-thick strips, then cut each strip in half crosswise. Repeat with the shiitakes, keeping the two mushrooms separate. Melt 2 tablespoons of the butter in a large skillet over medium heat. When the foam starts to subside, add the portobellos and cook, tossing once or twice, about 1 minute. Add 1/4 teaspoon salt and a generous pinch of pepper and cook, stirring occasionally, until browned, juicy and tender but firm, about 2 minutes. Transfer to a medium bowl. Add 1 tablespoon of the remaining butter to the skillet, let it sizzle, then add the shiitakes and toss for about 30 seconds. Add the remaining 1 tablespoon butter, 1/4 teaspoon salt and a generous pinch of pepper and cook, tossing occasionally, until browned and tender but still firm, 1 to 2 minutes. Return the portobellos to the skillet and sprinkle the flour over the mushrooms. Then toss, scraping the bottom of the skillet, until the flour disappears, about 30 seconds. Stir in half the broth and all the soy sauce and mustard, scraping the bottom of the skillet until it's clean, then stir in the remaining broth. Bring the mixture to a simmer and cook until the sauce thickens slightly, about 6 minutes. Cover, reduce the heat to low and simmer 5 minutes, stirring once or twice. Stir in the goat cheese. Remove the skillet from the heat, and stir in the sour cream and parsley. Taste and add more salt and pepper as needed. Serve the stroganoff over buttered egg noodles. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 50510,"Asian Chicken Slaw with Pasta Salt 8 ounces angel hair pasta or capellini 1/4 cup vegetable oil 2 tablespoons sesame oil 1 clove garlic, minced 1/4 cup rice or white wine vinegar 1 teaspoon sugar 1/2 teaspoon dried red pepper flakes 2 tablespoons Nuoc nam (bottled Vietnamese fish sauce), optional 3/4 to 1 pound boneless smoked chicken or turkey breast 1/2 small head Napa or Chinese cabbage, cored 2 carrots, peeled 1/2 cup (packed) washed basil leaves Instructions: Add the pasta to the boiling water and cook until it is tender but still firm to the bite, about 3 to 4 minutes. Drain the pasta and rinse it under cold water to cool it completely. Drain the pasta again, pat it dry and add it to the mixing bowl. Finely shred the cabbage and grate or finely chop the carrots. Roll the basil leaves up into tight cylinders and cut across them to create fine shreds and add them to the mixing bowl. Toss the salad with the dressing and adjust the seasoning if necessary. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 50511,"Hoisin-Glazed Corn on the Cob 1/4 cup hoisin sauce 2 tablespoons unsalted butter, melted 2 tablespoons honey
2 tablespoons soy sauce
1 tablespoon grated ginger
1 teaspoon toasted sesame oil
1 clove garlic, grated
6 ears corn, shucked
1 tablespoon sesame seeds
1 tablespoon minced fresh chives
Instructions: Preheat a grill to medium-high heat. In a small bowl, whisk together the hoisin, butter, honey, soy, ginger, sesame oil and garlic. Grill the corn, turning every 3 to 4 minutes, until it starts to char, about 12 minutes. Baste with the hoisin mixture and continue to grill until the glaze gets sticky, another 3 to 4 minutes. Baste again before removing from the grill. Sprinkle each ear with sesame seeds and chives. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 50512,"Dry the Water from the Steak 4 (12-ounce) steaks, your choice 2 tablespoons kosher salt 8 ounces unsalted butter 1 tablespoon freshly chopped rosemary leaves 1 tablespoon freshly chopped cilantro leaves 1 tablespoon chopped garlic Instructions: Rub steak with kosher salt and let stand for 15 minutes to 1 hour. Preheat grill over medium-high heat. While waiting, mix butter, rosemary and cilantro together, then portion into 4 (2-ounce) servings. Rinse the salt from the steak. Pat the steak completely dry. Rub garlic onto both sides of the steaks. Grill each side of the steak for 5 minutes or until desired temperature. Pull off grill and add the butter topping. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 50513,"Slow Smoked Pork Shoulder with Napa Cabbage Slaw and Queso Fresco 2 tablespoons canola oil 4 sprigs fresh thyme 3 cloves garlic, chopped 1 large white onion, chopped 2 heaping tablespoons ancho cl powder 2 tablespoons light brown sugar 2 teaspoons ground cumin 1 teaspoon ground coriander 3/4 cup fresh orange juice 1/2 cup fresh lime juice 1 or 2 chipotle in adobo, finely chopped 1 boneless pork shoulder (about 5 pounds) Warm corn tortillas Napa Cabbage Slaw, recipe follows Hot sauce Fresh cilantro leaves 1 cup crumbled queso fresco 1/4 cup mayonnaise 1/4 cup apple cider vinegar 2 tablespoons canola oil 1 teaspoon celery seeds Kosher salt and freshly ground pepper 4 green onions, coarsely chopped 2 serrano chiles 1 head Napa cabbage, finely shredded 1 large carrot, julienned 1/2 cup crumbled queso fresco Instructions: Heat the oil in a small saucepan over medium heat. Add the thyme, garlic, onions, ancho cl powder, brown sugar, cumin, coriander, orange juice, lime juice, 1/2 water and chipotle, and cook until the sugar is dissolved. Remove from the heat and let cool. Put the pork in a large pan and pour over the marinade. Cover and refrigerate overnight. Remove the pork from the refrigerator 30 minutes before cooking. Preheat a charcoal grill for indirect heat and place the soaked wood chips on top of the coals. Place the pork on the grill, cover and let smoke until the temperature inside the grill is 220 degrees F. Add chips as necessary to continue smoking until the internal temperature of the pork reaches140 degrees F. Then just let the pork finish cooking until the internal temperature reaches about 190 degrees F. This can take about 5 hours. Let the pork rest 30 minutes. Shred the pork and serve in the warm tortillas topped with some Napa Cabbage Slaw, hot sauce, fresh cilantro leaves and queso fresco. Whisk the mayonnaise, vinegar, oil and celery seeds until smooth. Season with salt and pepper. Whisk in the green onions and serrano chiles. Place the cabbage and carrots in a large bowl. Add the dressing and the queso fresco, and toss to combine. ","[Pinot Noir, Tempranillo, Garnacha, Barbera]

" 50514,"Grilled Crunchy Coleslaw 1/2 head red cabbage, cut into 4 wedges, leaving core intact so wedges hold together 2 tablespoons canola or vegetable oil 1 tablespoon sugar Kosher salt and freshly ground black pepper 1 teaspoon finely grated orange zest 1 teaspoon Dijon mustard 1 tablespoon fresh orange juice 1/4 cup olive oil 1/4 cup chopped fresh parsley 1 green onion, chopped Instructions: Preheat a grill. Place the cabbage wedges on a baking sheet, and drizzle with the vegetable oil on both sides. Sprinkle with sugar, salt, and pepper, and then toss to coat. Grill the cabbage for 4 minutes each side, or 8 minutes total, turning once or until the edges begin to wilt, but the bulk of the cabbage remains crunchy. Remove the cabbage from the grill and allow to cool a few minutes. Meanwhile, make the vinaigrette in a medium bowl by whisking the orange zest, Dijon mustard, and orange juice with the olive oil until it emulsifies. Add salt, and pepper, to taste. Chop the grilled cabbage, removing the core, and place in the bowl with the dressing. Add the parsley and green onion and toss to coat. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 50515,"Leftover Bananas Foster Cake Milkshake 1 cup vanilla ice cream 1/2 cup milk
1/4 cup bananas foster filling from Molten Bananas Foster Cake, recipe follows Nonstick cooking spray, for the pan Two 14-ounce boxes banana quick bread mix 5 tablespoons unsalted butter 1/3 cup packed light brown sugar 1/3 cup maple syrup 2 teaspoons vanilla 1/2 teaspoon ground cinnamon Pinch of kosher salt 1/2 cup dark rum 4 bananas, diced 1/2 cup heavy cream 3/4 cup butterscotch chips (half of an 11-ounce bag) 1/4 cup candied walnuts, roughly chopped Instructions: Add the ice cream, milk and bananas foster filling to a blender and blend until smooth. Yield:
Prep Time: 15 minutes
Active Time: 15 minutes Ease of preparation: easy Preheat the oven to 350 degrees F. Spray a 9 1/2-by-3 1/2-inch bundt pan with nonstick cooking spray. Prepare the quick bread mix according to the package instructions. Pour the batter into the prepared bundt pan and bake until a toothpick inserted in the cake comes out clean, 50 minutes to 1 hour. Let cool. To make the bananas foster filling: Melt 4 tablespoons of the butter in a large skillet over medium heat. Add the brown sugar, maple syrup, vanilla, cinnamon and salt and mix until dissolved into the butter. Remove the skillet from the heat (turn off the heat) and stir in the rum. Return the skillet to medium heat and bring the mixture to a simmer. Add the diced bananas and cook until softened just a little bit but not mushy, 1 to 2 minutes. Let cool until warm. Heat the cream in a medium pot over low heat just to a simmer. Remove from the heat, add the butterscotch chips and let sit until melted, 1 to 2 minutes. Add the remaining 1 tablespoon butter and mix until well blended. Let cool completely so that it is thick but still pourable. Place the cake presentation-side up on a large round platter. Using a spoon, remove some of the cake from the hole in the center to make a slightly larger well. Fill the hole with the filling; the filling should come up to about 1/4 inch from the top surface of the cake. (You should have some of the filling left over, which can be used to top the individual slices of cake or mixed into a milk shake.) Starting in the center, gently pour the glaze over the filling, slowly moving in a concentric circle toward the outer part of the cake and allowing some of the glaze to pour down the sides of the cake. Garnish with the candied walnuts. Serve within 15 minutes of assembly. Slice and let the filling ooze out of the cake. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 50516,"Ham and Cheese Cucumber Snackers 1/2 European seedless cucumber 1 round soft cheese with garlic and herbs, 6 ounces (recommended: Boursin) 2 slices, deli cut, Mandrange French ham or boiled ham Instructions: Cut cumbers into thin rounds. Spread some cheese on sliced cucumbers. Cut ham into 1 1/2-inch wide strips. Wrap ham around cucumbers and cheese. ","[Chardonnay, Sauvignon Blanc, Riesling]" 50517,"Spaetzle 1 1/2 cups all-purpose flour 3/4 teaspoon salt 1/8 teaspoon freshly ground black pepper 3 eggs 3/8 cup 2 percent milk 2 cups shredded Swiss cheese 3 tablespoons butter 1 onion, chopped Instructions: Preheat the oven to 375 degrees F. Sift the flour and salt and pepper together in a large bowl. Beat the eggs and milk in a medium bowl. Alternately mix the milk mixture into the flour until a smooth dough is formed. Bring a large pot of salted water to a boil over medium heat Press batter thorough a spaetzle maker into the water. When the spaetzle float to the top of the water, remove them with a slotted spoon to an oven safe dish. After first layer of spaetzle, add a layer of Swiss cheese. Continue layering until all of the spaetzle and cheese have been used. Bake the spaetzle until the cheese is melted, about 30 minutes. Melt the butter in a large skillet over low heat. Add the onions and cook until golden brown. Pour over melted spaetzle and serve. ","[Riesling, Gewrztraminer, Pinot Grigio, Gavi]" 50518,"Aloo Pie with Apple-Mango Chutney 2 firm ripe mangoes, peeled and diced 1 Golden Delicious apple, peeled and diced 1/4 cup packed light brown sugar 1 tablespoon fresh peeled and thinly sliced ginger 1/2 teaspoon minced hot cl pepper, such as serrano 1/4 cup apple cider vinegar Kosher salt and freshly ground pepper 1/4 cup vegetable oil 3 large or 4 medium red skin potatoes (about 1 pound), peeled and diced 1/2 sweet onion, finely chopped 1/4 cup finely chopped green bell pepper 1/4 cup finely chopped celery 1 clove garlic, minced 1 teaspoon ground cumin Kosher salt and freshly ground pepper 1 1/2 cups vegetable broth 1/2 pound peeled and deveined jumbo shrimp (11 to 15 count), chopped 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon Madras curry powder Kosher salt 3/4 cups water 4 cups of canola oil, for frying Instructions: For the chutney: Place the mangoes, apple, brown sugar, ginger, and hot pepper in a food processor and pulse until the mixture is chunky and well combined. Transfer to a medium saucepot and bring to a simmer over medium-high heat. Add the vinegar, season to taste with salt and pepper, and continue to simmer until the fruit is tender and the vinegar has mellowed slightly, stirring occasionally to prevent sticking. Remove from the heat and set aside. Serve warm or at room temperature. For the pie filling: In a large skillet, heat the vegetable oil over medium-high heat. Add the potato, onion, pepper, celery, and garlic and cook until softened, about 6 minutes. Add the cumin, salt, and pepper. Mix well to ensure that all the vegetables are seasoned. Once the potatoes start to brown, add the vegetable broth, bring to a boil then reduce heat to simmer. Once the liquid begins to reduce add the shrimp and cover skillet. Remove the cover once all the liquid has been absorbed, about 25 minutes. Remove from the heat and allow to cool to room temperature.
For the dough: In a large mixing bowl, combine the flour, baking powder, curry powder, and 1/2 teaspoon salt. Slowly add the water until the dough is well formed and soft but not sticky (you may not use all the water). Knead for 2 minutes on a lightly floured surface and then place in a large bowl to rest for at least 15 minutes. Cover the bowl with a moist cloth or flip the bowl over on a clean prep surface and let sit until ready to use.
Heat the oil in a pot to 360 degrees F. Divide the dough into 8 balls. Flatten into 4-inch circles and place a heaping spoonful of mixture in the center, taking care not to overfill. Wet one edge with water, fold over and seal by pinching the edges with fingers or floured fork. Gently add each pie into the hot oil and fry on both sides until golden brown, 3 to 5 minutes. Drain on brown paper or paper towels.
Serve the pies with the apple-mango chutney. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 50519,"Lobster Pot Pie 2 pounds lobster tail meat 1 large Spanish onion, diced 2 carrots, sliced into thin coins 2 teaspoons fresh tarragon 1 cup frozen peas 4 red potatoes, diced 4 tablespoons unsalted butter 2 cups milk 2 bay leaves 1 teaspoon white pepper 1 tablespoon lobster base 4 tablespoons unsalted butter 4 tablespoons all-purpose flour 1/2 cup dry white wine 2 1/2 cups all-purpose flour 1 teaspoon salt 16 tablespoons unsalted butter, cut into bits 6 tablespoons ice water 1 egg mixed with 1 tablespoon water, for egg wash Instructions: Preheat the oven to 350 degrees F. Fill a large saucepan with lightly salted water and bring it to a boil. Add the lobster meat, reduce the heat to low, and cook 10 minutes until the meat is opaque. Drain and set aside to cool. Place 4 tablespoons butter in a large saucepan and place it over medium heat. Allow the butter to melt and add the onion, carrots, and tarragon. Stir to coat, lower the heat, and let cook for 20 to 30 minutes, stirring occasionally. Add the peas in the last 5 minutes of cooking. Meanwhile, place the diced potatoes in a small saucepan and cover with water. Add a little salt and place over high heat. Bring to a boil, reduce the heat and let simmer until the potatoes are fork tender (about 15 minutes). Drain the potatoes and add them to the vegetable mix. Chop the lobster meat and add to the veggie mix as well. Set aside. For the bechamel: Place the milk in a medium saucepan along with the bay leaves and white pepper and scald (which means heat it but don't let it boil!) Add the lobster base and whisk to incorporate. Melt the butter over medium heat in a medium saucepan. Whisk the flour in and cook for 1 minute. Add the wine and whisk until the mixture thickens. Slowly add the milk, whisking constantly, until the bechamel is thick and creamy. Remove bay leaves. Add the bechamel to the lobster mixture and stir well. For the crust: Place the flour in the bowl of a food processor along with the salt. Add the butter bits and pulse until the mixture resembles coarse crumbs. Pour into a bowl and add the ice water a little at a time, stirring well with a fork. Transfer the dough to a well floured surface and knead just until it all comes together (don't work the dough too much or it'll get tough). Divide the dough in half and flatten each ball into a disk. Wrap each disk in film and refrigerate for 1/2 hour. Remove from the refrigerator and roll each disk out on a lightly floured surface until it is about 12 inches in diameter. Line a 9-inch pie plate with the first disk, ladle the lobster mix into the crust and brush the edges of the dough with the egg wash. Top with the second disk. Trim the excess dough and crimp decoratively. Cut vent holes in the dough and brush the top with the egg wash. Bake for 30 to 40 minutes until the crust is a golden brown. Remove from heat and let cool for 20 minutes before cutting and serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 50520,"King Ranch Chicken 2 tablespoon butter 2 cloves garlic, peeled and minced 1/4 teaspoon ground hot red pepper 1/8 teaspoon ground cumin 2 tablespoons flour 3/4 cup chicken broth 1/2 cup milk 2 tablespoons sour cream 1/4 teaspoon black pepper 1 tablespoon butter 1 small yellow onion, peeled and chopped 1/2 medium green bell peeper, cored, seeded, and chopped 1/4 cup chopped roasted green chilies 6 ounces mushrooms, wiped clean and finely chopped 1/2 cup canned crushed tomatoes 2 tablespoons minced pimiento Vegetable oil for frying 8 corn tortillas 3 cups diced cooked chicken 11/2 cups coarsely shredded mild cheddar cheese 1/4 cup sliced pimiento-stuffed olives 1/4 cup thinly sliced scallions Instructions: Preheat oven to 350 degrees. Coat 11 by 7 by 2-inch baking dish with nonstick cooking spray and set aside. Sauce: Melt butter in medium heavy skillet over moderate heat. Add garlic, red pepper, and cumin and stir-fry 1 minute. Blend in flour, add broth and milk, and cook, stirring constantly, until thickened and smooth - about 3 minutes. Stir in sour cream, salt, and black pepper to taste; set aside. Filling: Melt butter in large heavy skillet, over moderate heat. Add onion, green pepper, green chilies, mushrooms, tomatoes, and pimiento, and cook, stirring often, until vegetables soften and flavors meld-10 to 15 minutes. Tortillas: Pour oil to depth of 1/2 inch in small heavy skillet, set over moderate heat, and heat until ripples appear on skillet bottom. Holding tortillas by tongs, dip one by one into oil just long enough to soften, 5 to 10 seconds. Drain on paper towels.
To Layer: Arrange half of tortillas in bottom of prepared baking dish, then build up layers this way, distributing each evenly: 1/2 chicken and 1/3 sauce; 1/2 each filling, cheese, olives, and scallions, and 1/2 remaining tortillas, chicken, filling, cheese, olives, scallions, and finally, remaining sauce. Bake, uncovered, until bubbly- about 30 to 35 minutes. Serve at once. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 50521,"Cedar Plank Salmon with Grilled Cherry Tomatoes 3 center-cut salmon fillets, skin and pin bones removed Kosher salt and freshly ground black pepper
3 teaspoons demerara or light brown sugar
16 ounces cherry tomatoes, preferably multi-colored
1 tablespoon olive oil
1/2 cup fresh flat-leaf parsley leaves
Juice of 1 lemon
Instructions: Soak 3 large cedar planks for grilling in water for 30 minutes. Prepare a grill for indirect cooking for the salmon and direct cooking for the tomatoes. Preheat a grill basket. Sprinkle both sides of the salmon fillets with salt and pepper, then place them on the soaked planks skin-side down. Sprinkle the top of each with 1 teaspoon of sugar. Grill the salmon on the planks over indirect heat until just cooked through and the internal temperature registers 135 degrees F with an instant-read thermometer, 25 to 30 minutes. Meanwhile, toss the cherry tomatoes with the olive oil and some salt. When the salmon fillets are ready, leave them on the planks and transfer the whole thing to a serving platter; loosely tent with foil. Add the cherry tomatoes to the grill basket and cook, stirring occasionally, until they are just blistered and some are starting to burst, 2 to 3 minutes. Carefully remove the tomatoes to a mixing bowl and toss with the parsley, lemon juice, 1/2 teaspoon salt and a few grinds of pepper. Spoon the tomato mixture over the salmon and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 50522,"Margherita Pizza with a Fried Egg 2 1/4 teaspoons active dry yeast (one 1/4-ounce envelope) 2 cups warm water (105 to 115 degrees F)
5 to 5 1/2 cups unbleached all-purpose flour, plus more for dusting
2 teaspoons fine sea salt
Extra-virgin olive oil, for the bowl
2 tablespoons canola-olive oil blend 1 large Spanish onion, finely chopped
4 cloves garlic, chopped to a paste
Pinch Calabrian cl flakes
Two 28-ounce cans plum tomatoes (preferably San Marzano)
1 tablespoon chopped fresh oregano
Kosher salt and freshly ground black pepper
Cornmeal, for the peel Extra-virgin olive oil 1 pound fresh mozzarella, thinly sliced and torn into pieces
1/2 cup grated Parmesan 4 to 6 large eggs
1 bunch fresh basil
Instructions: For the dough: Dissolve the yeast in the warm water in a large bowl; let stand for 5 minutes. Stir in 3 cups of the flour and the salt until smooth. Stir in an additional 2 cups flour; continue adding flour (up to 1/2 cup), 1 tablespoon at a time, stirring until the dough comes away from bowl but is still sticky. Turn the dough out onto a floured work surface and knead it with lightly floured hands: Start by slapping the dough onto the counter, pulling it toward you with one hand and pushing it away with the other. Fold the dough back over itself (use a bench scraper or a wide knife to help scrape dough from work surface). Repeat until the dough is easier to handle, about 10 times. Finish by kneading normally until the dough is smooth, elastic and soft, but a little tacky, about 10 minutes. Shape the dough into a ball and transfer it to a lightly oiled bowl; turn to coat. Cover with plastic and let rise in a warm place until doubled in volume, 3 hours. Press the dough with a finger to see if it's done; an indent should remain. Turn out the dough onto a lightly floured surface and divide it into 4 to 6 balls. Place the balls on a lightly oiled baking sheet, cover gently with plastic wrap and let rest at room temperature until puffed and relaxed, about 45 minutes. Meanwhile, make the sauce: Heat the oil in a large saucepan over high heat. Add the onions; cook until very soft, about 5 minutes. Add the garlic and cl flakes; cook 1 minute longer. Add the tomatoes and their juices, bring to a boil, then reduce the heat to a strong simmer. Cook, stirring occasionally, until the tomatoes soften and the mixture thickens, about 30 minutes. Mash the tomatoes with a potato masher and continue cooking until thickened, about 15 minutes longer. Stir in the oregano and season with salt and pepper. Cool before using on the pizza. (Makes 1 quart; freeze leftover sauce in a container with a tight-fitting lid for up to 1 month.) For the pizza: Preheat a pizza oven to 625 degrees F, or a conventional oven as hot as it will go with a baking stone on or near the bottom of the oven. Sprinkle a pizza peel with some cornmeal. Roll and stretch one of the dough balls into a thin oblong on a lightly floured surface and lay it on the peel. Spread the dough with about 1/2 cup tomato sauce, leaving a 1-inch border. Sprinkle the border with olive oil and season the whole pie with salt and pepper. Scatter 2 tablespoons of the Parmesan over the pizza and top with a few pieces of mozzarella -- it shouldn't cover the top. Slide the pizza into the pizza oven (or onto the baking stone) and cook until the crust is golden on the edges, blistered and crisp on the bottom, and the cheese is bubbling, 8 to 10 minutes, depending on oven temperature. When the pizza still has a few minutes to go, heat some olive oil in a small nonstick skillet over medium-high heat. Slip in an egg and cook until about three-quarters done -- the white should be set enough to remove the egg from the pan but not completely firm. Season with salt and pepper. Use the peel to remove the pizza from the oven; slide the egg into the center of the pizza. Return the pizza to the oven and cook until the white is set and the yolk is still runny, 2 to 3 minutes. Transfer the pizza to a cutting board, top with torn basil, slice and serve. Repeat for the remaining pizzas. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 50523,"Stir-Fry in a Bun 1 tablespoon canola oil 1 tablespoon minced garlic 1 tablespoon minced ginger 1 pound top sirloin, slightly frozen, then cut into 1/4-inch slices, cut against the grain 2 carrots, peeled and cut on the bias into 1/4-inch pieces, approximately 1 cup 3 celery stalks, cut on the bias into 1/4-inch pieces, approximately 1 cup 1 red bell pepper, cut into 1/2-inch strips, approximately 1 cup 1 red onion, cut into 1/4-inch pieces, approximately 1 cup 1/4 cup sake 3 tablespoons soy sauce 1 tablespoon hoisin sauce Cornstarch slurry (mix 1/2 teaspoon cornstarch with 1/2 teaspoon water) 1 cup bean sprouts 1/4 teaspoon sesame oil 1 package Hawaiian sweet dinner rolls (12 to 16 rolls) 1/2 bunch green onions, julienned for garnish Instructions: In a large saute pan, or wok, add oil over high heat. Add in garlic and ginger, cook for 10 to 15 seconds. Add sirloin and saute, stirring frequently until just cooked through, approximately 1 minute. Stir in carrots, celery, red bell peppers and red onions sauteing briefly, 1 minute. Add in sake to deglaze, then add in soy, hoisin and cornstarch slurry. Continue to stir on high heat for about 30 seconds. Stir in bean sprouts and sesame oil to combine and remove from heat. Steam or heat rolls in a warm 250 degree F oven, tightly wrapped in foil for 8 minutes. Take rolls, 2 at a time, and leaving them attached, gently split open and fill with approximately 3/4 cup of stir-fry mixture. Garnish with green onions and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 50524,"Original Irish Coffee 1 cup freshly brewed hot coffee 1 tablespoon brown sugar 1 jigger Irish whiskey (1 1/2 ounces or 3 tablespoons) Heavy cream, slightly whipped Instructions: Fill footed mug or a mug with hot water to preheat it, then empty. Pour piping hot coffee into warmed glass until it is about 3/4 full. Add the brown sugar and stir until completely dissolved. Blend in Irish whiskey. Top with a collar of the whipped heavy cream by pouring gently over back of spoon. Serve hot. ","[Bourbon, Scotch, Brandy]" 50525,"Venison Chili 1 (16-ounce) can chopped tomatoes 1 cup beef stock Salt and pepper 1 cup grated Sonoma Jack cheese 4 strips bacon, diced 2 1/2 pounds leg or shoulder of venison, cut into 1/2-inch cubes 1 cup chopped onions 1 cup chopped green bell peppers 2 garlic cloves crushed 1 cup Cabernet Sauvignon or other dry red wine 1 tablespoon tomato paste 1 tablespoon chili powder 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon dried oregano 1 teaspoon cayenne pepper Instructions: In a large saucepan, cook the bacon until the fat is rendered, 4 to 6 minutes. Remove the bacon using a slotted spoon and transfer to paper-lined plate to drain. Add the venison to the hot oil in the pan and cook, stirring occasionally and in batches if necessary, until well seared. Remove from the pan and set aside. Add the onions, bell peppers and garlic and saute over medium-low heat until tender. Stir in the wine and the tomato paste. Bring the mixture to a boil. Stir in the dry spices, chopped tomatoes and the beef stock. Season lightly with salt and pepper. Simmer uncovered for 35 to 45 minutes, or until the sauce is very thick and flavorful. Add the venison to the pot and cook, stirring, until just cooked through and hot, 3 to 4 minutes. Check the seasoning and serve with the grated cheese. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 50526,"Rosemary Bruschetta Small bundle fresh rosemary Extra-virgin olive oil 4 slices rustic bread, like sourdough, 1-inch thick 1 clove garlic, peeled Zest of 1/4 lemon Juice of 1 lemon Kosher salt and freshly ground black pepper 2 cups arugula Shaved Parmesan, for serving Instructions: Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Tie the bundle of fresh rosemary together using butcher\u2019s twine. Pour 1/4 cup of olive oil into a small dish for basting. Using the rosemary bundle as a pastry brush, dip in the olive oil and brush the bread on both sides. Place the bread slices on the direct heat side of the grill to char on both sides, about 1 minute per side. Once both sides of the bread are charred, move the bread to the indirect heat side of the grill, place the rosemary bundle in between the bread slices, close the lid of the grill and cook until the bread is more crispy and golden brown on the outside, but still soft and chewy on the inside, 3 to 5 more minutes. Remove the bread slices from the grill and, while still warm, rub the entire surface with the garlic clove. Add 1 tablespoon of olive oil, the lemon zest and lemon juice to a small mixing bowl and mix to combine. Season with salt and pepper. Dress the arugula with the olive oil dressing. Top the grilled bread slices with the arugula. Using a vegetable peeler, shave Parmesan over the top. Cut into rustic pieces, sprinkle with some charred rosemary leaves and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 50527,"Halle's Mini Sundaes 1 cup milk chocolate chips 1 cup white chocolate chips
2 tablespoons coconut oil
3/4 cup strawberry ice cream 3 tablespoons store-bought shortcake, diced
1 tablespoon strawberry sauce
Whipped cream, from a 6.5-ounce can 3 teaspoons red sprinkles
3/4 cup coffee ice cream 1 to 2 tablespoons chocolate-covered toffee bits
1 tablespoon chopped pecans
1 tablespoon store-bought caramel sauce Whipped cream, from a 6.5-ounce can 3 teaspoons chocolate sprinkles
Instructions: For the chocolate cups: Add the milk chocolate chips to a heatproof bowl. Add the white chocolate chips to a second heatproof bowl. Divide the coconut oil between the two bowls and microwave separately in 30-second increments, stirring after each, until completely smooth, about 1 minute total. Set aside and let cool for 5 minutes. Using a pastry brush, paint the entire inside of three cupcake liners with the melted white chocolate; don't be shy\u2014really slather it on. Transfer to a plate. Do the same with the melted milk chocolate and three more cupcake liners. Place on the plate, next to the white chocolate cups, and transfer to the refrigerator to chill for 10 minutes. Remove the cups and repeat for a second layer. Return the plate to the refrigerator until the chocolate is completely set, at least 30 minutes. Remove the cups from the refrigerator and carefully peel the cupcake liners away from the chocolate. Use immediately or return to the fridge until ready to use. For the strawberry shortcake sundaes: Scoop 3 tablespoon-size scoops strawberry ice cream into each white chocolate cup. Top each with the shortcake, strawberry sauce, whipped cream and red sprinkles. For the toffee coffee sundaes: Scoop 3 tablespoon-size scoops coffee ice cream into each milk chocolate cup. Top each with the toffee bits, pecans, caramel sauce, whipped cream and chocolate sprinkles. ","[Chardonnay, Moscato, Riesling, Sparkling wine]

" 50528,"Pork and Garlic Sausage Braised in Beer 1 tablespoon oil 8 ounces slab bacon, cut into large dice 1 pound pork shoulder, cut into 1-inch cubes 1 onion, thinly sliced 12 ounces light German beer 12 ounces chicken stock, or more, to cover 1 pound garlic sausage, sliced 1/4-inch thick 1 head cabbage, sliced thinly 2 Granny Smith apples, peeled seeded and sliced 1/4-inch thick 2 pounds waxy potatoes, like Yukon Golds, sliced 1/4 inch thick 1 teaspoon caraway seeds Salt and pepper 1 loaf crusty bread Instructions: In a large casserole, heat the oil, brown the bacon and pork, remove from the pan, and set aside. Add the onions and saute over low heat for 10 minutes. Add the browned meat, beer, and enough chicken stock to cover. Bring to a boil and simmer for 45 minutes. Preheat oven to 350 degrees F. Add the sausage, cabbage, apples, potatoes, and caraway seeds and season with salt and pepper. Cover and cook in the oven until meat is tender, about 45 minutes. Serve with crusty bread. ","[Riesling, Pinot Grigio, Sauvignon Blanc, Chianti]" 50529,"Holiday Swirled Sugar Cookies 2 3/4 cups all-purpose flour (see Cook's Note) 1/2 teaspoon baking powder 1/4 teaspoon fine salt 2 sticks (1 cup) unsalted butter, at room temperature 3/4 cup granulated sugar 1 teaspoon vanilla extract 1 large egg Confectioners' sugar, for dusting One 1-pound box confectioners' sugar 2 tablespoons meringue powder Red and green gel food coloring Edible glitter or sprinkles, for decorating, optional Instructions: For the cookies: Whisk together the flour, baking powder and salt in a medium bowl. Beat the butter and granulated sugar with an electric mixer on medium speed in a large bowl until light and fluffy, about 4 minutes. Increase the mixer speed to medium high, add the vanilla and egg and beat until incorporated. Reduce the speed to low, add the flour mixture in 2 batches and beat until just combined. Shape the dough into a disk. Wrap and refrigerate until firm, about 1 hour. Line 2 baking sheets with parchment paper. Generously dust a work surface with confectioners' sugar. Roll out the dough to a thickness of 1/2 inch, dusting with more confectioners' sugar as needed. (Return the dough to the refrigerator if it gets too soft.) Cut out shapes with a 2-inch round cookie cutter and arrange 2 inches apart on the prepared baking sheets. Reroll the scraps and cut out more cookies. Refrigerate the cookies until firm, about 1 hour. Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Bake the cookies, rotating the pans halfway through, until lightly browned around the edges, 9 to 11 minutes. Let cool completely on the baking sheets. For the royal icing: Combine the confectioners' sugar and meringue powder in a large bowl. Add 7 tablespoons water and beat with an electric mixer on medium-high speed until soft glossy peaks form, adding up to 8 tablespoons water if necessary to make a smooth icing that thickly coats the back of a spoon. Line a baking sheet with parchment and set a cooling rack on top. Put 1/4 cup icing into each of 2 small bowls. Add 9 drops red food coloring to one bowl and stir until evenly combined. Add 2 drops green food coloring to the second bowl and stir until evenly combined. Pour the remaining white icing into a clean rimmed baking sheet and spread or shake to evenly coat it. Drizzle the red icing all over the white, then drizzle the green icing over both. One at a time, put the cookies face-side down in the baking sheet icing. Take the cookies out one at a time, shaking gently to let excess icing drip off, and place right-side up on the prepared cooling rack. Decorate with edible glitter or sprinkles if desired. Let the icing harden completely before serving, about 1 hour. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Moscato]" 50530,"Warm Vegetable Salad 2 whole red peppers 1 1/2 pound assorted red and white new potatoes 3/4 pounds green beans, trimmed and halved 1 bunch scallions, sliced 1/2 cup chopped fresh flat-leaf parsley 2 cloves garlic, minced 2 tablespoons chopped oregano leaves 1 lemon, zested and juiced 2 tablespoons white wine vinegar 1/2 cup extra-virgin olive oil 1 teaspoon salt 1/2 teaspoon freshly ground black pepper Instructions: Preheat the broiler. Place the red peppers on a foil lined baking sheet. Place the red peppers under the boiler. Turning every 2 to 3 minutes cook the peppers until the skin is blistered, about 8 to 9 minutes total. Place the blistered peppers in a plastic bag. Seal the bag and allow the peppers to sit for 10 minutes to allow the skin to separate and to let cool. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the potatoes and cook until tender, about 10 to 12 minutes. Remove the potatoes to a cutting board. Add the green beans to the pot. Cook the green beans until tender, about 3 minutes. Remove the green beans to a large bowl. Slice the potatoes in half while still warm and combine them with the green beans in the large bowl. Remove the peppers from the plastic bag. Peel off the skin from the peppers. Slice the pepper flesh into wide strips and remove the seeds and veins. Place them in the bowl with the potatoes. Add the scallions, parsley, and garlic and toss to combine. In a small bowl combine the oregano, lemon juice and zest, and white wine vinegar. Whisk in the olive oil. Stir in the salt and pepper. Toss the warm vegetables with the herb vinaigrette. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 50531,"Burgers with Green Tomato Salsa 2 green tomatoes, diced Juice of 2 limes 1 tablespoon sugar Kosher salt 1/2 cup chopped fresh cilantro 1/2 small red onion, diced 1 red jalapeno pepper, seeded and finely chopped 4 ears of corn, husked and halved 2 teaspoons vegetable oil, plus more for the grill Freshly ground pepper 1 1/2 pounds lean ground beef 4 sesame hamburger buns 1/2 cup prepared guacamole Instructions: Preheat a grill to medium high. Make the salsa: Combine the tomatoes, lime juice, sugar and 1 teaspoon salt in a small microwave-safe bowl. Microwave 2 minutes, then stir in the cilantro, red onion and jalapeno; set aside. Toss the corn with the vegetable oil in a large bowl; season with salt and pepper. Form the beef into four 1-inch-thick patties; season with salt and pepper. Lightly brush the grill grates with vegetable oil. Grill the corn, turning occasionally, until marked and tender, about8 minutes. Meanwhile, grill the burgers about 4 minutes per side for medium rare. Toast the buns on the grill. Sandwich the burgers on the buns with the guacamole and salsa. Serve with the corn. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 50532,"Lamb Birria Broth 2 lamb shoulders 1/2 cup Argentinean salt
2 gallons chicken stock
1 gallon turkey stock or drippings
2 tablespoons sesame oil
10 cloves garlic
10 black peppercorns
4 ancho chiles, toasted
4 chiles de arbol, toasted
4 whole cloves
Instructions: Preheat a smoker for cooking at 180 degrees F. Sprinkle lamb shoulders all over with Argentinean salt. Place in smoker for 6 hours. Combine the chicken and turkey stock, sesame oil, garlic, peppercorns, chiles and cloves in a large stockpot over low heat. Let simmer for 1 hour for flavors to combine. Add smoked lamb shoulders and continue cooking until meat is tender, 4 more hours. Pull shoulders from broth and turn off heat. Shred meat and reserve for tacos. Strain liquid through a fine mesh strainer, reserving liquid to serve and disposing of additional ingredients. ","[Malbec, Tempranillo, Garnacha, Barbera]" 50533,"Roast Chicken With Apricot Stuffing 1/3 cup plus 2 tablespoons extra-virgin olive oil 6 cloves garlic, minced 1 tablespoon fresh marjoram, plus sprigs for garnish 1 lemon, halved (half zested, both halves juiced) 1 1/2 teaspoons paprika Kosher salt and freshly ground pepper 1 5-to-6-pound chicken 1 small red onion, chopped 2 stalks celery, chopped 1/2 cup dried apricots, chopped 5 cups cubed day-old French bread 1/4 cup chopped fresh parsley 3/4 cup low-sodium chicken broth 1 tablespoon apricot preserves 1 tablespoon apple cider vinegar Instructions: Put 1/3 cup olive oil, the garlic, 1 tablespoon marjoram, the lemon zest and juice, paprika, 1 teaspoon salt and 1/2 teaspoon pepper in a mini food processor and pulse to make a paste. Loosen the chicken skin with your fingers. Rub the paste under and over the skin and inside the cavity. Put the chicken on a rimmed baking sheet and refrigerate, uncovered, at least 2 hours or overnight. Make the stuffing: Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the red onion, celery and dried apricots and cook, stirring, until the vegetables begin to soften, about 5 minutes. Add the bread and parsley and cook, stirring, until combined, about 2 minutes. Add the broth, 1/2 teaspoon salt and 1/4 teaspoon pepper. Transfer to a bowl and let cool completely. Preheat the oven to 425 degrees F. Fill the chicken cavity with the stuffing, tie the legs together with twine and put breast-side up on a rack in a roasting pan; tuck the wings underneath. Roast until the skin begins to brown, about 30 minutes, then reduce the oven temperature to 350 degrees F and continue roasting until deep golden brown, about 1 more hour. (Cover loosely with foil if it's browning too quickly.) Whisk the preserves and vinegar in a small bowl; brush on the chicken and continue roasting until the skin is crisp and a thermometer inserted into the thickest part of the thigh registers 165 degrees F, about 20 more minutes. Let rest 10 minutes before carving. Garnish with marjoram sprigs. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 50534,"Cemita's Puebla - Cemita's Puebla Salsa Verde 8 roasted tomatillos 1/2 bunch freshly chopped cilantro leaves 1 jalapeno 4 roasted garlic cloves 1 tablespoon green habanero sauce 1 cup water 1 tablespoon salt 1/2 teaspoon freshly ground black pepper Instructions: Blend ingredients well and serve over your favorite poblano meals. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 50535,"Bay Scallops with Smoked Salmon and Balsamic Vinegar Sauce 6 bay scallops in the shell, shucked, shells removed 2 tablespoons plus 1 teaspoon extra-virgin olive oil 2 teaspoons balsamic vinegar Salt and pepper 1 thin slice of smoked salmon (about 1 ounce), cut into very thin 1-inch shreds 1 teaspoon finely chopped fresh chopped chives Instructions: In a small bowl, combine 2 tablespoons of the olive oil with the vinegar, a little salt and pepper, and the salmon. Just before serving, put the shells on a baking sheet covered with crumpled aluminum foil so the shells stay flat. Preheat the broiler. Arrange the scallops in their shells and spoon on the smoked salmon mixture. Season lightly with salt and pepper and slide under the broiler for about 3 minutes, until the tops of the scallops turn opaque. Decorate each scallop with a tiny pinch of chives. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 50536,"The Fungal Saute 2 pounds cremini mushrooms, 1/4-inch sliced 2 tablespoons clarified butter Kosher salt and cracked black pepper 1 tablespoon minced shallots 1 1/2 ounces cognac 2 teaspoons fresh chopped chives Instructions: In a 10-inch heavy saute pan, heat 1 ounce of clarified butter over high heat. Add sliced mushrooms one handful at a time to saute pan. As mushrooms begin to develop rich, brown color, push them to the outside of the saute pan. Turn the mushrooms over as they begin to color. When pan becomes dry, add remaining clarified butter to the pan. Add another handful of mushrooms to the pan and continue until all mushrooms have been added. Season with salt and pepper after the last addition to the pan has been made. Make a hole in the middle of the pan and add the shallots. Deglaze pan with cognac, scraping up any browned mushroom bits. Add the chives. Adjust seasoning with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 50537,"Maple Old Fashioned .75 oz Crown Royal? MapleFinished Whisky .75 oz Bulleit? Rye 1 tsp Demerara Syrup 2 dashes Angostura Bitters 1 dash Whisky Barrel Aged Bitters 1 piece orange twist 1 piece lemon twist Instructions: How to mix:

1. Stir and strain into a rocks glass.
2. Garnish with lemon and orange twist. ","[Bourbon, Rye, Scotch]" 50538,"Poached Mcintosh Apples with a Triple Berry Mascarpone Filling 4 McIntosh apples White wine, to cover apples 8 ounces mascarpone cheese 1 pint raspberry 1 pint blueberry 1 pint blackberry 2 teaspoons cinnamon 4 wonton skins 1 cup granulated sugar Garnish: fresh berries, powdered sugar Instructions: Peel apples and core wide enough to make a bowl-like center. Poach in white wine until tender, approximately 6 to 8 minutes. In a separate bowl, add Mascarpone cheese, berries, and sugar. Mix well. Set aside and reserve. When apple is cooked tender, set aside in refrigerator until cool. When chilled, roll McIntosh apple in a mixture of cinnamon and sugar, forming a thin crust. Pour mascarpone into center of apple bowl. Cut wonton skins diagonally and lightly deep fry until golden brown. Assembly: Place McIntosh in center of chilled plate. Stand wanton crisp on top, garnish with fresh berries and powdered sugar. ","[Chardonnay, Moscato, Brachetto, Vinho Verde]" 50539,"Orangey Herb and Oat-Crusted Chicken Tenders 1/4 cup quick-cooking oats 2 tablespoons all-purpose flour 1 teaspoon dried oregano 1 teaspoon dried thyme 1 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 1/4 pounds chicken tenders (rib meat) or boneless, skinless chicken breasts cut into thin strips 1/3 cup orange marmalade Nonstick cooking spray Instructions: In a large zip-top plastic bag, combine the oats, flour, oregano, thyme, garlic powder, onion powder, salt, and black pepper. Seal the bag and shake to combine. Using a brush or spoon, coat the chicken pieces all over with the marmalade. Add the chicken to the oat mixture, seal the bag, and shake to coat the pieces evenly. Refrigerate the chicken for up to 3 days or freeze for up to 3 months. Thaw completely in the refrigerator or microwave for about 4 minutes on LOW before baking. Preheat the oven to 400 degrees F. Coat a large baking sheet with cooking spray. Transfer the chicken pieces from the bag to the prepared baking sheet and spray the tops of them with cooking spray. Bake until golden brown and cooked through, about 20 minutes (no need to turn them). Serve hot. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 50540,"Roasted Butternut Squash and Saffron Soup with Toasted Almond Croutons 1 Spanish onion, peeled and coarsely chopped 2 stalks celery, coarsely chopped 1 large carrot, coarsely chopped 2 cloves garlic, smashed 6 parsley sprigs 2 sprigs thyme 1 bay leaf 6 black peppercorns 6 cups cold water 2 butternut squash, halved and seeded 3 tablespoons softened unsalted butter Salt and pepper Vegetable stock, recipe above 2 teaspoons olive oil Pinch saffron 1/4 cup hot water 1/2 teaspoon ground cinnamon 1/4 teaspoon grated nutmeg Pinch cloves 1/2 cup creme fraiche 2 teaspoons harissa Almond croutons, recipe follows Finely chopped chives French baguette, cut into 1/4-inch slices Olive oil Spanish paprika 1/4 cup toasted almonds, coarsely chopped Instructions: Place all ingredients in a medium saucepan and simmer for 1 hour. Strain into a bowl.; Preheat oven to 450 degrees F. Place squash in a baking dish and brush the cut side with the softened butter and season with salt and pepper to taste. Bake in the oven covered for 20 minutes, remove foil and continue baking for 15 to 20 minutes, or until tender. Remove the squash from the oven and scoop out the pulp from the skin. Place the squash in a large saucepan and add the stock. Simmer for 20 minutes. Transfer in batches to a blender and strain through a chinois into a medium saucepan. Heat the olive oil in a small saute pan, add the saffron and saute for 30 seconds add the water and bring to a boil. Add the saffron mixture to the soup and season with the spices and cook for 10 minutes, adding more stock or water, if necessary. Remove from the heat and whisk in the creme fraiche and harissa and season with salt and pepper, to taste. Ladle into bowls and float a few croutons on top. Garnish with finely sliced chives.; Preheat oven to 325 degrees F. Brush bread slices with olive oil and sprinkle with paprika on 1 side. Bake in the oven on a baking sheet for 5 to 10 minutes, or lightly golden brown. Remove from oven and sprinkle with almonds.; ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 50541,"Perfect Roast Chicken 1 (5 to 6 pound) roasting chicken Kosher salt Freshly ground black pepper 1 large bunch fresh thyme, plus 20 sprigs 1 lemon, halved 1 head garlic, cut in half crosswise 2 tablespoons (1/4 stick) butter, melted 1 large yellow onion, thickly sliced 4 carrots cut into 2-inch chunks 1 bulb of fennel, tops removed, and cut into wedges Olive oil Instructions: Preheat the oven to 425 degrees F. Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top. Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 50542,"Yogurt and Granola Trifle 2 cups chopped seasonal fruit, like strawberries, oranges, banana (if using banana, toss in lemon juice) 2 cups Simple Homemade Granola, recipe follows 1 quart vanilla yogurt 2 teaspoons ground cinnamon 1/2 teaspoon ground ginger Salt 3 tablespoons honey 2 tablespoons vegetable oil 2 tablespoons maple syrup 2 tablespoons water 1 teaspoon vanilla 2 cups whole oats (not instant) 1/2 cup chopped pecans 1/2 cup crisped rice cereal 1/4 cup wheat germ or milled flax seed Instructions: In a small trifle bowl, layer the fruit, granola and yogurt in two layers, starting with the fruit on the bottom then granola followed by yogurt. Chill for fifteen minutes or up to a few hours, and then serve either for dessert or for breakfast.; Preheat the oven to 300 degrees F. In a large bowl, whisk together the cinnamon, ginger, 1/4 teaspoon salt, honey, oil, maple syrup, water, and vanilla together. Add in the oats, pecans, rice cereal, and wheat germ. Toss to coat completely. Spread the granola out on a baking sheet lined with parchment and bake until dry and crisp, but not yet browned, 30 to 35 minutes, stirring once or twice. Allow to cool completely before storing in an airtight container.
","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 50543,"Honey Challah Bread with Currants 1 cup warm water, about 110 degrees F 1 teaspoon sugar 2 teaspoons active dry yeast 4 cups all-purpose flour, plus about 1 cup for kneading 1/3 cup honey 2 whole large eggs 3 large egg yolks 3 tablespoons extra-virgin olive oil 1 tablespoon kosher salt 3/4 cup to 1 cup currants 1 tablespoon poppy seeds Instructions: Combine water and sugar in a small bowl. Sprinkle the yeast over the top. Set aside until foamy, about 8 minutes. Put 1 cup of the flour in a large bowl and make a well in the center. Whisk honey with 1 of the whole eggs, the yolks, olive oil, and salt in a small bowl and pour into the well. Stir to combine. Add yeast mixture, remaining 3 cups flour, and currants and stir to make a soft, shaggy dough. Knead dough on a lightly floured surface until soft and supple, about 10 minutes. Shape dough into a ball and place in lightly oiled large bowl. Cover with a clean kitchen towel and let rise until doubled in size, about 1 hour. Turn dough onto a lightly floured surface; knead for just a minute, shape into a ball and return to bowl. Cover and let rise again until doubled in size, about 1 hour. Line a baking sheet with parchment paper. Form loaf according to the following instructions: Turn dough onto a clean work surface and divide into 3 equal pieces. Roll and stretch each piece into a rope 12 to 15 inches long. Arrange ropes side by side on the work surface. Starting at the far end, braid the ropes. When the braid is finished, tuck both ends under and pinch to seal. Place loaf on prepared baking sheet. Cover with a clean, dry kitchen towel and set aside to rise until doubled, about 1 hour. Place a rack in the center of the oven and preheat to 375 degrees F. Beat remaining egg. Brush loaf with egg and sprinkle with poppy seeds. Bake until golden brown, about 35 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 50544,"Octopus Salad 6 inches ginger, cut into chunks 3 cloves garlic, crushed 2 cans coconut milk, plus 2 cans water 1 sweet Maui onion, 1/2 whole, 1/2 diced 1/2 tablespoon salt
2 pounds octopus, cleaned, beaks removed and tentacles separated 1/4 cup mirin 1/4 cup rice wine vinegar 4 teaspoons toasted sesame oil 2 teaspoons soy sauce 1 teaspoon sriracha Juice of 2 limes 1 Fresno cl, thinly sliced 1 English cucumber, diced 1/2 bunch green onions, sliced 1 large papaya, halved and hollowed Instructions: Combine the ginger, garlic, coconut, water, onions and salt in a large pot. Bring to a boil, and then reduce to a simmer and add the octopus. Cook for 10 minutes, and then transfer to a bowl to cool. Meanwhile, mix together the mirin, rice wine vinegar, toasted sesame oil, soy sauce, sriracha and lime juice in a medium bowl.
Once the octopus is cool enough to handle, slice the thicker tentacles into 1/2-inch slices, and then leave the thinner, curly ends long. Mix together the octopus, chiles, cucumber, and green onions, and then toss with the dressing. Serve at room temperature or cold in the papaya halves. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 50545,"Flavored Popcorn 4 cups hot, popped, plain popcorn 1/3 cup Parmesan cheese Pinch dried oregano Pinch dried basil Pinch dried thyme 1 tablespoon extra virgin olive oil Salt to taste Instructions: In a large bowl mix popcorn with either Cheese or Italian Style flavoring. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 50546,"Chocolate Parfait 6 egg yolks 1/2 teaspoon vanilla 1-ounce white chocolate (pastilles) 1/2 cup cocoa powder 2 tablespoons coffee liqueur 1 1/2 cups heavy cream 1/2 cup confectioners' sugar Instructions: Whip the egg yolks until light in color and thickened. Add vanilla, set aside. Melt 1-ounce pastilles in a double boiler, add cocoa powder, and coffee liqueur. Combine mixture with the yolks. In double boiler, whisk until smooth over a low flame. Whip heavy cream to stiff peaks. Fold in sugar and then fold in cream into the yolk mixture. Pour in parfait glasses. ","[Riesling, Gewrztraminer, Pinot Grigio, Moscato]" 50547,"Roasted Salmon with Scallops and Mustard Butter 2 pounds salmon middle cut, boned, or fillets 6 ounces butter 8 scallops, without roe 3 generous teaspoons wholegrain mustard 4 level teaspoons dried dill wood, or 2 teaspoons each of dried and fresh dill Salt and freshly ground pepper 10 ounces fresh spinach or rocket (arugula) Instructions: Preheat the oven to 450 degrees F. Place the salmon piece or fillets skin-side up in a shallow ovenproof dish. Cook in the oven for 15 minutes. Meanwhile gently melt the butter in a small saucepan. Remove from the heat and stir in the mustard and dill. Season to taste. Remove the salmon from the oven and arrange the scallops round it, baste with the mustard sauce. Return to the oven for a further 5 minutes. Slice the salmon quite thickly and serve on top of the spinach rocket and spoon over the mustard butter. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 50548,"Blackberry-Lime Margaritas 1 cup frozen blackberries 1 lime, zested and juiced
Orange Simple Syrup, recipe follows 1/2 cup granulated sugar 1 lime, cut into 4 wedges, plus additional lime wedges, for garnish 8 ounces silver tequila
Blackberries, for garnish
1/2 cup granulated sugar 1 orange, zested and juiced
Instructions: For the blackberry-lime ice cubes: Add the frozen blackberries, lime zest and juice and Orange Simple Syrup to a blender and puree until smooth. Pour into an ice cube tray with sixteen 1-ounce wells, put on a baking sheet and freeze until solid, at least 2 hours. For the blackberry-lime margaritas: Put 2 tablespoons sugar onto a small plate. Run a lime wedge around the rim of a rocks glass and dip the rim into the sugar to coat. Repeat with the remaining lime wedges and sugar with 3 more rocks glasses. For each drink, put 4 blackberry-lime ice cubes in a blender with 2 ounces silver tequila and 1 cup regular ice and blend until smooth. Pour the margarita into one of the prepared glasses. Repeat with the remaining ingredients. Garnish each glass with fresh blackberries and a lime wedge. Special equipment: an ice cube tray with sixteen 1-ounce wells Make the simple syrup by combining the sugar, orange zest and juice and 1/2 cup water in a small saucepot. Heat over medium-low heat, stirring, until the sugar has completely dissolved, 3 to 4 minutes. Set aside to cool. ","[Margaux, Sauvignon Blanc, Vermentino, Pinot Grigio]" 50549,"Sesame Seed Cookies 2 1/4 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon fine salt 1 1/2 sticks (6 ounces) unsalted butter, at room temperature 1 cup granulated sugar 1/3 cup light brown sugar 1/4 cup tahini (ground sesame paste) 1/2 teaspoon pure vanilla extract 1 large egg 1/2 cup sesame seeds, white, black or a combination of both Instructions: Whisk the flour, baking powder and salt together in a medium bowl. Set aside.
Beat the butter and sugars in a large bowl using an electric mixer until well combined, about 3 minutes. Add the tahini, vanilla and egg and beat until light, about 3 minutes. Stir in the flour. Form the dough into two 12-inch logs that are 1 1/2 to 2 inches in diameter, wrap in plastic wrap and refrigerate until very firm, 4 hours and up to overnight.
Preheat the oven to 325 degrees F. Line two or three baking sheets with parchment paper.
Remove one log of dough from the refrigerator and slice into 1/4- inch-thick slices. Place the sesame seeds on a plate. Coat the cookies in sesame seeds by pressing them lightly into the seeds, and place them on the prepared baking sheets. Bake until lightly golden around the edges, about 12 minutes, rotating the baking sheets top to bottom and front to back halfway through cooking. Cool the cookies on the baking sheet for 10 minutes, and then transfer to a rack to cool completely. Repeat with the remaining log. From Food Network Kitchen ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 50550,"Cheesy Mini Peppers 8 ounces softened cream cheese spread, such as Rondele, Alouette or Boursin 4 mini red bell peppers, halved and seeded
4 jalapeno peppers, halved and seeded
Chopped chives, for garnish
Instructions: Smear the cream cheese spread inside the hollowed-out halves of the sweet peppers and jalapenos. Sprinkle on chopped chives. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 50551,"Make-Ahead Sausage Stuffing 1 1/2 sticks (12 tablespoons) unsalted butter 1 pound sweet Italian sausage, casings removed 1 medium onion, cut into 1/2-inch pieces 4 celery stalks, cut into 1/2-inch pieces 1 tablespoon dried sage 1 tablespoon dried thyme
Kosher salt and freshly ground black pepper One stale 1 1/2-pound loaf bread, sliced, cut into 1/2-inch cubes (about 12 cups) 2 cups homemade turkey stock or low-sodium chicken broth 2 large eggs 1/2 cup fresh parsley leaves, chopped Instructions: Melt 1 tablespoon of the butter in a large nonstick skillet over medium-high heat. Add the sausage and cook, breaking it up into bite-sized pieces, until it is browned and cooked through, about 5 minutes. Transfer the sausage with a slotted spoon to a large bowl. Melt 5 tablespoons of the remaining butter in the skillet. Add the onions, celery, sage, thyme, 1 teaspoon salt and several grinds of pepper, and cook, stirring frequently, until the onions and celery are soft and lightly browned, about 10 minutes. Add the mixture to the bowl with the sausage; add the bread cubes, and toss to coat. Let the bread-sausage mixture cool to room temperature. Transfer it to a resealable plastic bag, label and date, and freeze for up to 2 weeks. To serve, preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish. Heat the stock and 4 tablespoons of the remaining butter in a saucepan over medium-high heat until the butter melts. Whisk the eggs and parsley together in a large bowl. Break the frozen stuffing with your hands into smaller chunks, add to the bowl and toss. Add the stock-butter mixture, and toss to combine. Transfer to the prepared baking dish, and dot with the 2 remaining tablespoons butter. Cover tightly with foil, and bake until the stuffing is hot, 50 minutes to 1 hour. Uncover and continue to bake until golden brown on top, about 20 minutes more. Serve warm. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]" 50552,"Mushroom Cream Sauce 1 pound sea scallops poached in salted water bouquet garni 2 tablespoons unsalted butter 1/2 cup minced onion 1/2 pound sliced mushrooms Salt Pepper 1/2 cup dry white wine 1 cup cream Lemon juice 2 tablespoons fresh dill or chervil Instructions: Poach scallops in salted water with bouquet garni until it is almost cooked and then remove them to a plate lined with paper towel to drain. Reduce the scallop liquid to 1 cup. In another skillet melt butter and onions and cook until softened. Add mushrooms, salt and pepper and cook until mushrooms are softened for about 5 minutes. Then add wine and reduce by half. Add reserve shallot broth and 1 cup cream and reduce until lightly thickened. Season with lemon juice. Return scallops to pan and simmer just until heated through. Garnish with fresh dill. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 50553,"Pasta e Fagioli 1 tablespoon olive oil 1 onion, chopped 2 cloves garlic, finely chopped 1 stalk celery, chopped 1 carrot, peeled and chopped 1 tablespoon dried basil 2 teaspoons dried oregano Dash of red pepper flakes 1 1/2 cups chopped whole tomatoes, with juices 3 cups low-sodium chicken stock, or vegetable stock 1 can northern white beans, drained and rinsed 1 cup tiny pasta shells (ditalini) 2 tablespoons fresh chopped parsley Freshly grated Parmesan and black pepper for garnish Instructions: In a large heavy pot, heat olive oil over medium high heat. Stir in onion and cook for 2 minutes. Stir in garlic, celery, and carrots and cook for 3 minutes. Add dried basil, oregano, and red pepper flakes and toss to coat. Stir in tomatoes and stock and bring to a boil. Reduce heat and simmer for 30 minutes. If necessary add an additional cup of stock or water and stir in beans and tiny pasta. Simmer for 6-8 minutes or until pasta is tender. Stir in parsley and serve hot with grated Parmesan and ground black pepper. ","[Barolo, Barbaresco, Chianti, Montepulciano]" 50554,"Creamy Poblano Pepper Strips (Rajas) 6 fresh poblano chiles* (or canned, peeled) 3 tablespoons vegetable oil 1 medium white onion, thinly sliced 2 ears corn, kernels removed 1/4 cup heavy cream 1/4 cup Mexican crema or creme fraiche 1/2 cup, shredded Monterrey jack cheese Kosher salt and fresh ground black pepper Instructions: Char the poblano chiles directly over the gas flame on the stove or under the broiler until blackened on all sides. Enclose in a plastic bag and let steam for about 10 minutes.
Add the oil to a heavy large skillet over medium heat. When the oil is hot, add the onion and saute until translucent, about 5 minutes. Add the corn and cook for an additional 3 minutes. Set aside.
Peel and seed the chiles. Cut the chiles into 1/4 to 1/2-inch strips (rajas) and add the strips to the onion and corn mixture and saute until the corn is tender, about 5 minutes. Add the heavy cream and Mexican crema and cook until bubbling, about for 8 minutes. Add the cheese and stir until melted and smooth. Season the rajas with salt and pepper, to taste. Transfer to a serving dish and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Garnacha]" 50555,"Emeril's Chicken Stir-Fry with Green Beans 6 ounces boneless, skinless chicken breasts, very thinly sliced 1/8-inch thick 3 tablespoons soy sauce 3/4 teaspoon Asian spice blend 1/4 cup vegetable oil 1/2 pound green beans, stem ends trimmed, cut into 3-inch lengths 1 tablespoon minced garlic 1/4 cup roughly chopped cashews 2 tablespoons hoisin sauce 1 teaspoon sesame oil 1 tablespoon lightly toasted white sesame seeds 1 1/2 teaspoons roasted garlic-red pepper sauce (recommended: Sriracha) 1/4 teaspoon red pepper flakes Chopped green onions, for garnish Instructions: In a bowl, combine the chicken, 4 1/2 teaspoons of the soy sauce, and Asian spice blend. Toss to coat and let sit for 10 minutes. In a large wok or saute pan, heat the oil over high heat. Add the chicken and stirring constantly, cook until brown, 1 to 2 minutes. Add the beans and stir-fry until wrinkled, stirring, about 2 to 3 minutes. Add the garlic and cook, stirring, for 10 seconds. Add the cashews, hoisin, remaining 3 teaspoons of soy sauce, sesame oil, sesame seeds, red pepper sauce and red pepper flakes. Stir to coat, and cook for 1 minute. Remove from the heat and serve immediately, over white or basmati rice. Garnish with green onions. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Sparkling Shiraz]" 50556,"Grilled Watermelon and Prawns 2 cups water 1 cup granulated sugar 2 red bell peppers, cored, seeded, and chopped 2 jalapeno peppers, seeded and chopped 1 clove garlic, crushed 3 cilantro sprigs, chopped 1 pound (16 to 20 count) prawns, peeled and deveined, with the tail left on 1/4 cup olive oil 2 limes, halved 1/2 teaspoon cayenne pepper 2 teaspoons chili powder 2 teaspoons salt 1 teaspoon black pepper 1 small seedless watermelon, sliced into 1/4-inch wedges, rind on Unsweetened coconut, toasted for garnish 1 scallion, sliced for garnish Instructions: Preheat the grill. In a small saucepan over medium heat, add the water and the sugar. Cook over low heat until the sugar is dissolved. Pour 1 cup of the syrup into a small bowl and set aside. To the remaining syrup, add the red pepper, jalapenos, garlic, and cilantro and simmer on medium heat for 30 minutes, or until thickened and marmalade-like. In the meantime, toss the prawns in a bowl with half of the olive oil, juice of 1 lime, cayenne, chili powder, salt, and pepper. Place on the hot grill and grill each side until cooked through, 4 to 5 minutes. Set aside. Place the watermelon on a plate and brush each side with the reserved sugar syrup and the remaining olive oil. Place on the grill and cook on both sides, about 2 minutes. Once the red pepper marmalade is thickened, place watermelon on the plate with prawns on top. Squeeze the remaining lime over it and spoon on the marmalade. Garnish with coconut and scallions. ","[Riesling, Sauvignon Blanc, Vermentino, Albari?o]" 50557,"Spiced Mini Corn Muffins Nonstick cooking spray, for the muffin pan 2/3 cup yellow cornmeal
2/3 cup all-purpose flour
2 teaspoons sugar
1 teaspoon baking powder
1/2 teaspoon paprika
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper 1/4 teaspoon baking soda
2/3 cup buttermilk
1 large egg, lightly beaten
3 tablespoons unsalted butter, melted and cooled
3 tablespoons vegetable oil
Instructions: Preheat the oven to 375 degrees F. Spray a 24-cup nonstick mini muffin pan with cooking spray. Whisk the cornmeal and flour together with the sugar, baking powder, paprika, salt, cinnamon, coriander, cumin, cayenne and baking soda in a large bowl and set aside. Whisk the buttermilk, egg, butter and oil together in a small bowl, then add the liquid to the dry ingredients. Mix until just incorporated. Divide the batter among the muffin cups (about 1 tablespoon per cup) and bake until puffed and golden and a wooden toothpick inserted into the center of a muffin comes out clean, about 11 minutes. Serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 50558,"Bubby's Sour Cherry Pie 10 1/3 cups pitted sour cherries 1 1/3 cups granulated sugar, plus more for sprinkling 5 tablespoons plus 1 teaspoon tapioca 1/2 cup melted unsalted butter 2 tablespoons plus 2 teaspoons lemon juice 1 teaspoon pure almond extract 1/8 teaspoon salt 4 homemade or store-bought rounds of pie dough Instructions: In a large bowl, mix together the cherries, sugar, tapioca, butter, lemon juice, almond extract and salt. Transfer 2 rounds of pie dough to two 9-inch pie tins. Divide the cherry mixture between the crusts. Cover the pies with the remaining 2 rounds of dough (in a lattice pattern, if desired). Sprinkle the pie crusts with water, and then with some sugar. Chill the pies in the refrigerator at least 30 minutes before baking. Preheat the oven to 475 degrees F. Place the pies on baking sheets and transfer to the oven. Bake about 5 minutes. Reduce the oven temperature to 375 degrees F and continue baking until the filling bubbles and the crust is golden brown, about 45 minutes. Cool the pies on wire rack at least 2 hours before slicing. Store at room temperature up to 2 days. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 50559,"Homemade Flat Bread 1 package active yeast 1/2 teaspoon sugar 1 3/4 cup all-purpose flour 1 teaspoon coarse salt 1 tablespoon fresh thyme leaves 3/4 cup water (might need more) 1 teaspoon oil Instructions: In the bowl of a food processor combine the yeast, sugar, flour, salt and thyme. Pulse to combine. Add the water in a steady stream until the dough begins to form a ball, turn it on to a board and knead with the heel of your hand until the dough is smooth and elastic. Coat a bowl with oil. Place dough in bowl, and cover with a damp cloth. Put in a warm spot to rise until double in size, about 1 hour. When the dough has doubled in size, punch the dough, scrape it onto the counter and knead it lightly into a smooth ball. Cut into 20 pieces and with a rolling pin roll out to form very flat 5 to 6-inch circles. Preheat a stove top grill pan over medium high. Do not oil. Place bread on hot grill and cook without touching it until you see bubbles on the surface, about 1 to 2 minutes. Turn and continue to cook 1 to 2 minutes more or until bread has puffed up. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 50560,"Coffee Cashew Biscotti 1 3/4 cups all-purpose flour 2/3 cup plus 4 teaspoons sugar 2 tablespoons plus 1 teaspoon instant espresso powder 1/2 teaspoon baking powder 1/2 teaspoon kosher salt 4 tablespoons unsalted butter, softened 2 large eggs 1 tablespoon water 1 teaspoon pure vanilla extract 1 1/2 cups toasted cashews 1 large egg white, lightly beaten Instructions: Preheat oven 350F. Pulse flour, 2/3 cup sugar, espresso powder, baking powder, and salt in a food processor. Add butter and pulse until mixture is sandy. Transfer to a large bowl. Whisk eggs, water, and vanilla in a small bowl; stir into flour mixture until a crumbly dough forms. Press together and knead to a moist, uniform dough. Knead in cashews. Line a baking sheet with parchment paper. Divide dough in half and place on prepared baking sheet. Shape dough into two 11 by 2-inch logs, keeping 3 inches between logs. Brush each log with egg white and sprinkle 2 teaspoons sugar over top and sides of each. Bake for 30 minutes. Cool biscotti for 5 minutes on baking sheet. Transfer logs to a cutting board and, cut 1/2-inch thick slices using a sharp serrated knife. Lay on baking sheet and bake, turning halfway through, for 25 minutes. Transfer to a wire rack to cool. Store in an airtight container for up to 2 weeks. ","[Barolo, Chianti, Tempranillo, Garnacha]" 50561,"Chicken Ramen Stir-Fry 1/3 cup soy sauce 1 tablespoon grated ginger
1 tablespoon honey
1 tablespoon white wine vinegar
2 cloves garlic, grated
2 tablespoons canola oil 4 boneless, skinless chicken thighs, sliced
2 carrots
3 packages ramen noodles (seasoning packets discarded)
1 cup sliced purple cabbage
1 cup sliced yellow onion
4 scallions, thinly sliced Sriracha hot sauce, for serving Lime wedges, for serving Instructions: In a medium bowl, whisk together the soy sauce, ginger, honey, vinegar, garlic and 1 tablespoon of the canola oil. Add the chicken and let marinate for 15 minutes. In the meantime, use a vegetable peeler to create ribbons from the carrots; there should be about 1 cup of carrot ribbons. Bring a medium pot of water to a boil, remove from the heat and add the ramen noodles; let sit for 2 minutes, then drain. Heat the remaining 1 tablespoon canola oil in a large skillet or wok. Remove the chicken from the marinade, reserving the marinade. Stir-fry the chicken in the hot oil until cooked through, about 5 minutes; transfer to a plate and set aside. Add the cabbage, onion and carrots to the skillet and stir-fry for 30 seconds. Add 1/4 cup water, scraping up any browned chicken bits from the bottom. Add the cooked ramen noodles, cooked chicken and reserved marinade to the skillet along with the scallions. Stir-fry until everything is heated through and uniformly combined, an additional minute. Serve immediately with sriracha and lime wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling Shiraz]" 50562,"Meat and Collards Pizza 1 pound frozen pizza dough, thawed and at room temperature Cornmeal, for sprinkling 1 small red onion, half thinly sliced and half chopped Kosher salt and freshly ground black pepper 3/4 teaspoon crushed red pepper flakes 1/2 cup grated Parmesan, plus more for sprinkling 5 tablespoons extra-virgin olive oil 3 garlic cloves, minced 1 1/2 teaspoons sweet paprika 3 tablespoons tomato paste 6 ounces 80 percent lean ground beef 6 ounces frozen collard greens, thawed and drained
Grated zest of 1 lemon (about 1 tablespoon) 2 teaspoons fresh lemon juice Instructions: Put an inverted baking sheet or pizza stone on the top rack of the oven. Preheat the oven to 400 degrees F. Lay a sheet of parchment on another inverted baking sheet and sprinkle with cornmeal. Form the pizza dough into a large rectangle, about the size of the baking sheet, and put on top of the parchment. Cover the dough with the sliced onion and season with 1 teaspoon salt, a few grinds of pepper and 1/4 teaspoon red pepper flakes. Sprinkle with Parmesan and drizzle with 3 tablespoons of the oil. Slide the parchment onto the hot baking sheet. Bake until the dough is fully cooked and the top is golden brown, about 25 minutes. Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add the chopped onion, the garlic, paprika and the remaining 1/2 teaspoon red pepper flakes and cook, stirring, until soft and they begin to caramelize, about 4 minutes. Stir in the tomato paste and ground beef, sprinkle with salt and cook, stirring, until the beef is browned and cooked through, about 4 minutes. Add the collard greens, lemon zest, lemon juice, and 1/4 cup water and cook until heated through. Season as needed. Spread the beef and collards evenly over the flatbread. Sprinkle with additional cheese, drizzle with the remaining tablespoon oil, and cut into squares or strips.
","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 50563,"The Turtle 1/2-ounce Frangelico 1/2-ounce creme de cacao 1-ounce caramel syrup 5 ounces milk Instructions: Combine ingredients in a shaker with ice and shake vigorously until the mixture is nice and foamy. Strain into a highball glass over ice.
Serving suggestion: Garnish with chocolate shavings and frozen chocolate candies. ","[Kirschwasser, Baileys Irish Cream, Port]" 50564,"Captain's Punch 1 oz Captain Morgan Long Island Iced Tea 1/2 oz Stirrings Apple Liqueur 1 oz Ginger Ale Instructions: Combine all the ingredients in a large bowl or pitcher with plenty of ice. Stir and serve! ","[Rum, Ginger Ale]" 50565,"Red Wine Beef Stew with Potatoes and Green Beans 2 pounds beef chuck for stew, cut into 1-inch cubes Kosher salt and freshly ground black pepper 3 tablespoons butter 4 medium carrots, peeled, halved and cut into 1-inch chunks 3 small onions, diced 2 tablespoons all-purpose flour 2 (14 1/2-ounce) cans reduced-sodium beef or chicken broth 2 cups dry red wine 1 cup canned crushed tomatoes 3 sprigs fresh rosemary 2 medium russet or Yukon gold potatoes, peeled and cut into 1-inch chunks 2 handfuls green beans, ends trimmed Instructions: Season the beef cubes lightly with salt and pepper. Heat 2 tablespoons of the butter in a heavy 6-quart pot over medium heat. As soon as the butter starts to turn brown, add half the beef and raise the heat to high. At first, the beef will give off some liquid, but once that evaporates, the beef will start to brown. Cook, turning the beef cubes on all sides until the pieces are as evenly browned as possible, about 5 or 6 minutes after the water has boiled off. If the pan starts to get too brown at any point, just turn down the heat a little. Scoop the beef into a bowl and brown the rest of the beef the same way using the remaining butter. Scoop out the second batch of beef, then add the carrots and onions and raise the heat to medium-high. Cook until the onion starts to turn translucent, about 5 minutes. Stir in the flour until it has been worked into the veggies and you can\u2019t see it any more. Pour in the chicken broth, wine, and crushed tomatoes, and toss in the rosemary. Slide the beef back into the pot and bring the liquid to a boil. Turn down the heat so the liquid is just breaking a gentle simmer. Partially cover the pot and cook 50 minutes. Stir the stew several times while simmering so it cooks evenly and nothing sticks to the bottom. Stir the potatoes into the stew, cover the pot completely, and cook until the potatoes and beef are tender, stirring occasionally, about another 45 minutes. Add the beans and cook for another 5 minutes until the green beans turn bright green and are cooked through but still have a nice snap to them. ","[Cabernet Sauvignon, Merlot, Syrah, Pinot Noir]

" 50566,"Proscuitto and Ricotta Calzone 1 1/2 cups unbleached all-purpose flour 1 teaspoon salt 2/3 cup warm tap water (110 degrees) 2 1/2 teaspoons (1 envelope) active dry yeast 2 tablespoons olive oil 1 cup whole milk or part-skim ricotta Freshly ground pepper 2 tablespoons chopped fresh parsley or basil 1 tablespoon finely grated Parmesan 3/4 cup coarsely grated mozzarella 2 ounces thinly sliced and shredded prosciutto, or skinned and diced dried sausage, or a combination 1 (12-inch) round pizza pan, cookie sheet, or jelly-roll pan, oiled Instructions: For dough: Stir together flour and salt in 2 quart mixing bowl. Make a well in center. In separate bowl, whisk together water and yeast, then 1 tablespoon of the oil. Stir the liquid mixture into the well in the flour and stir with a rubber spatula to form a soft, sticky dough. Turn the dough out onto a floured work surface. Knead gently. If it is very sticky, scrape it off the surface with a spatula or plastic scraper. Do not add more flour or it will produce a tough dough. Knead for about 5 minutes, until dough is smooth and only slightly sticky. Rinse and dry the mixing bowl and spread remaining tablespoon of oil all around the inside. Form dough into a ball and place back in greased bowl, turning so that the top surface of the dough gets oiled. Cover bowl with plastic wrap and let rise at room temperature until doubled in bulk, about 1 hour. For filling: Place ricotta in mixing bowl and stir in other ingredients, in the order listed. Taste mixture, and if it seems excessively bland, stir in a few pinches of salt, but not too much. Remember, the sausage or prosciutto is salty. Set a rack in middle of oven and preheat to 450 degrees F. To shape calzone, generously flour work surface and scrape the risen dough from the bowl, in one piece, onto the work surface. Fold dough over on itself from the outside edge in, all around, shaping it into an even ball. Cover dough with a towel and let rest on work surface for 5 minutes. Flour dough and press it with the palms of your hands to form an even disk. With a rolling pin, roll out dough until it is about 12 inches in diameter and about 1/8-inch thick. Add pinches of flour to the work surface and to the dough as necessary to keep it from sticking to the surface or to the rolling pin. If the dough resists being rolled, cover it with a piece of plastic wrap and allow it to rest for 5 minutes before continuing. Fold the disk loosely in half and transfer it to the pan. Unfold dough and spread the filling over half of it, leaving about 1-inch of uncovered dough around the edges. Brush dough border with water, fold the unfilled dough back over filling, and crimp edges together in overlapping folds to seal. Slash top of the calzone in several places to allow steam to escape during baking. Bake for about 30 minutes, until the dough is baked through and has turned a deep golden color. Serve hot from oven or at room temperature. Wrap any leftover calzone in plastic or foil and refrigerate. Bring to room temperature or rewarm in a 375 degree F. oven for 10 minutes before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 50567,"Pork Chops with Apples and Onions 4 bone-in pork loin chops, 1- inch thick Kosher salt Extra-virgin olive oil 2 onions, thinly sliced 1 pinch crushed red pepper 2 Granny Smith apples, peeled, cored, and sliced Pinch cinnamon 2 sprigs fresh rosemary, leaves finely chopped 2 cups apple cider Instructions: Preheat the oven to 375 degrees F. Season the pork chops generously with salt. Coat a large saute pan with olive oil and bring it to a high heat. Sear the pork on both sides and on the fat edge, working in batches if the chops don't all fit in the pan at the same time. Be sure not to crowd the pan. Remove the pork from the pan and place on a cookie sheet. Finish the pork in the oven for about 10 to 12 minutes. Remove from the oven and let rest for 10 minutes before serving. Ditch the excess fat from the saute pan. Give a drizzle of fresh olive oil and add the onions and crushed red pepper and season with salt. Cook until the onions become soft and aromatic. Add the apples, cinnamon and rosemary and toss to coat with the oil. Add the cider and cook until the cider has reduced by two-thirds and the onion-apple mixture is very soft and saucy. Serve over the pork chops. Porky deliciousness! September - Why We Love: Apples ","[Chardonnay, Pinot Grigio, Riesling, Garnacha]

" 50568,"Chocolate Mint Vodka Infusion 1 bottle vodka 4 cocoa beans Sprig fresh mint leaves Instructions: Combine vodka and cocoa beans in a sealable container and store in a warm, dry place. Agitate the mixture 2 or 3 times a day for 1 week. Six hours before serving, add the mint leaves. Strain through a coffee filter into a bottle, seal and store in your freezer. Serving suggestion: Serve ice cold without a garnish. ","[Riesling, Moscato, Gewrztraminer]" 50569,"Apple-Mint Rack of Lamb 2 tablespoons whole black peppercorns 2 tablespoons chopped fresh mint
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh thyme
2 teaspoons chopped fresh oregano
4 cloves garlic, minced
1/2 cup olive oil Pinch kosher salt 2 Frenched racks of lamb 2 tablespoons kosher salt Olive oil, for grilling Apple-Mint Compote, recipe follows, for serving 1/2 cup brown sugar 1 tablespoon light corn syrup
1 Granny Smith apple, diced into 1/4-inch cubes
1/4 cup firmly packed fresh mint leaves
1 tablespoon apple cider vinegar
Kosher salt Instructions: Preheat the oven to 400 degrees F. For the herb mixture: Put the whole peppercorns in a spice grinder and grind until coarse. Transfer to a small bowl and add the mint, rosemary, sage, thyme, oregano and garlic. Add the olive oil to the mixture and season with a pinch of salt. For the lamb: Place the lamb racks on a work surface and sprinkle each side with 1 1/2 teaspoons of the salt. Rub the herb mixture on the lamb. Heat a grill pan over high heat with some olive oil, add the racks rounded-side down and sear until brown, 3 to 5 minutes. Transfer to a rimmed baking sheet in the same position (do not flip). Roast until the desired doneness, 20 to 25 minutes for medium (about 145 degrees F). Let the lamb rest 5 to 7 minutes before slicing. Transfer the chops to a platter and serve with Apple-Mint Compote. Put the sugar, corn syrup and 1/2 cup water in a medium heavy pot and bring to a boil. Add the apple and cook until thickened, about 10 minutes. Add the mint and vinegar and stir to combine. Season with salt. ","[Chardonnay, Pinot Noir, Sauvignon Blanc, Syrah]" 50570,"Summer Berry Baked Alaska 2 cups blackberries 1/4 cup sugar Zest and juice of 1 lemon Nonstick cooking spray 2 cups (1 pint) vanilla ice cream, softened at room temperature 4 cups (2 pints) raspberry sorbet, softened at room temperature One 15-ounce angel food cake, cut into 1/2-inch thick slices 4 large egg whites, room temperature Pinch cream of tarter 2/3 cup sugar
Instructions: Simmer blackberries, sugar, and 1/4 cup water in a medium saucepan over medium-high heat until the blackberries are soft and very saucy, about 5 minutes. Remove from the heat, stir in the lemon juice and zest. Pour into a pie plate and let cool to room temperature. Spray a 3 1/2-quart metal or glass bowl with cooking spray and line with plastic wrap, leaving a 1-inch overhang over the edge of the bowl. Spread 2 cups of vanilla ice cream over the bottom of the bowl. Use a large piece of plastic wrap to press the ice cream down into the bowl. Dip both sides of half the angel food cake in to the blackberry syrup (like you do with French toast) and arrange, on top of the ice cream, tearing pieces of cake as needed to cover in a flat layer. Top with any remaining sauce.
Spread the raspberry sorbet over the angel food cake. Use a large piece of plastic wrap to press down the sorbet. Flatten with a spatula and top with the remaining angel food cake slices, tearing pieces of cake as needed to cover in a flat layer. Fold the overhanging plastic over top and gently press down. Freeze until hard, at least 4 hours up to overnight.
Make the meringue: Whip the egg whites and cream of tartar in a large bowl with an electric mixer at medium-high speed until foamy, about 2 minutes. Increase the speed to high, gradually add the sugar and whip until the whites hold stiff peaks and the sugar has dissolved, 5 minutes more. Invert the ice cream cake onto a parchment-lined baking sheet, remove the plastic wrap. (If the cake is difficult to remove, let the bowl stand overturned until it slips out easily, about 5 minutes.) Spread the meringue evenly over the sides, but slightly thicker on top. Use the back of a spoon to make large swirly peaks. Freeze 3 hours or up to 2 days. Preheat the oven to 500 degrees. Bake the dessert until the meringue is browned, 3 to 5 minutes. Alternately, use a small torch to brown the meringue all over. Use two large spatulas to transfer the baked Alaska to a large serving plate, cake stand or cutting board. Slice into wedges. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 50571,"Flour's Famous Banana Bread 1 2/3 cups all-purpose flour 1 teaspoon baking soda 1/4 teaspoon ground cinnamon 1/2 teaspoon salt 1 cup plus 2 tablespoons sugar 2 eggs 1/2 cup oil 3 1/2 bananas, very ripe, mashed 2 tablespoons creme fraiche or sour cream 1 teaspoon vanilla extract 2/3 cup walnuts, toasted and chopped Instructions: Set oven to 350 degrees F. Line the bottom of a loaf pan with parchment paper. Sift together the flour, baking soda, cinnamon and salt. Beat sugar and eggs with a whisk until light and fluffy, about 10 minutes. Drizzle in oil. Add mashed bananas, creme fraiche, and vanilla. Fold in dry ingredients and nuts. Pour into a lined loaf pan and bake for about 45 minutes to 1 hour. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 50572,"Fennel Salad with Citrus 1 grapefruit Juice of 1 orange 1/2 cup mint leaves, torn Kosher salt and freshly ground black pepper 1/3 cup olive oil 2 bulbs fennel, tops trimmed and reserved 2 Hungarian peppers, thinly sliced Instructions: Cut the top and bottom off the grapefruit. Stand up the fruit and slice off the rind and white pith underneath, reserving the rind so you can add the juice to the salad. Cut the fruit into segments, reserving any juice that accumulates. Set aside. Add the orange juice and half of the mint leaves to a large bowl. Season with salt and pepper, then drizzle in the oil. Quarter the fennel bulbs and trim the core. Using a mandoline or a chef's knife, thinly shave each quarter. Add the fennel and Hungarian peppers to the vinaigrette. Finely chop the reserved fennel fronds and add to the bowl. Fold in the grapefruit segments and their juices and the remaining mint leaves. Squeeze in the juice from the reserved grapefruit top and bottom and toss to combine. Serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 50573,"Curried Crab Salad Lettuce Cups 1/3 cup mayonnaise 2 teaspoons fresh lime juice, plus wedges for serving 1 teaspoon Madras curry powder 8 ounces jumbo lump crabmeat, picked over 1 Persian cucumber, seeded and finely diced 1/4 cup chopped fresh cilantro 1 1/2 Fresno cl peppers (1 seeded and finely diced and 1/2 sliced into thin rounds) 2 scallions, thinly sliced Kosher salt 12 leaves Little Gem lettuce Instructions: Combine the mayonnaise, lime juice and curry powder in a bowl. Stir in the crabmeat, cucumber, cilantro and diced cl. Add the scallions, reserving some of the dark green parts for topping. Season with salt. Divide among the lettuce cups. Top with the reserved scallion greens and the sliced cl. Serve with lime wedges. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 50574,"Tiziano 1 bottle Prosecco, chilled 1 1/2 cups grape juice, chilled Ice, optional 1 lemon, sliced into thin rounds Chopped mint leaves, for garnish Instructions: Combine the Prosecco and the grape juice in a pitcher. Pour into glasses, over ice, if desired. Garnish with lemon slices and mint leaves.
","[Prosecco, Sauvignon Blanc, Pinot Grigio]" 50575,"Put the Lime in the Coconut 2 parts pineapple-coconut juice (recommended: Kern's) 1 splash bottled lime juice (recommended: Rose's) 1 part vanilla vodka 1/2 part half-and-half 1/2 part banana Schnapps Ice cubes 1/4 cup honey 1/4 cup sweetened coconut flakes (recommended: Baker's) Instructions: Add all ingredients, except coconut flakes and honey, in a cocktail shaker with ice. Pour honey onto a plate. Lay out coconut on a plate. Dip the rims of chilled glasses into honey and roll in coconut. Shake and pour into chilled martini glasses to serve. Note: For a non-alcoholic version, omit the vodka and the banana Schnapps and substitute the ice with 1 banana. Puree the mixture in a blender. ","[Moscato, Sauvignon Blanc, Pinot Grigio, Sparkling Wine]" 50576,"Fully Loaded Mozzarella Stick Fries One 24-ounce box frozen mozzarella sticks, such as Farm Rich 1 pound bacon, cut into 1/4-inch pieces One 8-ounce block sharp Cheddar, grated 4 scallions, thinly sliced 1/2 cup sour cream Instructions: Cook the mozzarella sticks according to the package directions. Meanwhile, cook the bacon in a large skillet over medium-high heat, stirring occasionally, until brown and crispy, 7 to 8 minutes. Remove with a slotted spoon to a paper towel-lined plate. Sprinkle the mozzarella sticks with the cheese and continue to bake until the cheese is melted, an additional 2 to 3 minutes. Transfer to a platter, sprinkle with the bacon and scallions and drizzle with the sour cream. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 50577,"Espresso Martini 4 shots espresso 10 ounces vodka 1/4 cup simple syrup, recipe follows 1 tablespoon amaretto Ice 1/2 cup water 1 cup sugar Instructions: Chill 4 martini glasses. Combine the espresso, vodka, simple syrup, and amaretto in a martini shaker. Fill the shaker with ice. Shake for about 10 seconds. Divide between the chilled martini glasses. Serve immediately. Simple Syrup: In a saucepan combine water and sugar over medium heat. Bring to a boil, reduce heat and simmer for 5 minutes, until the sugar has dissolved. Take the pan off the heat and cool the syrup. Any extra cooled syrup can be saved in an airtight container in the refrigerator. Yield: 1 cup Prep Time: 5 minutes Cook Time: 5 minutes ","[Brunello di Montalcino, Barolo, Rioja, Pinot Noir]" 50578,"S'mores Bark 2 cups mini marshmallows 1 pound dark chocolate bars, chopped 6 graham crackers, broken roughly into 1/2-inch pieces Instructions: Line a baking sheet with parchment. Heat the chocolate in a medium microwave-safe bowl in the microwave at 75 percent power until soft, about 2 minutes. Stir the chocolate and microwave again until melted, up to 2 minutes more. (Alternatively, put the chocolate in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water, and stir occasionally until melted and smooth.) Position the oven rack 3 inches below the heating element of the broiler and preheat the oven to broil. Place the marshmallows on a rimmed baking sheet so they are not overlapping, and broil until the tops just begin to toast, about 10 seconds, turning the pan for even browning. (Alternatively, you can use a kitchen torch to char the marshmallows.) Allow to cool at room temperature for 10 minutes. Fold half the marshmallows and graham crackers into the chocolate, and stir to coat. (Some of the marshmallows may melt, but that's OK.) Pour the chocolate onto the prepared baking sheet, and spread evenly with an offset spatula into an 8 1/2-by-11 inch rectangle. Poke the rest of the marshmallows and the graham cracker pieces into the chocolate in a random yet attractive pattern. (This part may be messy, but stretching the marshmallows into the bark will look cool.) Lightly press down the toppings. Allow the bark to set in the refrigerator for 1 hour. Break into pieces to serve. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 50579,"cl Corn Bread 2 1/2 cups yellow cornmeal 1/2 cup white flour 1/2 cup whole wheat flour 2 tablespoons sugar 1 tablespoon salt 3 eggs 1 1/2 cups buttermilk 1/2 cup corn oil (or canola oil) 1 (14-ounce) can cream style corn 1 (4-ounce can) chopped green chiles 1/3 cup chopped green onions 2 cups sharp Cheddar, grated 2 or 3 tablespoons sun dried tomatoes, chopped Instructions: Pre-heat oven to 425-degrees F. In a large bowl, combine first 5 ingredients and mix together. In a separate bowl, beat eggs slightly, and blend into mixture. Blend in buttermilk and oil. When well blended, add the remaining ingredients 1 at a time (the batter will be lumpy). Grease 2 (9 by 11-inch) pans, or 3 (8 by 10-inch) pans. Pour batter into pans, distribute evenly. Bake 30 to 45 minutes. ","[Syrah, Zinfandel, Tempranillo, Barbera]" 50580,"Brown Bread with Smoked Salmon 2 cups milk 1 tablespoon lemon juice 4 cups whole wheat flour (stoneground, if possible) 2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt Smoked Scottish salmon Cream cheese, softened Instructions: Preheat oven to 400 degrees F. Combine the milk and lemon juice to create sour milk. Mix the flours, baking soda, and salt in a bowl. Make a well in the middle and stir in the sour milk vigorously to make a thickish dough. Turn dough out onto a floured board and form into a round cake about 2 inches high and 7 inches in diameter. Warm an 8-inch cast iron skillet or cake pan in the oven for 3 minutes. Take it out, grease and flour it, and place the round dough \cake\ in the pan. Using a wet paring knife, make a cross cut on the top of the dough. Cover the pan and bake in the oven for 40 minutes. Remove from the oven and wrap bread in a clean tea towel to cool, 5 to 6 hours. Serve with smoked salmon and cream cheese. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 50581,"Mini Italian Frittatas 2 tablespoons good olive oil, plus extra for greasing the pans 1 1/2 cups chopped leeks, white and light green parts, washed and spun dry 4 ounces sliced Italian prosciutto, coarsely chopped 8 ounces fresh baby spinach 2 1/2 tablespoons julienned fresh basil leaves 1 tablespoon freshly squeezed lemon juice 1 1/2 cups (4 ounces) grated Italian Fontina cheese (6 ounces with rind) 8 extra-large eggs 1 1/2 cups half-and-half Kosher salt and freshly ground black pepper 4 tablespoons freshly grated Parmesan cheese Instructions: Preheat the oven to 375 degrees. Brush a standard 12-cup muffin tin with olive oil, including the top of the pan. Heat the olive oil over medium heat in a large (12-inch) saut pan. Add the leeks and saut for 3 minutes, until tender. Add the prosciutto and saut for 2 to 3 minutes, breaking it up with a fork. Add the spinach, tossing with tongs, then cover the pan and cook for 3 minutes, tossing once while it cooks, until the spinach is all wilted. Off the heat, stir in the basil and lemon juice and set aside for 5 minutes. Divide the mixture with tongs among the 12 muffin cups, leaving any liquid behind. Sprinkle the Fontina evenly on top. In a 4-cup liquid measuring cup, beat the eggs, half-and-half, 1/2 teaspoon salt, and 1/4 teaspoon pepper together with a fork. Pour the egg mixture evenly over the filling in each cup, filling the muffin cups to the top. Sprinkle each frittata with the Parmesan cheese. Bake the frittatas for 20 to 25 minutes, until puffed and lightly browned on top. If you insert a toothpick in the middle, they should feel firm. Cool for 5 minutes, remove with a small sharp knife onto a serving plate, and serve hot or warm. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 50582,"Bagel Chip Dip 1 (16 ounce) container sour cream 1 cup finely chopped green onions 3/4 cup mayonnaise 1/4 cup chopped flat-leaf parsley 2 tablespoons chopped dill 3 tablespoons seasoned salt 2 bags bagel chips Instructions: In a medium bowl, combine sour cream, green onions, mayonnaise, parsley, dill, and seasoned salt. Serve with bagel chips. ","[Chardonnay, Sauvignon Blanc, Riesling]" 50583,"Apple and Pecan Strudels 1/2 cup chopped pecans 1/2 cup raisins 1 (14-ounce) can apple pie filling (cut apple slices if large) 1 stick butter 1 sprig sage 3 tablespoons turbinado sugar 1 teaspoon ground cinnamon 1 package thawed phyllo dough sheets Instructions: In a small saute pan over medium heat, toast the pecans until golden in color, about 3 to 4 minutes. Turn off the heat and stir in the raisins and the apple filling. Reserve. In a small saucepan over medium heat, add the butter and the sage. When the butter has melted, remove the sage. In a small bowl, combine the sugar and cinnamon and set aside. Unwrap the phyllo sheets and cover with a moist towel. Put 1 sheet on a cutting board and brush with the melted butter, put another sheet on top and brush with butter, then put a third sheet on top and brush with butter. *Cook's Note: Set the phyllo aside, covered with a moist towel until ready to use again. Cut the phyllo stacks into thirds. Put approximately 1 to 2 tablespoons of apple filling at the tip of the strip closest to you. Fold the phyllo into triangles by repeatedly folding to the right, then up to the left, and repeat until you reach the end of the strip, making sure to keep the shape of a triangle. Repeat with remaining 2 strips of phyllo. Brush the last triangle fold with butter to seal. Brush the tops of triangles with butter and sprinkle with cinnamon sugar. Preheat the oven to 450 degrees F. Repeat the process until all the filling has been used. Arrange the phyllo triangles on a sheet pan that has been lined with parchment paper, and bake until well browned, about 6 to 8 minutes. Transfer the strudels to a serving platter and serve. ","[Chardonnay, Riesling, Gewrztraminer, Garnacha]

" 50584,"Blood Orange Amaretto Sour 8 ounces amaretto 2 ounces lemon juice
2 ounces blood orange juice, plus 2 rind curls, for garnish
Maraschino cherries with juice (I like Luxardo), for garnish
Instructions: Add 1 cup ice to a cocktail shaker. Add the amaretto, lemon juice and blood orange juice and shake until cold and frothy. Fill 2 small glasses with ice and divide the drink between them. Garnish each with 1 curled blood orange rind and a maraschino cherry with a little bit of the cherry juice.
","[Prosecco, Moscato, Vinho Verde, Cava]" 50585,"Smashed Cucumber and Watermelon Salad 2 firm English cucumbers (about 28 ounces total) Kosher salt 3 tablespoons neutral oil, such as vegetable, canola or grapeseed 1 large shallot, thinly sliced into rings (about 1/2 cup sliced) 2 limes, zested, plus 3 tablespoons lime juice 1 tablespoon Chinese black vinegar, such as Chinkiang vinegar 1 teaspoon grated ginger 1 teaspoon soy sauce 1 teaspoon sugar 1 1/2 teaspoons toasted sesame seeds 1 red Thai cl or any small red cl, finely minced (See Cook\u2019s Note) 1/2 small seedless watermelon, peeled and cut into 1/2-inch cubes (about 1 1/2 pounds or 3 cups) 1/2 cup lightly packed fresh cilantro leaves, roughly chopped, plus more for garnish 1/2 cup lightly packed fresh mint leaves, roughly chopped, plus more for garnish Instructions: Partially peel the cucumbers in strips and cut in half lengthwise. Using a spoon, scrape out the seeds. Firmly smash the cucumber pieces with the flat side of a cleaver or large knife (or a rolling pin) until the cucumbers split in half naturally. Pull apart the 2 sides of the cucumbers along the natural split. Cut the cucumbers into 1-inch pieces diagonally. Toss together the cucumbers and 2 teaspoons salt in a medium bowl. Let sit at room temperature until the cucumbers have released some liquid, about 1 hour. Meanwhile, add the neutral oil and shallots to a medium saucepan over medium-low heat. Cook, stirring occasionally, until the shallots are mostly browned, about 6 minutes. Set aside to cool, about 20 minutes (the shallots will continue to brown). When the shallot oil mixture is cool, stir in the following ingredients in this order: the lime zest, Chinese black vinegar, ginger, soy sauce, sugar, 1 teaspoon of the sesame seeds, the red cl and lime juice until the sugar is dissolved; set aside. Drain the cucumbers and dry them with a paper towel. Toss the cucumbers, watermelon, cilantro and mint in the lime-soy dressing and transfer to a plate. Garnish with the remaining toasted sesame seeds and additional cilantro and mint. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 50586,"Apple Cider BBQ Mop and Sauce 1 tablespoon butter 1/2 cup diced onions (about 1/2 small onion) 1 tablespoon chopped garlic 1 tablespoon paprika 1 teaspoon dried mustard powder 1 bay leaf 2 cups apple cider 1 1/2 cups ketchup 1 chipotle in adobo, crushed 1/2 cup apple cider vinegar Instructions: Melt the butter over medium heat in a nonreactive saucepan. Add the onions and garlic and cook, stirring, until the onions are softened and almost translucent, about 4 minutes. Add the paprika, mustard and bay leaf, and cook, stirring, until you can smell the spices, about 30 seconds. Add the apple cider, ketchup and chipotle, bring to a simmer and cook until the sauce has thickened slightly, about 15 minutes. Add the cider vinegar and cook for an additional 5 minutes. At this point, you have a mop sauce. The liquid should be fairly tart and thin in consistency.
To make the barbecue sauce, continue cooking the sauce until thickened, for an additional 20 to 30 minutes. Taste and adjust the seasoning. Use immediately, or refrigerate in a nonreactive container for up to 2 days. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 50587,"Pancetta and Artichoke Baked Pasta with Smoked Mozzarella 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 4 large sprigs fresh basil Kosher salt and freshly ground black pepper 12 ounces diced pancetta 10 ounces frozen artichoke hearts, thawed 1 pound dried penne 1 1/2 cups shredded smoked mozzarella 1 cup grated Parmesan 1 1/2 cups shredded mozzarella Instructions: Preheat the oven to 450 degrees F. 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 basil sprigs and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard the basil and season with salt and pepper. Meanwhile, bring a large pot of salted water to a boil. Heat the remaining 1 tablespoon oil in a medium skillet over medium heat. Add the pancetta and cook, stirring occasionally, until browned and crispy, about 8 minutes. Transfer to a large bowl with a slotted spoon. Add the artichoke hearts and cook, stirring, until warm, about 2 minutes; transfer to the bowl with the pancetta. Cook the penne 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 bowl. Add the tomato sauce, smoked 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 mozzarella and remaining Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta stand about 10 minutes before serving. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 50588,"Spinach Artichoke Baked Brie One 10-ounce box frozen leaf spinach, thawed, drained 4 ounces cream cheese, at room temperature 2 tablespoons mayonnaise 2 tablespoons sour cream 1 small clove garlic, grated 1/4 cup canned artichoke hearts (about 2), drained well and coarsely chopped 1/4 cup shredded whole-milk mozzarella 2 tablespoons grated Parmesan Kosher salt and freshly ground black pepper 1 large egg, lightly beaten One sheet frozen puff pastry (from a 17.3-ounce box), thawed One 16-ounce wheel of brie Crackers and crostini, for serving Instructions: Put the spinach in a clean kitchen towel over a bowl or the sink and twist to squeeze out all the moisture.\u202fCoarsely chop. Put the cream cheese, mayonnaise, sour cream and garlic in a large bowl; mix vigorously until combined and smooth. (If you prefer, you can use a stand mixer fitted with the paddle attachment.) Add the spinach to the cream cheese mixture, breaking it up as you add it. Add the artichokes, mozzarella and Parmesan, mixing to combine. Season with salt and pepper, then refrigerate until ready to use.
Line a baking sheet with parchment paper. Whisk the egg with a splash of water in a small bowl. Roll out the puff pastry to a 13-by-12-inch wide rectangle. Cut a 1-inch wide strip of dough off the shorter end to create a 12-by-12-inch square, reserving the strip for decorating. Transfer the square to the prepared baking sheet. Place the wheel of brie in the center of the dough. Top with the chilled spinach-artichoke mixture. Fold the puff pastry up and over the brie, brushing the edges with a little egg wash and pinching to seal. Form the reserved strip of dough into a bow. Brush a little egg wash on the center of the pastry and gently press the bow on top to secure. Brush the bow and the entire exterior of the pastry with the egg wash, then return it to the refrigerator to chill, about 30 minutes.
Preheat the oven to 375 degrees F.
Bake until the pastry is golden brown and cooked through, about 40 minutes. Let sit for 15 minutes, then serve warm with crackers and/or crostini. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 50589,"Chocolate Cheesecake Cupcakes with Ganache Frosting 1 cup all-purpose flour 1/2 cup unsweetened cocoa powder 1 teaspoon baking powder 1/2 teaspoon salt