1/2 teaspoon freshly ground black pepper 1 cup cl de Arbol Salsa, recipe follows 2 teaspoons salt 1/2 pound Italian Roma tomatoes 3/4 pound tomatillos, husked and washed 1 cup (30 to 40) Arbol chiles 1/2 bunch cilantro, leaves only, roughly chopped 1 medium white onion, chopped 2 cups water 4 garlic cloves, crushed 1 teaspoon salt Instructions: In a large saucepan melt lard over moderate heat. Add pork, salt and pepper and simmer until tender. Cook about an hour, being careful not to crisp the meat. Remove pork and set aside until cool. Shred the meat by hand or with tines of a fork. Remove and discard any remaining fat. Transfer to a medium saucepan, add the Arbol salsa and cook over moderate heat, stirring frequently. Serve or assemble within a toasted corn tortilla to make taco. Carnitas can stay refrigerated for up to five days before assembling within a taco. Preheat broiler. Place tomatoes and tomatillos on a baking sheet. Broil, turning occasionally until charred all over, 10 to 12 minutes. Transfer to a saucepan. Add the remaining ingredients. Bring to a boil and cook until onions are soft, 12 to 15 minutes. Transfer to a food processor or blender. Puree and then strain. Serve at room temperature or slightly chilled. Arbol salsa can be stored in the refrigerator 3 to 5 days, or frozen for weeks. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]

" 23757,"Tea Smoked Salmon with Wasabi Latkes 1 pound salmon fillet, center cut, skin off 1/2 cup mirin 1/2 cup water 1 tablespoon sugar 1 tablespoon salt 1/4 cup ginger julienne 1 teaspoon toasted Szechwan peppercorns 1 cup long grain rice 1 cup sugar 1 cup oolong tea or black lychee tea 2 cups warm riced potatoes (boiled in salted water, drained well) 1 tablespoon butter
1/4 cup sliced green scallions
1 tablespoon horseradish
1 tablespoon wasabi powder mixed with a little water to form paste
Salt and black pepper Salt and black pepper
1 cup all-purpose flour
3 eggs, beaten
1 cup panko bread crumbs Instructions: Cut the salmon in 4 equal pieces and place in a small hotel pan or baking dish. In a bowl, mix together mirin, water, sugar and salt, stir until dissolved. Add ginger and peppercorns to liquid. Pour brine on salmon and marinate for 1 hour. Pull salmon out of brine and place in a bamboo steamer.
In a wok lined with foil add the rice, sugar and tea. Mix well and turn wok on medium heat. When mixture starts to smolder, place bamboo steamer on top. Seal the seam between the bamboo steamer and wok with wet cloths. Turn wok down to low and smoke for 15 minutes. Turn wok off and let smoke another 15 minutes. Salmon will be about medium rare and should be served warm. For the \latkes: In a bowl, mix warm potatoes and butter. Mix in scallions, horseradish and wasabi. Season with salt and pepper. Shape potato mixture into 2 1/2 inch diameter cakes. Dredge the cakes in flour followed by egg and finally panko. Deep fry cakes at 350 degrees until golden brown.
Plating: Put a small mound of apple salad in the center of the plate, a potato cake on top and the salmon on top of the cake. Drizzle emulsion around the plate and garnish with chives. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 23758,"Fruitcake 1 cup golden raisins 1 cup red raisins 1 small orange, rind finely chopped 1 cup brandy 2 sticks butter, softened 2 cups light brown sugar 3 eggs, at room temperature 4 cups all-purpose flour 1 teaspoon allspice 1 teaspoon ground cinnamon 1 teaspoon salt 1 cup finely chopped dried pineapple 2 cup chopped raw pecans Instructions: Preheat oven to 250 degrees F. Combine raisins and orange rind in a microwaveable bowl and pour over the brandy. Microwave for 2 minutes then let it sit while you prepare the batter. With an electric mixer, cream the butter and sugar until light and fluffy. Beat in eggs 1 at a time. Whisk together the dry ingredients until homogenous, then fold in the dry ingredients. Strain the brandy from the raisins and reserve. Stir the raisins, pineapple, and pecans into the batter. Grease 2 (8 by 4-inch loaf pans and line the bottom with a piece of waxed paper. Spoon the batter into the pan. Bake 3 hours. Let cool and remove from pan. Poke holes with a large skewer all over the cake. Soak a large piece of cheese cloth in the reserved brandy. Wrap cooled cake in cheesecloth, place in large plastic bag and store in a cool, dry place. It is awesome served with vanilla ice cream. ","[Port, Tawny Port, Madeira, Sherry]" 23759,"Pickled Herring 3 cups cold water 1 cup vinegar 2 cups sugar 1 carrot, diced 1 red onion, chopped 1/2 leek (white part only) 1 whole bay leaf 4 black peppercorns 4 white peppercorns 12 preserved herring fillets Mustard sauce, recipe follows 1 tablespoon sweet mustard 1 teaspoon Dijon mustard 2 teaspoons sugar 1 1/2 tablespoons Swedish vinegar (or distilled white vinegar) 1 1/2 tablespoons of cold coffee Pinch of salt Pinch of freshly ground white peppercorns 3/4 cup canola oil 1/2 cup chopped dill Instructions: Combine all brine ingredients in a 1 1/2 quart saucepan and bring to a boil. Stir occasionally until sugar is completely dissolved. Let cool, cover and reserve. Completely submerge and soak 12 preserved herring fillets in cold water overnight to extract salt. Remove fillets and pat dry. Arrange in a shallow pan and cover completely with pickling brine. Refrigerate overnight. The next day, remove herring from brine and dice into 3/4-inch pieces. Serve with the Mustard sauce. Combine the sweet and Dijon mustard, sugar, vinegar, coffee, salt and pepper in a food processor. Drizzle canola oil into the mixture in a very slow, steady stream, until a thick consistency is formed. A whisk may also be used. Refrigerate overnight; ","[Riesling, Sauvignon Blanc, Pinot Grigio, Albari?o]" 23760,"Cornish Hen Vermicelli: Shaaria B'd Djaaj 1 pound vermicelli (called chaa'ria or shaarya), broken into 1-inch pieces 1 teaspoon plus 3 tablespoons olive oil 2 (1 1/2-pound) Cornish game hens, cut into 8 pieces 2 medium onions, diced 1 medium tomato, chopped 3 cups water 1 cup fresh green peas 1 tablespoon ground ginger 1 tablespoon turmeric 1 teaspoon black pepper 6 flat-leaf parsley sprigs, chopped 2 to 3 bay leaves Pinch saffron 1 cup canned, drained chickpeas, rinsed Instructions: Bring a large pot of salted water to a boil. Add the vermicelli and cook until al dente. Drain and toss with the 1 teaspoon of olive oil while still hot. Let cool for 20 minutes. Heat the remaining 3 tablespoons oil in a large skillet over medium-high heat. Add the hen pieces and onion and cook, stirring occasionally, until browned. Add the tomato, water, peas, ginger, turmeric, pepper, parsley, bay leaves, saffron, and chickpeas and cook, stirring occasionally, until the sauce is reduced by 1/3, about 45 minutes. Spread the vermicelli on a large platter. Pour over the some of the sauce and gently mix. Top with the hens and chickpeas. Add remainder of sauce, as desired, and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 23761,"Arugula Salad with Candied Sunflower Seeds and Strawberry Vinaigrette 3 tablespoons strawberry jam 2 teaspoons sherry vinegar
Zest of 1 lemon Juice of 1/2 lemon
1 clove garlic, minced
1 teaspoon Dijon mustard
1/2 teaspoon sriracha hot sauce 1/4 teaspoon sea salt
1/4 cup extra-virgin olive oil
1 teaspoon butter
2 teaspoons agave syrup 1/2 cup sunflower seeds, toasted 7 cups arugula (5 ounces)
Instructions: Preheat the oven to 400 degrees F. To a blender, add the strawberry jam, sherry vinegar, lemon zest and juice, garlic, mustard, sriracha and salt. Blend well. With the motor running, slowly add the oil in a steady stream until the vinaigrette is emulsified and thick. Melt the butter with the agave in a skillet over medium-high heat. Add the sunflower seeds, stirring to coat. Transfer to a parchment-lined baking sheet and sprinkle with the sea salt. Roast for 5 to 7 minutes, stirring halfway through. Remove from the oven, and let cool completely. Arrange the arugula on a large serving platter. Scatter with the candied sunflower seeds, and drizzle with 1/2 cup of the dressing. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 23762,"Carrot and Yam Puree 1/3 cup extra-virgin olive oil 1 large onion, diced 3 cloves garlic, minced 2 pounds carrots, peeled and thinly sliced 2 pounds yams, ends trimmed, peeled and cut into 3/4-inch pieces 1 teaspoon kosher salt, plus extra for seasoning 1/2 teaspoon freshly ground black pepper, plus extra for seasoning 4 cups low-sodium chicken broth 1/2 cup water Instructions: In a saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion and cook until tender, about 5 minutes. Add the garlic and cook for 1 minute until aromatic. Add the carrots, yams, 1 teaspoon salt, and 1/2 teaspoon pepper. Cook for 5 minutes until slightly softened. Add the stock and water and bring to a boil. Reduce the heat and simmer until the carrots are tender, about 25 minutes. Using a ladle, remove 2 cups of the cooking liquid and reserve. Using an immersion blender, puree the mixture until slightly chunky, adding the reserved cooking liquid, 1/4 cup at a time, if needed. Season with salt and pepper, to taste. Cook's Note: The carrot mixture can also be drained in a colander and working in batches, blended in a food processor or blender. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 23763,"Veal Parm with Spaghetti 4 thin slices pancetta, small dice (about 3 ounces) Good-quality extra-virgin olive oil, for cooking and drizzling 1 medium Spanish onion, small dice Kosher salt Pinch crushed red pepper flakes 4 cloves garlic, smashed and finely chopped One 28-ounce can crushed tomatoes, such as San Marzano 1 pound spaghetti 8 to 10 fresh basil leaves, thinly sliced into chiffonade 2 large eggs 1 cup panko 1/4 cup grated Parmesan, plus more for serving 1 cup all-purpose flour 2 boneless veal chops (1- to 1 1/2-inches thick), butterflied and pounded 1/4 inch thick Kosher salt Extra-virgin olive oil, for cooking 1 small ball fresh mozzarella (about 4 ounces), sliced into thin rounds Instructions: For the sauce and pasta: Add the pancetta and a bit of olive oil to a medium pot over low heat. Cook to render the fat, about 10 minutes. Add the onions and season with a large pinch of salt and a small pinch of crushed red pepper flakes and cook, stirring occasionally, until the onions are soft and translucent, 5 to 6 minutes. Add the garlic and cook until aromatic, 1 minute. Add the tomatoes, then fill the can halfway with water and add that. Season to taste. Bring the sauce to a boil, then reduce to a simmer and cook, stirring and tasting occasionally and adjusting the seasoning as needed, until thick, at least 30 minutes. (If the sauce reduces too much, add additional water.) Meanwhile, bring a large pot of heavily salted water to a boil. Cook the pasta according to the package directions. Drain and set aside. For the veal: Line 2 baking sheets with wire racks and set aside. Beat the eggs in a shallow dish with a splash of water. Add the panko and Parmesan to another shallow dish. Add the flour to a third shallow dish. Heavily sprinkle the veal with salt. Dredge the veal pieces in the flour and shake off excess. Dip in the egg mixture, then coat both sides with breadcrumbs. Place on one of the rack-lined baking sheets. Preheat the broiler with the rack on the highest setting. Fill a medium pan with olive oil about 1/4-inch deep and heat over medium-high. Brown 1 piece of veal until golden brown, about 2 minutes per side. Blot on a paper towel to remove the excess oil and place on the clean cooling rack. Repeat with the second piece of veal. Evenly coat each veal piece with a few spoonfuls of sauce, a sprinkle of Parmesan and an even layer of mozzarella. Broil until the cheese has browned, 4 to 6 minutes. Discard the oil in the veal pan and wipe clean with a paper towel. Add the pasta and the remaining sauce to the pan; toss to combine. Sprinkle with Parmesan and drizzle with olive oil. Toss again to fully coat the pasta. Twirl half the pasta on a plate using tongs, then top with some sauce and a sprinkle of Parmesan. Place the veal next to the pasta and garnish with the basil. Serve with a small ramekin of extra sauce topped with a sprinkle of Parmesan. Repeat to make one more serving. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 23764,"Caprese Salad 3 vine-ripe tomatoes, 1/4-inch thick slices 1 pound fresh mozzarella, 1/4-inch thick slices 20 to 30 leaves (about 1 bunch) fresh basil Extra-virgin olive oil, for drizzling Coarse salt and pepper Instructions: Layer alternating slices of tomatoes and mozzarella, adding a basil leaf between each, on a large, shallow platter. Drizzle the salad with extra-virgin olive oil and season with salt and pepper, to taste. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 23765,"Cider Vinegar Coleslaw 1/2 cup apple cider vinegar 2 tablespoons superfine sugar 1 teaspoon celery salt 3 tablespoons vegetable oil 8 cups shredded green cabbage (about 1/2 head) 1 cup shredded carrots Kosher salt and freshly ground pepper 1 cup chopped fresh parsley 2 scallions, thinly sliced Instructions: Whisk the vinegar, sugar and celery salt in a large bowl to dissolve the sugar. Whisk in the vegetable oil. Add the cabbage and carrots and toss to combine. Season with kosher salt and pepper. Cover the slaw and refrigerate at least 1 hour. Toss again and season with salt and pepper. Stir in the parsley and scallions. ","[Chardonnay, Riesling, Gewrztraminer]" 23766,"Sunny's Grilled London Broil and Portobello Mushrooms 1/4 cup olive oil 1 pound wild mushroom blend, roughly chopped
Kosher salt and freshly ground black pepper
6 cloves garlic, grated on a rasp
4 inches fresh ginger, grated on a rasp
2 tablespoons red cl flakes
2 teaspoons fish sauce
Zest of 1 lemon plus 2 tablespoons lemon juice
One 2-pound London broil Kosher salt and freshly ground black pepper
4 portobello mushroom caps, gills scraped out with a spoon
1 stick salted butter
Zest and juice of 1 lemon
1/4 cup chopped fresh cilantro
Olive oil, for drizzling
Instructions: For the flavor base: Add 2 tablespoons oil and the chopped mushrooms to a large pan with straight sides over medium heat. Cook, stirring, until the mushrooms deepen in color and reduce, releasing most of their moisture, 10 to 12 minutes. Remove from the pan with a slotted spoon to a paper towel-lined plate, then season with salt and pepper. Lower the heat to medium-low and add the remaining 2 tablespoons oil along with the garlic, ginger and red cl flakes. Cook, moving around the pan, until a waft of aroma from the pan smells like red cl flakes. Remove from the heat and add the fish sauce, lemon zest and juice, a pinch of salt and several grinds of black pepper. Let cool completely. For the London broil: Sprinkle the meat with salt and pepper. Rub half of the flavor base all over the meat. Wrap tightly in plastic wrap and refrigerate 4 hours; refrigerate the remaining flavor base. Bring the meat to room temperature 2 hours before grilling. Add the remaining flavor base and the mushroom caps to a small food processor. Pulse until pulverized, then add the butter and lemon zest. Pulse again to combine, then add the cilantro and pulse again. Transfer to a small saucepan. Preheat a grill for direct and indirect cooking on medium-high heat. Remove the wrapping from the meat and place the saucepan on the direct-heat portion of the grill to heat. Drizzle the mushrooms with olive oil and sprinkle with salt and pepper. Place the mushrooms and the meat over the direct heat of the grill and sear both for about 6 minutes, then flip. Continue to cook the steak about another 6 minutes for medium-rare; meanwhile, move the mushrooms to the indirect side of the grill to finish cooking. Remove the mushrooms and sauce when the steak comes off the grill. Rest the meat for about 5 minutes, then slice 1/4- to 1/2-inch thick. Cut the caps into quarters and toss in a bowl with a bit of the melted compound butter and another squeeze of lemon juice. Serve warm with compound butter alongside. ","[Chardonnay, Pinot Noir, Syrah, Tempranillo]" 23767,"Honeycakes with Cream Cheese Filling and Cherry Compote 3 1/2 cups rye flour 2 1/2 teaspoons baking soda 1/3 cup sugar Pinch salt 1/2 teaspoon ground cloves 1/2 teaspoon ground cinnamon 1/4 teaspoon cardamom 1 1/2 cups vegetable oil 8 eggs 1/2 cup warm water 3/4 cup, plus 2 tablespoons honey Syrup, recipe follows Cream cheese filling, recipe follows Cherry Compote, recipe follows Powdered sugar, for dusting 3/4 cup dark rum 3/4 cup simple syrup, (equal amounts sugar and water simmered until sugar dissolves) 1/2 cup orange juice 1/4 cup fresh lemon juice 1 teaspoon vanilla 1 pound cream cheese 1/2 cup butter 1 cup plus 2 tablespoons sugar 1 orange, zested 1 teaspoon honey 1 pound dried cherries 1 tablespoon sugar 1 cinnamon stick Water, to cover Instructions: Preheat oven to 300 degrees F. Shift together flour and baking soda. Combine sugar, salt, and spices in a mixing bowl. In a separate bowl, whisk together oil, eggs, and water and add to sugar mixture. Add honey then gradually stir in the sifted flour and baking soda then mix on high speed for 5 minutes. Spray 12 mini-bundt pans with non-stick spray. Pour batter into molds. Bake for 16 minutes and test with a toothpick for doneness. Remove cakes from mold. Brush with syrup and allow to cool. Plating: Put filling into a pastry bag and pipe 3 teaspoons of filling into the center of each cake, spoon cherries and some of the syrup around cake and dust with powdered sugar. Combine all ingredients in a saucepan and bring to a boil. Remove from heat and set aside. Combine the cream cheese, butter, sugar orange zest and honey. Mix until fluffy. Combine cherries, sugar, and cinnamon in a small saucepan with enough water to cover. Heat to a near boil. Remove from heat and stir. Cherries should be coated with the syrupy liquid. Drain and set aside. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 23768,"Egg Rolls 4 tablespoons vegetable oil 1-inch grated fresh ginger 2 cloves garlic, finely chopped 2 scallions, sliced thinly 1 carrot, cut into 1-inch julienne strips 1 small red pepper, cut into 1-inch julienne strips 1 cup Napa cabbage, shredded 1/4 cup chicken broth 2 tablespoons reduced-sodium soy sauce 1 tablespoon sugar 1 to 2 tablespoons sesame oil 20 wonton wrappers covered loosely with a damp paper towel to prevent drying 10 shrimps, cooked and minced 1/3 cup lite soy sauce 1/3 cup rice vinegar 1 tablespoon honey 1 to 2 teaspoons sesame oil Pinch of red pepper flakes Instructions: In a wok or skillet, stir-fry the ginger and garlic in 2 tablespoons of oil until fragrant, about 30 seconds. Add scallions, carrots, and red pepper and stir-fry over high heat for 2 minutes. In a bowl, combine the chicken broth, soy sauce, and sugar. Add the Napa cabbage and broth mixture. Bring to a boil and simmer 5 minutes, stirring occasionally, until the vegetables are soft. Add sesame oil, cool for at least 15 minutes, and strain. Fold in the minced shrimp. Fill and roll the egg roll wrappers, using 1 tablespoon of filling for each roll. Working with 1 wonton wrapper at a time, place the wrapper with one corner of the diamond closest to you. Place 1 teaspoon of the filling in the center of the wrapper. Roll the corner closest to you over the filling. Brush the top corner with water. Fold in the sides of the wonton and continue rolling the egg roll up until it is closed. Press to seal, set aside, and continue with the remaining ingredients. In a skillet set over moderately high heat, heat the remaining oil and saute the egg rolls until golden brown on all sides, using tongs to turn them. Serve when cool enough to eat, with dipping sauce. Combine all ingredients in a bowl. Wine Suggestion: Beringer White Zinfandel ","[Beringer White Zinfandel, Sauvignon Blanc, Pinot Grigio, Vermentino]" 23769,"Avocado BLT Toasts 2 ripe avocados, halved, pitted and peeled 3 scallions, whites and light greens chopped
3 scallions, whites and light greens chopped 1 tablespoon fresh lemon juice 1/2 teaspoon crushed red pepper flakes Fine salt and freshly ground black pepper 8 slices smoked bacon 1 tablespoon unsalted butter 4 slices sourdough or crusty white bread, cut 3/4 inch thick 4 large eggs 2 cups loosely packed mixed greens Four 1/2-inch-thick slices tomato Instructions: Mash the avocados in a medium bowl until chunky-smooth. Stir in the scallions, lemon juice, red pepper flakes, 1/2 teaspoon salt and a few grinds of black pepper; set aside. Cook the bacon in a large nonstick skillet over medium heat until crisp, about 4 minutes per side; transfer to a paper towel-lined plate. Remove and reserve all but 1 tablespoon of the drippings. Add the butter to the skillet, and swirl to melt and combine with the drippings. Dip both sides of each bread slice in the fat to coat, then cook until browned and crisp, about 2 minutes per side. Transfer the toasts to a cutting board. Raise the heat to medium-high. Add 1 tablespoon of the reserved drippings to the skillet, crack the eggs in a single layer, cover and fry until the whites are crisp at the edges but the yellows are runny, about 2 minutes. Meanwhile, spread each toast with 1/4 of the mashed avocado, and transfer to a serving plate with a spatula. Top each toast with 1/2 cup of the greens, 1 tomato slice sprinkled with salt and pepper, 2 slices bacon and a fried egg, and serve with a fork and knife. ","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]

" 23770,"Cherry Citrus Smash 1 lemon, sliced into wheels 1 orange, sliced into wheels
6 maraschino cherries, stemmed, plus 4 with stems for garnish
4 cups lemonade
8 ounces vodka, optional
Crushed ice Ginger beer, for topping
Instructions: Put the lemon wheels, orange wheels and stemmed maraschinos in a small pitcher and muddle with the back of a spoon. Add the lemonade and vodka, if using, and stir well. Fill 4 rocks glasses with crushed ice and then fill by two-thirds with the cocktail. Top off the glasses with ginger beer and garnish each with a maraschino. ","[Riesling, Gewrztraminer, Moscato, Vinho Verde]" 23771,"Italian Bread and Cabbage Soup with Sage Butter 3 quarts good-quality chicken or vegetable stock 1 Savoy cabbage, stalks removed, outer leaves separated, washed and roughly chopped 2 big handfuls cavolo nero and/or kale, stalks removed, leaves washed and roughly chopped About 16 slices stale country-style or sourdough bread 1 clove garlic, unpeeled, cut in 1/2 Olive oil 12 to 14 slices pancetta or bacon 1 (4-ounce) can anchovy fillets, in oil 3 sprigs fresh rosemary, leaves picked 7 ounces fontina cheese, grated 5 ounces freshly grated Parmesan, plus a little for serving Sea salt and freshly ground black pepper Couple large knobs butter Small bunch fresh sage, leaves picked Instructions: Preheat your oven to 350 degrees F. Bring the stock to the boil in a large saucepan and add the cabbage, cavolo nero and/or kale. Cook for a few minutes until softened (you may have to do this in 2 batches). Remove the cabbage to a large bowl, leaving the stock in the pan. Toast all but 5 of the bread slices on a hot griddle pan or in a toaster, then rub them on 1 side with the garlic halves, and set aside. Next, heat a large 4-inch-deep ovenproof casserole-type pan on the stove top, pour in a couple of glugs of olive oil and add your pancetta and anchovies. When the pancetta is golden brown and sizzling, add the rosemary and cooked cabbage and toss to coat the greens in all the lovely flavors. Put the mixture and all the juices back into the large bowl. Place 4 of the toasted slices in the casserole-type pan, in 1 layer. Spread over 1/3 of the cabbage leaves, sprinkle over a 1/4 of the grated fontina and Parmesan and add a drizzle of olive oil. Repeat this twice, but don't stress if your pan's only big enough to take layers - that's fine. Just pour in all the juices remaining in the bowl and end with a layer of untoasted bread on top. Push down on the layers with your hands. Pour the stock gently over the top until it just comes up to the top layer. Push down again and sprinkle over the remaining fontina and Parmesan. Add a good pinch of salt and pepper and drizzle over some good-quality olive oil. Bake in the preheated oven for around 30 minutes, or until crispy and golden on top. When the soup is ready, divide it between your bowls. Melt the butter in a frying pan and quickly fry the sage leaves until they're just crisp and the butter is lightly golden (not burned!). Spoon a bit of the flavored butter and sage leaves over the soup and add another grating of Parmesan. Such a great combo! \Our agreement with the producers of \Jamie at Home\ only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users
","[Chardonnay, Barbera, Dolcetto, Tempranillo]

" 23772,"Chicken-Prosciutto Bundles 4 Tyson Grilled and Ready Breast Fillets, thawed 8 basil, fresh leaves only 4 slices mozzarella cheese, 1/4-inch-thick 1/4 teaspoon salt 1/4 teaspoon pepper 8 slices prosciutto 1 tablespoon olive oil Instructions:

1. Preheat oven to 375 degrees F. Place chicken on cutting board. Holding sharp knife horizontal to board, cut a 3-inch deep pocket lengthwise in the thick side of each breast.
2. Place 2 basil leaves on each slice of mozzarella, then sprinkle with salt and pepper. Stuff each breast pocket with a cheese bundle. Wrap 2 slices prosciutto around each breast, anchoring with toothpicks.
3. Heat oil in large oven-proof nonstick skillet over medium-high. Add chicken and cook about 3 minutes on each side or until browned. Transfer chicken in skillet to oven; bake 12 minutes or until done (internal temp 170 degrees F). Serving Suggestion: Serve with pasta primavera and freshly grated Parmesan cheese. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 23773,"The Ultimate Ratatouille 1/3 cup plus 1/2 cup extra-virgin olive oil, divided 1 pound small Italian eggplants, cut into 1-inch cubes Kosher salt and freshly ground black pepper 1 pound zucchini, cut crosswise into 1-inch sections 3 anchovy fillets, finely minced 2 onions, finely chopped 3 garlic cloves, finely chopped 1/4 cup chopped fresh flat-leaf parsley Leaves from 1/2 bunch fresh basil, coarsely chopped Leaves from 4 fresh thyme sprigs 2 pints cherry tomatoes 1 dried cl Splash balsamic vinegar Instructions: Line a large platter with paper towels. Heat 1/3 cup olive oil in a medium saucepan over medium heat. Add the eggplant, season generously with salt and pepper, and let that cook down for 10 to 12 minutes, until the eggplant is soft and wilted. Remove the eggplant from the pan and onto a platter to drain. Next stop, zucchini: cook it the same way in 1/4 cup oil, then add it to the platter with the eggplant. Add another 1/4 cup olive oil to the pan, then the anchovies, onions, garlic and herbs. Cook for 5 to 7 minutes, until the onions get nice and caramelized. Add the tomatoes and cook that down for 10 to 12 minutes, until pulpy. Return the eggplant and zucchini to the pan, crack open the cl, and add that too. Season with salt and pepper and let the ratatouille cook slowly for about 20 minutes, until the mixture is soft, mushy and juicy; you want all the flavors to come together. Stir in the vinegar and let cool to room temperature. ","[Barolo, Barbaresco, Chianti, Rioja]

" 23774,"Espresso Caramel Bars Vegetable cooking spray 12 whole (6 ounces) cinnamon graham crackers, crumbled, or 2 cups cinnamon graham cracker crumbs 1/4 cup sugar 1 1/2 sticks (6 ounces) unsalted butter, melted 1/2 cup heavy cream 1 stick (4 ounces) unsalted butter, at room temperature 1 1/2 cups light brown sugar 1 tablespoon water 2 cups (12 ounces) semisweet chocolate chips 1/2 cup heavy cream 1 3/4 teaspoons instant espresso powder 1 teaspoon smoked sea salt, optional Instructions: For the crust: Position an oven rack in the middle of the oven. Preheat the oven to 350 degrees F. Line the bottom of a 9-inch round springform pan with parchment or waxed paper. Spray the paper and the sides of the pan with cooking spray. In the bowl of a food processor, combine the graham crackers and sugar. Process until the mixture resembles fine bread crumbs. Add the melted butter and blend until the mixture forms into clumps. Spread the mixture into the bottom of the prepared pan, pressing gently to form an even layer. Place the pan on a baking sheet and bake for 10 to 12 minutes until the crust is golden. Cool for 15 minutes. For the caramel: While the crust is cooling, in a medium heavy-bottomed saucepan, combine 1/2 cup of cream, butter, sugar, and water. Stir over medium heat until the mixture is smooth. Bring the mixture to a boil and cook, without stirring, until a candy thermometer registers 240 degrees F, about 5 to 7 minutes. Carefully pour the caramel over the warm crust. Cool for 20 minutes. Freeze until firm, about 10 minutes. For the chocolate layer: Combine the chocolate chips and cream in a small bowl and place over a pan of simmering water. Stir until the chocolate has melted and the mixture is smooth, about 3 minutes. Whisk in the espresso powder. Remove the springform pan from the freezer. Pour the chocolate mixture over the caramel layer and smooth with a spatula. Sprinkle the top with smoked sea salt, if using. Refrigerate for at least 1 hour until firm. Allow the layers to come to room temperature, about 30 minutes. Using a warm, slightly wet knife, carefully cut around the edges of the chocolate layer. Release the side of the pan and remove the paper from the bottom. Cut into 1 1/2-by-1/2-inch bars and store airtight in a covered plastic container. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 23775,"Pouding Ch?meur Nonstick cooking spray, for the pan 1 cup pure maple syrup 1 cup heavy cream Kosher salt 1/2 cup sugar 6 tablespoons unsalted butter, at room temperature 1/4 cup whole milk 1 teaspoon pure vanilla extract 2 large eggs 1 cup all-purpose flour (see Cook's Note) 1 1/2 teaspoons baking powder Whipped cream and fresh berries, for serving, optional Instructions: Preheat the oven to 375 degrees F. Spray a 9-inch square baking dish with cooking spray. Put the maple syrup, cream and 1/8 teaspoon salt in a medium saucepan and set over medium-high heat, whisking to combine. Bring to a boil and cook until reduced slightly, about 1 minute, then pour into the prepared baking dish.
Meanwhile, beat the sugar and butter in a large bowl with an electric mixer on medium-high speed, scraping down the sides of the bowl with a rubber spatula as needed, until light and fluffy, 2 to 3 minutes. Add the milk, vanilla and eggs, then beat again on medium-high speed until smooth. Whisk together the flour, baking powder and 1/8 teaspoon salt in a medium bowl to combine. Add the flour mixture to the butter mixture, then beat on medium speed until just combined and no lumps remain.
Dollop the cake batter on top of the maple sauce in an even layer. It's okay if some of the sauce is still visible once all the batter has been added.
Bake until the sauce is slowly bubbling at the edges, the top of the cake is golden brown and a toothpick inserted in the center comes out clean, 24 to 27 minutes. Cool 5 minutes, then cut into squares and serve warm, sauce-side up, topped with a dollop of whipped cream and some fresh berries if using.
","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 23776,"Upside-Down Pear Chocolate Cake 1 3/4 cups whole-grain pastry flour 1 3/4 cups sugar 3/4 cup unsweetened cocoa powder 2 teaspoons baking soda 1 teaspoon baking powder 3/4 teaspoon salt 2 eggs 3/4 cup brewed strong coffee, cooled 3/4 cup buttermilk 1/2 cup vegetable oil 1 teaspoon vanilla extract 2 to 3 large pears, peeled, cored and sliced Instructions: Preheat the oven to 375 degrees. Lightly oil a 10-inch cake pan. Line the pan with parchment or waxed paper and lightly oil the paper. In a medium bowl, combine the flour, sugar, cocoa, baking soda, baking powder, and salt. In a large bowl, whisk together the eggs, coffee, buttermilk, oil, and vanilla extract. Gradually stir the flour mixture into the egg mixture. Mix until thoroughly blended. Line the bottom of the cake pan with the pears in a circular design. Pour the batter on top of the pears. Bake for 55 minutes, or until a wooden pick inserted in the center comes out clean. Place on a cooling rack and let stand for 10 minutes. With a butter knife, cut around the edge of the cake, loosening the sides. Invert the pan onto a plate. Using the handle of the knife, vigorously tap the top of the pan, even shaking it a bit, to loosen the cake. Leave the pan over the cake for 15 minutes. Remove the pan and let the cake cool completely. ","[Cabernet Sauvignon, Merlot, Pinotage, Tempranillo]" 23777,"Roasted Beet and Pickled Herring Salad with Mustard Buttermilk Dressing 1 pound beets 1 tablespoon dry mustard 1 1/2 cups buttermilk 2 tablespoons coarse grain mustard 1/4 cup chopped dill 1 small red onion, halved and thinly sliced
3 filets of pickled Herring, cut into 1-inch pieces Bibb lettuce Instructions: Wrap the beets in foil and place on a rack, set over a pan of hot water. Roast in a preheated 400 degree oven for 40 minutes. When cool enough to handle, peel, and slice into 1/4 inch disks.
Whisk the dry mustard into the buttermilk, then mix in the grain mustard, dill, onion and herring. Refrigerate the herring for 1 hour. Fan beets out on Bibb lettuce. Place herring mixture on top. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 23778,"Zucchini Parmesan Latkes 2 pounds zucchini 1/2 pound russet potatoes, peeled 1/2 tablespoon lemon juice I cup chopped scallions 1/2 cup grated Parmesan cheese 1 teaspoon chopped garlic 3/4 cup chopped parsley 1 teaspoon salt 1/2 tablespoon pepper 2 teaspoons sugar 1/3 cup flour 2 medium eggs Peanut oil for frying Instructions: Grate the zucchini and potatoes and toss in the lemon juice to prevent browning. Squeeze the zucchini and potatoes through towels or a sieve. It is imperative that you get almost all the moisture out of the vegetables. Add the scallions, cheese, garlic, 1/2 cup of the parsley, salt and pepper, sugar, flour, and eggs and toss to make sure that the ingredients are well mixed. Heat a 1/2 inch of peanut oil in a pan until hot and add thin silver dollar-size pancakes, frying over high heat until golden brown and crispy. When serving, sprinkle with a little more salt and the remaining chopped parsley.; ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 23779,"Gulf Shrimp Jambalaya 2 pounds medium gulf shrimp, peeled and deveined, shells reserved Extra-virgin olive oil 1 pound andouille sausage, cut into rounds 2 green peppers, seeded and cut into 1/4-inch dice 3 ribs celery, cut into 1/4-inch dice 1 Spanish onion, cut into 1/4-inch dice Kosher salt Pinch crushed red pepper 3 cloves garlic, smashed and finely chopped 1 (28-ounce) can diced tomatoes 1 teaspoon cayenne pepper 2 cups long-grain rice 2 fresh bay leaves 1 bundle fresh thyme 5 scallions, whites and greens thinly sliced, for garnish Instructions: For the shrimp stock: toss the shrimp shells in a large pot and fill with water. Bring the water to a boil, turn off the heat and let sit for at least 15 to 20 minutes, although longer is fine. Strain the shells and discard. Coat a large, wide pot with olive oil and bring to medium-high heat. Add the andouille and cook for 4 to 5 minutes, or until the sausage starts to brown. Add the peppers, celery, and onion to the pan, season with salt and a pinch crushed red pepper. Cook 7 to 8 minutes or until the mixture has softened and is very aromatic. Toss in the garlic and cook for 2 to 3 more minutes. Add the tomatoes and cayenne. Stir in the rice. Add 4 cups shrimp stock, bay leaves, and thyme bundle. Season with salt and taste it to make sure you are on the way to something delicious. Cover and cook over medium heat for 25 minutes. Stir in the shrimp and cook for another 5 to 7 minutes or until the shrimp turn pink. Serve garnished with chopped scallions. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 23780,"Chimichurri for Beef, Innards and Sausage 1 cup Italian parsley, picked 6 garlic cloves 1 teaspoon chopped fresh oregano Pinch dried cl flakes Salt and pepper 1/4 cup malt or red wine vinegar 1 cup olive oil Instructions: In a food processor, combine parsley, cloves, cl flakes, and salt and pepper. Completely puree until fine, in a serving container, add vinegar and oil. ","[Malbec, Tempranillo, Garnacha, Barbera]" 23781,"Garbanzo Soup with Ham and Broad Beans 3 tablespoons butter 1/2 cup onions, finely chopped 1/2 cup carrots, finely chopped 1/4 cup celery, finely chopped 6 cups stock, consisting of 1 cup ham braising liquid, if available, plus canned or fresh chicken stock or all chicken stock Ham bone, optional A bouquet consisting 6 sprigs parsley and 1 small bay leaf, tied together with string 1 pound, 4-ounce can garbanzos (chickpeas), drained of all their liquid and washed in cold water 1 to 1 1/2 cups cooked ham, cut into small cubes 1 package frozen broad beans or string beans, defrosted 2 medium boiling potatoes, peeled and cut into 1-inch cubes Salt and freshly ground black pepper 1 tablespoon parsley leaves, finely chopped Instructions: Over moderate heat, melt the 3 tablespoons of butter in a heavy 3 or 4-quart soup pot. When the foam subsides, add the chopped onions, carrots and celery and cook, stirring almost constantly, until the vegetables are wilted but not brown. Pour in the stock, add the optional ham bone and the bouquet, and bring to a boil. Then lower the heat and, with the pot half covered, simmer slowly for about 1/2 hour.
Add the chickpeas, the ham, the broad beans (or string beans), and the cubed potatoes and continue to simmer until the potatoes are tender. Remove the ham bone. Season the soup with salt and freshly ground pepper, to taste, and serve sprinkled with chopped parsley in large, deep soup plates. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 23782,"Poblano Artichoke Dip Nonstick cooking spray, for spraying the baking dish 1 tablespoon unsalted butter
1 cup chopped onion
3 poblano peppers, charred, peeled, deveined, seeded and cut into strips (see Cook's Note) One 14-ounce can artichoke hearts, drained 4 ounces cream cheese
1/2 cup shredded mozzarella 1/2 cup sour cream
2 tablespoons mayonnaise
Salt and freshly ground black pepper Chicharrones (pork cracklings) or pita chips, for serving Instructions: Preheat the oven to 350 degrees F. Spray an 8-by-8-inch glass baking dish with cooking spray. In a heavy saucepan, melt the butter. Add the onion and cook until translucent, about 4 minutes. Add the poblano rajas (strips) and saute for about 2 minutes. Let cool. Put the artichoke hearts, cream cheese, mozzarella, sour cream and mayonnaise in a food processor and process until smooth. Add the onion-poblano mixture and pulse a couple times until combined, making sure to leave the mixture a little chunky. Season with salt and pepper. Transfer the mixture to the prepared baking dish and bake until golden brown and melted, about 15 minutes. Serve with chicharrones or pita chips. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]

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

recipe: Baked Ziti with Meat Sauce

1 pound ziti pasta 1 pound ground beef 1 onion, chopped 2 garlic cloves, min" 23783,"Grilled Chicken Breast Stuffed with Goat Cheese with Smoked cl Cilantro Sauce 8 ounces soft goat cheese 1/4 cup chopped nicoise olives 1 red pepper, roasted, peeled, seeded and chopped 1 tablespoon fresh finely chopped thyme Salt and freshly ground pepper 4 large boneless chicken breast, pounded thin 2 tablespoons olive oil 2 poblanos, smoked, peeled and seeded 1/4 cup red onion, coarsely chopped 2 tablespoons fresh lime juice 3/4 cup olive oil 1/4 cup spinach leaves 1/4 cup cilantro leaves 2 teaspoons honey Salt and freshly ground pepper Instructions: Preheat grill. Mix together the goat cheese, olives, red pepper and thyme in a small bowl and season with salt and pepper to taste. Lay each breast out and fill with the cheese mixture. Brush the breasts with the olive oil and season with salt and pepper to taste, secure with toothpicks. Grill for 8 to 10 minutes or until golden brown and cooked through. In a blender, combine the poblanos, onion and lime juice and blend until smooth. While the blender is running, add the oil slowly until emulsified. Add the spinach and cilantro and blend until smooth. Add the honey and season to taste with salt and pepper. Serve at room temperature. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 23784,"Turkey and Eggs 1/2 onion, chopped Olive oil Sea salt and cracked black pepper 4 ounces sliced turkey breast 3 whole eggs 3 egg whites Grated Pecorino Romano cheese Instructions: Saute the onions in some olive oil in a frying pan over medium heat until soft. Add a pinch of salt and 4 turns of the pepper mill. Saute the onions until caramelized. Add in the sliced turkey breast and pan fry with the onions for a few minutes. Whip all the eggs together and pour into the frying pan. Scramble. Top with a handful of Pecorino Romano cheese. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 23785,"Wedgelet Kabobbies 4 slices thick-cut (1/4-inch) slab bacon 8 large cherry tomatoes, halved 2 tablespoons balsamic vinegar 1/8 teaspoon salt 1/8 teaspoon sugar 1 small head iceberg lettuce, cut into 8 wedges through the core Buttermilk Blue Cheese Dressing, recipe follows, for serving Fresh cracked black pepper 1 small bunch fresh chives, cut into 1-inch batons 1 cup mayonnaise 1/2 cup lowfat buttermilk 1/2 teaspoon fresh dill, minced 1/4 teaspoon Dijon mustard 1/8 teaspoon freshly ground black pepper 2 tablespoons crumbled blue cheese Kosher salt Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with a larger sheet of parchment paper so that the paper extends over the edges of the pan by a couple of inches. Lay the bacon slices on the paper and bake until golden brown and crisp, 20 to 25 minutes. Drain on paper towels until cool. While the bacon cooks, in a small bowl, stir together the tomatoes, balsamic, salt and sugar. Set aside to marinate at least 15 minutes. Cut each bacon slice into 4 pieces. Cut the iceberg wedges in half crosswise. On a skewer, pierce a tight section of iceberg, then a tomato half, then a piece of bacon. Repeat with more lettuce, tomato and bacon. Repeat with the remaining ingredients, making 8 skewers. Serve with a small bowl of Buttermilk Blue Cheese Dressing for dipping, and garnish with cracked black pepper and chives. In a small bowl, stir together the mayonnaise, buttermilk, dill, Dijon and pepper until well combined. Gently stir in the blue cheese. Taste and adjust the seasoning with salt and pepper, if necessary. Store in an airtight container in the refrigerator for up to 5 days.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 23786,"Mango and Avocado Salad 1 tablespoon balsamic vinegar 1 tablespoon lime juice 2 tablespoons extra-virgin olive oil 2 mangos, cubed 2 avocados, cubed 1/2 small red onion, diced Salt and freshly ground black pepper Instructions: In a large serving bowl, whisk together vinegar, lime juice, salt and pepper to taste. Slowly whisk in oil. Toss in mangoes, avocado and red onion to coat. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 23787,"Ginger Carrot Soup 2 tablespoons sweet cream butter 2 onions, peeled and chopped 6 cups chicken broth 2 pounds carrots, peeled and sliced 2 tablespoons grated fresh ginger 1 cup whipping cream Salt and white pepper Sour cream Parsley sprigs, for garnish Instructions: In a 6-quart pan, over medium high heat, add butter and onions and cook, stirring often, until onions are limp. Add broth, carrots, and ginger. Cover and bring to a boil. Reduce heat and simmer until carrots are tender when pierced. Remove from heat and transfer to a blender. Don't fill the blender more than half way, do it in batches if you have to. Cover the blender and then hold a kitchen towel over the top of the blender*. Be careful when blending hot liquids as the mixture can spurt out of the blender. Pulse the blender to start it and then puree until smooth. Return to the pan and add cream, stir over high heat until hot. For a smoother flavor bring soup to a boil, add salt and pepper, to taste. Ladle into bowls and garnish with dollop sour cream and parsley sprigs. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 23788,"Jamaican Black Cake 1 cup pitted dates 1 cup dried figs 1 1/4 cups port wine 1 1/4 cups white rum, such as Appleton 1/2 cup sliced almonds 1/2 cup brandied cherries with their liquid (or substitute maraschino cherries) 1/2 cup currants 1/2 cup candied orange peel 1/2 cup dried prunes 1/2 cup dark raisins 1/2 cup golden raisins 1 orange, juiced 1 1/2 cups (3 sticks) unsalted butter, plus more for greasing cake pans 2 cups flour, sifted 2 cups brown sugar 1 teaspoon baking powder 1/2 teaspoon ground allspice 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon ground nutmeg Pinch of salt 1 teaspoon molasses 1 teaspoon browning 5 eggs Instructions: Add the dates, figs, 1 cup of the port, 1 cup of the rum, the almonds, brandied cherries with their liquid, currants, candied orange peel, prunes and dark and golden raisins to a food processor. Process this mixture until the dried fruit is broken down into smaller chunks. Stir in the orange juice. Allow it to soak in the rum for at least 2 hours 30 minutes, but preferably for 2 to 3 days. Preheat the oven to 350 degrees F. Grease 2 cake pans and line them with brown or wax paper. In a stand mixer, combine the butter, flour, brown sugar, baking powder, allspice, cinnamon, cloves, nutmeg, salt, molasses, browning and eggs. Slowly add the rum-soaked fruit to the mixer a little at a time and mix to combine all of the ingredients. Divide the cake batter between the prepared cake pans. Bake the cakes in a water bath by filling a large roasting pan halfway up with water and then setting the cake pans inside. Bake for 1 hour 30 minutes. Sprinkle the remaining port and rum on top of the cakes and let them cool. These cakes will last for days stored in parchment paper and plastic wrap and for weeks when frozen. ","[Chardonnay, Merlot, Cabernet Sauvignon, Pinot Noir]

" 23789,"Antipasto 2 pieces soppresata 1 pieces cacio cavalle provolone 1 pound mortadella 13 marinated anchovies 16 pieces crusty bread Extra virgin olive oil Fennel Black olives Pepperoni Instructions: Arrange attractively and serve with prosecco. ","[Prosecco, Pinot Grigio, Vermentino, Gavi]" 23790,"Spicy Couscous and Vegetables 1 small zucchini, halved and cut into slices 2 small red peppers, large dice 1 small eggplant, quartered and sliced Olive oil, to taste Salt and freshly ground black pepper 1 1/2 cups couscous 2 cups vegetable stock 1/2 teaspoon sea salt 1/2 teaspoon ground roasted cumin seeds 1/2 teaspoon ground ginger 1/2 teaspoon paprika 1/4 cup orange juice 1 tablespoon roughly chopped parsley 2 tablespoons roughly chopped cilantro 2 tablespoons olive oil 1/2 lemon, grated zest and juice Instructions: Preheat oven to 375 degrees F. Place cut vegetables on a baking sheet and drizzle with some olive oil and season with salt and pepper to taste. Place in oven and roast for about 10 minutes. Place couscous in a heat proof bowl and stir in all the spices and orange juice. Bring the vegetable stock to a boil and pour over the couscous making sure it covers the couscous mixture completely. Cover with a plate or plastic wrap and leave for 5 to 10 minutes or until all the stock is absorbed. Stir in the herbs, olive oil, grated lemon zest and juice. Fluff the couscous with a fork and toss with roasted vegetables. ","[Ros, Vermentino, Sauvignon Blanc, Grner Veltliner]" 23791,"Polenta French Fries 1 box (13.2 ounces) instant polenta Salt and pepper to taste 1/4 cup fresh cilantro, chopped 1/2 cup finely diced onion 1/8 teaspoon chipotle peppers, pureed in food processor Instructions: Prepare the instant polenta according to directions on box. Mix all other ingredients above the instant polenta. Smooth onto a pan (a cookie sheet will work), use a spatula, spread out 1 to 1 1/2-inch layer of polenta. Cool in refrigerator overnight. Cut into 1/2 to 3/4-inch strips, 3 inches in length. Deep fry until golden, remove, then serve with your choice of hot sauce. To serve: place 4 polenta fries, on 6-inch plate, to form a square. Continue to build 4 layers directly on top of each other. In center of square you built (with polenta fries) place small bowl, fill with Diablo sauce. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 23792,"Kids Can Make: Healthy Cheesy Crackers 1 large egg, separated 1 tablespoon cider vinegar 1 1/4 cups all-purpose flour, plus more for dusting 3/4 teaspoon kosher salt, plus more for sprinkling 1/2 teaspoon dry mustard 1/2 teaspoon paprika 1/4 teaspoon turmeric 6 tablespoons unsalted butter, cut into small pieces 1/2 cup shredded Cheddar 1/2 cup grated Parmesan Instructions: Whisk together the egg white, vinegar and 3 tablespoons water in a small bowl; set aside. Refrigerate the egg yolk in a small bowl, covered, until ready to use. Pulse the flour, salt, mustard, paprika and turmeric in a food processor to combine. Add the butter, Cheddar and Parmesan, and pulse until the butter is completely broken up. Pour in the egg white mixture, and pulse until the dough comes together in a ball. (It's OK if it's a little wet.) Place the dough on a large piece of plastic wrap, and pat it into a 1/2-inch-thick square. Wrap it up, and refrigerate to chill and firm up the dough, about 1 hour. Position 2 oven racks at the top and bottom thirds of the oven, and preheat to 350 degrees F. Line 2 baking sheets with parchment. Roll the dough out on a large piece of parchment (to keep it from sticking to the counter) into a 10-inch square about 1/8 inch thick. (Dust the dough with flour if you find it too sticky.) Trim the edges to straighten the square, then cut it into 1-inch squares (a pizza cutter works great). Whisk 2 teaspoons water into the egg yolk. Brush the mixture over the tops of each cracker. Sprinkle each with the tiniest pinch of salt. Bake the crackers, 2 baking sheets at a time, until they are deep golden brown on the bottom, about 20 minutes, rotating the sheets about halfway through. Let the crackers cool on the baking sheet for a few minutes, then transfer to a cooling rack to cool completely. Store the crackers at room temperature in an airtight container for up to 2 days, or freeze them for up to 1 week. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 23793,"Kimchi Fried Chicken 2 cups buttermilk 1 large egg
1 cup pureed kimchi (puree kimchi in a food processor)
One 3 1/2-pound chicken, cut into 8 pieces, or 4 large boneless chicken breast halves (see Cook's Note) 2 cups flour
1 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon white pepper
1/2 teaspoon onion powder
2 1/2 quarts peanut oil for frying
Instructions: Whisk buttermilk, egg and kimchi together in a large bowl. Add chicken, making sure the pieces are coated and submerged in the buttermilk mixture. Cover with plastic wrap and refrigerate overnight. Combine flour, salt, paprika, cayenne, garlic powder, white pepper and onion powder in a large shallow dish. Remove chicken from the buttermilk-kimchi mixture and dredge each piece in the seasoned flour. Shake off any excess. Transfer chicken to a plate; let it rest for 15 to 20 minutes, then dredge each piece again in the seasoned flour and place it back on the plate. Heat peanut oil in a large Dutch oven to a temperature of 325 degrees F. Add all the chicken to the pot and cook 15 minutes for bone-in pieces, 9 minutes for boneless pieces. Remove chicken from the oil and transfer to a cooling rack set over a paper-towel-lined baking sheet. Let rest for 10 minutes. Heat the oil to 375 degrees F, then fry the boneless pieces for 4 more minutes or bone-in pieces for 10 more minutes. Remove chicken from the oil and transfer to a cooling rack again set over a paper-towel-lined baking sheet. Let rest for 10 minutes before serving. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 23794,"Mesquite Pork Loin Normandy 1 (4-pound) pork loin 1 tablespoon mesquite seasoning (or as needed to rub onto pork loin) 1 teaspoon ground cloves 1 teaspoon ground cinnamon 1 teaspoon ground allspice 1 tablespoon sugar 1 ounce dried shiitake mushrooms 1 tablespoon olive oil Salt and freshly ground black pepper 8 small sprigs fresh parsley 2 tablespoons butter 1 medium red onion, diced 3 Granny Smith apples, peeled, cored, sliced into thin slices, and tossed with lemon juice to prevent oxidation 1/2 cup sherry 1 tablespoon cornstarch 1 teaspoon dry mustard powder (recommended: Coleman's) 1/2 teaspoon salt 1/8 teaspoon black pepper Instructions: Rinse pork loin to remove residue and pat dry with paper towels. Rub with the mesquite seasoning. Then combine the ground cloves, cinnamon, allspice and sugar and rub onto pork as well. Let sit refrigerated for at least 2 hours. Place dried shiitakes into a small bowl and cover with hot water for about 20 to 30 minutes to re-hydrate. Preheat oven to 350 degrees F. Heat oil over medium-high heat in a large saute pan with oven safe handles. Sear pork loin on all sides and roast in oven until fork-tender, about 1 hour. Remove from oven, transfer pork loin to a cutting board, and let rest. In the last 30 minutes of the cooking time for the pork loin make the sauce. Melt the butter over medium heat in a large saute pan with a cover. Add the onion and saute until it becomes translucent. Add the apples and pour the sherry over, cover and let cook until the apples begin to soften, about 10 to 15 minutes. Strain the mushrooms through paper towels and reserve the soaking liquid in a small bowl. Whisk the cornstarch into the soaking liquid along with mustard powder, salt and pepper. Add the soaking liquid mixture to the apples and stir to coat. Let cook for a few minutes to let flavors integrate, then remove from heat, adjust salt and pepper as needed, and keep covered in a warm place. Slice pork loin down and transfer to a serving dish. Spoon sauce and apples over the meat and garnish with parsley sprigs. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 23795,"Roasted Corn and Tomatillo Salsa 4 ears corn 1/2 pound tomatillos, papery skin removed and quartered 1 large sweet red pepper, quartered and seeded 1 jalapeno pepper, seeded and finely diced 1 garlic clove, finely chopped 1 small bunch cilantro, 1/4 cup chopped 1/3 cup olive oil 3 tablespoons white wine vinegar 1 tablespoon sugar 1/2 teaspoon salt 1/2 teaspoon black pepper Instructions: Peel back the corn husk, remove the silk, enclose the corn once again and grill the corn for 4 to 6 minutes over a hot flame. While the corn is roasting, add the tomatillos and red pepper to the grill and quickly char their exterior. Remove everything from the grill and allow to cool. When cool peel back the husk and, using a sharp knife, remove the corn kernels from the cob. Discard the cob. Cut the red pepper into a julienne and combine the corn, tomatillo, red pepper, jalapeno, garlic and cilantro in a bowl. To the bowl, add the oil, vinegar, sugar, salt and pepper and allow to marinate for several hours before serving.; ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 23796,"Pork Souvlaki with Radish Tzatziki 2 pounds boneless pork shoulder, trimmed, 3/4-inch diced 1 red onion, cut in 1/2-inch wedges through the root end
1 large Holland yellow bell pepper, seeded and cut in 1/2-inch strips
Grated zest of 1 lemon
1/3 cup freshly squeezed lemon juice (2 lemons), plus extra
Good olive oil
3 garlic cloves, grated on a Microplane zester
2 tablespoons roughly chopped fresh oregano leaves
2 teaspoons roughly chopped fresh rosemary leaves
Kosher salt and freshly ground black pepper
6 warmed pita breads, for serving
Radish Tzatziki, for serving (recipe follows) Julienned fresh mint leaves, for serving
6 medium radishes, scrubbed and trimmed 2 garlic cloves, grated on a Microplane zester
1 1/4 cups plain whole milk Greek yogurt (10 ounces)
1 tablespoon good olive oil
1 tablespoon freshly squeezed lemon juice
1/4 cup minced scallions, white and green parts (2 scallions)
2 1/2 tablespoons julienned fresh mint leaves
Kosher salt and freshly ground black pepper
Instructions: Combine the pork, red onion, bell pepper, lemon zest, lemon juice, 1/3 cup olive oil, garlic, oregano, rosemary, 2 teaspoons salt, and 1 teaspoon black pepper in a large (1-gallon) plastic storage bag. Press out the air, seal, and set aside at room temperature for 30 minutes or refrigerate for up to 12 hours. Preheat one very large (14-inch) or two medium (10-inch) dry cast-iron skillets over high heat for 3 minutes. Add the pork and vegetables, including the marinade, spread out, and cook without stirring for 3 minutes. Continue to cook over high heat for 7 to 8 minutes, stirring occasionally, until the pork is cooked through but still slightly pink in the middle. Don't overcook the pork or it will be dry! Place 1 warmed pita on each plate. Spoon the pork and vegetables on one half of the pita and place 2 rounded tablespoons of Radish Tzatziki on the other half. Sprinkle with mint, lemon juice, and salt and serve hot. Grate the radishes on a box grater. Place the radishes in a paper towel and squeeze out the liquid. In a medium bowl, combine the radishes, garlic, yogurt, olive oil, lemon juice, scallions, mint, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper. Cover, and refrigerate for at least 30 minutes or for up to 12 hours. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 23797,"Gluten-Free Green Bean-Mushroom Casserole with Panko-Style Fried Onion Rings 3 cups (435 grams) white rice flour 1 1/2 cups (187 grams) tapioca flour 3/4 cup (123 grams) potato starch 1 tablespoon (8 grams) xanthan gum 1 1/2 teaspoons (5 grams) salt Butter or gluten-free cooking spray, for greasing Canola oil, for frying 1/4 cup crushed gluten-free rice cereal 1 teaspoon salt 1 large onion, sliced thinly into rings Salt 1 pound green beans, trimmed 2 tablespoons unsalted butter 8 ounces fresh mushrooms, sliced Pepper 3/4 cup chicken broth 3/4 cup heavy cream 1/2 teaspoon cl powder Instructions: For the gluten-free flour blend: In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.
For the onions: Preheat the oven to 375 degrees F and grease an 8- by 8-inch baking dish with butter or cooking spray. In a large pot, bring about 1 inch oil to 350 degrees F over medium-high heat. Line a plate with paper towels.
Meanwhile, in a small bowl, whisk together the cereal crumbs and salt with 1/4 cup gluten-free flour blend. Add the sliced onion rings and toss to coat evenly. Working in batches, fry until golden brown and lightly crisped, 3 to 5 minutes. Transfer to the paper towel-lined plate to drain.
For the green beans: Prepare a large bowl of ice water. Bring a medium saucepan of salted water to a boil and add the green beans. Cook until crisp-tender, about 2 minutes, then immediately strain and plunge into the ice water. Set aside.
In a large skillet, melt the butter over medium-high heat. Add the mushrooms and cook, stirring occasionally, until the liquid has evaporated. Season with salt and pepper, then sprinkle over 2 tablespoons gluten-free flour blend and cook, stirring, about 1 minute. Stir in the broth and cream; bring to a simmer and cook until thickened, about 4 minutes. Stir in the green beans; season with the cl powder and some salt and pepper. Transfer to the prepared baking dish and top with the fried onion rings. Bake until golden and bubbling, 25 to 30 minutes. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Garnacha]

" 23798,"Red Onion, Tomato and Herb Salad 2 pounds tomatoes, sliced 1 tablespoon sugar Salt and freshly ground black pepper
1/2 small red onion, thinly sliced into rounds 3 tablespoons chopped fresh basil 2 tablespoons white balsamic vinegar 1/4 cup olive oil Instructions: Arrange the sliced tomatoes on a shallow platter. Sprinkle the sugar on the tomatoes. Season with salt and pepper. Layer the onion rings on top of tomatoes. Garnish with chopped basil. Mix the vinegar and olive oil in a bowl and pour over the tomatoes and onions. Toss gently. ","[Barolo, Cabernet Sauvignon, Merlot, Pinot Noir]" 23799,"Farro Salad with Radishes, Arugula and Feta Kosher salt 1 1/2 cups semi-pearled farro, rinsed
1/4 cup extra-virgin olive oil
Pinch red pepper flakes
1 cup grape tomatoes, halved 1/4 cup chopped fresh mint
1/4 cup chopped fresh Italian parsley
6 radishes, cut into wedges (quarters if small, eighths if large)
1/2 English cucumber, diced
Juice of 1 lemon
2 cups baby arugula
3/4 cup crumbled feta (about 4 ounces)
Freshly ground black pepper
Instructions: Bring a large saucepan of salted water to a boil. Add the farro to the boiling water and cook until tender, about 20 minutes. (If cooking whole-grain farro it will take 30 minutes.) Drain well. Add the olive oil and red pepper flakes to a large serving bowl. Add the tomatoes, mint, parsley, radishes, cucumbers and lemon juice and stir to combine with the oil. Toss in the farro while still slightly warm and combine with the salad. Top with the feta and season the salad with salt and pepper. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 23800,"Roasted Pork Tenderloin Filled with Sun-Dried Cranberry Stuffing with Roasted Root Vegetables 1 1/2 cups sun-dried cranberries 2 tablespoons pine nuts, toasted 2 teaspoons ground cinnamon Pinch cloves 2 tablespoons brown sugar 1 tablespoon cascabel powder Salt and freshly ground pepper 2 tablespoons vegetable oil 1/2 cup flour 1 1/2 to 2 pound pork tenderloin, butterflied 6 cups chicken stock 1 cup apple juice 1 teaspoon chipotle puree 1 teaspoon black peppercorns 1 tablespoon cold butter Salt 2 carrots, peeled and cut into 2-inch pieces 2 sweet potatoes, peeled and cut into 2-inch pieces 2 parsnips, peeled and cut into 2-inch pieces 2 red onions, peeled and cut into 2-inch pieces 2 turnips, peeled and cut into 2-inch pieces 4 whole shallots 1 head garlic, broken into cloves and peeled 4 tablespoons olive oil 3 sprigs fresh thyme Salt and freshly ground pepper 1/4 cup finely chopped flat leaf parsley Instructions: For the Cranberry Stuffing/Pork: Bring 2 cups of water to a boil in a medium saucepan. Add the cranberries, remove from the heat and let rest 1 hour, drain, reserving the soaking liquid and place in the bowl of a food processor. Add the pine nuts, cinnamon, cloves, brown sugar, cascabel powder, and a few tablespoons of the soaking liquid. Pulse until coarsely chopped, remove to a bowl. Place the tenderloin on a work surface and season with salt and pepper to taste. Spread a thin layer of the stuffing down the center, fold each side over the filling, and tie with a butcher's twine and dredge lightly in the flour. Preheat oven to 400 degrees. Heat the oil in a oven proof saute pan until smoking. Saute the tenderloin on all sides until golden brown. Place in the oven and roast until almost cooked through, about 10 minutes. Remove and let rest 10 minutes. Slice into 1-inch pieces. For the Chicken Sauce: Place chicken stock in a medium saucepan and reduce to 3 cups over high heat. Add apple juice, chipotle puree and black peppercorns and cook until reduced to 2 cups. Swirl in the butter and season with salt. For the Roasted Root Vegetables: Preheat oven to 400 degrees F. Place vegetables and garlic in a large baking dish. Add the oil and toss to coat. Add the thyme and season with salt and pepper to taste. Cover the dish with foil and bake for 20 minutes, remove foil and continue baking for 20 minutes or until just cooked through, stirring the vegetables occasionally. Remove from the oven and fold in the parsley. ","[Chardonnay, Pinot Grigio, Barolo, Tempranillo]" 23801,"Lemongrass Chicken 15 chicken thighs 3/4 cup chopped lemongrass 1/4 cup tamari 1/4 cup oyster sauce 1/4 cup Thai seasoning sauce, such as Golden Mountain
1/4 cup thin soy sauce 1/4 cup sugar 1/2 teaspoon freshly ground white pepper 3 to 4 slices fresh turmeric 3 kaffir lime leaves 2 cilantro roots Instructions: Put the chicken in a large bowl. Add the lemongrass, tamari, oyster sauce, seasoning sauce, soy sauce, sugar, pepper, turmeric, lime leaves and cilantro roots to a blender and blend until combined. Pour the marinade over the chicken, making sure that the chicken is fully submerged. Let marinate in the refrigerator overnight. Preheat a grill to 425 degrees F. Remove the chicken from the marinade and grill for 5 minutes on each side, or until cooked through. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 23802,"Strawberry-Blackberry Summer Trifle 5 cups strawberries (about 2 pounds) 3 cups blackberries (about 10 ounces) 3/4 cup sugar 2 cups heavy cream, chilled 1/3 cup elderflower syrup or lychee syrup 1 prepared angel food cake Instructions: Reserve a handful of the prettiest whole strawberries and blackberries for topping the trifle. Hull and halve the remaining strawberries, and toss them with the sugar in a medium bowl, cover with plastic wrap and set aside until they get juicy, about 1 hour. (If you're in a hurry, set the bowl over a pot of simmering water for about 5 minutes to speed this up.) Whip the cream in a chilled bowl until it holds soft peaks. Fold the elderflower syrup into the cream and keep chilled until ready to assemble the trifle. Tear or cut the angel food cake into 2-inch pieces. Scatter about half the cake on the bottom of a trifle dish or clear glass bowl. Ladle half of the berries and their juices on top of the cake, and then top with half the whipped cream. Repeat with the remaining cake, berries and cream to finish the trifle. Garnish the top of the trifle with the reserved whole berries and refrigerate for 2 and up to 24 hours. Serve chilled. ","[Chardonnay, Moscato, Riesling, Sparkling wine]

" 23803,"Spiked Iced Cappuccino 1/2 cup sugar 3 tablespoons water Crushed ice 2 cups freshly brewed espresso, chilled 6 tablespoons amaretto liqueur 1 cup whole milk or whipping cream, chilled Instructions: Stir the sugar and water in a small saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool the sugar syrup completely. Fill 6 (8 to 12-ounce) glasses halfway with crushed ice. Pour the espresso over the ice, dividing equally. Pour 1 tablespoon of the sugar syrup and 1 tablespoon of amaretto into each glass. Stir to blend. Pour the milk into each and serve. ","[Prosecco, Moscato, Vinho Verde]" 23804,"Tilapia with Purple Potato Crust and Chive Rosemary Oil 4 (4- to 6-ounce) tilapia fillets 8 to 12 ounces purple potatoes, peeled and very thinly sliced 1 tablespoon fresh minced rosemary leaves, plus 1 tablespoon 2 tablespoons olive oil 2 tablespoons butter 1/2 cup extra-virgin olive oil 1/3 cup minced fresh chives 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper Instructions: Preheat the oven to 375 degrees F. Place the fish fillets on a work surface and season with salt and pepper. Top each of the fillets with enough slices of potato to completely cover the surface of the fish, overlaying the potatoes like shingles. Sprinkle the potatoes with a bit more salt and pepper, and the 1 tablespoon rosemary leaves. Heat a large, oven-proof skillet over medium-high heat. Add the olive oil and the butter. When the butter is melted and the oil is hot add the fish, potato side down. Place the skillet in the oven and bake until the fish is cooked through, about 15 to 17 minutes. Meanwhile, combine the extra-virgin olive oil, chives, the remaining 1 tablespoon rosemary, salt and pepper in a small bowl. To serve, place the fish on serving plates, potato side up. Drizzle the fish and the plate with the chive oil. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 23805,"Pan-Roasted Tilefish with Prosciutto, Lemon, White Wine and Capers 1/2 cup all-purpose flour Kosher salt and freshly ground black pepper
Two 6-ounce tilefish fillets
3 tablespoons butter
2 tablespoons extra-virgin olive oil
2 slices prosciutto, cut into strips
1/2 cup white wine
2 tablespoons chopped fresh flat-leaf parsley, plus whole sprigs for garnish
2 teaspoons capers
Juice of 1/2 lemon
Instructions: Preheat the oven to 375 degrees F. Spread the flour on a deep plate or in a shallow bowl and season generously with salt and pepper. Dredge the tilefish fillets in the flour. Heat a large skillet over medium-high heat. Add 1 tablespoon each of the butter and olive oil. Add the fillets and sear until browned on one side, 2 to 3 minutes. At the same time, add the prosciutto and cook, stirring, until browned. Flip the fillets and place the skillet in the oven. Roast until the fish is just cooked through, about 10 minutes. Set the fillets on serving plates and drain the prosciutto on a paper towel-lined plate. Return the skillet to the stovetop and heat the remaining 2 tablespoons butter and 1 tablespoon olive oil over medium heat. Add the white wine, parsley, capers and lemon juice. Bring to a boil and cook until reduced and thickened. Season with salt and pepper. Pour the sauce over the fish, top with the prosciutto, and garnish with parsley sprigs. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 23806,"Spanish Lemon Fizz 1 1/2 cups chilled Spanish sparkling wine (cava) or prosecco 2 tablespoons vodka 1 tablespoon fresh lemon juice 1 pint lemon sorbet 1/2 cup lemon ice cream, such as Haagen-Dazs Five Fresh strawberries or raspberries Instructions: Freeze 6 wine glasses for at least 15 minutes.
Pour the sparkling wine, vodka and lemon juice into a blender. Add the sorbet and ice cream. Blend until thick and smooth, 15 to 30 seconds. Pour into the chilled glasses.
Spear some berries on a small skewer or toothpick to garnish the glasses. Serve immediately.
Alternatively, freeze the mixture for several hours until firm and scoop into the glasses and garnish with berries. ","[Cava, Prosecco, Sauvignon Blanc, Ros]" 23807,"Creamed Spinach Stuffed Tomatoes 1 cup heavy cream 1 tablespoon extra-virgin olive oil 1 small onion, finely chopped 2 cloves garlic, finely chopped Salt and freshly ground black pepper 2 boxes chopped frozen spinach, defrosted A few grates nutmeg 2 large beefsteak tomatoes 1/2 cup blue cheese crumbles Chopped chives, for garnish Instructions: Place the cream in a small pot and reduce by half by gently simmering 20 minutes. Heat a medium skillet with olive oil over medium heat, add onions and garlic, season with salt and pepper and saute until translucent, 6 to 7 minutes. Drain the spinach by wringing dry in clean kitchen towel. Separate the spinach with your hands and add to onions and garlic. Season spinach with nutmeg then stir in the reduced cream. Adjust flavor with salt and pepper. Preheat broiler. Trim the tops off tomatoes and scoop out the seeds. Stuff tomatoes with creamed spinach and top each with 1/4 cup blue cheese. Broil to brown the cheese. Garnish the tomatoes with chives. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 23808,"Spaghetti Squash Bake 1 spaghetti squash 4 ounces Mozzarella 1 jar spaghetti sauce 2 teaspoons dry basil Instructions: Preheat oven to 350 degrees. Slice squash in half and place fleshside down in a baking dish. Add 1/4-inch of water. Bake for 40 minutes, or until tender and remove. Rake squash with a fork, creating \spaghetti\ strands. Spoon on sauce, mozzarella, and basil. Place back in oven and bake until cheese begins to bubble. Serve warm ","[Chardonnay, Pinot Grigio, Sauvignon Blanc]" 23809,"Shrimp Phad Thai 4 ounces medium-thick flat rice noodles 2 tablespoons plus 1 teaspoon sugar 2 tablespoons plus 1 teaspoon fish sauce 2 tablespoons rice vinegar 1/4 cup peanut oil 2 large eggs, beaten with a pinch salt 12 ounces peeled and de-veined medium shrimp 3/4 teaspoon crushed red pepper flakes Kosher salt 4 cloves garlic, chopped 2 shallots, thinly sliced 1 cup cubed firm tofu (about 6 ounces) 5 scallions (white and green parts), 3 cut into 1/2-inch pieces, 2 chopped 11/4 cups mung bean sprouts 1/3 cup salted roasted peanuts, chopped, plus additional for garnish Lime wedges Sriracha sauce Instructions:

1. Place noodles in a medium bowl, add enough hot water to cover, and soak until tender, about 30 minutes. Drain and set aside.
2. Whisk sugar with fish sauce and vinegar in a small bowl. Set aside Heat a large skillet over medium heat until hot and add 1 tablespoon of peanut oil. Pour eggs evenly into skillet; cook until set, about 45 seconds. Remove and chop into 1/2 inch pieces. Set aside.
3. Heat 1 tablespoon more peanut oil in skillet over high heat. Add shrimp and season with 1/2 teaspoon of pepper flakes and salt to taste. Stir-fry shrimp until pink and cooked through, about 11/2 minutes. Transfer to a plate. 4. Heat remaining 2 tablespoons peanut oil over high heat. Add garlic, shallots, and remaining 1/4 teaspoon red pepper flakes and stir-fry until lightly browned, about 1 minute. Add tofu; cook about 2 minutes more. Add noodles, toss to coat, and cook 1 minute. Add fish sauce mixture and large scallion pieces and heat through. Stir in cooked egg and shrimp, 1 cup of sprouts, and 13 cup peanuts; toss until hot. Divide Phad Thai among plates and top with remaining 14 cup sprouts, additional peanuts, and chopped scallions. Serve immediately with lime wedges and Sriracha. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 23810,"Poor Man's Paella 1 large plum tomato, cored and quartered 1 small yellow onion, roughly chopped 1 large red bell pepper, halved, seeded, and roughly chopped 2 garlic cloves, roughly chopped 4 chicken drumsticks 1 1/2 teaspoons kosher salt 1/4 teaspoon ground black pepper 1 tablespoon vegetable oil 1/4 pound spicy Italian sausage, sliced into 1/2-inch pieces 1/4 pound medium shrimp (26-30 per pound), peeled and deveined Zest and juice of 1 lemon 1/2 teaspoon sweet paprika 1/4 teaspoon ground turmeric 2 cups short-grain white rice 2 cups chicken broth 2 cups water 1/2 pound fresh clams or mussels Instructions:
4. Place the tomato, onion, bell pepper, and garlic in a food processor and puree until semismooth.
5. Set the chicken on a cutting board, pat dry with paper towels, and season with 1/2 teaspoon of the salt and the pepper. Heat the oil in a large skillet over low heat. Place the chicken and sausage in the pan and cook on both sides until browned, 8 to 10 minutes. Use a slotted spoon to transfer the chicken and sausage to a plate and set aside. Add the shrimp to the pan and cook just until they begin to curl and color on the bottom, 1 to 1 1/2 minutes. Quickly transfer them to the plate with the meat.
6. Pour the vegetable puree into the pan and cook, stirring often, until the puree turns a dark red-orange and turns into a semithick saucy paste, 5 to 8 minutes. Stir in the lemon zest, paprika, turmeric, and the remaining 1 teaspoon salt and then mix in the rice. Cook for 2 minutes and then pour in the broth and water, stirring and scraping any bits from the bottom of the pan. Raise the heat to medium and bring the liquid to a simmer, then reduce to medium-low. Gently simmer for 10 minutes, then remove the cover and place the chicken legs on top of the rice. Replace the cover and continue to simmer until all the liquid is absorbed, about 10 minutes more or until a crust forms under the rice.
7. Turn off the heat, uncover the pan, and add the sausage, shrimp, and shellfish. Pour the lemon juice over the top and cover. Let the pan sit until the shrimp have finished cooking through and the shellfish have opened, about 5 minutes. Serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 23811,"Mixed Fruit Tart 1 stick (8 tablespoons) unsalted butter, at room temperature 1/2 cup sugar
   1/4 teaspoon kosher salt
   1 large egg
   1 tablespoon heavy cream
   1 1/2 cups all-purpose flour
   8 ounces cream cheese, at room temperature 1/2 cup sugar
   1 teaspoon vanilla extract
   1 cup heavy cream
   4 cups mixed berries, such as raspberries, blackberries and halved strawberries
   1/2 cup apricot preserves
   Instructions: For the crust: In a large bowl, beat together the butter and sugar with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the salt, egg and cream; beat until incorporated. Add the flour and beat until a dough comes together. Form the dough into a disc and then press it evenly into the bottom and up the sides of a 10-inch tart pan with a removable bottom; if necessary, use a piece of plastic wrap to help keep the dough from sticking. Refrigerate until firm, about 1 hour, or freeze for 30 minutes. Preheat the oven to 350 degrees F. Line the tart crust with foil and fill with pie weights. Bake until the edges of the crust look set and just barely golden, about 15 minutes. Carefully remove the foil and pie weights, and continue to bake until the crust is golden brown all over, about 20 minutes more. Cool completely. For the filling: In a large bowl, combine the cream cheese, sugar and vanilla, and beat with an electric mixer until soft and very creamy, 1 to 2 minutes. Add the cream and continue beating until the mixture holds stiff peaks, stopping occasionally to scrape the bowl with a rubber spatula, 2 to 3 minutes more. Spoon the cream cheese mixture into the cooled tart shell and smooth with an offset spatula. Top with the berries. Combine the apricot preserves and a splash of water in a small bowl and microwave until warm, about 45 seconds. Strain through a sieve into another bowl. Gently brush or spoon the apricot glaze over the berries. Serve the tart immediately, or refrigerate for up to 3 hours. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 23812,"Homemade Cinnamon-Raisin Bread 2 1/4 cups bread flour 1 cup brown rice flour* 2 tablespoons ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon fine sea salt 1/2 cup warm water (100 to 110 degrees F) 3 teaspoons active dry yeast 6 tablespoons unsalted butter, at room temperature 1/2 cup sugar 3 eggs, at room temperature 1 cup chopped walnuts 1 1/4 cups raisins Butter, for greasing the loaf pan Flour, for dusting the loaf pan Instructions: In a medium bowl, whisk together the bread flour, rice flour, cinnamon, nutmeg, and salt. Set aside. In a small bowl, combine the warm water and yeast. Let the mixture rest for 5 minutes until foamy. In a stand mixer fitted with a paddle attachment, beat the butter and sugar at medium speed until creamy, about 2 minutes. Beat in the eggs, 1 at a time. Beat in the yeast mixture. With the machine running on low speed, gradually add the flour mixture until a ball of dough forms. Remove the paddle attachment and attach a dough hook. (If a dough hook attachment isn't available, the dough can also be kneaded by hand for 15 minutes on a lightly floured work surface.) Mix on medium-low speed for 10 minutes (scraping the sides of the bowl, if necessary). Add the walnuts and raisins and continue to mix until the dough is smooth and springs back when pushed with a finger, about 5 minutes longer. Transfer the dough to an oiled bowl and cover with plastic wrap. Place in a draft-free area at room temperature (about 85 degrees F) until the dough has puffed slightly, about 2 hours. Butter and flour the inside and outer rim of an 8 1/4 by 4 1/2-inch nonstick loaf pan. Punch the center of the dough to deflate it. Place the dough on a lightly floured work surface and knead for 3 minutes. Form the dough into an 8 by 4-inch rectangle and place in the prepared loaf pan. Cover with plastic wrap and allow the dough to rise in a draft-free area at room temperature until the dough rises about 2 inches above the top of the pan, about 2 hours. Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Remove the plastic wrap and bake the loaf until golden brown, 30 to 35 minutes. Cool for 10 minutes. Remove the loaf from the pan and transfer to a wire rack to cool completely, about 1 1/2 hours. Wrap well in plastic and store at room temperature for 2 days or freeze for up to 1 month. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 23813,"Fluffy Confetti Birthday Cake 1 stick (8 tablespoons) unsalted butter, at room temperature, plus more for the pans 2 3/4 cups all-purpose flour, plus more for the pans (See Cook's Note) 1 teaspoon baking powder 1 teaspoon fine salt 2 cups granulated sugar 1/2 cup vegetable oil 5 large eggs, at room temperature 1 tablespoon pure vanilla extract 1 cup milk 3 tablespoons rainbow sprinkles, plus more for decorating 3 sticks (1 1/2 cups) unsalted butter, at room temperature Pinch fine salt 3 1/4 cups confectioners' sugar 2 teaspoons pure vanilla extract 1/4 cup milk Instructions: For the cake: Preheat the oven to 350 degrees F. Butter the bottoms and sides of two 9-inch round cake pans; dust with flour, then tap out the excess. Whisk together the flour, baking powder and salt in a medium bowl; set aside. Beat the butter, granulated sugar and oil in a large bowl with an electric mixer on medium-high speed until light in color and fluffy, about 5 minutes. Beat in the eggs, 1 at a time, then beat in the vanilla until combined. Alternate folding the flour mixture and milk into the batter with a spatula, adding the flour in 3 additions and the milk in 2, starting and ending with the flour, until just smooth. Add the sprinkles and fold 3 or 4 times until just blended to prevent the colors from bleeding too much. Divide the batter evenly between the prepared pans. Bake the cakes on the same oven rack, rotating the pans about halfway if they seem to be browning unevenly, until golden on top and the centers spring back to the touch, 35 to 40 minutes. Let cool in the pans about 10 minutes, then turn out onto cooling racks and let cool completely. For the frosting: While the cakes cool, beat the butter and salt in a large bowl with an electric mixer on medium speed until smooth. Gradually beat in the confectioners' sugar. Once it's all been added, increase the speed to medium-high, and beat until white and fluffy. Beat in the vanilla until blended. Add 2 tablespoons of the milk, and beat to incorporate. Beat in the remaining milk, 1 tablespoon at a time (the frosting will be spreadable but not runny). To assemble: Place 1 cake layer right-side up on a cake plate or stand, and spread with 1 cup of the frosting. Top with the second cake layer. Frost the top and sides of the cake with the remaining frosting. Decorate the top with additional sprinkles. The cake layers can be made a day ahead; wrap the cooled layers in plastic and aluminum foil and store at room temperature overnight. You can also assemble and frost the cake the day before serving; let it stand at room temperature overnight, covered by a large bowl or cake dome (if your kitchen is very hot, chill the cake and let it stand at room temperature for at least 1 hour before serving). ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 23814,"Coconut, Cherry and Vanilla Bean Ice Pops 2 cups fresh sweet cherries, such as Bing, pitted and halved 2 tablespoons pure maple syrup Pinch cinnamon 3 to 4 drops almond extract 2 cans full-fat coconut milk 1 vanilla bean, seeds scraped and pod reserved 3 tablespoons raw honey 1 tablespoon pure vanilla extract Instructions: Bring the cherries, maple syrup, cinnamon and almond extract to a simmer in a small pot over high heat. Cover the pot, reduce the heat to low and simmer until the cherries are juicy and soft, 10 to 15 minutes. Remove the pot from the heat, and set aside.
In another small-to-medium pot, bring the coconut milk and vanilla bean seeds and pods to a simmer over high heat, whisking occasionally. Reduce the heat to low, cover the pot and simmer for 5 minutes. Remove from the heat, let cool for 5 minutes, then whisk in the honey and vanilla extract. Remove and reserve the vanilla bean pod. Pour the mixture into a pitcher or measuring jug and set aside.
Place a strainer over the blender jar. Add the cooked cherries, and press out the juice. Add 1/3 of the cherry pulp and 1 cup of the coconut milk mixture, and blend until smooth. You should have about 2 cups of liquid. Refrigerate. Divide the remaining coconut milk mixture among ice pop molds, and place them in the freezer until semifrozen, about 1 hour. Remove them from the freezer, and divide the remaining cherry pulp among the molds. Top with the blended cherry-coconut mixture, place the lids on top, add sticks and freeze until solid, at least 8 hours.
To remove the ice pops, dip the molds in warm water for a few seconds, then carefully pull on the sticks to release. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 23815,"Clam Dip Two 6.5-ounce cans minced clams, drained 8 ounces cream cheese, at room temperature 2 teaspoons hot sauce, preferably Tabasco, plus more if desired and for serving 2 teaspoons Worcestershire sauce, plus more if desired 3 scallions, thinly sliced, white and green parts separated Potato chips, for serving Instructions: Mix together the clams, cream cheese, hot sauce, Worcestershire sauce and scallion whites in a medium bowl. Scoop up some dip with a chip to taste it; adjust the hot sauce and Worcestershire sauce if you\u2019d like. For best results, refrigerate the dip for at least 1 hour. Bring the dip to room temperature before serving. Top with some of the scallion greens and a drizzle of hot sauce and serve with chips (or your favorite dippers). ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 23816,"Sweet Tea Brined Chicken with Peaches, Mint and Arugula 3/4 cup sugar One 1-inch piece fresh ginger, peeled and cut into 1/4-inch coins Kosher salt and freshly ground black pepper 1 lemon 8 bags black tea 1 whole chicken (3 to 4 pounds), cut into 8 pieces 2 small to medium peaches, halved (10 to 12 ounces total) One 5-ounce container baby arugula 1/4 cup fresh mint leaves 2 tablespoons extra-virgin olive oil, plus more for grilling Instructions: Combine 4 cups water with the sugar, ginger, and 1/4 cup salt in a large pot. Halve the lemon, squeeze the juice from half and add the juiced half. Reserve the remaining lemon half. Bring the water to a simmer over medium-high heat and stir until the salt and sugar are dissolved. Remove from the heat, add the tea bags and let steep for 5 minutes. Remove the tea bags and add 3 cups of ice to cool the mixture to room temperature, 5 to 8 minutes. Add the chicken pieces and make sure they are submerged. Cover and refrigerate for at least 8 hours and up to 16 hours. Remove the chicken from the fridge and remove from the brine. Pat dry. Prepare a grill for medium indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners (2 if you have a grill with 4 or more burners) and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. The grill should be around 350 degrees F so adjust the burners or air-flow vents as necessary to maintain that temperature. (Be sure to consult the grill manufacturer\u2019s guide for the best results.) Lightly oil the grates of the grill and lay the chicken pieces, bone-side down, on the indirect heat side of the grill. Cover and cook until the skin is golden and the chicken is cooked about three-quarters of the way (130 to 135 degrees F on an instant-read thermometer), 20 to 25 minutes. Flip the chicken pieces so they are skin-side down and continue indirect grilling until the chicken is cooked through and reads 165 degrees F on an instant-read thermometer, about 15 minutes more. Meanwhile, lightly oil the flesh of the peaches and the remaining lemon half and place flesh-side down on the direct side of the grill. Grill until marked but not too soft, about 2 minutes. Turn the peaches (leave the lemon flesh-side down) and grill just until marked on the other side, about 1 minute more. Remove the peaches and lemon from the grill. Slice the peaches into wedges. Squeeze the lemon into a small bowl and whisk in the olive oil. Season with salt and pepper. Toss the arugula with the mint, peaches and the grilled-lemon vinaigrette. Serve with the chicken. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 23817,"Instant Pot Winter Chicken Panzanella Salad 8 ounces sourdough bread, cut into 1-inch cubes 1/4 cup schmaltz (chicken fat), melted Kosher salt and freshly ground black pepper 4 slices pancetta 1 1/2 pounds boneless, skinless chicken breasts 2 tablespoons unsalted butter 2 large bunches rainbow chard (about 2 pounds), leaves roughly chopped and stems chopped into 1/4-inch pieces 1 large leek, white and light green parts only, sliced thin into half moons 1/2 cup dry white wine 1 tablespoon fresh thyme leaves
Lemon wedges, for serving Instructions: Preheat the oven to 450 degrees F. Toss the bread cubes with 2 tablespoons schmaltz, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Spread out on a baking sheet and bake until deep golden and crispy, 10 to 12 minutes. Transfer to a large bowl and set aside. Place the pancetta on the same baking sheet and bake until crispy, 2 to 3 minutes. Transfer to a paper-towel lined plate and let cool, about 5 minutes. Crumble the pancetta and set aside. Meanwhile, sprinkle the chicken breasts with 1/2 teaspoon salt and a few grinds of pepper. Set a 6-quart Instant Pot? to saute on high (see Cook's Note) and wait for it to say \hot\ (this should take about 4 minutes). Add the butter and the remaining 2 tablespoons schmaltz and stir until the butter melts, about 1 minute. Add the chard stems and the leeks and cook, stirring occasionally, until the vegetables have softened, 4 to 5 minutes. Stir in the wine, thyme, 1/2 teaspoon salt and a few grinds of pepper. Turn the machine off and add the chicken breasts.
Follow the manufacturer's guide for locking the lid and preparing to cook. Set the pot to pressure cook on high for 6 minutes. After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Transfer the chicken to a medium bowl and shred. Add the chard leaves to the pot and stir constantly until wilted, 1 to 2 minutes. Fold in the bread cubes and the shredded chicken and stir until well combined. Serve in bowls with the pancetta on top and lemon wedges on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 23818,"Hot and Hot Pork and Beans with Homemade Chow Chow and Mustard Green Salad 2 pound pork shoulder, bone-in Salt and pepper Olive oil or peanut oil 1 cup dried white beans (preferably navy beans) 4 ounces fat back 4 ounces applewood smoked bacon (strips) 2 ham hocks, approximately 6 ounces each 2 yellow onions, chopped 2 sprigs fresh thyme 2 bay leaves 5 cups ham broth, recipe follows 10 ounces boneless pork leg 4 pork chops, approximately 4 ounces each (preferably suckling pig) Crawfish Cornbread, recipe follows Braised mustard greens, recipe follows Dijon Vinaigrette, recipe follows Mustard greens sprouts, or micro mustard greens (to be tossed in vinaigrette) Chow Chow, recipe follows 5 pounds rib, shoulder and neck bones from a small pig (have butcher assemble and cut trimmings into small pieces) 3 carrots, roughly chopped 3 stalks celery, roughly chopped 2 yellow onions, roughly chopped 4 cloves garlic, diced 2 bay leaves 4 ham hocks 1/2 cup peanut oil 1/2 cup finely diced applewood smoked bacon 1 bunch sliced scallions 1/2 pound fresh crawfish tail meat Salt, black pepper and cayenne pepper 2 cups cornmeal 1 cup all-purpose flour 1 tablespoon baking powder 2 eggs 2 cups buttermilk 2 tablespoon diced smoked bacon 1 small yellow onion, chopped 1 bunch fresh mustard greens, picked off the stem and thoroughly washed of all sand and dirt Salt and pepper 1/2 cup very light ham broth (use portion of ham broth from above) 1 tablespoon Dijon mustard 1 teaspoon minced shallots 1 teaspoon chopped fresh thyme 1 tablespoon chopped parsley 1 tablespoon sliced chives 1/3 cup freshly squeezed lemon juice 2/3 cup olive oil Salt and pepper, to taste 1 cup distilled white vinegar 1/2 cup water 1/2 cup sugar 2 sprigs thyme 1 bay leaf 1 red bell pepper, finely diced 1 yellow pepper, finely diced 1 poblano pepper, finely diced 1 yellow onion, finely diced Instructions: Season pork shoulder with salt and pepper. Brown on both sides in olive or peanut oil in heavy cast iron skillet. When browned, remove from heat. Place in large Dutch oven along with navy beans, fat back, bacon (left in strips), ham hocks, onions, fresh thyme, bay leaves and 5 cups ham broth. Bring to a simmer. Cover tightly. Place in a preheated 325 degree F oven for 2 hours 15 minutes. When it comes out of the oven, remove the shoulder and set aside to cool. Remove half of the liquid and set aside. Pour white beans into a shallow container and set aside to cool. (It is critical to cool the beans and liquid separately so the beans do not overcook and become too starchy.) Once the shoulder is cool enough to handle, shred meat from bone and coarsely chop it. De-bone and shred ham hock. Mix ham hock meat and shoulder meat. Add white beans. (This should be done while ingredients are still warm.) Taste and season accordingly. Set aside Prepare barbeque grill. Season pork leg and pork chop meat with salt and pepper and fresh herbs. Grill over medium high heat to medium-doneness. Warm crawfish cornbread on grill. Warm cooked mustard greens on grill. Warm the bean, pork and ham hock mixture on the grill. Add sprinkling of fresh herbs to the bean mixture (thyme, parsley and chives.) Plating Spoon about 2 to 3 tablespoons pork and bean mixture onto large plate. Place mustard greens on top. Place warm crawfish cornbread on top of mustard greens. Place sliced grilled pork leg and pork chop on top of cornbread. Toss micro mustard greens in vinaigrette and place on the top of the dish. Sprinkle chow chow around the dish. Rinse trimmings in cold water. Brown trimmings in a preheated 400 degree oven for 30 minutes. Place the browned trimmings in a large stockpot. Add carrots, celery, onions, garlic, bay leaves and ham hocks. Add water to cover. Simmer for 4 hours. Strain, cool and reserve. Place peanut oil and bacon in cast iron skillet. Render bacon over medium high heat until crisp. Add scallions and crawfish. Saute for three minutes. Season with salt, pepper and cayenne pepper. In a mixing bowl, combine cornmeal, flour, baking powder and eggs. Season with salt, pepper and cayenne pepper. Add buttermilk. Immediately pour hot peanut oil, crawfish and bacon into cornmeal mixture. Stir well. Reheat skillet. When hot, add cornmeal mixture and immediately place in 350 degree oven for 40 minutes. In large heavy-bottomed saute pan, render bacon. Add onions and saute over medium heat until translucent. Add greens, salt and pepper. Cook down for 3 or 4 minutes over medium heat until wilted. Add ham broth. Mix thoroughly and cover. Simmer for 20 minutes. Combine mustard, shallots, herbs and lemon juice in mixing bowl. Whisk in olive oil. Season with salt and pepper. Taste and adjust to your liking. Set aside Combine vinegar, water, sugar, thyme and bay leaf in heavy-bottomed pan. Bring to boil. Taste and adjust to your liking. Add more sugar if you want it sweeter. More vinegar if you like it tart and more water to make it less tart. Add peppers and onion. Simmer for 15 minutes. Do not drain. Cool in juices. Set aside. ","[Pinot Noir, Sauvignon Blanc, Chianti, Grenache]" 23819,"Healthy \Tortilla Soup\ Oatmeal 3 1/2 cups low-sodium chicken broth Freshly ground black pepper 2 cups old-fashioned oats 1 red serrano cl, thinly sliced 1/4 cup fresh cilantro leaves 1 avocado, halved, pitted, peeled and diced into 1/4-inch pieces 1 cup tortilla chips, crushed 1 lime, quartered 1 tablespoon vegetable oil 1/4 cup finely diced onion (about 1/4 small onion) Kosher salt 2 small plum tomatoes, diced 2 teaspoons tomato paste 1/2 teaspoon chili powder Pinch ground cumin Pinch garlic powder Instructions: Heat the oil in a medium saucepan set over medium heat. Add the onions and 1/2 teaspoon kosher salt, and cook, stirring, until soft and translucent, about 5 minutes. Add the tomatoes, tomato paste, chili powder, cumin and garlic powder, and cook, stirring, until the tomatoes start to soften and the tomato paste darkens in color, about 1 minute. Add the broth, 1/2 teaspoon salt and a few grinds pepper, and bring to a boil. Stir in the oats and reduce the heat to medium-low. Simmer until the oats are creamy and tender, 5 to 6 minutes. Remove the saucepan from the heat, cover and rest until the oatmeal thickens slightly, about 2 minutes (not all of the liquid will absorb). Transfer the oatmeal to four serving bowls. Scatter the sliced chiles and cilantro over the oatmeal. Divide the avocado among the bowls, and top with the crushed tortilla chips. Serve warm with a quarter of lime on the side. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 23820,"Toffee Hot Chocolate 4 cups whole milk 1/2 cup water 1/2 cup sugar
6 ounces bittersweet chocolate, chopped 2 ounces butterscotch chips 1 canister whipped cream, available on dairy aisle
1 toffee bar, crushed (recommended: Heath bars) Instructions: Heat milk, water, sugar to a boil, remove from heat and stir in chocolate and butterscotch chips until they melt into milk. Pour into small mugs or cups and top with whipped cream swirls and crushed toffee. ","[Riesling, Port, Tawny Port, Madeira]" 23821,"Sesame Fried Head-on Prawns with Cucumber Kimchi and Korean cl Aioli 1 1/2 cups panko 1/4 white sesame seeds 1/4 cup Korean cl flakes 8 to 12 large prawns, peeled and de-veined, tails intact, head on Salt and pepper 1 cup all-purpose 3 whole eggs, beaten with 2 tablespoons cold water Canola oil, for frying 1 cup cooked and seasoned brown rice Kimchi, recipe follows Aioli, recipe follows 5 scallion greens, thinly sliced on the bias 2 tablespoons kosher salt 2 medium sized cucumbers, seeds removed and cut in half lengthwise 1 cup red onion, thinly sliced 1 cup carrots, peeled and thinly sliced 2 tablespoons fresh ginger, thinly sliced 1 teaspoon garlic, chopped 1/8 cup fish sauce 2 tablespoons Korean cl flakes 1/4 cup sugar 1 teaspoon fresh ground black pepper 2 cups rice wine vinegar 2 egg yolks* (See Disclaimer) 3 tablespoons Korean cl paste 1 teaspoon sugar 1 tablespoon garlic, chopped 3/4 cup canola oil 1 teaspoon sesame oil 1 tablespoon rice wine vinegar Instructions: In a large mixing bowl combine the panko, sesame seeds, and cl flakes. Season the prawns with salt and pepper and coat well with the flour. Dip the flour-coated prawns into the egg and then the panko mixture.
Prepare a fryer or medium heavy pot one-third full with the oil and heat over high heat to 350 degrees F. Add the prawns to the oil and fry until golden and crispy. Remove the prawns and drain on paper towels, sprinkle with salt.
On an oval plate, place a small mound of rice topped with the kimchi. Place two of the prawns over the kimchi and drizzle with the Aioli. Garnish with the sliced scallions.
Sprinkle the kosher salt on the flesh-side of the cucumbers and then place them flesh-side down in a perforated pan for about 3 hours. Meanwhile, in a large bowl, combine the onion, carrot, ginger, garlic, fish sauce, cl flakes, sugar, and black pepper. When the 3 hours have passed, rinse the cucumbers well with cold water and pat dry with a paper towel. Slice the cucumbers into 1/8-inch half-moon shapes and add to the bowl.
In a saucepan, bring the vinegar to a simmer and pour it into the bowl of vegetables. Cover the bowl tightly and let it sit at room temperature for 24 hours before serving. In a food processor, puree the egg yolks, cl paste, sugar, and garlic. While the processor is running, slowly add the canola oil and the sesame oil until the mixture begins to thicken. Add the vinegar, and season with the salt and pepper. Add a little cold water if the aioli is too thick. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 23822,"Supreme Pizza Burgers 1 pound ground beef 1 pound Italian sausage (a little more is fine!) 1/2 teaspoon Italian seasoning 12 slices provolone 16 slices pepperoni Thinly sliced red onion, for topping 1 green bell pepper, sliced thick Sliced black olives, for topping 8 tablespoons jarred marinara sauce, plus a little more 4 kaiser rolls or good hamburger buns (kaiser rolls from the bakery section) Butter, for toasting Grated Parmesan (store bought), for sprinkling Instructions: Combine the ground beef, Italian sausage and Italian seasoning in a bowl. Knead the mixture together and form it into four large/thick patties. Heat a skillet over medium-high heat. Fry the burgers on one side for several minutes, then turn the burgers. Lay 2 slices of provolone on each patty, followed by 4 slices of pepperoni. Add a couple of thin slices of red onion, a slice of green bell pepper and a pile of black olives. Spoon a little marinara sauce on top, then lay another slice of cheese on top of all the fillings. Place the lid on the skillet and allow the burgers to cook all the way through while the cheese melts and the pepperoni warms. Split the rolls and toast them in butter in a skillet until nice and golden and crisp. Spread both halves with more marinara sauce and sprinkle the sauce with Parmesan. Lay the patties on the bottom buns, then top with the top buns. Serve immediately; hearty appetites are recommended! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 23823,"Peppery Parmesan Orzo 2 tablespoons olive oil 2 cloves garlic, chopped
1 red onion, chopped
Pinch red cl flakes
3 cups orzo
1/2 cup dry white wine
3 cups chicken broth
Kosher salt and freshly ground black pepper
3 cups chopped arugula
1/2 cup grated Parmesan 1 tablespoon unsalted butter
Instructions: In a large saucepan, heat the olive oil over medium heat. Add the garlic, onions and cl flakes and cook until the onions soften, about 3 minutes. Add the orzo and white wine and cook until the wine is absorbed, 2 to 3 minutes. Add the chicken broth, some salt and pepper and 2 cups water and bring to a simmer. Cook, stirring often, until the orzo is tender and cooked through, about 20 minutes. Stir in the arugula, Parmesan and butter and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 23824,"Venetian Carrot Cake 1/2 cup regular olive oil, not extra-virgin, plus more for oiling pan 3 tablespoons pine nuts 2 medium carrots, grated (about 2 cups) 1/2 cup golden sultanas 1/4 cup rum 3/4 cup superfine sugar 1 teaspoon vanilla extract 3 eggs 2 1/2 cups almond meal/flour 1/2 teaspoon ground nutmeg 1/2 lemon, zest finely grated and juiced
1/2 lemon, zest finely grated and juiced 1 cup mascarpone 2 teaspoons confectioners' sugar 2 tablespoons rum Instructions: Preheat the oven to 350 degrees F. Line the base of the springform pan with a nonstick silicone liner or baking parchment. Grease the sides with olive oil. Add the pine nuts to a small dry pan and toast them over low heat.
Grate the carrots in a food processor or with a coarse grater, and put them on a double layer of kitchen towels. Wrap the towels around the carrots to soak up the excess liquid.
Put the sultanas in a small saucepan with the rum, and bring to the boil over medium heat. Lower the heat and simmer for 3 minutes.
Whisk the sugar and 1/2 cup of oil in a stand mixer or by hand, until creamily and airily mixed together.
Whisk in the vanilla and eggs in a large bowl. Fold in the almond meal/flour, nutmeg, grated carrots, golden sultanas (and any rum that clings to them) and finally the lemon zest and lemon juice.
Scrape the mixture into the prepared cake tin and smooth the surface with a rubber spatula. The batter will be very shallow in the tin.
Sprinkle with the pine nuts and bake until the top is risen and golden and a cake tester comes out sticky but otherwise more or less clean, about 30 to 40 minutes.
Remove the cake from the oven and let it sit on a rack for 10 minutes before removing the sides. Let cool until ready to serve. Transfer the cake to a serving platter.
Combine the mascarpone, confectioners' sugar and rum in a small bowl. Slice the cake and serve with the mascarpone cream.
Make Ahead Note:
The cake can be baked up to 3 days ahead. Wrap tightly in plastic wrap and store in airtight container in a cool place. Will keep for a total of 5 to 6 days.
Freeze Note:
The cake can be frozen (still on base of the tin), carefully wrapped in double layer of plastic wrap and 1 layer of foil, for up to 3 months. Defrost overnight at room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 23825,"Crispy Goat Cheese Salad 8 ounces goat cheese, at room temperature 3 tablespoons chopped basil
1 teaspoon lemon zest 1/4 teaspoon kosher salt, plus more for sprinkling 8 sheets phyllo dough
1/3 cup olive oil
1 tablespoon olive oil 1 teaspoon freshly squeezed lemon juice 1/2 teaspoon kosher salt 3 cups baby arugula
1 bunch frisee lettuce, root end removed
1/2 cup edible rose petals
Instructions: For the goat cheese: Preheat the oven to 400 degrees F. Line a small baking sheet with parchment and set aside. Stir together the goat cheese, basil, lemon and salt with a rubber spatula in a medium bowl. Lay one sheet of phyllo flat in front of you. Brush it gently with some of the oil. Lay another piece of phyllo on top and brush gently with more oil. Continue two more times to have 4 sheets of phyllo. Cut the dough into 5 strips. Scoop a tablespoon of the goat cheese mixture onto one end of a strips. Bring a corner up and over the cheese to line up the bottom edge with the right edge of the phyllo forming a triangle. Continue to do this, folding the phyllo like flag, until you have a little triangle goat cheese package. Continue with the remaining strips and repeat the process with remaining sheets of phyllo. Place the triangles on the prepared pan and brush the tops with more oil. Sprinkle the tops with a pinch of salt. Bake until golden brown and crispy, about 12 minutes. For the salad: Whisk together the oil and lemon juice in a large bowl. Season with the salt. Add the greens and toss gently to coat. Sprinkle with the flower petals and toss gently to coat. Pile the salad on a platter and place the goat cheese packs around the salad. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]

" 23826,"Katsu Sando 1/2 cup all-purpose flour 1 large egg
1 1/2 cups panko
Four 1/2-inch-thick boneless pork chops or cutlets (4 to 5 ounces each; see Cook\u2019s Note), patted dry
Kosher salt and freshly ground black pepper
Neutral-flavored oil, such as vegetable or canola, for pan-frying
Eight 1/2-inch-thick slices store-bought or homemade shokupan (Japanese milk bread), crusts removed, if desired
4 tablespoons unsalted butter, at room temperature
1/2 cup (or to taste) tonkatsu sauce, such as Bull-Dog
4 green cabbage leaves, thinly sliced Instructions: Place the flour in a shallow bowl. Whisk the egg with a small splash of water in another shallow bowl. Place the panko in a deep dish. Lightly pound each cutlet with a meat mallet, then generously season on both sides with salt and pepper.
Dredge a cutlet in the flour, coating completely, then shake off any excess. Dip it in the egg mixture, letting any excess drip off, then coat with the panko, gently pressing so the crumbs adhere. Place the breaded cutlet on a plate and repeat with the remaining cutlets.
Heat 1/3 inch oil in a medium skillet over medium heat until it shimmers. Add 2 of the cutlets and cook until golden brown, about 3 minutes. Flip and cook until almost cooked through but still pink in the middle, 1 to 2 minutes more. Transfer to a paper towel\u2013lined platter, sprinkle with salt and tent with foil to keep warm. Repeat with the remaining 2 cutlets.
Lay the bread on a cutting board in 2 rows of 4 slices. Spread each slice with butter. Squeeze about 1 tablespoon of the tonkatsu sauce over the 4 slices on the bottom row. Top each with some cabbage, then top with a fried pork cutlet. Squeeze about 1 more tablespoon of the tonkatsu sauce over each cutlet. Top each sandwich with the remaining bread.
Set a flat platter or tray on top of the sandwiches on the cutting board, then lightly weigh it down with soup cans or similarly heavy items for about 5 minutes. Cut the sandwiches in half on the diagonal, wiping the blade clean between cuts. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 23827,"How to Make a Pie Crust | Perfect Pie Crust 12 tablespoons (1 1/2 sticks) very cold unsalted butter 3 cups all-purpose flour 1 teaspoon kosher salt 1 tablespoon sugar 1/3 cup very cold vegetable shortening 6 to 8 tablespoons (about 1/2 cup) ice water Instructions: Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes. Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 23828,"Water Chestnut Soy Devils on Horseback 1/2 cup low-sodium soy sauce 20 pitted Deglet Noor dates
1/4 cup canned water chestnuts, cut into matchsticks
7 slices bacon (not thick-cut), cut into 3-inch lengths
Instructions: Combine the soy sauce and 1/2 cup of water in a small bowl and soak the dates for 2 hours. Heat a toaster oven to 450 degrees F and place a rack in a quarter sheet pan or use the pan that came with your toaster oven, if applicable (see Cook's Note). Drain and then open the dates by using a pair of scissors to cut a lengthwise slit in each date. Stuff each date with 2 to 3 pieces of water chestnut and wrap with a piece of bacon. Place the wrapped dates on the rack, bacon ends down, and gently press to anchor. Bake until the bacon is brown and crispy, about 15 minutes. Cool for 5 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 23829,"Sweet Maine Shrimp Crudo 1/2 pound Maine shrimp 1/2 lemon, juiced Pinch coarse sea salt 2 turns fresh black pepper 4 tablespoons extra-virgin olive oil, from Tuscany Chopped chives, for garnish Instructions: Combine all of the ingredients in a bowl and mix well. Divide portions into 4 bowls and serve immediately, well chilled. Garnish with chopped chives. ","[Prosecco, Sauvignon Blanc, Pinot Grigio, Albari?o]" 23830,"Sprouts, Squash and 'Shrooms 1 pint Brussels sprouts, tough outer leaves removed and halved from top to bottom 1 pound baby carrots 1 tablespoon olive oil 1 tablespoon unsalted butter 2 shallots, sliced 2 cloves garlic, gently crushed with the side of a knife and minced 1 pint (about 6 ounces) white mushrooms, brushed clean, trimmed, and halved if medium or sliced, if large (leave whole if small) 1 cup white wine 5 or 6 small pattypan squash, quartered (choose those that are light green but heavy for their size) 1/3 cup hoisin sauce, at room temperature Instructions: Steam Brussels sprouts until they just begin to get tender, but are still bright green. Remove from heat and set aside. Boil baby carrots in salted water until just tender. Do not over cook. Remove from heat, drain and set aside. In a large skillet or saute pan, heat the olive oil and butter over medium-high heat. Add the shallots and garlic and cook until the shallots are translucent. Add the mushrooms and cook until they begin to become tender and release their juices. Let cook for a few minutes to allow flavors to blend. Deglaze the pan with the white wine and add the pattypan squash. reduce heat to low, cover and let cook until squash becomes tender but not mushy (about 15 minutes). Remove cover and increase heat back up to medium or medium-high and allow most of wine to evaporate. When most of the wine is gone, stir in the Brussels sprouts and carrots and gently stir to coat with the remaining pan juices. Remove from heat and stir in hoisin sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 23831,"Just Keep Livin' Margarita Ice 1/2 cup anejo tequila (recommended: 1800) 1/2 cup freshly squeezed lime juice 1/4 cup orange liqueur (recommended: Grand Marnier) 1/4 cup citrus soda (recommended: Orangina) 1/4 cup tonic water 2 tablespoons cranberry juice Lime wedges, for garnish Instructions: Fill 2 lowball glasses with ice. Divide the ingredients, except cranberry juice, evenly among the glasses, and stir to combine. Top each drink with a splash of cranberry juice, garnish with lime wedges, and serve. ","[Tequila, Cava, Prosecco]" 23832,"Cacio e Pepe Chips 4 cups kettle-cooked potato chips 1/4 cup grated Parmesan or Pecorino Romano 2 teaspoons freshly ground black pepper
Instructions: Place the chips in a microwave-safe bowl. Heat until the chips are warm to the touch, yet still very crunchy, about 1 minute. Meanwhile, combine the cheese and pepper in a large mixing bowl. Add the hot chips and toss until evenly and generously coated. Serve immediately. ","[Chardonnay, Vermentino, Gavi, Barbera]" 23833,"Indian Love Potion 3/4 cup water 8 thin slices fresh ginger 20 black peppercorns, crushed 8 whole cloves, crushed 4 whole cardamom pods, crushed 2 cups milk 4 teaspoons honey Instructions: In a saucepan combine water, ginger, and crushed spices. Bring to a boil, lower heat and simmer about 5 minutes until liquid is reduced by half. Add milk and honey and whisk mixture over medium heat until milk is warmed through but not quite boiling. Strain into 2 mugs; serve warm.; ","[Riesling, Gewrztraminer, Chenin Blanc, Moscato]" 23834,"Nachos on the Grill with Tomatillo-Poblano Salsa, Smoked Tomato Relish, and Green Onion Creme Fraiche 16 ounces baked or fried tortilla chips (combination of blue and yellow) 3/4 pound Monterey jack cheese, shredded 3/4 pound white Cheddar, shredded Tomatillo-Poblano Salsa, recipe follows Smoked Tomato Relish, recipe follows Green cl Creme Fraiche, recipe follows 8 tomatillos, husked and washed 2 poblano cl peppers 1 red onion, peeled and sliced into 1/4-inch thick slices Canola oil, for brushing vegetables, plus 1/2 cup Salt and freshly ground black pepper 2 cloves garlic, coarsely chopped 1 lime, juiced 1/4 cup chopped cilantro 8 plum tomatoes 1/4 cup canola oil, plus more for brushing on the tomatoes Salt and freshly ground pepper 1/4 cup red wine vinegar 2 teaspoons chipotle pepper puree 1 small Spanish onion, finely chopped 1 pint creme fraiche or sour cream 1/2 cup thinly sliced green onions Salt and freshly ground pepper Instructions: Preheat grill. Place a large cast iron pan on the grates of the grill and let heat for 5 minutes. Place 1/3 of the chips in the pan and top with 1/3 of the cheese. Repeat to make 3 layers. Close the cover of the grill and grill until the cheese has melted, about 5 to 7 minutes. Remove the pan from the heat and top with the 3 toppings. Preheat grill. Place a large cast iron pan on the grates of the grill and let heat for 5 minutes. Place 1/3 of the chips in the pan and top with 1/3 of the cheese. Repeat to make 3 layers. Close the cover of the grill and grill until the cheese has melted, about 5 to 7 minutes. Remove the pan from the heat and top with the 3 toppings. Tomatillo-Poblano Salsa: Heat the grill to high. Brush the tomatillos, poblanos, and onions with oil and sprinkle with salt and black pepper. Grill until charred on all sides, and then place the poblanos in a bowl, cover with plastic wrap, and let steam 15 minutes. Remove the skin, stem, and seeds of poblanos, and then coarsely chop and place in a blender or food processor with the tomatillos, onions, garlic and lime juice. Process until beginning to become smooth, and then add the cilantro. Process until completely smooth, and season with salt and black pepper. Pour into a serving bowl. Smoked Tomato Relish: Preheat grill to high. Brush tomatoes with oil and season with salt and pepper. Place the tomatoes on the grill and grill until charred on all sides. Remove from the grill and coarsely chop. Whisk together the vinegar, chipotle puree, onion, and 1/4 cup of canola oil in a medium bowl. Add the chopped tomatoes and season with salt and pepper, to taste. Let stand at room temperature for 30 minutes before serving. Green Onion Creme Fraiche: Combine creme fraiche and green onions in a medium bowl. Season with salt and pepper, to taste. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 23835,"Corn Fritters 2 cups yellow corn kernels, thawed if frozen 3/4 cup all-purpose flour
1/2 cup whole milk
1/2 cup grated Parmesan
1/2 cup diced red bell peppers
2 tablespoons yellow cornmeal
1 tablespoon diced jalapenos
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/4 teaspoon cayenne pepper
1/4 teaspoon turmeric
Kosher salt
1 large egg
Vegetable or canola oil, for cooking Black Pepper and Honey Sour Cream, recipe follows 1 cup sour cream 1/4 cup honey 1 tablespoon freshly ground black pepper Instructions: Mix together the corn, flour, milk, Parmesan, red bell peppers, cornmeal, jalapenos, sugar, baking powder, cayenne, turmeric, 1 teaspoon salt and the egg in a large bowl. Heat 4 to 5 inches oil in a Dutch oven or large heavy-bottomed pot over high heat to 360 degrees F. Working in batches, drop 4 to 5 spoonfuls of the batter into the hot oil and cook, turning occasionally, until browned and crisped, about 2 minutes. Drain on paper towels and sprinkle with salt while still hot. Serve with Black Pepper and Honey Sour Cream. Combine the sour cream, honey and black pepper in small bowl.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 23836,"Jellied Cranberry-Grape Sauce 1 tablespoon unsalted butter 1 cup red seedless grapes 2 bay leaves 1 pound cranberries, thawed if frozen 1 3/4 cups sugar 1/2 cup grape juice Kosher salt Instructions: Melt the butter in a medium saucepan over medium-high heat. Add the grapes and bay leaves and cook, stirring occasionally, until the grapes begin to split, 3 to 5 minutes. Add the cranberries and stir to coat. Add the sugar, grape juice, 1/2 cup water and a pinch of salt. Bring the mixture to a boil, then reduce the heat to a simmer and cook, stirring occasionally, until the cranberries burst and the sauce thickens, about 20 minutes. (If the berries aren\u2019t bursting after 15 minutes, gently smash with a spatula.) Discard the bay leaves. Transfer the cranberry sauce to a blender and puree until smooth. Strain through a fine-mesh sieve into a 2-quart dish. Press a piece of plastic wrap directly onto the surface and refrigerate until set, at least 3 hours and up to 1 week. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 23837,"Dark Chocolate Pudding 12 ounces semisweet chocolate, chopped 1 1/2 cups heavy cream
1 cup whole milk
2/3 cup sugar
2 teaspoons pure vanilla extract
2 pinches of fine salt
8 large egg yolks
Whipped sour cream, for serving, optional
Instructions: Melt the chocolate in a double boiler over low heat. In a medium saucepan, bring the cream and milk to a bare simmer. In a large bowl, whisk together the sugar, vanilla, salt and egg yolks. Slowly pour the milk mixture into the egg mixture to temper it, whisking all the while. Return the mixture to the saucepan and cook over low heat until the mixture coats the back of a spoon, about 4 minutes. Pour in the melted chocolate and whisk until smooth. Pour into glasses or custard cups. Refrigerate until chilled and set, about 3 hours. Serve with whipped sour cream, if desired. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 23838,"Sole Paupiette with Crab and Smoked Salmon Mousseline 3 ounces crabmeat 3 ounces smoked salmon 1 tablespoon chopped shallots 1 teaspoon chopped garlic 2 tablespoons chopped chives 1 tablespoon chopped carrots 1 egg 1 egg white 3 tablespoons heavy cream 2 (8-ounce) sole or flounder fillets Salt and freshly ground black pepper 3 tablespoons white wine
Dill Beurre Blanc, recipe follows 2 1/2 cups white wine 4 peppercorns 1 shallot, chopped 1/2 clove garlic, chopped 1 sprig thyme 1 dill stem, reserve dill fronds for sauce Salt and freshly ground black pepper Salt and freshly ground black pepper 4 tablespoons heavy cream 4 ounces cubed butter, chilled Instructions: Preheat the oven to 400 degrees F.
In a food processor, combine the crab, salmon, shallots, garlic, chives and carrots. Once they are combined, slowly add the eggs and cream. Puree for 20 to 30 seconds, then remove from the processor and refrigerate for 20 to 30 minutes. Roll the sole fillet starting at the tail end to create a 'roulade' and either pipe the mouselline with a pastry bag, or stuff it with a spoon. Season the sole with salt and freshly ground black pepper and place it in a baking dish or a saute pan. Pour white wine in the dish and place it in the oven for 10 to 12 minutes or until the internal temperature is about 120 degrees. Remove from the oven and serve with Dill Beurre Blanc. In a small saucepan, combine all ingredients except, dill fronds, 1/2 cup of wine, cream and butter. Bring them to a simmer and reduce by a 1/3. Slowly add the cream and reduce by 1/2. Strain the liquid through a fine strainer and into a small sauce pot. With a whisk, slowly add the cubed butter into the sauce over a low heat to incorporate the butter into the sauce. (if the sauce begins to thicken too much, add a small amount of wine to re-hydrate). Whisk all the butter into the sauce and adjust for seasoning. Add the reserved dill fronds.
","[Chardonnay, Sauvignon Blanc, Pinot Gris, Riesling]

" 23839,"Raspberry and Lime Brunch Cocktail 1 cup water 3/4 cup superfine sugar, divided A couple sprigs mint, stemmed and washed 3 pints fresh raspberries, divided 1/4 cup lime juice 1 bottle chilled Champagne Instructions: In a small pot, bring the water to a boil over medium heat, and add 1/2 cup of the sugar. Shut off the heat, add the mint leaves and set aside to cool. Once you can smell the mint, after about 2 to 3 minutes, strain and set aside. Discard mint leaves. In a large pitcher, combine and muddle 2 pints raspberries with 1/4 cup of the sugar and the lime juice. Stir to blend with a spoon, crushing the raspberries Add the mint simple syrup and refrigerate. When ready to serve, remove the pitcher from the refrigerator. Top off with Champagne and pour into champagne flutes. Garnish with remaining raspberries and serve. ","[Champagne, Sauvignon Blanc, Ros]" 23840,"Sparkling Apple Cider Punch Two 750-ml bottles sparkling apple cider 3 cups orange juice
2 cups cranberry juice
Vodka, optional
2 oranges, sliced into rounds
Instructions: In a pitcher or punch bowl, stir together the sparkling cider, orange juice, cranberry juice and some vodka if using. Float the orange rounds on top. Serve chilled over ice. ","[Prosecco, Moscato, Sauvignon Blanc]" 23841,"Keto Cauliflower Pizza Bites 1 small head cauliflower (about 1 1/2 pounds), green leaves and core removed, cut into medium florets (about 4 cups) 1/4 cup fresh flat-leaf parsley leaves
1 large egg plus 1 large egg yolk
1/4 to 1/2 teaspoon red cl flakes
1 1/4 teaspoons Italian seasoning
1 1/4 teaspoons onion powder
1 1/4 teaspoons garlic powder
Kosher salt
3/4 cup almond flour (about 3 ounces)
2 tablespoons keto-approved marinara sauce, plus additional for serving
1/4 cup plus 1 tablespoon finely grated Parmesan (about 1 1/4 ounces)
1 cup finely shredded Italian cheese blend (about 3 1/2 ounces)
Nonstick extra-virgin olive oil spray
Instructions: Put the cauliflower and 1/4 cup water into a medium heat-safe glass bowl. Wet a paper towel and lay over the cauliflower. Microwave until fork-tender, 6 to 8 minutes, depending on your microwave. Carefully remove the paper towel, transfer the cauliflower to a food processor (leaving any water behind in the bowl) and cool for 10 minutes. Clean out the glass bowl and set aside. Meanwhile, position a rack in the center of the oven and preheat to 400 degrees F. Line a baking sheet with parchment and set aside. Stir together 1 tablespoon of the Parmesan and 3 tablespoons of the Italian cheese blend in a small bowl, then set aside.
Add the parsley to the food processor and pulse until the cauliflower is finely chopped and similar to the texture of rice. Transfer to a large clean kitchen towel and wring out any excess water.
Transfer the cauliflower mixture to the reserved bowl along with the whole egg, egg yolk, red cl flakes, Italian seasoning, onion powder, garlic powder, 3/4 teaspoon salt, almond flour, marinara sauce and the remaining 1/4 cup Parmesan and 3/4 cup plus 1 tablespoon Italian cheese blend. Use your hands to mix everything together until well combined.
Scoop heaping tablespoons of the mixture onto the prepared baking sheet, spacing them evenly apart, for about 28 total. Lightly wet your hands, then roll each mound into a round ball, re-wetting your hands as needed. This helps keep your hands from becoming sticky and makes rolling the mix much easier to do. Spray the balls with the cooking spray and sprinkle the tops with the reserved cheese mixture, pressing the cheese gently onto the tops to help it adhere.
Bake in the oven until light golden brown and cooked through, about 25 minutes, rotating the baking sheet once halfway through the cooking time.
Transfer to a platter and serve with additional warm marinara sauce alongside, for dipping. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 23842,"Grilled Churrasco 4 beef skirt steaks (12-14 ounces each) Churrasco Rub, recipe follows Olive oil Chimichurri Sauce, recipe follows 1 1/2 cups Parsley, curly 2 cup Cilantro, fresh 4 cloves Roasted Garlic 1/2 cup Olive oil 1/2 Teaspoons Garlic, granulated Pinch Salt 1/2 Tablespoons Crushed red pepper 1/2 cup Vinegar, red wine 7.5 Tablespoons Kosher salt 1 Tablespoons Black pepper 1/2 Tablespoons Granulated garlic 1 Teaspoon Fennel seed Instructions: Pat steaks dry and sprinkle both sides with rub. After rub is applied, let steaks sit on counter for the chill to leave the meat. Prepare grill for cooking steaks - will be grilled on high heat. Grill steaks on lightly oiled grill rack turning over once and moving around to avoid flare-ups if necessary. Cook time will be 6 to 8 minutes total for medium-rare, for steaks that are 1/4 inch thick. Transfer steaks to a cutting board and let stand, loosely covered with foil, 3 to 5 minutes. Thinly slice steaks diagonally. Plate and serve steak with chimichurri sauce. In a large mixing bowl, combine all ingredients except oil. Add oil and blend with food processor until thoroughly mixed. Place all ingredients in blender. Turn blender on low 15 seconds until fennel seed is broken down. Store in airtight container and use when needed. ","[Malbec, Tempranillo, Garnacha, Barbera]" 23843,"Banana Purse Nonstick vegetable cooking spray 3 bananas, peeled and thinly sliced 1/4 cup maple flavored pancake syrup 1 package frozen puff pastry (2 sheets), thawed 1 tablespoon granulated sugar 1 teaspoon ground cinnamon 2 tablespoons whole milk Instructions: Position rack in center of oven and preheat to 400 degrees. Line a heavy large cookie sheet with foil. Spray foil with nonstick spray. In a medium bowl combine bananas and syrup. Mash bananas slightly with a fork. On a clean surface, lay flat 1 sheet of puff pastry. Cut pastry in 1/2 lengthwise. Using a rolling pin, roll out each pastry sheet into a 15 by 5-inch rectangle. Cut each rectangle crosswise into thirds, forming 6 squares total. Evenly distribute 1/2 of the banana mixture onto center of each square. Fold corners of pastry into center and pinch ends together, twisting to seal. Repeat with remaining sheet of puff pastry and banana mixture. Arrange pastries on prepared cookie sheet. In a small bowl, combine sugar and cinnamon. Brush pastries with milk. Sprinkle cinnamon-sugar over pastries. Bake for 15 minutes or until golden. Serve warm. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 23844,"Kale-Pasta Mason Jar Salad 8 ounces bowtie pasta (farfalle) 1/4 cup pine nuts
1 cup olive oil 6 cloves garlic, minced
1/2 teaspoon kosher salt 1 teaspoon freshly ground black pepper 1/2 cup lemon juice or balsamic vinegar
1 tablespoon lemon zest
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
1 1/2 bunches kale 4 ounces Parmesan, shaved Kosher salt and freshly ground black pepper 3 cups halved cherry tomatoes 8 ounces small mozzarella balls
Instructions: For the pasta and pine nuts: Bring a pot of water to a boil and cook the pasta according to the package directions. Drain, rinse with cold water and add to a bowl. Set aside. Add the pine nuts to a small skillet over low heat. Toast slowly over the course of 3 to 4 minutes, tossing regularly. Remove from the skillet and set aside. For the dressing: In a large skillet, heat the olive oil and garlic over low heat so that the garlic slowly infuses the oil, about a minute. When the garlic begins to sizzle, stir it around so it doesn't get too brown. When the garlic starts to turn golden, add the salt and pepper and stir; set aside for 5 minutes. After 5 minutes, pour the oil mixture (scraping out the salt, pepper and garlic) into a small mason jar. Add the lemon juice, lemon zest, basil and parsley, put the lid on and shake it. For the kale: Finely slice 1 bunch of the kale. Set the same skillet (without cleaning it) over medium-high heat. Add the sliced kale and cook until partly wilted, about 5 minutes. Let cool, then add the Parmesan shavings and toss. Season with salt and pepper. Finely slice the remaining 1/2 bunch kale and set aside. For the assembly: Start by pouring 1/4 cup dressing into each quart-size mason jar, followed by 3/4 cup cherry tomatoes, 1 1/4 cups pasta, 1 tablespoon pine nuts, 1/2 cup cooked kale with Parmesan, 8 to 9 mozzarella balls and, finally, 1/2 cup sliced raw kale. Put the lids on the jars and refrigerate until ready to eat. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 23845,"Passion Fruit Tarts 1 pound 4 ounces sweet butter 1 1/2 cups confectioners' sugar 4 egg yolks 6 3/4 cups flour 2 ounces heavy cream 3 1/2 ounces passion fruit puree 5 1/2 ounces sweet butter 4 eggs 2 gelatin sheets, soaked in cold water 2 3/4 cups heavy cream Instructions: Sweet Tart Shells: Preheat oven to 350 degrees F. Cream the butter and sugar in a mixer. Add the yolks, then flour, then heavy cream until just incorporated. Remove from the mixer and wrap in plastic wrap and let rest refrigerated over night. Roll out the dough on a lightly floured work surface to 1/4-inch thick. Use a round cutter to cut the dough to fit miniature tart molds that are 1 1/2 inches wide. Grease the molds with cooking spray and line the dough in the mold. Place on a sheet tray and bake in oven until golden. Passion Fruit Mousse: Place the passion fruit puree, butter and eggs into a stainless steel saucepan over medium heat. Use a wooden spoon to stir until the mixture becomes slightly thick. Be careful not to scramble the eggs. Make sure to stir along the edges of the saucepan. Remove from the heat and add the soaked gelatin sheets. Strain the mixture into a stainless steel bowl and let cool. Whip the heavy cream until soft peaks form and fold into the cooled passion fruit mixture. Place mousse into a piping bag fitted with a small fluted tip and pipe into tart shells. You can decorate with fresh mint leaves or small pieces of colorful fruit. Chill until ready to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 23846,"Mini Caramel Apples Nonstick cooking spray 6 small apples (about 2 1/2 inches in diameter) 1 pound caramel candies, unwrapped
3 tablespoons heavy cream
Rounded 1/4 teaspoon fine sea salt
Colorful sanding sugar, sprinkles, shredded coconut or finely chopped toasted nuts for garnish, optional
Instructions: Line a baking sheet with parchment paper and spray lightly with cooking spray. Wash the apples well, then dry them thoroughly. Insert candy apple sticks into the stem end of the apples. Combine the caramels, cream and salt in a small saucepan and heat over medium-low heat, stirring occasionally, until thoroughly melted and smooth, 7 to 8 minutes. Dip an apple into the caramel, tilting the pan if necessary to ensure the apple is well-coated. Roll the apples in the garnishes if using. Repeat with the remaining apples and caramel. Cool completely on the parchment paper, 20 to 25 minutes. Remove from the paper and serve. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 23847,"Painted Chocolate Fruit Tartlets 1/2 recipe pate sable 4 ounces high quality bittersweet chocolate, chopped 1/2 cup creme fraiche 1/2 cup heavy cream 3 tablespoons confectioner's sugar 1 teaspoon pure vanilla extract Seeds from one vanilla bean (optional) 2 to 4 cups soft juicy fruits (berries, fresh figs, grapes, sliced oranges, nectarines, plums, peaches, pineapples or mango) Instructions: Make the dough, wrap in plastic wrap and chill for at least one hour or up to 3 days. Remove from refrigerator and cut into small pieces. Reknead the dough into a 12-inch log. Cut the log into even pieces; the size of the tartlet molds used will determine how many to cut. For 4 - inch tartlets you'll get 8 to 10 from one dough, for 3-inches about 12, and for miniature about 14 to 16. (For 65mm tartlet rings, cut the log into 12 to 16 pieces.) Lightly dust a piece of plastic wrap with flour. Round a piece of dough and place it on the plastic wrap. Cover the dough with another piece of plastic and press with the palm of your hand to flatten. Roll the piece out, flipping the whole thing once or twice, rolling on the other side to keep it even. Roll it out to a thickness of about 1/8-inch. It should be about 3/4-inch larger than the mouth of the tartlet mold. Peel the dough off the plastic and center it over the mold. Using floured fingers, gently press the dough down to the bottom of the mold and against the sides, making it even as you go. If the dough tears or is too thin in places, simply patch it with another small piece of dough. (If using tart rings, rotate the mold on a lightly floured surface as you press the bottom and sides with lightly floured thumbs. Be sure to press along the inside bottom to form a nice square bottom edge.) Place the saran over the top of the mold and press with your hand or a small rolling pin to cut any excess dough off the top. (For rings, simply shave off the excess with a paring knife.) Remove the plastic and, using lightly floured fingers, press the dough up around the sides so that it extends slightly above the rim of the mold. Dock it a few times with a fork. Place in the freezer. (Tart rings must be placed in the freezer on a sheet tray.) Repeat with the remaining dough. Scraps of dough can be chilled and reused. The tarts can be frozen in the molds for up to 5 days. Preheat oven to 375 degrees. Place the tartlets on a sheet tray while they are still frozen and bake immediately. It will take 10 to 15 minutes, depending on the size. They're ready when the bottoms begin to color and the edges are lightly browned. Remove the molds from the sheet tray and cool completely on a rack. (If using rings, slip the ring off and transfer the baked shell to the cooling rack with a metal spatula.) Tip the cooled shells out of the mold and onto your hand. If they won't come, gently insert the point of a small knife between the shell and the mold to release it. Then invert it onto your hand. Melt the chocolate in a bowl over a pot of simmering water, or in a microwave, until it's about 3/4 melted. Stir to melt completely. Using a dry pastry brush, brush the bottom and sides of each tart with the melted chocolate. Chill just until the chocolate sets. You probably won't use all the chocolate. Combine the creme fraiche, heavy cream, confectioner's sugar and vanillas in a bowl. Whisk until soft peaks form. Be careful not to get it too stiff. Using a pastry bag fitted with #5 tip, pipe the cream in into the shells about 2/3 full. Top with the fresh fruit and/or berries. (Figs and raspberries are a wonderful combination with the chocolate and creme fraiche.) The tartlets can be painted with chocolate as much as a day ahead and filled with the cream up to 4 hours ahead. The fruit, however should be put on within an hour or so of serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 23848,"Grape and Honey Dew Green Salad with Mint Splash SALAD: 4 cups California green seedless grapes, whole, stemmed 6 cups honey dew melon, peeled and seeded and cut in 1-inch cubes Mint Splash (recipe follows) MINT SPLASH: 1/2 cup lime juice, fresh 2 tablespoons honey 1 1/2 tablespoons mint, finely chopped Instructions: SALAD

1. Toss salad ingredients together.
2. Place in clean container, label, date, initial and store refrigerated. MINT SPLASH:
3. Whisk honey into lime juice to dissolve.
4. Add mint. Place in clean container, label, date, initial and store refrigerated. This is also fun to make with 3 colors of grapes. Nutritional Stats: Calories 61; Protein 1g; Fat 1g; 4% Calories from Fat; Carbohydrate 16g; Cholesterol 0mg; Fiber 1g; Sodium 7mg. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 23849,"Sunny's Easy Fried Cajun Clams 2 cups whole milk 1 tablespoon seafood seasoning, such as Old Bay
   Zest of 2 lemons
   Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
   10 ounces fresh shucked long-neck or soft-shell clams 1 cup fine cornmeal 1 cup all-purpose flour
   1 tablespoon seafood seasoning, such as Old Bay
   Kosher salt and freshly ground black pepper Peanut or vegetable oil, for frying
   Serving suggestions: lemon wedges, cocktail sauce and tartar sauce Instructions: For the Cajun clams: In a bowl, add the milk, seafood seasoning, lemon zest, a nice pinch of salt and a few good grinds of pepper. Whisk until the salt dissolves. Add the clams, and then soak in the refrigerator for 2 hours. For the dredge mixture: In a brown paper bag or bowl, add the cornmeal, flour, seafood seasoning, a nice pinch of salt and a few good grinds of pepper. Stir to combine. Using tongs or a slotted spoon, remove the clams from the bowl, shaking off any excess milk. Drop them into the flour mixture and shake or stir to coat. Place the clams on a baking sheet fitted with a wire rack and rest 15 minutes. In a heavy-bottomed pot, add enough oil to reach 4 inches up the sides. Heat the oil over medium heat until a deep-fry thermometer inserted in the oil reaches 365 degrees F. Fry the clams in batches until golden brown, about 30 seconds to 1 minute, depending on the size of the clams. Remove from the oil to a paper-towel-lined plate and season lightly with salt. Serve with a spritz of lemon juice, cocktail sauce and tartar sauce, but I'm having it with a side of burger. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]

" 23850,"Roasted Chicken and Potatoes 1(3 to 4 pound) chicken, rinsed and patted dry 4 tablespoons (1/2 stick) unsalted butter, softened 2 tablespoons minced fresh rosemary 2 tablespoons minced fresh thyme 1 clove garlic, minced Kosher salt and freshly ground black pepper 1/2 cup white wine 1 1/2 pounds red potatoes 2 tablespoons extra-virgin olive oil Juice of 1/2 lemon Instructions: Allow the chicken to rest at room temperature for 30 to 60 minutes. Preheat the oven to 425 degrees F. In a small bowl or mini prep, mix together the butter with the rosemary, thyme, garlic, salt, and pepper. Pat the chicken dry with paper towels, then rub the chicken all over with 3 tablespoons of the herbed butter. Cook's Note: Make sure chicken is dry. Slide some of the butter underneath the breast skin. Tie the chicken legs together with kitchen string. In a small roasting pan, pour in the white wine and place the chicken breast side down. Roast for 15 minutes. In a medium bowl, season the potatoes with salt, and pepper and drizzle with oil to coat. Remove the roasting pan from the oven. Remove the chicken to a plate turning it breast-side up. Brush the rest of the herbed butter on top of the chicken. Add the potatoes to the bottom of the pan and place the chicken on top. Lower the oven temperature to 325 degrees F, and return the chicken to the oven to finish roasting until an instant-read thermometer inserted in the thickest part of the inner thigh, not touching the bone, reaches 160 degrees F, about 1 hour more. Once done, remove the chicken to a carving board and let rest 10 minutes before carving. Remove the potatoes to a serving bowl. Return the roasting pan to the stovetop over high heat. Deglaze the pan with the lemon juice, scraping up the bits stuck to the bottom of the pan. To serve: Place slices of chicken on plate with potatoes and drizzle the pan sauce over both. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 23851,"Apple Zucchini Bread 4 cups flour 1 tablespoon baking soda 1/4 teaspoon baking powder 1 1/2 teaspoon salt 1 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 5 eggs 2 cups sugar 1 cup brown sugar 1 1/2 cup oil 1 tablespoon vanilla 2 cups shredded zucchini 1 cup shredded apples 1 1/2 cup chopped nuts Instructions: Preheat oven to 350 degrees F. Combine first 6 ingredients and set aside. Combine eggs, oil, sugars, and vanilla in a large bowl. Beat until well blended. Stir in zucchini, apples, and nuts. Add to dry ingredients; stir until moistened. Put into greased and floured loaf pans. Bake at 350 degrees for 50 to 55 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 23852,"Pecan Beet Bruschetta 4 medium red beets ( about 1 pound) 3 tablespoons extra-virgin olive oil 1 tablespoon Dijon mustard 1 tablespoon honey 1 tablespoon red wine vinegar 1 tablespoon mild curry powder, lightly toasted 1 teaspoon kosher salt ? cup Fisher? Pecans Halves 1/2 cup coarsely chopped strawberries 1/4 cup parsley leaves 2-3 ounces creamy feta cheese (or your favorite creamy cheese) 20-24 1/2-inch thick toast \rounds\ (baguette, for example), toasted Instructions: Cook and prepare the beets: Preheat oven to 350F. Remove the stems, leaves and any thin roots from the beets, wash and wrap each beet in aluminum foil. Roast for 45 minutes or until tender when pierced with the tip of a knife. Cool until room temperature or colder. While the beets are roasting, toast the pecans in the same oven. Spread the pecans on a cookie sheet and bake for 15 minutes. Remove from oven to cool and coarsely chop; set aside. Make the dressing: In a medium bowl, whisk together the olive oil, mustard, honey and vinegar until smooth. Whisk in the curry powder and salt. Assemble: Peel the beets and cut into ? inch dice. Add the beets, nuts, strawberries and parsley to the dressing and stir until everything is evenly coated.Toast ? inch slices of French bread, spread with your favorite creamy cheese and top each slice with 1 tablespoon of the beet salsa. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 23853,"Mint Julep 10 mint leaves, plus a sprig for garnish 1 1/2 teaspoons superfine sugar Seltzer water Crushed ice 2 1/2 ounces Kentucky bourbon whiskey Instructions: Place the mint leaves in the bottom of an old-fashioned glass and top with the sugar. Muddle these together until the leaves begin to break down. Add a splash of seltzer water, fill the glass 3/4 full with crushed ice, and add the bourbon. Top with another splash of seltzer, stir, and garnish with a sprig of mint. Serve immediately. ",[Bourbon Whiskey] 23854,"Pecan Pralines 1 cup pecans 1/4 cup heavy cream 1/4 cup (1/2 stick) unsalted butter 1 cup plus 2 tablespoons (1/2 pound) light brown sugar 1 teaspoon vanilla extract 1 teaspoon bourbon Instructions: Preheat oven to 325 degrees F. Spread the pecans on a cookie sheet, and place in the oven for 3 minutes. For even toasting, turn the tray, front to back. Toss the nuts with a metal spatula and bake for another 3 minutes. You'll know they're done when they give off their fragrant aroma, and be sure to check them so they don't become overbaked or charred. Line a cookie sheet with baking parchment. Fit a heavy-bottomed saucepan with a candy thermometer. Over high heat, cook the cream, butter, and brown sugar to 240 degrees F (soft ball). If necessary, stir once to help dissolve the sugar. Remove from the heat and let sit for 15 seconds. Carefully (it may sputter) stir in the vanilla, bourbon, and toasted pecans. Vigorously stir with a spoon for 10 seconds, until the mixture looks creamy and slightly thickened. Drop by tablespoonfuls onto the prepared cookie sheet. Let cool for 20 minutes. ","[Chardonnay, Riesling, Moscato, Port]" 23855,"Savory Noodle Pie Nonstick cooking spray 3 cups pasta 1 cup shredded mozzarella 3 chopped scallions Chopped bacon 2 large eggs 1/2 cup milk 1/4 cup Parmesan cheese 1 (14.5-ounce) can chopped tomatoes, drained 1 tbsp. extra virgin olive oil 1 tbsp. chopped fresh basil Kosher salt, to taste Black pepper, to taste Instructions: Heat oven to 350 degrees F. Spray a 9-inch pie dish with cooking spray. Mix the reserved pastas together with half the mozzarella, scallions, and the reserved bacon. Pat the pasta mixture into the pie dish. Whisk the eggs with the milk, half the Parmesan cheese, and salt and pepper to taste. Pour egg mixture over the pasta and sprinkle with the remaining mozzarella and Parmesan cheese. Place dish on a baking sheet and bake until set and the top is browned and bubbling, about 30-35 minutes. Allow to rest for 15 minutes before serving. While the pie is baking, make the sauce: Combine the tomatoes, olive oil, basil, and salt and pepper to taste. Spoon the sauce over slices of the Noodle Pie. TIP: Tossing the eggs in the heated pan will help to cook the eggs, and will also keep them from scrambling, resulting in a creamy delicious sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 23856,"Turkey Dinner with All the Trimmings 4 cups low-fat, low-sodium chicken broth 1 pound fresh or completely thawed turkey breast, trimmed of all visible fat
1 tablespoon extra-virgin olive oil
1/4 cup chopped onions 1/4 cup chopped celery
Salt Freshly ground black pepper
1 1/2 teaspoons poultry seasoning, such as Spice Hunter
4 ounces cubed stale 100% whole-wheat bread 1 tablespoon chopped fresh flat-leaf parsley
4 1/2 teaspoons cornstarch
1/2 cup no-sugar-added cranberry sauce, such as Steel's Gourmet Agave Instructions: In a medium pot with a candy thermometer or deep-fry thermometer attached, heat the broth. When the liquid reaches 165 degrees F, with barely any bubbles reaching the surface, add the turkey. Adjust the heat, if necessary, to keep the temperature at 165 degrees F. Using foil, cover the pot around the thermometer and poach the turkey until the internal temperature of the turkey reaches 150 degrees F, about 30 to 40 minutes. Turn off the heat and let the turkey rest in the poaching liquid for an additional 15 to 20 minutes. Meanwhile, heat a large nonstick pan over medium heat. When hot, add the olive oil. Add the onions and celery and cook until the vegetables are soft, about 5 minutes. Season with salt and pepper to taste. Add the poultry seasoning and bread. Stir to combine. Lower the heat to low and add the poaching liquid, 1/2 cup at a time (about 1 cup total), to the pan to moisten the bread. Stir well, and then cover. Cook until the bread is moist and hot, about 5 minutes. Stir in the parsley and season with salt and pepper to taste. Set aside. Remove the thermometer from the pot and bring the poaching liquid up to a simmer. In a small bowl, add the cornstarch. Whisk in about 1/2 cup of the poaching liquid, and then pour the mixture back in to the pot. Turn up the heat so that the liquid boils. Turn down the heat and simmer until the liquid thickens and reduces in volume by a third, about 10 minutes. If the liquid is too thin, mix more cornstarch with some liquid from the pot and stir it back into the simmering gravy. Season with salt and pepper to taste. Slice the turkey breast as thinly as possible. Serve with the stuffing, gravy and cranberry sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 23857,"Squished Baby Potatoes 2 pounds/1 kg new potatoes Kosher salt and freshly ground black pepper
Olive oil Instructions: Scrub the potatoes and cook, unpeeled, in boiling salted water until tender. Drain. When cool enough to touch, squish them flat using a coffee cup or ramekin. Don't let them explode, just flatten until the edges break a bit, but they are still in one piece. Toss in olive oil and season with salt and pepper.
Heat the oven to 400 degrees F/200 degrees C. Spread the potatoes on a baking sheet and bake until crisp outside and soft inside, about 40 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 23858,"Pan Fried Scallop of Foie Gras with Maple Syrup and Cranberry Sauce 1/4 cup Armagnac 2 tablespoons maple syrup 1 1/2 tablespoons cranberry syrup 2 sprigs fresh thyme, chopped Pinch freshly ground coriander Pinch freshly ground pepper 16 ounces foie gras of duck, sliced into scallops 1 tablespoon butter 1 shallot, chopped 1/2 cup white wine 2 1/2 cups duck broth or chicken stock 1/4 cup maple syrup 2 tablespoons chopped fresh cranberries 1/2 lemon, juiced Salt and pepper Instructions: Combine the Armagnac, maple syrup, cranberry syrup, thyme, coriander, and pepper. Marinate the foie gras scallops for 6 to 8 hours in the refrigerator. Remove the foie gras from the marinade and reserve marinade. In a very hot saute pan, pan-fry foie gras for approximately 1 minute each side until golden brown. Salt lightly and place on a serving platter. Cover with plastic wrap. Refrigerate. Remove from refrigerator 20 minutes before serving to bring to room temperature. In a saute pan over medium-high heat, add the butter and melt. Add the shallots and saute until translucent, about 2 minutes. Deglaze with white wine and cook until the liquid is reduced by half. Add the duck broth and reduce by 1/3. Add the reserved marinade, maple syrup, and fresh cranberries. Reduce until mixture thickens and then puree until velvety smooth. Add the lemon juice and salt and pepper, to taste. Pour sauce over foie gras scallops and serve. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 23859,"Crab Cakes 12 ounces Dungeness crabmeat, cooked 5 ounces fresh sourdough bread crumbs 1 egg white 2 tablespoons mayonnaise 1/2 tablespoon sambal 2 tablespoons chopped fresh chives 1 lemon, juiced Salt and pepper, to taste 3 tablespoons vegetable oil 1 bunch arugula, washed and trimmed Brown Butter-Tomao Vinaigrette, recipe follows 4 tablespoons unsalted butter, divided 1 shallot, minced 2 bay leaves 4 tomatoes, peeled, seeded and chopped 1 orange, juiced 2 tablespoons chopped fresh chives 1 tablespoon sherry 1/4 cup extra-virgin olive oil Salt and pepper, to taste Instructions: In a mixing bowl, combine the crab meat with the bread crumbs. Add the egg white, mayonnaise, sambal, chives, and lemon juice. Season with salt and pepper. Fold the ingredients gently but thoroughly, taking care not to mash the crabmeat. Shape the mixture into 4 uniform patties; they should be moist and just hold together. Coat a skillet with vegetable oil and place over medium heat. Fry the crab cakes until browned, about 4 minutes each side. Serve immediately on a bed of arugula with Brown Butter-Tomato Vinaigrette. Melt 2 tablespoons butter in a skillet over medium heat. When foam subsides, add the shallot and bay leaves. Cook for 1 minute to soften the shallots. Add the remaining butter and continue to cook until the butter begins to brown, about 3 minutes. Add the tomatoes, orange juice, chives, and sherry. Cook for 2 more minutes just to break down the tomatoes. Whisk in the olive oil, season with salt and pepper. Remove from heat and serve warm with Crab Cakes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]

" 23860,"Turkey Sausage with Fennel Sauerkraut 1 tablespoon olive oil 1 1/2 pounds hot or mild (or a combination) Italian turkey sausages (about 6 sausages)
1 1/2 tablespoons unsalted butter
1/4 teaspoon caraway seeds
1 large bulb fennel, trimmed, quartered and thinly sliced, plus 1 tablespoon fronds for garnish
1 Gala apple, cored and thinly sliced
1 pound sauerkraut, drained well
Kosher salt and freshly ground black pepper
Instructions: Heat the oil in a large nonstick skillet over medium-high heat. Add the sausages and cook, turning occasionally, until browned all over, 6 to 8 minutes. Add a splash of water, cover, and cook until the sausages are just cooked through, about 2 minutes. Transfer to a plate to cool. Once cooled, slice into 2-inch pieces and reserve. Reduce the heat under the skillet to medium and add the butter and caraway seeds, stirring until the butter is melted. Add the fennel and apple; cook, stirring, until slightly softened, about 3 minutes. Add the sauerkraut and sausage pieces and cook, stirring, until the sauerkraut is hot, about 3 minutes more. Season with salt and pepper. Garnish with fennel fronds. ","[Chardonnay, Riesling, Pinot Grigio, Vermentino]" 23861,"MOP-it-up Pasta Salad Mushrooms, Peppers and Onions Pasta Salad with Red Pepper Pesto 1 cup drained, packed roasted red peppers 2 small cloves garlic 1 (3-ounce) jar pignoli/pine nuts 1/4 cup flat-leaf parsley leaves, a couple of handfuls Salt and pepper 1/3 cup grated Parmesan 1/2 cup extra-virgin olive oil, eyeball it 1 pound mini penne or gemelli pasta, cooked to al dente 1 cup drained marinated mushrooms, sliced 1/4 cup Italian hot pepper rings, drained and chopped 1 green bell pepper, seeded and chopped 1/2 large red onion, chopped Instructions: Place a large pot of water on to boil for pasta.
Combine roasted peppers, garlic, pine nuts, parsley, salt and pepper and cheese in a food processor. Turn the processor on and stream in the extra-virgin olive oil to form a thick, pasty sauce forms. Adjust seasoning and transfer sauce to a large bowl.
Add salt to boiling water and cook pasta to al dente, drain and cool under running cold water. Drain well a second time. Add cooked, cooled pasta to the pesto sauce. Add remaining ingredients to the bowl and toss to coat salad evenly. Adjust salt and pepper to your taste and serve or chill up to 48 hours. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 23862,"Caviar Dip 8 ounces cream cheese, at room temperature 1/2 cup sour cream 2 teaspoons freshly squeezed lemon juice 2 tablespoons freshly minced dill, plus sprigs for garnish 1 scallion, minced (white and green parts) 1 tablespoon milk, half-and-half, or cream 1/4 teaspoon kosher salt Freshly ground black pepper 100 grams good salmon roe Instructions: In the bowl of an electric mixer fitted with a paddle attachment, cream the cream cheese until smooth. With the mixer on medium speed, add the sour cream, lemon juice, dill, scallion, milk, salt, and pepper. With a rubber spatula, fold in 3/4 of the salmon roe. Spoon the dip into a bowl and garnish with the remaining salmon roe and sprigs of fresh dill. Serve with chips, toasts, or crackers. ","[Chardonnay, Sauvignon Blanc, Riesling, Champagne]" 23863,"Braised Veal Shoulder with Wilted Arugula 2 pounds veal shoulder, trimmed, rolled, and tied into 2 rolls about 2 inches diameter 2 medium onions, chopped 3 ribs, celery chopped 1 parsnip, chopped 3 thyme sprigs 1 bay leaf 1/4 bottle white wine Chicken stock 1/2 cup flour 2 eggs, beaten 2 cups panko bread crumbs 1 leek, washed and chopped 1 potato, peeled and chopped 1/2 gallon veal braising liquid, strained and reduced 1/2 cup heavy cream 1 lemon, zested 2 sprigs fresh tarragon, picked and finely chopped 1/2 cup chopped tomatoes Instructions: Place veal in salted water. Bring to a boil and reduce to a simmer. When the outside surface of the meat is sealed, remove. In a small rondeau sweat the vegetables, with the thyme, bay leaf, until the onions are clear but without browning. Add the white wine and reduce by 1/2. Add the veal with just enough chicken stock to cover the meat. Bring up to a simmer, cover, and place in a preheated 325-degree oven until tender, about 1 to 2 hours. After braising, remove the rolls and allow to fully cool. Next, slice the rolls into hockey puck sized pieces. Bread only 1 side of the veal piece, first place into the flour, then the beaten eggs, and finally the panko bread crumbs. Be sure to bread only one side. Next heat oil in a saute pan until hot, place pieces into the oil, bread crumb side down, and cook until golden brown. For the sauce: Sweat the leek and potatoes until the leeks are tender but no brown color. Add the braising liquid and reduce by 1/3. Add the cream and reduce an additional 1/4. Blend the sauce and finish with tarragon and tomatoes. ","[Burgundy, Barolo, Rioja, Ribera del Duero]

" 23864,"Creme Anglaise (Vanilla Custard Sauce) 2 cups whole milk 1/4 cup granulated sugar 1 vanilla bean, scraped 4 large egg yolks 2 tablespoons Jamaican rum Instructions: In a 2-quart heavy saucepan bring 2 cups of the milk, 2 tablespoons of the sugar, and the scraped vanilla bean to a boil over medium heat. In a large bowl, whisk together the egg yolks and remaining 2 tablespoons of sugar. Slowly pour 1 cup of the hot milk mixture, whisking constantly, into the egg yolk-sugar mixture. (Do not pour the entire yolk-sugar mixture into the boiling milk mixture, as it will curdle the eggs.) Whisk in the remaining milk. Pour the milk-yolk mixture into the saucepan and cook over medium heat, stirring constantly, until the mixture coats the back of a spoon. Do not boil. Remove from the heat and stir in the rum. Strain the mixture through a fine wire sieve into a heat--proof bowl. Place the sauce in an ice bath. When cool, transfer the sauce to a bowl. Cover the surface with plastic wrap and chill in the refrigerator, until ready to use. Sauce will keep in the refrigerator for 4 to 5 days if well sealed. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 23865,"Steamed Littleneck Clams with Sweet Corn and Basil 2 tablespoons extra-virgin olive oil 2 stalks celery, thinly sliced 2 cloves garlic, chopped 1/2 stick Spanish chorizo or linguica sausage, diced Pinch crushed red pepper 24 littleneck clams, scrubbed clean 1 cup Portuguese white wine, or other dry white wine Salt and ground black pepper 2 tablespoons unsalted butter 4 ears fresh corn, kernels sliced off of the cobs 1/4 cup chopped fresh parsley 10 leaves fresh basil, julienned 1 loaf crusty French bread Instructions: Heat a large, deep skillet over medium heat and add the olive oil.
Add the celery, garlic, chorizo and crushed red pepper and saute for 3 to 4 minutes. Add the clams and white wine, season with salt and pepper, cover and steam until the clams open, 3 to 6 minutes. Discard those that don't open.
Stir in the butter, corn, parsley and basil. Transfer to large serving bowl. Serve with the bread. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 23866,"Chocolate Pumpkin Candy Dish 32 ounces white chocolate, tempered Powdered food colors 8 ounces cocoa butter, melted 16 ounces bittersweet chocolate, tempered Instructions: Make the pumpkin candies: Fill a piping bag with tempered white chocolate. Fill each pumpkin cavity with the chocolate and allow it to set. You can place the mold in the refrigerator for 10 to 15 minutes to help the chocolate to harden. When set, the pumpkin candies should pop out of the mold. You can serve them as they are or you can sandwich 2 together. To sandwich them together, pipe a little of the white chocolate on the back of 1 piece and press another candy back-to-back. Let the chocolate harden.
Make the pumpkin candy dish: Place some powdered orange food color in a small bowl. Add a few tablespoons of cocoa butter to the food color and stir until well combined. Use a pastry brush (or a clean pastry brush used only for food, not for paint) to paint the inside of the mold (top and bottom) with the color. Make sure the inside is completely coated. You can use a hairdryer to warm up the cocoa butter paint if it begins to cool. Place the mold in the refrigerator for a few minutes until the cocoa butter sets.
Use a cornet filled with bittersweet chocolate to pipe the chocolate into the stem at the top of the mold. Allow the chocolate to set.
When the painted mold has set, use a ladle to completely fill each piece (the top and the bottom) of the mold with white chocolate. Tap the mold on the counter to encourage the air bubbles to depart. When the mold is full, empty it into the bowl of chocolate. The inside of the mold should be evenly coated with chocolate. Scrape the mold clean with an offset spatula and place it upside down on a wire rack placed over a baking sheet. It may be necessary to give each mold more than one coat. This will make the candy dish stronger. Once the chocolate starts to harden, about 5 minutes, scrape the edge clean with a chef's knife. When the chocolate sets, it shrinks or retracts from the sides of the mold. A clean edge will keep it from sticking and cracking as it shrinks. You can place the mold in the refrigerator for several minutes to help the chocolate to harden. Repeat with as many molds as you would like to make.
Unmold the pumpkin candy dish. It should pop out of the mold. Fill the bottom of the mold with pumpkin candies. Place the top of the mold in place. Whenever I use cocoa butter mixed with food color, I like to use an electric yogurt maker. The yogurt maker will keep the cocoa butter melted. Leave the \paints\ in the yogurt maker at the end of your project. When you are ready for the next project, just plug in the yogurt maker and, in 60 minutes, you are ready to go.
The pumpkin candies are made with a special Halloween transfer sheet. It is 3-dimensional and you will need to purchase it before you begin. You will also need to purchase the 3-dimensional pumpkin dish mold. ","[Pinot Noir, Barolo, Tempranillo, Malbec]" 23867,"Rice with Chick Peas 1/2 pound dried chick peas, picked over and soaked for 3 hours or overnight 2 quarts water 1 bay leaf 2ounce piece salt pork, rind removed 1 large onion, finely chopped 5 cloves garlic, finely chopped 1 yellow bell pepper, stemmed, seeded, and finely chopped 3 ounces smoked slab bacon, rind removed and cut into 1/4inch dice 1 1/2 cups long grain white rice 1 1/2 teaspoons salt 1 teaspoon freshly ground black pepper 1/4 cup dry sherry Instructions: Drain the soaked chick peas and, in a large pot, combine them with the water and the bay leaf. Bring up to a boil, reduce the heat and simmer covered for about 2 1/2 hours, or until tender. Drain, reserving the cooking water, and discard the bay leaf. There should be 3 cups of liquid, if necessary, add some water to make up the amount. Heat a large ovenproof casserole over low heat and cook the salt pork, turning it over occasionally, for 4 to 5 minutes. Increase the heat to medium and add the onion. Cook for 4 minutes, stirring occasionally. Add the yellow pepper, garlic, and bacon and cook for about 8 minutes more, until all the vegetables are softened. Tip the pan to the side and spoon off all but about 2 tablespoons of the fat. Add the rice and stir for about 3 minutes, until it is well coated with the fat and just beginning to brown. Add the salt, pepper, sherry, the reserved 3 cups cooking liquid, and the chick peas. Cook partially covered over medium high heat without stirring until most of the liquid has been absorbed and small craters appear in the top of the rice, 20 to 25 minutes. Reduce the heat to low, stir the rice with a fork, and cover tightly. Cook for about 10 minutes more, until the rice is tender. Remove the salt pork and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 23868,"Potato-Beef Canapes 1 1/2 pounds beef tenderloin Kosher salt and freshly ground pepper Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil 5 small red-skinned potatoes, sliced 1/4 inch thick 2/3 cup jarred roasted red peppers, drained, rinsed and diced 1 small shallot, minced 1 tablespoon red wine vinegar 1 teaspoon capers, chopped 1/4 teaspoon finely grated garlic 1/4 teaspoon finely chopped fresh rosemary Large pinch of sugar Instructions: Preheat the oven to 350 degrees F. Season the meat with salt and pepper. Heat 1 tablespoon olive oil in a small ovenproof skillet over medium-high heat. Add the beef and brown on all sides, about 6 minutes. Transfer the skillet to the oven; roast until a thermometer inserted into the meat registers 125 degrees F, about 30 minutes. Transfer to a cutting board; let rest 15 minutes.
Meanwhile, put the potatoes in a saucepan, cover with cold water and add salt. Bring to a boil, then reduce the heat and simmer until just tender, up to 5 minutes. Drain and let cool.
Mix the roasted peppers, shallot, vinegar, the remaining 1 tablespoon olive oil, the capers, garlic, rosemary, sugar, and salt and pepper to taste in a bowl. Thinly slice the beef and arrange on the potato rounds; top with the pepper salsa. Serve warm or at room temperature.
","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 23869,"Sylvia's Spareribs 2 slabs pork spareribs (about 3 1/2 pounds total) 1 1/2 teaspoons salt 1/2 teaspoon freshly ground black pepper 1/2 teaspoon crushed red pepper flakes 1 to 3 cups white wine vinegar Sylvia's Original Sauce, available in many supermarkets Instructions: To make the ribs easier to handle, cut each slab between the middle bones into equal pieces. Rub salt, black pepper, and red pepper into both sides of the ribs. Place the ribs in a deep baking dish, cover them, and refrigerate overnight. Preheat the oven to 450 degrees. Pour the vinegar over the ribs and bake 1 1/2 hours. Rotate the ribs two or three times during baking and spoon some of the pan juices over them. Remove the ribs from the baking dish and place in a single layer on baking sheets. (Line the baking sheets with aluminum foil for easy cleanup) Bake at 450 for 1 hour. The ribs should be tender and well browned. This much can be done up to a day in advance. Cool the ribs, cover tightly, and refrigerate. Bring to room temperature for about 1 hour. To finish the ribs, preheat the oven to 400 degrees. Cut the slabs between the bones into individual ribs. Place the ribs in a baking dish large enough to hold them comfortably. Spoon enough of the original sauce over them to coat lightly. Cover the pan with aluminum foil and bake until heated through, about 20 minutes. Serve w; ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 23870,"Pureed Squash Soup with Mascarpone Swirl 1 yellow onion, chopped 2 tablespoons vegetable oil 1 butternut squash, peeled and cut into 1/2-inch cubes 1 large parsnip, peeled and cut into 1/2-inch cubes 1 crisp apple, such as Gala or Fuji, peeled and cut into 1/2-inch cubes 1 quart water plus 1 vegetable bouillon cube, or 1 quart chicken broth 1/4 cup mascarpone thinned with a little milk or broth Instructions: In a 2-quart saucepan or soup pot, saute onion in oil for 5 minutes until limp. Add vegetables and apple and stir until coated. Add water and bouillon cube (or broth), bring to a boil, reduce heat, cover, and simmer for 35 minutes or until vegetables are very tender when pressed with the back of a spoon. Puree with an immersion blender or in batches in a regular blender. Mix mascarpone with milk or broth until thinned enough to pour; and transfer to a squeeze bottle. Ladle soup into cups or bowls and squirt mascarpone on top of each serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 23871,"Creamy Gnocchi with Chorizo and Peppers 1 tablespoon vegetable oil 6 ounces Spanish chorizo, sliced into half moons
6 scallions, white and green parts, sliced 2 cloves garlic, chopped
1 small orange bell pepper, cored and sliced 1 small red bell pepper, cored and sliced 1 small yellow bell pepper, cored and sliced 2 tablespoons tomato paste
1 teaspoon Cajun seasoning
Pinch kosher salt and pinch freshly ground black pepper 1 cup chicken broth
1 cup heavy cream
2 teaspoons Worcestershire sauce
One 1-pound container refrigerated potato gnocchi
1/2 cup grated Parmesan
Basil leaves, for garnish
Instructions: Heat the vegetable oil in a large skillet over medium-high heat. Add the chorizo, scallions, garlic and orange, red and yellow peppers and cook, stirring occasionally, until the chorizo is browned and has turned the oil red, 6 to 8 minutes. Add the tomato paste, Cajun seasoning, salt and pepper, then stir and cook for 1 minute more. Stir in the chicken broth, heavy cream and Worcestershire sauce. Next, add the gnocchi and bring to a simmer. Simmer the mixture until the gnocchi has softened and cooked, 3 to 5 minutes. Stir in the Parmesan and sprinkle with basil leaves to serve. ","[Rioja, Tempranillo, Barbera, Dolcetto]" 23872,"Roasted Veggies for the Week 1 cup small broccoli florets (from about 1/2 head) 2 medium carrots, cut into 1/4-inch rounds (about 1 cup)
1 red bell pepper, cut into 1-inch chunks (about 1 cup)
1/2 red onion, cut into 3/4-inch large dice (about 1 cup)
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
Instructions: Preheat the oven to 400 degrees F. Toss the broccoli florets, carrots, bell pepper and onion with the olive oil and some salt and pepper in a large bowl. Spread out in an even layer on a sheet tray. Roast until the vegetables are softened slightly and deeply browned, 15 to 18 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 23873,"Tiramisu Bomboloni 3/4 cup whole milk 1 1/4-ounce packet active dry yeast (2 1/4 teaspoons) 3 tablespoons granulated sugar 3 cups all-purpose flour, plus more for dusting 1 teaspoon kosher salt 2 large eggs 1 teaspoon pure vanilla extract 2 tablespoons unsalted butter, cut into small pieces, at room temperature Cooking spray Vegetable oil, for frying 1 cup whole milk 1/3 cup granulated sugar 1 1/2 teaspoons instant espresso powder 1/8 teaspoon kosher salt 2 large egg yolks 3 tablespoons cornstarch 2 tablespoons cold unsalted butter, cut into small pieces 1 teaspoon pure vanilla extract 1/2 cup mascarpone cheese (about 4 ounces), at room temperature 2 cups confectioners' sugar 1/4 cup dry Marsala wine, plus more if needed Pinch of kosher salt Cocoa powder, for dusting Instructions: Make the dough: Warm the milk in a small saucepan over low heat until 105 degrees F to 115 degrees F. Transfer to a small bowl; stir in the yeast and granulated sugar. Set aside until foamy, 7 to 10 minutes. Meanwhile, whisk the flour and salt in the bowl of a stand mixer. Add the yeast mixture, eggs and vanilla to the stand mixer. Mix on medium speed with the dough hook until a shaggy ball of dough forms, 1 to 2 minutes. Mix in the butter, 1 piece at a time. Continue to knead the dough with the mixer, scraping the sides and bottom of the bowl occasionally with a rubber spatula, until smooth and elastic, about 6 minutes. Lightly coat a large bowl with cooking spray and transfer the dough to the bowl, turning to coat. Cover tightly with plastic wrap and let rise in a warm place until doubled in size, about 1 hour. Make the filling: Combine 3/4 cup milk, the granulated sugar, espresso powder and salt in a small saucepan and cook over medium heat, stirring, until the sugar dissolves and the milk is steaming. Whisk the remaining 1/4 cup milk with the egg yolks and cornstarch in a medium bowl. Gradually whisk the warm milk mixture into the egg mixture, then pour the mixture into the saucepan. Bring to a simmer, whisking constantly, until very thick, about 3 minutes. Strain the custard through a fine-mesh sieve into a bowl, pushing it through with a rubber spatula. Stir in the butter and vanilla until smooth. Place a piece of plastic wrap directly on the surface of the custard and refrigerate 30 minutes. Put the mascarpone in a medium bowl. Whisk in the chilled custard, one large spoonful at a time, until smooth. Transfer to a piping bag fitted with a 1/4-inch round tip. Refrigerate until ready to use. Lightly flour 2 baking sheets. Turn out the dough onto a lightly floured surface and gently pat until 1/2 inch thick. Cut out about 32 rounds using a 1 1/2-inch cutter; arrange 1 inch apart on the prepared baking sheets and lightly coat the tops with cooking spray. Cover with plastic wrap and let rise until puffy, about 1 hour. Heat 2 inches of vegetable oil in a large pot over medium heat until a deep-fry thermometer registers 340 degrees F. Meanwhile, make the glaze: Whisk the confectioners' sugar, Marsala and a pinch of salt in a medium bowl, thinning with more Marsala as needed. Cover and set aside. Working in batches, fry the bomboloni 30 seconds, then flip and continue frying, flipping occasionally, until browned, about 2 more minutes. Remove with a slotted spoon to a paper towel-lined baking sheet to drain. Let cool. Insert a chopstick or skewer into the side of each bomboloni and wiggle to form a small pocket. Pipe in the filling and dust the tops with cocoa powder. Drizzle with the glaze. ","[Chianti, Barolo, Pinot Grigio, Riesling]" 23874,"Thai Iced Tea Cocktail 2 ounces vodka 2 teaspoons Thai iced tea leaves* 2 ounces water, optional 1 tablespoon simple syrup, or more to taste, (equal parts sugar and water cooked until sugar is dissolved, then the mixture cooled)
Ice, as needed 2 ounces evaporated milk
Instructions: Infuse 2 teaspoons Thai iced tea overnight in 2 ounces vodka. (Or, make a larger batch by adding 6 tablespoons of loose tea per liter of vodka). Strain out the tea leaves, then pour 2 ounces tea and 1 tablespoon simple syrup in a shaker, along with 2 ounces water if a less potent drink is preferred.
Pour over ice, and top with 2 ounces evaporated milk. ","[Gewrztraminer, Riesling, Pinot Grigio, Sauvignon Blanc]" 23875,"Buddha Burger 1 1/2 pounds lean ground turkey 1 tablespoon curry powder
1 1/2 teaspoons ground cumin
1 1/2 teaspoons soy sauce
3 tablespoons chili-garlic sauce 1 1/2 teaspoons finely grated ginger
1 1/2 teaspoons minced garlic
1/2 cup packed chopped fresh cilantro, plus sprigs for serving
1/2 cup finely diced red bell pepper, plus 8 slices for serving 1/2 cup thinly sliced green onion
Kosher salt and freshly ground black pepper
4 sesame seed buns, halved Sweet cl Mayo, for spreading, recipe follows 1/4 head napa cabbage, shredded
1 tomato, cut into 4 slices Handful bean sprouts 1/2 cup mayonnaise 3 tablespoons sweet cl sauce Splash of lemon juice Instructions: In the following order, add to a large bowl the turkey, curry powder, cumin, soy sauce, chili-garlic sauce, ginger, garlic, cilantro, red pepper, green onion, 1/3 teaspoon salt and some black pepper. Mix thoroughly by hand. Remove from the bowl, cover with plastic wrap and refrigerate for 2 hours. Heat a grill to between 350 and 375 degrees F. Portion the turkey mixture into four 6-ounce burger patties. Grill until cooked through. Lightly toast the sesame seed buns on a flat-top grill. Spread the top and bottom buns with Sweet cl Mayo. On the bottom buns, layer the cabbage, tomatoes and turkey burgers. Then top with bean sprouts, 2 red pepper slices, a few sprigs of cilantro and the top buns. Stir together the mayonnaise, sweet cl sauce, and lemon juice to taste in a small bowl until well blended. Refrigerate in a sealed jar for up to 1 week. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 23876,"Flat Iron Steak with Red Wine Sauce 2 (1-pound) flat iron steaks or tri-tip steaks Salt and freshly ground black pepper 3 tablespoons extra-virgin olive oil, plus extra for garnish 6 tablespoons cold unsalted butter 1 onion, thinly sliced 1 tablespoon minced garlic 1 teaspoon dried oregano 1/4 cup tomato paste 2 1/2 cups dry red wine Instructions: Prepare the grill or barbecue (medium-high heat). Sprinkle the steaks with salt and pepper and drizzle with the 3 tablespoons of olive oil. Grill to desired doneness, about 5 minutes per side for medium-rare. Transfer the steaks to a cutting board. Tent with foil and let stand 10 minutes. Meanwhile, melt 2 tablespoons of butter in a heavy large saucepan over medium-high heat. Add the onions and saute until tender, about 5 minutes. Season with salt. Add the garlic and oregano and saute until fragrant, about 30 seconds. Stir in the tomato paste and cook for 2 minutes, stirring constantly. Whisk in the wine. Simmer until the sauce reduces by half, stirring occasionally, about 10 minutes. Remove the skillet from the heat. Strain the sauce into a small bowl, pressing on the solids to extract as much liquid as possible. Discard the solids in the strainer and return the sauce to the saucepan and bring back to a slow simmer. Cut the remaining 4 tablespoons of butter into small 1/2-inch chunks and whisk in the sauce a little at a time. Season the sauce, to taste, with salt and pepper. Thinly slice the steaks across the grain. Divide the steak slices among 6 plates. Drizzle the sauce over the steak, drizzle a little more extra-virgin olive oil and serve. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 23877,"Orange and Red Onion Salad 5 oranges 1 red onion, cut in 1/2 and thinly sliced A small bunch flat-leaf parsley, roughly chopped Sea salt and freshly ground black pepper 7 ounces (200 grams) Manchego cheese Instructions: Remove the skin and pith from 4 of the oranges, slice across thinly and remove the pips. Arrange on a serving plate then sprinkle over the onion and parsley. Season with sea salt and freshly ground black pepper. Dress the salad with a couple of squeezes of the remaining orange, then stick a small sharp knife into the cheese and twist to make little chunks. Scatter these over the top of the salad and serve straight away. ","[Chardonnay, Vermentino, Garnacha, Tempranillo]" 23878,"Striped Bass in Salt Dome 1 striped bass, 5 to 6 pounds, gills removed, fins trimmed 4 egg whites 1/2 cup water 2 (3 pound) boxes of kosher salt 1 handful parsley 1 fennel bulb, (with stem) quartered Several sprigs thyme 1 lemon, sliced thin 1/2 orange, sliced thin Olive oil Instructions: Heat oven to 450 degrees. Cover the bottom of a baking sheet large enough to hold the fish with parchment paper. Rinse fish inside and out with cold water and drain. Dry with paper towels. Stuff body cavity with herbs and citrus, saving a few lemon slices for garnish. Set aside. Pour 1 box of salt into a large bowl, add egg whites and water, then the second box of salt. Use your hands to work mixture to a mortar-like consistency. Lay down a 1/2-inch thick bed for the fish to lay on with a 1-inch clearance on all sides. Lay the fish on this bed and pile the remainder of the salt mortar on top. Work into a smooth dome completely encasing the fish. (Don't worry if the head or tail poke out a little.) Cook approximately 35 minutes. Check for doneness by pushing the probe of an instant read thermometer through the salt into the fish. When temperature reaches 130 degrees, remove from oven, and rest at room temperature for 5 minutes. Open the fish at the table by hitting the dome several times with a small hammer and lifting off the slabs of salt. Brush away any stray salt. Gently pull out dorsal (back) fin. Using a fish knife or serrated pie server, make a single incision all the way down the back of the fish and around the gill plate. Then lift the skin off working from the head to the tail. Remove meat from top side of fish, going down one side of the spine then the other. Grasp the tail and remove the skeleton, (it should come up intact). The meat revealed below will slide right off the skin. Sprinkle meat with a little virgin oil and lemon juice. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 23879,"Chicken 'n' Waffles 1 cup kosher salt 1/2 cup brown sugar 1 tablespoon apple cider vinegar
1 teaspoon coriander seeds 1 teaspoon yellow mustard seeds 1 teaspoon black peppercorns
5 chiles de arbol, stemmed
3 sprigs fresh dill
2 cloves garlic, crushed
1 bay leaf
1 chicken, cut into 8 pieces
1 cup kosher salt 2 tablespoons freshly ground black pepper 2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon cayenne
2 teaspoons powdered mustard
2 teaspoons dried oregano 1 teaspoon ground celery seed 1 teaspoon paprika
1 pound bread flour 1/4 cup chicken spice
1 tablespoon baking powder
3 cups all-purpose flour 1 cup cornstarch
4 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons salt
2 cups buttermilk
2 cups milk
1 cup canola oil
1 teaspoon vanilla extract
4 large eggs 1 cup breakfast sausage 1 stick (8 tablespoons) butter
1 onion, minced
1/2 cup all-purpose flour
3 cups milk
2 cups heavy cream
2 cups chicken stock
1/2 teaspoon Worcestershire sauce
1/4 teaspoon powdered mustard 2 dashes hot sauce, such as Tabasco
Salt and freshly ground white pepper
Oil, for deep-frying Buttermilk or milk, for dredging chicken Instructions: For the pickle brine: Combine 1 gallon water and the salt, brown sugar and cider vinegar in a stockpot; heat until the salt and sugar have dissolved. Add 1 gallon ice to cool. Wrap the coriander seeds, mustard seeds, peppercorns, chiles, dill, garlic and bay leaf in cheesecloth. Add the sachet and the chicken to the brine. Refrigerate for 12 to 16 hours or up to 24 hours. For the chicken spice: Mix together the salt, pepper, garlic powder, onion powder, cayenne, mustard, oregano, celery seed and paprika in a bowl. Store in an airtight container. For the chicken dredge: Whisk together the flour, chicken spice (reserve the remaining chicken spice for another use) and baking powder in a bowl. For the Belgian-style waffles: Preheat a waffle iron. Combine the flour, cornstarch, sugar, baking powder, baking soda and salt in a bowl. In another bowl, whisk together the buttermilk, milk, oil, vanilla and eggs. Let rest for 15 minutes. Cook the waffles according to manufacturer's instructions. For the black pepper sausage gravy: Saute the sausage in the butter until browned. Add the onions and cook for 3 to 4 minutes. Add the flour and cook for another 4 minutes, stirring constantly. Add the milk, cream and stock; bring to a boil. Stir in the Worcestershire, powdered mustard and hot sauce, and season with salt and pepper. To cook the chicken: Preheat a deep-fryer to 300 degrees F. Dip the brined chicken in buttermilk, then toss in the chicken dredge. Fry until an instant-read thermometer reads 180 degrees F. To serve: Place the waffles on serving plates. Set 2 pieces of chicken on top of each waffle. Top with some gravy. ","[Riesling, Pinot Grigio, Sauvignon Blanc, Gouda]

Note: The wine pairing suggestions are based on general flavor profiles and may not be a perfect match for every individual's taste preferences." 23880,"Grilled Flatbread with Crispy Prosciutto, Ricotta and Vincotto 1 cup olive oil 4 ounces thinly sliced prosciutto 1 store-bought flatbread (about 5 by 10 inches) 12 ounces fresh whole-milk ricotta cheese (about 1 1/2 cups) Flaky sea salt 2 tablespoons amber honey 3 tablespoons vincotto Chopped fresh chives, for garnish Instructions: Preheat a grill to medium high. Meanwhile, heat the olive oil in a medium skillet over medium-high heat. Add the prosciutto and cook, turning, until crispy and brick red in color, 3 to 4 minutes. Remove the prosciutto to a paper towel\u2013lined plate and remove the pan from the heat. Brush the flatbread with the prosciutto oil on both sides. Add the flatbread to the grill and cook until golden brown and toasted, 1 to 2 minutes per side. Remove the flatbread from the grill and let cool 1 minute. Using a spatula, spread the ricotta all over the flatbread, leaving a small border along the edge. Sprinkle lightly with sea salt. Microwave the honey for 5 to 10 seconds just to loosen. Using a spoon, drizzle the honey over the ricotta and top with the crispy prosciutto. Drizzle with some vincotto and top with chives. Cut into pieces. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 23881,"Snow Cones 3 cups ice cubes 6 tablespoons pink lemonade concentrate, defrosted Instructions: Pulse the ice cubes in a food processor to break them up slightly. Add the lemonade concentrate and blend until completely smooth. Scoop into serving cups. ","[Riesling, Moscato, Vinho Verde]" 23882,"Mini Sweet Potato Muffins Cooking spray 1 1/2 cups all-purpose flour 1/2 cup mini chocolate chips 1 teaspoon baking powder 1/2 teaspoon ground cinnamon 1/2 teaspoon fine salt 1/4 teaspoon baking soda 1 cup canned sweet potato puree 2/3 cup packed light brown sugar 1 stick (8 tablespoons) unsalted butter, melted 1/3 cup sour cream 1 large egg Instructions: Preheat the oven to 350 degrees F. Coat the cups of three 12-cup mini muffin tins with cooking spray or line with mini paper liners. Whisk together the flour, chocolate chips, baking powder, cinnamon, salt, and baking soda in a medium bowl. Whisk together the sweet potato, sugar, butter, sour cream and egg in a large bowl until combined. Stir the flour mixture into the sweet potato mixture until just combined but with a few small lumps. Fill each muffin cup with a generous tablespoon of batter. Bake until the muffins pull away from the sides of the pan (unless you used paper liners) and a toothpick inserted in the center comes out clean, 12 to 16 minutes. Transfer the muffins to a cooling rack. Serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 23883,"Salt and Vinegar Zucchini Chips 1 large zucchini (about 1 pound) 2 tablespoons extra-virgin olive oil
2 tablespoons malt vinegar
1/2 teaspoon kosher salt, plus more for sprinkling
1/4 teaspoon sweet paprika
Instructions: Preheat the oven to 225 degrees F. Line two baking sheets with parchment paper. Slice the zucchini thinly (1/8-inch thick or less), either by hand or on a mandoline. Lay the slices in single layer on paper towels and pat dry. Whisk together the olive oil, vinegar and salt in a medium bowl. Add the zucchini and toss to coat. Spread the slices on the prepared baking sheets in a single layer without touching. Season with salt. Bake, rotating the trays from top to bottom every 20 minutes, until the zucchini slices are very crisp, about 1 hour 15 minutes. While still hot, toss the chips with the paprika. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 23884,"Besan Ladoo 1 1/2 cups (12 ounces) ghee, plus more if needed 2 1/2 cups (20 ounces) fine chickpea flour 5 ounces cashews, finely ground 2 teaspoons cardamom powder 1 1/4 cups (10 ounces) confectioners\u2019 sugar Pinch kosher salt\u202f Edible gold dust or glitter, for decorating Instructions: Melt the ghee in a saucepan over medium-high heat. Lower the heat to low and add the chickpea flour. Keep the heat super-low while you stir the mixture with a flat-bottom spatula.\u202fContinue to stir until the mixture looks like wet breadcrumbs; if the mixture looks very dry, add an extra tablespoon of ghee to moisten it. Continue to cook the mixture on very low heat for about 40 minutes. Don\u2019t stray too far; it's important to stir the pot frequently to prevent the flour from burning. Within the first 20 to 25 minutes you will smell the chickpea flour, and the mixture begin to soften as the ghee melts into the flour. When the mixture is deep golden brown in color, add the cashews and cardamom. Cook for another 5 minutes to remove the raw flavor of the nuts.\u202f\u202f Transfer the batter to the bowl of an electric mixer fitted with a paddle attachment. Add the confectioners\u2019 sugar and salt and mix thoroughly. (You can also mix this by hand if you allow the batter to cool enough to touch.)\u202f At this point, you can either press the mixture into dome-shaped molds, or scoop about 3 ounces out at a time and roll the mixture in your palms to make rounds. If using molds, put the molds in the freezer and then unmold the sweets when firm and refrigerate. Refrigerate the sweets for at least 2 hours before serving. Remove them from the refrigerator about 5 minutes before serving to bring them to room temperature. Sprinkle the tops with gold dust. The besan ladoo will keep refrigerated in an airtight container for up to a month or frozen for up to 6 months. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 23885,"Molasses Cookies 2 1/2 cups all-purpose flour 2 teaspoons baking soda 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground cloves Pinch salt 1 1/2 sticks butter, at room temperature 1 cup brown sugar 1 egg 3/4 cup molasses Turbinado sugar, for coating Instructions: Preheat the oven to 350 degrees F. In medium bowl, combine the flour, baking soda, cinnamon, ginger, cloves and salt and set aside. In the bowl of a standing mixer fitted with the paddle attachment, cream together the butter and brown sugar until light and fluffy. Beat in the egg and then the molasses. In thirds, gently mix in the flour mixture until just combined.
Using an ice cream scoop, scoop out the cookie dough into 1-inch balls onto a sheet tray covered with turbinado sugar. Gently toss the cookies in the sugar, covering them completely. Place the sugar-coated dough balls on another sheet tray and gently squish a little.
Bake for 9 to 10 minutes. Remove the cookies to a rack to cool. Store in an airtight container for up to 2 weeks.
","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 23886,"Greek Platter Sliced Spinach Pie, cut in slices (see recipe) Hummus (see recipe,) drizzled with olive oil and topped with toasted pine nuts Sliced feta, drizzled with olive oil Greek olives Sliced tomato Whole tomato Grape leaves stuffed with rice Pita bread, cut in triangles 3 cups chopped yellow onions (2 onions) 2 tablespoons good olive oil 2 teaspoons kosher salt 1 1/2 teaspoons freshly ground black pepper 3 (10-ounce) packages frozen chopped spinach, defrosted 6 extra-large eggs, beaten 2 teaspoons grated nutmeg 1/2 cup freshly grated Parmesan cheese 3 tablespoons plain dry bread crumbs 1/2 pound good feta, cut into 1/2-inch cubes 1/2 cup pignoli (pine nuts) 1/4 pound salted butter, melted 6 sheets phyllo dough, defrosted 2 cups canned chickpeas, drained, liquid reserved 1 1/2 teaspoons kosher salt 4 garlic cloves, minced 1/3 cup tahini (sesame paste) 6 tablespoons freshly squeezed lemon juice (2 lemons) 2 tablespoons water or liquid from the chickpeas 8 dashes Tabasco sauce Instructions: Arrange the food items decoratively on a platter and serve. Preheat the oven to 375 degrees.
In a medium saute pan on medium heat, saute the onions with the olive oil until translucent and slightly browned, 10 to 15 minutes. Add the salt and pepper and allow to cool slightly.
Squeeze out and discard as much of the liquid from the spinach as possible. Put the spinach into a bowl and then gently mix in the onions, eggs, nutmeg, Parmesan cheese, bread crumbs, feta, and pignoli.
Butter an ovenproof, nonstick, 8-inch saute pan and line it with 6 stacked sheets of phyllo dough, brushing each with melted butter and letting the edges hang over the pan. Pour the spinach mixture into the middle of the phyllo and neatly fold the edges up and over the top to seal in the filling. Brush the top well with melted butter. Bake for 1 hour, until the top is golden brown and the filling is set. Remove from the oven and allow to cool completely. Serve at room temperature. Place all the ingredients in the bowl of a food processor fitted with a steel blade and process until the hummus is coarsely pureed. Taste for seasoning and serve chilled or at room temperature.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 23887,"Short Ribs with Tagliatelle 3 tablespoons olive oil 2 ounces chopped pancetta (about 1/2 cup) 2 1/2 pounds short ribs Salt Freshly ground black pepper 1/4 cup all-purpose flour 1 medium onion, chopped 1 carrot, chopped 1/2 cup fresh parsley leaves 2 cloves garlic 1 (14-ounce) can tomatoes (whole or diced) 1 tablespoon tomato paste 1 teaspoon chopped fresh rosemary leaves 1 teaspoon dried thyme 1/2 teaspoon dried oregano 1 bay leaf 2 1/2 cups beef broth 3/4 cup red wine 1 pound fresh or dried tagliatelle 4 to 6 teaspoons shaved bittersweet chocolate Instructions: Place the olive oil in a large heavy soup pot over medium heat. Cook the pancetta until golden and crisp, about 4 minutes. Meanwhile, season the short ribs with salt and pepper, and dredge in the flour. Using a slotted spoon, remove the pancetta from the pan and set aside. Add the short ribs to the pan and brown on all sides, about 7 minutes total. Meanwhile, combine the onion, carrot, parsley and garlic in a food processor and blend until finely minced. Then add the tomatoes and tomato paste and pulse. Once the short ribs are browned, carefully add the mixture from the food processor to the pot. Return the pancetta to the pot and stir. Add the rosemary, thyme, oregano, bay leaf, beef broth, and wine. Bring the mixture to a boil. Reduce the heat and simmer, covered, for 1 hour and 15 minutes. Remove the lid and simmer for another hour and a half, stirring occasionally. Remove the meat and bones from the pot. Discard the bones. Shred the meat and return it to the pot. Season with 1/2 teaspoon salt and 3/4 teaspoon pepper, or to taste. 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 for dried pasta and 2 to 3 minutes for fresh. Drain the pasta, reserving 1 cup of the cooking liquid. Add the pasta to the pot and stir to combine. Add the reserved pasta liquid 1/4 cup at a time, if needed, to moisten the pasta. Transfer to serving bowls, top each bowl with 1 teaspoon of chocolate shavings. Serve immediately. ","[Chardonnay, Pinot Noir, Barolo, Tempranillo]" 23888,"Manicotti 1 cup flour 1 cup milk 1 egg, beaten 1/2 teaspoon salt Ricotta Filling: 8 ounces fat-free cream cheese 2 eggs 2 pounds ricotta Handful chopped fresh parsley Black pepper 1/4 cup grated mozzarella 2 cups Vita Greco's Gravy, recipe follows 2 tablespoons olive oil 1 pound mixed chopped meat (veal, pork and beef) 1 small package (about 4) pork neck bones 1 pound sweet Italian sausage 1 small lamb shank 1 pound mixed chopped meat (veal, pork, beef) 2 large eggs 1 handful chopped fresh Italian parsley Black pepper 1/4 cup grated Locatelli Romano 1/2 cup bread crumbs 4 garlic cloves, sliced Olive oil, for browning 3 to 4 garlic cloves, sliced 1 tablespoon olive oil 1 (4-ounce) can tomato paste 2 (28-ounce) cans crushed tomatoes Black pepper Salt A few pinches sugar 1 handful chopped fresh Italian parsley 6 basil leaves A few pinches grated Locatelli Romano 1 (8-ounce) can tomato sauce 1 (8-ounce) can water Instructions: To make crepes: Mix ingredients together and stir until smooth. Drop by spoonfuls or 1/4 cup of mixture onto a hot, lightly greased nonstick 6-inch pan. Crepes should form and become dry almost instantly as you swirl the pan and its contents. Turn crepe over to cook other side quickly. Remove cooked crepe to waxed paper to cool. They can be stacked with waxed paper between each and then placed in the freezer until you're ready to fill them. This makes about 9 crepes that can be filled with more than just ricotta. Use for cannelloni, blintzes, etc. To make ricotta filling: Whip all of the ricotta filling ingredients together. Place a spoonful of filling in the center of each crepe, then roll up, and tuck in the ends. Spread a little sauce on the bottom of a baking pan to evenly coat the pan. Then, arrange manicotti in pan loosely and cover with sauce. Bake at 425 degrees F, when the sauce bubbles, serve. Prepare the meats: In a large skillet, brown all the meats in the olive oil. There is no need to cook the meats all the way through. Remember to pierce the sausage before cooking to allow fats and water to be released. Set meats aside. Prepare meatballs: Combine all ingredients except the olive oil in a large bowl. Form the meatballs with your hands (there should be about 12). Fry in the olive oil over medium heat until browned, but not cooked all the way through. Set aside. For the gravy: Saute garlic in the olive oil in the same skillet used to saute the meats. Add tomato paste and cook for a few minutes. In a large saucepot, combine the remaining ingredients except the meats and the tomato paste-garlic mixture and simmer. When the mixture begins to bubble, add all the meats and the meatballs. Stir about every 15 minutes, being sure to scrape the bottom of the pot to prevent burning and sticking. If the gravy seems too thick, add a little water at a time. Simmer for about 3 hours, keeping the lid of the pot slightly askew to prevent condensation of the gravy.
","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 23889,"Sunny's Super Simple Graveyard Enchiladas 2 tablespoons cooking oil, such as canola or vegetable 1 cup white or sweet yellow onion, finely chopped
1 teaspoon ground cumin
3 jalape?os, finely chopped, remove seeds if desired Kosher salt and freshly ground black pepper
1 rotisserie chicken, skin removed, deboned and meat shredded (or 12 ounces, pre-shredded rotisserie chicken)
1 cup (8 ounces) diced tomatoes with green chiles (I like Ro-Tel; fire roasted red or green salsa works too)
1 cup (4 ounces) shredded Mexican blend cheese, or Cheddar-jack blend Nonstick cooking spray 12 corn tortillas, steamed for pliability
6 to 8 cloves peeled garlic
3 to 4 jalape?os, halved lengthwise, optional
2 1/2 cups prepared mole sauce (I like Do?a Maria here-- just add water!)
1 cup (4 ounces) shredded Mexican blend cheese, or Cheddar-Jack blend, optional Graveyard Garnishes (see recipe below) Shredded iceberg lettuce
Greek yogurt or sour cream
Hot sauce
4 10-inch flour tortillas Instructions: Preheat the oven to 375 F. For the filling: Add the oil to a large pan with straight sides over medium heat. When it begins to shimmer add the onion, cumin, jalape?os, salt and pepper to taste. Cook, stirring, until everything is tender, about 8 minutes. Add the chicken and diced tomatoes. Toss to mix everything together. Stir in the cheese and remove the pan from the heat. For the enchiladas and sauce: Coat the bottom and sides of a -9-by-13-inch baking dish with nonstick cooking spray. Visually divide the filling into 12 portions. Lay out one tortilla on a plate or cutting board and spread a portion of filling across the lower center of the tortilla. Pull the bottom edge of the tortilla up and over the filling and roll up. Place the filled tortilla seam side-down in the dish, perpendicular to the short side of the dish, so you\u2019ll have 2 rows. Continue to roll and place the enchiladas in the dish with 6 in each row. There will be a space between the rows. Fill that space with the jalape?o halves and garlic. Pour the mole sauce over the enchiladas and sprinkle the cheese, if using, down the center of each row of enchiladas. Bake until the edges are bubbly and the cheese is melted, 25 to 30 minutes. For serving: If using Graveyard Garnishes (see recipe below), cut a small slit in each enchilada and insert garnishes, upright, in the slits. Serve with a pile of lettuce on the side, and if you like, Greek yogurt and a shake of blood-- I mean hot sauce. Preheat the oven to 350 degrees F. Cut shapes from the tortillas such as ghosts, trees and headstones. Arrange them in one layer on a baking sheet and bake until firm and crispy, 4 to 5 minutes. Set aside to cool. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 23890,"Bruschetta with Hot Cherry Tomatoes 3 tablespoons extra-virgin olive oil 3 to 4 cloves garlic, chopped 2 pints cherry tomatoes 1 teaspoon crushed red pepper flakes Salt A handful flat-leaf parsley, chopped A few basil leaves, torn 1 loaf semolina bread, sliced Instructions: Heat about 2 tablespoons extra-virgin olive oil in a medium skillet over medium heat. Stir in the garlic, saute for 2 minutes, then add the tomatoes and hot pepper flakes. Season with salt, to taste, and toss to coat in the oil. Cover the pan, raise heat a bit and cook until the tomatoes burst, about for 10 to 12 minutes. Remove the lid, squish any whole tomatoes with a wooden spoon and let the tomatoes thicken, about 1 minute. Stir in the parsley, adjust the seasoning and remove from the heat. Heat the broiler and char the bread on both sides. Arrange the bread on a platter and top with the hot tomatoes. Garnish with torn basil leaves and drizzle with the remaining 1 tablespoon of extra-virgin olive oil before serving. ","[Vermentino, Sauvignon Blanc, Gruner Veltliner, Albari?o]" 23891,"Simple Chicken Pot Pie 1 1/2 pounds boneless, skinless chicken breasts and/or thighs 2 cups chicken broth 1 1/2 tablespoons vegetable oil 1 medium-large onion chopped 3 medium carrots, peeled and cut crosswise 1/4-inch thick 2 small celery ribs, cut crosswise 1/4-inch thick Salt and pepper 4 tablespoons butter 1/2 cup all-purpose flour 1 1/2 cups milk 1/2 teaspoons dried thyme 3 tablespoons dry sherry 3/4 cup frozen green peas, thawed 3 tablespoons minced fresh parsley 1 box commercial puff pastry or phyllo dough Instructions: Adjust oven rack to low-center position; heat oven to 400 degrees. Put chicken and broth in a dutch oven over medium heat. Cover and bring to simmer, simmer until chicken is done. Transfer meat to a large bowl and broth to another bowl. Increase heat to medium-high; heat oil in Dutch oven. Add onion, carrots, and celery and saute until just tender, about 5 minutes. Season to taste with salt and pepper. Meanwhile, shred chicken into bite-size pieces. Transfer cooked vegetables to bowl with chicken; set aside. Heat butter over medium heat in Dutch oven. When foaming subsides, add flour; cook for about 1 minutes. Whisk in reserved chicken broth, milk, any accumulated chicken juices and thyme. Bring to a simmer, reduce heat to low and continue to simmer, stirring, until sauce fully thickens, about 1 minute. Season to taste with salt and pepper; stir in sherry. Pour sauce over chicken-vegetable mixture; stir to combine. Stir in peas and parsley, and adjust seasonings. Pour mixture into a 13-by-9 inch pan or any shallow baking dish of similar size or into six 12-ounce ovenproof ramekins or bowls. Top as desired. Bake until pastry is golden brown and filling is bubbly, about 30 minutes for large pies, 20 to 25 minutes for smaller pies ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 23892,"Chorizo Toluqueno 1/2 pound pork fat, cut into 1/2-inch cubes, placed in the freezer for 20 minutes 2 medium ancho chiles, stemmed, seeded, and deveined 2 medium pasilla chiles, stemmed, seeded, and deveined 1/2 teaspoon coriander seeds 1/4 teaspoon ground cinnamon (from cinnamon stick) 1 clove 1 teaspoon dried oregano 1/4 teaspoon black peppercorns 1/4 teaspoon freshly ground nutmeg 1/4 teaspoon ground ginger 2 tablespoons best-quality paprika 2 tablespoons salt 4 cloves garlic, minced 3 tablespoons cider vinegar 1 pound lean boneless pork shoulder 4 to 5 feet of hog casings, in 1 or 2 pieces Instructions: Place a griddle or cast ion skillet over medium heat. Tear the chiles into large flat pieces and toast them a few at a time, pressing them down with a spatula. When they blister and change color, flip over and toast the other side. Cool and transfer to a coffee grinder reserved for grinding spices. Add the coriander, cinnamon stick, clove, oregano, and peppercorns. Pulverize the spices and sift through a medium-mesh sieve into a large bowl. Add the nutmeg, ginger, paprika, an salt, then stir in the garlic and vinegar. Set up a meat grinder fitted with the coarse grinding plate and the sausage stuffing attachment, or use a sausage-stuffing funnel for the stuffing procedure. Mix together the pork fat, loin, and shoulder and run them through the grinder into the bowl with the spices. Mix the meat and the seasonings briefly but thoroughly with your hands. Cover and refrigerate overnight. If the castings were packed in salt, rinse them for an hour before using. Run water from the tap through each length of casing to check for leaks; either cut the casing where it leaks or discard the piece (to be useful, a casing should be at least 30 inches long wit no leaks). Thread one end of a piece of casing over the suffer or the funnel mouth, pushing it all the way on but leaving a 3-inch overhang for tying off. Begin feeding the sausage meat through; when it first comes out, clamp off the end so that the sausage expands to a 1-inch diameter. If there is an air bubble, stop the machine and work the bubble out towards the funnel end. Feeding the sausage through the grinder in an uninterrupted flow, slowly move the casing away from the suffer as the sausage fills in a continuous 1-inch diameter link. When the sausage is about 6 inches long, pull off an extra 1 inch of casing and twist several times, completing one link and starting another. Continue until all of the sausage meat has been cased, stopping to thread more casing on as necessary. Either twist the links several more times to separate them, or tie pieces of string between them. Place on a rack in the refrigerator, uncovered, for about 36 hours or until dry to the touch and somewhat firm. Set a dish underneath to catch drips. Wrap in plastic and again refrigerate until ready to use. ","[Rioja, Tempranillo, Garnacha, Barbera]" 23893,"Chocolate-Cherry Sangria 1 cup chocolate-flavored liqueur, such as creme de cacao 1 cup ruby port 1 cup cherries in heavy syrup, such as Amarena Fabbri, strained but reserving 1/2 cup syrup One 12-ounce package frozen cherries One 750-milliliter bottle petite sirah or other rich red wine One 20-ounce bottle cherry cola Instructions: Stir together the wine, cola, liqueur and port in a 3-quart pitcher. Add the cherries and syrup and the frozen cherries, and cover the pitcher with plastic wrap. Refrigerate the sangria to chill, at least 4 hours up to overnight. To serve, fill 8 glasses halfway with ice, then pour the sangria and cherries into each glass. ","[Petite Sirah, Zinfandel, Tempranillo]" 23894,"Bobby Flay's Pumpkin Pie with Cinnamon Crunch and Bourbon-Maple Whipped Cream 1/2 cup all-purpose flour 1/2 cup quick-cooking rolled oats 1/2 cup light muscovado sugar 1 teaspoon ground cinnamon 7 tablespoons unsalted butter, cut into small cubes, cold 2 cups graham cracker crumbs 8 tablespoons (1 stick) unsalted butter, melted 1/8 teaspoon ground cinnamon 1 large egg, lightly beaten 3 large eggs 3 large egg yolks 3/4 cup dark muscovado sugar 1/4 cup granulated sugar 2 tablespoons molasses 1 1/2 cups canned pumpkin puree 1 1/4 teaspoons ground cinnamon, plus more for the top 1 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/2 teaspoon fine salt 1 cup heavy cream 1/2 cup whole milk 1/2 vanilla bean, split lengthwise, seeds scraped out and reserved, or 2 teaspoons pure vanilla extract 3 tablespoons unsalted butter, melted Bourbon-Maple Whipped Cream (recipe follows), for serving 1 1/4 cups heavy cream, very cold 1/2 vanilla bean, split lengthwise, seeds scraped out and reserved 2 tablespoons Grade B maple syrup 1 to 2 tablespoons bourbon Instructions: To make the cinnamon crunch, preheat the oven to 350 degrees F. Combine the flour, oats, muscovado sugar, and cinnamon in a food processor, and process a few times to combine. Add the butter and pulse until combined. Pat the mixture evenly into a 4-inch square on a parchment-lined baking sheet. Bake until golden brown and crisp, about 15 minutes. Remove and let cool. Transfer to a cutting board and chop into small pieces. Keep the oven on. To make the crust, combine the graham cracker crumbs, butter, and cinnamon in a bowl and mix until combined. Press evenly onto the bottom and sides of a 10-inch pie plate. Brush with the beaten egg. Bake until light golden brown and firm, about 12 minutes. Remove from the oven and let cool on a wire rack. Reduce the oven temperature to 300 degrees F. To make the filling, whisk the eggs, egg yolks, both sugars, and the molasses together in a medium bowl. Mix in the pumpkin puree, cinnamon, ginger, nutmeg, cloves, and salt. Whisk in the heavy cream, milk, and vanilla seeds or extract. Strain the mixture through a coarse strainer into a bowl. Whisk in the butter. Place the pie plate on a baking sheet, pour the pumpkin mixture into the shell, and sprinkle additional cinnamon over the top. Bake until the filling is set around edges but the center still jiggles slightly when shaken, 45 to 60 minutes. Transfer to a wire rack and cool to room temperature, about 2 hours. Cut the pie into slices and top each with a large dollop of whipped cream and some of the cinnamon crunch. Combine the cream, vanilla seeds, maple syrup, and bourbon, to taste, in a large chilled bowl, and whip until soft peaks form. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 23895,"Roast Beef with Potatoes and Green Peppercorns 1 large beef top round, about 8 to 10 pounds Kosher salt Freshly ground black pepper 1/2 cup Dijon mustard 4 ounces green peppercorns in brine 1 lemon, juiced 4 pounds small potatoes, washed and dried Instructions: Preheat the oven to 500 degrees F. Place the roast on a flat surface and season all sides with salt and pepper. Combine the mustard and green peppercorns and the lemon juice and rub all over the beef. Place it on a roasting rack. Place the potatoes in the bottom of the roasting pan and season them with salt and pepper. Place the rack in the pan directly over the potatoes. Place the pan in the center of the oven and cook, undisturbed for 10 minutes. Lower the temperature of the oven to 350 degrees F. Count about 10 minutes for each pound then begin testing the internal temperature. The thermometer should read about 130 degrees F for medium rare. Remember that \carry over\ cooking (when the roast comes out of the oven and rests) will mean the temperature will increase a few degrees after the roast is removed from the oven. If it's undercooked, you can always cook it more, but if overcooked, there is no fixing it! Remove the roast beef and place it on a flat surface for carving. Transfer the potatoes to a serving platter. Serve the roast, whole on the platter to carve at the table. Alternatively, arrange slices of beef over the potatoes and coat with a layer of the pan sauce. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 23896,"Ham, Bean and Bacon Soup with Sauerkraut A drizzle olive or vegetable oil 4 ounces lean, smoky bacon, chopped
12 ounces ham steak, 1/2-inch dice
2 tablespoons butter
4 cloves garlic, chopped
2 onions, chopped
2 starchy potatoes, peeled and chopped (about 1 1/2 pounds)
1 large carrot, chopped
1 large fresh bay leaf
4 cups chicken stock
2 pounds sauerkraut, rinsed and drained
One 15-ounce can white or red kidney beans
Salt and pepper Salt and pepper
A handful fresh parsley leaves, chopped, for garnish
Rye or sourdough bread, to pass
Instructions: Heat the oil in soup pot or Dutch oven. Add the bacon and brown. Remove the bacon, and reserve. Add the ham and brown, then remove and reserve. Melt in the butter, and add the garlic, onions, potatoes, carrots and bay leaf. Partially cover and cook to soften, 10 minutes. Add the stock, 2 cups water, the reserved ham and bacon, the sauerkraut and beans, and simmer until potatoes are cooked and soup flavor combines, 15 minutes more. Season with salt and pepper. Cool completely and store for a make-ahead meal. To serve, reheat over medium heat. Add the parsley just before serving and pass bread at the table. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 23897,"Cashew-Crusted Salmon with Bok Choy 2 tablespoons olive oil, divided 6 salmon fillets 1/3 cup honey mustard 2 tablespoons onion flakes Freshly ground black pepper 1/2 cup finely chopped dry-roasted cashews 2 cloves garlic, minced 1 bunch bok choy, rinsed well and chopped Instructions: Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Brush honey mustard all over salmon. Season both sides of salmon with onion flakes and black pepper. Place cashews in a shallow dish, add four of the salmon fillets and turn to coat. Place all salmon fillets in hot skillet and cook 3 minutes per side, until fork-tender. Heat remaining olive oil in separate large skillet over medium heat. Add garlic and cook 1 minute. Add bok choy and cook 2 minutes, until greens wilt but stalks are still crisp-tender. Season, to taste, with salt and pepper. Serve the cashew-crusted salmon with this meal and reserve 2 uncrusted fillets for another meal. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 23898,"Sausage-Spinach Stuffed Shells Kosher salt 8 ounces (20 to 24) jumbo pasta shells 1 tablespoon extra-virgin olive oil, plus more for drizzling and brushing 1 small onion, finely chopped 2 cloves garlic, minced 1/2 pound hot Italian sausage, casings removed 1 10-ounce package frozen spinach, thawed and squeezed dry Freshly ground pepper 1 15-ounce container ricotta cheese 2 cups shredded mozzarella cheese 1/2 cup grated parmesan cheese 1/4 cup chopped fresh parsley 2 tablespoons unsalted butter 1 clove garlic, minced 2 tablespoons all-purpose flour 2 cups whole milk 1/2 cup heavy cream 1/3 cup grated parmesan cheese Kosher salt Freshly grated nutmeg 1/2 cup jarred marinara sauce Instructions: Make the stuffed shells: Bring a large pot of salted water to a boil. Add the pasta shells and cook until just slightly softened but still firm, about 7 minutes. Drain and rinse under cold water. Drizzle with olive oil and toss; set aside.
Heat the olive oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring occasionally, until soft, about 4 minutes. Add the garlic and cook, stirring, 30 seconds. Add the sausage and cook, breaking it up with a wooden spoon, until browned, about 5 minutes. Add the spinach, 1/2 teaspoon salt, and pepper to taste and stir until heated through, about 2 more minutes. Remove from the heat and let cool completely.
Combine the spinach mixture, ricotta, 1 cup mozzarella, the parmesan, parsley and 1 teaspoon salt in a bowl. Stuff each shell with about 2 tablespoons of the filling; set aside.
Preheat the oven to 350 degrees F. Make the cheese sauce: Melt the butter with the garlic in a medium saucepan over medium heat. When the butter begins to foam, add the flour and whisk constantly until lightly golden, about 1 minute. Add the milk and cream, bring to a simmer and cook, whisking constantly, until the sauce is thick enough to coat a spoon, 2 to 3 minutes. Remove from the heat and whisk in the parmesan, 1/4 teaspoon salt, and nutmeg to taste.
Brush a 9-by-13-inch baking dish with olive oil and pour in about two-thirds of the cheese sauce. Add the stuffed shells and top with the remaining cheese sauce. Cover with aluminum foil and bake 20 minutes. Uncover and top with the marinara sauce and the remaining 1 cup mozzarella; continue baking until the sauce is bubbly, 15 to 20 more minutes.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 23899,"Garlicky Grilled Calamari and Nectarine salad 3 cloves garlic, minced 2 limes, juiced 1/4 cup extra-virgin olive oil, plus extra for grilling 1/2 teaspoon ground cumin Generous pinch ground turmeric (about 1/8 teaspoon) Generous pinch store-bought or homemade garam masala, recipe follows Pinch of red cl flakes, optional Kosher salt and freshly ground black pepper 1 pound baby squid (tubes and tentacles), cleaned 1/2 lemon, juiced 4 cups baby arugula, washed and dried completely 1 large nectarine, pit removed and quartered 3 large cinnamon sticks (if you have the kind you get at Indian stores, it's about 3 tablespoons of cinnamon bark bits) 3 tablespoons whole cloves 1/4 cup green cardamom pods, shelled, husks discarded (about 2 tablespoons of seeds) 4 large black cardamom pods, shelled, husks discarded (about 1 tablespoon of seeds), optional Instructions: For the dressing: Place the minced garlic cloves on a cutting board, then sprinkle with kosher salt. Using the back of your knife, mash the garlic to form a paste. Add it to a bowl with the lime juice, 1/4 cup oil, cumin, turmeric, garam masala and red cl flakes, if using. Whisk together, then season with salt and pepper, if necessary. Remove 3 tablespoons of the marinade and set aside for the squid. For the squid: Heat up a large grill pan over high heat. Don't put anything on the grill until it's screaming hot! That will prevent the excess sticking. Meanwhile, place the lemon juice in a large salad bowl and whisk in a pinch of salt and a few grinds of pepper. Add the arugula and toss to lightly coat. Transfer to a serving platter. Drizzle the nectarine slices with olive oil, and lay them on the grill, turning every minute or so until the fruit have nice grill marks all over. Remove them to a plate. Pat the squid dry with paper towels, if necessary, and add to the reserved marinade. Toss to coat. Shake the calamari of the excess marinade, and place the tubes and tentacles on the hot grill, cooking about 3 minutes per side. If the squid sticks, wait another 30 seconds or so. When it's well-seared, it will release! Remove the calamari from grill, and slice the calamari tubes (bodies) into rings. Add rings and tentacles to the bowl of reserved dressing and toss well to coat. Arrange the nectarine wedges and calamari on the platter, over the bed of arugula. Drizzle the remaining dressing over the bowl, as desired, and serve. Combine the cinnamon sticks, cloves, green cardamom seeds, black cardamom seeds, if using in a spice grinder or coffee grinder and grind until fine. Store the spice mix in an airtight container away from direct sunlight. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 23900,"Root Beer Floats 1 pint vanilla bean ice cream 2 quarts root beer Instructions: Hang a large, well packed scoop of vanilla ice cream on the edge of a fountain glass or other tall drinking glass. Fill the glass 3/4 full with root beer. Set the fountain glass on a salad plate, underlining the glass for overflow. Serve floats with straws and parfait spoons. When you are ready to enjoy the floats, knock the ice cream into the root beer and watch it fizz up as the ice cream floats. Yummy! This is the simplest and my most favorite fountain drink! ","[Chardonnay, Riesling, Gewrztraminer]" 23901,"Grilled Chicken Thighs with Ginger Scallion Sauce 1 cup chopped scallions (from 1 to 2 bunches) 1/4 cup vegetable oil 2 tablespoons rice vinegar 1 tablespoon grated fresh ginger 1 tablespoon low-sodium soy sauce 2 teaspoons toasted sesame oil 1 clove garlic, grated 2 tablespoons vegetable oil 2 tablespoons low-sodium soy sauce 2 tablespoons rice vinegar 1 teaspoon sambal oelek 5 to 6 boneless, skinless chicken thighs Kosher salt and freshly ground black pepper Instructions: To make the scallion sauce: Add the scallions, vegetable oil, vinegar, ginger, soy sauce, sesame oil and garlic to a small bowl and stir to combine. Add 2 tablespoons of the ginger scallion sauce to a large bowl and keep the rest refrigerated until ready to serve the chicken. For the chicken thighs: To the bowl with the 2 tablespoons reserved ginger scallion sauce, add the oil, soy sauce, vinegar and sambal oelek. Whisk to combine, then add the chicken thighs. Stir to coat the chicken in the marinade. Let the chicken marinate at room temperature for 30 minutes. Preheat a grill pan over medium-high heat. Remove the chicken to a paper towel-lined baking sheet, smooth-side up. Sprinkle the smooth side with 1/2 teaspoon salt and 1/2 teaspoon pepper. Transfer the chicken to the heated grill pan, seasoning-side down. Sprinkle the underside with 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill for 10 minutes, rotating the chicken once. Flip the chicken and cook until it is 165 degrees F all the way through and has nice grill marks, an additional 7 to 10 minutes. Remove the chicken to a plate. Serve the chicken with the remaining ginger scallion sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 23902,"3-D Dog Cake 1 recipe Chocolate or Vanilla Cake, recipes follow 2 recipes American Buttercream, recipe follows Gel food coloring of your choice, for dyeing American Buttercream Small piece white fondant Small piece black fondant Small piece pink fondant Nonstick cooking spray 5 1/2 cups all-purpose flour, plus more for the pans 2 1/2 teaspoons baking powder 2 teaspoons salt 2 sticks (1 cup) unsalted butter, at room temperature 4 cups granulated sugar 1 cup vegetable oil 10 large eggs, at room temperature 2 tablespoons pure vanilla extract 2 cups milk Nonstick cooking spray 4 cups all-purpose flour, plus more for the pans 2/3 cup cocoa powder 2 teaspoons baking soda 2 teaspoons salt 4 sticks (2 cups) butter, softened 4 cups granulated sugar 6 extra-large eggs 1 cup sour cream 1 tablespoon vanilla 2 cups hot water 1 tablespoon instant espresso powder 4 sticks (2 cups) butter, softened 6 cups powdered sugar 1 to 2 teaspoons pure vanilla extract (or any other flavor you want, or none) Pinch kosher salt 1/4 cup whole milk Instructions: Cut and assemble the cake on a 13-by-9-inch cake board according to the diagram, using American Buttercream frosting to adhere the cake pieces together. (Click the link at the bottom of the recipe for the diagram). Frost the entire cake with a thin and even coating of American Buttercream. Refrigerate so the frosting can set, about 1 hour. Dye the remaining American Buttercream using gel food coloring in the color you would like your dog to be. Place into a pastry bag fitted with a large grass tip and pipe \fur\ all over the cake. Roll the white fondant into two 2-inch discs. Roll the black fondant into two small balls, then flatten each slightly and place 1 into the center of each white disc (adhere with a dab of water). Stick to the cake where you want to place the eyes. Make a teardrop with a 2-inch round of the black fondant, pinching to create nostrils; stick to the cake. Finish with an oval shape with the pink fondant, using the back of a paring knife to create a center line in the tongue' stick to the cake board coming from the dog's mouth. For the vanilla cake: Preheat the oven to 350 degrees F. Spray the bottom and sides of four 8-inch round cake pans with nonstick cooking spray; dust with flour, and tap out the excess. Line 3 regular muffin cups and 1 mini muffin cup with paper liners. Whisk together the flour, baking powder and salt in a medium bowl; set aside. Beat the butter, sugar and oil in a large bowl with an electric mixer on medium-high speed until light in color and fluffy, about 5 minutes. Beat in the eggs, one at a time. Beat in the vanilla until combined. Transfer the creamed mixture to a very large mixing bowl, then alternate folding in the flour mixture and the milk with a spatula, adding the flour in 3 additions and the milk in 2, starting and ending with the flour, just until smooth. Fill the 3 muffin cups and 1 mini muffin cup halfway with batter. Divide the remaining batter evenly among the prepared cake pans. Bake, rotating the cake pans halfway through, until a toothpick comes out clean, 8 minutes for the mini cupcake, 11 minutes for the regular, and 30 to 35 minutes for the cakes. Cool the cakes in the pans on a rack for 10 minutes, then remove the cakes to the rack to cool completely. For the chocolate cake: Preheat the oven to 350 degrees F. Spray four 8-inch cake pans with nonstick cooking spray and dust with flour, then line the bottoms with parchment. Line 3 regular muffin cups and 1 mini muffin cup with paper liners. Whisk together the flour, cocoa, baking soda and salt together in a large bowl. Beat together the butter and sugar until light and fluffy, 1 to 2 minutes. Add the eggs, one at time, and beat until incorporated. Add the sour cream and continue to beat until fully incorporated. Add the vanilla. Transfer the mixture to a large mixing bowl. Stir together the hot water and instant espresso powder in a spouted measuring cup. Whisk the dry ingredients by hand into the wet ingredients in 2 additions, alternating with the espresso and mixing just until fully incorporated. Fill the 3 muffin cups and 1 mini muffin cup halfway with batter. Divide the remaining batter evenly among the 4 prepared cake pans. Bake until a toothpick comes out clean, 8 minutes for the mini cupcake, 11 minutes for the regular cupcakes and 30 to 35 minutes for the cakes (rotate the pans halfway through). Cool the cakes in the pans on a rack for 10 minutes, then remove the cakes to the rack to cool completely. In the bowl of a stand mixer fitted with the whisk attachment, combine the butter, powdered sugar, vanilla, salt and milk. Whip the mixture on low speed for a while. When the sugar is incorporated, turn the mixer speed up and whip until the buttercream is smooth. Add milk until desired consistency is reached. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 23903,"Grilled Eggplant with Mozzarella, Tomatoes, and Basil 2 large Italian eggplants Good-quality olive oil 1/2 pound fresh whole-milk mozzarella 3 large ripe tomatoes, red or yellow or a combination of both 1 bunch fresh basil Balsamic vinegar Kosher salt and freshly ground pepper Instructions: Prepare a barbecue (or preheat a broiler). Cut the eggplants into slices about 1/2-inch thick. Spread on a baking sheet and brush with olive oil on both sides. Set aside. Cut mozzarella in half crosswise, then slice each half about 1/4-inch thick to create half-moon shaped pieces. Slice tomatoes in the same manner. Arrange tomatoes and mozzarella decoratively around the edge of a large serving platter. Place eggplant slices on barbecue (or place on baking sheet in broiler) and cook, turning once, until nicely charred on each side; the eggplant should almost caramelize. Arrange the cooked eggplant down the center of the serving platter, surrounded by the tomatoes and mozzarella. Pluck about 12 large leaves from the basil bunch, stack them, roll them up like a cigar, then slice crosswise into thin shreds (?chiffonade?). Scatter the basil shreds over the vegetables and cheese, then drizzle balsamic vinegar and more olive oil over all. Sprinkle with salt and pepper, to taste, and let stand until eggplant is at room temperature. ","[Barolo, Chianti, Tempranillo, Garnacha]

" 23904,"Falafel 1 pound dried chick peas, soaked over-night 3 scallions, cleaned and sliced 2 teaspoons minced garlic 3 tablespoons minced fresh parsley 1 teaspoon ground minced cumin 1 teaspoon ground coriander 1 teaspoon salt 1 egg 1 teaspoon hot sauce 1 teaspoon baking powder 1 tablespoon warm water 1/2 to 1 cup bread crumbs Instructions: Drain chickpeas and place them in a food processor. Add scallions, garlic, parsley, cumin, coriander, salt, egg and hot sauce. Mix baking powder with water and add mixture to food processor. Process until smooth. Transfer mixture into a small bowl. Add bread-crumbs until mixture forms a small ball without sticking to your hands. Pour the oil to a depth of 2 inches in a heavy saucepan or wok. Heat to 375 degrees. Roll into 16 ping - pong - ball sized balls and flatten slightly. Slip a few at a time into the hot oil, making sure they don't stick to the bottom. Cook, turning, for about 6 minutes, or until the balls are a dark, even brown on all sides. Remove with slotted spoon and drain on paper towels. Serve with chopped tomato, cucumber, lettuce chiffonade, hot sauce and Yogurt Sauce. Mix together the yogurt, tahini paste, garlic and lemon juice. Thin out with water to make a smooth medium thick sauce. Season to taste with salt and pepper. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 23905,"Lemon Custard Pie 1 sleeve saltine crackers (about 40), crushed 1/2 cup sweetened shredded coconut 3 tablespoons sugar 1/4 teaspoon kosher salt 1 stick unsalted butter, cut into small pieces, at room temperature 2 medium lemons, washed well 1 14-ounce can sweetened condensed milk 4 large egg yolks 1 cup cold heavy cream 1 tablespoon sugar Instructions: Make the crust: Preheat the oven to 350? F. Pulse the saltines, coconut, sugar and salt in a food processor until finely ground. Add the butter and continue to pulse until the crumbs begin to clump together. Press the mixture into the bottom and up the sides of a 9-inch pie plate (the crust will be thick). Bake until the crust is browned around the edges and lightly browned on the bottom, 15 to 18 minutes. Remove to a rack and let cool slightly. Make the filling: Remove the peel from 1 lemon using a vegetable peeler, removing just the peel and not the pith. Transfer the peel to a food processor. Remove the peel from the other lemon and discard the peel. Cut off the white pith from both lemons; chop the flesh, removing any seeds, and add the flesh to the food processor along with the condensed milk. Puree, scraping down the sides. Add the egg yolks and process until combined. Strain the filling through a fine-mesh sieve into a bowl, pressing it through with a rubber spatula. Pour over the crust and gently wiggle to distribute the filling. Bake until the filling is set but still slightly wiggly, about 20 minutes. Transfer to the rack and let cool 1 hour, then refrigerate until chilled, at least 3 hours. Just before serving, make the topping: Beat the heavy cream and sugar in a bowl with a mixer on medium speed until medium peaks form. Serve with the pie. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 23906,"Mr. Amazing's Jalape?o, Bacon and Brie Pizza One 16-ounce ball refrigerated pizza dough 8 ounces maple-cured bacon All-purpose flour, for dusting 1 cup favorite pizza sauce 1/2 teaspoon garlic powder 4 ounces Brie cheese with rind, sliced 1 jalape?o, seeded and sliced Instructions: Arrange an oven rack in the lowest position, put a pizza stone on the rack and preheat the oven to 450 degrees F. Put the pizza dough on the counter for 30 minutes to bring to room temperature. Par-cook the bacon in a skillet over medium heat until no longer floppy and the bacon is just starting to brown, about 2 minutes on each side. Let cool, then chop into pieces and set aside. Sprinkle a clean work space with flour. Roll out the dough and stretch it between your fingers into a 12-inch round about 1/4 inch thick. Place the dough on a piece of parchment or a pizza peel. Spread the pizza sauce on the dough and sprinkle with the garlic powder. Top with the Brie, jalape?o and bacon. Transfer the dough to the pizza stone using the parchment or peel. Bake until golden brown, 12 to 15 minutes. Let cool for 5 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 23907,"Catfish Gumbo 1/4 teaspoon freshly ground black pepper 1 teaspoon garlic salt 1 teaspoon Cajun seasoning 1 bay leaf 2 tablespoons vegetable oil 1/3 cup diced onions 1/3 cup diced celery 1/2 green pepper, diced 1 1/2 tablespoons all-purpose flour 1 (10.5-ounce) can chicken broth 1 (14.5-ounce) can diced tomatoes 3 ounces tomato paste 1 small (5-ounce) package frozen cut okra Splash hot sauce 3/4 pound to 1 pound catfish, cut into chunks Rice, cooked and drained, for serving Instructions: In a small bowl, combine the pepper, garlic salt, Cajun seasoning, and bay leaf and mix well; set aside. In a large pot, heat the vegetable oil over high heat. Add the onions, celery, and green peppers and stir. Add the flour and stir until blended. Add the chicken broth and stir until smooth. Add the tomatoes, tomato paste, and okra and stir until mixed well. Add the hot sauce and seasoning mixture and mix well. Bring the gumbo to a boil and then reduce the heat to a simmer and simmer for 30 minutes, uncovered. Add the catfish and stir to mix well. Cover the pot and simmer for 20 minutes. Serve with rice. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 23908,"Asian Pear Cocktail 2 Asian pears peeled, cored, and roughly chopped 1 cup shochu or sake
1 tablespoon lemon juice Large ice cubes 4 green shiso (perilla) leaves Instructions: Put the pear, shochu and lemon juice in a blender and puree until smooth. Pass the pear puree through a very fine mesh sieve (or a regular sieve lined with cheesecloth). Press on the solids to get as much juice out as possible.
Fill 4 glasses with large ice cubes and put a shiso leaf in each glass. Use a blunt object to pound the ice and shiso to release its flavors. Divide the pear mixture between the 4 glasses and serve. ","[Sake, Shizuoka, Junmai Ginjo, Hokkaido]" 23909,"Beer Brats 1 dozen brats Beer, to cover 1 medium large sweet onion 2 ounces (1/2 stick) butter Serving suggestions: fresh baked brat buns with sauerkraut, onions, green peppers, ketchup, and/or mustard Instructions: Place brats in a Dutch oven with onions and butter, cover the brats with beer. Bring to a boil and reduce to simmer until brats are cooked. Remove brats and set aside beer mixture. Grill brats until golden brown and return to beer mixture until ready to serve. Serve brats on fresh baked brat buns with sauerkraut, onions, green peppers, ketchup, and/or mustard. ","[Hefeweizen, Pale Ale, IPA, Riesling]" 23910,"Sweet Potato Cake with Coconut Filling and Caramel Frosting Vegetable cooking spray All-purpose flour, for dusting pans 1 cup butter, softened 3 cups sugar 6 large eggs, separated 1 1/2 cups mashed cooked sweet potatoes 1 cup sour cream 1 tablespoon baking powder 1 teaspoon vanilla extract 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon salt 1 cup chopped pecans 3 cups all-purpose flour Coconut Filling, recipe follows Caramel Frosting, recipe follows 1/4 cup sugar 2 tablespoons cornstarch 1/8 teaspoon salt 1 cup milk 1 large egg, lightly beaten 1/2 cup frozen grated coconut, thawed 1 teaspoon vanilla extract 2 (3-ounce) packages cream cheese, cut into cubes and softened 3/4 cup whipping cream 2 1/4 cups sugar 2/3 cup water 9 tablespoons butter, cut into 1/2-inch cubes Instructions: Preheat the oven to 350 degrees F. Coat 3 (9-inch) cake pans with cooking spray; dust lightly with flour. Set aside. Beat butter and sugar at medium-high speed with an electric mixer until fluffy. Add egg yolks, 1 at a time, beating until blended after each addition. Beat in sweet potatoes and next 6 ingredients, adding each ingredient 1 at a time. Add pecans and 3 cups flour, beating just until blended. Beat egg whites in a separate bowl at high speed with an electric mixer until stiff peaks form; fold into batter. Spoon batter evenly into prepared pans. Bake for 25 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove and cool completely on wire racks. Spread Coconut Filling evenly between cake layers. Gradually pour about 1/2 cup Caramel Frosting on top of cake, spreading over top and sides with a small spatula. Place cake in refrigerator. Chill remaining Caramel Frosting 45 minutes. Pour another 1/2 cup Caramel Frosting on cake, spreading over top and sides. Repeat procedure with remaining frosting, using 1/2 cup frosting at a time and chilling every 15 minutes. Store cake in refrigerator. Combine first 3 ingredients in a heavy 2-quart saucepan; gradually stir in milk, and cook, stirring constantly, over medium heat 3 minutes or until thickened. Stir about one-fourth of hot milk mixture gradually into egg; add egg mixture to remaining hot milk mixture, stirring constantly. Return to a boil, and cook, stirring constantly, 1 minute or until thickened. Remove from heat; stir in coconut and vanilla. Place heavy-duty plastic wrap directly on warm filling. Cool completely; chill 1 hour. Whisk together cream cheese and cream in a small bowl until smooth. Cook sugar and 2/3 cup water in a heavy 3 1/2-quart saucepan over medium-low heat, stirring constantly, 5 minutes or until sugar dissolves. Increase heat to high, and bring mixture to a boil without stirring. Using a pastry brush dipped in hot water, wash down any sugar crystals on sides of pan. Cook, without stirring, 10 minutes or just until syrup turns a deep amber color. Whisk in butter gradually; gradually whisk in cream cheese mixture until smooth. Remove from heat; cool 10 minutes, whisking occasionally. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 23911,"Fettuccine With Quick Ragu 1/2 onion 1 stalk celery, cut into 4 pieces 1 small carrot, cut into 4 pieces 1 clove garlic 1/2 teaspoon chopped fresh rosemary 3 tablespoons extra-virgin olive oil 1 pound ground veal or turkey Kosher salt and freshly ground pepper 1 28-ounce can crushed tomatoes 1/2 cup whole milk 12 ounces fettuccine Freshly grated parmesan cheese, for serving Instructions: Pulse the onion, celery, carrot, garlic and rosemary in a food processor until finely chopped. Heat the olive oil in a large saucepan over medium-high heat. Add the chopped vegetables and cook, stirring, until softened and golden, 3 to 5 minutes. Add the veal, 1 teaspoon salt and 1/2 teaspoon pepper and cook, breaking up the meat with a wooden spoon, until no longer pink, about 3 minutes. Add the tomatoes, milk, 1 cup water and 1/2 teaspoon salt. Bring to a boil, then reduce the heat and simmer until slightly thickened, about 20 minutes. Meanwhile, bring a large pot of salted water to a boil and cook the fettuccine as the label directs. Drain the pasta, then toss with half of the ragu (about 3 cups). Top with parmesan. Reserve the remaining ragu to make stuffed peppers. Per serving: Calories 484; Fat 12 g (Saturated 3 g); Cholesterol 48 mg; Sodium 462 mg; Carbohydrate 71 g; Fiber 5 g; Protein 25 g ; ","[Barolo, Barbaresco, Chianti, Valpolicella]

" 23912,"Duck Confit 3 5- to 6-pound whole ducks (use Moulard ducks, if possible) 1 tablespoon coarse sea salt About 2 tablespoons Mixed Spices* 1/2 tablespoon saltpeter (potassium nitrate), available at some specialty stores or order from a pharmacy 1/2 tablespoon black pepper 6 branches rosemary or thyme 2 cups dry white wine 1 1/2 cups water Large can rendered duck or goose fat (about 16 ounces) 3 5- to 6-pound whole ducks (use Moulard ducks, if possible) 1 tablespoon coarse sea salt About 2 tablespoons Mixed Spices* 1/2 tablespoon saltpeter (potassium nitrate), available at some specialty stores or order from a pharmacy 1/2 tablespoon black pepper 6 branches rosemary or thyme 2 cups dry white wine 1 1/2 cups water Large can rendered duck or goose fat (about 16 ounces) Instructions: Cut up ducks: Separate thigh-leg portions in one piece. Bone thigh, leaving it attached to leg bone. Cut off top inch of leg bone with a heavy cleaver. Trim all visible fat from thigh-leg pieces; reserve fat in a heavy saucepan. Remove duck breasts and reserve for another use. Cut away as much fat and skin from the carcass as possible, chop in small pieces, and add to reserved fat. Marinate duck pieces: Sprinkle thigh-leg portions all over with salt and turn skin-side down. Sprinkle with mixed spices, saltpeter and pepper. Place herb sprig on each portion. Press together 2 pieces to make 3 packages of thigh-leg portions with skin on outside. Place in a nonreactive baking dish or roasting pan, cover tightly and marinate 24 hours, refrigerated. Render duck fat: Add 1 1/2 cups of the wine and just enough water to saucepan of reserved fat to moisten. Heat pan over medium heat and simmer for about 1 hour, or until all wine and water has evaporated, and only golden duck fat remains. Strain out cooked skin and reserve fat. Prepare confit: Preheat oven to 300 degrees. Remove duck thigh-leg pieces from refrigerator, discard herb sprigs and pat dry with paper towels. Brush lightly with rendered fat and broil in a preheated broiler, skin-side up, until skin browns, about 4 minutes. Remove from heat, sprinkle with the remaining 1/2 cup wine and let rest for several minutes. Meanwhile, heat rendered duck fat in a large, heavy casserole. When fat boils add duck pieces. Add enough additional rendered duck or goose fat to cover. Bake covered in 300 degree F oven, 2 hours, or until duck is extremely tender, but not falling apart. Place a rack or crisscross a pair of chopsticks in bottom of a heavy earthenware crock. Lay duck pieces on rack, then pour warm fat over to completely cover and seal pieces. When cool, cover top of crock and refrigerate at least 24 hours before serving. Duck will keep, refrigerated, for several weeks. To finish: Preheat oven to 400 degrees. Remove duck pieces from crock and scrape off most of fat. Place in a roasting pan and heat in a 400 degree oven until crisply brown, about 15 minutes. Serve with garlic potatoes Sauteed in some duck fat.

• Mixed Spices: Combine 1 teaspoon each crumbled dried basil, crumbled dried thyme, freshly-grated nutmeg, ground cloves, ground white pepper, 1/2 teaspoon cayenne and 1 bay leaf, crumbled. Yield: about 2 tablespoons Cut up ducks: Separate thigh-leg portions in one piece. Bone thigh, leaving it attached to leg bone. Cut off top inch of leg bone with a heavy cleaver. Trim all visible fat from thigh-leg pieces; reserve fat in a heavy saucepan. Remove duck breasts and reserve for another use. Cut away as much fat and skin from the carcass as possible, chop in small pieces, and add to reserved fat. Marinate duck pieces: Sprinkle thigh-leg portions all over with salt and turn skin-side down. Sprinkle with mixed spices, saltpeter and pepper. Place herb sprig on each portion. Press together 2 pieces to make 3 packages of thigh-leg portions with skin on outside. Place in a nonreactive baking dish or roasting pan, cover tightly and marinate 24 hours, refrigerated. Render duck fat: Add 1 1/2 cups of the wine and just enough water to saucepan of reserved fat to moisten. Heat pan over medium heat and simmer for about 1 hour, or until all wine and water has evaporated, and only golden duck fat remains. Strain out cooked skin and reserve fat. Prepare confit: Preheat oven to 300 degrees. Remove duck thigh-leg pieces from refrigerator, discard herb sprigs and pat dry with paper towels. Brush lightly with rendered fat and broil in a preheated broiler, skin-side up, until skin browns, about 4 minutes. Remove from heat, sprinkle with the remaining 1/2 cup wine and let rest for several minutes. Meanwhile, heat rendered duck fat in a large, heavy casserole. When fat boils add duck pieces. Add enough additional rendered duck or goose fat to cover. Bake covered in 300 degree F oven, 2 hours, or until duck is extremely tender, but not falling apart. Place a rack or crisscross a pair of chopsticks in bottom of a heavy earthenware crock. Lay duck pieces on rack, then pour warm fat over to completely cover and seal pieces. When cool, cover top of crock and refrigerate at least 24 hours before serving. Duck will keep, refrigerated, for several weeks. To finish: Preheat oven to 400 degrees. Remove duck pieces from crock and scrape off most of fat. Place in a roasting pan and heat in a 400 degree oven until crisply brown, about 15 minutes. Serve with garlic potatoes Sauteed in some duck fat.
• Mixed Spices: Combine 1 teaspoon each crumbled dried basil, crumbled dried thyme, freshly-grated nutmeg, ground cloves, ground white pepper, 1/2 teaspoon cayenne and 1 bay leaf, crumbled. Yield: about 2 tablespoons ","[Chardonnay, Pinot Gris, Riesling, Barolo]" 23913,"Frozen Tropical Slushie 6 cups ice cubes, slightly crushed 3 cups cubed ripe pineapple 1 cup dark rum 1/4 cup honey 1 cup light coconut milk 1 cup fresh orange juice 1 cup fresh pineapple juice Lime wedges Pineapple chunks Orange wedges Mango slices 4 bamboo skewers, soaked in water Cocktail umbrellas Instructions: Place the crushed ice in a blender. Add the pineapple cubes, dark rum, honey, coconut milk, orange juice and pineapple juice to the blender. Pulse until the mixture reaches a slushie consistency, about 15 seconds or pulses. Skewer the garnishes on the soaked bamboo skewers. Serve the slushie in chilled glasses with fruit skewers and top with umbrellas. ","[Maui Blanc, Moscato, Sauvignon Blanc, Pinot Grigio]" 23914,"Bake Sale Winning-est Gooey Oat Bars Non-stick cooking spray 1 3/4 cups all-purpose flour
  1/2 teaspoon fine sea salt, or table salt
  1/3 cup granulated sugar
  3/4 cup plus 2 tablespoons cold unsalted butter
  1/2 cup unsalted butter 1/2 cup granulated sugar
  3/4 cup dark brown sugar
  1/4 teaspoon fine sea salt, or table salt
  3 large eggs
  1 1/2 teaspoons vanilla
  1 1/3 cups rolled oats
  1/2 cup finely shredded coconut, sweetened or unsweetened (optional)
  1 1/2 cups chocolate chips, chopped white or dark chocolate, candy bars, dried fruit, or a mix thereof (with the dried fruit, a mix with chocolate is best or the sweetness of the fruit will be overwhelming)
  powdered sugar, to finish
  Instructions: Prepare your pan: Heat the oven to 350 degrees F. Line the bottom of a 9-by-13-inch baking tray (a quarter sheet pan or cake pan is fine) with parchment paper (if using a cake pan, hang the parchment over the sides so the bars are easier to remove). Lightly coat the sides with nonstick spray. Make the crust: Combine the flour, salt and sugar in the bowl of a food processor. Cut the butter into chunks, and add it to the bowl, then run the machine until the mixture forms large clumps?that's right, just keep running it; it might take another 30 seconds for it to come together, but it will. Transfer the dough clumps to the prepared baking pan and press them evenly across the bottom and 1/4 inch up the sides. Bake for 15 to 20 minutes, until very pale golden. Meanwhile, prepare the filling: Melt your butter in a medium saucepan over medium heat. Continue to cook the butter, stirring frequently, until golden brown bits form at the bottom, about 5 minutes. Remove from the heat and stir in the sugars and salt. Let cool for 5 to 10 minutes, then whisk in the eggs, one at a time, and the vanilla, and stir in the oats, coconut, and chocolate, fruit, and/or candy. Pour over the parbaked crust, spreading evenly. Bake the bars: Bake for 15 to 20 minutes, until the top is firm and golden and the bars are set or, at most, barely jiggle if shimmied. The bars are much easier to cut cleanly from the fridge, but they are gooiest when warm. Dust with powdered sugar before serving or selling for the prettiest finish. Do ahead: Store at room temperature for up to 2 days, or in the fridge for longer. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 23915,"Quick Pickled Cucumbers 1 seedless cucumber, very thinly sliced 1/4 cup seasoned rice vinegar 1 tablespoon sugar Pinch salt 2 tablespoons chopped cilantro leaves Instructions: Stir all of the ingredients together in a medium serving bowl. Serve immediately or let it marinate in refrigerator until ready to serve. ","[Riesling, Sauvignon Blanc, Pinot Grigio]" 23916,"Taralli 1 1/2 pounds/700 g all-purpose flour 1 cup/250 ml extra-virgin olive oil Splash red wine 1 cup/250 ml lukewarm water, or as much as you need Instructions: Preheat the oven to 400 degrees F. Place the flour on a worktable. Make a well in the center of the flour and add the olive oil, wine and water. Combine the ingredients and knead until the mixture becomes an even dough. If necessary, add a little more water and continue kneading. Cut off a small amount of dough and roll into a 1/2-inch thick log. Cut the log into 5-inch long pieces. Then form a 'doughnut-like' shape by pinching the opposite ends together. Repeat the above process with the remaining dough. Place the taralli in a pot of boiling water for about 1 minute or until they float to the surface. Stir to prevent them from sticking together. Remove the taralli from the water with a slotted spoon and dry off any excess water with a dishcloth. Line a baking tray with parchment paper and bake for approximately 10 minutes or until golden brown on one side. Turn the taralli over to cook the other side. Serve with wine. ","[Barolo, Barbaresco, Chianti, Montepulciano]" 23917,"Triple Berry Cream Cheese Shortcake 6 ounces cream cheese, at room temperature 3 tablespoons sugar
  1 large egg white
  6 cups mixed blueberries, blackberries and raspberries 1/4 cup sugar 1 tablespoon lemon juice
  Zest of 1 orange
  Whipped cream, for serving Small fresh mint leaves, for serving
  Nonstick cooking spray, for the baking dish 1 1/2 cups all-purpose flour
  2 teaspoons baking powder
  1/2 teaspoon salt
  8 tablespoons (1 stick) unsalted butter, at room temperature
  1/2 cup sugar
  1 teaspoon vanilla extract
  1 large egg
  3/4 cup whole milk
  Instructions: For the cream cheese swirl: Mix together the cream cheese, sugar and egg white in a small bowl until smooth. For the berries and cream: Gently toss the mixed berries with the sugar, lemon juice and orange zest in a large bowl. Let stand, gently stirring occasionally, until the sugar has dissolved and the mixture is juicy (some of the raspberries will break down), about 1 hour. Refrigerate until ready to serve. For the cake: Preheat the oven to 350 degrees F. Spray a 9-inch square baking dish with nonstick cooking spray and line the bottom with parchment. Whisk together the flour, baking powder and salt in a medium bowl. In a large bowl, beat together the butter and sugar with an electric mixer until light and fluffy. Beat in the vanilla and egg. Add the flour mixture in 3 batches, alternating with the milk and beginning and ending with the flour. Beat until the flour is just incorporated. Spoon the batter into the prepared baking dish and smooth with an offset spatula. Add big dollops of the cream cheese mixture all over the surface and use a small spoon to swirl it in slightly, then smooth the top again. Bake the cake until a wooden toothpick inserted into the center comes out clean, about 30 minutes. Cool the cake in the baking dish for 10 minutes, then remove and cool it completely, cream cheese-side-up. Cut the cake into squares and serve topped with the berries. Add a dollop of whipped cream. Garnish with the mint. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 23918,"Ackee and Potato Soup with Crab Salad 2 tablespoons olive oil 4 tablespoons unsalted butter 2 leeks, white parts only about 4 inches each, sliced 1 small onion, chopped 1 pound Yukon Gold potatoes, peeled and roughly chopped Bouquet garni (2 thyme sprigs, 1 bay leaf and several parsley stems) 8 cups chicken stock 1 (15-ounce can) ackee, drained and rinsed Salt and freshly ground black pepper Crab Salad, recipe follows 1-pound lump crab meat, picked 2 scallions, thinly sliced 1 lemon, juiced 1/2 cup olive oil 1/2 teaspoon Cheryl's Hot Sauce, recipe follows 1 sprig fresh thyme, picked and chopped Salt and freshly ground black pepper 10 whole Scotch bonnet peppers, rinsed and stems removed 1 to 1 1/2 cups white vinegar 10 whole pimento seeds Instructions: In a medium size stockpot on medium heat, add oil then butter and sweat leeks and onions until translucent. Then add potatoes and bouquet garni. Stirring the ingredients until you smell the herbs. Now add chicken stock and bring to a boil then reduce to a simmer when potatoes are very tender, about 35 to 40 minutes. Add ackee and simmer for a few minutes more, then remove bouquet garni. Puree soup and season with salt and pepper. In the center of a shallow soup bowl, mound a small portion of the Crab Salad. Gently ladle about 6 to 8 ounces of the soup around the crab mound. Mix all the ingredients in bowl. To a blender, add peppers and 1 cup of vinegar and puree. Add remaining vinegar, if needed. Stir in pimento seeds. Store in a bottle or jar in refrigerator. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]

" 23919,"Jack's Fruit Ice Cream 2 cups heavy cream 2 cups whole milk 8 egg large egg yolks 1 vanilla bean pinch of salt 1/2 cup natural cane sugar 20 oz can jackfruit in syrup (available in Asian markets) green food coloring (optional) Instructions: In a heavy saucepan heat milk, heavy cream, and vanilla bean over medium high heat to a simmer. Turn heat down to medium. In a separate bowl whisk together the eggs yolks, sugar, and salt. Sugar will dissolve when heated. Slowly dizzle this egg/sugar mixture into the simmering milk mixture and whisk. Combining these too quickly will result in \scrambled eggs.
After you have added these two mixtures together, reduce the heat to a medium low temperature. Remove the vanilla bean and split lengthwise scraping out seeds. Return the pod and the seeds back to the pot. I like to add several drops of food coloring at this point. Continue to stir until the mixture coats the back of a spoon. Strain mixture through a fine-holed strainer, discarding the vanilla pod and refrigerate the mixture over night. Follow manufacturer's instruction for your ice cream maker, and let the fun begin. Meanwhile, drain the jackfruit and pulse it gently in your processor. We want small pieces of fruit for the ice cream. After about 15 minutes into freezing your ice cream add small pieces of jackfruit to the mixture. Serve your ice cream at your next dinner party and enjoy the mystery when your friends/family try to guess the secret ingredient! The flavor is both refreshing and delicious. Enjoy! ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 23920,"Vietnamese Iced Coffee Milkshake with Coconut Ice Cream 1 1/2 cups coconut ice cream (about 5 large scoops) 1/4 cup sweetened condensed milk Sweetened whipped cream, for serving 1 teaspoon toasted sweetened shredded coconut, optional 1 1/2 teaspoons instant espresso powder Instructions: Put the instant espresso powder in a small bowl with 1/2 cup of hot water. Stir and let the espresso dissolve completely, then allow to cool completely. Pour into an ice cube tray and freeze until completely set, at least 2 hours and up to overnight. Put the coconut ice cream and sweetened condensed milk in the blender, then add the espresso ice cubes. Blend until the mixture is completely combined and smooth, about 2 minutes. (Stop the blender as needed and use a spoon to help evenly disperse the ingredients as they blend.) Pour into a tall glass and top with whipped cream and toasted shredded coconut if using. ","[Cabernet Sauvignon, Merlot, Pinotage, Tempranillo]" 23921,"Fishmarket Apple Pie 1 premade folded pie crust 2 1/2 pounds McIntosh apples, peeled, cored and sliced 1 egg 1 1/2 cup sour cream 1 cup sugar 1/4 cup flour 2 teaspoons vanilla 1/2 teaspoon salt 1/2 cup butter 1/2 cup flour 1/3 cup sugar 1/3 cup brown sugar 3 teaspoons cinnamon 1/4 teaspoon salt 1 cup chopped walnuts Instructions: Preheat oven to 450 degrees F. Line a deep dish pie plate with pie crust and form a decorative edge. In large bowl beat eggs lightly and stir in sour cream, sugar, flour, vanilla, and salt until smooth. Toss in apples and stir to coat. Spoon into pie shell. Bake 10 minutes. Lower oven to 350 degrees F. Bake for 35 minutes. Combine butter with rest of ingredients with fork or pastry blender. Sprinkle topping over pie and bake for 15 minutes. Cool to room temperature and chill. Serve chilled. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 23922,"Sweet Cinnamon Tamale with Apples 1 1/2 tablespoons unsalted butter 1 large green apple, such as Granny Smith, peeled and diced 1/4 cup raisins 1 1/2 tablespoons sugar 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg Juice of 1 lemon 1 1/2 cups masa harina 1 1/2 tablespoons melted butter 3/4 tablespoon salt 1 1/2 teaspoons light agave nectar 12 tamale husks 1 quart vanilla ice cream, for serving 1/2 cup goats milk caramel, or regular caramel, for serving Instructions: For the apple compote: Set a medium saute pan over medium-high heat. Add the butter and green apples. Saute until the apples soften, 1 to 2 minutes, and then add the raisins, sugar, cinnamon, nutmeg and lemon juice. Add 1/4 cup of water and simmer until the apples are cooked through and the raisins are plumped, about 5 minutes. Set the compote aside to cool on a plate. For the tamales: Mix the masa harina, 1 1/4 cups water, butter, salt and agave into a thick paste. Fold the apple compote into the masa mixture.
Set a corn husk out on a flat surface (double up or shingle 2 husks if they are small or have tears). Add 5 tablespoons of the masa mix into the center of the corn husk. Push the mixture to 1 inch from the side of the husk. Fold one edge of the husk to the center and then fold the other side to cover the entire tamale. Fold the ends over by 2 inches and tuck under to hold in place.
Place a colander in large pot of boiling water, but do not let the colander touch the water. Place the tamales in the colander, cover and steam the tamales for 30 to 40 minutes.
Serve the tamales topped with vanilla ice cream and a drizzle of caramel. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 23923,"Crabby Bisque 3 (10.5-ounce) cans restaurant-style condensed crab bisque (recommended: Bookbinder's) 2 1/4 cups plus 6 tablespoons heavy cream 3 tablespoons fresh lemon juice 3 tablespoons chopped fresh parsley leaves 3 (4.25 ounce) cans crabmeat, picked over Salt Cayenne pepper Instructions: In a medium saucepan, combine bisque, 2 1/4 cups heavy cream, lemon juice, parsley, and crabmeat with juices and bring to a simmer over medium heat for 5 to 10 minutes. Season soup, to taste, with salt and cayenne pepper. Divide soup among 6 bowls. Add 1 tablespoon of cream to each bowl and swirl with butter knife to create a pretty design. Serve immediately.; ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling Wine]" 23924,"Cajun Fried Flounder with Dijon Tartar Sauce 1 cup mayonnaise (I prefer Duke's) 1/3 cup Dijon mustard 2 tablespoons dill pickle relish 2 teaspoons dried dill 2 teaspoons red wine vinegar 1 teaspoon sugar 1/2 teaspoon Worcestershire sauce Kosher salt and freshly ground black pepper 6 flounder fillets 1 cup buttermilk Vegetable or canola oil, for frying Kosher salt and freshly ground black pepper 1 cup plain cornmeal 1 cup all-purpose flour 1 tablespoon Cajun seasoning Juice of 1 lemon (2 tablespoons) Instructions: Make the tartar sauce: Stir together the mayonnaise, mustard, relish, dill, vinegar, sugar and Worcestershire sauce in a small bowl. Season with salt and pepper. Refrigerate until ready to serve. Make the flounder: Soak the fish in the buttermilk in a bowl for 30 minutes. Meanwhile, pour enough oil to go 1 1/2 inches up the sides of a large, deep cast-iron skillet. Heat over medium heat to 375 degrees F. Sprinkle the fish lightly with salt and pepper. Place the cornmeal and flour in a shallow dish or paper bag. Sprinkle the fish with the Cajun seasoning. Add the fish to the flour mixture and coat each piece evenly. Transfer the breaded fish to a plate or cutting board. Add the fish to the oil in batches and fry until the pieces start to float to the top and are golden brown, 3 to 4 minutes. Drain on a wire rack after cooking to let the extra oil run off. Sprinkle a little lemon juice on top of each fillet before serving. Serve with the tartar sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 23925,"Johnnycakes 1 tablespoon sugar 1/2 teaspoon salt 1 cup Carpenter's Johnnycake Meal 1 cup boiling water 3 to 4 tablespoons milk Bacon grease or corn oil, for frying Butter, as an accompaniment Instructions: Combine sugar and salt with meal in large mixing bowl. Scald with boiling water and stir well. Thin immediately with milk to a mixture that will drop easily from spoon (additional milk may be necessary: mixture should be consistency of thin mashed potato). Drop by the spoonful onto medium hot griddle greased with 1 to 2 tablespoons of bacon grease or corn oil (do not let griddle get dry). Cook 5 to 6 minutes on each side until a brown, crunchy crust is formed and inside is soft. Serve hot with butter. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 23926,"Janette's Peanut Brittle Pork Satay with Peanut Sauce 1/2 cup orange juice 3 tablespoons reduced-sodium soy sauce 2 tablespoons lime juice 1 tablespoon dark brown sugar 1 tablespoon minced garlic 1 tablespoon minced fresh ginger 1 teaspoon curry powder 1 teaspoon dried cilantro 2 pork tenderloins (about 1 1/2 pounds) 1/2 cup reduced-fat creamy peanut butter 1/2 cup water 2 tablespoons minced garlic 2 tablespoons minced fresh ginger 2 tablespoons rice vinegar 1 teaspoon hot sauce 2 teaspoons reduced-sodium soy sauce 1 teaspoon dark brown sugar 1 peanut crunch candy bar, finely crushed (recommended: Planters Peanut bar) 2 ounces fat free pretzels, finely ground (about 1/3 cup) Instructions: To make the satay: Combine all ingredients except the pork and pour into a shallow, nonreactive dish. Cut the pork tenderloins across into 2-inch-thick pieces. Pound each piece until very thin and even. Place in the dish and turn to coat. Cover and refrigerate at least 2 hours and up to 24 hours. To make the sauce: Stir all ingredients except peanut crunch candy bar and pretzels until smooth. Place in a serving bowl. Combine peanut crunch candy bar and pretzels and place in a separate serving bowl. Remove the pork from the marinade, pat dry and cut into 1 1/2-inch thick strips. Thread onto the skewers. Light a grill or heat a grill pan over medium-high heat. Grill the skewers until just cooked through, 3 to 4 minutes per side. Serve immediately, with the sauce for dipping. Have guests first dip satay in sauce and then in crunch bar and pretzels. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 23927,"Caesar's Little Toasted Gem 1/4 cup Greek yogurt, such as Icelandic Skyr 2 teaspoons anchovy paste (I like the tube)
1 large fresh clove garlic, minced (I grate on a rasp grater for speed)
Juice of 1/2 lemon
Kosher salt and fresh coarsely ground black pepper 4 tablespoons extra-virgin olive oil
1/3 cup grated Parmesan, plus more to finish
Two 4-ounce packages Little Gem lettuce, washed and dried (romaine hearts work well too)
2 tablespoons toasted breadcrumbs, made at home with leftover stale bread
Instructions: In a large mixing bowl, whisk together the yogurt, anchovy paste, garlic, lemon juice, salt and pepper. Drizzle in 2 tablespoons olive oil while whisking. Mix in the Parmesan and taste for seasoning. Add the lettuce to the bowl with the dressing and toss well, ensuring that the leaves are coated in dressing. Transfer the salad to a serving plate. Drizzle with the remaining 2 tablespoons olive oil. Sprinkle with the toasted breadcrumbs and Parmesan to your liking. Freshly crack pepper on top. Eat and enjoy! ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 23928,"Roasted Buffalo Chickpeas One 540-milliliter/18.25-ounce can chickpeas, drained, rinsed and dried thoroughly with paper towel 1 tablespoon olive oil 1/2 teaspoon kosher salt 1/4 teaspoon garlic powder 1/4 teaspoon cayenne pepper 1/4 teaspoon chili powder 1/4 teaspoon cumin 1/4 cup cayenne pepper hot sauce 1 tablespoon unsalted butter, melted, optional (14 grams) Instructions: Preheat your oven to 350 degrees F (175 degrees C). Pour the chickpeas onto a rimmed baking sheet and drizzle with olive oil. Season with salt, garlic powder, cayenne pepper, chili powder and cumin and toss well to combine and evenly coat. Roast the chickpeas for 25 to 30 minutes, or until crisp and slightly firm, stirring about halfway through. If you\u2019d like your chickpeas to be a little crunchier, add another 10 minutes onto the cooking time. In a small bowl, combine the cayenne pepper hot sauce and melted butter, if using, and toss with the roasted chickpeas. ","[Syrah, Zinfandel, Tempranillo, Barbera]" 23929,"Salsa Verde Sauce Large bunch, fresh flat-leaf parsley 3 1/2 ounces /100 g capers 5 anchovy fillets Salt and freshly ground black pepper Juice of 1 lemon 1 cup/250 ml extra-virgin olive oil Instructions: Put the parsley, capers, and anchovies on a cutting board. With a mezzaluna or sharp knife, finely chop the ingredients. Put the mixture in a jar. Add salt, pepper, freshly squeezed lemon juice and top up with extra-virgin olive oil. Mix well. ","[Vermentino, Sauvignon Blanc, Grner Veltliner]" 23930,"Prosciutto-Pesto Coddled Egg Cups Nonstick cooking spray 12 slices prosciutto 12 slices thin sandwich bread 1/4 cup prepared pesto 1/4 cup grated Parmesan
12 large eggs Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 400 degrees F. Lightly coat a 12-cup muffin tin with cooking spray. Cut the prosciutto slices in half and overlap 2 pieces in each cup. Using a 2-inch cutter, cut 12 rounds from the bread and set one on top of the prosciutto in each cup.
Divide the pesto evenly among the cups; sprinkle the Parmesan evenly over the pesto. Crack an egg into each cup and season with salt and pepper. Bake until the egg whites are set but the yolks are still runny, 8 to 12 minutes. Serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 23931,"White Russian \Munich Style
4 ounces coffee-flavored liquor 4 ounces Russian vodka
3/4 cup heavy cream
4 whole coffee beans
Instructions: Stir the coffee-flavored liquor and vodka with some ice cubes in a carafe with a long spoon and pour into 2 chilled coupe glasses. Fill a cocktail shaker with ice and add the heavy cream. Close and shake vigorously for 30 seconds to thicken and aerate. Open the shaker and spoon the cream gently on top of each cocktail so it floats in a layer. Use a rasp to grate the fresh coffee beans on top of the cream. Enjoy. ","[Baileys Irish Cream, Kahla, Tequila]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Grilled Steak with Garlic Butter

Answer: [Malbec, Cabernet Sauvignon, Syrah, Zinfandel]" 23932,"Barley Caesar Salad 2 cups sourdough bread cubes (crusts removed) 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 1 cup barley
1 large egg
1/2 cup vegetable oil 2 anchovy fillets 1 clove garlic Juice of 1 lemon 1 tablespoon Worcestershire sauce
1 tablespoon grated parmesan cheese, plus shaved cheese for topping
1 teaspoon dijon mustard
2 cups baby kale
2 cups chopped baby lettuce Instructions: Preheat the oven to 350 degrees F. Toss the bread with the olive oil, 1/2 teaspoon salt and a few grinds of pepper on a baking sheet. Bake until golden, 15 to 25 minutes; let cool. Meanwhile, cook the barley as the label directs; spread on a baking sheet and let cool.
Make the dressing: Bring a small saucepan of water to a boil. Add the egg and cook 5 minutes, then remove to a bowl of ice water to cool; peel. Puree in a blender with the vegetable oil, anchovies, garlic, lemon juice, 2 tablespoons water, the Worcestershire sauce, parmesan and mustard.
Combine the kale, lettuce, barley and croutons in a large bowl. Add the dressing and toss. Season with salt and pepper. Top with shaved parmesan.
","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 23933,"Curried Soda Bread 1 cup all-purpose flour 1 teaspoon baking soda 1 tablespoon curry powder 1 1/4 teaspoons caraway seeds 2 tablespoons margarine 1/3 cup buttermilk 2 tablespoons honey Instructions: In a large bowl, mix flour, baking soda, curry powder, and caraway seeds. Add the margarine and cut it in until the mixture resembles coarse crumbs. Add the buttermilk and honey to the flour mixture. Stir to make soft dough. Turn out onto a lightly floured surface, and knead until smooth, 1 to 2 minutes. If dough seems too dry, add a little more buttermilk. If it seems too sticky, add a little more flour. Preheat oven to 375 degrees F. Roll out the dough on a lightly floured board to a circle that is 1/4-inch thick. Place on a cookie sheet and bake until golden brown and crispy, about 7 to 8 minutes. Cut into wedges. ","[Chardonnay, Riesling, Gewrztraminer, Chenin Blanc]" 23934,"S'mores Truffles 18 chocolate graham crackers 5 ounces cream cheese, at room temperature, plus more if needed
5 ounces marshmallow creme 20 mini marshmallows
2 cups bittersweet chocolate chips (60 percent cocoa)
1 1/2 cups heavy cream
Instructions: Regular graham cracker crumbs, for sprinkling Line a baking sheet with parchment paper. In a food processor, pulse the chocolate graham crackers until they resemble fine crumbs. Add the cream cheese and marshmallow creme and pulse until the consistency of dough. Add 1 teaspoon or so more of cream cheese if the dough is still crumbly. Using a tablespoon, scoop out the dough and flatten between the palms of your hands. Place a mini marshmallow in the center, wrap the dough around it and roll into a ball. Place on the prepared baking sheet. Repeat until all the dough and marshmallows are gone. You should get around 20 balls. Freeze until firm, 20 to 30 minutes. Place the chocolate chips in a heat-proof bowl. In a small saucepan, bring the cream to a light simmer. Pour the cream over the chocolate and let sit for about 5 minutes. Then stir with a rubber spatula until a nice smooth consistency. With a fork, dip each ball into the melted chocolate mixture. Place on the baking sheet and sprinkle with the regular graham cracker crumbs. Repeat with the remaining balls. Refrigerate until the chocolate has set, about 15 minutes.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 23935,"Red Velvet Punch 1 pint fresh raspberries 3 tablespoons agave nectar 2 limes, cut into wedges Handful mint leaves, torn Ice cubes 1 liter club soda 3 cups pomegranate juice Instructions: Add the raspberries, agave nectar, lime, and mint to the bottom of a glass pitcher. Muddle with a wooden spoon. Top with ice, club soda, and pomegranate juice. Stir together and pour into glasses filled with ice. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 23936,"Peach Crumble 2 cups thawed frozen peaches 1/3 cup all-purpose flour 1/3 cup rolled oats 2 tablespoons vegetable oil 2 tablespoons brown sugar 1 teaspoon ground cinnamon 1/2 cup chopped walnuts or pecans Instructions: Preheat oven to 400 degrees F. Arrange peaches in the bottom of a shallow baking dish; set aside. In a small bowl, combine flour, oats, oil, brown sugar, and cinnamon. Stir with a fork until mixture is crumbly, adding more oil if necessary. Fold in nuts. Sprinkle topping over peaches and bake 15 minutes, until golden brown. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 23937,"Brioche Doughnut 1/3 cup milk, warm 1 1/2 teaspoons fresh yeast* 5 eggs 3 1/2 cups all-purpose flour 1/3 cup sugar 1 teaspoon salt 6 ounces butter, softened Vegetable oil, for frying 4 egg whites** 1 teaspoon vanilla extract 3 cups confectioners' sugar Assorted brightly colored food coloring Instructions: To make the brioche doughnuts: Put the warm milk in a mixing bowl (an electric mixer works best for this recipe--so if you have one put the milk in the mixer bowl). Sprinkle the yeast over the warm milk and allow it to dissolve. Whisk 1 egg and 1 cup of the flour into the yeast mixture. When the dough-sponge is smooth, sprinkle it with an additional cup of flour. Allow the dough-sponge to rise in a warm place until the top layer of flour cracks, about 30 minutes. Lightly beat the 4 remaining eggs. Then, using the dough hook attachment of an electric mixer set at medium speed, or a wooden spoon, work the eggs into the dough. When the dough is smooth, add the sugar, salt, and remaining 1 1/2 cups of flour all at once. If using a mixer, start on low and gradually increase the speed as the dough comes together, mixing for a good 15 to 20 minutes. If you do not have a mixer turn the dough out onto a clean, floured work surface and knead until it is smooth, elastic, and no longer sticky. (Don't be alarmed if the dough seems too wet. It will tighten up into nice, soft, elastic dough.) When the dough comes together, add the butter and mix for another 10 to 15 minutes. Cover the dough with a clean towel and set it aside in a warm place to rise until doubled in size, about 2 hours. Stretch the dough to release some of the trapped gasses and redistribute the yeast, cover the bowl with plastic wrap and refrigerate overnight. Turn the dough out onto a floured work surface. Gently stretch the dough into a rectangle, then roll it out about 3/4-inch thick. Cut the dough with a doughnut cutter. Transfer the doughnuts to a floured board or baking sheet. Cover the doughnuts with a clean towel and allow them to rise in a warm place until they feel soft and fluffy, about 1 hour. To make the crazy glaze: Beat the egg whites until frothy. Add the vanilla and confectioners' sugar and beat until smooth. Divide the glaze between several bowls then color with drops of food coloring. To fry the doughnuts: Heat 2 to 3-inches of oil in a heavy, high-sided pot over medium heat until the oil reaches 350 degrees F. Working in batches of 3 or so, drop the doughnuts into the oil and fry until they float. Turn the doughnuts over in the oil and continue cooking. Cook the doughnuts, turning them once or twice more as necessary, until they are uniformly browned, then transfer them to a plate lined with paper towels to drain. While the doughnuts are still warm, dip 1 side of each into the desired color of glaze then set aside on a wire rack until the glaze is firm. Serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 23938,"Grilled Squid and Sweet Onion Salad with Roasted Tomatoes and Green cl Vinaigrette 8 plum tomatoes, halved 2 tablespoons pure olive oil Salt and pepper 16 whole squid, cleaned Olive oil Salt and pepper 2 large sweet onions, (Walla Walla, Vidalia), peeled and sliced 1/4-inch thick 1 poblano pepper, roasted, peeled, seeded and chopped 6 cloves roasted garlic 1/2 cup red wine vinegar 3/4 cup pure olive oil 1 tablespoon honey Salt and pepper Instructions: Preheat oven to 350 degrees F. Rub the tomatoes with the olive oil and place on a baking sheet. Roast for 25 to 30 minutes, or until soft. Remove seeds and dice. Preheat grill or grill pan. Brush squid with olive oil and season with salt and pepper to taste. Grill the squid for 3 minutes on each side. Cut into 2-inch pieces. Brush the onions with olive oil and season with salt and pepper to taste. Grill for 3 to 4 minutes on each side until almost tender. Place pepper, garlic and vinegar in a blender and blend until smooth. With the motor running, slowly add the olive oil until emulsified. Add the honey and season with salt and pepper, to taste. Assembly: 1 pound arugula 1 pound frisee Grilled Squid Grilled Onions Green cl Vinaigrette Roasted tomatoes 12 fresh mint leaves, chiffonade Combine the greens, squid and onions in a large bowl and toss with some of the vinaigrette. Place on a large platter and top with the tomatoes and fresh mint. Drizzle with additional dressing. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 23939,"Healthy Pasta with Spicy Crab Kosher salt 1 pound spaghetti 2 tablespoons canola oil 2 Fresno cl peppers, finely chopped 2 cloves garlic, minced 1 cup dry white wine 1 pound jumbo lump crabmeat, picked over 2 tablespoons finely chopped fresh flat-leaf parsley 1 tablespoon finely chopped fresh dill 1 tablespoon finely chopped fresh mint 2 teaspoons finely grated lemon zest Extra-virgin olive oil, for drizzling Freshly ground pepper Instructions: Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs until al dente. Reserve 1 cup cooking water, then drain the pasta. Meanwhile, heat the canola oil in a large high-sided saute pan over medium heat. Add the chiles and garlic and cook until soft and the garlic is pale golden brown, about 3 minutes. Add the wine and cook until reduced by half, about 5 minutes. Add the crab and cook until just heated through, about 1 minute. Add the pasta and some of the cooking water to the pan and cook for another minute. Stir in the parsley, dill, mint and lemon zest. Drizzle with olive oil and season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 23940,"Loaded Pizza Dip 1 cup shredded mozzarella 1 cup grated Parmesan 1/2 cup ricotta 1/2 cup sour cream
4 ounces cream cheese
One 14-ounce can fire-roasted tomatoes
One 6-ounce can tomato paste
2 teaspoon garlic powder
2 teaspoons Italian seasoning 1/4 teaspoon red pepper flakes
Kosher salt and freshly ground black pepper
1/2 cup chopped red onion
1 red bell pepper, chopped
3/4 cup sliced black olives
1 loaf crusty bread or baguette, thinly sliced, for serving
Instructions: Preheat the oven to 375 degrees F. In a food processor, combine 1/2 cup of the mozzarella, 1/2 cup of the Parmesan, and the ricotta, sour cream and cream cheese. Blend until smooth, with no lumps of cream cheese. Spread the mixture into an even layer in the bottom of a 9-by-9-inch baking dish. Mix together the fire-roasted tomatoes, tomato paste, garlic powder, Italian seasoning and red pepper flakes in a small bowl. Season with salt and pepper. Carefully spread the mixture over the cheese layer so that it evenly coats the cheese and you don't see any white. Top with the onions, bell peppers and sliced olives. Sprinkle the veggies with the remaining mozzarella and Parmesan. Bake for 25 minutes; then turn the oven to 450 degrees F and bake until brown and crusty around the edges, another 5 minutes. Cool slightly. Serve with crusty bread. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 23941,"PB 'n Chocolate Bread Pudding Bonanza 4 slices light bread, lightly toasted and cut into 1/2-inch cubes 3 tablespoons semi-sweet mini chocolate chips, plus more, for serving, optional 1 1/3 cups light vanilla soymilk 1/3 cup fat-free liquid egg substitute 3 tablespoons reduced-fat peanut butter 2 1/2 tablespoons brown sugar (not packed) Dash salt Fat-free whipped topping, optional Chopped peanuts, for serving, optional Instructions: Preheat the oven to 350 degrees F. Place the toasted bread cubes into a standard loaf pan sprayed with nonstick spray and sprinkle chocolate chips evenly on top. In a blender, combine soymilk, egg substitute, peanut butter, brown sugar, and salt. Process on medium speed until smooth. Pour the mixture over the bread cubes, making sure all the bread cubes are covered. Let stand 5 minutes. Place dish in the oven and bake until pudding is firm, 45 to 50 minutes. Top with whipped topping and garnish with additional chocolate chips and chopped peanuts, if using. Slice, serve, and enjoy! ","[Merlot, Cabernet Sauvignon, Zinfandel, Port]" 23942,"Tomato Soup with Cheddar Dill Popcorn and Reuben Salad 1 large onion 2 large cloves garlic
2 tablespoons butter
EVOO Salt and pepper
1 teaspoon (scant 1/3 palm full) pimenton, smoked sweet paprika 1 teaspoon oregano or marjoram 1 teaspoon red chili flakes
1 teaspoon sugar or acacia honey
2 cups chicken or vegetable stock
1 can (28 ounces) stewed tomatoes (tomatoes with celery, peppers and onions)
1 can (14 ounces) diced fire-roasted tomatoes
1/4 cup yellow or white cheddar powder
2 tablespoons dry dill
1 teaspoon celery seed 1/2 cup popcorn kernels
1 stick butter, melted 1/4 cup heavy cream, optional
About 2/3 cup sour cream About 1/3 cup ketchup, Sir Kensington's preferred brand About 1/4 cup relish, Wickle's preferred brand
About 1 1/2 teaspoons Worcestershire sauce
Salt and pepper
1 teaspoon (scant 1/3 palm full) celery seed 1 head iceberg lettuce
1/2 pound pastrami
1/2 pound brisket or turkey breast
1/2 pound corned beef
3/4 pound Emmentaler, Swiss, Muenster or Muenster with dill
2 half-sour or garlic deli pickles sliced
Instructions: Gather your ingredients. For the tomato soup: Peel onion and chop, crush the garlic and chop. In a soup pot over medium to medium-high heat, melt butter into EVOO, 2 turns of the pan. Add the onions and garlic to the pot, season with salt, pepper, pimenton, oregano or marjoram and red chili flakes. Partially cover and soften 5 minutes. Meanwhile, for the Reuben salad: In a mixing bowl, combine sour cream, ketchup, relish, Worcestershire, salt and pepper. Core and quarter the lettuce and thinly slice each quarter wedge. Stack and slice the deli meats and cheese into 1-inch wide strips. To the soup pot, add sugar or honey and stock and bring to boil for 5 minutes. Add stewed tomatoes and fire-roasted tomatoes, simmer 10 minutes more. Combine cheese powder with dill and celery seed. Pop the popcorn in paper bag, rolled up at the top, about 1/4 cup at a time, on high in microwave, about 2 1/2 minutes. (Or cook corn in 2 tablespoons oil in covered pot over medium-high heat.) Transfer popped corn to a large bowl and top with melted butter and a little salt. Toss with cheese and dill topping. Arrange the sliced lettuce on a large plate. Top with meats and cheese and dressing, then garnish with a few slices of deli pickles. Puree the soup with immersion blender. Stir cream if using into soup and serve. Place soup bowls alongside the soup. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 23943,"And The Beet Goes On 1 pound 2 ounces dark chocolate 9 ounces butter 1/4 cup corn syrup 5 eggs 1 tablespoon vanilla extract 3 cups sugar 1 cup all-purpose flour 1/4 cup almond meal 1/2 teaspoon salt 1 teaspoon baking powder 4 pounds red beets 2 cups milk 3 cups sugar 12 egg yolks 6 cups cream 1 pound steamed sugar beets 1/4 cup corn syrup 1 egg white Shiso salt, for garnish Instructions: For the Chocolate torte: Preheat oven to 350 degrees F. Combine the chocolate, butter and corn syrup and melt over a double boiler. In a stand mixer whip the eggs, vanilla and sugar together for several minutes, pour in the melted chocolate, and all of the dry ingredients. Mix together and spread onto a greased 1/2 sheet pan. Bake in oven for 30 minutes. For the Beet ice cream: Wash and juice the beets. Simmer the juice 2 hours, until it is reduced by 2/3. In a separate pot combine the milk and sugar and bring to a boil, temper in your egg yolks. Add the cream and beet juice and freeze according to the ice cream machine instructions. For the Sugar beet paper: Preheat oven to 200 degrees F. Rinse the beets and place in a steamer. Steam until soft. Cool the beets, peel them, chop them up and place them in a blender with the corn syrup and egg white and blend until totally smooth. Spread in a very thin layer on to a silpat and bake in oven for 1 to 2 hours, until dry and crisp. To assemble cut the torte into circles using a 3-inch circular cookie cutter. Place a quarter sized drop of chocolate sauce on the plate and streak it using the back side of the spoon. Place the disk of torte onto the plate and a scoop of the beet ice cream directly on top of the torte. Place several large shards of the beet paper into the ice cream and different angles and sprinkle a pinch of the shiso salt on the ice cream and the plate. ","[Chardonnay, Pinot Grigio, Riesling, Gewrztraminer]" 23944,"Coda Alla Vaccinara 2 tablespoons extra-virgin olive oil 1 carrot, finely chopped 1 onion, finely chopped 1 stalk celery, finely chopped 2 garlic cloves, minced 2 bay leaves 4 pounds beef oxtail, cut into 12 pieces Salt and fresh ground black pepper 1 glass dry white wine 1 tablespoon bitter cocoa powder 8 cups unsalted vegetable stock 1 pound peeled tomatoes, chopped 3 cups water 4 carrots 6 stalks celery Salt and pepper 1 tablespoon extra-virgin olive oil 16 small basil leaves, finely chopped Instructions: Preheat oven to 350 degrees F. In a saute pan, add the olive oil, carrot, onion, and celery with minced garlic and bay leaves. Heat mixture until the vegetables start to sweat. Sprinkle oxtails with salt and pepper and add to the vegetable mixture. Add the wine and cook for 10 to 15 minutes or until the wine evaporates. Add the cocoa and vegetable stock. Transfer mixture to a heatproof casserole. Cover the casserole and bake in the oven slowly for 2 hours. Check whether there is too much stock remaining and if so, turn up heat until excess stock evaporates. Add the tomatoes and cook for 40 minutes with cover on. Check and stir occasionally. To make the garnish: Place the water in a saucepan and bring to a boil. Clean and cut the carrots and celery into 1/4-inch julienne sticks. Salt the water and cook the celery and carrot sticks together al dente, about 2 minutes. Drain. Saute the vegetables with extra- virgin olive oil, salt, and pepper. Remove pieces of oxtail from the casserole, and put them in a warming dish. Take the sauce that is left in the casserole dish and pass it through a blender. To serve: place the oxtail pieces on plates and cover generously with the sauce. On the top, place the carrots and celery garnish, and decorate with the chopped basil leaves. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 23945,"Giant Mint Chocolate Chip Ice Cream Sandwiches 2 1/4 cups flour 3/4 teaspoon baking soda 1 teaspoon fine salt 2 sticks softened butter (1/2 pound) 1 cup sugar 1/2 cup packed light brown sugar 2 large eggs 1 1/2 teaspoons pure vanilla extract 1 1/2 cups semi-sweet chocolate (about 8 oz.) 1/2 cup roughly chopped bittersweet chocolate chunks (2 1/4 ounces) 1/2 gallon, about 6 cups mint chocolate chip ice cream Instructions: Preheat an oven to 350 degrees F. Combine the flour, baking soda and salt in a large bowl. Beat the butter, granulated sugar and brown sugar together until light and fluffy (about 3 minutes) on medium speed. Beat in the eggs, one at a time, then add the vanilla.
At a low speed, beat in the dry ingredients in batches, until just blended, do not over beat or the dough will get tough. Stir in the chocolate chunks and chopped chocolate using a wooden spoon until well combined. Wrap the bowl with plastic and chill dough 30 minutes or overnight.
Shape or scoop into 2-inch balls using a spoon or ice cream scoop. Place on cookie sheets, about 3 inches apart. (About 6 cookies per tray with 2 trays per batch.) Flatten them slightly and bake until golden brown around the edges, about 15 to 18 minutes. Let cool on tray about 3 minutes. Transfer the cookies to a cooling rack and cool completely.
Remove the ice cream from the freezer about 5 minutes to thaw/soften slightly before scooping. Using a 2-ounce ice cream scoop, place 3 scoops of ice cream (about 1/2 cup) onto the flat side of a cookie. Top with another cookie and press gently to flatten slightly. Using an offset spatula or a butter knife, smooth the ice cream around the edges of the cookie until the ice cream is flush with the outside of the cookie. Serve immediately or re-freeze until ready to serve. If re-freezing, thaw the sandwich for about 4 to 5 minutes before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 23946,"Ghanaian Egg Stew 5 plum tomatoes, roughly chopped 4 cloves garlic, roughly chopped 1 small onion, roughly chopped 1 habanero pepper, stemmed, optional 2 tablespoons vegetable oil 2 teaspoons bouillon powder, preferably chicken 5 large eggs Kosher salt, if needed Cooked yam, plantains or rice, for serving Instructions: Blend the tomatoes, garlic, onion and habanero, if using, in a blender or food processor to a puree. Heat the vegetable oil in a medium skillet over medium heat. Add the tomato puree and stir to combine. Cover and let simmer until slightly thickened, 10 to 12 minutes. Stir in 1 teaspoon of the bouillon powder. Meanwhile, crack the eggs into a bowl, add the remaining 1 teaspoon bouillon powder and slightly beat with a fork until the whites and yokes are blended, about 10 seconds. Pour a bit of the egg mixture into different sections of the stew; do not stir. Cover with the lid, lower the heat to medium low and cook until the surface of the stew turns white and the eggs are almost set, about 5 minutes. Uncover and stir the eggs into the stew. There should be clusters of egg throughout. Cook, uncovered, until most of the liquid reduces, about another 5 minutes. Taste and adjust with salt if necessary. Serve with cooked yam, plantains or steamed rice. ","[Nebbiolo, Tempranillo, Malbec, Shiraz]" 23947,"Cumin-Roasted Shrimp with Green cl Cocktail Sauce 1 1/2 pounds peeled and deveined large shrimp, tails on 4 tablespoons olive oil 1 teaspoon ground cumin Kosher salt and freshly ground black pepper Two 4.5-ounce cans chopped green cl peppers 1/2 cup loosely packed fresh cilantro leaves 2 tablespoons fresh lime juice (from 1 lime) Instructions: Preheat the oven to 425 degrees F. Toss the shrimp with 2 tablespoons of the oil, the cumin, 1 teaspoon salt and 1/2 teaspoon pepper on a rimmed baking sheet. Roast, tossing once, until opaque throughout, 4 to 6 minutes. Meanwhile, pulse the peppers, cilantro, the remaining 2 tablespoons of oil, lime juice, 1/2 teaspoon salt and 1/2 teaspoon pepper in a food processor until smooth. Serve the shrimp hot, cold or at room temperature with the sauce. (The sauce can be made ahead and refrigerated for up to 3 days.) ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 23948,"Ranch Meatloaf 3/4 pound ground beef 1 egg beaten 1 packet (1 oz.) Hidden Valley? Original Ranch? Salad Dressing & Seasoning Mix 1/3 cup dry bread crumbs Instructions: Preheat oven to 350F. Mix all ingredients together in a bowl, but avoid excessive handling for a moist meatloaf. Form into a loaf and place in a baking dish or loaf pan. Bake for 40-45 minutes or until the internal temperature reaches 165F. Remove from oven and let the meatloaf stand covered for 10-15 minutes before slicing. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 23949,"Swedish Limpa (Rye Bread) 2/3 cup molasses 2 1/2 cups water 2/3 cup firmly packed brown sugar 1 tablespoon ground fennel 2 teaspoons salt 1/4 cup shortening 1 (2-ounce) cake compressed yeast 1/2 cup lukewarm water 4 cups sifted medium rye flour 5 cups sifted all-purpose flour, plus 1/2 cup Melted butter Instructions: In a saucepan, mix together molasses, water, brown sugar, fennel, and salt. Bring to boiling point, then gently cook, uncovered, for 5 minutes. Remove from heat and add shortening. Let stand until lukewarm. Dissolve yeast in 1/2 cup lukewarm water. Add cooled molasses mixture and mix well. Stir in the rye flour. Beat until smooth. Cover and let rise at room temperature overnight, about 9 to 10 hours. In the morning add 5 cups white flour, and place remaining 1/2 cup on a pastry cloth or board for kneading. Turn out the dough and knead until smooth and elastic. Place in greased bowl, cover, and let rise until double in size, 2 to 2 1/2 hours. Cut dough in half and shape into 2 loaves (round is more traditional). Place in 2 greased 9 inch pie pans. Cover with a clean cloth and let rise until light, about 2 hours. Preheat oven to 350 degrees F. Bake for 45 to 55 minutes. Remove and brush tops with melted butter. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]

" 23950,"The Airmail 1 1/2 ounces light rum 1/2 ounce Honey Syrup, recipe follows 1/2 ounce lime juice
4 ounces Champagne Lime wheel, for garnish 1/2 cup honey 1/4 cup warm water Instructions: Shake the rum, Honey Syrup and lime juice together with ice and strain into a Champagne coupe. Top with the Champagne and garnish with a lime wheel. Mix the honey and water together in a small bowl. Let cool. ","[Prosecco, Cava, Sparkling Shiraz]" 23951,"Pasta Ponza Butter for greasing 2 cups (12 ounces) red cherry or grape tomatoes, halved 2 cups (12 ounces) yellow cherry or grape tomatoes, halved 1/4 cup capers, rinsed and drained 1 tablespoon extra-virgin olive oil, plus extra for drizzling 1/2 teaspoon kosher salt, plus extra for seasoning 1/4 teaspoon freshly ground black pepper, plus extra for seasoning 1/2 cup Italian-style seasoned breadcrumbs 1 pound ziti or other short tube-shaped pasta 1 1/4 cups (2 1/2 ounces) Pecorino Romano cheese, grated 1/4 cup chopped fresh flat-leaf parsley Instructions: Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter an 8 by 8-inch glass baking dish. Set aside. Place the tomatoes, capers, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in the prepared baking dish. Toss to coat. Sprinkle the breadcrumbs over the tomato mixture. Drizzle the top with olive oil and bake for 30 to 35 minutes until the top is golden. Cool for 5 minutes. 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 and reserve about 1 cup of the pasta water. Place the pasta in a large serving bowl. Spoon the tomato mixture onto the pasta. Add the cheese and toss well. Thin out the sauce with a little pasta water, if needed. Season with salt and pepper, to taste. Sprinkle with the chopped parsley and serve immediately. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 23952,"Hua Shen Bin (Peanut Butter/Pancake 4 eggs, beaten 3 cups water 3 cups all-purpose flour 7 tablespoons unsalted butter 1 cup sugar 1/2 pound smooth peanut butter Instructions: Mix the eggs, water, flour and 1/2 cup sugar. Strain through a metal sieve to remove any lumps that might remain. Spoon 5 tablespoons batter into an 8-inch diameter non-stick skillet over low heat. Spread the batter out to the edge of the pan, making a round pancake shape that is thin and smooth. Cook over medium heat until the batter has turned a light brown throughout; then add 1/2 tablespoon of butter on top of the pancake and let it melt. With a spatula, turn the pancake and let it cook until both sides are lightly crisp. Combine 3 tablespoons of peanut butter with reamaining 1/2 cup sugar mixture on the center of the pancake. Now cover the peanut butter filling by first folding over the left third of the pancake over the center third; then fold the right side over the fold, to form a vertical shape. Use a bit of batter to seal the edges. Next, fold the top and bottom of the pancake in the same fashion, making a roughly 5-inch by 4-inch rectangle. Using the spatula, lightly pat the folded pancake a few times to flatten out the filling. Continue to pan-fry for 4 more minutes until both sides are crispy and light brown. To serve: Place the pancake on a plate and cut into 6 squares. Serve warm as is or with a topping of lightly whipped cream. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 23953,"Grilled Shrimp Pizza 3/4 pound medium shrimp, peeled and deveined 1 red onion, sliced into rounds 1/4 cup extra-virgin olive oil, plus more for brushing 1/2 teaspoon dried oregano Kosher salt and freshly ground pepper 1 pound prepared pizza dough, at room temperature 1 cup cherry or grape tomatoes, halved 1/2 cup crumbled feta cheese 2 tablespoons chopped fresh parsley Instructions: Preheat a grill to medium high. Toss the shrimp and onion in a bowl with the olive oil and oregano. Season with salt and pepper. Stretch the pizza dough into a roughly 8-by-10-inch rectangle. Lightly brush the grill with olive oil. Lay the dough on the grill and cook until the top begins to bubble and the bottom is marked, about 3 minutes. Remove with tongs and put cooked-side up on a cutting board. Brush with olive oil. Grill the shrimp and onion, turning, until the onion softens and the shrimp are lightly charred, about 5 minutes. Top the crust with the shrimp and onion, then slide the pizza back onto the grill. Top with the tomatoes and feta, cover and grill until the dough is cooked through and the cheese is soft, about 5 more minutes. Carefully transfer the pizza to the cutting board. Sprinkle with the parsley and cut into pieces. Per serving: Calories 585; Fat 28 g (Saturated 7 g); Cholesterol 143 mg; Sodium 708 mg; Carbohydrate 60 g; Fiber 3 g; Protein 27 g ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 23954,"Yassa Chicken with Stewed Tomatoes 1 (3 to 3 1/2) pound chicken (cut into 8 pieces) 1 1/2 cups thinly sliced onions 6 cloves garlic, halved 1 cup celery ribs, thinly sliced 1 cup carrots, thinly sliced 1/2 cup fresh lime juice Freshly ground black pepper 1 fresh hot cl pepper (habenero), quartered Salt and freshly ground black pepper 3 tablespoons vegetable oil 2 cups chicken stock 1 lime, zested Salt and freshly ground white pepper 2 cups carrots, julienned 2 cups leeks, julienned 1 cup water 1 tablespoon unsalted butter Stewed tomatoes, recipe follows 8 ripe plum tomatoes or 4 beefsteak tomatoes, cored and scored 2 tablespoons unsalted butter 1 cup minced onion Salt and freshly ground black pepper 1 tablespoons fresh thyme Instructions: Place chicken in a large non-reactive bowl and add onions, garlic, sliced celery, carrots, lime juice and peppers. Let chicken marinate 3 to 5 hours in the refrigerator. Strain the chicken and pat dry. Season with salt and pepper. Reserve the vegetables. Heat 2 tablespoons oil in a Dutch oven over medium heat and brown chicken on both sides. Remove chicken and pour off excess fat. Add 1 tablespoon oil to Dutch oven and saute marinated vegetables until tender, about 5 to 10 minutes. Deglaze with 2 cups chicken stock. Add chicken to Dutch oven and allow to cook over medium heat until chicken is tender and almost falling off the bone. Remove chicken and keep warm. Strain sauce through a fine sieve. Season sauce with lime zest, salt and white pepper. Warm chicken in sauce. Blanch carrots and leeks in 1 cup water with 1 tablespoon butter, salt and pepper. Serve with rice and stewed tomatoes. In a large pot of boiling water, immerse tomatoes for about 30 to 45 seconds, or until skin easily pulls away. Transfer tomatoes to salted ice bath. Peel and seed tomatoes, quarter, or cut into thick slices over a sieve set in a bowl to catch juices. To a small (2-quart) sauce pan, add butter, onions, tomatoes, and reserved juice. Season with salt and pepper. Bring to a boil, then reduce to a simmer, loosely cover pan, and simmer approximately 1 hour. Uncover pan, stirring constantly, raise heat until juices thicken, stirring so it doesn't burn and add fresh thyme leaves. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 23955,"Crispy Beef Tacos 1/2 cup vegetable oil 1/4 cup Worcestershire sauce
Juice of 2 limes 1 teaspoon ancho cl powder 1 teaspoon guajillo cl powder 1 teaspoon ground cumin
1 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper 1/2 teaspoon kosher salt 1/4 teaspoon dried thyme 2 1/2 pound chuck roast, cut into 4-ounce portions
3 tablespoons vegetable oil 2 1/2 cups water One 14-ounce can diced tomatoes 1 tablespoon ground cumin 1 tablespoon dried oregano
1 teaspoon Mexican hot sauce, such as Tapatio or Cholula
Kosher salt and freshly ground black pepper
Ten 6-inch flour tortillas, warmed Vegetable oil, for frying Shredded Cheddar, for serving
Shredded iceberg lettuce, for serving
Wedged tomatoes, for serving Instructions: For the marinade: Whisk the oil, Worcestershire sauce, lime juice, cl powders, cumin, garlic powder, oregano, pepper, salt and thyme together in a large bowl. Add the beef, making sure every piece is evenly coated. Cover and refrigerate overnight. For the machaca: Heat the oil in a large pot over medium-high heat. Drain the beef, pat it dry and then sear in batches until browned on all sides. Remove to a plate. Add the water, tomatoes, cumin, oregano, hot sauce and some salt and pepper to the pot and bring to a boil, scraping the browned bits off the bottom of the pan. Return the beef to the pan and reduce the heat to low. Cover and simmer until the meat is fork tender, about 2 hours.
Remove from the heat and pull out the meat, shredding it with forks. Return the meat to the pot and bring to a simmer over medium heat, uncovered. Reduce the liquid until very thick, almost dry, about 1 hour. Season with salt and pepper. For the tacos: Take a warm tortilla and fill with 3 tablespoons of the machaca beef. Fold the tortilla over and close with two toothpicks along the sides. Continue with the remaining tortillas.
Fill a large heavy-bottomed saucepan with enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. (If you don't have a thermometer, a cube of bread will brown in about 3 minutes.)
Fry the tacos in batches until golden brown and the shell is hard, about 3 minutes on each side. Set aside on a tray lined with parchment paper. Remove the toothpicks and fill each taco with cheese, lettuce and tomato. ","[Syrah, Tempranillo, Garnacha, Barbera]" 23956,"Mary's Grilled Cheese Sandwich with Pepper Jack, Mango and Watercress 2 slices soft white bread 2 teaspoons unsalted butter, melted 2 tablespoons mango puree (made from store bought frozen mango concentrate which is then heated until reduced) 2 tablespoons watercress 2 slices pepper jack cheese Instructions: Brush both sides of each slice of bread with the butter and spread the mango puree on both sides of each slice of bread. Arrange the watercress over the top of one side of a slice of bread. Place the cheese on top of the watercress and top with the second slice of bread.
Heat a griddle on top of the stove over medium-high heat. Place the sandwich on the griddle and grill for about 1 minute on each side, or until the bread is golden brown and the cheese is melted. Slice the sandwich into 8 small serving pieces.
","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 23957,"Tomato and Watermelon Salad 2 tablespoons balsamic vinegar 1 tablespoon fresh lemon juice 1/2 cup extra-virgin olive oil 2 beefsteak (or other large variety) tomatoes, stemmed, washed and dried 1 pint cherry tomatoes, stemmed, washed and dried 1 tablespoon chopped tarragon leaves 4 strawberries, hulled, washed and cut into very small pieces Maldon sea salt Freshly ground black pepper 1 to 2 teaspoons superfine (or granulated) sugar 6 ounces cold watermelon, rind removed, seeded and cut into bite-size cubes Instructions: In a bowl, whisk together the balsamic, lemon juice, and olive oil. Taste for seasoning. Set aside. Place the tomatoes on a flat surface. Cut the smaller ones in half and the larger ones into slices. Arrange all of them in a single layer, flesh side up. Season them with salt, black pepper and sugar. Drizzle the tomatoes with the dressing. Toss them with the tarragon and strawberries. Arrange the tomatoes down the length of 6 rectangular plates. Drizzle with the remaining dressing and top with the watermelon. Serve immediately. ","[Ros, Vermentino, Sauvignon Blanc, Pinot Grigio]" 23958,"Argentinean Barbecued Steak 3 pounds skirt steak 3 tablespoons olive oil Salt Chimichurri Sauce, recipe follows 1/2 cup red wine vinegar 2 tablespoons fresh lemon juice (from 1/2 lemon) 3/4 cup chopped fresh flat-leaf parsley 3 tablespoons chopped fresh oregano leaves 2 garlic cloves, roughly chopped 1/3 cup olive oil 1/8 teaspoon red pepper flakes Salt and pepper Instructions: Preheat your grill to high or preheat a ridged grill pan until very hot. Rub the steaks with the olive oil and season them with salt. Grill the steaks for 3 to 4 minutes on each side for a medium-rare to medium, or longer for medium-well or well done. Serve with Chimichurri Sauce To make the Chimichurri, place the vinegar, lemon juice, parsley, oregano, and garlic in a blender and puree. With the motor running, add the olive oil, blending until the sauce comes together. Add the red pepper flakes and salt and pepper, to taste. Place in an airtight container and refrigerate for up to 1 day. Serve at room temperature. Yield: 1 1/2 cups ","[Malbec, Cabernet Sauvignon, Syrah, Tempranillo]" 23959,"Steak Salad with Peanut-Lime Vinaigrette 1 pound skirt or flank steak Salt and pepper 4 cups chopped red leaf lettuce 1 cup watercress leaves 1 cup bean sprouts 1 cup diced tomatoes 1 cup diced cucumber 1/3 cup chopped scallions 1 cup peanut sauce 2 tablespoons fresh lime juice 1/4 cup chopped dry roasted peanuts Instructions: Season steak with salt and pepper. Place in preheated grill pan that has been sprayed with cooking spray. Sear on each side for 2 to 3 minutes for medium-rare, or cook to desired degree of doneness. Remove from pan and let rest before slicing against the grain on the bias. Place lettuce on 4 individual plates. Top lettuce with watercress and bean sprouts. Top with steak slices, tomatoes, cucumber, and scallions. Set aside. In a small bowl, whisk together peanut sauce and lime juice. Pour mixture over salad. Top with steak and sprinkle peanuts over top just before serving. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 23960,"Christmas Tree Pizza Two 11-ounce cans refrigerated bread dough 2 tablespoons olive oil
2 teaspoons Italian seasoning 1/4 cup store-bought Alfredo sauce 1 tablespoon jarred pesto
1 cup shredded mozzarella cheese
1/2 small green bell pepper, sliced
1/4 cup halved cherry tomatoes
2 tablespoons mini pepperoni slices
2 tablespoons grated Parmesan cheese
4 fresh basil leaves, sliced thin
Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Divide the dough into 23 pieces. Roll each piece into a small ball. To make a tree shape: Arrange a row of 6 balls of dough on the prepared baking sheet, then a row of 5 balls on top of that, a row of 4 balls on top of that, then 3, then 2 and then 1. Be sure to leave a little room between each of the dough balls--maybe 1/4 to 1/2 inch--as they will expand as they bake. Cut each of the 2 remaining balls in half to create 4 pieces. Place those cut-side down at the base of the tree in 2 rows of 2 to create a trunk for the tree. Using your hand or a rolling pin, flatten the dough until the rolls are just touching. Brush the tops of the dough with half of the olive oil and sprinkle with 1 1/2 teaspoons of the Italian seasoning. Bake for 10 minutes. While the tree is in the oven, mix the Alfredo and pesto in a small bowl and set aside. Remove the baking sheet from the oven and brush the dough again with the other half of the olive oil. Use a spoon or a spatula to spread the sauce mixture over the tree, leaving a 1/2-inch gap around the edge. Sprinkle the mozzarella over top of the sauce. Decorate the tree by creating a garland with the bell pepper and ornaments with the tomatoes and pepperoni. Sprinkle the remaining 1/2 teaspoon Italian seasoning over on the tree trunk. Bake until the cheese is melted and the crust is golden, an additional 15 minutes. Transfer to a serving board. Garnish with the Parmesan and fresh basil leaves. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 23961,"Feltner Sauce 1 1/3 cups plus 1 tablespoon mayonnaise 1 1/4 cups ketchup
1/3 cup sriracha
Instructions: Combine the mayonnaise, ketchup and sriracha in a bowl and mix together. ","[Chardonnay, Riesling, Gewrztraminer]" 23962,"Baked Beans With Bacon 3 ounces pancetta, diced 5 slices thick-cut bacon, diced 1 small onion, finely chopped 1 tablespoon minced peeled ginger 2 cloves garlic, minced 2 1/2 teaspoons chili powder 1 15-ounce can whole tomatoes, crushed by hand 3 tablespoons molasses 1 tablespoon Worcestershire sauce 1 tablespoon apple cider vinegar 1 teaspoon mustard powder Kosher salt and freshly ground pepper 2 15-ounce cans pinto beans, drained and rinsed 1 15-ounce can navy beans, undrained 2 hamburger buns or 3 slices white sandwich bread, torn into pieces Instructions: Preheat the oven to 375 degrees F. Cook the pancetta and about two-thirds of the bacon in a large skillet over medium heat, stirring occasionally, until crisp, about 10 minutes. Transfer the bacon and pancetta to a bowl using a slotted spoon. Reserve the drippings in the skillet. Add the onion to the skillet and cook, stirring occasionally, until soft and golden, about 8 minutes. Add the ginger, garlic and chili powder and cook, stirring, 1 minute. Add the tomatoes and their juice, the molasses, Worcestershire sauce, vinegar, mustard powder, 1/2 teaspoon salt, and pepper to taste. Increase the heat to medium high, bring to a simmer and cook until slightly thickened, about 5 minutes. Add the pinto beans, then add the navy beans and their liquid and return to a simmer. Stir in the pancetta-bacon mixture. Transfer to a 2-quart baking dish. Pulse the buns with the remaining uncooked bacon in a food processor until finely ground. Sprinkle the crumbs evenly over the bean mixture. Cover and bake 45 minutes, then uncover and bake until the crumbs are golden brown, about 20 more minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 23963,"Grilled Peach and Caramel Crostata One 9-inch-round unroll-and-bake refrigerated pie crust, thawed 1 teaspoon olive oil, for the grill pan
1 pound fresh peaches, peeled, pitted and halved (about 2 large or one 10-ounce bag frozen peaches, thawed)
1 teaspoon white balsamic vinegar
1/3 cup sugar
2 tablespoons unsalted butter, at room temperature
1 1/2 teaspoons lemon juice (from 1/2 small lemon) Pinch fine sea salt
1 cup heavy whipping cream 1 tablespoon powdered sugar
1 teaspoon pure vanilla extract
1/8 teaspoon kosher salt
2 teaspoons chopped fresh thyme
Instructions: For the crostata: Preheat the oven to 375 degrees F. Place the pie crust on a parchment-lined baking sheet. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the oil over the grill pan. Drizzle the peach halves with the balsamic vinegar, then grill flat-side down until softened and grill-marked, 3 to 4 minutes. Slice the peaches into wedges and arrange in a circle over the crust, leaving a 2-inch border. Fold the dough border over the filling to form an 8-inch round. Pleat the edge of the pastry and pinch to seal any cracks in the dough. Combine the sugar and 2 tablespoons water in a small saucepan and cook without stirring until it has become a deep amber color, about 5 minutes. Remove from the heat and slowly whisk in the butter, lemon juice and salt. Immediately pour the caramel over the peach slices. Bake the crostata until golden, 20 to 25 minutes. For the thyme whipped cream: Meanwhile, combine the heavy cream, sugar, vanilla and salt in the bowl of an electric mixer. Whip until the cream has soft peaks, about 2 minutes. Gently fold in the thyme. Let the crostata cool for 15 minutes to let the caramel settle, then cut into wedges and serve with a dollop of thyme whipped cream. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 23964,"Tuna Carpaccio with Basil Cream and White Truffles 8 ounces fresh tuna 2 egg yolks 1/2 teaspoon lemon juice 6 tablespoons extra-virgin olive oil 1/4 cup chopped fresh basil leaves 3 tablespoons heavy cream 1/2 ounce fresh white truffle Instructions: Cut the tuna into 18 cubes, each one 1/2-inch thick, and 1 1/4-inch square. Place the cubes between sheets of lightly-oiled wax paper and flatten with a cleaver. You will have 18 very thin, fairly round \scallops\ of tuna. Divide among 6 dinner plates and chill. Prepare the sauce: Put the egg yolks in a food processor. Add the lemon juice, and blend for 3 seconds. Add the oil, by drops, at first, then in a thin stream. The sauce will be fairly thick. Add the basil, blend for 3 seconds, then add the cream. Season to taste with salt and pepper. Refrigerating for 30 minutes brings out the flavor. When ready to serve, pour the sauce over the tuna slices. Shave the white truffle over all, and garnish each plate with fresh basil leaves. Note: Fresh white truffles from Piedmont are available in the U.S. from September through December. They are hideously expensive. The dish also works without them, or with extra-thin slices of white mushrooms sprinkled over the tuna. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barolo]

" 23965,"Sausage and Mozzarella Quiche with Pickled Cherry Peppers 1 9-inch frozen pie shell 1 cup shredded mozzarella cheese 1/2 cup cooked crumbled Italian sausage 1/4 cup chopped pickled cherry peppers 1 1/4 cups heavy cream 1 tablespoon chopped fresh parsley 3 large eggs Kosher salt and freshly ground black pepper Instructions: For the crust: Par-bake the crust according to package directions. Let cool slightly before adding the filling. Adjust the oven temperature to 350 degrees F. For the filling: Combine the cheese, sausage and cherry peppers in a small bowl and sprinkle it in an even layer over into the crust. For the custard: Whisk together the heavy cream, parsley, eggs, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Pour the custard over the filling and bake until the quiche is set, 35 to 50 minutes. Let cool at least 30 minutes before serving warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 23966,"Ice Cream Mix-in Station 1/2 gallon vanilla ice cream Smashed Baci Candies Smashed Biscotti or Amaretti Licorice Candies, roughly chopped Candied Wedding Almonds, roughly chopped Chocolate Sauce Citrus Zest Crushed Mixed Berries (Raspberries, Blueberries, Strawberries) Instructions: Place sheet pan on freezer shelf. Fill with 1 to 2 inches of water and freeze overnight.
At serving time, place an overturned sheet pan on top of the frozen pan. Wrap in plastic wrap.
Place 2 scoops vanilla ice cream onto frozen tray. Mix in desired toppings using metal spatulas or spoons. Serve in glasses or bowls. ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 23967,"Chef Jeff's 7-Layer Bar 1 cup melted butter 4 cups crushed graham cracker crumbs 8 ounces chocolate bits 8 ounces butterscotch bits 8 ounces walnut pieces 8 ounces sweet coconut flakes 8 ounces sweetened condensed milk Instructions: Melt butter. Spread crushed graham crackers evenly in 9\ x 11\ pan. Drizzle butter evenly over graham crackers. Making sure to scatter each evenly, add chocolate bits, then butterscotch bits, walnut pieces and sweet coconut flakes. Spread sweetened condensed milk evenly over the top. In preheated 375-degree F oven place pan on center rack for 25 minutes. Let cool for one hour and cut into 2\ x 2\ squares. ","[Chardonnay, Riesling, Moscato, Merlot]" 23968,"Beef Medallions with Saucy Shiitakes 1 tablespoon, plus 1 1/2 teaspoons vegetable oil 4 beef tenderloin medallions (about 4 ounces each), patted dry 1/4 teaspoon kosher salt, plus more for seasoning Freshly ground black pepper 4 ounces shiitake mushrooms (about 12 medium), stemmed 2 shallots, coarsely chopped 1 clove garlic, minced 1/4 cup Cognac or other brandy, or Madeira 1/4 cup chicken broth, homemade or low-sodium canned 3 tablespoons light sour cream 1 tablespoon chopped fresh parsley leaves Instructions: Heat 1 tablespoon of the oil in a medium skillet (ideally not nonstick) over medium-high heat. Season the beef with salt and pepper. Add the medallions to the pan and cook about 3 minutes on each side, for medium-rare, or until desired doneness. Remove beef from pan and set on plates or a platter in a warm spot. Add the remaining 1 1/2 teaspoons oil to the skillet. Add the shiitakes and cook over medium-low heat, until soft, about 4 minutes. Add the shallots, garlic, and salt and cook until translucent, about 2 minutes. Pull the skillet from the heat, add the Cognac, and use a wooden spoon to scrape up any brown bits that cling to the pan. Return to the heat and cook until the liquid is reduced, about 1 minute. (If you are cooking over a gas flame the alcohol may flame, simply cook until the flames die down.) Add the chicken broth, and cook until saucy, about 2 minutes more. Remove from the heat, stir in the sour cream and parsley, and season with salt and pepper. Spoon mushrooms and sauce over the medallions and serve. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 23969,"Three's Ramen Bowl 5 cups Three's Traditional Ramen Broth, recipe follows 1 cup Chicken Soy Sauce, recipe follows Kosher salt 2 cups chopped kale
2 pounds fresh ramen noodles
1 ounce chicken or bacon fat
1 cup corn kernels 1 cup Pickled Kimchee Shiitake Mushrooms, recipe follows 1 cup thinly sliced green onions 12 slices Braised Pork Belly, recipe follows Two 6-Minute Marinated Eggs, halved lengthwise, recipe follows 2 sheets nori, quartered
3 pounds pork knuckle bones 3 pounds chicken backbones 1/4 cup white miso paste
1 cup mirin
1 cup sake
1 cup dried shiitake mushrooms
1 tablespoon black peppercorns
4 green onions, white parts only 3 cloves garlic, smashed
2 medium carrots, chopped into large pieces
2 stalks celery, chopped into large pieces 1 thumb-size piece fresh ginger
1 piece dried kombu (2 by 4 inches)
1 white onion, quartered
1 small daikon radish, chopped into large pieces 1 pound roasted chicken backbones 2 cups soy sauce
1 cup rehydrated shiitake mushrooms, thinly sliced 1/2 cup rice wine vinegar
1 tablespoon store-bought kimchee sauce
1 tablespoon granulated sugar
Vegetable oil cooking spray 1- to 2-pounds pork belly, skin on
1 cup teriyaki sauce 1/2 cup mirin
1/2 cup sake
1 tablespoon sesame oil
2 teaspoons sambal
2 cloves garlic, roughly chopped
1 thumb-size piece ginger, sliced
1 white onion, sliced
3 eggs Reserved pork belly drippings Instructions: In a medium saucepot, combine the Three's Traditional Ramen Broth and Chicken Soy Sauce, and bring to a boil. Meanwhile, bring a large pot of salted water to a rolling boil. Drop the kale in for a few seconds to wilt, then remove with a slotted spoon and set aside. Drop the noodles into the boiling water and cook until they float, 2 to 3 minutes. Drain in a colander and set aside. Set out four large noodle bowls and divide the chicken fat between the bowls. Pour the hot seasoned broth in the bowls and then add the noodles. Working counter clockwise from 12 o'clock, garnish each bowl in equal sections with the kale, followed by the corn, Pickled Kimchee Shiitake Mushrooms, green onions, three slices of Braised Pork Belly, half of a 6-Minute Marinated Egg and 2 pieces of nori. The colors of the toppings should look evenly distributed and beautiful.
Preheat the oven to 400 degrees F. Place the pork knuckle bones in one roasting pan and the chicken backbones in a second roasting pan. Brush the miso paste over the pork knuckles. Transfer both pans to the oven and roast until the bones are dark golden brown, about 45 minutes. Carefully drain off the chicken fat and reserve the fat for the ramen bowl. Set aside one-third of the chicken backbones for the Chicken Soy Sauce. In a large stockpot, place the remaining backbones and the pork knuckles plus any drippings from the pan. Deglaze the roasting pans with the mirin and sake, and pour into the stockpot. Add the mushrooms, peppercorns, green onion whites, garlic, carrots, celery, ginger, kombu, white onions and radish. Add cold water to cover. Bring to a boil, then reduce the heat and cook at a low simmer for 12 hours. Remove the mushrooms and reserve for the Pickled Kimchee Shiitake Mushrooms. Strain the stock. Place the roasted backbones and soy sauce in a medium saucepot and bring to a boil over high heat. Reduce to low and simmer for 45 minutes. Place the mushrooms in a small bowl and add the vinegar, kimchee sauce and sugar. Stir to combine and marinate covered overnight. Preheat the oven to 225 degrees F. Spray a shallow roasting pan with vegetable oil and place the pork belly in the pan. In a small bowl, whisk together the teriyaki sauce, mirin, sake, sesame oil and sambal, and pour over the pork belly. Sprinkle the garlic, ginger and onion on top. Cover the roasting pan tightly with foil and roast until the pork is fork tender and pulls apart easily, about 6 hours. Carefully pour off and reserve the pork belly drippings for the 6-Minute Marinated Egg. Place a clean piece of parchment paper over the pork belly, followed by a clean roasting pan and a weight to press down the pork -- a couple of cans will do fine. Refrigerate until chilled. Slice into 3-by-1/4-inch pieces. Bring a small pot of water to a rolling boil. Gently lower the eggs into the pot and cook for 6 minutes. Immediately plunge eggs into a large bowl of ice water and chill thoroughly. Carefully peel the eggs and place in a shallow bowl. Pour the reserved pork belly drippings over the eggs and marinate overnight. If the eggs float, use a small plate to keep them submerged. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Sparkling Shiraz]" 23970,"Rosy Prosecco Spritzer 1/2 cup prosecco, chilled 1/4 cup club soda, chilled
1 teaspoon rose water
1 rose petal, for garnish
Instructions: In a white wine glass or coupe, combine the prosecco, club soda and rose water. Garnish with a rose petal. ","[Prosecco, Sparkling Shiraz]" 23971,"Dutch Apple Pie 2 1/2 cups all-purpose flour, plus more for the work surface 4 teaspoons granulated sugar 1/4 teaspoon fine salt 14 tablespoons cold unsalted butter, diced 1 large egg, lightly beaten with 2 tablespoons cold water 2 tablespoons fresh lemon juice 3 pounds baking apples, such as Golden Delicious, Cortland or Mutsu 2/3 cup granulated sugar 4 tablespoons unsalted butter 1 teaspoon ground cinnamon 1/4 teaspoon ground allspice Generous pinch freshly grated nutmeg 1 cup all-purpose flour 1/2 cup light brown sugar 1/4 teaspoon fine salt 6 tablespoons unsalted butter, at room temperature 1/2 cup chopped walnuts Instructions: For the dough: Pulse the flour, granulated sugar and salt in a food processor until combined. Add the butter, and pulse until the mixture resembles yellow cornmeal mixed with pea-sized bits of butter. Add the egg, and pulse until the dough just comes together. (If the dough is very dry, add up to 1 tablespoon cold water.) Remove the dough, gently pat it into a round, wrap it in plastic wrap and refrigerate until thoroughly chilled, at least 1 hour and up to 2 days. For the filling: Meanwhile, put the lemon juice in a medium bowl. Peel and core the apples; cut each in half, and cut each half into 4 wedges. Add the apples and granulated sugar to the bowl with the lemon juice, and toss. Melt the butter over medium-high heat in a large skillet. Add the sugared apples, and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Cover, reduce the heat to medium-low and cook until the apples soften and release most of their juices, about 7 minutes. Strain the apples in a colander over a medium bowl to catch all the juice. Shake the colander to extract as much liquid as possible. Return the juice to the skillet, and simmer over medium heat until it has thickened and lightly caramelized, about 10 minutes. Toss the apples with the thickened juice, cinnamon, allspice and nutmeg in a medium bowl. Set aside to cool completely. (The cooled filling can be refrigerated for up to 2 days or frozen for up to 6 months.) For the streusel topping: Whisk the flour, sugar and salt together in a medium bowl. Add the butter, and rub it into the flour mixture with your fingers until it has been absorbed. Mix in the walnuts. To assemble and bake the pie: Position a rack in the lower third of the oven, place a baking sheet on it and preheat the oven to 375 degrees F. On a lightly floured work surface, roll the dough disk into a 12-inch circle. Layer it between pieces of parchment or wax paper on a baking sheet, and refrigerate for at least 10 minutes. Ease the dough round into a 9-inch pie pan. Fold and crimp the edges as desired. Add the filling, and spread it out to make an even layer. Squeeze handfuls of the streusel topping, and drop clumps of it on top of the filling to completely cover it. Bake the pie on the preheated baking sheet until the crust and streusel are golden brown, 50 to 60 minutes. Let it cool on a cooling rack for at least 3 hours before serving. (The pie keeps well, covered, at room temperature for 24 hours or refrigerated for up to 4 days.) ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 23972,"Minted Rice Salad 6 tablespoons each vegetable and walnut oil 1/4 cup white wine vinegar 1 bunch mint leaves, rinsed Salt and pepper 3 cups orzo rice, cooked until al dente (6 cups cooked) 2 cups cooked wild rice Instructions: In a blend combine the oils, vinegar and mint; season to taste with salt and pepper. Combine the dressing with warm orzo and wild rice; serve at room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 23973,"109 Chestnut Chicken Sandwich 5 or 6 boneless, skinless chicken breasts (about 2 pounds) 2 tablespoons vegetable oil
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon granulated garlic
Kosher salt and freshly ground black pepper Olive oil
1 medium yellow onion, sliced
1/4 teaspoon dried thyme
2 cups sliced button mushrooms
1 cup mayonnaise 1 chipotle cl in adobo, plus 1/4 teaspoon sauce from the can 4 loaves crusty French bread, split and toasted
8 slices provolone cheese Instructions: Preheat oven to 350 degrees F. On a baking sheet, rub the chicken breasts with the vegetable oil and sprinkle with the basil, oregano, granulated garlic and 1/4 teaspoon each salt and pepper. Bake until the breasts reach an internal temperature of 160 degrees F on an instant-read thermometer, about 20 minutes. Let cool. Meanwhile, heat 3 tablespoons olive oil in a saute pan over medium-high heat. When hot, add the onions, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring often, until the onions are caramelized, 8 to 10 minutes. In a separate saute pan, heat another 3 tablespoons olive oil. When hot, add the mushrooms and 1/2 teaspoon each salt and pepper. Saute for 7 minutes. Pulse the mayonnaise with the chipotle and sauce in a food processor until blended. Slice the cooled chicken breasts as thinly as possible. On a baking sheet, make four piles of chicken, caramelized onions and mushrooms. Top each pile with 2 slices of provolone and place in the oven until melted. Transfer the stacks to the toasted bread and top with chipotle mayonnaise. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 23974,"Panuchos 2 tablespoons table salt 1 1/2 teaspoons freshly ground black pepper 1 teaspoon dried Mexican oregano 2 sprigs fresh cilantro 1 head garlic, cloves separated 5 pounds turkey legs or thighs 2 medium red onions, very thinly julienned 1/2 cup distilled white vinegar
1 1/2 teaspoons table salt 1 tablespoon vegetable oil or lard 1 yellow hot cl
1 serrano cl
1/4 white onion, diced
1 cup cooked black beans (canned is fine)
Salt 3/4 teaspoon table salt 1 pound prepared corn masa dough for tortillas
Vegetable oil, for oiling the comal or griddle 1 small head green leaf lettuce, leaves separated 1 Roma tomato, cut into thin slices 1 avocado, cut into thin slices Instructions: For the shredded turkey: Heat a large pot of water to just below a simmer and add the salt, pepper, oregano, cilantro and garlic. Poach the turkey legs in the barely simmering water for 2 hours. Remove the turkey and pat dry. Prepare a grill for medium-high heat. Grill the turkey legs until nicely charred. Pull or shred the turkey and set aside. For the pickled red onions: Put the red onions in a mixing bowl with the vinegar, salt and 1/2 cup water. Mix well and let rest for 1 hour. For the black bean puree: In a medium saute pan, heat the oil or lard. Add the yellow and serrano chiles and fry lightly. Add the diced onions and saute until translucent, 4 to 5 minutes. In a blender, puree the black beans with just enough water to allow the mixture to run in the blender. Transfer the black bean puree to the pan with the onions and chiles and cook over medium-low heat, 20 to 30 minutes. Add salt to taste. For the tortillas: Mix or knead the salt into the masa. Divide the masa into 15 balls. As you work, keep the masa balls in a bowl covered with plastic wrap to keep the dough from drying out. Add a bit of water if needed for a pliant masa. Heat a comal (smooth, flat griddle) or skillet over medium-high heat until hot.
Line a tortilla press with a piece of plastic wrap. Put 1 ball of masa into the center of the press and cover with another piece of plastic wrap. Press down on the tortilla press until the tortilla is about 6 inches in diameter.
Carefully peel the plastic wrap off the tortilla and place the tortilla on the hot comal. When it no longer sticks to the comal, flip to the other side. Press the tortilla with a clean, folded kitchen cloth so that it puffs up. Press around the edges to make sure it puffs up all around and leave a few seconds more on the comal before removing the tortilla. Along the side, carefully slit the top layer of the tortilla that puffed up--an opening of 1 inch will do--and lift up all the way inside, creating a pocket. The tortilla will still be very hot, so be careful. Do not create too wide an opening, separate completely or tear. To cool, place on paper towels or a clean dish towel. Repeat the process with the remaining masa balls. Take a cooled tortilla, carefully lift open the top and smear a teaspoonful of black bean puree inside the pocket. Press with your fingers to make sure the bean puree is spread evenly all around. Repeat the process with the remaining tortillas and black bean puree. Just before serving, heat the comal over medium-high heat and add some vegetable oil. To finish the panuchos, place each one on the hot comal and toast until golden on both sides, 2 to 3 minutes on each side. Remove to paper towels. (This should be done just before you are ready to serve, as panuchos are best eaten freshly prepared.) To assemble: Top each panucho with a piece of lettuce, some shredded turkey, pickled red onions, a slice of tomato and a slice of avocado. ","[Chardonnay, Pinot Noir, Garnacha, Tempranillo]" 23975,"French Toast in a Mug 1/4 cup milk 1 1/2 tablespoons maple syrup
1 teaspoon ground cinnamon
1 large egg
Kosher salt
1/2 tablespoon unsalted butter, at room temperature
1 slice white bread
1 tablespoon semisweet chocolate chips
Instructions: Whisk together the milk, maple syrup, cinnamon, egg and a pinch of salt in a large mug until combined. Evenly spread the butter on one side of the bread. Cut the bread into bite-size pieces and add them to the mug, pressing down lightly so all the bread pieces are submerged. Sprinkle with the chocolate chips, nestling them between the bread pieces. Microwave the bread mixture on high power for 2 minutes, pausing every 30 seconds. Let the French toast cool in the mug about 1 minute before serving. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 23976,"Oven Dried Tomato and Black Olive Tians 10 vine ripe tomatoes 4 tablespoons extra virgin olive oil 3 ounces Kalamata olives, pitted 2 ounces freshly picked thyme Salt and freshly ground black pepper Chickpea shortbread, recipe follows 15 ounces all purpose flour 5 ounces chickpea flour Salt 1/2 to 1 teaspoon cumin 16 ounces cold butter, cut into small pieces 4 ounces pureed chickpeas 1 egg Instructions: Blanch the tomatoes in salted boiling water, remove, and shock in ice water. Peel the tomatoes and reserve the peel for the fried garnish. Cut each tomato into four pieces and remove the inner seed core. Season the tomatoes with salt, pepper, and extra virgin olive oil. Place the tomato slices on a meat rack, and bake for 1 hour in a 250 degree F oven. Remove the tomatoes from the oven and cool. When the tomatoes are cool, finely dice them and place on paper towels to dry. When drained, season the tomatoes with olive oil, salt, pepper and fresh thyme (you may need just a pinch of red wine vinegar to adjust acidity). In a food processor, add the Kalamata olives and puree to a paste. Remove and set aside. Place a layer of the tomato mixture into a 1-inch round ring mold and pack down. Place a very thin layer of black olive paste into the mold and pack down. Repeat 12 times. Finish with 1 more layer of tomato and pack down. Just before you are ready to serve, heat the tians through in a 300 degree oven. Preheat a fryer to 300 degrees F. Blot the reserved tomato skins with paper towels to dry them of any moisture. Place the skins in the oil and fry just until the water comes out and the skins are crisp and golden. Don't fry until the skins are brown, you still want a nice reddish color. Remove from the molds onto a chickpea shortbread and top with fried tomato skins. Mix together flours, salt, and cumin and sift. Cut cold butter into flour by hand. Cut chickpea puree into the mixture and add the egg. Mix just until a dough is formed. Wrap with plastic wrap and refrigerate overnight. Preheat oven to 325 degrees. On a lightly floured surface, roll dough out to 1/8-inch thick. With a 1 1/2 inch round cutter, cut out circles and place on a parchment lined sheet pan. Place in oven and bake until golden brown, about 15 minutes. ","[Pinot Grigio, Vermentino, Sauvignon Blanc, Grenache Blanc]" 23977,"Spice-Rubbed Chicken Breast on Toasted Pita with Piquillo-White Bean Hummus and Arugula Salad Two 15-ounce cans cannellini beans, drained, rinsed well and drained again 2 cloves garlic, chopped
4 piquillo peppers, drained, patted dry and chopped
1/2 cup tahini
1/2 cup extra-virgin olive oil
1/4 cup freshly squeezed lemon juice
1/4 cup chopped fresh parsley 1 teaspoon finely chopped fresh oregano
Pinch cl de arbol powder
Kosher salt and freshly ground black pepper
Honey, to taste 2 teaspoons paprika 2 teaspoons cumin
1 teaspoon coriander
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1/4 teaspoon cardamom
1 1/2 pounds boneless, skinless, chicken breasts (3 or 4 breasts)
Canola oil, for brushing 1/4 cup freshly squeezed lemon juice 1/2 teaspoon finely grated lemon zest
1/4 cup extra-virgin olive oil
Kosher salt 6 ounces baby arugula
4 to 6 pitas, warmed
Instructions: Preheat the oven to 375 degrees F. For the hummus: Combine the beans and garlic in a food processor and process until coarsely chopped. Add the peppers, tahini, olive oil and lemon juice, and pulse until almost smooth. Add the parsley, oregano, cl de arbol and some salt and pepper; pulse a few times until just incorporated. Taste, and add a little honey as desired. If the mixture is very thick, pulse in some water; the hummus should be just pourable, more of a sauce than a dip. Transfer to a bowl. (Makes 4 cups; leftovers can be stored in an airtight container in the refrigerator for up to 4 days.) For the chicken: Combine the paprika, cumin, coriander, salt, pepper, cinnamon, cloves, nutmeg and cardamom in a bowl. Brush the chicken breasts on both sides with canola oil and rub the top side of each breast with some of the spice rub. Heat a nonstick or enameled cast-iron grill pan over medium-high heat. Sear the chicken, rub-side down, until golden brown and a crust has formed, about 5 minutes. Flip and cook until just starting to brown on the reverse side, another 2 minutes. Transfer the pan to the oven and cook until an instant-read thermometer reads 160 degrees F, 7 to 10 minutes longer. Remove the chicken to a cutting board and let rest for 5 minutes before slicing. For the salad: Whisk together the lemon juice, lemon zest, olive oil and some salt in a large bowl. Add the arugula and toss gently. To assemble: Pile some arugula salad on top of a warm pita, spoon over a generous amount of hummus, and pile on some sliced chicken. Serve warm. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 23978,"Spaghetti with White Bean Sauce 2 tablespoons olive oil 2 cloves garlic, minced 1 red onion, very finely chopped 1 red bell pepper, cut into 1/4-inch dice 1 cup cooked white beans 1 cup chicken stock 1/4 cup finely chopped flat-leaf parsley 1/2 teaspoon hot pepper flakes Salt and freshly ground black pepper 8 to 10 ounces spaghetti Freshly grated Parmigiano-Reggiano for serving Instructions: Prepare the sauce: heat the olive oil in a non-stick frying pan. Add the garlic, onion, bell pepper and cook over medium heat until soft, not brown, about 4 minutes. Stir in the white beans and cook for 1 minute. Add the vegetable stock, half the parsley, the pepper flakes, and salt and pepper to taste. The sauce should be highly seasoned. Simmer until the beans are quite soft. Coarsely mash half the beans with a fork. Cook the spaghetti in a large pot in 4 quarts rapidly boiling salted water until al dente, about 8 minutes. Drain well. Meanwhile, bring the sauce to a boil. Transfer the spaghetti and bean sauce to a large shallow bowl and mix well. Sprinkle the spaghetti with the remaining parsley and serve at once with freshly grated cheese on top. ","[Chardonnay, Vermentino, Gavi, Barbera]" 23979,"Turkey Mole 5 dry Mulaeto chiles 3 dry Pasilla chiles 2 dry Ancho chiles 2 large turkey legs and thighs, washed and dried Salt and pepper 1/4 cup vegetable oil 1 onion, peeled and diced 2 garlic cloves, peeled and minced 2 tablespoons skinless peanuts 2 tablespoons golden raisins 4 tomatillos, peeled, cored, washed and chopped 1 corn tortilla, lightly toasted over open flame, and broken into small pieces 1/4 teaspoon anise seeds 6 coriander seeds 1 clove 10 peppercorns 1/2 cup sesame seeds 1/2 cups chicken broth 1 ounce bittersweet chocolate, roughly chopped 1-2 teaspoons salt 4 limes, cut in wedges for garnish Instructions: Core, and devein the chiles. Toast chiles in a heavy skillet over medium heat until the skin begins to blister and the aromas are released. Cover with 5 cups boiling water and set aside to cool. When cool puree with liquid until smooth and set aside. Season turkey legs and thighs with salt and pepper. Heat vegetable oil in a large heavy bottomed casserole over moderate heat and brown turkey on all sides, lift out and set aside. Add the onion to the pan and saute 10-12 minutes or until golden. Add garlic and saute a minute longer, then add peanuts and raisins for 1 minute, add chopped tomatillos and tortilla and cook 5 minutes or until soft. In a small dry saute pan over medium heat, toast anise seeds and coriander seeds. Pulverize in grinder or mortar along with the clove and peppercorns. In the same small dry saute pan over medium heat, toast sesame seeds until golden then add 1/2 to blender and reserve 1/2 for garnish. Place Sauteed vegetables in blender (no need to wash the blender from pureeing the chiles) and add spices, sesame seeds and stock. Puree until smooth. Cook pureed chiles in the same casserole over low heat using the residual fat for 8-10 minute stirring often. Add blender ingredients, chocolate and salt to taste. Add turkey pieces and simmer slowly, covered for 45 minutes or until tender. When cooled remove the skin and meat from the bones. Shred and reserve the turkey meat for the tamales. ","[Malbec, Tempranillo, Garnacha, Barbera]

" 23980,"Grub's Big Flippin' Pancake 1 cup all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cups buttermilk 1 egg, beaten 1 tablespoon unsalted butter 1/2 cup chopped crispy bacon 1/4 cup shredded sharp Cheddar Maple syrup Instructions: Whisk together the flour, baking soda and salt in a bowl. Add the buttermilk and egg and whisk until blended and there are no lumps...don't over-mix because the pancakes will become tough. Heat a griddle over medium-high heat. Melt the butter on the griddle when hot. Do a small test of the batter to make sure the griddle or pan is hot enough by seeing how quickly the batter cooks. Pour about 1/2 cup of the batter in a circular motion to spread on the griddle. When the pancake has started cooking, sprinkle the chopped bacon all over it. Cook until bubbles form on the surface and the edges are cooked, and then flip and cook until completely cooked through. Transfer the pancake to a plate. Sprinkle with the cheese and let it melt, and then top with syrup and serve!! ","[Chardonnay, Riesling, Sauvignon Blanc, Zinfandel]" 23981,"Edamame Succotash 2 tablespoons toasted sesame oil 1/2 cup finely diced red onion 1 teaspoon minced garlic 2 strips (1 1/2 ounces) applewood-smoked bacon, finely chopped ( cup) 1 cup (6 ounces) frozen edamame, thawed 1/2 cup fresh corn kernels, from 1 small ear 1/4 cup small-diced red bell pepper Kosher salt and freshly ground white pepper Instructions: In a large skillet, heat the sesame oil over medium heat. Saute the onion and garlic until softened, about 2 minutes. Add the bacon and cook until it has rendered its fat and begins to crisp, about 5 minutes. Add the edamame, corn and bell pepper and saute for 2 to 3 minutes. Season with 1/2 teaspoon salt and 1/8 teaspoon white pepper. Remove from the heat and serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 23982,"Honey Mustard Cure 1 cup salt 1 cup sugar 2 ounces honey 3 tablespoons mustard powder 1 pound pork belly Instructions: In a small bowl, combine salt and sugar. Spread honey evenly over pork belly, then coat with mustard. Spread the salt and sugar mixture generously over the mustard. Place into a re-sealable plastic bag and refrigerate for 3 days. After three days have passed, remove the pork from the brine, rinse the belly, and pat dry with paper towels. Lay on a rack over a sheet pan and place in front of a fan for 1 hour to form a pellicle. Lay the pork in the protein box of a cold smoker and smoke for 4 to 6 hours. Chill the meat in the freezer for 1 hour to stiffen for easy slicing into strips of bacon. Slice what you need and keep the remainder in a freezer safe bag in the refrigerator or freezer. Place the strips of bacon onto a sheet pan fitted with a rack and place into a cold oven. Turn the oven to 400 degrees and cook for about 12 to 15 minutes, depending on how crispy you like your bacon. Remove from rack and drain on paper towels. Enjoy. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 23983,"Roasted Cauliflower 1 small head green or orange cauliflower, cut into florets 1 small head purple cauliflower, cut into florets 1 small head white cauliflower, cut into florets Extra-virgin olive oil Kosher salt and freshly cracked black pepper 1/2 cup picked fresh cilantro 1 tablespoon toasted cumin seeds 4 scallions, finely sliced Juice and zest of 1 lime Instructions: Set up your grill for direct heat by building the coals evenly on the bottom. Place a large cast-iron pan on the grill to preheat. Place the cauliflower in a large mixing bowl. Drizzle with the olive oil and season with salt and pepper. Toss to coat, then transfer to the cast-iron pan in an even layer. Close the lid of the grill and cook, giving it a toss halfway through, until charred and tender, 7 to 10 minutes. In the meantime, mix together the cilantro, cumin seeds, scallions, lime juice and zest and 1/4 cup olive oil. Mix well to combine and season with salt and pepper. Remove the cauliflower from the grill and toss in the dressing. Serve. ","[Sauvignon Blanc, Vermentino, Grner Veltliner, Albari?o]" 23984,"Boots and Kimo's Homestyle Roast Beef 3/4 cup Hawaiian seasoned salt 1 tablespoon garlic powder
1 teaspoon onion powder
1 teaspoon black pepper
1 stick fresh rosemary, needles chopped
14- to 15-pound roast, at room temperature
7 cups beef broth
Instructions: Preheat the oven to 230 degrees F. Start by combining the salt, garlic, onion powder, black pepper and rosemary. Then thoroughly coat the whole roast with the dry rub. Next place your room temperature seasoned roast onto a rack set in a roasting pan. Pour the beef broth into bottom of the roasting pan. Place everything into oven and roast for 5 hours. When finished set the roast aside for 20 minutes before slicing and serving. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 23985,"Tagliatelle with Saffron, Seafood, and Cream A good pinch saffron 1 glass white wine Olive oil 1 large garlic clove, finely chopped 1 pound dried tagliatelle 1 1/2 pounds (680 grams) mixed seafood (red mullet, scallops, clams, debearded mussels, squid) 1/2 pint double cream (heavy cream) Salt and freshly ground black pepper A bunch flat parsley, chopped Instructions: Soak the saffron in the white wine. Add a little oil and the garlic to a frying pan, and cook until softened. Add the clams and mussels, shake the pan around, and add the white wine and saffron mixture. Bring to a boil and cook until the shellfish opens, discard any shellfish that remain closed. Then, lay the rest of the seafood, parsley, and the cream on top. Simmer for 3 to 4 minutes and season to taste. Cook the tagliatelle in salted, boiling water until al dente. Drain and add to the fish, serve scattered with some of the leftover parsley and an extra drizzle of olive oil. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 23986,"Italian Fudge-Filled Cookies 3/4 cup vegetable shortening 1 cup firmly packed light brown sugar 1/2 cup milk 1 egg 1/2 teaspoon salt 2 1/2 teaspoons baking powder 1/2 teaspoon vanilla extract 3 cups all-purpose flour One 1-pound bag chocolate chips 2 cups chopped walnuts 2 cups sweetened condensed milk 1 teaspoon vanilla extract Two 1-ounce squares unsweetened chocolate, melted 1 teaspoon butter Confectioners' sugar, for dusting Instructions: Preheat oven to 350 degrees F. For the dough: in a mixer, beat together the shortening and brown sugar. Add the milk and the egg, and beat until combined. Add the salt, baking powder, vanilla and flour. Mix until everything is thoroughly combined. Remove dough from bowl, cut in half. Roll each half of dough between 2 sheets of waxed paper. Peel waxed paper off the bottom of 1 of the layers and place it in a greased 9 by 13-inch baking pan. Press dough with hands into the corners of the pan, trimming any pieces that come over the sides. Peel off the waxed paper from the other side. Meanwhile, stir all the filling ingredients together. Evenly pour fudge filling on top of first layer in pan. Remove waxed paper from 1 side of top dough layer and place that side over filling. Then remove waxed paper from the top side. Bake until top is brown, about 30 to 35 minutes. Let cool on a rack for 4 to 5 hours or even overnight. Sprinkle with powdered sugar and cut into serving pieces ","[Barolo, Barbaresco, Dolcetto, Chianti]" 23987,"Really Vanilly Whipped Cream 1 cup (1/2 pint) heavy or whipping cream 2 teaspoons pure vanilla paste or extract 2 teaspoons confectioners' sugar Instructions: Beat the cream and vanilla in a chilled non-reactive bowl with a whisk or an electric mixer just until they hold a loose peak. (Lift the beater from the cream and look at the shape of the peak at the end of the whisk; it should hold a lazy curve.) Sift the sugar over the cream and continue to beat just until it holds a soft peak. Take care not to over beat the cream or it will be look curdy. Serve, or refrigerate covered for up to 4 hours. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 23988,"Fried Chicken with Dipping Sauces: Cotolitta di Pollo con Salse 1 (16-ounce) bottle canola oil, for frying 4 boneless, skinless chicken breasts, cut into strips 1 cup all-purpose flour 4 eggs 1/2 cup milk 1/2 cup Parmigiano cheese, grated 1/2 cup pecorino cheese, grated 1 tablespoon chopped fresh basil 1 tablespoon chopped fresh mint 1 tablespoon chopped fresh chives 1 tablespoon chopped fresh tarragon 1 tablespoon chopped fresh marjoram Kosher salt and freshly ground black pepper, to taste 2 cups bread crumbs with Italian seasoning Dipping sauces, recipes follow Simple Iceberg Salad, recipe follows 8 ounces creme fraiche 1 small wedge gorgonzola cheese, crumbled 1/2 teaspoon ground cayenne pepper 1/2 teaspoon paprika 1/2 teaspoon chopped fresh chives 2 egg yolks 1 1/2 cups extra virgin olive oil, divided 1 tablespoon fresh lemon juice, divided 1 tablespoon honey mustard 1 tablespoon jarred roasted garlic 1 tablespoon fresh chives, chopped 1/4 cup sundried tomatoes, thinly chopped Kosher salt and freshly ground black pepper, to taste 2 tablespoons extra-virgin olive oil 1 tablespoon balsamic vinegar Kosher salt and freshly ground black pepper, to taste
Kosher salt and freshly ground black pepper, to taste 1 head iceberg lettuce, shredded and chilled Instructions: In a large, deep, heavy-bottomed saute pan, heat the canola oil to 350 degrees F.
In a bowl, toss the chicken with flour. In a separate shallow bowl, beat the eggs with the milk, Parmigiano cheese, Pecorino cheese, basil, mint, chives, tarragon, marjoram, salt, and pepper. Pour the bread crumbs onto a deep dish. Shake the excess flour from the chicken and dredge the chicken in the beaten eggs then in the bread crumbs. Dip the chicken in the eggs a second time and then again in the bread crumbs.
Fry the chicken in the heated oil until golden brown, about 5 minutes on each side. Drain on paper towels and season lightly with salt. Serve with the dipping sauces and Simple Iceberg Salad. Mix the creme fraiche, gorgonzola, cayenne pepper, paprika, and fresh chives in a bowl until they are smooth. There will still be some small chunks of gorgonzola. In a mixing bowl, whisk the egg yolks with half of the oil and half of the lemon juice. Add the mustard and garlic. While whisking, add the remaining oil and lemon juice. When the texture is smooth and creamy, stir in the chives and sundried tomatoes. Season the aioli with salt, and pepper, to taste. Keep the aioli refrigerated until ready to serve. In a small bowl, whisk together the oil, vinegar, salt, and pepper, to taste. Toss the shredded lettuce with the dressing just before serving. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 23989,"Grilled Stuffed Poblanos 4 poblanos, roasted, seeded, skins removed 2 tablespoons butter 1 small onion, diced or 1/2 large onion 1 small red bell pepper, diced 1/4 cup pepita seeds 1 small tomato, diced 1 cup Yellow Cooked Rice, recipe follows 1/2 teaspoon salt 1/4 teaspoon black pepper 2 tablespoons freshly chopped cilantro leaves 1 cup shredded Monterey jack cheese 1/2 cup sour cream 2 cups water Pinch salt 1 cup yellow rice Instructions: On a preheated grill roast your poblanos for about 10 minutes or until the skins begin to blister and char. Place into a bowl and cover with plastic wrap for about 5 minutes. In a medium skillet add the butter and saute the onion and red bell pepper until soft for about 5 minutes. Once cooked place into a medium bowl. In the same cleaned skillet toast the pepita seeds for about 3 minutes. Place into bowl with onions, peppers, diced tomato, cooked rice, salt, pepper and cilantro. Mix well. Carefully remove skins from poblanos. With a paring knife or your fingernail (the poblano with be tender), make a slit in the poblano from bottom to top. Pull and discard the seeds and inner membranes, being careful not to tear the rest of the poblano. With a spoon stuff poblanos with rice mixture. Top with cheese. Cover a section of the grill with foil and place the poblanos back on the grill for about 5 to 10 minutes until cheese melts. Top with a dollop of sour cream. Boil 2 cups salted water. Add rice, cover and lower heat. Cook for about 15 minutes. Fluff with fork when done. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 23990,"Zoodle Bolognese 2 tablespoons extra-virgin olive oil 3/4 cup shredded carrot (about 1 large carrot) 1/2 cup grated white onion 1 pound ground beef (80/20) 8 ounces ground breakfast sausage 5 cloves garlic, minced Kosher salt and freshly cracked black pepper 1/2 cup good red wine One 28-ounce can crushed tomatoes One 8-ounce can tomato paste 1/4 cup fresh basil, minced, plus more for garnish 1 tablespoon dried oregano 1/2 teaspoon crushed red pepper 1 cup half-and-half 1/4 cup shaved Parmesan, plus more for garnish 7 1/2 cups zoodles (zucchini noodles) Instructions: In a large skillet, heat the olive oil on medium-high heat. Add the carrots and onions and cook until the onions are translucent, about 5 minutes. Add the beef and sausage, breaking it up with a wooden spoon so there are no big pieces, and cook until no longer pink, about 10 minutes. Add the garlic and saute for 1 minute. Season generously with salt and pepper. Deglaze with the wine and cook for 2 minutes. Stir in the crushed tomatoes, tomato paste, basil, oregano and crushed red pepper, reduce the heat to medium and cook for 3 minutes. Stir in the half-and-half and Parmesan, reduce the heat to low, cover and cook for 3 minutes. Add the zoodles to a serving dish and top with the sauce. Serve immediately in pasta bowls and garnish with more Parmesan and basil. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 23991,"Lobster Fonduta on Baguette One 3-pound lobster 2 tablespoons Chablis 4 ounces butter, plus additional for buttering bread
8 button mushrooms, cleaned and halved
Salt and pepper 1/2 cup heavy cream
1 black truffle, washed and thinly sliced
1/2 cup lemon juice 1 skinny baguette
Instructions: Cook the lobster with the Chablis in a large pan, covered, until the lobster is cooked through and the flesh is white throughout, about 10 minutes. Remove the lobster from the pan. Clean and dice the lobster and set aside. Place the shells back in the pan and add 3 cups water. Cook the lobster stock for 1 hour. Strain the stock into a saucepan, then reduce the lobster stock a bit. Add butter to a large skillet over medium-high heat, then add the mushrooms with some salt and pepper and cook until the mushrooms start to soften and brown, about 10 minutes. Add the reduced lobster stock, heavy cream, half the truffle, cooked lobster, lemon juice and some salt and pepper. Heat until combined and set aside. Preheat the broiler. Cut the baguette in half lengthwise, scoop out the flesh inside, then butter lavishly. Toast the baguette in the broiler until golden brown, about 5 minutes. Cut the baguette into thick slices and arrange on a board. Fill a serving bowl with the fonduta. Garnish with the remaining half truffle. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 23992,"Negima Yakitori 1/2 cup tamari or low-sodium soy sauce 1/2 cup mirin 1/4 cup sake 1/4 cup packed light brown sugar 1 clove garlic, finely grated One 3/4-inch piece fresh ginger, finely grated 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces 2 bunches scallions, white and light green parts cut into 1-inch pieces Vegetable oil, for the grill grates Kosher salt Instructions: Soak six 10-inch bamboo paddle skewers in water for 30 minutes. Meanwhile, combine the tamari, mirin, sake, brown sugar, garlic and 1/4 cup water in a small saucepan and bring to a boil over medium-high heat. Cook, stirring frequently, until slightly thickened and reduced by about half, 12 to 15 minutes. Remove from the heat and stir in the ginger. Let cool, then remove 1/4 cup for glazing and set aside the remaining for serving. (The teriyaki glaze can be refrigerated, covered, up to a day before using.) Prepare a grill or grill pan for medium-high heat. Lightly coat the hot grates or pan with vegetable oil.
Thread each skewer with 7 to 8 pieces each of the chicken and scallions, alternating between the two.
Place the skewers on the grill and lightly sprinkle each with salt. Cook, continuously turning the skewers, until the scallions are tender the chicken is browned and cooked through, about 12 minutes.
Brush some of the reserved1/4 cup of glaze all over each skewer. Continue to grill, continuously turning, until the glaze is slightly caramelized, 3 to 4 minutes. Serve with the reserved teriyaki sauce. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Sparkling Shiraz]" 23993,"Homemade Ricotta Cheese 1/2 gallon whole milk 2 cups buttermilk 1/2 teaspoon kosher salt Instructions: Line a colander with 4 layers of cheesecloth, and secure it with 3 or 4 clothespins. Set the colander inside a bowl. In a large saucepan over medium-high heat, with a thermometer handy, combine the whole milk and buttermilk and heat, stirring nearly constantly, until the temperature reaches 180 degrees F. When you reach 170 to 175 degrees F, you'll start to see fine, little curds separating from the whey. At 180 degrees F, turn off the heat, and skim the curds from the whey using a finely slotted spoon, dropping the curds into the cheesecloth-lined colander. (Save the whey for another use, such as breadmaking.) Gather the cheesecloth around the curds and tie it with a 2-foot length of string. Gently squeeze to remove more, but not all, liquid from the cheese, and then hang over the sink or a bowl for 20 to 30 minutes to drain it a bit more. (I use the string to tie the bag to my faucet.) Remove the ricotta from the cheesecloth, spoon it into a container, and stir in the salt. Serve ASAP, preferably without refrigerating. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 23994,"Eggnog Ice Cream 4 egg yolks 1/3 cup sugar 1 pint whole milk 1 cup heavy cream 1 teaspoon freshly grated nutmeg 3 ounces bourbon Instructions: In the bowl of a stand mixer, beat together the egg yolks and sugar until the yolks lighten in color and the sugar is completely dissolved. Set aside. In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator. Chill the mixture in the refrigerator until it reaches a temperature of 40 degrees F, approximately 4 to 6 hours. Once chilled, process in an ice cream maker according to the manufacturer's instructions. Serve as is for soft-serve, or place in an airtight container and put in the freezer for 2 to 4 hours for traditional ice cream. ","[Chardonnay, Riesling, Moscato, Vinho Verde]" 23995,"Grilled Apple Brined Pork Chops 2 cups apple juice 1 tablespoon coarsely ground black pepper 1/4 cup salt 1/4 cup light brown sugar 1 teaspoon red pepper flakes 5 rib end pork chops, about 1 1/2 pounds 1 tablespoon grill seasoning Instructions: In a large pot over medium-high heat, add 1 cup of water, apple juice, pepper, salt, sugar and red pepper flakes. Bring to a simmer making sure to stir occasionally to dissolve the salt and sugar. Remove from heat and add to a large bowl with 2 cups of ice. Once the brined has cooled add pork chops. Brine for at least 4 hours or up to 24 hours in the refrigerator. Remove pork from brine, rinse with cold water and pat dry with paper towels. Heat grill or grill pan over medium heat. Sprinkle 1 side of the pork chops with 1/2 the grill seasoning. Place chops on hot oiled grill, seasoned side down. Sprinkle the topside with remaining grill seasoning. Grill chops for 4 to 5 minutes per side. Let rest for 5 minutes before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 23996,"Fish Sticks with Broccoli Rice 1 1/4 cups jasmine rice 1 1-inch piece fresh ginger, peeled and sliced Kosher salt 1 small bunch broccoli, cut into small florets (about 4 cups) Vegetable oil, for frying 1 cup all-purpose flour 1 tablespoon mustard powder 1 cup cold seltzer 1 1/2 pounds center-cut skinless Pacific cod, cut crosswise into 8 strips 1 to 2 teaspoons toasted sesame oil 4 scallions, thinly sliced Sweet Thai chili sauce and lemon wedges, for serving Instructions: Preheat the oven to 250 degrees F. Combine 2 cups water, the rice, ginger and 3/4 teaspoon salt in a large pot. Bring to a boil, then stir and reduce the heat to low. Cover and cook until the liquid is absorbed and the rice is tender, 16 to 18 minutes. Remove from the heat and add the broccoli (do not stir). Cover and set aside to let the broccoli steam. Meanwhile, heat 2 inches of vegetable oil in a separate large pot or Dutch oven over medium heat until a deep-fry thermometer registers 375 degrees F. Whisk the flour, mustard powder, 1/4 teaspoon salt and the seltzer in a large bowl until smooth. Season the cod with salt. Working in batches, dip the cod in the batter, allowing the excess to drip off, and fry until golden brown and crisp, 6 to 7 minutes. Remove to a wire rack set over a baking sheet and season with salt; transfer to the oven to keep warm. Return the oil to 375 degrees F between batches. Gently fluff the rice with a fork. Discard the ginger and stir in the sesame oil and scallions; season with salt. Serve the cod with the chili sauce, broccoli rice and lemon wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 23997,"Baked Lasagna Roll-Ups Kosher salt 17 lasagna noodles 5 tablespoons extra-virgin olive oil, plus more for drizzling 1 small yellow onion, finely chopped 1 tablespoon tomato paste 2 cloves garlic, finely chopped One 15-ounce can crushed tomatoes 1 bay leaf 1 tablespoon fresh parsley leaves, finely chopped 1/2 teaspoon freshly ground black pepper, plus more for seasoning 1 pound whole milk ricotta (about 2 cups) One 8-ounce block part-skim mozzarella 1/2 cup grated Parmesan 1 tablespoon chopped fresh basil, plus more whole leaves for serving 2 large eggs Instructions: Bring a large saucepan of generously salted water to a boil. Add half the noodles, dropping each in separately, and cook, stirring gently, until pliable but still firm, about 4 minutes. Lift the noodles out of the water with a slotted spoon then lay them on a sheet of foil in a single layer, not touching. Lightly drizzle the noodles with 1 tablespoon olive oil then rub them all over to coat well. Repeat with the remaining noodles and 1 tablespoon olive oil. Heat 2 tablespoons of the olive oil in a medium saucepan over medium-low heat Add the onion and cook, stirring occasionally, until completely soft and starting to caramelize, about 20 minutes. Stir in the tomato paste and garlic and cook, stirring until lightly caramelized, 1 to 2 minutes. Add the tomatoes, bay leaf and 1 cup water and bring to a boil over high heat. Reduce the heat to maintain a simmer and cook, stirring occasionally, until the sauce is slightly thickened, about 10 minutes. Discard the bay leaf. Carefully puree the sauce in a blender until smooth and return it to the pot. Stir in the parsley and season with salt and pepper.
Preheat the oven to 375 degrees F. Shred half of the mozzarella on the large holes of a box grater. Add it to a large bowl, along with the ricotta, Parmesan, basil, eggs, 1 teaspoon salt and the 1/2 teaspoon pepper and stir to combine. Divide the ricotta mixture among the noodles, putting 2 to 3 tablespoons in each, and spread into an even layer. Reserve the remaining piece of mozzarella. Lightly grease a 9-inch springform pan with the remaining 1 tablespoon olive oil and spread 1/2 cup of the sauce over the bottom. Cut each lasagna noodle in half lengthwise then roll each noodle strip into a pinwheel. Rotate the pinwheels so the frilly ends are on top, then transfer them to the prepared pan in a snug, even layer. Pour the remaining sauce over the noodles, using the back of a spoon to spread it evenly over the top and into any gaps. Cover the pan with foil and bake until the noodles are tender and the lasagna is warmed through and bubbling, about 30 minutes. Remove the pan from the oven. Tear the remaining mozzarella into pieces and scatter them over the noodles. Return the lasagna to the oven until the mozzarella is just melted, 5 minutes. Let cool 10 minutes before unmolding. Carefully remove the sides of the pan, top with basil leaves and serve immediately. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 23998,"Charleston Milk Shake 4 to 6 large scoops French vanilla ice cream (about 1 1/2 cups) 1/2 cup half-and-half
Assorted toppings such as whipped cream, maraschino cherries, brownie bits, crumbled sandwich cookies, chopped honey-roasted peanuts, chocolate syrup and sprinkles, for serving Instructions: Blend the ice cream and half-and-half in a blender. Pour into glasses and top with assorted toppings! ","[Chardonnay, Moscato, Riesling]" 23999,"Chicken Noodle Soup 1/2 medium onion, thinly sliced 1 small carrot, thinly sliced 2 stalks celery, thinly sliced 2 sprigs fresh thyme 2 sprigs flat-leaf parsley 6 cups chicken broth, homemade or low-sodium canned 1/2 cup water Kosher salt and freshly ground black pepper 1/3 pound egg noodles (preferably wide ones) 1 1/4 cups shredded cooked chicken (meat from about 1 breast) 1 tablespoon whole flat-leaf parsley leaves, and/or 1 tablespoon fresh dill fronds, for garnish Instructions: Put the onion, carrots, celery, thyme, parsley, chicken broth, and water in a medium pot. Season with salt and pepper, to taste, and bring to a simmer over medium high heat. Simmer until the vegetables are almost tender, about 5 minutes. Add the noodles and cook until tender, 5 to 8 minutes (depending upon the size of the noodles). Add the chicken, warm through, and then adjust the seasoning, if necessary, with salt and pepper. Serve garnished with parsley and dill. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 24000,"Cranberry-Tangerine Relish 3 tablespoons unsalted butter 1 large Spanish onion, finely diced 2 cloves garlic, finely chopped 3 tablespoons grated fresh ginger 2 cups tangerine juice 1/4 cup light brown sugar 1 pound cranberries 2 tangerines, segmented 1 tablespoon grated tangerine zest Instructions: Melt butter in a medium saucepan over medium-high heat. Add onion, garlic, and ginger and cook until soft. Add tangerine juice and brown sugar and bring to a boil. Add half of the cranberries and cook until they pop. Add remaining cranberries and cook for 5 minutes. Remove from the heat and add tangerines and zest. Transfer to a serving bowl and serve at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 24001,"Pastitsio 3 tablespoons good olive oil 1 1/2 cups chopped yellow onion (1 large) 1 pound lean ground beef 1 pound lean ground lamb 1/2 cup dry red wine 1 tablespoon minced garlic (3 large cloves) 1 tablespoon ground cinnamon 1 teaspoon dried oregano 1 teaspoon fresh thyme leaves Pinch of cayenne pepper 1 can (28 ounces) crushed tomatoes in puree Kosher salt and freshly ground black pepper 1 1/2 cups whole milk 1 cup heavy cream 4 tablespoons (1/2 stick) unsalted butter 1/4 cup all-purpose flour 1/4 teaspoon freshly grated nutmeg Salt and freshly ground black pepper 1 1/2 cups freshly grated Parmesan or Kasseri cheese 2 extra-large eggs, beaten 2/3 cup Greek-style yogurt, such as Fage Total 3/4 pound small shells Instructions: For the sauce, heat the olive oil over medium-high heat in a large pot. Add the onion and saute for 5 minutes. Add the beef and lamb, and saute over medium heat for 8 to 10 minutes, until it's no longer pink, crumbling it with the back of wooden spoon. Drain off any excess liquid, add the wine, and cook for 2 more minutes. Add the garlic, cinnamon, oregano, thyme, and cayenne, and continue cooking over medium heat for 5 minutes. Add the tomatoes, 2 teaspoons salt, and 1 teaspoon pepper and simmer, stirring occasionally, for 40 to 45 minutes. Set aside. Preheat the oven to 350 degrees F. For the bechamel, heat the milk and cream together in a small saucepan over medium-low heat until simmering. In a medium saucepan, melt the butter. Add the flour and cook over medium heat, whisking constantly for 2 minutes. Pour the warm milk and cream mixture into the butter and flour mixture, whisking constantly. Continue cooking, stirring occasionally, over medium heat for 5 to 7 minutes, until smooth and thick. Add the nutmeg, 1 teaspoon salt, and 1 teaspoon of pepper. Stir in 3/4 cup of Parmesan cheese, 1/2 cup of the tomato and meat sauce, and allow to cool for 10 minutes. Stir in the eggs and yogurt and set aside. Meanwhile, cook the pasta in a large pot of boiling water until al dente. Don't over-cook because the pasta will later be baked. Drain and set aside. Add the pasta to the meat and tomato sauce, and pour the mixture into a baking dish. Spread the bechamel evenly to cover the pasta and sprinkle with the remaining 3/4 cup Parmesan cheese. Bake for 1 hour, until golden brown and bubbly. Set aside for 10 minutes and serve hot. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 24002,"Charred Greens with Citrus Vinaigrette 1 stick (8 tablespoons) unsalted butter 2 cloves garlic, grated, plus 1 unpeeled clove, smashed
1 small baguette, torn into medium pieces
Kosher salt and freshly ground black pepper
Juice of 2 lemons
1/2 cup extra-virgin olive oil
4 white anchovies, minced
1 tablespoon Dijon mustard
1 teaspoon crushed red pepper flakes 2 pounds lacinato kale, ends trimmed
1 pound red endive, halved lengthwise
1 pound escarole, halved lengthwise
1 cup sliced chives (about 1 1/2-inch pieces) Freshly grated Parmesan, for serving Instructions: Set up your grill for even medium-high heat. If using a charcoal grill, distribute the coals evenly. If using a gas grill, heat both sides evenly. In a small saucepan set on the grill, melt the butter with the clove of smashed garlic. Remove the garlic. Place the torn baguette in a mixing bowl and pour the melted garlic butter over the top. Toss to coat the bread and season with salt and pepper. Put the croutons in a cast-iron pan and place on the grill. Cover the grill and bake until golden brown and crisp, 5 to 7 minutes. In the meantime, in a mason jar, add the lemon juice, olive oil, grated garlic, anchovies, Dijon and red pepper flakes. Season with salt and pepper and vigorously shake to combine. Remove the croutons from the grill and set aside. Brush the kale leaves and the cut side of the endive and escarole with some of the lemon vinaigrette. Place on the grill, cut-side down, and char for about 2 minutes. Remove from the grill, slice into bite-sized pieces and put in a large serving bowl. Add the croutons and chives and dress with the remainder of the vinaigrette. Add Parmesan and toss to combine. Serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 24003,"Almond Butter Sandwich Cookies with Rhubarb Jam 1 cup (256g) unsweetened almond butter (get one where the only ingredient is almonds) 1 large egg
A good pinch of kosher salt
1/2 cup (100g) granulated sugar
Sprinkles, optional
About 3 tablespoons rhubarb jam
Instructions: Preheat the oven to 325 degrees F and line a baking sheet with parchment paper. In a medium bowl, mix together the almond butter, egg and salt with a stiff rubber spatula. Mix in the sugar. Roll the dough into 1 tablespoon-sized balls and place about an inch apart on the prepared baking sheet. Flatten with a fork (these barely spread in the oven) and sprinkle with sprinkles, if using. Bake until set and no longer shiny, about 12 minutes. Let cool completely on the pan. Sandwich the cookies with a heaping 1/2 teaspoon of jam in the center, eat one now, and then let the rest sit for a few hours uncovered at room temperature to allow the jam firm up. Enjoy! ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 24004,"George Caramelin: Chocolate Cinnamon Cupcakes with Vanilla Bean Bourbon Frosting, Bourbon Caramel Sauce, and Candied Pecans 2 cups flour 1 1/2 cups sugar 2/3 cup cocoa 2 teaspoons ground cinnamon 2 teaspoons baking soda 1/2 teaspoon salt 1 1/2 cups coconut milk 1/2 cup brewed and cooled coffee 2/3 cup oil 1 teaspoon vanilla extract 2 teaspoons vinegar 2 cups sugar 1/2 cup water 2/3 cup bourbon 1/4 teaspoon sea salt 2 teaspoons non-hydrogenated vegan margarine (recommended: Earth Balance) 1 cup pecans 1 tablespoon non-hydrogenated vegan margarine, melted (recommended: Earth Balance) 1/4 cup brown sugar 1 teaspoon ground cinnamon 1/4 teaspoon sea salt 14 ounces non-hydrogenated vegetable shortening (recommended: Earth Balance) 4 ounces non-hydrogenated vegan margarine (recommended: Earth Balance) 1 pound 12 ounces powdered sugar 1/2 teaspoon vanilla bean paste 1/3 cup bourbon Instructions: For the cupcakes: Preheat the oven to 325 degrees F. Line standard cupcake pans with 18 cupcake liners.
Sift the sugar, flour, cocoa, cinnamon, baking soda, and salt into a medium bowl. Set the bowl aside. In a small bowl, whisk together the coconut milk, coffee, oil, and vanilla. Add the wet ingredients to the dry ingredients and whisk until just incorporated. Add vinegar and incorporate. Do not over mix the batter.
Fill the cupcake liners 3/4 full and bake until a toothpick inserted into each cupcake comes out clean, 19 minutes. Cool the cupcakes completely.
For the sauce: In a small, heavy-bottomed saucepan, stir together the sugar and water. Cover and bring to a boil. Let boil until the mixture starts to turn brown, about 20 minutes. Remove from the heat and stir with a whisk. Add the bourbon and salt and continue stirring. Once the bubbling stops, add the margarine and whisk until melted and distributed. Let cool completely and pour into a clean squirt bottle.
For the pecans: In a large bowl, toss the pecans with the melted margarine until all the pecans are coated. In a separate bowl, mix the cinnamon, sugar, and sea salt. Toss into the pecan mixture and coat evenly. Spread the pecans out on a baking sheet lined with parchment paper, making sure the pecans are not overlapping. Bake for 6 to 8 minutes. Let cool completely.
For the frosting: In the bowl of a stand mixer, whip the shortening and margarine until completely combined. Scrape the bottom of the bowl to ensure that all ingredients are mixed thoroughly. On low speed, slowly add the sugar a little at a time. Once the sugar is incorporated, add the vanilla paste and bourbon and mix on low until the liquids are incorporated. Scrape the bottom of the bowl and mix on medium-high speed until all the ingredients are combined and the frosting is fluffy, about 2 minutes. Put the frosting into a pastry bag fitted with a large star tip.
To assemble: With a plastic drinking straw or a small paring knife, make holes in the center of each cupcake. Squeeze the bourbon caramel sauce into the center of the cupcake until filled but not overflowing, about 1 tablespoon per cupcake. Pipe a dollop of vanilla bean bourbon frosting onto of each cupcake. Drizzle the top with more bourbon caramel sauce and sprinkle with candied pecans to garnish. ","[Chardonnay, Pinot Grigio, Riesling, Merlot]" 24005,"Chewy Sugar Cookies 2 1/2 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon fine salt 1 1/2 cups sugar, plus more for rolling 2 sticks (1 cup) unsalted butter, at room temperature 1 teaspoon pure vanilla extract 1 large egg Instructions: Position oven racks in the top and bottom thirds of the oven and preheat to 375 degrees F. Line 2 baking sheets with parchment paper. Whisk together the flour, baking powder and salt in a small bowl. Beat the sugar and butter with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 4 minutes. Add the vanilla and egg and beat to incorporate. Add the flour mixture in 2 batches and beat on medium-low speed until incorporated. Put some sugar in a small bowl. Scoop heaping tablespoonfuls of the batter, roll them into balls and coat in the sugar. Arrange the balls on the prepared baking sheets about 2 inches apart. (There will be additional batter for a second batch.) Bake until the bottoms and edges are barely golden brown, 12 to 14 minutes. Let the cookies cool for a few minutes on the baking sheets, then transfer them to a wire rack to cool completely. When the baking sheets are cool, repeat with the remaining batter. The cookies can be stored in an airtight container for up to 3 days. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 24006,"Sausage O'Patties 1 small Idaho potato, peeled 1 small onion, coarsely chopped, about 1/3 cup 3/4 pound ground pork A few sprigs fresh parsley 1 teaspoon ground thyme, 1/3 palm full Salt and pepper 2 tablespoons extra-virgin olive oil, 2 turns of the pan Instructions: Grate the potato onto a cutting board, salt it, then transfer to a paper towel lined bowl or plate to drain. Place potato, onion, pork, parsley, thyme, salt and pepper in the food processor and pulse grind to form a sausage mixture. Heat a large nonstick skillet over medium heat with extra-virgin olive oil. When oil is hot, form 8 potato-sausage patties 3 inches wide, 1/2-inch thick, and set into skillet. Cook patties 6 to 7 minutes on each side until they are deeply golden brown in color. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 24007,"Sweet and Spicy Baked Red Bed Beans 1 tablespoon butter 2 strips smoked bacon, cut in small dice 1 cup small diced yellow onion 3 tablespoons minced garlic 1 tablespoon minced ginger 1 cup chopped tomato 1 teaspoon ground cumin 1 teaspoon cl powder 1/2 teaspoon cayenne pepper 1/2 cup brown sugar 1/2 cup red wine vinegar 3 tablespoons whole grain mustard 2 cups chicken stock or water 4 cups cooked red beans (you can substitute pinto or black beans) Salt Pepper Instructions: Preheat oven to 300 degrees F. In a large, heavy-bottomed, ovenproof pot, on medium heat, cook the onions with the butter and bacon until tender. Turn the heat up to high and add the garlic, ginger, tomato, spices, and sugar. Stir until vegetables start to lightly caramelize. Add the vinegar, mustard and stock. Stir in the beans. Cover and place in the oven for 1 hour. Remove from oven. The beans should have absorbed a lot of the liquid, if the beans are soupy place on top of the stove and cook over medium heat until the desired consistency is reached. Season, to taste, with salt and pepper. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 24008,"Blueberry Pancake Bites Nonstick cooking spray 1 cup all-purpose flour
1 tablespoon granulated pure cane sugar
1 teaspoon baking powder
Pinch fine sea salt
3 tablespoons unsalted butter, melted and cooled
1/2 teaspoon pure vanilla extract
1 large egg
1/2 cup plus 1 to 2 teaspoons whole milk
Grated lemon or orange zest 1/2 cup fresh blueberries
1 cup confectioners' sugar 1/2 cup maple syrup, warmed, optional
Instructions: Preheat the oven to 375 degrees F. Spray a doughnut hole pan liberally with nonstick spray. Whisk together the flour, sugar, baking powder and salt in a medium bowl. In a second bowl, whisk the butter, vanilla and egg until smooth; then whisk in the 1/2 cup milk and the lemon zest until combined. Add the wet ingredients to the dry, and mix until a batter just comes together. Cover and let sit at room temperature for 15 minutes. Fill the molds of the prepared doughnut hole pan two-thirds of the way with batter, then press a few blueberries into each. Bake until lightly golden brown, about 10 minutes. Flip and bake another 3 to 4 minutes. Mix together 1/2 cup of the confectioners' sugar and the remaining 1 to 2 teaspoons milk to make a glaze. Toss some of the pancake bites in the remaining confectioners' sugar. Serve drizzled with the glaze, or serve with warm maple syrup for dipping. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 24009,"Fried Green Plantains and Garlic Sauce: Tostones with Mojo 3 green plantains 3/4 cup oil, plus 1/4 cup Salt and black pepper 1 tablespoon chopped garlic 1 sour orange, juiced (approximately 1/4 cup) Instructions: Peel plantains and cut on a diagonal into 3/4-inch thick slices. In a heavy skillet, heat 3/4 cup oil and fry plantain slices until golden brown. Lift slices onto plate or tray to cool, and press with spatula to flatten. Return to hot oil and fry again until crisp. Drain on paper towels. Season with salt and pepper, and keep warm on a serving plate. In small bowl, make mojo by whisking together fresh garlic, sour orange juice, and remaining 1/4 cup oil. Dress each serving of plantains with mojo and serve immediately. ","[Viognier, Vermentino, Gruner Veltliner, Albari?o]" 24010,"Chocolate Dipped Hazelnut Shortbread 1 cup husked hazelnuts 1 cup all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt 8 tablespoons (1 stick) butter, room temperature 1/3 cup sugar 1 egg 1 teaspoon vanilla extract 4 ounces good-quality semisweet chocolate Instructions: Preheat oven to 350 degrees F. Place hazelnuts on baking sheet. Bake until they're a shade darker and fragrant, about 10 to 15 minutes. Remove from oven and set aside to cool. Lower oven to 325 degrees F. Place hazelnuts in blender or food processor and pulse to coarse bits; set aside. Whisk together flour, baking powder, and salt to blend; set aside. Beat butter and sugar together with a wooden spoon until smooth. Beat in egg. Gradually beat the flour mixture into the butter mixture. Add the chopped hazelnuts and mix until distributed evenly throughout. Form into long cookies and place on greased cookie sheets. Bake until firm, about 15 minutes. Remove from oven and cool on racks. In a saucepan over lowest heat or in a double boiler, melt chocolate. Dip 1 end of cooled cookies into melted chocolate. Place back on cookie sheet to harden. ","[Barolo, Barbaresco, Dolcetto, Tempranillo]" 24011,"Bacon Fat Pancakes 1 1/2 cups all-purpose flour (see Cook's Note) 3 tablespoons sugar 1 tablespoon baking powder 1/4 teaspoon kosher salt 2 large eggs, at room temperature 1 1/4 cups milk, at room temperature 1/2 teaspoon pure vanilla extract 3 tablespoons strained bacon fat, plus more as needed for the skillet Warm maple syrup, for serving Instructions: Whisk together the flour, sugar, baking powder and salt in a large bowl. Beat the eggs in a separate bowl, then whisk in the milk and vanilla. Melt the bacon fat in a large cast-iron skillet over medium heat. Pour the melted bacon fat into the milk mixture, then add the wet ingredients to the flour mixture and whisk until a thick batter is just formed.
Keeping the skillet at medium heat, ladle about 1/4 cup of the batter into the skillet to form a pancake. Add 1 or 2 more pancakes, making sure they're evenly spaced so they don't touch. Cook until bubbles break the surface of the pancakes and the undersides are golden brown, about 2 minutes. Flip with a spatula and cook about 1 minute more on the second side. Remove to a plate.
Brush the skillet with a thin film of bacon fat. Repeat with the remaining batter, forming pancakes and brushing the skillet with bacon fat as needed between batches. Serve the pancakes with warm maple syrup.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 24012,"Crostini with Blue Cheese, Quince Paste and Cracked Black Pepper 1 baguette, sliced scant 1/2-inch thick on a diagonal Extra-virgin olive oil Kosher salt 8 ounces Cabrales blue cheese 1 block quince paste, thinly sliced Cracked black pepper Instructions: Preheat a grill, grill pan or oven to medium-high heat. Toast the bread until lightly golden brown on both sides-the bread should be crisp but still tender on the inside, not brittle. Brush one side with olive oil and season with salt. Top each slice with a thin slice of cheese and a slice of quince paste and season with cracked black pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 24013,"Fred's Barbequed Pork Ribs 6 pounds meaty pork rib slabs 4 tablespoons seasoned salt (with onion and garlic)
4 tablespoons lemon pepper seasoning
1 cup lemon juice
1 cup apple cider vinegar
2 tablespoons Worcestershire sauce
Instructions: Preheat an electric or gas grill to 250 degrees F. Rub all sides of the pork with the seasoned salt and lemon pepper seasoning. Put the rib sections on the grill. Prepare Fred's Special Spray by mixing the lemon juice, vinegar and Worcestershire sauce. Put this mixture in a food-safe spray bottle. Spray the ribs with Fred's Special Spray. Cook the ribs until they are browned, about 1 1/2 hours, spraying often with the sauce. Put the ribs in a 4-inch-deep stainless steel pan with a lid. Spray the ribs once more and close the lid completely. Increase the grill temperature to 300 degrees F. and cook the covered ribs for 3 hours more. ","[Zinfandel, Malbec, Syrah, Tempranillo]" 24014,"Seared Dijon Lamb Loin with Asian 'Ratatouille' Garlic-Mint Tapenade 2 tablespoons Dijon mustard 1/2 cup red wine 1/2 cup canola oil 1 tablespoon minced garlic 1/4 cup naturally brewed soy sauce 3 racks of lamb, off the bone, each loin cut into 4 petit filets Freshly cracked black pepper Asian Ratatouille, recipe follows Garlic-Mint Tapenade, recipe follows 5 Thai basil leaves, cut into chiffonade, for garnish Extra-virgin olive oil, for garnish Olive oil, to cook 1 medium onion, medium dice 6 cloves garlic, thinly sliced 1/2 tablespoon rinsed and minced fermented black beans 2 Japanese eggplants, medium dice (or 1 medium regular eggplant) 1 large tomato, medium dice 1 medium zucchini, medium dice 10 Thai basil leaves, cut into chiffonade 1 lemon, juiced Salt and black pepper 5 cloves garlic, peeled 10 Nicoise black olives, pitted 10 mint leaves, minced (it will turn brown) 1 tablespoon extra-virgin olive oil Pinch salt Instructions: Mix Dijon, wine, oil, garlic, and soy. Marinate the lamb filets for 1 hour. Coat a large saute pan on high heat with oil. Season the lamb filets with pepper (salt is optional since it has been in the soy marinade) and pan sear both sides until brown, about 6 minutes total. Let rest for 3 to 5 minutes. On a large plate, place a small mound of ratatouille in the middle. Surround with 3 filets of lamb, topped with Garlic-Mint Tapenade. Garnish with basil leaves and drizzle with a little extra-virgin olive oil. Wine: Big, Bordeaux blend, 2nd growth In a large saute pan or wok, coat lightly with olive oil and saute the onions, garlic, and fermented beans for 1 minute. Add the eggplant and saute 2 minutes. Add the tomatoes and zucchini and season with salt and pepper. Reduce heat and simmer until soft, about 15 to 20 minutes. Add basil and lemon juice just before serving. In a mortar and pestle, mash the garlic and olives. Add the mint, oil, and salt. ","[Bordeaux Blend, Cabernet Sauvignon, Syrah, Pinot Noir]" 24015,"Yogurt Dip 1 cup plain yogurt 1 tablespoon fresh chopped mint leaves 1 tablespoon fresh chopped cilantro leaves 1 tablespoon fresh lemon juice 1 tablespoon sugar Kosher salt Freshly ground black pepper Instructions: Put yogurt, mint, cilantro, lemon juice, and sugar in a small bowl. Stir until all ingredients are combined, and season with salt and pepper, to taste. ","[Chardonnay, Sauvignon Blanc, Riesling]" 24016,"Easy Lemon Mousse 2 packages lemon instant pudding Milk, amount depends on pudding brand, check panel on box 2 cups heavy cream, whipped 2 rounded tablespoons sugar 1/2 pint raspberries, for garnish Store bought butter cookies or shortbread rounds Instructions: In a medium bowl, stir pudding and milk and set aside. Beat whipping cream and sugar until peaks form. Add about 1/4 of the whipped cream to the pudding and gently fold it in to lighten it. Fold the remaining whipped cream into pudding and serve in small bowls or cocktail glasses on an underliner plate. Place a few berries on each dessert to garnish and serve a few cookies on the underliner plates. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 24017,"Pumpkin Muffins Cooking spray 1 cup all-purpose flour 1 cup whole-grain pastry flour 1 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 1/8 teaspoon ground nutmeg 3/4 cup packed dark brown sugar 3 tablespoons unsulphered molasses 1/4 cup canola oil 2 large eggs 1 cup canned pumpkin 1 teaspoon vanilla extract 3/4 cup lowfat buttermilk 1/4 cup raw, unsalted pumpkin seeds Instructions: Preheat oven to 400 degrees F. Coat a 12-cup muffin pan with cooking spray. In a medium bowl, whisk together the all-purpose and whole-wheat flours, baking soda, salt, cinnamon, ginger, cloves, and nutmeg. In a large bowl, whisk the sugar, molasses, oil and 1 egg until combined. Add the other egg and whisk well. Whisk in the pumpkin and vanilla. Whisk in the flour mixture in 2 batches, alternating with the buttermilk. Whisk just until combined. Pour the batter into the prepared muffin pan and sprinkle with the pumpkin seeds. Tap the pan on the counter a few times to remove any air bubbles. Bake for 20 minutes or until a wooden pick inserted in center of 1 of the muffins comes out clean. Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and unmold. Cool completely on the rack. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 24018,"Chocolate Chocolate Cupcakes with Double Chocolate Frosting 2 1/4 cups all-purpose flour 1 1/2 cups sugar 3/4 cup cocoa 2 teaspoons baking soda 1/2 teaspoon salt 1 1/4 cups coconut milk 1/3 cup oil 1/2 brewed and cooled coffee 4 ounces of good quality dark chocolate, melted 1 teaspoon vanilla 2 teaspoons vinegar 3/4 cup non hydrogenated vegetable shortening 1/4 cup non-hydrogenated vegan margarine 2 1/2 cups 10x powdered sugar 1/2 cup cocoa powder 8 ounces chocolate, melted 1 teaspoon vanilla 2-3 tablespoons soymilk, as needed Instructions: Preheat oven to 350 degrees Fahrenheit. Line two 9 inch round cake pans with parchment.
Sift the sugar, flour, cocoa, baking soda, and salt into a medium-size bowl. Set the bowl aside. In a small bowl, whisk together the coconut milk, coffee, oil, melted chocolate and vanilla. Add the wet ingredients and whisk until just incorporated. Add vinegar and incorporate. Do not over mix batter.
Distribute batter evenly between cupcake holders or pans. Bake for 20 minutes or until cake springs back to the touch. Place the pans on the cooling rack to cool. Once the cakes are completely cool, run a knife or a plastic dough scraper around the edges of the pan to loosen the cake from the sides. Turn the pan upside to remove the cake In the bowl of a stand mixer, whip shorteningand margarine with the paddle attachment until completelycombined. Scrape the bottom of the bowl to ensure that all ingredietns are mixed thoroughly. On low speed, slowly add sugar and cocoa powder a little at a time. Once the sugar and cocoa are incorporated, addthe melted chocolate, vanilla, and soy milk and mix on low untilthe liquids are incorporated. Scrape the bottom of the bowl, andmix on medium-high speed until all ingredients are combined and frosting is fluffy, about 2 minutes . Yields: 2 quarts ","[Pinot Noir, Cabernet Sauvignon, Merlot, Zinfandel]

" 24019,"Mussels in Curry Cream Sauce 2 tablespoons unsalted butter 1 1/2 teaspoons curry powder 1 medium onion, chopped 3 stalks celery, thinly sliced 3 large shallots, chopped 3 cloves garlic, smashed Kosher salt and freshly ground pepper 1 1/2 cups dry white wine 4 pounds mussels, scrubbed and debearded 1 cup heavy cream 2 tablespoons cognac (optional) Juice of 1/2 lemon, plus wedges for serving Toasted baguette slices, for serving (optional) Instructions: Heat the butter in a large Dutch oven or pot over medium-high heat. Add the curry powder and cook, stirring, 30 seconds. Add the onion, celery, shallots, garlic, 1/2 teaspoon salt, and pepper to taste; cook until the vegetables are translucent, 4 to 5 minutes. Add the wine and 1/4 cup water and bring to a boil over high heat. Stir in the mussels; cover and cook, shaking the pot occasionally, until the mussels open, 3 to 5 minutes. Transfer the open mussels to a bowl using a slotted spoon (discard any that do not open). Cover the bowl and set aside. Add the cream to the pot with the cooking liquid and vegetables; bring to a boil and cook until reduced by half, 5 to 8 minutes. Stir in the cognac and lemon juice. Return the mussels to the pot and stir to coat with the sauce. Serve with the lemon wedges and toasted baguette slices. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 24020,"Orange Peel Campfire Brownies 1 cup sugar 1/2 cup all-purpose flour 1/2 cup semisweet chocolate chips 1/3 cup unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon kosher salt 6 oranges, cut in half
1/2 cup vegetable oil
2 large eggs
Instructions: Combine the sugar, flour, chocolate chips, cocoa powder, baking powder and salt in a large heavy duty resealable bag at home. At the campsite, scoop out the inside of the orange out being careful not to puncture the peel. Add the oil and eggs to the bag with the flour mixture, reseal and squish around until well combined. Fill each orange about 2/3 of the way and wrap twice in heavy duty aluminum foil.
Put in a bed of coals, cut side up, and cover with more coals. Cook until the batter is set, 20 to 25 minutes, depending on the heat of your coals.
Remove from coals and let sit a few minutes to cool.
","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 24021,"Crispy Skin Black Sea Bass with Avocado, Tomatillo and Fennel Relish 1 medium fresh tomatillo, husk removed, rinsed well, cut into small dice 1/2 large ripe avocado, peeled, pitted and cut into small dice 1/2 serrano, seeded and cut into fine dice 1/4 small head fennel, cut into julienne 1/4 small red onion, thinly sliced against the grain 1 tablespoon canola oil Juice of 1/2 fresh lime Touch of red wine vinegar Honey Kosher salt and freshly ground black pepper 2 tablespoons chopped fresh cilantro Canola oil 1 black sea bass, cut into 4- to 6-ounce fillets, skin on, slits cut into skin Kosher salt and freshly ground black pepper 1 tablespoon butter Extra-virgin olive oil, for finishing Instructions: For the relish: Combine the tomatillo, avocado, serrano, fennel and onions in a medium bowl. Drizzle with the canola oil, lime juice, vinegar and honey. Season with salt and pepper, and fold in the cilantro. For the crispy skin fish: Heat a saute pan over medium-high heat until very hot. Add some canola oil and heat until hot and smoking.
Meanwhile, sprinkle the fish on both sides with salt and pepper. Lay the fish in the hot pan, skin-side down, pressing down with your fish spatula. Add the butter to the pan and let melt. When the edges of the fish look golden brown and crispy, after 3 minutes, flip the fish. Reduce the heat and cook another 2 minutes. Using a spoon, baste the crispy skin with some of the butter. Remove the fish to a plate. Serve with the relish. Finish with some extra-virgin olive oil. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]

" 24022,"Thin-Cut Catfish with Spillway Sauce Oil, for frying Three 6-ounce boneless, skinless catfish fillets 1 cup cornmeal 1 cup corn flour 1 tablespoon Cajun seasoning 2 large eggs 2 dashes hot sauce Kosher salt and freshly ground black pepper Spillway Sauce, recipe follows, for serving 1 cup mayonnaise 1/2 cup ketchup 1 tablespoon Cajun seasoning 1 1/2 teaspoons Worcestershire sauce Instructions: Fill a large Dutch oven fitted with a deep-frying thermometer halfway with oil and heat to 360 degrees F. Line a sheet tray with paper towels and fit with a wire rack. Unwrap the catfish and place on a parchment-lined quarter sheet tray. Place in the freezer for 15 minutes to chill and firm up.
Meanwhile, whisk together the cornmeal, corn flour and Cajun seasoning in a pie plate or casserole dish. In a second pie plate, beat together the eggs, hot sauce, some salt and pepper and 1/2 cup water.
Remove the fish from the freezer and use a boning knife to very carefully cut each fillet into thin pieces. (You should be able to get 4 to 5 pieces from each fillet.)
In batches, dredge the fish through the egg mixture and then through the cornmeal mixture, then add to the hot oil, being careful not to overcrowd. Fry, turning as needed, until crisp and golden brown, 2 to 3 minutes. Remove to the prepared wire rack. Repeat with the remaining catfish. Serve the catfish with the Spillway Sauce on the side. Mix together the mayonnaise, ketchup, Cajun seasoning and Worcestershire in a small bowl. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 24023,"5-Ingredient Apple-Butternut Squash Soup 2 tablespoons olive oil, plus more for serving One 2- to 3-pound butternut squash, peeled, seeded and cut into 1-inch chunks Kosher salt 6 cups coconut milk 2 Granny Smith apples, peeled and chopped, plus apple slices, for serving Instructions: Add 1 tablespoon of the olive oil to a Dutch oven or large pot and heat over medium-high heat. Add half the squash and 1 teaspoon salt. Cook, stirring occasionally, until the bottom of the pot and some of the squash pieces are browned, 4 to 5 minutes. Transfer the squash to a bowl. Add the remaining 1 tablespoon olive oil and uncooked squash to the pot with 1 teaspoon salt. Cook, stirring occasionally and deglazing the brown bits on the bottom of the pot with a splash of water and a wooden spoon if it looks like it's going to burn, about 4 minutes. Add the rest of the cooked squash back to the pot. Add the coconut milk and apples to the pot and bring to a boil. Reduce to a simmer and cook until the squash is quite tender, 15 to 20 minutes. Puree with an immersion blender until smooth, or transfer the squash and apple chunks with a slotted spoon to a blender to puree, then return the blended mixture to the pot and stir to combine. Taste and adjust the seasoning as necessary.
Serve the soup topped with apple slices and big drizzles of olive oil. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 24024,"Ultra Creamy Mashed Potatoes 3 1/2 cup Swanson? Chicken Broth (Regular, Natural Goodness? or Certified Organic) 5 large potatoes, cut into 1-inch pieces (about 7 1/2 cups) 1/2 cup light cream 2 tablespoon butter Generous dash ground black pepper 1 can (14.5 ounces) Campbell's Turkey Gravy Instructions: Heat the broth and potatoes in a 3-quart saucepan over medium-high heat to a boil. Reduce the heat to medium. Cover and cook for 10 minutes or until the potatoes are tender. Drain, reserving the broth. Mash the potatoes with 1/4 cup broth, cream, butter and black pepper. Add additional broth, if needed, until desired consistency. Serve with the gravy. Ultimate Mashed Potatoes: Stir 1/2 cup sour cream, 3 slices bacon, cooked and crumbled (reserve some for garnish), and 1/4 cup chopped fresh chives into the hot mashed potatoes. Sprinkle with the reserved bacon. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]" 24025,"Roasted Red Bliss Potatoes 1 pound Red Bliss potatoes 1/4 cup extra virgin olive oil 1 head garlic broken into cloves and peeled Salt and freshly ground black pepper 1/4 cup water 1/4 cup freshly grated Parmesan cheese 2 tablespoons chopped parsley Instructions: Preheat oven to 400 degrees F. Scrub the potatoes well and cut them in half. In a bowl combine the potatoes with the olive oil, garlic, salt and pepper, tossing to coat. Arrange the potatoes in a roasting pan in a single layer and sprinkle with 1/4 cup water. Roast the potatoes for 45 minutes or until the potatoes and garlic are tender and golden brown. In a serving bowl toss the potatoes and garlic with the Parmesan and parsley.; ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 24026,"Grilled Vegetables with Saffron Rice 1 2/3 cups low-sodium chicken broth 1 (5-ounce) packet saffron rice (recommended: Mahatma) 2 medium sized red bell peppers, cut into 1-inch pieces 1 bunch asparagus, cut into 1-inch pieces 1 zucchini, cut into 1-inch pieces 1 teaspoon capers 1/4 cup slivered almonds Instructions: In a large saucepan, over high heat bring chicken broth to a boil. Add rice. Reduce heat to low, cover, and simmer for 20 minutes until rice is fluffy. Spray a grill pan with cooking spray. Grill vegetables over medium-high heat. Use tongs to remove from heat; set aside. In a serving bowl combine rice, grilled veggies, capers, and slivered almonds. Toss. Serve warm. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 24027,"Samosas: Fried Indian Vegetable Pastries 1 1/2 cups all-purpose flour 3/4 teaspoon salt 1 tablespoon ghee, clarified butter or vegetable oil, plus 1/4 cup, plus extra, for frying 6 to 8 tablespoons ice water 1 teaspoon ground coriander seeds 1/2 cup chopped yellow onions 2 teaspoons minced fresh ginger 2 teaspoons minced garlic 2 hot green cl peppers, minced 1 teaspoon garam masala 1 teaspoon salt 1/2 teaspoon turmeric 1/8 teaspoon cayenne 2 large baking potatoes, like russets, about 1 1/2 pounds, peeled, cut into 1/2-inch dice, and boiled until just tender 1/2 cup par-cooked and drained green peas 2 tablespoons chopped fresh cilantro leaves 2 teaspoons fresh lemon juice Instructions: To make the dough, sift the flour and salt into medium bowl. Add 1 tablespoon of the clarified butter and rub the mixture between the palms of your hands to evenly distribute, letting the fat-coated flour fall back into the bowl. Continue until the flour is evenly coated. Add 6 tablespoons of the water, mix, and work until the dough comes together. Turn onto a lightly floured surface and knead for 4 minutes into a firm dough. Cover with a kitchen towel and let rest for 30 minutes. To make the filling, in a large saute pan or skillet, heat the remaining 1/4 cup of clarified butter over medium-high heat. Add the coriander seeds and cook, stirring, for 10 seconds. Add the onions and ginger, and cook, stirring, until starting to caramelize, about 5 minutes. Add the garlic, cl peppers, garam masala, salt, turmeric, and cayenne, and cook, stirring, until fragrant, 30 to 45 seconds. Add the potatoes and cook, stirring until the potatoes start to color and become dry, about 3 minutes. Add the peas and cook, stirring, for 1 minute. Remove from the heat and add the cilantro and lemon juice. Stir to combine, then adjust the seasoning, to taste. Let sit until cool enough to handle. On a lightly floured surface, knead the dough for 1 minute. Divide into 2 equal portions and roll each into a 1/2-inch thick rope. Cut each into 8 equal parts and roll into smooth balls. Place each ball on the floured surface and roll into a thin circle, about 6-inches in diameter. Cut each circle in half (2 semi-circles). Spoon about 2 teaspoons of filling in the center of each semi-circle. Brush the edges with water and fold the dough over the filling. Press the edges together to seal. Place on a baking sheet and repeat with the remaining ingredients. Preheat the oil in a large pot to 350 degrees F. Add the pastries in batches and cook at 300 degrees F, turning, until golden brown, about 10 minutes. Remove with a slotted spoon and drain on paper towels. Serve hot. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 24028,"Breaded Pork Chops with Warm Apple-Cabbage Slaw 1/2 large head green cabbage, cored and cut into 2-inch chunks 1 large McIntosh or Red Delicious apple, cut into 1/2-inch chunks 2 tablespoons plus 1 teaspoon apple cider vinegar 1 tablespoon olive oil 3 teaspoons light brown sugar Kosher salt and freshly ground black pepper 1/4 cup chopped fresh dill (about 1/2 bunch), optional 4 thin boneless pork chops (about 1 pound) 3 tablespoons sour cream 2 teaspoons Dijon mustard 1 cup panko bread crumbs Cooking spray Instructions: Adjust oven racks to the top- and lower-third positions and preheat to 425 degrees F. Put a wire rack in a rimmed baking sheet. Toss the cabbage, apples, 2 tablespoons of the vinegar, olive oil, 2 teaspoons of the brown sugar, 3/4 teaspoon salt and a few grinds of black pepper together on another baking sheet. Roast on the top rack until the cabbage and apples are golden in spots and tender, 20 to 25 minutes. Remove and toss with dill, if using. Meanwhile, lay the pork chops between two pieces of plastic wrap and pound until about 1/4 inch thick. Sprinkle all over with 1/2 teaspoon salt and a few grinds of black pepper. Combine 1 tablespoon of the sour cream and 1 teaspoon of the mustard in a small bowl and brush both sides of each chop with the mixture. Pour the panko crumbs out onto a plate and press each side of the pork chops into the crumbs. Generously spray both sides of each chop with cooking spray and place on the rack on the prepared baking sheet. Bake on the lower rack until the pork chops are golden, crispy and cooked through, 6 to 8 minutes, flipping halfway through. Mix together the remaining 2 tablespoons of sour cream, 2 teaspoons water and the remaining 1 teaspoon each mustard, brown sugar and vinegar. Divide the pork chops and apple slaw among four plates; drizzle the chops with some of the sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 24029,"Grilled Taro Leaf-Wrapped Mahi-mahi with Lilikoi (Passion Fruit) Reduction 1/2 cup tamari 2 tablespoons sugar 8 large taro leaves, or banana leaves 4 (6-ounce) mahi-mahi fillets 1 1/2 cups thinly sliced Maui onions 1 cup thinly sliced carrots, about 3-inches in length 1 cup thinly sliced celery, about 3-inches in length 1/2 cup bias-cut green onions 1/4 cup thinly sliced ginger 2 tablespoons minced garlic 1 teaspoon salt Lilikoi Reduction, recipe follows 14 ounces lilikoi or passion fruit puree or juice 1 cup sugar 1/2 cup sake 1 tablespoon minced ginger 1 teaspoon minced garlic Instructions: In a small saucepan, combine the tamari and sugar. Cook over medium-high heat until reduced by half, stirring occasionally, about 3 minutes. Remove from the heat and cool slightly. Prepare a grill. Lay 1 taro leaf on a flat surface. Spoon about 1 tablespoon of the tamari reduction in the center and top with 1 mahi-mahi fillet. Top the fish with 1/4 of the onions, carrots, celery, green onions, ginger and garlic. Season the fish and vegetables with 1/4 teaspoon of the salt and completely wrap inside the leaf. Repeat with the remaining ingredients. Wrap each fish fillet inside another leaf and place, folded sides down on the hot grill. Grill for 7 minutes per side. Remove from the grill and unwrap each bundle. Spoon 1/4 cup of the fruit reduction on each of 4 plates and top with the fish and vegetables. Serve immediately. In a large saucepan, combine all the ingredients and cook over medium-high heat until reduced by half. Remove from the heat and cool for 5 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 24030,"Classic Margherita Pizza - New York Style Pizza dough, homemade or store-bought All-purpose flour, for dusting 3 cup Tomato Sauce, recipe follows 1/4 cup chopped tomatoes 1 teaspoon dried oregano Fresh basil leaves Fresh mozzarella cheese, sliced into thin rounds Cornmeal, for stone
1 tablespoon olive oil 1/2 red onion, small dice 4 tablespoons minced garlic Salt and freshly ground black pepper 6 fresh basil leaves, chopped 3 tablespoons red wine 1 (28-ounce) can whole plum tomatoes 1/2 cup water Instructions: Place a pizza stone in the oven. Preheat the oven to 500 degrees F, allowing the stone to get hot. Roll out the pizza dough on a floured surface into approximately an 8 to 10-inch round and 1/4-inch thick. Ladle the sauce onto the dough and spread it over top, leaving about a 1-inch border around the edge. Top with the tomatoes, oregano, some basil leaves and mozzarella rounds. Carefully remove the pizza stone from the oven, and dust with the cornmeal. Place the pizza on top of the stone and pop the whole thing in the oven. Bake until crust is golden and the cheese has melted, about 10 minutes. Cut into wedges and serve immediately. Heat the oil in a pot over medium heat. Add the onion and garlic and cook for about 5 to 7 minutes, until onions are soft and translucent. Season with salt and pepper, to taste, and add the basil leaves, red wine, and tomatoes. Bring to a boil, then simmer for about 20 to 25 minutes. Cool the sauce before using it to make pizza. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 24031,"Grilled Lamb with Greek Spinach Pita Salad 6 tablespoons olive oil 4 cloves garlic, coarsely chopped 2 tablespoons chopped fresh oregano leaves 1 1/2 pounds lamb tenderloin, trimmed of fat Kosher salt and freshly ground black pepper 4 pocketless pita breads 2 tablespoons fresh lemon juice 1 tablespoon red wine vinegar 2 tablespoons chopped fresh dill, plus more for garnish Kosher salt and freshly ground black pepper 2 teaspoons honey 1/2 cup extra-virgin olive oil 6 ounces baby spinach 1/2 English cucumber, sliced 2 plum tomatoes, sliced 1/4 cup Kalamata olives, pitted and chopped 4 ounces feta cheese, crumbled (1 cup) Instructions: To marinate the lamb, whisk together 4 tablespoons of the olive oil, the garlic and oregano in a medium baking dish. Add the lamb and turn to coat. Cover and let marinate in the refrigerator for at least 1 hour and up to 24 hours. Heat your grill to high. Remove the lamb from the marinade and season with salt and pepper on both sides. Place on the grill and grill until golden brown and slightly charred, 3 to 4 minutes. Turn the lamb over and continue grilling to medium-rare, 2 to 3 minutes longer. Remove to a cutting board, tent with foil, and let rest for 5 minutes before slicing into 1/2-inch-thick slices. While the lamb is resting, brush each pita on both sides with the remaining 2 tablespoons oil and season with salt and pepper. Grill until golden brown and slightly crisp, approximately 30 seconds per side. To make the salad, whisk together the lemon juice, vinegar, dill, salt and pepper to taste, and the honey in a large bowl. Slowly whisk in the extra-virgin olive oil until emulsified. Add the spinach, cucumber, tomatoes, olives and feta to the bowl and toss to combine. Top each pita with some of the salad and top with several slices of the lamb. ","[Syrah, Malbec, Tempranillo, GSM Blend]" 24032,"Chicken Skewers with Peanut-Ginger Marinade 1/2 cup freshly squeezed orange juice 1 orange, zested (about 2 teaspoons) 1/2 cup smooth natural peanut butter 2 tablespoons packed dark brown sugar 1/4 cup light soy sauce 2 teaspoons peeled grated fresh ginger 4 medium cloves garlic, minced 1 teaspoon red pepper flakes 1 1/2 pounds boneless chicken thighs, cut into 1-inch wide strips Oil, for grill grate Skewers (soaked in water for 20 minutes if wooden) 1/4 cup roughly chopped fresh cilantro leaves, for serving 1/3 cup roughly chopped roasted, salted peanuts, for serving Instructions: In a large bowl, whisk together the orange juice, orange zest, peanut butter, sugar, soy, ginger, garlic, and red pepper flakes until smooth and evenly combined. Reserve 1/3 cup of the mixture to serve as a dipping sauce. Put the marinade in a resalable plastic bag, add the chicken, seal the bag and turn to coat evenly. Refrigerate and allow to marinate for 30 minutes to 8 hours. Heat a grill to medium heat, (350 degrees F), and rub the grate with a towel dipped in oil. Thread 1 to 2 chicken tenders on each skewer. Grill the chicken until thoroughly cooked, about 2 to 3 minutes per side. Transfer to a serving platter and sprinkle with cilantro and peanuts. Serve hot or at room temperature with the reserved peanut sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 24033,"Brussels Sprouts with Toasted Pecans 1/2 cup chopped pecans 2 pounds brussels sprouts, halved 4 tablespoons unsalted butter 1/2 teaspoon seasoned salt 2 tablespoons packed light brown sugar 1/2 teaspoon freshly ground black pepper Instructions: In a large skillet, toast the pecans over medium heat until fragrant and lightly browned, about 8 minutes. Remove from the pan and set aside. Meanwhile, remove any wilted outer leaves from the brussels sprouts and cut off the stems. Soak the sprouts in cold water and drain well.
Using the same skillet, melt the butter over medium heat until bubbly. Add the brussels sprouts and seasoned salt. Stir and cook, tossing frequently, until barely tender, 12 to 15 minutes. Add the brown sugar, pepper and reserved pecans to the skillet. Toss the brussels sprouts to coat and cook, stirring frequently, until the sugar is melted and the brussels sprouts are coated in the melted sugar and pecans, about 2 more minutes. Transfer to a warm serving dish and serve immediately.
","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 24034,"Lucky Lady Ice cubes 1 part apple brandy 1 part orange liqueur 1 part orange juice Instructions: In a pitcher filled with ice, combine all ingredients. Stir and strain into a martini glass. ","[Cognac, Triple Sec, Grand Marnier]" 24035,"Sunny's 3-Ingredient Nutty Chocolate Chips One 10.5-ounce bag ridged potato chips 2 cups milk chocolate chips, melted
3 cups nuts (walnuts, pecans, almonds), chopped Instructions: Line a baking sheet with parchment paper. Dip just half of each chip in the melted chocolate, then dunk in the chopped nuts to coat. Rest on the baking sheet until set, about 10 minutes. ","[Chardonnay, Pinot Grigio, Riesling]" 24036,"Spinach-Ricotta Stuffed Shells 1/4 cup extra-virgin olive oil 6 cloves garlic, thinly sliced 2 28-ounce cans San Marzano tomatoes, crushed by hand
1 teaspoon dried oregano Pinch of red pepper flakes, plus more for topping Kosher salt and freshly ground pepper Kosher salt 9 ounces jumbo pasta shells (30 to 34 shells) 1 tablespoon extra-virgin olive oil 1 8-ounce bag fresh spinach 2 cups ricotta cheese 2 cups shredded low-moisture mozzarella cheese 1/3 cup finely chopped fresh parsley 1/4 cup grated Parmesan cheese, plus more for topping 2 teaspoons finely grated lemon zest 1 large egg, beaten Freshly ground pepper Instructions: Make the sauce: Heat the olive oil in a large wide pot over medium-high heat. Add the garlic and cook until golden brown, about 2 minutes. Add the tomatoes, oregano, red pepper flakes, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil, then reduce the heat to a simmer. Cook, stirring, until thickened, 15 to 20 minutes; season with salt. (You should have about 4 heaping cups of sauce.) Make the stuffed shells: Preheat the oven to 375? F. Bring a large pot of salted water to a boil. Add the pasta shells and cook as the label directs for baking, about 9 minutes. Rinse under cold water to stop the cooking. Spread out on a baking sheet. Heat the olive oil in a large skillet over medium-high heat. Add the spinach and cook, tossing occasionally, until wilted, 2 to 3 minutes. Remove to a large plate lined with a kitchen towel. Squeeze to remove any excess liquid, then finely chop. Put the spinach in a large bowl and add the ricotta, mozzarella, parsley, Parmesan, lemon zest, beaten egg, 1/2 teaspoon salt and 1 teaspoon pepper. Stir until combined.
To assemble, spread about half of the sauce in the bottom of a 10-by-14-inch baking dish. Evenly fill the shells with the spinach-ricotta mixture using a spoon, or pipe it in using a pastry bag. Arrange the shells side by side, open-side up, in the baking dish on top of the sauce, then top with the remaining sauce. Cover the dish with foil and bake until heated through and the sauce is simmering around the edges, about 30 minutes. Remove the foil and bake until any shells or cheese poking through the sauce are lightly browned in spots, about 10 more minutes. Let sit 10 minutes. Top with more Parmesan and red pepper flakes.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 24037,"Slow-Cooker Pork Curry 2 small pork tenderloins (about 12 ounces each) 2 teaspoons Madras curry powder 2 teaspoons packed light brown sugar Grated zest and juice of 1 lime, plus wedges for serving Kosher salt and freshly ground pepper 1 pound small red-skinned potatoes, halved or quartered if large 1 small bunch fresh cilantro, leaves whole, tender stems chopped 1 small red onion, halved and thinly sliced 1 13.5-ounce can light coconut milk (preferably Thai) 3 tablespoons Thai red curry paste 1 1/2 cups frozen French-cut green beans (about 6 ounces) 1 1/2 cups mung bean sprouts Instructions: Toss the pork with the curry powder, 1 teaspoon brown sugar, the lime zest and a generous pinch each of salt and pepper in a large bowl; set aside. Put the potatoes in a 6- to 7-quart slow cooker and top with the cilantro stems and half of the red onion slices. Whisk the coconut milk with 1/4 cup water and the curry paste in a small bowl. Pour into the slow cooker. Add the pork and nestle into the vegetables and sauce. Cover and cook on low, 7 hours. Transfer the pork to a cutting board; let rest. Stir the green beans into the slow cooker and let stand, uncovered, 10 minutes. Toss the remaining red onion with the lime juice in a small bowl and let stand 10 minutes. Stir the remaining 1 teaspoon brown sugar into the curry sauce and season with salt and pepper. Divide the green beans, potatoes and sauce among bowls. Slice the pork and add to the bowls. Top each serving with the onion and any remaining lime juice in the bowl, the bean sprouts and cilantro leaves. Serve with lime wedges. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 24038,"Salad of Many Tomatoes 3/4 cup plain lowfat yogurt 34 pounds ripe tomatoes, the greatest variety of colors, sizes and shapes possible (for example, red, yellow, striped, cherry, beefsteak, plum, pear, etc.) 3 tablespoons sherry vinegar 1/2 teaspoon sugar 2 teaspoons salt 1/2 teaspoon freshly ground black pepper 3 tablespoons olive oil 1 bunch chives, minced 6 thick slices crusty country bread 1 tablespoon extravirgin olive oil Instructions: Two hours ahead of time, place the yogurt in a strainer lined with a coffee filter and set over a bowl. Place in the refrigerator and let yogurt drain for two hours. At serving time, cut large tomatoes into chunks or wedges; cut small tomatoes in half or quarters. Place all tomatoes in large bowl. Place vinegar in small bowl and whisk in sugar, salt, pepper and drained yogurt. Drizzle in olive oil while whisking so as to form an emulsion. Pour over tomatoes, add chives, and stir. Serve over pieces of toasted country bread. TOASTED COUNTRY BREAD Preheat oven to 350 degrees. Brush bread slices lightly with olive oil on both sides. Place on rack placed on a cookie sheet and place in oven. Toast for 1015 minutes, or until just beginning to brown. Spoon tomato salad on top and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 24039,"Salmon Bites with Warm Brussels Sprout Slaw 2 pounds skinless salmon fillet, cut into 1 1/2-inch cubes 2 tablespoons curry powder 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1/4 cup olive oil 2 tablespoons salted butter 3 scallions, thinly sliced, white and green parts separated 1 red bell pepper, thinly sliced 1 jalape?o, thinly sliced, optional One 12-ounce bag shaved Brussels sprouts 1/4 cup low-sodium soy sauce 1 tablespoon grated garlic 1 tablespoon grated ginger 1 tablespoon honey 1 tablespoon rice wine vinegar 1 lime, halved Instructions: Preheat the oven to the broil setting. Line a baking sheet with foil. Heat a large skillet over medium-low heat. Put the salmon in a bowl, add the curry powder, salt, pepper and 2 tablespoons of the oil and toss to coat the salmon. Transfer the salmon to the prepared baking sheet, spacing it evenly. Broil until golden, 8 to 10 minutes. Add the butter and remaining 2 tablespoons oil to the skillet and increase the heat to medium high. Let the butter melt, then add the scallion whites, bell peppers and jalape?o, if using, and cook, stirring, for 30 seconds. Add the Brussels sprouts and cook, stirring, until cooked down and beginning to brown, 3 to 4 minutes. While the slaw cooks, make the sauce by stirring together the soy sauce, garlic, ginger, honey, rice wine vinegar and a couple tablespoons of water in a small pitcher or bowl. Add the sauce to the skillet, stirring to combine. Cook for an additional minute, reducing the sauce slightly. Transfer the slaw to a platter. Top with the salmon and scallion greens. Squeeze over the lime juice. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 24040,"Stovetop Green Bean Casserole 2 tablespoons kosher salt 1 pound string beans, ends trimmed, beans cut in half Ice cubes 1 tablespoon unsalted butter 12 ounces white mushrooms, washed, sandy ends (if any) removed, and sliced into 1/2-inch slices 1 teaspoon cayenne pepper 1 teaspoon Dijon mustard 2 cloves garlic, peeled and minced (or put through a garlic press) 3 tablespoons all-purpose flour 1 cup chicken stock 3/4 cup heavy cream 1 cup sour cream 4 cups canola oil 1/4 cup all-purpose flour 2 teaspoons cayenne pepper 3 medium shallots, peeled and cut into thin rounds Kosher salt Instructions: For the green beans: Bring 6 quarts of water to a boil in a large pot. When the water boils, add the salt to the water and then add the green beans. Cook for 4 minutes. Prepare an ice bath: Fill a large bowl halfway with ice cubes and add some cold water. Place a colander squarely inside the ice bath. The colander will keep you from having to pick the beans out from amongst the ice cubes in the ice bath. When the beans are cooked, remove them from the hot water with a strainer and transfer them to the colander inside the ice bath. Use a spoon to swirl the beans around in the ice bath so they are sure to cool down immediately. Drain and set aside. For the mushroom base: In a 10-inch cast iron skillet, melt the butter and add the mushrooms. Season with salt, to taste, and add the cayenne and mustard. Stir to blend and cook until the mushrooms give off most of their liquid, 5 to 8 minutes. Using a whisk, add the garlic and flour to the mushrooms. When all of the flour has been incorporated, add the chicken stock. Bring to a simmer. Taste for seasoning. Stir in the cream and sour cream and simmer gently. Continue cooking over low heat until the mixture thickens, 12 to 15 minutes. For the shallots: Pour the oil into a medium frying pan. Heat to 350 degrees F. In a medium bowl, combine the flour and cayenne. Toss the shallot rounds in the flour and shake off the excess by shaking the rounds in a strainer once they have been floured. Test the oil by dropping in 1 shallot slice. It should begin to bubble and fry gradually. Prepare a baking sheet fitted with a kitchen towel. Drop a small batch of the shallots into the oil and gently swirl the oil as they fry. This will help them they fry more evenly on all sides. When they are light to medium brown, remove them with a slotted spoon and lay them out on the kitchen towel to cool. Sprinkle with a touch of salt. To assemble: Stir the green beans and some of the shallots into the mushrooms. Simmer on the stove, over low heat until the green beans become tender when pierced with the tip of a knife, 10 to 15 minutes. When ready to serve, top with all of the remaining shallots. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 24041,"Chocolate Hazelnut Stuffed French Toast 4 large eggs, lightly beaten 1 cup whole milk Pinch of salt 3 tablespoons butter 8 (1/2-inch) thick slices brioche or challah bread 8 tablespoons chocolate hazelnut spread, divided Grade B maple syrup or powdered sugar, for serving Instructions: In a medium bowl, whisk the eggs, milk and salt. Working in batches, melt some of the butter in a large nonstick skillet over moderately-high heat. Dip the bread slices in the egg mixture and quickly transfer to the skillet. Cook 2 slices of the bread until golden brown, and then flip over and cook until golden brown on the other side. Spread 2 tablespoons of the chocolate hazelnut spread on 1 piece of the bread, and place the other piece of cooked bread on top to enclose the chocolate hazelnut spread. Gently press down with a spatula so the pieces stick together. Repeat with the remaining ingredients. Serve with grade B maple syrup or powered sugar. BYOC: A beautiful and tasty garnish would be toasted chopped hazelnuts. Also, bananas, strawberries or blueberries would be delicious as well. Go ahead and make a fruit sauce to go with it for mom on Mother's Day. She will absolutely adore the sauce and you. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]

" 24042,"Korean Fried Chicken 1 cup corn syrup 1 cup ketchup
3/4 cup sugar
1/2 cup gochujang
1 1/2 tablespoons soy sauce
1 tablespoon Korean chili powder
1/4 teaspoon capsaicin powder (see Cook's Note)
4 cloves garlic, finely chopped
1 gallon fry oil 1 whole chicken (3 1/2 to 4 pounds), quartered 1/2 teaspoon salt
1/2 teaspoon ground pepper
1 cup all-purpose flour
1 cup cornstarch
1/2 teaspoon curry powder
1 green onion, chopped
Pinch of sesame seeds
Instructions: For the Korean fried chicken sauce: Add the corn syrup, ketchup, sugar, gochujang, soy sauce, chili powder, capsaicin powder, garlic and 3 tablespoons water to a mixing bowl. Stir well and let marinate in the fridge for at least 24 hours. For the Korean fried chicken: Preheat the oil in a deep fryer to 350 degrees F. Chop the chicken breasts into 3 pieces and the thighs into 2 pieces. Disjoint the wing into 2 pieces. There should be 16 pieces total, including 2 drumsticks. Place the chicken into a mixing bowl and season with the salt and pepper. Set aside. Mix the flour, cornstarch and curry powder in a bowl. Set aside half for the dredge and half for the batter. Mix half of the flour mixture with 1 cup water until the consistency of a runny batter. Add more water if the consistency is too thick. Using the other half of the flour mixture, dredge the chicken pieces. Dip the coated chicken into the batter one at a time. Immediately add the battered chicken to the hot oil and let cook for about 12 minutes. Remove the chicken and let it rest for 3 to 5 minutes. This will allow the chicken to have a crispier texture. Using a pastry brush, brush the Korean fried chicken sauce onto the chicken in an even coat, without breaking the crust. Finish with the chopped green onion and sesame seeds. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Gavi]" 24043,"Fancy 5-Minute Grilled Cheese 2 slices light bread 1 wedge light spreadable Swiss cheese (recommended: The Laughing Cow Light) 1 piece jarred roasted red pepper (previously packed in water) 1 slice fat-free American cheese 1 tablespoon light whipped butter or light buttery spread, room temperature, divided 2 dashes garlic powder, divided Instructions: Spray a grill pan with nonstick spray and place over medium-high heat on the stove. Lay bread slices on a flat surface, and evenly spread the cheese wedge onto one slice of bread. Slice red pepper into strips, and evenly place over the slice of bread spread with cheese. Top with the slice of cheese, followed by the other slice of bread. Spread 1/2 tablespoon of butter onto the upward-facing slice of bread. Sprinkle with a dash of garlic powder. Gently place the sandwich in the hot grill pan with the buttered side down. Carefully spread the remaining 1/2 tablespoon of butter onto the upward-facing side. Sprinkle with the remaining dash of garlic powder. Cook until the cheese has melted and the bread is lightly browned, 1 to 2 minutes per side, flipping carefully. Eat your sandwich and enjoy it! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 24044,"Smoked Salmon Waffles 4 tablespoons (1/2 stick) unsalted butter 1 3/4 cups all-purpose flour 2 teaspoons double-acting baking powder 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 cups milk 2 large eggs 3 1/2 ounces smoked salmon, dried 1 red onion, peeled and finely diced 6 tablespoons fresh dill Softened cream cheese and finely chopped scallions or creme fraiche (or sour cream) and salmon caviar, for topping Instructions: Preheat your waffle iron. If you want to hold the finished waffles until serving time, preheat your oven to 200 degrees. Melt the butter and reserve. In a large bowl, whisk together the flour, baking powder, salt, and pepper. In another bowl, whisk together the milk and eggs until well blended. Pour the liquid ingredients over the dry ingredients and whisk gently to combine. Fold in the salmon, onion, dill, and melted butter. Lightly butter or spray the grids or your iron, if needed. Brush or spray the grids again only if subsequent waffles stick. Spoon out 1/2 cup of the batter (or the amount recommended by your waffle maker's instructions) onto the hot iron. Spread the batter evenly over the grids with a metal spatula or wooden spoon, stopping right before the edge. Close the lid and bake until golden and crisp. Serve immediately or keep the waffles, in a single layer, on a rack in the preheated oven while you make the rest of the batch. Serve with either a scoop of cream cheese and a sprinkling of chopped scallions, or a generous spoonful of creme fraiche (or sour cream) and some salmon caviar. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 24045,"Beef Tenderloins con Balsamico 1/2 cup extra-virgin olive oil 2 large white cooking onions, thinly sliced 4 (8-ounce) beef tenderloins 1 cup balsamic vinegar Salt and freshly ground black pepper Instructions: Heat a skillet with 2 tablespoons of extra-virgin olive oil over medium heat and add the onions. Cook until the onions are golden brown and caramelized, for about 10 minutes. Season with salt and pepper, to taste. If the pan is getting dry, add some water. Set aside. On high heat, add the remaining extra-virgin olive oil in another skillet and lay in the beef when the oil is hot. Sear both sides for about 30 seconds, turning only once. Add the balsamic vinegar to the beef and deglaze the pan. Cook until the balsamic is reduced to a syrupy consistency. Plate the beef tenderloins with the caramelized onions on top. Drizzle the beef with the balsamic reduction. Serve hot. ","[Barolo, Cabernet Sauvignon, Malbec, Syrah]" 24046,"Cowboy Chicken Casserole 1 teaspoon black peppercorns 1 1/4 teaspoons salt 1/4 teaspoon dried Mexican oregano 2 bay leaves 2 pounds skinless, boneless chicken breasts 2 1/2 cups chicken stock 1/2 cup dry white wine 1/4 cup coarsely chopped fresh cilantro leaves 1 1/2 tablespoons fresh lime juice 2 garlic cloves, smashed 6 tablespoons unsalted butter 1 pound white button mushrooms, wiped clean and stems trimmed, quartered Pinch freshly ground black pepper 4 tablespoons all-purpose flour 1 1/2 cups whole milk 12 cups tortilla chips 2 cups finely chopped onions 1 cup finely chopped bell peppers 2 jalapeno peppers, stem and seeds removed, finely chopped, optional 8 ounces grated Pepper Jack 8 ounces grated Cheddar 1 tablespoon Emeril's Southwest Seasoning, recipe follows 2 teaspoons chili powder 1 teaspoon ground cumin 1 cup chopped drained canned tomatoes 1 (4-ounce) can diced green chiles, drained 2 tablespoons chili powder 2 teaspoons ground cumin 2 tablespoons paprika 1 teaspoon black pepper 1 tablespoon ground coriander 1 teaspoon cayenne pepper 1 tablespoon garlic powder 1 teaspoon crushed red pepper 1 tablespoon salt 1 tablespoon dried oregano Instructions: Combine the chicken, chicken stock, wine, cilantro, lime juice, garlic, peppercorns, 1 teaspoon of the salt, the oregano, and bay leaves in a medium saucepan and bring to a boil. Reduce the heat to a simmer and cook, uncovered, for 10 minutes. Remove from the heat and allow the chicken to cool in the poaching liquid for 45 minutes. Remove the chicken from the cooking liquid and tear or cut into bite-size pieces. Reserve the chicken. Strain the cooking liquid and reserve. Preheat the oven to 350 degrees F. Heat the butter in a large skillet over high heat until foamy. Add the mushrooms, the remaining 1/4 teaspoon salt, and the black pepper and cook, stirring occasionally, until the mushrooms release their liquid. Continue to cook until the mushrooms are golden brown and all the liquid has evaporated, about 6 minutes. Sprinkle the mushrooms with the flour, stir to blend, and cook for 1 minute. Add the milk and stir, scraping up any bits from the bottom of the pan. Cook until the mixture begins to thicken. Add 1 1/2 cups of the reserved chicken cooking liquid, stir, and cook until very thick and flavorful, about 10 minutes. Remove from the heat. Place the tortilla chips in the bottom of a 9 by 13-inch glass casserole. Crush the chips with your hands so they form a thin layer on the bottom of the dish. Pour 1 cup of the reserved cooking liquid over the tortilla chips and allow them to soak up the liquid. Scatter the chicken over the top of the tortilla layer. Spread the chopped onions, bell peppers, and jalapenos evenly over the chicken. Top with half of the grated cheeses. Sprinkle with the Southwest Seasoning, chili powder and ground cumin. Spoon the reserved mushroom mixture evenly over the top of the spices, then top with the tomatoes and green chiles. Cover with the remainder of the cheeses. Bake uncovered for 40 to 45 minutes, or until the cheese is bubbly and the casserole is heated through. Let sit for 5 minutes before serving. Combine all ingredients thoroughly. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Rioja]" 24047,"Pistachio-Chocolate Meringues 3/4 cup plus 2 tablespoons raw pistachios 3/4 cup granulated sugar 3 large egg whites, at room temperature 1/4 teaspoon cream of tartar 1/4 teaspoon salt 1 teaspoon pure vanilla extract 2 ounces bittersweet chocolate, finely chopped Instructions: Position racks in the upper and lower thirds of the oven; preheat to 350?. Spread 3/4 cup pistachios on a baking sheet and bake on the lower oven rack until toasted, about 8 minutes. Let cool completely, then pulse in a food processor until finely chopped. Line 2 baking sheets with parchment paper. Spread the granulated sugar on one of the prepared pans and bake on the lower oven rack until very hot but not melting, about 10 minutes. Reduce the oven temperature to 225?. Meanwhile, combine the egg whites, cream of tartar and salt in the bowl of a stand mixer fitted with the whisk attachment. About 30 seconds before the sugar comes out of the oven, beat the egg whites on medium speed until soft peaks form. Gradually beat in the hot sugar, about 1 tablespoon at a time, using the parchment paper as a funnel. Increase the mixer speed to high and beat, scraping down the bowl as needed, until stiff peaks form, 3 to 4 minutes. Add the vanilla and beat until the meringue is fluffy, about 30 seconds. Reline the baking sheet that you used for the sugar with parchment paper. Gently fold the chopped pistachios and chocolate into the meringue with a rubber spatula until just combined. Transfer to a piping bag fitted with a 1/2-inch round tip. Pipe the meringue into 1 3/4-inch-wide mounds (about 1 1/2 inches tall) about 1 inch apart onto the prepared pans. Very finely chop the remaining 2 tablespoons pistachios, then sprinkle on the meringues. Bake, switching the pans halfway through, until the meringues are firm to the touch and lift easily off the parchment, 40 to 50 minutes. Turn off the oven and let the meringues sit in the oven for 10 minutes, then remove the meringues to racks to cool completely. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 24048,"Roasted Pears with Salt and Pepper Caramel Sauce 3 ripe pears, such as Anjou 3 tablespoons unsalted butter
1 teaspoon ground cinnamon
1 teaspoon fennel seeds
1 teaspoon vanilla extract
1 cup granulated sugar 1/2 teaspoon lemon juice
4 tablespoons unsalted butter
1 teaspoon sea salt, plus more as needed
1/2 teaspoon freshly ground black pepper
1/4 cup heavy cream
1 cup heavy cream 1/4 cup creme fraiche
2 tablespoons confectioners' sugar
1 teaspoon vanilla extract
Instructions: For the pears: Peel the pears if desired. Cut the pears in half and scoop out the cores. Cut each half in half again. Arrange the pear pieces cut-side down in a large saute pan. Dot the butter all around the pears and place the pan over medium heat. Cook, occasionally swirling the pan but not stirring, until the pears are lightly browned and the butter begins to sizzle, 3 to 5 minutes.
Sprinkle the cinnamon and fennel seeds over the pears, then gently stir and baste the pears with the butter and spices. Continue to cook just until the pears are tender, then add the vanilla and gently stir to incorporate. Keep the pears warm until ready to serve.
For the caramel sauce: Stir together the granulated sugar, lemon juice and 2 tablespoons water in a heavy-bottomed saucepan. Place the pan over medium heat, swirling the mixture occasionally (do not stir). If you notice crystals forming around the edge of the pan, wipe the inside of the pot with a pastry brush moistened with water.
Cook the sugar mixture at a simmer until it has turned deep brown and registers between 330 and 350 degrees F on a candy thermometer, about 10 minutes. Remove the pot from the heat and stir in the butter, salt and pepper until completely incorporated. Carefully add the heavy cream. Reserve warm, or refrigerate until ready to serve. (Keeps up to 4 weeks, refrigerated in an airtight container.)
For the whipped creme fraiche: In a clean bowl, beat together the heavy cream, creme fraiche, confectioners' sugar and vanilla extract with an electric mixer or by hand until stiff peaks form. Reserve chilled until ready to serve.
Arrange the pears on a platter. Drizzle with 1/2 cup of the caramel sauce, then top with a couple dollops of the whipped creme fraiche. Serve with additional caramel sauce and whipped creme fraiche on the side.
","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 24049,"The Smoking Jacket 2 1/2 tablespoons loose Lapsang Souchong tea leaves 1 cup sugar 1 1/2 ounces bourbon 1/2 ounce allspice liqueur or spiced rum Lemon slice, for garnish Instructions: Bring 1 cup water and the tea to a boil in a small pan. Add the sugar and stir until dissolved. Cool, then strain into a container with a lid. Combine the bourbon, allspice liqueur and 1 tablespoon of the tea syrup in an 8-ounce mug. (Save the remaining syrup to drizzle over fruit or cake.) Fill the mug with hot water. Stir and garnish with the lemon. ","[Whiskey, Rum, Brandy]" 24050,"Black Bean and Corn Salad 4 ears corn, husks removed 2 tablespoons olive oil 1 cup diced red bell pepper 3/4 cup diced red onion 1/4 cup cider vinegar 1 (15-ounce) can black beans, rinsed and drained 1 teaspoon minced garlic 1/2 cup snow peas, julienned 1 teaspoon sea salt 1 teaspoon freshly cracked black pepper Instructions: Preheat the grill to medium. Grill the corn until lightly charred, about 2 minutes, turning frequently. Transfer the corn to a cutting board and using a serrated knife remove the kernels. Set aside. In a medium saute pan over medium-high heat, add the olive oil, then the red bell pepper and the red onion. Saute for 3 minutes, then add the vinegar, beans and corn and saute for 2 minutes. Stir in the garlic and the snow peas and saute for 1 minute more. Remove from the heat to a serving bowl and season with salt and pepper. Serve warm or cold. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 24051,"Kale Casserole 1 1/2 pounds curly kale Kosher salt 12 ounces butternut squash, peeled, seeded and cut into 1/2-inch pieces 4 tablespoons unsalted butter 3 cloves garlic, minced 1 medium onion, finely diced Freshly ground black pepper 1 cup heavy cream 6 ounces cream cheese, at room temperature 1/2 cup freshly grated Parmesan 1/8 teaspoon ground nutmeg 2/3 cup panko breadcrumbs 2 tablespoons chopped fresh parsley Instructions: Preheat the oven to 400 degrees F. Remove the tough, fibrous ribs from the kale leaves and discard the ribs. Tear the leaves into bite-size pieces. Reserve any tender stems and finely chop. Keep the leaves and chopped stems separate.
Meanwhile, bring a large pot of salted water to a boil over high heat and fill a large bowl with ice water. Add the kale leaves to the boiling water and cook until tender and bright green, 1 to 2 minutes. Use a slotted spoon or tongs to transfer the kale to the ice water bath. Once completely cool, drain well. Bring the water back to a boil, then add the squash. Cook until just tender, about 3 minutes. Drain well and reserve the pot.
Place the pot over medium-high heat. Melt the butter, then add the reserved kale stems, garlic, onion, 1/2 teaspoon salt and several grinds of pepper. Cook until the vegetables are tender, about 4 minutes. Stir in the kale leaves, squash, heavy cream, cream cheese, Parmesan and nutmeg until well combined and smooth. Reduce the heat to medium and cook until the sauce has reduced and thickened slightly, about 5 minutes. Season with salt and pepper.
Transfer to a 2-quart baking dish. Stir together the breadcrumbs, parsley and a pinch of salt and pepper in a small bowl until combined, then sprinkle evenly over the top of the casserole. Bake until golden brown and bubbling at the edges, 15 to 20 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 24052,"Grapes Rolled in Blue Cheese and Nuts 8 ounces blue cheese, crumbled 3 tablespoons sour cream 1 cup walnuts and pecans 1 medium bunch seedless red grapes, separated 1 medium bunch white seedless grapes, separated Instructions: Blend the blue cheese and the sour cream and place in a shallow bowl (if the blue cheese is either too thin or dry to stick to grapes, adjust sour cream and cheese amounts accordingly). In a mini-chop or food processor, coarsely chop nuts. Place nuts in a separate shallow bowl. Roll grapes in blue cheese mixture, then roll grapes in nuts. Serve with toothpicks. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 24053,"Garlic Cheese Grits 4 cups cold water 1 teaspoon salt 6 ounces grits 5 ounces milk 2 eggs, beaten 3 tablespoons butter 8 ounces American cheese, diced into cubes 1 teaspoon minced garlic 2 tablespoons diced yellow onion Instructions: Bring water and salt to boil in a large saucepan. Add grits, reduce heat to maintain a simmer, and cook for 20 minutes. Add milk, eggs, butter, cheese, garlic, and onion, and cook until grits are creamy and cooked to your liking. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 24054,"Spicy Tuna Sashimi 1 ahi (yellowfin) tuna steak (about 4 to 6 ounces) 1 small orange, halved 1/2 sliced with rind and white pith removed, other 1/2 juiced 1 small orange, halved 1/2 sliced with rind and white pith removed, other 1/2 juiced
1/2 small grapefruit 2 tablespoons soy sauce 1 tablespoon fresh lemon juice 1 sprig fresh mint, finely chopped 2 jalapenos, seeded and finely diced 4 tablespoons canola oil 1/2 dry thin rice noodles, lightly broken up Instructions: Thinly slice the tuna steak (sashimi-style). Place the thin layers of tuna on a plate. Remove the rind and pith of 1/2 an orange, then slice and quarter. Remove the rind and pith of 1/2 a grapefruit, then slice and quarter. Lay the orange and grapefruit quarters on top of the tuna.
Juice the remaining orange half into a small bowl and whisk in the soy sauce and lemon juice. Drizzle the sauce over the tuna and citrus. Sprinkle the tuna with chopped mint and diced jalapenos.
In a small saute pan, heat the oil over high heat and quickly fry the rice noodles for 1 minute. Sprinkle them over the top and serve. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Albari?o]" 24055,"Tortellini 1-ounce clarified butter 3 ounces lean pork, finely chopped 2 ounces veal, finely chopped 2 ounces chicken or turkey breast, finely chopped 2 ounces ham, finely chopped 1-ounce mortadella sausage, finely chopped 2 ounces veal brains, soaked in salt water 1 hour Salt, black pepper and nutmeg, to taste 7 eggs 3 ounces freshly grated Parmesan cheese, plus extra for topping 1 pound all purpose flour, sifted 3 3/4 cups chicken stock 1/2 cup cream Instructions: Filling: Heat clarified butter in a pan and brown pork, veal, and poultry gently. Add the ham, mortadella, brains and season with salt, pepper and nutmeg. Place mixture through a fine mincer - combine with 2 eggs and grated cheese. It should be a very fine and smooth mixture. Pasta: Place sifted flour into a bowl and season with salt and pepper. Make a well in the center and add 5 eggs - work dough with the hands for 5 minutes until spongy. Allow dough to stand 30 minutes. Roll out thinly. (The cooking time depends upon how thinly you are able to roll the pasta.) Cut small rounds of pasta 1 1/2 inches in diameter. Place teaspoonful of filling in the center. Fold in half to form a half-circle - bring the two points of the half-circle together curling the tortellini around the finger to form a little 'ring' pinching edges together. You should have about 3 dozen tortellini. Arrange tortellini in lightly floured dish, cover with a cloth and leave until the next day, refrigerated. Bring chicken stock to a boil. Toss tortellini in the boiling stock and allow to cook 8 minutes. After 8 minutes, just test one of them and continue cooking if it does not melt in your mouth. Place the cream into the frying pan - bring to the boil and season with salt and pepper. With a slotted spoon place tortellini into the cream and coat in cream. Place tortellini onto a heated serving dish and grate Parmesan cheese over them. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 24056,"Cream of Tomato Soup 1/3 cup butter 1/4 cup flour 3 cups tomato juice 1/4 teaspoon baking soda 3 cups milk 1 tablespoon sugar 1 teaspoon salt 2 tablespoons crumbled Roquefort cheese Instructions: Melt butter; blend in flour until smooth. Pour in tomato juice and stir until it thickens. Add soda, then milk, sugar and salt. Heat thoroughly. Divide into bowls and top with cheese. This soup does not curdle. ","[Chardonnay, Sauvignon Blanc, Riesling]" 24057,"Skillet Nectarine Cake 1 1/2 pounds small nectarines (3 or 4), halved and pitted 1 tablespoon unsalted butter, melted 1 tablespoon packed light brown sugar 5 tablespoons unsalted butter, at room temperature, plus more for the skillet 1 cup all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 2/3 cup plus 1 tablespoon granulated sugar
1 large egg, at room temperature 1/4 teaspoon pure almond extract 1/2 cup buttermilk 1 cup cold creme fraiche Instructions: Preheat a grill to medium high and prepare for indirect cooking: For a gas grill, turn off one or two of the center burners. On a charcoal grill, bank the coals to the sides, leaving the center open. Grill the nectarines: Toss the nectarines with the melted butter and brown sugar in a medium bowl. Grill over direct heat until well marked, 2 to 3 minutes per side. Remove to a bowl. Cover the grill and reduce the heat to medium or medium low (the temperature should be 350? F to 400? F). Prepare the cake: Butter a 10-inch cast-iron skillet. Whisk the flour, baking powder, baking soda and salt in a medium bowl. Beat the butter and 2/3 cup granulated sugar in a large bowl with a mixer on medium-high speed until fluffy, 2 to 3 minutes. Beat in the egg and almond extract until well combined. Reduce the mixer speed to low and beat in the flour mixture in two batches, alternating with the buttermilk.
Spread the batter in the prepared skillet. Arrange the nectarines on top, cut-side up. Place the skillet over indirect heat, cover the grill and cook, rotating the skillet halfway through, until the cake is golden brown and a toothpick inserted into the center comes out clean, 40 to 50 minutes. Let cool slightly.
Beat the creme fraiche and the remaining 1 tablespoon granulated sugar in a medium bowl with a mixer on medium-high speed until soft peaks form, about 2 minutes. Serve with the cake. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 24058,"Baked Chicken and Spinach Stuffing 9 Pillsbury(r) Dunkables(r) frozen homestyle waffle sticks with 3 syrup cups (from 1 lb 1.3-oz box)* 2 tablespoons peach preserves 1/2 teaspoon Worcestershire sauce 2 bone-in skin-on chicken breasts (1 lb) 1/4 teaspoon salt 1/4 teaspoon pepper 1 tablespoon butter or margarine 1/2 cup chopped onion (1 medium) 1/4 cup chicken broth 1/2 teaspoon poultry seasoning 1/2 teaspoon chopped fresh sage 1 tablespoon beaten egg white 1 box (9 oz) Green Giant(r) frozen spinach, thawed, drained, or 1 1/2 cups Green Giant(r) frozen cut leaf spinach (from 1-lb bag) 1 tablespoon chopped pecans Instructions: Heat oven to 350 degrees F. Spray 9-inch glass pie plate or 8-inch square pan with cooking spray. In small bowl, mix contents of syrup cups from waffles, the preserves and Worcestershire sauce. Place chicken, skin side up, in pie plate; sprinkle with salt and pepper. Spoon syrup mixture over chicken. Bake uncovered 40 to 45 minutes. Meanwhile, toast waffle sticks until golden brown. Cool slightly, about 2 minutes. Cut waffles into 3/4-inch cubes; set aside. Spray 1-quart casserole with cooking spray (or use 9x5-inch nonstick loaf pan; do not spray). In 10-inch nonstick skillet, melt butter over medium heat. Add onion; cook and stir 2 minutes or until tender. Stir in waffle pieces and broth, breaking up waffle pieces slightly to moisten. Sprinkle with poultry seasoning and sage. Remove from heat; cool about 5 minutes. Stir in egg white and spinach. Spoon stuffing into casserole. Sprinkle pecans over top. Twenty minutes before chicken is done, place casserole in oven next to chicken in pie plate. Spoon syrup mixture in pie plate over chicken. Bake chicken and stuffing uncovered 20 to 25 minutes longer or until juice of chicken is clear when thickest part is cut to bone (170 degrees F) and stuffing is thoroughly heated. Spoon remaining syrup mixture from pie plate over chicken. Serve chicken with stuffing. High Altitude (3500-6500 ft): In step 3, after adding stuffing to oven, bake chicken and stuffing 20 to 30 minutes longer.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 24059,"Dirty Shirley 2 ounces vodka 1 ounce grenadine 1 (7.5-ounce) mini can lemon-lime soda, such as Sprite, chilled 1 maraschino cherry, for garnish Instructions: Fill a large highball glass with ice. Add the vodka and grenadine, then top with the soda. Garnish with the cherry and serve. ","[Vodka, Grenadine]" 24060,"Asparagus and Pistachio Salad 2 cups asparagus tips, blanched 1 cup fava beans, blanched 3/4 cup pistachios, shelled 4 cups mixed baby lettuce Salt and freshly ground black pepper
Salt and freshly ground black pepper 1/4 cup lemon juice 3 tablespoons Lemon Oil, recipe follows 3/4 teaspoon honey 1 teaspoon Dijon 3/4 tablespoon sherry vinegar 1 quart canola oil 4 lemons, zested in strips 1/4 bunch lemon thyme 1/4 stick lemongrass Instructions: Toss together asparagus, fava beans, and pistachios. Add to lettuce. Combine vinaigrette ingredients and season to taste with salt and pepper. Dress the salad with lemon vinaigrette. Season, to taste. Put all ingredients in a pot and warm gently for about 10 minutes Infuse overnight and strain.
","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 24061,"Cranberry Butter 1/2 cup dried cranberries 1 cup orange juice 1 cup unsalted butter, at room temperature 5 tablespoons confectioners sugar Instructions: In a small saucepan, combine the cranberries and the orange juice and bring to a simmer over medium heat. Remove from the heat and allow to soak for 30 minutes. Drain the cranberries in a sieve and chop them finely. When they are cool, combine with the butter and the confectioners sugar and beat with a wooden spoon until completely combined. Pack into small ramekins or roll into a tube in heavy plastic wrap. Refrigerate until needed, then remove from the refrigerator 15 minutes before serving. ","[Chardonnay, Riesling, Gewrztraminer]" 24062,"Bean Trio 1 pound pinto beans, rinsed 5 cloves garlic, minced
4 slices thick-cut bacon, chopped
2 bay leaves
1 medium yellow onion, diced
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
1/4 cup grated Cheddar
1/4 cup diced red onion
1 cup jarred jalapenos with juice 1 tablespoon chili powder
Hot sauce, to taste
1/2 cup guacamole
1/2 cup salsa
1/2 cup sour cream
6 ounces andouille sausage, diced 2 teaspoons paprika
1 teaspoon crushed cl flakes
1 teaspoon ground thyme
1/4 cup sliced green onions
Instructions: For the best basic beans: Cover the beans with cold water to cover by 1 inch, and soak at least 3 hours or up to overnight. Rinse the beans and place them in a large heavy-bottomed pot. Top with the garlic, bacon, bay leaves, onion, salt and pepper. Add enough water to cover by 1 inch, then mix and bring to a boil. Reduce to a simmer, then cover the pot halfway (meaning, don't place the lid tightly on the pot) and cook until the liquid is thick and the beans are tender, 3 to 3 1/2 hours. (Continue to simmer if it needs more time.) Serve topped with grated Cheddar and diced red onion. For the Tex-Mex beans: Follow the basic beans recipe above, adding the jalapenos, chili powder and hot sauce with the bacon and other ingredients. Simmer the beans according to the directions above. Serve topped with a dollop each of guacamole, salsa and sour cream. For the Cajun beans: Follow the basic beans recipe above, adding the andouille sausage, paprika, cl flakes and thyme with the bacon and other ingredients. Simmer the beans according to the directions above. Serve topped with sliced green onions. ","[Chardonnay, Sauvignon Blanc, Tempranillo, Garnacha]

" 24063,"Chocolate Chip Coffee Cake 3/4 cups all-purpose flour 2/3 cup packed light brown sugar 1 teaspoon ground cinnamon 1 pinch fine salt 5 tablespoons unsalted butter, at room temperature 1 stick (8 tablespoons) unsalted butter, at room temperature, plus more, for the pan 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon fine salt 1 cup granulated sugar 2 large eggs 2 teaspoons pure vanilla extract 1 cup sour cream 1 cup semisweet chocolate chips Instructions: Combine the flour, brown sugar, cinnamon, and salt in a small bowl and mix to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers. Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan. Whisk together the flour, baking powder, baking soda and salt in a small bowl. Beat the butter and granulated sugar together in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated. Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Sprinkle the chocolate chips on top. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping. Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate and then re-invert onto a rack to cool completely.
","[Pinot Grigio, Sauvignon Blanc, Riesling, Moscato]" 24064,"Low Carb Lemon-Lime Slushee 2 lemons, juiced (may use reconstituted juice) 2 limes, juiced 3/4 cup water 2 cups ice cubes 1 cup sugar substitute (recommended: Splenda) Lemon slices, for garnish Lime slices, for garnish Instructions: Place all ingredients in a blender, cover tightly, and blend on high for 1 to 2 minutes, or until smooth. Pour into 4 glasses, and garnish with fresh lemon and lime slices. ","[Sauvignon Blanc, Pinot Grigio, Moscato]" 24065,"Ladies' Choice 2 ounces raspberry syrup 2 ounces sweet cream (heavy cream) Seltzer water 2 spoonfuls fresh peach ice cream Instructions: In a 12-ounce glass (like any soda drink) add raspberry syrup, cream, and enough seltzer to leave room for ice cream. Top with ice cream. Charge 10 or 15 cents. ","[Prosecco, Moscato, Vinho Verde]" 24066,"Grilled Sausage Kebabs With Pasta Salad Nonstick cooking spray 8 Italian sausage links (sweet, hot or a combination), halved crosswise 10 baby bell peppers (8 whole, 2 thinly sliced) 3 tablespoons extra-virgin olive oil Kosher salt 1 cup pennette or other small pasta 2 cups baby spinach 1/4 cup pitted green olives, sliced 1 clove garlic, grated or minced 2 tablespoons chopped fresh basil Freshly ground pepper 2 tablespoons grated parmesan cheese Instructions: Heat a grill pan over medium heat and coat with cooking spray. Thread 2 sausage halves and 1 whole baby bell pepper onto each of 8 metal skewers. Brush the kebabs with 1 tablespoon olive oil and grill, turning as needed and covering the pan halfway through cooking, until marked all over, about 20 minutes. Meanwhile, bring a large saucepan of salted water to a boil. Add the pasta and cook as the label directs. Combine the 2 sliced baby bell peppers, the spinach, olives, garlic, basil and the remaining 2 tablespoons olive oil in a large bowl; toss to coat. Drain the pasta and immediately transfer to the bowl with the spinach mixture; toss to combine. Season with salt and pepper and top with the cheese. Serve the pasta salad with the kebabs. ","[Syrah, Zinfandel, Montepulciano, Tempranillo]" 24067,"Chocolate Souffle 2 sticks butter, plus extra to butter the ramekins 1 1/3 cups granulated sugar plus 15 tablespoons (1 per ramekin) 12 egg whites 1/3 teaspoon cream of tartar 3 2/3 cups 61 percent semisweet chocolate, such as Valrhona 12 egg yolks Powdered sugar, for dusting Whipped cream, for topping 2 sticks butter, plus extra to butter the ramekins 1 1/3 cups granulated sugar plus 15 tablespoons (1 per ramekin) 12 egg whites 1/3 teaspoon cream of tartar 3 2/3 cups 61 percent semisweet chocolate, such as Valrhona 12 egg yolks Powdered sugar, for dusting Whipped cream, for topping Instructions: Preheat the oven to 375 degrees F.
Butter the ramekins and pour 1 tablespoon of granulated sugar in each. Turn them to let the sugar stick to the butter, and then pour out the excess. Place the ramekins on a sheet pan.
Using a stand mixer, start whisking the egg whites on low speed. Slowly add 1 1/3 cups of the granulated sugar and the cream of tartar. Continue to whisk until medium peaks form.
Melt the chocolate with the 2 sticks butter in a double boiler, stirring continuously for about 7 minutes. Then, remove the chocolate from the double boiler and add the egg yolks, one at a time, stirring until smooth. Fold the egg white mixture into the chocolate a little at a time. Add the batter to the buttered and sugared ramekins, filling them to the top. Bake for about 15 minutes.
Top with powdered sugar and whipped cream. Preheat the oven to 375 degrees F.
Butter the ramekins and pour 1 tablespoon of granulated sugar in each. Turn them to let the sugar stick to the butter, and then pour out the excess. Place the ramekins on a sheet pan.
Using a stand mixer, start whisking the egg whites on low speed. Slowly add 1 1/3 cups of the granulated sugar and the cream of tartar. Continue to whisk until medium peaks form.
Melt the chocolate with the 2 sticks butter in a double boiler, stirring continuously for about 7 minutes. Then, remove the chocolate from the double boiler and add the egg yolks, one at a time, stirring until smooth. Fold the egg white mixture into the chocolate a little at a time. Add the batter to the buttered and sugared ramekins, filling them to the top. Bake for about 15 minutes.
Top with powdered sugar and whipped cream. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]

" 24068,"Roasted Sprouts and Onions Two 14-ounce bags frozen pearl onions One 22-ounce bag frozen Brussels sprouts
2 tablespoons olive oil
Kosher salt and freshly ground black pepper 1 tablespoon chopped fresh parsley Instructions: Preheat the oven to 425 degrees F. Tip the onions and sprouts onto a baking sheet, drizzle on the olive oil, sprinkle with salt and pepper and toss. Roast until the vegetables are browned and heated through, about 40 minutes. Garnish with the parsley before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 24069,"Red Wine-Rosemary Grilled Flank Steak 3 cups dry red wine 4 small sprigs fresh rosemary 4 sprigs fresh thyme 2 bay leaves 1 small onion, coarsely chopped 4 cloves garlic, coarsely chopped 3 tablespoons olive oil 1 (2 pound) flank steak Salt and freshly ground black pepper Instructions: To prepare the steak: Place the wine, rosemary, thyme, bay leaves, onion, garlic and olive oil in a large shallow baking dish and stir to combine. Add the steak and turn to coat both sides. Cover and refrigerate at least 4 hours or overnight. Heat the grill, remove the meat from the marinade, season both sides with salt and pepper to taste and grill 6 to 7 minutes on each side. Let sit 5 minutes and slice against the grain. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 24070,"Moroccan Meatloaf with Lemon Honey Gravy and Zucchini Couscous 1 1/2 pounds ground lamb or chicken Salt and freshly ground black pepper 1 small onion, peeled 4 cloves garlic, finely chopped 2/3 cup panko bread crumbs 2 tablespoons extra-virgin olive oil 1 large egg, beaten 2 lemons, zested and juiced 1/4 cup pitted, finely chopped green olives 1 tablespoon ground cumin, a scant palmful 1 teaspoon turmeric, 1/3 palmful (for chicken only) 2 pinches ground cinnamon A handful flat-leaf parsley, finely chopped 2 handfuls fresh mint leaves, finely chopped 4 tablespoons butter 1/2 pound firm zucchini, chopped into small dice 2 1/2 cups chicken stock 1 cup couscous 2 tablespoons all-purpose flour 1 tablespoon Worcestershire sauce 1/4 cup honey Instructions: Preheat the oven to 325 degrees F. In a medium bowl, add the meat, 1 small onion, grated on box grater or with handheld flat grater, directly over mixing bowl. Add 2 cloves finely chopped garlic, panko, about 2 tablespoons of the extra-virgin olive oil, the egg, the zest and juice of 1 lemon. Mix to combine. Add the olives, spices, a handful of parsley and a handful of mint. Combine well. Form the mixture into 4 individual rolls and bake on a parchment lined sheet pan until golden brown, about 35 to 40 minutes. The meat loaves may be made ahead and stored; reheat in pan gravy. Heat a medium shallow pot over medium heat, add 2 tablespoons butter and melt, then add the remaining garlic, and combine. Stir in the zucchini, season with salt and pepper, to taste, and cook for 5 minutes. Add 1 1/2 cups stock to the pan and bring the mixture to a bubble. Add 1 1/2 cups of couscous and remaining handful of chopped mint. Turn off the heat and cover pan. Let stand for 5 minutes, then fluff with a fork. Meanwhile, heat 2 tablespoons butter to a medium skillet over medium to medium-high heat. Whisk the flour into melted butter, then add the Worcestershire sauce and remaining 1 cup of chicken stock, the remaining lemon zest and juice, 1/4 cup honey, and salt and pepper, to taste. Slide the meat loaves into the sauce. (If the meat loaves are cold, tent with foil and gently reheat in low simmering sauce.) Once the meat loaves are warm, transfer them to a serving plate and raise the heat to high. As soon as the sauce becomes syrupy after 1 to 2 minutes, drizzle it over meat and serve with couscous alongside. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 24071,"Reuben Fritters One 8-pound corned beef brisket, raw 3 cups sauerkraut 3 pounds cream cheese 2 pounds Swiss cheese, shredded or diced small Vegetable oil, for deep-frying Flour, for coating Buttermilk, for dredging Panko breadcrumbs, for coating Chopped fresh parsley, for coating Whole-Grain Honey Mustard Horseradish Dipping Sauce, recipe follows 4 cups mayonnaise 1 pound honey 8 ounces Dijon mustard 6 ounces horseradish (fresh if possible) 4 ounces whole-grain mustard with stout 4 ounces rice vinegar 1 1/2 ounces dry mustard 1 tablespoon granulated garlic Instructions: Preheat the oven to 400 degrees F. Place the brisket in a large pan with the pickling seasoning and enough water to fill the pan halfway. Cover and cook for 3 hours. Let cool partially, and then refrigerate to cool completely (for at least 3 hours total if you cut the brisket into pieces, or overnight if cooling it whole). Dice the brisket and puree in a food processor until a paste forms (some chunks are fine). Add the sauerkraut, cream cheese and Swiss cheese and mix well. Shape the mixture into little spheres the size of golf balls; set aside. In a large heavy-bottomed saucepan fitted with a deep-frying thermometer, pour enough vegetable oil to fill the pan about a third of the way. Heat over medium heat until the oil reaches 350 degrees F. In three separate containers put the flour, buttermilk, and breadcrumbs mixed with parsley. Take a sphere and coat in the flour, dredge in the buttermilk and then coat in the breadcrumbs. Repeat with the remaining spheres. Fry in batches--making sure all the fritters are submerged--until golden brown, 3 to 5 minutes. Serve the fritters with the Whole-Grain Honey Mustard Horseradish Dipping Sauce on the side. Mix together the mayonnaise, honey, Dijon mustard, horseradish, whole-grain mustard, rice vinegar, dry mustard and granulated garlic in a large bowl. ","[Chardonnay, Pinot Grigio, Riesling, Gavi]" 24072,"Cheesy Ravioli Lasagna One 20-ounce package refrigerated cheese ravioli, such as Buitoni family size 1 tablespoon olive oil 2 cloves garlic, sliced One 28-ounce can whole plum tomatoes 1 sprig fresh basil plus 1/2 cup torn, and extra for garnish Kosher salt and freshly ground black pepper Pinch granulated sugar One 15-ounce container ricotta cheese 1/4 cup grated Parmesan 1 large egg Nonstick cooking spray 8 ounces mozzarella cheese, grated Green salad, for serving Instructions: Preheat the oven to 350 degrees F. Bring a large pot of water to a boil. Add the ravioli and cook according to package directions. Drain and set aside. Meanwhile, heat the olive oil in a medium pot over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Crush the tomatoes with your hands and add them along with all the juices from the can to the pot. Add the whole sprig of basil, 3/4 teaspoon salt and pepper to taste. Cook, simmering, until the tomatoes are softened and the sauce is thickened slightly, about 15 minutes. Remove from the heat, season with the sugar and additional salt and pepper. In a medium bowl, mix the ricotta cheese with the Parmesan, egg, torn basil and 1/4 teaspoon each salt and pepper. Lightly mist a medium rectangular or oval baking dish (about 9-by-11-inch) with nonstick cooking spray. Lay half the ravioli in the bottom of the dish (the ravioli will be layered on top of each other). Remove the sprig of basil from the sauce. Spread half the ricotta mixture over the ravioli and top with half the sauce and half the grated cheese. Repeat with the remaining ravioli, ricotta and sauce. Cover with aluminum foil and bake until bubbly, about 45 minutes. Remove the foil and sprinkle with the remaining cheese. Continue to bake until the cheese is melted, about 10 minutes. Let stand at least 10 minutes. Garnish with extra torn basil. Slice and serve with a green salad. ","[Chardonnay, Pinot Grigio, Chianti, Barbera]" 24073,"Gnocchi con Polpette di Manzo 1 (35-ounce) can crushed tomatoes 3 sprigs fresh thyme, leaves only 1 fresh bay leaf 1 tablespoon dried oregano 2 teaspoons garlic powder Pinch sugar Kosher salt Freshly ground black pepper 1 pound ground beef 1 pound ground pork 1/2 bunch fresh parsley, chopped 1 cup bread crumbs 1 tablespoon ground cumin 1 tablespoon dried oregano 2 eggs Kosher salt Freshly ground black pepper 1 (16-ounce) bag fresh or frozen gnocchi 2 tablespoons extra-virgin olive oil 1/2 cup crushed sweet red pepper (sold in a jar), optional 1 eggplant Special Equipment: Long wooden skewers Instructions: Put the tomatoes into a saucepan over medium heat. Add the thyme leaves, bay leaf, oregano, garlic powder, sugar, and salt and pepper, to taste. Simmer for 10 to 15 minutes. Preheat the broiler. Put the beef and pork into a large bowl and add the parsley, bread crumbs, cumin, oregano, eggs, and salt and pepper. Mix well to combine. Take a tablespoon of the mixture and roll it into a small ball; repeat. You will get about 80 small meatballs. Put them onto a sheet pan and broil until they are browned and cooked through, about 10 to 15 minutes. Cook the gnocchi according to package directions. Drain and rinse. Toss them in the olive oil. To serve: Using long skewers, skewer on a gnocchi, a meatball, and then another gnocchi. Press the top gnocchi into the crushed sweet pepper. Cut an eggplant in half lengthwise and put it cut side down onto a platter. Stick the finished skewers into the eggplant. Serve with a bowl of warm marinara on the side for dipping. ","[Barolo, Barbaresco, Dolcetto, Aglianico]" 24074,"Pumpkin Cheesecake With Bourbon-Spiked Cream 1/2 teaspoon ground cinnamon 1/2 cup all-purpose flour Pinch of salt 1 teaspoon pure vanilla extract 2 cups canned pure pumpkin For the toppings: 2 cups sweetened whipped cream Dash of bourbon 3/4 cup half-and-half 1 tablespoon unsalted butter 8 ounces semisweet chocolate chips (1 1/3 cups) 1/4 teaspoon pure vanilla extract For the cheesecake: 1 1/2 cups vanilla wafer crumbs (about 45 crushed wafers) 1 cup pecans, ground 1 stick unsalted butter, melted 2 pounds cream cheese, cubed and softened 1 cup packed light brown sugar 6 large eggs 1/2 cup heavy cream Instructions: Prepare the cheesecake: Preheat the oven to 350 degrees F. Combine the wafer crumbs, ground pecans and melted butter in a bowl. Press into the bottom of a 12-inch springform pan. In a food processor fitted with the metal blade, mix the cream cheese until smooth. Add the brown sugar and process until blended. Add the eggs one at a time, processing until fully incorporated, then blend in the heavy cream. Add the flour, salt, cinnamon and vanilla and blend until smooth. Add the pumpkin and blend until smooth. Pour the filling over the crust in the pan. Bake 1 hour, 15 minutes, or until the cheesecake is just set. Remove from the oven. Use a knife to loosen the cake from the side of the pan; this will prevent it from splitting down the center. Let cool completely before slicing. Meanwhile, make the toppings: Combine the whipped cream and bourbon in a bowl and mix until blended. For the chocolate sauce, combine the half-and-half and butter in a small heavy-bottomed saucepan over medium heat. Heat until a thin, paper-like skin appears on top; do not boil. Add the chocolate chips and vanilla and stir until the chocolate melts and the mixture is smooth. Remove from the heat and let cool. Remove the side of the springform pan and slice the cheesecake. Top each piece with a drizzle of chocolate sauce and some bourbon whipped cream. ","[Chardonnay, Riesling, Merlot, Pinot Grigio]

" 24075,"Make Your Own Pizzas 1 cup shredded lettuce Tortilla chips 1 package of active yeast 1 cup warm water (110 degrees F) 1/4 cup olive oil 3 to 4 cups flour 2 teaspoons salt 1 cup tomato sauce 4 ounces grated Mozzarella cheese 1/4 pound pepperoni slices 1/4 pound ground hamburger meat, browned 1/4 pound ground sausage, browned 1 cup sliced mushrooms 1 tomato, julienne 4 ounces grated Cheddar cheese 1/2 cup hamburger dill pickles 2 bags of M&M's Instructions: Preheat the oven to 400 degrees F. In a electric mixing bowl, whisk the yeast, water and oil together, to make a paste. Add the flour and salt and mix, using a dough hook, until the dough comes away from the sides and crawls up the dough hook. Remove the dough from the bowl. Grease the bowl with olive oil and place the dough back in the bowl. Cover the bowl with plastic wrap and let the dough rise until double in size, about an hour. Turn the dough out onto a floured surface and divide dough into four ounce portions. Roll the dough into balls, cover and let the dough rest for 15 to 20 minutes. The dough is ready to be shaped into four individual pizzas. Press the dough out into four individual pizzas. Place the pizza dough on parchment-lined baking sheets. Spread 1/4 cup of the tomato sauce evenly over each pizza dough. Sprinkle each pizza with 1 ounce of the grated cheese. Top the pizzas with what ever you wish and place in the oven. Bake the pizzas for 15 to 20 minutes or until golden brown. Remove the pizza from the oven and slice into 4 slices. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 24076,"Broccoli and Cheddar-Stuffed Potato Skins with Avocado Cream 8 small Idaho potatoes (about 2 1/2 pounds total), scrubbed and dried 4 teaspoons canola oil 1/4 teaspoon salt 8 ounces broccoli florets, coarsely chopped (about 4 cups) Nonstick cooking spray 3 pieces Canadian bacon, finely diced (about 3 ounces) 3/4 cup grated extra-sharp Cheddar (about 3 ounces) 2 scallions, thinly sliced, greens reserved 1 medium avocado 2 tablespoons reduced-fat sour cream 2 tablespoons lime juice 1/4 cup cilantro leaves 1 clove garlic 1/4 teaspoon salt Instructions: Preheat oven to 450 degrees F. Pierce potatoes several times with a fork and wrap in paper towels. Microwave on high for 13 to 15 minutes, until potatoes are cooked through. Remove from microwave and cool until potatoes are easy to handle. Slice potatoes in half lengthwise. Using a spoon, scoop all but 1/8 inch of the inside of the potato, leaving skin intact. Reserve scooped potato flesh for another use. Brush both inside and outside of potatoes with oil and sprinkle with salt. Place potatoes, skin-side down, on a baking sheet and bake until skins are crisp and edges are golden brown, about 20 minutes. In the meantime, prepare the filling. Steam the broccoli until crisp-tender, about 3 to 4 minutes. Drain and set aside. Spray a nonstick pan with cooking spray and preheat over medium-high heat. Add the Canadian bacon and cook until crisp stirring often, about 3 to 4 minutes. Reserve. To make avocado cream, combine scallion whites, avocado, sour cream lime juice, cilantro, garlic and salt in the small bowl of a food processor and process on high until smooth. About 30 seconds. Toss the broccoli with cheese and spoon filling evenly among potatoes. Lower oven to 400 degrees F and return potatoes to oven until cheese is melted, about 5 minutes. Spoon 1 tablespoon of the avocado cream on top of broccoli-filled potatoes, then top with scallion greens and 1 teaspoon crisped bacon bits. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]

" 24077,"Sauteed Shredded Brussels Sprouts 2 (12-ounce) packages Brussels sprouts, ends and brown leaves trimmed 2 tablespoons unsalted butter 2 tablespoons good olive oil Kosher salt and freshly ground black pepper 1 tablespoon syrupy balsamic vinegar Instructions: Place the Brussels sprouts in the feed tube of the food processor fitted with a large slicing disc. (There is no need to core them.) Process the Brussels sprouts until they're all sliced. Place the butter and olive oil in a large (12-inch) saute pan and heat it over medium heat. Add the sliced Brussels sprouts, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and saute them, stirring frequently, for about 4 to 5 minutes, until tender but still bright green. Stir in the balsamic vinegar, season to taste, and serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 24078,"Pasta with Lemon and Olives Kosher salt 3/4 pound large shell pasta 1 tablespoon unsalted butter 1 tablespoon extra-virgin olive oil 1 large shallot, finely chopped 1 large clove garlic, minced 1 15-ounce can cannellini beans, drained and rinsed 1/4 cup pitted kalamata olives, roughly chopped Freshly ground pepper 1 tablespoon grated lemon zest, plus 2 tablespoons lemon juice 6 tablespoons grated Parmesan cheese 1/2 cup chopped fresh parsley Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 3/4 cup cooking water, then drain. Meanwhile, heat the butter and olive oil in a large skillet over medium-high heat. Add the shallot and garlic and cook, stirring, until the shallot is tender, about 3 minutes. Add the cannellini beans and olives and cook until warmed through, about 2 minutes. Season with salt and pepper. Remove the pan from the heat and stir in the pasta, lemon zest and juice and 1/2 cup of the reserved cooking water. Toss well, gradually adding the remaining cooking water if the pasta seems dry. Stir in 1/4 cup each Parmesan and parsley. Divide the pasta among bowls and top with the remaining Parmesan and parsley. ","[Chardonnay, Vermentino, Sauvignon Blanc, Grner Veltliner]" 24079,"Kung Pao Chicken Tacos Oil 1 1/2 to 2 ounces crushed red pepper flakes, or to taste 6 (14-ounce) cans low-sodium chicken broth 28 ounces water (2 cans) 8 ounces soy sauce 2 ounces dark soy sauce 8 ounces Worcestershire 4 ounces rice wine or gin 10 pounds boneless skinless chicken breast, diced 1-ounce cornstarch 2 onions, diced 2 bunches cilantro, leaves chopped 48 soft corn tortillas 1 cup unsalted roasted peanuts, chopped Instructions: Coat a large saucepan with oil, add the red pepper flakes and toast over medium heat until aromatic. Add the chicken broth and 28 ounces (2 cans) water and bring to a light boil. Add the soy sauce, dark soy sauce, Worcestershire and rice wine, reduce the heat and simmer for a few minutes. Remove from the heat and let cool to room temperature. Add about 3 to 4 ladles of room temperature sauce to a resealable plastic bag and add the chicken. Let marinate for at least 1 hour. Add the cornstarch to the remaining sauce and mix well. Heat a large skillet or a flat top grill to medium-high heat. Remove the chicken from the marinade and discard the marinade. Cook the chicken in the hot skillet until cooked through and lightly browned. Add the remaining sauce mixture and cook to desired consistency, coating the chicken well. Transfer to a serving bowl or platter. Mix the onions and cilantro together in a bowl. Assembly: Warm the tortillas. Fill with Kung Pao Chicken and top with the onion/cilantro garnish and chopped peanuts. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Chenin Blanc]" 24080,"Potato Chip-Chocolate Toffee 2 sticks unsalted butter, plus more for the baking sheet 5 cups thick-cut potato chips 1 cup sugar 2 teaspoons vanilla extract 2 tablespoons apple cider vinegar or white vinegar 5 ounces bittersweet or semisweet chocolate, finely chopped Instructions: Line a baking sheet with foil and butter the foil. Set 1 cup potato chips aside; break the remaining 4 cups chips in half if they're large. Combine the butter, sugar, vanilla and vinegar in a saucepan over medium-high heat and cook, stirring occasionally, until the mixture is light amber and a candy thermometer registers 320 degrees F, about 10 minutes. Remove from the heat and stir in the 4 cups chips, then immediately pour onto the baking sheet and spread in a thin layer. Gently press the reserved 1 cup chips on top of the toffee and let cool. Put about three-quarters of the chocolate in a microwave-safe glass bowl and microwave 30 seconds. Stir, then continue to microwave in 30-second intervals, stirring between each, until melted. Add the remaining chocolate and stir until smooth, about 4 minutes. Drizzle the chocolate over the toffee. Set aside to harden, about 20 minutes. Break the toffee into pieces. ","[Cabernet Sauvignon, Merlot, Pinotage, Tempranillo]" 24081,"Coconut Rice Pudding (Kheer) 1/4 cup basmati rice 6 cups whole milk 1/3 cup sugar 1/4 teaspoon cardamom 3 tablespoons coconut flakes 2 tablespoons raisins 2 tablespoons sliced almonds Instructions: Wash the rice thoroughly in several changes of water and put in a deep pot. Add milk and bring to a boil. Lower the heat and cook milk, gently boiling for 1 hour or until the rice is thoroughly cooked and the milk has thickened to a pudding consistency. Add sugar, cardamom and coconut, mix well. Distribute the pudding into 4 serving dishes and garnish with raisins and almonds. Chill for 4 hours before serving. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 24082,"Creamy Scallops with White Wine Sauce 2 tablespoons unsalted butter 1 cup shallot, finely chopped 2 cups dry white wine 4 tablespoons white wine vinegar 1/2 cup heavy cream 2 tablespoon finely chopped parsley Salt and pepper 1 pound fresh sea scallops Instructions: In a medium skillet, melt the butter over medium heat and cook the shallots for 4 minutes. Add the wine and vinegar and bring to a simmer. Cook liquid until it starts to thicken. Stir in the heavy cream and simmer for 8 minutes. Stir in the parsley, salt, pepper and scallops. Simmer the scallops for about two minutes or until they are a milky white. Serve over rice. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 24083,"Watermelon Vodka Slush 4 cups watermelon, seeds removed Simple syrup, to taste 2 tablespoons lemon juice 1 cup Vodka 2 ounces melon liquor 4 lemon twists, for garnish Instructions: In a food processor, puree the watermelon flesh. Pour the pureed watermelon into empty ice cube trays and freeze for at least 4 hours. In a blender combine the frozen watermelon cubes, simple syrup to taste, lemon juice and vodka and blend until smooth. Pour into 4 frozen martini glasses and garnish with a lemon twist.; ","[Prosecco, Moscato, Sauvignon Blanc, Riesling]" 24084,"Potato Souffle 3 tablespoons unsalted butter, softened to grease the souffle dishes, plus 1/4 cup unsalted butter, softened, plus an additional 1/4 cup melted unsalted butter to brush souffle tops (about 3/4 cup total) 1 cup dry bread crumbs 3 pounds potatoes, unpeeled and scrubbed well 2/3 cup warm milk Kosher salt and freshly ground black pepper 2 eggs, plus 1 additional egg yolk 1/2 pound Cambazola blue cheese, cut into 8 equal pieces see Cook's Note* Paprika, to top souffles Instructions: Remove the top oven rack and place a rack on the bottom 1/3 of the oven. Preheat the oven to 350 degrees F. Grease the ramekins with the 3 tablespoons of butter. Dust the inside of the dish with the bread crumbs (see Cook's Note**). Place the unpeeled potatoes in a pot of cold salted water. Bring to a simmer over medium heat and continue simmering for about 30 minutes or until fork tender. Drain. Carefully peel the potatoes while they're hot. Cut them into large chunks; while still hot mash by running them through a ricer/food mill. In a large bowl, mix the potatoes, 1/4 cup of the butter, and the warm milk. Season, to taste. Beat in the eggs and egg yolk. Carefully peel the potatoes while they're hot. Cut them into large chunks; while still hot mash by running them through a ricer/food mill. In a large bowl, mix the potatoes, 1/4 cup of the butter, and the warm milk. Season, to taste. Beat in the eggs and egg yolk. Fill each of the 8 ramekins halfway with the potato mixture. Make an indentation in the potato layer, pushing the potato up along the souffle dish wall. Fill the indentation with a portion of the Cambazola cheese. Equally divide the remaining potato mixture among the 8 ramekins, mounding the mixture above the top of the dish. Place a small amount of butter on top of each souffle and dust with paprika. Place souffles on a baking sheet and bake for 15 minutes. Increase the temperature to 425 degrees F and continue baking for another 5 minutes. Serve hot. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 24085,"Slow-Cooker Buttery Chicken and Potato Stew 3 pieces naan bread 1 red onion, halved and thinly sliced
1 pound baby red-skinned potatoes, halved or quartered if large
1 Fresno cl or red jalapeno pepper, halved lengthwise, seeded and sliced 1 small bunch cilantro, leaves and tender stems separated, chopped 1 1/2 pounds skinless, boneless chicken thighs (about 6)
1 tablespoon garam masala Kosher salt and freshly ground pepper 2 tablespoons unsalted butter, cut into pieces 1 cinnamon stick 1 15-ounce can tomato sauce 1/2 cup heavy cream Kosher salt Instructions: Crumble 1/2 piece naan into coarse crumbs; transfer to a 6-quart slow cooker. Add the red onion, potatoes, cl and cilantro stems. Arrange the chicken thighs in a single layer over the vegetables and sprinkle with the garam masala, 3/4 teaspoon salt and a few grinds of pepper. Dot with the butter and add the cinnamon stick. Pour the tomato sauce over the top. Cover and cook on low, 7 hours. Uncover and switch to the warm setting or turn off. Gently stir in the heavy cream, breaking the chicken into large chunks; let stand 10 minutes. Stir in the cilantro leaves and season with salt. Serve with the remaining naan. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 24086,"Peach Tea Punch 1 oz Smirnoff Savannah Tea 1/2 oz Stirrings Pomegranante Liqueur 1 oz Ginger Ale Instructions: Combine all the ingredients in a large bowl or pitcher with plenty of ice. Stir and serve! ","[Riesling, Moscato, Gewrztraminer]" 24087,"Jerk-Style Chicken 1 tablespoon allspice berries 1 small piece cinnamon 1/2 teaspoon dried thyme 1/4 teaspoon freshly ground nutmeg 1 teaspoon fresh thyme 2 cloves garlic, minced 1 tablespoon onion, minced 1 tablespoon scallion, minced 1 teaspoons dark brown sugar 1 tablespoon balsamic vinegar 1 tablespoons olive oil 1 tablespoon freshly squeezed lime juice 1 teaspoon scotch bonnet cl, minced 8 chicken pieces Oil to brush Instructions: Place the dry herbs and spices into a spice grinder and process until you have a grainy powder. In a small bowl, add the remaining ingredients to the powder and mix with a fork until you have a thick paste. Place the chicken pieces on a plate and score slightly. Slather the pieces with the paste, cover with plastic wrap and marinate overnight refrigerated. To cook, shake off extra seasoning and brush the chicken pieces with oil. Place on a grill or in the broiler at 500-degrees. Cook until the juices run clear, turning often, about 1 /2 hour to 40 minutes. Serve hot.; ","[Rioja, Shiraz, Malbec, Tempranillo]" 24088,"French Flageolet Beans 1 pound dried flageolet beans
2 tablespoons good olive oil
4 ounces bacon, diced
2 cups medium-diced yellow onion (2 onions)
2 cups medium-diced fennel, trimmed and cored
2 carrots, scrubbed and medium-diced
4 teaspoons minced garlic (4 cloves)
2 cups canned beef or vegetable broth
2 bay leaves
1 large sprig fresh rosemary
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper Instructions: The night before cooking, place the beans in a large bowl and cover them with water by 1 inch. Cover the bowl with plastic wrap and refrigerate overnight. The next day, preheat the oven to 300 degrees. Drain the beans, rinse well, and drain again. In a large ovenproof pot such as Le Creuset, heat the olive oil over medium to medium-low heat, add the bacon, and cook for 4 to 5 minutes, until the bacon starts to brown. Add the onion, fennel, and carrots and cook for 7 minutes, stirring occasionally, until the vegetables begin to soften but aren't browned. Add the garlic and saute for 1 to 2 more minutes. Add the flageolets to the pot and stir in the broth, bay leaves, and rosemary. (Don't be tempted to add salt! The beans will become tough.) Add 2 cups of water, which should just cover the beans, and bring to a simmer on top of the stove. Cover the pot tightly and bake in the oven for 45 minutes. Remove the lid, stir in 1 tablespoon salt and 1 teaspoon pepper, and return the pot to the oven without the lid. Raise the temperature to 350 degrees and bake for 30 to 45 more minutes. The beans will be very tender and there will be just a little liquid in the bottom of the pan. (If the beans are dry, add a little more water.) Discard the bay leaves and rosemary. Taste for seasonings and serve hot. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 24089,"Chocolate and Coconut Lace Cookies 3/4 cup light brown sugar 1/2 cup sweetened, flaked coconut 1/4 cup (1/2 stick) unsalted butter, melted 1/4 cup flour 1/2 teaspoon pure vanilla extract 1/8 teaspoon fine sea salt 1 (4-ounce) bar bittersweet (62 percent cacao) chocolate, chopped into 1/2-inch pieces (recommended: Nestle Chocolatier) Instructions: Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Line 3 baking sheets with parchment paper or silicone liners. Set aside. In a large bowl, mix together the sugar, coconut, melted butter, flour, vanilla, and salt. Using a 1/2-ounce cookie scoop or a tablespoon, scoop 6 balls of dough, 3 to 4 inches apart, on each baking sheet. Lightly flatten the tops of the dough. Cook until golden, 8 to 10 minutes. Allow the cookies to cool on the parchment paper, about 15 minutes. Place the chocolate in a bowl and place over a pan of barely simmering water. Stir until the chocolate has melted. Using a fork, drizzle the tops of the cookies with the melted chocolate. Freeze the cookies until the chocolate has set, about 5 minutes. Remove the cookies from the freezer and store in an airtight container at room temperature. Cook's Note: If the cookies have baked into one another, use a knife or metal spatula to separate the cookies then allow to cool. ","[Syrah, Zinfandel, Petite Sirah, Tempranillo]" 24090,"Mediterranean Skillet Supper 2 tablespoons olive oil 1 cup cracked wheat 1 and 1/2 cups chicken broth 6 sundried tomatoes, packed in olive oil, finely chopped 2 tablespoons pesto, homemade or store bought Salt and pepper 16 ounce can chick peas, drained Plain yogurt or sour cream, optional Instructions: Heat the oil in a large skillet. Add the cracked wheat and saute until toasty brown, about 2 to 3 minutes. Add the broth, cover and cook until the wheat is tender, about 20 minutes. If the wheat is tender but has not absorbed all of the water, remove the cover and cook for another few minutes, stirring occasionally until the excess moisture has evaporated. Add the sundried tomatoes and pesto; season to taste with salt and pepper. Add the chick peas, cover and cook for about 5 minutes or until the chick peas are heated through. Adjust seasoning. Serve with sour cream or plain yogurt as a topping. ","[Vermentino, Gruner Veltliner, Sauvignon Blanc, Albari?o]" 24091,"Mother's Fudge 3 cups sugar 1/2 cup butter 1 cup whole milk Dash of salt 4 ounces unsweetened chocolate 1 teaspoon vanilla extract 1 cup chopped pecans or walnuts Instructions: Butter an 8 x 8-inch pan. Combine sugar, butter, milk, salt, and chocolate in medium saucepan. Stirring constantly, cook over medium heat until all ingredients melt and come to a boil. Do not scrape down the sides of the pan. Lower heat, insert candy thermometer, and let boil slowly without stirring for about 10 minutes or until soft ball forms when dropped in a cup of cold water (238 degrees F on a candy thermometer). Remove pan from heat and cool. Add vanilla. Beat steadily until fudge loses its gloss. Add nuts. Pour into pan. Cool for 20 minutes and cut into squares. Store in airtight container or wrap in tinfoil. ","[Chardonnay, Merlot, Cabernet Sauvignon, Port]" 24092,"Traditional Fish Stock 2 pounds fish frames (bones) from sole, flounder, halibut, and/or turbot, cut into 2-inch pieces and rinsed clean of any blood 1/4 cup dry white wine About 1 quart water 1 medium onion, very thinly sliced 2 stalks celery, very thinly sliced 1 medium carrot, very thinly sliced 1 dried bay leaf 2 tablespoons roughly chopped fresh Italian parsley leaves and stems 3-4 sprigs fresh thyme 1 tablespoon black peppercorns Kosher or sea salt Instructions: In a 3 to 4-quart stockpot, combine the fish bones, white wine, and just enough water to cover (you won't need the full quart of water here). Bring to a boil, skimming off the white foam from the top of the stock as it approaches boiling, then reduce the heat so the stock simmers. (Using a ladle and a circular motion, push the foam from the center to the outside of the pot, where it is easy to remove). Add the onions, celery, carrots, bay leaves, parsley, thyme, and peppercorns and stir them into the liquid. If the ingredients are not covered by liquid, add a little more water. Allow the stock to simmer gently for 20 minutes. Remove the stock from the stove, stir it again, and allow it to steep for 10 minutes. Strain through a fine-mesh strainer and season lightly with salt. If you are not going to be using the stock within the hour, chill it as quickly as possible. Cover the stock after it has completely cooled and keep refrigerated for up to 3 days, or freeze for up to 2 months. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 24093,"Decorated Sugar Cookies Baked sugar cookies in your favorite shapes Fondant Tinted royal icing Edible glitter Colored sugar Nonpareils Dragees Plastic candy molds Pastry bags and tips Food coloring Paint brushes Instructions: Painted Royal Icing Cookies: Bake a couple of extra practice cookies from the scraps of dough to test paint colors and techniques on. Use a pastry bag with a small round tip or a zip top bag with a corner snipped off to outline and then cover the cookie with royal icing. Allow royal icing covered cookies to dry 24 hours before painting. For painting the background of the cookies, dilute food colors with water until desired color is achieved. (Test color on one of your practice cookies.) To add outlines and details, use concentrated food color or edible food color pens. While the \paint\ is still wet, sprinkle with edible glitter to add an extra sparkle to your cookies. Candy Melts Molded Cookies: You can use either heat resistant or non-heat resistant molds for these cookies. Heat resistant molds can filled with the cookie dough and baked in the oven. Non-heat resistant molds can be used to mold the cookie dough only. If you are using non-heat resistant molds, make sure you are using cookie dough that won't spread too much in the oven. Paint melted candy melts into the details of the mold. Allow the detailed areas to harden. Fill in the mold with a background color, making sure that you can't see through the mold when you hold it up to a light. Be careful not to overfill the mold with the candy melts. If you fill the mold completely, the candy top will not fit snugly against the cookie base. Place the filled molds in the freezer until the candy is cold. Remove the molds from the freezer and carefully release the candy. Secure the top to the cookie with a dab of melted candy melts. Luster dust brushed on the candy tops adds a beautiful sheen to your cookies. Tinted Royal Icing Cookies: Outline the area of the cookie to be covered using a pastry bag with a small round tip or a zip top bag with the corner snipped off and quickly fill-in the center of the cookie with royal icing. When icing sets, outline and fill-in adjoining areas with additional colors of royal icing. Details can be piped on in complementary or contrasting colors of royal icing after the base color has hardened. Fondant Molded Cookies: You can use either heat resistant or non-heat resistant molds for these cookies. Heat resistant molds can filled with the cookie dough and baked in the oven. Non-heat resistant molds can be used to mold the cookie dough only. If you are using non-heat resistant molds, make sure you are using cookie dough that won't spread too much in the oven. Using the same molds you used to bake the cookies to decorate these cookies. Lightly dust the mold with powdered sugar and press fondant into the molds. Using a small offset spatula carefully remove the fondant. Secure the fondant to the cookie using a small bit of buttercream icing. You can create detail in the fondant covered cookies by using different colors. Press small bits of fondant into the details of the mold you want to highlight and then fill in with a background color. Luster dust applied to the fondant adds an extra special sparkle to your cookies. The fondant can be painted with food coloring or with edible food color pens to add extra details to the cookies. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 24094,"Clown Man 2 cupcakes 1 pint whipping cream 1 pint blueberries 1 tube red icing 1 box jujubes 1 green ice cream cone Instructions: Press the cupcakes into a ring mold. In a blender, add the cream and blueberries and blend well. Pour the mixture into a cold mixing bowl and whisk until it forms stiff peaks. Remove the ring mold and begin covering the cupcake form with the blueberry cream. Add the candies to make eyes and ears and garnish around. Place the ice cream cone on as a hat and draw lips on the cupcake and a bow-tie on the plate. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 24095,"Whole Grain Spaghetti With Brussels Sprouts and Mushrooms Kosher salt 1 pound whole-grain or whole wheat spaghetti 1 cup grated Pecorino Romano 1/4 cup extra-virgin olive oil 1 pound Brussels sprouts, trimmed, halved and thinly sliced 1 medium onion, finely chopped 1 pound mushrooms, such as cremini, button or shiitake, cleaned and chopped 3 cloves garlic, minced 3 teaspoons kosher salt Freshly ground black pepper 1 cup creme fraiche, at room temperature (about 8 ounces) 1/2 cup vegetable broth 2 tablespoons fresh lemon juice (from 1/2 large lemon) Zest of 1 large lemon 1/2 cup slivered almonds, toasted* Instructions: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and place in a large serving bowl. Toss with 1/2 cup cheese. In a large skillet, heat the oil over medium-high heat. Add the Brussels sprouts, onions, mushrooms, garlic, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring occasionally, until the onions are soft, 6 to 8 minutes. Add the creme fraiche, vegetable broth, lemon juice and lemon zest. Bring to a simmer and stir until the mixture forms a creamy sauce, about 2 minutes. Stir in 2 teaspoons salt and 1 teaspoon pepper. Pour the sauce over the pasta, add the almonds and toss until coated. Sprinkle with the remaining cheese and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 24096,"Parsnip Garlic Ravioli with Mushroom Ragout 2 cloves garlic 2 tablespoons olive oil 1 pound parsnips, peeled, cut into 1-inch pieces 4 ounces cream cheese, softened Salt and freshly ground black pepper 1 package 30 whole-wheat wonton wrappers, defrosted Mushroom Ragout, recipe follows 2 tablespoons olive oil 2 medium onions, thinly sliced 1 tablespoon butter 1 pound portobello mushrooms, thinly sliced 3/4 pound white mushrooms, thinly sliced 3 garlic cloves, minced 1 teaspoon chopped fresh sage leaves Salt and freshly ground black pepper 1 (28 to 32 ounce) can whole tomatoes, drained, coarsely chopped, juice reserved Instructions: Preheat oven to 350 degrees F. Put garlic cloves into a small pan with the olive oil. Roast for 30 minutes (or saute in a pan for 15 minutes). Cook parsnips in a 2-quart covered saucepan, with just enough water to cover them, until tender, about 15 minutes. Drain water and mash with cream cheese and roasted garlic; season with salt and pepper, to taste. Mound 1 level tablespoon of parsnip puree in the center of each wonton wrapper. Brush edges with water and fold wrapper in half to form a triangle. Press securely on edges to force out air. Place on a lightly floured cookie sheet and cover with a light kitchen towel; refrigerate until ready to use. Cook ravioli in large pot of boiling water for about 5 minutes or until they rise to the surface and are tender. Do not let the water boil vigorously once the ravioli have been added. Immediately transfer to serving plates. Top with Mushroom Ragout and serve. In a large heated skillet cook onions in olive oil over medium heat, stirring often, for 10 to 15 minutes until browned and caramelized. Stir in butter until melted. Add mushrooms, garlic, sage, salt and pepper; saute, stirring constantly, for about 15 minutes or until mushroom liquid is evaporated. Stir in tomatoes and reserved juice; cook uncovered for 30 minutes, stirring occasionally. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]

" 24097,"Mini Eggplant Parm, Roasted Cherry Tomato, Basil Pesto 1/4 cup toasted pine nuts 2 bunches fresh basil, picked
1/2 bunch fresh parsley, picked 1/2 cup good-quality extra-virgin olive oil, plus more for drizzling 1/2 cup grated Parmesan
Salt and freshly ground black pepper 2 Italian eggplants 1 pound fresh mozzarella 1 cup all-purpose flour
3 large eggs
1 cup breadcrumbs
Canola oil, for frying 12 cherry tomatoes Instructions: In a blender, combine the pine nuts, basil, parsley, 6 tablespoons of the olive oil and 1/4 cup of the Parmesan. Blend on high until smooth. (TIP: Add 2 ice cubes to the blender to reduce the heat from the motor, which will ruin the color.) Season with salt and pepper. Store in an airtight container until needed. Slice the eggplants into 1/4-inch rounds. With a 4-inch square cookie cutter, cut out 12 portions. Season with salt and pepper and set aside. Cut thin slices of mozzarella trimmed to fit the top of the eggplant slices. Set aside until needed. Preheat the oven to 400 degrees F.
To set up a breading station, put the flour in a shallow bowl and the eggs in a second shallow bowl. In a third shallow bowl, combine the breadcrumbs and the remaining 1/4 cup Parmesan. Dredge the eggplant pieces first in the flour, shaking off the excess, then in the egg, shaking off the excess again and finally in the breadcrumb mixture. Shake off the excess breadcrumbs. Pour canola oil into a wide-bottomed pot to a depth of 1 1/2 inches and heat over medium heat until a deep-frying thermometer inserted in the oil registers 350 degrees F (or use a deep fryer).
Put the cherry tomatoes on a baking sheet and coat with the remaining 2 tablespoons olive oil. Season with salt. Roast in the oven until blistered, about 5 minutes. Fry the breaded eggplant cut-outs in the hot oil until golden brown, about 3 minutes on each side. Drain on a paper towel-lined baking sheet. On a new baking sheet lined with parchment paper, arrange the eggplant pieces. Top with the mozzarella pieces. Put in the oven or under the broiler until the mozzarella is melted. To plate: Put a dollop of the pesto on the bottom of each plate. Place an eggplant/mozzarella piece on top and garnish with a blistered tomato. Drizzle with olive oil and serve. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]

" 24098,"Pull-Apart Buffalo Chicken Sandwiches 1 12-pack pull-apart dinner rolls 2 tablespoons unsalted butter 3 tablespoons hot sauce (such as Frank?s RedHot) 1 1/2 cups shredded rotisserie chicken 1/4 cup brie cheese (rind removed), cut into small pieces 1/4 cup crumbled blue cheese 1/4 cup thinly sliced celery 1/2 teaspoon celery seeds Instructions: Preheat the broiler. Split the whole pack of attached dinner rolls in half horizontally. Place the top and bottom halves cut-side up on a baking sheet. Broil until toasted, 1 to 3 minutes. Remove from the oven and preheat to 400 degrees F. Melt the butter with the hot sauce in a small saucepan over medium-high heat, whisking, until smooth. Toss the chicken with all but 1 tablespoon of the spicy butter in a medium bowl. Spread the chicken mixture evenly on the bottom bread piece; dot evenly with the cheeses and sprinkle with the celery. Cover with the top bread piece, then brush the roll tops with the reserved 1 tablespoon spicy butter and sprinkle with the celery seeds. Bake until the bread is toasted and the cheese is melted, 12 to 15 minutes. ","[Zinfandel, Syrah, Malbec, Tempranillo]" 24099,"Butternut Squash Sauce with Sage 1 large butternut squash, about 1 1/2 pounds 2 tablespoons olive oil 2 shallots, minced Salt and pepper 1 bay leaf Pinch ground nutmeg 6 fresh sage leaves, cut in thin strips 1 cup chicken broth 1/2 cup freshly grated Pecorino Romano Chopped chestnuts, for garnish Instructions: Cut the butternut squash in half lengthwise to remove the seeds and strings. Peel the skin using a paring knife and cut the squash into small cubes. Place the olive oil and shallots in a deep skillet over medium heat. When the shallots begin to color, add the squash and season with salt and pepper. Saute a few minutes to lightly caramelize the surface of the cubes. Add the bay leaf, nutmeg, sage, and chicken broth. Cover the pan and cook until the squash is tender but still holding its shape, about 8 minutes. Puree the sauce with a standard or immersion blender and serve with potato gnocchi. Top with grated cheese and chopped chestnuts before serving. If desired, fry some sage and shallots in olive oil to garnish. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 24100,"New Mexico cl-Rubbed Tri-Tip with Charred Green Onion and Avocado Salsa 1 cup dried Hatch chiles, rough chopped 2/3 cup brown sugar
1/3 cup kosher salt
1/4 cup coarsely ground black pepper
2 tablespoons cumin powder
One 3- to 4-pound tri-tip
4 fresh Hatch green chiles 1 bunch green onions, ends removed
2 tablespoons neutral oil
Kosher salt
1/2 cup rough chopped fresh cilantro
1/2 cup rough chopped fresh Italian parsley
1 lime
1/2 cup olive oil
2 avocados, pitted and cubed
Flakey salt, for garnish
Instructions: For the dry rub: Add the dried chiles, brown sugar, salt, pepper and cumin to a bowl and mix well. Cover the tri-tip generously with the spice mix on all sides. Wrap the tri-tip in plastic wrap and let sit in the fridge for 3 hours or up to 2 days. Prior to cooking, remove the meat from the fridge and let come to room temperature, approximately 1 hour. Preheat a smoker (or the oven) to 225 degrees F. Add the tri-tip and cook until the internal temperature reaches 130 degrees F, 60 minutes to 1 hour 30 minutes. For the charred green onion and avocado salsa: Preheat the grill to medium-high heat. Toss the chiles and green onions with the oil and sprinkle with kosher salt. Place on the grill and cook until charred, 6 to 8 minutes. (Leave the grill on.) Add the charred onions to a food processor. Set the chiles aside until cool enough to handle, then stem, seed and chop. To the food processor, add the cilantro, parsley, juice from 1/2 lime and 1 tablespoon kosher salt and puree, slowly streaming in the olive oil until combined. Transfer to a medium bowl. Add the avocados and chopped green chiles and gently fold in. Adjust seasoning with the remaining lime juice and salt. Remove the tri-tip from the smoker and add to the grill. Cook on both sides to get a crisp exterior, about 4 minutes per side. Let rest 10 minutes, then slice against the grain and on the bias. Sprinkle with flakey salt and serve with the charred green onion and avocado salsa on the side. ","[Syrah, Tempranillo, Garnacha, Barbera]

" 24101,"Cottage Pie with Potato Tots 4 cups (18 ounces) frozen potato tots 2 tablespoons extra-virgin olive oil 4 large scallions, thinly sliced (dark green parts separated) 1 carrot, diced Kosher salt and freshly ground pepper 2 cloves garlic, minced 1/2 teaspoon dried thyme 1 pound lean ground beef 2 tablespoons tomato paste 5 teaspoons all-purpose flour 1 3/4 cups beef broth, warmed 1 cup frozen cut green beans Instructions: Preheat the oven to 400? F. Spread the potato tots in an even layer on a baking sheet. Bake until lightly golden and starting to crisp, 15 to 18 minutes. Meanwhile, heat the olive oil in a 10-inch ovenproof skillet over medium-high heat. Add the white and light green parts of the scallions, the carrot and 1/2 teaspoon each salt and pepper. Cook until the carrot is crisp-tender, about 5 minutes. Add the garlic and thyme and cook until the garlic begins to soften, about 1 minute. Make a large well in the center of the vegetables and add the beef. Cook the beef, breaking it up with a wooden spoon, until browned all over, about 6 minutes. Stir in the tomato paste until well combined, then stir in the flour until the beef is coated. Add the beef broth and green beans and bring the mixture to a boil, then reduce the heat to a simmer and cook until the mixture has thickened to a stew-like consistency, about 10 minutes. Remove the beef mixture from the heat and arrange the potato tots on top in an even layer. Transfer the skillet to the oven and bake until the mixture bubbles and thickens, 8 to 10 minutes. Switch the oven to broil and broil the top of the pie until deep golden and crisp, 2 to 3 minutes. Sprinkle with the dark scallion greens. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 24102,"Bacon and Cheese Manicotti Vegetable oil cooking spray
Kosher salt 1 tablespoon olive oil 8 manicotti pasta tubes
9 slices applewood smoked bacon, cut into 1/2-inch pieces
One 10-ounce package frozen chopped spinach, thawed and drained
One 15-ounce container whole milk ricotta, at room temperature
1/3 cup freshly grated Parmesan, at room temperature
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
1 large egg, at room temperature
2/3 cup heavy whipping cream
1/3 cup whole milk
1 tablespoon all-purpose flour
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
2 large pinches ground nutmeg
1 1/2 cups (6 ounces) coarsely grated whole milk mozzarella 1 1/2 cups jarred tomato basil sauce, such as GDL for Target Tomato Basil 1 cup (4 ounces) coarsely grated whole milk mozzarella Olive oil, for drizzling Instructions: For the manicotti: Preheat the oven to 375 degrees F. Spray a 9- by 11-inch oval or rectangle baking dish with vegetable oil cooking spray. Bring a large pot of boiling salted water to a boil over medium-high heat. Add the oil and pasta. Cook until just tender, but still firm to the bite, stirring occasionally, 5 to 7 minutes. Drain and cover with plastic wrap to prevent the pasta from drying out. In a large nonstick skillet, cook the bacon until crisp and brown, about 7 minutes. Drain on paper towels and set aside to cool. In a large bowl, add the cooled bacon, the spinach, ricotta, Parmesan, 1/2 teaspoon salt, the pepper, nutmeg and egg. Stir until well combined. Using a small spoon, fill the manicotti tubes with the ricotta mixture. For the sauce: Bring the cream, milk, flour, salt, pepper and nutmeg to a simmer in a heavy, medium saucepan over medium heat. Add the mozzarella in batches, constantly whisking, until the sauce is thick and smooth. Reduce the heat to low and simmer 1 minute, whisking occasionally. Whisk in the tomato basil sauce. Pour half of the sauce on the bottom of the prepared baking dish. Arrange the manicotti in a single layer on the sauce. Pour the remaining sauce on top of the manicotti and top with the mozzarella. Drizzle with olive oil and cover the dish with foil. Bake until heated through and bubbling, 20 to 25 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 24103,"Rolpens Met Hatebliksem 6 ounces tripe 1/4 cup chopped onion Milk, to cover tripe 1 (12-ounce) beef tenderloin, minced twice 1 (8-ounce) pork tenderloin, minced twice 1 clove garlic, crushed 1/2 teaspoon mace 1/4 teaspoon thyme 1/4 teaspoon nutmeg 1/4 teaspoon sage 1/2 teaspoon coriander 1 teaspoon freshly ground salt 1/4 teaspoon freshly ground pepper 3 yards piping casing 4 cups cold water 1 teaspoon freshly ground salt 4 sour apples, peeled and covered with water until needed 2 sweet apples, peeled and covered with water until needed 2 pounds potatoes, peeled Clarified butter Freshly ground pepper, to taste 1/2 cup butter Instructions: Cook tripe with onion in milk for 2 hours. Let cool and mince once. Combine tripe, beef, and pork in bowl. Add garlic and spices. Cover with a clean cloth and rest in the refrigerator overnight. Soak pig's casing in cold water, cover, and let stand overnight, refrigerated. Place cold water in saucepan and season with salt. Cut apples and potatoes into 1/4-inch thick slices and add to pan. Cook, covered, for 30 minutes. Meanwhile, drain pig's casings and run warm water through it by placing one end over faucet. Attach casing to end of sausage funnel on a mixer and place seasoned sausage meat onto the scoop. Gently force the sausage mixture through the funnel into the casing. When 12 inches long, tie ends of casing together, forming a ring. Repeat two more times, making sausage links slightly shorter each time, so they will all fit nicely inside each other in frying pan. Place in frying pan, the smaller rings inside the bigger ones. Cover with water and cook for 7 minutes. Drain and cool. Add clarified butter to pan. Prick sausages and add to pan. Cook 5 minutes, turning once. Drain potatoes and apples and mash together. Season with salt and pepper and mix in butter. Return to heat to dry out slightly. To serve, scoop potatoes and apples onto platter. Place sausage rings on top. ","[Chardonnay, Pinot Gris, Riesling, Sparkling wine]

" 24104,"Hearty Shiitake Mushroom and Miso Soup 1 bunch scallions, sliced thin, white and green parts separated One 1-inch piece fresh ginger, chopped 3 cloves garlic, chopped 2 tablespoons toasted sesame oil 8 cups water Three 6-inch pieces dried kelp (kombu) 1/4 cup bonito flakes 3 ounces dried shiitake mushrooms 1/2 cup light miso 1 pound baby bok choy, cut in quarters 8 ounces firm tofu, cut into cubes Instructions: In a large soup pot over medium heat add the scallion white parts, ginger, garlic, and sesame oil. Cook for 1 minute and add 8 cups water. Rinse the kombu and add it to the pot along with the bonito flakes. Bring it to a simmer and cook for 10 minutes - do not let it boil. Remove the kombu and set it aside. Add the dried mushrooms and miso to the pot and let it simmer gently for 10 to 15 minutes, or until the mushrooms are hydrated and tender. Add the bok choy and simmer until it is tender, about 10 minutes. Add the tofu and cook for another 5 minutes. Ladle into bowls and garnish with the reserved green parts of scallions. ","[Chardonnay, Pinot Gris, Gewrztraminer, Barolo]" 24105,"Italian Relish Tray 1/4 cup olive oil 3 tablespoons sherry vinegar 1 teaspoon chili powder 1 tablespoon chopped fresh parsley leaves Salt and pepper 1 large fennel bulb 1 pint cherry tomatoes 1/2 pound salami, sliced 1 can pitted black olives, drained 1 jar (5 ounces) pimiento-stuffed Spanish olives, drained 1 jar (12 ounces) baby kosher dill pickles, drained 1 jar pickled onions, drained 2 jars (6.5 ounces each) marinated artichoke hearts 1 jar (7.5 ounces) pepperoncini 1 tin (2 ounces) anchovies with capers 1 box artisan crackers or loaf of Italian bread Instructions: In a bowl, whisk together the olive oil. sherry vinegar, chili powder and parsley and toss to coat. Season with salt and pepper, to taste. Slice fennel into wedges and wash cherry tomatoes. Roll salami slices into batons. Drain all jarred ingredients well. Arrange all items as desired on a large platter. Serve slightly chilled or at room temperature with bread and/or crackers. ","[Chardonnay, Vermentino, Gavi, Pinot Grigio]" 24106,"Lone Star Fruit Round-Up Enchiladas 1 pineapple cored and sliced in 1/4 inch slices or 1 can sliced pineapple 1 jalapeno halved and seeded 1 cup fresh raspberries 1 package 6-inch flour tortillas 1 stick butter, melted 1/2 cup granulated sugar mixed with 1/4 teaspoon cinnamon 1/2 pound thinly sliced brie cheese 1 mango-diced 1 cup strawberries-diced 1 cup blueberries 1 cup heavy cream-whipped 2 tablespoons fresh mint-chopped toothpicks Instructions: Grill pineapple and halved jalapeno over heat until nice marks appear on pineapple and jalapeno is tender. Place pineapple, raspberries and 1/4 of the jalapeno in a blender and puree until smooth. Brush tortilla with melted butter and sprinkle with sugar-cinnamon mixture. Place slices of brie on tortilla. Combine fruit mixture and put on top of brie. Roll into enchilada. Use toothpicks if necessary and grill over low heat until cheese is melted. Place enchilada on plate, drizzle fruit sauce over enchilada, top with dollop of whipped cream and garnish wi ","[Syrah, Zinfandel, Tempranillo, GSM Blend]" 24107,"Blueberry Coffee Cake Nonstick cooking spray 1 cup all-purpose flour 1 cup whole-wheat pastry flour or regular whole-wheat flour 1 teaspoon baking soda 1/2 teaspoon salt 3 tablespoons granulated sugar 1/2 teaspoon ground cinnamon 1/2 cup chopped walnuts 1/2 cup packed brown sugar 2 tablespoons butter, at room temperature 2 tablespoons canola oil 2 large eggs 1 teaspoon vanilla extract 1 cup plain nonfat yogurt 1 cup fresh blueberries, or frozen and thawed Instructions: Preheat oven to 350 degrees F. Spray an 8-inch square cake pan with cooking spray. Whisk together the all-purpose and whole-wheat flours, the baking soda and salt. In a small bowl, stir together the granulated sugar, cinnamon and walnuts. In a large bowl, beat the brown sugar, butter and oil until fluffy. If necessary, use the back of a spoon to press out any lumps in the brown sugar. Beat in the eggs, 1 at a time, beating until fully combined. Beat in the vanilla and yogurt. Add the flour mixture in 2 batches, stirring until just combined. Spread half of the batter into the prepared pan. Sprinkle half of the nut mixture over the batter and top with the blueberries, gently pressing them into the batter. Spoon the rest of the batter into the pan, smoothing the top. Sprinkle the remaining nut mixture over the cake, pressing gently. Bake until a wooden toothpick inserted in center comes out clean, about 30 to 35 minutes. Let cool slightly and then unmold and allow to cool completely on a cooling rack. Cut the cake into 2-inch squares. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 24108,"Chicken and Spicy Sausage Gumbo Vegetable oil 1 pound hot Italian sausage links 3/4 cup all-purpose flour
1 large yellow onion, diced (about 2 cups)
1 medium green bell pepper, diced (about 1 cup)
1 small bulb fennel, white part only, diced (about 1 cup)
1 tablespoon paprika
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried thyme
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 tablespoon Worcestershire sauce
4 large cloves garlic, minced
6 to 8 cups chicken stock
2 bay leaves
1 small rotisserie chicken, meat shredded (about 4 cups)
1 bunch green onions, sliced
Instructions: Heat 1 tablespoon vegetable oil in a large, heavy saucepan over medium heat. Add the sausages and brown until nicely colored all the way around, about 7 minutes. Remove from the pan and let rest; reserve the drippings. When cool, slice the sausages into 1/4-inch rounds and set aside. Add enough oil to the sausage drippings to make 1/2 cup. Add the flour to the fat and cook over medium heat, stirring slowly and continuously and scraping up any browned bits from the bottom of the pan, until the mixture has thickened somewhat and turned chocolate-colored, 25 to 30 minutes. Add the onions, bell peppers and fennel and cook until soft, about 10 minutes. Meanwhile, in a small bowl, combine the paprika, oregano, thyme, garlic powder, onion powder, salt, black pepper and cayenne. Mix to blend, then add the Worcestershire sauce. Set aside. To the softened vegetables, add the garlic; cook until fragrant, 1 minute. Add the spice mixture and stir until well combined. Stirring continuously, slowly add 6 cups of the chicken stock and bring to a boil. Add the bay leaves. Reduce the heat to medium-low and simmer until thickened, 30 to 40 minutes. Return the sliced sausage to the pan. Add the shredded chicken and all but a few handfuls of the green onions. Cook for another 30 to 40 minutes, until the flavors have melded and the gumbo has thickened further, adding more stock if the gumbo gets too thick (you should still see some liquid). Serve in bowls and garnish with green onions. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 24109,"Firehouse Fra-Diavilo 2/3 cup olive oil, plus 1/3 cup 4 whole cloves garlic, peeled 1 large yellow onion 1 pound beef shank 2 1/2 pounds bone-in pork chops Three 28-ounce cans tomatoes 3 tablespoons hot red pepper sauce, plus 2 tablespoons, plus 1/2 tablespoon Two 6-ounce cans tomato paste 1 teaspoon black pepper 2 1/2 tablespoons kosher salt 1/2 tablespoon dried sweet basil 1 tablespoon garlic powder 1 tablespoon onion powder 1 1/2 tablespoons dried parsley flakes 1/2 tablespoons sugar 1 1/4 cups freshly grated Pecorino Romano One 12-ounce can lager beer (Budweiser recommended) 3 ribs celery, coarsely chopped 1 large yellow onion, coarsely chopped Four 1 1/4-pound lobsters 24 Littleneck clams, scrubbed 1 1/2 cups heavy cream 24 mussels, beards removed and scrubbed 32 raw large shrimp, peeled and deveined One 1-pound box linguini 4 teaspoons freshly chopped parsley 1 loaf crusty Italian bread Instructions: In a cold 8-quart stockpot, put 2/3 cup of olive oil, garlic cloves, whole onion, beef shank, and pork chops. Turn heat to medium and cook for 5 minutes. Turn meat over and cook for 5 more minutes. Puree the tomatoes in the blender, and add them to the stockpot. Add 2 tablespoons hot sauce, tomato paste, all dry ingredients and 3/4 cup of cheese to the stockpot. Cover pot and simmer for 2 hours, stirring every 15 minutes. Fill a 16-quart stockpot halfway with water and add 3 tablespoons of the hot sauce, beer, celery, and coarsely chopped onion. Bring to a boil. Add the lobsters and boil for 10 minutes. Remove the lobsters from the water and let cool. Remove the lobster meat and refrigerate in a covered bowl. Reserve and refrigerate the lobster bodies to be used as garnish. Put 1/3 cup olive oil in a frying pan and turn heat to medium. Put in the clams and cover. Cook for about 7 minutes, or until they open. Add 4 cups of the tomato sauce from the stockpot, remaining 1/2 tablespoon hot sauce, heavy cream, and mussels. Simmer for 5 minutes. Add shrimp and lobster and simmer for 5 more minutes. Cook linguini according to the directions on the box, and then add it to the contents of the frying pan. Mix all ingredients together and divide evenly onto 4 plates, garnishing each plate with a lobster body and 1 teaspoon fresh parsley (or, serve family style in a large bowl). Add extra sauce and cheese to taste. Serve with crusty Italian bread. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 24110,"Chocolate Bourbon Pecan Cupcakes 1 cup all-purpose flour 1/2 cup unsweetened cocoa 1 cup granulated sugar 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 cup whole milk 1/2 cup hot coffee 1/4 cup vegetable oil 1 teaspoon vanilla extract 1 egg Chocolate Bourbon Ganache, recipe follows Chocolate Buttercream Frosting, recipe follows Pecan Praline Cookie, recipe follows 1 cup salted butter 4 cups powdered sugar 1/2 cup unsweetened cocoa 1/4 cup milk 2 teaspoons vanilla extract 1 cup semisweet chocolate chips 1/2 cup heavy whipping cream 2 tablespoons bourbon 6 tablespoons heavy cream 6 tablespoons granulated sugar 2 tablespoons salted butter 1 tablespoon all-purpose flour 1 1/2 cups finely chopped pecans Instructions: Preheat the oven to 350 degrees F. Line a regular-size cupcake pan with 12 cupcake liners.
Combine the flour, granulated sugar, cocoa, baking soda, baking powder, milk, coffee, vegetable oil, vanilla and egg in a large bowl. Beat until smooth. Bake until a wooden pick inserted in the center comes out clean, 18 to 20 minutes. Cool the cupcakes completely.
To assemble: Poke a hole into each cupcake with the handle of a wooden spoon. Fill the cupcakes with about 1 teaspoon Chocolate Bourbon Ganache. Generously frost the top of each cupcake with Chocolate Buttercream Frosting. Place 2 pieces of Pecan Praline Cookie in the top of each cupcake.
Beat the butter in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. Add the powdered sugar 1 cup at a time until incorporated. Mix in the cocoa. Add the milk and vanilla and beat until light and fluffy. Put the frosting into a pastry bag and cut 1/2-inch off the tip.
Place the semisweet chocolate chips in a heatproof glass bowl. Add the heavy whipping cream, place in the microwave and melt in 30 second intervals until completely melted. Using a hand whisk, whip the melted chocolate and cream until smooth. Add the bourbon. Put the ganache in a pastry bag.
Preheat the oven to 300 degrees F. Place the heavy cream, granulated sugar and butter in a saucepan over medium-high heat and bring to a boil. Remove from the heat and stir in the flour and pecans. Spread the cookie batter onto a parchment-lined cookie sheet and bake until golden brown, 20 to 25 minutes. Remove from the oven and let completely cool. When completely cooled, break into pieces. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]

" 24111,"Chili Sauce 1 cup/250 ml fresh chili peppers 2 cloves garlic 1 cup/250 ml sun-dried tomatoes Bunch fresh basil leaves 1/2 cup/125 ml extra-virgin olive oil Instructions: Put the chili pepper, garlic, sun-dried tomatoes and basil on a cutting board. Crush the chili pepper and the garlic. With a mezzaluna or sharp knife, finely chop the ingredients and bring to a mulch consistency. Put the mixture in a jar. Add the olive oil to cover the chili paste. Mix well. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 24112,"Chicken Broccoli Quiche 1 1/2 cups cooked rice 1/2 cups cottage cheese 1 egg white (reserve yolk for filling) 2 tablespoons chopped parsley leaves Butter, for greasing 2 tablespoons unsalted butter 1/2 cup chopped onion 3 sliced mushrooms 1 cup cooked broccoli florets 1 cup cooked chicken (preferably dark meat), diced 1 teaspoon salt 1/4 teaspoon pepper 3 eggs plus the reserved yolk 1/2 cup milk 1 cup grated Cheddar Instructions: To make the Crust: Preheat oven to 350 degrees F. Combine the ingredients and press into a buttered 9-inch pie pan. Spread the mixture evenly on bottom and sides of the pan and bake for 5 minutes. Remove the crust from the oven set aside and raise the oven temperature to 400 degrees F. To make the Filling: Heat the butter in a large skillet over medium-high heat. Add the onion and mushrooms and cook, stirring, until lightly browned. Add the broccoli, chicken, salt, and pepper and stir to combine. Adjust the seasoning, as desired. In a bowl, whisk together the eggs and milk. Add the vegetable mixture and cheese and mix well. Pour the mixture into the crust and bake for 15 minutes. Reduce the oven temperature to 325 degrees F and bake until just set around the edges but slightly loose in the center, about 30 to 40 minutes. Let the filling set and cool before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 24113,"Brown Rice Crab Cakes 1 pound jumbo lump crabmeat, picked over for shell fragments 3/4 cup cooked brown rice, cooled
1/2 cup mayonnaise
1/2 cup chopped scallions
1 tablespoon Dijon mustard
1 tablespoon chopped fresh tarragon
1/2 teaspoon seafood seasoning
1 large egg, beaten
1 lemon, zested and juiced
Kosher salt and freshly ground black pepper
1 1/4 to 1 1/2 cups panko breadcrumbs 1 cup canola oil, for frying
4 tablespoons (1/2 stick) unsalted butter, for frying
1/2 cup mayonnaise 1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh dill
1 lemon, zested and juiced
Kosher salt 1 lemon, cut into wedges, for serving Instructions: For the crab cakes: In a large bowl, combine the crabmeat, rice, mayonnaise, scallions, Dijon, tarragon, seafood seasoning, egg and lemon zest and juice. Stir to combine. Season with salt and pepper. Sprinkle with 1/4 cup of the breadcrumbs and stir them in. You should be able to make a crab cake that just holds together but is still a bit wet. If the mixture is too wet to hold together (and it might be, depending on how wet the crab and cooked rice are), stir in up to 1/4 cup more breadcrumbs. Using a small ice-cream scoop or tablespoon measure, scoop out the mixture by heaping tablespoons, then form each into a small cake and place the cakes on a sheet stray. Refrigerate for 1 hour to firm them up. Heat the canola oil and butter in a large nonstick skillet and preheat the oven to 200 degrees F. Spread about 1 cup breadcrumbs on a plate and lightly dredge the crab cakes in the breadcrumbs. Working in two batches, fry the crab cakes until golden on both sides and heated through, 2 to 3 minutes per side. Drain the first batch on paper towels and keep them warm in the oven while you cook the second batch. Season the crab cakes with salt. For the aioli: Combine the mayonnaise, tarragon, basil, dill, lemon zest and juice. Season with salt. For serving: Serve the crab cakes alongside the aioli or place a dollop of aioli on each. Serve with lemon wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 24114,"Baked Salmon with Honey Mustard Sauce Cooking spray 4 6- to 7-ounce skin-on salmon fillets 1/2 cup low-fat mayonnaise
1/4 cup Dijon mustard
1/4 cup honey
2 tablespoons finely chopped fresh chives, plus more for garnish
Kosher salt and freshly ground white pepper
Instructions: Preheat the oven to 375?. Line a baking sheet with foil and lightly coat with cooking spray. Lay the salmon skin-side down on top. Set aside. Combine the mayonnaise, mustard, honey, chives and a pinch each of salt and white pepper in a medium bowl and stir to thoroughly combine. Remove half of the sauce to a separate bowl and set aside for serving. Season the salmon with salt and white pepper and spoon the remaining sauce over the fish, spreading it evenly all over the top and sides of each fillet. Roast just until the fish is opaque in the center, about 7 minutes. Switch to the broiler setting. Broil the fish until browning in spots, 6 to 8 minutes. (Keep your eye on it to avoid burning.) Garnish with chives and serve with the reserved sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 24115,"Moqueca de Peixe 2 tablespoons olive oil 1 medium onion, cut into 1/4inch dice 1 red bell pepper, cored, seeded, and cut into 1/4inch dice 1 green bell pepper, cored, seeded, and cut into 1/4inch dice 1 yellow bell pepper, cored, seeded, and cut into 1/4inch dice 2 plum tomatoes, seeded and cut into 1/4inch dice 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 1/2 serrano chiles, stemmed, seeded, and minced 3 cups fish stock or bottled clam juice 1 can (14 1/2 ounce) canned coconut milk 6 green onions, white and light green parts only, finely sliced 1 pound sea scallops 1 pound monkfish fillets, cut into 1inch cubes 1 pound rock shrimp, shelled and deveined Juice of 1 lime 2 tablespoons dende oil (see Note) 1/3 cup loosely packed cilantro leaves, coarsely chopped 1/3 cup unsweetened coconut shards, lightly toasted, for garnish 2 limes, flesh cut into supremes and diced Fried plantains, for serving (optional) Cooked white rice, for serving (optional) Instructions: Heat a large castiron and enamel or other heavy casserole over low heat and add the olive oil. Sweat the onion and peppers together for about 5 minutes, or until nicely softened. Add the tomatoes, salt, pepper, and chiles and cook for 2 minutes more. Add the fish stock and coconut milk and bring the mixture to a simmer. Cook for about 10 minutes, stirring occasionally, until the peppers are tender. Add the green onions and all the fish, cover, and cook for 5 to 7 minutes more, stirring together gently twice during the cooking time. Add the lime juice, dende oil, and cilantro and simmer for 5 minutes more. Serve in large heated bowls, sprinkled with the toasted coconut and diced limes. Offer fried plantains and white rice on the side, if desired. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 24116,"Daal Curry 2 cups channa daal (yellow split peas) 1/4 tsp. turmeric 4 Tbs. vegetable oil 1 tsp. black mustard seeds 6 curry leaves 2 medium tomatoes 3 Tbs. fried onions 1 tsp. crushed garlic 1/2 tsp. methi leaves 1 tsp. curry powder 1/2 tsp. chili powder 2 tsp. sugar 1 cup water 1/2 tsp. garam masala 1 bunch cilantro, chopped (optional) Instructions: Wash lentils. Bring plenty of water (six cups) with turmeric to a boil in a large saucepan and cook lentils until overdone and mushy, approximately 15 minutes.
In a different saucepan, heat oil on medium heat. Add mustard seeds and curry leaves until seeds start to pop (no more than 30 seconds). Add tomatoes and fry for about three minutes. Add onions, garlic, methi leaves, curry powder, salt, chili powder and sugar. Add mashed lentils and boil for five minutes. Add one cup of water to dilute to curry consistency.
Remove from heat and add garam masala. Sprinkle with chopped cilantro before serving. Serve with chapatis, roti or rice. ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 24117,"Sweet Potato Salad with Bacon 1 1/2 pounds sweet potatoes, peeled and cut into bite-sized chunks Salt Extra-virgin olive oil, for liberal drizzling 4 slices good quality lean bacon, chopped 1/2 cup beef stock 2 tablespoons wine vinegar A few dashes hot sauce 1 teaspoon smoked sweet paprika or sweet paprika Freshly ground black pepper 1/2 small red onion, finely chopped 2 to 3 small ribs celery, finely chopped A handful parsley leaves, finely chopped Instructions: Put the potatoes in a pot over medium heat and cover them with water. Bring to a boil then salt the water and cook until just tender, about 15 minutes. Drain the potatoes and return them to the hot pot. Heat a small pan over medium-high heat and drizzle in some extra-virgin olive oil. Add the bacon and cook until just about crisp. Add the stock to the pot with the potatoes along with the vinegar and hot sauce and stir over low heat until combined. Turn off the heat and season with paprika and salt and pepper, to taste. Transfer the potatoes to a serving bowl and stir in chopped onions, celery and parsley. Dress the salad with a liberal drizzle of extra-virgin olive oil and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 24118,"Hot Eggnog 1 quart milk 4 egg yolks 1/3 cup sugar 1/4 tsp. salt 4 egg whites 1/4 cup sugar 1/2 cup bourbon or rum grated nutmeg Instructions: Heat milk just until small bubbles form without boiling. Beat egg yolks with sugar until light and fluffy. Add salt and hot milk and mix well. Place over low heat or hot water and cook, while stirring, until mixture thickens (excess heat and long cooking will cause it to curdle).
Beat egg whites until stiff, gradually adding the 1/4 cup sugar. Fold whites into hot milk mixture. Stir in bourbon or rum. Serve hot with a dash of nutmeg. ","[Chardonnay, Riesling, Gewrztraminer]" 24119,"Doughnut Extravaganza 1 cup sugar 2 tablespoons water 1/2 cup butter 1 cup 35-percent whipping cream 1 cup chopped good quality dark chocolate 2 cups fresh raspberries 2 cups fresh mango, cubed 1 cup sugar Zest and juice of 1 lemon 1/2 cup sugar 1/3 cup butter 3 eggs Zest and juice of 3 lemons 2 teaspoons active dry yeast 2 cups warm milk, approximately 105 degrees F 1/2 cup granulated sugar 1/2 teaspoon salt 2 eggs, beaten 1 teaspoon vanilla extract 4 1/2 cups all-purpose flour Oil, for deep frying Powdered (confectioners') sugar, for garnish Instructions: For the dark chocolate and salted caramel ganache: In a saucepan, melt the sugar with the water over low heat, until it becomes a caramel-colored liquid, approximately 6 to 8 minutes. Add the butter and stir until it's all incorporated. Add the cream and stir until it becomes a thick and rich caramel. Add the chocolate and stir until it's melted and incorporated in the caramel. Remove from the heat. Let cool and reserve in an airtight container. For the raspberry mango filling: Put the raspberries, mango, sugar, lemon zest, and lemon juice in a saucepan and bring to a boil, skimming the surface of the jam regularly. Simmer for about 20 minutes. Let cool. Blend the mixture to reduce to a puree. Pass through a fine sieve to remove the seeds. Reserve in an airtight container and keep refrigerated. For the lemon cream: In a stainless steel bowl, mix the sugar, butter, eggs, lemon zest, and lemon juice together. Place the bowl over a pot of boiling water. Cook's Note: Do not let the bottom of the bowl touch the water, you do not want to scramble the eggs. Cook for approximately 2 minutes, until the cream thickens. Remove from the heat. Pass through a fine sieve. Cover with plastic wrap so that it is directly on top of the cream (to prevent a skin from forming). Let cool and keep refrigerated. For the doughnuts: In a food processor, sprinkle the yeast over the warm milk and stir to dissolve; let stand for 5 minutes. Add the sugar, salt, beaten eggs, vanilla, and butter. Blend thoroughly. Add the flour and then using a stand mixer with a dough hook attachment, beat until smooth. You can also knead the dough by hand for about 5 minutes. Cover the dough with plastic wrap and chill at least 4 hours or overnight. Roll the dough out on a floured surface to 1/2-inch in thickness. Cut the dough into 1 inch-round doughnuts using a circular cookie cutter (or alternately, a can). Cover with a plastic wrap and let rest for 1 hour in a warm place. Heat oil in a deep fryer to 360 degrees F and fry the doughnuts in batches for 1 to 1 1/2 minutes, until lightly browned on both sides. Drain on a paper towel-lined baking tray. Fit a pastry bag with a 4 mm pastry tip and insert the tip into the side of the doughnut. Gently squeeze the bag as you slowly pull the tip out of the doughnut. Using this technique, fill the pastry bag with the prepared dark chocolate and salted caramel ganache, raspberry-mango jam, and lemon cream, changing the pastry bag after filling the desired amount of doughnuts with each filling. Sprinkle the doughnuts generously with powdered sugar. Serve warm. Cook's Note: Chilling the dough makes it easier to roll it (does not stick as much). The dough will keep in the freezer for up to 3 months. You can also use any good quality jams to fill the donuts. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 24120,"Eggs Benedict Water 1/2 cup distilled vinegar, divided 12 large eggs 1 tablespoon unsalted butter 12 slices Canadian bacon 6 plain English muffins, split 1 tablespoon finely chopped fresh chives or finely chopped fresh flat-leaf parsley leaves HOLLANDAISE SAUCE, recipe follows 1 1/3 cup unsalted butter 2 large egg yolks 2 tablespoons cold water 1 tablespoon strained freshly squeezed lemon juice, plus more as needed 1 teaspoon kosher salt Freshly ground white pepper or a pinch of cayenne pepper Instructions: Pour enough water into 2 large skillets to reach a depth of about 3 inches, and divide the vinegar between them. Bring both skillets to a gentle simmer over medium heat. Crack an egg into a cup and carefully slide it into the hot poaching liquid. Quickly repeat with all the eggs. Poach the eggs, turning them occasionally with a spoon, until the whites are firm, or to the desired degree of doneness, about 3 to 5 minutes. Using a slotted spoon, remove the eggs and transfer to a kitchen towel. Lightly dab the eggs with the towel to remove any excess water.
While the eggs are poaching, melt the butter in a large skillet over medium heat. Add the Canadian bacon and cook until heated through, about a minute on each side.
To serve, toast the English muffin halves and divide them among 6 warmed plates. Top each half with a slice of Canadian bacon, and set an egg on top. Spoon the hollandaise sauce over the eggs and garnish with the chives. Serve immediately. In a medium pan, completely melt the butter over medium-low heat. Remove from the heat and set it aside for 5 minutes. Skim and discard the white foam that rises to the surface of the butter. Carefully ladle or pour the clear golden butter into a container with a pouring spout. Take care not to add the milky solids and watery liquid at the bottom of the saucepan. Set the butter aside in a warm spot.
Pour enough water into a medium saucepan to reach a depth of about 2 inches. Bring to a gentle simmer over medium heat.
In a medium heatproof bowl, combine the egg yolks and the cold water. Whisk until the yolks are light and frothy. Place the bowl over the saucepan of simmering water and whisk constantly and vigorously until the yolks are thickened and light, about 3 to 4 minutes. (If the eggs begin to scramble, or the mixture is cooking very quickly or gets too hot, remove the bowl from the heat and whisk to cool). Remove the eggs from the heat and whisk for 30 seconds to cool slightly.
Remove the saucepan from the heat and set the bowl over the hot water. Slowly drizzle the butter into the eggs while whisking constantly. Whisk in the lemon juice, salt, and pepper, to taste. (If the sauce is very thick, add a few drops of warm water to adjust the consistency so it is creamy and light.) Serve immediately or keep the hollandaise sauce in a small bowl set over warm, but not hot water, for about 30 minutes or in a warmed thermos for about an hour.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 24121,"Seared Toasted Macadamia Nut Mahi Citrus Aka-Miso Sauce Four 6-ounce mahi mahi fillets Salt and pepper 1/2 cup unsalted butter, softened 1/2 cup macadamia nuts, toasted, ground fine 1/4 cup panko 2 tablespoons olive oil 1/2 cup dry white wine 1/4 cup heavy whipping cream 1 tablespoon aka-miso paste 1 cup unsalted butter, cut into cubes, softened 1 teaspoon lime juice Salt and white pepper Instructions: Season each fillet with salt and pepper. Mix the toasted macadamia nut into soft butter, add in panko, salt and pepper. Spread top of fish with the crust and sear quickly in 2 tablespoons of olive oil in a hot saute pan on both sides. For the sauce: Reduce wine by a third. Add cream and reduce by another third. Over low heat stir in miso paste, then slowly add in butter incorporating each cube. Be careful not to heat the sauce to high, sauce will break. Finish seasoning with lime juice, salt and pepper. Be careful with the salt because the miso paste is salty too. Serve the mahi mahi topped with some sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling Shiraz]" 24122,"Frittata-Caviar Bites 1 tablespoon butter 1 cup wild mushrooms 6 eggs 1/4 cup heavy cream Salt Pepper 1/2 cup grated Gruyere 1/2 cup creme fraiche 2 tablespoons chopped chives Sevruga caviar Instructions: In a non-stick 10-inch saute pan over medium-high heat, heat the butter. Add the mushrooms and saute for 5 minutes. Meanwhile, beat together the eggs, heavy cream, salt, and pepper. Lower the heat to low. Add the egg mixture to the pan. Cook the eggs for 5 minutes, or until they start to set up. Remove the pan from the heat. Sprinkle the cheese over the top of the eggs and place the pan under the broiler. Broil for 5 minutes until the eggs have cooked and the cheese is melted. Remove the frittata from the pan onto a cutting board. Sprinkle the frittata with chives. Cut the frittata into 1 1/2-inch pieces. Top each piece with a dollop of creme fraiche and caviar. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 24123,"Cornbread and Andouille Dressing 2 teaspoons unsalted butter 1/2 pound andouille, cut into 1/2-inch pieces 1 1/2 cups chopped yellow onions 1 cup chopped celery 1 cup chopped green bell peppers 1 tablespoon minced garlic Basic Cornbread, recipe follows 3 slices white or whole wheat bread, torn into 1/2-inch pieces 1/2 cup chopped green onions 1/3 cup chopped fresh parsley 2 teaspoons chopped fresh thyme 1teaspoon salt 1/2 teaspoon freshly ground black pepper 1/8 teaspoon cayenne 2 large eggs, beaten 1 to 2 cups chicken stock, as needed 1 tablespoon plus 1/4 cup vegetable oil 1 cup yellow cornmeal 1 cup all-purpose flour 2 teaspoons baking powder 1 teaspoon salt 1/4 teaspoon cayenne 1 cup buttermilk 1 egg Instructions: Preheat the oven to 350 degrees F. Generously butter a 13 by 9-inch baking dish and set aside. In a large skillet, cook the sausage until brown and the fat is rendered, about 5 minutes. Add onions, celery, bell peppers, and garlic, and cook for 2 minutes. Remove from the heat and transfer to a large bowl to cool. With your fingers, crumble the corn bread into the bowl, add bread, the green onions, parsley, and thyme, and mix well with your hands. Add the salt, pepper, cayenne, and eggs, and mix well with your hands. Add enough broth, 1/2 cup at a time, to moisten the dressing, being careful not to make it mushy. Transfer to the prepared dish and cover with aluminum foil. Bake until heated through, about 25 minutes. Uncover and bake until golden brown, about 15 minutes. Preheat the oven to 400 degrees F. Pour the vegetable oil into a 9-inch baking pan or heavy cast iron skillet. Place the pan into the oven as it preheats, allowing it to heat for at least 10 minutes. Combine the cornmeal, flour, baking powder, salt, and cayenne in a large mixing bowl and stir with a wooden spoon. Add the buttermilk and egg to the mixture, and stir well to blend. Pour the cornmeal batter into the preheated pan and bake in the oven for 25 minutes or until lightly golden brown. Remove from the oven and let cool before serving or using in the dressing. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Garnacha]

" 24124,"HG Hot Couple: Ice Cream Float 1 (12-ounce) can diet orange soda 1/2 cup fat-free vanilla ice cream Instructions: Pour cold soda into a tall glass. Add a 1/2-cup scoop of ice cream and a straw. Enjoy! ","[Chardonnay, Moscato, Riesling]" 24125,"Chicken Saltimbocca Juice of 1 lemon 1/2 teaspoon herbs de Provence Salt and freshly ground black pepper 6 boneless, skinless chicken breasts, pounded thin
6 fresh sage leaves 6 thin slices prosciutto Extra-virgin olive oil 2 cups all-purpose flour Instructions: Preheat the oven to 200 degrees F. In a large baking dish, whisk the lemon juice with the herbs de Provence, 1 teaspoon salt and 1/2 teaspoon black pepper. Add the chicken and toss to coat. Marinate the chicken for a few minutes. Remove the chicken from the marinade and place 1 sage leaf on each piece, and then wrap each in 1 slice prosciutto. Sprinkle with salt and pepper. Heat a large skillet over medium-high heat and add a few tablespoons olive oil. Dredge 2 chicken breasts in the flour, and then add to the hot oil. Cook until the chicken is cooked through, about 3 minutes on each side. Transfer the chicken to a baking sheet and keep warm in the oven. Repeat with the remaining chicken, adding more olive oil if needed. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]" 24126,"Caramelized Maui Onion and Barbeque Duck Quesadillas 2 whole boneless skinless duck breasts 1 lime, juiced 1 cup sour cream Salt and pepper 1/2 tablespoon canola oil 1 cup barbeque sauce 8 flour tortillas 1 Maui onion, sliced thin, sauteed to golden brown 1 ripe mango, peeled, seeded, and cut into thin strips 1 roasted poblano chili, peeled, seeded, and cut into thin strips 1 small red onion, cut into thin rings and grilled 1 cup grated jalapeno Jack cheese 1 tablespoons freshly chopped cilantro 4 sprigs fresh cilantro Instructions: Prepare a smoker for cold smoke. Place duck breasts on a smoker rack and put in the smoker for 15 minutes. Remove from the smoker. In a small bowl add fresh lime juice to sour cream and stir. Season with salt, to taste, and refrigerate until ready to serve. Preheat oven to 350 degrees F. Place the duck breasts in an ovenproof saute pan and place in the oven. Roast duck for 10 minutes or until medium rare. Remove from the oven and allow to cool. Using a sharp knife, dice the duck breast into 1/2-inch pieces. Place the canola oil in a large saute pan over medium-high heat. Add diced duck and season with salt and pepper. Stir in the barbeque sauce and bring to a boil and immediately remove from heat. Place 4 flour tortillas on a clean cutting board. Divide the duck mixture onto the tortillas. Sprinkle the sauteed Maui onion, mango, poblano chili, red onion, cheese, and cilantro evenly over duck mixture. Top with the remaining 4 tortillas and brush each side with canola oil. Bring a large saute pan or griddle to medium heat. Place 1 tortilla stack in the pan or griddle and cook until golden brown or about 3 minutes. Using a spatula flip tortilla over to cook other side. Remove from pan and place on cutting board and cut into 6 wedges. Place on a warm plate and dab lime sour cream on each wedge and garnish with a cilantro sprig. Repeat with the remaining tortilla stacks. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]

" 24127,"Cream Cheese Brownie Pie 1 Pillsbury? refrigerated pie crust (from 15-oz box), softened as directed on box 1 package (8 oz) cream cheese, softened 3 tablespoons sugar 1 teaspoon vanilla 1 egg 1 (15.8 oz) box Pillsbury? Supreme Double Chocolate Brownie 1/4 cup vegetable oil 1 tablespoon water 2 eggs 1/2 cup chopped pecans Reserved chocolate syrup packet from brownie mix 3 tablespoons hot fudge topping Instructions: Heat oven to 350 degrees F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. In medium bowl, beat cream cheese layer ingredients with electric mixer on medium speed until smooth. Reserve chocolate syrup packet from brownie mix for topping. In large bowl, place brownie mix, oil, water and eggs; beat 50 strokes with spoon. Spread 1/2 cup brownie mixture in bottom of crust-lined pie plate. Spoon and carefully spread cream cheese mixture over brownie layer. Top with small spoonfuls of remaining brownie mixture; spread evenly. Sprinkle with pecans. Cover crust edge with 2 to 3-inch wide strips of foil to prevent excessive browning; remove foil during last 15 minutes of bake time. Bake 40 to 50 minutes or until center is puffed and crust is golden brown (pie may have cracks on surface). In small bowl, mix chocolate syrup from packet and hot fudge topping. Place mixture in small resealable bag. Cut small hole off corner of bag. Drizzle topping over pie. Cool completely, about 3 hours, before serving. Cover and refrigerate any remaining pie. High Altitude: (3500-6500 ft) Add 3 tablespoons flour to dry brownie mix. Bake as directed above. ","[Chardonnay, Merlot, Cabernet Sauvignon, Pinot Grigio]

" 24128,"Sky-high Layered Ice Cream Cake 3 pints chocolate ice cream or gelato, slightly softened 1/2 cup heavy cream One 13-ounce jar Nutella or other chocolate hazelnut spread 2 pints strawberry ice cream or gelato, slightly softened 1 cup coarsely chopped toasted hazelnuts Instructions: Spoon the chocolate ice cream in small pieces into a 9-inch springform pan, lined with plastic wrap, filling in any large holes, then spread it evenly with a warm rubber spatula. Heat cream and stir in Nutella to thin out. Cool. Pour 1/2 of the Nutella over the chocolate ice cream and spread it evenly with a small offset spatula. Freeze for at least 1 hour, or until firm.
Spoon the strawberry ice cream over the Nutella in small pieces, filling in any large holes, then spread it evenly with a warm rubber spatula. Pour the remaining Nutella over the ice cream and spread it evenly with the offset spatula. Scatter the hazelnuts over the top of the cake, then press in. Cover the pan tightly with aluminum foil and freeze for at least 6 hours, or up to 2 weeks.
To serve, let the cake stand at room temperature for 5 to 10 minutes or in the refrigerator for 15 to 20 minutes. Run a knife around the inside of the pan, release the side of the pan, and remove it. Cut the cake into wedges. ","[Chardonnay, Pinot Grigio, Moscato, Riesling]" 24129,"Vegetable and Shrimp Frito Misto with Harissa Mayonnaise 1 3/4 cups all-purpose flour Pinch sea salt 1 egg yolk 1/2 cup seltzer or mineral water 3 tablespoons olive oil 1 to 2 tablespoons harissa 1/3 cup mayonnaise Canola oil, for frying 2 large egg whites Pinch salt 1 delicata squash, peeled and thinly sliced 1 sweet potato, peeled and thinly sliced 1 red onion, thinly sliced and separated into rings 12 green beans 8 fresh whole sage leaves 8 prawns, tails intact, peeled and deveined Instructions:

1. To make the batter, whisk the flour, salt, egg yolk, and 1/2 cup water in a medium bowl. Add the sparkling water and then the olive oil. Set aside for 20 minutes.
2. Meanwhile, stir together the harissa and mayonnaise in a bowl and set aside.
3. For the frito misto, bring 3 inches canola oil to 375 degrees F in a large, heavy-bottomed deep pot. Line 2 plates or a rack with paper towels.
4. Whisk together the egg whites and salt until they hold stiff peaks. Fold into the batter. Pat dry the vegetables and prawns and dip, a few at a time, into the batter and then into the oil. Fry in small batches, starting with the sage and ending with the prawns, until golden and the vegetables are crisp-tender, about 3 minutes, depending on the size, turning to brown on both sides. Drain on paper towels and season with salt while warm. Serve with the harissa mayonnaise. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 24130,"Maple Fennel Country Sausage Patties 1 teaspoon coarse salt 1/2 teaspoon coarse black pepper 1 teaspoon fennel seeds 1 pound ground pork 2 tablespoons maple syrup 1 tablespoon olive oil or vegetable oil Instructions: Combine salt and pepper, fennel in the bottom of a bowl. Add pork and mix to combine spices. Pour 2 tablespoons maple syrup over the pork and work the meat again to combine the maple syrup. Form meat into patties, 2 to 3 inches round. Cook patties in 1 tablespoon oil in a nonstick skillet over medium high heat 4 or 5 minutes on each side. Drain sausage patties on towel lined plate, then serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 24131,"Baked Pizza Spaghetti 2 small onions, chopped 1 small green bell pepper, chopped 2/3 pound sliced button mushrooms 2 tablespoons olive oil 6 to 8 cloves garlic, chopped or minced 3 tablespoons steak sauce 2 pounds ground beef 3 tablespoons oregano Freshly ground black pepper 1 teaspoon salt 1 (14 ounce) can tomato sauce 1 (2 1/2 ounce) can tomato paste 2 (14 ounce) cans diced tomatoes (Italian style preferred, not required) 2/3 cup Burgundy wine 1 pinch sugar 1 pound package spaghetti, cooked to al dente 1 pound sharp cheddar, sliced thickly 1 pound mozzarella, thickly sliced 1/2 cup freshly grated Parmesan 1 large stick pepperoni, cut into 1/4-inch slices Instructions: Saute onions, bell peppers and mushrooms in olive oil until tender. Add garlic about halfway through saute. Work the steak sauce through the raw ground beef. Remove vegetables from pan and set aside. Add ground beef to the pan and brown beef with 1/2 tablespoon of oregano, black pepper, and 1/2-teaspoon salt. Drain the fat from the pan. Add the vegetables back to the pan with the beef. Add tomato sauce, tomato paste and 1 1/2 cans diced tomatoes. (These may or may not be needed, the recipe is somewhat imprecise). Gradually add the remaining oregano and the wine, stirring occasionally. Simmer for 25 minutes. Add pinch of sugar. Add cooked spaghetti noodles and mix thoroughly. Pour 1/2 of the spaghetti mixture into a greased baking pan. Top with sliced cheddar cheese. Add remaining spaghetti mixture and top with mozzarella and Parmesan. If the pepperoni is low fat, it can be added on top of the cheese at this time. If not, it should be cooked in the microwave for 2 minutes, on a paper towel, until the grease runs out, then added 5 minutes before the spaghetti is ready to come out of the oven. Bake 20 minutes at 375 degrees F. ","[Chardonnay, Pinot Grigio, Chianti, Tempranillo]" 24132,"Apricot and Walnut Phyllo Cups 1 1/2 cups (8 1/2 ounces) dried apricots 1/2 cup chopped and toasted walnuts 1/4 cup honey 1 tablespoon orange zest, from 1 large orange, plus more for garnish, optional, 2 tablespoons fresh orange juice 1 teaspoon ground cardamom 4 sheets frozen phyllo dough, thawed 2 tablespoons unsalted butter, melted Instructions: Special Equipment: a 12-count mini muffin pan Place an oven rack in the center of the oven and preheat to 375 degrees F. In the bowl of a food processor, pulse together the apricots, walnuts, honey, 1 tablespoon orange zest, orange juice, and cardamom, until the apricots are in 1/4-inch pieces. Place a sheet of phyllo dough on a work surface. Brush the dough with melted butter. Place another sheet of dough on top and brush with melted butter. Repeat with remaining dough and melted butter. Using a sharp knife, trim the pastry into a 12 by 9-inch rectangle. Cut the dough into 12 (3-inch) square pieces. Gently press each piece of dough into the muffin pan. Spoon the apricot filling into the cups. Bake for 12 to 14 minutes until the pastry is golden. Remove from the oven and let the phyllo cups cool for 10 minutes. Using a dessert spoon or a small spatula, remove the phyllo cups from the pan. Place on a rack and cool completely. Arrange the phyllo cups on a platter, garnish with orange zest, if using, and serve. Or, store in an airtight plastic container for up to 4 days. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 24133,"Chocolate Mug Cake in a Microwave Butter, for greasing the mugs 1/2 cup buttermilk 1/2 cup sugar 1/4 cup vegetable oil 1 large egg 1/2 teaspoon vanilla extract 1/3 cup all-purpose flour 2 tablespoons Dutch-process cocoa powder 1/8 teaspoon baking soda A pinch of salt Instructions: Lightly butter 4 small microwave-safe mugs. Whisk together the buttermilk, sugar, oil, egg and vanilla in a large bowl until smooth, about 2 minutes. Whisk in the flour, cocoa powder, baking soda and salt until just combined. Pour 1/3 cup batter into each mug. Microwave, one at a time, until puffed and a toothpick inserted into the center comes out clean, about 2 minutes. (Continue microwaving in 15-second intervals, if needed.) Let cool slightly. Top as desired. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 24134,"Coconut Cream Pie 30 gingersnap cookies 1/4 cup sweetened shredded coconut 5 tablespoons melted butter 3 cups half-and-half 2 egg yolks 1/2 cup sugar 1/3 cup cornstarch 1 teaspoon pure vanilla extract 2 tablespoons butter 1 1/2 cups sweetened shredded coconut Whipped cream, for topping Instructions: Preheat the oven to 350 degrees F. Process the gingersnaps in a food processor until fine. Add to a bowl along with the coconut and melted butter; toss until combined. Press firmly to the bottom and up the sides of a deep-dish 9-inch pie pan. Bake 10 minutes and let cool completely. Add the half-and-half, egg yolks, sugar, cornstarch, and vanilla to a round-bottomed saucepan off the heat and whisk together until the mixture is smooth and the cornstarch has dissolved. Place on medium heat and bring to a simmer, whisking constantly while it thickens. Once thick like pudding, remove from the heat and stir in 2 tablespoons butter and 1 cup coconut. Pour the thickened mixture into the cooled pie shell and refrigerate for 2 hours or until set. Add the remaining 1/2 cup coconut to a baking sheet and toast in the oven for 5 minutes. Top the pie with whipped cream and toasted coconut before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 24135,"Spicy Chicken and Chorizo Tacos 2 (6- to 8-ounce) boneless skinless chicken breasts 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon dried oregano Salt and ground black pepper
2 to 3 links fresh chorizo (about 8 ounces total) 1 tablespoon canola or olive oil Juice of 1 lime 1/4 cup apple cider vinegar 2 tablespoons sugar Pinch of salt 2 to 3 jalapenos, thinly sliced 1 cup sour cream 1 chipotle in adobo, finely chopped, plus 1/2 teaspoon adobo sauce 1 teaspoon honey or agave nectar Salt 8 corn tortillas, charred if desired Assorted taco toppings (such as sliced radishes, sliced scallions, and chopped cilantro) Instructions: Preheat the oven to 425 degrees F. Season the chicken breasts with the cumin, coriander, oregano and some salt and pepper. Arrange them on a baking sheet along with the chorizo and drizzle all of the meats with the oil. Roast the chicken and chorizo until the chicken is cooked through and chorizo are golden brown, about 25 minutes.
While the meats are roasting prepare the pickled jalapenos. In a small pot, combine the vinegar, sugar and a pinch of salt; bring the liquids to a boil. Remove the pot from the heat, toss in the jalapenos, and let sit for at least 10 minutes. Set aside.
While the meats are roasting prepare the chipotle cream. In a small bowl stir together the sour cream, chipotle in adobo, adobo sauce, honey or agave and a pinch of salt. Set aside. When the meats come out of the oven, thinly slice them and squeeze the juice of the lime over top.
Serve the sliced chicken and chorizo along with the pickled jalapenos, chipotle cream, tortillas, and whatever taco toppings you like. ","[Rioja, Tempranillo, Garnacha, Barbera]" 24136,"Warm Lentil Salad 1 cup red lentils, picked over and washed 2 1/2 cups chicken broth 1/4 cup each finely diced radish, red, yellow and green bell pepper 1/3 cup mustard vinaigrette Salt and freshly ground black pepper 1/4 cup chopped flat leaf parsley Instructions: Bring the broth to a boil. Add the lentils and bring them back to a boil. again. Lower the heat and simmer, uncovered just until the color of lentils changes, about 6 or 7 minutes only. If there is excess water, then drain it. Transfer the lentils to a bowl and add the diced radish, and differently colored bell peppers. When at room temperature, but still somewhat warm, dress with vinaigrette and season to taste with salt and pepper. Right before serving, toss with the parsley and serve as a bed for the chili scallops. ","[Chardonnay, Sauvignon Blanc, Pinot Gris, Riesling]" 24137,"Whole Steamed Fish 1 (5 to 6 pound) black cod, gutted, head and tail on 1/4 cup ginger, julienne 1/4 cup scallions, julienne Cabbage for lining steamer 2 tablespoons soy sauce Peanut oil, heated to simmer Instructions: Score the skin on the fish. Place some ginger and scallions inside the cavity, the rest on the skin. Put fish in a steamer lined with cabbage leaves. Steam for 10 minutes, or until the fish is fully cooked. Pour 1 to 2 tablespoons of soy sauce over fish, followed by hot peanut oil. OTHER STUFF: Warm Shaoxing to drink Mao Tai to drink Red and white wine Jasmine tea ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 24138,"Red cl Pork Cutlets, Cervantes Style: Chuletas de Serdo en cl Rojo, Estillo Cervantes 2 pounds pork loin, trimmed and cut into 1/2inch cutlets Red cl Sauce Marinade, recipe follows 1 (16-ounce) jar of your favorite ready-to-servered cl sauce,(recommended: Cervantes Red cl Sauce) 6 sprigs cilantro 1 pound sun-ripened New Mexico red cl pods, dried 1/4 teaspoon Mexican oregano 1/2 teaspoon granulated garlic 1 teaspoon salt Instructions: In a shallow pan, place the pork cutlets in a single layer. Pour 3/4 of the cl sauce marinade evenly over the meat, cover, and refrigerate at least 2 hours before grilling. For more intense cl flavor, marinate overnight. Preheat grill on high. Reduce heat to 375 degrees F and place the marinated pork cutlets on the grill. Reserve the marinade for basting throughout the cooking process. Cook each side 2 to 4 minutes, depending on the thickness of each cutlet. Baste the pork with the marinade on each side before turning. Remove pork cutlets from grill and set aside. Ladle about 2 ounces of the ready to serve Red cl Sauce on each plate. Place the pork in the center of the plate and drizzle additional red cl sauce over the meat. Garnish with a sprig of cilantro and serve with your choice of calabacitas, papitas, pinto beans, or Spanish rice. The pork can also be cut into strips after grilling and wrapped in a warm flour tortilla as a burrito. Remove the stems, seeds and white veins of the New Mexico red cl pods. Rinse and place the cleaned pods in a large bowl or saucepan and add enough hot water to cover the red cl pods. Soak for 30 minutes to 1 hour. When the pods are completely reconstituted, they should appear bright red and plump. Remove the cl pods with tongs and place in a blender with the water they were soaking in. Leave about 1-inch space or more in the blender container. Add the oregano, garlic, and salt. Blend for 2 minutes. If sauce is too thick, add more water and blend until mixture is smooth. ","[Syrah, Tempranillo, Barbera, Garnacha]

" 24139,"Linguine with Clams 1/4 cup extra virgin olive oil 2 cloves garlic, thinly sliced 3/4 cup dry white wine (such as Sauvignon Blanc) 3 pounds Manila clams or other small clams, cleaned and scrubbed Salt and freshly ground black pepper 1 pound fresh linguine 2 tablespoons chopped fresh flat-leaf parsley, plus fresh flat-leaf parsley sprigs, for garnish 2 Calabrian peppers, minced, or a pinch of crushed red pepper flakes Instructions: Warm the olive oil in a large frying pan over medium heat. Add the garlic and cook for 1 minute. Increase the heat to high, add the white wine, and simmer until reduced by 1/2, 1 to 2 minutes. Add the clams, cover, and cook until the shells open, 3 to 5 minutes. Discard any that do not open. Season with salt and pepper. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, 3 to 4 minutes. Drain, and toss immediately with the clams, their sauce, the chopped parsley, and the Calabrian peppers or pepper flakes. Garnish with parsley sprigs, and serve immediately. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Albari?o]" 24140,"Curtis ' Baked Apples 4 Northern Spy apples, cored and the top third peel removed 1/2 cup of sugar mixed with 1 teaspoon cinnamon 1/4 cup dried cherries 1/4 cup chopped walnuts 4 tablespoons melted butter 1 1/4 cup cider Instructions: Place apples in an 8x8 baking dish or round oval. Sprinkle the cinnamon sugar mixture in the cavities. Mix the cherries, walnuts and butter and fill the cavities. Pour the cider in the bottom of the baking dish and bake at 350 degrees for 45 minutes Tip: APPLE RINGS Slice apples paper thin in rings. Spread on nonstick baking sheet, and bake at 220 degrees for one hour. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 24141,"Good Karma Schawarma 2 cups plain yogurt 1/4 cup minced garlic 3/4 cup minced onion 1/4 cup red wine vinegar 4 tablespoons freshly chopped parsley leaves 2 tablespoons chopped fresh oregano leaves 2 tablespoons salt 1 1/2 tablespoons ground cumin 1 tablespoon freshly ground black pepper 1 tablespoon red chili flakes 1 teaspoon fresh sage 4 pounds boneless, skinless chicken thighs, cut or pounded 1/8-inch thick 1/2 cup frozen spinach, thawed and chopped 1 cup roasted red bell peppers, cut into strips Tzatziki sauce, recipe follows Flatbread, recipe follows 1 cup Greek yogurt 1 cup sour cream 1/2 English cucumber, chopped into 1/4-inch dice 1/4 cup freshly minced mint leaves 3 tablespoons minced garlic 1 tablespoon lemon juice 1 teaspoon salt 1 teaspoon freshly ground black pepper In a medium bowl, mix all ingredients together well. Refrigerate at least 1 hour. 1 1/2 cups whole-wheat flour, plus extra for kneading and rolling out dough 1 teaspoon salt 1 cup water Instructions: In a large bowl, combine yogurt with garlic, onion, vinegar, parsley, oregano, salt, cumin pepper, red chili flakes, and sage. Add chicken and marinate in the refrigerator for 12 to 24 hours. Preheat oven to 350 degrees F with oven rack in center. Fit a 9 by 13-inch baking sheet with a cooling rack. Remove chicken from marinade, taking off excess marinade. Place meat randomly on top of each other on the aluminum foil tray, creating 1-inch of meat. Add spinach, spreading evenly, and repeat with another 1-inch layer of meat. Add a layer of red bell peppers, and finish by covering with another inch of meat. Press layers firmly together. Remove foil tray with chicken to the baking sheet. Poke holes in bottom of foil to allow excess liquid to drain. Bake in center of oven for 45 minutes until chicken is firm and holds together. Cut corners of tray and push the sides of foil down, to expose meat to brown. Continue to cook for another 30 minutes or until the meat registers an internal temperature of 165 degrees F. using an instant-read thermometer. Let rest for 10 minutes. Remove Schawarma to a cutting board, discarding foil. Slice into 1/2-inch thick pieces. Serve sandwiched in flatbread and drizzled with Tzatziki Sauce. In a medium bowl, combine flour and salt. Using a wooden spoon, slowly stir in water, until dough forms. Lightly flour a clean board and knead dough until smooth, about 10 minutes. Rest dough in bowl, covered with damp towel for 20 minutes. Preheat a griddle over medium heat. Divide dough into 8 equal balls. Using a rolling pin, roll balls out on floured board to 7 inches in diameter, about 1/4-inch thick. Place the rolled out dough onto griddle. Flip when raised bumps appear on the surface of the dough, about 1 to 2 minutes. Cook second side until it turns golden. Do not cook too long or flatbread will become brittle. Cover flatbread with a towel up to 20 minutes before serving. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 24142,"Braised Pork Ramen 1 small onion, halved through the root 1 tablespoon plus 2 teaspoons vegetable oil 2 pounds boneless pork butt, cut in half 1/2 cup soy sauce 1/3 cup mirin 6 scallions halved, plus sliced scallions for topping 1 4-inch piece fresh ginger (unpeeled), thinly sliced and smashed 10 cloves garlic (7 smashed, 3 minced) 2 1/2 pounds chicken wings, split 4 slices thick-cut bacon (about 6 ounces) 4 dried shiitake mushrooms Kosher salt 3 large eggs Mung bean sprouts, shredded nori, sliced radishes, toasted sesame seeds and/or shichmi togarashi (Japanese seasoning), for topping 6 portions fresh or dried ramen noodles Instructions: Preheat the broiler. Rub the onion halves all over with 2 teaspoons vegetable oil and place cut-side up on a small foil-lined baking sheet. Broil until completely charred on top, about 12 minutes; set aside. Preheat the oven to 275 degrees F. Meanwhile, heat the remaining 1 tablespoon vegetable oil in a large Dutch oven over medium-high heat. Add the pork and cook, turning, until browned on all sides, about 8 minutes. Add 3/4 cup water, the soy sauce, mirin, 2 scallions, one-quarter of the ginger and 3 smashed garlic cloves. Bring to a boil, cover and transfer to the oven. Cook, turning the pork every hour, until tender, 2 1/2 to 3 hours. Transfer the pork to a plate or cutting board. Skim off the fat from the cooking liquid, then strain through a fine-mesh sieve into a bowl; set aside. Meanwhile, make the stock: Bring 10 cups cold water, the chicken wings and bacon to a boil in a large pot. Boil vigorously for 3 minutes, then skim off any foam and reduce the heat to a gentle simmer; cook 1 hour. Add the broiled onion, dried shiitakes, remaining ginger, 4 scallions and 4 smashed garlic cloves. Simmer 1 more hour, skimming occasionally as needed. Strain the stock through a fine-mesh sieve into another pot; you should have about 8 cups (add more water if necessary). Stir in the strained pork cooking liquid; season with salt. Keep hot over low to medium heat. Bring a medium saucepan of water to a boil. Gently lower the eggs into the water and adjust the heat to maintain a gentle simmer. Cook 7 minutes for soft-boiled or 10 minutes for medium-boiled, then drain and run the eggs under cold water to stop the cooking. Peel the eggs and set aside. Bring a large pot of water to a boil. Add the noodles and cook as the label directs. Drain well. Thickly slice the pork. Carefully halve the eggs lengthwise. Divide the 3 minced garlic cloves and the noodles among bowls. Ladle the hot stock into each bowl. Top with the sliced pork, an egg half and assorted toppings. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 24143,"Peking Chicken 1 3-to-4 pound whole chicken, giblets removed 1 tablespoon kosher salt 1 teaspoon black pepper 1/2 tablespoon (1 1/2 teaspoons) store-bought five spice powder 1/2 cup (114 grams) hoisin 3 tablespoons (46 grams) soy sauce 2 tablespoons (42 grams) honey 1 tablespoon lime juice 1 tablespoon neutral oil 1 1/2 teaspoons five spice powder 1 teaspoon sesame oil 1 teaspoon fresh grated ginger 1 teaspoon garlic powder 1 16-ounce tall boy can of beer Pancakes and sliced scallion, for serving Instructions: For the dry brined chicken: Separate the skin from the breast by sliding a spoon or spatula in the rear of the chicken, gently pulling the skin from the breast meat but leaving the skin intact and connected. Sprinkle the chicken evenly with salt, pepper and the five spice powder and rub into the skin. Leave uncovered in the fridge on a cooling rack set over a baking sheet for 12 to 24 hours. For the hoisin glaze: Mix together the hoisin, soy sauce, honey, lime juice, neutral oil, five spice powder, sesame oil, ginger and garlic powder in a bowl. Pour half of the glaze into a small bowl, for serving, and set aside. Arrange an oven rack in the lower third position and preheat the oven to 400 degrees F. Remove the chicken from the fridge. Pat dry with a paper towel to remove excess moisture. Open the beer and pour about 1 cup into a measuring cup and set aside. Insert the chicken onto the beer can between the leg cavity and place standing up in a roasting pan. Roast until the skin is crisp and the chicken registers 140 to 145 degrees F on an instant read thermometer inserted in the deepest part of the thigh, about 1 hour. Remove the chicken from the oven and pour the reserved beer into the pan. Brush the chicken all over with the remaining glaze. Continue to roast until the chicken is deeply glazed and the internal temperature registers 165 degrees F on an instant read thermometer, about 20 more minutes, tenting with foil if it gets too dark. To finish: Let the chicken rest before removing it from the beer can. Slice into desired portions. To serve, remove both breasts keeping the skin intact. Slice thin to serve in pancakes. Cut the remainder of the chicken into 6 pieces (2 legs, 2 thighs, 2 wings) and finish with green onions and reserved hoisin glaze. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 24144,"Menisha 1 1/4 cups dried cannellini beans 2 1/2 cups water 4 ounces prosciutto, cut into 3 pieces 1 medium onion, peeled and halved 1 large stalk celery, halved 1 carrot, peeled and cut into 2 pieces 2 cups chopped onion 2 bulbs fennel, medium or small dice (about 2 cups) 1 tablespoons chopped garlic 2 tablespoons extra-virgin olive oil 16 lightly packed cups of roughly hand-torn greens (blanched first if truly overgrown a minimum of 3 types of greens, such as chard, collards, spinach, mustard, Brussels sprouts, cabbage), hand-torn so they don't all look even Up to 1 cup minced fennel greens 1 teaspoon toasted fennel seed (optional depending on how many fennel greens you used. Add more if you don't have much fresh greens) 3 whole jalapenos 3 baking potatoes, like russets, peeled and cut into 1/2-inch dice (about 2 cups) 2 cups 1/2-inch diced zucchini 1 cup 1/2-inch diced green beans, blue lakes or ky wonders 1/2 cup chopped fennel greens 6 cups 1/2-inch diced day-old bread, crusts removed if desired (If not old enough, dry out in oven at 350 degrees F.) 3 tablespoons new-press olive oil Salt and cracked black pepper Instructions: Place the beans and the water in a saucepot. Bring the beans to boil, turn off, cool, drain, and discard water. Put the beans back into a pot with 12 cups of water. Add the prosciutto, onion, celery, and carrot to the beans. Bring the pot to a boil, reduce to a simmer, and cook until beans are tender. Cook uncovered as slowly as possible, about 1 1/2 hours. Add salt, to taste (about 2 teaspoons), after about 30 minutes or roughly 3/4 of the way through cooking), when the beans are beginning to tenderize. Remove the whole vegetables. Saute the onion, fennel, and garlic in olive oil in large pot. Add a pinch of salt to pull moisture out. Cook until just softened slightly, but with absolutely no color, about 8 minutes. Add all the greens, reduce heat to low so the vegetables underneath don't burn (the greens throw their water as they begin to steam). Turn them over as they wilt, so they cook evenly. After 3 to 4 minutes, add all the reserved broth and the beans. Add the fennel seeds, jalapeno, potatoes, zucchini, and green beans. Simmer for 30 minutes. Skim as needed, if there's foam. Add additional fennel greens. Bring back to simmer. Add several grinds of pepper. Pull the chiles out. Remove the stems and mash chiles with a fork with some of the potatoes. Add a little bit of the broth, just enough to make a loose paste. In each bowl, add 1-cup bread cubes, then ladle over 12 ounces of soup. Drizzle with olive oil and pass around the cl-potato condiment. Can be frozen. ","[Chianti, Barbera, Tempranillo, Garnacha]" 24145,"Bison Rib Roast 1 lb seasonal mushrooms (cremini, oyster, trumpet, chanterelle, any of your favorites!) 3 oz butter 2 red onions 4 oz olive oil 2 oz balsamic syrup or glaze 1? cups peppercorn sauce 3 cups demi-glace 2 cups dry red wine, such as Cabernet 4 tbsp green peppercorns in brine, drained well 2 tbsp cracked black peppercorns 4 oz unsalted butter 2 shallots, peeled and sliced ? carrot, diced small ? rib of celery, diced small 1 tsp sliced garlic 2 canned Italian plum tomatoes, diced, or 2 tsp tomato paste 1 bay leaf 2 sprigs thyme 1, 3-4 lbs boneless bison rib roast 2 oz olive oil Instructions: Rib Roast 1.Trim any excess fat off roast (especially near thinnest part). 2.Rub roast with 2 ounces oil, and season with salt and ground black pepper. 3.Place in a roasting pan on a roasting rack. 4.Roast at 375F for 45 minutes. 5.Reduce heat to 275F. 6.In 15 minutes, check internal temperature with a thermometer. Continue every 15 minutes. 7.For rare to medium rare, pull roast out at 115F. It will continue to cook as it rests. Do not slice for at least 20 minutes. 8.Garnish platter with the onions and mushrooms. 9.After roast rests, slice thin and serve immediately with peppercorn sauce. Peppercorn Sauce 1.In a 1? quart sauce pot, sweat shallots, carrots and celery in 2 ounces of butter. Wait until tender and lightly browned. 2.Add diced tomatoes or tomato paste, and continue cooking for 10 minutes over medium/low heat. 3.Add red wine, bring to simmer and reduce slowly until ? evaporated. 4.Add demi-glace. Bring to simmer, and reduce gently until sauce-like consistency (reduce by approximately 25-30 percent). 5.Add thyme and bay leaf. Cook slowly for about 10 minutes. Do not reduce by much, if any. 6.Strain into a clean sauce pot. Bring to simmer, and add peppercorns. Season with salt, to taste, and whisk in remaining butter. Serve warm. Mushrooms 1.Trim stems, slice or halve if very large. 2.Season with salt and pepper. 3.Saute at high heat in butter, reserve. Balsamic Onions 1.Slice 3 onions into 6 thick slices. 2.Brush or drizzle with oil and season with salt. 3.Char over high heat in a non-stick pan. 4.Note: Onions should burn on the outside, and remain sweet and delicious on the inside. 5.When cool enough to touch, drizzle with balsamic glaze. ","[Cabernet Sauvignon, Syrah, Barolo, Tempranillo]" 24146,"Cherry Shells 1 (1 pound, 1.5 ounce) package dry sugar cookie mix (recommended: Betty Crocker) 4 ounces cream cheese, softened and cut into pieces 2 eggs 2 teaspoons cherry extract 12 red or green candied cherries, halved Instructions: Preheat oven to 350 degrees F. In the bowl of an electric mixer combine, the sugar cookie dough, cream cheese, eggs, and extract. Fit a cookie press or resealable plastic bag with a star template or 3/4-inch star tip. Pipe dough in 2 1/2-inch lines, 2 inches apart on an un-greased cookie sheet. Press a cherry half at the base of each shell. Bake for 12 minutes, until brown on bottom and raw look is gone from tops. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 24147,"Shredded Pork Summer Rolls Hot water 16 rice paper wrappers 1 cup Slow Cooker Shredded Pork, recipe follows 1 cup cooked rice vermicelli, chopped 1/4 English cucumber, seeded and thinly sliced into matchsticks 1/2 red bell pepper, seeded and thinly sliced into matchsticks 1/2 carrot, shredded or cut into matchsticks 2 scallions, sliced thinly on the bias 32 fresh Thai basil leaves 32 fresh cilantro sprigs 16 fresh mint leaves 3 tablespoons rice vinegar 1 tablespoon fish sauce 1 tablespoon mirin 1 tablespoon sesame oil 1 tablespoon soy sauce 1 teaspoon peeled and grated ginger 1 teaspoon sugar 1 (15-ounce) can tomato sauce 3 tablespoons chili powder 3 tablespoons light brown sugar 2 teaspoons ground coriander 1 teaspoon ground cumin 1 (3-pound) pork shoulder (or butt), trimmed of excess fat Kosher salt and freshly cracked black pepper 5 cloves garlic, minced or grated 2 yellow onions, diced 1/4 cup fresh lime juice Instructions: For the rolls: Fill a round cake pan or pie plate with hot water. Place each wrapper in the water for 5 seconds, until softened. Remove, shaking off any excess water and place on a work surface. Stack 2 tablespoons of Shredded Pork and about a quarter cup of sliced vegetables and rice noodles on the lower third of the rice paper. Top the vegetable mixture with 2 basil leaves, 2 cilantro sprigs and 1 mint leaf. Fold the bottom edge of the wrapper over the filling and then fold in both sides toward the center, and roll up (like you would a burrito). Repeat the process with the remaining ingredients. For the dipping sauce: In a mixing bowl, combine the rice vinegar, fish sauce, sesame oil, soy sauce, ginger and sugar. Whisk together until combined, taste and adjust seasoning. Serve the rolls with the dipping sauce Cook's Note: Placing a damp towel on top of your spring rolls will help keep them soft. Combine the tomato sauce, chili powder, brown sugar, coriander and cumin in the base of your slow cooker. Stir to combine and distribute the spices evenly. Sprinkle the pork with salt and pepper and place it in the slow cooker. Using tongs, turn the pork to coat it evenly in the sauce. Add in the garlic and onions, stir again. Place the lid on the slow cooker and cook until the pork is tender and beginning to fall apart, on low 8 to 10 hours or on high 4 to 6 hours. Transfer the pork to a serving bowl. Allow to cool slightly, and then shred using 2 forks, removing any excess fat. Skim any excess fat off of the sauce remaining in the slow cooker. Stir in the lime juice and season with salt and pepper. Add the shredded pork back into the slow cooker and mix it with the sauce that was created during the cooking. You can store the pork in its sauce for 3 to 4 days. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 24148,"Chicken Stuffed with Lobster Meat 1 steamed lobster (1 1/2 pound) 4 tablespoons unsalted butter 6 scallions, finely chopped 1/4 cup white wine 1 1/2 tablespoons flour 1/4 cup heavy cream Pinch cayenne pepper Salt and freshly ground pepper, to taste 8 boneless chicken breast halves (about 3 pounds) with or without skin Olive oil, for glazing Instructions: Preheat oven to 350 degrees F. Position rack in center. Remove all the meat from the lobster and roughly chop, leaving some large pieces. Set aside Melt 2 tablespoons of butter in a small skillet, saute scallions for 2 to 3 minutes. Add lobster meat and wine, stir quickly to combine over high heat. Drain the mixture, reserving the liquid. Set lobster meat and scallion mixture aside. Melt remaining butter in another skillet. Add flour and cook slowly without coloring or about 5 minutes. Add reserved liquid and cream. Cook, stirring constantly until mixture begins to thicken. Stir lobster meat back into the mixture, add cayenne, and season to taste. Cool mixture completely. Rinse chicken breasts and pat dry. Trim any fat around edges. Place breasts, 1 at a time, between sheets of waxed paper and gently pound with a mallet until about 3/8-inch thick. Season with salt and pepper to taste. Lightly oil a 13 by 9-inch baking pan. Place 1/4 cup stuffing on the center of the underside of each breast. Bring the top and bottom flaps of the chicken up over the stuffing, slightly overlapping the ends, then fold up the sides to enclose the stuffing completely. Lay the packets seam side down in the pan and brush with olive oil. Bake until chicken is lightly browned and feels firm when pressed, 20 to 30 minutes. Slice each roll on the diagonal to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 24149,"Margarita Jelly Shots 1/3 cup sugar 3 limes, 2 juiced and 1 cut into small wedges
2/3 cup seltzer water One 1/4-ounce package unflavored gelatin (about 2 1/2 teaspoons) 2/3 cup tequila 2 tablespoons orange liqueur Flaky sea salt, for serving Instructions: Combine the sugar, lime juice and 2/3 cup regular water in a medium microwave-safe bowl. Microwave in 30-second intervals, stirring in between each, until the sugar is dissolved, about 2 minutes. Add the seltzer water to the syrup mixture, sprinkle the gelatin on top and leave it to bloom for 5 minutes. Microwave the bloomed gelatin mixture until dissolved, about 30 seconds. Sir in the tequila and orange liqueur. Divide the mixture among twelve 2-ounce glasses. Refrigerate until set, at least 3 hours.
Before serving, garnish each shot with a small pinch of flaky sea salt and a lime wedge. ","[Tequila, Cava, Prosecco, Sauvignon Blanc]" 24150,"Mean Green Smoothie 1 cup fresh baby spinach 3/4 cup frozen green grapes 1/2 cup brewed green tea, cooled 1 medium ripe kiwi, peeled and chopped
1 sprig fresh mint leaves
1/2 Granny Smith apple, cored and chopped Instructions: Add the spinach, grapes, tea, kiwi, mint and apples to the bowl of a blender. Blend until smooth, adding water if needed to get the desired consistency. Drink with a straw. ","[Sauvignon Blanc, Pinot Gris, Riesling]" 24151,"Banana Bliss 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/2 teaspoon salt 4 large bananas 1/2 cup pecans, halved or chopped 1/2 cup water 1/2 pound (2 sticks) unsalted butter 1 cup lightly packed dark brown sugar 1 teaspoon vanilla 2 tablespoons banana liqueur 2 tablespoons Irish cream liqueur 1 tablespoon Cognac 1 teaspoon dark sesame oil Vanilla ice cream 1 1/2 teaspoons cinnamon 1/2 teaspoon ground anise seed Instructions: Combine the seasoning mix ingredients in a small bowl. Peel the bananas and cut them into diagonal slices about 1/2-inch thick. Set aside. In a small nonstick skillet over medium heat, roast the pecans, stirring constantly, until they begin to darken and give off a rich toasted aroma. Remove from the heat and set aside. In a 10-inch skillet whisk together the water, butter, and sugar. When the butter melts, add the seasoning mix and bring to a boil, whisking frequently. Whisk in the remaining ingredients, then add the reserved bananas and pecans. Combine to cook, stirring gently, for 4 minutes. Remove from the heat and serve warm with vanilla ice cream. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 24152,"No Pie Apple Pie 2 tablespoons ground cinnamon 1 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/4 teaspoon ground cardamom (optional, but delicious)
3 large Honeycrisp apples, peeled, halved vertically and cored 4 tablespoons salted butter, melted 2 tablespoons brown sugar 1 orange, zested and juiced (about 3 tablespoons juice and 2 teaspoons zest)
1/2 cup quick-cooking oats
1/4 cup slivered or sliced almonds
Pinch kosher salt
Honey, for serving Vanilla ice cream, for serving Instructions: For the apple pie spice: Mix together the cinnamon, nutmeg, allspice and cardamom if using in a small bowl. For the apples: Preheat the oven to 400 degrees F. Place the apple halves core-side down on a flat surface. Before slicing, place chopsticks or wooden spoons on either side of them to make sure you don't cut all the way through. Slice almost all the way to the bottom of each apple half at 1/4-inch intervals, then place them on a sheet pan. Mix 1 tablespoon of the butter, 1 tablespoon of the brown sugar, 2 teaspoons of the apple pie spice and the orange juice in a pitcher. Drizzle over the apples, making sure they are well coated and the drizzle goes into the slits. Bake until they are just starting to get tender, about 15 minutes. Meanwhile, mix together the oats, almonds, salt, remaining melted butter, remaining brown sugar, orange zest and remaining apple pie spice. Sprinkle the oat mixture over the apples, making sure to get some between the slices without breaking the apples. Bake until the topping is slightly crisp and golden, another 10 minutes. Drizzle with honey and serve with ice cream. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 24153,"Whiskey-Glazed Carrots 1 stick (8 tablespoons) butter 2 pounds carrots, peeled and cut into 1/2-inch pieces
3/4 cup whiskey, such as Jack Daniel's 3/4 cup packed brown sugar
Salt and freshly ground black pepper 2 sprigs fresh thyme Instructions: Melt 1/2 stick (4 tablespoons) of the butter in a large skillet (with a lid) over high heat. Add half the carrots and stir them around to brown them quickly, about 1 minute. Remove to a plate and repeat with the remaining carrots. Pour the whiskey into the skillet, taking care if you're cooking over an open flame. Let the whiskey bubble up and cook until slightly reduced, about 3 minutes. Reduce the heat to medium low, add the other 1/2 stick of butter and stir it around until it's melted. Stir in the brown sugar and some salt and pepper. Add the leaves from 1 of the sprigs of thyme, then add the carrots. Reduce the heat to low, place the lid on the skillet and cook for 5 minutes. Remove the lid and cook for another 5 minutes. Serve garnished with the remaining thyme sprig. ","[Bourbon, Scotch, Brandy, Port]" 24154,"Celery Root Salad Juice of 2 lemons Kosher salt 1 medium celery root 1 tablespoon dijon mustard 1 teaspoon white wine vinegar Freshly ground pepper 3 tablespoons extra-virgin olive oil 2 tablespoons heavy cream 1 head frisee, torn 1 head radicchio, torn Instructions: Fill a bowl with ice water; add half of the lemon juice and 1 tablespoon salt. Peel the celery root with a paring knife. Rinse, then cut into matchsticks. Add to the lemon water and let soak 15 minutes. Drain and pat dry.
Whisk the remaining lemon juice, the mustard, vinegar, 1 teaspoon salt and 1/4 teaspoon pepper in a bowl; gradually whisk in the olive oil, then the cream. Add the celery root and toss; cover and refrigerate until ready to serve.
Arrange the frisee and radicchio on a platter. Top with the celery root mixture. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 24155,"Chicken Liver Stroganoff with Greek Yogurt 3 tablespoons vegetable oil 1 pound chicken livers, cleaned and deveined (about 1 pint) Kosher salt and freshly ground black pepper 5 tablespoons unsalted butter 8 ounces cremini mushrooms, sliced about 1/8-inch thick (about 4 cups) 1 small red onion, cut in 1/2-inch dice (about 1 cup) 1/4 cup cognac or dry sherry 1 cup chicken broth 1 cup whole Greek yogurt 12 ounces wide egg noodles 1/4 cup fresh flat-leaf parsley leaves, roughly chopped Instructions: Bring a large stockpot of salted water to a boil (it should taste like sea water). Meanwhile, heat the oil over medium-high heat in a large, straight-sided saute pan until it shimmers. Sprinkle the chicken livers liberally with salt and pepper. In two batches, add the chicken livers to the hot oil and brown on both sides, about 3 minutes per batch. Transfer the browned livers to a plate. Once all of the livers have been browned, add 2 tablespoons of the butter to the pan. Add the mushrooms and cook until lightly browned, about 5 minutes, stirring occasionally. Add 2 more tablespoons of the butter and the onions, season with salt and pepper and cook until slightly softened and lightly browned, 3 to 5 minutes. Take the pan off of the heat and carefully add the cognac. Stir to combine, place the pan back on the heat and cook for 1 minute, stirring constantly. Add the chicken broth and cook until reduced by half, 3 to 5 minutes. Meanwhile, slice the browned livers into long strips about 1/2-inch thick. Reduce the heat to medium-low, stir the yogurt into the sauce and season with salt and pepper. Then add the livers and stir to combine. Simmer the sauce until the livers are cooked to your liking, 3 to 5 minutes for medium. Season with salt and pepper. While the livers are cooking in the sauce, cook the egg noodles in the boiling water until al dente, 5 to 8 minutes. Then drain. Toss the hot egg noodles with the remaining butter and half of the parsley. Season with salt and pepper. To serve, divide the egg noodles among 4 to 6 bowls and top with the chicken livers and sauce. Garnish with the remaining parsley. Alternatively, this dish can be served family-style on a large platter. ","[Pinot Grigio, Sauvignon Blanc, Chianti, Tempranillo]" 24156,"Chicken Tinola 1 cup jasmine rice 2 tablespoons vegetable oil 8 small skin-on, bone-in chicken thighs (about 2 1/2 pounds), patted dry Kosher salt and freshly ground pepper 1 small onion, sliced 3 cloves garlic, minced 1 1-inch piece fresh ginger, cut into coins 3 tablespoons fish sauce 6 cups low-sodium chicken broth 2 chayotes, peeled, seeded and quartered 1 head bok choy, trimmed and cut into 2-inch pieces Instructions: Cook the rice as the label directs. Set aside off the heat, 5 minutes, then fluff with a fork. Meanwhile, heat the vegetable oil in a dutch oven or other large pot over medium-high heat. Season the chicken thighs generously with salt and pepper. Working in batches if necessary, add the chicken to the pot, skin-side down, and cook until lightly browned and the fat has rendered, 3 to 4 minutes. Flip and cook until browned on the other side, 3 to 4 minutes. Remove the chicken to a plate. Reduce the heat under the pot to medium. Add the onion, garlic and ginger and cook until softened, about 2 minutes. Add the fish sauce and cook until reduced by half, about 3 minutes. Add the chicken broth and bring to a boil. Add the chicken and chayotes to the pot and reduce the heat to medium to maintain a steady simmer. Cover and cook until the chicken is cooked through, about 15 minutes. Add the bok choy, cover and cook until tender, about 5 more minutes. Divide the stew among bowls. Serve with the rice. ","[Cabernet Sauvignon, Pinotage, Tempranillo, Barbera]" 24157,"Big Daddy's Spicy Beef Patty 1 pound ground beef 1 medium onion, finely diced 1 tablespoon minced garlic 1/2 teaspoon smoked paprika 1 teaspoon dried thyme 1 teaspoon coarse ground black pepper 1 tablespoon salt 1 jalapeno, finely diced 1/2 cup bread crumbs 1/2 cup beef broth 1 beaten egg 1 teaspoon curry powder 1 tablespoon water 2 packages premade pie crust Special equipment: 3-inch cookie cutter Instructions: Preheat the oven to 400 degrees F. Brown the ground beef in a large saute pan over medium heat. Add the onion, garlic, paprika, thyme, black pepper, and salt. Stir together, and then add the jalapeno. Remove from the heat, and add the bread crumbs and the beef broth. Stir well to combine and set aside to cool completely. In a small bowl, whisk together the egg, curry powder and water. Set aside. On a work surface, flatten the pie crusts and cut out 3-inch rounds using a cookie cutter. Add a hearty tablespoon of the beef mixture onto each round. Fold over and press the edges with your fingers. Crimp the edges with a fork. Transfer the patties to a baking sheet and brush the tops with the egg mixture. Bake in the preheated oven for 30 minutes. Arrange on a serving platter and serve. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 24158,"Vanilla Ice Cream with Balsamic Fig Sauce 2 pints vanilla bean ice cream 1/3 cup balsamic vinegar, eyeball it 1/2 cup water, eyeball it 10 dried Mission figs or 20 baby Mission figs, chopped 1 canister prepared real whipped cream from dairy aisle of market Freshly grated nutmeg, to garnish Instructions: Place ice cream on counter to soften. In a small pot, combine vinegar and water and bring to a boil. Add figs and reduce heat to simmer. Stew figs in sauce until they are soft and sauce is thick and syrupy, about 12 minutes. Scoop ice cream into glass goblets or other dessert dishes and top liberally with hot balsamic fig sauce and whipped cream. Garnish the top of the whipped cream with a little freshly grated nutmeg. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 24159,"How to Make Cake Pops | Cake Pops One 15.25-ounce box yellow cake mix, plus required ingredients 1 cup vanilla frosting, plus more as needed
20 ounces white candy melting wafers
Sprinkles or cookie crumbles, for decorating, optional
Instructions: Prepare and bake the cake according to the package directions for a 9-by-13-inch pan. Let cool completely. Break the cake into pieces and place it in a food processor. Add the frosting and process until the mixture forms a ball and pulls away from the sides of the bowl, about 30 seconds. If the mixture doesn't come together, add more frosting 1 tablespoon at a time until it holds its shape.
Using a 3/4-ounce scoop, form the mixture into 46 balls and put them on a baking sheet. Refrigerate until firm, about 30 minutes.
Meanwhile, place the candy wafers in a microwave-safe bowl and melt according to package directions. Dip a half inch of the tip of a lollipop stick into the candy and then stick the tip halfway into a cake ball. Repeat with the remaining balls and sticks. Refrigerate the cake pops until completely chilled, about 1 hour.
Microwave the candy again until melted and pour it into a tall narrow glass. Dip each cake pop into the candy and let any excess run off. If decorating, turn the cake pop upright and sprinkle with sprinkles while the coating is still wet. Stick the finished pops in two 9.8-by-11.8-inch Styrofoam blocks block and let set completely. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 24160,"Mushroom Asparagus Galettes 8 ounces all-purpose flour, plus more for dusting 3 ounces cornmeal
3/4 teaspoon kosher salt
7 1/2 ounces cold unsalted butter, cut into 1/2-inch pieces 3 ounces ice-cold water
2 ounces sour cream
12 ounces asparagus, trimmed and cut on the bias into 1-inch pieces Kosher salt and freshly ground black pepper 3 tablespoons olive oil
12 ounces mushrooms, cut into 1/4-inch slices
8 ounces cream cheese, softened
1/4 cup heavy cream, plus 2 tablespoons for the egg wash
2 teaspoons minced garlic
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon lemon juice
1/8 teaspoon ground cumin
1/8 teaspoon dried thyme leaves
1 large egg
Maldon salt
Instructions: For the dough: Combine the flour, cornmeal, salt and butter in a food processor and pulse until the butter forms pea-size or smaller pieces. Transfer the flour mixture to a stand mixer fitted with the paddle attachment. Whisk the water into the sour cream in a small bowl. With the mixer on low speed, slowly add the sour cream mixture and mix until a dough comes together. Divide the dough into 6 equal pieces and form into discs. Cover and refrigerate for at least 2 hours. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. For the filling: Season the asparagus with salt and pepper and toss with 1 tablespoon of the olive oil. Roast on a baking sheet for 5 minutes and then set aside. Season the mushrooms with salt and pepper and toss with the remaining 2 tablespoons olive oil. Roast on a baking sheet for about 10 minutes. Let cook and then combine with the asparagus in a medium bowl. Reduce the oven temperature to 400 degrees F. Blend the cream cheese with the 1/4 cup cream on low speed in a stand mixer fitted with the paddle attachment. Add the garlic, pepper flakes, lemon juice, cumin and thyme and blend until combined.
Whisk together the egg, 2 tablespoons heavy cream and a pinch of salt. Set the egg wash aside. Lightly dust a work surface and roll each of the chilled discs of dough into 6-inch rounds. Spread about 1/8 cup of the cream cheese mixture into a 3-inch circle in the center of each round. Top with one-sixth of the asparagus and mushrooms, forming a heaping pile. Pleat the dough around the vegetables to frame them. Brush the dough with the egg wash and sprinkle it with Maldon salt. Transfer the galettes to the prepared baking sheet and bake until the crust is golden brown, about 20 to 25 minutes.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 24161,"Mustard-Glazed Salmon Salad with Light Buttermilk Dressing 1/2 small loaf of Panera Bread? Sourdough Bread 4 tablespoons olive oil 1/2 teaspoon salt 1/4 teaspoon dried thyme 1/8 teaspoon ground black pepper 1 pound salmon fillet 2 tablespoons honey mustard 1 tablespoon minced fresh dill Salad and Dressing ingredients: 2 tablespoons cider vinegar 2 tablespoons light sour cream 2 tablespoons reduced-fat buttermilk 1 small garlic clove, minced 1 scallion (green parts only), minced Pinch of paprika 1/4 teaspoon salt 1/8 teaspoon ground black pepper 1/4 cup olive oil 1/2 small head romaine lettuce, coarsely chopped 6 ounces baby field greens 1 1/4 cups shredded carrots 1/2 pint grape tomatoes, halved Instructions: Preheat oven to 375 degrees F and preheat a rimmed baking sheet in the oven. Cut bread into 1/2-inch cubes. Combine 2 tablespoons of oil, 1/4 teaspoon of salt, thyme, and a pinch of black pepper in a large bowl. Add bread cubes and, using your hands, toss to coat. Transfer to a hot baking sheet, spread in a single layer, and bake until golden brown, about 15 minutes. If your oven has convection, turn it on to help brown croutons all over. Otherwise, turn them halfway through cooking for even browning. Remove and let cool on paper towels. Wipe the baking sheet clean, and then return it to the oven to get hot. Rinse salmon and set on a sheet of heavy-duty foil. Combine honey mustard, remaining 2 tablespoons of oil, dill, remaining 1/4 teaspoon of salt and remaining pepper in a small bowl. Spread over salmon and transfer to a hot baking sheet, using foil as handles. Roast until fish is still filmy and slightly moist in the center, 10 to 15 minutes. Remove and let cool slightly. Whisk together vinegar, sour cream, buttermilk, garlic, scallion, paprika, salt, and pepper in a large bowl. Whisk in oil in a slow, steady stream. Add romaine, greens, and carrots and toss gently to coat. Divide salad among plates and scatter on tomatoes. Using tongs, break up fish into bite-size chunks and arrange over each salad. Top with croutons. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 24162,"Classic Fettuccine Alfredo Kosher salt and freshly cracked black pepper 1 1/2 cups heavy cream 2 tablespoons unsalted butter One 9-ounce package fresh fettuccine 3/4 cup freshly grated Parmigiano-Reggiano, plus additional for garnish Pinch freshly grated nutmeg Instructions: Bring a large pot of water to a boil. Add 1 tablespoon salt. In a 4-quart saucepan, add 1 cup heavy cream, the butter and a pinch of salt and bring to a very light simmer over medium-low to low heat. Let reduce for about 15 minutes. Add the remaining 1/2 cup cream and season with salt and pepper. Meanwhile, cook the pasta until super al dente. Reserve some pasta water and drain the pasta. Add the pasta to the reduced cream, along with the cheese and nutmeg. Stir to combine and adjust the thickness with pasta water if necessary. (Keep in mind the sauce and pasta will tighten up as it cools and as you plate it.) Taste and adjust the seasoning with more salt if necessary. Garnish with more cheese. Serve instantly! ","[Chardonnay, Barolo, Chianti, Rioja]" 24163,"BBQ Chicken Pizza 2 tablespoons olive oil 1/2 pound chicken tenders 2/3 cup barbecue sauce (recommended: Bullseye Original) Flour, for dusting surface 1 (13.8-ounce) package pizza dough (recommended: Pillsbury Classic) 3/4 cup shredded Gouda 1 cup shredded mozzarella 3/4 cup shredded Parmesan 1/2 medium red onion, thinly sliced 3 tablespoons chopped fresh cilantro leaves Instructions: Preheat oven to 400 degrees F. Heat oil in a large skillet over medium-high heat. Add chicken tenders and saute until golden brown, about 12 minutes. Remove from heat. When chicken is cool enough to handle, dice chicken to yield a little over 1 cup. In a small bowl, toss chicken with 2 tablespoons barbecue sauce. Set aside. On a floured surface, roll out dough and place on a greased sheet pan. Shape to fill the sheet pan, about a 15 by 10-inch rectangle. Spread remaining barbecue sauce evenly over pizza dough. Sprinkle Gouda, mozzarella, Parmesan, onions, and chicken over top. Bake for 20 minutes or until cheese bubbles. Sprinkle with chopped cilantro and cut into pieces. ","[Zinfandel, Merlot, Cabernet Sauvignon, Malbec]" 24164,"Ricotta Parfaits 1 cup ricotta cheese 1/2 cup plain yogurt 1/2 cup raspberry jam, divided 2 cups granola, divided 1/4 cup sliced almonds, toasted, * see Cook's Note Instructions: Special equipment: 4 parfait or sundae glasses In a small bowl, whisk the ricotta cheese and yogurt together until smooth. In each parfait glass, layer 2 tablespoons of the ricotta mixture, 1 tablespoon raspberry jam and 1/4 cup of granola. Repeat the layers. Spread the remaining ricotta mixture on top and garnish with toasted almonds before serving. *Cook's Note: To toast the sliced almonds, arrange them in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 6 to 8 minutes until lightly golden. Cool completely before using. ","[Chardonnay, Sauvignon Blanc, Moscato, Prosecco]" 24165,"Avocado Toast Pizza One 10.5-ounce goat cheese log 1 cup mascarpone
1 cup ricotta
2 tablespoons freshly torn basil leaves
2 tablespoons fresh oregano leaves
1 clove garlic, minced 1 lemon, zested
Kosher salt and freshly ground black pepper
1 pound pizza dough, proofed and ready to bake
All-purpose flour, for dusting Olive oil, for drizzling
Parmigiano-Reggiano, for grating
4 firm but ripe avocados, halved, pitted and sliced
Sea salt, for sprinkling Crushed red pepper, for finishing
Instructions: Preheat a pizza oven or oven to 450 degrees F and place a pizza stone on the middle shelf. Combine the goat cheese, mascarpone, ricotta, basil, oregano, garlic, lemon zest, salt and pepper in a food processor and blend until smooth. Divide the dough into 2 pieces and roll out on a lightly-floured surface. Place 1 piece of dough on a pizza peel and drizzle the dough with 2 tablespoons olive oil. Smear half the cheese on evenly. Freshly grate about 1/4 cup Parmigiano-Reggiano on top. Bake until the crust is crispy, about 10 minutes. Repeat with the remaining dough. Fan out the avocado on top of the cheese. Drizzle with olive oil, then sprinkle with sea salt and crushed red pepper, to taste. Slice and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 24166,"Pork with Onion Sauce 2 large Vidalia onions, chopped 2 cloves garlic, minced 1 large (1/2 gallon or more) bottle vinegar based barbeque sauce 13 pound pork ham Instructions: Saute the onion and garlic in olive oil until onions are tender. Add onions to barbeque sauce and stir well. Place uncooked ham in a baking bag. Pour about 1/2 gallon of barbeque sauce mixture into the bag. Seal the bag and marinate in the refrigerator overnight - about 8 to 12 hours. Remove the ham from the baking bag and place it on the grill. Cook ham until the meat is tender, basting often with barbeque mixture. ","[Chardonnay, Cabernet Sauvignon, Merlot, Pinot Noir]" 24167,"Peanut Butter Miso Caramel Ice Cream Sandwiches 3/4 cup (120 grams) peanut butter chips 2 tablespoons (30 grams) unsalted butter 1 tablespoon (18 grams) white miso paste 1 large egg, at room temperature 1/2 cup (100 grams) light brown sugar 1 tablespoon (18 grams) unsulphured blackstrap molasses 1/2 teaspoon vanilla extract 3/4 cup (100 grams) all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon kosher salt 1 1/2 cups (360 grams) cold heavy cream 6 tablespoons store-bought caramel, preferably Smucker's Hot Caramel Topping 1/4 teaspoon kosher salt 1/4 teaspoon vanilla extract Roasted and salted peanuts, finely chopped, for rolling Rainbow sprinkles, for rolling Instructions: To make the cookie dough: Melt the peanut butter chips, butter and miso together over a double boiler. Allow to cool to lukewarm. In a stand mixer with the paddle attachment, beat the egg, brown sugar, molasses and vanilla on medium-high speed until pale and thick, about 2 minutes. Add the peanut butter mixture and beat to combine, 30 seconds to 1 minute. Add the flour, baking soda and salt and mix until a stiff dough forms. Refrigerate until firm and not as sticky, 20 to 30 minutes. Arrange an oven rack in the upper third position. Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper. Dollop 1/2 tablespoon-sized blobs of dough on the baking sheets and roll into balls with your hands, leaving at least 2 inches in between each ball. Bake until the cookies have spread and are slightly browned around the edges; start checking at 8 minutes. Remove from the oven. Cool on the pan for 2 to 3 minutes before transferring to a wire rack to cool. To make the ice cream: In a large mixing bowl, using a hand mixer or in the bowl of a stand mixer fitted with the whisk attachment, add the cream, caramel, salt and vanilla. With the mixer on low, mix until combined. Increase the speed to medium high and whip to stiff peaks. Add the ice cream to a large piping bag fitted with a large round tip. To make the ice cream sandwiches: Pipe the ice cream onto the bottom side of 20 cookies. Top with the remaining 20 cookies. Gently press down to seal. Roll half of each sandwich in a combination of crushed peanuts and rainbow sprinkles. Freeze until set, at least 6 hours. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 24168,"Lemon Poppyseed Cake 1/3-cup (2 1/2 ounces) poppy seeds 1 tablespoon freshly grated lemon zest 1 cup whole, 2 percent fat, or 1 percent fat milk 2 eggs 1 1/2 cups sugar 2 cups flour 2 1/2 teaspoons baking powder 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 3/4 cup vegetable oil 1 teaspoon pure vanilla extract 1 teaspoon almond extract Instructions: In a bowl, combine the poppy seeds, lemon zest, and milk. Set aside to soak for at least 1 hour or refrigerated overnight. Preheat the oven to 350 degrees F. Line a 6-cup loaf pan with wax paper. In a mixer fitted with a whisk attachment (or using a hand mixer), whip the eggs and sugar together until light and fluffy. In a separate bowl, sift the dry ingredients together. With the mixer running, drizzle the oil, vanilla extract, and almond extract into the egg mixture. With the mixer still running, add alternating batches of dry ingredients and poppy seed-milk mixture to the egg mixture. The batter will be somewhat thin. Pour into the prepared pan. Bake 1 to 1 1/4 hours, until the center is raised and cracked and the whole cake is firm and dry on the top. Avoid opening the oven while baking. Do not under-bake or the cake will fall. Let cool in the pan for 5 minutes, then turn out onto a wire rack and continue cooling before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 24169,"Spinach Wrapped Chicken with Lemon Risotto and Feta Cheese Salsa Verde 3 onions, halved 1 bottle vermouth
2 bay leaves
A couple sprigs fresh thyme
Salt
1 bag spinach leaves 4 boneless skinless chicken breasts
Salt 1 1/2 lemons, juiced
1 cup spinach 1 cup fresh basil leaves 1 cup fresh flat-leaf parsley leaves 1/4 cup fresh mint leaves 1 shallot
2 cups extra-virgin olive oil
2 lemons, zested and juiced 2 lemons, zested and juiced
4 ounces feta cheese
Salt
1 onion, chopped 1 leek, chopped
1 cup aborio rice
1/2 bottle white wine
8 cups chicken stock
2 tablespoons butter
1 cup grated Parmesan
2 lemons, zested
Salt Instructions: For the vermouth onion broth: Sear the onions in a large pot over medium-high heat. Add in 8 cups water, the vermouth, bay leaves, thyme and some salt, and bring to boil for 20 minutes. Hold hot for the chicken. For the chicken: On a sheet of plastic wrap, make 4 rows of spinach leaves. Sprinkle the chicken breasts with salt and place 1 breast in the center of each spinach row. Carefully roll the chicken in the spinach by folding over the plastic wrap. Roll tightly and fold under, sealing the plastic wrap around the chicken. Repeat for all chicken breasts. When wrapped, place in the vermouth and onion broth, bring to a simmer and cook for 10 to 12 minutes. Add the lemon juice and reserve. For the feta salsa verde: In a food processor, place the spinach, herbs, shallot and 1 cup of the olive oil. Pulse until rough puree ? do not over blend. Place the salsa in a bowl, grate in the lemon zest, add the remaining 1 cup oil, crumble in the feta and mix well. Season with salt and allow to meld for 15 minutes. Adjust seasonings with lemon juice and zest. For the risotto: In a heavy-bottomed pan over high heat, saute the chopped leeks and onions until translucent. Add in the arborio rice and saute for a couple minutes. Add in a couple of cups of wine and stir frequently. Once the wine has evaporated, add in the chicken stock 1 cup at a time, stirring frequently while the rice absorbs the liquid and begins to cook through. Keep adding stock as the liquid is absorbed. When the rice has cooked thoroughly, add in the butter, cheese and lemon zest and stir until it reaches a creamy consistency. Season with salt. Remove the plastic wrap from the chicken and slice to serve. Plate and eat me fast! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]

" 24170,"Queen Korina's Salad 1 (1 1/2 to 2-pound) flank steak 3 tablespoons dried Mexican oregano 2 teaspoons ground cumin Coarse sea salt Freshly ground black pepper 24 ounces beef stock 2 cups water 4 cloves smashed garlic 1 sweet onion, quartered 3 bay leaves 12 whole peppercorns 5 tablespoons white vinegar 5 tablespoons freshly squeezed lime juice 1 tablespoon pickled jalapeno juice 3 tablespoons dried Mexican oregano 1 1/2 teaspoons fine sea salt 1 teaspoon freshly ground black pepper 1/2 teaspoon ground cumin 1 cup extra-virgin olive oil 4 hearts romaine, shredded 4 large tomatoes, cut in wedges 1 medium red onion, thinly sliced 2 bunches radishes, cleaned, well chilled 1 bunch fresh cilantro, leaves coarsely chopped 4 avocados, halved, pitted and sliced Tortilla chips, for serving Instructions: For the meat: Rub the flank steak with oregano, cumin, salt and cracked pepper. Place the steak, beef stock, water, garlic, onion, bay leaves and peppercorns in a large pot, bring to a boil. Simmer for 1 1/2 hours until meat is fork tender and comes easily apart with a fork. If you need to add some more liquid during the cooking process, go ahead. Add more beef broth or water would be fine. Remove the pot off the burner and allow to cool to room temperature, about 20 minutes. When it's cooled to room temperature, cover with lid and place into the refrigerator. Cool in the refrigerator for 1 to 3 hours. After it's cold, trim off any remaining fat, cut into 4 pieces across the grain and then shred using 2 forks. Place it back into the liquid until ready to serve. Before adding to the salad, drain off liquid and discard. For the vinaigrette: Whisk all the ingredients together, adding in the olive oil in a steady stream until incorporated. For the salad and assembly: Toss the lettuce and vegetables with the vinaigrette, and top with meat. Add freshly made corn tortilla chips around side of bowl. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 24171,"Broken Spoke BBQ Brisket 1 (8 to 10-pound) beef brisket Salt and ground black pepper BBQ Sauce, recipe follows 1 (12-ounce) can tomato sauce 1 tablespoon Worcestershire sauce 1 tablespoon lemon juice 1 tablespoon liquid smoke, optional 1/4 cup brown sugar or honey Salt Onion powder, or 1/4 small onion, minced Garlic powder, or 1 clove garlic, minced Instructions: Preheat a smoker according to the manufacturer's instructions. Season brisket with salt and pepper on both sides. Place brisket, fat side up, in the smoker, with the largest end towards the fire box. Do not place meat any closer than 3 feet from the fire. Smoke for 8 hours. Remove brisket to a platter and brush with BBQ sauce. Carve or pull meat as desired. Combine all ingredients in a medium saucepan. Stir to combine and then simmer for 30 minutes over low heat. ","[Zinfandel, Syrah, Malbec, Tempranillo]" 24172,"Truffle Tarts with Raspberries 1 1/2 cups fine chocolate wafer crumbs (from Oreo cookies or chocolate wafers) 6 tablespoons melted butter 1 recipe Dark Chocolate Truffles, recipe follows, whipped but not shaped into balls 6 fresh raspberries, plus extra for serving 1/2 cup heavy cream 8 ounces good-quality (70 percent) bittersweet chocolate, chopped 1 teaspoon pure vanilla extract 1 cup cocoa powder, for dusting Instructions: Use a fork to mix together the chocolate wafer crumbs and butter. Spray the cups of a 6-muffin tin with a vegetable spray. Line the cups with strips of parchment or waxed paper, cut so that they are as wide as the diameter of each cup and long enough to overhang the sides (you'll need this overhang to remove the tarts). Use the bottom of a small glass to press the crumbs over the bottom and sides of the muffin cups, building the sides up to only about 1 1/2 inches. Place a raspberry in the center of each crust and with a pastry bag or small plastic bag with the corner snipped off, fill the tarts with the truffle mixture. Smooth the tops and refrigerate until set, about 2 hours.; In a saucepan, bring the cream just to a simmer over low heat. Pour the cream over the chocolate in a bowl and let stand about 10 minutes to melt the chocolate. Add the vanilla and stir until smooth. Set aside to cool for 1 hour at room temperature. Then beat the chocolate at medium speed until it gets thick and light colored. Spread over the bottom of a baking dish and smooth the top. Refrigerate about 2 hours, until firm. Pour the cocoa powder onto a deep plate or shallow bowl. Use a melon baller or small ice cream scoop to scoop out balls of chocolate; place them on the plate with the cocoa powder and roll between 2 forks to completely coat with the cocoa powder. Then use the forks to carefully transfer them to a parchment or waxed lined baking sheet. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Moscato]" 24173,"Buffalo Twice Baked Potatoes 4 russet potatoes Extra-virgin olive oil, for oiling the potatoes Kosher salt and freshly ground black pepper
1 1/2 cups crumbled blue cheese
2/3 cup hot sauce, such as Frank's
4 ounces cream cheese
2 jalapenos, finely chopped
1 cup shredded Cheddar
1/4 cup store-bought ranch dressing 5 chives, thinly sliced
Instructions: Preheat the oven to 400 degrees F. Rub the potatoes with some olive oil and sprinkle with salt and pepper. Put the potatoes on a foil-lined baking sheet and bake until the insides are soft and the outsides are crisp, 1 hour to 1 hour 30 minutes (the baking time will depend on the size of your potatoes). Carefully split the potatoes lengthwise and scoop out the contents into the bowl of a stand mixer (reserve the potato skins on the baking sheet). Add the blue cheese, hot sauce, cream cheese, jalapenos and some salt and pepper to the mixer bowl and mix until combined using the paddle attachment. Spoon the mixture into the potato skins, then top with the Cheddar. Bake until the contents are warmed through and the Cheddar is melted, 15 to 20 minutes. Drizzle the potatoes with the ranch dressing and top with the chopped chives. Serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 24174,"Roast Turkey 1 fresh 15 pound turkey 1 cup vegetable oil Salt and pepper, to taste Nature's Seasons seasoning mix, to taste Instructions: Preheat oven to 325 degrees F. Remove the neck, liver and heart from the turkey. Rinse turkey with cold water inside and out. Dry off the turkey. Rub vegetable oil, salt, pepper and Nature's seasons on both sides of the turkey. Place turkey breast side down on a V-rack inside a shallow roasting pan. Mold aluminum foil tightly to the turkey. Place turkey in oven and cook for about 3 1/2 hours (15 minutes per pound). When there is about a 1/2 hour left in your cooking time, remove the foil and flip the turkey breast side up to brown. The turkey is done when the meat thermometer inserted into the thickest part of the thigh not touching the bone reads 175 to 180 degrees. Let stand for about 20 minutes before carving. ","[Chardonnay, Cabernet Sauvignon, Merlot, Pinot Grigio]" 24175,"Fillet of Sole Veronique Sauteed with Grapes, Champagne and Cream Clarified butter 2 (4 to 6 ounce) fillets grey sole or yellowtail flounder Flour for dredging seasoned with salt and pepper 20 sliced white grapes 1 bottle good champagne 1/2 pint heavy cream Instructions: Preheat a nonstick skillet to medium high heat and coat bottom with clarified butter. Lightly dredge fish fillets in seasoned flour and place in pan. Saute quickly 2 to 3 minutes on each side and transfer to a warm dinner plate. Add grapes and deglaze pan with champagne, cook for 2 minutes and drizzle in cream to desired consistency, pour over fish. Serve with steamed red potatoes with chives and a fresh steamed green vegetable. Serve the balance of champagne with dinner. ","[Champagne, Sauvignon Blanc, Chardonnay, Pinot Grigio]" 24176,"Easy Cheese Fondue Olive oil 2 shallots, peeled and finely chopped Sea salt and freshly ground black pepper Couple sprigs fresh thyme or marjoram, leaves picked 1 1/2 to 2 ounces/ 50 ml cider 14 ounces/ 400 g Cheddar cheese 14 ounces/ 400 g Gruyere cheese 5 1/2 ounces/ 150 g blue cheese 2 tablespoons creme fraiche Instructions: Fondue is quite a retro concept but it's easy to make and the sort of thing that you should start cooking once your guests have arrived. That way, it will be runny and gooey and perfect when everyone is ready to eat and they'll all be interested and excited by what's going on in the pan. Heat a lug of oil in a frying pan on a medium heat. Put a large saucepan with an inch or two of hot water on a low heat. Put a large heatproof bowl over the saucepan so you have a bain-marie.
Add the chopped shallots to the frying pan and cook them gently for around 5 to 10 minutes with a pinch of salt and pepper and the herbs. Once they've softened, but not coloured, add them to the bowl with the cider and all of the cheese.
Leave the cheese to slowly melt down, only stirring now and then to help it along. Once it has mostly melted, stir in the creme fraiche, then a swig or 2 of hot water to loosen the mixture a little. Have a taste to check the seasoning, and get all of your dipping ingredients and skewers at the ready. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]" 24177,"Tomatoey Simmered Frozen Salmon 1/4 cup olive oil 4 cloves garlic, minced 1 tablespoon tomato paste 1 teaspoon crushed red pepper flakes Kosher salt and freshly ground black pepper 1 pound cherry tomatoes 1 teaspoon red wine vinegar Four 4- to 5-ounce frozen skinless salmon fillets Instructions: Heat the olive oil in a large saucepan over medium heat. Add the garlic and cook, stirring frequently, until fragrant but not browned, about 1 minute. Add the tomato paste, red pepper flakes and 1 teaspoon each salt and black pepper and cook, stirring constantly, until the tomato paste darkens, about 1 minute. Add the cherry tomatoes to the saucepan, mashing a few with a wooden spoon. Cook, stirring occasionally, until the tomatoes split and soften, 8 to 10 minutes. Stir in the vinegar and 1 1/2 cups water and bring to a simmer over medium-high heat. Cook until slightly thickened, 5 to 7 minutes.
Add the salmon to the saucepan in a single layer. Reduce the heat to medium, cover and cook until the salmon is opaque throughout and flakes easily when a paring knife is inserted between the layers, 7 to 9 minutes. Serve the salmon in shallow bowls with the tomato sauce ladled over.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 24178,"Hogfish with Zellwood Farms Corn 1 tablespoon canola oil Two 3-ounce fillets hogfish, skin on and pin bones removed 1/2 teaspoon kosher salt 2 tablespoons unsalted butter 2 tablespoons corn kernels 2 teaspoons chopped shallots Instructions: Heat the oil in a medium saute over high heat. Sprinkle the fish evenly with the salt. Place in the pan skin-side down. Cook until translucent, then flip and add the butter. Cook until the butter is brown, and then add the corn and shallots. Saute for 2 minutes, and then baste the fish with the butter and shallot mixture and remove from the pan. Place the fish on a plate, and spoon the corn over. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 24179,"Funnel Cakes 4 cups flour
1 tablespoon baking powder 1/2 teaspoon salt 1 cup brown sugar 3 eggs 2 1/4 cups milk 1/2 teaspoon vanilla extract Oil, for deep frying, (ratio should be 1:1, canola oil to peanut oil)
1/4 cup granulated sugar
1 teaspoon cinnamon Instructions: In a bowl, sift together the flour, baking powder and salt. Stir in the brown sugar. In a separate bowl, whisk the eggs. Add the milk and vanilla extract and whisk again. Whisk in the dry ingredients until smooth. In a deep wide pan, heat frying oil top 375 degrees F. Hold your finger over the bottom of the funnel or use a funnel cake dropper and fill it with the batter. Hold the funnel over the hot oil and remove your finger then immediately start drizzling the batter into the oil, moving the funnel around to make a criss-cross or scribbly design. Fry until golden brown on one side then flip it over to fry the other side. Remove the funnel cake from the oil with a slotted spoon or spatula and drain on a paper towel. Mix the sugar with the cinnamon and sprinkle the funnel cakes heavily with it. Serve immediately. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 24180,"Flat Iron Steak with Tango Sauce 1 pound flat iron steak or top blade steak 1 teaspoon paprika 1 teaspoon salt 1 teaspoon freshly ground black pepper 1/2 cup chopped fresh cilantro leaves 3/4 cup chopped fresh parsley leaves 2 tablespoons minced garlic 1/4 cup red wine vinegar 2 tablespoons lemon juice 1/3 cup olive oil Instructions: Remove the steak from the refrigerator about 20 minutes before cooking, so that it can come to room temperature. This will help the steak cook more evenly. Preheat a grill pan or outdoor grill over medium-high heat. In a small bowl combine the paprika, salt and pepper. Generously season the steak with the spice mix. Put on the grill pan and cook until medium-rare, about 4 minutes on each side. Remove from the pan to a cutting board and allow to rest for 5 minutes. Slice against the grain into 1/2-inch thick strips and arrange on a serving platter. Serve topped with tango sauce. Tango Sauce: Put all the ingredients, except the olive oil, in the bowl of a food processor or blender and pulse to combine. With the machine running, stream in the olive oil until well incorporated. Serve with the steak. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 24181,"Super Eggplant Subs 1 cup extra-virgin olive oil, eyeball it 2 large cloves cracked garlic, 2 cloves chopped garlic 2 medium eggplant, firm Coarse salt and black pepper 1/2 red onion, chopped 1 (28-ounce) can chopped fire roasted tomatoes (recommended: Muir Glen) 1 small (8-ounce) can tomato sauce 4 sub rolls, split 1 cup fresh basil leaves, thinly sliced or torn 1/2 cup grated Parmigiano-Reggiano 1 pound smoked mozzarella, thinly sliced Instructions: Preheat oven to 450 degrees F. Heat a small pan with extra-virgin olive oil and cracked garlic in it over medium low flame. Trim ends of eggplants and remove a sliver of the skin off of 1 side, so the eggplant sits flat for you to slice it. Cut the eggplant into 1/2-inch thick slices. Arrange the eggplant on cookie sheets. When garlic sizzles in oil, using a pastry brush, brush both sides of sliced eggplant. Season eggplant with salt and pepper and roast in hot oven 15 minutes or until tender. Turn eggplant once. Take a couple of tablespoons of remaining extra-virgin olive oil and place in a second pan, a medium skillet, over medium high heat. To hot garlic oil, add remaining chopped garlic and red onions. Saute the red onions and garlic 2 to 3 minutes then add chopped fire roasted tomatoes and tomato sauce then season with salt and pepper. Lower heat and allow sauce to thicken. Remove eggplant from the oven. Get split sub rolls ready to fill, arranging the split rolls on a broiler pan. Preheat broiler to melt cheese on subs. Pile layers of cooked eggplant, roasted tomato sauce and torn basil into sub rolls, equally dividing ingredients. Top subs with grated cheese and smoked mozzarella cheese. Melt cheeses under the broiler. Serve subs hot. ","[Barolo, Barbaresco, Chianti, Valpolicella]" 24182,"Smoked Fried Chicken 1 cup granulated garlic 1 kosher salt 1 cup black pepper 1/4 cup paprika 1/4 cup granulated sugar 1 cup mayonnaise, preferably Duke's 1/4 cup buttermilk 1/4 cup grated Parmesan 2 tablespoons apple cider vinegar 1 tablespoon granulated garlic 1 tablespoon prepared horseradish 1 tablespoon fresh squeezed lemon juice 1 tablespoon mustard 1 tablespoon Louisiana hot sauce 1 tablespoon Worcestershire sauce 1 tablespoon granulated sugar 1 teaspoon ground black pepper 1 clove garlic, minced 1/2 chicken, preferably from Springer Mountain Farms Margarine, melted, for basting Canola oil, for frying 1 quart Louisiana hot sauce 1 1/2 cups white corn syrup 1/2 cup honey 1/2 cup granulated sugar 1/4 cup granulated garlic 1/4 cup sriracha cl garlic sauce 1/4 cup paprika 8 ounces light brown sugar 1 tablespoon cayenne pepper 1 tablespoon ground white pepper 1/2 cup margarine 1/4 cup chopped onion 1 cup long-grain white rice 1/4 cup diced tomatoes 1/4 cup chopped celery 1 1/2 cups chicken broth Kosher salt Instructions: For the BBQ Seasoning: Stir together granulated garlic, salt, pepper, paprika and granulated sugar in a bowl. For Arnold's Alabama white sauce: Combine mayonnaise, buttermilk, Parmesan, vinegar, granulated garlic, horseradish, lemon juice, mustard, hot sauce, Worcestershire, granulated sugar, pepper, garlic and 1 tablespoon BBQ seasoning in a food processor. Blend until fully combined, about 30 seconds. Let sit overnight, refrigerated, for best flavor. For the BBQ smoked fried chicken: Preheat a smoker for cooking with cherry wood. Rub 1/2 chicken with some of the BBQ seasoning on both sides. Smoke with cherry wood until internal temperature reaches 130 degrees F. Cover with margarine and rub both sides with more BBQ seasoning and wrap in aluminum foil. Place back on smoker until temperature reaches 165 degrees F. Remove from smoker and leave in foil to confit in fat overnight. For Arnold's hot sauce: Bring hot sauce, corn syrup, honey, granulated sugar, granulated garlic, sriracha, paprika, brown sugar, cayenne, white pepper and 1/4 cup BBQ seasoning to a slow simmer in a saucepan, and simmer, stirring, for 10 minutes. Let cool. For the Spanish rice: Melt margarine in a saucepan and add onions. Saute until onions are translucent. Add rice and cook, stirring, until rice gets a little brown. Add tomatoes and celery and cook until soft. Add chicken broth and stir once. Bring to a boil, then reduce heat to a simmer. Cook until liquid has almost disappeared, then stir once and cook, covered, for about 5 more minutes. Add salt to taste. For the BBQ smoked fried chicken: Bring oil to 350 degrees F in a deep-fryer or Dutch oven. Fry chicken for 7 minutes. Serve on Spanish rice, covered in Alabama white sauce and Arnold's hot sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Garnacha]" 24183,"Indian Omelet 6 large eggs 3/4 cup minced red onion (about 1/2 medium onion) 1 small serrano cl, seeded and minced Small handful fresh cilantro, minced (about 2 tablespoons), plus extra leaves for garnish 3/4 teaspoon ground turmeric 3/4 teaspoon paprika Kosher salt and freshly ground black pepper 2 tablespoons vegetable, canola or grapeseed oil Small handful coarsely crushed potato chips (about 1/4 cup; optional) Instructions: In a large bowl, beat the eggs until slightly frothy. (If you are not in a hurry, you can go the extra mile: Separate the eggs and beat the egg yolks in one bowl, the egg whites in another, until very frothy. Gently fold the yolks into the whites. This will make a much lighter omelet!) Carefully stir in the onion, cl, cilantro, turmeric and paprika and add couple of generous pinches of salt and a few grinds of pepper. Heat the oil in a medium (10 to 12 inch) non-stick skillet over medium-high heat. Keep a heatproof spoonula (a curved, spoonlike spatula) at the ready. When the oil starts to shimmer, pour in the egg mixture. Using your spoonula, stir the egg mixture in small circular motions to distribute the onions, cl and cilantro evenly around the pan. This also helps move some of the uncooked egg down to the surface of the hot pan. Sprinkle the potato chips (if using) evenly over the top. Reduce the heat to medium, cover the pan, and cook for 1 to 2 minutes. Meanwhile, grab a plate that's as big as your pan. Check your omelet. It's all right if it's not fully cooked, but it shouldn't be super-runny. If it is, cover the pan and cook for 1 minute more. Slide the omelet, cooked side down, onto the plate. Then, holding the plate from underneath, place your pan over the plate and flip the omelet back into the pan. The omelet should land with its uncooked side down. Cook, uncovered, for another minute. Slide the omelet onto a serving plate, cut it into 4 wedges and serve with fresh cilantro leaves on top! Smaarti Tip Don't omit the serrano cl even if you don't like spicy foods. Scrape out the seeds and use just the flesh; that slight bitterness really makes this omelet sing. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 24184,"Good Morning Muffins 4 cups all-purpose flour Generous 1/2 cup granulated sugar 2 tablespoons baking powder 4 tablespoons unsalted butter 1/4 cup shortening 1 1/2 to 2 cups sweet orange marmalade (use 2 cups if you like the bitter marmalade taste, less if you don't) 1 cup orange juice 2 teaspoons vanilla extract 3 whole eggs, beaten 1/2 cup granulated sugar 1/4 cup brown sugar 2 tablespoons melted butter 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1/2 teaspoon salt Wheat germ, for sprinkling Instructions: Preheat the oven to 375 degrees F. For the muffin batter: Sift together the flour, granulated sugar and baking powder. Place the flour mixture in a mixing bowl. Use a pastry cutter to mix in the butter and shortening. Mix the marmalade, orange juice and vanilla in a small bowl. Pour the marmalade mixture into the flour mixture. Pour the eggs into the bowl. Mix all ingredients together gently, using fewer than 10 large strokes. For the topping: Mix the granulated sugar, brown sugar, butter, cinnamon, nutmeg and salt in a small bowl. Fill muffin pans with batter. Sprinkle 1 heaping teaspoon of topping ingredients over each muffin. Sprinkle 1/2 teaspoon wheat germ over the top for extra crunch if desired. Bake until done, 20 to 22 minutes. Remove the muffins from the pan and cool on a wire rack. Eat warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 24185,"Round 2 Recipe-Bacon and Mushroom Quiche 4 slices bacon 1/2 medium onion, diced Mushroom stems, leftover from Bacon Stuffed Mushrooms recipe, chopped 5 eggs 1/2 cup milk 1 tablespoon freshly chopped parsley leaves 1 teaspoon freshly chopped thyme leaves Salt and freshly ground black pepper 1/2 cup grated mozzarella cheese 1 frozen, pre-made pie shell in the foil pie plate Instructions: Preheat the oven to 375 degrees F. In a large skillet over medium heat, add the bacon and cook until crisp. Remove from pan and drain on a brown paper bag or paper towels and reserve the fat in the pan. Chop the bacon when cooled and reserve. To the same skillet with reserved bacon fat, add the onions and mushroom stems and cook until the onions are translucent and the mushrooms are browned, about 5 minutes. In a large bowl mix together the eggs, milk, herbs and salt and pepper, to taste. Stir in the cheese, the reserved bacon and the mushroom mixture. Pour the filling into the pie crust. Put on a baking sheet and bake until the quiche has set and top and crust has browned, about 30 to 35 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 24186,"Eggplant Parmesan with Rigatoni 2 tablespoons extra-virgin olive oil 1/4 teaspoon crushed red pepper 1 yellow onion, diced Kosher salt One 28-ounce can crushed tomatoes 3 cloves garlic, finely chopped 1 globe eggplant Kosher salt 2 cups all-purpose flour 2 large eggs whisked with 2 tablespoons water 2 cups panko 1/2 cup extra-virgin olive oil 4 ounces fresh mozzarella, sliced 2 tablespoons freshly grated Parmesan cheese Kosher salt 1/2 pound dried rigatoni 2 tablespoons freshly grated Parmesan cheese Extra-virgin olive oil, for drizzling 1/4 cup fresh basil leaves, sliced into a chiffonade Instructions: For the sauce: Add the olive oil, crushed red pepper, onion and salt to taste to a medium saucepan. Turn on the heat to medium and saute the onions until translucent, 5 to 7 minutes. Add the crushed tomatoes, garlic, 1/4 cup water and more salt to taste. Stir to combine and allow to cook down until the sauce is reduced and the flavors have melded, 15 to 20 minutes. For the eggplant: Meanwhile, preheat the oven to 400 degrees F. Peel the eggplant lengthwise, alternating every inch so there are still some strips of skin remaining. Slice the eggplant into 1/2-inch rounds and arrange on a sheet tray. Season the eggplant on both sides generously with salt and set aside. Set up a dredging station with three bowls: place the flour into one bowl, eggs into another and panko in the third. One at a time, dip the eggplant rounds into the flour first, then the eggs and finally the panko. Press the breading into the eggplant to ensure it is fully coated. Place on a sheet tray lined with a rack. Heat the olive oil in a large saute pan until it shimmers. Add the eggplant in batches and cook until golden brown, turning once, 3 to 4 minutes per side. Drain the eggplant on a paper towel-lined tray. Drain the oil from the pan and set the pan aside for later. Top each piece of eggplant with a spoonful of sauce and a slice of fresh mozzarella. Bake until the cheese is just melted, 5 minutes. Sprinkle with the Parmesan cheese. For the pasta: Bring a large pot of water to a boil. Season the pasta water generously with salt. It should be as salty as the sea. Add the rigatoni and cook according to package directions. Drain and set aside. To finish, add a few scoops of sauce to the saute pan that the eggplant was cooked in. Add the cooked rigatoni and toss in the sauce, ensuring all of the noodles are coated. Add the Parmesan cheese and a drizzle of olive oil. To serve: Plate 2 pieces of the eggplant Parmesan alongside a generous scoop of rigatoni and finish with the fresh basil. Enjoy!
","[Barolo, Chianti, Dolcetto, Montepulciano]

" 24187,"Emeril's Shrimp and Pasta with Chilis, Garlic, Lemon and Green Onions 20 to 25 (1 1/4 pounds) large shrimp, peeled and deveined 2 teaspoons Essence, recipe follows 2 teaspoons olive oil 2 tablespoons unsalted butter, plus 2 tablespoons 1 tablespoon minced garlic 1/2 cup dry white wine 1/4 cup fresh lemon juice 1 teaspoon lemon zest 1/2 teaspoon salt 1/8 teaspoon freshly ground black pepper 1 pound cooked linguini 1 teaspoon crushed red pepper flakes 1/4 cup chopped green onion, tops only 2 tablespoons chopped fresh parsley leaves 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Instructions: Toss the shrimp in a medium bowl with the Essence. Place the olive oil and 2 tablespoons of the butter in a large 14-inch skillet over high heat. Add the shrimp to the pan, spreading them evenly in 1 layer. Cook for 2 minutes then turn them to the other side. Add the garlic to the pan and cook for 30 seconds. Add the wine, lemon juice, lemon zest and remaining 2 tablespoons of the butter and cook for 1 1/2 minutes. Season the shrimp with the salt and pepper and add the pasta, crushed red pepper flakes and green onions, tossing to coat well. Remove the skillet from the heat, add the parsley, and toss to combine. Serve hot. Combine all ingredients thoroughly. Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch
Published by William Morrow, 1993. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 24188,"Citrus Vanilla Panna Cotta on Oat Granola Base with Dried Fruit and Apple Compote 1/2 vanilla bean 1/4 cup sugar 3/4 cup 2 percent milk 1/2 lemon, zested 1/2 navel orange, zested 1 1/2 sheets gelatin 2 cups cold water 5 ounces natural dairy base product (recommended: QimiQ) 2 gelatin sheets 1/2 cup orange juice Maple Leaf Apple Chip: 1 large Granny Smith apple, peeled Lemon juice 1/4 cup Simple Syrup, recipe follows 2 cups apple cider Cranberry Reduction: 2 cups cranberry juice 3/4 cup oats 2 tablespoons honey 1 tablespoon vegetable oil 1 tablespoon bread flour 1 tablespoon applesauce 1 tablespoon light brown sugar 1 1/2 teaspoons ground cinnamon 1/4 teaspoon salt 2 tablespoons Granny Smith apple concasse (see method below) 1/4 cup apple cider 1 navel orange, juiced 1/2 teaspoon honey 1/8 teaspoon ground cinnamon 1 tablespoon raisins, cut into 1/4-inch dice if needed 1 tablespoon dried cranberries, cut into 1/4-inch dice if needed Kosher salt 6 ounces dark chocolate couverture 3/4 cup reserved simple syrup 1 teaspoon light corn syrup 1/2 cup sugar 1/2 cup water Instructions: Scrape the pods from half of the vanilla bean into the sugar and mix the vanilla in with the sugar to help remove any lumps and to evenly distribute the vanilla. Combine milk, vanilla sugar, and both zests in a small saucepan. Scald mixture over medium heat, cover, and let infuse for about 5 minutes. Meanwhile, bloom gelatin in water. Whisk dairy base in a medium mixing bowl until smooth. Remove gelatin sheets from water, reserving the water, squeeze out all excess liquid, and stir into milk mixture. Strain milk mixture into dairy base and stir until no lumps appear, being careful not to create air bubbles. Using a ladle, fill 4 individual flex pan molds about 3/4 of the way full. Cover and refrigerate until set. Bloom gelatin in reserved water. In a small saucepan, bring orange juice to a boil then remove it from the heat. Remove gelatin sheets from water and squeeze out excess liquid. Stir into the hot orange juice. Cool orange juice mixture to about room temperature. Once cooled, ladle on top of set panna cotta to fill the flex molds all the way. Preheat oven to 250 degrees F. Using a sharp chef's knife, cut 4 (1/16-inch thick) slices from the middle of the apple, ensuring slices are even in thickness and are large enough to accommodate a leaf cutter; pieces on outer edges of apple (which will not accommodate cutter) must be reserved in lemon juice for further use in apple raisin cranberry compote. Using a leaf cutter, center the cutter on each apple slice and press firmly to ensure sharp cutout. Dip cutout apple leaf in simple syrup and place dipped cutout onto a silicone baking mat. Bake for approximately 30 to 45 minutes until golden brown (to insure even cooking, rotate pan as needed). Heat apple cider in a saucepan over medium-high heat until reduced to 1/4 cup. Cool and transfer to a squeeze bottle. Heat cranberry juice in a saucepan over medium-high heat until reduced to 1/4 cup. Cool and transfer to a squeeze bottle. Preheat oven to 425 degrees F. Toast oats on a baking sheet in the oven until slightly brown. Reduce oven temperature to 375 degrees F. Combine remaining ingredients in a mixing bowl. Add toasted oats to mixture and blend well. Press oat mixture into fluted molds (about same size as panna cotta molds) and bake for approximately 5 minutes until browning occurs. Let rest a minimum of 5 to 10 minutes and then transfer for use as base in assembling dessert. Using a chef's knife, cut reserved, already peeled apple into precise 1/4-inch dice, avoiding any peelings, core, or seeds. Reserve. In small saute pan, combine cider, orange juice, honey, and cinnamon. Over medium-high heat, bring mixture to a boil and reduce by half. Add the reserved diced apples, raisins, and cranberries. Bring compote to a simmer and cook until apples are tender. Adjust seasoning with salt, to taste. Using bain-marie set-up, slowly heat 4 ounces chocolate until melted smooth. Using seeding method, add remaining chocolate and stir until smooth. Make a parchment piping bag. Fill piping bag 3/4 full with chocolate, folding opening to avoid spilling. Cut a small opening at the tip of the piping bag. Pipe a triangular shape onto a clean, dry, dessert plate, being sure to start and end where panna cotta will rest. Pipe second line, interweaving between first line. Once chocolate cools, carefully fill with apple cider reduction and cranberry reduction, alternating sauces. Repeat process for remaining 3 plates. If any undesired results occur, wash and dry plate, and repeat process. Simmer both ingredients in a small saucepan over medium-high heat. Cook until slightly golden brown and caramelized. Remove from heat and cool until slightly thickened. Using a large spoon, drizzle even lines onto a silicone baking mat. While caramel lines are still warm, mold around handle of wooden spoon, into even spirals. Let cool, and remove from spoon. Using kitchen shears, cut spiral to desired length ensuring clean edges. Repeat the above steps until you have 4 uniform spirals. To serve: Carefully pipe the chocolate onto the plate in a ribbon design (start the piping at the 10 o'clock position). Place the granola base onto the plate in the 10 o'clock position covering the starting point of the chocolate. Dip a round cutter into warm water and use it to cut out the panna cottas, making sure not to break them. Once they are cut, unmold them from the flex pans and place on top of the granola base with orange side down. Top the panna cotta with about 1 tablespoon of the fruit compote. Using squeeze bottles with very thin tips, pipe sauces into piped ribbon, alternating sauces. Lastly garnish the panna cotta with the sugar spirals. Stick it straight through the compote and into the top of the panna cotta, being careful not to break the sugar. Rest apple chip upright against panna cotta and serve. Place sugar and water in saucepan. Over medium-high heat, bring to boil. Remove from heat when boiling. Use 1/4 cup for apple chip production. Leave remaining mixture in saucepan and set aside for further use in sugar garnish. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 24189,"Strawberry Crepes 1 cup all-purpose flour 1 whole egg plus 1 yolk Pinch salt 1 1/4 cups milk 1/4 cup butter 3/8 cup sugar 3 dozen strawberries, hulled 1/4 cup strawberry syrup (you can use syrup from canned or frozen strawberries) 2 tablespoons Pernod 2 tablespoons Grand Marnier 2 tablespoons cognac 2 tablespoons heavy cream Instructions: Combine the flour, egg and egg yolk. Add salt and combine with the milk until the mixture is smooth. Allow to stand 4 hours, covered and refrigerated. Place 1 tablespoon of butter in a hot pan and when melted and slightly brown, add to the pancake batter. Stir in the butter and then place a ladle full of the pancake batter into the hot pan moving it around the pan until the mixture sets. Place back onto the heat and wait until small bubbles appear on the surface, then flip the crepe over. Cook for a few seconds on the other side and remove from the pan with a spatula. Add sugar to a separate frypan and then add the strawberries and the remaining butter. Stir together until the sugar and butter form a fudge and add the strawberry syrup and combine. Place this mixture in the center of each crepe and roll up. Place the filled crepes back into the pan. Add the Pernod and set alight. Then add the Grand Marnier and the cognac. Place the crepes onto a heated serving dish, stir the cream into the sauce and then spoon over the crepes to coat. Recommended drink: a good Brut Champagne ","[Champagne, Sauvignon Blanc, Riesling, Pinot Grigio]

" 24190,"Creamy Chicken Pasta Kosher salt 2 tablespoons unsalted butter 1 shallot, chopped 2 stalks celery, thinly sliced, plus chopped leaves for topping 2 carrots, shredded 1 teaspoon chopped fresh thyme Freshly ground pepper 1/2 cup dry sherry or white wine 1 1/2 cups heavy cream Pinch of freshly grated nutmeg 1 1/4 pounds skinless, boneless chicken breasts, cut into thin strips 1 cup grated gruyere cheese (about 4 ounces) 1/4 cup grated parmesan cheese 1/4 cup chopped fresh parsley 12 ounces fresh fettuccine 1 cup sugar snap or snow peas, strings removed and thinly sliced Instructions: Bring a large pot of salted water to a boil. Meanwhile, melt the butter in a large skillet over medium-high heat. Add the shallot and cook until slightly softened, about 1 minute. Add the celery, carrots, thyme, 3/4 teaspoon salt and a few grinds of pepper and cook until the vegetables soften, about 2 minutes. Add the sherry and cook until slightly reduced, about 2 minutes. Stir in the heavy cream and nutmeg and bring to a boil. Reduce the heat to medium low and simmer until the sauce thickens slightly, about 5 minutes. Add the chicken to the sauce; increase the heat to medium and simmer until just cooked through, about 3 minutes. Add the gruyere and parmesan and continue simmering, stirring occasionally, until the cheese melts and the sauce thickens, about 2 minutes (do not boil). Add the parsley; season with salt and pepper. Add the pasta to the boiling water and cook as the label directs. Drain, then add to the sauce and toss. Sprinkle in the peas; serve topped with celery leaves. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 24191,"Safire Moon 2 shots blue curacao 1 shot vanilla vodka 1 part lime juice 1 splash lychee syrup Lychee, for garnish Instructions: Sugar the rim of a tall glass and fill with ice. Combine blue curacao, vodka, lime juice, lychee syrup. Stir and garnish with lychee. ","[Vodka, Lychee]" 24192,"Fancy BLTs with Pickled Tomatoes 2 to 3 large green tomatoes, sliced 1 tablespoon pickling spice 1 cup red wine vinegar (or vinegar of your choice) 1 tablespoon sugar Kosher salt 1 head garlic 1 tablespoon olive oil 1 large pasteurized egg yolk, at room temperature (no more than 2 hours) 1 tablespoon Dijon mustard 1 tablespoon fresh lemon juice 1 cup vegetable or canola oil Kosher salt and freshly ground pepper 8 slices thick-cut artisan bread (or your favorite bread), toasted 16 slices applewood-smoked thick-cut bacon 8 leaves iceberg or butter lettuce Kosher salt and freshly ground black pepper Instructions: Make the pickled tomatoes: Pack the tomatoes into a 32-ounce mason jar. Add the pickling spice. Heat the vinegar, sugar, 1 tablespoon salt and 1 cup water in a medium saucepan over medium heat, stirring, until the sugar and salt dissolve, about 1 minute. Let cool about 5 minutes, then pour over the tomatoes. Let cool to room temperature for at least 1 hour, then refrigerate until ready to use. Make the roasted garlic aioli: Preheat the oven to 400 degrees F. Cut 1/4 to 1/2 inch from the top of the head of garlic, keeping the bulb intact. Place on a sheet of aluminum foil and drizzle with the olive oil. Wrap tightly with foil. Bake until the cloves are golden and soft when pressed, 30 to 40 minutes. Squeeze the cloves into a small bowl. Let cool completely, about 30 minutes. Meanwhile, whisk the egg yolk in a medium bowl then whisk in the mustard until combined. Gradually whisk in the lemon juice until frothy. Slowly add the vegetable oil in a thin stream, whisking vigorously, until the mixture thickens. Whisk in the cooled garlic and season with salt and pepper. Assemble the sandwiches: Cook the bacon in a large skillet over medium-high heat, turning occasionally, until browned and crisp, about 8 to 10 minutes. Remove to paper towels to drain. Spread the roasted garlic aioli on one side of the toasted bread slices. Top 4 slices of the bread with the bacon. Top with the lettuce and pickled tomatoes and sprinkle with salt and pepper. Top with the remaining bread slices and cut in half. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 24193,"Maple Flower Cookies 5 3/4 cups plus 1 tablespoon all-purpose flour, plus more for dusting 3 tablespoons cornstarch
1/2 teaspoon fine sea salt
1 pound (4 sticks) plus 2 tablespoons unsalted butter, at room temperature
1 cup granulated sugar
1/4 cup maple syrup
4 large egg yolks 1 teaspoon vanilla extract Zest from 1/2 lemon Whole milk, for brushing Colored sanding sugar, for decorating Instructions: In a large bowl, whisk together the flour, cornstarch and salt. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and granulated sugar and mix until smooth and just beginning to lighten. Scrape down the bottom and sides of the bowl, add the maple syrup and mix to incorporate. Scrape down the sides and bottom of the bowl again, add the egg yolks one at a time and mix until incorporated. Add the vanilla and lemon zest and mix until just combined. With the mixer on low, add the flour mixture and mix until just barely combined. Transfer the cookie dough to a sheet of plastic wrap and shape the dough into a disk while continuing to incorporate any flour. Cover and refrigerate for 20 minutes before rolling. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment. On a lightly floured work surface, roll out the dough to 1/4-inch thickness and cut into 3-inch flower shapes. Gather any scraps of dough together, wrap in plastic wrap and refrigerate for 10 minutes before rerolling and cutting shapes one additional time. Gently press a lollipop stick about halfway up each cookie, brush with a bit of milk and use scrap dough to secure the lollipop sticks. Flip the cookies over and place on the prepared baking sheets. Brush the tops with a thin, even coating of milk and sprinkle colored sanding sugar onto each cookie. Bake until the edges of the cookies just begin to lightly brown, about 15 minutes. Allow to cool on the baking sheets for 5 minutes before transferring to a cooling rack to cool completely. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 24194,"Cranberry-Texas Red Grapefruit Relish 2 tablespoons canola oil 2 tablespoons finely grated fresh ginger 1 small red onion, finely diced 1 cup fresh Texas Red grapefruit juice 1 cup fresh orange juice 1/2 cup pure cane sugar, plus more if needed 1 pound fresh or frozen cranberries 2 teaspoons finely grated orange zest 2 Texas Red grapefruits, segmented Salt and freshly ground black pepper
Salt and freshly ground black pepper Chopped fresh parsley Instructions: Heat the oil in a medium saucepan over medium heat. Add the ginger and onions and cook until soft, about 5 minutes. Add the grapefruit and orange juices and sugar and bring to a boil. Cook until the sugar has melted and the mixture reduces slightly.
Stir in half of the cranberries and cook, stirring occasionally, until the berries pop and break down and the mixture begins to thicken. Add the remaining cranberries and cook just until the berries pop, about 5 minutes more. Remove from the heat, stir in the orange zest and grapefruit segments and season lightly with salt and pepper. Transfer to a bowl, stir in the parsley and serve at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 24195,"Black Angus New York Strips with Mesa Steak Sauce 1 cup ketchup 2 tablespoons freshly grated horseradish 1 tablespoon honey 1 tablespoon maple syrup 1 tablespoon ancho cl powder 1 tablespoon Dijon mustard Salt and freshly ground pepper 4 New York strip steaks, about 10 ounces each Olive oil Salt and pepper 3 tablespoons balsamic vinegar 1 teaspoon Dijon mustard 3 tablespoons olive oil Salt and pepper 2 cups watercress 2 tomatoes, sliced into 1/2-inch slices 1 large red onion, sliced into 1/2-inch slices 1/2 cup crumbled Maytag blue cheese Instructions: Combine all ingredients in a medium bowl and season with salt and pepper to taste. Preheat a grill pan over high heat until smoking. Brush the steaks with olive oil and season with salt and pepper, to taste. Grill for 4 to 5 minutes on one side until golden brown, turn over, reduce heat to medium and continue cooking for 5 to 6 minutes for medium-rare doneness. Whisk together the vinegar and mustard in a small bowl. Slowly whisk in the olive oil and season with salt and pepper to taste. Toss the watercress in a few tablespoons of the dressing and arrange on a platter. Top with slices of the tomatoes and onions and drizzle with the remaining dressing. Sprinkle with the blue cheese. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 24196,"Tuna Carpaccio with Roasted Baby Beets and Citrus Pressed Olive Oil 4 (3-ounce) pieces sushi grade tuna 3 red baby beets 3 golden baby beets 4 sprigs fresh thyme 1 tablespoon olive oil Salt and pepper 2-ounce micro greens Agrumato oil Chopped chives Instructions: Stretch a sheet of plastic wrap on flat countertop. Sprinkle with olive oil and place on piece of tuna in center of plastic wrap. Cover with same size of plastic wrap. Gently pound tuna with mallet until very thin. Repeat for remaining tuna. Keep cold until serving. Clean green tops from beets, place beets in a roasting pan with oil, thyme, salt and pepper. Add 2 tablespoons of water to prevent burning. Cover tightly with aluminum foil. Place in a preheated 375-degree oven for 45 minutes, until a knife easily penetrates beets. Cool to room temperature and with wet towel, peel skin off beets. Cut each beet into 4 quarters. Remove plastic from tuna and place on center of plate. Season with salt and pepper, drizzle with Agrumato and chopped chives. Toss micro greens and beets with Agrumato and shape greens into a small ball. Place greens at top of plate and randomly scatter beet pieces on carpaccio. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 24197,"Lemon Almond Asparagus 3 Tbsp. butter 5 tsp. lemon juice 2 lbs. fresh asparagus, trimmed 1/3 cup sliced almonds, toasted Lemon peel strips, optional Instructions: Melt butter; stir in lemon juice. In a large saucepan, bring 4 cups water to a boil. Add asparagus in batches; cook 2-4 minutes or until crisp-tender. Drain and place on a serving plate. Drizzle with butter mixture; top with almonds and, if desired, lemon peel. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 24198,"Blueberry Coffee Cake 5 tablespoons salted butter, softened, plus more for greasing the pan 2 cups all-purpose flour
2 heaping teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup sugar
1 large egg
1/2 teaspoon vanilla extract
3/4 cup whole milk
2 cups fresh blueberries
1/2 cup all-purpose flour 1/2 cup sugar
6 tablespoons salted butter
1/2 teaspoon cinnamon
1/4 teaspoon salt
Sugar, for sprinkling
Softened butter, for serving Instructions: For the cake: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking pan with butter. Add the flour, baking powder, cinnamon and salt to a medium bowl and stir to combine. Set aside. Cream together the butter and sugar with an electric mixer. Add the egg and mix until combined. Mix in the vanilla. Add the flour mixture and milk alternately and mix until totally incorporated. Do not over-beat. Stir in the blueberries until evenly distributed. Pour the batter into the prepared pan. For the topping: Combine the flour, sugar, butter, cinnamon and salt in a medium bowl and cut together using 2 knives or a pastry cutter. Sprinkle over the top of the batter. Bake until the cake is golden brown, 40 to 45 minutes. Sprinkle with sugar. Cut into squares and serve with softened butter. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 24199,"Dirty Shirley 6 frozen pitted cherries 4 lime wedges
2 ounces gin
1/4 ounce Simple Syrup, recipe follows 3 dashes cherry bitters
Club soda, for topping 1 cup sugar Instructions: Muddle the cherries and lime wedges in a mixing tin. Add the gin, Simple Syrup, bitters and ice and shake. Pour the contents into a glass and top with club soda. Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator up to 1 month. ","[Gin, Vodka, Rum]" 24200,"Espresso Caramel Sauce 1 1/3 cups sugar 1/3 cup water 1 cup heavy cream 1 shot espresso (about 2 tablespoons) 2 tablespoons unsalted butter, room temperature Instructions: Place the sugar and water in a heavy saucepan over medium-low heat, whisking occasionally until the sugar is completely dissolved, about 3 minutes. After the sugar is dissolved, raise the heat to high and bring the mixture to a boil, undisturbed, until the syrup turns a deep golden brown, about 15 to 20 minutes. If you see the sugar caramelizing only in one corner you can gently tilt or rotate the pan to distribute the color evenly, but do not whisk. When the syrup has colored nicely, remove the pan from the heat and immediately add the cream. Be careful and stand back because the mixture will sputter. Do not stir until the mixture settles. Return the pan to low heat and stir with a wooden spoon until the strands of caramel melt. Remove from the heat and stir in the espresso and the butter. Serve warm. Note: Tom likes to caramelize the sugar dry (without adding the 1/3 cup water to dissolve it) in a heavy pan over high heat, but many people find it easier to dissolve the sugar in a little water first. This caramel sauce is also delicious without the espresso. ","[Barolo, Cabernet Sauvignon, Malbec, Zinfandel]" 24201,"Taralli Dolci di Pasqua 6 large eggs plus 2 large egg yolks 1 2/3 cups granulated sugar 2 sticks (1/2 pound) unsalted butter, melted 2 teaspoons vanilla extract 6 cups all-purpose flour, plus additional for dusting 2 tablespoons baking powder 1/2 teaspoon kosher salt 1/2 cup milk 1 cup colored sanding sugar Instructions: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats. In a mixer, beat the eggs and yolks until pale and fluffy. Slowly stream in the granulated sugar, melted butter and vanilla, and continue to mix until smooth.
Add the flour, baking powder and salt, and continue to mix on low until everything comes together in a firm dough.
On a lightly floured wooden board, briefly knead the dough to make a smooth ball, then pat into a rectangle and cut into 4 equal pieces. Split the pieces in half again to make 8 pieces, then repeat to make 16 equal dough balls. Set aside to make room to roll them. Use your fingers to gently roll out each dough ball into a 12-inch rope; if the dough is excessively sticky, dust your hands very lightly with flour, then knead the dough for about 20 seconds. (If you use too much flour the dough will become brittle, so go easy on it.) Cut each rope into three 4-inch sections, pinch the ends together to make rings, and place on the prepared baking sheets about 3 inches apart. Brush the tops with milk and sprinkle with sanding sugar. Bake the cookies, rotating halfway through, 16 to 18 minutes. Let cool on racks, 20 minutes. The cookies will last for 10 days in an airtight container. ","[Barolo, Chianti, Barbaresco, Valpolicella]" 24202,"Harold McGee's Chocolate-Cheese Truffles 4 ounces (weight without rind) ripe Camembert, fresh goat's milk cheese, or Stilton or Gorgonzola, at room temperature 1 tablespoon superfine sugar 1 to 2 ounces Scharffen Berger dark chocolate (70 percent cacao), finely chopped 6 ounces Scharffen Berger dark chocolate (70 percent cacao), finely chopped Instructions: Trim any rind from the cheese and bring it to room temperature. In a mixing bowl, combine the cheese and sugar and mix until the sugar has dissolved. Melt the filling chocolate in the top of a double boiler over simmering water. Use 1 ounce chocolate for Camembert and goat cheese fillings; use 2 ounces for blue cheese fillings. Make sure the cheese you use is at room temperature and very soft. If it is too firm, microwave it briefly to soften it.
Combine the melted chocolate, superfine sugar, and cheese, and work together with a wooden spoon or flexible spatula until the mixture is homogenous. (This may be easier if you add a few drops of water or a little butter.) If the mixture is too soft to shape, refrigerate for 15 to 20 minutes. Roll portions of the mixture into 1/2-inch balls and refrigerate for 15 to 20 minutes. Melt and temper the coating chocolate. Dip the cheese balls in the tempered chocolate, letting the excess drain off. Allow to set at room temperature. Keep in a cool place and serve on the same day. ","[Pinot Noir, Barolo, Tempranillo, Malbec]" 24203,"Buttermilk Biscuits 4 cups all-purpose flour 2 teaspoons salt 1 tablespoon baking powder 2 teaspoons baking soda 1 cup vegetable shortening, cold, cut into 1/2-inch pieces 1 1/2 to 2 cups buttermilk, plus additional for brushing Instructions: Preheat the oven to 375 degrees F.
Sift together the flour, salt, baking powder, and baking soda. Cut in the shortening using a pastry blender or your hands until the mixture resembles coarse crumbs. Make a well in the center and add 1 cup buttermilk. Using your hands, quickly fold the dry ingredients into the buttermilk until a sticky dough forms. You may need to add more buttermilk.
Turn the dough out onto a floured surface. Gently fold the dough over itself 3 or 4 times to create layers. Press the dough out to 1 1/2-inches thick and cut with a floured 3-inch biscuit cutter. Lay the biscuits on an ungreased cookie sheet and brush the tops with buttermilk. Bake for 20 to 25 minutes until risen and golden brown. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 24204,"Tuna Tartare 3 3/4 pounds very fresh tuna steak 1 1/4 cups olive oil 5 limes, zest grated 1 cup freshly squeezed lime juice 2 1/2 teaspoons wasabi powder 2 1/2 tablespoons soy sauce 2 tablespoons hot red pepper sauce 2 1/2 tablespoons kosher salt 1 1/2 tablespoons freshly ground black pepper 1 1/4 cups minced scallions, white and green parts (12 scallions) 3 1/4 tablespoons minced fresh jalapeno pepper, seeds removed 5 ripe Hass avocados 1 1/2 tablespoons toasted sesame seeds, optional Instructions: Cut the tuna into 1/4-inch dice and place it in a very large bowl. In a separate bowl, combine the olive oil, lime zest, lime juice, wasabi, soy sauce, hot red pepper sauce, salt, and pepper. Pour over the tuna, add the scallions and jalapeno, and mix well. Cut the avocados in half, remove the seed, and peel. Cut the avocados into 1/4-inch dice. Carefully mix the avocado into the tuna mixture. Add the toasted sesame seeds, if using, and season to taste. Allow the mixture to sit in the refrigerator for at least 1 hour for the flavors to blend. Serve on crackers. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 24205,"Cider Vinegar Slaw 1/2 cup apple cider vinegar 2 tablespoons ketchup
1 tablespoon sugar
1/2 teaspoon celery seeds
1 tablespoon hot sauce
Kosher salt 1/4 cup vegetable oil
1 small head red cabbage, outer leaves discarded, cored and finely shredded
1/2 medium red onion, thinly sliced
1/4 cup chopped fresh parsley
Instructions: Whisk together the vinegar, ketchup, sugar, celery seeds, hot sauce and 1 1/2 teaspoons salt in a large bowl until the sugar dissolves. Whisk in the oil to make a smooth dressing. Add the cabbage and red onions to the dressing, and toss well. Cover and let stand at room temperature for about 20 minutes to wilt the cabbage slightly. (The slaw can also be made several hours ahead and refrigerated.) Sprinkle the slaw with the parsley; toss and serve. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 24206,"Besciamella 1/2 cup butter 1/2 cup all-purpose flour 4 1/2 cups whole milk Pinch freshly grated nutmeg Kosher salt and freshly ground black pepper Instructions: Melt the 1/2 cup butter in a pan over medium heat. Stir in the flour with a wooden spoon. Cook's Note: This is an important moment, as you have to slowly toast the flour without burning it. This will help you lose the flowery taste.
Warm up the milk and gradually ladle into the pot with the butter-flour mixture, whisking constantly while bringing the mixture to a boil. Reduce the heat, and simmer for about 15 minutes. Season the sauce with freshly grated nutmeg, salt, and pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 24207,"Grilled Flatbread with Cucumber-Yogurt Salad 1 1/2 cups warm water 1/2 teaspoon dry yeast 4 cups all-purpose flour 2 tablespoons green olive oil, plus more for brushing Salt and pepper 2 cucumbers, peeled and coarsely grated 8 ounces plain yogurt, drained through a strainer lined with cheesecloth for 1 hour 4 cloves garlic, finely chopped 1/2 teaspoon ground cumin 2 tablespoons chopped fresh dill Salt and freshly ground pepper Dill sprigs Instructions: Mix water and yeast and let stand 15 minutes. Gradually pour in 2 cups of the flour and incorporate. Mix for about 1 minute to form a sponge. Let stand, covered for at least 1 hour up to 2 hours to create the sponge. Put sponge in the bowl of an electric mixer. Using the dough hook, add flour 1/2 cup at a time to form dough. Remove from bowl and knead. Place in a clean oiled bowl and let rise, slowly, about 1 hour. Divide dough into 4 balls. Roll out into 6-inch circles. Heat grill to high. Brush the dough with olive oil and season with pepper. Grill the bread for 2 1/2 to 3 minutes on each side. Remove from the grill and brush with more olive oil. Combine shredded cucumbers, yogurt, garlic, cumin, and chopped dill in a medium bowl. Season with salt and pepper, to taste. Garnish with fresh dill sprigs. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 24208,"Cheese Tortellini with Prosciutto and Rosemary 12 ounces cheese Tortellini 1/4 cup olive oil 2 cloves garlic, minced 1 teaspoon rosemary, crumbled 1/4 pound Prosciutto cut in 1/4 inch strips 1/2 cup grated Parmesan 2 tablespoons butter Instructions: Cook Tortellini according to package directions. In a skillet heat olive oil and cook garlic and rosemary. Stir in Prosciutto and cook for 2 minutes. Stir in 1/4 cup Parmesan and butter. Add cooked Tortellini and toss to coat. Serve with fresh pepper and Parmesan. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 24209,"Apple Pie Smoothie 1? apples, halved, seeded, quartered ? cup (180 ml) low fat vanilla yogurt 1 Tablespoon brown sugar or other sweetener, to taste ? teaspoon apple pie spice 1 cup (240 ml) ice cubes Instructions: 1.Place all ingredients into the Vitamix container in the order listed and secure lid. 2.Select Variable 1. 3.Turn machine on and slowly increase speed to Variable 10, then to High. 4.Blend for 1 minute or until desired consistency is reached. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 24210,"Smoked Pork Tenderloin Sandwich with Apple Slaw and Apricot Habanero Aioli 1/2 cup kosher salt 1/2 cup sugar One 1 1/2-pound pork tenderloin, silver skin removed2 cups favorite mustard sauce, such as Pork & Mindy's, plus additional for basting 4 fresh pretzel rolls, split, buttered and griddled
Apple Slaw, recipe follows Pickled Red Onions, recipe follows Apricot Habanero Aioli, recipe follows Spicy pickles, for serving 1/2 cup apple cider vinegar 2 tablespoons olive oil 1 tablespoon Dijon mustard 1 tablespoon brown sugar 1 teaspoon toasted sesame oil1 teaspoon celery seed Salt and pepper 2 Granny Smith apples, cut into julienne strips on a mandoline 1 red bell pepper, cut into julienne strips on a mandoline 1 tablespoon minced fresh chives 1 cup red wine vinegar 2 tablespoons sugar 1 teaspoon kosher salt 1 medium red onion, sliced 1/4-inch thick 1 cup mayonnaise 1/4 cup favorite apricot habanero sauce, such as Pork & Mindy's 1/2 teaspoon granulated garlic Salt and pepper Instructions: Whisk the salt and sugar into 2 quarts cold water until dissolved. Place the pork into a plastic zipper-topped bag, then pour in the brine. Leave in the fridge 8 hours or overnight. Prepare a smoker for cooking at 225 degrees F. Take the pork out of the brine and pat dry. Coat entirely in mustard sauce. Smoke the pork, basting with more mustard sauce every 20 minutes, until the internal temperature registers 150 degrees F, about 2 1/2 hours. Let rest 20 minutes. Slice very thinly into 1/8-inch medallions.
On the bottom buns, place the Apple Slaw, the sliced pork ribboned high, then the Pickled Red Onions. Schmear the Apricot Habanero Aioli on the top buns. Close and cut! Serve with spicy pickles. Whisk together the vinegar, olive oil, Dijon, brown sugar, sesame oil, celery seed and some salt and pepper. Add in the apples, red peppers and chives. Season if necessary and let sit for at least 1 hour. Simmer the vinegar with the sugar, salt and 1/2 cup water until the sugar and salt have dissolved. Add in the onions and let sit 8 hours or overnight. Whisk together the mayonnaise, apricot habanero sauce, garlic and some salt and pepper. ","[Chardonnay, Pinot Grigio, Garnacha, Tempranillo]

" 24211,"Plain Brown Popper 1/4 cup good quality popcorn 2 teaspoons olive oil 1/4 teaspoon kosher salt or popcorn salt Sprinkle jalapeno seasoning mix Instructions: Toss the popcorn with the olive oil, salt, and jalapeno seasoning mix in the paper bag. Fold the top of the bag over twice to close. Place the bag in the microwave and microwave on high for 2 minutes to 3 minutes, or until there are about 5 seconds between pops.
","[Chardonnay, Sauvignon Blanc, Riesling]" 24212,"Lapsang Souchong Garlic Chili Oil Glazed Salmon 1 quart Lapsang Souchong, strong brew 2 tablespoons honey 1 sprig thyme Salt and pepper 1 cup olive oil, good quality 1/2 cup chopped fresh garlic 1 tablespoon sesame oil 3 tablespoons soy sauce, Japanese, good quality 1/4 cup samba chili sauce with garlic 4 (6 to 8-ounce) salmon fillets 1/2 pound taro root, firm and free of blemishes 2 pounds purple potatoes 2 tablespoons wasabe paste 3 tablespoons chopped fresh garlic 1/4 pound salted butter 3 ounces heavy whipping cream Salt and pepper 1 teaspoon sesame seeds, toasted 1 pound fresh green beans 2 tablespoons sesame oil Instructions: Lapsang chili oil glaze: Make a strong infusion of tea and then reduce to 1 cup. Add all the ingredients at the end of reduction to melt honey and infuse flavor. Set aside. Chili oil: Heat oil in a small pan to 325 degrees F. Add the garlic and fry for 3 to 5 minutes or light golden brown. Remove from heat and add the sesame oil, soy sauce, and sambal. Add the Lapsang reduction. Let cool to allow flavors to combine. Marinate salmon fillets in the Lapsang-chili mixture for 1 hour. Preheat a grill. Remove from the marinade and grill over medium flame for about 8 minutes each side, or until cooked to desired doneness. Taro Wasabe mashed purple potatoes: Peel the taro and cut into medium cubes. Put into cold water, bring to a boil and cook until taro is fork tender. Chop potatoes into medium cubes, place in pot with cold water, bring to a boil and cook until fork tender. Due to different cooking times, cook potatoes and taro separately. When they are done, drain and combine with other ingredients and mash. Add cream slowly as not to make too creamy. Sesame Green Beans: Toast sesame seeds in clean, dry skillet for 30 to 45 seconds on medium heat, move rapidly to avoid burning. Set aside. Pick and clean the beans. Heat sesame oil in pan, then fry the beans until semi cooked, about 45 to 60 seconds. Toss in pan to coat with oil. Sprinkle with toasted seeds. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Albari?o]" 24213,"Blue Corn Tortilla Encrusted Rack of Lamb with Horseradish Mashed Potatoes and Balsamic Asparagus 1 bag blue corn tortillas 1 bunch fresh rosemary, leaves stripped 1 bunch fresh oregano, leaves stripped 1 bunch fresh thyme, leaves stripped 1/2 cup flour 6 egg whites, beaten 2 racks lamb, trimmed of excess fat 3 tablespoons olive oil, plus more for drizzling on asparagus 8 Yukon gold potatoes, roughly chopped Horseradish, to taste 2 tablespoons butter 3-ounces milk 1 bunch asparagus Kosher salt and freshly ground black pepper Balsamic vinegar Instructions: Preheat the oven to 375 degrees F.
Blend the tortillas and herbs in a blender and transfer the mixture to a pie pan or plate. Place the flour in a pie pan or plate. Pour the beaten egg whites into a pie pan or shallow bowl. Dredge the lamb in the flour, then dip the lamb in the beaten egg whites, and then coat the lamb in the tortilla herb mixture. To a large saute pan over medium-high heat, add 3 tablespoons olive oil and heat. Sear the racks of lamb in the hot oil until golden brown on all sides, turning occasionally. Transfer the lamb to a sheet pan and place in the oven and bake for about 40 minutes, or until medium-rare.
Meanwhile, in a large pot of boiling water, cook the potatoes until fork tender. Drain the potatoes and mash. Add the butter, horseradish, milk, and season with salt, and pepper, to taste.
Place the asparagus on a baking sheet. Drizzle with olive oil, salt, and pepper, to taste on asparagus and toss to coat. Bake the asparagus for 10 minutes, or until tender. Then drizzle with balsamic vinegar. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]" 24214,"Roast Lamb for One 1 lamb shank 1 sprig fresh rosemary 1 garlic clove, bruised 1/2 lemon, juiced and zested 2 tablespoons red port 1/2 teaspoon olive oil 1 teaspoon kosher salt Freshly ground black pepper 1/2 teaspoon red currant jelly Instructions: Put everything, other than jelly, together into a freezer bag, tie securely, and leave in the refrigerator to marinate overnight. Preheat the oven to 400 degrees F. Take the lamb in its package out of the fridge to come to room temperature. Put the lamb shank along with its marinade into a roasting tin and cook for 1 to 1 1/2 hours, depending on the size of the shank. Turn the shank over halfway through cooking. By the time it is done it should look bursting with bronze color; remove from the pan and let stand 5 to 10 minutes before serving. While it is resting, put the roasting tin on the stove and stir in a little water and 1/2 teaspoon red currant jelly to make a light gravy. Slice lamb and drizzle with gravy. ","[Rhone Blends, Tempranillo, Barolo, Rioja]" 24215,"Bronco Bob's Chili 1 cup chopped onion 1 canned green hatch cl, chopped 1 tablespoon minced garlic 1/2 cup tomato sauce (recommended: El Pato brand) 1 tablespoon tomato paste Two 14-ounce cans chicken broth, divided 8 tablespoons California chili powder, divided (recommended: Sespe Creek Chili Potters) 2 teaspoons salt 1 1/2 teaspoons adobo seasoning blend, divided (recommended: Accent) 1 teaspoon hot pepper sauce 2 1/2 pounds beef tri tip, cubed 4 ounces pork sausage 2 tablespoons mild New Mexico chili powder (recommended: Sespe Creek Chili Potters) 3 tablespoons cumin, divided 1 tablespoon hot New Mexico chili powder (recommended: Sespe Creek Chili Potters) 2 teaspoons lime juice Instructions: In a chili pot, combine onion, green cl, garlic, tomato sauce, tomato paste, chicken broth, 6 tablespoons California chili powder, salt, 1 teaspoon adobo seasoning blend, and hot pepper sauce. Bring to a simmer over medium heat and cook for 1 hour. After chili has simmered for 1 hour, add the remaining 2 tablespoons California chili powder. In a large skillet, brown beef and sausage together over medium-high heat. Add beef and sausage to chili and simmer for 30 minutes, adding more chicken broth as needed. Add the mild New Mexico chili powder and 2 tablespoons cumin and simmer another 45 minutes. Add the remaining 1/2 teaspoon adobo seasoning blend, 1 tablespoon cumin, 1 tablespoon hot New Mexico chili powder, and the lime juice. Cook for another 30 minutes, adding more chicken broth as needed. Season with additional salt, to taste. ","[Syrah, Zinfandel, Tempranillo, Malbec]" 24216,"Dang Cold Asian Noodle Salad 1 package soba noodles 1 teaspoon sesame oil 2 tablespoons rice wine vinegar 3 tablespoons soy sauce 1 teaspoon hot chili oil 1 tablespoon hoisin sauce 5 tablespoons extra-virgin olive oil 1 carrot, thinly sliced or julienned 2 celery stalks, thinly sliced or julienned 5 green onions, bottom 4 inches, thinly sliced 1/2 cup thinly sliced napa cabbage 1/2 red bell pepper, thinly sliced or julienned 1/2 cup julienned bok choy 1 cup bean sprouts, optional 3 tablespoons minced fresh cilantro leaves 3 tablespoons sesame seeds, toasted, for garnish 4 tablespoons unsalted peanuts, for garnish Instructions: In a medium stock pot, boil water, add salt and cook noodles. When finished, place noodles in an ice water bath to cool. Drain and set aside. In a medium bowl combine, sesame oil, vinegar, soy sauce, hot chili oil, hoisin and extra-virgin olive oil. Mix thoroughly and then combine prepared vegetables and noodles. Garnish with sesame seeds and peanuts. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 24217,"Honeycomb Candy 1 1/2 cups sugar 1/2 cup water 3 tablespoons honey 1/3 cup corn syrup 4 teaspoons baking soda, sifted Instructions: In a large saucepan, gently combine the sugar and water then add the honey and corn syrup. Boil until amber colored and the sugar looks like caramel. Add the baking soda, and with a wooden spoon, stir in gently. It will foam up a lot. Pour the mixture onto a silpat or a piece of parchment paper on a sheet pan, and let cool. Break into pieces. ","[Chardonnay, Riesling, Moscato, Vinho Verde]" 24218,"Over-the-Top Butterfinger Waffle Cake One 16.25-ounce box chocolate cake mix (plus the required ingredients) 1 stick (8 tablespoons) unsalted butter, at room temperature 1 cup creamy peanut butter 2 cups confectioners' sugar 1/3 cup heavy cream 1 tablespoon pure vanilla extract Kosher salt
4 king-size chocolate-peanut-butter-crunch candy bars, such as Butterfinger
Instructions: Preheat a waffle maker that makes round waffles to medium heat. Prepare the cake mix according to the package directions. Pour 1/2 cup batter into the center of the waffle maker, close the lid and cook until the cake is cooked through and springs back when touched, 2 to 2 1/2 minutes. Remove the cake from the waffle maker using a fork and set it aside on a wire rack to cool completely, about 10 minutes. Repeat with the remaining batter for 7 waffled cakes total.
Meanwhile, beat the butter and peanut butter together in a large bowl with an electric mixer on medium speed until light and fluffy. Slowly add the confectioners' sugar about 1/2 cup at a time, beating between additions, until incorporated. Pour in the heavy cream, vanilla and 1/2 teaspoon salt and beat until smooth. Finely chop 1 candy bar (about 1 cup) and fold in the pieces. Transfer the buttercream to a pastry bag or resealable plastic bag and snip the tip.
Put 1 waffled cake on a cake stand or plate. Pipe a layer of buttercream onto the cake, covering completely, and top with another waffled cake. Repeat with the remaining buttercream and waffled cakes.
Cut the remaining candy bars into ten 1/2-inch thick pieces (reserve any crumbs) and decorate the rim of the cake with them. Roughly chop any remaining candy bars and sprinkle them along with the reserved crumbs in the center of the cake, creating a mound. Chill for at least 2 hours to set completely. Bring to room temperature 1 hour before serving.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Moscato]" 24219,"Black Bean and Corn Salad 1 can, 14 ounces, black beans, rinsed and drained 2 cups frozen corn kernels 1 small red bell pepper, seeded and chopped 1/2 red onion, chopped 1 1/2 teaspoons ground cumin, half a palm full 2 teaspoons hot sauce, just eyeball the amount (recommended: Tabasco) 1 lime, juiced 2 tablespoons vegetable or olive oil, eyeball it Salt and pepper Instructions: Combine all ingredients in a bowl. Let stand at least 15 minutes for corn to fully defrost and flavors to combine, then toss and serve. The corn will also place a quick-chill on this easy side-salad as it defrosts -- no need to refrigerate! ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 24220,"Slow-Cooker Pork Stew 1 pound fingerling potatoes 3 carrots, cut into 2-inch chunks 2 stalks celery, cut into 2-inch chunks 3 cloves garlic, smashed 1 2-inch piece ginger, peeled and grated 1/3 cup all-purpose flour Kosher salt and freshly ground pepper 3 bay leaves 1 bone-in pork shoulder or pork sirloin roast (2 to 2 1/2 pounds) 1 teaspoon dried thyme 1/2 teaspoon ground allspice 1 14-ounce can diced tomatoes Instructions: Combine the potatoes, carrots, celery, garlic and ginger in a slow cooker. Toss in half of the flour and season with salt and pepper. Scatter the bay leaves over the vegetables. Season the pork generously with salt and pepper, sprinkle with the thyme and allspice and toss with the remaining flour to coat. Place the pork over the vegetables in the slow cooker. Add 2 cups water and the tomatoes, cover and cook on low 8 hours. Discard the bay leaves. Remove the pork roast and slice or pull the meat off the bone into large pieces. Serve in bowls with the vegetables and broth. ","[Cabernet Sauvignon, Merlot, Malbec, Pinot Noir]" 24221,"Sheet Pan Arctic Char Ni?oise Salad 1 pound baby Yukon Gold potatoes, halved or quartered 1/4 cup plus 1 teaspoon extra-virgin olive oil Kosher salt and freshly ground pepper 2 large eggs 12 ounces green beans, halved crosswise 1/2 cup pitted kalamata olives, plus 2 teaspoons brine 4 4- to 5-ounce Arctic char fillets, patted dry 1 tablespoon Dijon mustard 2 tablespoons red wine vinegar 5 ounces baby salad greens 1 cup mixed fresh herbs (such as parsley and dill) 1 cup cherry tomatoes, halved Instructions: Place a baking sheet in the oven and preheat to 425? F. Bring a small saucepan of water to a boil. Fill a bowl with ice water. Toss the potatoes in a separate bowl with 1 tablespoon olive oil and a pinch each of salt and pepper. Add the potatoes to the hot baking sheet, cut-side down, reserving the bowl. Bake until browned on the bottom, about 15 minutes. Meanwhile, add the eggs to the boiling water; cook 9 minutes. Remove and transfer to the ice water; set aside. Add the green beans and olives to the reserved bowl and toss with 1 tablespoon olive oil and a pinch each of salt and pepper. After the potatoes have browned, toss and move to one side of the pan. Add the green beans and olives to the other side. Brush the char with 1 teaspoon olive oil and season with salt and pepper. Place the fillets on top of the vegetables and bake until the fish is just cooked through and easily flakes with a fork, 10 to 12 minutes. Whisk together the mustard, olive brine, vinegar and remaining 2 tablespoons olive oil in a small bowl. Combine the salad greens and herbs in a large bowl; toss with three-quarters of the dressing. Divide the salad among bowls. Top with the fish, tomatoes, potatoes, green beans and olives. Peel and slice the hard-boiled eggs and add to the salads. Drizzle with the remaining dressing. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 24222,"Meatballs 1 pound ground sirloin 1 large egg 2 tablespoons freshly grated Parmesan 2 tablespoons finely chopped fresh flat-leaf parsley 1 teaspoons dried oregano 1 tablespoon finely chopped fresh basil leaves 1 cup finely chopped onion 1 cup fine dried bread crumbs 1 clove garlic, minced Grey salt Freshly ground black pepper 2 cups water Red Sauce (Gravy), recipe follows 1 pork butt or pork shoulder Grey salt Freshly ground black pepper 1/2 cup olive oil 1 carrot, chopped 1 stalk celery, chopped 1 onion, chopped 1 tablespoon minced fresh rosemary leaves 4 cloves garlic, minced 1 1/2 glasses Chianti 1 small can tomato paste 4 (28-ounce) cans chopped tomatoes Instructions: In a large bowl, mix together the meat, egg, cheese, parsley, oregano, basil, onion, bread crumbs, and garlic, and season with salt and pepper. Add 1 cup of the water. Knead the water into the meat mixture with your hands. Knead and roll meatballs into about 1 1/2-inch balls. Place them in shallow saucepan on stove, add another 1/2 cup of water over them, and cover. Turn heat to medium, and steam for 35 minutes. Drain the juice out of the bottom of the pan. Cover with Red Sauce sauce, and toss with a pasta of your choice before serving, or serve as is. Slice the pork into roughly 1-inch cubes, season with salt and pepper. Heat a large soup pot over medium-high heat. Add the olive oil and heat. When the oil is hot, add the pork and saute. When slightly brown, turn over and stir with a wooden spoon. Allow to cook for another 2 minutes, until evenly browned on all sides. Remove the pork and allow to cool in bowl, set aside. In same soup pot that pork was cooked in, add minced carrot, celery, onion, and garlic. Add a pinch of salt and saute vegetables to a light brown. Add rosemary and stir. Add the caramelized pork back to the vegetables in the pot and stir. Add chianti to pot, stir and bring to boil. Add the tomato paste and the chopped tomatoes. Stir and simmer for 2 hours, skimming the top occasionally of scum that forms. ","[Chianti, Barolo, Syrah, Tempranillo]" 24223,"BBQ Chicken Pizza 1/2-pound chicken cutlets 1 tablespoon vegetable oil Salt and pepper One 13.8-ounce can refrigerated pizza dough (recommended: Pillsbury) 1 cup BBQ sauce 2 cups shredded mozzarella cheese 1 cup green apple, sliced 1/4 cup real bacon bits 2 green onions, sliced Instructions: Set up grill for direct cooking over medium-high heat. Oil grate when ready to start cooking. Brush chicken with vegetable oil, season with salt and pepper. Place chicken on the grill and cook until done, about 2 minutes per side. When done, slice into 1-inch pieces, reserve. Spray a perforated disposable cookie sheet with nonstick cooking spray. Carefully remove pizza dough from can. Unroll dough and place on cookie sheet on the grill. Let cook 2 minutes and turn pizza over. Spread BBQ sauce over pizza leaving a 1-inch border. Next, top with mozzarella cheese, diced apples, chicken, and bacon pieces. Cover with grill lid and cook 5 minutes until cheese is melted and bubbly. Serve hot, topped with green onions. ","[Zinfandel, Merlot, Cabernet Sauvignon, Malbec]" 24224,"Jack's Meatball Sliders 4 or 5 cloves garlic, chopped (not too small; larger chunks, about 1/4 inch) 1/2 teaspoon red pepper flakes 2 tablespoons extra-virgin olive oil 1 28-ounce can crushed tomatoes 1/2 teaspoon kosher salt 1 pound ground beef 1 pound ground sausage (preferably spicy pork) 1/2 cup finely chopped onion 1/4 cup minced garlic 2 tablespoons chopped fresh thyme 1 tablespoon chopped fresh parsley, plus more for garnish 1 large egg 1/2 cup grated parmesan, plus more for garnish 1 cup panko breadcrumbs 12 ounces ricotta cheese 2 teaspoons kosher salt Olive oil 33 slider-size potato buns, toasted Instructions: Make the sauce: In a large saucepan over medium heat, saute the garlic and red pepper flakes in the oil 1 minute, stirring. (Do not brown the garlic.) Stir in the tomatoes and salt. Bring the sauce to a boil, reduce the heat to low and simmer, stirring occasionally, 15 minutes. Meanwhile, make the meatballs: Preheat the oven to 450 degrees F. In a large bowl, mix the beef, sausage, onion, garlic, thyme, parsley, egg, parmesan, breadcrumbs, ricotta and salt with your hands. Form 1 1/2-inch balls out of the meat mixture. Heat a large ovenproof skillet (preferably cast iron) with a bit of olive oil. Working in batches, add the meatballs and brown on all sides, about 4 minutes. Return all the meatballs to the skillet and place in the oven to finish cooking, 10 minutes. Toss the meatballs with 3 cups of the prepared sauce. Place on the toasted slider buns and sprinkle with parmesan and parsley. ","[Barolo, Chianti, Tempranillo, Garnacha]" 24225,"Venetian Coffee 1 shot amaretto (recommended: Disaronno) 1 shot sambuca Vanilla-flavored coffee* Pressurized whipped cream (recommended: Ready Whip) Instructions: Pour amaretto and sambuca into a footed, glass coffee mug. Fill mug with coffee and top with whipped cream. *Semi-Homemaker's Tip: To make flavored coffee, add a teaspoon of flavored extract to your coffee grounds before brewing. ","[Prosecco, Moscato, Brachetto d'Acqui]" 24226,"Tangerine-Gin Fizz 1 shot best quality gin 3/4 cup freshly squeezed tangerine juice Champagne, sparkling wine or Cava, cold, to top Instructions: Place Champagne flute in the freezer 10 minutes before serving. Put the gin and juice in a flute and top with some of the Champagne. ","[Gin, Prosecco, Cava]" 24227,"Crunchy Slaw with Seared Tuna and Honey-Sesame-Ginger Sauce 1/2 cup shredded red cabbage 1/2 cup shredded green cabbage 1/2 cup chopped green onions 1/2 cup roughly chopped fresh cilantro 1/4 cup shredded carrots 1 red bell pepper, julienned Three 1 1/2-inch-thick tuna steaks Sunflower oil, for the tuna 1/4 cup rice wine vinegar 1 1/2 tablespoons minced garlic 1 1/2 tablespoons grated ginger 1 1/2 tablespoons toasted sesame oil 1 1/2 tablespoons soy sauce or coconut aminos 1 1/2 tablespoons sriracha or any Asian chili paste 1 1/2 tablespoons honey 1 1/2 tablespoons olive oil 2 tablespoons roasted cashews, crushed or roughly chopped 1 tablespoon toasted sunflower seeds 1 teaspoon ground Aleppo pepper 1 lime, cut into wedges Instructions: Mix together the red and green cabbage, green onions, cilantro, carrots and bell pepper in a large bowl. Toss to combine. Rub the tuna with sunflower oil. Over medium-high heat, heat a large skillet. Add the tuna and cook 3 minutes per side to sear so that it is rare in the center and golden brown on the outside. Meanwhile, for the dressing, add the rice wine vinegar, garlic, ginger, toasted sesame oil, soy sauce, sriracha, honey and olive oil to a small bowl. Mix to combine. Drizzle on the salad and toss gently to combine. Plate on a platter. Slice the tuna into 1/2-inch slices and top the salad with the tuna. Sprinkle with the cashews, sunflower seeds and Aleppo pepper. Squeeze over a wedge of lime and serve the remaining lime wedges on the side.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 24228,"Deviled Ham Eyeball Sandwich 20 slices white bread, such as Arnold Brick Oven White Sandwich Bread 2 cups smoked cooked ham, chopped (about 8 ounces) 1/3 cup mayonnaise 1 tablespoon honey 1 tablespoon Dijon mustard 1 tablespoon pickled relish 1/2 teaspoon Worcestershire sauce 3 dashes hot sauce, such as Tabasco Kosher salt 10 pimento-stuffed green olives, sliced in half Ketchup, for squirting Instructions: Punch out rounds from the bread using a 2 1/2-inch round cookie cutter. Lay out the rounds on a baking sheet. Set aside.
Add the ham, mayonnaise, honey, mustard, relish, Worcestershire and hot sauce in the bowl of a food processor. Sprinkle with salt and pulse until finely chopped, but still chunky. Spoon a tablespoon at a time of the ham mixture onto a parchment-lined baking sheet. Roll each spoonful into round balls. Stuff 1 olive into the center of each ball for eyes. Lay the balls in the center of the bread rounds. Squirt ketchup around the edges of the bread to mimic veins. Serve to kids and pray they don't cry from how scary these are. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 24229,"Spice-Rubbed Corned Beef with Mustard-Honey-Horseradish Sauce 1 3-pound corned beef brisket (spice packet discarded) 3 tablespoons ancho cl powder 2 tablespoons Spanish paprika 1 tablespoon ground dried oregano 1 tablespoon ground coriander 1 tablespoon mustard powder 1 teaspoon ground cumin 1 teaspoon ground cl de arbol Kosher salt and freshly ground pepper Canola oil For the sauce: 1/2 cup dijon mustard 1/2 cup whole-grain mustard 1/2 cup clover honey 1/4 cup prepared horseradish, drained Instructions: Put the corned beef in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat, then cover, reduce the heat to medium low and simmer until tender, 2 1/2 to 3 hours, adding more water if needed to keep the beef submerged. Remove from the water and let cool 30 minutes, then cut into 1-inch-thick slices. Meanwhile, make the spice rub: Whisk the cl powder, paprika, oregano, coriander, mustard powder, cumin, cl de arbol and 1 teaspoon each salt and pepper. Set aside. Make the sauce: Whisk the dijon and whole-grain mustards, the honey and horseradish in a bowl; season with salt and pepper. Let the sauce sit at room temperature at least 30 minutes to allow the flavors to meld. Spread the spice rub on a plate. Dredge one side of each slice of beef in the rub and tap off the excess. Heat a few tablespoons canola oil in a large nonstick saute pan until it begins to shimmer. A few slices at a time, add the beef, rub-side down, and cook until a golden-brown crust has formed, about 2 minutes. Flip the slices and continue cooking another minute or two, adding more oil as needed. Serve with cabbage and the sauce. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 24230,"Grilled Honey-Teriyaki Chicken 1 whole organic chicken, cut into 10 pieces 2 cups water 1 cup light brown sugar 1/2 head garlic, unpeeled 4 slices fresh ginger root, gently bashed to open up 2 tablespoons kosher salt 8 sprigs fresh thyme 2 cups teriyaki sauce 1/4 cup honey 1 large (1-inch) piece fresh ginger root, sliced and bashed to open up 1 head garlic, halved crosswise 1 teaspoon toasted sesame oil, plus 1/2 cup Freshly ground black pepper Scallion threads, for garnish Toasted sesame seeds, for garnish Instructions: Begin by making the brine. Combine the water, brown sugar, garlic, ginger, salt and thyme in a large resealable bag and swirl to dissolve the sugar. Add chicken pieces and allow to brine for 1 to 2 hours in the refrigerator. Preheat grill to low-medium heat. Make teriyaki glaze: In a small saucepan, over medium heat, combine teriyaki sauce, honey, ginger, garlic, and 1 teaspoon of sesame oil, and simmer until rich and slightly reduced. Remove chicken from brine and pat dry. Discard the brine. Add the chicken to a large mixing bowl, drizzle with the 1/4 cup toasted sesame oil and season with freshly ground black pepper. Toss to coat and cook on a low-medium grill for 17 to 20 minutes per side until cooked through. Baste with teriyaki glaze for the last 5 to 7 minutes of cooking. Serve garnish with scallion threads (finely sliced scallions cut on the bias soaked in ice cold water), and toasted sesame seeds. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Gewrztraminer]" 24231,"Spiked Iced Chicory Coffee 1 pot brewed chicory coffee, cooled 1/4 cup half-and-half Simple syrup, to sweeten (Equal parts sugar and water brought to a boil and stirred until the sugar is dissolved, then cooled) Coffee-flavored liqueur, to taste (recommended: Kahlua) Chicory coffee ice cubes (Make with leftover cooled coffee and freeze in an ice cube tray) Instructions: Put 2 cups cooled coffee, 1/4 cup half-and-half, simple syrup, to taste, a few shots of coffee-flavored liqueur and a few cubes of the chicory coffee ice cubes in a blender and blend until smooth and icy. Pour into tall glasses. Repeat. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 24232,"Crab Cakes Chiarello with Shaved Fennel Salad 2 cups small diced white bread 2 cups prepared mayonnaise 4 egg yolks 4 tablespoons chopped parsley leaves 2 tablespoons minced chives 4 teaspoons Dijon mustard Dash hot red pepper sauce 1 lemon, juiced Gray salt Freshly ground black pepper 2 pounds jumbo lump blue crabmeat 8 tablespoons butter (1 stick) 1 tablespoon crab boil seasoning (recommended: Old Bay) 4 bulbs fennel 2 teaspoons lemon juice 2 tablespoons extra-virgin olive oil Instructions: In a large nonreactive mixing bowl combine the bread, mayonnaise, egg yolks, 2 tablespoons of the parsley, chive, mustard, hot red pepper sauce, lemon juice, salt and pepper. Let rest for about 15 minutes to soften the bread. With a spatula gently fold in the crabmeat so as not to break up the meat. Preheat the oven to 425 degrees F. Using your hands form the cakes about 6 ounces each. Do not form them too tightly or they will not bake properly. Brush a baking tray with butter or spray with a nonstick cooking spray. Place the crab cakes, evenly spaced on the tray. Melt the butter and combine with the crab boil seasoning. Brush the tops of the cakes with half the spiced butter and bake on the top shelf of oven for about 12 minutes or until an internal temperature of 165 degrees F. Using a mandolin slice the fennel very thin. Combine with the lemon juice, olive oil, remaining 2 tablespoons of parsley, salt, and pepper. Spread the fennel salad on a large platter and place the crab cakes on top. Serve with the second half of the spiced butter on the side for dipping. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]

" 24233,"Charred Leeks with Quick-Pickled Chiles and Peach Vinaigrette 2 large leeks 2 medium peaches, thinly sliced
1 Fresno or serrano cl, thinly sliced
1/2 cup apple cider vinegar
1/4 cup sugar
1 teaspoon mustard seed
2 whole cloves
Kosher salt
1/4 cup extra-virgin olive oil
Juice of 1 lime
1/4 cup fresh mint leaves, torn
Instructions: Split the leeks in half. Run the cut sides under water, fanning the layers to remove any trapped silt or sand. Cut the leek halves into 2-inch pieces. Place the leeks in a colander to dry. Add the peaches and chiles to a mason jar with a lid. Heat the vinegar, sugar, mustard seed, cloves, 1 teaspoon salt and 1/2 cup water in a small saucepan, stirring, until the sugar is dissolved, 2 to 3 minutes. Pour the vinegar mixture into the jar with the peaches. Leave the jar uncovered to come to room temperature while you cook the leeks. Heat 2 tablespoons of the olive oil in a heavy-bottomed skillet with a lid over medium-high heat. Add the leeks to the oil cut-side up. Cook until the leeks crisp and char, about 3 minutes. Flip, cover and cook until the leeks brown on the cut sides and begin to soften, about 5 minutes. Remove the leeks to a serving platter. Measure 2 tablespoons of the pickling liquid into a measuring cup, jar or small bowl. Whisk in the lime juice and remaining 2 tablespoons olive oil. Spoon a few peaches and chiles over the leeks, then pour over the dressing and sprinkle with mint. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 24234,"Pork Milanese 1 cup panko (Japanese bread crumbs) 1/2 cup finely grated Parmesan 2 large eggs 6 boneless pork loin chops, pounded thin to 1/3 inch-thick (1 1/2 pounds total) Salt and freshly ground black pepper 1/4 cup plus 3 tablespoons olive oil 6 lemon wedges Instructions: Preheat the oven to 200 degrees F. Coarsely crush the panko into a large shallow bowl. Stir the cheese into the panko. Lightly beat the eggs in another large shallow bowl. Sprinkle the pork generously with salt and pepper. Dip the pork, 1 piece at a time, in the egg, allowing the excess to drip off, then dredge the pork in the crumb mixture, patting to coat completely. Place the pork on a small baking sheet. Heat 1/4 cup of oil in a heavy large skillet over medium-high heat. Add half of the pork to the hot oil and cook until golden brown and just cooked through, about 3 minutes per side. Transfer to paper towels to drain, then transfer them to a clean baking sheet and keep them warm in the oven. Add the remaining 3 tablespoons of oil to the skillet and fry the remaining pork. Transfer the pork to plates and serve with lemon wedges. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 24235,"Endive Salad with Candied Pecans and Maytag Blue Cheese 2 bunches endive, leaves separated and rinsed well 1 cup candied pecans or peanuts 1/4 cup Maytag blue cheese, crumbled 3 tablespoons balsamic vinegar 2 tablespoons olive oil 1 teaspoon Dijon mustard Salt Freshly ground black pepper Instructions: Arrange endive leaves on a serving platter. Top with candied nuts and blue cheese. In a small bowl or jar, combine vinegar, oil and mustard. Whisk or shake jar to combine. Season, to taste, with salt and black pepper. Drizzle mixture over salad and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 24236,"Applesauce 6 pounds mixed apple varieties (Gala, Honeycrisp, Golden Delicious), peeled, cored and cut into eighths 1 cup apple juice or water
Juice of 1/2 lemon
1/2 cup light brown sugar
1 teaspoon cinnamon
Instructions: Throw the apples, apple juice and lemon juice into a pan and bring it to the boil over medium-high heat. Lower the heat and simmer until the apples are soft, about 15 minutes. Stir through the sugar and mix until melted. Add the cinnamon and stir through. Puree the mixture in a food processor, blender or food mill. If not using right away, leave to cool and then refrigerate. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 24237,"Curried Chicken Salad on Apple Rounds 1/2 cup 2-percent Greek yogurt 2 tablespoons mayonnaise 1 tablespoon lemon juice 2 scallions, sliced 1 1/2 teaspoons mild curry powder Kosher salt and freshly ground black pepper 1/2 rotisserie chicken, meat shredded, skin and bones discarded (about 2 cups meat)
1/2 rotisserie chicken, meat shredded, skin and bones discarded (about 2 cups meat) 1/4 cup pecans, chopped 1/4 cup loosely packed parsley leaves, chopped 1 small stalk celery, finely chopped 3 tablespoons golden raisins 3 large crisp red apples, such as Pink Lady or Honeycrisp 8 small Boston or Bibb lettuce leaves Instructions: Whisk together the yogurt, mayonnaise, lemon juice, scallions, curry powder, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl. Add the chicken, pecans, parsley, celery and raisins and fold to combine. Cover and refrigerate until ready to use (up to 3 days). Core the apples and cut each into six to eight 1/4-inch thick rounds, for a total of 16 rounds. Arrange a lettuce leaf on 8 apple rounds and top each with about 1/4 cup of chicken salad. Sandwich with the remaining apple slices. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Chenin Blanc, Pinot Grigio]" 24238,"Whole Striped Bass 1 (2 to 3-pound) or 2 (1 to 1 1/2-pounds) whole striped bass, gutted and scaled 3 tablespoons olive oil, divided 1 large bunch fresh parsley, plus extra, for serving 1 large bunch fresh dill 1 large lemon, thinly sliced 1 large onion, thinly sliced 2 tablespoons kosher salt 2 teaspoons freshly ground black pepper Instructions: Preheat the oven to 500 degrees F. Trim the fins from the fish, rinse and pat dry. Set aside. Rub the bottom of a roasting pan with 1 tablespoon of the olive oil. Place 1/2 of the parsley, dill, lemon and onion in the center of the roasting pan. Make sure that this mound of aromatics is high enough to prevent the fish from touching the bottom of the pan. Rub the fish inside and out with 1 tablespoon of the oil. Season the fish inside and out with the salt and pepper and lay on the bed of aromatics. Place the second half of the aromatics on top of the fish and drizzle with the remaining tablespoon of olive oil. Cover the roasting pan tightly with aluminum foil and cook for 30 to 35 minutes or until the fish reaches an internal temperature of 120 degrees F on an instant-read thermometer. Remove from the oven and allow to sit for 10 minutes before transferring whole to a platter lined with the additional fresh parsley. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 24239,"Jicama and Red Cabbage Slaw 1/4 cup fresh lime juice 1 tablespoon Mexican crema or sour cream
Kosher salt
1/2 teaspoon ground cumin
3 scallions, chopped
1 small clove garlic, minced
1/4 cup chopped fresh cilantro
1/2 medium red cabbage, thinly sliced
1/2 medium jicama, peeled and cut into matchsticks
Instructions: Whisk the lime juice, crema and 1/2 teaspoon salt together in a large bowl. Add the cumin, scallions and garlic and let stand 5 minutes. Add the cilantro, cabbage and jicama and toss to coat. Let stand for 15 minutes, tossing occasionally. Serve immediately or refrigerate up to 1 day (the cabbage will release its color and turn the slaw pink over time). ","[Verdejo, Sauvignon Blanc, Gruner Veltliner, Albari?o]" 24240,"Jamaican Booty Shaker 1/4 cup turbinado or demerara sugar 1/2 orange, sliced into half moons
1/4 pineapple, cored and sliced into wedges
4 ounces fresh orange juice
4 ounces pineapple juice
3 ounces Jamaican rum
1 cinnamon stick
Instructions: Preheat the oven to broil. Pour the sugar in a shallow bowl and dip the orange slices and pineapple wedges, coating one side of each with the sugar. Transfer the fruit to a sheet tray, sugared-side up, and place under the broiler to caramelize, about 5 minutes.
Fill a cocktail shaker with ice and pour in the orange juice, pineapple juice and rum. Cover and shake. Strain into an ice-filled hurricane glass. Garnish with a caramelized orange slice, pineapple wedge, cinnamon stick and umbrella. Reserve the remaining fruit for snacking or more drinks. ","[Rum, Moscato, Mojito]" 24241,"Spicy Leg of Lamb 1 tablespoon cayenne pepper 1 tablespoon fennel seeds 1 tablespoon dry mustard 1 tablespoon hot paprika 1 tablespoon red pepper flakes 2 teaspoons ground cinnamon 6 tablespoons olive oil 1 tablespoon molasses 2 tablespoons kosher salt One 8-to-10-pound leg of lamb, bone in 4 tablespoons red wine vinegar 2 tablespoons grainy mustard 1 fresh jalapeno pepper 1 fresh Thai cl pepper Kosher salt and freshly ground black pepper Instructions: The objective: A nice, pink, juicy leg of lamb has a final temperature of about 120 degrees F. Use a shallow roasting pan or baking sheet with a fitted rack. Elevating the lamb slightly off the bottom of the roasting pan allows the hot air to better circulate around the meat as it cooks. Preheat the oven to 350 degrees F. Toast the spices: In a medium bowl, combine the cayenne, fennel seeds, dry mustard, paprika, red pepper flakes and cinnamon. Mix the spices and pour them out onto a baking sheet. Place the tray inside the oven for 1 minute to warm the spices and allow them to toast slightly. This will awaken their flavors. Remove the tray from the oven. Make the paste to coat the leg of lamb: In a small bowl, combine the olive oil, molasses and salt. Add the toasted spices and mix together to create a paste. Coat all sides of the leg in the seasoning paste. If you have time, allow the lamb to sit out for about an hour and come closer to room temperature. Alternatively, you can marinate the lamb like this for several hours (or overnight) in the refrigerator before cooking. Cook the lamb: Place the lamb leg in the center of the fitted rack on the roasting pan and place it in the center of the oven. Cook, undisturbed, for 30 minutes. Use an instant-read meat thermometer and take the temperature of the thickest part of the leg meat. Your meat thermometer should read about 85 degrees F. Cook for an additional 30 minutes. Ideally, the thickest part of the leg should come to about 118 degrees F. Remove the lamb from the roasting pan to a flat surface to rest. Make the sauce: In a medium bowl, whisk together vinegar and mustard. Place the fresh chiles on a flat surface and, with a small knife, cut them both into thin rounds, ribs, seeds and all. Pour off some of the drippings from the bottom of the roasting pan. Put the pan on top of a burner on your stove. Start a low heat under the pan and when the drippings begin to sizzle, add in the mustard, vinegar and fresh chiles. Taste for seasoning. Pour over the leg of lamb. Carve the meat: Begin carving at the loin end of the leg; you want to carve at a right-angle relative to the grain of the meat. Observe that this meat has lines almost like a piece of wood, aim the blade of your knife at a right-angle to the grain and slice thin pieces. Arrange the slices on a platter with the sauce. ","[Chardonnay, Pinot Grigio, Garnacha, Tempranillo]" 24242,"Waffle Cones 2 large eggs 1 cup heavy cream 1 tablespoon vanilla extract 1 cup all-purpose flour 1 cup sugar 1/4 teaspoon kosher salt Nonstick cooking spray, to coat the waffle cone iron Instructions: Whisk the eggs, heavy cream and vanilla extract in a bowl until well combined, about 1 minute. In another bowl, sift the flour, sugar and salt. Stir the dry ingredients into the cream mixture until the batter is smooth. Heat up a waffle iron and spray it with cooking spray. Pour 1/4 cup of the batter towards the back of the iron and close the lid. Bake until golden brown, 3 1/2 minutes, depending on waffle cone maker. Open the iron and carefully remove the browned batter with a small offset spatula. Mold as desired. After a few minutes, the waffle cup/cone will take its shape. Allow to cool completely. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 24243,"Salsa Verde: Green Tomatillo Salsa 8 ounces (5 to 6 medium) tomatillos, husked and rinsed Fresh hot green chiles, to taste (roughly 2 serranos or 1 jalapeno), stemmed 5 or 6 sprigs fresh cilantro (thick stems removed), roughly chopped Scant 1/4 cup finely chopped onion Salt Instructions: Whether you choose the verdant, slushy, herby freshness of the all-raw tomatillo salsa or the oil-colored, voluptuous, sweet-sour richness of the roasted version, tomatillos are about brightening tang. The buzz of the fresh hot green cl adds thrill, all of which adds up to a condiment most of us simply don't want to live without. For the All-Raw version: Roughly chop the tomatillos and the chiles. In a blender or food processor, combine the tomatillos, chiles, cilantro and 1/4 cup water. Process to a coarse puree, then scrape into a serving dish. Rinse the onion under cold water, then shake to remove excess moisture. Stir into the salsa and season with salt, usually a generous 1/4 teaspoon. For the Roasted version: Preheat a broiler. Roast the tomatillos and chiles on a baking sheet 4 inches below a very hot broiler until darkly roasted, even blackened in spots, about 5 minutes. Flip them over and roast the other side, 4 to 5 minutes more will give you splotchy-black and blistered tomatillos and chiles. In a blender or food processor, combine the tomatillos and chiles, including all the delicious juice that has run onto the baking sheet. Add the cilantro and 1/4 cup water, blend to a coarse puree, and scrape into a serving dish. Rinse the onion under cold water, then shake to remove the excess moisture. Stir into the salsa and season with salt, usually a generous 1/4 teaspoon. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Garnacha]

" 24244,"Red Wine-Rosemary Grilled Flank Steak with Grilled Mixed Vegetables and Lemony White Bean Skodali with Grilled Pita 3 cups dry red wine 4 small sprigs fresh rosemary 4 sprigs fresh thyme 2 bay leaves 1 small onion, coarsely chopped 4 cloves garlic, coarsely chopped 3 tablespoons olive oil 1 (2 pound) flank steak Salt and freshly ground black pepper 2 large ears fresh corn, husked and cut crosswise into 4 pieces 1 small eggplant, cut crosswise into 1/2-inch thick rounds 1 large Vidalia onion, cut into 3/4-inch thick wedges 1 large red bell pepper, seeded and quartered 1 large yellow bell pepper, seeded and quartered 1 large zucchini, quartered 12 asparagus spears, trimmed Olive oil Salt and freshly ground pepper Finely chopped parsley and chives 2 cups cooked white beans, 1/4 cup cooking liquid reserved 2 tablespoons chopped garlic 1/3 cup fresh lemon juice 1/4 cup tahini 1/4 cup olive oil 1/4 cup finely chopped parsley 3 tablespoons finely chopped fresh mint 12 pitas Olive oil Instructions: To prepare the steak: Place the wine, rosemary, thyme, bay leaves, onion, garlic and olive oil in a large shallow baking dish and stir to combine. Add the steak and turn to coat both sides. Cover and refrigerate at least 4 hours or overnight. Heat the grill, remove the meat from the marinade, season both sides with salt and pepper to taste and grill 6 to 7 minutes on each side. Let sit 5 minutes and slice against the grain. Preheat grill. Brush the vegetables with olive oil and season the vegetables with salt and pepper to taste. Grill all the vegetables until just cooked through. Arrange on a platter and sprinkle with herbs. Place the beans, garlic and lemon juice in a food processor and process until the beans are coarsely chopped. Add tahini and oil and process until smooth. Add some of the cooking liquid if too thick. Season with salt and pepper to taste. Scrape into a bowl and fold in the parsley and mint. Brush the pita on both sides with olive oil and grill until lightly golden brown. Cut into wedges. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 24245,"Picadillo Pockets 2 teaspoons vegetable oil, plus more for brushing 1 shallot, finely chopped 1 clove garlic, minced Pinch of ground cinnamon 1/2 pound ground beef Kosher salt and freshly ground pepper 1 tablespoon tomato paste 3 tablespoons chopped tomato 3 tablespoons golden raisins 3 large pimento-stuffed olives, finely chopped All-purpose flour, for dusting 1 11-ounce tube refrigerated French bread dough 1 large egg Instructions: Heat the vegetable oil in a medium skillet over medium-high heat. Add the shallot, garlic and cinnamon and cook, stirring, about 1 minute. Add the beef, 1/4 teaspoon salt, and pepper to taste; cook, breaking up the meat with a wooden spoon, until browned, about 3 minutes. Add the tomato paste, chopped tomato, raisins and olives and cook, stirring, 2 more minutes. Season with salt and pepper. Let the mixture cool completely. Preheat the oven to 425 degrees F and brush a baking sheet lightly with vegetable oil. On a floured surface, roll out the dough and fill the dinner pockets. Step-by-step directions. Place the pockets seam-side down on the prepared baking sheet. Beat the egg and 1 tablespoon water in a small bowl; brush the pockets with the egg wash. Bake until golden brown, about 15 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 24246,"Mixed Fruit Tart 1 1/2 cups all-purpose flour 1/4 cup sugar 8 tablespoons (1 stick) unsalted butter, cut into pieces and slightly softened at room temperature 1 egg yolk 6 ounces almonds, toasted, and cooled 2/3 cup sugar 8 tablespoons cold unsalted butter, cut into pieces 2 eggs 1/4 teaspoon pure vanilla extract 2 teaspoons all-purpose flour 1/4 cup plus 3/4 cup apricot preserves Assorted fresh fruit, including strawberries, kiwi, mango, blackberries, fig, blueberries, and star fruit, sliced 2 tablespoons water Instructions: To make the crust, put the flour in a large bowl. Add the sugar and mix. Using your hands, make a well in the center. Place the butter pieces and egg yolk in the well. Using your fingers, work the butter and egg yolk together until well combined then work the butter-egg mixture into the flour mixture until combined. The dough will be crumbly, but when you squeeze a handful in your hand, it should hold together. Sprinkle into a 10-inch pie or tart pan. Press the dough firmly and evenly onto the bottom of the pan. Make ropes of the dough and press them onto the walls, making sure not to let the crust thicken at the corners. It should make a clean right angle where the sides meet the bottom. Chill the crust at least 30 minutes or, covered, up to 3 days. Preheat the oven to 375 degrees F. To make the frangipane filling, in a food processor fitted with a metal blade, pulse the almonds and sugar just until sandy. Do not over-process, or the mixture will become pasty. Add the butter and process just until blended. Add the eggs and process until blended. Scrape down the sides of the bowl, add the vanilla and flour, and process until smooth (you have just made a frangipane). Spoon the frangipane into the unbaked tart shell. Bake until the frangipane is golden brown and puffy and the crust is golden brown, 45 to 50 minutes. Let cool. Spread 3/4 cup apricot preserves or a little leftover custard on the surface of the baked tart to act as a bed for the fruit. Slice fruit and arrange it decoratively. Heat the remaining 1/4 cup apricot preserves with water until boiling and smooth. Brush the fruit with the apricot preserves to protect the fruit from drying out and make it glisten. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 24247,"Classic Shrimp Gobernador Tacos 1 tablespoon olive oil 1 small white onion, minced 2 tomatoes, chopped* 1 green bell pepper, stemmed, seeded, and diced 1 pound shrimp, peeled and deveined, chopped 1 cup canned tomato puree 1 teaspoon dried oregano 1 bay leaf 1/2 teaspoon smoked paprika Salt and freshly ground black pepper 8 corn tortillas 1/2 cup shredded Oaxaca or mozzarella cheese Lime wedges, for serving Hot sauce, for serving (recommended: Tapatio) Instructions: In a large heavy saucepan, heat the olive oil over medium-high heat. Add the onions and cook until translucent, about 3 minutes. Add the tomatoes and bell pepper and cook for 3 minutes. Add the shrimp and cook for 3 minutes. Stir in the tomato puree, oregano, bay leaf, and smoked paprika. Cook for another 3 minutes. Season with salt and pepper, to taste. Remove the pan from the heat and set aside. Remove the bay leaf and discard. Heat a large heavy skillet over medium-high heat. Lay 2 tortillas, flat on the bottom of the pan, side by side. Put a small mound of cheese on 1 side of each tortilla. Wait until the cheese melts slightly, about 1 minute, and then add about 2 tablespoons of the shrimp mixture to each tortilla. Fold the tortillas over into half-moon shapes and cook to melt the cheese completely, another 1 to 2 minutes. Transfer to a platter and keep warm. Repeat with the remaining tortillas, cheese, and shrimp mixture. Arrange the tacos on a serving platter and serve with lime wedges and hot sauce on the side. *Cook's Note: Use only the outer part of the tomatoes without seeds. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 24248,"Lemon, Garlic, and Cilantro Baked Stuffed Tomatoes 2 beefsteak tomatoes Salt and freshly ground black pepper 1 cup whole milk ricotta cheese 1 large lemon, zested, about 2 tablespoons 1/4 cup chopped fresh cilantro leaves 3/4 cup flat-leaf parsley, chopped 2 cloves garlic, chopped 2 scallions, finely chopped 1/3 cup grated Parmigiano-Reggiano 1 egg yolk Extra-virgin olive oil, for drizzling Instructions: Preheat oven 450 degrees F. For the baked stuffed tomatoes you need to make 4 tomato cups out of your 2 tomatoes. To do so, cut a very thin slice off both ends of each of the 2 tomatoes, this is to create 4 flat bottoms. Then cut each tomato in half across its circumference. You should have 4 cup shapes, using the thinly sliced side as the bottom of the cups. To create a cavity, use a melon ball scoop to remove the seeds and pulp from the wide, fleshy side of each tomato cup. You don't have to be too fussy about this. You are just trying to create enough room to hold the filling. When scooping take some care not to puncture through the bottoms of the cups. If you do puncture it, don't worry, it is not the end of the world, just keep moving forward. Season the inside of the tomato cavities with salt and pepper. Reserve the seasoned tomato cups while you make the filling. In a small mixing bowl combine the ricotta cheese, lemon zest, cilantro, parsley, garlic, scallions, Parmigiano and season with salt and pepper. Taste the mixture. This is your last chance to adjust the seasoning. Once you're happy with the flavor, add the egg yolk and mix thoroughly. Divide the filling between the 4 tomato cup cavities, pushing it into the cavity with a rubber spatula or spoon. Drizzle some extra-virgin olive oil into a baking dish. Arrange your stuffed tomatoes in the dish, transfer to the hot oven, and bake for 15 to 17 minutes. The stuffing and the tomatoes should be fully cooked and the top should be lightly brown. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 24249,"Pea and Bacon Salad with French Dressing 1/2 cup ketchup 1/2 cup full-fat Greek yogurt 1/3 cup white wine vinegar
2 teaspoons Dijon mustard
1 tablespoon sugar
1 teaspoon paprika
1/2 small onion, coarsely chopped
Kosher salt 4 slices bacon 6 ounces sugar snap peas, stringed and cut on the bias (about 3 cups)
Kosher salt and freshly ground black pepper
1 head butter lettuce, torn into leaves
1/4 cup fresh Italian parsley leaves, chopped
Wedge of Parmesan, for grating
Instructions: For the French dressing: Plop the ketchup, yogurt, vinegar, mustard, sugar, paprika, onion and salt to taste into a high-speed blender. Puree until smooth. Use immediately or transfer to an airtight container and store in the refrigerator for up to 2 weeks. For the pea and bacon salad: Put the bacon in a large cold skillet and cook over medium heat until crisp, 4 to 5 minutes. Drain on a paper towel-lined plate, and set aside. Add the peas to the bacon fat, then sprinkle lightly with salt and pepper and cook over medium heat until they get a slight color, 2 to 3 minutes. Remove from the heat and set aside. Build the salad. Onto a bed of butter lettuce leaves, scatter the peas and herbs. Crumble and add the bacon. Finish with a grating of Parmesan and a drizzle of dressing. Serve with more dressing on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 24250,"Grilled Chicken Thighs with Ginger-Scallion Noodles 5 tablespoons oyster sauce 6 tablespoons vegetable oil, plus more for the grill 1/2 teaspoon five-spice powder Kosher salt and freshly ground pepper 1 1/2 pounds skinless, boneless chicken thighs (4 to 6 pieces) 8 ounces thin Chinese stir-fry noodles or ramen noodles 2 carrots, thinly sliced on the diagonal (about 1 cup) 4 ounces snow peas, halved 2 bunches scallions, roughly chopped 1 2-inch piece fresh ginger, roughly chopped 2 tablespoons low-sodium soy sauce 1 tablespoon rice vinegar Instructions: Preheat a grill to medium high. Combine 2 tablespoons oyster sauce, 1 tablespoon vegetable oil, the five-spice powder, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Add the chicken and toss to coat. Oil the grill grates. Grill the chicken until lightly charred and cooked through, 5 to 6 minutes per side. Transfer to a cutting board and let rest. Meanwhile, bring a medium saucepan of salted water to a boil. Add the noodles and cook as the label directs, adding the carrots and snow peas during the last minute of cooking. Drain the noodles and vegetables and transfer to a large bowl. Wipe out the saucepan and reserve. Snip the noodles into shorter pieces with kitchen shears. Finely chop the scallions and ginger in a food processor. Heat the remaining 5 tablespoons vegetable oil in the reserved saucepan over medium-high heat. Add the scallion-ginger mixture and cook, stirring, until softened, about 2 minutes. Remove from the heat and stir in the soy sauce and vinegar. Add to the noodle mixture, season with salt and pepper and toss. Divide among plates; drizzle with the remaining 3 tablespoons oyster sauce.
Slice the chicken and serve over the noodles.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 24251,"Spicy Tuna Soy Roll 6 ounces sushi grade tuna 1/4 cup Spicy Mayo, recipe follows 1 sheet of soy paper (Japanese market) 3 to 4 (depends on the size) ohba shiso mint leaves (Japanese mint) 1/2 avocado, thinly sliced 4 slices seedless cucumber Handful shredded carrot Soy and Wasabi, as condiments 1 cup mayonnaise 1 teaspoon sambal (Asian market) 1 1/2 teaspoons chili oelek (Asian Market) 1/2 teaspoon sesame oil Pinch ground cayenne pepper Instructions: Cut tuna into 1-inch cubes and place them in a bowl with Spicy Mayo. Mix well. Place soy paper on sushi mat. Lay ohba shiso mint to cover the middle section of soy paper and out both ends for a decorative effect. Layer avocado, tuna mix, seedless cucumber and shredded carrot in that order. Wet the top edge of the soy paper with water. Roll firmly with a gentle pressure over the sushi mat. Take the roll out of the sushi mat and cut into 4 pieces. Serve with soy sauce and wasabi paste. In a bowl, whisk all ingredients together.
","[Sauvignon Blanc, Pinot Grigio, Riesling, Sparkling Shiraz]" 24252,"Yogurt Dip 32.5 to 35.3 ounces Greek yogurt 4 teaspoons finely chopped fresh thyme 4 teaspoons finely chopped fresh sage 4 teaspoons finely chopped fresh rosemary 4 teaspoons garlic powder 6 tablespoons mayonnaise 1 teaspoon salt 1/2 teaspoon ground black pepper Instructions: Drain the yogurt in cheesecloth or paper towel for a short while so it thickens even more. Place the yogurt in a bowl, add the remaining ingredients and mix together. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 24253,"Vegetable Not-sagna Pasta Toss 1 pound curly pasta (recommended: campanelle or cavatappi by Barilla) Coarse salt 1 10-ounce box frozen chopped spinach 3 tablespoons extra-virgin olive oil, divided 1 medium zucchini 12 cremini or baby portobello mushrooms, sliced 1 medium onion, thinly sliced 3 cloves garlic, chopped Salt and pepper 1 roasted red pepper, drained, pat dry, quartered lengthwise then thinly sliced 2 tablespoons butter 2 rounded tablespoons all-purpose flour 1 cup vegetable or chicken stock 1 cup milk 1/4 teaspoon grated fresh nutmeg, eyeball it 1 1/2 cups part skim ricotta cheese 1/2 cup grated Parmesan, a couple of handfuls, plus some to pass at the table 1 cup fresh basil leaves, about 20 leaves Instructions: Heat a pot of water to a boil for pasta. Salt boiling water and cook pasta to al dente. Heads up: reserve a ladle of the hot cooking water just before you drain pasta. Place the frozen spinach on a plate and microwave to defrost it according to your microwave's directions. Place defrosted spinach in a clean kitchen towel and wring out the liquid. Heat a deep skillet over medium-high heat. Add 2 tablespoons extra-virgin olive oil. Halve the zucchini lengthwise then thinly slice into half moons and add to the pan along with the mushrooms. Cook 2 to 3 minutes then add onions and garlic to the pan. Season the vegetables with salt and pepper. When the onions are tender, about 5 minutes, add defrosted spinach, separating into small bits as you handle it, and the roasted red peppers and toss to heat through. Transfer veggies to a dish and return skillet to stove top. Add remaining 1 tablespoon of extra-virgin olive oil and the butter. When the butter melts into extra-virgin olive oil, add 2 rounded tablespoons of flour and cook a minute or so, then whisk in stock and milk. Bring to a bubble and thicken the sauce, reducing it 2 to 3 minutes. Season the sauce with salt, pepper and nutmeg. Slide vegetables back into sauce. Place the part-skim ricotta in a large shallow bowl and combine with a ladle of boiling, starchy pasta cooking water. Stir to combine then add in a couple of handfuls of grated cheese. Drain pasta and toss with cheeses. Add half the vegetables and sauce to pasta and toss to combine. Tear or shred basil and toss into pasta. Adjust seasonings. Top bowlfuls of Vegetable Not-sagna with remaining veggies in sauce and pass extra grated cheese at the table. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 24254,"Wheat Berry Salad with Butternut Squash and Peppers 1 cup hard winter wheat berries Kosher salt and freshly ground black pepper
1 medium butternut squash, peeled, seeded and cut into 3/4-inch cubes (about 2 cups)
1 red onion, peeled and quartered
1/2 red bell pepper, stemmed, seeded and quartered
1/2 yellow bell pepper, stemmed, seeded and quartered
1/2 green pepper, such as Anaheim or poblano, stemmed, seeded and quartered
6 tablespoons extra-virgin olive oil, plus more for drizzling
1/4 cup peeled cloves garlic
2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
1/4 cup dried currants
2 tablespoons fresh basil chiffonade
Instructions: Preheat the oven to 375 degrees F. Place the wheat berries and 3 cups of boiling salted water in a saucepan over low heat and cook, uncovered, until they are soft, about 45 minutes. Drain. Place the squash, onion, red and yellow bell peppers and green pepper on a sheet tray and drizzle with olive oil. Sprinkle with salt and pepper and toss to combine. Lay out a piece of foil and add the garlic. Drizzle with oil and sprinkle with salt and pepper. Wrap the garlic in the foil and add to the sheet tray. Roast the vegetables until the peppers are lightly charred and the squash is tender and evenly browned, about 30 minutes, tossing halfway through for even cooking. Remove the vegetables from the oven and let stand until cool enough to handle. Finely dice the onion and peppers. Add to a large bowl with the squash and set aside. Add the garlic to a small bowl and mash it with a fork Stir in the vinegar and mustard and season with salt and pepper. Whisk in the olive oil. In a large bowl, combine the warm wheat berries, roasted vegetables and vinaigrette. Allow the salad to sit for at least 30 minutes for the wheat berries to absorb the dressing. Just before serving, add the currants and basil and season with salt and pepper. Serve at room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 24255,"Fried Onion Dip 4 tablespoons (1/2 stick) salted butter 1 medium sweet onion, cut into 1/2-inch-thick rings
Fine sea salt and freshly ground black pepper Fine sea salt and freshly ground black pepper
1 teaspoon honey
3 cloves garlic, chopped
1/4 cup dry vermouth or dry white wine
3/4 cup sour cream
1/4 cup (2 ounces) cream cheese, at room temperature
1 tablespoon finely chopped fresh chives, plus more for garnish
Dash of cayenne pepper
Instructions: First, clarify the butter so that you can fry the onions at high heat and put a very dark, almost burnt crust on them. Heat the butter in a small skillet over medium-high heat until it foams and browns. Remove from the heat. Tilt the skillet and carefully spoon off the foam, saving it in a small bowl. Pour the clear butter into another bowl, and pour the dark dregs at the bottom of the skillet into the bowl with the foam. Add the clear butter to a larger heavy skillet. (Discard the butter foam and dregs.) Heat the skillet over medium-high heat. Add the onions, 3/4 teaspoon salt and 1/4 teaspoon pepper. Fry the onions, flipping them now and then, until they're dark on the edges, even black and crispy in spots, about 10 minutes. Add the honey and garlic and cook for 1 more minute. Add the vermouth, bring to a simmer and cook until the liquid thickens, about 3 minutes. Remove from the heat and let cool. Put the sour cream and cream cheese in a mixing bowl and mix with a rubber spatula until smooth. Finely chop the fried onions on a cutting board and add them, along with their pan juices, to the cream cheese mixture. Stir in the chives. Add the cayenne and season with salt. Transfer to a small bowl and garnish with more chives. (This can be made ahead of time and refrigerated.) ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 24256,"Double Dipped Fried Chicken 3 1/2 pound frying chicken, cut into 8 serving pieces 2 cups buttermilk 1/4 cup water 2 teaspoons red pepper sauce 3 cups flour 1 tablespoon kosher salt Fresh cracked black pepper, to taste 1 tablespoon dried oregano 1 tablespoon granulated garlic 1 teaspoon paprika 1 teaspoon cayenne 4 cups peanut oil, for frying Instructions: Rinse the chicken pieces and pat dry with paper towels. In a shallow platter, combine the buttermilk, water, and red pepper sauce. Soak the chicken pieces, turn to coat, then cover, and refrigerate for at least 2 hours. If time allows, marinate the chicken for up to 24 hours because the buttermilk promotes tenderness. Place flour in a shallow platter. Season it by mixing in salt, pepper, oregano, garlic, paprika, and cayenne. Roll the marinated chicken pieces in the flour, a few at a time, until well coated. Then, dip chicken in the buttermilk bath again followed by another coat of seasoned flour. Allow the chicken to sit in the flour and dry out while preparing the oil, this will help the coating stay on better. The buttermilk will keep absorbing the seasoned flour, which then fries up to form a crunchy crust. Heat oil in a large electric skillet to 350 degrees F. There should be about 1-inch of fat in the pan. Carefully add the chicken pieces in a single layer, skin side down. Do not crowd the pan or the temperature will plummet; make sure the fat continues to bubble around the chicken. Fry for 5 minutes, then turn the pieces over and fry the other side 5 minutes. Turn again, frying a total of 15 minutes. The turning will produce a golden-crisp skin with even color. Remove chicken to a plate lined with paper towels to drain. Do not put hot chicken directly in a bowl or container, the air can not circulate and the steam will cause the crust to fall off. Serve immediately or cool to room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 24257,"Mashed Sweet Potatoes with Orange Essence 4 medium sweet potatoes (about 8 ounces each), peeled and cut into a large dice 1/4 cup buttermilk, warmed slightly 1/4 cup orange juice 2 teaspoons orange zest 1/2 teaspoon salt 1/4 teaspoon ground nutmeg 1 tablespoon unsalted butter, optional Instructions: Steam the potatoes in a large covered pan fitted with a steamer basket until they are tender, about 8 minutes. In a large bowl mash the potatoes with the buttermilk and orange juice. Stir in the zest, salt, and nutmeg. Serve the potatoes topped with the butter, if desired. ","[Chardonnay, Riesling, Gewrztraminer]" 24258,"Barbados Punch 1 oz. Captain Morgan Original Spiced Rum .25 oz. triple sec 1 oz. lime juice . pineapple juice 1 slice lime 2 oz 1 slice pineapple Instructions: Add Captain Morgan Original Spiced Rum, triple sec, lime juice, and pineapple juice in a blender with crushed ice Blend until smooth and pour into glass Garnish with lime slice and pineapple slice ","[Rum, Lime, Pineapple]" 24259,"Pastitsio 1/4 cup extra-virgin olive oil 1/2 cup chopped onion 1 tablespoon chopped fresh garlic Freshly ground black pepper 2 bay leaves 2 cinnamon sticks 3 to 4 whole cloves 2 pounds ground beef (80/20) Salt 1/2 cup peeled and chopped fresh tomatoes 1 tablespoon tomato puree 1 tablespoon margarine, melted 1 pound ziti, cooked 1 egg, beaten 2 tablespoons grated Parmigiano-Reggiano, plus more for topping Bechamel Sauce, recipe follows 1 quart milk 1 cup (2 sticks) margarine 1 cup all-purpose flour 2 eggs, beaten 2 tablespoons grated Parmigiano-Reggiano Salt and freshly ground black pepper Freshly ground nutmeg Instructions: In a large saucepan over medium heat, add the olive oil, onion, garlic, black pepper, to taste, the bay leaves, cinnamon sticks, and cloves and saute for a few minutes. Add the ground beef, stirring continuously, until all the meat is cooked and browned. Stir in salt, to taste, fresh tomato and tomato puree. Let simmer for about 20 minutes, then remove the bay leaves, cinnamon sticks and the whole cloves.
Preheat the oven to 300 degrees F.
Brush a large casserole dish generously with melted margarine. Add the cooked ziti, beaten egg, cheese and the meat mixture. Mix until well combined. Top with Bechamel Sauce and sprinkle with more grated Parmigiano. Bake uncovered for 45 minutes in the preheated oven. Remove from the oven and serve. Heat the milk in medium saucepan over low heat. In separate medium saucepan over medium heat, melt the margarine, then add the flour and mix well. Stir in the heated milk, beaten eggs, cheese, salt, pepper and nutmeg, to taste. Whisk until thickened. Keep warm until ready to use. ","[Chardonnay, Pinot Grigio, Chianti, Tempranillo]" 24260,"Roma Downey's Favorite Dessert, Sherry Trifle Two 3-inch sponge cakes, cut into 4 layers 1 1/2 cups dry sherry 3 cups custard 3 cups fresh peach preserves 3 cups blackberries, macerated 3 cups tart cherries, pitted 1 1/2 cups whipped cream Instructions: Place 1 cake layer in bottom of trifle bowl. Drizzle with a third of the sherry. Top evenly with 1 cup of custard. Place another layer of cake on top and moisten with more sherry. Top with blackberries, then 1 layer of cake, moistened with remaining sherry, and 1 cup custard. Top with all the preserves, then the third layer of cake, and remaining custard. Follow with cherries and the last layer of cake. Let refrigerate for 24 hours to set. Top with freshly whipped cream before serving. ","[Sherry, Moscato, Vin Santo, Brachetto]" 24261,"Chicken Liver and Heart Ragu 1/2 cup dried porcini mushrooms 1 cup chicken stock
3 tablespoons olive oil
4 ounces pancetta, cut into small dice
1 small carrot, grated or finely diced
1 onion, chopped
4 cloves garlic, chopped or grated
8 ounces chicken livers (6 to 8 livers), cleaned and finely chopped
2 to 3 ounces chicken hearts (about 4 hearts), finely chopped
Kosher salt and freshly ground black pepper
6 to 8 fresh sage leaves, thinly sliced 4 to 5 juniper berries
2 to 3 sprigs fresh rosemary, stripped and finely chopped
1 fresh bay leaf
3 tablespoons tomato paste
1/2 cup Tuscan red wine
1/4 cup sweet red vermouth
One 28-ounce can whole San Marzano tomatoes
Instructions: Place the porcinis in a small saucepan, cover with the chicken stock and bring to a simmer over medium heat. Let simmer and reconstitute for 10 to 15 minutes. Using a slotted spoon, transfer the porcinis to a cutting board and chop them. Reserve the cooking liquid. Heat the olive oil in a large Dutch oven over medium-high heat. Add the pancetta and cook until crisp. Using a slotted spoon, transfer the pancetta to a paper-towel-lined plate. Add the carrots, onions and garlic to the pan and cook for a few minutes. Add the chicken livers and hearts, sprinkle with salt and pepper and cook for 5 to 7 minutes. Add the sage, juniper, rosemary, bay leaf and tomato paste and cook, stirring, for 1 to 2 minutes. Add the red wine and vermouth and let simmer for 1 minute. Add the tomatoes, breaking them up with a wooden spoon. Add the porcini liquid, making sure the grit in the bottom of the pot does not get added. Stir and then let the ragu simmer for 30 to 45 minutes. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 24262,"Smoked Salmon Wrap 1 package cream cheese, softened at room temperature 1 cup chopped fresh herbs: chives, dill and scallions 1 medium-length cucumber 1/2 pound smoked salmon, sliced thinly 1 package flour tortillas Instructions: In a small bowl, mix cream cheese with chopped herbs and set aside. Slice cucumber very thinly lengthwise using a mandolin or very sharp knife. Spread 3/4 of a tortilla with a layer of the cream cheese mixture (this way the spread won't ooze out when you roll it). With the uncovered portion at the top, arrange a layer of cucumber slices vertically from the bottom edge of the tortilla and then a layer of salmon slices horizontally. Roll tightly. (Use a sushi mat if you own one.) Chill, seam side down, covered with a slightly damp paper towel and plastic wrap. When ready to serve, cut on the bias in 1 1/2-inch slices, discarding uneven ends, and arrange on a serving platter. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 24263,"Spicy Crab Boil 24 ounces beer (2 bottles) 1 lemon, quartered 1 1/2 tablespoons black peppercorns 1 small dried red chili 1 teaspoon cayenne 1 tablespoon coriander seeds 2 teaspoons brown mustard seeds 1/4 teaspoon whole allspice 4 cloves 4 bay leaves 1 tablespoon celery seed 2 teaspoons dill seed 1 dozen blue crabs (such as Maryland Blues) Instructions: In a very large pot combine beer and lemon with 3 cups water. In a coffee grinder or spice mill, grind spices to a coarse powder; add to pot. Bring to a boil over medium-high heat, reduce heat to medium and simmer vigorously, 10 minutes. Add crabs and cover pot tightly. Bring to a boil and simmer 8 minutes. Serve on lots of newspapers with a small hammer, picks and lemon.; ","[Chardonnay, Riesling, Gewrztraminer, Sauvignon Blanc]" 24264,"Cheesy Refried Bean Casserole Butter, for greasing and frying 2 red bell peppers, chopped
1 medium onion, chopped
1 cup tequila
2 teaspoons chili powder
4 cloves garlic, chopped
2 jalapenos, chopped
Kosher salt and freshly ground black pepper Three 16-ounce cans refried beans
2 cups grated Cheddar 2 cups grated pepper Jack cheese
Instructions: Preheat the oven to 350 degrees F. Spread a little butter on the bottom of a 9-by-13-inch baking dish. Heat some butter in a large skillet over medium-high heat. Add the peppers and onions and cook until softened, about 4 minutes. Off heat, add the tequila, then return to the heat and cook until evaporated, about 1 minute. Add the chili powder, garlic, jalapenos and some salt and pepper and cook for a minute or 2. Add the beans to the skillet and stir to combine everything. Cook until warmed through, about 4 minutes. Spread half of the beans in the prepared baking dish. Top with half of the Cheddar and pepper Jack cheeses. Spread on the remaining beans and top with the remaining cheese. Bake until the cheese is melted and just beginning to brown, 20 to 25 minutes. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Tempranillo]" 24265,"Gorgonzola, Fig and Pecan Cheese Terrine 1/2 cup dried Mission figs, quartered, plus 1/2 cup for garnish 1 cup dry red wine 1 sprig fresh thyme, plus 1 bunch for garnish 1 pound cream cheese, at room temperature 1 1/2 sticks butter, at room temperature 8 ounces crumbled gorgonzola 2 tablespoons brandy 1 teaspoon salt 1/2 cup toasted pecan pieces, plus 1/2 cup for garnish 2 tablespoons flat leaf parsley, chopped Mesclun and frisee greens, for garnishing Instructions: Put the 1/2 cup quartered figs into a small saucepan along with the red wine and thyme. Let the mixture simmer over low heat for 15 minutes. Drain the figs, discard the thyme and wine and set the figs aside to cool. Put the cream cheese and butter into the bowl of a standing mixer and, using the paddle attachment, cream the mixture on medium until well blended, about 1 minute. Add the Gorgonzola, brandy and salt and beat 1 more minute. Take care not to overbeat or it won't set properly. Spray a 1 quart loaf pan with cooking spray and line the inside with plastic wrap. Spoon half of the cheese mixture into the pan and spread it evenly, making sure to get into the corners. Scatter the figs, pecans and chopped parsley on top evenly and cover with the remaining cheese. Give the pan a few sharp raps on a flat surface to settle the terrine, cover the top with plastic wrap and refrigerate for at least 6 hours. To remove the terrine from the pan, turn upside down on a flat surface and pull 1 end of the plastic wrap down. The terrine will slip out of the pan onto the top piece of plastic wrap. Slice and fan out on a platter garnished with greens. Garnish with the remaining 1/2 cup of figs, pecans and thyme. Serve with crackers. ","[Chardonnay, Barolo, Ribera del Duero, Tempranillo]

" 24266,"Orange Almond Biscotti 2 cups all-purpose flour, plus more for work surface 1 cup sugar 1 teaspoon baking soda 1/2 teaspoon fine salt 3 large eggs, plus 1 egg, beaten, for egg wash Zest of 1 orange, peeled with a vegetable peeler, no pith, finely chopped 1 teaspoon almond extract 1 cup chopped dry roasted unsalted almonds Sanding sugar, optional Instructions: Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper. Mix the flour, sugar, baking soda and salt with an electric mixer in a medium bowl. Add the eggs, 1 at a time, scraping down the bowl after each addition. Add the extract, orange zest and almonds, mixing to make a somewhat sticky dough. Turn the dough out onto a floured board and knead just until it comes together. Halve the dough and shape into 2 logs, approximately 12 by 2 inches. Transfer the logs the prepared pan, spacing them about 3 inches apart. Brush the dough all over with the beaten egg and sprinkle with sanding sugar, if desired. Bake until they are firm and golden in color, about 45 minutes. Transfer the logs with a metal spatula to a cutting board and cool for a few minutes. Cut the logs with a serrated knife on an angle into 1/2-inch slices. Lay them cut side down on the pan. Return to the oven and bake until golden brown on 1 side, about 10 minutes. Remove from oven, flip biscotti and continue to bake until golden, about 10 minutes more. Transfer to a rack to cool. Store biscotti for up to 2 weeks in an airtight container. Cook's Note: These biscotti are traditional and very crunchy. They are made for dunking. Tip: Serve with Kahlua Eggnog. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 24267,"Beef Bourguignon with Potato Gratin 1/4 cup cooking oil 3 pounds lean stewing beef, cut into 1-inch cubes Salt and freshly ground black pepper 4 strips bacon, chopped 1 carrot, diced 1 onion, diced 1 celery stalk, diced 1 tablespoon tomato paste 1/2 cup all-purpose flour 8 cups full-bodied, young red wine 2 cups veal stock, beef or chicken stock 4 sprigs thyme 1 bay leaf 1 foot long piece butcher's twine 18 to 24 pearl white and/or red onions, oven roasted and peeled 1 pound button mushrooms, halved and sauteed in butter 3 to 4 large russet potatoes, peeled and sliced into 1/8-inch thickness 1 1/2 cups heavy cream (can substitute half-and-half or milk) 1 cup grated Gruyere or Swiss cheese Instructions: For the bourguignon: Preheat the oven to 300 degrees F. In a 9 to 10-inch pot that is at least 4 inches deep, bring 1/4 cup cooking oil to smoking temperature. Season the meat with salt and black pepper. Over high heat, brown the meat in the pot in 2 or 3 separate batches and set aside. Reduce the heat, add the bacon to the pot and cook it until it begins to brown. Add the onions, carrots, and celery and sweat approximately 10 minutes over medium heat while stirring often. Add the tomato paste and allow it to brown and cook about 5 minutes. Add the flour while stirring constantly. Slowly incorporate the red wine into the pot, stirring constantly so that no lumps form. Add the stock and meat to the pot and bring to a simmer. Secure the thyme and bay leaves together with the butcher's twine and place it in the pot. Place a lid on top of the pot and put it into the oven for 2 1/2 to 3 hours, or until the meat is fork tender. Remove the lid and skim the top of any excess fat. The onions and mushrooms should be added right before serving. For the potato gratin: Preheat the oven to 350 degrees F. In a large bowl, toss the sliced potatoes with salt and black pepper. Arrange them in layers in a greased 8 by 6-inch flameproof baking dish. Pour the heavy cream over the layered potatoes. Place the dish on top of a sheet pan and then into the oven for 45 minutes. Remove the potatoes from the oven and turn the oven temperature to broil. Top the potatoes with the cheese and return to the oven for approximately 5 minutes, or just long enough for the cheese to melt and nicely brown. Serve alongside the Beef Bourguignon. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 24268,"Duck Confit 4 duck legs Duck fat- enough to cover legs entirely in roasting pan Thyme Rosemary 2 tablespoons garlic, chopped Salt and pepper, to taste Instructions: Preheat oven: 300 degrees Season legs with herbs, garlic, salt and pepper. Place into roasting pan and cover completely with duck fat. Roast 2 1/2 hours. Remove legs from fat and place back in oven long enough to crisp skin. ","[Chardonnay, Pinot Gris, Riesling, Sparkling wine]" 24269,"Donut Sticks with Chocolate Sauce Peanut oil, for frying 1/4 cup sugar, for dusting 1/2 teaspoon ground cinnamon, for dusting 2 (8-ounce) cans crescent rolls (recommended: Pillsbury) Chocolate Sauce, for serving, recipe follows 1 cup heavy cream 2 tablespoons light corn syrup 1/3 cup packed dark brown sugar 1/4 cup unsweetened cocoa powder 1 teaspoon ground cinnamon 1/4 teaspoon cayenne pepper 6 ounces semisweet chocolate, finely chopped 1 teaspoon vanilla extract 2 tablespoons unsalted butter Instructions: In a deep-fryer or heavy-bottomed pot, heat enough peanut oil to come halfway up the sides of the pot, to 375 degrees F. Mix together the sugar and cinnamon in a small bowl and set aside. Slice the seamless dough sheets into 1-inch strips from the shorter length of the dough. Make sure that the strips are not longer than your deep-fryer is wide. Twist each dough strip, and then drop, 3 at a time, into the fryer. Fry the donut sticks until golden brown and crisp, about 1 1/2 to 2 minutes, flipping with tongs about half way through. Remove the donuts from the fryer and dust with the cinnamon-sugar mixture. Serve with the chocolate sauce. In a heavy saucepan over medium heat, combine the first 6 ingredients and bring to a simmer. Whisk in the chocolate, vanilla, and butter and stir until the sauce is smooth. ","[Bordeaux Blend, Cabernet Sauvignon, Merlot, Pinot Noir]" 24270,"Mini Eggplant Parmesan 2 tablespoons extra-virgin olive oil 1 large clove garlic, peeled and smashed 1 shallot, chopped 1/4 teaspoon kosher salt 1 cup jarred tomato-basil sauce, such as Giada De Laurentiis for Target 1/4 cup finely chopped fresh basil 1 teaspoon dried oregano 1/8 teaspoon dried crushed red pepper flakes 1/4 teaspoon balsamic vinegar 1/2 cup all-purpose flour 1/4 teaspoon freshly ground black pepper 1 cup panko breadcrumbs 2 large egg whites 2 Japanese eggplants, sliced diagonally into 1/4-inch-thick slices 2/3 cup olive oil 1/2 cup (packed) coarsely grated whole-milk mozzarella 1/2 cup finely grated Parmesan Small fresh basil leaves, to garnish Instructions: For the sauce: Heat the oil in a heavy medium saucepan over medium. Add the garlic, shallots and salt. Stir until fragrant, about 2 minutes. Add the tomato sauce, basil, oregano and crushed red pepper. Simmer the sauce until the flavors blend and the sauce thickens, stirring often, about 5 minutes. Mix in the vinegar. For the eggplant: Mix the flour, salt and pepper in a shallow bowl. Place the panko breadcrumbs in another shallow bowl. Whisk the egg whites in a medium bowl until frothy. Dip each eggplant slice in the flour mixture, then into the beaten egg whites, and then into the panko breadcrumbs to coat completely. Heat the oil in a heavy medium skillet over medium-high heat until hot (the surface will appear to be shimmering), 2 to 3 minutes. Add half of the eggplant slices. Cook until deep golden brown, 1 to 2 minutes per side. Transfer the eggplant to a paper-towel-lined plate. Fry the remaining eggplant. (Can be made 1 hour ahead. Let stand at room temperature.) Preheat a broiler. Toss the mozzarella and Parmesan in a small bowl until well blended. Spread 1 generous teaspoon of the sauce over each eggplant slice. Top with a rounded teaspoon of the cheese mixture; spread out to cover and press lightly to adhere. Transfer the eggplant slices to a rimmed baking sheet. Broil until the cheese has melted, 1 to 2 minutes. Transfer the mini eggplant parmesans to a platter and garnish each with small basil leaf. Let stand 2 to 3 minutes before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 24271,"Summery Tomato and Bacon Pasta Salad 10 slices bacon, finely chopped 1/3 cup olive oil Kosher salt and finely ground black pepper 2 tablespoons white wine vinegar 1 small shallot, minced 8 ounces dried orecchiette 2 cups loosely packed arugula 1 cup torn fresh basil leaves 3 medium vine-ripe tomatoes, chopped Instructions: Bring a large pot of salted water to a boil. Put the bacon in a large, cold skillet then cook over medium heat, stirring occasionally, until crisp, about 10 minutes. Transfer to a paper-towel-lined plate to drain. Set aside. Whisk together the olive oil, vinegar, shallot, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl with the dressing. Add the arugula, basil and tomatoes to the bowl and toss to combine. Season with salt and pepper and top with the bacon. The pasta salad is best if served right away. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 24272,"Pad Thai One 14-ounce package dried thin rice noodles
1 tablespoon fish sauce, or more as needed
1 tablespoon white sugar
Vegetable oil, for frying 1 block firm tofu, pressed and cut into 1-inch cubes
2 shallots, minced
1 egg
1 bunch green onions, sliced
1 bunch bean sprouts
1/2 cup crushed peanuts 1 bunch radishes, cut into slices 2 limes cut, into wedges Chili powder Instructions: Soak the noodles in a shallow dish covered in water until pliable, about 10 minutes. Mix the fish sauce and sugar in a small bowl and reserve. Heat about 1 inch of vegetable oil in a high-sided skillet or wok and add the tofu. Fry the tofu until golden brown on all sides. Remove to paper-towel-lined plate to drain. In the same pan, add the shallots and saute until translucent, about a minute. Crack in the egg and break up while stirring together. Mix in the reserved fried tofu, fish sauce and sugar mixture and noodles. If the noodles are not coated enough in the sauce, stir in a couple more tablespoons of fish sauce. Add in the green onions and saute for another 30 seconds. Add the bean sprouts and remove from the heat. Top with crushed peanuts, radishes, limes and chili powder. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Grenache Blanc]" 24273,"Peach-Schnapps Iced Tea 2 ounces peach schnapps 3 ounces freshly brewed, slightly sweetened regular iced tea 3 ounces freshly brewed, slightly sweetened peach-flavored tea Fresh peach slices for garnish Instructions: Fill large chilled glass with crushed ice. Pour in schnapps and fill glass with iced tea and peach tea. Garnish with peach slices and serve at once. ","[Chardonnay, Moscato, Riesling]" 24274,"Orange and Roasted Garlic Shrimp Skewers 1 large head garlic, top sliced off 3 tablespoons olive oil Salt and freshly ground pepper 2 cups orange juice 20 large shrimp, peeled, deveined, shells reserved 2 tablespoons olive oil 8 (6-inch) wooden skewers, soaked in water 1/4 cup flat leaf parsley, finely chopped Instructions: Preheat grill to high. Place garlic in the center of a piece of aluminum foil, drizzle with the olive oil and season with salt and pepper to taste. Place on the grill, close the cover and let roast for 30 to 40 minutes, until garlic is soft. Squeeze roasted cloves into a bowl. Heat the side burner. Place the orange juice and 1/2 of the reserved shrimp shells in a medium saucepan, bring to a boil and cook orange juice is reduced to 3/4 cup. Strain the reduced orange juice into a blender and add the roasted garlic and olive oil and blend until smooth. Let cool completely. Place shrimp in a large baking dish, pour the orange/garlic marinade over and toss to coat. Let marinate in the refrigerator for 1 hour. Thread 5 shrimp onto each skewer, season with salt and pepper to taste and grill for 2 to 3 minutes on each side, or until just cooked through. Remove to a platter and sprinkle with chopped parsley and basil. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 24275,"Zucchini Parmesan Subs with Tomatoes and Basil 3 medium zucchini (about 2 pounds) Kosher salt 1 1/2 pounds mixed shapes and sizes tomatoes 1/4 cup extra-virgin olive oil 1 tablespoon white wine vinegar 2 cloves garlic, smashed into a paste About 12 fresh basil leaves Freshly ground black pepper 2 cups panko (Japanese breadcrumbs) 1/4 cup grated Parmesan 2 teaspoons minced fresh thyme 1 teaspoon minced fresh oregano All-purpose flour, for dredging 2 tablespoons whole milk 3 large eggs, beaten Oil, for deep frying (we love a mix of pure olive oil and corn oil) Four 7 to 8 inch-long hoagie rolls or baguettes, split
20 thin slices provolone cheese (about 11 ounces) Instructions: Cut the zucchini in half crosswise and then into 1/4 to 1/2-inch thick slices. If the center slice is very seedy, discard it. Arrange the slices on a paper towel-lined pan and sprinkle with 1 tablespoon salt, turning so you get both sides. Cover with another paper towel and set aside about 1 hour, letting the excess liquid weep from the zucchini.
Meanwhile, dice, halve or chunk the tomatoes, depending on their size and your whim. Put in a bowl with the olive oil, vinegar and garlic. Tear the basil into pieces and add to the bowl. Season well with salt and pepper. Set aside to marinate.
Mix together the panko, Parmesan, thyme and oregano and season with 1 tablespoon salt and some pepper in a broad, flat bowl or pan. Put the flour in a lipped plate or bowl. In a third bowl, whisk the milk and eggs together. (Have a bowl of water for dipping your fingers to keep them clean while breading.)
Blot the zucchini very dry with paper towels. Dredge the zucchini slices in the flour, then dip in the egg and then dredge in the breadcrumb mixture, turning as needed to coat completely. Shake off excess breading and transfer to a baking sheet. Pour about 3/4-inch oil in a medium straight-sided skillet; heat over medium heat until it registers 365 degrees F on a deep-frying thermometer. Working in batches, fry the zucchini slices, turning once, until golden brown, 3 to 5 minutes. Transfer to a paper towels and season with salt. (The zucchini can be fried up to 2 hours before serving.)
Preheat the broiler. Arrange the rolls, split-side up, on a baking sheet and drizzle some of the juice from the tomatoes over the bread. Cover the bottom roll with the zucchini and top with the provolone, then toast under the broiler to melt. Add the tomatoes and cover with the roll tops. Slice and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 24276,"Chocolate Bourbon Pecan Pie 1/2 teaspoon kosher salt 1/2 teaspoon granulated sugar
1 1/4 cups plus 2 tablespoons all-purpose flour, plus more for dusting 4 ounces (8 tablespoons) cold unsalted butter, cut into pieces 2 to 4 tablespoons ice water
1/3 cup firmly-packed light brown sugar
3 large eggs, at room temperature
1/4 cup coconut oil, melted
3/4 cup sorghum (See Cook's Note)
3 to 4 tablespoons bourbon
1 1/2 cups roughly chopped pecans
1/2 cup dark chocolate chips
Instructions: Preheat the oven to 400 degrees F. Combine the salt, granulated sugar and 1 1/4 cups of the flour in the bowl of a food processor and pulse a few times. Add the butter and pulse until there are pea-size pieces. Add the ice water, a few tablespoons at a time, and pulse until the mixture barely comes together. Turn it out onto a piece of parchment paper and press into a disc. Refrigerate for 1 hour. Roll out the dough on a lightly-dusted surface so it is large enough to fit into a 9-inch pie pan with a slight overhang. A little trick to make sure the pie crust is round: Roll out the dough from the center outward, like the rays of the sun. Place the dough in the pie pan and fold over the overhang to create a nice crust ? no need to cut off scraps. Pierce the base all over with a fork, line with foil and fill with baking weights or beans. Bake on the bottom rack of the oven for 12 minutes. Remove the foil and pie weights. Return the pie crust to the oven and bake for an additional 5 minutes to ensure the crust will be crisp. Allow to cool, about 30 minutes. Lower the oven temperature to 350 degrees F. Beat the brown sugar and eggs in a stand mixer fitted with a paddle attachment until fluffy, about 2 minutes. Add the coconut oil and remaining 2 tablespoons of flour and mix for another 2 minutes. Add the sorghum and bourbon and mix until combined. Finish by stirring in half of the pecans. Sprinkle the bottom of the crust with the chocolate chips and remaining pecans. Gently pour in the pie filling. Bake until the top is firm but the center is slightly gooey, 35 to 45 minutes. Cool on the counter for 4 hours or in the fridge for 2 hours before serving. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]

" 24277,"Tea Smoked Sturgeon 6 (6-ounce) portions fresh sturgeon 4 ounces olive oil 2 tablespoons ground coriander 2 shallots minced 2 ounces chopped dill 4 ounces black Russian tea 4 ounces apple wood chips 1 red onion minced 3 ounces capers 2 hard boiled eggs minced 6 ounces creme fraiche Instructions: Marinate sturgeon in olive oil, coriander, shallots and dill for 8 hours, refrigerated. Soak tea and applewood chips in water for 2 hours. In a stove top smoker place soaked tea and apple chips in bottom of pan and put over medium heat on stove. Drain of any excess oil and place sturgeon on rack and cover. Let smoke on stovetop until fish begins to flake, about 12 minutes. Remove from pan and garnish with onions, capers, and chopped eggs. Drizzle with creme fraiche and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 24278,"Baked Chicken with Ciabatta Dressing 4 tablespoons butter 2 ribs celery, diced small 1 onion, diced small 3 tablespoons minced garlic 1 cup sliced white mushrooms 3 tablespoons adobo sauce 2 teaspoons poultry seasoning, plus more for sprinkling 1/4 cup Marsala wine 1 cup chicken stock 3 cups cubed ciabatta bread 1/4 cup chopped parsley leaves 1 cup sliced leeks, half moons 2 (8-ounce) skin-on chicken breasts Salt and freshly cracked black pepper Instructions: Preheat the oven to 375 degrees F. In a large deep saute pan over medium-high heat, add 2 tablespoons of the butter. Add the celery, onions, and garlic and cook until soft. Stir in the mushrooms, adobo sauce, poultry seasoning, wine, and chicken stock. Cook until warmed throughout, then add the bread. Turn the heat to low, and let the bread absorb the liquid. Sprinkle with the parsley and leeks, and stir to combine. In a large saute pan, over medium-high heat, add the remaining 2 tablespoons of butter and allow it to brown. Season the chicken breasts with salt, pepper, to taste, and sprinkle with a little poultry seasoning. Sear the chicken breasts, skin side down, about 2 minutes per side. Nestle the chicken breasts into the bread mixture. Bake until an internal temperature registers 165 degrees F on an instant-read thermometer, about 20 to 25 minutes. Remove the chicken from the oven, transfer it to a serving platter and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 24279,"Italian Rice Balls 2 tablespoons olive oil 5 cloves garlic, minced 1 medium onion, diced small 1 pound ground beef 1 pound ground veal 1 cup Italian flat-leaf parsley leaves, minced 2 tablespoons minced fresh thyme 1 tablespoon dried oregano Kosher salt and ground black pepper 1/2 teaspoon cayenne pepper 1/2 teaspoon red pepper flakes 1 1/2 cups tomato sauce 2 cups cooked and cooled Arborio rice (cooked until just done, not overcooked) 2 cups grated Parmesan Canola oil, for frying 5 eggs 3 cups breadcrumbs with Italian seasoning Marinara Sauce, recipe follows, or store-bought 3 tablespoons minced fresh basil 1 tablespoon olive oil 1 onion, chopped 4 cloves garlic, minced Three 28-ounce cans whole peeled tomatoes, including liquid 1 cup fresh basil leaves 1/2 cup fresh oregano leaves 1/2 cup fresh thyme leaves 2 teaspoons kosher salt 1/2 teaspoon ground black pepper Instructions: Heat the olive oil in a large skillet over medium heat and saute the garlic and onions until softened, about 2 minutes. Add the meat and cook until browned, breaking up large pieces as it cooks. Strain off excess fat from the skillet. Add the parsley and cook, about 3 minutes. Add the thyme, oregano, 2 teaspoons salt, 1 teaspoon black pepper, cayenne and red pepper flakes. Taste and add more seasoning if needed. Keep in mind that rice and cheese contain salt so be careful not to over salt the meat mixture. Let the meat mixture cool a bit. Add the tomato sauce. Combine the rice with the cheese but be careful not to mash the rice. Add the rice mixture to the meat mixture and stir gently to combine. Check the seasonings. Add additional salt and pepper if necessary. Line a baking sheet with parchment paper. Use a small to medium ice cream scoop (number 10) to shape the balls so they are a consistent size, and then hand roll the balls as tightly as you can. Pour enough canola oil into a deep skillet or Dutch oven to reach 5 inches. Heat the oil over medium heat to 350 degrees F; use a deep-fry thermometer to check the oil temperature. Whisk the eggs in a small baking dish. Place the breadcrumbs in another baking dish. Roll the rice balls lightly in the eggs and then immediately roll in the breadcrumbs to form a coating. Shake off the excess breadcrumbs. Place them on the prepared baking sheet and refrigerate or freeze until you are ready to fry. To fry, carefully drop the rice balls into the hot oil, a few at a time, taking care not to overcrowd and lower the oil temperature. Cook until golden brown, 2 to 4 minutes per batch. Bring the oil back up to 350 degrees F before cooking each batch. Drain the rice balls on paper towels before serving. Serve with Marinara Sauce for dipping. Garnish with the basil. This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results. Heat the olive oil in the bottom of a large pot. Add the onions and cook until translucent and softened, about 5 minutes. Add the garlic and cook for 1 minute. Use some of the liquid from the tomatoes to deglaze the pan, and then add the tomatoes, basil, oregano, thyme, salt and pepper. Use an immersion blender to puree, taking care to leave the tomatoes slightly chunky. (If you don't have an immersion blender, you can add everything to a blender or food processor.) Bring to a boil and cook for 5 minutes, stirring frequently to keep from burning on the bottom. Reduce the heat to low and cook for 1 hour or longer so that the marinara thickens as some of the liquid cooks out. Check seasoning prior to serving. Add salt as necessary. ","[Barolo, Barbaresco, Chianti, Montepulciano]" 24280,"Really Wild Mushroom Soup 1/2 pound domestic mushrooms, washed and sliced 1/2 pound shiitake mushrooms, stems removed, washed and sliced 1/2 pound oyster mushrooms, stems removed, washed and sliced 1/2 pound chanterelle or similar mushrooms, washed and sliced 3 tablespoons olive oil 4 shallots, peeled and chopped 1/4 cup dry vermouth 1 quart skim milk 1 branch fresh thyme 4 whole garlic cloves Pinch freshly grated nutmeg Salt and pepper, to taste 1/4 pound black trumpet mushrooms, washed and torn into strips 1/4 pound enoki mushrooms Small bunch chives, cut into 1-inch sticks Instructions: Wash all the mushrooms in lukewarm water in a deep bowl. Mix the mushrooms well to loosen the dirt. Remove them from the water by hand, leaving the dirt in the bottom of the bowl. Repeat until there is no dirt. Remove the stems from the oyster and shiitake mushrooms, then slice all the mushrooms. Keep the domestic mushrooms separate from the other types. Heat an 8-quart sauce pot over moderately high heat. Add the olive oil, the domestic mushrooms, and the minced shallots, and cook until the mushrooms are soft. Add the remaining mushrooms, and saute for 5 minutes, stirring occasionally. Add the vermouth, and reduce for 5 minutes. Add the milk, fresh thyme, garlic, and nutmeg. Bring to a boil, and lower to a simmer. Cook for 30 minutes, then remove the thyme sprig, and season with salt and pepper. Allow to cool slightly, then puree in the blender. Meanwhile, quickly blanch the strips of black trumpet mushrooms in salted water. Cool and add to enoki mushrooms and chives. To serve, reheat the soup in a sauce pot or in the microwave. Divide the tossed Enoki and black trumpet mushrooms into 6 equal portions, and place them in the center of 6 bowls. Pour the soup into the bowls at the table, pouring over the mushroom mixture to heat it up. ","[Chardonnay, Pinot Gris, Sauvignon Blanc, Riesling]

" 24281,"Roasted Beet, Butternut Squash & Apple Salad 1 pound red beets, tops removed, peeled and 1/2-inch diced Good olive oil Kosher salt and freshly ground black pepper 1 pound butternut squash, peeled and 1/2-inch diced 1 pound crisp red apples, halved, cored, and 1/2-inch sliced 1 large shallot, halved and sliced
1 teaspoon minced garlic
2 tablespoons balsamic vinegar 1 teaspoon grated orange zest 1 1/2 tablespoons freshly squeezed orange juice 1 tablespoon liquid honey 1 1/2 teaspoons good Dijon mustard 3 ounces baby arugula (6 cups)
1/4 cup roasted, salted Marcona almonds Instructions: Preheat the oven to 450 degrees F. Arrange two oven racks evenly spaced. Place the beets on a sheet pan, toss with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper, and spread out in one layer. On a second sheet pan, toss the butternut squash and apples with 2 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper and spread out in one layer. Roast both pans of vegetables for 25 to 30 minutes, tossing occasionally, until everything is tender and lightly browned. Meanwhile, for the vinaigrette, heat 1/3 cup olive oil in a small saute pan over medium-low heat. Add the shallot and cook for 3 minutes. Add the garlic and cook for 30 seconds. Over low heat, whisk in the balsamic vinegar, orange zest, orange juice, honey, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Keep warm. Place the roasted vegetables and fruit in a large bowl. Add the arugula and vinaigrette and toss well. Sprinkle with the almonds and serve warm. ","[Chardonnay, Pinot Gris, Riesling, Sparkling wine]

" 24282,"The Famous Salvation Army Donut Recipe 7 1/2 cups sugar 3/4 cup lard 9 eggs 3 large cans evaporated milk 3 large cans water 18 cups all-purpose flour 18 teaspoons baking powder 7 1/2 teaspoons salt 9 teaspoons ground nutmeg 2 cups all-purpose flour 1 level teaspoon baking powder 1 tablespoon shortening
1 1/2 cups sugar 1/4 level teaspoon salt 1/4 level teaspoon ground nutmeg 1/4 level teaspoon ground cinnamon
1/2 cup milk
1 egg Cooking oil or lard for deep frying Instructions: Cream sugar and lard together in a large bowl. Add and beat eggs into mixture. Combine evaporated milk and water. Add water mixture to creamed mixture. Mix flour, baking powder, salt and nutmeg in large sieve and sift into wet ingredients. Add enough flour to make a stiff dough. Roll and cut. Five pounds of lard are required to fry the donuts. Reserve 1/4 cup of the flour for the board. Combine the remaining flour with the baking powder and set aside. Cream the shortening, 1/2 cup of the sugar, salt, nutmeg and cinnamon. Add milk and well-beaten egg and stir. Then add the flour-baking powder mixture. Work into a soft dough and roll onto the floured board into a 1/4-inch thick sheet. Cut into the desired shape and fry in the oil, heated to about 375 degrees F. Turn donuts frequently while frying. The fat should be hot enough to give the donuts a rich golden-russet color in 3 minutes. While hot, roll donuts in remaining sugar. This recipe will make about 15 good sized donuts.
Yield: 15 donuts
Prep Time: 30 minutes
Cook Time: 3 minutes
Ease of preparation: intermediate ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 24283,"Peanut Butter Burger 2 pounds 80/20 ground beef Salt and pepper 6 slices pepper jack cheese
6 slices cooked bacon
Butter, for buttering buns 6 brioche hamburger buns
2 cups creamy peanut butter (see Cook's Note) 1/2 cup sriracha hot sauce
Chipotle Mayonnaise, recipe follows 2 tomatoes, sliced
1 red onion, sliced
6 romaine leaves, halved
One 7-ounce can chipotle peppers in adobo 2 1/2 cups mayonnaise
3 tablespoons lemon juice
1 tablespoon chipotle powder
1 tablespoon salt
1 tablespoon ground black pepper
1/2 tablespoon minced garlic
Instructions: Form the ground beef into six patties, then sprinkle with salt and pepper. Cook in a large skillet or nonstick pan to desired doneness, 8 to 10 minutes for medium to medium-well. Add the pepper jack cheese before finished to melt, followed by the bacon. Butter both sides of the buns and toast in a pan. Spread the creamy peanut butter on the tops and bottoms of the buns. Drizzle the sriracha sauce on the bun tops and drizzle Chipotle Mayonnaise on the bun bottoms. Place cooked patties on the bun bottoms, then top each with two slices of tomatoes, two red onion slices and a half leaf of romaine lettuce. Place chipotles and adobo, mayonnaise, lemon juice, chipotle powder, salt, pepper and garlic into a blender or food processor and blend until smooth. This keeps in the fridge for up to 2 weeks. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 24284,"Shredded Pork Tacos 2 tablespoons vegetable oil 1 white onion, chopped 4 cloves garlic, chopped 2 tablespoons achiote paste 1 1/2 cups freshly squeezed orange juice, skins reserved (from 6 oranges) 1/3 cup pineapple juice 2 1/2 pounds pork butt, cut into 3-inch cubes Salt and freshly ground black pepper 2 bay leaves 24 warmed corn tortillas 5 habanero chiles, stemmed, seeded and finely chopped 2 limes, juiced 1 tablespoon olive oil 1 teaspoon crumbled dried oregano 1/2 teaspoon salt 2/3 cup freshly squeezed lime juice (about 5 limes) 1/4 cup olive oil 1 tablespoon crumbled dried oregano 1 teaspoon salt 1 red onion, quartered and cut in 1-inch strips 1 red onion, quartered and cut in 1-inch strips
Shredded red cabbage Mexican crema Instructions: For the pulled pork: Heat the vegetable oil in a medium saucepan over medium-high heat. Add the onions and cook until translucent, about 4 minutes. Add the garlic and cook until fragrant and slightly softened, about 2 more minutes. Add the achiote paste and mix well to incorporate. Add the orange and pineapple juices and bring to a boil. Once it boils, turn the heat off and carefully transfer to a blender. Cool. Process the mixture until smooth, about 2 minutes. Set aside.
Sprinkle the pork butt heavily with salt and pepper on all sides. Arrange the orange skins on the bottom of a 5 1/2- to 6-quart slow cooker, skin-side up (this adds more flavor to the pork and ensures the meat will not dry out). Scatter the pork butt on top of the oranges. Pour the achiote puree inside the slow cooker. Cover the slow cooker and turn on to high heat. Let it cook until the pork is tender and ready to shred, about 5 hours.
Turn the slow cooker off and remove the oranges from the pot and discard. Let the pork cool slightly before shredding. Using two forks or with clean hands, shred the pork. Return the shredded meat to the slow cooker filled with sauce and keep warm until ready to serve.
For the pickled habaneros: Mix the habanero chiles, lime juice, olive oil, oregano and salt together in a small bowl. Mix well to incorporate. Let stand at least 20 minutes. They can be made 1 day ahead.
For the pickled red onions: Mix the lime juice, olive oil, oregano, salt and onions together in a medium bowl. Mix well to incorporate. Let stand for 30 minutes. They can be made 1 day ahead.
Serve the pork in the warmed corn tortillas with pickled habaneros and red onions, shredded cabbage and crema. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 24285,"Roasted Cauliflower 4 cups sliced cauliflower 3 tablespoons olive oil
Salt and freshly ground black pepper 1 tablespoon crumbled dried Mexican oregano
2 tablespoons pickled peppers, such as pepperoncini, plus 2 tablespoons pickling juice
2 tablespoons grated Parmesan 1 tablespoon chopped pickled jalapenos 1 ounce toasted pine nuts
2 tablespoons chopped fresh parsley Instructions: Preheat the oven to 350 degrees F. Combine the cauliflower and 2 tablespoons of the olive oil in a medium bowl. Heavily season with salt and pepper. Add the oregano and toss to combine. Spread the cauliflower evenly on a baking sheet. Bake until the cauliflower is caramelized and golden in color, about 40 minutes. Let cool. In a small mixing bowl, mix the pepperoncini, pickling juice and remaining 1 tablespoon olive oil. Season with salt. Mix well until evenly incorporated. Toss the pepperoncini mixture, Parmesan, jalapenos and pine nuts with the roasted cauliflower. Garnish with the parsley and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 24286,"Mulled Cider 4 cups fresh apple cider 6 cloves, plus more for garnish 2 cinnamon sticks 1 star anise Zest of 1 orange, plus wedges for garnish 2 ounces Grade A pure maple syrup Instructions: Boil the cider to 175 degrees F.
Add the cloves, cinnamon sticks, star anise and orange zest. Remove from the heat and add the maple syrup. Stir.
Strain the cider into mugs. Garnish with orange wedges studded with cloves. ","[Chardonnay, Riesling, Gewrztraminer]" 24287,"Casino El Camino - Amarillo Burger 15 to 20 serrano peppers, stemmed 5 to 6 pounds ground angus beef 1/4 cup finely chopped fresh cilantro leaves 1 cup mayonnaise 4 to 6 slices jalapeno pepper jack cheese 4 to 6 hamburger buns Instructions: Preheat oven to 500 degrees F. In foil lined baking pan, place serranos and spray lightly with oil. Heat for 30 to 45 minutes or until serranos are slightly browned. Allow to cool then chop and set aside. Form several 8 to 12-ounce patties with ground angus beef. Grill to taste or temperature. Combine cilantro and mayonnaise. When burgers are almost done, top with chopped roasted serranos then the cheese. Remove from grill when cheese is melted. Place burger on bottom bun and cilantro mayonnaise on top bun. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 24288,"Roasted Pecan and Herb-Crusted Salmon 1 small fennel bulb, cored and thinly sliced 2 plum tomatoes, cored and cut in half lengthwise 1/2 cup julienned yellow bell pepper 1/2 cup julienned green bell pepper 1/2 cup sliced red onion 2 tablespoons olive oil 1/2 teaspoon kosher salt 1/8 teaspoon garlic powder 1/8 teaspoon freshly ground black pepper 2 tablespoons chopped fennel fronds (all stems or stalks removed) 2 tablespoons chopped fresh basil leaves 1 1/2 tablespoons Dijon mustard 1/2 teaspoon kosher salt 1/8 teaspoon freshly ground black pepper 4 (8-ounce) boneless, skinless salmon fillets 2 ounces dry vermouth or white wine 2 tablespoons fresh lemon juice 2 tablespoons unsalted butter, melted 1/2 cup coarsely chopped pecans Instructions: Preheat oven to 400 degrees F. To make the vegetable mixture: Combine all of the ingredients in shallow roasting pan and toss to mix. Spread the mixture out to form a bed for the salmon. To make the salmon: In a small bowl, mix the fronds, basil, mustard, salt, and pepper. Rub each salmon fillet with the mixture and arrange them over the top of the vegetables. Drizzle the fillets with the vermouth and lemon juice. Combine the melted butter and pecans in a small bowl, and top each fillet with the mixture. Roast the salmon until just cooked thorough and the vegetables are tender, about 15 to 17 minutes. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 24289,"Grilled Shrimp Po' Boy 1 1/2 pounds large shrimp, peeled and deveined 2/3 cup olive oil 4 cloves garlic, peeled and smashed 2 lemons, juiced 2 teaspoons smoked paprika 1 teaspoon cayenne pepper 2 tablespoons Worcestershire sauce 2 tablespoons hot sauce Kosher salt and freshly ground black pepper 1 French baguette, sliced lengthwise in 1/2 Butter Sauce, recipe follows Sweet Pickle Mayonnaise, recipe follows Shredded lettuce, for serving Sliced tomato, for serving 1/2 stick salted butter 1/2 lemon, juiced 1 tablespoon hot sauce Dash Worcestershire sauce 3/4 cup mayonnaise 2 tablespoons sweet pickle relish 1 shallot, minced 1 tablespoon Dijon mustard 1 tablespoon chopped capers Dash hot sauce Kosher salt and freshly ground black pepper Instructions: Arrange about 4 shrimp on each skewer and add to a 13 by 9-inch casserole dish. Add the olive oil, garlic, lemon juice, smoked paprika, cayenne, Worcestershire, hot sauce, salt and pepper, to taste, to a measuring cup. Whisk well and pour over the shrimp in the casserole. Cover the dish and let the shrimp marinate in refrigerator for 20 minutes. Preheat the grill to medium-high heat. Grill the shrimp skewers over medium-high heat for about 4 minutes total, flipping once halfway through. Add the baguette to the grill and toast. Remove the shrimp from the grill and add to the butter sauce, discarding the skewers. Toss to coat the shrimp in the Butter Sauce. Spread both sides of bread with the Sweet Pickle Mayonnaise and top evenly with the shrimp, shredded lettuce and sliced tomatoes. Slice the baguette in fourths, if desired, and serve immediately. Melt the butter in a small saucepan on the grill grates. Add the lemon juice, hot sauce and Worcestershire. Stir together with a wooden spoon until well mixed. Remove from heat and set aside. Add all the ingredients to a bowl and mix well. Cover and refrigerate until needed. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 24290,"George and the Dragon's Bacon Onion Dip 8 ounces cream cheese, at room temperature 1/4 cup mayonnaise 1/2 teaspoon dry English mustard 1/4 teaspoon cayenne pepper 1/4 teaspoon kosher salt 1/4 teaspoon Worcestershire sauce 1/2 cup plus 2 tablespoons shredded Parmesan 1/3 cup Onion Jam, recipe follows 3 strips bacon, cooked and crumbled Chopped chives, for garnish Serving suggestions: crackers, toasted bread and vegetables 2 yellow onions, thinly sliced 1 teaspoon kosher salt 2 tablespoons balsamic vinegar 1 teaspoon brown sugar Instructions: Preheat the oven to 350 degrees F. In a stand mixer fitted with the paddle attachment, beat the cream cheese until fluffy, about 5 minutes. Add the mayonnaise, mustard, cayenne, salt and Worcestershire, and continue to beat until smooth, about 5 minutes. Add 1/2 cup of the Parmesan and the Onion Jam, and mix on low speed until just combined. At this point, cook immediately or store the dip in the refrigerator until ready to serve. Scoop the dip into a baking dish and top with the remaining 2 tablespoons Parmesan and the crumbled bacon. Bake until the cheese melts and the dip begins to bubble, 8 to 10 minutes. Garnish with chives and serve the dip with crackers, warm bread and vegetables. 1 tablespoon vegetable oil
In a large frying pan set over medium-low heat, add the oil and then the onions. Add the salt and cook, stirring often, until softened, about 5 minutes. Reduce the heat to low and add the vinegar, sugar and 2 tablespoons water. Continue to cook over low heat, stirring often, until the liquid is absorbed and the onions are rich golden brown, about 20 minutes. Spread the onion jam on a cookie sheet and cool to room temperature. Refrigerate any leftovers.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 24291,"Tomato and Watermelon Salad 2 tablespoons balsamic vinegar 1 tablespoon fresh lemon juice 1/2 cup extra-virgin olive oil Sea salt and freshly ground pepper 1 pint cherry tomatoes 2 beefsteak or other large tomatoes 1 to 2 teaspoons superfine or granulated sugar 1 tablespoon chopped fresh tarragon 4 strawberries, hulled and cut into small pieces 1 cup cubed cold watermelon Instructions: Whisk the balsamic vinegar, lemon juice and olive oil in a bowl. Taste for seasoning; add salt and pepper. Set aside. Cut the cherry tomatoes in half and slice the beefsteak tomatoes. Arrange in a single layer; season with salt and pepper and sprinkle with the sugar. Transfer to a bowl and drizzle with half of the dressing. Add the tarragon and strawberries; toss. Divide the tomato mixture among plates. Drizzle with more dressing and top with the watermelon. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]" 24292,"How to Make Gingerbread Cookies From Scratch | Gingerbread Cookies 3 cups all-purpose flour 1 teaspoon baking soda 3/4 teaspoon ground cinnamon 3/4 teaspoon ground ginger 1/2 teaspoon ground allspice 1/2 teaspoon ground cloves 1/2 teaspoon salt 1/4 teaspoon freshly milled black pepper 8 tablespoons (1 stick) unsalted butter, at room temperature 1/4 cup vegetable shortening, at room temperature 1/2 cup packed light brown sugar 2/3 cup unsulfured molasses 1 large egg Royal Icing (recipe follows) 1 pound (4 1/2 cups) confectioners' sugar 2 tablespoons dried egg-white powder 6 tablespoons water Instructions: Position the racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Sift the flour, baking soda, cinnamon, ginger, allspice, cloves, salt and pepper through a wire sieve into a medium bowl. Set aside. In a large bowl, using a hand-held electric mixer at high speed, beat the butter and vegetable shortening until well-combined, about 1 minute. Add the brown sugar and beat until the mixture is light in texture and color, about 2 minutes. Beat in the molasses and egg. Using a wooden spoon, gradually mix in the flour mixture to make a stiff dough. Divide the dough into two thick disks and wrap each disk in plastic wrap. Refrigerate until chilled, about 3 hours. (The dough can be prepared up to 2 days ahead.) To roll out the cookies, work with one disk at a time, keeping the other disk refrigerated. Remove the dough from the refrigerator and let stand at room temperature until just warm enough to roll out without cracking, about 10 minutes. (If the dough has been chilled for longer than 3 hours, it may need a few more minutes.) Place the dough on a lightly floured work surface and sprinkle the top of the dough with flour. Roll out the dough 1/8 inch thick, being sure that the dough isn't sticking to the work surface (run a long meal spatula or knife under the dough occasionally just to be sure, and dust the surface with more flour, if needed). For softer cookies, roll out slightly thicker. Using cookie cutters, cut out the cookies and transfer to nonstick cookie sheets, placing the cookies 1 inch apart. Gently knead the scraps together and form into another disk. Wrap and chill for 5 minutes before rolling out again to cut out more cookies. Bake, switching the positions of the cookies from top to bottom and back to front halfway through baking, until the edges of the cookies are set and crisp, 10 to 12 minutes. Cool on the sheets for 2 minutes, then transfer to wire cake racks to cool completely. Decorate with Royal Icing. (The cookies can be prepared up to 1 week ahead, stored in airtight containers at room temperature.) Make ahead: The icing can prepared up to 2 days ahead, stored in an airtight container with a moist paper towel pressed directly on the icing surface, and refrigerated. This icing hardens into shiny white lines, and is used for piping decorations on gingerbread people or other cookies. Traditional royal icing uses raw egg whites, but I prefer dried egg-white powder, available at most supermarkets, to avoid any concern about uncooked egg whites. When using a pastry bag, practice your decorating skills before you ice the cookies. Just do a few trial runs to get the feel of the icing and the bag, piping the icing onto aluminum foil or wax paper. If you work quickly, you can use a metal spatula to scrape the test icing back into the batch. Dried egg-white powder is also available by mail order from The Baker's Catalogue, 1-800-827-6836. Meringue powder, which is dehydrated egg whites with sugar already added, also makes excellent royal icing; just follow the directions on the package. However, the plain unsweetened dried egg whites are more versatile, as they can be used in savory dishes, too. Meringue powder is available from Adventures in Cooking (1-800-305-1114) and The Baker's Catalogue. In a medium bowl, using a hand-held electric mixer at low speed, beat the confectioners' sugar, egg-white powder and water until combined. Increase the speed to high and beat, scraping down the sides of the bowl often, until very stiff, shiny and thick enough to pipe; 3 to 5 minutes. (The icing can be prepared up to 2 days ahead, stored in an airtight container with a moist paper towel pressed directly on the icing surface, and refrigerated.) To pipe line decorations, use a pastry bag fitted with a tube with a small writing tip about 1/8-inch wide, such as Ateco No. 7; it may be too difficult to squeeze the icing out of smaller tips. If necessary, thin the icing with a little warm water. To fill the pastry bag, fit it with the tube. Fold the top of the bag back to form a cuff and hold it in one hand. (Or, place the bag in a tall glass and fold the top back to form a cuff.) Using a rubber spatula, scoop the icing into the bag. Unfold the cuff and twist the top of the bag closed. Squeeze the icing down to fill the tube. Always practice first on a sheet of wax paper or aluminum foil to check the flow and consistency of the icing. Traditional Royal Icing: Substitute 3 large egg whites for the powder and water. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 24293,"Painted Chocolate Palette 32 ounces white chocolate, tempered 8 ounces bittersweet chocolate, tempered Cocoa butter Powdered food coloring 40 bonbons, optional Instructions: Using the palette template provided, trace the shape onto a piece of cardboard and cut it out, creating a stencil. Spread a 1/8-inch-thick layer of the white chocolate onto a sheet of parchment paper or acetate. Let the chocolate set slightly, about 4 to 5 minutes. The chocolate will be firm enough to cut but it will not be hard. Place the cardboard stencil on top of the chocolate, and with the tip of a sharp paring knife, cut all the way through the chocolate, working quickly before the chocolate becomes too hard. Peel off the paper or acetate from what is now the top. Remove the cut palette and set aside for assembly. To make the paintbrushes, use a cornet half filled with bittersweet chocolate. Pipe a 1/8-inch-thick 4-inch-long line onto a clean sheet of parchment paper or acetate. Pipe an extra 1/2-inch teardrop at one end of the chocolate line. To make the paints, mix the cocoa butter and a small amount of powdered food coloring together (it will be easier if you use a yogurt machine to store and warm your paints). Using a paintbrush, create paint spots on the palette, applying as many colors as you are inspired to do. To assemble, set the palette on a plate. Rest the ends of the paintbrush in the finger hold. Place chocolate bonbons on the palette near each paint color. How to Temper Chocolate(From Dessert Circus, Extraordinary Desserts You Can Make At Home by Jacques Torres): Chocolate is tempered so that after it has been melted, it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). There are a variety of ways to temper. One of the easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. Be very careful not to overheat it. (The temperature of dark chocolate should be between 88 and 90 degrees F, slightly warmer than your bottom lip. It will retain its shape even when mostly melted. White and milk chocolates melt at a temperature approximately 2 degrees F less because of the amount of lactose they contain.) Any remaining lumps will melt in the chocolate's residual heat. Use an immersion blender or whisk to break up the lumps. Usually, chocolate begins to set, or crystallize, along the side of the bowl. As it sets, mix those crystals into the melted chocolate to temper it. A glass bowl retains heat well and keeps the chocolate tempered longer. Another way to temper chocolate is called seeding. In this method, add small pieces of unmelted chocolate to melted chocolate. The amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. It is easiest to use an immersion blender for this, or a whisk. The classic way to temper chocolate is called tabliering. Two thirds of the melted chocolate is poured onto a marble or another cold work surface. The chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees F. At this stage, it is thick and begins to set. This tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. If the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. This is a lot of work, requires a lot of room, and makes a big mess. A simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. If the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes. ","[Pinot Noir, Barolo, Syrah, Tempranillo]" 24294,"Apple Juniper Sausage 3 pounds freshly ground pork butt 90 grams finely diced dehydrated apple rings 28 grams kosher salt, plus more as needed 10 grams light brown sugar, plus more as needed 6 grams garlic powder 4 grams ground juniper berries 4 grams ground black pepper, plus more as needed 4 grams ground white pepper 1/2 cup unsweetened applesauce 1/2 cup ice water 1 large egg 10 feet natural hog casings, rinsed and soaked Instructions: Place the pork, dehydrated apples, salt, brown sugar, garlic powder, juniper, black pepper, white pepper, applesauce, ice water and egg in a large enough mixing bowl to hold everything. Work the mixture by hand until the sausage comes together. You can tell it is ready to be stuffed when you can grab a chunk of it and turn your hand over, and it doesn\u2019t fall off your hand. (It should take a couple of minutes.) Cook a little of the sausage mixture in a small frying pan until cooked through, then check for taste and to make sure it holds together. If the cooked sausage falls apart, then more mixing is required. If the taste doesn\u2019t suit you, adjust as you see fit. Using a sausage stuffer, stuff the sausage into the casings and twist into 6-inch links. Cook fresh sausage links until an internal temperature of 160 degrees F is reached. Enjoy! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 24295,"Grilled Baby Lamb Chops with Honey, Horseradish, Mustard, Mint Glaze 12 baby lamb chops Olive oil Salt and freshly ground pepper Glaze, recipe follows 1/4 cup Dijon mustard 1/4 cup honey 2 tablespoons prepared horseradish, drained 3 tablespoons finely chopped fresh mint Salt and pepper Instructions: Preheat grill to high. Brush chops on both sides with olive oil and season with salt and pepper. Grill for 2 to 3 minutes on both sides for medium-rare doneness. Remove from grill and brush with the glaze. Whisk ingredients together in a medium bowl and season with salt and pepper to taste. ","[Chardonnay, Pinot Noir, Sauvignon Blanc, Riesling]" 24296,"Pineapple Jalapeno Marmalade 1 (20-ounce) can crushed pineapple in juice, strained 4 cups sugar 1 orange, zested and juiced 1 lemon, zested and juiced 2 jalapenos, seeded and minced Instructions: Combine the pineapple, sugar, orange zest, orange juice, lemon zest, lemon juice and jalapenos in medium saucepan. Bring mixture to a rapid boil over high heat, stirring frequently. Lower heat to medium and continue to cook for 15 minutes, stirring often to prevent scorching. Remove from heat and cool before serving. Store in refrigerator for up to 1 month or in the freezer for 6 months. ","[Sauvignon Blanc, Riesling, Moscato, Pinot Grigio]" 24297,"Fennel \Tarte Tatin
6 heads baby or young fennel 6 garlic cloves 1 tablespoon olive oil 2 cups muscat 2 cups verjuice 2 cups chicken stock Thyme bouquet Salt and sugar 1 tablespoon black peppercorns (tied in a cheesecloth) 6 tablespoons butter 12 tablespoons sugar 12 mini cast iron pans Tart dough, recipe follows 8 ounces all-purpose flour Sugar Salt 7 ounces butter 1 egg Instructions: Trim fennel and cut off the 2 outer ends of the fennel then slice directly in half the long way. Sweat the garlic cloves in olive oil to infuse garlic flavor. Deglaze with muscat, verjuice and chicken stock. Add the fennel, thyme, salt, sugar, and peppercorns. Cover with parchment paper and braise until tender. Drain, cool and reserve juice (use to poach fish, if desired). While the fennel is cooling, place 1/2 tablespoon of butter in each of the cast iron pans. Put 1 tablespoon of sugar on top of the butter and sprinkle in a pinch of salt. Place 1 piece of fennel in each pan and cook over direct heat until caramel forms. Place a piece of semi-cooked tart pastry on top of each fennel and finish in a preheated 350 degree oven for about 5 minutes. Turn upside down and serve warm. Sift flour, sugar and salt together, cut in the butter. Using the well method, add the egg. Allow at least 30 minutes to rest. Roll the dough out to about 1/8-inch thick and cut with a round cookie cutter, which would be the same size as the cast iron pans. Place the dough in between 2 sheets of parchment on a tray and chill. Put a second tray on top of the tarts and bake in a preheated 350 degree F oven for about 5 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 24298,"Roasted Pork Tenderloin filled with Sun-Dried Cranberry Stuffing 1 1/2 cups sun-dried cranberries 2 tablespoons pine nuts, toasted 2 teaspoons ground cinnamon Pinch ground cloves 3 tablespoons brown sugar 1 tablespoon cascabel powder 2 tablespoons chopped cilantro leaves 1(1 1/2 to 2 pound) pork tenderloin, butterflied Salt and freshly ground black pepper 1/2 cup all-purpose flour, seasoned with salt and freshly ground black pepper 2 tablespoons vegetable oil Sauce, recipe follows 2 tablespoons olive oil 1 small onion, finely chopped 1 carrot, finely diced 1 stalk celery, finely diced 2 cloves garlic, finely chopped 6 cups chicken stock 1 cup apple juice concentrate, thawed 2 teaspoons chipotle puree 1 teaspoon black peppercorns 2 tablespoons cold butter Salt Instructions: Bring 2 cups of water to a boil in a medium saucepan. Add the cranberries, remove from the heat and let rest 1 hour, drain, reserving the soaking liquid and place in the bowl of a food processor. Add the pine nuts, cinnamon, cloves, brown sugar, cascabel powder, and a few tablespoons of the soaking liquid. Pulse until coarsely chopped, remove to a bowl and stir in the cilantro. Place the tenderloin on a work surface and season on both sides with salt and pepper to taste. Spread a thin layer of the stuffing down the center, fold each side over the filling, and tie with a butcher's twine and dredge lightly in the flour. Preheat oven to 400 degrees F. Heat the oil in an ovenproof saute pan until smoking. Saute the tenderloin on all sides until golden brown. Place in the oven and roast until almost cooked through about 8 to 10 minutes. Remove and let rest 10 minutes. Slice into 1-inch pieces. Heat oil in a medium saucepan over medium heat. Add the onions, carrot and celery and cook until soft, about 8 to 10 minutes. Add the garlic and cook for 2 minutes. Add the stock, juice concentrate, chipotle puree and peppercorns, increase the heat to high and cook the sauce until reduced to 2 cups, about 15 to 20 minutes. Strain the sauce into a small saucepan and bring to a simmer. Whisk in the butter and season with salt and pepper to taste. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 24299,"Truffle Turkeys 8 ounces good-quality semisweet chocolate, finely chopped 6 tablespoons heavy cream 2 tablespoons good-quality honey, such as Tasmanian 2 tablespoons unsalted butter, at room temperature 1/2 cup sliced almonds
14 candy corns Instructions: Make the truffles: Put the chocolate in a medium heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl with the chocolate over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. (Alternatively, put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue to heat until completely melted, about 1 minute more.) Meanwhile, bring the cream and honey to a simmer in a small saucepan over medium heat (or in the microwave). Gradually whisk the cream into the chocolate until smooth and shiny. Whisk in the butter until very smooth. If possible, switch to an immersion blender and blend for about 1 minute for a satiny texture. Cover the surface of the chocolate with plastic wrap; chill in the refrigerator until firm, about 1 hour. Transfer 2 tablespoons of the chocolate mixture to a small resealable plastic bag and snip a tiny piece off one corner. Twist the top of the bag to push the chocolate mixture down to the cut corner. Set the prepared bag aside.
Line a 13-by-9-inch baking sheet with parchment paper. Scoop slightly rounded tablespoon-size portions from the remaining chilled chocolate mixture. With gloved hands, roll each portion into a ball. Refrigerate until set, about 15 minutes. Decorate the truffles: Let the truffles soften slightly at room temperature for about 10 minutes to make it easier to insert the almond slices. Using a tweezers if desired, gently insert a row of 8 almond slices pointed-ends down in the back of each truffle to make a fanned turkey tail. Press a candy corn, pointy-end facing toward you, on the top of each truffle to make the turkey's face and beak. Press an almond slice underneath each candy corn beak to make the turkey's waddle. Place two almond slices underneath each truffle to make the turkey's feet. Warm the reserved bag of chocolate mixture in the microwave until soft, 5 to 8 seconds. Squeeze the bag to pipe eyes onto the candy corn faces, and pipe decorative striped lines across the almond tails. Let set at room temperature for 30 minutes. Once set, the truffles can be held in a cool spot, out of the refrigerator, for up to 2 hours. Otherwise, refrigerate, covered, for up to 5 days. The truffles taste best if served at room temperature, not straight from the refrigerator. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 24300,"Monkfish Crazy Water Style 2 pounds monkfish fillet, skin removed and cut into chunks Salt Freshly ground white pepper 1 bottle dry white wine 4 cloves garlic, sliced 20 white pearl onions, peeled Olive oil 2 heads fennel, fronds removed, bulbs thinly sliced 1 pound fresh bay scallops 10 cherry tomatoes 1 bunch marjoram, picked leaves, roughly chopped Instructions: Begin by seasoning the monkfish chunks with salt and pepper. Pour the bottle of white wine into a large pot and cook over medium heat until the alcohol is cooked out. Turn the heat to medium-low, and add the sliced garlic. In a medium sized pan over high heat, saute the pearl onions in a small amount of olive oil until they begin to brown. Add these to the wine pot. Next, saute the sliced fennel over high heat with some olive oil until they brown, add these to the wine pot. Wait for the onions and fennel to become soft. In a medium pan over high heat, saute the monkfish chunks with olive oil until they begin to brown as well, add these to the wine pot. Repeat the same process with the bay scallops and add them to the wine pot. While all ingredients are in the wine pot, add salt and pepper, to taste. Finally add the tomatoes and marjoram to the pot and cover for 2 minutes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 24301,"Rainbow Sprinkles Layer Cake Flour-based baking spray, for the cake pans 6 1/4 cups all-purpose flour, sifted 3 tablespoons baking powder 1/2 teaspoon fine-grain sea salt 2 1/4 cups whole milk 2 tablespoons pure vanilla extract 1 3/4 cups (3 1/2 sticks) unsalted butter, at room temperature 2 1/2 cups granulated sugar 10 large egg whites, at room temperature Red, orange, yellow, green, blue and violet gel food colors 12 large egg whites 2 1/2 cups granulated sugar 1/4 teaspoon fine-grain sea salt 2 1/2 pounds (10 sticks) unsalted butter, cubed, at room temperature 1 tablespoon clear vanilla extract 1 1/2 cups rainbow sprinkles 24 round rainbow candy-coated chocolates 1 tablespoon rainbow nonpareils 2 2/3 cups mini marshmallows 2 cups confectioners' sugar, sifted, plus more for kneading 1 tablespoon vegetable shortening Red, orange, yellow, green, blue and violet gel food colors Instructions: For the cake layers: Preheat the oven to 350 degrees F. Coat six 8-inch round cake pans with flour-based baking spray (or grease and flour pans). Sift the flour, baking powder and salt into a large bowl. Combine the milk and vanilla in a large liquid measure with a pour spout. Beat the butter in the bowl of an electric mixer on medium speed until smooth. With the mixer running, gradually add the granulated sugar and beat until the mixture turns pale and fluffy, about 3 minutes. Reduce the speed to low and add the flour mixture in 3 additions, alternating with the milk mixture. Begin and end with the flour. Mix until just combined. Beat the egg whites in a spotlessly clean bowl on high speed until stiff peaks form, about 5 minutes. Gently fold the egg whites into the batter in 3 additions. Place 2 cups of the cake batter in 6 separate bowls. Tint each bowl of batter with a different gel food color, so that you have a bowl of red, orange, yellow, green, blue and violet batter. Fold the color in well with a rubber spatula until no streaks of white cake batter remain. Spread the batter into the prepared pans and bake until a toothpick inserted in the center of the cakes comes out clean, about 20 minutes. Turn the cakes out onto wire racks to cool completely. When the cakes are cool, level the tops with a serrated knife or a cake leveler. For the Swiss meringue buttercream: Set a saucepan filled one-third full of water over medium-high heat and bring to a simmer. Whisk together the egg whites, granulated sugar and salt in a large heatproof bowl. Set the bowl over the simmering water and whisk until the mixture is hot to the touch and the sugar has dissolved (120 to 140 degrees F on a candy thermometer). Transfer the mixture to the bowl of an electric mixer fitted with the whisk attachment. Beat on low speed for 2 minutes. Increase to medium high until stiff peaks form. Continue beating at medium-high speed until the mixture is fluffy and has cooled (the mixing bowl should feel cool to the touch). Turn the mixer off and switch from the whisk attachment to the paddle. Turn the mixer to medium-low speed and add the butter a few cubes at a time, beating until well incorporated before the next addition (see Cook's Note). Add the vanilla extract. Beat on high speed until the frosting is thick and completely smooth.
Frost the cake: Transfer 1 cup of frosting to a piping bag fitted with a small star tip; set aside. Top each cake layer with a small amount of frosting. Begin with the violet cake layer on the bottom, followed by the blue, green, yellow, orange and red. Cover the entire cake with frosting using an offset spatula and smooth the frosting with a bench scraper or frosting smoother. Place the cake in a large dish and use a cupped hand to press on the rainbow sprinkles, allowing the excess to fall back into the dish. Repeat until the bottom two-thirds of the cake is covered with the sprinkles. Using the reserved frosting in the piping bag, pipe stars around the top edge and center of the cake, and around the bottom edge of the cake. Decorate each star on the top edge of the cake with alternating colors of the round candies. Scatter rainbow nonpareils over the bottom edge. Add more rainbow sprinkles to the top center of the cake. For the marshmallow fondant bunting: Combine the marshmallows and 1 1/2 teaspoons water in a large microwave-safe bowl. Microwave for 30-second intervals at 100% power, stirring in between each, until melted and smooth, about 1 minute. Add 1 cup of sifted confectioners' sugar to the melted marshmallow and stir to combine. When the first cup is thoroughly mixed in, add the second cup of confectioners' sugar. Stir well until stiff. Grease a work surface with the vegetable shortening and transfer the fondant from the bowl to the greased area. Knead well until smooth and pliable. The fondant should not be sticky and it should hold its shape firmly when rolled into a ball. If the ball relaxes and loses its shape, knead in more confectioners' sugar a little at a time. Roll the fondant into a ball and cut into 6 even pieces. Tint each ball with the food colors so that you have one of each: red, orange, yellow, green, blue and violet. (Wear gloves during kneading to avoid staining hands.) Roll out each piece of fondant to 1/8 inch thickness on a piece of parchment paper. Use a 1 1/2-inch triangle cutter to stamp shapes from each piece of fondant. Place the triangles end-to-end in a swag design around the top edge of the cake, in rainbow color order (red, orange, yellow, green, blue, violet). If the pieces do not naturally stick to the frosting, add a small dot of water to the backs of the triangles to adhere them to the cake. Serve eye-popping slices of rainbow cake to delighted guests. If there are leftovers, cover the cake loosely with plastic wrap and store at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 24302,"Banana Crunch Muffins 3 cups all-purpose flour 2 cups sugar 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 pound unsalted butter, melted and cooled 2 extra-large eggs 3/4 cup whole milk 2 teaspoons pure vanilla extract 1 cup mashed ripe bananas (2 bananas) 1 cup medium-diced ripe bananas (1 banana) 1 cup small-diced walnuts 1 cup granola 1 cup sweetened shredded coconut Dried banana chips, granola, or shredded coconut, optional Instructions: Preheat the oven to 350 degrees F. Line 18 large muffin cups with paper liners. Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend. Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don't overmix. Fold the diced bananas, walnuts, granola, and coconut into the batter. Spoon the batter into the paper liners, filling each 1 to the top. Top each muffin with dried banana chips, granola, or coconut, if desired. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 24303,"Crab Salad with Grilled Portobello Mushrooms and Walnut Vinaigrette 1 tablespoon chopped roasted walnuts 1 teaspoon minced garlic Salt and pepper to taste 1 tablespoon champagne vinegar 3 tablespoons walnut oil 4 large Portobello mushrooms, stem removed 2 ounces frisee lettuce 2 ounces watercress 1/2 cup fresh jumbo lump crabmeat Instructions: Add the walnuts, garlic and salt and pepper to the champagne vinegar and slowly whisk in the walnut oil. Baste the four portobello mushrooms with the vinaigrette and grill over a table top grill. Toss the frisee and the watercress with the remaining vinaigrette and place the mushroom in the center of the plate and mound the frissee on top. Garnish with jumbo lump crabmeat ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 24304,"Insalata di Rinforzo 4 tablespoons coarse salt (recommended: Maldon) 1 head cauliflower, cut into florets 2 3/4 cups white wine vinegar 1 teaspoon fennel seeds 4 cloves garlic, peeled and left whole 3 stalks celery, cut on a diagonal into 3/4-inch pieces 10 ounces pickling onions, peeled after soaking in hot water 2 yellow peppers, seeded and cut into 3/4-inch thick strips 2 red peppers, seeded and cut into 3/4-inch thick strips 1 fennel bulb, sliced 6 red cl peppers, left whole 7 ounces pitted olives (black, green, or a mixture) 2 tablespoons capers 1 bunch flat-leaf parsley, chopped 3 tablespoons white wine vinegar 1/3 cup extra-virgin olive oil Salt and pepper 1 bottle white wine vinegar 1 bottle olive oil (not extra-virgin) Instructions: Put 16 cups of water into a large saucepan and bring to a boil. Add 2 tablespoons of salt and the cauliflower florets and cook them until tender-crisp, about 5 to 8 minutes. Remove the cauliflower florets with a slotted spoon and plunge them straight into a bowl of iced water. Pour out half of the boiling water and add the white wine vinegar, remaining salt, fennel seeds, and garlic cloves. Bring the pan back to a boil and add the celery, onions, peppers, fennel, and whole chiles; cook for about 10 minutes until tender. Refresh the vegetables in the same way, plunging them into iced water; when they are cold, drain them along with the cauliflower florets. In a large bowl, mix the cauliflower and other vegetables with the garlic, olives and capers. Whisk together the vinegar and oil for the dressing and pour over the salad. Season with salt and pepper and sprinkle over the chopped parsley. Combine everything really well, which is easiest done using your hands. At this point you have a pickled vegetable salad which serves 8 generously, or you can stuff everything into wide-necked sterilized canning jars and pour in a mixture of half vinegar and half olive oil to cover the vegetables. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 24305,"Stuffed Eggplant with Lamb 6 Italian or Japanese eggplants 1 cup olive oil 2 tablespoons unsalted butter 2 onions, finely chopped 1 pound ground lamb 3 tomatoes, peeled, seeded and chopped 2 green bell peppers, seeded and chopped Salt 1/2 cup finely chopped fresh parsley 2 tablespoons fresh lemon juice Instructions: Peel the eggplants lengthwise in 1/2-inch strips \zebra-style,\ leaving a 1/2-inch strip of skin between each peel. Trim off long stems so eggplant will fit in pan. Heat oil in a large, deep frying pan. In batches, fry eggplant until golden all over and beginning to soften, turning frequently. Transfer eggplant to a baking dish, placing them side by side, and cut a deep slit lengthwise in each eggplant. Set aside. Heat the butter in the skillet, add the onions and saute until soft, 5 to 7 minutes. Add the lamb and cook for 10 minutes. Add the tomatoes, bell peppers and salt, and saute until all the juices are absorbed, about 5 more minutes. Stir in the parsley, and lemon juice, adjust seasonings and remove from heat. Preheat oven to 350 degrees. Stuff the eggplants tightly with the ground lamb mixture, enlarging the opening with your hand. Add a little water to the baking dish, cover, and bake for 30 to 40 minutes, or until eggplants are very tender. ","[Reds: Cabernet Sauvignon, Syrah, Barolo, Tempranillo]

" 24306,"Chocolate Hazelnut Torte 1 cup hazelnuts 4 ounces semisweet chocolate-(recommends-Cluizel Brand) 1 cup butter 1 cup sugar 5 eggs 1/2 cup flour Instructions: Preheat oven to 325 degrees F. Butter and parchment a 9-inch cake pan In the bowl of a food processor, grind chocolate and hazelnuts down to a fine paste. Add soft butter and sugar and pulse until thoroughly incorporated. Add eggs 1 by 1. Scrape down bowl carefully. Add flour. Fill prepared cake pan with torte batter. Spread carefully to level and bake for 20 to 25 minutes until cake tester comes out clean. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 24307,"One-Pot Spaghetti with Sausage 2 tablespoons extra-virgin olive oil 8 ounces sweet or hot Italian sausage, casings removed 1 onion, halved and thinly sliced 1 carrot, grated 4 cloves garlic, sliced 1 tablespoon tomato paste 10 ounces spaghetti, broken in half 1 14-ounce can cherry tomatoes Kosher salt and freshly ground pepper 2 tablespoons chopped fresh parsley Instructions: Heat 1 tablespoon olive oil in a large wide pot over medium-high heat. Add the sausage and cook, breaking up the meat into small pieces with a wooden spoon, until lightly browned and no longer pink, about 5 minutes. Pour off the fat from the meat. Add the remaining 1 tablespoon olive oil and the onion to the skillet; cook, stirring occasionally, until the onion softens, about 5 minutes. Stir in the carrot, garlic and tomato paste and cook until the garlic softens, 1 to 2 minutes. Add 4 1/2 cups water, the spaghetti, cherry tomatoes, 1/2 teaspoon salt and a few grinds of pepper to the pot. Increase the heat to high and bring to a boil, then reduce the heat to a simmer; cook, stirring occasionally, until the pasta is tender and the sauce thickens, 10 to 12 minutes. Remove from the heat and add the parsley; season with salt and pepper and toss. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 24308,"Poor Man's Pudding 2 cups/500ml pure maple syrup 1 cup/250ml 35-percent cream 1/2 cup/125ml brown sugar 1/4 cup/60ml butter 1 cup/250ml butter, at room temperature 1 cup/250ml sugar 1 tablespoon/15ml pure vanilla extract 2 cups/500ml all-purpose flour 2 teaspoons/10ml baking powder Pinch salt 1 cup/250ml milk Vanilla ice cream, for serving Instructions: Preheat the oven to 350 degrees F (180 degrees C). For the maple sauce: Bring the maple syrup, cream, brown sugar and butter to a boil in a saucepan. Reduce the heat and simmer for 5 minutes. For the batter: Cream the butter, sugar and vanilla in a bowl with a mixer. In another bowl, combine the flour, baking powder and salt. Add the flour mixture to the butter mixture, alternating with the milk, and beating until just combined. Divide the batter among 8 ramekins. Pour the syrup over the batter. Bake until golden brown and a toothpick inserted into the center of the pudding comes out clean, about 35 minutes. Serve warm with vanilla ice cream. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 24309,"Ginger-Lemon Oatmeal Cookies 1/2 cup (1 stick) unsalted butter, softened 1/2 cup brown sugar 1/2 cup granulated sugar 1 tablespoon grated fresh ginger 1 tablespoon grated lemon zest 1 teaspoon vanilla extract 1 egg 1 cup all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/2 teaspoon salt 1 cup old-fashioned oats 1/2 cup chopped pecans Instructions: Preheat the oven to 375 degrees F. Cream the butter with the sugars in a medium bowl with a hand mixer until light and fluffy, about 3 minutes. Add the ginger, zest, vanilla and egg, and mix well. In a small bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt, and then add to the butter mixture and mix. Add the oats and mix until combined. Fold in the pecans with a wooden spoon. Spoon the dough onto baking sheets lined with parchment paper and bake until golden, about 10 minutes. Let cool 2 minutes, and then remove from the baking sheets. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 24310,"Turkey Bone Stock 1 left-over turkey carcass 2 medium onions, chopped 4 carrots, peeled and chopped 4 stalks of celery, chopped 4 cloves of garlic, peeled 2 bay leaves 4 sprigs of fresh thyme 1 tablespoon black peppercorns salt 1 gallon of water to cover Instructions: Using a sharp knife, cut the carcass into smaller pieces. In a large pot, add the carcass, vegetables, bay leaves, thyme, and peppercorns. Season with salt. Cover with water. Place the pot over medium heat and bring to a boil. Reduce the heat to simmer and cook for 2 hours. Skim off any scum that rises to the surface. Remove from the heat and strain. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 24311,"Reuben Garbage Bread 1/2 cup mayonnaise 1/4 cup ketchup 2 tablespoons prepared horseradish, drained 1/2 teaspoon onion powder 1/2 teaspoon Worcestershire sauce Hot sauce, for the sauce Kosher salt 1 teaspoon baking soda 2 cups sauerkraut, drained well All-purpose flour, for dusting 2 teaspoons caraway seeds 1 1/2 pounds store-bought pizza dough, at room temperature (see Cook's Note)
1 pound thinly sliced pastrami 8 ounces thinly sliced Swiss cheese, quartered
Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with parchment. Whisk together the mayonnaise, ketchup, horseradish, onion powder, Worcestershire sauce, hot sauce and a pinch of salt in a small bowl. Season with additional salt if needed. Set aside Stir the baking soda into 1/3 cup of super-hot tap water until dissolved. Set aside.
Put the sauerkraut into a large kitchen towel and wring it out over the kitchen sink to remove any excess liquid. Set aside.
Sprinkle the dough all over with the caraway seeds then roll into a 20-by-14-inch rectangle on a lightly floured work surface. Some of the caraway seeds will fall away from the dough, but a lot of the seeds should work in as you roll it out. Arrange the pastrami evenly on one half of the dough, starting on the shorter end and leaving a 1-inch border on the sides. Spread half the sauce over the pastrami. Separate the cheese pieces and shingle them over the sauce. Scatter the sauerkraut on top. Working from the short side, tightly roll up the dough into a log, jelly roll-style. Pinch the open ends together to seal, then tuck them underneath the log. Transfer the log, seam side-down, onto the prepared baking sheet and brush all over with the baking soda wash (you will not use all the wash). Bake, rotating the pan halfway through, until the bread is deep golden brown, 40 to 50 minutes. Let the bread cool for 10 minutes. Slice into 8 pieces and serve warm with the remaining sauce. ","[Chardonnay, Riesling, Gavi, Vermentino]" 24312,"Margarita Martini 1 1/2 ounces tequila 1 1/2 ounces fresh lime juice 1 ounce simple syrup Salt, for the glass (optional) Fresh mint, for garnish Instructions: Combine the tequila, lime juice and simple syrup in a cocktail shaker with ice. (To make a batch of simple syrup, simmer equal parts sugar and water in a saucepan until the sugar dissolves, then cool.) Shake well, then strain into a chilled martini glass; salt the rim, if desired. Garnish with mint. ","[Tequila, Sauvignon Blanc, Pinot Grigio]" 24313,"Fresh Herb Butter 4 tablespoons chopped fresh oregano 4 tablespoons chopped fresh basil (any variety) 4 tablespoons chopped fresh parsley 4 tablespoons chopped fresh thyme or lemon thyme 1 tablespoon lemon zest 1 stick unsalted butter, softened
Kosher salt and freshly ground pepper Serving suggestions: Corn on the cob, steak, bread Instructions: Mix together the basil, oregano, parsley, thyme, zest, butter and some salt and pepper. Transfer to a piece of waxed or parchment paper and roll into a log or place in a small bowl. Refrigerate until firm. Slice and serve with fresh corn on the cob, steak or bread.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 24314,"Lemongrass cl Chicken Cooked In Young Coconut Juice: Ga Xao Xa Ot 1 1/2 tablespoons sugar 3 tablespoons fish sauce 2 lemongrass stalks (white part only), finely diced 2 long red chiles, finely diced 4 cloves garlic, finely diced 1 tablespoon chopped shallots 1 pound chicken thigh fillets, cut into bite-size pieces 3 tablespoons vegetable oil 1/2 onion, cut into wedges 1 cup young coconut juice 2 spring onions, sliced in 3-inch pieces 3 coriander (cilantro) sprigs for garnish Steamed jasmine rice, for serving Instructions: In a large mixing bowl combine the sugar and fish sauce, and mix until the sugar has dissolved. Add half of the lemongrass, half of the cl, half of the garlic and the chicken pieces. Coat the chicken, then let it marinate, covered, in the refrigerator for 1 hour or overnight for a better result. Heat a large saucepan or wok over medium heat, add the oil and remaining lemongrass and cook for 1 minute. Then add the garlic, shallots, cl, and fry until fragrant and slightly brown. Turn the heat to high, then add the chicken searing all sides until browned, about 2 minutes on each side. Add the onions and coconut juice, and cover with a lid. Cook the mixture over medium heat for 5 minutes, or until the sauce has reduced by half. Remove the lid, add the scallions and cook 1 minute more. Transfer the mixture to a bowl, garnish with coriander (cilantro) and eat with jasmine rice. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 24315,"Bobby Flay's Spaghetti and Meat Balls with Tomato Sauce 1/2 pound ground pork 1/2 pound ground veal 1/2 pound ground beef 2 large eggs, lightly beaten 1/4 cup grated Parmesan cheese 4 cloves garlic, finely chopped and Sauteed 1/4 cup dry bread crumbs 1/4 cup finely chopped parsley Salt and freshly ground pepper 1 cup pure olive oil 2 tablespoons olive oil 1 large Spanish onion, finely chopped 4 cloves garlic, finely chopped 2 (28-ounce) cans plum tomatoes and their juice, pureed in a blender 1 bay leaf 1 small bunch parsley Pinch red pepper flakes Salt and freshly ground pepper 6 basil leaves, chiffonade 12 cups water Salt 1 pound #8 or #9 spaghetti Freshly grated Parmesan cheese 1 stick soften butter 4 cloves minced garlic 1 country loaf, cut into 3/4-inch slices Instructions: For the Meatballs: Combine all the ingredients in a medium bowl, except olive oil and season with salt and pepper to taste. Heat the oil in large saute pan over medium-high heat. Roll the mixture into 1 1/2-inch balls and fry until golden brown, but not cooked through completely. (remove with a slotted spoon to a plate lined with paper towels.) For the Tomato Sauce: Heat olive oil in a medium saucepan. Add onions and garlic and cook until soft. Add pureed tomatoes and juice, bay leaf and parsley, pepper flakes and salt and pepper and bring to a boil. Reduce heat, add meatballs and let simmer for 30-40 minutes, until the sauce has thickened. Remove the bay leaf and parsley, add the basil and serve. For the Spaghetti: Bring salted water to a boil. Add spaghetti and cook until al dente. Drain well in a colander, toss in sauce, serve with meatballs and Parmesan cheese. For the Garlic Bread: Combine butter and garlic. Spread evenly on bread and broil until browned. ","[Chardonnay, Pinot Grigio, Barbera, Garnacha]" 24316,"Beef Teriyaki, Spinach with Bonito and Street Corn Bento Box 1/2 cup rice wine vinegar 1/4 cup low-sodium soy sauce 1 tablespoon freshly grated ginger 1 tablespoon Dijon mustard 1 teaspoon freshly ground black pepper 2 cloves garlic, minced 2 limes; zest from 1, juice from both 1 small piece candied ginger, minced 1 pound sirloin steak 1 to 2 tablespoons unsalted butter, cut into pieces and softened 1/4 cup fresh bean sprouts 3 to 4 cherry tomatoes, halved 2 cups light brown sugar 2 tablespoons kosher salt 2 ears corn, shucked Canola oil, for cooking Dried cl Mayonnaise, recipe follows 1 tablespoon togarashi 8 to 9 stems fresh cilantro, roughly chopped Kosher salt and freshly ground black pepper 8 ounces medium, coarse spinach leaves, stemmed 1 tablespoon rice wine vinegar 1 tablespoon bonito flakes 1/2 cup (4 ounces) sour cream 1/2 cup (4 ounces) Japanese mayonnaise, such as Kewpie brand 1 tablespoon guajillo cl powder
1 teaspoon ancho cl powder 1/2 teaspoon ground coriander 2 pinches kosher salt, plus more as necessary Freshly ground black pepper 2 limes; zest from 1 and juice from both Instructions: For the steak: Whisk together the vinegar, soy sauce, fresh ginger, mustard, black pepper, garlic, lime zest and juice and candied ginger in a large shallow dish. Place the steak in a flat layer in the marinade, then cover tightly with plastic wrap and marinate at room temperature for 15 minutes, flipping the steak halfway through. For the street corn: Bring 8 cups of water, along with the sugar and salt, to a simmer in a medium pot and stir to dissolve. Once dissolved, bring the liquid to a boil. Drop the corn into the boiling water and allow to cook until slightly tenderized, 4 to 5 minutes. Remove from the water and drain on a kitchen towel.
Coat a cast-iron skillet with canola oil and heat over medium-high heat. Cut the corn in half crosswise and place directly on a fairly hot spot in the skillet. Cook, rotating the ears little by little so they char all around, for about 5 minutes. Using the same skillet, heat additional canola oil over medium-high heat. Remove the steak from the marinade and shake off the extra liquid. Reserve any leftover marinade. When the skillet begins to smoke, add the steak and let sit untouched for 3 to 4 minutes. Turn the steak and scatter the butter pieces in the skillet. Move the steak around to coat in the butter. Cook for an additional 4 to 5 minutes on the second side. Let rest for 5 to 10 minutes. Roll each corn cob on all sides in the Dried Chili Mayonnaise. Sprinkle the togarashi and cilantro on a large plate, then mix to blend. Roll each cob in the mixture, coating on all sides. For the spinach: Prepare a large bowl with ice water and fit a colander inside the ice bath. Fill a medium pot with about 4 quarts water and bring to a simmer over medium heat. Add a generous handful of salt and bring to a boil. (The water should taste like sea water.) Add the spinach and cook only until it wilts, about 30 seconds. Drain from the water with a slotted spoon or strainer and plunge into the colander. Swirl the spinach in the cold water so it goes from hot to cold quickly and cools off. Shake off the excess liquid and drain in a towel-lined bowl. Roll the kitchen towel up and squeeze any excess water from the spinach. Transfer the spinach to a flat surface and sprinkle with the vinegar and bonito flakes. To finish the steak: Wipe any excess grease from the skillet where the steaks were cooked and add the bean sprouts, tomatoes and extra marinade. Reduce over medium-high heat for about 3 minutes. Meanwhile, slice the steak against the grain and season to taste. Add the corn and spinach to the bento box sections. Spoon some of the sauce with the tomatoes and bean sprouts on the section for the steak and top with sliced steak. Garnish the steak with additional sauce. Serve with extra Dried cl Mayonnaise.
Whisk together the sour cream and mayonnaise in a large bowl until smooth. Sprinkle the guajillo cl powder, ancho cl powder, coriander, salt, pepper, lime zest and juice over the mayonnaise. Whisk together, then taste and adjust seasoning. Set aside. ","[Syrah, Pinot Noir, Tempranillo, Grenache]" 24317,"Competition Bar-B-Q Ribs 4 slabs pork loin back ribs 1/2 cup dark brown sugar 1/2 cup paprika 1/3 cup garlic salt 2 tablespoons onion salt 2 tablespoons chili powder 1 tablespoon cayenne pepper 1 tablespoon black pepper 1 1/2 teaspoons dried oregano 1 1/2 teaspoons white pepper 1 teaspoon cumin 1/2 cup apple juice per slab 1/2 cup grape juice per slab 3/4 cup First Stage rub 1/4 cup brown sugar 1 1/2 cup Big Bob Gibson Championship Red Sauce or your favorite red sauce 1/2 cup honey Instructions: Raw Preparation: Place slab of ribs bone side down on table. Slide knife under the membrane and against the end bone to separate the 2. With a dry paper towel, grasp the edge of the thin membrane and pull. The entire membrane should separate from the rib. Preheat oven to 250 degrees. Combine First Stage rub and mix well. Generously apply rub onto the front and back sides of ribs. Gently pat to ensure that rub will adhere. Place ribs meat-side up on a broiler pan and bake for 2 1/4 hours. Remove ribs from oven. Place each rib meat-side down on its own doubled aluminum foil square. Foil should be large enough to completely wrap rib. Mix the Second Stage juices. Pour 1 cup of liquid over each rib. At the same time wrap and seal each rib tight. Return to the oven for 1 hour. Remove wrapped ribs from oven. Remove from foil and apply a medium coat of the Third Stage rub to the meat-side of the ribs. Place uncovered in the oven meat-side up for 30 minutes. Remove ribs from oven and increase oven temperature to 350 degrees. Brush finishing glaze on both sides of ribs. Place ribs in oven for 10 minutes, or until sauce caramelizes. ","[Cabernet Sauvignon, Zinfandel, Malbec, Syrah]" 24318,"Portobello Mushrooms Stuffed with Chicken 1 medium head garlic 3 tablespoons olive oil 2 large Vidalia onions 6 large portobello mushroom caps, stems removed (save stems) 1/2 pound crimini mushrooms 1 1/2 pounds boneless, skinless chicken breasts cut into 1/4-strips 1 tablespoons all-purpose flour 1 teaspoon salt and freshly ground black pepper 1 teaspoon red pepper flakes to taste (optional) 1/2 cup dry white wine 1 tablespoon butter 1 teaspoon fresh herbs, shredded (such as basil and Italian parsley) to taste 2 each, whole green, yellow, and red bell peppers; stems and seeds removed, cut in strips 1/4 cup shredded, aged Parmesan cheese Thinly sliced chunks of very dry, aged Parmesan cheese, for top and presentation Basil sprigs, for garnish Instructions: Heat barbecue grill until very hot. Prepare garlic for roasting be removing outer, papery layer. Slice off top of garlic so that cloves are exposed. Drizzle with 1/2 teaspoon of olive oil, wrap tightly in double thick square of foil and place directly on rack of hot grill. Repeat this same procedure with onions (warp individually). Rub portobello caps, stems, criminis with olive oil, salt and pepper, add to grill with onions and garlic. Remove portobello caps, stems, and criminis from grille after lightly browned (do not overcook, approximately 3 to 5 minutes on each side). Cut portobello stems and criminis into 1/4-inch strips, set aside, keep warm while cooking chicken. On the stove (or in a pan on the barbecue grill), heat a saute pan until hot, add 1 tablespoon of olive oil, add the roasted garlic and saute for 15 seconds (do not brown). Reduce heat to medium high, toss chicken strips in flour, and add to garlic mixture. Season with salt and pepper, add red pepper flakes and saute quickly until lightly golden browned and chicken begins to stick to pan. Add wine, butter and reduce heat to medium. Continue cooking until light sauce develops (approximately 5 minutes), toss in herbs and continue cooking for 1 to 2 minutes then remove from heat. To assemble, place mushroom caps on plates, sprinkle with shredded Parmesan cheese. Gently toss together chicken strips, pepper strips, onion strips, and mushroom strips and pile on portobello cap. Add 2 to 3 Parmesan curls, decorate with a basil sprig and serve warm. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 24319,"Chicken Parmesan Stuffed Shells Kosher salt 24 jumbo pasta shells (about 10 ounces) 6 frozen chicken tenders (about 12 ounces) 1 pound whole-milk ricotta
1 cup grated Parmesan
1 1/2 teaspoons Italian seasoning 3 cups shredded mozzarella (about 12 ounces) 2 1/2 cups marinara sauce Instructions: Position an oven rack in the center of the oven and preheat to 400 degrees F. Bring a large pot of salted water to a boil. Cook the pasta shells until just slightly softened but still firm, about 7 minutes. Drain well, then rinse under cold water. Arrange the shells in a single layer on a baking sheet, without touching each other.
Cook the chicken tenders according to the package directions. Slice the tenders into quarters; set aside.
Meanwhile, stir together the ricotta, Parmesan, Italian seasoning, 1 1/2 cups of the mozzarella and 1/2 teaspoon salt in a medium bowl. Transfer the mixture to a medium resealable plastic bag. Snip 1/2 inch off one corner of the bag.
Spread 1 cup of the marinara sauce on the bottom of a 9-by-13-inch baking dish. While holding a shell open with your fingers, pipe full with the ricotta mixture (about 1 1/2 tablespoons), then transfer to the baking dish. Press 1 chicken strip on top of the ricotta mixture. Repeat with the remaining shells, ricotta and chicken. Spoon the remaining 1 1/2 cups marinara sauce over the shells, then sprinkle with the remaining 1 1/2 cups mozzarella.
Bake, uncovered, until the cheese is melted and golden brown and the casserole is bubbling slightly on the sides, about 25 minutes.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 24320,"Campari Citrus Soda 1 shot Campari Ice 3 to 4 ounces grapefruit juice Ginger ale Instructions: Fill a tall glass with ice. Pour a shot of Campari over ice. Add 3 to 4 ounces grapefruit juice. Fill to top with ginger ale. ","[Prosecco, Pinot Grigio, Sauvignon Blanc]" 24321,"Chili Cheeseburgers 5 pounds ground beef Salt and freshly ground black pepper 3 cloves garlic, minced 1/2 onion, finely diced One 14.5-ounce can diced tomatoes One 14.5-ounce can kidney beans, drained One 6-ounce can tomato paste 2 tablespoons chili powder 2 teaspoons cumin 3 good-quality hamburger buns 1 cup grated sharp Cheddar Thin Fries, recipe follows, for serving, optional 10 large russet potatoes Vegetable or peanut oil, for frying Sea salt Instructions: Divide the ground beef in half and form 6 somewhat-thin patties out of one of the halves. Sprinkle with salt and pepper. Fry the patties over medium to medium-low heat in a large skillet, 3 to 4 minutes per side. Set aside. In the same skillet over medium-high heat, add the rest of the ground beef, the garlic, onions and some salt and pepper and cook until browned. Drain off the grease and mix in the diced tomatoes, kidney beans, tomato paste, chili powder and cumin. Cook until nice and bubbly, about 20 minutes. Taste and adjust the seasoning. Lay half of each bun on 6 plates (so each plate gets half a bun.). Lay 1 patty on each bun piece, then divide the cheese among the patties. Ladle the hot chili all over the patties. Serve with Thin Fries if desired. Peel and rinse the potatoes, then cut them into sticks by cutting each potato into 4 or 5 vertical pieces, then cutting each piece into sticks. Put the potato sticks in a large bowl, cover with cold water and swish them around to get off the extra starch. Pour off the starchy water and add fresh water. Continue washing the potatoes until the water runs clear. Cover with water again and allow them to soak for 2 or 3 hours. (You can also stick them in the fridge and let them soak for up to 3 days.) When you're ready to make the fries, drain off the water and lay the potatoes sticks on baking sheets lined with paper towels. Blot them with more paper towels to dry them. Heat a few inches of oil in a heavy pot until a deep-fry thermometer registers 300 degrees F. In 3 or 4 batches, cook the potatoes until soft, about 1 minute per batch. They should not be brown at all at this point! You just want to start the cooking process. Remove each batch and drain them on new/dry paper towels. When all the potatoes have been fried once, turn up the heat until the oil reaches 400 degrees F. Start frying the potatoes in batches again, cooking until the fries are golden and crisp, 1 to 2 minutes. Remove from the oil and drain on paper towels. Sprinkle the fries with sea salt and dive in! ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 24322,"Wild Mushroom Custard with Asparagus-Truffle Sauce 2 to 4 ounces of butter 2 sliced white onions 2 cloves of garlic, sliced 2 cups of water 2 cups asparagus, top part only from naturally breaking. (Save 8 spears for garnish, blanched, shocked, tossed in lemon juice, salt and pepper) 1 cup spinach leaves 1/2 tablespoon white truffle oil Salt and white pepper to taste 1 golf ball size black truffle, sliced (very optional) Instructions: In a hot saute pan, add 1 tablespoon of oil and saute garlic. Add mushrooms and mix carefully. Season with salt and pepper. Deglaze with wine and reduce until nearly dry. Check for seasoning and lay mushrooms on a tray to cool completely. In a large bowl, whisk together eggs and cream. Mix in cooled mushrooms and scallions. Spray 4 large ramekins with cooking spray and fill 4/5. Place in hot bain marie (boiling water up half way) and bake in oven at 300 degrees for 25 minutes or until set. In a 1 quart casserole, add 1 tablespoon butter and sweat onions and garlic until soft. Add water and season well. Add the asparagus and cook for only 3 to 5 minutes until soft. Add the spinach and take the casserole off of the heat. (It is imperative that this water tastes salty so that when the asparagus and spinach are added, they maintain their green color.) Immediately buzz the sauce with a hand blender and add the butter. Check for seasoning. Add the truffle oil and keep warm in a water bath. PLATING In a large pasta bowl, ladle in the asparagus sauce. Place one custard in the middle and garnish with asparagus spears, truffle oil and fresh truffle slices. ","[Chardonnay, Pinot Gris, Barolo, Ribera del Duero]

" 24323,"Ros Elderflower Sangria 12 fresh mint leaves, plus additional for garnish 1 1/2 cups raspberries 1 1/2 cups sliced strawberries One 750-milliliter bottle French ros wine 3/4 cup elderflower liqueur 1 cup club soda, chilled Instructions: To a large pitcher, add the mint leaves, raspberries, strawberries, wine and elderflower liqueur. Stir to combine. Chill in the refrigerator for 4 hours. Add ice cubes to chilled wine glasses. Pour the sangria into the glasses and garnish with fresh mint leaves and macerated strawberries from the pitcher. Top the sangria off with club soda and serve. ","[Ros wine, Prosecco, Cava]" 24324,"Buddha's Delight Dumplings with Ginger-Chive Ponzu 1 (16-ounce) package frozen Asian stir-fry vegetables (recommended: Birds Eye) 2 tablespoons water 2 tablespoons toasted sesame oil (recommended: Dynasty) 1 (8-ounce) package fresh sliced mushrooms 1 teaspoon crushed garlic (recommended: Christopher Ranch) 1/3 cup chopped fresh cilantro leaves 2 egg whites, lightly beaten, plus 1 lightly beaten egg white for brushing 1 tablespoon cornstarch 1 (10-ounce) package round gyoza wrappers (recommended: Dynasty) 1 cup citrus ponzu sauce (recommended: Kikkoman) 1 tablespoon chopped fresh chives 2 teaspoons minced ginger (recommended: Christopher Ranch) Instructions: For the Buddha's Delight: Cover stir-fry vegetables in a microwave-safe bowl with 2 tablespoons water. Cook on HIGH for 6 to 8 minutes. Drain and set aside. Heat sesame oil in a large skillet. Add mushrooms and saute for 2 minutes. Add stir-fry vegetables, garlic, and cilantro. Saute for 2 to 3 minutes. Set aside to cool. Squeeze out excess moisture from cooled vegetable mixture and place in food processor. Add two egg whites and cornstarch. Pulse until mixture is finely chopped and holds together. Working in batches, lay out 6 to 8 gyoza wrappers. Lightly brush with the remaining 1 egg white and spoon 1 tablespoon of vegetable mixture in the center of each. Fold in half and press together to seal edges. Stand dumplings seam-side up by tapping on countertop. Repeat with remaining wrappers and filling. Line bamboo steamer with a piece of parchment paper that has been cut to fit. Spray parchment lightly with cooking spray. Put 10 to 12 dumplings in steamer at a time. Place steamer over medium pot of boiling water. Steam for 10 to 12 minutes. For the Ginger-Chive Ponzu: In a small bowl, stir together all ponzu ingredients. Serve steamed dumplings hot with ponzu dipping sauce. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Grenache Blanc]" 24325,"Molasses Cookies 2 1/2 cups all-purpose flour 2 teaspoons baking soda 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground cloves Pinch salt 1 1/2 sticks butter, at room temperature 1 cup brown sugar 1 egg 3/4 cup molasses Turbinado sugar, for coating Instructions: Preheat the oven to 350 degrees F. In medium bowl, combine the flour, baking soda, cinnamon, ginger, cloves and salt and set aside. In the bowl of a standing mixer fitted with the paddle attachment, cream together the butter and brown sugar until light and fluffy. Beat in the egg and then the molasses. In thirds, gently mix in the flour mixture until just combined.
Using an ice cream scoop, scoop out the cookie dough into 1-inch balls onto a sheet tray covered with turbinado sugar. Gently toss the cookies in the sugar, covering them completely. Place the sugar-coated dough balls on another sheet tray and gently squish a little.
Bake for 9 to 10 minutes. Remove the cookies to a rack to cool. Store in an airtight container for up to 2 weeks.
","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 24326,"Linguine with Clams Coarse sea salt 1 pound linguine 3 tablespoons Italian extra-virgin olive oil 4 cloves garlic, minced 1 1/2 pounds live Manila clams, scrubbed 1 tablespoon finely minced jalapeno 1 cup pinot grigio One 14-ounce can San Marzano tomatoes, with juice 4 tablespoons Italian parsley leaves, finely chopped Instructions: In a large stockpot, bring salted water to a boil. Add the linguine to the boiling water and cook until al dente according to package instructions. Drain, reserving 1/4 cup pasta water. Meanwhile, heat the olive oil in a large saute pan over medium-high heat, until it ripples (don't let the oil smoke). Add the garlic and cook until edges are lightly browned. Add the clams and jalapeno, and cook for a minute. Add the wine, tomatoes and their juice and half of the parsley, and cook until the clams open, about 10 minutes. Add the linguine to the clam sauce and toss to coat, adding pasta water if needed. Toss in the remaining parsley. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Grenache Blanc]" 24327,"Loaded Potato Croquettes Vegetable oil, for frying 1 cup leftover mashed potatoes 1/2 cup grated Cheddar 1/2 cup finely diced ham 1 scallion, thinly sliced 1/2 cup all-purpose flour 1/2 teaspoon kosher salt, plus more for sprinkling 1/2 teaspoon freshly ground black pepper 2 large eggs, beaten 2/3 cup panko breadcrumbs Chopped fresh parsley or chives, for serving Instructions: Heat 2 inches of vegetable oil in a high-sided skillet to 350 degrees F. Meanwhile, add the mashed potatoes, Cheddar, ham and scallion to a bowl and stir to combine. Set aside. Mix the flour with the salt and pepper in a shallow dish. Place the beaten eggs in a second dish, then the panko breadcrumbs in a third dish. Add a couple tablespoons of water to the eggs and mix to combine. Using a 2-tablespoon scoop, scoop the potato mixture into your hand and form into a disc about 1 inch thick. Set onto a pan or plate and continue with the remaining mix. Bread the discs by dredging them first in the flour, tapping off the excess. Next, dunk them in the eggs and finally cover them in the breadcrumbs. Fry the croquettes in the hot oil, in batches if necessary depending on the size of your skillet, until golden and crisp, 1 to 2 minutes per side. Remove to a paper towel-lined plate, sprinkle with salt and garnish with fresh parsley or chives. Serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 24328,"Thyme Smoked Chicken Breasts 6 chicken breast halves, skin intact 1/2 bunch fresh thyme, tough stems removed salt and pepper to taste
olive oil for coating chicken Instructions: Loosen skin on each chicken breast on one side and tuck a few sprigs of thyme underneath. Season with salt and pepper and rub chicken breasts with oil. Arrange chicken pieces on rack one inch apart, skin-side up, to allow for smoke circulation. Smoke on medium heat for 10 minutes per half pound. Remove from smoker, garnish with fresh thyme and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 24329,"Spicy String Beans with Toasted Almonds 4 tablespoons butter 1/4 cup slivered almonds 1 tablespoon minced garlic 1 red jalapeno, sliced into half moons 3/4 pound green beans, snipped and blanched Salt and freshly ground black pepper Dash fresh lemon juice Instructions: In a large saute pan over medium-high heat, add the butter. Cook the butter until browned and nutty, about 1 to 2 minutes. Add the almonds and toast, tossing frequently for about 1 minute. Stir in the garlic and jalapeno, then add the green beans and toss until warmed through. Season the beans with salt and pepper, to taste, and a dash of fresh lemon juice. Transfer to a serving dish and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 24330,"Grapes Stuffed with Chevre 2 dozen large red seedless grapes 1/4 cup chevre, at room temperature 2 to 3 tablespoons cream 1/4 cup pistachios, chopped Instructions: Wash the grapes and cut a very thin slice of skin off of the bottom of each grape so that they will sit upright. Cut the tops off and discard. Scoop out some of the flesh with a sharp paring knife to create a small cavity in each grape. In a small bowl, mash the goat cheese with enough cream to make a smooth, icing-textured mixture. Spoon into a small piping bag, or resealable bag with the corner tip cut off. Pipe some of the goat cheese mixture into each grape and then sprinkle the tops with some chopped pistachios. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 24331,"Chunky Puttanesca Crostini 1 loaf crusty bread, thinly sliced 1/4 cup extra-virgin olive oil 6 to 8 large Italian anchovy fillets 4 cloves garlic, chopped 1 teaspoon crushed red pepper flakes 2 pints grape tomatoes 4 tablespoons capers, drained 1/4 cup chopped pitted oil cured olives 1/2 cup chopped flat-leaf parsley Instructions: Heat the oven to 325 degrees F. Arrange the bread on baking sheets in a single layer. Toast in the oven until evenly golden, 12 minutes. Remove from the oven and set aside. Heat the olive oil in a skillet with tight fitting lid over medium to medium-high heat. Add the anchovies and stir to melt into the oil. When they are broken up and melted, stir in the garlic, red pepper flakes, tomatoes, capers and olives and cover the pan. Cook 7 to 8 minutes more to burst the tomatoes, then uncover. Mash any stray tomatoes with a potato masher or wooden spoon and fold in the parsley. Transfer the sauce to a serving bowl and serve with the toasts. ","[Nero d'Avola, Aglianico, Tempranillo, Garnacha]" 24332,"Polenta Fries 1 1/3 cups whole milk 2 cups polenta Kosher salt Extra-virgin olive oil, for brushing 1/2 cup grated gruyere cheese 3 tablespoons unsalted butter Instructions: Bring 7 cups water to a simmer in a large saucepan. Combine 4 cups of the hot water and the milk in a heatproof bowl (the bowl should fit over the saucepan). Gradually whisk in the polenta and 2 teaspoons salt. Cover the bowl tightly with foil and set over the simmering water; do not let the bowl touch the water. Cook until very thick, 20 minutes. Meanwhile, brush a 9-inch square baking dish with olive oil. Stir the cheese and butter into the polenta. Spread in the prepared dish and refrigerate until set, at least 2 hours or overnight. Preheat the oven to 450 degrees F. Slice the chilled polenta into eighteen 4 1/2-by-1-inch sticks and transfer to a baking sheet lined with parchment paper. Brush the sticks with olive oil and sprinkle with salt. Bake until golden, 30 to 35 minutes, turning halfway through. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 24333,"BBQ Ribs with Root Beer BBQ Sauce 1/2 cup kosher salt 1/4 cup molasses
10 whole cloves
4 cinnamon sticks
3 star anise
2 racks St. Louis-style pork ribs, trimmed
2 tablespoons canola oil 1 sweet onion, such as Vidalia, finely chopped
2 tablespoons finely grated fresh ginger
2 cloves garlic, finely chopped
2 teaspoons smoked Spanish paprika
2 cups good-quality root beer
2 cups ketchup
Scant 1/4 cup light brown sugar
2 tablespoons molasses
Juice and finely grated zest of 1 lemon Juice and finely grated zest of 1 lemon
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
Canola oil, for brushing Instructions: For the ribs: Combine 12 cups water, the salt, molasses, cloves, cinnamon sticks and star anise in a large saucepan, bring to a boil and cook until the salt is dissolved. Remove and let cool. Put the ribs in a plastic container, pour the cooled brine over, cover and refrigerate for at least 4 hours and up to 24 hours, turning the ribs several times. Remove the ribs from the brine, rinse, pat dry and put on baking racks set over baking sheets. Refrigerate for several hours until the surface dries and forms a film. For the root beer BBQ sauce: Heat the oil in a medium saucepan over medium heat, add the onions and cook until soft. Add the ginger and garlic and cook for 1 minute. Add the paprika and cook for 1 minute. Stir in the root beer and cook until reduced by half. Add the ketchup, brown sugar and molasses and cook over low heat until the flavors meld and the sauce reduces, stirring occasionally, about 30 minutes. Add the lemon juice and zest and season with salt and pepper. If using the kamado-style ceramic charcoal cooker: Remove the grill grate and ceramic plate from the cooker. Add the hot hardwood charcoal and scatter the soaked hickory chips over the top. Adjust the cooker to maintain a temperature of 225 to 250 degrees F. This temperature should be maintained throughout the entire smoke. Put on the ceramic plate. Put a disposable pan with some steaming liquid on the plate, and then put on the grill grate. Brush the ribs with some canola oil. Put the ribs on the grill, cover and cook until the ribs are tender and juicy, about 2 hours. Brush with the root beer BBQ sauce, turning occasionally, during the last 15 minutes of cooking. If using charcoal, set up the grill for direct and indirect heat. Brush the ribs with some canola oil. Start the ribs as above over indirect heat. Finish the ribs by moving them back over the hot coals and turning and basting with the root beer BBQ sauce for 15 to 20 minutes. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]

" 24334,"Avocado Toast Three Ways 5 ripe Hass avocados 6 scallions, sliced
Juice of 1 lime
1/4 cup chopped fresh cilantro
Kosher salt and freshly ground black pepper
3 slices pumpernickel bread Olive oil, for brushing
3 hard-cooked eggs, coarsely grated on a box grater
1 tablespoon creme fraiche
1 teaspoon Dijon mustard
1 small shallot, thinly sliced
1 tablespoon finely chopped fresh dill, plus springs for garnish
Kosher salt and freshly ground black pepper
1/2 cup torn radicchio
3 slices health bread Olive oil, for brushing
3 ounces paper-thin slices smoked salmon
3 tablespoons creme fraiche
Dill springs, for garnish
3 slices sourdough or country white bread Olive oil, for brushing
1 Fresno cl, thinly sliced
Grated zest of 1 lime
Cilantro leaves, for garnish
Instructions: For the base: Crush the avocados in a bowl with a fork. Fold in the scallions, lime juice, cilantro and some salt and pepper, leaving the mixture pretty chunky. For the egg salad and radicchio toast: Brush the pumpernickel bread with oil, and toast under the broiler; or toast in a toaster and then brush with oil. Combine the grated egg, creme fraiche, mustard, shallot, dill and some salt and pepper in a bowl. Spread the toast with some of the avocado base, and top with some radicchio, egg salad and dill sprigs. For the salmon and dill toast: Brush the health bread with oil, and toast under the broiler; or toast in the toaster and then brush with oil. Spread the toast with some of the avocado base, and then top with some smoked salmon, a dollop of creme fraiche and some dill sprigs. For the Fresno cl toast: Brush the bread with oil, and toast under the broiler; or toast in the toaster and then brush with oil. Spread the toast with some of the avocado base. Top with some sliced chiles, a sprinkling of lime zest and some cilantro leaves. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 24335,"Sauteed Zucchini Batons with Prosciutto Drizzled with Caramelized Onion Sauce and Mango Sauce 24 very thin slices prosciutto, remove all fat 6 zucchini, each about 8 inches long and of equal diameter 1 1/2 teaspoons extra-virgin olive oil Gray salt and freshly ground pepper Caramelized Onion Sauce, recipe follows Mango Sauce, recipe follows 1/4 cup extra-virgin olive oil 4 yellow onions, minced Pinch gray salt Freshly ground black pepper 2 teaspoons minced fresh thyme leaves, optional Champagne vinegar* (see Chef's Tip) Salt and pepper 4 large, ripe mangoes, peeled, pitted and cut into 1/2-inch dice (about 4 cups) 1 cup vanilla-scented sugar simple syrup, recipe follows Pinch gray salt Twist freshly ground black pepper Champagne vinegar* (see Chef's Tip) 2 cups sugar 2 cups water Pinch gray salt 2 vanilla beans, split in half Instructions: Trim the ends from the zucchini and cut into quarters lengthwise. Season with salt and pepper. Wrap each piece tightly in prosciutto. Heat the olive oil in a large saute pan over medium heat until hot. Add the zucchini and saute until the prosciutto is crispy but the zucchini is still nearly raw, about 5 minutes. Drizzle drops of Mango Sauce and Caramelized Onion Sauce alternately on the zucchini batons. Serve about 4 batons per person. Serve immediately. Heat a dry saute pan on the stove over medium-high heat. When the pan is hot, tilt the pan and add the extra-virgin olive oil. Add the onions, gray salt, and a twist of pepper. Lower the heat to medium and saute, stirring occasionally, for 15 to 20 minutes, or until the onions are caramelized. Add 2 teaspoons minced fresh thyme, if using, at end of cooking. Remove from the heat and transfer to a blender** (see Chef's Tip). Cover the blender tightly. Place a towel over the top of the blender and hold down. Pureeing hot liquids can be dangerous as they can burst from the blender and scald you. Puree the onions until smooth, adding a little water if the sauce is too thick. Whatever the finished volume is of onions, add 25 percent Champagne vinegar and puree until smooth. Caramelized Onion sauce can be stored in refrigerator up to a month. *Chef's Tip: you can replace vinegar with lemon juice. **When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth. *Chef's Tip: this is a ratio, not a recipe. Whatever finished volume is, vinegar is 25 percent (Example: 2 cups mangoes takes 1/2 cup of vinegar) In a blender, puree the mangoes, sugar syrup, and salt. Add vinegar and taste for balance. Add more vinegar and thin with water, if necessary. Strain through a fine strainer into a bowl. Mango vinegar can be stored in refrigerator up to a month. Chef's tip: you can use any kind of fruit and vinegar \u2013 you can replace vinegar with lemon juice. Herb vinegars don't work in this method. To a saucepan add the sugar and water (equal parts). Add a pinch of salt and the vanilla beans and bring to a simmer. Simmer for 2 minutes. Remove from the heat. Discard the vanilla bean or save for another use. Yield: 2 cups ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]

Note: The wine pairing suggestions provided are based on general guidelines and may not be applicable to every individual's taste preferences. It's important to consider personal taste preferences when selecting a wine to pair with a particular dish." 24336,"Melon Soup with Prosciutto Breadsticks 1 ripe honeydew melon, about 3 pounds, inner flesh cut into 1-inch pieces (about 5 cups) 1/2 cup chopped fresh mint 3 tablespoons melon liqueur (recommended: Midori) 2 tablespoons fresh lime juice, or more if desired 2 tablespoons super fine sugar 1 cup ripe cantaloupe balls 4 grissini (thin breadsticks) 8 thin slices prosciutto, Serrano, or other mild ham 2 tablespoons creme fraiche, garnish Mint, for garnishing Instructions: In 2 batches in a food processor, puree the melon, mint, 2 1/2 tablespoons of the liqueur, lime juice and sugar. Taste for acidity, you may add more lime juice here if desired. Place in a pitcher or bowl and refrigerate until well chilled. In a bowl, toss the cantaloupe balls with the remaining 1/2 tablespoon liqueur and let macerate in the refrigerator. Cut each breadstick in half crosswise and wrap each piece with a slice of ham. To serve, ladle the soup into 4 shallow bowls. Swirl 1 1/2 teaspoons of the creme fraiche into the center of each serving and arrange a portion of cantaloupe decoratively in each bowl. Arrange 2 breadsticks on the rim of each bowl, and serve. Garnish with fresh mint springs. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 24337,"Perfect Pina 16 ounces pineapple juice 12 ounces bourbon
3 ounces Simple Syrup, recipe follows 1 1/2 ounces fresh lime juice
4 ounces prosecco
Fresh basil sprigs, for garnish
1 cup sugar Instructions: In a large pitcher with ice, stir together the pineapple juice, bourbon, Simple Syrup and lime juice. Pour into ice-filled highball glasses, top with a splash of prosecco, garnish with a sprig of basil and serve. Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator up to 1 month.
","[Chardonnay, Moscato, Cava, Sauvignon Blanc]" 24338,"Grape and Mango Parfaits 1 1/3 cups small black grapes, rinsed, patted dry and quartered 1 1/2 cups honey-flavored Greek-style yogurt 1 1/3 cups frozen mango, thawed and cut into 1/2-inch pieces 4 tablespoons unsalted pumpkin seeds, toasted (See Cook's Note) 4 tablespoons crushed amaretti cookies Instructions: Divide the grapes into the bottom of 4 parfait glasses. Spoon one-eighth of the yogurt over the grapes. Divide the mango pieces evenly on top of the yogurt. Spoon the remaining yogurt on top. Sprinkle the top of the parfaits with 1 tablespoons each toasted pumpkin seeds and crushed amaretti cookies. Serve the parfaits immediately or refrigerate uncovered for up to 1 hour. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 24339,"Orange-Scented Dutch Baby Pancake with Strawberry-Mint Compote and Blood Orange Maple Syrup 3 large eggs, room temperature 1 egg white, room temperature 3/4 cup whole milk, room temperature 2/3 cup all-purpose flour 4 tablespoons (1/2 stick) butter, melted 2 tablespoons sugar 1/2 teaspoon vanilla extract 1/2 teaspoon sea salt 2 teaspoons grated orange zest (preferably Cara Cara) Powdered sugar, for serving Strawberry-Mint Compote, recipe follows Blood Orange Maple Syrup, recipe follows 1 pint (8 ounces) strawberries, hulled and quartered 2 tablespoons orange juice 1 tablespoon orange blossom honey One 3-inch piece organic orange peel (use a vegetable peeler to avoid white pith) 1 tablespoon torn fresh mint leaves (about 6 leaves) Juice of 1/2 blood orange 2 tablespoons maple syrup Instructions: Preheat the oven to 450 degrees F. In a blender, blend the eggs and egg white until frothy. Add the milk, flour, 2 tablespoons of the melted butter, sugar, vanilla and salt and blend just until smooth. Using a spatula, scrape down the sides of the blender. Add the orange zest and pulse just to combine. In a cast-iron skillet over medium heat, heat remaining 2 tablespoons butter. Once hot, pour in the pancake mixture and transfer to the oven. Cook until golden brown and puffy, about 20 minutes. Top with powdered sugar. Slice and serve with Strawberry-Mint Compote and Blood Orange Maple Syrup. Place the strawberries, orange juice, honey and orange peel in a small saucepan over medium-low heat. Cook, stirring occasionally, until the strawberries are soft, about 8 minutes. Remove the orange peel. Stir in the mint. Serve warm or cold. Stir the blood orange juice and maple syrup together in a small bowl. Set aside. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 24340,"Buttercup Marshmallow S'Mores 1 medium buttercup squash 2 tablespoons maple syrup 2 tablespoons butter 2 ounces cream cheese, room temperature 1/8 teaspoon fine sea salt 8 slices baguette, 1/2-inch thick, cut on an angle 1 small chunk fresh ginger, peeled 8 large marshmallows One 4-ounce bar dark chocolate, cut into shavings Instructions: Preheat the oven to 350 degrees F. Cut the squash in half, scrape out the seeds and place the squash cut-side down on a baking sheet. Roast for 50 to 55 minutes. Halfway through the cook time, flip the squash so it is cut-side up to release some steam and dry the squash out a bit. Once you can press the squash with your finger and make an indentation, the squash is cooked. Set aside until cool enough to handle, then scoop out the flesh. In a small saucepan over medium-low heat, the combine maple syrup, butter and 1 cup of the roasted squash. Paddle until smooth with a rubber spatula. Add the cream cheese and salt and mix until smooth. Cover and keep warm over low heat. Toast the bread until golden on both sides, then rub the bread with the ginger. Set aside. Thread the marshmallows onto skewers and toast over a fire (either in a fireplace or over a gas range flame) until darkly toasted and melty but not burnt. To assemble: Smear each slice of bread with some warm squash puree. Top with some chocolate shavings, then with a marshmallow. Consume immediately, in front of the fire. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 24341,"The Bomb Southern Chicken with Red Beans and Rice and Collard Greens 1/2 pound dried red kidney beans 3 tablespoons olive oil 1 cup chopped onion 1 cup chopped ham 1 cup chopped smoked sausage 1/2 cup chopped celery 1/2 cup chopped green bell pepper 1/2 teaspoon cayenne 3 cups plus 2 cups chicken broth One 14.5-ounce can stewed tomatoes 1 teaspoon dried thyme 1/2 teaspoon dried sage 3 bay leaves Salt and freshly ground black pepper 2 cups white rice 1 small ham hock 2 pounds collard greens, cut into thick strips (about 10 cups) 2 lemon slices 2 sprigs fresh thyme Splash hot sauce Freshly ground black pepper 2 tablespoons vegetable oil
1/2 cup chicken broth 1/2 cup red wine vinegar 2 tablespoons Italian seasoning 1 tablespoon garlic powder 1 teaspoon cayenne Salt and freshly ground black pepper 8 boneless chicken thighs Canola oil, for frying 1/2 tablespoon unsalted butter Apple cider vinegar or hot sauce, for serving
Instructions: For the beans and rice: The night before cooking, put the beans in a large pot and add water to cover. Soak overnight in a cool place. Drain and rinse before using. Heat the olive oil in a large pot over medium heat. Add the onion, ham, sausage, celery, bell pepper and saute, stirring a few times, until the vegetables are tender but not browned. Stir in the cayenne and cook 1 minute. Add the beans, 3 cups of the chicken broth and tomatoes and stir. Add the thyme, sage and bay leaf. Bring the beans to a boil, then reduce the heat to medium low and cook the beans until tender but not too soft, about 1 1/2 hours. Remove the bay leaves. Season the beans with salt and pepper. Remove 1 cup of the cooked beans and mash them. Return them to the pot and stir to combine with the whole beans.
During the last 20 minutes of cooking the beans, make the rice. Combine the rice, the remaining 2 cups of chicken broth and 2 cups of water in a large pot and bring to a boil. Reduce the heat to low, cover and cook until the rice is just tender throughout, about 20 minutes. Keep the rice and beans warm. For the collard greens: Place the ham hock in a large pot and add just enough water to cover. Bring to a boil, reduce the heat, cover with the lid slightly off and let simmer until the meat is very tender, about 1 1/2 hours. Remove the ham hock from the pot and add the collard greens, lemon, thyme, hot sauce and some freshly ground black pepper. Cover with the lid slightly off and cook the collards until tender, about 45 minutes. Remove the collards from the pot and reserve the cooking liquid.
Shred the meat from the ham hock and reserve.
Heat the vegetable oil in a large skillet over medium-high heat. Add the shredded ham and cook until crisped up. Add the collards and stir. Add a few spoonfuls of the cooking liquid and stir. Turn off the heat, cover and keep warm. For the chicken: Preheat the oven to 400 degrees F.
Combine the chicken broth, vinegar, Italian seasoning, garlic powder and cayenne in a baking dish. Season the mixture with some salt and pepper, add the chicken and toss to coat. Cover the dish tightly with foil and bake for 30 minutes. Reserve the cooking liquid from the baking dish. Heat the canola oil in a deep fryer to 350 degrees F or fill a heavy pot halfway with canola oil and heat it to 350 degrees F.
Remove the chicken from the baking dish and pat it dry. Reserve the liquid in the baking dish. Deep fry the chicken until just browned and crispy. Drain on paper towels.
Strain the cooking liquid from the baking dish into a small saucepan. Bring to a simmer and stir in the butter.
To serve, stir a few splashes of vinegar or hot sauce into the collard greens. Spoon some rice on each plate, top with the beans and collards and finish with 2 chicken thighs. Spoon the chicken sauce over the top.
","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 24342,"Banana Purse Nonstick vegetable cooking spray 3 bananas, peeled and thinly sliced 1/4 cup maple flavored pancake syrup 1 package frozen puff pastry (2 sheets), thawed 1 tablespoon granulated sugar 1 teaspoon ground cinnamon 2 tablespoons whole milk Instructions: Position rack in center of oven and preheat to 400 degrees. Line a heavy large cookie sheet with foil. Spray foil with nonstick spray. In a medium bowl combine bananas and syrup. Mash bananas slightly with a fork. On a clean surface, lay flat 1 sheet of puff pastry. Cut pastry in 1/2 lengthwise. Using a rolling pin, roll out each pastry sheet into a 15 by 5-inch rectangle. Cut each rectangle crosswise into thirds, forming 6 squares total. Evenly distribute 1/2 of the banana mixture onto center of each square. Fold corners of pastry into center and pinch ends together, twisting to seal. Repeat with remaining sheet of puff pastry and banana mixture. Arrange pastries on prepared cookie sheet. In a small bowl, combine sugar and cinnamon. Brush pastries with milk. Sprinkle cinnamon-sugar over pastries. Bake for 15 minutes or until golden. Serve warm. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 24343,"North African Meatballs 2 tablespoons olive oil 1/2 small onion, diced 2 cloves garlic, chopped 1 lemon, zested 1/2 cup pitted and chopped briny olives 1/2 cup white wine 1/4 cup chicken stock or broth 1 (14-ounce) can crushed or diced tomatoes 1 teaspoon light brown sugar 1/2 teaspoon dried red pepper flakes Pinch ground cinnamon Salt and freshly ground black pepper 1 egg 2 tablespoons tomato paste 3 tablespoons finely chopped fresh cilantro leaves 1 tablespoon minced fresh ginger 1 teaspoon ground cumin Pinch ground cinnamon 3/4 pound ground beef 1/3 cup finely ground rolled oats or fine bread crumbs Salt and freshly ground black pepper 3 to 4 tablespoons vegetable oil, for cooking 4 tablespoons chopped fresh parsley leaves Couscous with Dried Dates, recipe follows 1 cup water 1 cup chicken stock or broth 1 tablespoon olive oil 1/4 cup finely chopped dried dates 1 cup quick-cooking couscous Salt and freshly ground black pepper Instructions: To make the North African Sauce: In a large saucepan heat the olive oil over medium heat and saute the onion and garlic until soft but not brown, about 3 minutes. Add the lemon zest and olives and cook for 1 more minute. Add the white wine, deglaze the pan, and let it reduce for a 1 to 2 minutes. Stir in the stock, canned tomatoes, sugar, red pepper flakes, and cinnamon, and simmer to blend flavors, about 7 minutes. Season with salt and pepper, to taste. To make the Meatballs: In a medium bowl, add the egg and tomato paste and stir until smooth. Add the cilantro, ginger, cumin, and cinnamon and mix until well blended. Stir in the ground beef and oats, season with salt and pepper, to taste, and combine gently after each addition. Do not overmix. Rolling with your hands, make about 32 meatballs, about 1-inch in diameter. In a large saute pan, heat 3 tablespoons vegetable oil over medium heat, and brown the meatballs in batches until golden on all sides. Add more oil, as needed. Transfer the meatballs to the pan with the sauce and let simmer for 20 minutes. Sprinkle with fresh parsley and serve over the Couscous with Dried Dates. Couscous with Dried Dates: Bring the water, stock, and oil to a boil in a small saucepan over medium heat. Add the dates followed by the couscous. Cover the pan tightly with a lid, remove from the heat, and allow to sit for 5 minutes. Fluff with a fork and season with salt and pepper, to taste. Transfer to a serving bowl and serve. Yield: 4 servings ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 24344,"Cauliflower Soup 1 stick butter 1/2 onion, finely diced 1 carrot, finely diced 1 celery stalk, finely diced 1 cauliflower head, cored and roughly chopped 2 tablespoons finely minced fresh parsley 8 cups low-sodium chicken broth or stock 6 tablespoons all-purpose flour 2 cups whole milk 1 cup half-and-half 1 to 2 teaspoons salt (or to taste) Ground black pepper 1 heaping cup sour cream, at room temperature Warm rolls or crusty bread, for serving Instructions: Melt 1/2stick of the butter in a heavy pot over medium heat. Then add the onions and cook until translucent, about 3 minutes. Add the carrots and celery, and then stir and cook for a couple more minutes. Throw in the cauliflower. Then stir it around, cover and cook over very low heat for 15 minutes. Add the parsley, and then add the chicken broth and simmer for 10 minutes. Meantime, make a simple white sauce: Melt the remaining 1/2stick butter in a medium saucepan over medium heat. Then whisk in the flour. Cook for a couple of minutes, and then pour in the milk, whisking to combine. Remove the white sauce from the heat and pour in the half-and-half. Then pour this creamy mixture into the pot. Add 1 teaspoon salt and pepper to taste, and allow the soup to simmer for another 20 to 30 minutes. The soup will thicken slightly but shouldn't be overly thick. Give it a taste and add more salt if needed. Now, this is the fun part: To serve the soup, place the room temperature sour cream in the bottom of a soup tureen (a very large serving bowl). Then add the whole pot of hot soup to the tureen.
Stir gently to combine, and then serve immediately with warm rolls and an appetite for something wonderful. You will love everything about this. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 24345,"Homemade Japanese Curry 1 tablespoon vegetable oil 1 pound beef chuck or rump, cut into 1-inch chunks and patted dry
Kosher salt and freshly ground black pepper
5 tablespoons unsalted butter
1 large onion, cut into 1/2-inch wedges and layers separated
1 tablespoon minced fresh ginger
1 clove garlic, minced
1/3 cup all-purpose flour
4 1/2 teaspoons curry powder
1 tablespoon garam masala
1/4 teaspoon cayenne pepper, or to taste
1 heaping tablespoon ketchup
1 tablespoon Worcestershire sauce
2 teaspoons soy sauce
2 carrots, cut into 1/2-inch chunks (see Cook\u2019s Note)
1 large russet potato, peeled and cut into 1-inch chunks
1/2 Fuji, Golden Delicious or Granny Smith apple, peeled, cored and grated
6 heaping cups steamed white rice
Fukujinzuke (pickled vegetable relish) or beni shoga or kizami beni shoga (pickled red ginger), for serving
Instructions: Heat the oil in a medium pot over medium-high heat. Sprinkle the beef with salt and pepper. Add half the beef to the pot and cook until browned on at least 2 sides, about 6 minutes total. Transfer to a plate. Repeat with the remaining beef, leaving it in the pot after it\u2019s browned. Add the beef from the plate and any accumulated juices back to the pot and cover with 6 cups water. Bring to a boil over high heat. Reduce the heat and gently simmer, occasionally skimming off any scum and fat, until tender but not falling apart, about 1 1/2 hours.
Transfer the cooked beef to a plate and set aside. Measure out 4 cups of the broth, leaving any sediment in the pot, and set aside. (If you don\u2019t have enough broth, make up the difference with water. If you have extra broth, reserve it for thinning the curry later, if needed.)
Melt the butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add the onions and a pinch of salt and sweat, stirring occasionally, until just softened, about 6 minutes. Add the ginger and garlic and cook, stirring often, for about 1 minute.
Add the flour and cook, stirring often and breaking up any clumps of onion and flour, until golden brown, about 5 minutes. Add the curry powder, garam masala and cayenne pepper and cook, stirring constantly, for about 1 minute.
Slowly whisk in the 4 cups reserved broth and whisk until smooth. Whisk in the ketchup, Worcestershire sauce and soy sauce. Add the carrots, potatoes and grated apple and simmer, adjusting the heat as needed and stirring occasionally, until the vegetables are almost tender, about 15 minutes.
Add the cooked beef and any accumulated juices and simmer, stirring often so the curry doesn\u2019t stick to the bottom of the pot, until the vegetables are completely tender, about 10 minutes more. Let sit for about 15 minutes for the flavors to meld.
If the curry looks too thick, thin with a little of the extra broth or water. Add salt and/or more cayenne, if needed.
Serve in shallow bowls or deep plates alongside the white rice and fukujinzuke or beni shoga.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 24346,"Carnitas Tacos with Spicy Slaw 1 (1 1/2-pound) pork tenderloin 3 teaspoon Mexican taco seasoning 1/4 cup enchilada sauce 1/3 cup chopped onions 2 tablespoons cilantro, chopped 1/4 cup sour cream 1/4 cup mayonnaise 2 tablespoons Chipotle hot sauce 2 teaspoons chili lime seasoning 1 tablespoon lime juice 1 (16-ounce) bag coleslaw mix 8 (6-inch) white corn tortillas 1 lime, cut into wedges for garnish Instructions: Preheat oven to 325 degrees F. Remove pork roast from package. Season with 2 teaspoons Mexican taco seasoning. Place on a preheated oiled grill pan and sear all sides, about 2 minutes per side. While pork is searing in a 9 by 13-inch baking dish, combine enchilada sauce, onions, cilantro, and remaining Mexican taco seasoning. Add pork roast cover with foil, place in oven and roast for 25 minutes or until internal temperature reaches 155 to 160 degrees F on an instant-read thermometer. In a small bowl combined the sour cream, mayonnaise, chipotle sauce, chili lime seasoning, and lime juice. Mix well until blended. In a large bowl add the coleslaw and pour the sour cream mayonnaise mixture over top and toss well to coat. Cover and refrigerate for at least 1 hour or up to overnight. Place tortillas on a microwave-safe plate, cover with moist paper towel and heat in microwave on HIGH for 45 seconds. Slice pork and divide between heated tortillas, top with some of the sauce from the baking dish, the spicy slaw and garnish with lime wedge. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 24347,"Moravian Molasses Cookies 1 quart unsulfured molasses 1 pound light brown sugar 12 oz (3/4 lb) lard 4 oz (1 stick) margarine
About 4 pounds all-purpose flour
4 tablespoons fresh ground cloves 4 tablespoons fresh cinnamon 2 tablespoons fresh ground ginger 3 level tablespoons baking soda 1 teaspoon salt Instructions: Melt the margarine and lard together and set aside to cool to lukewarm. Put the molasses in a very large and heavy smooth-bottomed pot. Stir in the cloves, cinnamon, ginger, and the brown sugar. Turn to medium-high and start stir with a wooden spoon until the mixture is warm, the sugar has dissolved, and all the spices are incorporated, 5 to 10 minutes. Do NOT bring it to a boil. Put the salt and soda in a cup or small bowl and mix it with about 3 tablespoons flour in a cup. Add that to the molasses mixture. Stir until completely dissolved, mashing any particles of soda against the side of the pot so that every bit is incorporated.
Pour in the cooled margarine and lard, and beat with a wooden spoon until completely blended. Allow the whole mixture to cool before adding the flour, or the dough will absorb more flour. Add about one-third of the flour mixture and stir well with a wooden spoon. Add the second third of flour and continue to mix. Take the remaining third of flour and sprinkle a work surface thickly with some of it. Scrape all the dough out onto the floured surface, and begin to knead, flouring your hands frequently while you incorporate the remaining flour.
When the dough has become stiff and firm and far less sticky, roll it into a long tube and cut it into eight pieces, which will weigh roughly one pound each. Shape each ball into a disk, slapping the surface with your hands to smooth it (you'll see the lard rise to the surface, making each disk kind of shiny). Put four disks of dough in each of two large plastic bags and seal. Allow to sit overnight on the countertop. The dough will swell some and the spice flavors will mellow and blend.
When you're ready to bake, preheat the oven to 250 degrees F. Cover a pastry or rolling board (or a square piece of plywood) with bleached muslin that's been washed several times, tacking it tightly around the edges. Flour the muslin and rub the flour into the cloth to coat it deeply. Roll the cookies as thin as possible, 1/16 to 1/32 of an inch. Cut with any cookie cutter you like, using tiny cutters such as hearts or circles to cut out little cookies in the spaces between larger cookies. (You can also gather the scraps and reroll, but these cookies won't be as tender.) Lift the cookies onto an ungreased baking sheet and bake for 10 minutes. Watch them, and don't let the cookies brown around the edges. Allow to cool on the pan for several minutes before lifting them onto cooling racks. As soon as they're completely cool, pack and store in an airtight container. If you're using cookie tins, seal the lid of the tin with masking tape. Any air creeping in will cause the cookies to soften. ","[Chianti, Barbera, Dolcetto, Tempranillo]" 24348,"Vermont Cheddar and Ale Soup 2 tablespoons butter 1 large onion, diced 2 carrots, diced 2 ribs celery, diced 1 red bell pepper, diced 2 tablespoons thyme 1 chef potato, peeled, diced 8 cups chicken stock 1/2 cup butter 1/2 cup flour 12 ounces Otter Creek Copper Ale 4 cups milk 3 tablespoons Dijon mustard 3 dashes Worcestershire sauce 2 dashes hot pepper sauce 1 tablespoon Kosher salt Freshly ground black pepper 2 cups plus 1 cup Grafton Vermont cheddar cheese Chopped parsley Instructions: In butter sweat onion, carrots, celery and pepper over medium heat for 15 minutes, until soft. Add thyme, potato, and chicken stock; simmer until potato is soft, about 15 minutes. While this is simmering, make the roux: melt 1/2 cup butter over medium-low heat. Stir in flour, stir 5 minutes; do not brown. When potato is soft, whisk roux into pot; stir and allow to thicken. Add beer, continue to stir. Add milk; stir to combine; allow to simmer for a few minutes, stirring occasionally. Add mustard, sauces, salt and pepper; taste to adjust seasonings. Whisk in cheddar, taste again. Do not allow soup to boil after adding cheese. Pour into bowls, topping each bowl with 2 tablespoons grated cheddar and a little fresh parsley. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 24349,"Cowboy Chili 4 tablespoons chili powder 4 tablespoons paprika 2 teaspoons ground cumin 1/2 teaspoon garlic powder 4 teaspoons salt 6 tablespoons all-purpose flour 4 pounds ground beef 6 cups water Instructions: Mix chili powder, paprika, cumin, garlic powder, salt, and flour together in a small bowl. Brown meat over medium-high heat in a 6-quart pot or 14-inch Dutch oven. Add spice mixture and stir well. Add water gradually and stir well. Reduce heat to low and simmer for about 45 minutes. ","[Malbec, Tempranillo, Syrah, Zinfandel]" 24350,"Kung Pao Chicken Tacos Oil, for cooking 1 1/2 to 2 ounces crushed red pepper flakes, or to taste Six 14-ounce cans low-sodium chicken broth 2 bunches fresh cilantro, leaves chopped 8 ounces soy sauce 2 ounces dark soy sauce 8 ounces Worcestershire sauce 4 ounces rice wine or gin 10 pounds boneless skinless chicken breast, diced 1 ounce cornstarch 2 onions, diced 48 soft corn tortillas 1 cup unsalted roasted peanuts, chopped Instructions: Coat a large saucepan with oil, add the red pepper flakes and toast over medium heat until aromatic. Add the chicken broth and 28 ounces (2 cans) water and bring to a light boil. Add the soy sauce, dark soy sauce, Worcestershire and rice wine, reduce the heat and simmer for a few minutes. Remove from the heat and let cool to room temperature. Add about 3 to 4 ladles of room temperature sauce to a resealable plastic bag and add the chicken. Let marinate for at least 1 hour. Add the cornstarch to the remaining sauce and mix well. Heat a large skillet or a flat top grill to medium-high heat. Remove the chicken from the marinade and discard the marinade. Cook the chicken in the hot skillet until cooked through and lightly browned. Add the remaining sauce mixture and cook to desired consistency, coating the chicken well. Transfer to a serving bowl or platter. Mix the onions and cilantro together in a bowl. Assembly: Warm the tortillas. Fill with Kung Pao Chicken and top with the onion/cilantro garnish and chopped peanuts. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 24351,"Crabby Bisque 3 (10.5-ounce) cans restaurant-style condensed crab bisque (recommended: Bookbinder's) 2 1/4 cups plus 6 tablespoons heavy cream 3 tablespoons fresh lemon juice 3 tablespoons chopped fresh parsley leaves 3 (4.25 ounce) cans crabmeat, picked over Salt Cayenne pepper Instructions: In a medium saucepan, combine bisque, 2 1/4 cups heavy cream, lemon juice, parsley, and crabmeat with juices and bring to a simmer over medium heat for 5 to 10 minutes. Season soup, to taste, with salt and cayenne pepper. Divide soup among 6 bowls. Add 1 tablespoon of cream to each bowl and swirl with butter knife to create a pretty design. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling Wine]" 24352,"Lemon Sponge Cake with Glazed Strawberries 1/4 cup sifted matzo cake meal, plus extra, for flouring the pan 9 eggs, separated, whites at room temperature 3/4 cup sugar 1 cup ground almonds 1/2 cup chopped almonds 1 1/2 teaspoons freshly squeezed lemon juice 1 lemon, zested 3/4 cup kosher for Passover confectioners' sugar 1 to 2 tablespoons freshly squeezed lemon juice 1/4 teaspoon pure vanilla extract 1/4 teaspoon freshly grated lemon zest 1 cup apricot jam 1 1/2 tablespoons water 3 cups strawberries, green parts trimmed off, halved Instructions: Preheat oven to 350 degrees F. Butter a 9 or 10-inch springform pan and line the bottom with parchment paper. Flour the sides of the pan with sifted matzo cake meal. In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites until soft peaks form. Add 1/2 cup of the sugar and continue whipping just until stiff and glossy, about 30 seconds more. In another bowl, whip the egg yolks with the remaining 1/4 cup sugar until light and fluffy. Fold in the egg whites. Gently fold in the ground almonds, chopped almonds, matzo meal, lemon juice, and lemon zest. Pour the batter into the prepared pan and bake until dry and spongy in the center, about 35 to 40 minutes. Let cool for 15 minutes in the pan, then remove the sides of the pan and let cool completely on a wire rack. The cake will fall somewhat. Make the glaze: In a small bowl, stir the ingredients together until smooth, adding lemon juice as needed until the glaze is pour-able. Set the wire rack holding the cake on a sheet pan. Drizzle the glaze generously over the top of the cake, letting it trickle down the sides. Using a flexible spatula or pastry brush, gently spread the glaze over the sides of the cake, reusing any glaze that drips onto the baking sheet. Let set for at least 30 minutes before serving, or until the glaze is hardened. Transfer the cake to a serving platter, removing the pan bottom and parchment paper if desired. In a medium saucepan, bring the jam and water to a boil, stirring to break up any lumps. Working quickly, add the strawberries all at once and fold together with a spatula until evenly coated. Pour into the sunken center of the cake and gently spread into a circle on the surface, leaving a 1 1/2-inch border all around. Let cool until set, about 30 minutes. Use a very sharp knife for slicing the cake. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 24353,"Falafel 1 cup dried chickpeas, soaked overnight 2 cloves garlic 1 bay leaf 1 carrot, peeled 1 rib celery 1 bundle fresh thyme 1/2 Spanish onion Kosher salt 1 1/2 teaspoons coriander seeds 1 1/2 teaspoons cumin seeds 1/2 cup finely chopped fresh cilantro 1/2 cup finely chopped fresh Italian parsley 1/4 cup breadcrumbs 1/2 teaspoon cayenne pepper 2 cloves garlic, smashed and finely chopped 2 to 3 grates lemon zest 1/2 Spanish onion, small diced Flour, for dusting Kosher salt Pita bread Chopped lettuce Diced tomatoes Peeled, diced cucumbers Tahini Sauce, recipe follows 1 cup tahini 1/3 cup fresh lemon juice 1/4 cup finely chopped fresh cilantro 2 cloves garlic, smashed and finely chopped Pinch cayenne pepper 2 tablespoons olive oil Kosher salt Instructions: Peanut or other neutrally flavored oil, for frying To cook the chickpeas: Drain the chickpeas from the soaking water and place in a medium saucepan. Toss in the garlic, bay leaf, carrot, celery, thyme and onion. Add water to the pan until it covers the chickpeas by about 2 inches of water. Put the pan on a high heat and bring the water to a boil, reduce to a simmer and simmer until the chickpeas are very soft and tender, 35 to 40 minutes. Turn the heat off. Season the water generously with salt and let sit for 15 minutes. Drain the chickpeas from the cooking liquid and remove the veggies, bay leaf and thyme and discard. To make the falafel: In a food processor, pulse the chickpeas until they look coarse and grainy but are NOT a puree. In a dry saute pan, toast the coriander and cumin seeds over medium heat until they are very aromatic, 3 to 4 minutes. Pulverize in a spice grinder until they are a powder. Transfer the pulsed chickpeas to a mixing bowl and add the cilantro, parsley, breadcrumbs, cayenne, garlic, lemon zest, onions and ground spices. Gently stir to combine. Taste the mixture to see if the mix needs seasoning, season with salt if needed. Form the mixture into balls the size of walnuts and gently press to make patties. Lightly dust with flour on both sides and pat off excess. Place the patties on a sheet tray and let hang out in the fridge for at least 1 hour. Add oil to a large straight-sided saute pan until the oil is about 1/2-inch deep. Bring the oil to a medium-high heat. Add the falafel to the pan and fry them on both sides until they are brown and crispy. Remove the falafel from the pan and dry on paper towels. Serve the falafel in pitas with lettuce, tomatoes, cucumbers and Tahini Sauce. In the food processor, combine the tahini, lemon juice, cilantro, garlic and cayenne. Puree until smooth. While the machine is running, add the olive oil and about 1/2 cup water. Season the sauce with salt. Taste and re-season, if needed. Refrigerate, covered, until ready to serve. ","[Syrah, Grenache, Tempranillo, Barbera]" 24354,"Sunny's Grilled Ombre Corn 1 cup crushed spicy cheese puffs 1 cup crushed salted toasted corn kernels, such as Corn Nuts
1 cup crushed nacho-flavored tortilla chips (or chips such as Pringles)
4 ears corn, husked
1/2 cup mayonnaise
Lime wedges, for spritzing Instructions: Prepare a grill for medium-high heat. Meanwhile, on a long tray, arrange the crushed cheese puffs, corn kernels and tortilla chips in rows. Place the corn over the direct heat of the grill and cook, rotating, until there are grill marks on all sides, 8 to 10 minutes. Brush each ear of corn all over with the mayonnaise, then roll in the snacks to coat. Spritz with lime juice and serve warm. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 24355,"Grilled Lamb with Pomegranates and Israeli Couscous 1/4 cup olive oil 2 small cloves garlic, halved 1 lemon, 2 strips of zest removed and lemon halved 1/3 cup slivered almonds 1 cup Israeli couscous Kosher salt 1/2 cup pomegranate arils (seeds) 1/4 cup golden raisins 1 tablespoon torn fresh mint leaves, plus more for garnish 1/4 teaspoon ground cardamom 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cumin 1/4 teaspoon turmeric 1 large sprig rosemary 1 rack of lamb, cut into double chops Kosher salt and freshly ground black pepper 1/4 cup pomegranate molasses Instructions: For the infused olive oil: In a medium saucepan, combine the olive oil with the garlic and lemon zest and cook over medium heat until the garlic just begins to brown and the oil is fragrant, 3 to 4 minutes. Set aside. For the Israeli couscous: Preheat the oven to 400 degrees F. Spread the slivered almonds onto a sheet tray and toast until golden, 5 minutes. Heat 2 tablespoons of the infused oil in a medium pot over medium-high heat. Add the Israeli couscous and cook, stirring occasionally, until golden, 3 to 4 minutes. Add 1 1/2 cups water and 1/4 teaspoon salt, bring to a simmer over medium-low heat and cook, covered, until the water is absorbed, 5 to 7 minutes. Add the pomegranate, golden raisins, mint, cardamom, cinnamon, cumin, turmeric and toasted almonds. Stir to combine and season with more salt to taste. For the lamb chops: Heat a grill pan over high heat until almost smoking. Dip the rosemary into the infused oil and brush both sides of the lamb chops with the oil. Season with 3/4 teaspoon salt and 1/2 teaspoon pepper. Place onto the grill pan fat-side down and cook for 2 minutes. Cover with a metal bowl to trap the heat and continue to cook, turning on all sides, until medium rare, about 10 minutes. Set aside to rest. Place the lemon halves onto the grill and cook until caramelized, 3 to 4 minutes. To serve, slice the lamb into single chops and plate on top of the couscous. Drizzle the pomegranate molasses over the lamb chops and garnish with torn mint. Serve with the grilled lemon.
","[Chardonnay, Pinot Noir, Syrah, Tempranillo]

" 24356,"Pink Lemonade 1 cup freshly squeezed lemon juice (5 to 6 lemons) 1/2 to 3/4 cup superfine sugar, to taste 1 cup crushed ice 4 cups water 2 teaspoons grenadine 6 maraschino cherries Instructions: Place the lemon juice, sugar, ice, water, and grenadine in a blender and process until completely smooth. Place a cherry in the bottom of 6 glasses and pour the lemon juice mixture in the glass. Serve. ","[Ros, Moscato, Vinho Verde]" 24357,"Sour Cream Yellow Cake 1 (18 1/4-ounce) box yellow cake mix 1 cup sour cream 1/3 cup vegetable oil 1/4 cup water 1/3 cup sugar 1/3 cup flour 3 eggs 1/2 teaspoon vanilla extract 1/2 teaspoon butter extract 1/2 teaspoon salt Crusting Buttercream Icing, recipe follows Marshmallow Fondant, recipe follows Powdered sugar, for dusting 1 cup shortening 1/2 teaspoon vanilla extract 1/2 teaspoon butter extract 3 tablespoons powdered coffee creamer 1/4 cup warm water, plus more if needed 4 cups powdered sugar 4 cups powdered sugar, plus more if needed Dash salt Couple spoonfuls shortening 1 (16-ounce) bag marshmallows 1/2 teaspoon vanilla extract 1/2 teaspoon butter extract 1/2 teaspoon almond extract Gel coloring (or 1/2 tablespoon water if not using gel colors) Instructions: Preheat the oven to 350 degrees F. Grease 2 9-inch round cake pans. Mix all the ingredients together in the bowl of a standing mixer with a paddle attachment. Beat on low speed for 2 minutes. Divide batter between the prepared pans and bake for 30 to 35 minutes. Cool in the pan a few minutes, and then transfer to a wire rack to cool completely. Place 1 cooled cake onto a cake platter. Ice just the top half with the Crusting Buttercream Icing. Place the second cake on top. Lightly ice the sides and top of cake. Gently place your hands on top of the iced cake and press down softly. Doing this helps to mold the cake to the pressure of when the fondant goes onto the cake. It will deter the cake from getting a visible ring that will show through when fondant covers the cake. After the fondant has sat in the fridge it will be hard. When ready to use, place in the microwave for a few seconds, maybe 10 seconds at a time, as to soften but not melt. Once it's a little softer it will be ready to work with. Start kneading away on a powdered sugar covered surface just to wake it up a little. Flour the surface and the rolling pin with powdered sugar. Roll the fondant to a thickness of about 1/4-inch. Roll the fondant around the rolling pin to transfer it to the top of the cake. Use your fingers to position the fondant gently on top of the cake, smooth out the top and sides. Cut away the excess with a knife, using the bottom of the cake as the guide. With the extra fondant, cut out designs either by hand or using a cookie cutter. Place the designs onto the cake. Use a dab of water to act as the glue to adhere the designs to cake. A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results. Cream the shortening in the bowl of a standing mixer with a paddle attachment. Add the vanilla and butter flavorings. Add the powdered coffee creamer to the water and stir. Once the coffee creamer is dissolved, add this mixture to the shortening and mix on low until the water is incorporated into the shortening. Slowly add the powdered sugar into the shortening, mixing on low speed. Cook's Note: Once the powdered sugar is added, you may need to add a little more water depending on what consistency you want your icing. Combine the powdered sugar and salt and spread out on the counter to make a 12-inch circle. Coat the inside of a large microwave-safe bowl with shortening. Place the marshmallows, flavorings, and water and/or colorings in the bowl. Microwave on high for 1 minute (the marshmallows should be puffy). Stir the mixture with a rubber spatula and place back in the microwave for 30 second intervals, or until the marshmallows are melted and smooth when stirred. (While this mixture is in the microwave, coat your hands with shortening as the fondant is sticky and messy.) Once the marshmallows are melted and smooth, transfer the contents of the bowl onto the powdered sugar. Start working the sugar into the melted mixture, kneading it like you would bread dough. Continue kneading until the mixture loses its stickiness; you may have to add more powdered sugar. You'll know when it's ready if the fondant forms into a ball. Coat the fondant ball well with shortening and wrap in plastic wrap. Place the fondant in refrigerator for at least 6 to 8 hours or overnight. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 24358,"Seven-Layer Dip Cake Cooking spray 1 16- to 18-ounce box yellow cake mix (plus required ingredients) 1 3.4-ounce box instant vanilla pudding (plus required ingredients) 1 to 2 tablespoons unsweetened cocoa powder 1 1/2 pounds strawberries 2 cups coconut flakes Yellow, green, black and red food coloring 1 cup yellow candy melts 1/4 cup orange candy melts 8 maraschino cherries 1 1/2 cups whipped cream 1 16-ounce tub vanilla frosting Instructions: Preheat the oven to 350 degrees F. Coat two 9-inch round cake pans with cooking spray. Prepare the cake mix as directed; divide between the pans and bake as directed. Let cool on a rack. For the refried beans, make the pudding as the label directs; fold in the cocoa powder until combined. Transfer to a large resealable plastic bag and refrigerate until ready to use. For the salsa, hull the strawberries and finely chop. Mash with a fork until juicy; set aside. For the lettuce, combine the coconut, 2 drops yellow food coloring, 1 drop green food coloring and 2 teaspoons water in a resealable plastic bag; shake and massage to distribute the color. For the cheese, melt the yellow and orange candy melts together in the microwave, stirring, until smooth. Let cool slightly, then transfer to a resealable plastic bag and snip a small corner. Make lines back and forth on 2 parchment-lined baking sheets; let set. For the olives, thinly slice the cherries; combine with 3 to 4 drops black food coloring in a resealable plastic bag and shake to distribute the color. Transfer to a paper towel?lined plate; blot dry. Stack the cakes and trim with a paring knife so that they are about 1 1/2 inches smaller in diameter than your serving bowl. Transfer 1 cake to the bowl. Pipe the pudding around the cake and up against the glass bowl; stop when the pudding is about three-quarters of the way up the side of the cake. For the sour cream, put the whipped cream in a resealable plastic bag. Pipe on top of the pudding and cake. Place the second cake on top. For the guacamole, tint the frosting with yellow and green food coloring, plus a few drops of red. Transfer to another resealable plastic bag; pipe around the second cake layer. Strain the strawberries through a fine-mesh sieve, pressing to remove as much liquid as possible. Spoon the strawberry pulp on top of the cake and frosting. Sprinkle the coconut on top of the strawberry layer. Break the candy melt strands into small pieces; sprinkle on top of the coconut. Top with the maraschino cherries. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 24359,"Cold Peanut-Sesame Noodles Kosher salt 12 ounces flat Chinese egg noodles 3/4 cup strong brewed green tea 1/3 cup natural peanut butter 1/4 cup soy sauce 1/4 cup rice vinegar (not seasoned) 3 tablespoons packed light brown sugar 1/4 cup roasted peanut oil 2 tablespoons toasted sesame seeds, plus more for topping 1 teaspoon chili-garlic sauce 1 teaspoon toasted sesame oil 1 1-inch piece ginger, peeled 1 small clove garlic 2 carrots, finely grated Chopped fresh cilantro and peanuts, for topping Instructions: Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs, then drain.
Meanwhile, make the sauce: Combine the green tea, peanut butter, soy sauce, vinegar, brown sugar and peanut oil in a blender. Add the sesame seeds, chili-garlic sauce, sesame oil, ginger, garlic and 1/4 teaspoon salt; process until smooth.
Toss the noodles with the peanut sauce and carrots in a large bowl. Chill about 1 hour. Top with cilantro, peanuts and more sesame seeds.
","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 24360,"The Alabama Smokehouse Pig Burger with White Barbecue Sauce 3/4 cup mayonnaise 1/4 cup apple cider vinegar 1 tablespoon lemon juice 2 tablespoons white sugar 2 teaspoons freshly ground black pepper 12 slices thick cut hickory smoked bacon 2 pounds ground pork 1 tablespoon smoked paprika 1 teaspoon chili powder 1/4 teaspoon cayenne pepper 1 1/2 teaspoons salt 1/4 teaspoon freshly ground black pepper Vegetable oil, for grill rack 6 thick slices smoked Gouda (recommended: Boar's Head) 6 kaiser rolls, split 2 1/2 cups shredded green cabbage Instructions: Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. In a small mixing bowl combine the mayonnaise, apple cider vinegar, lemon juice, sugar, and black pepper. Mix until well combined and refrigerate until serving. Heat a large fireproof nonstick skillet on the grill. Add the bacon and cook over medium-high heat until the bacon is crispy, about 5 minutes, flipping once. Drain on paper towels. Reserve the rendered bacon fat from the skillet.