1/2 teaspoon salt 1 cup fat-free liquid egg substitute 1 teaspoon vanilla extract 2 teaspoons cinnamon 2 cups miniature marshmallows Instructions: Preheat the oven to 350 degrees F.
Fill a large, microwave-safe dish with 1/2 inch of water. Place squash into the dish and cover. Microwave for about 8 minutes and then drain (the squash should be tender enough to mash, but not overcooked).
With a potato masher, food processor, or fork, mash the squash thoroughly, but do not puree (the squash should be pulpy). Add soy milk, syrup, sweetener, salt, egg substitute, vanilla extract, and cinnamon. Mix the ingredients thoroughly, but do not over-stir.
Transfer to an 8-inch by 10-inch baking pan sprayed with nonstick spray. Bake in the oven until mostly firm, 45 to 50 minutes.
Top with mini marshmallows. Return to the oven until the marshmallows begin to brown, about 5 minutes. Allow to cool before serving!
","[Chardonnay, Riesling, Sauvignon Blanc, Moscato]" 44345,"Szechwan Pepper-Crusted Steak Smothered with Onions 1 1/2 pounds Vidalia or Bermuda onions, peeled 2 teaspoons unsalted butter 3/4 teaspoon kosher salt 1/2 teaspoon sugar 1 to 2 teaspoons balsamic vinegar Fresh ground black pepper 1 teaspoon Szechwan peppercorns 1/2 teaspoon white peppercorns 1/2 teaspoon black peppercorns 1/4 teaspoon allspice berries 1 1/4 pounds beef skirt, hanger, or strip steak or buffalo sirloin or shell steak, trimmed of all fat 1 teaspoon vegetable oil Kosher salt Scant 1 teaspoon finely grated ginger Instructions: To make the onions, slice the onions in half through the stem. With a mandoline or vegetable slicer or a thin sharp knife, cut lengthwise into 1/8-inch slices. (You should have about 6 cups.) In a large nonstick skillet, melt the butter over moderately low heat. Add the onions, sprinkle with 1/2 teaspoon of the salt, and toss to coat. Cover and cook until the onions have released their liquid, about 13 minutes. Uncover the pan, increase the heat to moderate, and cook slowly, stirring occasionally, until the liquid has evaporated, about 10 minutes. Sprinkle the onions with the sugar and continue cooking, stirring frequently, until they are golden brown and caramelized, about 10 minutes longer. Sprinkle with the balsamic vinegar and toss until the vinegar has evaporated. Add the remaining 1/4 teaspoon salt, and season generously with pepper. Remove from the heat and cover to keep warm. Meanwhile, prepare the pepper rub: In a small heavy skillet, toast the peppercorns and allspice over moderate heat, shaking the pan occasionally, until fragrant, about 3 minutes. Transfer to a blender or spice grinder and grind to a fine powder. Strain the spices into a small bowl and return the coarse bits to the blender. Blend again and strain. Pat the steaks dry with paper towels; rub lightly with a little of the oil. Sprinkle lightly with salt and massage the ginger into the steak; then rub the pepper rub over them. Heat a grill pan or heavy nonstick skillet over high heat. Lightly oil the grill pan, if using, or swirl the remaining oil in a nonstick skillet. Add the steaks to the pan and cook until little droplets of blood form on the surface, about 4 minutes. Turn the steaks over and continue cooking until a droplet or so of blood forms on the top again, another 3 to 4 minutes, for rare. Transfer the steak to a cutting board and let rest for 5 to 10 minutes. With a thin sharp knife, slice the steaks on a slight angle against the grain. Sprinkle the meat with a little salt and arrange the slices warm diner plates. Nestle a mound of onions next to the steak. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 44346,"Pinata Cupcakes 1 box chocolate cake mix 3 cups sweetened shredded coconut
Yellow, red and blue food coloring 1/2 cup mini candy-coated chocolates, such as mini M and M's
1/2 cup mixed small fruit-flavored candies, such as Nerds 1/2 cup rainbow nonpareil sprinkles 1/2 cup jumbo rainbow nonpareil sprinkles 2 to 3 cups your favorite vanilla frosting or two 16-ounce containers store-bought vanilla frosting Instructions: Bake 24 cupcakes according to the box instructions. Let cool completely. In the bowl of a stand mixer fitted with the paddle attachment, add 1 cup of the shredded coconut. Turn the mixer on low, add 8 drops of yellow food coloring and mix until the coconut is a uniform bright yellow. Transfer to a bowl. Add another cup of the coconut to the bowl and turn the mixer on low. Add 6 drops of yellow food coloring and 4 drops of red food coloring and mix until the coconut is a uniform reddish orange (add a few more drops of each if the color is not vibrate enough). Transfer the coconut to a separate bowl. Wash and dry out the standing mixer bowl and add the remaining 1 cup coconut. Turn the mixer on low and add 6 to 8 drops of blue food coloring. Mix until the coconut is a uniform bright blue. Transfer to a third bowl. In a medium bowl, mix together the chocolate candies, fruit candies and nonpareils. Set aside. Using a 1/2-inch round cutter, cut out a well in each cupcake (reserve the cut-out top pieces of each cupcake). Use a small spoon to scoop out the wells, being careful not to go all the way through the bottom of the cupcakes. Fill each cupcake well about two-thirds full with the mixed candy, about a heaping tablespoon. Cover the holes with the reserved cut-out tops. Frost the cupcakes with the vanilla frosting. Press some of the blue coconut onto the outer third of the top of each cupcake to form a stripe, then press some of the yellow coconut in the center third and finally the orange coconut in the final third. You should have 3 equal stripes on the top of each cupcake. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 44347,"Baked Alaska 1 quart chocolate ice cream 1 quart coffee ice cream Sponge cake, recipe follows 1 pint strawberries, tops removed and sliced Meringue, recipe follows Warm glossy chocolate sauce, recipe follows 10 eggs 2 cups vegetable oil 4 cups sugar Vanilla extract, to taste 6 cups flour 2 tablespoons baking powder 2 cups milk 1 cup egg whites, room temperature 1 cup sugar 3 ounces unsweetened chocolate 7 ounces semisweet chocolate 3/8 cup light corn syrup 1/2 cup hot water Instructions: Sponge: Preheat oven to 325 degrees. In the bowl of an electric mixer, beat together the eggs, vegetable oil and sugar until light. Add the vanilla. Sift together the flour and baking powder. In 3 additions, alternately add the flour and baking powder with the milk. Pour the batter into a greased, parchment-lined jellyroll pan. Bake 25 to 30 minutes or until it springs back to the touch. When the cake is cool, invert from the pan onto a piece of parchment paper. Halve the cake lengthwise. Place a 2 quart bowl on top of 1/2 the cake and cut around the bottom of the bowl. Reserve the rest of the cake. Set the cake round on a parchment lined sheet pan. Remove ice cream from freezer. Using a large spoon mound the chocolate ice cream on top of the cake round. Layer the strawberries on top of the chocolate ice cream. Top and continue to mound the coffee ice cream. You can make as many layers as you like. If the ice cream begins to soften too much, return to the freezer until firm and continue. Cut the remaining cake into triangles and cover the mound of ice cream with cake. Return cake to the freezer for at least 2 hours or up to 2 days. Meringue: Whip the egg whites until soft peaks form. Add the sugar and beat until stiff and glossy. As soon as the meringue is ready, remove the ice cream cake from the freezer. Spread the meringue evenly over the dessert in a swirling motion or pipe decoratively. Return to the freezer for at least 3 hours or up to 2 days. Warm Glossy Chocolate Sauce: In the top half of a double boiler, combine the 2 chocolates over simmering water. Stir constantly until melted, then whisk in the corn syrup and water. Whisk until smooth and shiny. When ready to serve, heat the oven to 500 degrees. Remove the dessert from the freezer and place it in the oven. Bake 3 to 4 minutes or until browned. You can also use a blow torch to brown the meringue. After it is browned it's possible to freeze dessert again overnight before serving. Serve in slices with warm glossy chocolate sauce. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]

" 44348,"Mini Grilled Gruyere and Ham Sammies with Cornichons 2 cups cornichon pickles, plus 24, halved lengthwise 12 slices Pullman loaf, or other tight crumb white bread 1 1/2 cups Dijon mustard 12 thick slices Gruyere 6 slices ham 2 sticks unsalted butter, room temperature Instructions: In a food processor, finely chop 2 cups cornichons until they are a coarse paste. Spread one side of each piece of bread with Dijon. Top each piece of bread with a slice of Gruyere. Place the ham on half of the pieces of the bread and cheese. Spread the cornichon paste on the other half of the pieces of bread and cheese. Preheat a griddle or saute pan. Close the sandwiches and press to secure. Butter the outsides of all the pieces of bread. Place the sandwiches on the griddle or pan and cook until the bread is golden brown, 3 to 4 minutes. Turnover and repeat this process. When the sammies are golden brown and crisp on each side, remove them from the griddle and neatly cut the crusts off the bread. Cut each crustless sandwich into 8 neat mini sammies. Top each mini sammie with a cornichon half and secure it with a toothpick. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 44349,"Coconut Shrimp and Mango Dipping Sauce 1 cup diced fresh ripe mango 2 tablespoons BBQ sauce
1 tablespoon honey
1 tablespoon lime juice
1/2 teaspoon kosher salt Vegetable oil, for frying 1/2 cup cornstarch
1/2 cup all-purpose flour
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 large eggs
1 cup shredded sweetened coconut flakes
1 cup panko breadcrumbs
1 1/2 pounds peeled and deveined jumbo shrimp, butterflied (about 36) Lime wedges, for garnish Instructions: For the mango dipping sauce: Add the mango, BBQ sauce, honey, lime juice and salt to a blender and blend until smooth. Transfer to a small bowl; set aside. For the shrimp: Heat about 1/2 inch of vegetable oil in a nonstick skillet over medium heat to 350 degrees F. Combine the cornstarch, flour, salt and pepper in a bowl. Beat the eggs and 1/2 cup water in a second bowl. In a third bowl, combine the coconut flakes and breadcrumbs. Bread the shrimp by dipping them first in the flour mixture and shaking off any excess, then in the egg wash and finally in the coconut breadcrumbs, pressing to make sure each shrimp has an even coating. Fry the shrimp in the oil in batches of 8 to 12 until golden and crispy, approximately 2 minutes per side. Drain on a paper towel-lined plate. Arrange on a platter and serve immediately alongside the dipping sauce. Garnish with lime wedges. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]

" 44350,"Truffled Mushroom and Cheesy Macaroni Casserole 1 pound macaroni Two 10-ounce cans cream of mushroom soup
4 ounces sharp Cheddar, grated 4 ounces Swiss cheese, grated 1 tablespoon truffle oil
1 cup 1/4-inch-diced celery (2 to 3 stalks) 1/2 teaspoon ground allspice
Kosher salt and freshly cracked black pepper
2 cups canned fried onions Instructions: Preheat the oven to 375 degrees F. Bring a large pot of water to a boil. Cook the macaroni according to the package directions. Drain and let cool, then transfer to a large bowl. In a medium saucepan, heat the soup over medium heat, stirring often to prevent scorching. Whisk in the Cheddar and Swiss, followed by the truffle oil. Add a splash of water if it gets too thick. Add the celery and allspice to the bowl of macaroni, then gradually pour over the cheese sauce--you can use less or more sauce depending on how creamy you want the casserole. Season with salt and pepper and fold together. Transfer the mixture to a 9-by-13-inch baking dish and cover with the onions. Bake until the sides are bubbly and the interior is very hot, about 30 minutes. Serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 44351,"Caribbean Style Vegetable Stew 1 large purple potato cooked until tender, then cubed 1/4 cup vegetable oil 1 red onion, chopped 3 cloves garlic, chopped fine 3 tablespoons fresh chopped ginger 2 tablespoons red curry paste or substitute a high-quality curry powder 1 small habanero pepper (optional) 2 bay leaves 3/4 cup diced red pepper 3/4 cup diced yellow pepper 3/4 cup diced zucchini 3/4 cup diced yellow squash 1 cup diced fresh pineapple 1 cup coconut milk 2 tablespoons chopped fresh cilantro Salt and pepper Instructions: In a saucepot, heat oil over medium-high heat. Add red onion, garlic and ginger, stirring continuously so as not to burn. After 2 minutes add the curry paste, habanero and bay leaves until well incorporated. Add peppers and stir again cooking for 2 minutes. Add zucchini and squash and cook for another 2 minutes. The mixture should be well coated at this point. If it starts to burn, lower the heat and add a little water to stop the burning on the bottom of the pan. Add the coconut milk and cilantro. Salt and pepper to taste. Lower the heat and simmer, covered, for at least a 1/2 hour, stirring occasionally. During the cooking process you can adjust the balance of moisture by adding water or coconut milk so the consistency stays stew like. Adjust the salt and pepper to taste. Serve over rice. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 44352,"Grilled Fennel, Tomato and Baby Greens Salad with Bacon 1 large fennel bulb, trimmed, cut through core into 1/3-inch-thick slices Olive oil Salt and ground black pepper, to taste 1 pkg. (7.75 oz.) DOLE? Extra Veggie? with Grape Tomatoes 3 to 4 slices bacon, cooked, drained and crumbled Red Wine Vinaigrette, recipe follows Red Wine Vinaigrette: 3 tablespoons red wine vinegar 1 garlic clove 1/2 teaspoon salt and 1/2 teaspoon black pepper 1/3 cup olive oil 1/2 teaspoon Dijon-style mustard 1/2 teaspoon dried oregano crushed Instructions: Heat grill to medium-high heat. Lightly brush fennel slices with oil; season with salt and pepper, to taste. Grill 14 to 15 minutes, turning once, or until tender crisp. Cut slices in half. Combine salad blend, tomatoes from pouch, fennel and bacon in large bowl. Toss with Red Wine Vinaigrette, to taste. Red Wine Vinaigrette: Whisk together 2 tablespoons lime juice, 2 tablespoons orange juice, 2 tablespoons olive oil, 2 teaspoons sugar, 1 teaspoon red wine vinegar, 1/8 teaspoon ground cayenne pepper and salt, to taste until well blended. Makes about 1/3 cup. ","[Barolo, Cabernet Sauvignon, Syrah, Tempranillo]" 44353,"Falafel with Tahini Sauce 1 1/2 cups dried, peeled fava beans (skinless, split broad beans), soaked in cold water for 24 hours (See Cook's Note) 1/3 cup dried chickpeas, soaked in cold water for 24 hours 1 yellow onion, finely chopped 1/4 cup minced parsley leaves 1/4 cup minced cilantro leaves 2 garlic cloves, minced 1 teaspoon ground cumin 1 teaspoon baking soda or baking powder 1 teaspoon salt 1/2 teaspoon ground coriander 1/8 teaspoon cayenne pepper Vegetable oil, for frying Tahini Sauce, for serving, recipe follows Pita bread, for serving, optional 1 cup tahini paste 1/4 cup plus more, if necessary, lemon juice 2 small cloves garlic, minced 1/2 to 3/4 cup water, as needed 1/2 to 3/4 teaspoon salt Instructions: Drain and rinse both the fava beans as well as the chickpeas. Combine both beans in the bowl of a food processor, along with the onion, parsley, cilantro, garlic, cumin, baking soda, salt, ground coriander, and cayenne, and pulse, scraping down the sides of the bowl as necessary, until a coarse paste is formed. Add 1 or 2 tablespoons of water, if needed to make the paste hold together - you will have to remove the lid of the processor and check this by pressing some of the mixture together between your fingers. Add a bit more water, if necessary. Transfer to a bowl and set aside to rest for about 30 minutes. Preheat at least 3-inches of oil in a saucepan or a deep-fryer to 350 degrees F. Scoop the fava-chick pea mixture into 1 1/2 to 2-tablespoon increments and, using your hands, shape into balls or patties about 1 1/2 to 2-inches in diameter. Gently lower the falafel balls into the hot oil (these are fragile - do not drop them or they will fall apart.) Fry the falafel in batches until crisp and brown, turning to promote even browning, 2 to 2 1/2 minutes. Transfer to paper-lined plates to drain briefly before serving with the Tahini Sauce and pita bread, if using. Make the sauce by combining the tahini paste, lemon juice, and garlic in a bowl and stirring to combine. Add the water a little at a time as needed to form a smooth, creamy sauce approximately the thickness of heavy cream. (Note that the sauce might appear to separate for a bit before enough water has been added; just keep adding more water bit by bit and stirring until the sauce comes together.) Season to taste with salt and more lemon juice, if necessary. Transfer to a nonreactive container and refrigerate until ready to serve the falafel. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 44354,"Rotten Apple Punch Apple cider (adjust the amount for the number of people you plan to serve; we suggest at least 1 gallon) 5 (1/2-cup) containers Red and green food coloring 10 to 15 gummy worms Instructions: Pour apple cider into all 5 (1/2-cup) containers, stopping about 1/2-inch from the top. Add 2 drops of red and 1 drop of green food coloring to each container and stir until the colors have blended. Hang 2 or 3 gummy worms around the edge of each dish and place the dishes in the freezer. If you use more than 3 worms, the rotten apples won't float as well. Freeze until the rotten apples are solid. Just before serving, slip the frozen wormy apples out of the dishes by setting them briefly in a few inches of warm water in your sink. Float the rotten apples in a large punch bowl filled with apple cider. For added creepiness, drape the gummy worms over the edges of your serving bowl as shown. ","[Riesling, Moscato, Vinho Verde, Lambrusco]" 44355,"Sage and Squash Pizza with Bacon 3 slices thick-cut bacon, diced 1 cup diced butternut squash (about 6 ounces) 1 12-ounce ball pizza dough, at room temperature All-purpose flour, for dusting 1/2 cup part-skim ricotta cheese 3/4 cup shredded low-moisture part-skim mozzarella cheese 1/4 cup shredded Parmesan cheese, plus more for topping 1 tablespoon finely chopped fresh sage, plus 1/4 cup leaves Kosher salt and freshly ground pepper 4 cups baby arugula 2 tablespoons extra-virgin olive oil 1 tablespoon balsamic vinegar Instructions: Preheat the oven to 500? F. Cook the bacon in a large skillet over medium-high heat, stirring, until crisp, about 5 minutes. Remove with a slotted spoon to a paper towel\u2013lined plate, leaving the fat in the pan. Add the squash to the skillet and cook until soft and browned, 6 to 8 minutes. Cover an inverted large rimmed baking sheet with parchment paper. Stretch the pizza dough into a 12-inch oval on a lightly floured surface. Transfer to the baking sheet, prick the top with a fork and bake until the dough just begins to turn golden and looks dry, about 10 minutes. Remove from the oven. Mix together the ricotta, 1/2 cup mozzarella, the Parmesan, chopped sage and 1/2 teaspoon each salt and pepper. Spread on the crust, leaving a 1/2-inch border. Top with the bacon, squash and sage leaves. Sprinkle with the remaining 1/4 cup mozzarella. Return to the oven and bake until the crust is golden, about 10 minutes. Slide the pizza onto a cutting board, sprinkle with more Parmesan and let stand 5 minutes. Toss the arugula in a bowl with the olive oil and vinegar; season with salt and pepper. Slice the pizza and serve with the salad. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 44356,"Homemade Mayonnaise 2 large egg yolks 1 1/2 teaspoons Dijon mustard 2 tablespoons distilled white vinegar Kosher salt 2 cups canola oil Instructions: Add the egg yolks, Dijon mustard, vinegar, 1 1/2 teaspoons kosher salt, and 2 tablespoons water to the bowl of a food processor fitted with the blade attachment. Blend until the ingredients are combined. Pour the oil into a measuring cup with a spout. With the processor running, pour in the oil very slowly, in a steady stream. It is important to add the oil slowly because if added too fast, the mayonnaise can break (see Cook's Note). This will take about 3 minutes. You will begin to see the mixture resemble mayonnaise after about half the oil has been added. As soon as all the oil has been added, transfer to an airtight storage container. Keep the mayonnaise refrigerated for up to 2 days. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 44357,"Coffee-Rubbed Fish Tacos 1 ripe avocado, flesh scooped 1 lime, juiced
1/4 cup sour cream
1 teaspoon hot sauce
Kosher salt
1 teaspoon ground coriander 1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon kosher salt
2 teaspoons finely ground coffee beans 2 teaspoons brown sugar 1/2 cup cornmeal
3 eggs
3 tablespoons hot sauce
1/4 head red cabbage
4 to 6 radishes
2 to 3 tablespoons vegetable oil
1 1/2 pounds cod, skinless Twelve 5- to 6-inch corn tortillas
Instructions: For the avocado-lime sauce: In a blender on low speed, mix the avocado, lime juice, 2 tablespoons water, sour cream, hot sauce and some salt. Blend until smooth. Set aside. For the fish tacos: In a shallow bowl, mix the coriander, cumin, chili powder, garlic powder, salt, coffee, brown sugar and cornmeal until well combined. In another shallow bowl, whisk the eggs and hot sauce together. Shred the cabbage as finely as possible, and slice the radishes as thinly as possible. Set aside. Pour the oil into a large saute pan and heat over medium-high heat. Cut the fish into 12 sticks, approximately 3 ounces each. Roll each piece of fish in the egg mixture and then coat well in the cornmeal mixture. In batches, place the breaded fish into the hot oil, taking care not to overcrowd the pan. Brown the fish on each side, approximately 1 minute per side. Drain on paper towels, sprinkling the fish with a little salt as it comes out of the pan. In a separate saute pan, heat the tortillas over high heat to brown slightly. Place a piece of fish on each tortilla, and top with shredded cabbage, avocado sauce and radish slices. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 44358,"Guacamole 1/2 small yellow or 1/4 red onion, minced 2 cloves garlic 1/2 teaspoon kosher salt 2 ripe Hass avocados 1 lime, juiced 2 to 3 tablespoons roughly chopped fresh cilantro leaves 1 ripe plum tomato, cored and diced 1/4 to 1/2 jalapeno (with seeds), minced Instructions: Soak the onion in cold water for 15 minutes. Drain and transfer to a large bowl. On a cutting board, lightly sprinkle the garlic with 1/4 teaspoon of salt and smash it into a paste with the side of a cook's knife. Transfer the paste to the bowl with the onion. Using a knife cut the avocados in half, rotating around the seeds. Remove the seeds and discard. Using the knife, carefully make several slashes in the avocado flesh. Using a spoon, scoop the avocado flesh into the bowl with the onion and garlic. Repeat with the remaining avocado. Add the lime juice, cilantro, tomato, and jalapeno, to taste, to the avocados. Using a rubber spatula or large fork, mix until just combined, keeping the guacamole chunky. Season with salt, to taste. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 44359,"Basil Mayonnaise 4 extra-large egg yolks, at room temperature 6 tablespoons freshly squeezed lemon juice 1 teaspoon minced garlic 2 tablespoons kosher salt 2 teaspoons freshly ground black pepper 2 cups vegetable oil 1 cup good olive oil 1 cup chopped fresh basil leaves Instructions: Place the egg yolks, lemon juice, garlic, salt and pepper in the bowl of a food processor fitted with the steel blade and process until smooth. With the processor running, slowly pour the oils into the bowl through the feed tube and process until emulsified. Add the basil and continue processing until finely pureed. Store the mayonnaise in the refrigerator. Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served use shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 44360,"Bacon and Kimchi Noodle Stir-Fry Kosher salt 2 bunches broccolini (about 12 ounces), trimmed and halved lengthwise 1 cup kimchi, drained and roughly chopped, plus 2 tablespoons brine, plus finely chopped kimchi for topping 1 tablespoon toasted sesame oil 1 tablespoon packed brown sugar 1 clove garlic, grated 1/4 teaspoon red pepper flakes 1 tablespoon vegetable oil 6 slices thick-cut bacon, chopped 1 red onion, halved and sliced 8 ounces thin dried Chinese egg noodles 1 tablespoon toasted sesame seeds Instructions: Bring a pot of salted water to a boil. Add the broccolini and cook until bright green and crisp-tender, 3 to 5 minutes. Remove with tongs to a colander and run briefly under cool water. (Keep the pot of water boiling.) Meanwhile, stir the kimchi brine, sesame oil, brown sugar, garlic and red pepper flakes in a small bowl. Heat a large nonstick skillet over medium-high heat. Add the vegetable oil and bacon and cook, stirring, until the bacon is crisp, 5 to 7 minutes. Stir in the red onion and cook until browned and softened, about 5 minutes. Stir in the kimchi and cook until softened, about 2 minutes. Add the noodles to the boiling water and cook until al dente, about 3 minutes. Using tongs, transfer the noodles to the skillet (reserve the cooking water); stir until the noodles are well coated in the bacon-onion mixture.
Add the broccolini and kimchi sauce to the skillet and toss until combined, about 1 minute. (Add up to 1/2 cup of the reserved cooking water if the pasta is too dry.) Season with salt. Divide among plates; top with the toasted sesame seeds and finely chopped kimchi. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 44361,"Froggy Pie 1 envelope unflavored gelatin 1/2 cup water 1 jar marshmallow 1/2 cup creme de methe 1 1/2 cups whipping cream plus more for garnish, optional 1 cup crushed chocolate mint candies plus more for garnish, optional (recommended: Andes) 1 chocolate cookie crust Instructions: In a saucepan mix the gelatin and water let sit 1 minute. Cook over low heat until dissolved, stirring constantly. In a mixing bowl, combine the gelatin mixture, marshmallow, and creme de menthe and mix well. Refrigerate until mixture mounds when dropped from spoon. In a separate mixing bowl, whip cream until soft peaks form. Fold whipped cream into gelatin mix. Add candies and mound into pie crust. Garnish with whipped cream and additional candies, optional. Refrigerate overnight. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 44362,"Super Shandy 12 ounces wheat beer 1 1/2 ounces ginger beer
1 1/2 ounces orange juice, plus 1 orange wheel, for garnish 1/2 ounce maple syrup
Instructions: Add the beer to a chilled glass, then add the ginger beer, orange juice and maple syrup. Stir gently to combine and garnish with an orange wheel. ","[Hefeweizen, Ginger Ale, Orange Wine]" 44363,"Roasted Double-Cut Pork Chop Marinated in Pomegranate with Braised Mustard Greens and Turnips 1 (8-rib) pork rack, Frenched Pomegranate Marinade, recipe follows Salt and freshly ground black pepper 2 ounces olive oil 12 ounces unsalted butter 2 ounces thick sliced smoked bacon, cut into big cubes 2 whole, unpeeled heads garlic, split in half horizontally 2 pounds mustard greens, washed, trimmed, cut into 3-inch squares 12 ounces chicken stock 1 pound baby turnips, trimmed, peeled, cut into quarters 1 tablespoon sugar 2 ounces peanut oil 4 dried red chiles 4 ounces garlic, chopped 4 ounces ginger, sliced 1 bunch green onions, chopped 2 cups pomegranate juice 1/2 cup rice wine vinegar 1 tablespoon fresh ground black pepper 6 ounces tamarind paste 4 ounces brown sugar 2 tablespoons coriander, toasted, crushed 2 ounces mushroom soy sauce Instructions: Place the pork rack in the marinade and let it marinate it for 3 hours, refrigerated. Remove the pork from the marinade. Season with salt and pepper. Divide the marinade into 2 portions. Reserve. In a saute pan, over high heat, add the olive oil and 1 ounce of butter. Sear pork until golden. Transfer to a preheated 350-degree F. oven and roast for 20 minutes, basting with half of the reserved marinade every 5 minutes. Cook until meat thermometer inserted into the rack reads 150 to 160 degrees F. Allow to rest for 10 minutes before slicing into chops. Meanwhile, in a saucepan, bring the remaining half marinade to a boil and reduce until thickened. Strain. Whisk in 4 ounces of butter. Season, to taste, with salt and pepper. Reserve. In a saute pan, heat the remaining 1-ounce of olive oil. Saute the smoked bacon and garlic until golden. Add 4 ounces of butter and when melted, add the mustard greens. Season with salt and pepper. Deglaze with 6 ounces of chicken stock. Cover and cook for about 20 minutes, stirring occasionally. Reserve. In another saute pan, heat the remaining 3 ounces of butter and melt. Add turnips and saute to golden brown. Add 6 ounces of chicken stock and 1 tablespoon of sugar. Braise until al dente. Season with salt and pepper. Reserve. In the center of 4 plates, make a small mound with the mustard greens. Place pork chops against the greens. Place turnips around the greens and pork chops, and lightly ladle over the reserved pomegranate sauce. Serve immediately. Prepare the pomegranate marinade. In a saute pan, heat the oil. Add the chilies and cook for 15 seconds. Transfer to a deep casserole, and add the garlic, ginger, green onions, pomegranate juice, rice wine vinegar, pepper, tamarind paste, brown sugar, coriander, and mushroom soy sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 44364,"Panko Crusted Eggplant Steak with Miso Udon Noodles 1 large eggplant, cut into 4 (1/4-inch) thick slices 2 cups all purpose flour 1/2 tablespoon salt 1/2 tablespoon black pepper 4 eggs, beaten 2 cups panko 1 tablespoon fresh thyme, minced 4 cups vegetable stock 3 tablespoons shiro miso (light) 1/2 tablespoon ginger julienne 4 scallions, sliced 1/16-inch thick 1 (4-ounce) piece 5-spice (or smoked) tofu, julienned 1 pound fresh udon noodles (blanched dried noodles would work) Salt and pepper, to taste 2 tablespoons rice wine vinegar 1 teaspoon sesame seed oil 1 teaspoon sugar 1 pinch ground white pepper 3 cups tatsoi or mizuna 1 (2-ounce) package enoki mushrooms Instructions: In shallow dishes, mix the flour, salt and black pepper. Place the egg in another dish and the panko and thyme in a third. Dredge the eggplant in the flour, then egg, and then panko. Deep fry at 350 degrees until golden, about 5 minutes. Season lightly with salt and drain on paper towels. In a saucepan, heat the chicken stock and whisk in the miso and ginger. Season and check. Heat through and add scallions, tofu and noodles. In a bowl, whisk together vinegar, sesame oil, sugar and white pepper. Toss with greens and mushrooms to coat. Check for seasoning. PLATING In large pasta bowls, ladle in the noodle soup. Slice the eggplant in half on the bias and place on top of the noodles. Top with salad. Wine Suggestion: Pacific Echo Brut Rose ","[Pinot Grigio, Sauvignon Blanc, Riesling, Sparkling Shiraz]

" 44365,"Apple-Honey Drumsticks 12 skin-on chicken drumsticks Kosher salt and freshly ground pepper 2 cups apple juice 1/2 cup apple cider vinegar 1/4 cup low-sodium soy sauce 2 teaspoons honey Grated zest of 1 lemon 1/8 to 1/4 teaspoon red pepper flakes 2 teaspoons sesame seeds (optional) 1 tablespoon unsalted butter Instructions: Preheat the oven to 450 degrees F. Set a wire rack on a rimmed baking sheet. Put the drumsticks on the rack and season both sides generously with salt and pepper. Bake 30 minutes; flip the drumsticks and continue baking until golden and crisp, about 30 more minutes. Meanwhile, make the sauce: Bring the apple juice, vinegar, soy sauce, honey, lemon zest, red pepper flakes and a pinch of salt to a high simmer in a large skillet over medium-high heat. Cook until the sauce is syrupy and coats the back of a spoon, 20 to 25 minutes. Set aside until the chicken is done. Stir the sesame seeds into the sauce, if using, and warm over medium heat, if necessary. Transfer the chicken to a large bowl. Add the sauce and butter and toss to coat. Season with salt and pepper. Transfer the chicken to a platter and drizzle with any remaining sauce from the bowl. ","[Chardonnay, Riesling, Gavi, Vermentino]" 44366,"Steamed Brussels Sprouts 2 containers Brussels sprouts (about 10 ounces each) Kosher salt and freshly ground black pepper Instructions: Remove and discard any loose or discolored leaves from the Brussels sprouts. Trim the stems flush with the bottom of the sprouts and cut each sprout in half. Pour about an inch of water into a skillet or wok and bring to a boil over medium-high heat. Put the Brussels sprouts in a steamer basket and season with salt. Set the steamer basket over the boiling water and cook until tender, 8 to 10 minutes depending on the size of the Brussels sprouts. Transfer the sprouts to a plate, sprinkle with black pepper and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 44367,"Turkey Picadillo Sandwiches 3 tablespoons extra-virgin olive oil, plus more for drizzling 1 medium onion, diced 8 cloves garlic, chopped 3 bay leaves 1 tablespoon ground cumin 1 teaspoon chili powder 1/2 teaspoon ground allspice 1 1/4 pounds ground turkey Kosher salt and freshly ground pepper 1 6-ounce can tomato paste 1/3 cup golden raisins 1/2 cup chopped pimento-stuffed olives, plus 2 tablespoons olive juice 4 soft sesame buns or Portuguese rolls, split Sliced avocado, for garnish (optional) Instructions: Preheat the oven to 350 degrees. Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add the onion and garlic and cook until slightly soft, about 2 minutes. Add the bay leaves, cumin, chili powder and allspice; toast 1 to 2 minutes. Add the turkey, 1 teaspoon salt, and pepper to taste. Cook about 5 minutes, breaking up the meat. Add the tomato paste and stir until brick red, 3 to 4 minutes. Add 2 cups water, the raisins, olives and olive juice. Bring to a simmer, cover and cook over medium heat until thickened, about 15 minutes. Uncover and cook, stirring, 3 more minutes. Season with salt and pepper. Drizzle the cut sides of the rolls with olive oil, place on a baking sheet and warm in the oven, about 5 minutes. Fill the rolls with the turkey mixture. Garnish with avocado, if desired. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Tempranillo]" 44368,"Salsiccia Con Cima Di Rapa: Sausage with Broccoli Rabe Large bunch of rapini or broccoli rabe, cleaned and cut in half Salt 5 tablespoons extra-virgin olive oil 3 cloves garlic, crushed Whole chilies 8 (3-ounce) pork sausage links Instructions: Cook the rapini in boiling salted water for 2 to 3 minutes. Drain. In a saucepan, heat 4 tablespoons of extra-virgin olive oil. Add the garlic and chili peppers, and cook until the garlic is golden brown. Add the rapini to the saucepan, and saute for a few minutes. Season with salt to taste. In another saucepan, heat 1 tablespoon of olive oil, and add the sausages. Cook the sausage for a few minutes, turning frequently, before piercing with a knife in order to release some of the fat. If the sausages are sticking to the pan, add a few tablespoons of water instead of adding more oil. Continue cooking until the sausages are golden brown and fully cooked. Add the cooked sausages to the rapini, and cook together for a few minutes. Transfer the mixture to a warm plate and serve hot. ","[Barolo, Barbaresco, Dolcetto, Aglianico]" 44369,"Chilled Peanut Chicken Noodle Salad Kosher salt 1/2 cup smooth peanut butter 1 large boneless, skinless chicken breast (about 12 ounces), sliced crosswise 1/4 inch thick 1/4 cup rice vinegar 2 tablespoons soy sauce 2 tablespoons Sriracha, or more as needed 4 scallions, thinly sliced (white and green parts) 6 ounces thin rice noodles (vermicelli) 1 romaine heart, thinly sliced (about 3 cups) 2 Persian cucumbers or 1 regular cucumber, thinly sliced (about 2 cups) 1 red bell pepper, thinly sliced 1 cup loosely packed roughly chopped fresh cilantro (from about 1 medium bunch) Lime wedges, for serving Instructions: START THE WATER: Bring a large pot of salted water to a boil. POACH THE CHICKEN: Bring 1 1/2 cups water to a simmer in a medium skillet. Whisk in the peanut butter, then add the chicken. Cook over medium-low heat at a bare simmer until just cooked through, 3 to 5 minutes. Use a slotted spoon to transfer the chicken to a plate; continue to simmer the sauce until thickened and reduced by about half, about 5 minutes. Take off the heat and whisk in the vinegar, soy sauce, Sriracha, and scallions. Cool slightly. COOK THE NOODLES: Add the rice noodles to the boiling water and cook until almost tender, about 3 minutes. Drain and rinse under cold water to cool. Drain the noodles very well, tossing with tongs to release as much water as possible. Snip the noodles with scissors a few times to cut the long strands. TOSS THE SALAD: Toss the noodles with the romaine, cucumbers, bell pepper, half of the cilantro, and just enough dressing to coat. Season with salt. Divide among 4 bowls and top with the chicken. Drizzle the remaining dressing over the top and garnish with the remaining cilantro. Serve with lime wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 44370,"Marshmallow Braids 1 cup plus 2 tablespoon water, plus 4 tablespoons for gelatin 2 3/4 cups sugar sugar 2/3 cup corn syrup 1/3 cup minus 1 tablespoon gelatin powder 3/4 cup corn syrup 1 fresh lemon, juiced 3 different flavored oils, any flavor 3 different colors of food color paste Cornstarch, for dusting Powdered sugar, for dusting Instructions: Boil the water, sugar and 2/3 cup corn syrup to 230 degrees F. Bloom the gelatin in 4 tablespoons of water. Place the 3/4 cup corn syrup, bloomed gelatin and lemon juice in the mixing bowl of your stand mixer. Add the hot sugar syrup to the bowl and whip until light and fluffy, about 5 minutes. If you want to flavor and/or color the marshmallows, divide the mixture into 3 bowls and add the flavored oil and food color. Lightly spray vegetable cooking spray onto a parchment paper lined baking sheet. You will need a pan for each flavor and/or color that you make. Spread the marshmallow mixture onto the baking sheet so the top is smooth. Mix equal amounts of cornstarch and powdered sugar together and dust the top of the marshmallows. Let the marshmallows dry overnight, then dust again with cornstarch and powdered sugar. Spray a sharp knife with cooking spray, then cut the marshmallows into long strips. Weave or braid 3 strips of different colors. Serve. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 44371,"Lobster Nachos 2 cups cooking oil 4 large white flour tortillas, cut into quarters Salt 2 cups lobster meat (can substitute crab orshrimp) 3 tablespoons Meyer lemon oil 1 cup white corn kernels 1/2 cup diced tomatoes 3 tablespoons chopped mint leaves 1/3 cup chopped cilantro leaves 1 tablespoon chopped jalapeno 1 cup canned black beans, rinsed and drained 1/4 cup jicama, diced 1/4 cup lime juice 1 teaspoon chili powder 1/2 teaspoon garlic salt 1 cup creme fraiche 1 avocado, halved, pitted and flesh sliced into eighths 1 cup crumbled queso fresco
1/4 cup chopped chives Instructions: In a medium, wide skillet, heat the cooking oil over medium heat. Add the tortillas to the skillet, a few at a time, and fry for about 1 minute on each side. Put the fried tortillas on paper towels to drain and sprinkle with salt, to taste.
In a saute pan, warm the lobster meat with the lemon oil over low heat minutes until warm, about 5 minutes.
In a large bowl combine the corn, tomatoes, mint, cilantro, jalapeno, black beans, jicama, lime juice, chili powder, and the garlic salt.
Start assembling the nachos by stacking the tortilla chips on each plate. Add the black bean salsa then top with half a cup of the lobster meat. Garnish with creme fraiche, avocado, queso fresco, and chives. Serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 44372,"Spicy Mackerel with Green Bananas 2 whole mackerels, gutted Juice of 1 lime 4 green or unripe bananas Water, as needed 1/2 teaspoon ground allspice Kosher salt and freshly cracked black pepper 3 tablespoons sunflower or groundnut oil (peanut) 1 red onion, coarsely chopped 2 tomatoes, seeded and coarsely chopped 2 cloves garlic, finely chopped 1 hot red cl, preferably Scotch Bonnet, seeded and finely chopped (wear gloves) 3 fresh thyme sprigs, leaves picked 1 tablespoon coarsely chopped fresh cilantro leaves Lime wedges, as needed Instructions: Cut the head and tail from the mackerels and cut the body of each one into 3 chunks. Cover the fish pieces with the juice of 1/2 lime and leave them in the refrigerator to marinate for around 30 minutes. Cut the tips off of the bananas, and quarter (lengthwise, then crosswise), or cut through their skins down to the edges, north, south, east, and west, and then steep them in a bowl covered with just-boiled water for 15 to 20 minutes. Set the mackerel in a medium saucepan, and cover with water. Bring to a boil, then reduce to a simmer, and cook, covered, until completely tender, about 6 to 8 minutes. Lift the fish out from the cooking liquid with a slotted spoon. Remove, and discard the bones and skin, if desired, and break the flesh into good meaty flakes. Sprinkle the chunks with the allspice, the remaining lime juice, and season with salt, and pepper, to taste. Remove the skin from the bananas. It isn't easy, and you'll need a small, sharp knife to help you at times, but try to pry it off with your hands. Now put the bananas into a pan with enough water to cover. Add 1 tablespoon oil to the water, and bring to a boil. Cook the bananas, covered, on a rolling boil until tender, around 15 minutes. Pour the remaining 2 tablespoons oil into a large skillet over medium heat. Gently fry the onions until softened, then add the tomatoes, garlic, cl, thyme, and season with salt, and pepper, and cook until everything has softened. Add the mackerel, gently stir, and heat through. Lift the bananas out of their water with a slotted spoon. You'll notice brown pieces on them. Though most will be in the water, which will also be brown. Brush off any brown bits and cut the banana into diagonal slices. Stir the banana into the mackerel and serve sprinkled with the cilantro and accompanied by lime wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 44373,"Classic Swiss Three-Cheese Fondue 1 garlic clove, peeled 1 cup dry white wine 1 tablespoon fresh lemon juice 8 ounces Gruyere cheese, rind trimmed and discarded, and shredded (about 2 1/2 cups) 8 ounces Emmentaler cheese, rind trimmed and discarded, and shredded (about 2 1/2 cups) 3 ounces Appenzeller cheese, cut into cubes (about 1/2 cup) 4 teaspoons cornstarch 1 tablespoon kirsch A few gratings of fresh nutmeg Freshly ground pepper, to taste Instructions: What to dip: crusty mixed grain bread, French or Italian bread, cut into bite-sized cubes (leave a piece of crust on each cube); Cooked chicken breast, skin and bone removed, cut into bite-sized cubes; cooked garlic sausage or knockwurst, cut into bite-sized wedges; boiled new potatoes; asparagus spears, broccoli florets or cauliflower florets prepared for dipping. Rub the inside of a medium, heavy-bottomed saucepan with the garlic; discard the garlic. Add the wine and lemon juice and bring to a bare simmer over medium heat. In a medium bowl, toss the Gruyere, Emmentaler, and Appenzeller cheeses with the cornstarch. A handful at a time, stir the cheese mixture into the wine, stirring the first batch until it is almost completely melted before adding another. The fondue can bubble gently, but do not boil. Stir in the kirsch and season with the nutmeg and pepper. Transfer to a cheese fondue pot and keep warm over a fondue burner. Serve immediately with dipping ingredients ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 44374,"Grilled Crawfish with Spicy Tarragon Butter 5 pounds live crawfish (Select or True Select) Kosher salt 3 sticks unsalted butter, slightly softened 1/4 cup hot sauce, such as Tabasco 1/4 cup chopped fresh tarragon 1/4 teaspoon cayenne powder Freshly ground black pepper Instructions: Add the crawfish to a large pot of salted boiling water. Cook for about 30 seconds. Shock the crawfish in a bowl filled with ice water.
Cut through the shell on the belly side the entire length of the crawfish. This will help the meat cook evenly. Remove the vein along the body as well as the sack behind the eyes. Rinse thoroughly.
Combine the butter, hot sauce, tarragon and cayenne in a food processor. Process until smooth. Season with salt and pepper.
Prepare a charcoal grill for direct grilling. Place the crawfish in a grill basket and grill until the shell turns bright red and the meat is opaque, about 5 minutes, shaking the grill basket occasionally.
Meanwhile, melt the spicy tarragon butter in a saucepan or skillet. Remove the crawfish to a large platter or shallow bowl, season with salt and pepper and drizzle with the melted butter. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 44375,"Lobster Stuffed Cucumber Cups 3 cucumbers, peeled & sliced into 8, 1.5\ slices 1 lobster, boiled, picked & chopped 1 cob of corn, boiled & kernels removed 1/2 cup Russian dressing (recipe below) 1/2 cup mayonaisse 1/4 ketchup 1 Tb. lemon juice 2 Tbs. minced onion pinch of dry mustard salt and pepper to taste Instructions: With melon baller, scoop out insides of cucumber slices, being careful not to go all the way through. Fill each cucumber cup with a dab of Russian dressing, a bit of lobster and a few kernels of corn. Combine all dressing ingredients and adjust to taste. Will keep for a week in the refrigerator. ","[Chardonnay, Sauvignon Blanc, Riesling, Champagne]" 44376,"Cheesy Carrot and Tofu Stuffed Mushrooms 24 large white or cremini mushrooms, wiped clean, stems finely chopped for the filling 2 tablespoons extra-virgin olive oil Kosher salt 4 tablespoons unsalted butter 1 cup finely chopped carrots Kosher salt 1/2 cup finely chopped baked tofu 1/2 cup grated pepper jack cheese 2 tablespoons grated Parmesan 2 tablespoons finely chopped fresh flat-leaf parsley 1 cup coarse fresh sourdough breadcrumbs Instructions: Preheat the oven to 425 degrees F. If your mushrooms caps are very rounded, trim a very thin slice from the top of the caps to help them sit upright for baking. Toss the mushroom caps with the olive oil and 1/4 teaspoon salt in a large bowl. Heat the butter in a large skillet over medium-high heat. Add the chopped mushroom stems and carrot and cook, stirring occasionally, until just soft, 6 to 8 minutes. Scrape into a large bowl, season with 3/4 teaspoon salt and set aside to cool. Add the tofu, pepper jack cheese, Parmesan and parsley to the cooled mushroom stem mixture. Stir in the breadcrumbs until well moistened. Pack each mushroom with an equal amount of filling and transfer the filled mushrooms to a rimmed baking sheet. Bake until the mushrooms are tender and the filling is brown and crispy on top, about 15 minutes. Let cool 5 minutes before removing from the baking sheet. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 44377,"Osso Buco 14 veal shanks 1 liter red wine (Merlot preferably) 8 onions, chopped 12 carrots, chopped 2 stalks celery, chopped 1/4 cup garlic, chopped 1/2 cup beef base (1/2 cup demi-glace may be substituted) 6 gallons water 1/4 cup basil 1 quart marinara sauce 3/4 pound butter 1 tablespoon thyme 4 bay leaves Salt and pepper to taste Instructions: Preheat oven to 350 degrees F. In a large heavy pan, sear the shanks until they are a rich dark brown. Remove from pan and add onions, carrots, celery, garlic, basil, thyme, bay leaves and salt and pepper. Saute on medium high heat until all water was evaporated and mixture begins to turn a rich brown. Add wine, beef base, water, marinara and butter. Place pan in oven for approximately 3 hours, keeping shanks completely covered. Check every 45 minutes for doneness. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 44378,"Chocolate-Coconut Cereal Treats 4 tablespoons unsalted butter, plus more for greasing the baking dish
One 10-ounce bag mini marshmallows 1/2 cup smooth peanut butter 1 teaspoon pure vanilla extract Kosher salt 6 cups puffed chocolate cereal, such as Cocoa Puffs 2 cups crushed pretzel sticks 1 cup sweetened shredded coconut 2 ounces semisweet chocolate, chopped 1 teaspoon coconut oil Instructions: Line a 9-by-13-inch baking dish with aluminum foil leaving a 2-inch overhang on all sides. Grease the foil with butter.
Melt the butter in a large pot set over medium heat. Add the marshmallows and cook, stirring occasionally, until the marshmallows melt completely, about 5 minutes. Remove from the heat and stir in the peanut butter, vanilla and a pinch of salt. Add the cereal, pretzels and coconut and stir with a rubber spatula, making sure to scrape the bottom, until the cereal is completely coated. Transfer the mixture to the prepared baking dish and pat it into an even layer (use the bottom of a measuring cup to help). Let it sit at room temperature until firm, about 30 minutes.
Melt the chocolate and coconut oil together in a small microwave-safe bowl in 30-second increments in the microwave, stirring in between, until smooth. Drizzle the chocolate over the bars; cover and refrigerate until the chocolate hardens, about 15 minutes.
Cut into 24 bars. Store at room temperature in an airtight container for up to 3 days. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 44379,"Pan-Seared Crispy Salmon 4 6-ounce salmon filets, with skin Kosher salt 3 tbsp olive oil 1 tsp minced garlic 2 tbsp diced shallot 1 large leek, white part only, washed well and diced 1-1/2 cups shelled fresh cannellini beans, cooked 2 cups white wine 1 tsp unsalted butter Instructions:

1. Season the fish on both sides with salt and pepper. Heat 3 tablespoons of the olive oil in a saute pan. Place the salmon, skin-side down, in the pan and cook (without moving the fish) until the skin is crispy, about 4 to 5 minutes. Reduce the heat, turn the salmon, and continue to cook for another 3 to 4 minutes.
2. Meanwhile, heat the remaining tablespoon oil in another saute pan over medium heat. Add the garlic, shallots, and leek; saute for 3 to 5 minutes until the leak begins to soften.
3. Add the cannellini beans and the wine; bring to a gentle simmer. Add the butter. Season to taste with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 44380,"Stuffed Calamari 8 small squid 1/3 cup extra-virgin olive oil 1 eggplant, diced 1 yellow bell pepper, diced 1 zucchini, diced Kosher salt and freshly ground black pepper
   2 balls buffalo mozzarella cheese, diced 1 clove garlic, crushed with peel on 2 tablespoons capers 20 cherry tomatoes, quartered 15 green olives Instructions: Rinse the squid inside and out and set aside. Heat half of the olive oil in a frying pan over medium heat and saute the eggplant, bell pepper and zucchini. Season with salt and black pepper, remove from the heat and stir in the buffalo mozzarella, making sure it doesn't melt.
   Gently stuff the vegetables and cheese into each calamari. (Don't overstuff because when they cook, the squid shrink and you don't want the stuffing to pop out.) Seal the opening by threading the tentacles through the body with a toothpick a few times.
   Heat the remaining olive oil with the garlic in another frying pan. Add the stuffed calamari and cook about 1 minute, and then add in the capers, tomatoes and olives.
   Remove the garlic and add a pinch of salt, if desired. Cook about 3 minutes longer, and then serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 44381,"Chicken with Yoghurt and Cashew Nuts 3 tablespoons vegetable oil 1 teaspoon mustard seeds 1 onion, finely chopped 1 (1/2-inch) piece fresh ginger, peeled and finely sliced
   4 tablespoons cashew nuts 6 cloves garlic, peeled and left whole 2 green chiles, left whole, pricked with a knife Kosher salt 1 1/2-pounds chicken pieces (drumsticks and thighs), skin removed
   9 ounces plain yogurt 3 1/2 ounces water 12 curry leaves* 1 teaspoon garam masala 1 teaspoon ground fennel seeds Juice of 1/2 lemon Instructions: Heat the oil in a nonstick pan. Add the mustard seeds and fry for 20 to 30 seconds, or until the mustard seeds start to pop. Caution: Keep the pan well away from your face and eyes. Be careful of the popping seeds and the splatter of oil. When the mustard seeds have popped, add the onion, ginger, and cashew nuts and fry for 4 to 5 minutes, or until the onions are golden brown. Add the garlic, green chiles, and salt, and fry for 1 to 2 minutes, stirring often, or until the garlic has softened. Add the chicken pieces, and fry for 5 to 6 minutes, or until golden brown. Add the yogurt, stir well and bring the mixture to a boil. Reduce the heat until the mixture is simmering, then cover the pan with a lid and simmer, stirring occasionally, for 10 to 15 minutes. Add the water, stir well, then cover the pan again, and simmer the mixture for another 15 minutes, or until the chicken is tender and the sauce has thickened. Add the remaining ingredients, stir well, and continue to cook for 2 to 3 minutes, or until the mixture has warmed through. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 44382,"Quinoa Salad with Grilled Zucchini and Habanero Oil Kosher salt 1 1/2 cups quinoa, rinsed 3 large zucchini, sliced 1/2 inch thick 3 large red onions, sliced 3/4 inch thick 1/4 cup extra-virgin olive oil, plus more for drizzling Freshly ground pepper 1 bunch fresh basil (about 1 1/2 cups leaves) 1/2 cup fresh lemon juice (from about 3 lemons) 1/4 cup habanero oil (or other cl oil) Instructions: Bring a medium pot of heavily salted water to a boil. Add the quinoa and cook until tender, 8 to 10 minutes; drain and let cool. Meanwhile, preheat a grill to medium high. Drizzle the zucchini and red onions with enough olive oil to coat, season with salt and pepper and toss. Grill the vegetables until well-marked and slightly soft, 3 to 4 minutes per side. Let cool, then chop and transfer to a large bowl. Add the quinoa and basil leaves to the bowl and toss to combine. Whisk 1/4 cup olive oil, the lemon juice and habanero oil in a small bowl until emulsified (or combine in a blender); season with salt and pepper. Drizzle over the quinoa salad just before serving. ","[Riesling, Vermentino, Garnacha, Tempranillo]" 44383,"Sunny's Easy Ooey Gooey Jalapeno Popper Dip 16 ounces chive-flavored whipped cream cheese, at room temperature 16 ounces sour cream
   2 cups shredded Cheddar jack cheese blend
   One 1-ounce packet ranch or taco seasoning
   6 jalapenos, seeded and chopped
   1/2 cup shredded Cheddar jack cheese blend 1/2 cup fried jalapenos, chopped
   Instructions: For the dip: Bake or slow cook. To bake, preheat the oven to 400 degrees F. In a large bowl, mix the cream cheese, sour cream, shredded cheese, seasoning mix and jalapenos. Pour into an 8-inch square dish and bake until bubbly, about 20 minutes. To slow cook: Turn a 6-quart slow cooker to high and add the cream cheese, sour cream, shredded cheese, seasoning mix and jalapenos. Stir, cover and cook until everything melts, 2 to 3 hours. Stir again. For the topping: When ready to serve, top with the shredded cheese and fried jalapenos. ","[Chardonnay, Sauvignon Blanc, Riesling, Gouda]" 44384,"Buttered Turnip Puree 3 large turnips, peeled and cut into uniform chunks 1 quart milk 3 fresh thyme sprigs 1 clove garlic, peeled and gently smashed with the side of a knife 1/2 cup (1 stick) unsalted butter, cut into small cubes Kosher salt and freshly ground black pepper Instructions: Combine the turnips, milk, thyme and garlic in a medium saucepan. Set over medium heat and partially cover the pan. Bring to a gentle simmer and cook for 20 to 30 minutes, until the turnips are tender-the tip of a paring knife should go through without resistance. Drain the turnips, reserving the cooking liquid, and transfer to a food processor (discard the thyme sprigs). Add about 1 cup of the reserved cooking liquid and the butter, season with plenty of salt and pepper and puree until smooth. Add more of the liquid, if necessary. Serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 44385,"Fried Chicken 8 cups vegetable oil 1 cup all-purpose flour 1 teaspoon kosher salt
   1 teaspoon Cajun seasoning 8 pieces airline chicken breast 1/2 cup vegetable oil
   Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 175 degrees F. Preheat the oil in the deep fryer to 400 degrees F. For the flour: In a bowl, mix the four, salt and Cajun seasoning. For the chicken: Toss the chicken with 1/2 cup of the oil, 1 tablespoon salt and 1 teaspoon pepper, and place on parchment paper. Cook slowly in the oven until the chicken reaches an internal temperature of 165 degrees F, about 1 hour. Remove from the oven and cool. Once cooled, toss the cooked chicken with the seasoned flour and flash fry in the deep fryer. Cook until the skin is crisp, 4 minutes. Remove and allow excess oil to drain over paper towels. Finally re-season with salt and pepper, and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 44386,"Pumpkin Cream Pie with Gingersnap Crust and Rum Cheesecake Topping 3 1/2 cups gingersnap crumbs (see Cook's Note) 5 to 6 tablespoons unsalted butter, melted 2 cups low-fat milk 3/4 cup brown sugar 1/4 cup cornstarch 2 large eggs 1 cup pumpkin puree 1/4 teaspoon salt 10 ounces cream cheese, at room temperature 1/3 cup granulated sugar 1 tablespoon heavy whipping cream 1 teaspoon rum extract 1 large egg Pinch of ground nutmeg Pinch of ground cloves Pinch of ground cinnamon 1 vanilla bean, split and seeds scraped Instructions: For the gingersnap cookie crust: Preheat the oven to 350 degrees F. Place the gingersnap crumbs in a large bowl and drizzle half of the melted butter all over. Using your hand or a silicone spatula, mix thoroughly. Add more butter a little at a time until you can make a fist with the crumbs that retains its shape but is easily broken (not too dry, and not too wet). Press the crumbs tightly into a 9-inch pie plate. A deep pie plate is much more suited to this task. Bake until the crust feels quite firm to the touch, 20 to 25 minutes. Set aside and let cool. For the pumpkin filling: Whisk together the milk, brown sugar and cornstarch in a saucepan and bring to a boil. Boil for 3 minutes, whisking constantly. In a large bowl, beat the eggs. Gradually add half of the hot milk mixture to the eggs, whisking constantly. Pour the mixture back into the saucepan and cook over medium heat, stirring often, until thick, about 3 minutes. Remove from the heat and whisk in the pumpkin puree and salt. Pour into the pie shell and chill until set, 2 to 3 hours. For the rum cheesecake topping: Cream together the cream cheese and sugar in the bowl of a stand mixer. Add the cream, rum extract, egg, nutmeg, cloves and vanilla bean seeds. Mix until well combined. Use a silicone spatula to fill a pastry piping bag with the filling. Cut off the tip. Pipe the cheesecake over the pumpkin filling, minding not to get too close to the crumb crust. Use a spatula to smooth out the topping to just meet the crust edge, being careful not to drag crumbs over the surface. Bake until the top is glossy and the center still wiggles, about 45 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 44387,"Celery, Grapefruit and Olive Salad 4 stalks celery and their leaves, chopped 1 red grapefruit, supremed, sections halved 1 green onion, finely chopped (greens only) 1/4 cup chopped black olives 2 tablespoons grapefruit juice 1/2 teaspoon sugar 2 tablespoons olive oil Kosher salt and freshly ground black pepper Instructions: Place the celery, celery leaves, grapefruit, green onions and olives in a medium bowl. In a small bowl, whisk together the grapefruit juice and the sugar. Drizzle in the olive oil, whisking. Add salt and pepper to taste, and pour over the salad. Toss, taste and adjust with salt, if needed. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 44388,"Quesadillas with Shrimp and Peppers 1 cup Mexican red sauce 12 large shrimp, peeled and deveined
2 tablespoons olive oil
1 large onion, chopped into chunks
1 green bell pepper, chopped into chunks
1 red bell pepper, chopped into chunks
Butter, for cooking tortillas 6 flour tortillas 2 cups grated cheese (Monterey Jack is best)
Sour cream, for serving Fresh cilantro leaves, for serving Lime wedges, for serving Instructions: On a large plate, pour the red sauce over the shrimp and set aside. Heat a skillet over high heat and add the olive oil. Cook the onions and bell peppers over high heat until they start to get nicely browned. Remove from the skillet and set aside. Add the shrimp with the sauce. Cook, stirring only occasionally, until the shrimp are opaque. Add in a little water if the sauce gets dry. Remove from the skillet and chop the shrimp into bite-size pieces. In a clean skillet, heat some butter. Place a tortilla in the skillet, then layer on the ingredients: cheese, vegetables and shrimp. Top with a little more cheese and a second tortilla. Cook on both sides, adding butter before flipping to the other side so the tortilla isn't overly dry. Remove from the skillet and slice into wedges. Repeat with the rest of the tortillas and filling ingredients. Serve with sour cream, cilantro and lime wedges ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 44389,"Rabokki (Ramyun and Tteokbokki) 1/2 cup dried anchovies (about 1 ounce) Two 2-inch pieces kombu 1 small yellow onion, thinly sliced
1/4 cup light corn syrup 3 tablespoons gochujang (Korean red cl paste) 2 tablespoons light brown sugar 2 tablespoons gochugaru (Korean red cl flakes) 1 tablespoon minced garlic (about 2 cloves) 1 tablespoon beef bouillon paste 3 cups tteok (Korean cylindrical rice cakes; about 1 pound 2 ounces)
One 3-ounce package dried instant ramyun ramen noodles, flavor packet discarded
1 1/2 cups Asian fishcakes, cut into 1-inch triangles 3 scallions, cut into 1-inch pieces
2 hard-boiled eggs, peeled and halved lengthwise Toasted sesame seeds, for garnish Instructions: Put the dried anchovies, kombu, onion and 4 cups cold water in a large saucepan and bring to a boil. Lower the heat and simmer for 15 minutes, then strain the broth into a large saucepan (discard the solids). Bring the broth back to a simmer, add the corn syrup, gochujang, brown sugar, gochugaru, garlic and beef bouillon and stir to combine. Add the tteok and bring to a boil. Reduce the heat to low and simmer until the broth is thickened and reduced by two-thirds, 10 to 15 minutes. Meanwhile, bring a medium pot of water to a boil and blanch the ramen noodles until just tender, 2 to 3 minutes. Drain and set aside.
When the broth is reduced, add the fishcakes, ramen noodles and scallions. Simmer for 1 to 2 more minutes until well coated. Garnish with the halved eggs and sesame seeds. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 44390,"Biff a la Lindstrom 1 pound ground beef 1 egg 4 to 5 tablespoons water 1/4 cup whipping cream 1 teaspoon salt 1/4 teaspoon ground white pepper 2 boiled potatoes, minced 4 to 6 tablespoons minced pickled red beets, juice reserved 1/2 yellow onion, minced 2 tablespoons capers Instructions: Mix ground beef, egg, water, cream, salt, and white pepper. Add minced potatoes, beets, onions, and capers and add a few splashes of beet juice.
Form the mixture into 5 or 6 patties. Fry in butter until golden brown on both sides and cooked through. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 44391,"Creamy Horseradish and Green Bean Salad 3 tablespoons creamy horseradish 2 tablespoons extra-virgin olive oil
1 tablespoon apple cider vinegar
Zest and juice from 1 large lime
Kosher salt and freshly ground black pepper 3/4 pound small to medium green beans, trimmed
6 sprigs fresh basil, stemmed
Instructions: Make the dressing: Whisk together the horseradish, olive oil, vinegar and lime zest and juice with a pinch of salt in a large bowl. Taste for seasoning. Cook the green beans: Fill a medium saucepot with water and bring to a boil. Fill a large bowl halfway with ice cubes and add some cold water. Place a colander squarely inside the bowl to make an ice bath. (The colander will keep you from having to pick the beans out from among the ice cubes.) Add salt to the boiling water until it tastes like seawater. Plunge the beans into the boiling water and cook until crisp-tender, 1 to 2 minutes. With a slotted spoon, remove the green beans from the water and transfer to the colander inside the ice bath. Move them around gently so the ice water penetrates the beans and accelerates the cooling process. When fully cooled, drain and arrange in a single layer on a kitchen towel to drain any excess moisture. Make the salad: If the green beans are long, cut in half. Toss the green beans in the dressing and toss to coat. Season with salt and pepper. Refrigerate 30 minutes, then stir to coat with the dressing again and marinate at least another 30 minutes and up to 6 hours. Stir in the basil leaves and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 44392,"Deep Fried Eggplant 1/2 cup all-purpose flour or cornstarch 3 eggs, lightly beaten 2 cups fresh bread crumbs 1/2 teaspoon salt, plus additional for sprinkling eggplant 1 tablespoon Essence, recipe follows 1 small eggplant, cut crosswise into 1/4-inch thick slices and then quartered Vegetable oil, for deep frying Marinara sauce (optional) 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: Place the flour, egg, and bread crumbs each in 3 small bowls. Add the 1/2 teaspoon of salt to the egg and whisk to combine. Season the bread crumbs with the tablespoon of Essence and stir with a fork or your hands to thoroughly combine. Dredge each piece of eggplant in the flour, coating thoroughly and then shaking to remove any excess flour. Coat each piece with the egg, then dredge in the bread crumb mixture, pressing to make the bread crumbs adhere. Transfer the eggplant pieces to a rack or to paper towels to let them dry slightly before frying. In a deep, heavy skillet heat 1/2-inch of vegetable oil to 375 degrees F. Fry the eggplant pieces, in batches if necessary, for about 1 minute on each side, or until golden brown. Transfer with tongs to paper towels to drain. Sprinkle lightly with salt before serving. Serve with marinara sauce, or as desired. Combine all ingredients thoroughly. Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 44393,"Halibut with Lemon-Butter and Crispy Shallots 1 tablespoon fresh lemon juice 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Zest of 1 large lemon 1/2 stick unsalted butter, at room temperature 1/4 cup extra-virgin olive oil 2 tablespoons fresh lemon juice 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 2 large cloves garlic, smashed 4 halibut fillets (each 4 to 5 ounces) 1/2 cup grapeseed oil 2 large shallots, cut into rounds, separated into rings Lemon wedges, for garnish Instructions: For the lemon butter: Whisk together the lemon juice, salt, pepper, lemon zest and butter in a deep medium bowl until well blended (mixture will be like a thick sauce). Set aside until ready to use.
For the halibut and crispy shallots: Combine the olive oil, lemon juice, garlic, salt, pepper and garlic in an 8-by-8-by-2-inch glass dish. Whisk the marinade to blend. Add the halibut and turn several times to coat evenly. Let stand 15 to 20 minutes.
Combine the grapeseed oil and shallots in a medium heavy saucepan over medium-high heat. Cook, stirring often, until the oil heats up and the shallots turn golden brown, 5 to 7 minutes. Transfer the shallots with a slotted spoon to several layers of paper towels to drain and crisp. Sprinkle with salt and pepper just before using.
Heat a large dry nonstick skillet over medium-high heat. Lift the halibut from the marinade, letting the excess drain off. Add the halibut to the hot skillet and sear 3 minutes. Turn the fish over using a flexible metal spatula. Sear until still slightly pink in the center, about 3 minutes longer, depending on thickness. Transfer the halibut to plates. Top with a generous dollop of lemon-butter and pile the shallots alongside or scatter around the fish. Garnish with the lemon wedges and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 44394,"Apple Pizza Pie 1/4 cup warm water (about 110 degrees) 1 teaspoon dry active yeast 1 teaspoon sugar 2 cups bread flour 1 teaspoon salt 1/2 cup cold water 1 teaspoon vanilla extract 1 teaspoon butter 8 ounces mascarpone cheese 8 ounces ricotta cheese 1/4 cup sugar 2 tablespoons Calvados ( apple spice brandy) 2 tablespoons butter 1/4 cup granulated sugar 1/4 cup brown sugar 1 tablespoon flour 2 golden delicious apples, 1/4 -inch slices 1 tablespoon lemon juice 1/4 cup Calvados, (apple spiced brandy) 1/4 teaspoon nutmeg 1/2 teaspoon cinnamon Pinch salt 2 tablespoons butter 1/2 cup flour 1/2 cup brown sugar 1 cup pecans chopped Instructions: For the dough: In a bowl, combine warm water, yeast and sugar. Let stand. In the food processor, combine flour, salt and pulse. Add the yeast mixture, cold water, vanilla and butter. Pulse until a ball is formed. Scrape dough out onto a lightly floured counter and knead until dough is smooth. Allow dough to rest for 2 to 3 minutes. Divide dough in half and form 2 balls. Place dough in separate bowls, cover with plastic wrap. Allow to rise at room temperature for about 1 hour, then store in the refrigerator 2 hours to overnight. For cheese mixture: Combine cheeses, sugar and Calvados in a bowl. Let rest. For apples: In a food processor pulse butter, flour, brown sugar, and pecans into coarse crumbs. Cook for 3 to 4 minutes until slightly softened. Flame Calvados. Add cinnamon, nutmeg, and salt let cool. For crumb topping: In a food processor pulse butter, flour, brown sugar and pecans into coarse crumbs. Cook in a non-stick saute pan for 1 minute. Let cool.
Assembly: Spread each dough to form a 10-inch circle. On each dough circle spread half of the cheese mixture. Top with half of the apples, and sauce. Sprinkle half crumb mixture, and bake at 475 degrees for 8 to 10 minutes. Serve warm, with vanilla ice cream and dust with cinnamon sugar. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 44395,"Purple Sweet Potato Soup 8 slices bacon 2 pounds purple yams, cut into 1-inch cubes
3 cloves garlic, minced
2 sprigs thyme, leaves removed
1 red onion, sliced
1 tablespoon fresh oregano
1 teaspoon ground cumin
1/2 teaspoon ground coriander
Kosher salt and freshly ground black pepper
5 to 6 cups vegetable broth
1 cup chopped roasted and salted pistachios 1/4 cup chopped fresh parsley, plus more leaves, for serving 2 tablespoons chopped fresh oregano
1/4 teaspoon turmeric
Sour cream, for serving
Instructions: For the soup: Heat a large Dutch oven over medium heat. Fry the bacon until crisp, 10 to 12 minutes. Remove to a plate and drain all but 2 to 3 tablespoons of the bacon fat from the Dutch oven. Reserve the bacon. Add the yams, garlic, thyme, onion, oregano, cumin, coriander and then a good pinch of salt and pepper. Cook, stirring, until the onions have started to soften and the yams are coated in the bacon grease, 2 to 3 minutes. Add 5 cups of the broth and bring to a simmer. Cook until the potatoes are soft, about 15 minutes. For the pistachio crumble: While the soup cooks, crumble the bacon and toss with the pistachios, parsley, oregano and turmeric until well combined. Set aside. Using an immersion blender, puree the soup until smooth. Thin with the remaining stock as needed. Serve the soup into bowls and swirl in a spoonful of sour cream to each serving. Top with the crumble and some parsley leaves. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 44396,"Peach Baklava Icebox Cake 2 ripe medium peaches, cut into 1/4-inch slices (about 1 1/2 cups) 6 tablespoons honey, plus more for drizzling
1 1/2 cups plain 2 percent Greek yogurt 1/2 cup heavy cream 6 graham crackers (full sheets) 1/4 cup toasted pistachios, chopped Instructions: Add the peach slices to a medium bowl. Drizzle 2 tablespoons of the honey over the peaches and toss until coated. Set aside for at least 30 minutes. Beat the yogurt, heavy cream and remaining 4 tablespoons honey in a large bowl with an electric mixer on medium-high speed until stiff peaks form, about 2 minutes. Line a 9-by-5-inch loaf pan that is at least 2 inches deep with plastic wrap, leaving about 2 inches of overhang on all sides. Spread a heaping 1/2 cup of the yogurt-cream mixture over the bottom of the pan. Evenly layer about 14 slices (about 1/2 cup) of the peaches over the cream. Top with 1 1/2 sheets of graham crackers. Break up the remaining 1/2 sheet into small pieces and use them to fill in the gaps. Repeat twice with the remaining yogurt-cream mixture, peaches and graham crackers (making sure to end with a layer of graham crackers on top). Cover the top of the pan with the overhanging plastic wrap. Refrigerate for at least 8 hours and up to 12. When ready to serve, unwrap the top of the loaf plan and invert it onto a flat plate or cutting board. Remove the plastic wrap, sprinkle with the pistachios and drizzle with honey. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 44397,"MIRACLE WHIP® Creamy Spinach & Artichoke Dip 1 cup MIRACLE WHIP? Dressing 1 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream 1 can (14 oz.) artichoke hearts, drained, finely chopped 1 pkg. (9 oz.) frozen chopped spinach, cooked, cooled, and well drained ? tsp. garlic powder 3 green onions, thinly sliced 3 canned chipotle peppers in adobo sauce, chopped Instructions: Combine ingredients. Refrigerate 1 hour or until chilled.\n\nServing Suggestion: Serve with your favorite cut-up fresh vegetables.\n\nSubstitute: Substitute 1 can (4 oz.) chopped green chiles for the chipotle peppers. ","[Chardonnay, Sauvignon Blanc, Riesling, Garnacha]" 44398,"The Touchdown 4 ounces tomato juice 3 ounces beer 1 1/2 ounces vodka 1-ounce rum Splash Tequila 1 lime, juiced Lime wedges, for garnish Instructions: Mix all ingredients and pour over ice. Serve in highball glass. Garnish with a wedge of lime. ","[Vodka, Rum, Tequila]" 44399,"Pancakes with Bacon and Maple Syrup 2 tablespoons unsalted butter 1 1/2 cups all-purpose flour 2 heaping teaspoons baking powder 1 teaspoon sugar Pinch salt 1 1/3 cups whole milk 2 eggs 10 slices bacon or approximately 4 ounces wafer-thin-cut pancetta 1 to 2 teaspoons vegetable oil, for frying bacon Butter, for frying pancakes Best-quality maple syrup Instructions: Melt the butter and set aside to cool slightly while you get on with the rest of the batter and the bacon. In a large, wide-necked measuring cup, measure out the flour and add the baking powder, sugar and salt. Stir to combine. In another cup, measure the milk, beat in the eggs and then the slightly cooled butter, and pour the liquid ingredients into the dry ingredients, whisking as you do so. Or just put everything in a blender and blitz. In the vegetable oil, fry the bacon (cut into half crosswise) or the pancetta strips until crisp, remove to paper towels and cover with more paper towels (not because I'm fat-phobic - as if! - but because this will help them keep their requisite crispness). Now, heat either a griddle or nonstick frying pan, smear with a small bit of butter and then start frying. I just pour small amounts straight from the cup (but you could use a 1/4-cup measure if you prefer) so that you have wiggly circumferenced disks. When you see bubbles erupting on the surface, turn the pancakes over and cook for a couple of minutes, if that, on the other side. Or use a blini pan and, as just described, turn when the bubbles break through to the uncooked surface. There is a Russian saying to the effect that the first pancake is always botched, so be prepared to sacrifice the initial offering to unceremonious stoveside gobbling. Pile the pancakes onto plate, wigwam with pieces of crispy bacon or pancetta and dribble or pour over, depending on greed and capacity, that clear, brown, woodily fragrant syrup. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 44400,"Sonoma County Mojito 1 lime, cut into 6 wedges 3 black grapes 3 green grapes 3 red grapes Several fresh mint leaves Ice 2 ounces simple syrup Sonoma County white wine (any varietal) Silver rum Soda water Instructions: Add the limes, grapes and mint leaves to a pint glass. Muddle together with some ice, to extract the juice. Add the simple syrup and some more ice. Add some wine, and then add some rum, to your liking. Top off with a little bit of soda water. Stir. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Moscato]" 44401,"Hoisin and Honey Slow-Cooker Chicken Drumsticks 1/4 cup hoisin sauce 1/4 cup honey 3 tablespoons ketchup 2 tablespoons low-sodium soy sauce 2 cloves garlic, minced (about 1 tablespoon) 1/4 teaspoon cl flakes, optional 8 chicken drumsticks (about 2 pounds), skin on
2 teaspoons Chinese five-spice powder Kosher salt and freshly ground black pepper
3 scallions, thinly sliced Steamed white rice, for serving Instructions: Whisk together the hoisin, honey, ketchup, soy sauce, garlic and cl flakes if using in a medium bowl. Sprinkle the drumsticks all over with the five-spice powder, 1 teaspoon salt and 1/4 teaspoon pepper. Place the chicken in a 6-quart slow cooker and cover with the hoisin mixture, then toss the drumsticks to coat. Cook on low until the chicken is very tender when pierced with a knife and the sauce is thickened slightly, about 4 hours. Remove the drumsticks and sauce to a bowl, top with the scallions and serve with rice. ","[Syrah, Zinfandel, Tempranillo, Barbera]" 44402,"Blue Moonandreg; Crab Tostada 4 large tostadas Mixed greens TOMATILLO DRESSING: 1/2 lb. tomatillos 1 oz. cilantro 1 tbsp. sugar 1/2 cup orange juice 1/2 cup mayonnaise Salt and pepper to taste PAPRIKA-BRAISED PEPPERS AND ONIONS: 1 red onion, thinly sliced 1 yellow onion, thinly sliced 1 yellow pepper, thinly sliced 1 red pepper, thinly sliced 1 green pepper, thinly sliced 8 oz. canned organic black beans (drained and rinsed) 1 tbsp. paprika 2 oz. orange juice CRAB MIX: 1 cup orange juice reduced to 2 oz. 1/2 cup paprika-braised peppers and onions, diced 1/2 cup mayo 1 tbsp. lemon juice 1 lb. lump crab Ritz? crackers Instructions: Description On a smooth spring evening, enjoy this dish of orange-crab tostada, creamy tomatillo dressing, mixed greens, and paprika-braised peppers and onions. Beer Pairing Blue Moon® Spring Blonde Wheat Ale, with its subtle flavors of orange and lemon peel, pairs nicely with seafood dishes. Pre-heat the oven to 400 degrees F. To make the tomatillo dressing, peel and wash the tomatillos. Roast them in the oven for approximately 20 minutes or until soft and blistering. Put in a food processor or blender; puree with cilantro and sugar, add orange juice and then add mayo. Season with salt and pepper and refrigerate. To make the paprika-braised peppers and onions, saute onions in a large saute pan in oil until soft. Add peppers and beans and saute one minute more. Add paprika and orange juice. Cook an additional 30 seconds. Remove from heat and let cool. To make the crab mix, mix orange juice, lemon juice, diced paprika-braised peppers and onions, mayo, crumbled Ritz crackers, and crab. To assemble, toss mixed greens with dressing and peppers then put into four bowls. Spread each tostada with crab mix. Place atop salad and garnish with orange slices and more paprika-braised peppers and onions. Serve additional tomatillo dressing on the side. ","[Chardonnay, Sauvignon Blanc, Ros, Pinot Grigio]

" 44403,"Green with Envy Orecchiette and Red Wine Braised Sausages 2 pounds - 8 short links or 4 large, hot or sweet Italian sausages 2 cups dry red wine 1/2 cup extra-virgin olive oil, divided Salt 1 pound orecchiette pasta 1/2 cup hazelnuts 1 package or bunch chives, coarsely chopped or torn by hand 2 cloves garlic, popped from skin, 1 clove minced, divided 12 stems tarragon, 1 package or small bunch, leaves stripped from stems Salt and freshly ground black pepper 1/2 cup grated Parmigiano-Reggiano, plus more to pass at table 1 bunch green Swiss chard, stems removed and roughly chopped A little freshly grated nutmeg, to taste Instructions: Orecchiette means little ears and the ears will be burning over this recipe - tasty and supper good for you. The friends and family you make it for will be green with envy to be able to make something so delicious! Place sausages in a skillet and add wine and 1 tablespoon extra-virgin olive oil to the pan. Place pan over medium-high heat and let the wine reduce and evaporate, 15 to 18 minutes. Eventually, the casings will crisp up and the wine and oil will glaze the casings. Place a pot of water on to boil for the pasta. Salt water and cook to al dente. Heads up: you will need 1 1/2 cups, a couple of ladles, starchy cooking water just before you drain the orecchiette. Toast hazelnuts 5 minutes over medium-low heat in a small skillet. Cool a few minutes. Place the chives, garlic, tarragon, salt and pepper and nuts into food processor and turn it on. Stream in about 5 tablespoons extra-virgin olive oil and process the ingredients into a smooth but thick sauce. Transfer the sauce to a bowl and stir in the cheese. The color is stronger if you stir rather than process the cheese into the sauce. Heat remaining 2 tablespoons extra-virgin olive oil in a large skillet over medium high to high heat. Add greens, minced garlic and season with salt, pepper and nutmeg to taste. Sear greens, tossing them as they wilt down, 3 to 4 minutes. Add cooking liquids to pesto in bowl then add pasta and greens and toss to coat the pasta and let the flavors absorb, 1 minute. Serve 2 braised sausages with lots of greens alongside. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 44404,"Preserved Lemons 10 lemons (enough to fill a jar 3/4 full) Rock salt Large glass jar or plastic container with tops (no metal lids) Instructions: Soak the lemons for 2 days before preparing this recipe. Change the water twice. Remove the nut end of the lemon (the end that attaches the lemon to the tree). Slice a cross two-thirds of the way up the lemon. Fill with rock salt, don't be shy. Place into glass jar. Repeat this process until there are enough lemons compacted into the glass jar. Make sure there is enough room (about 1/4 of the jar) left at the top to accommodate any excess juices from the lemons. Secure tightly with the lid and place in a cool dark place for at least a month. Some people add 1/2 cup of fresh water to encourage the process of preservation, with the addition of olive oil to act as a sealant on top of the lemons. These last two processes are not necessary. Some people also add cinnamon sticks and cloves or black peppercorns, it entirely depends on your individual taste. Simple is best. The lemons will then be preserved and ready to use. They last for about 4 years. Remember not to use a jar with a metal lid as this will affect the preserving process and the metal may erode. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 44405,"Steak Bites with Bloody Mary Dipping Sauce 1 tablespoon extra-virgin olive oil, plus more for drizzling 1 small onion, finely chopped 1/2 cup vodka 2 tablespoons Worcestershire sauce 2 teaspoons hot pepper sauce 1 cup tomato sauce 1 rounded tablespoon prepared horseradish Kosher salt and freshly ground black pepper 1 1/3 pounds beef sirloin cut into large bite-sized pieces, about 1-inch squares Steak seasoning blend or coarse salt and black pepper 6 to 8-inch bamboo skewers Instructions: Heat a small saucepan over medium heat. Add oil and onions and saute 5 minutes. Add vodka and boil to reduce by half. Add Worcestershire, hot sauce, tomato sauce and horseradish. Stir to combine the dipping sauce and return the sauce to a simmer. Add salt and pepper and adjust seasonings. Heat nonstick skillet over high heat. Coat meat bites lightly in oil. Season with steak seasoning blend or salt and pepper, to taste. Cook the meat until caramelized all over, about 2 minutes on each side. Transfer dipping sauce to a small dish and place at the center of a serving platter. Surround the dip with meat bites and set several bamboo \stakes\ or skewers alongside meat. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 44406,"Strawberry Fool 2 pints strawberries (hold 6 strawberries back for topping) 1/4 cup granulated sugar
3 tablespoons strawberry liqueur
2 cups (1 pint) heavy cream
1/4 cup powdered sugar
6 ladyfingers
6 sprigs fresh mint, to decorate Instructions: Add the strawberries to a bowl, sprinkle over the granulated sugar and strawberry liqueur and let steep 10 minutes. Meanwhile, add the cream and powdered sugar to the bowl of a mixer and whip to soft peaks. Mash the strawberries with a fork and fold them into the cream. Spoon the fool into individual glasses. Crush some ladyfingers on top. Top each with a sprig of mint and a whole strawberry! ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 44407,"Potato-Leek Pizza Extra-virgin olive oil, for drizzling 6 slices thick-cut bacon, cut into 1-inch pieces 3 leeks, rinsed well to remove grit and thinly sliced
1 loaf store-bought frozen bread dough, thawed and left to rise according to package instructions 5 small red potatoes, sliced paper thin with a mandoline or sharp knife Kosher salt
1 pound fresh mozzarella, sliced thin
4 ounces goat cheese, crumbled
1/3 cup grated Parmesan Freshly ground black pepper Instructions: Preheat the oven to 475 degrees F. Drizzle a baking sheet with olive oil. In a skillet, fry the bacon over medium heat until cooked but not crisp; remove and set aside. Pour off most of the grease but do not clean the skillet. Return the skillet to the stove and turn the heat to medium low. Add the leeks and saute until soft, about 3 minutes. Pull or roll the bread dough into a rectangle and place on the oiled baking sheet. Drizzle the dough with olive oil. Arrange the potatoes in a single layer all over the crust, slightly overlapping the edges. Sprinkle the potatoes lightly with salt, then lay the mozzarella slices in a single layer on top of the potatoes. Arrange the leeks on top of the cheese. Sprinkle the fried bacon pieces over the top, followed by a generous addition of crumbled goat cheese, grated Parmesan and freshly ground black pepper. Bake until the edges of the crust are golden brown and the cheese is melted and bubbly, 11 to 13 minutes. Cut into squares and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 44408,"Fish & Lobster Cakes 8 tablespoons (1 stick) unsalted butter, divided 1 1/2 cups (1/4- to 1/2-inch-diced) yellow onion 1 cup (1/4- to 1/2-inch-diced) celery 1 large Holland red bell pepper, cored, seeded, and 1/4- to 1/2-inch-diced 1 1/4 pounds boneless, skinless cod fillets, cut into 4 pieces 1/2 cup heavy cream Kosher salt and freshly ground black pepper 4 cups panko (Japanese bread flakes), divided 3 tablespoons minced fresh dill 2 tablespoons good mayonnaise, such as Hellmann's 1 tablespoon Dijon mustard 1 teaspoon grated lemon zest 2 extra-large eggs, lightly beaten 1/2 pound cooked lobster meat, 1/2-inch-diced Good olive oil Rmoulade Sauce (recipe follows) 1 1/2 cups good mayonnaise, such as Hellmann's 6 tablespoons minced cornichons 1 tablespoon whole-grain mustard 3 tablespoons Champagne or white wine vinegar Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 200 degrees. Heat 3 tablespoons of the butter in a large (12-inch) saut pan over medium-high heat. Add the onion, celery, and bell pepper and cook over medium heat for 8 to 10 minutes, stirring occasionally, until tender. Place the fish on top of the vegetables and add the cream, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a boil, lower the heat, cover, and simmer for 6 to 12 minutes (depending on the thickness of the cod), until the fish is just cooked. Set aside in the pan for 10 minutes, then flake the fish in large pieces with a fork. Put 2 cups of the panko in a large bowl. Add the cod mixture, including the cooking liquid, the dill, mayonnaise, mustard, lemon zest, eggs, lobster, 2 teaspoons salt, and 1 teaspoon black pepper and mix gently. Using a 2 1/4-inch ice cream scoop as a measure, shape the mixture into 14 (3-inch) fish cakes. Place the remaining 2 cups of panko on a plate and coat the cakes all over, patting the coating to adhere. Wipe the saut pan clean with a paper towel and heat 2 tablespoons of the butter and 2 tablespoons of oil in the pan over medium heat. Place 5 cakes in the pan and cook for 5 minutes on each side, until nicely browned on both sides. Transfer the cakes to a sheet pan and keep them warm in the oven for up to 15 minutes. Repeat, adding more butter and oil, until the entire mixture is cooked. Serve hot with the Rmoulade Sauce. Place the mayonnaise, cornichons, mustard, vinegar, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper in the bowl of a food processor fitted with the steel blade. Pulse a few times until the cornichons are finely chopped (not pureed). Transfer to a sealed container and refrigerate. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 44409,"Sin City Dirty Chips 8 ounces kettle cooked potato chips 8 ounces leftover or store-bought barbeque pulled pork 8 ounces Jalapeno Hollandaise Sauce, recipe follows 4 ounces Mexican Cotija cheese 1 ounce fresh cilantro leaves, chopped 2 sticks butter 4 egg yolks 2 tablespoons champagne vinegar 1 teaspoon fresh lime juice 1 small fire-roasted jalapeno, chopped Pinch cumin Pinch kosher salt Instructions: Arrange the potato chips on a medium serving dish, allowing them to overlap slightly. Top the chips with the pulled pork, then top with the Jalapeno Hollandaise Sauce. Sprinkle the Cotija cheese and cilantro over the top of the dish and serve immediately. In a small saucepan over low heat, bring the butter to a boil, being careful not to scorch the butter. In a blender, mix the egg yolks and champagne vinegar on high speed. With the blender running, add the melted butter in a slow, steady stream. The sauce should be somewhat thick and custard-like; if it is too thick, add water, 1 teaspoon at a time, to thin. Stir in the lime juice, roasted jalapeno, cumin and salt. ","[Zinfandel, Tempranillo, Garnacha, Malbec]" 44410,"Eggs Benny with Smoked Paprika Hollandaise and Potato Hash Extra-virgin olive oil 2 russet potatoes, scrubbed and diced into 1/2-inch cubes 1/2 onion, thinly sliced 1/2 red bell pepper, julienned 1 garlic clove, minced Kosher salt 8 ounces nduja 4 egg yolks Juice of 1 lemon 1/2 cup clarified butter, warmed 1/4 teaspoon smoked paprika Kosher salt 2 tablespoons white vinegar 4 large eggs 2 English muffins, toasted Instructions: For the potato hash: Coat a large cast-iron skillet with olive oil and heat over medium-high heat. Add the potatoes and cook, turning occasionally on all sides, until they begin to brown, 6 to 8 minutes. Add the onions and bell peppers and cook for 4 to 5 minutes until they begin to brown and the potatoes start to get crispy. Add the garlic and cook for 1 to 2 minutes until fragrant. Season to taste with kosher salt. For the eggs benny with smoked paprika: Cook the nduja in a small saute pan over medium-high heat until browned, 5 to 6 minutes. Whisk the egg yolks and lemon juice in a heatproof glass bowl over a double boiler until pale, foamy and thickened. Very gradually stream the clarified butter into the egg yolks while whisking. If the sauce gets too thick, you can add some hot water a little at a time until it reaches the right consistency. The sauce should be thick but still flow. Season with the smoked paprika and 1/2 teaspoon salt. Fill a large stockpot halfway with water and bring to a rolling boil, then lower the heat until there are no bubbles. Place the vinegar into a small bowl and crack the eggs into the vinegar; the vinegar will help the egg whites set. Swirl a slotted spoon in the water to create a vortex and pour the bowl of vinegar and eggs into the center of the vortex. Poach for about 2 minutes. Using the slotted spoon, remove the eggs and place the spoon on a towel to catch the excess liquid. To assemble, spread the nduja on each of the toasted English muffins, place a poached egg on each muffin and smother with the smoked paprika hollandaise sauce. Serve alongside the potato hash. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]

" 44411,"Shish Hold-The-Kabob: Spiced Lamb Chops on Sauteed Peppers and Onions with Garlic and Mint Couscous 8 rib lamb chops Coarse salt and coarse black pepper 1 teaspoon ground cumin, 1/3 palm full 1 teaspoon ground coriander, 1/3 palm full 1 teaspoon sweet paprika, 1/3 palm full 4 tablespoons extra-virgin olive oil, 3 green bell peppers, seeded and cut into 1 inch pieces 1 large yellow onion, cut into 1-inch pieces 1 cup grape tomatoes 1/2 cup flat-leaf parsley leaves, chopped 3 cloves garlic, finely chopped 1 1/2 cups chicken stock 1 1/2 cups couscous Handful golden raisins 5 or 6 sprigs fresh mint, finely chopped, about 3 tablespoons 3 tablespoons pine nuts, toasted Instructions: Cover the chops with wax paper or plastic and whack each chop with the heel of your palm to flatten it out. Season chops with salt and pepper on both sides. Combine cumin, coriander and paprika and sprinkle the mixture evenly over chops. Pat the spices in place and wash up. Let chops stand 15 minutes.
Heat a large skillet over medium high heat. Add 2 tablespoons olive oil, 2 turns of the pan. Add peppers and onions. Season the vegetables with salt and pepper and cook together 5 minutes, then add grape tomatoes and continue to cook until skins begin to burst on tomatoes. Add half the flat leaf parsley to the skillet and toss. Transfer vegetables to a platter and cover with loose foil to hold heat.
Place a tablespoon of oil in a small saucepan for couscous, just eyeball the amount. Heat oil over medium heat and add garlic. Sautee garlic 1 minute then add chicken stock and bring it up to a boil. Add couscous and cover the pot. Let stand for 5 minutes. Over medium-low heat toast the pinenuts in a small pan until they begin to give off their aroma, stirring them frequently to prevent them from burning.
Return skillet to stove and add another tablespoon EVOO, a turn of the pan. Add lamb chops to skillet and sear 2 to 3 minutes on each side for medium rare, cook 4 minutes on each side for medium-well chops. Place chops on top of the peppers and onions.
Fluff couscous with a fork and stir in the raisins, mint, remaining parsley and the pine nuts. Pass couscous at table. It makes a nice bed for the veggies and lamb to catch all the juices. ","[Syrah, Tempranillo, Garnacha, Barbera]

" 44412,"Chocolate Almond Upside-down Cake 6 tablespoons unsalted butter, melted 3/4 cup light brown sugar, packed 1/4 cup honey 1 1/4 cups sliced or slivered almonds, lightly toasted 1 1/4 cups cake flour 1/2 cup cocoa powder, preferably Dutch-process 1 teaspoon baking soda 1/2 teaspoon salt 8 tablespoons (1 stick) cool unsalted butter 1 1/2 cups sugar 3 eggs 1 teaspoon pure vanilla extract 1 cup buttermilk Instructions: Preheat oven to 350 degrees F. Thickly butter a 10-inch round cake pan. Pour the melted butter into the cake pan and swirl to coat the bottom then sprinkle in the brown sugar. Drizzle in the honey and sprinkle the almonds evenly over the bottom. To make the cake batter, sift the flour, cocoa powder, baking soda, and salt together three times (this is to make the cake extra-light). Cream the butter in a mixer fitted with a whisk attachment until smooth and fluffy. Add the sugar and mix. Add the eggs, one at a time, mixing after each addition. Beat until fluffy and light. With the mixer running at low speed, add a third of the dry ingredients and mix. Add half of the buttermilk and mix. Add another third of the dry ingredients and mix. Add the remaining buttermilk and mix. Add the remaining dry ingredients and mix until smooth. Pour the batter into the pan. Bake until set in the center and springy, about 25 to 35 minutes. Run a knife around the edge of the pan and immediately invert it onto a serving platter. Let sit inverted for 5 minutes so the caramel can soak into the cake a bit. Then remove the pan. If the topping is sticking to the pan, warm the pan surface on a burner to loosen the caramel. ","[Rioja, Pinotage, Tempranillo, Barbera]" 44413,"Breakfast Burger 1 pound ground pork 2 tablespoons maple syrup 2 teaspoons chopped fresh sage 2 teaspoons kosher salt 1 teaspoon fennel seeds 1 teaspoon granulated garlic 1 teaspoon granulated onion 1 teaspoon crushed red pepper Kosher salt and freshly cracked black pepper 3 tablespoons canola oil 4 slices American cheese 4 large eggs 4 English muffins, sliced, buttered and toasted 8 slices bacon, crisped Spicy Ketchup, recipe follows 1/4 cup ketchup 2 teaspoons lemon juice 1/2 teaspoon chili powder 1/2 teaspoon Worcestershire sauce 1/4 teaspoon hot sauce Instructions: For the sausage: Mix the sausage, syrup, sage, salt, fennel seeds, garlic, onion and red pepper together in a large bowl.
For the burgers: Form the pork sausage into 4 patties, about 3 inches in diameter. Sprinkle both sides of each patty liberally with salt and pepper.
Heat a grill, grill pan or cast-iron skillet over high heat, adding 2 tablespoons canola oil if applicable. Cook the patties for approximately 3 minutes, then flip and top with 1 slice of cheese (cover to melt). Continue cooking for an additional 3 minutes for medium, or continue cooking to your desired doneness. Remove and tent with foil.
In either the same skillet that you used to cook the pork patties or a clean skillet with the remaining 1 tablespoon canola oil, bring to medium heat. Crack the eggs into the skillet and sprinkle with salt and pepper. Cook the eggs just until the whites have set before carefully flipping; avoid breaking the yolk.
Build the burgers by placing each cooked patty on the English muffin bottoms. Top with the crisped bacon and fried eggs. Smear the tops of the English muffins with the Spicy Ketchup and place on top of the other ingredients. Serve immediately. Whisk together the ketchup, lemon juice, chili powder, Worcestershire sauce and hot sauce together until combined. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 44414,"Eggplant Rollatini 2 large eggplants (about 1 1/2 pounds each) 1/4 cup extra-virgin olive oil Kosher salt and freshly ground black pepper 2 cups whole-milk ricotta
1/4 cup fresh flat-leaf parsley leaves, roughly chopped, plus more for serving 1 teaspoon grated lemon zest
8 large fresh basil leaves, thinly sliced
3 cups shredded whole-milk mozzarella (about 8 ounces) 1 cup grated Parmesan
1 large egg, lightly beaten One 24-ounce jar tomato basil sauce Instructions: Position oven racks in the top and bottom thirds of the oven and preheat to 400 degrees F. Line 2 large baking sheets with parchment. Cut off the stem of one eggplant, then slice 1/2 inch off one long side. Turn the eggplant onto the trimmed flat side and slice 1/2 inch off the 2 long sides, squaring it off slightly. Slice the eggplant into 6 long pieces, each about 1/4 inch thick. Repeat with the other eggplant. (Discard the trimmed pieces or reserve for another use.)
Divide the eggplant slices between the prepared baking sheets. Brush both sides of each slice with the olive oil and sprinkle generously with salt and pepper. Bake, flipping the slices over about halfway through, until just tender and starting to brown, 15 to 20 minutes. Use a large spatula to transfer the slices to a cutting board in a single layer to cool slightly. Meanwhile, stir together the ricotta, parsley, lemon zest, basil, 2 cups of the mozzarella, 1/2 cup of the Parmesan, 1/4 teaspoon salt and a pinch of black pepper in a medium bowl. Taste and adjust the seasoning with salt and pepper if needed. Stir in the egg. Spoon a leveled 1/4 cup of the cheese mixture into the center of each eggplant slice and roll up tightly.
Spread half of the tomato basil sauce on the bottom of a 9-by-13-inch baking dish. Arrange the rolled eggplant slices seam-side down in the center of the baking dish, making 2 rows of 6 and leaving space between the rows. Spoon the remaining sauce down the middle of the rolls, leaving the edges exposed. Top the rolls with the remaining mozzarella and Parmesan.
Bake, rotating the dish halfway through, until the eggplant is very tender and the cheese is golden brown and bubbly, 40 to 45 minutes. Allow to sit for 10 minutes, then sprinkle with chopped parsley before serving.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 44415,"Grandma Mabel's Gnocchi 5 pounds russet potatoes 3 large eggs 1 tablespoon salt, plus more for the cooking water 4 cups all-purpose flour, plus more for the rolling table 1 pound bacon, diced 3 yellow onions, diced 1 stick (8 tablespoons) butter 2 ounces shredded Parmesan 1 ounce fresh basil, chiffonade Instructions: For the gnocchi: Place the potatoes in a large stockpot, then fill with enough water to cover the potatoes three-quarters of the way. Set on the stove to boil until tender, about 45 minutes. Peel the potatoes and place through a ricer while still hot, then cool in the refrigerator for about 20 minutes. Place the eggs in a mixing bowl and add the salt. Whisk with a fork, then add the potatoes and blend with a rubber spatula until mixed. Add the flour and dump the dough on a nice rolling table, then knead the dough just until it is all mixed and there are no lumps, making sure the dough can hold shapes. Pinch off a piece about the size of a fist, then roll it out into a nice long snake that is the diameter of a quarter. Cut on the bias making about 1-inch cuts, and place on a parchment-lined sheet pan dusted with flour. Freeze for at least 6 hours and up to 8 hours. For the butter bacon onions: Cook the bacon in a saut pan over medium heat until cooked and all the fat is rendered down. Transfer the bacon to a plate and cook the onions in the rendered bacon fat over medium heat until nice and caramelized. Add the bacon back to the pan along with the butter. Stir until the butter is melted and blended. (This can be made ahead of time, then cooled and used as needed.) To finish, bring a pot of salted water to a boil. Add about 25 frozen gnocchi and cook until they float to the top, 8 to 10 minutes. Meanwhile, in a separate pan, heat up 5 ounces butter bacon onion sauce. Strain the gnocchi and add to the sauce. Cook until the gnocchi are coated all over, about 1 minute, then garnish with the Parmesan and chiffonade of basil. ","[Chardonnay, Barolo, Dolcetto, Tempranillo]" 44416,"Green Goddess Shrimp Dip in a Sourdough Bowl 1 pound cooked shrimp, tails removed 1 8-ounce package cream cheese 1/4 cup fresh dill, plus more for topping 1/4 cup fresh tarragon 1/4 cup fresh parsley 3 scallions (white and light green parts), roughly chopped 1/3 cup mayonnaise 1/4 cup sour cream Grated zest and juice of 1 lemon Kosher salt and freshly ground pepper Hot sauce 1 round or oval loaf sourdough bread (about 8 inches) Extra-virgin olive oil, for drizzling Crackers and/or crudites, for serving Instructions: Pulse the shrimp in a food processor until finely chopped but not pureed. Transfer to a large bowl. Add the cream cheese, dill, tarragon, parsley, scallions, mayonnaise and sour cream to the food processor and process until smooth. Add the cream cheese mixture to the shrimp along with the lemon zest and juice; mix well. Season with ? teaspoon salt, a few grinds of pepper, and hot sauce to taste. Cover with plastic wrap and refrigerate at least 30 minutes and up to 4 hours. Preheat the oven to 400 degrees F. Using a small serrated knife, hollow out the bread loaf, leaving a 1/2-inch-thick shell; set aside. Slice the cut-out bread into pieces and arrange on a baking sheet; drizzle with olive oil and add a few dashes of hot sauce. Bake until toasted, 5 to 8 minutes. Fill the loaf with the dip and top with dill. Serve with the toasted bread and crackers and/or crudites. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 44417,"Endive with Shrimp Filling 2 tablespoons fresh parsley leaves 2 shallots, peeled and quartered 1 tablespoon unsalted butter 1 teaspoon curry powder 1/4 pound cooked, peeled and deveined shrimp 4 ounces low-fat cream cheese, cut into 1-inch pieces 2 -3 Belgian Endive Instructions: Using the metal blade of your Food Processor, place parsley in work bowl and process until finely chopped; remove and reserve. Add shallot and pulse to chop finely, about 10 pulses. Heat butter in a Cuisinart nonstick skillet over medium heat. Add shallot and cook, stirring, until golden brown, about 5 to 6 minutes. Add curry powder and cook, stirring, 1 minute. Set aside to cool. Add shrimp to work bowl; pulse to finely chop, about 5 times. Remove and reserve. Process cream cheese until smooth, about 15 seconds; scrape work bowl. Add parsley, cooled shallot mixture, and chopped shrimp. Pulse to combine, about 8 times. Trim 1/2-inch from bottom of endive leaves. Separate into individual leaves and choose 24 of the nicest leaves. Pipe or spread a small amount of shrimp/cream cheese mixture onto bottom half of leaves. Arrange on flat serving dish. Cover and refrigerate until ready to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 44418,"Black and Blue Berries 2 1/2 cups fresh blackberries 2 1/2 cups fresh blueberries 1/2 cup sugar
1/2 cup blackberry jam
1 tablespoon honey
1 teaspoon lemon zest
1 teaspoon vanilla extract
Instructions: Put 1/2 cup each of the blackberries and blueberries in a saucepan and add the sugar, blackberry jam, honey, lemon zest, vanilla extract and 1/4 cup water. Bring to a boil and simmer for 5 minutes. Using a potato masher, mash the berries gently until they are good and broken up. Add the remaining 2 cups each blackberries and blueberries to a mixing bowl. Pour the warm berry mixture over the fresh berries and fold everything together with a spatula until well coated. Allow everything to cool 10 minutes or so before serving. Serve atop your favorite dessert. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 44419,"Green Bean Casserole 1 sweet yellow onion, sliced 4 ounces bourbon
Kosher salt 3 pounds green beans, snapped and cut in half
2 ounces shiitake mushroom, sliced
Olive oil
Freshly ground black pepper
4 ounces cherry tomatoes, halved
1 bunch kale, stems removed
4 cups mushroom broth
2 ounces butter, plus more to grease dish
2 ounces all-purpose flour
8 ounces goat cheese
1/2 cup heavy cream
3 sprigs fresh thyme, chopped
1 cup cooked rice
4 ounces breadcrumbs
Instructions: Preheat the oven to 400 degrees F. In a saute pan, saute the onions in the bourbon until soft. Bring a large pot of salted water to a rolling boil. While the water heats, fill a large bowl with ice water and put a strainer in it. Drop the green beans into the boiling water and cook until crisp tender. Remove from the pot and immediately plunge the green beans into the ice bath to stop the cooking. Drain well. Toss the shiitakes with olive oil, season with salt and pepper and spread across a baking sheet. Roast for 8 minutes and remove. Reduce the oven temperature to 250 degrees F. Toss the halved tomatoes with oil, salt and pepper. Place on a baking sheet cut-side up and bake for 30 to 40 minutes. Reserve for garnish. Coat the kale with oil, salt and pepper. Bake in the oven with the tomatoes until crispy, about 20 minutes. Reserve for garnish. In a small pot, heat the mushroom broth over medium heat until just under a simmer. While it heats, melt the butter in a saute pan over medium heat. Stir in the flour and cook until golden brown, stirring constantly, about 4 minutes. Slowly add the heated mushroom broth to the butter and flour mixture, whisking constantly. Cook until it starts to boil. Add the goat cheese, cream, thyme and some salt and pepper. Toss the green beans and mushrooms in the warm sauce. Grease a 9- by 13-inch flameproof casserole dish. Layer the dish with cooked rice and top with the green bean mixture. Cover with the breadcrumbs and bake for 15 minutes. If additional browning is desired after baking, place under the broiler. Top with the roasted tomatoes and crispy kale. Eat. Oh green bean casserole really is wonderful! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 44420,"Fig Jam 1/2 cup sugar 1/2 cup water 12 dried black mission figs 3 tablespoons brandy or apple juice 1/2 cup hazelnuts, toasted * see Cook's Note Instructions: For the jam: In a small saucepan, combine the sugar, water, figs, and brandy (or apple juice) over medium heat. Bring to a boil, reduce the heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool slightly, about 10 minutes. Pour into a food processor and add the hazelnuts. Blend until smooth and thick. *Cook's Note: To toast the hazelnuts: preheat a 350 degree F oven. Arrange the nuts in a single layer on a baking sheet. Bake for 8 to 10 minutes, until lightly toasted. Cool completely before using. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Creamy Tomato Soup 1 tablespoon butter 1 medium onion, chopped 3 cloves garlic, minced 1 can (14 ounces) d" 44421,"Build Me Up, Peanut Butter Cup 12 paper muffin cups 1 (9.7 ounce) bar bittersweet chocolate, chopped (recommended: Scharfenberger) 1 cup your favorite peanut butter 1/2 cup powdered sugar Pinch grey salt 12 to 15 dried banana chips Instructions: Cut the top half off of the muffin cups so that they are shallower. Reserve 1/4 cup of the chopped chocolate. Pour the rest into a glass bowl and melt them in the microwave: Microwave at 50 percent power for 1 minute. Stir the chips gently, and let them sit for a minute or so. If the chocolate needs more melting, microwave those chippies again at half power for 30 seconds. Stir gently. Continue the process, stirring gently as you go. But be very careful not to overcook the chocolate. Temper the melted chocolate by stirring in the reserved 1/4 cup of chopped chocolate chips as it cools. This will 're-emulsify' the chocolate and enable it to harden at room temperature. Using a teaspoon, spoon a portion of the chocolate into the middle of a muffin cup. Draw the chocolate up the edges of the cup with the back of the spoon (or you can paint the chocolate on with a small paintbrush). Coat the entire inside of the muffin cup with chocolate and place it into a muffin tin. Repeat with the remaining muffin cups and then put the whole muffin tin in the refrigerator so that the chocolate hardens. Combine the peanut butter, powdered sugar, and salt in a mixer. Pour the mixture into a resealable plastic bag and seal. When the chocolate in the muffin cups has hardened, pop the sweetened peanut butter into the microwave on full power for 1 minute. This will soften up the peanut butter so that it easily flows into the cups. Cut a corner off the edge of the plastic bag. You can use this to pipe the peanut butter into each of the chocolate-coated cups. Put a banana chip on top of each cup. Put the candy in the refrigerator to harden the peanut butter. This should take 15 to 20 minutes. ","[Chardonnay, Pinot Grigio, Riesling, Moscato]" 44422,"Sugar Crusted Breton Butter Cake 1/2-ounce fresh yeast 1/4 cup warm water 2 1/4 cups flour Pinch salt About 10 tablespoons lukewarm water 8 tablespoons (1 stick) best-quality unsalted butter, cut into pieces 1/4 cup sugar 2 tablespoons confectioners' sugar 1 cup strawberries 1 egg white* 1 teaspoon water 1/2 cup superfine sugar Instructions: In a medium bowl, dissolve the yeast in the warm water. When dissolved, mix in 1/2 cup of the flour with your fingers, rubbing them together to break up any lumps. Cover with a barely dampened towel and let rise in a warm place until doubled in bulk, about 30 minutes. Meanwhile, in a large bowl, combine the remaining 1 3/4 cups of flour and the salt. Add the yeast mixture and mix together with the tips of your fingers. Gradually sprinkle in the lukewarm water, mixing with your fingers to make a pliable dough. If the water is all mixed in and the dough still seems dry, add another tablespoon of water. Knead until smooth, about 4 minutes. Return the dough to the large bowl, cover with the damp towel, and let rise in a warm place until doubled in bulk, about 1 hour. Turn the dough out onto a floured work surface and dust the top with flour. Roll into a rectangle about the same size as a sheet of paper (8 1/2 by 11-inches). Turn the rectangle so that it is vertical to your body. Dot the lower 2/3 of the dough with the pieces of butter and sprinkle with sugar. Working as though you are folding a letter, and folding the top down first, fold the dough in thirds. Roll out the folded dough into a rectangle, 8 1/2 by 11 inches. Fold in 3 again in the same way, cover with the damp towel, and let rest 15 minutes. Roll into a rectangle again, fold in 3, cover with the damp towel, and let rest 15 minutes. One last time, roll into a rectangle, fold in 3, cover with the damp towel, and let rest 15 minutes. Preheat the oven to 400-degrees F. Butter and flour a 9-inch cake pan. Roll the dough into a circle about 9 inches in diameter. Transfer to the prepared pan. Using a sharp knife or razor blade, make a cross-hatch pattern across the top of the cake (like a tic-tac-toe board). Bake for 20 minutes, brushing the top every 5 minutes with the melted butter that oozes out from the cake. Sprinkle with the confectioners' sugar and continue baking (do not baste) until golden brown on the top but still moist inside, about 10 minutes more. Let cool on a rack until the crust is caramelized and slightly crispy. Wash strawberries in cold water, allow the berries to drain. Combine the egg white and water and foam up mixture with a whisk. Dip the strawberries in the foam and then dip in superfine sugar. Arrange the frosted strawberries in the center of the cake. Serve at room temperature or slightly warm, cut into wedges. *RAW EGG WARNING Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 44423,"Aloo Bhorta 1 pound russet potatoes Kosher salt 1 cup loosely packed fresh cilantro leaves and tender stems (from about 1 small bunch), chopped (about 1/2 cup chopped) 2 tablespoons mustard oil (see Cook\u2019s Note), plus more if desired 2 to 4 Thai green chiles or 1 to 2 serrano chiles, finely chopped 1 medium red onion, diced 1 lime, juiced (about 2 tablespoons), plus more if desired Instructions: Put the potatoes in a large pot and cover with cold water. Generously salt the water and bring to a boil over high heat. Lower the heat to medium and gently simmer until the potatoes are completely tender when pierced with the tip of a knife, 30 to 40 minutes. Drain the potatoes, peel them carefully and return them to the pot. Mash the potatoes well with a potato masher. Add the cilantro, mustard oil, chiles, red onion, lime juice and 1 1/4 teaspoons salt. With a fork (or with your hands), mix into the mashed potatoes until evenly distributed. Taste and add more lime juice, salt and chiles if needed. If you like a sharper, more pungent taste (as I do), add a little more mustard oil. Serve in a bowl or make individual balls the size of Ping-Pong balls. You can make this up to a day in advance and keep in the refrigerator. But remember to remove it about an hour before serving so it comes to room temperature. ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 44424,"Mole Negro or Dark Mole 1 pound ancho chiles 1/2 pound guajillo or dried mirasol cl 1/2 pound dried cascabel cl, or rattle cl 2 pounds tomatoes, chopped 1 pound Mexican green tomato or tomatillo, chopped Corn oil 1 telera roll or 4 slices white bread 1 cinnamon stick 4 to 5 cloves 4 to 5 whole peppercorns 1 sprig fresh thyme 1 pinch cumin 1/2 cup sesame seeds 1/2 cup shelled peanuts 1/2 cup blanched almonds 1/2 cup small raisins 1 1/2 plantains, chopped 1/2 cup walnuts 1 small onion, roasted, then chopped 1 small garlic clove, roasted, then minced 1 corn tortilla 1 piece unsweetened chocolate square, Mexican chocolate is preferred 1/2 cup chicken stock, plus 2 1/2 cups 3 tablespoons vegetable shortening Instructions: Toast ancho, guajillo, and cascabel chiles in a heavy skillet until skins blister. Remove from skillet and stem, seed, and devein chiles. Set aside. Place tomatoes and green tomatoes in a saucepan and bring to a boil. Drain and blend in blender or food processor and set aside. In a large saucepan, heat corn oil over low flame. Cut the telera bread or 4 slices of white bread, into pieces and fry in the corn oil until golden brown. Add cinnamon stick, cloves, peppercorns, thyme, cumin, sesame seeds, peanuts, almonds, raisins, plantains, and walnuts. Stir ingredients together. Add more corn oil, to coat ingredients lightly. Add chopped roasted onion and minced roasted garlic. Continue to fry over low flame for about 20 minutes. Add blended tomato mixture. Remove from heat and set aside. Place corn tortilla over open flame and cook until burnt and crispy. Cut up and set aside. In a medium frying pan, fry roasted chiles in corn oil along with burnt tortilla pieces for a few minutes. Combine tomato/spice/nut mixture with cl mixture in large saucepan. Add chocolate piece and cook until melted over a low flame. Add about 1/2 cup chicken stock to mixture and stir. Place mixture into blender or food processor and puree until all ingredients have combined completely. More chicken stock may be added to smooth out sauce. In a large saucepan, heat vegetable shortening. Cook the puree in the shortening, stirring constantly. Add more of the chicken stock until you achieve the right level of consistency that you'd like. Warm sauce for another 30 minutes over a low flame. ","[Syrah, Tempranillo, Garnacha, Barbera]

" 44425,"Mahi Mahi with Mango-Vanilla Coulis 1 medium mango, peeled, seeded and cut into 1/2-inch pieces to yield 1 1/4 cups, or 1 1/4 cups frozen and thawed mango pieces 1/2 cup fresh squeezed orange juice One 2-inch piece ginger, peeled and finely minced 1/4 teaspoon kosher salt 1/8 teaspoon freshly ground black pepper 1 vanilla bean, preferably Tahitian 3 tablespoons unsalted butter, at room temperature 1 tablespoon unsalted butter, at room temperature 1 tablespoon extra-virgin olive oil Four 4-to-6-ounce mahi mahi or halibut fillets, each about 1/2-to-3/4-inch thick 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper Instructions: For the coulis: Combine the mango, orange juice, 1/4 cup water, ginger, salt and pepper in a blender. Blend until smooth and pour into a small saucepan. Cut the vanilla bean in half lengthwise and scrape the seeds into the saucepan using a paring knife. Add the empty vanilla pods. Bring the mixture to a boil over medium-high heat. Reduce the heat and simmer, about 6 minutes. Remove and discard the vanilla pods. Whisk in the butter until smooth. For the fish: Heat the butter and oil over medium-high heat in a 12-inch nonstick skillet. Sprinkle the fish with the salt and pepper on both sides. Cook the fish until the fish flakes easily with a fork, 6 to 8 minutes on each side.
Arrange the fish on a platter and spoon the coulis on top. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 44426,"Whipped Cheesecakes with Pistachio Crust 1 cup roasted pistachios 1/4 cup granulated sugar
Pinch kosher salt
3 tablespoons unsalted butter
1/2 cup cream cheese, at room temperature 1/4 cup powdered sugar
2 teaspoons vanilla extract
1/2 teaspoon almond extract
1/8 teaspoon kosher salt
1/2 cup plain full-fat Greek yogurt
1/2 cup heavy cream
2 cups fresh raspberries 1/4 cup granulated sugar
Juice from 1 lemon
Instructions: For the pistachio crust: Blend the pistachios, granulated sugar and salt in a food processor until finely ground. Add the butter and pulse until the mixture clumps together. Distribute the mixture among 6 to 8 serving glasses, then use a muddler or the back of a spoon to pack it down firmly. Set aside while you make the filling. For the cheesecake: Beat together the cream cheese and powdered sugar with an electric mixer fitted with a whisk attachment on high speed until smooth. Beat in the vanilla, almond extract and salt, then add the yogurt. Beat on high until combined and smooth, a few seconds. Add the heavy cream and beat on high until the mixture holds stiff peaks, about another minute. Distribute the mixture among the serving glasses, then chill for 1 hour or up to overnight.
For the raspberries: Add 1 cup raspberries to a medium bowl along with the granulated sugar and lemon juice. Muddle slightly with the back of a wooden spoon or muddler, then add the remaining raspberries and mix to combine. Allow to sit for 30 minutes for a juicy sauce or serve immediately. Spoon 2 tablespoons over each cheesecake and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 44427,"Chicken Hunter's Style: Pollo alla Cacciatore 1 small chicken cut in to 10 pieces and skinned Salt and freshly ground pepper 3 tablespoons olive oil 1 onion, minced 1 large carrot, sliced 4 cups diced tomato 3 garlic cloves, minced 2 1/2 teaspoons minced fresh oregano, or 3/4 teaspoon dried oregano, crumbled 1 tablespoon minced fresh thyme, or 1 teaspoon dried thyme 1 tablespoon minced fresh rosemary leaves, or 1 teaspoon dried rosemary, crumbled 2 bay leaves, or to taste 1 cup dry red wine 2 cups water 1 bouillon cube, crumbled 4 sun-dried tomatoes, chopped 1/8 to 1/4 teaspoon dried red pepper (optional) 15 green olives 3 tablespoons minced fresh parsley leaves Instructions: Rinse the chicken, pat it dry, and season with salt and pepper. In a large casseroleset over moderately high heat, warm 2 tablespoons of the oil until hot. Add the chicken and cook it until no longer pink on all sides. Transfer to a plate. Heat the remaining oil in the casserole over moderate heat until hot. Add the onion, carrot, and salt and pepper to taste, and cook, stirring occasionally, for 3 minutes, or until softened. Add the tomato, garlic, oregano, thyme, rosemary, and bay leaves, and cook the mixture, stirring occasionally, for 5 minutes more. Return the chicken to the casserole, add the wine, and reduce it over moderately high heat for 1 minute. Add the water, bouillon cube, sun-dried tomatoes, dried red pepper, if desired, and more salt to taste, bring to a boil, and simmer, stirring occasionally, for 15 minutes more, or until chicken is tender. Add olives and cook 5 minutes more. Transfer chicken to a serving plate and reduce sauce over moderately high heat until lightly thickened. Discard bay leaves, spoon sauce over chicken, and sprinkle with parsley. ","[Barolo, Chianti, Rioja, Syrah]" 44428,"Spring Onions with Clams and Miso 24 littleneck or other small clams 2 dozen spring onions, preferably with smaller bulbs (1/2 to 1 1/2 inches across) 4 tablespoons unsalted butter 2 tablespoons mirin 2 tablespoons white miso Cooked rice, for serving Instructions: Put the clams in a bowl under cold running water. Let the water run over them while you continue.
Trim the green tops from the onion bulbs and thinly slice enough to fill 1/4 cup, and reserve. Peel the bulbs like you would an onion, leaving some of the root. Halve only the largest bulbs, if any. Scrub the clams.
Heat the butter in a large skillet with a lid over medium-high heat until the foam mostly subsides (the butter will start to brown, which is ok). Add the bulbs and cook, stirring, until they start to brown, 2 to 3 minutes. If the butter starts to turn dark brown, reduce the heat a bit.
Stir in 1/4 cup water, the mirin and the miso. Add the clams and turn the heat to medium-high. Cover the pan and cook, shaking the pan occasionally, until the clams open, 6 to 8 minutes. Stir in most of the reserved sliced greens. Ladle the clams and their broth into 4 bowls, discarding any clams that don't open. Garnish with the rest of the greens over the top and serve with cooked rice.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 44429,"Sausages with Peppers and Onions 3 tablespoons extra-virgin olive oil 1 1/2 pounds sausages (spicy Italian, mild Italian, plant-based, etc.) 2 orange bell peppers, seeded and sliced 2 red bell peppers, seeded and sliced 2 yellow bell peppers, seeded and sliced 2 white onions, halved and sliced Kosher salt and freshly ground black pepper 4 cloves garlic, sliced 1 tablespoon apple cider vinegar 2 tablespoons chopped fresh basil Instructions: Heat a large braiser or high-sided skillet over medium-high heat. Add 1 tablespoon olive oil and swirl to coat the skillet. Once the oil is shimmering, add the sausages and brown on all sides until browned but not cooked through, 5 to 7 minutes. Remove them to a plate and let cool until cool enough to handle, then slice them into 1 1/2-inch pieces. Set aside. Turn the heat down to medium-low and add the remaining 2 tablespoons olive oil to the skillet. Add the peppers and onions and season with 1 teaspoon salt and 1/4 teaspoon pepper. Cook the peppers and onions, stirring occasionally, until they begin to soften, about 5 minutes. Add the garlic and stir to incorporate. Continue cooking the vegetables over low heat until they\u2019re very soft, beginning to caramelize and have some spots of browning, about 40 minutes. If the vegetables start to look like they\u2019re getting too browned too quickly, add a splash of water to deglaze. Add the apple cider vinegar and the sausages to the skillet and stir to incorporate. Continue cooking until the sausages are cooked through, 10 to 15 minutes. Turn the heat off. Garnish with the basil and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]" 44430,"Sour Puss 1 ounce whiskey, such as Jack Daniels 1 ounce lemon juice, plus 1 lemon wedge, for garnish 10 ounces sour beer
Instructions: Put the whisky and lemon juice in a beer mug and add the beer SLOWLY. Garnish with a lemon wedge. ",[Sour beer] 44431,"Mussels with Israeli Couscous Kosher salt 1 cup Israeli couscous 1/4 cup extra-virgin olive oil 1 onion, diced 1 bay leaf 6 cloves garlic, minced 1/8 to 1/4 teaspoon red pepper flakes 3/4 cup dry white wine 1 28-ounce can whole peeled tomatoes, crushed by hand 2 pounds mussels, scrubbed and debearded 4 cups baby spinach 1/4 cup chopped fresh basil Instructions: Bring a medium saucepan of salted water to a boil. Add the couscous and cook as the label directs. Drain and set aside. Meanwhile, heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the onion, bay leaf and a pinch of salt. Cook, stirring occasionally, until the onion is softened, about 6 minutes. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 3 minutes. Add the wine and cook until reduced by half, about 4 minutes. Add the tomatoes and cook, stirring occasionally, until thickened, about 10 minutes. Add 1 1/2 cups water, the mussels and 1/2 teaspoon salt. Cover and cook until the mussels open, about 5 minutes (discard any that do not open). Remove with a slotted spoon and divide among bowls. Add the couscous and spinach to the liquid in the pot and heat through, about 1 minute; season with salt. Add the couscous mixture to the bowls and sprinkle with the basil. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 44432,"Southwestern Meatloaf with Spicy Barbecue Glaze 1 1/2 pounds ground meatloaf mix 1 cup dried plain breadcrumbs 1/2 cup shredded carrots One 4-ounce can chopped green chilies, drained 1/4 cup chopped fresh cilantro 1/4 cup ketchup 3 tablespoons chopped pickled jalapenos 2 teaspoons Worcestershire sauce 2 large eggs, lightly beaten 1 medium green bell pepper, finely chopped 1 clove garlic, minced 1 medium onion, grated Kosher salt and freshly ground black pepper 1/4 cup barbecue sauce 2 teaspoons honey 1 teaspoon chipotle cl powder 1 teaspoon cider vinegar Instructions: Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment. Combine the meatloaf mix, breadcrumbs, carrots, green chilies, cilantro, ketchup, pickled jalapenos, Worcestershire sauce, eggs, bell pepper, garlic, onion, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large bowl. Use your hands, mix together until combined well. Transfer the mixture to the loaf pan. Bake the meatloaf for 30 minutes. Stir the barbecue sauce, honey, chipotle powder, and vinegar together in small bowl. Remove the meatloaf from the oven and brush the top and sides all over with the spicy barbecue glaze. Return to the oven and bake until the glaze starts to caramelize and a thermometer inserted in the center of the meatloaf registers 160 degrees F, about 45 minutes more. Let rest for 10 minutes before slicing and serving. ","[Malbec, Zinfandel, Tempranillo, Syrah]" 44433,"Plum and Black Cherry Buttermilk Shortcakes with Ginger Cardamom Whipped Cream 4 cups self-rising flour, plus more for dusting 1 stick (8 tablespoons) salted butter, cut into cubes, plus 3 tablespoons, melted 2 to 3 cups cold buttermilk 1 tablespoon vegetable oil 1/4 cup sanding sugar 1 pound purple or red plums, pitted and cut into 1/2-inch slices 1 cup black cherries, pitted and halved 1/3 cup granulated sugar Zest from 1 lemon plus 2 tablespoons fresh lemon juice 1 tablespoon grated fresh ginger (on a rasp) 1/2 teaspoon ground cinnamon 1/2 stick unsalted butter, sliced 2 cups heavy cream 2 tablespoons granulated sugar 1 teaspoon vanilla bean paste 1/2 teaspoon ground cardamom 1/2 teaspoon ground ginger 1 cup candied walnuts, chopped Instructions: For the buttermilk shortcakes: Preheat the oven to 425 degrees F. Chill 2 large mixing bowls, a pastry cutter, the flour and cubed butter in the freezer for 15 minutes before assembling the shortcakes. Add the flour to one of the chilled mixing bowls. Working quickly, cut the butter into the flour using the chilled pastry cutter (or your fingers); the goal here is pea-size balls of butter. In batches, add the buttermilk until the dough is cohesive yet still moist. (You may not need all of it.) Turn the dough out onto a floured surface and lightly press into a 1-inch-thick round. Using a 4-inch biscuit cutter or the business end of a dry measuring cup, cut out 8 biscuits. Preheat a cast iron skillet in the oven for 5 minutes. Swirl the oil in the bottom of the skillet and gently arrange the biscuits in the skillet, making sure they are all nestled up against each other tightly. Brush the tops with the melted butter and sprinkle with the sanding sugar. Bake until the tops are just slightly golden brown, about 15 minutes. For the plums and cherries: Heat a 12-inch nonstick skillet over medium heat. Add the plums, cherries, granulated sugar, lemon zest and juice, ginger and cinnamon. Cook, stirring very gently as the fruit releases its juice, until the fruit is slightly soft, a few minutes. Take off the heat and add the butter. Gently stir until melted. For the ginger cardamom whipped cream: In the other cold bowl, mix together the cream, granulated sugar, vanilla, cardamom and ginger. Beat to medium peaks. For assembly: Split a warm shortcake with a fork. Place the bottom on a plate or shallow bowl and spoon on some of the warm plum and cherry mixture. Dollop on some whipped cream and sprinkle with some candied walnuts. Top with the top of the shortcake. Spoon on some more of the warm plum and cherry mixture, dollop on more whipped cream and sprinkle with more candied walnuts. Repeat with remaining ingredients to make 7 more. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 44434,"Mango, Jicama and Radish Salad with Peanut Dressing 3 tablespoons smooth peanut butter 1/4 cup fresh lime juice (about 2 limes) 2 tablespoons light brown sugar 2 tablespoons canola or vegetable oil Salt 8 large radishes, halved lengthwise and thinly sliced crosswise 6 cups mixed baby greens, washed and dried 1 large or 2 small mangoes, peeled, fruit cut off the seed and cubed 2 cups peeled and cubed jicama (cut into about 1/2-inch cubes) 1/4 cup fresh cilantro leaves Instructions: In a medium bowl, whisk the peanut butter and lime juice until smooth. Add the brown sugar, vegetable oil and some salt and whisk until combined. Add enough water to thin the sauce and give it a dressing-like consistency, about 2 to 3 tablespoons. Place the radishes, greens, mangoes, jicama and cilantro in a large bowl and toss together. Drizzle with the dressing, toss using tongs to coat and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 44435,"Middle Eastern Lemonade 3/4 cup superfine sugar 1/4 cup packed fresh mint leaves 1 cup fresh lemon juice (6 to 8 lemons) 2 teaspoons orange flower water
1/2 orange, thinly sliced Lemon vodka, for serving, optional Instructions: Muddle the sugar and mint in the bottom of a pitcher. Stir in the lemon juice, 4 cups cold water and the orange flower water until the sugar is dissolved. Add the orange slices, cover and refrigerate until very cold, about 2 hours. Serve over ice. For a cocktail version, add a shot of lemon vodka to each glass. ","[Riesling, Sauvignon Blanc, Pinot Grigio]" 44436,"Surf and Turf Salad 2 large cloves garlic, minced 1-inch fresh ginger root, peeled and minced or grated 3 tablespoons tamari (dark, aged soy sauce) 1 teaspoon ground coriander 2 teaspoons ground cumin 1 teaspoon turmeric 1/2 teaspoon ground cayenne pepper 1 tablespoon grill seasoning (recommended: McCormick Montreal Seasoning) 1 lemon, zested 2 tablespoons extra-virgin olive oil, plus some for drizzling 1 1/2 to 2 pounds flank steak 1 bunch scallions 16 medium shrimp, peeled, including tails, and deveined Salt and pepper 1 teaspoon red pepper flakes 2 romaine hearts, chopped 1/4 pound baby spinach leaves 1/2 red onion, chopped 1/4 cup flat-leaf parsley (a couple of handfuls) chopped 1 lemon, juiced 2 tablespoons tomato paste 2 teaspoons Worcestershire sauce 3 tablespoons extra-virgin olive oil, eyeball it Salt and pepper Instructions: Preheat tabletop grill, grill pan, or outdoor grill to high. Combine first 10 ingredients in a shallow dish. Coat flank steak in mixture and reserve 10 to 15 minutes. Trim ends and 1 inch of tops off of the scallions. Drizzle extra-virgin olive oil over both the scallions and the shrimp and season with salt, pepper, and red pepper flakes. Grill scallions and shrimp 2 minutes on each side. Then remove and reserve. Place meat on grill pan and cook 3 to 4 minutes on each side. Remove meat and let juices settle, about 5 minutes. Combine greens and onions and parsley leaves on a large platter or individual plates. Cut scallions into 1-inch pieces, scatter over greens, and then evenly distribute the grilled shrimp over the greens. Mix the lemon juice, tomato paste, and Worcestershire in a small bowl and whisk in the extra-virgin olive oil. Season the dressing with salt and pepper and drizzle it back and forth over the arranged greens and scallions and shrimp. Slice the steak very thinly against the grain on an angle with a sharp knife and arrange it over the salad. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 44437,"Cheesy Scrambled Egg Fajitas 1 avocado, diced 1 large plum tomato, diced 1 jalapeno pepper, seeded and chopped (optional) 2 tablespoons chopped fresh cilantro, plus leaves for topping Juice of 2 limes 8 large eggs Kosher salt 1 tablespoon unsalted butter 2 bell peppers (any color), sliced 1 Vidalia onion or other sweet yellow onion, halved and sliced 1 3/4 cups shredded monterey jack or pepper jack cheese (about 6 ounces) 8 6-inch flour tortillas Instructions: Gently toss the avocado, tomato, jalapeno, chopped cilantro and lime juice in a medium bowl. Whisk the eggs with 1 tablespoon water and 1/4 teaspoon salt in a separate bowl. Set aside. Melt the butter in a medium nonstick skillet over medium-high heat. Add the bell peppers, onion and 1/4 teaspoon salt. Cook, stirring, until softened, about 5 minutes. Remove the vegetables to a plate using a slotted spoon. Add the eggs to the skillet and cook, stirring often, until almost set, about 2 minutes. Stir in the cheese until melted. Warm the tortillas as the label directs. Divide the scrambled eggs, sauteed vegetables and avocado mixture among the tortillas and top with cilantro leaves. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 44438,"Tri-Colore Orzo 1 pound orzo pasta 3 tablespoons extra-virgin olive oil, plus 1/4 cup 2 cups fresh arugula (about 3 ounces) 3/4 cup crumbled ricotta salata cheese (or feta cheese) 1/2 cup dried cherries 12 fresh basil leaves, torn 1/4 cup toasted pine nuts 3 tablespoons lemon juice 1 1/2 teaspoon salt 1 teaspoon freshly ground black pepper Instructions: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and put the pasta on a large cookie sheet. Drizzle the pasta with 3 tablespoons olive oil, toss, spread out, and set aside to cool. Once the orzo is cool, transfer to a large serving bowl. Add the remaining ingredients and toss gently to combine. Serve. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 44439,"Chakkarai Pongal 1/2 cup split moong dal (split yellow mung beans) 1/2 cup rice, such as basmati or jasmine 1 to 1 1/4 cups jaggery powder (see Cook\u2019s Note) 1/2 teaspoon cardamom powder (see Cook\u2019s Note) 3 tablespoons ghee 1/2 cup raw cashews, a few left whole for garnish and the rest broken 1/4 cup raisins Instructions: Add the moong dal and rice to a medium skillet over medium heat and roast, shaking the skillet every 15 seconds or so to make sure it's roasting evenly, until turning just a hint of light brown, about 5 minutes. Transfer the dal and rice to a bowl and wash several times in cold water until the water is no longer cloudy, about 3 times. Drain. Transfer the dal and rice to a 6-quart Instant Pot? and add 3 1/2 cups water. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high pressure for 6 minutes (see Cook's Note). After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After about 25 minutes, being careful of any remaining steam, unlock and remove the lid. Gently mash the mixture with a fork until it has the consistency of porridge. Add the jaggery powder, cardamom powder and 2 tablespoons of the ghee. Set the multi-cooker to low saut and simmer, stirring frequently so the mixture doesn\u2019t scorch, until the jaggery melts, about 3 minutes. Heat the remaining 1 tablespoon ghee in a medium skillet over medium heat. Add the cashews and raisins and cook, stirring occasionally, until the cashews are golden and the raisins are plump, 3 to 4 minutes. Set aside a few raisins and the whole cashews for garnish and mix the rest into the dal and rice mixture. Garnish with the reserved cashews and raisins and serve hot. ","[Syrah, Tempranillo, Barbera, Grenache Blanc]" 44440,"Sunny's Racked Wings with Mustard BBQ Sauce 1 cup grainy Dijon mustard 1/2 cup beer or unsweetened tea (pilsner preferred)
1/2 cup cane syrup
2 tablespoons hot sauce (I like Texas Pete here)
1 tablespoon white vinegar
1 tablespoon Worcestershire sauce
2 cloves garlic, grated on a rasp
Kosher salt and freshly ground black pepper
12 whole chicken wings (wings still attached to drumettes), at room temperature
Hot Hungarian paprika, for dusting
Cushy white bread, for serving
Sweet pickle slices, for serving
Instructions: In a medium saucepot on medium-high heat, add the mustard, beer or tea, cane syrup, hot sauce, white vinegar, Worcestershire sauce, garlic, a pinch of salt and plenty of grinds of black pepper. Simmer until slightly thickened, about 30 minutes. Heat a grill for indirect cooking to 375 degrees F. Place the wings on a wire rack, then top with a second wire rack and secure with wire on both sides. Sprinkle on both sides with salt, pepper and a dusting of paprika. Place on the grill over the indirect heat, meat-side down. Close the grill and cook for about 15 minutes. Baste with the sauce, then flip the wings and brush with more sauce. Continue to grill until the wings are golden and the sauce is set and sticky, about 15 minutes more. Serve with the bread and pickles. ","[Chardonnay, Zinfandel, Merlot, Pinot Grigio]" 44441,"Portuguese Chicken with Chorizo and Clams 2 red peppers, halved and seeded 4 chicken legs (thighs and drumsticks) 1 tablespoon smoked paprika 1 tablespoon paprika 1 pound/450g chorizo, sliced Salt and freshly ground black pepper 2 tablespoons canola oil 2 Yukon gold potatoes, diced 1 medium-size onion, halved and sliced 2 cloves garlic, smashed 15 to 20 clams 2 kale leaves, chopped with stems julienned 1/4 cup chopped fresh parsley, for garnish 1/4 cup chopped fresh chives, for garnish Olive oil, for drizzling and garnish Serving suggestion: Crusty Portuguese bread. Instructions: Heat the oven to broil and place the red peppers, skin-side up on a baking sheet for approximately 10 minutes or until all the skin is blackened. Remove the red peppers from the oven and place them in an airtight container or bowl covered in plastic wrap to sweat and cool for 5 minutes. Cook's Note: The skin will then be easy to peel off. Reduce the heat of the oven to 350 degrees F. Meanwhile, place the chicken in a bowl and add the smoked paprika, paprika, chorizo, salt, pepper and mix well. In a pan, heat the canola oil on high heat. Add the chicken and fry until crispy on all sides, about 3 to 4 minutes. Add the chorizo and do the same for another 2 minutes. Add the potatoes and onions and stir. Slice the skinless, roasted red peppers into long strips and add to the pan, along with all the juices. Place the smashed garlic on top of the chicken and season with salt and pepper. Put the pan in the oven for approximately 25 minutes, or until the chicken is fork tender. Remove from oven. Add the clams and kale. Cook for another 10 minutes. Remove and plate, garnishing with fresh parsley, chives, a drizzle of olive oil and some crusty (Portuguese) bread on the side. Cook's Note: Chorizo can be replaced by bacon cut in pieces. Kale can be replaced by baby spinach. ","[Chardonnay, Vermentino, Tempranillo, Garnacha]

" 44442,"The Mansion's Tortilla Soup 3 tablespoons corn oil 4 corn tortillas, coarsely chopped 6 cloves garlic, finely chopped 1 tablespoon chopped fresh epazote or cilantro 1 cup fresh onion, pureed 2 cups pureed fresh tomatoes 1 tablespoon ground cumin 2 teaspoons chili powder 2 whole bay leaves 4 tablespoons canned tomato puree 2 quarts chicken stock Salt Cayenne pepper 1 cooked chicken breast cut into strips 1 avocado, peeled, seeded and cubed 1 cup Cheddar cheese, shredded 3 corn tortillas, cut in strips and fried until crisp Instructions: Heat oil in a large saucepan over medium heat. Saute tortillas with garlic and epazote over medium heat until tortillas are soft. Add onion and fresh tomato puree and bring to a boil. Add cumin, chili powder, bay leaves, canned tomato puree and chicken stock. Bring to a boil again, then reduce heat to simmer. Add salt and cayenne pepper to taste, and cook stirring frequently for 30 minutes. Skim fat from surface, if necessary. Strain and pour into warm soup bowls. Garnish with an equal portion of chicken breast, avocado, shredded cheese and crisp tortilla strips. Serve Immediately. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 44443,"Spicy Curried Chicken Fried Rice 2 tablespoons vegetable oil 1 large egg, beaten 2 boneless, skinless chicken thighs, cut into 1/2-inch pieces Kosher salt 1/2 cup diced red bell pepper 1/2 cup frozen corn kernels, thawed 1 teaspoon curry powder 1 teaspoon finely grated fresh ginger 3 cups cold cooked long-grain white rice 3 tablespoons thinly sliced scallions 1 1/2 teaspoons Asian chili oil, or to taste Instructions: Heat a large nonstick skillet or wok over high heat and then swirl in 1 tablespoon of the oil. When the oil begins to smoke, add the egg and swirl the skillet to make a flat egg pancake that's only half set, about 10 seconds; scoop onto a plate. Add the chicken to the skillet, season with 1/4 teaspoon salt and stir-fry until golden brown and just cooked through, about 4 minutes. Transfer to a bowl. Add the remaining 1 tablespoon oil to the skillet, then add the bell pepper, corn, curry powder, ginger and 1/4 teaspoon salt and stir-fry until crisp-tender, 2 to 3 minutes. Add the rice, stirring to break up any clumps, and spread it out in the skillet. Cook until heated through, about 3 minutes. Return the egg, chicken and any juices to the skillet and cook, stirring to break up the egg and mix it in thoroughly, about 1 minute. Season with additional salt if needed. Stir in the scallions and chili oil and serve. ","[Syrah, Pinotage, Tempranillo, Grenache Blanc]" 44444,"Cranberry Salad One 10-ounce bag fresh whole cranberries (about 3 cups) 3/4 cup sugar 2 cups miniature marshmallows One 20-ounce can crushed pineapple, drained 1 cup heavy whipping cream 1/2 cup powdered sugar 1 teaspoon vanilla extract 1 cup pomegranate seeds Instructions: Pulse the cranberries in a food processor until fine and no large pieces remain. Transfer to a large mixing bowl and stir in the sugar. Cover and refrigerate for at least 2 hours or up to overnight. Drain any accumulated juices from the cranberries and reserve for another use, and then stir in the marshmallows and drained pineapple and set aside. Whip the heavy cream in a large mixing bowl until it begins to thicken, about 1 minute, and then beat in the powdered sugar and vanilla until soft peaks form, 3 to 5 minutes. Fold the whipped cream into the cranberry mixture, one third at a time, until fully incorporated. Transfer to an 8-by-8-inch baking dish. Refrigerate or freeze for about 2 hours. Right before serving, garnish with the pomegranate seeds. ","[Riesling, Moscato, Vinho Verde, Cava]" 44445,"Fried Beef Tacos Neutral oil, for frying One 16.3-ounce can big flaky biscuits (6 total)
Kosher salt, for sprinkling 1 tablespoon neutral oil 1 pound lean ground beef
1 1/2 tablespoons chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon Mexican oregano
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon kosher salt, plus more for sprinkling
1/4 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes 1/2 cup lager beer
8 ounces shredded orange Cheddar 2 cups shredded iceberg lettuce (1/4 head)
1 cup pitted black olives, halved
1 cup grape tomatoes, quartered
1 bunch scallions, chopped
Sour cream and hot sauce, for garnish
Instructions: For the fried taco shells: Add about 1/2 inch oil to a medium high-sided pot. Heat to 350 degrees F. Meanwhile, roll each biscuit into a 6-inch circle. Working in batches, fry the biscuits until golden brown, about 1 minute per side. Remove to a paper towel-lined sheet tray. Sprinkle with salt.
For the filling: Add the oil to a medium skillet over medium-high heat. Add the ground beef and cook, breaking up with a spoon, 5 to 6 minutes. Meanwhile, mix together the taco seasoning in a small bowl: chili, garlic, and onion powders, Mexican oregano, cumin, paprika, salt, pepper and red pepper flakes. Add to the beef, along with the beer. Continue cooking until the beef is no longer pink and the sauce has thickened slightly, 2 to 3 minutes.
Assembly: Place a fried biscuit on a plate. Top with a scoop of filling followed by the cheese, lettuce, olives, tomatoes and scallions. Finish with a dollop of sour cream and a dash of hot sauce. Repeat to make 5 more tacos. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 44446,"Cheddar Scalloped Sweet Potatoes 3 large sweet potatoes 2 to 3 cups half-and-half 2 cloves garlic, finely chopped Freshly grated nutmeg, to taste Salt and pepper 1 1/2 cups grated sharp Cheddar 1 to 2 tablespoons unsalted butter, cut into bits, plus extra for dish Instructions: Preheat the oven to 350 degrees F. Peel potatoes and cut diagonally into 1/4-inch thick slices. In a saucepan combine 3 cups of the half-and-half, garlic, freshly grated nutmeg and salt and pepper, to taste. Bring to a boil over moderate heat. Butter a 1 1/2 quart oval gratin dish, layer potatoes and cheese (reserving 1/4 cup of the cheese for the topping) and pour the cream mixture over the potatoes. Sprinkle the top of the gratin with the reserved cheese and dot with the butter. Transfer the gratin to the oven and bake for 30 to 40 minutes, or until bubbling and golden. Remove from the oven and let it rest for 5 minutes before serving. ","[Chardonnay, Riesling, Chenin Blanc, Sparkling wine]" 44447,"Peppermint Tiramisu 2 tablespoons unsalted butter, for greasing the pan 6 ounces egg yolks
7 ounces sugar
9 ounces egg whites
6 ounces cake flour, sifted
1/4 teaspoon fine salt
6 eggs, separated 8 ounces sugar, plus a pinch 4 cups mascarpone cheese, room temperature 12 ounces white candy melts 2 cups brewed coffee, cooled 1/2 cup almond liqueur, such as Amaretto
1/2 cup coffee liqueur, such as Kahlua
1 teaspoon coffee extract
1 teaspoon peppermint extract Instructions: For the sponge cake: Preheat the oven to 350 degrees F. Line a half sheet pan with parchment and butter the parchment. Whip the egg yolks and 4 ounces sugar in the bowl of a stand mixer to ribbon stage; set aside. In another bowl, whip the egg whites and the remaining 3 ounces sugar to medium-soft peak. Using a rubber spatula, fold about 1/3 of the whipped whites into the yolk mixture to lighten, then fold in the remaining white mixture. Whisk together cake flour and salt. Sift the flour mixture over the egg white/yolk mixture, and fold it in gently and thoroughly with the rubber spatula. Pour the batter into the prepared baking sheet and bake until the cake springs back when gently pressed, 12 to 15 minutes. Cool the cake in the baking sheet for 5 minutes, and then turn it onto a wire cooking rack. Cool completely before using. For the filling: In the bowl of a stand mixer, whip the egg yolks and 8 ounces sugar to ribbon stage. Add the mascarpone and beat until smooth, 3 to 5 minutes. In another bowl, whip the egg whites and pinch of sugar to medium-stiff peaks. Using a rubber spatula, gently fold the whites into the mascarpone mixture. Cover and refrigerate until set, about 2 hours. For the spheres: Put the candy melts in a bowl over, not in, a pot of simmering water and melt. Fill a half-sphere mold with melted candy melt and then immediately dump out the excess, so that the inside of the mold is thinly and evenly coated. Repeat with the remaining molds and melts. Refrigerate until set, about 5 minutes. Invert the molds to remove the spheres; you might have to tap them gently on the counter. They will be fragile. For the soaking liquid: Combine the coffee, almond and coffee liqueurs, and the coffee and peppermint extracts in a shallow dish. To assemble: Warm a hot plate or small frying pan gently. Cut 2-inch rounds of sponge cake. Soak them in the coffee mixture. Place 1 round in a candy half-sphere and top with some of the tiramisu filling. Press the edges of an empty half on the hot plate or against the warm frying pan to melt slightly, 1 or 2 seconds. Immediately glue it to a filled half to make a full sphere. Repeat with the remaining cake, soaking liquid, filling and spheres. Chill until ready to serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 44448,"Blueberry Pie Bars Nonstick cooking spray, for pan 1/2 cup unsalted butter, chilled
3/4 cup sugar
1 1/2 cups all-purpose flour
1/2 teaspoon ground cinnamon
Pinch kosher salt
1 egg 1/2 heaping cup sour cream
1/3 cup sugar
2 tablespoons lemon juice
1 tablespoon all-purpose flour
4 teaspoons cornstarch
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
2 cups blueberries
Instructions: Preheat the oven to 350 degrees F. Spray an 8-by-8-inch baking pan with cooking spray. Line the pan with parchment paper so that it hangs over on two sides. Spray the parchment. For the crust: In the bowl of a food processor, combine the butter, sugar, flour, cinnamon and salt. Process until the mixture starts to come together and clump, 1 minute. Remove 3/4 cup and reserve; press the remaining crust mixture evenly into the prepared baking pan. Set aside. For the filling: In a medium bowl, whisk together the egg, sour cream, sugar, lemon juice, flour, cornstarch, vanilla extract and cinnamon until smooth. Mix in 1 cup of the blueberries. Pour the filling mixture over the crust, shaking the pan gently to settle the custard and berries. Pour the remaining 1 cup blueberries over the top, spreading them evenly. Take the reserved crust and sprinkle it over the top of the berries, squeezing the mixture in your hands to encourage large lumps. Bake for 1 hour. Let cool. Remove the bars from the pan and cut into 9 pieces. Refrigerate until ready to serve. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 44449,"Tequila-Lime Cocktail Snack Mix 4 cups bite-size tortilla chips 4 cups popcorn
3 cups square corn cereal
6 tablespoons unsalted butter
3 tablespoons tequila
2 tablespoons jalapeno or green hot sauce
1 teaspoon kosher salt
Zest of 3 limes plus juice of 1 lime
Instructions: In a large microwave-safe bowl, mix together the tortilla chips, popcorn and corn cereal. In a small pot, melt the butter over low heat. Stir in the tequila, hot sauce, salt and lime zest and juice until well combined. While mixing, slowly pour over the cereal mixture; mix until everything is well coated. Microwave for 5 to 6 minutes, stirring every 2 minutes. Transfer to a baking sheet lined with parchment paper and let cool. Store in a resealable bag or airtight container. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 44450,"Best Dressed Watercress with Crispy Tortillas 1 tablespoon honey 2 tablespoons lime juice 3 ounces olive oil 2 cups watercress, large stems removed 2 medium oranges, peeled and cut into chunks 1 cup finely julienned jicama 1 thinly sliced small red onion 1/2 teaspoon kosher salt Crispy Tortilla, recipe follows 3 cups canola oil 2 fresh corn tortillas 1/2 teaspoon salt Instructions: In a small bowl, whisk together honey and lime juice. Continue to whisk while slowly drizzling in olive oil until all of the oil is incorporated. In a medium bowl, combine watercress, orange segments, jicama, red onion and salt. Drizzle in 1/2 cup of the dressing. Toss well to combine. Divide the salad equally between 4 salad plates. Top with Crispy Tortilla strips. In a heavy skillet, heat oil to 360 degrees F. Cut tortillas in 1/4-inch strips. Line a plate with paper towels and when oil is hot, carefully drop strips into oil, separating as you put them in. Fry for 1 to 2 minutes or until lightly golden and crispy, stirring gently as they cook. Remove with a strainer or slotted spoon and place on a paper towel-lined plate. Immediately sprinkle with salt. These can be made in advance and stored in an airtight container after completely cooled. Yield: 2 cups ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 44451,"Grilled Tilapia with Lemon Butter, Capers and Orzo 1 lemon, finely zested 2 lemons, juiced 1/2 cup dry white wine 1 shallot, thinly sliced Splash heavy cream 1 stick unsalted butter, cut into cubes, at room temperature Salt and freshly ground black pepper 4 (8-ounce) tilapia fillets 3 tablespoons olive oil 1/2 pound orzo, cooked al dente 1/4 cup chopped fresh flat-leaf parsley leaves 1/4 cup drained capers Instructions: Combine the lemon zest, juice, wine and shallot in a small saucepan over high heat and cook until reduced by half. Remove from the heat and let cool. Whisk together the cream, butter and wine mixture in a small bowl and season with salt and pepper. Cover and refrigerate for 30 minutes. The lemon butter can be made 1 day in advance and refrigerated. Bring to room temperature before serving. Heat the grill to high. Brush the fish on both sides with the oil and season with salt and pepper. Grill the fish for 3 to 4 minutes per side or until lightly golden brown and slightly charred. Toss the orzo with a few tablespoons of the lemon butter and 2 tablespoons of the parsley and season with salt and pepper. Transfer the orzo to a platter. Remove from the grill and immediately place the fillets on the orzo and top each fillet with some of the lemon butter and capers. Garnish with the remaining parsley. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 44452,"Hazelnut Chocolate Cake 7 tablespoons unsalted butter, room temperature, plus more for greasing pan 1 tablespoon cocoa powder 1 cup hazelnuts 3 ounces chocolate (I like to use dark chocolate 65 to 75-percent), broken into pieces 6 large eggs, separated 1/4 teaspoon sea salt (I like the salt from Trapani) 13 ounces chocolate hazelnut spread, such as Nutella 2 tablespoons espresso Powdered Sugar, for dusting Sweetened whipped cream, optional Gelato, optional Instructions: Preheat the oven to 375 degrees F. Prepare the springform pan by coating it in a thin layer with 2 tablespoons of the softened butter. Add the cocoa powder to the pan and tap the sides to coat the bottom and sides evenly. Discard any excess cocoa powder. Put the hazelnuts on a baking sheet and toast in the oven on the center rack until just fragrant, 8 to 10 minutes. Transfer immediately to a kitchen towel to stop them from cooking. Use the towel to rub off the skins. Set aside to cool. Lower the oven to 350 degrees F. Fill a 1- to 2-quart pot with about 1 inch of water and bring it to a bare simmer over medium heat. Place the dark chocolate pieces into a heatproof bowl and set it over the pot and simmering water (this is a bain-marie). The water should not touch the bottom of the bowl. Let the chocolate melt, and then stir gently. Remove from the heat when melted. Chop the hazelnuts into small pieces using a chef's knife or a food processor. Make sure you don't turn them into powder. Whip the egg whites with an electric mixer with the salt until they are almost at stiff peaks. Try not to over-whip. Mix together the remaining 5 tablespoons butter with the chocolate hazelnut spread in a large bowl with a wooden spoon. Stir in the espresso. Add the yolks and stir briskly to combine. Stir in the chopped hazelnuts and melted chocolate. Add one-fourth of the whipped egg whites to the chocolate hazelnut mixture and stir to lighten the batter. Then gently fold the rest of the egg whites into the batter in 3 additions. Don't over-fold. Pour the batter into the prepared cake pan. Bake on the center rack of the oven until the sides of the cake start releasing from edges of the pan, 40 minutes. This cake is almost a hazelnut fudge, so no need to poke with a toothpick to check if the inside is ready or not. The cake will come out of the oven nice and fluffy and souffled, but it will deflate to half the size during its cool-off period. Serve garnished with some powdered sugar and whipped or cream or gelato, if using. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 44453,"Buffalo Burgers 1 1/2 pounds ground buffalo 1/2 pound ground chuck 1 medium onion, finely chopped, about 1 cup 3 tablespoons sun-dried tomato paste 1/4 teaspoon liquid smoke Kosher salt Freshly ground black pepper 4 hamburger buns, for serving Instructions: Preheat an outdoor grill to medium-high. Put the buffalo, chuck, onion, tomato paste, and liquid smoke in a large bowl and season generously with salt and pepper. Mix everything together with your hands until it is well combined. Take about 1 cup (8 ounces) of the meat mixture and form it into patties with your hands or in a hamburger press. When you have them all made, grill them, turning frequently, until cooked through, about 8 to 10 minutes total. (Alternately, cook them in a large nonstick skillet over medium-high heat until cooked through, about 8 to 10 minutes.) Serve on hamburger rolls with the toppings of your choice. ","[Zinfandel, Malbec, Syrah, Tempranillo]" 44454,"Baked Fresh Ham: Buzhenina 1 (8 to 10-pound) bone-in shank-end fresh ham, rind removed, and trimmed of all but a medium-thin layer of fat, optional Kosher salt Freshly ground black pepper 1/2 cup Dijon mustard 1/2 cup dark brown sugar About 2 cups light beer, or more as needed About 2 cups apple cider, or more as needed 3 cloves 2 bay leaves Honey-Marinated Pears, see recipe Instructions: Preheat the oven to 450 degrees F.
With a sharp knife score the fat of the ham in a diamond pattern. Rub generously with salt and pepper. Mix together the mustard and brown sugar and spread all over the ham.
Set the ham on a rack in a roasting pan, fat-side up, add 1 cup of the beer and 1 cup of the apple cider, the cloves and the bay leaves, and roast for 20 minutes.
Reduce the oven temperature to 325 degrees F. degrees and continue roasting, basting occasionally with the pan juices, until a meat thermometer inserted diagonally into the thickest part of the ham registers 155 degrees F. about 3 1/2 to 4 hours. As the ham roasts, replenish the beer and the cider in the pan. If the top of the ham brown too much, cover it loosely with foil.
Remove the ham from the oven and let stand, covered loosely with foil, for about 30 to 40 minutes, during which time the internal temperature will rise. Carve the ham into thin slices and serve with the pears.
","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]

" 44455,"Chuck's Candied Pecans 2 cups white (granulated) sugar
1 cup water 2 cups pecans
Pinch sea salt Pinch cayenne pepper Instructions: In a heavy saucepan on medium heat add the sugar and water. Gently stir with a spoon to ensure that the sugar is completely dissolved before it comes to a boil. Let it go for approximately 20 minutes on medium heat you are looking for a nice amber color and slow bubbling. Cut the heat.
Carefully* add the pecans and toss to cover. While tossing, add a pinch of salt and a pinch of cayenne pepper. Spread them out on a lightly oiled sheet pan or a silpat to cool.
Serve them crumbled in a salad, on a dessert or just on their own. ","[Chardonnay, Riesling, Viognier, Vermentino]" 44456,"BBQ Smoked Alligator Ribs 4 racks alligator ribs (approximately 8 ribs per rack), cut into individual ribs BBQ Dry Rub Seasoning, recipe follows Sweet Rum BBQ Sauce, recipe follows Texas toast, for serving Sliced jalape?os, for garnish Sliced green onions, for garnish 1 cup chili powder 1 cup brown sugar 1/2 cup garlic powder 1/2 cup onion powder 1/4 cup ground black pepper 1/4 cup salt 2 tablespoons ground cinnamon 2 tablespoons smoked paprika 1 1/2 onions, roughly chopped 1/4 cup minced garlic 2 1/2 cups Florida rum 2 1/4 quarts ketchup 1 1/2 cups brown sugar 3/4 cup molasses 3/4 cup apple cider vinegar 1/4 cup smoked paprika 1 teaspoon ground ancho pepper 1 teaspoon salt 3/4 teaspoon ground coriander 1/2 teaspoon cayenne Instructions: Preheat a smoker for cooking at 300 degrees F. Rub the racks of ribs with the Dry Seasoning. Place in the smoker and cook for 40 minutes. Preheat a grill. Remove the ribs from the smoker and toss in the BBQ Sauce. Place on the grill and cook, 6 to 8 minutes. Stack the ribs on the Texas toast and add more BBQ Sauce to top. Garnish with the jalape?os and green onions. Mix together the chili powder, brown sugar, garlic and onion powders, pepper, salt, cinnamon and smoked paprika in a bowl, whisking all ingredients thoroughly. Simmer the onions, garlic and 2 cups of the rum in a saucepan until the onions are translucent. Add the ketchup, brown sugar, molasses, vinegar, paprika, ancho powder, salt, coriander and cayenne and cook for 20 minutes. Stir in the remaining 1/2 cup rum. Strain and cool completely. ","[Zinfandel, Syrah, Malbec, Tempranillo]" 44457,"Pork Chops and Sweet Potato Gravy 4 thick pork chops, 6 to 8 ounces each 2 teaspoons Essence, recipe follows 2 tablespoons vegetable oil 2 tablespoons all-purpose flour 1 1/2 cups thinly sliced onions 1/2 cup pecan pieces 2 cups water 1 teaspoon salt 1/4 teaspoon cayenne 1 pound sweet potatoes, baked, peeled and mashed (about 1 1/2 cups) 3 tablespoons Steen's 100 percent Pure Cane Syrup 1/4 cup chopped green onions 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Instructions: Season the pork chops with the rub. Heat the oil in a large skillet over medium-high heat and brown the chops, about 5 minutes on each side. Transfer the chops to a warm platter and set aside. Reduce the heat to medium. Add the flour and, stirring constantly, cook for 2 to 3 minutes, or until the roux is chocolate brown. Add the onions and water and cook, stirring occasionally, for 5 to 6 minutes, or until wilted. Add the pecans, water, salt, and cayenne and mix well. Bring to a boil. Add the sweet potatoes and blend to make a smooth mixture. Stir in the syrup and green onions. Return the pork chops to the pan, reduce the heat and simmer for 4 to 5 minutes, basting the chops with the gravy. Serve immediately. Combine all ingredients thoroughly. Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]

" 44458,"Creme Brulee Spoonfuls 1 cup heavy cream 1/3 cup half-and-half 1/4 vanilla bean, split lengthwise 1/4 teaspoon Chinese 5 spice powder 4 egg yolks 1/4 cup granulated sugar 1/4 cup coarse sugar, raw sugar, or demerara sugar Instructions: Preheat the oven to 300 degrees F. Heat the cream, half-and-half, vanilla bean, and 5 spice powder in a medium saucepan over medium heat just to a boil. Immediately turn off the heat. Set aside to infuse for 10 minutes. Whisk the egg yolks with the sugar in a large bowl just until combined. Whisking constantly, gradually pour in the hot cream mixture. Strain the mixture into an 8 by 8-inch ovenproof baking pan and smooth over. Place the pan in a hot water bath. Bake in the center of the oven until set but not too firm (it will cook a little more as it cools), 20 to 25 minutes. Remove from the water bath and let cool 15 minutes. Tightly cover with plastic wrap, making sure the plastic does not touch the surface of the custard. (The recipe can be made up to this point and kept refrigerated up to 3 days in advance.) Up to 4 hours before serving, fill Asian soupspoons with the chilled cooked custard by scooping each spoon into the pan of custard. Round the tops with a small spatula, or a butter knife. Keep cold. Right before serving, sprinkle the entire surface with a layer of coarse sugar and place on a baking sheet. Repeat with the remaining spoons. Torch or broil the spoons until the sugar is melted and well browned. Let cool 1 minute before serving. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 44459,"Red Velvet-Cherry Cake Roll Unsalted butter, for the baking sheet 1 1/2 cups all-purpose flour, plus more for dusting 2 cups cherry-flavored cola 2 tablespoons unsweetened Dutch-process cocoa powder 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup granulated sugar 1/2 cup vegetable oil 1/3 cup buttermilk 3 large eggs 1 tablespoon red food coloring 2 teaspoons almond extract Confectioners' sugar, for dusting 4 ounces cream cheese, softened 1 1/2 cups cold heavy cream 2 teaspoons almond extract 1/3 cup confectioners' sugar 1/2 teaspoon vanilla extract Instructions: Preheat the oven to 350 degrees F. Butter an 11-by-17-inch rimmed baking sheet and line with parchment paper; butter the parchment and dust with flour.
Bring the cola to a simmer in a medium skillet over medium-high heat and cook until reduced to 1/2 cup, 10 to 12 minutes. Let cool. Whisk the flour, cocoa powder, baking powder, baking soda and salt in a bowl. In a separate large bowl, whisk the granulated sugar, vegetable oil, buttermilk, eggs, food coloring, almond and vanilla extracts, and the cola syrup. Stir the dry ingredients into the wet ingredients until just combined. Spread the batter on the prepared baking sheet; bake until the cake pulls away from the pan, about 15 minutes. Let cool on the pan on a rack, 5 minutes.
Dust a kitchen towel (not terry cloth) with confectioners' sugar. Invert the cake onto the towel and peel off the parchment. Trim the cake edges. Starting with a short end, roll up the cake around the towel; let cool completely on a rack.
Make the filling: Whisk the cream cheese, 1/2 cup cream and the almond extract in a large bowl. Beat the remaining 1 cup cream and the confectioners' sugar with a mixer until soft peaks form; gradually fold into the cream cheese mixture. Chill until ready to use. Unroll the cooled cake. Spread with the filling, then gently reroll the cake and transfer to a platter. Dust with confectioners' sugar.
","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]

" 44460,"Slice-and-Bake Italian Rainbow Cookies 2 1/2 cups all-purpose flour, plus more for dusting (see Cook's Note) 1/2 teaspoon baking powder 1/4 teaspoon kosher salt 14 tablespoons (1 3/4 sticks) unsalted butter, at room temperature 3/4 cup granulated sugar 3/4 cup confectioners' sugar 2 large egg yolks 1/2 teaspoon almond extract Red, yellow and green liquid food coloring, for the dough One 4-ounce bar semisweet chocolate, chopped 2 tablespoons heavy cream 1 tablespoon unsalted butter 1/2 teaspoon raspberry extract Instructions: For the cookies: Whisk together the flour, baking powder and salt in a medium bowl until combined.
Beat the butter, granulated sugar and confectioners' sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 2 minutes. Beat in the egg yolks and almond extract until smooth, scraping down the sides of the bowl with a rubber spatula, as needed. Reduce the mixer speed to medium low and gradually beat in the flour mixture until the dough just comes together. Divide the dough into 3 equal pieces and place each in a separate small bowl. With gloved hands or a rubber spatula, use the food coloring to tint one piece red, one yellow and one green. Starting with the green dough on a piece of parchment, shape it into a rectangle that's about 10 inches long and 2 1/2 inches wide, using the parchment and a bench scraper to make the dough as rectangular and even as possible. Repeat with the yellow and red dough on separate sheets of parchment. Using the parchment to help lift the dough, carefully invert the yellow rectangle on top of the green, pressing gently to adhere. Remove and discard the parchment. Finally, use the parchment to carefully lift and invert the red rectangle on top of the yellow, pressing gently to adhere; remove and discard the parchment. Use the bench scraper to even out all the sides. Wrap the entire log of dough in plastic wrap and freeze until firm, about 1 hour, or refrigerate overnight.
Preheat the oven to 375 degrees F. Line 2 rimmed baking sheets with parchment.
Trim the ends of the dough log with a sharp knife, then slice crosswise into 3/8-inch-thick rectangles. Arrange about 1 1/2 inches apart on the prepared baking sheets and refrigerate until ready to bake, at least 15 minutes.
Bake one baking sheet at a time until the cookies are just set around the edges and golden on the bottom, about 15 minutes. Let cool 5 minutes, then transfer the cookies to a wire rack to cool completely.
For the chocolate icing: Once the cookies have cooled, combine the chocolate, cream and butter in a medium heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water). Stir with a small silicone spatula until melted and smooth, 2 to 4 minutes. Remove the bowl from the pan and stir in the raspberry extract; let cool 5 minutes.
Dip each cookie at an angle into the chocolate icing and coat about one-third of the way up, letting any excess drip back into the bowl. Once all the cookies are dipped, wiggle a small offset spatula through the chocolate coating on each to create ripples. Let set, about 35 minutes. The cookies will keep in an airtight container for up to 5 days.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 44461,"Southern Biscuits 2 cups flour 4 teaspoons baking powder 1/4 teaspoon baking soda 3/4 teaspoon salt 2 tablespoons butter 2 tablespoons shortening 1 cup buttermilk, chilled Instructions: Preheat oven to 450 degrees. In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don't want the fats to melt.) Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky. Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass will not be quite as light as those from the first, but hey, that's life.) Bake until biscuits are tall and light gold on top, 15 to 20 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 44462,"Cookie Bouquet Cookies: 1 (1-pound) bag sugar cookie dough mix 1 stick butter or margarine 1 egg 1 (1-pound) box confectioners' sugar 3 tablespoons meringue powder 1/2 cup water Instructions: Cookies: Preheat oven to 350 degrees F. Follow cookie dough mix package directions, adding butter and egg. Roll out dough and cut out desired shapes with cookie cutters or a knife. Transfer to a cookie sheet and bake until golden brown, about 20 minutes. Remove to a rack and cool completely. Icing: In a stand mixer fitted with the whisk attachment, mix all ingredients until smooth. Spread icing over cooled cookies with spatula. Dry for 4 to 6 hours or overnight. To decorate, use edible markers to stencil or freehand desired design. You can also tint the icing with food coloring and pipe it on the cookie. Either way, allow to set for 4 to 6 hours. To assemble, first decorate a flower pot to your liking. Glue floral foam inside the pot. Place each cookie on a cleaned long wooden popsicle stick and arrange in a bouquet fashion. Add hard candies around the bottom of the bouquet pot, if desired. ","[Chardonnay, Riesling, Moscato, Cava]" 44463,"Brown Sugar Banana Spice Cake Cooking spray 2 cups baking mix 3/4 cup sugar 2 1/2 teaspoons pumpkin pie spice, divided 2 ripe bananas, mashed 1 egg 1/4 cup canola oil 1/4 cup light brown sugar 1/2 pint whipping cream 3 tablespoons confectioners' sugar 1 tablespoons cocoa powder Instructions: Lightly spray a 6-cup loaf pan. In a large mixing bowl, combine the baking mix, 2 teaspoons of pumpkin pie spice, the mashed bananas, egg, and oil. Using a hand mixer, beat the batter for 2 minutes. Remove 1/2 cup of the batter to a small bowl with the brown sugar, 1/2 teaspoon pumpkin pie spice and mix well. Pour the remaining batter into the loaf pan. Pour the brown sugar batter into the loaf pan and swirl with a knife. Make a foil ring and arrange it on the bottom of the slow cooker, then put the loaf pan on top of the foil ring. Cover slow cooker with 5 paper towels before securing the lid. Cook on low setting until tester comes out clean, about 4 hours. Remove the loaf pan from the cooker and cool on wire rack. When cool, turn the cake out onto a serving platter and serve with the chocolate whipped cream. For Chocolate Whipped Cream: Beat the cream with a hand mixer, until it starts to thicken. Add the confectioners' sugar and cocoa powder and continue beating until firm peaks form. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 44464,"Creole-Stuffed Snapper and Creole Rice 2 tablespoons coarse sea salt 1 whole red snapper (3 to 4 pounds), gutted and scaled (see Cook\u2019s note)
Grapeseed or avocado oil, for the grill grates
1 lemon, sliced into rounds 4 tablespoons salted butter, softened 1/4 cup chopped celery
1/4 cup chopped green bell peppers
1/4 cup diced white onions
3 green onions, chopped
3 cloves garlic, minced
2 cups breadcrumbs
1 teaspoon lemon zest plus 1 teaspoon lemon juice
1 teaspoon kosher salt
1 teaspoon Creole seasoning or seafood seasoning
1 teaspoon dried thyme
1 teaspoon dried sage
1/4 teaspoon cayenne 1/2 pound andouille sausage, diced 1/3 cup drained stewed tomatoes
1/4 cup diced white onions
1/4 cup chopped green bell peppers
1 tablespoon salted butter, softened
1 tablespoon Creole seasoning or seafood seasoning
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
2 cups cooked long-grain rice Instructions: For the red snapper: Rub the coarse sea salt generously on the inside and outside of the red snapper. Place in the refrigerator for 20 minutes. Lightly oil the grill grates and heat the grill to 300 degrees F.
For the creole stuffing: Heat a cast-iron skillet on the grill over direct heat. Add 2 tablespoons of the butter. Once melted, add the celery, bell peppers and white and green onions and cook until softened and browned, 5 to 7 minutes. Add the garlic and cook 1 to 2 additional minutes.
Combine the breadcrumbs, lemon zest and juice, kosher salt, Creole seasoning, dried thyme, dried sage, cayenne and remaining butter in a bowl and mix until well blended. Add the sauteed vegetables to the stuffing mixture and mix. Set aside.
Wipe off the salt from the red snapper and stuff it with the stuffing mixture. Secure it with cooking twine (remember to remove the twine before serving). Place the lemon rounds on the grill and place the red snapper atop the rounds. Grill until the flesh is opaque, about 25 minutes.
For the creole rice: Saute the andouille sausage, stewed tomatoes, white onions, bell peppers and butter in a cast-iron skillet on the grill over direct heat until lightly browned and shiny, 5 to 10 minutes. Add the Creole seasoning, dried thyme and dried sage to the skillet and stir. Add the cooked rice and stir until uniform in appearance.
Place the stuffed red snapper onto the rice and serve.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 44465,"Crispy Lamb Neck Confit with Sunchoke Puree, Brussels Sprout Leaves, Blackberries and Yogurt 2 lamb necks, cut on the diagonal into 1 1/2-inch pieces Duck fat, for cooking
6 sunchokes, halved 4 cups veal demi-glace
3 tablespoons unsalted butter
Salt and pepper
6 Brussels sprouts 1/2 gallon whole milk 5 ounces whole milk plain yogurt
1 shallot 1/2 leek 2 tablespoons ghee
1 1/2 tablespoons diced garlic 1 1/2 tablespoons diced fresh ginger Juice of 1 lemon
12 blackberries
Fried shallots, optional Salt and pepper Instructions: For the confit: Preheat oven to 350 degrees F. Place lamb neck in a 6-inch-deep pot and cover with duck fat. Cover pot with aluminum foil. Bake for 3 hours, then remove lamb neck from fat and let cool. Discard the rings of exterior neck fat. Pull the meat from the bones, being carful to remove any small spur-like bones or hard-to-chew cartilage. Refrigerate until ready to use. For the sunchoke puree: Place sunchokes in a pot and cover with demi-glace. Bring to a simmer over medium-high heat, then cook sunchokes until soft, about 20 minutes. Allow to cool. Place contents in a blender, then add butter and puree. Season to taste. For the Brussels sprouts: Core Brussels sprouts with the tip of a paring knife, then peel off leaves. Store leaves in a cool dry place. For the yogurt: Put milk and yogurt in a saucepan and bring to a near-boil, 180 degrees F. Keep it at this temperature for 10 minutes, then let cool to 140 degrees F. Put in a yogurt maker and run for 8 hours. Refrigerate. For the crispy lamb neck confit: Preheat oven to 350 degrees F. Finely chop shallot and leek together. Place a 9-inch ovenproof saute pan on medium-high heat, then add 1 tablespoon ghee and pulled lamb, shallots and leeks and cook, tossing pan to mix, 2 minutes. Transfer pan to oven for 4 minutes. Meanwhile, put a 6-inch ovenproof saute pan on a medium-high heat, then add 1 tablespoon ghee, Brussels sprout leaves, garlic and ginger. Cook, tossing, 1 minute, then transfer pan to oven for 3 minutes. Warm up sunchoke puree in a small saucepan over medium heat. Smear puree across 2 plates. Pull lamb confit from the oven and deglaze with lemon juice. Scoop confit from excess fat and lay across smear of sunchokes. Place blackberries atop confit. Drizzle yogurt across the layers. Take Brussels sprout leaves from oven and sprinkle over dish. Garnish with fried shallots, if using. Season to taste. ","[Chardonnay, Pinot Noir, Barolo, Tempranillo]

" 44466,"Mexican Hot Chocolate Mix 3 teaspoons ground cinnamon 1 teaspoon ground nutmeg Pinch cayenne pepper 3 cups hot cocoa mix Instructions: Combine all ingredients and place in a collectible/re-useable canister with instructions. Instructions read: \Blend 1/2 cup mix with 1 cup steaming hot whole milk. Stir and enjoy. ","[Tannat, Tempranillo, Malbec, Zinfandel]" 44467,"Medora Lamb Pops with Ouzu Lamb Jus 12 (8 bone-in) frenched New Zealand lamb racks, eye only 6 cups extra-virgin olive oil plus 2 tablespoons 6 cups lemon juice 2 cups chopped fresh oregano leaves 2 large yellow onions, medium diced 1/2 cup chopped fresh garlic 1/2 cup sea salt 1 tablespoon white pepper 3 cups ouzo (may substitute sambuca) 1 gallon lamb stock plus 1 cup 1 cup low-sodium soy sauce 2 tablespoons sea salt 1 tablespoons white pepper 1/3 cup cornstarch Instructions: Marinate the lamb racks in 6 tablespoons of the olive oil, lemon juice, oregano, onions, garlic, salt and white pepper for a minimum of 2 hours or overnight, refrigerated. To cook the lamb, heat 2 tablespoons of oil in heavy bottom saute pan until almost smoking. Carefully place the lamb in the saute pan and brown on all sides. Transfer to baking sheet and roast in a preheated 350 degrees F oven to an internal temperature of 130 degrees F. Allow to rest 5 minutes and carve. In heavy sauce pot over high heat, reduce ouzu to 1 cup.* Once reduced, add the 1 gallon of lamb stock, soy sauce, sea salt and white pepper. Bring mixture to a boil. Meanwhile, in a small mixing bowl, whisk together the cornstarch and the remaining 1 cup lamb stock creating a \slurry. With a balloon whisk, add the slurry to the boiling stock. Reduce to a simmer for 15 minutes and serve with lamb. ","[Rhone Blends, Tempranillo, Barolo, Montepulciano]

" 44468,"Slow Roasted Sesame Salmon 4 salmon steaks, skin off, 6 to 7 ounces each 2 tablespoons canola oil 2 tablespoons white sesame seeds 2 tablespoons black sesame seeds Salt and freshly ground black pepper 2 large shallots, peeled and finely chopped (about 1/4 cup) 1 tablespooon grated ginger 1 teaspoon hot chili oil 1/4 cup dry sherry 1/4 cup fish or clam broth 2 tablespoons soy sauce Instructions: Preheat the oven to 350 degrees. Brush the salmon steaks lightly with some of the oil. Combine the two types of sesame seeds in a flat dish or pan and dredge the flesh side (not the skin side) in the sesame seeds and set aside. Combine the shallots, ginger, chili oil, sherry, broth and soy sauce in an oven-proof dish. Season the steaks with salt and pepper. Heat a saute pan over medium heat with the remaining canola oil and sear the salmon steaks on both sides to a golden brown, taking care not to burn the sesame seeds. Place the seared fish, sesame seeds up, on the seasoned shallots in the baking dish and put the salmon in the oven. Roast for 7 to 8 minutes for medium rare, or until the fish is cooked to your preference. Serve the roast salmon immediately with additional soy sauce, pickled ginger and chili sauce on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 44469,"Meringue Ghosts and Pumpkins 3 large egg whites, at room temperature 1/4 teaspoon cream of tartar Pinch kosher salt 3/4 cup sugar 1/2 teaspoon pure vanilla extract Green gel food coloring Orange gel food coloring 1 tablespoon mini chocolate chips Instructions: Preheat the oven to 225 degrees F. Whip the egg whites in a stand mixer fitted with a whisk attachment on medium speed until very foamy and almost forming soft peaks. Add the cream of tartar and salt and increase the mixer speed to medium high. Gradually add the sugar while mixing, 1 tablespoon at a time, until stiff peaks form, about 6 minutes. Mix in the vanilla extract. Remove 1/4 cup of the meringue to a small bowl and stir in 2 drops of green gel food coloring until fully incorporated. Transfer to a piping bag fitted with a small round tip. Transfer half of the remaining meringue to a piping bag fitted with a large round tip. Set aside. Add 4 drops of orange gel food coloring to the meringue still in the mixer bowl and mix until incorporated. Dip a toothpick or skewer into the bottle of orange gel food coloring and drag 3 or 4 lines of food coloring lengthwise along the inside of a piping bag fitted with a large open star tip, spacing the lines apart evenly. Transfer the orange meringue to this piping bag. Pipe a dot of meringue in each corner of a baking sheet and press a sheet of parchment paper on top, using the dots to keep it in place. Make ghosts by piping the white meringue into small mounds on the parchment, alternating pressure on the piping bag to create two or three stacked mounds for each ghost. Carefully press two mini chocolate chips, flat-side out, to make eyes for each ghost. Press another mini chocolate chip, pointy-tip up, in each of a few ghosts to make a mouth. Make pumpkins by piping the striped orange meringue into small mounds, making sure to hold the piping tip far enough above the baking sheet so that they have some height. Pipe leaves and stems with the green meringue on top of each pumpkin. Carefully press mini chocolate chips, pointy-tip up, into some of the pumpkins to make the eyes and a nose. Line up 4 or 5 chips the same way to make a mouth for each jack-o\u2019-lantern. Bake the meringues for 1 hour, then turn off the oven and leave the meringues inside with the door closed for 2 hours 30 minutes more to fully dry out. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 44470,"Beef Pops with Pineapple and Parsley Sauce 3 cups fresh flat-leaf parsley 2 cloves garlic, peeled 2 tablespoons red wine vinegar 1 teaspoon crushed chili flakes 1 teaspoon sugar 11/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 1/2 cup olive oil 1 1/2 pounds beef fillet, cut into 3/4-inch cubes (about 40 cubes) 1 (2-pound) pineapple, cut into 3/4-inch pieces (about 40 pieces) 20 (8-inch) wooden or bamboo skewers, soaked in water for 30 minutes Salt and freshly ground black pepper Instructions: For the Parsley Sauce: In the bowl of a food processor, blend together the parsley, garlic, vinegar, chili flakes, sugar, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper until smooth. With the machine running, gradually add the olive oil until incorporated. Place half of the mixture in a medium bowl. Place the remaining mixture in a small serving bowl. Cover with plastic wrap and refrigerate until ready to serve. For the Beef Pops: Place the beef in the medium bowl with the parsley sauce. Toss well until the beef is coated with the mixture. Cover and refrigerate for 3 hours. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Thread the skewers starting with a piece of pineapple, then a cube of beef. Repeat with another piece of pineapple and another cube of beef. Continue with the remaining skewers. Grill the skewers for 2 to 3 minutes each side (for medium rare) or until desired doneness. Season with salt and pepper. To serve, arrange the Beef Pops on a serving platter. Drizzle with the remaining reserved Parsley Sauce or serve the sauce on the side as a condiment. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Zinfandel]" 44471,"Baked Clams with Serrano Ham Spread 2 ounces Serrano ham, large diced 1/2 white onion, medium diced 1 tomato, medium diced 3 tablespoons tomato sauce 2 teaspoons spicy mustard 12 Little Neck clams, shucked and on the half shell Instructions: Preheat oven to 400 degrees F. In a medium saute pan, saute ham, onion, and tomato. Add tomato sauce and mustard. Cook for 5 minutes. In a food processor, puree ham mixture. Cover the clams with the ham spread and bake for 8 minutes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 44472,"Taco Potatoes 5 pounds russet potatoes, scrubbed and cut into large chunks 1/2 cup olive oil
1/4 cup taco seasoning
Instructions: Preheat the oven to 400 degrees F. Put the potatoes in a large bowl, drizzle with the olive oil and sprinkle with the taco seasoning. Toss to coat thoroughly. Pour out onto 2 baking sheets and roast until sizzly and somewhat crisp, shaking the pans as you go, 35 to 40 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 44473,"Veal Scaloppine with Asparagus and Chanterelle Cream Sauce 24 young asparagus spears 2 tablespoons unsalted butter, plus 1 tablespoon for sauteeing rolls 1 teaspooon minced garlic 2 cups chanterelle mushrooms 1/4 cup white vermouth 2 cups heavy cream Kosher salt and freshly ground black pepper 6 (4-ounce) pieces veal scaloppine (recommended: Provimi veal) 2 tablespoons all-purpose flour 12 slices provolone 1 tablespoon unsalted butter 1 tablespoon olive oil Instructions: Preheat the oven to 400 degrees F. In a medium pot of boiling salted water blanch the asparagus for 1 minute. Plunge the hot asparagus in ice water to stop the cooking and to preserve the green color. Heat a medium skillet over medium-high heat add the unsalted butter and garlic and cook until fragrant, but not brown. Add the mushrooms and saute until golden brown. Turn the heat to high and add the vermouth. Add the cream and cook until reduced by 1/2, about 5 minutes. Season with salt and pepper. Keep chanterelle sauce warm. Cut the veal scaloppine in 1/2 and season generously with salt and pepper. Season the flour with salt and pepper. Lay a slice of provolone and 2 pieces of blanched asparagus on the veal. Roll the veal scaloppine around the provolone and asparagus and dredge lightly in the seasoned flour. In an large skillet over medium high heat, melt the butter and olive oil. Place 3 rolls in the skillet, seam side down, and cook for 30 seconds. Turn the rolls over and sear the other side for 30 seconds. Transfer to a baking sheet and continue searing the rest of the rolls. Bake for about 10 minutes until the cheese is melted. Serve with the chanterelle sauce. ","[Chardonnay, Pinot Grigio, Barbera, Gavi]

" 44474,"Walnut Pesto 2 cups walnuts 2 cloves garlic 1/2 cup plus 2 tablespoons extra-virgin olive oil 2 tablespoons sherry vinegar Kosher salt
1/2 cup finely chopped fresh parsley 1 tablespoon chopped fresh thyme Instructions: Preheat the oven to 400? F. Spread the walnuts on a baking sheet and bake until golden brown, about 5 minutes. Let cool completely. Pulse 1 cup walnuts, the garlic and 1/4 cup olive oil in a food processor to make a paste, about 1 minute, scraping the bowl as needed. Add the remaining 1 cup walnuts and 1/4 cup plus 2 tablespoons olive oil, the vinegar and a pinch of salt. Pulse until combined but still chunky. Transfer to a bowl and stir in the parsley and thyme; season with salt. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 44475,"Kicked Up Sausage Macaroni and Cheese 9 tablespoons unsalted butter 1/2 pound elbow macaroni 1 pound homemade-style spicy pork sausage, removed from casings and crumbled 1 cup chopped yellow onions 1/2 cup chopped green bell peppers 1 tablespoon Essence, recipe follows 4 teaspoons minced garlic 1/2 teaspoon anise seeds 1/2 cup all-purpose flour 3 cups whole milk 1 teaspoon salt 1/2 teaspoon ground black pepper 1/8 teaspoon cayenne 3 cups grated sharp cheddar cheese (8 ounces) 1/2 cup fine dry bread crumbs 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme Instructions: Preheat the oven to 350 degrees F. Butter a large casserole dish with 1 tablespoon of the butter and set aside. Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente, about 10 minutes. Drain in a colander and rinse under cold running water. Drain well. In a large skillet over medium-high heat, cook the sausage, stirring, until browned and the fat is rendered. Remove with a slotted spoon and drain on paper towels. Pour off all but 1 tablespoon of fat from the pan. Add the onions, bell peppers, and 1 teaspoon of the Essence, and cook, stirring, over medium-high heat until soft, about 3 minutes. Add the garlic and anise seeds, and cook, stirring, for 1 minute. Remove from the heat. Melt the remaining stick of butter in a large, heavy saucepan over medium heat. Add the flour, and stirring constantly with a wooden spoon, cook over medium heat until thick, 3 to 4 minutes, being careful not to let the flour brown. Using a whisk, add the milk in a steady stream and cook, whisking constantly, until thick and smooth, 4 to 5 minutes. Remove from the heat. Add the salt, pepper, cayenne, and 2 cups of the cheese, and stir well. Add the noodles, cooked sausage and vegetables, and stir well to combine. Pour into the prepared baking dish. In a mixing bowl, combine the remaining 1 cup of cheese with the breadcrumbs and remaining 2 teaspoons of Essence. Sprinkle over the macaroni and bake until golden brown and bubbly, about 25 minutes. Remove from the oven and let rest for 5 minutes before serving. Combine all ingredients thoroughly and store in an airtight jar or container. Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 44476,"Sausage Stuffed Mushrooms 1 tablespoon extra-virgin olive oil, one turn of the pan 24 large gourmet stuffing mushroom caps, stems removed and reserved brushed with damp towel Salt and pepper 1 1/2 teaspoons extra-virgin olive oil, half a turn of the pan 3/4 pound sweet bulk Italian sausage 4 cloves garlic, chopped 20 stems mushrooms, finely chopped 1 rib of celery and green, leafy top from the heart of the stalk, chopped 1/2 small onion, chopped 1/2 small red bell pepper, seeded and chopped 1 (10-ounce) box chopped frozen spinach, defrosted and squeezed dry 3 slices white bread, toasted and buttered, chopped into small dice 1/3 cup grated Parmigiano or Romano, 2 handfuls Instructions: Preheat oven to 500 degrees F. Heat a large skillet over medium high heat. Add oil and mushroom caps and season caps with salt and pepper. Saute caps 5 to 7 minutes, until they are lightly browned and tender on edges. Turn caps up and let juices drain away from caps. Transfer caps to a small nonstick baking sheet. Wipe out skillet and return to heat. Add a touch of oil and sausage to the hot skillet. Brown and crumble sausage for 3 minutes. In a food processor pulse and chop the garlic, add mushroom stems and pulse to chop the mushroom stems. Add celery, onion and red bell pepper to the mushrooms and pulse to chop. Remove mixture from the processor and saute veggies and mushrooms over medium high heat another 3 to 5 minutes. Add dry, defrosted spinach and stir into stuffing. Add chopped bread and cheese to the pan and toss stuffing until bread is moist and stuffing is combined, 2 or 3 minutes. Fill caps with stuffing using a small scoop or large spoon. Place caps in hot oven and reduce heat to 450 degrees F. Bake 6 to 8 minutes to crisp edges of stuffing and set stuffing in mushrooms. Transfer stuffed mushrooms to a serving plate. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 44477,"French Lentil Salad 3/4 cup green lentils 1 bay leaf 1 garlic clove, chopped 1/2 teaspoon dried basil 1/2 teaspoon dried thyme 8 ounces firm tofu, frozen and defrosted (see Cook's Note) 3 plum tomatoes, seeded and chopped
1 small red onion, chopped 2/3 cup fresh, canned, or defrosted corn kernels 1/2 cup chopped mint 1 tablespoon red wine vinegar 1 tablespoon fresh lemon juice 1 tablespoon extra virgin olive oil Salt and freshly ground black pepper Instructions: Combine lentils, bay leaf, garlic, basil, and thyme in a saucepan. Add 2 1/2 cups water and bring to a boil over medium-high heat. Cover, reduce the heat, and simmer until the lentils are cooked, 30 to 40 minutes. Remove from the heat, and discard the bay leaf.
Tear the tofu into 1/2-inch pieces. Mix it into the hot lentils. Add the tomatoes, onion, corn, and mint, along with the vinegar, lemon juice, and oil. Mix to combine and season to taste with salt and pepper.
Serve at room temperature. (The salad will keep for up to 2 days, covered and refrigerated.) ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 44478,"Fettuccine with Shrimp and Sun-Dried Tomatoes 6 to 8 quarts water 1 tablespoon salt 1 pound dried fettuccine 3 tablespoons pine nuts 2 tablespoons extra virgin olive oil 16 to 20 medium, fresh shrimp, peeled and de-veined Salt and freshly ground pepper to taste 1/2 cup sun-dried tomatoes, soaked in 1 cup hot water for 30 minutes, then drained and julienned 1 tablespoon chopped garlic 1/4 teaspoon red pepper flakes 1/4 cup fresh basil leaves Instructions: Preheat the oven to 350 degrees. Bring the water to a rolling boil in a large pot. Add 1 tablespoon salt and re-boil. Add the pasta to the boiling water and cook until al dente. Place the pine nuts on a cookie sheet and put in the oven for about 3 minutes, until slightly browned. Set aside. Meanwhile, stack the basil leaves and slice into julienne strips. Use a very sharp knife to avoid bruising the basil, causing it to turn black. Set aside. Heat the oil in a large saute pan. Season the shrimp with salt and pepper and add the shrimp to the hot pan. Cook for 1 minute before turning and cooking on the other side. Add the tomatoes to the shrimp and cook for 2 minutes more. Remove the pan from the heat and add the basil, garlic, red pepper, and half the pine nuts. Adjust seasoning. When pasta is al dente, drain and toss it in the saute pan with the shrimp/tomato/herb mixture. Divide among 4 plates and garnish each serving with the remaining pine nuts. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 44479,"Sunny's Hot Ham and Cheese Wreath Two 8-ounce cans refrigerated crescent roll dough 1/4 cup jalape?o jelly
6 ounces deli ham, sliced paper thin
3 ounces Gruyere cheese, shredded
3 ounces pepper jack cheese, shredded
2 jalape?os, thinly sliced
Instructions: Preheat the oven to 375 degrees F. Line a large baking sheet or pizza pan with parchment paper or nonstick aluminum foil. Place a 4.5-inch diameter bowl upside down in the center of the baking dish and use it as a guide (it will be the center, empty area of your wreath). Arrange triangular sections of the crescent dough on the parchment in a circle around the bowl with the long points facing outward as the \rays\ and the wide bases in the center with the edges overlapping. Brush the jalape?o jelly on the dough. Remove the bowl. In a small bowl, mix the ham, Gruyere and pepper jack, then layer the mixture on the dough, creating a ring around the center of the circle. Pull the points of dough from the outer edge over the filling and tuck under the center rim of the dough circle. The filling will show and that's ok! Top with jalape?o slices all around. Bake, rotating halfway through, until golden, 20 to 25 minutes. Allow to cool slightly before slicing to serve. ","[Chardonnay, Riesling, Gouda, Chenin Blanc]" 44480,"Roasted Garlic 2 plump heads garlic 1/2 teaspoon extra virgin olive oil 1/2 teaspoon salt Several grinds of fresh pepper Instructions: Preheat oven to 350 degrees. Slice off 3/4-inch from the pointy end of the garlic to expose a bit of each clove. Place garlic heads in center of a square of aluminum foil, cut side up. Sprinkle on a few drops of water, drizzle on the olive oil, and sprinkle on the salt and pepper. Pull corners of foil up to enclose and fold over to seal. Place package in oven and roast 50 to 60 minutes, until garlic cloves are soft and golden brown. Remove from oven and allow to cool. Squeeze out garlic pulp by squeezing head in half over a bowl. Spread on bread, use as base for dip or dressing. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 44481,"Minestrone with Sauteed Croutons and Parmigiano-Reggiano 1/4 cup olive oil 2 cloves garlic, smashed 6 slices Italian bread, crusts removed and cut into 1/4-inch dice Salt 3 tablespoons olive oil 1 large red onion, chopped 2 large stalk celery, chopped 4 cloves garlic, chopped 2 large carrot, diced 1/4 pound pancetta, thinly sliced 1/2 head Savoy cabbage, finely sliced, blanched and drained 1/2 bunch Swiss chard, finely sliced 1 large waxy potato, cut into 1/2-inch cubes 4 cups water 2 cups chicken stock 3 medium tomatoes, seeded and diced 1 bouquet garni (rosemary sprig, 4 thyme sprigs, 1 bay leaf, bunch parsley) 3 cups cooked cannellini beans 1 cup spinach leaves, coarsely chopped Salt and pepper Grated Parmigiano-Reggiano cheese Instructions: Heat olive oil in a large saute pan over medium-high heat, add the garlic and cook for 3 to 4 minutes, to flavor the oil. Remove the garlic, add the bread cubes and toss to coat. Saute until golden brown on all sides, season lightly with salt. Remove to a plate lined with paper towels. Heat oil in a 4 quart pot, add the onion, celery, garlic, carrot and pancetta and cook until soft. Add the cabbage, chard, potato, water, broth, tomatoes and bouquet garni. Bring the soup to a gentle simmer and cook for 15 to 20 minutes. Place half of the beans (1 1/2 cups) in a food processor and process until smooth. Add the puree and the whole beans to the simmering soup. Simmer the soup for about 5 minutes. Add the spinach and cook for 2 minutes. Season with salt and pepper to taste. Ladle the soup into bowls, garnish with sauteed croutons and cheese. ","[Barolo, Barbaresco, Dolcetto, Gavi]" 44482,"Bourbon Peach Punch 1/3 cup sugar 1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1 pinch ground cloves
1 pound frozen peaches, thawed and cut into 1/2-inch pieces
1 cup bourbon
Instructions: Fill a medium saucepan with 3 cups of water and add the sugar, cinnamon, allspice and cloves. Bring to a simmer, stirring to dissolve the sugar. Add the peaches and simmer until tender, about 5 minutes. Transfer the peaches and about 1 cup of the liquid to a blender and blend until smooth (be careful when blending hot liquids). Transfer the blended liquid to a pitcher to cool slightly, then add the bourbon. Refrigerate until very cold. When ready to serve, add ice cubes to the pitcher and serve in rocks glasses with more ice. ","[Bourbon, Muscadine, Moscato, Riesling]" 44483,"Saag Paneer 1 teaspoon ground turmeric 1/2 teaspoon cayenne pepper Kosher salt 4 1/2 tablespoons vegetable oil 12 ounces paneer (Indian cheese), cut into 1-inch cubes 1 16-ounce package frozen chopped spinach 1 medium white onion, finely chopped 1 1-inch piece ginger, peeled and minced (about 1 tablespoon) 4 cloves garlic, minced 1 large green serrano cl pepper (seeds removed if you don?t like it spicy!), finely chopped 2 teaspoons ground coriander 1 teaspoon ground cumin 1/2 teaspoon garam masala 1/2 cup plain yogurt, stirred until smooth Instructions: In a large bowl, whisk together the turmeric, cayenne, 1 teaspoon salt and 3 tablespoons vegetable oil. Drop in the cubes of paneer and gently toss. Let the cubes marinate while you get the rest of your ingredients together and prepped. Thaw the spinach in the microwave in a microwave-safe dish, 5 minutes, then transfer to a clean kitchen towel and squeeze out the excess liquid. Puree in a food processor until smooth. (Alternatively, you can chop it up very finely with your knife.) Set aside. Place a large nonstick skillet over medium heat and add the paneer as the pan warms. In a couple of minutes, flip the paneer; each piece should be browned on one side. Fry another minute or so and then remove the paneer from the pan to a plate. Add the remaining 1 1/2 tablespoons vegetable oil to the pan. Add the onion, ginger, garlic, cl and a pinch of salt. Now here?s the important part: Saut the mixture until it?s evenly toffee-colored, which should take about 15 minutes. Don?t skip this step?this is the foundation of the dish! If you feel like the mixture is drying out and burning, add a couple of tablespoons of water. Add the coriander, cumin and garam masala. If you haven?t already, sprinkle in a little water to keep the spices from burning. Cook, stirring often, until the raw scent of the spices cooks out and it all smells a bit more melodious, 3 to 5 minutes. Add the spinach and stir well, incorporating the spiced onion mixture into the spinach. Stir in a little salt and 1/2 cup water. Cook 5 minutes. Turn off the heat. Stir in the yogurt a little at a time to keep it from curdling. Once the yogurt is well mixed into the spinach, add the paneer. Turn the heat back on, cover and cook until everything is warmed through, about 2 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 44484,"Asparagus with Hollandaise 1 bunch asparagus (about 1 pound) Kosher salt and freshly ground black pepper 1 large egg yolk 1 1/2 teaspoons freshly squeezed lemon juice Pinch cayenne pepper plus more for sprinkling (optional) 4 tablespoons (1/2 stick) unsalted butter Instructions: Hold both ends of a stalk of asparagus and bend it until it snaps. Then use a knife to trim the remainder of the bunch to match. Discard the trimmed stems. Bring a pot of generously salted water to a boil. Add the asparagus and cook, uncovered, until tender, 4 to 6 minutes depending on the thickness. Drain in a colander. Meanwhile, put the egg yolk, lemon juice and cayenne in a blender. Pulse a couple times to combine. Put the butter in a small microwave proof bowl and heat in a microwave until just melted. With the blender running, gradually add the melted butter into the egg to make a smooth frothy sauce. If the sauce is really thick blend in a teaspoon of lukewarm water to loosen it up. Transfer the asparagus to a plate. Pour the sauce over the top of the asparagus, sprinkle with more cayenne if desired and serve right away. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 44485,"Moussaka 2 tablespoons olive oil 1 large onion, diced 2 pounds ground lamb (leftover lamb can be ground and used) 2 tablespoons pureed garlic 4 tomatoes, peeled, seeded, and diced 1/2 cup brandy 1/2 cup tarragon vinegar 2 tablespoons ground cumin 1/2 teaspoon white pepper 3 large eggplants, with skins Coarse salt 2 cups olive oil 3 carrots, peeled and thinly sliced 1 cup (4 ounces) Chinese snow peas 2 leeks, white and light green parts, cut in half 3 celery stalks, peeled and cut into 1 inch lengths 2 cups mushroom caps 4 tablespoons (1/2 stick) unsalted butter 1/2 teaspoon salt 9 eggs 2 1/4 cups heavy cream 1 1/4 teaspoons salt 1/4 teaspoon white pepper 1/4 teaspoon freshly grated nutmeg 3/4 cup grated Parmesan cheese 1 recipe Pimento Sauce (recipe below) Instructions: For the meat filling: Preheat oven to 400 degrees F. Heat oil in a large ovenproof skillet over moderate heat. Cook onions until soft. Add lamb and garlic, and cook until browned, stirring occasionally. When meat is well browned, stir in remaining ingredients. Transfer to oven and bake until quite dry, about 45 minutes. Set aside to cool. For the eggplant: Cut eggplant into 1/4 inch slices, lengthwise. Sprinkle with salt on both sides, and let rest on a rack until moisture rises to surface, about 30 minutes. Pat dry with paper towels. Heat oil in a large skillet over medium-high heat. Fry eggplant briefly, 1 to 2 minutes per side. Set aside to drain on paper towels. For the vegetable filling: Wash and dry all vegetables, then cut into fine julienne. Blanch carrots and peas in a small saucepan of boiling water just until water returns to a boil. Refresh in cold water, drain, and reserve. Melt butter in a medium skillet over moderate heat. Cook leeks along with salt 1 minute, add celery and cook 1 minute, then mushrooms and cook and additional minute. Set aside to cool. Toss all vegetables together in a large bowl and reserve. For the custard: Combine eggs, cream, salt, pepper, and nutmeg in a bowl. Whisk until smooth. Pass through a strainer to remove any stray eggshells. Whisk in Parmesan cheese and set aside.
To assemble: Preheat oven to 350 degrees F. Stir one third of custard into meat filling. Combine remaining custard with vegetable filling.
In a 9 by 13 inch roasting pan or casserole, arrange one third eggplant slices to completely cover bottom. (The slices may overlap. That's fine.) Spread half meat filling on top, then cover with another third eggplant slices. Pour all vegetables in custard on top. Cover with remaining eggplant, then spread remaining meat mixture evenly over top.
Place the moussaka pan inside a larger roasting pan and pour boiling water into roasting pan until it rises halfway up the sides of the moussaka pan. Bake, uncovered, until custard is set in center, about 1 1/2 hours. You can test for doneness by sticking a knife in the center. If custard oozes out, cook longer.
Cut into individual portions and lift out with a spatula. Serve immediately, topped with Pimento Sauce. Moussaka can be made 1 or 2 days in advance and reheated in a 325 degree oven for 25 minutes. ","[Syrah, Tempranillo, Garnacha, Barolo]" 44486,"Maple Mousse 2 cups heavy cream, whipped 1/2 vanilla bean, split 1/2 cup maple syrup 1/2 teaspoon powdered gelatin 1 tablespoon cold water 3/4 cup egg whites (about 5 to 6) Instructions: Whip the cream with the scrapings from the vanilla bean until stiff and chill. In a small saucepan, boil the maple syrup to soft ball stage or 238 degrees on a candy thermometer. (Because there is such a small amount of maple syrup, measuring the temperature with a thermometer may be difficult. In this case, a good way to tell if the syrup is ready is to dip a spoon into the boiling maple syrup then put a drop into a cup of ice water. If the syrup dissolves it?s not ready. If it holds its shape and is slightly pliable between your thumb and finger, it's ready.) Sprinkle the gelatin over the cold water and let it sponge. Place the whites in a clean dry bowl and, using a whip attachment, whip until almost stiff. Hold them with the whip turning on low until the maple syrup is up to temperature. When the syrup is ready, take it off the stove and, with the mixer on high, drizzle it down the wall of the mixing bowl into the whites. Warm the sponged gelatin in the microwave and drizzle it into the whites as well. Continue whipping until the meringue is cooled. Fold in the whipped cream and pipe or spoon the mousse into dessert glasses and chill for 1 hour or until set. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 44487,"Risotto with Winter Vegetables 4 tablespoons unsalted butter 1 medium onion, chopped 4 cloves garlic, smashed 1 teaspoon kosher salt, plus additional for seasoning Freshly ground black pepper 1 1/2 cups Arborio rice 3 carrots, cut into large chunks 2 sprigs fresh thyme 1 small celery root (about 1 pound), peeled and cut into chunks 1 butternut squash, halved, peeled, seeded, and cut into large chunks, optional 3 cups chicken broth, low-sodium canned or homemade 1/2 cup dry white wine 1 large bunch mustard greens, washed and torn (4 to 5 cups) 1 cup freshly grated pecorino, plus additional for serving Instructions: Melt 2 tablespoons of the butter in a 7-liter pressure cooker over medium-high heat. Add the onion, garlic, the 1 teaspoon salt, and the pepper to taste and cook, stirring occasionally, until the vegetables soften a bit, about 5 minutes. Add the rice and stir to coat. Stir in the carrots, thyme sprigs, celery root, squash, if desired, chicken broth, and wine. Close the pressure cooker lid and bring the pressure up to high (which can take up to 10 minutes), then reduce the heat to maintain an even pressure for 3 minutes. Remove from the heat and press the cooker's pressure indicator stem until no more steam comes out. Carefully remove the lid--the risotto will look a bit soupy at this point. Stir the mustard greens into the risotto, then let the mixture sit until the greens wilt, about 2 minutes. Stir in the remaining 2 tablespoons butter and the 1 cup cheese. Season to taste with salt and pepper, if you like. Pass additional grated cheese at the table. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 44488,"Berry Dump Cake Nonstick cooking spray, for the baking dish 4 cups mixed berries (See Cook's Note)
1/4 cup sugar
2 tablespoons cornstarch
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
One 15.25-ounce box vanilla cake mix
8 tablespoons unsalted butter, cut into cubes
Vanilla ice cream, for serving
Instructions: Preheat the oven to 350 degrees F. Spray a 9-inch square baking dish with nonstick cooking spray. Combine the berries, sugar, cornstarch, lemon juice and vanilla in a medium bowl. Toss to coat the berries. Pour the mixture into the greased baking dish, then spread the cake mix over the top in an even layer. Scatter the butter cubes over the top. Cover the baking dish with aluminum foil and bake until the top is puffed and golden and the fruit is bubbling, about 40 minutes. Remove the foil and continue baking for 5 minutes more. Let the cake cool slightly before scooping and serving with vanilla ice cream. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 44489,"Mulled Wine 4 cups apple cider 1 (750-ml) bottle red wine, such as Cabernet Sauvignon 1/4 cup honey 2 cinnamon sticks 1 orange, zested and juiced 4 whole cloves 3 star anise 4 oranges, peeled, for garnish Instructions: Combine the cider, wine, honey, cinnamon sticks, zest, juice, cloves and star anise in a large saucepan, bring to a boil and simmer over low heat for 10 minutes. Pour into mugs, add an orange peel to each and serve. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 44490,"Sun-dried Tomato and Walnut Pesto 1 cup oil-packed sun-dried tomatoes, plus 3 tablespoons of the oil 1/2 cup lightly toasted walnuts 1/4 cup grated Parmigiano-Reggiano 1/4 teaspoon crushed red pepper 1 clove garlic
1/4 cup fresh basil leaves Salt and freshly ground black pepper Instructions: Add the sun-dried tomatoes and oil, walnuts, cheese, crushed red pepper and garlic to a food processor and process until smooth. Add in the basil and pulse just about 5 times to retain the color of the herb. Season to taste. ","[Chardonnay, Vermentino, Gavi, Barbera]" 44491,"Vegetable Rice 2 tablespoons vegetable oil 8 large button mushrooms, cut into 1/4-inch slices (about 2 cups) 1 red bell pepper, cored, seeded and cut into 1/4-inch dice (about 1 1/4 cups) 1 small yellow onion, finely diced (about 1 cup) 2 cups long-grain rice 1 tablespoon kosher or fine sea salt 4 scallions, trimmed and thinly sliced (about 1/2 cup) Instructions: Heat the oil in a Dutch oven or other heavy 3-quart pot over medium-high heat. Add the mushrooms, red pepper and onion and cook stirring, until the vegetables are softened, about 4 minutes. Add the rice and the salt and stir to coat the rice with oil. When the rice starts to look \chalky,\ pour enough water into the pan to cover the rice by 1-inch. Raise the heat to high, bring the water to a boil, and boil until the level of the water meets the level of the rice. Reduce the heat to very low, give the rice a very thorough stir, and cover the pot. Cook until the rice is tender but with a little bite, about 20 minutes. Do not uncover the pot or stir the rice while it cooks. Fluff with a fork before serving. Stir in the scallions and transfer to a serving bowl. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 44492,"Cobb Salad in a Jar 8 strips thick-cut bacon Two 8-ounce boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
Neutral cooking oil, for greasing
4 large eggs
6 ounces ranch dressing
1 1/2 ounces sherry vinegar
1 tablespoon minced fresh chives
1 head iceberg lettuce, cored and cut into bite-size pieces
1 English cucumber, seeded and small diced
2 large tomatoes, small diced
1 avocado, sliced
1/4 cup blue cheese crumbles
Instructions: Preheat the oven to 375 degrees F. Arrange the bacon slices on a rimmed sheet tray in a single layer and bake until the bacon is crispy, about 20 minutes. Allow to cool to room temperature, then crumble. Reserve until ready to build the jars. Sprinkle the chicken breasts with salt and pepper. Put on an oiled quarter-sheet tray and roast until cooked through and browned, about 30 minutes. Allow to cool to room temperature, then chop into bite-sized pieces. Reserve until ready to build the jars. Put the eggs in a small saucepan and just cover with water. Put on the stovetop over medium-high heat and bring to a boil. Once at a boil, turn off the heat and let sit for 11 minutes. Remove the eggs from the water and let cool to the touch. Remove from the shells and cut in half lengthwise. Reserve until ready to build the jars. Mix the ranch dressing, sherry vinegar and chives in a small bowl. Reserve, chilled, until ready to build the jars. Carefully build layers in each of four 32-ounce mason jars, starting with the iceberg in the bottom of each jar. Evenly divide the eggs, yolk sides facing out, among each jar. Divide the bacon crumbles, cucumber, tomatoes, avocado slices, chicken, blue cheese and ranch dressing among the jars. Cover with lids and keep cold until ready to eat. Simply shake the jars to \toss\ the salads and either serve on chilled plates or eat directly out of the jars. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 44493,"Garlicky Shrimp in Crispy Tortilla Cups 4 corn tortillas Cooking spray
1 tablespoon olive oil
4 scallions, chopped
1 red bell pepper, chopped
3 cloves garlic, minced
8 ounces peeled and deveined medium shrimp (41/50 count), tails off Kosher salt
1 tablespoon lime juice
1/4 cup chopped fresh cilantro
Instructions: Preheat the oven to 350 degrees F. Warm each tortilla on both sides in a dry skillet over medium heat, about 30 seconds per side. Spray the tortillas with cooking spray. Make a single tear from the edge to the center (like a bicycle spoke) in each tortilla. Nestle the tortillas into muffin cups, overlapping the torn edges so the tortillas fit into the cups. Bake until the edges are crisp and golden brown, about 12 minutes. Carefully lift out the tortilla cups and invert them so they are resting, bottom up, on the muffin pan. Continue to bake until the bottoms are crisp, about 8 minutes more. Heat the oil in a large skillet over medium heat. Add the scallions, bell peppers and garlic and cook, stirring occasionally, until slightly softened, about 3 minutes. Increase the heat to medium high and add the shrimp and 1/4 teaspoon salt. Cook, stirring occasionally, until the shrimp are just cooked through, about 3 minutes. Remove from the heat and stir in the lime juice and cilantro. Spoon the shrimp mixture into the tortilla cups and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 44494,"Traditional Roast Turkey One 14 to 16-pound frozen natural, young turkey 1 gallon vegetable broth, homemade or canned 1 cup kosher salt 1/2 cup packed brown sugar, light or dark 1 tablespoon whole black peppercorns 1 1/2 teaspoons allspice berries 1 1/2 tablespoons candied ginger, chopped 1 gallon water, iced Ice Canola oil, for roasting Instructions: Two to three days before roasting: Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F. Combine the broth, salt, sugar, peppercorns, allspice and ginger in a large stockpot and bring to a boil over medium-high heat. Stir until the salt and sugar dissolve. Remove from the heat. Cool to room temperature and refrigerate the brine. The night before you'd like to eat: Truss the legs of the turkey with kitchen twine if desired. Combine the brine, water and ice in a 5-gallon bucket. Place the thawed turkey, with innards removed, breast-side down in the brine. If necessary, weigh down the bird to ensure it is fully immersed, cover and refrigerate or place everything in a cooler. Turn the bird once halfway through brining. Day of roasting: Heat the oven to 500 degrees F. Remove the bird from the brine and rinse inside and out with cold water. Discard the brine. Place the bird on a roasting rack inside a half sheet pan and pat dry with paper towels. Rub the bird with canola oil. Roast the bird on the lowest rack of the oven for 30 minutes. While the bird is cooking, fold and shape a double thickness of aluminum foil into a closely fitting breastplate. After 30 minutes, decrease the oven temperature to 350 degrees F, insert a probe thermometer into the thickest part of the breast and cook until the temperature reaches 155 degrees F. Use the breastplate at any point during cooking should the bird become too brown. Rest the bird, covered lightly with aluminum foil, for 15 to 30 minutes. Carve and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 44495,"Frisee Salad with Chorizo and Roasted Garlic Vinaigrette 1/2 pound smoked Spanish chorizo sausage, cut into 1/4 inch sticks 6 cups frisee or curly endive, washed and dried 1 cup roasted garlic vinaigrette 4 small ripe tomatoes, seeded and diced 1/4 cup grated Spanish Manchego cheese 1 small red onion, sliced and separated into rings 12 garlic cloves, roasted and peeled 1/4 cup red wine vinegar 1 tablespoon honey Juice of one fresh lime 1/2 cup olive oil 1 teaspoon coarse salt 1/2 teaspoon freshly ground black pepper Instructions: In a medium skillet, cook the sausage over low heat for 10 minutes, shaking frequently. Remove from the pan, drain on paper towels and set aside. Place the frisee, tomatoes, cheese and cooked chorizo in a large bowl and drizzle with the vinaigrette. Toss well to coat and serve on chilled plates with rings of red onion on top. Combine the garlic, vinegar, honey and lime juice in a blender and puree until smooth. With the motor running, slowly add the oil until emulsified. Season with salt and pepper. To roast garlic: Preheat oven to 350 degrees. Drizzle a tiny bit of olive oil over unpeeled garlic cloves, and wrap in aluminum foil. Place on a cookie sheet and bake about 1 hour, or until soft throughout. Set aside to cool, then peel. ","[Rioja, Tempranillo, Garnacha, Barbera]" 44496,"Parsnip-Potato Mash 2 1/2 pounds Yukon gold potatoes, peeled and coarsely chopped 1 1/2 pounds parsnips (about 8 small), peeled and chopped Kosher salt 1/2 cup (1 stick) unsalted butter 3/4 cup half-and-half Freshly ground black pepper Finely chopped chives, for garnish, optional Instructions: Put the potatoes and parsnips in a large heavy-bottomed saucepan, cover with cold water and salt it generously. Bring the potatoes to a boil over high heat; reduce heat to medium and simmer until fork tender, 20 to 25 minutes. Put the butter and half-and-half in a small saucepan over medium-low heat until the butter is melted and the mixture is hot. Drain the potatoes and parsnips well and return them to the hot pan. Stir the vegetables in the pan to dry them out a bit. Add the hot butter mixture and season with salt and pepper. Mash with a potato masher until smooth. Transfer to a serving bowl and garnish with chopped chives. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 44497,"Shrimp and Fennel Crostini Extra-virgin olive oil 4 cloves garlic, 3 smashed and 1 whole Pinch crushed red pepper 1 bulb fennel, shaved thin on a Japanese mandolin and tossed with the juice of 1/2 a lemon, 1/4 cup fennel fronds, reserved Kosher salt 1/2 pound (21 to 25) shrimp, peeled, deveined and cut in 1/2 lengthwise 1/2 cup dry white wine 1 baguette, cut into 1/2 inch slices on the bias Instructions: Coat a large saute pan with extra-virgin olive oil. Add the 3 smashed garlic cloves and the crushed red pepper and bring to a medium heat. When the garlic is brown and very aromatic remove the garlic and discard. It has fulfilled its garlic destiny. Add the fennel, season with salt, and saute for 3 to 4 minutes or until the fennel is wilted and soft but does not have any color. Add the shrimp and white wine and season with salt. Saute for 1 to 2 minutes or until the wine has evaporated. Taste for seasoning and add salt if needed. Reserve. Toast or grill each piece of bread and rub with the whole garlic clove. Drizzle each toast generously with extra-virgin olive oil and top with the shrimp/fennel mixture. Garnish with fennel fronds. Serve warm or at room temperature. Try not to eat them all yourself. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 44498,"Low Country Boiled Peanuts 2-3 quarts water 1/4 cup kosher salt 2 pounds green peanuts (see Note) Instructions: Put the water in a large stockpot, add the salt, and bring to a boil. Add the peanuts and simmer for 1 to 2 hours, testing a peanut occasionally, until the shells tear open with ease and the peanuts inside are completely tender (even a little mushy). Drain and serve warm. Uneaten peanuts can be stored in a tightly covered container in the refrigerator for up to 2 days. Heat cold peanuts to hand-hot in the microwave before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 44499,"Pasta with Short Rib Ragu 3 small beef short ribs (1 1/2 to 2 pounds) 3 country-style pork ribs (1 1/2 to 2 pounds) Kosher salt and freshly ground black pepper 2 tablespoons olive oil 4 cloves garlic, chopped 2 carrots, finely diced
1 onion, finely chopped 3 tablespoons tomato powder 2 tablespoons dried Italian seasoning 2 cups dry red wine 1 pound linguine or other long flat pasta 1 cup fresh parsley leaves, chopped
1/2 cup freshly grated Parmesan, plus more for serving 6 tablespoons unsalted butter, cubed, at room temperature
Instructions: Generously sprinkle the beef and pork with salt and pepper. Heat the oil in a large heavy-bottomed pot with a lid or a Dutch oven over medium-high heat until shimmering but not smoking. Working in 2 batches if necessary to prevent overcrowding, add the meat to the pot in one layer and cook, without stirring, until dark brown, about 5 minutes. Flip the meat and brown the other side, about 5 minutes more. Transfer to a plate and discard all but 1 tablespoon fat from the pot.
Return the pot to the heat and add the garlic. Cook, stirring constantly, until starting to brown slightly, about 1 minute. Add the carrots and onion and cook, stirring often, until softened and golden, about 10 minutes. Stir in the tomato powder and Italian seasoning to coat the vegetables. Stir in the wine and bring to a boil; boil until the sauce is reduced by half, about 5 minutes. Return the meat to the pot and add 2 cups water. Return to a boil, cover, reduce to a low simmer and cook until the meat is tender and easily separates from the bone, about 2 hours. Transfer the meat to a cutting board and remove and discard the bones. Roughly chop the meat. Skim the ragu of excess fat. Return the meat to the pot and keep warm over low heat.
Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions for al dente. Reserve 1 cup of the pasta water, then drain.
Add the pasta to the pot with the ragu and toss to coat. Stir in the parsley, Parmesan and butter. Add some of the pasta water, 1/4 cup at a time, to thin the sauce to the desired consistency. Serve with extra Parmesan on the side. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 44500,"Garlic-Good Crab \Cakes
18 sheets phyllo dough, thawed (note thawing time on package directions) 1/2 cup butter, melted 6 large cloves garlic 2 tablespoons lemon juice 2 tablespoons water 1 package (8 ounces) cream cheese at room temperature 2 eggs, beaten 1 package (4 ounces) crumbled feta cheese 1 can (6 ounces) crabmeat, drained or substitute fresh 2 cups soft bread crumbs, divided 1/8 teaspoon cayenne pepper Paprika, for garnish Instructions: Preheat oven to 350 degrees F. Take 3 sheets of phyllo at a time, butter and roll up, jelly-roll style. Cut into fourths. Press, cut side down, into muffin pan cups. Press with fingers to flatten and work slightly up the sides of cup. Brush cups with melted butter. Repeat with remaining phyllo sheets, for a total of 24 cups. To prepare filling, place garlic, with tough bottoms cut off, in a plastic bag. Pound with the side of a meat cleaver. Remove skins and place crushed garlic in a deep microwave safe bowl. Add lemon juice and water. Cover and microwave for 2 minutes. Add cream cheese to garlic and cream together. Add beaten eggs, feta, crab, and 1 cup of the bread crumbs and mix well. Add cayenne pepper and mix again. Spoon mixture into each phyllo cup, distributing evenly, about 1 tablespoon of mixture per phyllo cup. Sprinkle remaining bread crumbs over the crab mixture (about 1 teaspoon per phyllo cup) and lightly dust the top of each with paprika. Bake for 25 minutes. Carefully remove each phyllo cup/crab \cake\ onto a cooling rack. Serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 44501,"Bacon Pecan Bourbon Baklava 1? sticks unsalted butter, melted, plus more for the pan 1 cup dried figs, finely chopped 5 tablespoons Maker's Mark? Bourbon 1 pound sliced bacon 3 cups pecans, toasted 1 cup sugar ? (1-pound) package frozen phyllo dough (9 by 14-inch sheets), thawed ? cup pure maple syrup ? cup water Instructions:

1. Preheat the oven to 350F. Butter a 9- by 13-inch baking pan. 2. In a large bowl, thoroughly combine the figs and 2 tablespoons bourbon. Let stand until the bourbons soaks into the figs. Meanwhile, cook the bacon as directed until very well browned. Drain on paper towels, then crumble very finely. Very finely chop the pecans. Stir the bacon, pecans, and ? cup sugar into the fig mixture. 3. Lay a sheet of phyllo into the bottom and up the sides of the pan. Lightly brush with melted butter. Repeat with 4 more phyllo sheets and butter. Spread one-third of the filling evenly over the phyllo. On a clean work surface, lightly brush 1 phyllo sheet with butter. Top with another phyllo sheet and lightly butter. Repeat with 3 more phyllo sheets and butter, then press the stack on top of the filling. Spread half of the remaining filling evenly on top. Repeat this layering of 5 phyllo sheets and bacon filling one more time. Top with 5 buttered and stacked phyllo sheets, buttering the top well. 4. With a small, sharp serrated knife, cut the baklava into 48 diamonds. Bake the baklava until dark golden brown, about 1 hour. 5. While the baklava bakes, bring the maple syrup, water, remaining ? cup sugar, and remaining 3 tablespoons bourbon to a boil in a medium saucepan. Reduce the heat to medium and simmer for 5 minutes. As soon as the baklava comes out of the oven, pour the syrup evenly on top. Let stand for at least 3 hours and up to overnight. ","[Chardonnay, Pinot Grigio, Riesling, GSM Blend]

" 44502,"Boeuf Bourguignon 3 cups dry red wine 2 cups beef stock 1/4 cup Marc de Bourgogne (or 2 tablespoons brandy, plus 2 tablespoons grappa, or 1/4 cup brandy) 1 large onion, peeled and cut in quarters 2 carrots, peeled and cut in large chunks 4 garlic cloves, peeled and sliced 12 parsley stems 1 teaspoon dried thyme 1 teaspoon dried rosemary 10 black peppercorns 4 whole cloves 4 allspice berries 1 bay leaf 3 pounds well-marbled beef chuck, cut into 2-inch pieces 1/2 pound slab bacon 6 tablespoons unsalted butter, plus 1 tablespoon softened unsalted butter 1 tablespoon olive oil 1 tablespoon tomato paste 1 pound pearl onions, carefully peeled Pinch sugar 1 pound white mushrooms, cleaned (used the smallest ones you can find) 1 tablespoon flour 1/4 cup very finely minced fresh parsley leaves (no stems) Instructions: In a large bowl, combine the red wine, beef stock, brandy, onion, carrots, garlic, parsley stems, thyme, rosemary, peppercorns, cloves, allspice, and bay leaf. Stir well to blend. Add the beef, and stir. Refrigerate, covered, overnight. The next day drain the beef, reserving the marinade and vegetables separately. Pat the beef dry with towels, and season it well with salt and pepper. Preheat oven to 275 degrees. Cut the slab bacon the long way into 1/4-inch-thick slices; then cut these slices into lardons that are 1/2-inch long. Cover the lardons with cold water, bring to a boil, turn down the heat, and simmer for 3 minutes. Remove the lardons and reserving. Add 2 tablespoons of butter and 1 tablespoon of olive oil to a large Dutch oven set over medium heat. Dry off the lardons, add them to the Dutch oven, and cook stirring often, until they are golden. With a slotted spoon transfer the lardons to paper towels to drain. In the same Dutch oven, over high heat, brown the drained and dried-off beef in the remaining bacon fat, in batches so the meat browns evenly. When you are done, pour off all but 1 tablespoon of fat. Return all of the browned beef to the pot. Add the vegetable and herb mixture reserved from the marinade, and cook over medium-high heat, stirring, for 5 minutes. Add the reserved marinade liquid and tomato paste. Bring the liquid to a boil, and taste it for seasoning. Cook in the oven, covered for 3 hours. After 3 hours, Remove meat and strain sauce. Skim the fat from the stew. Make the vegetable garnish: Place the pearl onions in a skillet, cover them with water, add 1 tablespoon of butter, the sugar, and salt and pepper to taste. Simmer the onions over medium-high heat until they are almost tender. and raise heat to high, and reduce the cooking liquid to 2 tablespoons. Continue to cook the onions, shaking the pan over the heat, until the onions are golden brown and glazed. In another skillet set over medium-high heat, melt 3 tablespoons of butter; add the mushrooms. Add reserved lardons and salt and pepper to taste. Cook mixture, tossing often, for 7 minutes, or until golden brown. Meanwhile, prepare the beurre manie: Cream together 1 tablespoon of softened butter with 1 tablespoon of flour. Roll the mixture into pieces the size of peas. Add the cooked onions and mushrooms to the stew. Bring the liquid to a simmer, and add enough beurre manie, bit by bit, stirring constantly, to lightly thicken the sauce. Divide the boeuf bourguignon among 6 dinner plates. Serve immediately. ","[Chardonnay, Cabernet Sauvignon, Pinot Noir, Syrah]" 44503,"PB&J Crme Br?le 1/4 cup strawberry jam 12 strawberries, hulled and very thinly sliced 3 cups heavy cream 3 tablespoons peanut butter 1/2 teaspoon kosher salt 2/3 cup granulated sugar 1/2 vanilla bean, split and scraped 4 large egg yolks 1/2 cup turbinado sugar Instructions: Preheat the oven to 300 degrees F. Spread 2 teaspoons of the strawberry jam in the bottom of each of 6 round or oval 6-ounce crme br?le ramekins. Arrange the strawberries, slightly shingled, in a layer on top of the jam. Place the ramekins in a large roasting pan or rimmed sheet tray. Bring the cream, peanut butter, salt and 1/3 cup of the granulated sugar to a simmer in a saucepan, stirring often. Add the scraped vanilla bean and stir to combine. Place the yolks and remaining 1/3 cup granulated sugar in a medium bowl and whisk to combine. Temper the yolks with about 1/4 cup of the warm cream mixture and whisk to combine, then add the warm egg mixture to the saucepan to fully temper. Using a ladle, divide the cream mixture among the ramekins, filling each about three-quarters full. Place the roasting pan in the oven and add enough warm water to come halfway up the sides of the ramekins. Bake until the centers are set, about 45 minutes. Carefully transfer the ramekins to a sheet tray and let cool completely at room temperature. Cover and refrigerate until completely chilled, at least 4 hours and up to overnight. When ready to serve, sprinkle the tops with just enough of the turbinado sugar to cover in a thin, even layer. Shake off any excess. Torch the sugar with a br?le or kitchen blowtorch until melted and lightly caramelized. Carefully transfer to plates and serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 44504,"Latkes with Celery and Herbs 3 large russet potatoes (about 1 1/2 pounds), peeled 1 onion 1 clove garlic, finely grated Kosher salt 1/2 teaspoon freshly grated nutmeg Freshly ground pepper 1/4 cup finely chopped celery (use the inner stalks and leaves)
1/4 cup finely chopped fresh parsley 1 large egg, lightly beaten 1/4 cup all-purpose flour Peanut oil or chicken fat, for frying Applesauce and/or sour cream, for serving (optional) Instructions: Grate the potatoes and onion on the large holes of a box grater into a colander; add the garlic and 1 1/2 teaspoons salt and toss. Let sit 5 minutes, then wrap in a clean kitchen towel and wring out as much liquid as possible. Transfer the potato mixture to a large bowl. Add the nutmeg, 1/2 teaspoon pepper and all but about 1 tablespoon each of the chopped celery and parsley to the bowl. Add the egg and flour and stir until combined. Form 1/4 cupfuls of the potato mixture into balls, then flatten between your palms to make thin 2-inch patties; transfer to a plate. Preheat the oven to 325 degrees F and line a baking sheet with paper towels. Heat about 1/4 inch of peanut oil in a large nonstick skillet over medium-high heat; working in batches, add the latkes and fry until golden brown, about 5 minutes per side. Remove to the prepared baking sheet to drain, then transfer to the oven to keep warm while you cook the next batch. Season with salt and top with the reserved celery and parsley. Serve with applesauce and/or sour cream. (The latkes can be fried up to 2 hours ahead; reheat on a paper towel-lined baking sheet at 325 degrees F, 10 to 15 minutes.) ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 44505,"Apple Chip Nachos 1/2 cup heavy cream 2 teaspoons sugar
1/4 cup chocolate chunks or chopped chocolate
1/4 cup chocolate syrup
Two 2 1/2-ounce bags apple chips 1/4 cup Peanut Butter Sauce, recipe follows 1/3 cup granola
1/3 cup diced strawberries
1/2 teaspoon cinnamon
1 tablespoon chopped fresh mint
1 cup creamy peanut butter 1/4 cup coconut oil, melted slightly until liquid 2 tablespoons confectioners' sugar
1/2 teaspoon sea salt
Instructions: In a medium bowl, beat together the heavy cream with the sugar until soft peaks form. In another small bowl, mix together the chocolate chunks with the chocolate syrup. To assemble the nachos, layer 1 bag of apple chips on a serving platter. Top with half of the toppings: the Peanut Butter Sauce, granola, strawberries, whipped cream and chocolate chunk sauce. Sprinkle with half of the cinnamon. Add a second layer of apple chips and top with the remaining toppings. Sprinkle with the chopped mint and serve immediately. Put the peanut butter, coconut oil, confectioners' sugar and sea salt in a blender or food processor and process until smooth.
","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 44506,"Kids Can Make: Roasted Turkey and Basil Cream Cheese Pinwheel Sandwiches 1 large head romaine lettuce 4 ounces whipped cream cheese 1 cup baby spinach leaves, loosely packed 8 large fresh basil leaves
Kosher salt and freshly ground black pepper Four 10-inch flour tortillas 8 slices oven-roasted deli turkey (about 8 ounces) 1 whole roasted pepper from a jar, sliced into 1/4-inch strips (about 1/2 cup) 1 cup shredded carrots Instructions: Pull the largest four romaine leaves from the outside of the bunch and wash and dry carefully, trying not to tear the leaves. Cut the leaves at the base where they were connected to the root; the pieces should be about 9-inches long. Using a vegetable peeler, shave the center rib so the leaves roll up more easily. Set aside. Combine the cream cheese, spinach and basil in a food processor and puree until smooth. Season with 1/4 teaspoon kosher salt and a few grinds of pepper. Lay one of the tortillas on a clean work surface and add one of the romaine leaves to fit neatly on top. Place 2 slices of turkey next to each other, covering the lettuce. Spread 2 tablespoons of the cream cheese mixture over the surface of the turkey and line up a quarter of the roasted pepper strips along one edge. Line up 1/4 cup of the shredded carrot just above the peppers. Roll up the wrap tightly starting from the edge with the peppers and carrots, so the wrap holds together with the peppers and carrots in the middle. Place the wrap seam-side down. Repeat with the remaining tortillas, vegetables, turkey and cream cheese spread. Cut the wraps into 1-inch pieces, then pierce each segment with a toothpick or skewer from the outside of the tortilla through the seam on the bottom. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 44507,"Spinach in Puff Pastry 4 tablespoons (1/2 stick) unsalted butter 2 cups chopped onions (2 onions)
1 tablespoon chopped garlic (3 cloves)
2 (10-ounce) boxes frozen chopped spinach, defrosted
1/3 cup chopped scallions, white and green parts (2 scallions)
1 cup grated Gruyere cheese
3/4 cup freshly grated Parmesan cheese
4 extra-large eggs, lightly beaten
1 tablespoon dry bread crumbs, plain or seasoned
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
1/4 cup toasted pignoli (pine) nuts
2 sheets (1 box) frozen puff pastry (such as Pepperidge Farm), defrosted overnight in the refrigerator
1 extra-large egg beaten with 1 tablespoon water, for egg wash
Instructions: Preheat the oven to 375 degrees F. Heat the butter in a saute pan and cook the onions over medium-low heat for 5 to 7 minutes, until tender. Add the garlic and cook for 1 more minute. Meanwhile, squeeze most of the water out of the spinach and place it in a bowl. Add the onion mixture, scallions, Gruyere, Parmesan, eggs, bread crumbs, salt, pepper, nutmeg, and pignolis. Mix well. Unfold one sheet of puff pastry and place it on a baking sheet lined with parchment paper. Spread the spinach mixture in the middle of the pastry, leaving a 1-inch border. Brush the border with the egg wash. Roll out the second piece of puff pastry on a floured board until it's an inch larger in each direction. Place the second sheet of pastry over the spinach and seal the edges, crimping them with a fork. Brush the top with egg wash but don't let it drip down the sides or the pastry won't rise. Make three small slits in the pastry, sprinkle with salt and pepper, and bake for 30 to 40 minutes, until the pastry is lightly browned. Transfer to a cutting board and serve hot. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 44508,"Pork Red-cl Tamales 2 1/2 pounds boneless pork shoulder 1 head garlic, halved crosswise Kosher salt 2 tablespoons canola oil 10 medium dried ancho chiles, stems and seeds removed 1 1/2 teaspoons granulated garlic
1 1/2 teaspoons dried Mexican oregano 3/4 teaspoon ground cumin Kosher salt and freshly ground pepper 3 1/2 cups masa harina 2 teaspoons baking powder Kosher salt 1 cup pork lard, melted 26 dried corn husks, soaked in hot water for several hours until soft Salsa, shredded cheese and sour cream, for serving Instructions: Make the pork: Combine the pork with the garlic, 1 tablespoon salt and 3 quarts cold water in a large pot or dutch oven. Bring to a boil, partially cover, then reduce the heat to maintain a simmer. Cook until the pork is tender, 2 1/2 to 3 hours, turning the pork halfway through and adding more water as needed to keep the pork submerged. Remove the pork to a plate, reserving the broth. Let the pork cool slightly, then shred. Make the salsa: Bring a large saucepan of water to a boil. Add the chiles and simmer until soft, about 10 minutes. Drain, reserving the saucepan; transfer the softened chiles to a blender along with the granulated garlic, oregano, cumin, 1 teaspoon salt and 1/2 teaspoon pepper. Add 1 1/2 cups of the pork broth and puree until smooth.
Wipe out the reserved saucepan. Heat the canola oil in the pan over medium heat. Add all but 3/4 cup salsa to the pan and cook, stirring, until it thickens and darkens, about 5 minutes. Stir in the shredded pork and 1 cup pork broth. Simmer gently, stirring occasionally, until thickened, about 45 minutes. Season with salt.
Make the masa: Mix the masa harina, baking powder and 1 teaspoon salt in a large bowl. Using clean hands, gradually mix in 3 1/2 cups warm pork broth, the reserved 3/4 cup salsa and the melted lard until smooth and fully combined; the mixture should be fluffy, almost like frosting. Season with salt. Assemble the tamales: Place a softened corn husk on a work surface. Spread 1/4 cup masa across the wider end of the corn husk. Add 2 tablespoons pork mixture in a line down the center. Fold in the sides of the husk to encase the filling, then fold in the narrower end so the goodness doesn't come out. Repeat with the remaining husks, dough and filling.
Cook the tamales: Fill a tamale steamer or large pot with a steamer insert with 2 inches of water and bring to a simmer over medium heat. Stand the tamales up in the steamer basket with the open end up. Steam, covered, until the tamales are softly set, about 1 1/2 hours, checking halfway through and adding more water if needed. Remove the tamales and let cool 10 to 15 minutes to firm up. Serve with salsa, cheese and sour cream.
","[Pinot Noir, Tempranillo, Garnacha, Barbera]" 44509,"Rigo Jancsi Chocolate Slices 3 eggs, separated 3 tablespoons caster (superfine) sugar 1 ounce dark chocolate, grated 2 tablespoons plain (all-purpose) flour Apricot jam 1 ounce cocoa powder Vanilla essence 6 ounces double cream, stiffly whipped for the chocolate icing 6 ounces dark chocolate 1 ounce unsalted butter Instructions: Preheat the oven to 350 degrees F and line and grease a 1 1/2 pound loaf pan. Cream together the egg yolks and sugar. Whisk the egg whites until very stiff. Add the grated chocolate and flour to the yolk mixture, then fold in the whites. Pour the chocolate mixture into the prepared loaf pan. Bake for 15 to 20 minutes. Turn out and cool on a rack. When cold, slice in half lengthways through the middle. Spread both halves of cake with jam on the cut sides. For the filling, mix together the cocoa powder, vanilla essence to taste, and whipped cream; spread evenly over one half on top of the jam. Make the icing by melting the chocolate with the butter. Allow to cool slightly, then spread over the jam on the other half. Put the two strips together so that the icing and filling are together in the middle, with the iced strip on top, and chill slightly before slicing to serve. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]" 44510,"Spicy Red-Wine Spaghetti Kosher salt 1 pound spaghetti
1/4 cup extra-virgin olive oil
3 large cloves garlic, chopped
1 large shallot, halved, thinly sliced into strips
1/2 teaspoon dried crushed red pepper
One 750ml bottle zinfandel
1 tablespoon tomato paste
1 tablespoon butter
1/4 cup fresh flat-leaf parsley leaves, chopped
4 ounces coarsely crumbled goat cheese
Instructions: Bring a large pot of salted water to the boil. Add the pasta and cook for 6 minutes, stirring pasta occasionally, until par-cooked. Drain and reserve the pasta water. In a 12-inch nonstick skillet, heat the olive oil over medium-high heat. Add the garlic, shallots, crushed red pepper flakes and 1 teaspoon salt. Cook until the garlic becomes fragrant, 1 to 2 minutes. Add the wine and tomato paste. Bring to a simmer over medium-high heat. Reduce the heat to medium and simmer gently for 3 minutes. Add the pasta to the skillet. Cook, stirring frequently, until almost all of the wine is absorbed and the pasta is tender but still firm to the bite, about 5 minutes (if the pasta mixture is too dry, add pasta cooking water 1/4 cup at a time). Stir in the butter and 1 teaspoon salt. Increase the heat, and toss until the wine sauce thickens enough to coat the pasta, about 1 minute. Toss to blend. Add the parsley and goat cheese and serve. ","[Syrah, Cabernet Sauvignon, Malbec, Tempranillo]" 44511,"Gummy Bear Bark 15 cinnamon graham crackers (full sheets) 1 cup (2 sticks) unsalted butter
1 cup brown sugar
1/4 teaspoon kosher salt
12 ounces yogurt chips
Gel or oil food coloring, optional
1 heaping cup gummy bears
Flaky salt
Sprinkles, optional
Instructions: Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper and arrange the graham crackers on top so that they're side-by-side. Heat the butter, sugar and salt in a saucepan over medium heat, whisking. Once it starts to bubble, heat for 3 more minutes, then carefully pour over the graham crackers, spreading it out evenly with a spatula. Bake until bubbling, 8 to 10 minutes. Remove from the oven and immediately sprinkle on the yogurt chips; let them melt for a few minutes. Use an offset spatula to spread them evenly all over. Add a few drops of food coloring, if desired, and swirl it around to get a marbled effect. Scatter on the gummy bears, a pinch of flaky salt and sprinkles, if using. Let set in the fridge until firm, 1 hour or up to overnight, then cut or break into pieces. Enjoy! ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 44512,"Stracciatella with Strawberries and Vin Santo 1 tablespoon sugar 2 cups hulled and quartered strawberries
1/4 cup vin santo
1/2 teaspoon lemon zest (from 1 lemon)
1/4 teaspoon vanilla extract
1 pint stracciatella gelato or chocolate chip ice cream
Flaky salt, such as Maldon, for sprinkling
4 almond biscotti, optional
Instructions: Combine the sugar with 1 cup of the strawberries in a medium bowl. Using a fork, mash the berries to release the juices. Add the vin santo, lemon zest, vanilla and remaining 1 cup of strawberries. Stir together with a spoon. Divide the gelato among 4 glasses or bowls. Top with some of the strawberry mixture and a pinch of the flaky salt. Serve with a biscotti for dipping if desired. ","[Barolo, Barbaresco, Chianti Classico, Valpolicella]" 44513,"Sesame Rice with Warm Brussels Sprout-Shiitake Slaw and Smoky Tahini Dressing 1/2 cup tahini 2 tablespoons fresh lemon juice 3/4 teaspoon smoked paprika 1/2 teaspoon ground cumin 1 clove garlic Kosher salt
1 cup short-grain brown rice Kosher salt 2 teaspoons sesame seeds 1 1/2 teaspoons toasted sesame oil 2 tablespoons olive oil One 5-ounce container sliced shiitake mushrooms One 10-ounce container shredded Brussels sprouts 1 Medjool date, finely chopped Kosher salt Instructions: For the smoky tahini dressing: In a blender, blend together the tahini, lemon juice, paprika, cumin, garlic, 1/2 teaspoon salt and 1/2 cup cold water until creamy. For the sesame rice: Bring a medium pot of water to a boil, add the rice and 1/2 teaspoon salt, and reduce the heat to medium-low. Simmer, uncovered, until al dente, about 15 minutes; drain. Stir in the sesame seeds and sesame oil. For the warm Brussels sprout-shiitake slaw: Meanwhile, in a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add the mushrooms and cook, stirring occasionally, until softened, about 5 minutes. Add the remaining tablespoon olive oil, Brussels sprouts and the date; cook, stirring occasionally, until tender and slightly charred, about 5 minutes. Season to taste with salt. Divide the rice among 4 serving bowls, and top each with some of the warm Brussels sprouts-slaw and tahini dressing. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 44514,"Chocolate Sprinkles 1 cup (110 grams) confectioners' sugar 1/3 cup (35 grams) cocoa powder
1 tablespoon vanilla extract
Pinch salt
Pinch instant coffee, optional
Instructions: Whisk together the confectioners' sugar, cocoa powder, vanilla, salt, instant coffee if using and 3 tablespoons water in a bowl until homogenized and there are no lumps. Transfer the batter to a pastry bag fitted with the number 2 or number 3 tip, a paper cone or a plastic bag with the tip snipped off. Arrange 2 sheets of parchment paper on a clean surface and draw a series of long, thin parallel lines with the batter. Let dry at room temperature for 24 hours. Cut the lines into sprinkles using a chef's knife. Sprinkles keep in a well-sealed container at room temperature for several months. Use them on top of ice cream, over truffles or even... on bread! ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 44515,"Citrus Lemonade 1.5 oz. Smirnoff Citrus Flavored Vodka (25 oz. per bottle) 3 oz. lemonade 1 lime twist Instructions: Fill glass with ice. Add Smirnoff Citrus Flavored Vodka and lemonade. Stir well. Garnish with lime twist. ","[Vodka, Lemonade]" 44516,"Healthy Whole-Wheat Marbled Banana Bread Nonstick cooking spray 3/4 cup all-purpose flour, plus extra for dusting the pan 2 ounces bittersweet chocolate, chopped 2 medium very ripe bananas 2/3 cup sugar 1/4 cup canola oil 2 large eggs 3/4 cup white whole wheat flour 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 1/2 cup buttermilk 1 teaspoon vanilla extract Instructions: Preheat the oven to 350 degrees F. Lightly mist a 9-by-5-inch metal loaf pan with nonstick cooking spray and dust well with all-purpose flour to cover the pan completely, tapping out the excess. Put the chocolate in a medium microwave-safe bowl and microwave on high in 30-second intervals, stirring, until melted and smooth, 1 minute to 1 minute 30 seconds. Set aside to cool slightly while preparing the batter. Combine the bananas and sugar in a large bowl and mash with a potato masher or fork until mostly smooth with just a few small pieces of banana left. Add the oil and eggs and stir until combined. Using a wooden spoon or rubber spatula, mix in both flours, the baking powder, baking soda and salt. Stir in the buttermilk and vanilla. Stir 1 cup batter into the melted chocolate. Fill the loaf pan with half the banana batter and then half the chocolate batter. Repeat the layers and gently swirl together using a spoon or knife. Bake until golden brown on top and a toothpick inserted in the center comes out clean, about 45 minutes. Cool in the pan 15 minutes, and then turn out onto a wire rack to cool completely. Serve warm or at room temperature. Cook's Note: To prepare your loaf pan for baking, you can also use a nonstick spray with flour already in it. Flouring the pan helps the bread rise well and prevents any collapse after it comes out of the oven. Per serving: Calories: 203; Total Fat 8 grams; Saturated Fat: 2 grams; Protein: 4 grams; Total carbohydrates: 31 grams; Sugar: 16 grams Fiber: 2 grams; Cholesterol: 32 milligrams; Sodium: 212 milligrams ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 44517,"Raisin-oni (Chocolate Raisin Clusters) 2 cups sugar 1 cup water 8 ounces bittersweet chocolate chips or chopped bar chocolate 3 tablespoons simple syrup 1 1/2 to 2 cups raisins 1 tablespoon water Instructions: For the simple syrup: In a saucepan bring 2 cups sugar and 1 cup water to a boil, stirring, and boil until sugar is completely dissolved. Cool syrup.
For the Raisin-oni: Combine chocolate and simple syrup in a heat-proof bowl. Microwave for 1 minute 15 seconds, remove from microwave and stir to smooth consistency. Add raisins and 1 tablespoon water to the bowl and mix to completely cover all raisins. Using a spoon or small ice-cream scoop, scoop out raisins into clusters onto a waxed paper lined sheet pan. Once all RAISIN-ONI are formed, cover them with a sheet of waxed paper and plastic wrap, place in refrigerator and chill until firm. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 44518,"Quick Corn Bread 1 cup flour 1 cup yellow cornmeal 3 tablespoons sugar 1 1/2 teaspoons baking powder 1/2 teaspoon coarse grained salt 1 cup skim milk 1/4 cup canola or vegetable oil 1 large egg or 2 large egg whites, lightly beaten Instructions: Heat oven to 400 degrees F. Spray a 9-inch square baking pan with non-stick cooking spray. Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl. Set aside. In a separate smaller bowl, whisk together milk, oil and egg or egg whites. Pour the wet ingredients over the dry and, using a fork, stir until just combined. Do not overmix. Spread batter evenly in pan and bake 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Cut into squares or triangles and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 44519,"Oriental Chicken Mini Meat Loaves 10 oz. canned Chinese water chestnuts, solids and liquids 3/4-cup bread crumbs, dry, grated, plain 2/3-cup canned evaporated milk 3 Tbs. soy sauce made from soy (tamari) 1/3-cup onions, spring or scallions (includes tops and bulb), raw 1 egg, whole, raw, fresh 2 tsp. dry powdered chicken soup, broth or bouillon 1 tsp. minced garlic, raw 1 1/2 lb. raw boned chicken Instructions: Combine water chestnuts, breadcrumbs, evaporated milk, soy sauce, green onion, egg, bouillon powder and garlic in large bowl. Add chicken, mix lightly but thoroughly to blend. Divide mixture among 12 large, lightly greased muffin cups, pressing evenly into cups. Bake at 350 degrees F for 30-35 minutes or until meat thermometer registers 185 degrees F. Remove from cups and serve with sweet and sour sauce.
","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 44520,"Roasted Tomatillo Sauce 1 pound tomatillos, husked, washed and halved 4 cloves garlic 2 jalapeno peppers
1 green bell pepper
1 poblano pepper
1 onion, cut into quarters
Kosher salt and freshly ground black pepper Extra-virgin olive oil, for drizzling 1 small bunch fresh cilantro, leaves only Zest and juice of 1 1/2 limes Instructions: Preheat the oven to 400 degrees F. Spread the tomatillos, garlic, jalapenos, bell pepper, poblano and onion on a baking sheet and season with salt and pepper. Drizzle with olive oil and toss everything to coat. Roast until the vegetables are soft, 10 to 15 minutes. Let cool for a few minutes. Remove the seeds from the peppers. Put all of the roasted vegetables and the cilantro into a food processor or blender. Process until still a bit chunky. Thin with some water if it is too thick. Stir in the lime zest and juice. Let cool completely. Use immediately or pour into freezer bags, label and freeze. ","[Rioja, Tempranillo, Garnacha, Barbera]" 44521,"Ice Cream Sundae with Homemade Caramel Sauce 1 quart coffee ice cream, softened 1/2 cup chopped salted peanuts Cookies 'n' Cream Crumbs, for sprinkling, recipe follows Caramel Sauce, for drizzling, recipe follows Whipped cream, for topping 1 package (36 cookies) chocolate sandwich cookies, such as Oreos 1 stick (1/2 cup) butter, melted 1 cup packed dark brown sugar 1/2 cup (1 stick) unsalted butter, cut into pats 1/2 cup heavy whipping cream Pinch kosher salt Instructions: Spoon two large scoops of ice cream into each of four dessert bowls. Divide the chopped peanuts between the bowls; then sprinkle each with some cookie crumbs, drizzle with some caramel sauce, and top with a dollop of whipped cream. Serve. Preheat the oven to 350 degrees F. Add the sandwich cookies to a food processor and pulse to coarse crumbs. Spread the crumbs out evenly on a baking sheet and drizzle with the melted butter. Bake for 10 minutes. Let cool completely. Use crumbs as an ice cream topping, for crunch. Combine the brown sugar, butter, cream and salt in a medium saucepan. Stirring constantly, bring to a simmer over medium heat and cook until the mixture is smooth and saucy, about 5 minutes. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 44522,"Orange Sauce 4 extra-large egg yolks, at room temperature 1/2 cup sugar 1 teaspoon cornstarch 1 3/4 cups scalded whole milk 1 teaspoon pure vanilla extract 1 1/2 teaspoons Cognac or brandy 1 tablespoon Grand Marnier liqueur 1/4 teaspoon grated orange zest Dark Chocolate Terrine, for serving Vegetable oil, for greasing the pan 1/2 pound (2 sticks) unsalted butter 12 ounces bittersweet chocolate, such as Lindt, broken in bits 1 teaspoon instant coffee powder 1 cup sifted confectioners' sugar 1/3 cup unsweetened cocoa powder, such as Pernigotti 8 extra-large egg yolks, at room temperature 1 tablespoon Cognac or brandy Pinch of kosher salt 3 extra-large egg whites, at room temperature* 1 tablespoon granulated sugar 1/2 cup cold heavy cream 1 teaspoon pure vanilla extract Freshly grated orange zest, for serving Fleur de sel, for serving Instructions: Beat the egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed for 3 minutes, until very thick. Reduce to low speed and mix in the cornstarch. With the mixer still on low, slowly pour the hot milk into the egg mixture (I use a liquid measuring cup for pouring). Pour the mixture into a clean, small, deep saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, until it reaches 180 degrees F on a candy thermometer and thickens to the consistency of heavy cream. The mixture will coat the spoon. Don't cook it above 180 degrees F or the eggs will scramble! Immediately (it will keep cooking in the saucepan), pour the sauce through a fine-mesh sieve into a bowl and stir in the vanilla, Cognac, Grand Marnier and orange zest. Cover and chill. Serve with Dark Chocolate Terrine. Lightly oil an 8 1/2-by-4 1/2-by-2-inch loaf pan and line it as neatly as possible with plastic wrap, allowing the ends to drape over the sides. (I lay two pieces of plastic wrap crosswise in the pan, overlapping in the center.) Place the pan in the freezer. Place a large heatproof bowl over a pan of simmering water. Place the butter in the bowl, then the chocolate and coffee powder and heat until just melted, stirring occasionally with a rubber spatula. As soon as the chocolate and butter are melted, take the bowl off the heat and whisk in, one at a time, and in order, first the confectioners' sugar, then the cocoa powder, egg yolks, Cognac and salt. Set the bowl aside for 15 minutes to cool. Place the egg whites and granulated sugar in the bowl of an electric mixer fitted with the whisk attachment and beat on high speed until the whites form firm but not dry peaks. Fold the whites into the cooled chocolate mixture with a rubber spatula. Without cleaning the bowl or whisk attachment, pour the cream and vanilla into the bowl and beat on high speed until it forms firm peaks. Fold the cream carefully but thoroughly into the chocolate mixture. Pour into the prepared loaf pan, smooth the top, fold the plastic wrap over the top and chill for 4 hours or overnight. To serve, turn the terrine out of the mold and unwrap it. Spoon a puddle of Orange Sauce in the middle of each dessert plate and place a slice of the terrine in the middle. Sprinkle each serving lightly with orange zest and fleur de sel. ","[Chardonnay, Riesling, Pinot Gris, Moscato]" 44523,"Raisins 'n' Spicy Hot Oatmeal 1/2 cup quick-cooking oats 2 tablespoons raisins 2 tablespoons sliced almonds, chopped 1 tablespoon chia seeds 1 tablespoon hemp seeds 1 teaspoon oat flour 1/2 teaspoon coconut sugar 1/4 teaspoon ground cinnamon 1/8 teaspoon ground allspice 1/8 teaspoon cayenne pepper 1/8 teaspoon salt Instructions: Bring 3/4 cup water to a boil in a small saucepan.
Meanwhile, place the oats, raisins, almonds, chia seeds, hemp seeds, flour, sugar, cinnamon, allspice, cayenne pepper and salt in a small serving bowl; mix well.
Stir the boiling water into the oats mixture. Cover and let stand until the oats soften, about 3 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Garnacha]" 44524,"Island Rum Punch 1-ounce white or golden rum 1 tablespoon lime juice, or to taste 2 teaspoons sugar, preferable raw, or more to taste 1-ounce water Ice cubes Instructions: In a short cocktail glass, mix together rum, lime juice, sugar, and water. Add ice cubes and stir. Adjust amount of lime and sugar to taste. Rum is a liquor made from sugar cane juice, fermented and distilled. It is common in the West Indies, when you order a simple punch, to be served a tray bearing icefilled glasses, a bottle of rum, some cutup limes, and a bowl of raw sugar. Everyone makes his or her own cocktail to taste. ","[Rum, Dark Rum, Rhum Agricole]" 44525,"Rockin' Taco Salad 2/3 cup low-fat veggie chili 3 cups chopped romaine lettuce 1/4 cup chopped tomato 1/4 cup shredded fat-free Cheddar cheese 1 tablespoon chopped or sliced black olives 2 tablespoons fat-free sour cream 6 baked tortilla chips, crushed Instructions: Prepare chili as directed on package. Set aside. Place lettuce in a big bowl. Top with tomatoes, chili, and cheese. Then add the olives and sour cream. Finish off with the crushed tortilla chips, and enjoy!
","[Syrah, Tempranillo, Malbec, Zinfandel]" 44526,"Chocolate-Coconut Granola 1/4 cup plus 1 tablespoon coconut oil 1/3 cup best-quality cocoa powder (such as Vahlrona or Callebaut) 1/4 cup clover honey 1/4 cup granulated cane sugar Pinch of fine sea salt 1/8 teaspoon pure coconut extract 1/8 teaspoon pure vanilla extract 2 1/2 cups oats 1/2 cup raw whole almonds, coarsely chopped 1/2 cup coconut chips, coarsely chopped 1/4 cup best-quality bittersweet chocolate chips 1/4 cup best-quality white chocolate chips Instructions: Adjust the baking rack in the oven to the middle rack. Preheat the oven to 275 degrees F. Brush a half sheet pan with 1 tablespoon of the coconut oil. Heat the remaining 1/4 cup coconut oil over medium heat in a small saucepan. Whisk in the cocoa powder, honey, sugar and salt and bring to a simmer. Cook, whisking constantly until smooth and the sugar is completely melted. Stir in the coconut and vanilla extracts. Keep warm. Combine the oats, almonds and coconut chips in a bowl. Add the cocoa mixture and mix with a rubber spatula until the oat mixture is completely coated with the cocoa mixture. Transfer the mixture to the prepared sheet pan and press into an even layer. Bake for 50 minutes. Turn off the oven and let sit in the warm oven for 30 minutes longer. Remove to a baking rack and let cool. In a large bowl, break into pieces and toss together with the bittersweet and white chocolate chips. ","[Malbec, Zinfandel, Petite Sirah, Tempranillo]" 44527,"Refrigerated Cake 1 package chocolate wafers 2 cups whipped cream Instructions: Spread 2-3 tablespoon of whipped cream on a wafer and stack on another cookie. Alternate whipped cream with wafers and assemble on long plate in the shape of log. When all wafers are assemble use remaining whipped cream to coat all sides. Chill for 6-8 hours. Slice on the diagaonal and serve. ","[Chardonnay, Moscato, Riesling]" 44528,"Pecan Tart With Mexican Hot Chocolate and Creme Fraiche Ice Cream 2 1/2 cups all-purpose flour, plus more for rolling 1/2 tablespoon kosher salt
1/2 pound (2 sticks) unsalted butter
3/4 stick (6 tablespoons) unsalted butter 1 1/4 cups brown sugar
3/4 cup light corn syrup
2 teaspoons vanilla extract
1/2 cup cream cheese
1/2 teaspoon orange zest
1/4 teaspoon kosher salt
3 large eggs
2 cups pecan halves and pieces
Hot Chocolate, recipe follows Powdered sugar, for dusting Creme Fraiche Ice Cream, recipe follows Candied Orange Zest, recipe follows Baby sweet potato leaves, for garnish 1/2 cup chopped chocolate (68 percent cacao) 2 cups heavy cream
1/4 cup granulated sugar
1/4 cup corn syrup
1 teaspoon vanilla extract 1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/2 teaspoon kosher salt
1/4 teaspoon ground allspice
Pinch ground cloves
1 dried New Mexican cl, chopped
14 large egg yolks plus 2 large whole eggs 1 3/4 cups granulated sugar
1 1/2 teaspoons kosher salt
1 quart heavy cream
2 cups creme fraiche
2 cups milk
1 orange 1/2 cup raw cane sugar
1 1/2 cups granulated sugar
Instructions: For the pie dough: Preheat the oven to 350 degrees F. Place the flour, salt and butter in a food processor and blend until it comes to a pea-size crumble. Dump that mixture out into a bowl and pour 5 tablespoons cold water in. Mix to bind it with your hands just until it comes together, then wrap and let rest for 15 minutes. (Be careful not to overmix your dough to form gluten.) Roll the dough out to 1/8-inch thick on a floured surface, then press into a 10-inch fluted tart pan, being careful to get all the edges pressed into the corners. Using a fork, poke holes in the dough so it doesn't bubble while baking. Gently lay cheesecloth over the top of the tart and pour in 1 cup of pie weights to blind bake the shell. Bake until blond (light golden brown), 18 to 20 minutes. For the filling: Melt the butter in a saucepan and whisk in the brown sugar, corn syrup and vanilla until smooth. Combine the cream cheese, orange zest, salt and eggs together in a stand mixer and beat with the whisk attachment on high speed, stopping to scrape down the sides of the mixer once, until smooth and not lumpy, about 3 minutes. On low speed add your hot sugar and butter mixture to your egg and cream cheese mixture. Fold the pecans into the mixture and fill the tart shell. Bake until set, 12 to 15 minutes. Place the Hot Chocolate on the bottom of a plate in a circular puddle. Dust the top of the tart with powdered sugar, then place over the hot chocolate. Quenelle the Creme Fraiche Ice Cream (form into football shapes) and place it on top of the tart. Garnish with the Candied Orange Zest and potato leaves. Place the chocolate in a large bowl and set aside. Combine the cream, granulated sugar, corn syrup, vanilla, cinnamon, coriander, salt, allspice, cloves and cl in a saucepot and bring to 180 degrees F. Remove from the heat, strain all of the solids out of the cream mixture and pour over the chocolate. Let sit 1 minute, then whisk until it all comes together. Mix together the egg yolks, whole eggs, granulated sugar and salt in a bowl and whisk well. Combine the cream, crme fraiche and milk in a pot over medium heat and bring to 180 degrees F. Temper the hot cream into your egg mixture by adding a small amount of the hot cream to the egg mixture, whisking constantly, then whisking the egg mixture into the hot cream, whisking constantly. Let cool to room temperature, then strain. Pour the custard into the ice cream machine. Run the machine according to its instructions until thick and creamy, about 20 minutes. Remove from the machine and let it set up the rest of the way in the freezer, about 4 hours. Peel zests from the orange with a peeler. Roll the zests up and cut them into chiffonade strips. Mix the raw sugar together with 1/2 cup granulated sugar on a tray and set aside. Stir together the remaining cup granulated sugar with 1/3 cup water in a pot and wipe the sides of the pot down with a wet hand. Bring this solution up to 242 degrees F. Throw the orange zests into the pot and swirl the pot a few times. Take off the heat. Strain through a sieve to retrieve the orange zests. Immediately throw the orange zests into the sugar mixture and toss quickly so that they separate and crystalize in the sugar. Transfer zests to parchment paper and let harden, about 1 hour.
","[Chardonnay, Pinot Grigio, Riesling, Sparkling Shiraz]" 44529,"Thai Chicken Stew 1 1/2 pounds chicken legs, separated into drumsticks and thighs, skin removed Salt to taste 2 tablespoons vegetable oil 1 cup minced onion 5 cloves garlic, peeled 1 tablespoon grated gingerroot 1 cup sliced carrots 1 cup 1-inch pieces red bell pepper 1 cup sliced mushrooms 1 to 2 teaspoons red curry paste, or to taste 2 (14-ounce) cans 'light' unsweetened coconut milk 1/2 teaspoon galanga root powder 1/2 teaspoon dried lemongrass flakes 1 teaspoon ground cumin 1 bay leaf 1 cup broccoli florets 1/2 cup canned bamboo shoots, drained 1/2 cup canned water chestnuts, drained 8 ears canned baby corn, drained Fresh lemon juice, to taste 1/4 cup minced fresh cilantro 1/4 cup minced fresh mint Instructions: Pat the chicken dry and season with salt. In a casserole set over moderately high heat, warm the oil until it is hot, add the chicken and cook it, turning, until no longer pink. Transfer chicken to a plate. Add the onion to the casserole and cook it, stirring occasionally, for 3 minutes. Add the garlic and gingerroot and cook, stirring, 1 minute. Add the carrots, bell pepper, mushrooms, and salt to taste, and cook the mixture, stirring occasionally, for 5 minutes more. Return the chicken to the pan, add the curry paste and cook the mixture, turning and stirring, 1 minute. Add the coconut milk, galanga root powder, lemongrass flakes, cumin, and bay leaf. Bring mixture to a boil, and simmer, stirring occasionally, for 20 minutes. Add the broccoli, bamboo shoots, water chestnuts, corn, and salt to taste, and simmer the mixture, stirring occasionally, for 10 minutes, or until chicken is cooked through. Discard bay leaf. Before serving, stir in the lemon juice, cilantro, and mint. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 44530,"Fresh Lime Daiquiri 2 cups dark rum 1 1/2 cups freshly squeezed lime juice 2/3 cup sugar syrup (see note) Instructions: Combine the rum, lime juice and syrup. Fill a cocktail shaker halfway with ice and fill two-thirds full with the cocktail mixture. Shake for 30 seconds and pour into frosted martini glasses. Serve ice cold. ","[Citrus wines such as Sauvignon Blanc, Pinot Grigio, and Moscato]" 44531,"Smoked Braised Mixed Greens 4 strips bacon, sliced 3 cloves garlic, sliced 1 onion, sliced Pinch red pepper flakes
Kosher salt and freshly ground black pepper 3 bunches dark leafy greens, such as kale, mustard greens, Swiss chard and collard greens, stemmed and inner ribs removed, leaves roughly chopped 1/2 cup chicken stock Instructions: Heat a large pot over medium-high heat. Add the bacon and render until you have enough fat to saute the garlic and onions. Add the garlic and onions and saute until soft, about 5 minutes. Add the pinch red pepper flakes and season with salt and pepper and cook for 1 minute more. Add the greens in handfuls, adding more as the greens start to wilt, tossing with tongs until all the greens are wilted down. Add the chicken stock and cover. Cook until the greens are tender, about 10 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 44532,"Potato-Leek Soup With Bacon 2 tablespoons unsalted butter 1/2 teaspoon smoked paprika 1 1/2 cups cubed crusty bread 4 slices bacon, chopped 2 large leeks, white and light green parts only, thinly sliced 2 cloves garlic, chopped 4 cups low-sodium chicken broth 2 medium russet potatoes, peeled and cut into 1/2-inch pieces Kosher salt and freshly ground pepper 1/2 cup heavy cream 1 1/2 cups frozen peas (do not thaw) 1/4 cup chopped fresh parsley Instructions: Preheat the oven to 400 degrees F. Make the croutons: Melt 1 tablespoon butter, then mix with the paprika in a bowl. Add the bread cubes and toss. Spread on a baking sheet and bake until golden, 8 to 10 minutes. Meanwhile, cook the bacon in a large saucepan over medium heat until crisp, about 8 minutes. Transfer with a slotted spoon to a paper towel-lined plate. Discard all but about 1 tablespoon fat from the pan. Add the remaining 1 tablespoon butter, then add the leeks and garlic; cover and cook until soft, about 5 minutes. Add the broth, 2 cups water, the potatoes and 1/4 teaspoon each salt and pepper; cover and bring to a boil over high heat. Reduce the heat to medium and simmer, partially covered, until the potatoes are tender, about 10 minutes. Puree half the soup in a blender (remove the filler cap to let steam escape), then return to the pot. Add the cream and bring to a simmer. Add the peas and cook until tender, about 3 minutes. Season with salt and pepper. Serve topped with the croutons, bacon and parsley. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 44533,"Spicy Refried Beans 1 tablespoon unsalted butter 1 tablespoon olive oil 1 serrano cl, whole One 15-ounce can pinto beans, preferably organic, rinsed and drained 1/4 cup low-sodium chicken broth Salt and freshly ground black pepper Instructions: Melt the butter with the olive oil in a saucepan over medium-high heat. Add the serrano cl and cook until the cl begins to brown, about 1 minute. Add the beans and chicken broth. Cook over medium heat, frequently mashing only the beans (not the cl), until the beans are a thick paste, about 10 minutes. Season with salt and pepper. Remove the cl and serve. ","[Rioja, Tempranillo, Garnacha, Barbera]" 44534,"Blueberry Crumble With Cornmeal-Almond Topping 7 tablespoons unsalted butter, softened, plus more for the baking dish 1/2 cup cornmeal 3/4 cup all-purpose flour 1/2 cup packed light brown sugar Pinch of salt 3/4 cup chopped almonds 4 cups blueberries 1/3 cup granulated sugar 1 tablespoon all-purpose flour 1 teaspoon fresh lemon juice 2 tablespoons cold unsalted butter, cut into small pieces Instructions: Preheat the oven to 375 degrees F. Butter a 2-quart shallow baking dish or eight 6-ounce ramekins (if you are using ramekins, double the filling). Make the topping: Whisk the cornmeal, flour, brown sugar and salt in a bowl. Stir in the almonds. Work in the butter with your fingers until evenly moistened. Make the filling: Toss the blueberries, granulated sugar, flour and lemon juice in a bowl. Transfer the filling to the prepared dish or ramekins and dot with 2 tablespoons butter. Squeeze handfuls of the crumble mixture and scatter on top of the fruit. Bake until golden and bubbly, 40 to 45 minutes. Let sit 10 minutes before serving. Top with whipped cream or ice cream, if desired. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 44535,"Slow Roasted Tomatoes 10 to 12 plum shaped tomatoes, halved and seeded 3 tablespoons olive oil, plus 3 tablespoons Salt and freshly ground pepper 2 tablespoons balsamic vinegar 3 dried ancho chiles (1 1/2 to 2 ounces) 1/2 cup (1 1/2 ounces) loose Lapsang Souchong tea or 20 tea bags 1 ounce (about 1/3 cup) dried wild mushrooms, such as porcinis or morels Instructions: Preheat oven to 200 degrees F. Cut the tomatoes in 1/2 and place them, cut-side down, on a baker's rack set in a roasting pan Drizzle the tomato halves with 3 tablespoons olive oil and roast for 1 to 1 1/2 hours, until the tomatoes are roasted to a dark red. The excess moisture will have evaporated, and the remaining tomatoes will have a delicious concentrated flavor and aroma. Cut the roasted tomato halves into quarters. Serve hot; toss with 3 tablespoons of olive oil and 2 tablespoons of vinegar, or the attached essences, and serve. Break the chiles apart. Remove the stems and seeds. If the chiles are still pliable, dry them in a warm oven (200 degrees) for about 1 hour, until they are very brittle. Transfer the chiles to a blender or spice grinder. Blend at high speed for at least 1 minute, until you have the finest-possible powder. Let the mixture settle for about 30 seconds before removing the cover, so the powder does not fly into the air. Use a dry pastry brush to push the powder through a strainer into a clean, dry container. Blend and strain the larger bits again. Store in a tightly sealed jar away from light for up to 3 months. Recipe courtesy Sally Schneider Yield: 1/3 cup If you are using tea bags, cut them open. Empty the tea into a blender or spice grinder. Blend the tea for at least 1 minute at high speed, until you have the finest-possible powder. Let the mixture settle for about 30 seconds before removing the cover, so the powder does not fly into the air. Use a dry pastry brush to push the powder through a strainer into a clean, dry container. Blend and strain the larger bits again. Store in a tightly sealed jar away from light for up to 3 months. Recipe courtesy Sally Schneider Yield: 1/3 cup Break the mushrooms into 1/2-inch pieces and place in a blender or spice grinder. Blend for at least 1 minute at high speed, until you have the finest-possible powder. Let the mixture settle for about 30 seconds before removing the cover, so the powder does not fly into the air. Use a dry pastry brush to push the powder through a strainer into a clean, dry container. Blend and strain the larger bits again. Store in a tightly sealed jar away from light for up to 3 months. Recipe courtesy Sally Schneider Yield: 1/3 cup ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 44536,"Roasted Duck Breast with Cherry Sauce 4 duck breasts, 6 to 8 ounces each 2 shallots, finely chopped 1/2 cup sherry vinegar 1 teaspoon sugar 1 pint duck demi-glace (beef will also work) Salt and pepper 2 ounces butter 1 cup griottes (small tart cherries from Provence, available in specialty shops) Instructions: Preheat oven: 450 degrees In an ovenproof or cast iron pan, sear the meat skin side first until it's crispy. Then flip meat over and roast until juices run clear. Remove meat from pan and let rest. Drain fat from pan. Add shallots, vinegar and sugar, cook until liquid caramelizes. Add demi-glace and season with salt and pepper. Strain hot sauce and finish by adding butter and cherries. Place each breast on a plate and slice. Serve with cherry sauce poured on top. ","[Chardonnay, Pinot Noir, C?te de Nuits, Barolo]" 44537,"Zucchini Smoothie 1 banana, frozen 1/2 cup packed fresh baby spinach
1/4 cup unsweetened almond milk
1 tablespoon almond butter
1 teaspoon pure maple syrup
1/8 teaspoon ground cinnamon
1/2 zucchini, chopped 1/2 cup ice cubes
Instructions: Break the banana in half and place in the carafe of a high-powered blender. Add the spinach, almond milk, almond butter, maple syrup, cinnamon and zucchini. Blend until an even mixture forms, about 30 seconds. Add the ice and blend until crushed, about 15 seconds. Pour into a chilled serving glass. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 44538,"Apple-Honey Glazed Grilled Marinated Halibut with Lentil-Green Apple Salad 2 tablespoons olive oil 1 small Spanish onion, coarsely chopped 1 tablespoon grated fresh ginger 3 cups apple cider 1 tablespoon brown sugar 1/2 cup honey 1/2 cup olive oil 1 tablespoon freshly ground black pepper 2 cloves garlic, mashed 10 sprigs fresh marjoram 4 (6-ounce) halibut fillets Salt 1 red onion, thickly sliced 2 tart apples, cored and cut into 1/8-inch slices Olive oil 2 cups lentils 2 sprigs fresh marjoram 1 clove garlic, mashed 1 shallot, minced Salt and freshly ground pepper 2 cups chicken stock 2 cups water 2 tablespoons extra virgin olive oil Instructions: Heat oil in a medium saucepan over medium high heat. Add the onions and cook until soft. Add the ginger and cook an additional minute. Raise the heat to high, add the apple cider, brown sugar and honey and reduce to 1 cup. Let cool. Combine marinade in a medium shallow baking dish. Add halibut fillets and turn to coat. Cover and refrigerate for 2 hours. Preheat grill to medium-high. Remove halibut from marinade and season with salt. Grill, skin side down for 3 to 4 minutes on each side or preferred doneness. During the last 1 minute of grilling, brush the skin side with the glaze. Remove from the grill and glaze each fillet again. Preheat grill to high. Brush onion slices and apple slices with olive oil and grill on both sides until golden brown. Remove from the grill and cut into dice. In a saucepan, combine lentils, marjoram, garlic, shallot, stock and water and season with salt and pepper. Bring to a simmer and cook at a gentle simmer for 30 minutes or until lentils are just tender, drain and place lentils in a medium bowl, removing the marjoram sprigs and garlic. Add the grilled apples and onions and drizzle with a few tablespoons of extra virgin olive oil and season with salt and pepper to taste. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 44539,"Spicy Chipotle Shrimp with Jalapeno Green Rice 2 cups medium-grain rice 1 1/2 cups chicken broth 1 cup loosely packed fresh cilantro, chopped 1 small onion, chopped 3 tablespoons Dijon mustard 2 tablespoons olive oil 1 to 2 jalapenos, seeded and chopped 2 cloves garlic, chopped Salt Zest of 1 lime One 15-ounce can crushed fire-roasted tomatoes 2 chipotle chiles in adobo sauce 2 tablespoons olive oil 3 cloves garlic Salt 1 pound medium shrimp, peeled and deveined Chopped fresh cilantro, for sprinkling Instructions: For the rice: Combine the rice and enough cold water to cover by 1 inch; let soak 30 minutes.
Meanwhile, in a medium saucepan, stir together the chicken broth, cilantro, onion, mustard, oil, jalapeno(s), garlic, 3/4 teaspoon salt and 3/4 cup water; bring to a boil over medium-high heat. Using an immersion blender, blend until finely chopped.
Drain the rice. Return the broth mixture to a boil and stir in the rice. Cover tightly and simmer over medium-low heat until the rice is tender, about 15 minutes. Remove the pan from the heat and let the rice stand, covered, 5 minutes. Add the lime zest and fluff with a fork.
For the shrimp: Meanwhile, combine the tomatoes, chipotles, oil, garlic and 1/2 cup water in a blender and puree until smooth; season with about 1 teaspoon salt. Transfer the tomato mixture to a large skillet and cook until heated, about 5 minutes. Add the shrimp and simmer, stirring occasionally, until cooked through, about 4 minutes. Serve with the rice and sprinkle with cilantro. ","[Malbec, Tempranillo, Garnacha, Zinfandel]

" 44540,"Slow Cooker Citrus Chicken and Sweet Potato Stew 1/2 cup fresh cilantro leaves and stems, roughly chopped 1 tablespoon extra-virgin olive oil
1 teaspoon dried oregano 3 cloves garlic, crushed 1 lime, juiced 1 orange, juiced 1 large or 2 small ripe tomatoes, roughly chopped 1/2 sweet onion, roughly chopped 1/2 red bell pepper, roughly chopped Kosher salt and freshly ground black pepper 8 bone-in chicken thighs, skin removed if present (about 3 pounds) 1 large sweet potato, peeled and cut into 1-inch chunks (about 1 pound) 8 ounces frozen kale, defrosted Hot sauce, for serving, optional Instructions: Combine the cilantro, olive oil, oregano, garlic, lime juice, orange juice, tomatoes, onions, bell peppers, 1 1/2 teaspoons salt and a few grinds of pepper in a food processor and pulse until it forms a chunky sauce. Add it to the slow cooker insert along with the chicken thighs, and toss together. Cover and cook on low for 5 hours. After 3 hours, add the sweet potatoes, nestling them underneath the chicken. About 30 minutes before the stew is done, add the kale. Divide the stew among four bowls and serve with hot sauce on the side if desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 44541,"Liz's Fast Fiesta Salad 1 (16-ounce) bag frozen broccoli florets 1 (16-ounce) bag frozen cauliflower florets 1 cup ranch dressing (most brands have 1 gram of carbohydrates or less) 1 cup shredded Cheddar 5 slices bacon, cooked and crumbled 3 scallions Instructions: Defrost the frozen broccoli and cauliflower in the microwave for approximately 5 minutes. They should come out still cold, but not icy. Toss broccoli and cauliflower with the ranch dressing and make sure that all pieces are evenly coated. Add the shredded Cheddar and bacon and mix well. Cover and refrigerate for 1 hour or as long as overnight. Thinly slice the green onions on an angle and sprinkle on top of the salad for garnish. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 44542,"Straciatella (Italian Egg Drop Soup) 5 cups chicken stock or canned chicken broth 2 large eggs 3 tablespoons freshly grated Parmesan, or to taste 1/4 cup minced fresh Italian parsley Salt and freshly ground pepper, to taste Instructions: In a large saucepan bring stock to a boil over moderate heat. In a bowl beat together the eggs, Parmesan and parsley. Reduce the heat to low and drizzle eggs into stock, gently stirring. Simmer, stirring, just until eggs are set. Season with salt and pepper. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 44543,"Middle Eastern Nachos 3/4 pound ground lamb Kosher salt and freshly cracked black pepper 3 whole wheat pitas 1 cup prepared spicy hummus 1/2 cup crumbled feta cheese 1/4 cup chopped fresh flat-leaf parsley Instructions: Preheat the oven to 350 degrees F. In a small saute pan over moderate heat, cook the lamb until browned and cooked through, about 10 minutes. Season with salt and pepper. Using a slotted spoon, transfer the lamb to a small bowl. Brush the pita bread using the fat in the pan. Cut each pita into 8 wedges and place on a sheet pan. Bake until golden, about 10 minutes. In a shallow baking dish, layer half the pita wedges, half the lamb, half the hummus and half the feta. Make 1 more layer in the same order. Bake the nachos in middle of the oven until the cheese is melted, 5 to 7 minutes. Remove from the oven and sprinkle with parsley. Serve immediately. BYOC: Use your favorite hummus; try lemon or garlic if you prefer no heat. ","[Syrah, Tempranillo, Garnacha, Barbera]" 44544,"Fennel Salad 3 medium fennel bulbs (1 1/4 to 1 1/2 pounds total) 1/3 cup extra virgin olive oil Juice of 2 lemons 1 tablespoon kosher salt 1 teaspoon freshly ground black pepper 1 piece (3 ounces) Parmesan 2 tablespoons chopped fresh flat-leaf parsley leaves Instructions: If the fennel still has its stalks, trim them away. Cut the bulbs into quarters, top to bottom, and remove the core and any unattractive outer leaves. Cut the fennel quarters against the grain into paper-thin slices. Place the oil, lemon juice, salt and pepper in a large bowl and whisk to combine. Add the fennel and toss to coat each slice with some of the vinaigrette. Mound the salad attractively on a platter or divide among 4 plates. Shave the Parmesan over the salad using a mandoline or truffle shaver. Sprinkle with parsley and serve. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 44545,"Cucumber-Dill Marinade with Grilled Lamb Kebabs Cucumber-Dill Yogurt Dip, recipe follows 1 pound deboned leg of lamb, large dice 2 medium zucchini, large dice 1 medium red onion, large dice Metal or wooden skewers 2 cups plain whole milk yogurt 1/4 English hothouse cucumber, small dice (about 3/4 cup) 2 tablespoons minced fresh dill 1 teaspoon ground coriander 3/4 teaspoon red pepper flakes 1/2 teaspoon white wine vinegar 1 teaspoon kosher salt Freshly ground black pepper Instructions: Reserve 1 1/2 cups dip as serving sauce. In a large resealable plastic bag, combine remaining 1 cup dip, lamb, zucchini, and onion. Close and shake to thoroughly coat meat and vegetables. Let marinate 30 minutes at room temperature. (Can be stored in refrigerator up to 24 hrs in advance.) When ready to cook, heat a lightly-oiled grill pan over medium heat. Remove lamb and vegetables from marinade, let excess drip off, and thread on skewers. Place skewers in pan and cook, turning to cook all sides, until lamb is medium-rare and vegetables are cooked through, about 6 minutes total. (You may have to do this in batches.) Serve immediately over rice or with flatbread and pass reserved sauce on side. Serving Suggestion: Steamed rice, rice pilaf, or pita bread. In a medium bowl, mix together yogurt, cucumber, dill, coriander, red pepper flakes, vinegar, and salt until evenly combined. Season well with freshly ground black pepper, taste, and adjust seasoning, as needed. Serve with an assortment of vegetables for dipping. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 44546,"Bananas Foster 1 half-gallon vanilla ice cream in square container 8 crepes, recipe follows 4 bananas 8 tablespoon (1 stick) unsalted butter 1/2 cup sugar 1/4 cup packed light brown sugar 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg Juice of one-half lemon 1/4 cup orange-flavored liqueur (recommended: Grand Marnier) 1/4 cup dark rum Confectioners' sugar and fresh mint sprigs, for garnish, optional
Confectioners' sugar and fresh mint sprigs, for garnish, optional 1 cup all-purpose flour 2 tablespoons sugar 1/8 teaspoon fine salt
1 cup milk 1/4 cup water 3 large eggs
1 teaspoon pure vanilla extract 4 tablespoons unsalted butter, melted
Instructions: Cover a baking sheet with plastic wrap or foil. Using a serrated knife, cut ice cream package in half lengthwise through the cardboard. Wrap one half in plastic wrap and freeze for another use. Halve the remaining piece lengthwise. Flip the ice cream, with the 2 pieces still together, so the cut side is up, and cut it crosswise into 4 equal sections \u2013 you'll have 8 pieces of ice cream. Place a crepe on the work surface and place a piece of ice cream in the center. Fold the crepe over the ice cream to enclose completely. Place the filled crepes on the prepared baking sheet. Continue with the remaining ice cream and crepes and freeze until just firm. (This recipe can be prepared up to this point 1 day in advance. Wrap carefully in plastic wrap before freezing. Allow to soften slightly before proceeding.)
Peel and slice the bananas on a sharp angle into 2-inch pieces. Melt the butter in a large skillet over medium heat. Add the sugar, brown sugar, cinnamon, nutmeg and lemon juice and cook, stirring, until smooth and just at a simmer, about 3 minutes. Remove skillet from heat and add orange liqueur. Return skillet to high heat and stir until smooth. Carefully fold in bananas. Remove the skillet from heat and add the rum. Return the skillet to the heat, and shake the pan back and forth to warm the rum and coat the bananas. (If working over a gas flame the sauce may ignite; continue to cook until the flames subsides.) To serve, place 2 filled crepes on a plate crisscrossing each other and spoon banana mixture over the top. Garnish with sifted confectioners' sugar and a sprig of mint, if desired. Whisk the flour, sugar, and salt together in a bowl. Gradually whisk in the milk, water, eggs and vanilla extract, and continue whisking until smooth. (The batter can be made to this point a day ahead and refrigerated. Bring to room temperature before adding the butter.) Stir in the butter. Set aside for at least 30 minutes to rest. (The crepe batter may be made in a food processor blender: Pulse the dry ingredients, then add the wet, process until smooth, and then stir in the butter.) Pour the batter into measuring cup with a spout. Have a plate near the stove to stack the cooked crepes, or 4 plates, if you plan to serve the crepes immediately. Heat a medium nonstick skillet over medium heat until a drop of water bounces and sizzles briefly around the pan before evaporating. Pour a scant 1/4 cup of batter into the skillet and quickly swirl it to coat the pan evenly. Cook until the batter sets, about 1 to 1 1/2 minutes. The crepe will blister in the middle, and the edges will look dry and slightly crispy. Using your fingers or a spatula, carefully pick the crepe up by its edges and flip it over to cook the other side, about 15 to 30 seconds. Repeat with the rest of the batter, stacking the crepes on the plate as you go.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 44547,"Pork-Stuffed Collard Greens 1 large bunch collard greens 1 pound ground pork 2 teaspoons salt 2 teaspoons ground cumin 2 teaspoons red chili flakes 2 teaspoons onion powder 1 teaspoon garlic powder 1 teaspoon dried Mexican oregano 1/4 teaspoon ground nutmeg 1 1/2 cups chicken stock Instructions: Preheat oven to 400 degrees F. Bring a large pot of salted water to a boil. Cook the collards for 3 to 4 minutes until soft and pliable. Drain and set aside. In a large bowl, mix together pork, salt, cumin, chili flakes, onion powder, garlic powder, oregano, and nutmeg in a bowl. Divide into 4 sections to form oblong patties. Wrap each patty in 4 collard leaves. Place patties seam side down in the baking dish and add enough stock to reach 1/4 of the way up the stuffed greens. Cover with heavy-duty aluminum foil and bake until pork is cooked through, about 35 minutes. ","[Rioja, Barbera, Tempranillo, Garnacha]" 44548,"Double Baked Horseradish Potatoes 3 extra large russet potatoes, baked, flesh removed and skins reserved 1/4 cup creme fraiche 1 stick unsalted butter, at room temperature 2 tablespoons prepared horseradish, drained 1/4 cup finely sliced scallion Salt and pepper Instructions: Preheat broiler. Place the warm flesh of the potatoes in a medium bowl. Add the creme fraiche, butter and horseradish and mash until smooth. Fold in the scallions and season with salt and pepper to taste. Fill 4 of the nicest remaining potato shells with the mashed potato mixture and place under the broiler. Broil until lightly golden brown. ","[Chardonnay, Riesling, Gewrztraminer]" 44549,"Dutch Oven Toasted Balsmati Rice with Oats and Wild Rice 2 1/2 cups organic basmati rice (a combination of brown and white is nice) A handful organic oat groats A handful organic wild rice Sea salt A dash nigella seeds (can be skipped if unavailable) 6 cups water Instructions: Heat a well-seasoned cast-iron Dutch oven over a good campfire or stove burner (medium high heat, if controllable). Toast grains, salt, and nigella seeds until grains begin to brown. Add water, stir, and turn heat down to low (or move to lower part of fire). Place lid on and don't even peek for about 20 minutes. Grain is done when all water is absorbed and fluffs well with a fork. ","[Chardonnay, Riesling, Garnacha, Tempranillo]" 44550,"Herbsicles 1/2 cup sugar 2 cups water 2 sprigs rosemary, or 1 bunch thyme, or 1 bunch mint Instructions: Pour the sugar and water into a saucepan and put it over medium heat. Add the herb of choice and stir until the sugar is completely dissolved. Remove from the heat and let cool. When cool, remove the herb and refrigerate.
First fill the rubber glove with water to make sure there are no leaks. Empty the water out and place the glove into the soda bottle with the wrist draped over the small opening. Secure it with the rubber band. Fill the glove with the cooled herb-sugar liquid. Screw on the cap and carefully insert the dowel getting it almost all the way down the middle finger. Place the whole thing in the freezer and freeze overnight.
When ready to serve, remove from the freezer and push the hand out of the bottle. Peel off the glove and eat.
","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 44551,"Christmas Cherries 2 sticks salted butter, softened 1/2 cup sugar
1 teaspoon vanilla extract
2 egg yolks, stirred Zest and juice of 1 lemon
Zest of 1 orange
2 cups all-purpose flour, sifted twice
Green and red candied cherries, for topping Instructions: In the bowl of a stand mixer with the paddle attachment, cream the butter and sugar until fluffy. Add the vanilla, egg yolks, lemon zest and juice and orange zest and mix until combined. Use a rubber spatula to scrape the bowl, then mix again. Add the sifted flour and mix until combined. Transfer the dough to a resealable plastic bag and refrigerate until firm, at least 1 hour. When ready to make the cookies, preheat the oven to 300 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats. Cut about 18 candied cherries in half. Roll the dough into small balls and set on the prepared baking sheets. Gently press 1 cherry half cut-side down into each ball. Bake about 20 minutes, removing the cookies from the oven before they brown. Cool on a wire rack. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 44552,"Canned Salad One 14- to 15-ounce can low-sodium white beans or black-eyed peas, rinsed and drained One 14-ounce jar artichoke hearts, drained, rinsed and quartered
One 14-ounce can hearts of palm, drained and cut into about 1/2-inch slices
4 ounces crumbled feta
3 to 4 celery stalks, peeled and cut into about 1/2-inch pieces, plus some coarsely chopped celery leaves
1 cup grape tomatoes, cut in half
3 tablespoons extra-virgin olive oil
1 tablespoon finely grated lemon zest plus 1 or 2 lemons, halved
Kosher salt
1/4 cup pine nuts, toasted
Instructions: Combine the beans, artichoke hearts, hearts of palm, feta cheese, celery and leaves, tomatoes, oil and lemon zest in a large serving bowl. Squeeze on lots of lemon juice to make the salad taste really bright, then sprinkle on about 1/2 teaspoon salt. Toss really well and season with more salt to taste. Sprinkle on the pine nuts. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 44553,"Cobb Salad with Blue Cheese Dressing 1 cup mayonnaise 1/2 cup buttermilk 1/2 cup sour cream
3 dashes Worcestershire sauce
4 ounces blue cheese crumbles
2 tablespoons chopped chives
1 dash salt, plus more if needed
1/2 teaspoon freshly ground black pepper, plus more if needed
2 heads Bibb lettuce, cored and leaves separated 2 heads romaine lettuce, chopped
1 head iceberg lettuce, cut into chunks
2 pieces Perfect Grilled Chicken (thawed if frozen), recipe follows 1 pound crispy-fried thin bacon
8 ounces red grape tomatoes, halved
6 hard-boiled eggs, peeled and sliced
2 avocados, diced
1/3 cup blue cheese crumbles
3 scallions, chopped
Freshly ground black pepper
2 cups olive oil 6 tablespoons honey 3 heaping tablespoons Dijon mustard 1 tablespoon salt 2 teaspoons ground thyme 2 teaspoons ground oregano Juice of 12 lemons 24 boneless, skinless chicken breasts Instructions: For the blue cheese dressing: In a bowl, whisk together the mayonnaise, buttermilk, sour cream and Worcestershire until smooth. Stir in the blue cheese crumbles, chives, salt and pepper. Taste and add more seasoning if needed. Cover and refrigerate for at least 2 hours before serving; the flavors deepen as it chills! For the salad: Arrange the Bibb, romaine and iceberg lettuce in a large bowl or on a large platter in 3 separate sections. Cut the Perfect Grilled Chicken into chunks and arrange in a pile on the lettuce. Arrange the bacon, tomatoes, eggs and avocados in different piles. Pile the blue cheese crumbles in the center, scatter over the scallions and sprinkle the whole salad with a little black pepper. Drizzle the blue cheese dressing all over the salad and serve. Mix together the olive oil, honey, mustard, salt, thyme, oregano and lemon juice in a large shallow container. Pound the chicken breasts to uniform thickness and add them to the marinade. Cover and marinate in the fridge for at least 8 hours. Heat a grill pan over medium-high heat. Grill the chicken in batches until golden brown on the first side, 4 to 5 minutes. Flip and cook until golden brown on the other side and cooked all the way through, another 4 to 5 minutes. Let the chicken cool. Transfer the chicken to freezer bags individually and in pairs, so it's easy to defrost the exact amount you need. Yield: 24 servings ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 44554,"Pumpkin Cream Pie with Gingersnap Crust and Rum Cheesecake Topping 3 1/2 cups gingersnap crumbs (see Cook's Note) 5 to 6 tablespoons unsalted butter, melted 2 cups low-fat milk 3/4 cup brown sugar 1/4 cup cornstarch 2 large eggs 1 cup pumpkin puree 1/4 teaspoon salt 10 ounces cream cheese, at room temperature 1/3 cup granulated sugar 1 tablespoon heavy whipping cream 1 teaspoon rum extract 1 large egg Pinch of ground nutmeg Pinch of ground cloves Pinch of ground cinnamon 1 vanilla bean, split and seeds scraped Instructions: For the gingersnap cookie crust: Preheat the oven to 350 degrees F. Place the gingersnap crumbs in a large bowl and drizzle half of the melted butter all over. Using your hand or a silicone spatula, mix thoroughly. Add more butter a little at a time until you can make a fist with the crumbs that retains its shape but is easily broken (not too dry, and not too wet). Press the crumbs tightly into a 9-inch pie plate. A deep pie plate is much more suited to this task. Bake until the crust feels quite firm to the touch, 20 to 25 minutes. Set aside and let cool. For the pumpkin filling: Whisk together the milk, brown sugar and cornstarch in a saucepan and bring to a boil. Boil for 3 minutes, whisking constantly. In a large bowl, beat the eggs. Gradually add half of the hot milk mixture to the eggs, whisking constantly. Pour the mixture back into the saucepan and cook over medium heat, stirring often, until thick, about 3 minutes. Remove from the heat and whisk in the pumpkin puree and salt. Pour into the pie shell and chill until set, 2 to 3 hours. For the rum cheesecake topping: Cream together the cream cheese and sugar in the bowl of a stand mixer. Add the cream, rum extract, egg, nutmeg, cloves and vanilla bean seeds. Mix until well combined. Use a silicone spatula to fill a pastry piping bag with the filling. Cut off the tip. Pipe the cheesecake over the pumpkin filling, minding not to get too close to the crumb crust. Use a spatula to smooth out the topping to just meet the crust edge, being careful not to drag crumbs over the surface. Bake until the top is glossy and the center still wiggles, about 45 minutes. *RAW EGG WARNING Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 44555,"Cast Iron Home Fries 2 pounds new red potatoes, cooked until tender and halved 1 Spanish onion, peeled and cut into 1/4-inch thick slices 1 red bell pepper 1 yellow bell pepper 2 jalapeno chiles Vegetable oil Salt and freshly ground pepper 2 tablespoons butter Instructions: Heat grill to high. Brush potatoes halves, onion slices, peppers, and chiles with oil and season with salt and pepper, to taste. Grill potatoes and onions for 2 to 3 minutes per side or until just cooked through and slightly charred. Remove from heat, cut each potato half in half again, and finely chop the onions. Grill peppers and chiles until charred on all sides. Remove from the grill, place in a bowl, cover, and let steam for 5 minutes. Remove skin and finely dice. Melt butter in a 9-inch cast iron skillet on the grates of the grill. Add the potatoes, onions, peppers, and chiles all in 1 layer and pack down. Cook until crisp and nicely browned. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 44556,"Lemon Raspberry Fizz 1 cup Champagne or sparkling water 1/4 cup limoncello liqueur Crushed ice 2 tablespoons fresh raspberries or frozen raspberries, thawed Instructions: In a small pitcher, combine the Champagne and limoncello. Place a spoonful of crushed ice into each of 2 Champagne glasses and top with raspberries. Pour the Champagne mixture over the ice and raspberries. Serve immediately. ","[Prosecco, Cava, Ros]" 44557,"Classic Texas Tea 1 ounce lemon juice 1/2 ounce Simple Syrup, recipe follows 1/2 ounce vodka 1/4 ounce gin
1/4 ounce rum 1/2 ounce tequila
1/2 ounce whiskey
1/2 ounce triple sec
Splash cola
1 cup sugar 1 cup water Instructions: For the sour mix: Stir together the lemon juice and Simple Syrup in a glass. For the Texas tea: Fill a Collins glass with ice. Pour in the vodka, gin, rum, tequila, whiskey, triple sec and 1 ounce of the sour mix. Top off with a splash of cola. Stir once with a bar spoon and serve. No garnish needed. Put the sugar and water in a small saucepan. Cook over low heat, stirring, until the sugar dissolves. (Alternatively, heat in the microwave.) Store in a sealed container in the refrigerator. ","[Vodka, Gin, Rum, Whiskey]" 44558,"Gingery Chicken Salad Lettuce Wraps 4 coins fresh ginger 2 sprigs coriander 3 scallions 1 small carrot, halved 1 1/2 pounds skinless chicken breasts halves, on the bone 4 cups chicken broth, homemade or low-sodium canned 2 kirby cucumbers, seeded and diced 1/4 medium jicama, peeled and diced 1/2 cup cilantro leaves, roughly chopped 1 cup grape tomatoes, halved 1 scallion (white and green), thinly sliced 1/4 cup toasted cashews, chopped Low-Fat Ginger Dressing, recipe follows 1 head Boston lettuce, leaves 1 lime, juiced (about 2 tablespoons) 1 tablespoon freshly grated peeled fresh ginger 1 tablespoon soy sauce 1 teaspoon Asian chili paste, such as sambal oelek 2 teaspoons Southeast Asian fish sauce 1/4 teaspoon kosher salt 1 tablespoon broth from poaching chicken 2 tablespoons extra-virgin olive oil Instructions: Put the ginger, coriander, scallions, carrot, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, and cool the chicken in the liquid, about 30 minutes. Bone and pull the chicken into bite-size pieces. Save the broth. Toss the chicken with the remaining salad ingredients and toss with the dressing. Wrap about 1/3 cup of the salad in a lettuce leaf. Serve 3 to 4 lettuce leaves per person with a wedge of lime if desired. Whisk the lime juice, ginger, soy, chili, fish sauce, salt and broth in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a dressing. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 44559,"Cheddar Soup with Crispy Tortilla Crunch 3 tablespoons butter 1 medium onion, finely chopped 2 to 3 cloves garlic, finely chopped 1 jalapeno, seeded and chopped 1/2 red bell pepper, seeded and very thinly sliced 3 tablespoons all-purpose flour 6 cups chicken stock 2 cups cream 6 cups grated good quality Cheddar Salt and pepper 1 tablespoon chili powder, a palm full 1 1/2 teaspoons ground cumin, 1/2 a palm full 4 cups lightly crushed tortilla chips, blue or yellow corn 2 cups store bought chunky style salsa, any brand or variety Instructions: In a medium soup pot, melt butter. Add onions and cook 5 minutes. Add the garlic and peppers and cook 2 to 3 minutes more. Add flour and cook 1 minute. Whisk in stock slowly and stir in cream. Bring soup to a bubble and reduce heat to simmer. Stir in cheese and season the soup with salt, pepper, chili powder and cumin. Let soup reduce 10 to 15 minutes over low heat then serve with crushed chips and dollops of salsa. ","[Riesling, Sauvignon Blanc, Vermentino, Gavi]" 44560,"Grilled Chicken Cordon Bleu 4 boneless, skinless chicken breasts, pounded thin Olive oil Salt and freshly ground black pepper 1/2 pound triple creme cheese (recommended; Red Hawk) or brie, thinly sliced 2 lemons, halved 8 paper thin slices prosciutto 1/4 pound baby arugula Instructions: Heat the grill to high. Brush the chicken on both sides with oil and season with salt and pepper, to taste. Grill until slightly charred on both sides and just cooked through, about 2 minutes per side. Put a few slices of cheese on each breast, close the cover and let it melt slightly, about 40 seconds. Brush the cut side of lemons with oil and grill, cut side down until golden brown and slightly charred, about 45 seconds. Put the chicken on large serving plates, top each breast with 2 slices of prosciutto and some arugula. Squeeze the grilled lemon on top and drizzle with olive oil. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 44561,"The Cherry Roach Pie 2 cups all-purpose flour 1 tablespoon sugar
1/2 teaspoon salt
1/4 cup cold unsalted butter, cubed 1/4 cup shortening
6 tablespoons ice water
1 cup cherry juice 1 cup sugar
1/4 cup cornstarch
4 cups pitted cherries
1/4 teaspoons lemon juice
1 cup all-purpose flour, for dusting Unsalted butter, for greasing 1 large egg
1 cup sugar
2 cups dark chocolate coating wafers or chopped dark chocolate Instructions: For the spiced flaky pie dough: Combine the flour, sugar and salt in a food processor. Pulse in the butter and shortening until the mixture resembles coarse crumbs. Pulse in just enough ice water to form a dough that holds together. Cover and refrigerate the dough for 1 hour or overnight for a more flaky consistency. For the sour cherry filling: Whisk together the cherry juice, sugar and cornstarch in a medium pot. Cook the cherry juice slurry over medium heat until the slurry begins to simmer, then add the pitted cherries and boil for 4 minutes. Remove from the heat, stir in the lemon juice and let cool in the refrigerator in a shallow bowl. For the cherry pies: Preheat the oven to 370 degrees F. Grease a baking sheet with butter and set aside. Remove the dough from the refrigerator and place it on a clean countertop which has been dusted with flour. Roll out the dough with a rolling pin to a thin and even thickness. The larger cookie cutter will be used for the tops of the pies and the smaller cookie cutter for the bottoms. Cut out 20 tops and 20 bottoms and evenly space them out onto the prepared baking sheet. Whisk together the egg with 1/2 cup of water. Dollop a tablespoon of sour cherry filling into the center of the bottom dough pieces and place the tops on top. Crimp the edges together with a fork to seal in the filling. Brush with the egg wash and sprinkle some sugar over the tops. Bake until golden brown, about 12 minutes. To serve: Put the chocolate in a heatproof medium bowl. Fill a medium saucepan with a couple inches of water and bring to a simmer over medium heat. Turn off the heat and set the bowl of chocolate over the water to melt. Stir until smooth. (Alternatively, melt the chocolates in a microwave at half-power for 1 minute, stir and heat for another minute or until melted.) Once the pies are cooled, dip the bottom of each pie in the melted dark chocolate and let set.
","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 44562,"Endive with Sun-Dried Tomato and Orange Pate 6 ounces sun-dried tomatoes in oil 3 medium oranges, 1 zested and pulp chopped, 2 with pith removed and segmented Salt, to taste Freshly ground black pepper, to taste 4 medium Belgian endives, washed, dried, and leaves separated Instructions: Drain oil from sun-dried tomatoes and reserve. Place drained tomatoes in food processor. Add zest and chopped orange pulp to tomatoes and process until thick and smooth, adding a little reserved tomato oil, if necessary. Season with salt and pepper. Place endive leaves on platter or in flat wicker basket. Place 1/2 tablespoon tomato-orange pate near bottom of each leaf. Cut orange segments in half lengthwise and place on top of pate. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 44563,"Slow-Cooker Scalloped Potatoes 1 tablespoon unsalted butter, at room temperature 1 cup heavy cream 3/4 cup low-sodium chicken broth 4 tablespoons all-purpose flour 1 tablespoon fresh thyme leaves, lightly chopped 2 1/2 pounds Idaho potatoes, peeled and sliced about 1/8 inch thick (about 5 potatoes)
6 ounces grated Gruyere cheese (about 2 cups) Kosher salt and freshly grated black pepper Instructions: Rub the insert of a 6-quart slow cooker very lightly with the butter on the bottom and 2 inches up the sides. Whisk together the cream, broth, flour and thyme in a 2-cup measuring cup. Arrange 1/3 of the sliced potatoes in an even and slightly overlapping layer on the bottom of the slow cooker insert. Sprinkle 1/3 of the Gruyere over the potatoes, and add 3/4 teaspoon salt and an even grating of black pepper. Drizzle 1/3 of the cream mixture evenly over the layer. Repeat with 2 more layers of potatoes, Gruyere, salt, pepper and cream mixture. Press the potatoes down firmly to make sure they are submerged. Cover the slow cooker, and cook on high until the potatoes are tender and the liquid has thickened, 4 1/2 to 5 hours. Remove the lid, and let the potatoes rest for 15 minutes. (The sauce may seem thin at first, but it will thicken as it sits.) ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 44564,"Sour Soup 1/4 cup dried chick peas 1/4 cup cracked wheat 1 cup dried red lentils 4 cups boiling water 1 bunch Swiss chard, or other greens such as dandelion or amaranth 1/2 cup fresh lemon juice 2 teaspoons salt 1/2 teaspoon Near East or Aleppo pepper 1/2 teaspoon pureed garlic 3 tablespoons finely chopped fresh mint Instructions: Place chick peas in a bowl, cover with water by at least 2 inches, and soak overnight. Drain the chick peas and place in a large saucepan. Rinse the cracked wheat under cold running water, and add to saucepan, along with 2 1/2 cups of cold water. Bring to a boil, then simmer, uncovered, for 30 minutes. Rinse the lentils under cold running water, and add to chick peas and cracked wheat. Pour in the 4 cups of boiling water, and simmer another 30 minutes. Meanwhile, wash the chard, cut off the thick stems and finely chop them. Add chopped stems to saucepan and simmer for 5 minutes. Finely chop the leaves, add them to the saucepan, and simmer an additional 25 minutes. Add the lemon juice, salt, pepper, pureed garlic and mint, stir well and simmer 5 minutes. Remove soup from the heat, and adjust the seasonings. If soup is too thick, add more boiling water. Serve warm or cold. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 44565,"Beef and Bean Burritos 1 medium onion, diced 2 pounds ground beef 1/2 teaspoon ground cumin 1/4 teaspoon chili powder 1/4 teaspoon ground oregano 1/4 teaspoon salt Three 7-ounce cans Mexican tomato sauce (I use El Patobrand) or enchilada sauce One 28-ounce can refried beans 3/4 cup grated Cheddar, plus extra for sprinkling 12 burrito-size flour tortillas 1/2 cup fresh cilantro leaves Instructions: Preheat the oven to 170 to 180 degrees F. In a large skillet over medium heat, cook the onions until softened. Then add the ground beef and cook until the beef is cooked through. Add the cumin, chili powder, oregano and salt and stir to combine. Pour 2 cans of the Mexican tomato sauce into the meat and simmer over low heat for 5 minutes. Add a little water if the mixture gets too dry. Meanwhile, heat the refried beans in a saucepan over medium-low heat. Add the cheese, and stir it in till its melted. Remove from the heat. Heat the tortillas in the microwave for 1 minute, and then spread a small amount of beans on each tortilla. Add a small amount of the meat. Fold over the ends of the tortilla, and then roll them up. Repeat with the rest of the tortillas. Then place them in a large baking dish, cover with foil and keep warm in the oven. When ready to serve, drizzle the remaining can of tomato sauce over all of the burritos and sprinkle with more grated Cheddar. Return to the oven for a couple of minutes just to melt the cheese. Sprinkle the tops with the cilantro leaves and serve immediately to the fork-bangers in your life. They'll kiss you and hug you. Repeatedly. ","[Cabernet Sauvignon, Malbec, Tempranillo, Garnacha]

" 44566,"My Big Fat Greco Inspired Burger 1 small cucumber 1 1/2 cups plain yogurt 1 clove garlic, minced 3 tablespoons fresh dill 1/2 cup crumbled Greek feta cheese 3 tablespoons white wine vinegar 1/2 teaspoon oregano 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/4 cup olive oil 1 large eggplant 2 pounds ground lamb 3/4 cup chopped fresh mint leaves 1 1/2 tablespoons ground cumin Salt and pepper Oil, for brushing on the grill rack 6 small pita breads 3 cups chopped romaine lettuce Instructions: Prepare an open grill for moderate direct-heat cooking Seed and chop the cucumber. In a medium bowl, stir together the cucumber, yogurt, garlic, dill and feta. Refrigerate and chill for 1 hour. In a small bowl, combine vinegar, oregano, salt and pepper. Whisk in oil until thick and well blended. Cut the eggplant into 1/2-inch rounds. Arrange in a 13 by 9 by 2-inch baking dish; coat well with dressing. Grill eggplant until tender, about 3 minutes each side, keep warm. Lamb burger: In a large bowl blend together lamb, mint, cumin, salt and pepper, to taste. Form 6 patties. Before grilling burgers, brush the grill rack with oil. Place the patties on the rack turning once, 4 minutes each side. Cut pitas horizontally and lightly toast over indirect heat. Assemble burgers as follows: pita bottom, lettuce, burger topped generously with tzatziki, a slice of grilled eggplant, and the top of the pita. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]

" 44567,"Spanish Rabbit Stew 4 slices bacon, diced 1 large rabbit, cut into 68 pieces Salt and freshly ground black pepper 2 cups chopped onion 4 tablespoons slivered garlic 1/2 cup blanched almonds, toasted and ground 1 teaspoon ground cinnamon 1/2 teaspoon red pepper flakes 1 teaspoon coarse salt 1 cup dry white wine 3 cups chicken stock 2 bay leaves 1/4 cup dry sherry Butter to thicken sauce Toasted sliced almonds for garnish Instructions: Heat a large saute pan or Dutch oven over medium heat and add the bacon. Cook the bacon until it is brown and crisp, about 7 minutes. Remove bacon to drain on paper towels. Season the rabbit with salt and pepper. Heat the remaining bacon fat and sear the rabbit pieces until golden on all sides, turning often, about 56 minutes. Lift out the rabbit pieces and reserve. Add the onion to the pan and saute until the onions are soft and caramelized, about 57 minutes. Add the garlic, almonds, cinnamon, red pepper flakes and salt, and cook until the aromas are released, about 1 minute. Add the wine and reduce by half. Add the stock, browned rabbit pieces, browned bacon and bay leaves. Cook, covered, until rabbit is fork tender, about 1 hour. Carefully lift out the rabbit pieces and transfer to a serving platter. Add the sherry to the sauce along with enough butter to thicken the sauce, whisking until the butter is incorporated. Pour the sauce over the warm rabbit pieces and garnish with toasted sliced almonds. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]

" 44568,"Tie-Dye Cheesecake 2 cups graham cracker crumbs (from about 18 whole crackers) 1 stick (8 tablespoons) unsalted butter, melted 2 tablespoons sugar Pinch fine salt Three 11.5-ounce containers whipped cream cheese 1 1/4 cups sugar One 16-ounce container sour cream, at room temperature 1 cup heavy cream 4 large eggs 1 teaspoon pure vanilla extract Juice of 1/2 lemon Neon blue, pink and purple food coloring Yellow food coloring Whipped cream, for serving Instructions: Position an oven rack in the middle of the oven and preheat to 325 degrees F. For the crust: Mix together the graham cracker crumbs, butter, sugar and salt and press into bottom of a 10-inch springform pan. Bake until golden brown, 15 to 18 minutes. Cool completely. Wrap up the bottom and sides of pan with a large piece of foil and put in a large roasting pan. For the filling: Beat the cream cheese and sugar, in a large bowl, with an electric mixer on medium speed for 1 minute. Add the sour cream and mix until just combined. Add the heavy cream and mix until just combined. Mix in the eggs, by hand, 1 at time. Then mix in the vanilla, lemon juice, by hand as well, until just combined. (Overmixing can turn your cheesecake into a souffle.)
Using a ladle, divide the cheesecake batter into 4 separate bowls. Dye each a separate color; blue, pink, purple and yellow. Add enough food coloring so that the colors are very vibrant and intense.
Use an ice cream scoop or large spoon to drop spoonfuls of the batter onto the crust, alternating the colors, until all the batter has been scooped. Use a wooden skewer and drag it through the colors to marble them for tie-dye effect, making sure the skewer reaches down to the bottom of the pan. Transfer the pan to the roasting pan. Add enough hot water to come about halfway up the side of the springform pan.
Bake until the outside of the cake is set and the center is still slightly loose, about 1 hour 20 minutes. Turn the oven off and leave the cheesecake in the oven for another hour. Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge and cool to room temperature. Cover and refrigerate at least 8 hours. Unmold the cheesecake and transfer to a serving plate or cake stand. Serve slices with a dollop of whipped cream. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 44569,"Pasta Puttanesca 2 teaspoons chopped and smashed anchovies 2 teaspoons salted or canned capers, rinsed and chopped 1 1/2 cups marinara sauce 1/4 cup clam juice (preferably unsalted) Freshly ground black pepper 1 1/2 teaspoons hot chili paste, finely chopped (recommended: Peperoncino Piccante Chili \Paste) 1/2 cup peeled, seeded, roughly chopped tomatoes (if you don't have any tomatoes on hand, increase the marinara sauce to 2 cups) 1/2 cup each Kalamata and picoline olives, pitted and quartered 1 tablespoon finely chopped fresh oregano leaves or 1 1/2 teaspoons dried oregano 2 tablespoons finely chopped Italian parsley, optional 1 1/2 teaspoons red wine vinegar 2 tablespoons extra-virgin olive oil Instructions: Smash out the anchovy fillet with the flat side of the knife. After the capers are rinsed, mash those with flat of knife as well. Whisk the marinara and clam juice together in large sauce pot, season with fresh black pepper, to taste. Add the anchovies, capers, and chili paste, and stir. Add the tomatoes to sauce with the olives. Add parsley, oregano, vinegar, and olive oil. Bring to boil. Check and adjust the seasoning. Just before serving, warm the sauce and toss in a pan with some hot pasta. Top with grated pecorino. Add some pasta water, if desired, to thin out the sauce. The sauce is also terrific over grilled fish or on a bruschetta. (c) 2002 NapaStyle Inc. All rights reserved. ","[Nebbiolo, Barbaresco, Dolcetto, Aglianico]" 44570,"Steak Bites with Bloody Mary Dipping Sauce 1 tablespoon extra-virgin olive oil, plus more for drizzling 1 small onion, finely chopped 1/2 cup vodka 2 tablespoons Worcestershire sauce 2 teaspoons hot pepper sauce 1 cup tomato sauce 1 rounded tablespoon prepared horseradish Salt and pepper 1 1/3 pounds beef sirloin cut into large bite-sized pieces, 1 by 2 inches Steak seasoning blend or coarse salt and black pepper 6 to 8 inch bamboo skewers Instructions: Heat a small saucepan over medium heat. Add oil and onions and saute 5 minutes. Add vodka and reduce by 1/2. Add Worcestershire, hot sauce, tomato sauce and horseradish. Stir to combine the dipping sauce and return the sauce to a bubble. Add salt and pepper and adjust seasonings. Heat nonstick skillet over high heat. Coat meat bites lightly in oil. Season with steak seasoning blend or salt and pepper, to taste. Cook the meat until caramelized all over, about 2 minutes on each side. Transfer dipping sauce to a small dish and place at the center of a serving platter. Surround the dip with meat bites and set several bamboo \stakes\ or skewers along side meat. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 44571,"CHICKEN VESUVIO 2 ounces frozen peas, blanched 1 chicken, jointed 1 teaspoon salt 1 teaspoon pepper 2 teaspoons oregano 2 teaspoons granulated garlic 1 large baking potatoes, like russets 6 tablespoons olive oil 2 large garlic cloves, whole 1 cup dry white wine 2 teaspoons parsley, chopped Instructions: Preheat oven to 400 degrees F. To blanch peas, place in boiling water for 1 minute (1 teaspoon of sugar added brings out sweetness). Joint chicken into 4 pieces and season well with salt, pepper, oregano and granulated garlic. Peel potato and cut into quarters; saute in olive oil until golden brown; set aside. In 10-inch skillet, bring olive oil to 300 degrees or almost to boiling point. Add garlic cloves; cook for 2 minutes to release flavor. Add chicken; saute lightly on both sides until golden brown. Add potatoes and then deglaze pan with white wine. Bake for 20 to 30 minutes. Place chicken on serving plate and arrange potatoes around chicken. Pour the sauce from the pan over chicken and add peas. Garnish plate with parsley and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 44572,"Jacques' Easy Chocolate Cake 6 ounces bittersweet chocolate, finely chopped 6 1/2 ounces unsweetened chocolate, finely chopped 3/4 cup plus 3 1/2 tablespoons sugar (6 ounces) 2/3 cup water (5 ounces) 6 ounces softened butter 6 eggs 1/2 cup plus 1 1/2 teaspoons sugar (3 ounces) 16 ounces bittersweet chocolate, melted, optional 1 tablespoon vegetable oil, optional Instructions: Preheat the oven to 350 degrees F. Coat a 10-inch cake pan with vegetable cooking spray. Line the bottom of the pan with a 10-inch parchment paper circle. Coat the top of the parchment paper circle with vegetable cooking spray. Place both chopped chocolates in a bowl and melt over a double boiler. Combine the sugar and water in a 1-quart saucepan and place over medium-high heat. Bring to a boil until all of the sugar is dissolved. Pour the hot syrup into the bowl of melted chocolate. Whisk until the mixture is homogenous. Add the butter and whisk until well mixed. Using an electric mixer, beat the eggs and sugar until well blended. Using a rubber spatula, fold this mixture into the chocolate mixture. Be careful to mix gently. Pour the batter into the prepared cake pan. Place a baking sheet with 1-inch sides in the oven. Place the filled cake pan on the baking sheet. Fill the baking sheet with water so the water covers the bottom inch of the cake pan. Bake until the cake surface appears dull and taut when pressed in the middle, about 40 minutes. Remove the cake pan from the oven and allow to cool on a wire rack. Turn off the oven and let the baking sheet and water cool before you attempt to remove them. Decoration: If you would like to decorate this cake, you can make chocolate fans or shave a block of chocolate with an apple peeler. To make chocolate fans, stir the vegetable oil into the melted chocolate. Spread a thick layer of the chocolate mixture onto a marble or granite surface (or use the back of a cold baking sheet). Using a triangle, push across the chocolate surface in a curving motion. Place your thumb on one corner of the triangle as you push to catch the chocolate. The result should resemble a chocolate fan. This takes a little practice and not every fan you make will be usable. Have fun with it! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 44573,"Butter Lettuce Salad with Mustard Vinaigrette 2 tablespoons walnut oil 1 tablespoon olive oil
2 tablespoons white wine vinegar
2 tablespoons honey
1 tablespoon Dijon mustard
1/2 teaspoon kosher salt
1/8 teaspoon ground black pepper
2 heads butter lettuce, leaves torn into bite-size pieces 1/2 cup roughly chopped fresh tarragon 1/2 cup hazelnuts, toasted and roughly chopped
Instructions: For the vinaigrette: In a bowl, whisk together the walnut oil, olive oil, vinegar, honey, mustard, salt and pepper. Refrigerate until ready to serve. For the salad: When ready to serve, place the lettuce and tarragon in a large bowl and toss together. Pour the vinaigrette around the edge of the bowl and toss the greens with the dressing. Garnish with the toasted hazelnuts and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]" 44574,"Vegetarian Chili Verde 1/4 cup extra-virgin olive oil 1 cup chopped onion One 8-ounce Yukon gold potato, peeled and cut into 1/3-inch cubes
One 8-ounce yam (red-skinned sweet potato), peeled and cut into 1/3-inch cubes
4 large cloves garlic, flattened, peeled and chopped
4 large tomatillos (8 to 9 ounces), husked, rinsed, cored and chopped
2 large poblano chiles (8 to 9 ounces), stemmed, seeded; 1 diced, 1 cut into 4 strips 2 tablespoons dried Mexican oregano 1 tablespoon all-purpose flour 2 teaspoons cumin seeds Kosher salt and freshly ground black pepper One 28-ounce can hominy with juices (preferably golden) 1 cup vegetable broth One 7-ounce can diced mild green chiles Garnishes, such as crumbled feta cheese, chopped green onions, sliced avocados, lime wedges and chopped serrano chiles)
Garnishes, such as crumbled feta cheese, chopped green onions, sliced avocados, lime wedges and chopped serrano chiles) Buttermilk and Sour Cream Corn Bread, recipe follows 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes, plus more for greasing
2 cups yellow cornmeal 3/4 cup all-purpose flour 6 tablespoons sugar 1 tablespoon baking powder 1 1/4 teaspoons kosher salt 1/2 teaspoon baking soda 1 1/4 cups buttermilk 1/3 cup sour cream 2 large eggs Instructions: Heat the oil in a heavy, large pot over medium heat. Add the onions, potatoes, yams, garlic, tomatillos and poblanos. Cover and sweat until the onions are tender, stirring often to prevent browning, about 8 minutes. Mix in the oregano, flour, cumin, 1 teaspoon salt and 1/2 teaspoon pepper. Add the hominy with the juices and the broth and bring the chili to a simmer.
Place the green chiles in a processor. Using tongs, transfer strips of the poblano cl from the pot to the processor; blend just until smooth. Scrape the cl sauce into the pot.
Cover and simmer the chili 20 minutes. Uncover and simmer until the potatoes and yams are tender and the chili is reduced to desired consistency, stirring often, 20 to 25 minutes longer. Season with more salt and pepper if desired.
Ladle the chili into bowls. Serve with garnishes and Buttermilk and Sour Cream Corn Bread. Position a rack in the center of the oven and preheat to 400 degrees F. Butter a 9-by-9-by-2-inch metal baking pan.
Blend the cornmeal, flour, sugar, baking powder, salt and baking soda in a processor for 5 seconds. Add the butter cubes. Blend until the butter is reduced to tiny pieces, 15 to 20 seconds. Whisk the buttermilk, sour cream and eggs in a large bowl to blend. Add the dry ingredients from the processor and stir until evenly moistened. Scrape the batter into the prepared pan.
Bake the corn bread until the top is golden brown and a tester inserted into the center comes out clean, about 25 minutes. Cool the bread on a rack at least 30 minutes. Serve warm or at room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 44575,"Grilled Tofu and Broccoli with Peanut Sauce 3/4 cup canned unsweetened coconut milk, stirred well 2 tablespoons low-sodium soy sauce 2 teaspoons chili-garlic sauce 2 teaspoons grated fresh ginger 1 teaspoon packed light brown sugar Kosher salt and freshly ground pepper 1 14-ounce block firm tofu, drained 1/3 cup creamy peanut butter 1 tablespoon rice wine vinegar
2 tablespoons vegetable oil, plus more for the grill 1 head broccoli
Sesame seeds, for topping Instructions: Whisk the coconut milk, soy sauce, chili-garlic sauce, ginger, brown sugar and a pinch each of salt and pepper in a small bowl. Firmly press the tofu dry with paper towels, cut into eight 1/2-inch-thick slabs, then firmly press dry again. Arrange in a small baking dish and pour half of the coconut milk mixture over the top; turn to coat. Refrigerate 30 minutes to 1 hour. Meanwhile, whisk the peanut butter and vinegar into the remaining coconut milk mixture until smooth; season with salt and pepper and set aside for serving.
Preheat a grill to medium high. Oil the grates. Trim the broccoli and peel the stalks; slice into thin spears. Toss with the vegetable oil; season with salt.
Grill the broccoli, turning occasionally, until lightly charred and crisp-tender, 10 to 15 minutes. Remove the tofu from the marinade and pat dry; season with salt. Grill the tofu, lightly brushing occasionally with the marinade, until well marked, about 2 minutes per side. Serve the tofu and broccoli with the peanut sauce. Sprinkle with sesame seeds. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 44576,"Chicken Soup with Matzo Balls 2 cups matzo meal 1 tablespoon kosher salt, plus more for seasoning 1 tablespoon onion powder 1/2 teaspoon ground white pepper 8 extra-large eggs 1/2 cup schmaltz or vegetable oil 1 cup small diced onions 1/2 cup small diced carrots 1/2 cup small diced celery 2 tablespoons schmaltz or vegetable oil 4 quarts good-quality chicken stock 2 bay leaves Kosher salt and black pepper 1 cup cooked fine egg noodles 1 cup shredded cooked chicken breast meat Instructions: For the matzo balls: Combine the matzo meal, salt, onion powder and white pepper in a large bowl. Combine the eggs and schmaltz in a second large bowl. Very gently mix the wet ingredients into the dry ingredients. Cover and refrigerate for one hour. Bring a large pot of water to boil and season well with salt. Using wet hands, form the matzo mixture into 1 1/2-ounce balls. (Be gentle: overmixing can result in tough, hard dumplings.) Add the dumplings to the pot of water and cook until cooked all the way through, about 45 minutes. The dumplings can be held in warm water until ready to serve. For the soup: Sweat the onions, carrots and celery in a large soup pot with the schmaltz until soft and translucent, about 10 minutes. Add the chicken stock and bay leaves and bring to a boil. Lower the heat and simmer until the vegetables are very tender, about 20 minutes. Skim any foam or bits of food that have risen to the top. Discard the bay leaves. Add salt and pepper to taste. Just before serving, add the noodles and chicken and heat through. Place 2 matzo balls in each bowl and add the soup. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 44577,"Haupia Cake 1 cup cake flour 1 teaspoon baking powder 2 eggs plus 2 yolks 1 cup sugar 1/2 cup water 2 tablespoon unsalted butter 4 cups unsweetened coconut milk 2 cups water 1 cup sugar 1/2 cup cornstarch 1 tablespoon shredded coconut, for garnish Instructions: Preheat oven to 350 degrees and grease a 9-inch round cake pan. To prepare the sponge cake, sift the flour and baking powder into a small mixing bowl. Using an electric mixer, beat the eggs and yolks at high speed for about 4 minutes, or until thick. Gradually add the sugar to the eggs and beat at medium speed for 4 to 5 minutes, until light and fluffy. Add the flour mixture to the eggs and beat at medium-low speed until just combined. Put the water and butter in a saucepan and stir over medium heat until the butter melts. Add to the batter and beat until combined. Pour the batter into the prepared baking pan. Bake in the oven for 20 to 25 minutes, or until an inserted toothpick comes out clean. Let the cake cool in the pan briefly, then remove and cool on a wire rack. Cover with plastic wrap or foil and place in the freezer, preferably overnight. To prepare the haupia, place the coconut milk, 1 cup of the water, and the sugar in a saucepan and bring to a boil. Mix the cornstarch and the remaining 1 cup of water together in a bowl, add to the pan, and stir until the mixture return to a boil and thickens. Remove from the heat and keep warm in a double boiler. Remove the sponge cake from the freezer and cut a thin slice off the top to level off the cake. Slice the cake in half horizontally to make 2 even layers. Pour some of the haupia over the bottom layer, to a thickness of about 1/2-inch. Place the top layer of cake over the haupia, gently pressing down. Pour more of the haupia over the top of the cake using a spatula to spread it around evenly. Any remaining haupia can be spread over the sides with a spatula (or chill it in a small shallow pan, cut it into squares, and serve with the cake -- or eat it before your company arrives!). Refrigerate the cake for 3 to 4 hours. When ready to serve, garnish with the shredded coconut. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 44578,"Caesar Chicken Pizza Whole Wheat Pizza Dough, recipe follows 2 tablespoons chili oil 1/4 cup Oven Dried Tomatoes, recipe follows 2 cups (8-ounces) shredded or grated mozzarella cheese 2 cups (8-ounces) grated Fontina cheese 2 teaspoons chopped fresh thyme leaves 2 teaspoons chopped fresh oregano leaves 8 ounces Sauteed Spicy Chicken, recipe follows 2 tablespoons freshly grated Parmesan 10 ounces romaine lettuce, chiffonade 1/2 cup Caesar Vinaigrette, recipe follows Kosher salt Freshly ground black pepper 1/2 ounce freshly shaved Parmesan 1 package yeast 1/4 cup warm water, plus1 cup cool water 1 tablespoon honey 3 3/4 cups whole wheat flour 1 tablespoon olive oil Pinch salt 12 medium Roma tomatoes (2 pounds) 1/2 cup extra-virgin olive oil, plus additional as needed 1 teaspoon minced fresh thyme leaves 6 garlic cloves, crushed 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/2 teaspoon sugar 1 1/4 pounds skinned and bones uncooked chicken, cut into cubes to make 4 cups 1/2 cup extra-virgin olive oil, plus 1 tablespoon 3 1/2 tablespoons fresh lime juice 2 large jalapeno peppers, seeded and minced 1 garlic clove, minced Pinch chopped fresh cilantro 1 egg 3 tablespoons fresh lemon juice 1 tablespoon minced garlic 1/2 teaspoon Worcestershire sauce 1/4 teaspoon red pepper flakes 1 tablespoon Dijon mustard 2 anchovy fillets, mashed Scant 1 cup peanut oil 1/3 cup extra-virgin olive oil 1/4 cup freshly grated Parmesan Kosher salt Freshly ground black pepper Instructions: Place a pizza stone on the middle rack of the oven and preheat the oven to 500 degrees F. On a lightly floured surface, stretch or roll out each of the balls of dough into an 8-inch circle. Brush each of the circles with the chili oil and start to layer, dividing the ingredients among the 4 pizzas. Start with the tomatoes, then the mozzarella and Fontina cheeses, the herbs, chicken, and Parmesan. Bake until the pizza crusts are nicely browned, 10 to 12 minutes. Toss the lettuce with the vinaigrette and season lightly with salt and pepper. Remove the pizzas from the oven, arrange the lettuce on each of the pizzas, and top with some of the shaved Parmesan. Cut into slices and serve immediately. Dissolve the yeast in the warm water. Add the honey and let sit for 5 minutes, until foamy. Put the flour in a food processor. Mix the 1 cup cool water with the olive oil and salt. With the motor running, pour the olive oil mixture and the yeast slowly in through the feed tube. Process until the dough forms a ball on the blade. Transfer the dough to an oiled bowl, cover and let rise until double in bulk. Punch down the dough and knead it on a lightly floured surface for 1 minute. Divide the dough into 4 equal portions and roll them into tight balls. Place on a tray, cover with a damp towel and let rest for several hours or overnight in the refrigerator. Roll or stretch each bowl of dough into a 7 to 8-inch circle. Place the circles, 1 at a time, on a wooden peel or on a baking sheet and build the pizza as desired. Preheat the oven to 250 degrees F. In a pot of boiling water, blanch tomatoes. Drain and refresh in ice water. Drain. Peel, core, cut into quarters, and remove seeds. Line a baking tray with parchment paper and arrange the tomato quarters on the tray, cut side down. Drizzle generously with olive oil. Sprinkle with thyme and garlic. In a small bowl, combine salt, pepper and sugar, and sprinkle evenly over the tomatoes. Bake until the tomatoes begin to shrivel, about 1 hour. When the tomatoes are cool enough to handle, transfer to a container. Pour olive oil over and cover the container. Refrigerate and use as needed. Arrange the cubed chicken in a shallow medium bowl and toss with 1/2 cup olive oil, lime juice, jalapenos, garlic, and cilantro. Season with salt and let marinate for 1 hour, refrigerated. In a skillet or saute pan large enough to hold the chicken in 1 layer, heat the remaining tablespoon of oil. Remove the chicken from the marinade with a slotted spoon. Saute the chicken just to brown on all sides. Do not overcook. Remove from the skillet with a slotted spoon and set aside. In a medium bowl, whisk together the egg, lemon juice, garlic, Worcestershire sauce, red pepper flakes, mustard, and anchovies. Slowly whisk in the oils to emulsify. Stir in the cheese and season with salt and pepper. Refrigerate, in a covered container. When ready to use, whisk again. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]" 44579,"Lure's Fish Soup 4 fresh whole lobsters (save meat to garnish soup) 1 carrot stalk 1 rib celery 1/2 bulb fennel 2 tablespoons olive oil 2 tablespoons tomato paste 1 cup vermouth 2 quarts water 1 carrot stalk 1 rib celery 1 head fennel 2 parsnips 4 cloves garlic 1 white onion 1 orange, zested and juiced 1 small pinch saffron 1 pinch crushed red pepper flakes 1 cup chopped fresh tomatoes 6 cups lobster stock Salt and freshly ground black pepper 18 littleneck clams 4 ounces cod, halibut, monkfish, or swordfish (or any combination of fresh fish) 18 mussels 6 shrimp, cut into 4 Meat from 4 lobsters, reserved from stock Extra-virgin olive oil, for serving Sea salt, for serving Crusty bread, for serving Instructions: For the Lobster Stock: Steam lobsters for 5 to 6 minutes in a large pot with a few inches of boiling water until bright pink and meat is just cooked. Split lobster bodies in half. Chop vegetables into 1 to 2-inch pieces. In a deep pot, heat olive oil until very hot and add the halved lobster bodies. Saute until the lobster is caramelized to a golden brown, then and add the chopped vegetables. Cook and stir vegetables and lobster continuously for 5 to 6 minutes until the vegetables are soft. Remove meat from the lobster and set aside. Return the lobster shells to the pot, if desired, add the tomato paste and stir until combined. Add the vermouth carefully and cook until almost all the liquid is gone. Add 2 quarts of water to the pot and simmer for about 45 minutes. Strain solids and reserve the lobster stock. For the Fish Soup: Dice all vegetables into small uniform pieces and chop the garlic. In a large pot, lightly heat a small amount of olive oil. Place all vegetables and garlic into pot. Cook slowly for 10 to 15 minutes until all the vegetables are soft. Keep the heat low to avoid getting and color on the vegetables. Add the juice and orange zest, saffron and crushed red pepper (a small amount helps balance the soup, if a more spicy soup is desired, add more crushed pepper). Cook until the orange juice is almost gone. Add the chopped tomatoes and cook until 1/2 the tomato liquid is gone. Pour the lobster stock over the vegetables and simmer for 20 to 30 minutes. Season with salt and pepper and check for a good balance between sweet, salty and heat. Keep in mind the shellfish will add more salinity in the final steps. About 7 minutes before serving, place clams into soup. Simmer for 2 minutes. Add small chunks of whichever fish you have chosen to use. Simmer 2 minutes. Add shrimp and mussels and simmer until all the shellfish has opened (about 3 more minutes). At the last moment, add the cooked lobster and heat gently. Divide into 6 bowls, or serve family style at the table. The soup taste great with a drizzle of extra-virgin olive oil and sea salt. The soup can easily be served as an appetizer or increased in quantity and served as an entree with warm crusty bread. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 44580,"Tony's Hot Toddy 3 whole cloves 3 cinnamon sticks 1 cup brandy 3 tablespoons honey 2 lemons, wedged 8 cups cider Instructions: In a large saucepan add all the ingredients. Whisk together and bring to a boil over medium heat. Pour into glasses and serve. ","[Cabernet Sauvignon, Merlot, Pinot Noir]" 44581,"Espresso Granita with Crema 1/2 cup sugar 1 cup water 1/2 vanilla bean, split 2 thick strips orange rind, plus extra for garnish 1 cup espresso 1 cup whipped cream Instructions: In a saucepan, bring the sugar, water, vanilla and orange rind to a boil. Take off the heat and stir in the espresso. Strain into a shallow pan and freeze overnight until solid. Scrape and place in an ice cold bowl. Garnish with whipped cream and orange rind. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 44582,"Sgroppino 1 bottle prosecco, very cold 4 ounces lemon flavored vodka, very cold 3 tablespoons chopped fresh mint Lemon sorbet Mint sprigs, for garnish Instructions: Whisk the prosecco, vodka and mint in a pitcher.
Place a small scoop of sorbet in each chilled champagne flute and top with the prosecco mixture. Garnish with mint sprigs. ","[Prosecco, Vodka]" 44583,"Bellinis 2 cups sugar 1 cup water 3 (16-ounce) bags frozen peaches, thawed 1 teaspoon grated orange peel 4 to 6 (750-ml) bottles Prosecco or other sparkling wine, chilled Orange peel twists, for garnish Instructions: Stir the sugar and water in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely. Puree the peaches and orange peel in a blender with 1 1/2 cups of the sugar syrup until smooth. Strain through a fine-meshed strainer and into a bowl. Transfer the puree into a pitcher or clear glass bowl. For each serving, pour 2 to 4 tablespoons of the peach puree into a Champagne flute. Slowly pour enough Prosecco into the flute to fill. Gently stir to blend. Garnish each with an orange peel twist, and serve. Do-Ahead Tip: The peach puree can be made 1 day ahead. Cover and refrigerate. ","[Prosecco, Moscato, Cava, Sparkling Shiraz]" 44584,"Collard and Red Cabbage Slaw 1/2 cup mayonnaise 3 tablespoons Dijon mustard
1 tablespoon honey
1 tablespoon white vinegar
2 teaspoons Miss Brown\u2019s House Seasoning, recipe follows 1 teaspoon celery seeds
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
6 cups shredded collard greens 4 cups shredded red cabbage
1/2 red onion, diced
1 teaspoon garlic powder 1 teaspoon onion powder
1 teaspoon sweet paprika
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
Instructions: For the dressing: Mix together the mayonnaise, mustard, honey, vinegar, Miss Brown\u2019s House Seasoning, celery seeds and garlic in a small bowl. Season with salt and pepper. For the slaw: Combine the collards, cabbage and onion in a large serving bowl. Add the dressing and toss to coat well. Serve immediately. Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 44585,"Grilled Jerk Rubbed Whole Fish with Hot Vinegar (Escovitch) Sauce 2 tablespoons ground coriander 2 tablespoons ground ginger 2 tablespoons light brown sugar 1 tablespoon onion powder 1 tablespoon garlic powder 1 tablespoon kosher salt 1 tablespoon habanero powder 2 teaspoons coarsely ground black pepper 2 teaspoons dried thyme 1 teaspoon ground cinnamon 1 teaspoon ground allspice 1 teaspoon ground cloves 1 red snapper, scaled and gutted Escovitch Sauce, recipe follows 1 Spanish onion, halved and thinly sliced 1/2 Scotch bonnet pepper, finely chopped 1 1/2 cups white wine vinegar 3 allspice berries Instructions: Preheat the grill to medium-high. Combine all of the spices in a medium bowl. Set aside half of the spice rub in an airtight container for another use; store at room temperature for up to 6 months.
Rub both sides of the fish with the remaining half of the spice rub. Grill on both sides for about 4 to 5 minutes on each side, or until just cooked through. Remove from the grill and immediately pour the Escovitch sauce over the fish and serve. Combine all ingredients in a small saucepan. Bring to a simmer over medium heat on the grates of the grill or on a burner. Simmer for a couple minutes and then pour over the fish. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 44586,"Chicken Piccata 4 (6-ounce) chicken breasts 2 cups all-purpose flour, seasoned with salt and pepper 1/4 cup olive oil 1/4 cup lemon juice 2 cups chicken stock 1 tablespoon capers 1/3 cup unsalted sweet cream butter Instructions: Dust the chicken breasts with the seasoned flour; shake of any excess. Heat the olive oil in a heavy sided medium saute pan over medium heat and then add the chicken breasts. Saute until golden brown on both sides. Once the chicken breasts are browned, drain the oil and add the lemon juice, chicken stock, and capers to the pan with the chicken. Reduce for about 5 minutes, turning the chicken breasts halfway through. The chicken is done when it is firm to the touch. Turn off the heat and add the butter, stirring until melted. Put 1 chicken breast on each of 4 plates and drizzle with remainder of the sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 44587,"Salad with Nasturtiums and Raspberry Vinaigrette 2 tablespoons raspberry vinegar 1 teaspoon honey 1 teaspoon Dijon mustard 1/2 cup/60 ml peanut or grapeseed oil Kosher salt and freshly ground black pepper Handful fresh raspberries 6 large handfuls of mixed greens, including rocket, radicchio, etc... 6 nasturtium blossoms (de-earwigged if necessary) Instructions: For the vinaigrette: Whisk together the vinegar, honey and mustard with a fork. Gradually whisk in the oil. Taste and adjust the seasonings. Add a handful of raspberries. Put in the blender. Puree into a smooth red dressing. Taste and season with salt and pepper. Makes about 1/2 cup/125 ml of dressing. For the salad: Put the greens in a salad bowl and toss with the vinaigrette. Strew the blossoms over and serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]" 44588,"B.E.D. of Scallops and Nori \ egg roll\ with Champagne Cavier Sauce 2 medium shallots 1 teaspoon butter 2 cups Champagne 1 cup heavy cream 4 teaspoons caviar Salt and pepper 12 sea scallops 2 teaspoon sesame oil 4 large eggs 1 baby bok choy, sliced fine 1 medium carrot, peeled and julienne 2 teaspoons sesame oil 2 nori sheets Orchid flowers and chives, for garnish Instructions: Sauce: In a saucepan, sweat the shallots in butter. Add the Champagne and heavy cream and bring to boil then reduce heat to a simmer for 10 minutes. Blend the sauce and strain. Sprinkle with salt and pepper. Keep warm and set aside. Scallops: Score all the scallops and season with salt and pepper. Heat up a saute pan with sesame oil and sear both sides of the scallops, 3 minutes on each side. \Nori\ Egg Roll: Beat and season the eggs as if for scrambling. Sweat bok choy and carrots in sesame oil and season. Add the eggs and scramble until semi dry. Place nori in sushi mat and roll the scrambled egg into a sushi roll. Cut each roll in equal sizes on a bias. To plate: add the caviar to the warm sauce and divide the sauce into 4 plates. Plate 3 scallops each and top it with the nori \ egg roll. Add orchid and chives to decorate. ","[Champagne, Pinot Grigio, Sauvignon Blanc, Riesling]" 44589,"Mini Cherry Pies 3 cups all-purpose flour, plus more for dusting 2 tablespoons granulated sugar 1/2 teaspoon salt 1/4 cup cold vegetable shortening 2 sticks cold unsalted butter, cut into small pieces 1 large egg yolk, plus 1 beaten egg for brushing 6 to 8 tablespoons ice water Coarse sugar, for sprinkling 8 cups fresh cherries (Bing, sour or a mix; about 2 1/4 pounds), pitted 2/3 to 3/4 cup granulated sugar (depending on the sweetness of your cherries) 2 tablespoons cornstarch 1 teaspoon grated lemon zest, plus 1 tablespoon fresh lemon juice 1/4 teaspoon pure almond extract Instructions: Make the crust: Pulse the flour, granulated sugar and salt in a food processor. Add the shortening and 1 stick butter; pulse until the flour looks like coarse meal. Add the remaining butter and pulse until it is in pea-size pieces. Add the egg yolk and 6 tablespoons ice water; pulse until the dough just begins to clump, adding up to 2 more tablespoons water if needed. Transfer the dough to a large sheet of plastic wrap and gather into a 2-by-12-inch log. Wrap and refrigerate until firm, at least 2 hours or overnight. Put a baking sheet on the middle oven rack and preheat to 400 degrees F. Make the filling: Combine the cherries, granulated sugar, cornstarch, lemon zest and juice, and almond extract in a large bowl; toss until the sugar is dissolved and the cherries are coated. Set the filling aside. Cut the dough in half; cut one half into 6 pieces (keep the other half refrigerated). Roll each piece into a 6-inch round on a lightly floured surface. Ease each round into a 5-inch pie plate, letting the excess dough hang over the edge. Evenly divide the filling among the bottom crusts (the pies will be full). Remove the remaining dough from the refrigerator and use to make the top crusts (see options below); assemble the pies. Brush the top crusts with the beaten egg and sprinkle generously with coarse sugar. Refrigerate the pies until firm, about 30 minutes. Put the pies on the hot baking sheet in the oven and reduce the oven temperature to 375 degrees F. Bake until the crusts are golden and the fruit is bubbling, 55 to 60 minutes. Transfer to a rack and let cool completely. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 44590,"The Four Straight 1 cup all-purpose flour 1 tablespoon seafood seasoning (recommended: Old Bay) Sea salt and freshly cracked black pepper 1/4 cup olive oil, divided 24 sea scallops Field greens Warm Bacon Vinaigrette, recipe follows 2 cups diced bacon, about 12 slices or a standard package 2 1/2 ounces shallot, minced 1/2-ounce garlic, minced 1 cup brown sugar 3/4 cup cider vinegar 1 1/2 cups olive oil Salt and freshly ground black pepper Instructions: In a shallow dish combine the flour, seafood seasoning, sea salt and cracked black pepper, to taste. Coat a large saute pan with 2 tablespoons olive oil and put over high heat. Dredge half of the scallops in the flour mixture, making sure to coat completely. Add to the hot oil, and quickly sear, about 1 1/2 minutes. Flip and continue to sear for another 1 1/2 minutes. Remove from heat and allow to rest for 2 minutes. Repeat procedure with the remaining scallops. Meanwhile, arrange a small amount of field greens in the middle of each serving plate. Arrange 4 prepared scallops on the greens and sprinkle with the warm bacon vinaigrette before serving. In a large saucepan over medium heat, add the bacon and render until brown and crisp. Remove the bacon to paper towels to drain and cool. Pour out all but 1 tablespoon of the bacon fat. Add the shallots and garlic to the bacon fat and saute for a minute. Add the brown sugar and stir until melted and incorporated. Remove from the heat, and stir in the vinegar and oil. Blend with immersion blender until smooth and season with salt and pepper, to taste. ","[Chardonnay, Sauvignon Blanc, Pinot Gris, Riesling]" 44591,"Garlic-Good Crab \Cakes
18 sheets phyllo dough, thawed (note thawing time on package directions) 1/2 cup butter, melted 6 large cloves garlic 2 tablespoons lemon juice 2 tablespoons water 1 package (8 ounces) cream cheese at room temperature 2 eggs, beaten 1 package (4 ounces) crumbled feta cheese 1 can (6 ounces) crabmeat, drained or substitute fresh 2 cups soft bread crumbs, divided 1/8 teaspoon cayenne pepper Paprika, for garnish Instructions: Preheat oven to 350 degrees F. Take 3 sheets of phyllo at a time, butter and roll up, jelly-roll style. Cut into fourths. Press, cut side down, into muffin pan cups. Press with fingers to flatten and work slightly up the sides of cup. Brush cups with melted butter. Repeat with remaining phyllo sheets, for a total of 24 cups. To prepare filling, place garlic, with tough bottoms cut off, in a plastic bag. Pound with the side of a meat cleaver. Remove skins and place crushed garlic in a deep microwave safe bowl. Add lemon juice and water. Cover and microwave for 2 minutes. Add cream cheese to garlic and cream together. Add beaten eggs, feta, crab, and 1 cup of the bread crumbs and mix well. Add cayenne pepper and mix again. Spoon mixture into each phyllo cup, distributing evenly, about 1 tablespoon of mixture per phyllo cup. Sprinkle remaining bread crumbs over the crab mixture (about 1 teaspoon per phyllo cup) and lightly dust the top of each with paprika. Bake for 25 minutes. Carefully remove each phyllo cup/crab \cake\ onto a cooling rack. Serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 44592,"1905 Salad 1/2 head iceberg lettuce, shredded 2 ripe tomatoes, cut in eighths 2 stalks celery, sliced 1/2 cup Swiss cheese, cut in julienne strips 1/2 cup ham, cut in julienne strips (or turkey or shrimp) 1/4 cup green Spanish olives, pitted 4 cloves garlic, minced 1 teaspoon oregano 1 teaspoon Worcestershire sauce 1/2 cup extra-virgin Spanish olive oil 1/8 cup white wine vinegar 2 teaspoons lemon juice Salt and pepper, to taste 2 teaspoons grated Romano Instructions: In a large bowl, mix together the iceberg lettuce, cut tomatoes, celery stalks, Swiss cheese, ham, and Spanish olives. Mix garlic, oregano, and Worcestershire sauce in a bowl. Beat until smooth with a wire whisk. Add olive oil, gradually beating to form an emulsion. Stir in vinegar and lemon juice and season with salt and pepper. Add dressing to salad and toss well. Add Romano and toss again. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 44593,"Smoky Romesco 3 red bell peppers 1 tablespoon tomato paste 1 large garlic clove, peeled and smashed 75 grams whole blanched almonds 40 grams stale French bread, cut into 1-inch cubes 1 tablespoon sherry vinegar 1 1/2 teaspoons kosher salt 1/2 cup extra-virgin olive oil Instructions: Set up your favorite smoker and add a handful of hardwood chunks. If you have heat control, set it to whatever position will give you moderate heat: 180 to 200 degrees F. Allow the wood to smoke for approximately 30 minutes before adding food. While the smoker is heating, position an oven rack 5-inches below the broiler and set the broiler to high. Halve the peppers lengthwise, discard the seeds, place cut side-down on a sheet pan, then broil, rotating the pan halfway through, until the skins are charred, about 10 minutes. (Or you can char them over your gas cooktop burners if you have them. It's a little messy but darned efficient and fun in a medieval kind of way.) Transfer the peppers to a large bowl, cover tightly with plastic wrap and set aside for 15 minutes, then slip the charred skins off the peppers with your hands. (Doing this under running water helps.) Spread the tomato paste into a thin layer on piece of parchment paper and place on a baking rack along with the peppers and garlic. Smoke for 20 minutes. Meanwhile, heat a toaster oven to 400 degrees F and toast the almonds until light golden brown, 8 to 10 minutes. Set up a food processor with an S-blade (the normal processing blade) and load in the bread cubes, smoked peppers, garlic and tomato paste, the toasted almonds, sherry vinegar and salt. Pulse until uniform but still chunky, then leave the motor running while you add the oil in a constant stream. (Do this fairly quickly so that the sauce doesn't puree completely.) For full flavor, wait a couple of hours to serve at room temp. To store, cover tightly and refrigerate for up 10 days or freeze in ice cube trays for easy dosing.
","[Rioja, Garnacha, Tempranillo, Barbera]" 44594,"Spaghetti Squash, Second Time Around 15 ounce can black beans, drained and rinsed 1/4 cup slivered roasted red peppers (from jar is o.k.) 1/2 cup bottled chili sauce Water to thin Salt and freshly ground black pepper 1 cups cooked spaghetti squash 2 cups cooked rice Sour cream and chopped cilantro for garnish, optional Instructions: Heat the black beans with the peppers, chili sauce and some water just to make a stew like consistency. When bubbling hot, stir in the spaghetti squash to heat through. Serve over rice and garnish with cilantro and sour cream if you can afford the calories. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 44595,"Snake Bite 24 ounces hard apple cider 24 ounces lager beer Instructions: In 4 chilled pint glasses equally divide the hard cider. Add the beer and serve immediately. ","[Ciders, Lagers]" 44596,"Hot Chocolate with Homemade Espresso Marshmallows 1 tablespoon/15ml canola oil 6 sheets gelatin or 4 teaspoons powdered gelatin 1/2 cup/125ml brewed espresso or very strong coffee 1 1/2 cups/375ml granulated sugar 1 tablespoon/15ml pure vanilla extract 2 tablespoons/30ml confectioners' sugar 2 tablespoons/30ml cornstarch 2 cups/500ml 35-percent cream 2 cups/500ml milk 1/3 cup/80ml confectioners' sugar 2 cups/500ml chopped dark chocolate 1/2 cup/125ml brewed espresso Instructions: For the marshmallows: Line a 13 by 9 by 2-inch baking pan (33 by 23 by 5 centimeters) with plastic wrap and lightly brush with the oil. If using gelatin sheets, soak them in 2/3 cup (80ml) cold water in a shallow pan for 10 minutes. If using powdered gelatin, let bloom powdered gelatin in the 2/3 cup cold water. Then add the bloomed gelatin to the warmed up espresso and sugar mixture. Warm up the espresso with the granulated sugar and vanilla in a saucepan over medium heat. Add the gelatin sheets and the soaking water and heat until the gelatin and sugar dissolve, about 2 minutes, stirring often. Using a hand mixer, beat the gelatin mixture until it resembles a soft meringue, about 5 minutes. Pour into the lined pan and let stand at room temperature for about 1 hour. Combine the confectioners' sugar and cornstarch, and sprinkle some onto a large cutting board. Invert the marshmallow onto the board. Peel off the plastic wrap and dust the top of the marshmallow with the cornstarch mixture. Cut the marshmallow into squares using a sharp knife. Dip the cut sides of the marshmallows in the cornstarch mixture and shake off the excess. (Serve immediately or store the marshmallows in an airtight container at room temperature for up to 2 weeks.) For the hot chocolate: Heat the milk, cream, espresso and confectioners' sugar in a saucepan over medium-high heat, whisking to dissolve the sugar. Add the chocolate and whisk until smooth. Pour into mugs and garnish with marshmallows. ","[Chardonnay, Pinot Grigio, Moscato, Riesling]" 44597,"Best Ever Breakfast Sandwich 2 slices whole wheat toast 1 tsp. I Can't Believe It's Not Butter!? Spread 1 slice tomato 1/2 cup fresh spinach leaves, rinsed, patted dry and thinly sliced 1 egg, cooked (poached or scrambled) Instructions: Toast bread slices. Evenly spread I Can't Believe It's Not Butter!® Spread on toast. Top one slice toast with cooked egg and tomato; sprinkle with spinach, then top with remaining slice toast. ","[Chardonnay, Sauvignon Blanc, Riesling]" 44598,"Captain Morgan® Black and Ginger 1.25 oz.Captain Morgan? Black Spiced Rum 0.5 oz.fresh lime juice 4 oz.ginger ale 1 wedge(s) lime(s) Instructions: Add Captain Morgan® Black Spiced Rum to an ice-filled collins glass. Top with ginger ale and stir. Garnish with a lime wedge. PLEASE DRINK RESPONSIBLY. CAPTAIN MORGAN Black Spiced Rum. Caribbean Rum With Select Spices and Natural Flavors. 47.3 Alc/Vol. ",[Rum] 44599,"Spiced Chicken Pot Pies 2 teaspoons ground turmeric 2 teaspoons ground cumin
1/2 teaspoon ground black pepper 1/2 teaspoon ground ginger 1/2 teaspoon ground coriander 1/4 teaspoon ground cardamom 2 tablespoons canola oil 6 bone-in, skin-on chicken thighs Kosher salt and ground black pepper 1 yellow onion, diced 3 large carrots, thinly sliced into coins 3 stalks celery, sliced 1 teaspoon grated fresh ginger 6 tablespoons all-purpose flour 2 1/2 cups low-sodium chicken or vegetable stock 1/2 bunch fresh dill, finely chopped 1/2 bunch fresh parsley, finely chopped 3/4 cup peas (fresh or frozen) 1/2 cup heavy cream 1 sheet frozen puff pastry, thawed overnight in the refrigerator or at room temperature for 20 to 30 minutes 1 large egg beaten with a splash of water, for egg wash Flaky sea salt Sesame seeds, for topping Instructions: Make the spice blend: Mix all the ingredients together. Store at room temperature in an airtight jar for up to 3 months. Make the chicken pot pies: Preheat the oven to 425? F. Heat the canola oil in a large ovenproof skillet or pot over medium-high heat. Sprinkle the chicken thighs generously on both sides with kosher salt and pepper and place skin-side down in the skillet. Cook until the skin is golden and crisp, about 10 minutes. Then turn the thighs over, transfer the pan to the oven and bake until the internal temperature reaches 165? F, 10 to 15 more minutes. Transfer the chicken to a plate, leaving the fat in the pan. Heat the pan over medium heat and add the onion, carrots, celery and a pinch of kosher salt. Cook, stirring, until softened, 7 to 10 minutes. Add the ginger and 1 tablespoon of the spice blend to the vegetables and cook for another minute. Add the flour and cook, stirring, for another minute. Meanwhile, bring the stock to a simmer in a small saucepan. Gradually add the stock to the vegetable mixture, a ladleful at a time, allowing it to thicken before adding more. Stir in the dill, parsley and peas and then reduce the heat to low. Pull the chicken off the bones, discard or snack on the skin, chop the chicken into bite-size pieces and add it to the vegetable mixture. Stir in the heavy cream. Taste and adjust the seasoning as desired. Ladle into four 1/2-quart ovenproof bowls or cocottes and place them on a rimmed baking sheet, which will make them easier to transfer and will also catch any of the mixture that overflows in the oven. On a work surface, roll out the puff pastry sheet so that it\u2019s big enough to cut into 4 squares that are about an inch larger than the bowls. Cut into 4 equal squares and cut a few slits in the center of each (it\u2019s easiest to do this while the puff pastry is on the counter versus on top of the pies). Lay the puff pastry on top of the pot pies so that it sits comfortably. Brush the tops with the egg wash, sprinkle with a pinch of flaky salt and cover liberally with sesame seeds. Bake until the pastry is golden, about 20 minutes. Let cool slightly before serving. ","[Chardonnay, Riesling, Pinot Grigio, Gavi]" 44600,"Almond and Sugar Powder 6 ounces, or 1 cup plus 2 tablespoons, blanched or raw almonds 6 ounces, or 1 1/4 cups plus 3 tablespoons, confectioners' sugar Instructions: Grind the almonds with half of the confectioners' sugar in your food processor, stopping to break up any caking as needed, until finely ground but not at all oily. Sift through a medium sieve. Grind the almonds that don't pass through the sieve with the remaining confectioners' sugar until reduced to a fine powder. Transfer all of the almond and sugar powder to a bowl, break up any caking with your fingertips, and mix thoroughly. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 44601,"Egg and Garlic Cheese Baguette 1 baguette 4 ounces soft garlic and herb cheese (recommended: Boursin) 4 Hard-Boiled Eggs, thinly sliced, recipe follows 4 tomatoes, thinly sliced 1 to 2 teaspoons balsamic vinegar, for drizzling 1 green onion, green part only, finely chopped Instructions: Preheat the broiler on high. Make 4 sandwiches, but cutting the baguette in half lengthwise, and into 4 crosswise. Spread cheese on both sides of the bread. On 1 side of each sandwich arrange the egg slices. On the other side, spread out the tomato slices. Put on a baking sheet and broil until the edges begin to turn golden, about 1 to 2 minutes. Drizzle each sandwich with a few drops of balsamic vinegar and sprinkle with green onions. Arrange on serving plates and serve. Lay the eggs in a single layer in a large saucepan. Cover with cold water by at least 1-inch. Bring to a boil. Cover with a lid, turn off the heat, and allow the eggs to sit for 15 minutes. Rinse with cold water. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 44602,"Cinnamon Bun Melted Ice Cream Cake 2 tablespoons unsalted butter, at room temperature 2 tablespoons all-purpose flour
One 15.25-ounce box spice cake mix
1 pint high-quality cinnamon bun ice cream, melted
3 large eggs
4 ounces cream cheese
1/2 cup confectioners' sugar, sifted
2 tablespoons milk
Instructions: Preheat the oven to 350 degrees F. Thoroughly grease a 12-cup bundt pan with the butter, making sure to cover the entire inner surface. Sprinkle the flour over the butter and shake the pan to create an even layer of flour. Shake out any excess. Whisk together the cake mix, ice cream and eggs in a large bowl until well combined; pour into the prepared bundt pan. Bake until a cake tester comes out clean and the sides of the cake are beginning to pull away from the edge of the pan, 35 to 40 minutes. Cool the cake in the pan for 20 minutes, then place a cooling rack over the pan and invert the cake onto the rack. Cool completely.
Microwave the cream cheese in a microwave-safe container in 10 second increments, stirring between each, until pourable. Make the glaze by whisking together the cream cheese, confectioners' sugar and milk in a small bowl until smooth. Drizzle over the top of the cake so the glaze covers the top and runs down the sides. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 44603,"Grilled Red Snapper 4 (2-pound) red snapper, scaled and gutted Juice of 2 lemons 12 sprigs oregano, leaves picked and chopped 3/4 cup olive oil Salt 20 grape leaves 1 cup shellfish stock 1 clove garlic, minced 1 egg Instructions: Use a paring knife to cut four slits into both sides of each snapper, cutting through the skin and flesh. Whisk half of the lemon juice in a bowl with the oregano and half of the olive oil. Salt each fish liberally and put in a nonreactive container. Put the fish in a dish and pour the lemon mixture over them. Let sit at room temperature for 1 hour, turning the fish after 30 minutes to take in the marinade. Lay out five grape leaves on the counter, making sure to overlap them to create a sheet that is as wide as the fish is long, and long enough to wrap around the snapper 1 1/2 times. Wrap one of the fish in the leaves. Repeat with the remaining grape leaves and snapper. Brush with the remaining olive oil and set aside. Heat a grill to medium-high. In a 2-quart saucepan, combine the stock, garlic, and remaining lemon juice. Bring to a simmer. Remove from the heat and whisk in the egg. Return the pan to the stovetop over low heat and, stirring constantly, cook until the sauce thickens (make sure it does not get too hot or the eggs will scramble). Set it in a warm spot on the stove. Grill the fish for 4 minutes per side, making sure not to burn the grape leaves. To serve, set one whole wrapped fish on a serving plate and top with the sauce. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 44604,"Curry Chicken Appetizers 3 to 4 teaspoons mayonnaise 1 teaspoon curry powder 4 chicken thighs, cooked and meat removed from bone 5 slices white bread Salt and pepper Instructions: Mix the mayonnaise and curry together. Chop all the chicken and mix with mayonnaise. Cut out circles with a small cup or cutters in white bread. Divide the chicken on the base of the white bread. Season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Riesling]" 44605,"Brown Angel Iced Sweet Potato Cookies 1 1/4 cups all-purpose flour 1 teaspoon ground nutmeg 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1/2 teaspoon salt 1 stick butter, room temperature 3/4 cup sugar 1 egg 1 tablespoon molasses 1/2 teaspoon butter-flavored extract 1 1/2 cups peeled and finely grated sweet potato 2 teaspoons grated orange zest 1/2 cup chopped pecans, optional 8 ounces cream cheese, room temperature 2 cups confectioners' sugar 1 stick unsalted butter, room temperature 1 teaspoon maple or vanilla extract Instructions: Preheat oven to 400 degrees F. For the cookies: In a medium mixing bowl, sift together the flour, nutmeg, baking powder, baking soda, and salt, and set aside. Whisk together, with an electric mixer, the butter and sugar. Add the egg, molasses, butter extract, sweet potato and orange zest. Carefully fold dry ingredients into butter-sugar mixture with a rubber spatula. Stir in the pecans, if using. Drop spoonfuls of dough onto parchment-lined cookie sheet. Bake for 12 to 15 minutes or until golden brown. Transfer to a wire rack to cool. Decorate with cream cheese icing. For the cream cheese icing: In a large mixing bowl, using an electric mixer, blend cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. Add the maple or vanilla extract, and mix on high speed until incorporated. Pipe the cream cheese frosting on cookies in any desired pattern with a piping bag or a plastic baggie with a hole cut at the corner. You can also warm the frosting in a microwave for a few seconds until smooth and drizzle the frosting onto the cookies. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 44606,"Frisee Salad with Dijon Vinaigrette 1/2 pound thick-cut bacon, cut into small strips 1/3 cup store-bought honey Dijon dressing 1 tablespoon lemon juice 2 heads frisee Salt and fresh ground black pepper 4 eggs 1 apple (crisp variety such as Gala or Jonagold), thinly sliced 1/4 cup slivered almonds Instructions: Preheat a skillet over medium-high heat. Fry the bacon until browned and crisp. Transfer to a paper towel-lined plate to drain. Reserve 2 tablespoon of bacon drippings for the salad dressing, keep the remaining drippings in the pan to cook the eggs. In the bottom of a large salad bowl, whisk together the bacon drippings, honey Dijon dressing and lemon juice. Tear the heads of frisee into bite size pieces and place in the bowl. Season with salt and pepper and toss to coat the ingredients. Heat the pan the bacon was cooked in and fry eggs to over easy consistency. Season each with a bit of salt and pepper. Divide the salad among 4 plates. Top each with some of the apple slices, almonds, bacon and a fried egg. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]" 44607,"Coconut Shrimp and Pineapple Skewers 1 large fresh pineapple 2 Tbs. red curry paste 1/2-cup canned coconut milk 3 dozen large shrimp, peeled and deveined Instructions: Remove meat from pineapple by running a knife along the skin to peel it, quartering the fruit lengthwise and then cutting close to the core of each piece to remove the flesh. Cut the meat into one-inch cubes.
In small bowl whisk together curry paste and coconut milk. Set aside.
Thread one shrimp and one pineapple chunk on to each skewer. Baste with curry sauce. Cook about 4-5 minutes per side until shrimp is opaque. Turn frequently and continue to brush with sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 44608,"Custom Blend Beef Patty Melt with Pimento Cheese 10 ounces ground sirloin 6 ounces ground beef short ribs
Kosher salt and cracked black pepper 1/4 cup vegetable oil 2 Spanish onions, thinly sliced Eight 1/2-inch-thick slices rye bread, buttered on one side Homemade Pimento Cheese, recipe follows 8 ounces sharp Cheddar, coarsely shredded 1/2 cup mayonnaise 1/2 cup finely chopped Vidalia onion 3.5 ounces diced jarred pimientos, drained 1 clove garlic, grated Dash hot sauce Instructions: Blend together the sirloin and short ribs and sprinkle with salt and pepper. Loosely form the meat into 4 equal 4-ounce patties about 1/2-inch thick. I like to shape my patties into either squares or circles depending on the shape of my bread. That way every bite will have burger in it! Create a small well in the center of each beef patty, using your thumb (this will help your burger cook evenly). Heat 2 tablespoons of the oil in a small saute pan over medium heat. Cook the onions, sprinkling with salt and stirring occasionally, until caramelized, brown and soft, 25 to30 minutes. Season beef patties generously with salt and pepper. Heat a large cast-iron skillet or griddle pan over high heat and add 1 to 2 tablespoons of the oil. Cook the burgers well-side up (the burger well collects the juices while cooking, letting your burger marinate) until browned on each side, 3 to 4 minutes per side. Transfer to a plate. Spread the Homemade Pimiento Cheese on the non-buttered side of each slice of bread. Top half of the bread slices with a pile of onions, then add the burger patties and top with the remaining bread slices. Place the sandwiches back on the griddle and toast until the bread is golden brown and the cheese is beginning to melt, 2 minutes per side. Blend the Cheddar, mayonnaise, onions, pimientos, garlic and hot sauce in a food processor until well combined. Transfer the pimento cheese to a glass jar or bowl and refrigerate until firm, at least 1 hour. Yield: 1 3/4 cups. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Tempranillo]

" 44609,"Sonora Flour Roti 3 cups all-purpose flour 1 3/4 cups white Sonora flour
1 tablespoon baking powder
1 1/2 teaspoons kosher salt
1/4 cup plus 3 tablespoons olive oil, plus more for oiling and frying
1/4 cup melted unsalted butter Instructions: Mix the all-purpose flour, Sonora flour, baking powder and salt by hand in a large bowl. Make a well in the center of the mixture and pour in 3 tablespoons of the oil and 1 1/2 cups water. Mix together until fully incorporated and you can form a dough ball. Let the dough rest for 5 minutes.
Divide the dough into 5 equal pieces, each weighing about 120 grams. Form each piece into a ball. Lightly oil a rolling pin and a work surface. Roll each ball out into a circle about 6 to 7 inches in diameter. Combine the melted butter and the remaining 1/4 cup oil in a small bowl. Brush the rounds with the mixture.
One at a time, make a cut from the center of a round out. Roll the round up like a cone. Take the tip of the cone and push down towards center. Place on a baking sheet. Repeat with the remaining dough. Refrigerate the dough for 10 minutes or up to 12 hours.
Place a piece of dough on a lightly oiled cutting board and press down on it with your palm until it's an even circle 6 to 7 inches in diameter. Heat a 9- or 10-inch skillet over medium-high heat. Add enough oil to cover the bottom. When the skillet is very hot but not smoking, add a roti. Cook until the bottom is golden brown and air pockets start to form, about 3 minutes. Flip and brown the other side. After each roti is cooked, place it in a bowl, cover with a lid and shake the bowl up and down. This creates texture in the roti. Repeat with the remaining roti, adding more oil to the skillet as necessary. Serve hot.\u202f
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 44610,"King Crabmeat Crepes with Bechamel Cream Gratin 1 1/4 cups all-purpose flour 1 teaspoon salt 1 cup light beer 2 eggs 2 egg yolks 1 tablespoon sour cream 1 tablespoon melted butter, plus butter for sauteing Crabmeat Filling, recipe follows 8 to 10 ounces cooked crabmeat or canned 1 teaspoon shallots, finely chopped 1/2 teaspoon dry English mustard 1/4 teaspoon prepared horseradish Pinch salt and pepper 1 lemon, juiced 1/3 cup bechamel sauce, recipe follows 3 tablespoons mayonnaise 1/2 cup fine bread crumbs, fresh as possible 1 tablespoon corn oil 1 clove garlic, peeled and minced 1 teaspoon finely chopped parsley 1 teaspoon finely chopped chives 1 tablespoon Parmesan, grated 2 tablespoons butter 1 small onion, sliced 3 tablespoons flour Pinch thyme Pinch nutmeg 2 cups milk 1/4 teaspoon salt Instructions: Sift the flour and salt into a large mixing bowl. Stir in the beer, mixing until smooth. Beat the eggs and egg yolks in a small bowl, add to the batter and whisk until smooth. Add the sour cream and melted butter. Heat a 6 inch saute pan, add a light coating of butter, and make individual crepes until the batter is used up. Fill center of each crepe with crabmeat mixture. Roll crepes up and transfer them to a shallow buttered ovenproof dish. In a mixing bowl combine the bread crumbs, oil, garlic, parsley, chives, and Parmesan. Mix well and sprinkle over the filled crepes. Bake in a preheated 400 degree F oven for about 15 minutes or until the top is golden brown. Serve hot. On top of a double boiler over simmering water combine crabmeat with shallots, mustard, horseradish, salt, pepper, lemon juice, bichamel sauce and mayonnaise. Cook for about 5 minutes until heated through. Melt butter in a saucepan. Add onion and saute until transparent. Stir in flour and cook over medium heat until a roux is formed. Mix in thyme and nutmeg. In another saucepan, bring milk and salt to a boil. Pour hot milk quickly into the roux and stir until thickened. Simmer slowly for 15 minutes, stirring constantly. Strain the sauce through a fine sieve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 44611,"Quick Quiche 4 eggs 1 cup half-and-half 1/2 cup real mayonnaise 2 tablespoons flour 1/3 cup minced onions Salt and garlic powder 8 ounces shredded Swiss or sharp Cheddar cheese 1 package frozen chopped spinach One 9-inch unbaked pie shell Instructions: Preheat the oven to 350 degrees F. Hand whip eggs, half-and-half, mayonnaise, and flour in a medium mixing bowl. Add remaining ingredients. Pour into an unbaked 9-inch, deep pie crust. Bake for 45 minutes to 1 hour or until the top is golden brown. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 44612,"Ulrika's Mother's Meatballs 1 baking potato, like russet, boiled, peeled, and grated 1/2 cup minced onion 3/4 cup whole milk Salt and freshly ground black pepper Pinch ground allspice 1 pound ground beef chuck 4 ounces butter Instructions: Mix potato, onion, and milk with the spices and set aside for 10 minutes. Add the meat and mix well. Fry a test meatball to make sure that the flavor is perfect. If not, add more salt, pepper, or spices. Roll small meatballs and place them on a wet plate. Fry them in butter until golden brown. ","[Chardonnay, Cabernet Sauvignon, Merlot, Pinot Grigio]" 44613,"Haddock Fish Sandwich Canola oil, for frying 2 6-ounce pieces haddock 1 cup flour
1/2 cup buttermilk
1/2 cup whole milk
1 cup cracker meal
2 hamburger bun, toasted and buttered
Tarter Sauce, recipe follows Coleslaw, for serving Dill sandwich pickles, for serving 3 yellow onions 1/4 cup fresh parsley
8 cups mayonnaise
1 cup relish
1 cup sugar
2 tablespoons hot sauce 2 teaspoons salt
Instructions: Preheat the oil in a deep fryer to 310 degrees F. You can also use a deep cast-iron skillet filled halfway with canola oil. In one shallow dish, add the flour. In a second shallow dish add the buttermilk and whole milk. In a third shallow dish, add the cracker meal. Dredge the fish into flour, then the milk and then the cracker meal. Fry the fish until golden brown and cooked through, 5 to 7 minutes. Remove and drain the on a paper-towel-lined plate. Place each piece of fish on a toasted and buttered bun, and top with Tartar Sauce and serve with coleslaw and pickles. In the bowl of a food processor, add the onions and parsley and pulse until finely chopped. Add the mayonnaise, relish, sugar, hot sauce and salt. Mix until evenly incorporated. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 44614,"Pork Rib Broth with Soft Rice Noodles: Hu Tieu Suon Heo 2 1/4 pounds young pork ribs, cut into 2 1/2-inch pieces 4 tablespoons sugar 2 tablespoon salt 1 gallon water 6 tablespoons fish sauce 8 red Asian shallots, crushed in a mortar and pestle (see Cook's Note) 1 tablespoon minced garlic 8 dried baby squid, grilled until crisp (see Cook's Note) 2 tablespoons whole black peppercorns 8 white spring onion heads 2 tablespoons finely diced garlic 8 spring onions (green part only), finely sliced 4 1/2 pounds fresh rice noodles, divided into 7-ounce portions 18 ounces bean sprouts 1 bunch fresh coriander (cilantro) leaves 1 bunch fresh garlic chives, sliced into 1 1/2-inch pieces 1 bunch fresh mint leaves 4 chiles, sliced 2 tablespoons fried garlic chips 2 tablespoons fried red Asian shallots (see Cook's Note) 1 tablespoon freshly ground black pepper 2 limes Instructions: In a large mixing bowl, combine the chopped pork ribs, 1 tablespoon salt, 2 tablespoons sugar, 3 tablespoons fish sauce, pounded red Asian shallots, and minced garlic. Toss to coat the ribs completely and marinate in the refrigerator for 2 hours, or overnight for a better result. In a large stock pot, add the marinated pork ribs, whole peppercorns, spring onions, grilled baby squid, and 3 quarts of water. Bring to the boil, cook 10 minutes, or until clear, skimming off any impurities. Reduce the heat to a low simmer, secure with a lid and cook for 2 hours. Now add remaining salt, sugar, and fish sauce. Cook for a further 10 minutes, then take off the heat. In another large pot, bring 2 quarts water to boil then blanch each portion of noodles for 10 seconds then drain. Place the noodles in a bowl, now add 4 pieces of pork ribs to each bowl then cover the noodles with pork broth. To each bowl, add bean sprouts, coriander (cilantro), garlic chives, mint, sprinkle of fried garlic chips, sprinkle of fried red Asian shallots, pinch ground black pepper, sliced cl, and a squeeze of lime juice. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 44615,"Pan Roasted Chanterelle-Gorgonzola Stuffed Chicken Breast 2 ounces bacon fat 1 tablespoons garlic, minced 1 tablespoons shallot, minced 2 ounces yellow onion, minced 4 ounces chanterelle mushrooms 1/2 cup white wine 4 ounces gorgonzola blue cheese 1 tablespoon basil, chopped 1/2 tablespoon oregano, chopped Kosher salt, to taste Cracked black pepper, to taste 2 (12-ounce) Airline chicken breast, split into 4, skin on 1 teaspoon kosher salt 1 teaspoon cracked black pepper 8 ounces chanterelle mushroom-gorgonzola mix 2 ounces canola oil Instructions: For the chanterelle mushroom-gorgonzola stuffing: In a medium hot sautepan add the bacon fat and saute garlic, shallot and onions until translucent.
Add chanterelle mushrooms and continue sauteing until tender. Deglaze with white wine.
Chill and set aside.
In a medium mixing bowl add cool chanterelle mushroom mix, gorgonzola, basil, oregano, salt and black pepper. Fold together until incorporated. Chill and set aside for later use.
For the pan roasted chicken breast: Preheat the oven to 350 degrees.
With a boning knife, butterfly at 4 chicken breasts. Stuff each breast with 2 ounces of chanterelle mushroom-gorgonzola mix then tie with butchers twine to ensure that it stays together.
Season each chicken breast with salt and cracked black pepper.
In a large hot saute pan add canola oil then lay the chicken in the pan skin side down. Sear for about one minute then turn over and continue cooking for 30 more seconds. Place the entire pan in a 350 degreee oven and roast until done. Serve with onion jus immediately. ","[Pinot Noir, Barolo, Tempranillo, Syrah]

" 44616,"Parmesan Creamed Spinach 2 cups milk 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 1/2 teaspoon pumpkin pie spice Kosher salt and freshly ground black pepper 1/4 cup grated Parmesan 2 (10-ounce) packages frozen chopped spinach, thawed and drained Instructions: In a small saucepan over medium heat, warm the milk. In a medium saucepan over medium heat, melt the butter. Whisk the flour into the butter and cook for 2 minutes to make a roux. Whisk in the warm milk a bit at a time to avoid lumps. Cook until the sauce begins to thicken, 2 to 3 minutes. Add the pumpkin pie spice and a pinch of salt and pepper. Turn the heat to low, stir in the cheese, and let melt. Stir in the spinach and cook for another 2 to 3 minutes to heat it through. (Save 1 cup for Round 2 Recipe Spinach and Cheese Souffle). ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 44617,"Grilled Marinated Tuna with Radicchio Balsamic and Meyer Lemon 6 ounces albacore or ahi tuna 2 ounces white wine 3 sprigs thyme Salt and pepepr, to taste 1 small head radicchio, cut into 4 wedges 2 tablespoons olive oil, plus more for cooking 1 slice pancetta 5 green pitted olives 1 tablespoons balsamic vinegar 1 wedge Meyer lemon, (1/4 lemon) Instructions: Slice the tuna in three thin paillards and marinate in the white wine, thyme, salt, and pepper. Lightly coat the radicchio wedges in salt, pepper and olive oil and grill until tender and slightly charred. Grill the pancetta until caramelized and crispy. Dice and set aside. Place radicchio in a bowl with the pancetta, green olives, balsamic and a drizzle of olive oil and toss to coat. Grill the lemon wedge. Grill the paillards of tuna on one side only until cooked to medium rare. Place radicchio salad in the center of the plate then add the tuna. Garnish with a drizzle of the marinade and top with the grilled lemon. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 44618,"Simple Green Salad with Herb Vinaigrette 4 cups romaine lettuce leaves 2 ounces cucumber, peeled, seeded, and cut into long rounds 4 celery stalks, cut into thirds lengthwise and then crosswise into 2 inch lengths 8 ounces yellow squash, julienned 4 whole carrots, scooped into small balls with the small side of the melon baller 2 tomatoes, chopped 2 ounces diced red onion Herb Vinaigrette, recipe follows 2 large corn tortillas Vegetable oil, for frying Salt and freshly ground black pepper 4 tablespoons white wine vinegar 2 tablespoons peeled fresh garlic 8 tablespoons freshly squeezed lemon juice 4 tablespoons chopped lemon zest 4 tablespoons chopped fresh herbs (parsley, basil, marjoram, thyme) 1/2 teaspoon salt 2 cups extra-virgin olive oil 2 teaspoons Dijon mustard Freshly ground black pepper Instructions: To make the salad: rinse the lettuce in chilled water. Remove from water, wrap in damp paper towels and refrigerate. Marinate the cucumber, celery, squash, carrots, tomatoes, and onions, separately, with the herb vinaigrette. Cover each, and refrigerate for 30 minutes. Slice the tortillas into 4-inch long, thin, triangular strips. In a large pan, add 1/2-inch of oil and heat. When the oil is hot, fry the tortillas until they are crisp. Remove to a paper towel-lined plate, season, and let cool. Place the lettuce in a large bowl. Add the marinated vegetables and toss with some more of the Herbed Vinaigrette. Season with salt and pepper. Top with the crispy tortilla strips. To make the dressing: in a small food processor, combine all ingredients and blend for 45 seconds to 1 minute until emulsified.
","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 44619,"Seafood Soup 1/2 pound fresh or thawed medium-size shrimp, rinsed and drained 1 can (14-1/2 oz.) no-salt added tomatoes 1 can (8-3/4 oz.) no-salt added whole kernel corn 3 tablespoons Kikkoman Less Sodium Soy Sauce 2 tablespoons dry sherry 1 teaspoon lemon juice 1/2 pound bay scallops, rinsed and drained 1 tablespoon cornstarch 1 green onion and top, minced Dash white pepper Instructions: Shell and devein shrimp, placing only shells in large saucepan. Rinse shrimp; drain. Pour 3 cups water over shells; bring to boil. Reduce heat; simmer, uncovered, 20 to 25 minutes, or until liquid is reduced in half. Strain liquid; discard shells and return stock to saucepan. Stir in tomatoes, corn, less sodium soy sauce, sherry and lemon juice; cover and bring to boil. Reduce heat; simmer 5 minutes. Add shrimp and scallops; simmer, uncovered, 2 minutes, stirring occasionally to break up tomatoes. Blend cornstarch and 1 Tbsp. water; stir into soup. Bring to boil; cook 1 minute, stirring constantly. Stir in green onion and pepper; serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 44620,"Toasted Marshmallow Shots 6 jumbo marshmallows 1/2 cup prepared chocolate pudding
1 tablespoon chocolate or coffee liqueur, optional
Chocolate syrup, crushed graham crackers and whipped cream, for garnish
Instructions: Poke a marshmallow onto a skewer, making sure the skewer pierces at least halfway through the marshmallow. Toast the marshmallow evenly on all sides, including the bottom, over medium heat. (Alternately, preheat the broiler and evenly space the marshmallows on a baking sheet. Broil until slightly charred and puffed.) Place the marshmallow toasted-side up on a plate and let cool slightly, about 30 seconds. Carefully remove the inside of the marshmallow with a small metal spoon, being careful not to rip the marshmallow; transfer the insides to a microwave-safe bowl. Repeat with the remaining marshmallows. Place the hollowed marshmallow shells in the fridge until slightly firm, about 5 minutes. Microwave the bowl of marshmallow insides until slightly melted, about 30 seconds. Mix in the prepared chocolate pudding and liqueur, if using, until well combined. Transfer the mixture to a resealable plastic bag or pastry bag and trim the tip off. Pipe the mixture into each marshmallow. Chill until the mixture becomes slightly firm, about 10 minutes. When ready to serve, drizzle with chocolate syrup, then sprinkle with crushed graham crackers and top with whipped cream. ","[Riesling, Moscato, Vin Santo, Brachetto]" 44621,"Whyte Leach (Leach means \slice) 5 sheets leaf gelatin, or generous 1/2 ounce powered gelatin 1 English pint creamy milk (English pint = 20 fl. ounces: American pint = 16 fl. ounces) 1 tablespoon rose water 2 ounces sugar Sugared flowers or edible gold leaf, for decorating Instructions: If using powered gelatin, sprinkle it on 4 tablespoons of the milk in a small bowl. Stand basin in very hot water until gelatin dissolves. Heat the remaining milk with the rose water and sugar and add gelatin. Stir gently until sugar dissolves. If using leaf gelatin, soften in water for a few minutes before adding to milk and stirring until dissolved. Pour into flat dish and leave to set. Turn out of the dish and cut into lozenge shapes. Decorate with sugared flowers, or, if you wish to impress, edible gold leaf. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 44622,"Turkey Gravy 4 tablespoons unsalted butter, (1/2 a stick) Neck and giblets from a 12- to 14-pound turkey (discard the liver) 1 medium onion, sliced 8 cups chicken broth, homemade or low sodium canned Couple sprigs fresh herbs, such as thyme, parsley, rosemary, or sage 1 bay leaf Turkey pan drippings 1/2 cup all-purpose flour Dash Worcestershire sauce Salt and freshly ground black pepper Instructions: Melt the butter in a saucepan, over medium-low heat. Add the neck, giblets, onion, and cook stirring occasionally until browned, about 15 minutes. Add the broth, herbs, and bay leaf; cover and simmer over medium-low heat, about 2 hours. (This can be done while your turkey roasts.) Discard the giblets or reserve for chopping and adding to the gravy. Pour all the turkey pan drippings into a liquid measuring cup or a degreasing cup. Set aside to let the fat separate from the darker pan juices. (Put the measuring cup in the freezer to helps them separate.) Ladle off 1/2 cup of the fat from the top of the drippings, and transfer to a saucepan (or do it the old fashioned way in the turkey roasting pan.) Heat the fat over medium heat. Scatter the flour evenly on top and cook, stirring constantly, with a wooden spoon until the flour browns slightly and smells toasty, about 4 minutes. Switch to a whisk; then gradually and carefully ladle the hot broth into the flour mixture while whisking constantly. Bring the gravy to a boil; adjust the heat so it simmers gently. Skim and discard any excess fat from the remaining drippings, and add the pan juices to the gravy. Continue to simmer, whisking occasionally, until the gravy is thickened, about 10 minutes. Chop and add giblets, if desired. Season with the Worcestershire, salt, and pepper. Transfer gravy to a sauce boat and serve hot. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 44623,"Patti's Holiday Chocolate Delights 12 ounces semisweet chocolate chips 1 1/2 cups whole-wheat pastry flour 1/2 cup all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt 1/2 cup (1 stick) unsalted butter, softened 1 1/3 cups sugar 2 large eggs 2 teaspoons vanilla extract 48 chocolate-covered almonds (dark, milk or white chocolate) (about 1 cup) Instructions: To Make Ahead: Store in an airtight container at room temperature for up to 5 days or freeze for up to 1 month. Fudgy, brownielike and decadent, these fantastic cookies will satisfy any chocolate lover. Managing Editor Wendy Ruopp shares her friend's recipe for these fantastic cookies with us: Place chocolate chips in a microwave-safe bowl and melt in the microwave on Medium in 30-second bursts, stirring after each burst to ensure even melting, until completely melted. (Alternatively, melt the chocolate in a double boiler over hot water, stirring constantly.) Let cool slightly. Meanwhile, whisk whole-wheat flour, all-purpose flour, baking powder and salt in a medium bowl. Beat butter and sugar in a large bowl with an electric mixer until well combined. Add eggs and vanilla; beat until creamy. Add the melted chocolate; beat to combine. Stir in the dry ingredients with a spoon until just combined. Refrigerate the dough until barely chilled, 15 minutes. Position rack in center of oven; preheat to 350degreesF. Coat a large baking sheet with cooking spray. Roll tablespoonfuls of dough into 1-inch balls and place on the prepared baking sheet, 2 inches apart. Bake the cookies, one batch at a time, until puffed and slightly dried on top, 10 to 12 minutes. Remove from the oven and gently press an almond into the center of each cookie. Let cool for 5 minutes on the pan before transferring to a wire rack to cool completely. Allow the pan to cool slightly between batches. Recipe Tips & Notes:

1. Chocolate drizzle anyone?
2. Melted dark and white chocolate drizzled on top of cookies is a special treat. Place the chocolate in a microwave-safe bowl and microwave on High for 1 minute. Stir well, then continue microwaving on High in 30-second bursts until two-thirds of the chocolate has melted, stirring well after each burst. Remove the bowl and continue stirring until all the chocolate has melted. Cool for 5 minutes at room temperature. Use a pastry bag fitted with a fine writing tip to pipe the melted chocolate or dip tines of a fork in chocolate and drizzle. Recipe Nutrition: Per cookie: 113 calories; 6 g fat (3 g saturated fat, 1 g mono unsaturated fat); 14 mg cholesterol; 15 g carbohydrates; 1 g protein; 1 g fiber; 33 mg sodium; 29 mg potassium 1 Carbohydrate Servings Exchanges: 1 other carbohydrate, 1 fat ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 44624,"Beef Pot Pie 2 medium purpletop turnips, peeled, cut in irregular 3/4-inch chunks 1/2 cup frozen green peas Chopped parsley, for garnish 2 carrots cut in irregular 3/4-inch chunks 3 pounds lean stewing beef (rump, chuck roast, sirloin tip, top or bottom round) 4 ounces lean bacon 2 medium carrots, minced
1 onion, minced 1 stalk celery, minced 6 tablespoons clarified butter 6 tablespoons flour Pinch cayenne 3 cups red wine (chianti or burgundy are good choices) 6 cups low salt beef bouillon (or other brown stock) (don't use bouillon made from cubes) 3 tablespoons tomato paste 2 garlic cloves, minced Herbs tied in cheesecloth:3 to 4 parsley sprigs, 2 bay leaves, 2 teaspoons thyme
4 cups sifted all-purpose flour 2 sticks cold butter
1/2 cup vegetable shortening
3/4 teaspoon salt
3/4 cup ice water Instructions: Procedure: Filling is made in 2 parts and then combined: the stew and the vegetables. The crust is partially baked before filling.
The vegetables: Blanche the turnips and then the carrot chunks in rapidly boiling salted water until just tender, removing the vegetables from the water and immediately cooling them under running water to stop the cooking. Microwave the peas in a 1/2 cup of water for 20 seconds or pour some of the hot blanching water over them and then drain. Mix the vegetables together. This can also be done ahead, the same day as the pie will be served or even the night before, but don't freeze the vegetables.
The stew: Cut beef into 1-inch chunks and dry thoroughly with a paper towel. Cut the bacon into 1-inch pieces and brown slowly in the casserole. Remove the bacon and set aside, and turn the heat to high. Brown the beef quickly in the bacon fat. Add olive oil if necessary. Remove the beef from the casserole and set aside with the bacon. Add the minced carrots, onions and celery and brown on medium high heat in the remaining fat. Remove the vegetables from the pot and add to the reserved beef and bacon. Add the clarified butter to the pot and sprinkle in the flour. Stirring constantly, brown the flour on medium high heat until it is a dark, nut brown. Return the bacon, beef and vegetables to the pot. Stir to coat them with the browned flour and cook for 1 minute on medium-high heat. Lower the heat, add the cayenne, wine, bouillon or stock, the tomato paste, the garlic and the herb bouquet tied in a cheesecloth. Stir to mix well and simmer for at least 3, preferably 4, hours, stirring occasionally. When done the meat should be very tender. Skim fat if necessary. Check for seasoning. Remove the meat from the gravy with a slotted spoon and set aside. Remove and discard the herb bouquet. Reserve the gravy in a separate container. The stew may be prepared to this point a 1 or 2 days ahead and kept refrigerated. It can also be frozen after preparation to be kept longer. The crust: Preheat oven to 400 degrees Process the flour, butter, shortening, and salt until mixture is like coarse cornmeal. Add the ice water and pulse processor a few times until dough begins to clump. Do not overprocess. Scrape dough onto a board, divide in half and put each half in a plastic bag. Working through the bag, quickly press the dough into a ball. Refrigerate dough for at least 1 hour. (May be frozen at this point for future use.) Roll 1 of the balls out to about 1/8-inch thick. Butter the tart pans and line with the dough. Roll the other ball of dough out and cut circular pieces about 1/8-inch larger than the individual tart pans (or 3/8-inch if using the single 9 or 10-inch pan). The circles for the top crust of the pot pie are cut larger because there will be shrinkage when it is baked. The edges can be crimped with a fork if desired. Leftover dough can be cut into decorative shapes for the top crust.
Butter pieces of aluminum foil and line the crust in the tart pans with them. Fill the foil with dried beans or rice to a depth of about 1-inch -- this will keep the crust from puffing when it is baked empty. Place the top crust circles on a cookie sheet and prick with a fork. Bake for about 10 minutes. Crust should just start to brown. The top pieces will likely take a little less time. Remove the aluminum foil and return the beans or rice to their container. Leave the tart pan rings in place. The crust can be made up to 4 hours before the dish is assembled and served.
Assembly: Preheat oven to 400 degrees. If you have made the stew and gravy ahead of time, warm them separately on the stove until they just begin to simmer. Add gravy back to the stew a little at a time until it is liquid enough but not too soupy. Stir well to mix. The proportion will vary according to the cut of meat used and the actual cooking time. Once you've made it a couple of times you'll know how you like it. If there is leftover gravy, keep it warm on the stove while you bake the pie. Mix the vegetables into the stew just before you assemble the pie. Spoon the filling mixture into the partially baked pie shell. It should fill it right to the top. There may be some filling mixture left over. This is not a bad thing. Bake for about 8 to10 minutes, until the crust starts to look quite brown at the edges and the filling is bubbling. Allow to rest for 5 to 10 minutes before serving. Carefully remove rings from the pans and slide the pies onto warmed plates. If there is remaining gravy, serve on the side with the pie. Garnish with chopped parsley.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 44625,"Marshmallow Cereal Bowls 1 1/2 cups marshmallows 1 1/2 tablespoons unsalted butter
2 cups fruit cereal
Nonstick cooking spray, for the bowl 3/4 cup chopped white chocolate or candy melting wafers
Instructions: Melt the marshmallows and butter in a medium pot over low heat, stirring constantly. Remove from the heat, add the cereal and mix. Let cool slightly. Spray a cereal bowl (2 1/2 inches high and 6 1/2 inches in diameter) with nonstick cooking spray and pour in the marshmallow mixture. Spray your hands with the cooking spray and press the mixture into the bowl and up the sides to create a bowl shape. Set aside. Microwave the chocolate in a microwave-safe bowl for 30 seconds, stirring occasionally. Continue heating for 10 seconds at a time until the chocolate is completely melted; be careful not to burn it. Pour the chocolate into the cereal bowl. Use a spatula to spread the chocolate up the sides. Let the bowl set at room temperature for 5 to 10 minutes. ","[Riesling, Moscato, Vin Santo, Brachetto]" 44626,"Maple Mulled Cider 1 quart fresh apple cider ? cup maple syrup 4 cinnamon sticks 10 whole allspice berries Zest from 1 orange, removed with a vegetable peeler ? cup dark rum, optional Instructions: In a large saucepan, stir together all of the ingredients. Bring to a boil, then adjust the heat to simmer for 10 minutes. Serve hot. ","[Chardonnay, Riesling, Gewrztraminer]" 44627,"Baked Fresh Ricotta with Olives 1 1/2 cups fresh whole milk ricotta 2 eggs Kosher salt and freshly cracked black pepper 1 orange, zested 1 cup pitted mixed olives in oil 1 large baguette, sliced Instructions: Preheat the oven to 375 degrees F. Put the ricotta in a fine mesh strainer set over a bowl and let stand 10 minutes to remove the excess liquid. Transfer the cheese to a bowl and add the eggs, salt and pepper, to taste and the orange zest. Stir until well combined. Transfer the mixture to an 8-ounce shallow baking and serving dish and put on a baking sheet. Bake in the center of the oven until puffed and beginning to brown, about 35 minutes. Remove from the oven and let stand 5 minutes before serving. Serve warm with olives and baguette or your favorite bread and enjoy! ","[Chardonnay, Vermentino, Sauvignon Blanc, Gavi]" 44628,"Bowlerina's Punch 2 cups brewed espresso coffee 1 1/2 cups sugar
1 cinnamon stick
1 vanilla bean, split
1 liter vodka
1 quart fresh milk
Instructions: Pour the coffee into a medium saucepot and add the sugar, cinnamon stick and vanilla bean. Bring to a boil, remove from heat and stir in the vodka. Let cool, then transfer to a glass container and refrigerate. Combine the chilled coffee-vodka mixture and the milk in a punch bowl. Serve in punch glasses over ice. ","[Merlot, Cabernet Sauvignon, Malbec]" 44629,"Blue Cheese Dressing 4 ounces Gorgonzola 1/3 cup sour cream 1/3 cup buttermilk 1/4 cup mayonnaise 1 tablespoon white wine vinegar 1/4 teaspoon Worcestershire sauce 1/4 teaspoon freshly ground black pepper Instructions: Put the Gorgonzola in a small mixing bowl and mash it with a fork. Add the sour cream, buttermilk, mayonnaise, white wine vinegar, Worcestershire sauce and black pepper and whisk to combine. Serve or store in an airtight container, in the refrigerator, for up to 1 week. ","[Chardonnay, Sauvignon Blanc, Riesling]" 44630,"Easy White Chicken Chili 2 tablespoons extra-virgin olive oil 1 onion, chopped 3 cloves garlic, chopped 2 jalapeno peppers (1 diced, 1 halved; remove seeds for less heat) 1 poblano cl pepper, seeded and chopped 1 tablespoon ground cumin 1 teaspoon ground coriander 1/2 teaspoon dried oregano 1/4 teaspoon ground allspice 2 pounds ground chicken Kosher salt and freshly ground pepper 2 15-ounce cans white navy beans (do not drain) 1 4-ounce can chopped green chiles (do not drain) 2 cups low-sodium chicken broth 3 corn tortillas, torn, plus more for serving 1 bunch cilantro, leaves roughly chopped Shredded cheddar cheese, sour cream and pickled jalapenos, for topping
Lime wedges, for serving Instructions: Heat the oil in a large Dutch oven or pot over medium heat. Add the onion, garlic, both jalapenos, the poblano, cumin, coriander, oregano and allspice. Cook, stirring occasionally, until the vegetables are softened and the spices are toasted, about 7 minutes. Add the chicken, 1 teaspoon salt and a few grinds of pepper. Cook, stirring and breaking up the meat with a wooden spoon, until it starts browning, about 5 minutes. Add the beans, canned chiles, broth and 1 1/4 cups water; bring to a boil. Add the torn tortillas to the pot; reduce the heat to medium low and simmer, stirring occasionally, until slightly thickened, about 40 minutes. Remove the halved jalapeno from the chili and stir in all but a few tablespoons of the cilantro; season with 1/2 teaspoon salt and a few grinds of pepper. Serve with assorted toppings, the reserved cilantro, lime wedges and more tortillas. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 44631,"Pasta con Sarde a Mare 1/4 cup olive oil 1 cup sliced onions 8 anchovy fillets 1 fennel bulb cooked al dente, julienned 1 cup basic tomato sauce 1/4 cup pine nuts 1/4 cup dried currants 1/2 cup fresh dill 8 saffron threads 1 pound percatelli pasta Toasted bread crumbs Instructions: Saute the onions for 5 minutes until soft, add anchovies and cook until dissolved, add fennel, tomato, pine nuts, currants, salt and pepper to taste. Bring to boil, and reduce to simmer. Cook for 15 to 20 minutes, add fresh dill. Meanwhile, cook the pasta al dente, drain and add saffron dissolved in 3 tablespoons of water, let stand for 2 minutes to color the pasta, top with sauce and serve with toasted bread crumbs on top. ","[Chardonnay, Vermentino, Grner Veltliner, Albari?o]" 44632,"Tahini Latte 1/2 cup vanilla almond milk, warmed 1/4 cup tahini 1/4 cup (2 shots) brewed espresso 2 tablespoons maple syrup
Ground cinnamon, for serving
Instructions: Combine the milk, tahini, espresso and maple syrup in the carafe of a blender and blend until homogeneous and frothy, about 1 minute. Pour into 2 cups. Serve immediately with cinnamon on top of the foam. ","[Chardonnay, Sauvignon Blanc, Riesling]" 44633,"Sancocho de Gallina 12 to 14 cups water 1 hen or large chicken, about 4 pounds, cut into 10 to 12 pieces 2 stalks scallion, whole 1/2 white onion 2 sprigs of cilantro 1/4 cup olive oil 1 bunch scallions, about 8 chopped 1 tomato, finely chopped 1/2 onion, finely chopped 4 cloves garlic, finely chopped 1/4 cup finely chopped cilantro 1/2 teaspoon ground cumin 14 teaspoon salt 1/4 teaspoon pepper 5 strands saffron 2 green plantains, broken by hand into pieces 2 yucca (cassava) peeled and cut into 2-inch pieces 4 red potatoes, cut into 2-inch pieces 2 ears of corn, kernels removed, optional 1/4 cup chopped cilantro leaves, plus more for garnish 3 chicken-flavored bouillon cubes Salt and freshly ground black pepper Avocado slices Instructions: Put the chicken or hen with the whole scallions, onion and cilantro in a large pot with the water. Cover and cook over high heat until boiling then reduce to low and simmer until cooked through and tender, 20 to 25 minutes for chicken or 45 minutes if using a hen. Remove the chicken from the pot and set aside. Remove whole scallions and onion and discard. Reserve the stock.
While the chicken cooks, prepare the sofrito. In a heavy skillet, heat the olive oil over medium to low heat and add all the ingredients for sofrito but the saffron. Saute the sofrito until very tender and paste-like, about 10 minutes. Add chicken pieces to sofrito and mix well continuing to saute for another 5 minutes.
Meanwhile, bring the stock to a simmer. Add the plantains and cook for 10 minutes. Then add the yucca, potatoes, corn, 1/4 cup chopped cilantro, and chicken cubes and simmer for another 10 minutes, orr until all the vegetables are tender when pierced. Add sofrito mix with chicken to the broth. Mix well. Simmer for another 5 minutes and remove from heat. Season with salt and pepper.
Before serving, garnish with chopped cilantro. Serve with avocado slices. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 44634,"Coffee Cake with Chai-Spiced Crumb Topping and Bourbon Glaze 3/4 cup all-purpose flour 2/3 cup packed light brown sugar 1 1/2 teaspoons chai spice Pinch of fine salt 5 tablespoons unsalted butter, at room temperature 1 stick (8 tablespoons) unsalted butter, at room temperature, plus more for the pan 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon fine salt 1 cup granulated sugar 2 large eggs 2 teaspoons vanilla extract 1 cup sour cream 3/4 cup confectioners' sugar 2 tablespoons bourbon Instructions: Combine the flour, brown sugar, chai spice and salt in a small bowl and mix well. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers. Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan. Whisk together the flour, baking powder, baking soda and salt in a small bowl. Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated. Spoon the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. 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; invert again onto a rack to cool completely. When the cake is cool, whisk the confectioners' sugar and bourbon together in a medium bowl until smooth. Drizzle the glaze over the cake and let set. ","[Chardonnay, Riesling, Pinot Grigio, Garnacha]

" 44635,"Campfire Chicken Wings 2 pounds chicken wings 1/4 cup olive oil
2 tablespoons lime juice, plus 1 lime cut into wedges
One 1.06-ounce packet mesquite grill seasoning mix, such as McCormick's Grill Mates Mesquite Marinade
2 tablespoons thinly sliced scallions
1 tablespoon fresh cilantro leaves
Instructions: Preheat a grill for cooking over medium heat. Combine the chicken wings, oil, lime juice, seasoning mix and 2 tablespoons water in a resealable bag and toss well to coat. Spread out a large sheet of aluminum foil, then pour the contents of the bag into the center. Fold the foil over in half to cover and crimp the edges to seal.
Place the foil packet on the grill and cook for 25 minutes. Open the packet carefully, watching out for steam. Transfer the wings to the grill and cook until marked on both sides, about 2 minutes more per side.
Arrange the wings on a plate and garnish with the scallions, cilantro and lime wedges. ","[Zinfandel, Malbec, Syrah, Tempranillo]" 44636,"Turmeric Sweet Corn-Stuffed Tomato with Puree of Brussels Sprouts 1/2 pound frozen corn 1 medium red onion, diced 1 tablespoon grapeseed oil 1 teaspoon turmeric Salt and freshly ground black pepper 8 Brussels sprouts, tough outer leaves removed, halved 1 (6-to-8-ounce) package cauliflower florets, rinsed 2 cups low-sodium vegetable stock 4 tablespoons butter, cubed Salt and freshly ground black pepper 4 vine ripened tomatoes 1 tablespoon fresh minced flat-leaf parsley Instructions: Preheat oven to 375 degrees F. For the stuffing: Spread corn and onion on a baking pan, toss with grapeseed oil to coat, and sprinkle with turmeric, salt and pepper. Roast until corn is tender, about 25 to 35 minutes. (Leave oven on to warm tomatoes after stuffing them.) For the puree: While corn and onion are in oven, combine Brussels sprouts, cauliflower, and stock in a small but deep saucepot (you will be using an immersion blender). Cook until vegetables are soft and liquid is reduced by half. Puree using an immersion blender. Add cubed butter and season with salt and pepper, to taste. Set aside and keep warm. For the tomatoes: Blanch tomatoes for 1 or 2 minutes in salted boiling water and slip off skins. Cut in half and remove seeds. Place on baking sheet and stuff with corn/onion mixture. Bake in oven until heated through, about 5 to 7 minutes. Stir puree of Brussels sprouts and spoon onto plate. Place 2 halves of a stuffed tomato in center. Sprinkle with minced parsley leaves. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 44637,"Prosciutto Ravioli 1 (15-ounce) container whole milk ricotta cheese 1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry 4 ounces thinly sliced prosciutto, chopped 2 large egg yolks 3/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 48 wonton wrappers 1/2 cup (1 stick) butter 1 1/2 teaspoons dried oregano Freshly grated pecorino Instructions: Whisk the ricotta, spinach, prosciutto, egg yolks, salt, and pepper in a medium bowl to blend. Place 1 tablespoon of the ricotta filling in the center of a wonton wrapper. Brush the edge of the wrapper lightly with water. Fold the wrapper in half, enclosing the filling completely and forming a triangle. Pinch the edges to seal. Transfer the ravioli to baking sheets. Repeat with the remaining filling and wrappers. (Can be prepared up to 2 hours ahead; cover and refrigerate.) Melt the butter in a heavy small skillet over medium heat. Add the oregano and stir 1 minute. Season, to taste, with salt and pepper. Remove from the heat. Working in batches, cook the ravioli in a large pot of boiling salted water until just tender, stirring occasionally, about 4 minutes per batch. Transfer the ravioli to a large shallow bowl. Pour the oregano butter over the ravioli and toss gently to coat. Sprinkle the pecorino over the ravioli and serve. ","[Chardonnay, Barolo, Dolcetto, Tempranillo]" 44638,"Tangy Corn Relish 2 ears corn 3 tablespoons extra-virgin olive oil 1 teaspoon ground cumin Kosher salt and freshly ground pepper 1/2 cup chopped sweet piquante peppers 1/2 small red onion, chopped 1/4 cup finely chopped sweet gherkins 1/4 cup chopped fresh parsley 1 red jalapeno pepper, seeded and minced 1/2 teaspoon sugar Serving suggestion: Grilled Sausage, recipe follows 1 tablespoon vegetable oil 2 pounds good-quality kielbasa or other smoked sausage, cut into bite-size pieces 3/4 cup ketchup 3/4 cup spicy brown mustard 1 tablespoon hot sauce Instructions: Preheat a grill to medium-high. Brush the corn with 1 tablespoon olive oil and sprinkle with the cumin, and salt and pepper to taste. Grill until golden and toasted on all sides, 5 to 8 minutes, turning as needed. Combine the remaining 2 tablespoons oil, the sweet piquante peppers, onion, gherkins, parsley, jalapeno and sugar in a large bowl and season with salt and pepper. Slice the corn kernels off the cobs and toss with the relish. Cover and refrigerate for at least 30 minutes. Serve with Grilled Sausage.
Soak 8 to 10 wooden skewers in water for about 20 minutes. Preheat a grill to medium and brush with the oil. Thread the sausage onto the skewers, leaving space between each piece. Grill until slightly crisp, 3 to 4 minutes per side. Mix the ketchup, mustard and hot sauce in a bowl. Serve with the sausage for dipping. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 44639,"Baked Macaroni and Cheese 1/2 pound elbow macaroni 3 tablespoons butter 3 tablespoons flour 1 tablespoon powdered mustard 3 cups milk 1/2 cup yellow onion, finely diced 1 bay leaf 1/2 teaspoon paprika 1 large egg 12 ounces sharp cheddar, shredded 1 teaspoon kosher salt Fresh black pepper 3 tablespoons butter 1 cup panko bread crumbs Instructions: Preheat oven to 350 degrees F. In a large pot of boiling, salted water cook the pasta to al dente. While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf. Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese. Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving. Remember to save leftovers for fried Macaroni and Cheese. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 44640,"Yellow Ears and Black Eyes Succotash 4 ears corn, shucked 5 tablespoons olive oil 1 small onion, diced
2 cloves garlic, chopped
2 cups grape tomatoes, halved lengthwise
1 cup chopped sugar snap peas
One 15-ounce can black-eyed peas, drained and rinsed
Salt and freshly ground black pepper
1 tablespoon apple cider vinegar
Instructions: Preheat the grill over medium-high heat. Grill the corn, or place over a gas burner set to medium heat, until charred, 2 to 3 minutes per side. Cool for 10 minutes, then cut the kernels away from the cob and reserve for later use. Heat 3 tablespoons of the oil in a large saute pan set over medium heat. Saute the onions until slightly softened, 2 to 3 minutes. Add the garlic and saute for another 2 minutes. Reduce the heat to low, add the tomatoes, snap peas and black-eyed peas, and then season with salt and pepper. Cook just to meld the flavors together, 2 to 3 minutes. In a large bowl combine the cooked vegetables, corn and vinegar, and mix. Season with salt and pepper, and then stir in the remaining 2 tablespoons oil to serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 44641,"Scrambled Eggs with Fines Herbes and Tomatoes 12 large eggs 1 tablespoon finely chopped fines herbes (chervil, parsley, tarragon, and chives) 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 3 tablespoons heavy cream 2 or 3 tablespoons Dijon mustard 2 tablespoons unsalted butter 3 small tomatoes, peeled, seeded, diced, and drained 1 teaspoon chopped chives Instructions: Break the eggs into a large mixing bowl, reserving 2 yolks in a separate bowl. To the large mixing bowl add the fines herbes, salt, and pepper. Combine with a whisk. Combine the heavy cream and the mustard with the reserved egg yolks and mix well. In a heavy saute pan over medium-low heat, melt the butter. When the butter is melted, add the whole egg mixture and cook, stirring constantly, until creamy and slightly thickened. Add the yolk mixture and the tomatoes to the slightly thickened egg mixture And remove from the heat while continuing to stir constantly. The heat in the pan will continue to cook the eggs. Perfectly scrambled eggs should be creamy with very soft curds. Sprinkle with the chives and serve. ","[Burgundy, Sauvignon Blanc, Pinot Grigio, Ros]" 44642,"Chicken Marsala 1/2 cup all-purpose flour 1 tablespoon Essence, recipe follows 2 (6 to 8-ounce) boneless, skinless chicken breasts, cut in halves and pounded thin 1 tablespoon olive oil 4 tablespoons butter 3 cups sliced mushrooms (cremini, oyster, shiitake) 3/4 cup Marsala 1 cup chicken stock Salt and freshly ground black pepper Chopped chives, for garnish 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme Instructions: In a shallow bowl or plate combine the flour and Essence and stir to combine thoroughly. Quickly dredge the chicken breast halves in the seasoned flour mixture, shaking to remove any excess flour. Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside. Add 1 tablespoon of the remaining butter to the pan and add the mushrooms. Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid. Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly. Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes. Swirl in the remaining 2 tablespoons of butter, add salt and pepper, to taste. Garnish with chopped chives and serve immediately. Combine all ingredients thoroughly and store in an airtight jar or container. Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 44643,"Faranaci (Risotto with Chicken and Mushrooms) 1 roaster chicken 1/2 cup olive oil, divided 1 cup dry white wine 1 medium onion, chopped fine 4 cloves garlic, chopped 3 cups uncooked Vialone nanno rice 2 cups mushroom stock 6 cups chicken stock Salt and pepper to taste 4 ounces fresh wild and cultivated mushrooms, coarsely chopped Fresh sage leaves 3 tablespoons sweet butter 1/3 cup grated Parmigiano-Reggiano 10 sprigs Italian parsley, leaves only, chopped Instructions: Clean and remove bones from chicken. Dice into small dice. Combine bones and 5 cups broth in a saucepan and let simmer for 20 minutes. Drain liquid through a fine sieve. Keep warm. Make risotto by heating a few tablespoons oil in a large casserole dish over medium heat. When oil is warm, add chopped ingredients. Sweat 5 minutes. Add rice to casserole and saute 3 minutes. Stir continuously with a wooden spoon. Add 1/2 cup wine and reduce till almost dry. Add mushroom stock and chicken broth as needed, 1/2 cup at a time. Add salt and pepper to taste. In a separate pan heat olive oil and lightly brown chicken, add coarsely chopped mushrooms and sweat with chicken for 10 minutes, deglaze with remaining white wine, add sage and when chicken is almost cooked sprinkle sage leaves over chicken and mushrooms, remove pan from heat and let rest, covered. When risotto is ready, add chicken mixture to it and finish with butter and cheese. Sprinkle parsley leaves over risotto and serve. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 44644,"Ginger Slushy with Vodka 4-inch piece fresh ginger, peeled and coarsely chopped 1 cup fresh lime juice Zest of 2 limes 3 tablespoons ginger liqueur, such as Domaine de Canton 1/2 cup cold vodka Crushed ice 1 cup sugar Instructions: Bring the sugar, 1 cup water and ginger to a boil in a medium saucepan and cook until the sugar has melted. Transfer to a glass bowl or measuring cup, cover and refrigerate until cold, at least 2 hours and up to 24 hours. Put the juice, zest, 1/4 cup ginger simple syrup, ginger liqueur and vodka in a blender and blend until combined. Taste for sweetness, adding more simple syrup if needed. Add a few cups of ice and blend until slushy, adding more ice as needed. Serve in a pitcher. ","[Riesling, Gewrztraminer, Moscato, Vinho Verde]" 44645,"Frogmill Meringue Gateau 4 eggs 1/2 cup superfine sugar 1 cup flour, sifted Pinch salt 3 3/4 cups milk 6 egg yolks 3/4 cup superfine sugar 3/4 cup flour 1 teaspoon almond extract 6 egg whites 1/4 teaspoon almond extract 2 cups sugar 4 tablespoons Creme de Cacao 4 tablespoons almond slivers Confectioners' sugar for dusting, sifted Instructions: To make sponge cake: Place the eggs and sugar into a bowl standing over hot water and whisk until the mixture is pale and thickened (about 5 minutes). Remove from the heat and whisk for 2 minutes more. Fold in the sifted flour and add the salt. Pour into an 8-inch cake tin which has been greased, sugared and floured. Bake in a 375 degree oven for 25 minutes. Cool on a cake rack. To make pastry cream: Heat milk until boiling. Mix the egg yolks with the sugar and when well combined add the flour. Whisk until smooth and then gradually add the hot milk. Place the pastry cream back into the saucepan over a gentle heat and whisk until cream comes to a boil and thickens. Flavor with almond extract and then lower heat and allow to cook 10 minutes. Remove from heat and cool placing a piece of buttered waxed paper over the surface to prevent a skin from forming. To make meringue: Beat the egg whites until stiff peaks form. Flavor with almond extract and then fold in the sugar. This mixture should be very thick. To garnish: Preheat oven to 500 degrees. Cut cake into 3 layers. Soak bottom and middle layer with creme de cacao. Spread the bottom and middle layers of the cake with the cooled pastry cream and sprinkle with the almond slivers. Reform the cake and place onto a large round oven dish. Spread cake with a thin layer of meringue. Fill a large piping bag with a rose shaped tip and pipe meringue in vertical loops around the sides and on top of the cake. Dust cake with sifted confectioners' sugar and place into oven for 3 minutes to lightly brown. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 44646,"Spinach with Almonds and Red Pepper Flake 1 Tbsp. extra-virgin olive oil 1 garlic clove, lightly smashed but still intact 1/2 cup Fisher? Sliced Almonds 16 oz. fresh spinach, stemmed and thoroughly washed 1/4 tsp. kosher salt 1/8 Tsp. red pepper flakes 1 Tbsp. lemon juice, depending on taste 1/4 cup finely grated Parmesan cheese Instructions:

1. Heat a 12-inch skillet over medium heat and add the olive oil. \Spear\ the garlic clove on the tines of a fork. When the oil is hot and begins to smoke lightly, add the almonds and toast in the oil, stirring with the fork, for 30 seconds or until lightly browned. By stirring the nuts with the garlic clove on the end of the fork, it imparts a garlic flavor without overwhelming the almonds.
2. Add as much spinach as can comfortably fit in the pan along with the salt and red pepper flakes. Add more spinach leaves as the spinach in the pan cooks and compresses; adding spinach in handfuls and stirring until all of the spinach is cooked. Sprinkle with lemon juice and Parmesan cheese. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 44647,"Beer-Marinated Grilled Skirt Steak 1 orange, thinly sliced with peel 1/2 onion, thinly sliced 4 garlic cloves, halved and smashed 2 1/4 pounds skirt steak Kosher salt and fresh ground black pepper 1 cup light-colored beer (preferably lager style) 1/2 cup soy sauce Instructions: In a wide, shallow glass baking dish, scatter half of the orange slices, half of the onion slices and half of the garlic pieces on the bottom of the dish. Sprinkle the steak all over with salt and pepper and put in the dish on top of the orange and onion slices. Scatter the remaining orange, onion and garlic over the steak and pour in the beer and soy sauce. Cover with plastic wrap and marinate for 1 hour at room temperature or up to overnight in the refrigerator.
   Prepare a barbeque on medium-high heat or preheat a broiler. Remove the meat from the marinade and discard the marinade. Grill the steak to desired doneness, about 4 minutes per side for medium-rare. Serve as desired. ","[Pinotage, Tempranillo, Garnacha, Barbera]" 44648,"Spaetzle 7 ounces all purpose flour 2 eggs 5 tablespoons water or milk Pinch nutmeg Boiling salted water 1 1/2 ounces butter Instructions: Sift the flour into a bowl and make a well in the center. Beat the eggs, salt, water and nutmeg and pour a little into the well. Using a hand held blender with a kneading attachment, mix the liquid into the flour, working outward from the center. Gradually add the remaining liquid, taking care not to let any lumps form. Beat the dough until it forms bubbles. Cut the dough into pieces using a spaetzle grater or a sieve with large holes. Drop the cut dough into the boiling, salted water, and simmer until the spaetzle floats to the top. Place the cooked spaetzle in a colander and rinse with cold water. Melt the butter in a saute pan, toss in the spaetzle and brown in the butter. ","[Riesling, Gewrztraminer, Pinot Gris, Sparkling wine]" 44649,"Smoked Turkey Kosher salt
   1/2 cup red pepper flakes 2 cloves garlic, smashed 2 jalapeno peppers, sliced 1 13-pound turkey (neck and giblets removed) 1 tablespoon chili powder 1 tablespoon ground coriander 2 teaspoons ground cumin 1 teaspoon packed dark brown sugar 1 teaspoon garlic powder 1 teaspoon chopped fresh rosemary 1 teaspoon chopped fresh thyme Freshly ground pepper 2 tablespoons mayonnaise 1 pound sliced applewood-smoked bacon or guanciale Instructions: Make the brine: Combine 1 cup salt, the red pepper flakes, garlic, jalapenos and 2 quarts hot water in a large bucket or pot, stirring to dissolve the salt. Add the turkey, breast-side down, then add enough cold water so the turkey is fully submerged. Cover and refrigerate 12 hours. Drain the turkey, rinse and pat dry.
   Soak 2 large bags each mesquite and applewood chips in water, 1 hour. Meanwhile, make the spice blend: Combine the chili powder, coriander, cumin, brown sugar, garlic powder, rosemary, thyme, 1 tablespoon salt and 2 teaspoons pepper in a bowl. Loosen the skin of the turkey breast with your fingers, then rub the mayonnaise under the skin. Rub the spice blend all over the outside of the bird. Place the turkey, breast-side up, in a large disposable roasting pan. Lay three-quarters of the bacon over the breast, overlapping the slices, and secure in several spots with toothpicks. Wrap the legs with the remaining bacon, securing it with toothpicks.
   Drain the wood chips. Prepare a smoker according to the manufacturer's instructions, using the soaked wood chips; preheat to 210 degrees F. (Or use a grill and put the wood chips in a smoker box under the grates; preheat to low.) Put the turkey in the disposable pan on the smoker or grill grates; cover and cook 6 to 7 hours, or until a thermometer inserted into the thickest part of the thigh registers 190 degrees F. Add a few handfuls of soaked wood chips every hour to maintain the smoke. If the bacon is browning too quickly, loosely cover the turkey with foil.
   Transfer the turkey to a cutting board and let rest 30 minutes. Remove the bacon and carve the turkey. Chop the bacon and sprinkle on top, if desired.
   ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 44650,"Wine-Soaked Fruit with Mascarpone Snowman 1 honeydew melon 1 apple 1 small clementine orange 1 cup Chianti 6 ounces mascarpone cheese 2 egg whites 1 dozen shelled pistachio nuts 2 cinnamon sticks Instructions: Begin by making a flat incision on the bottom of each of the fruits, then scoop out the inside of the fruits and combine them in a bowl with the Chianti. Let stand for 1 hour. To make the snowman, stack the melon, apple, and orange. Mix the mascarpone with egg whites to create the icing for the snowman. Smear the fruit with mascarpone. Attach arms of snowman with toothpicks using cocoa sticks or cinnamon sticks and pistachios for eyes and buttons. To plate, placed soaked fruit in a wide bowl, then place snowman on top. ","[Chianti, Moscato, Riesling, Sparkling wine]" 44651,"Chickpea Crust Pizza 2 teaspoons olive oil 2 garlic cloves, chopped 1 carrot, chopped 1/2 small onion, chopped Sea salt and freshly ground black pepper One 8-ounce can tomato sauce or 8 ounces crushed tomatoes 2/3 cup chickpea flour 2 teaspoons garlic powder 1/2 teaspoon salt 2 teaspoons olive oil 1/2 teaspoon olive oil 1 cup grated provolone cheese 3 ounces chicken sausage (about 1 link), cut into 1/4-inch slices Instructions: Preheat the oven to 425 degrees F.
   For the tomato sauce: In a large pot, heat the oil over medium-high heat. Add the garlic, carrots and onion and saute until the vegetables are soft, approximately 5 minutes. Season with salt and pepper. Add the tomato sauce and bring to a simmer. Cover and simmer on low heat until thick, about 20 minutes.
   For the crust: Meanwhile, in a bowl, whisk together the chickpea flour, garlic powder, salt and 2/3 cup water. In a 7 1/2-inch round nonstick pan, heat the olive oil over medium heat and pour the \dough\ into the pan (about 1/8 inch thick). Cook the \dough\ until the edges start to brown, approximately 3 minutes. Flip the crust over like a pancake and cook on the other side for another 3 minutes. Transfer the crust to a baking sheet.
   To finish the tomato sauce, put the sauce into a food processor and process until smooth.
   For the pizza topping: Brush the olive oil over the chickpea crust. Spread a thin layer of the tomato sauce over the crust, leaving a 1/2-inch border. Sprinkle on the grated provolone, covering the tomato sauce. Place the chicken sausage slices on top.
   Bake until the cheese is melted and bubbling, 10 to 15 minutes. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Gavi]" 44652,"Overstuffed Pumpkin with Cornbread, Apples and Turkey Sausage with Sauvignon Blanc 1 pumpkin 1/4 cup melted butter Salt Pepper 2 tablespoons olive oil 1 onion, chopped 2 celery ribs, chopped 3 garlic cloves, minced 1 teaspoon celery seed 1 teaspoon fennel seed 1/4 cup chopped fresh parsley, divided 1/4 cup chopped fresh sage, divided Salt and pepper 2 Granny Smith apples, peeled and cubed 2 pounds ground turkey sausage 3/4 cup Sauvignon Blanc wine 1 cup heavy cream 1 (16-ounce) package cornbread stuffing 2 eggs, beaten 1 1/2 cups chicken broth Instructions: Cut off the lid of the pumpkin and set it aside. Pull out the seeds and strings from inside the pumpkin. Brush the inside flesh with melted butter, season with salt and pepper. Place pumpkin on a roasting pan and bake in a preheated 350 degree oven for 15 minutes. In a large skillet, heat oil over moderate heat. Add onion, celery, garlic, celery seed, fennel seed and 2 tablespoons each parsley and sage. Cook, stirring often, until fragrant, about 3 minutes. Season with salt and pepper. Add the apples and cook 2 minutes. Add the ground sausage, breaking up the meat with a wooden spoon, and brown until no longer pink, about 10 minutes. Deglaze the pan with wine, cook down 2 minutes to evaporate the alcohol. Stir in the cream, check seasoning. Scrape the sausage mixture into a large bowl and fold in the cornbread. Gradually blend in the eggs and chicken broth, until the stuffing is evenly moistened. Add remaining parsley and sage. Fill the pumpkin with stuffing, return to the oven and bake 20 minutes until the eggs are cooked and the stuffing has a little lift. Serve stuffing in the pumpkin bowl topped with lid. ","[Sauvignon Blanc, Pinot Grigio, Chianti, Tempranillo]" 44653,"Cheesecake 6 tablespoons unsalted butter, melted 1 1/2 cups graham cracker crumbs, or crushed chocolate wafers or shortbread cookies 2 tablespoons sugar Pinch fine salt 2 pounds cream cheese, room temperature 1 1/4 cups sugar 3/4 cup sour cream 6 large eggs, room temperature 1 tablespoon pure vanilla extract 1 teaspoon finely grated orange zest 1 teaspoon finely grated lemon zest Fresh berries for serving, optional Instructions:
3. Preheat to 325 degrees F. Lightly butter a 9-inch springform pan. Bring a medium pot of water to a boil and keep hot.
4. Toss butter together with crumbs, sugar and salt and press into bottom of pan. Bake until golden brown, 15 to 18 minutes. Cool. Wrap bottom and sides of pan with aluminum foil and place in a large roasting pan.
5. Beat cream cheese using a mixer set at medium speed until smooth. Add sugar and continue to beat until light and fluffy. Beat in sour cream, followed by eggs, vanilla, and zests until just combined. Pour into cooled crust.
6. Set cheesecake in roasting pan, on middle shelf of oven. Pour hot water into pan to reach halfway up side of springform pan. Bake until outside of cake is set but center is still loose, about 1 hour. Turn oven off and open door for 5 seconds to let out some heat. Close oven door and let cheesecake sit in oven until cooked through, about 1 more hour.
7. Transfer cheesecake from roasting pan to a cooling rack; run a knife around pan and cool to room temperature. Cover and refrigerate 8 hours. Bring cheesecake to room temperature and release from pan. Slice with a warm knife. Serve with berries, if desired. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 44654,"Soft Pretzels 2 tablespoons warm water, plus 1 1/3 cups warm water 1 package dry yeast 1/3 cup brown sugar 5 cups flour 1/2 cup baking soda Kosher salt Mustard, as an accompaniment Instructions: In a large mixing bowl, mix 2 tablespoons warm water with the yeast to dissolve it. Then stir in the remaining warm water and brown sugar. Place bowl on a mixer and using a dough hook, gradually add the flour and continue mixing until it forms a ball. Turn it out onto a work surface and knead the dough to make it smooth. Use enough flour on your work surface so the dough is not sticky. Preheat oven to 475 degrees F. Butter 2 sheet pans. Bring 2 quarts of water and the baking soda to boil in a large saucepan. Cut dough up into golf ball size pieces. Then roll them into 1/2-inch thick worms. Form a U then cross the ends, twisting at the middle. Fold the ends back down to meet the U (which is now an O) and press to secure the dough. Drop it into the boiling water for 30 seconds then fish it out and place it on the greased sheet pan. Sprinkle with kosher salt. Repeat with the rest of the dough. Bake for 8 minutes or until golden brown. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 44655,"Rice Pilaf 2 tablespoons butter 1 small onion, finely chopped 1 1/2 cups rice Salt Pepper 3 cups chicken stock, warmed 1/4 cup chopped parsley 1/4 cup toasted pinenuts Instructions: Melt butter in saucepan and cook onion over medium heat until golden. Stir in rice and cook for 1 minute. Season with salt and pepper. Stir in chicken stock and bring to a boil. Cover and turn heat down to low. Simmer gently for 20 minutes. Fluff rice with a fork and stir in parsley. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 44656,"Bay Scallop Chowder with Bacon and Cabbage 4-ounce slab (unsliced) smoked bacon, rind removed, small dice (1/3-inch) 2 tablespoons unsalted butter 1 large onion (10 to 12 ounces), large dice (3/4-inch) 2 to 3 sprigs fresh thyme, leaves chopped (1 teaspoon) 1 dried bay leaf 1 1/2 pounds Yukon gold, Maine, PEI or other all-purpose potato, peeled, large dice (3/4-inch) 5 cups fish stock, chicken stock, or either in combination with water to make 5 cups total liquid 8 ounces Savoy cabbage, large dice (3/4-inch) Kosher or sea salt Freshly ground pepper 1 1/2 pounds medium bay scallops-left whole, or large sea scallops, cut down to large (3/4-inch) pieces, strap removed 1 1/2 cups heavy cream (up to 2 cups) 2 or 3 scallions, very thinly sliced Instructions: Heat a 6 or 8-quart heavy bottomed soup or sauce pot over a low heat and add the bacon. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook the bacon until crisp golden brown. Leave the bacon pieces and the fat in the pan. Add the butter, onion, thyme and bay leaf. Saute them for about 8 minutes over a medium heat, stirring occasionally, until the onions are softened, but not browned. Add the potatoes and fish stock. The stock should just barely cover the potatoes. If it doesn't add enough water to cover them. Turn up the heat and bring to a boil. Cover the pot and cook the potatoes vigorously for about 8 minutes. Add the diced cabbage, reduce heat to medium, and simmer for 5 more minutes. Season with salt and pepper. The potatoes should be firm in the center and soft on the outside. If the broth hasn't thickened, lightly smash a few potatoes against the side of the pot and simmer 1 or 2 minutes longer to release their starches. Remove the pot from the heat. Stir in the scallops and let sit for 5 minutes. Add the cream and let sit 10 more minutes while the scallops finish their slow cooking. Retaste the chowder and adjust the salt and pepper. If you are not serving the chowder within the hour, let it cool a bit then refrigerate. Cover the chowder after it has completely chilled. Otherwise, let it sit for up to an hour, allowing the flavors to meld. When ready to serve, reheat over a low heat and don't let the chowder boil. Use a slotted spoon to mound the pieces of scallop, potato, cabbage and bacon in the center of large soup plates or shallow bowls and ladle the creamy broth around. Sprinkle generously with sliced scallions. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 44657,"Full Monty Breakfast 1 bunch tomatoes on the vine, stalks removed and the base of each scored 4 field mushrooms, peeled and the base of each trimmed 2 black puddings, sliced 8 sausages Olive oil Sea salt and freshly ground black pepper 12 large organic eggs A splash milk 3 1/2 ounces (110 grams) butter 10 rashers dry cured, smoked back bacon Good white uncut bread, for toast HP sauce and tomato ketchup, for serving Instructions: Line up tomatoes in a large roasting tray, scored sides up, with the mushrooms, the black pudding and the sausages. Let everything overlap so that the flavours really get in there. Drizzle with olive oil and sprinkle with some salt and pepper, then place under a preheated medium grill. Prepare the scrambled eggs by whisking with the milk. Melt some butter in a non-stick pan and pour in the eggs. Keep the heat low and gently stir to scramble. Remove the tray from under the grill and drape the bacon across the tomatoes and black pudding. Place back under the grill. When the eggs are just about done, season them and serve on some thick slices of toasted bread with a bit of everything else on your plate too! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 44658,"Butternut Squash Tart with cl Honey 6 tablespoons unsalted butter, cut into 1/2-inch pieces, at room temperature, plus more for the pan 1 1/4 cups all-purpose flour 1/2 teaspoon sugar Kosher salt 1 large egg, lightly beaten 1 butternut squash (1 3/4 pounds), peeled and sliced into 1/4-inch thick half-moons 2 tablespoons unsalted butter, melted 2 teaspoons finely chopped fresh sage 3 tablespoons honey Kosher salt 1/4 cup grated Parmesan 1/4 cup plain breadcrumbs 1 1/2 cups gruyere cheese, cut into small cubes 2 teaspoons white wine vinegar 1/2 teaspoon crushed red pepper
Instructions: For the crust: Butter a 9-inch springform pan. Put the flour, sugar and 1/2 teaspoon salt in a food processor and pulse to combine. Add the butter and process until thoroughly combined with no visible chunks of butter. Add the egg and pulse until the dough just starts to clump. Transfer the dough to the springform pan and press it evenly on the bottom and 1 inch up the sides. Refrigerate for 30 minutes. For the filling: Adjust an oven rack in the middle position and preheat the oven to 375 degrees F. Toss the butternut squash slices with the melted butter, sage, 1 tablespoon honey and 1 teaspoon salt in a large bowl. Sprinkle the Parmesan and breadcrumbs evenly on the bottom of the crust, then scatter over 1/2 cup of the gruyere cubes. Lay out a single layer of butternut squash slices, breaking off pieces of squash to fill any gaps. Scatter another 1/2 cup of gruyere over the squash. Top with the rest of the butternut squash slices and then the remaining 1/2 cup gruyere. Put the springform pan on a baking sheet and bake, until the squash can be pierced easily with a knife, about 1 hour and 40 minutes to 1 hour 50 minutes. (If the crust gets too dark, cover loosely with foil.) Meanwhile, combine the vinegar, crushed red pepper and the remaining 2 tablespoons honey in a microwave-safe bowl large enough to contain it (the honey may boil over in the microwave). Microwave for 30 seconds to heat up the honey and infuse the cl flavor. Reserve. Drizzle the tart all over with the cl-infused honey and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 44659,"Watermelon with Rose Water 1/2 small watermelon Rose water Instructions: Slice the watermelon into thick, childhood-size wedges. Sprinkle with rose water, adding only a little at first, then more to your taste. ","[Prosecco, Vinho Verde, Lambrusco]" 44660,"Grasshopper Pie 32 chocolate sandwich cookies 2 tablespoons butter, melted
Two 7-ounce containers marshmallow creme
2/3 cup half-and-half
2 tablespoons creme de menthe liqueur, or more to taste 2 tablespoons creme de cacao liqueur
1 to 2 drops green food coloring, optional
1 cup heavy cream
Instructions: Throw the cookies and melted butter into a food processor and pulverize. (Or, if you have some aggression or energy to expend, you can crush them in a large resealable plastic bag using a rolling pin!) Set a small handful of crumbs aside to sprinkle over the finished pie. Pour the rest into a pie pan and press into the bottom and up the sides of the pan. Set aside. Heat the marshmallow and half-and-half in a saucepan over low heat, stirring constantly. As soon as it's all melted and combined, place the saucepan in a bowl of ice to cool down quickly. (Stirring occasionally will hasten this process.) Once cool, add the creme de menthe and creme de cacao. Taste and add more creme de menthe if needed. Add the green food coloring if using. In a mixing bowl, beat the cream until stiff. Pour the cold marshmallow mixture into the whipped cream and fold together gently. Pour the filling into the chocolate crust. Sprinkle over the reserved cookie crumbs. Freeze until very firm, about 2 hours. Remove from the freezer 10 minutes or so before you want to slice and serve. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 44661,"Lobel's Classic Grilled Porterhouse Steak 3 to 3 1/2 pounds porterhouse steak, about 2-inches thick Metal or wooden skewer 1/2 lemon 2 tablespoons olive oil 2 cloves garlic, crushed 2 scallions, white parts only, finely chopped Salt and pepper Vegetable oil cooking spray Instructions: Trim the outer fat from the steak (or ask the butcher to do so). Rub the fat with the cut lemon to prevent burning and smoking. Score both sides of the tail of the steak and then fold it back towards the main body and attach it to the meat with a small metal skewer or sturdy wooden skewer. (If using a wooden skewer, soak it in water for about 20 minutes first). Combine the olive oil, garlic, scallions, salt and pepper in a glass or ceramic dish. Put the steak in the dish and turn several times to coat. Cover and marinate at room temperature for 1 hour or in the refrigerator for as long as 4 hours. Turn the meat once or twice during marinating. Prepare a charcoal or gas grill. Lightly spray the grill rack with vegetable oil cooking spray. The coals should be moderately hot to hot. Lift the steak from the marinade. Discard the marinade. Grill the steak, covered, for 10 to 12 minutes. Turn and grill, covered, for 10 to 12 minutes longer for medium-rare, or until it reaches the desired degree of doneness. Let the meat rest for a few minutes before serving. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 44662,"Warm Mushroom Salad Stuffed Tomatoes 2 large beefsteak tomatoes Salt and pepper 3 tablespoons extra-virgin olive oil, 3 turns of the pan 4 ribs celery with leafy green tops, chopped 1 pound baby portobello mushrooms, quartered 2 tablespoons sherry vinegar or balsamic vinegar, eyeball it 2 teaspoons Dijon mustard Handful flat-leaf parsley, chopped Instructions: Split the tomatoes in half and scoop out the seeds and flesh. Trim the core tops with small knife. Season the tomato halves with salt and pepper.
Heat the extra, 3 turns of the pan, in a medium skillet over medium-high heat. Add the celery and mushrooms and cook 7 to 8 minutes until mushrooms are tender. Season the vegetables with salt and pepper and add vinegar to the pan. Turn off heat and stir in mustard and parsley to coat. Adjust the seasonings.
Divide the warm salad among the 4 tomato halves and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 44663,"Roast Chicken Enchilada Suizas Stacked Casserole 4 medium poblano peppers 2 tablespoons extra-virgin olive oil 1 jalapeno, chopped 2 medium onions, chopped 4 cloves garlic, finely chopped 12 medium-large tomatillos, peeled, rinsed and quartered 2 small handfuls cilantro leaves 1 teaspoon ground cumin, 1/3 palmful 2 teaspoons honey 1 quart chicken stock-in-a-box Salt and freshly ground black pepper 1 lime, juiced 2 pounds cooked chicken, meat pulled or shredded 12 (6-inch) flour tortillas or 16 (5-inch) corn tortillas, softened over flame or dry skillet 1 cup Mexican crema, creme fraiche or sour cream 1 1/2 cups shredded Swiss cheese (from about 1/2 pound piece) 1 1/2 cups shredded Monterey Jack cheese (from about 1/2 pound piece) Raw red onion rings, for garnish Instructions: Heat the broiler to high. Arrange the poblanos on a sheet pan, put them under the hot broiler and char until blackened an all sides, 10 to 12 minutes. Leave the door of the oven cracked to allow the steam to escape. Peppers can also be easily charred over and open stovetop flame if you have gas burners. Put the peppers in a bowl and cover tightly with plastic wrap. Allow the peppers to sit until cool enough to handle. Peel and seed the peppers. Heat the extra-virgin olive oil, 2 turns of the pan, in a skillet over medium-high heat. Add the jalapeno, onions, and garlic and cook until the onions soften, about 5 minutes. Put the tomatillos and a small handful of cilantro in a food processor. Coarsely chop the poblanos and add them to the processor. Process until almost a smooth sauce forms, about 1 minute. Pour the sauce into the skillet and stir to combine. Stir in the cumin, honey and stock, and season with salt and pepper, to taste. Reduce the heat and simmer about 20 minutes, then add the lime juice and turn off the heat. Pour a thin layer of sauce into the bottom of a medium casserole. Layer in 3 flour tortillas or 4 corn tortillas then top with some shredded chicken, dot with some sauce and small spoonfuls of Mexican crema, creme fraiche or sour cream and sprinkle with a little Swiss and Jack cheeses. Repeat twice more. Cool and chill for a make-ahead meal. Preheat the oven to 375 degrees F. Put the casserole on a baking sheet and bake until heated through and bubbly on top, about 40 to 50 minutes. The baking sheet will catch any drips of sauce or cheese. Garnish the stacked enchilada casserole with raw red onion rings and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 44664,"White Bean Dip with Pita Chips 1 (15-ounce) can cannellini beans, drained and rinsed 2 cloves garlic 2 tablespoons fresh lemon juice 1/3 cup olive oil, plus 4 tablespoons 1/4 cup (loosely packed) fresh Italian parsley leaves Salt Freshly ground black pepper 6 pitas 1 teaspoon dried oregano Instructions: Preheat the oven to 400 degrees F. Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl. Cut each pita in half and then into 8 wedges. Arrange the pita wedges on a large baking sheet. Pour the remaining oil over the pitas. Toss and spread out the wedges evenly. Sprinkle with the oregano, salt, and pepper. Bake for 8 to 12 minutes, or until toasted and golden in color. Serve the pita toasts warm or at room temperature alongside the bean puree. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 44665,"Apple Nut Bread 1/2 cup shredded carrots 1 1/3 cups applesauce 1/2 cup vegetable oil 1 teaspoon vanilla 2 eggs 3/4 cup granulated sugar 2 1/4 cups flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 1/3 teaspoons cinnamon 1/2 teaspoon nutmeg 1/2 cup walnut pieces Instructions: Preheat oven to 350 degrees Fahrenheit. Combine carrots, applesauce, oil, and vanilla. Add eggs and sugar and mix together. In another bowl, mix the rest of the dry ingredients. Stir dry ingredients into applesauce mixture until blended. Do not over mix. Divide mixture into 2 greased loaf pans. Bake for 55 minutes or until done. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 44666,"Healthy Summer Pasta Salad Kosher salt 8 ounces dry cavatappi
Quarter of a red onion, minced
1/2 cup mayonnaise 3 tablespoons sour cream 1 1/2 tablespoons cider vinegar 1 1/2 teaspoons sugar 3/4 teaspoons dry mustard
Kosher salt and freshly ground pepper
1 cup cherry or grape tomatoes, halved or quartered if large 2 tablespoons chopped fresh dill or fresh chives 1 ear of corn, husked and kernels cut from the cob (about 1 cup) 1 medium zucchini, cut into a small dice
Instructions: Bring a large pot of salted water to a boil. Add the cavatappi and cook according to the package directions. Drain and rinse under cold water. Set aside. Meanwhile, soak the onion in cold water for 5 minutes and then drain.
Whisk together the mayonnaise, sour cream, cider vinegar, sugar, mustard, drained red onion, 1/2 teaspoon salt and a few grinds of pepper until smooth. Add the cooked cavatappi, tomatoes, dill, corn and zucchini to the dressing and stir to coat. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 44667,"Grilled Steak With Chickpea Salad and Cilantro Pesto 1 1/2 pounds flank steak Kosher salt and freshly ground pepper 5 tablespoons extra-virgin olive oil, plus more for brushing 2 tablespoons fresh lemon juice 2 cups loosely packed fresh cilantro (about 1 large bunch) 1 small clove garlic 1/2 teaspoon ground cumin 1/2 teaspoon hot paprika 2 15-ounce cans chickpeas, drained and rinsed 2 medium carrots, grated 2 scallions, thinly sliced Instructions: Preheat a grill to medium high. Season the steak with salt and pepper and rub with 1 tablespoon olive oil. Lightly brush the grill grates with olive oil. Grill the steak 6 to 8 minutes per side for medium rare. Transfer to a cutting board to rest, about 10 minutes. Meanwhile, make the pesto: Puree the remaining 4 tablespoons olive oil, 1 tablespoon lemon juice, the cilantro, garlic, cumin, paprika, 3 tablespoons water and 1/2 teaspoon salt in a mini food processor or blender until smooth. Toss the chickpeas, carrots, scallions, the remaining 1 tablespoon lemon juice and 3 tablespoons of the pesto in a medium bowl; season with salt and pepper. Thinly slice the steak against the grain. Serve with the chickpea salad and the remaining pesto. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 44668,"Mixed Greens with Garlic, Cumin and Paprika 12 cups mixed greens, such as kale, chard, beet, or escarole Salt to taste 3 large garlic cloves 1 cup finely chopped Italian parsley 1 cup finely chopped cilantro 2 teaspoons hot or sweet paprika 2 teaspoons ground cumin 3 tablespoons fruity olive oil Garnish: green or oilcured Moroccan olives, lemon wedges, and tomato (optional Instructions: Discard any inedible parts of the greens, such as kale stems and tough ribs. Plunge the leaves into boiling salted water and cook until tender, 5 to 7 minutes. Drain, then chop into small pieces. Pound the garlic with 1/2 teaspoon salt in a mortar until you have a rough paste, then work in the parsley and cilantro and pound them briefly to release their flavors. Add the paprika and cumin. (If you do not have a mortar and pestle, chop the garlic with the parsley and cilantro, then add the spices.) Warm the oil in a wide skillet over medium heat with the garlicherb mixture. As soon as it releases its flavor, when the oil has heated, add the greens. Cook, stirring frequently, until any extra moisture has evaporated. Taste for salt. Pile into a dish and garnish with the olives, lemon, and tomato wedges. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 44669,"Sweet Potato Pancakes 1 cup all-purpose flour 1 cup whole wheat flour 4 teaspoons baking powder 2 tablespoons brown sugar 1 teaspoons cinnamon Pinch nutmeg 2 cups milk 4 teaspoons melted butter, plus more for greasing skillet 2 whole eggs 1 sweet potato, cooked until tender, peeled and pureed Pecan butter, recipe follows Maple syrup, for serving 1/4 cup finely chopped pecans toasted and cooled 1/2 pound butter, softened 1/2 teaspoon cinnamon 1 teaspoon vanilla 1 tablespoon brown sugar 1 tablespoon honey Instructions: In a large bowl, combine all ingredients. Mix together and whisk until smooth. Cook batches in buttered skillet on medium high temperature until bubbles form on the surface, then turn over and cook until dark golden brown. Serve with pecan butter and maple syrup. Mix all ingredients together (use rubber gloves). Roll in parchment paper and freeze. Cut into slices and top sweet potato pancakes. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 44670,"Chocolate Crinkle Cookies 1 cup all-purpose flour 1/3 cup unsweetened cocoa powder 2 teaspoons instant espresso powder 1 teaspoon baking powder 1/2 teaspoon fine salt 1/4 teaspoon baking soda 4 ounces bittersweet chocolate, chopped 1 stick (8 tablespoons) unsalted butter, cut into pieces 1 cup packed light brown sugar 3 large eggs 1 cup confectioners' sugar Instructions: Whisk together the flour, cocoa powder, espresso powder, baking powder, salt and baking soda in a small bowl. Microwave the chocolate and butter in a medium microwave-safe bowl in 1-minute increments, stirring in between, until melted and smooth. Alternatively, put the chocolate and butter in a medium heat-proof bowl and set over a medium pot filled with about 2 inches of water. The bottom of the bowl should not touch the water. Bring the water to a low simmer over medium heat and warm the butter and chocolate, stirring, until melted and smooth, 3 to 5 minutes. Let cool slightly. Beat the brown sugar and eggs with an electric mixer on medium-high speed in a large bowl until thick, about 2 minutes. Scrape the chocolate mixture into the egg mixture and beat until incorporated. Add the flour mixture and beat until just combined. Refrigerate the dough until firm, at least 2 hours and up to overnight. Position oven racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Put the confectioners' sugar in a small bowl. Scoop out tablespoonfuls of the dough and roll them into balls. Refrigerate half the dough balls. Toss the remaining balls in the sugar, coating them very generously (you shouldn't see any dough peeking through). Arrange the balls about 1 inch apart on the prepared baking sheets. Bake until the cookies spread, the tops are dull in color and cracked and the edges are firm, 12 to 14 minutes. Let cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely. When the baking sheets are cool, repeat with the remaining dough balls. The cookies can be stored in an airtight container at room temperature for up to 3 days. ","[Pinot Noir, Barbera, Tempranillo, Garnacha]

" 44671,"Paleo Pumpkin Waffles 12 ounces raspberries Kosher salt 1 cup pumpkin puree
3 tablespoons virgin coconut oil, melted and cooled slightly, plus more for the waffle iron 1 1/2 teaspoons pure vanilla extract 6 large eggs, beaten
6 tablespoons coconut flour 1 teaspoon cream of tartar 1/2 teaspoon baking soda Instructions: Put half of the raspberries in a small saucepan with a pinch of salt and 2 tablespoons water. Heat over medium-high heat, stirring occasionally, until the raspberries break down and the mixture comes to a boil and thickens to a jamlike consistency, 6 to 8 minutes. Stir in the remaining raspberries off heat. Let stand until ready to serve. Whisk the pumpkin, coconut oil, vanilla and eggs in a medium bowl until completely combined. Vigorously whisk in the coconut flour, cream of tartar, baking soda and 1/4 teaspoon salt until no lumps of dry flour remain. Prepare a waffle iron for medium-high heat and brush both sides with coconut oil. Fill each section of the iron about three-quarters of the way full (there should still be some waffle iron showing). Cook until the waffles are golden brown and slightly crisp, 6 to 10 minutes. Keep the waffles warm in a 200-degree F oven or covered with foil on a plate; repeat with the remaining batter. Serve with the raspberry compote.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 44672,"Mee Goreng 1 tablespoon oil 1/2 tablespoon minced garlic 2 ounces prawns, shelled and deveined 2 ounces tofu, cubed 1-ounce cabbage, chopped 1-ounce tomato, diced 1 egg 5 ounces egg noodles, cook al dente 2 ounces bean sprouts 1 tablespoon tomato ketchup 1/2 tablespoon siracha chili sauce, or to taste 1 teaspoon salt 2 teaspoons sugar Dash ground white pepper Lemon wedges Instructions: Heat oil in wok add garlic, prawns, tofu, cabbage, tomato, and egg. Stir-fry until egg is lightly set. Add noodles, bean sprout, ketchup, and chili sauce. Salt, sugar, and pepper stir-fry until combined well. Garnish with lemon wedges. Suggested Wines: - Veuve Royale Brut, French Sparkling Wine - Tablas Hills, Paso Robles Red Wine, Cuvee Rouge, 1995 (Grenache, Syrah, Mourvedre blend) ","[Veuve Royale Brut, Tablas Hills Cuvee Rouge 1995]

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 Salmon with Lemon and Herbs 1 salmon fillet (6 ounces) 2 tbsp olive oil 2 tbsp lemon juice " 44673,"Tuscan Soup with Tortellini 2 tablespoons canola oil 1 medium onion, chopped 2 teaspoons chopped garlic 1/2 teaspoon red pepper flakes One (14.5-ounce) can less sodium beef broth 3 cups water One (14.5-ounce) can diced tomatoes One (16-ounce) bag frozen Italian vegetable blend One (15-ounce) can cannellini beans, drained and rinsed 1 tablespoon Italian seasoning Salt and freshly ground black pepper One (16-ounce) bag frozen cheese tortellini Serving suggestion: Herb Focaccia Instructions: Preheat the oven to 375 degrees F. In a large pot, heat the oil over medium heat and add the onion, garlic, and red pepper flakes. Saute for 2 minutes, then add the beef broth and 3 cups of water. Add all of the remaining ingredients, except the tortellini. Bring to a boil, then reduce the heat and let simmer for 5 minutes. Add the tortellini and simmer until the tortellini are cooked, another 5 minutes. Season with salt and pepper, to taste. Ladle into serving bowls and serve with Herb Focaccia, if desired. ","[Chianti, Barbera, Montepulciano, Garnacha]" 44674,"Orange-Chipotle Shrimp 3 cloves garlic, chopped 1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 pound large shrimp (16/20 count), peeled and deveined, tails on 1 cup freshly squeezed orange juice
1/2 teaspoon adobo sauce from a can of chipotle chiles, more to taste 2 tablespoons chopped fresh cilantro, plus for garnish 2 tablespoons lime juice
Baguette slices, for serving
Instructions: In a zip-top bag, combine one-third of the garlic, the olive oil, a large pinch of salt and pepper, and the shrimp. Marinate for 1 hour in the refrigerator. Meanwhile, add the remaining garlic, the orange juice and chipotle to a saucepot over medium heat. Bring to a boil and cook until reduced to a thin glaze, 10 to 13 minutes. Remove from the heat and let cool slightly. Heat a grill pan over medium-high heat. Remove the shrimp from the marinade, letting the excess drip back into the bag; discard the marinade. Place the shrimp on the hot grill pan and cook until opaque on both sides and grill marks appear, about 2 minutes per side. Remove the shrimp to a bowl, add the orange glaze, cilantro and lime juice, and toss to coat. Transfer to a serving platter and serve with baguette slices. ","[Riesling, Sauvignon Blanc, Vermentino, Gavi]" 44675,"Cookie Bouquet 2 packages sugar cookie dough 2 teaspoons cherry extract 1 cup all-purpose flour Decorating icings 8 tall lollipop sticks Flower cookie cutters Floral foam Easter basket grass or tissue paper Instructions: Preheat the oven to 350 degrees F. In a large bowl, mix the sugar cookie dough with the cherry extract and 1/2 to 1 cup flour to make a very firm cookie dough. Roll out the dough to 1/4 to 1/2-inch thick. It has to be very thick for the lollipop sticks to stay in once baked. Cut out flower shapes and insert lollipop sticks. You should get about 8 cookies, depending on the size of your cutter. Bake according to package directions (they will probably need a little longer as they will be MUCH thicker). Cool completely. Decorate with icings. Let the icing dry overnight. Place the foam in a basket or large bowl. Insert the cookies into the foam and decorate the top of the foam with Easter grass or tissue paper. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 44676,"Walnut Pesto Broiled Cornish Hens 1 cup packed flat-leaf parsley leaves 1/2 cup walnuts 1/2 cup grated Pecorino cheese 1/4 cup extra-virgin olive oil, plus more for pan 1 tablespoon finely grated lemon zest 1 small clove garlic Kosher salt and freshly ground pepper 2 Cornish hens, halved (or 4 whole chicken legs) Lemons, for serving Potatoes, for serving Instructions:

1. Set the oven rack on the lowest level and preheat the broiler to high. Line the bottom of a broiler pan with foil and brush with oil.
2. Combine the parsley, walnuts, pecorino, 1/4 cup olive oil, lemon zest, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper in a food processor. Add 1 tablespoon water and process until smooth and creamy, about 30 seconds. (Makes about 1 cup.)
3. Pat the chicken dry and carefully loosen the skin to form a pocket under the skin. Lift the skin, and use a spoon or fingers to stuff about 1/4 cup pesto deep into the pockets of each of the halves, cover as much of the meat as possible without breaking the skin. Season each side of the chicken with salt and pepper. Place the chicken skin-side down on the pan and broil until lightly browned, about 15 minutes. Carefully turn to keep the skin intact and cook the other side until crispy and dark brown, about 10 minutes. Garnish with lemon and serve with potatoes. Total Fat: 51 grams Saturated Fat: 12 grams Total Carbohydrates: 3 grams Protein: 37 grams Sodium: 724 milligrams Cholesterol: 185 milligrams Fiber: 1 gram Recipe courtesy of Food Network Kitchens for entwine. ","[Barolo, Barbaresco, Chianti, Tempranillo]

" 44677,"Mom's Pot Roast 3 pounds rump roast Kosher salt and freshly ground black pepper 3 tablespoons olive oil 2 stalks celery, chopped 1 carrot, chopped 1 onion, chopped 4 cloves garlic, minced 1 cup red wine One 28-ounce can tomato product (I'm using crushed tomatoes) 1 cup liquid (I'm using water) 2 bay leaves 1 pound dry pasta (I'm using shells) Instructions: Preheat the oven to 350 degrees F. Season the meat with salt and pepper. Heat the oil in a large Dutch oven over high heat. Sear the meat all over, about 2 minutes per each side. Move the meat to the side (or remove it from the pot altogether if necessary), add the celery, carrot and onion and brown the vegetables, stirring occasionally, about 3 minutes. Add the garlic and cook for a minute or 2 longer. Add the wine to deglaze the pot, scraping up the browned bits on the bottom. Add the tomatoes, water and bay leaves (and the meat if you removed it). Bring the liquid to a simmer and taste for seasoning. Add more salt if necessary. Cover the pot and bake, basting the meat occasionally, until tender, about 3 hours. About 20 minutes before the meat is tender, bring a pot of water to a boil and salt liberally. Add the shells, give it a stir and cook until al dente according to the package instructions. Drain the pasta. To serve, you can pull the meat apart with a couple of forks right in the pot at the table. Serve with the pasta, plenty of sauce and vegetables, tossing them all together. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Barbera]" 44678,"Tassa's Turkey Cornucopia Burger with Paprika Aioli 2 tablespoons mayonnaise 2 tablespoons Dijon mustard 1/4 teaspoon Hungarian hot paprika 1/2 pound ground dark meat turkey 1/2 pound ground white meat turkey 1 small onion, finely chopped 2 carrots, shredded 1 green bell pepper, seeded and finely chopped
3 heaping tablespoons grated Parmesan 1/2 cup chopped cilantro leaves 1 tablespoon Hungarian hot paprika 1/2 teaspoon Hungarian sweet paprika 1/2 teaspoon cayenne pepper 1/4 teaspoon dried habanero powder 1/4 teaspoon powdered ginger 1/4 teaspoon curry powder Pinch salt and freshly cracked black pepper
Pinch salt and freshly cracked black pepper 1 large egg Olive oil, as needed 4 slices provolone 4 organic onion buns 1 avocado, halved, pitted, peeled and sliced
1 tomato, sliced Alfalfa sprouts, as needed Instructions: Aioli: Combine the mayonnaise, mustard and paprika in a small bowl. Cover and refrigerate until ready to use.
Burger:
Preheat a grill to medium-high heat.
Combine the ground turkey, onion, carrot, bell pepper, Parmesan and all of the seasonings in a large bowl. Lightly whisk the egg separately and then fold it in to the meat mixture. Form the turkey into patties. Lightly brush grill grates with olive oil, then arrange the patties on the grill and firmly close the grills lid. Cook while making sure the patties obtain grill marks, about 6 to 8 minutes. Gently flip each burger over and continue grilling. Add the provolone after 3 minutes and shut the lid once more to melt the cheese, an additional 2 to 3 minutes. Remove the patties from heat and keep them warm by casually tenting them in foil. Reduce the grills heat to medium, add another brush of olive oil and arrange the buns on grill, toasting them until they are heated through and slightly crispy, about 2 minutes. Assemble the burgers by spreading the Paprika Aioli onto the bottom halves of the buns, and topping it with the meat patties. Garnish with a slice of avocado, a slice of tomato and a helping of alfalfa sprouts. Cover with the bun tops and enjoy! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 44679,"Michelada Juice of 1 lime, plus a lime wedge for serving 1/4 teaspoon Worcestershire sauce or seasoning sauce (such as Maggi) 2 teaspoons hot sauce Kosher salt 1 12-ounce bottle chilled lager beer Instructions: Combine the lime juice, Worcestershire sauce, hot sauce and a pinch of salt in a tall glass. Fill the glass halfway with ice, then pour in the beer and stir. Serve with a lime wedge. Hot: This beer cocktail calls for any kind of hot sauce, so choose your favorite. We like Cholula and Valentina. Hotter: Mix equal parts kosher salt and chipotle cl powder. Moisten the rim of the glass with a lime wedge, then dip in the cl salt. Mix in the michelada as directed. Hottest: Rim the glass with cl salt (see above). Muddle 1 or 2 thin slices serrano cl pepper with the lime juice in the glass, then mix in the remaining ingredients as directed. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Albari?o]" 44680,"Fresh Smoked Salmon Tartar with Raspberries 9 ounces (250 grams) fresh salmon Sea salt and freshly ground black pepper 1 shallot, finely chopped 1 bunch chives, thinly sliced 2 ounces mayonnaise 4 slices smoked salmon 5 fresh raspberries Sea salt and freshly ground black pepper Hot pepper sauce 2 ounces raspberry vinegar 4 ounces (100 grams) olive oil 4 ounces light cream 1 cucumber, thinly sliced and formed into roses Salmon caviar Instructions: Half freeze the fresh salmon, so it can be cut easily. Cut thinly the fresh salmon in very small cubes, add salt, pepper, then the chopped shallot, the chive and the mayonnaise. Mix together.
Put 4 sheets of cello paper on your table, put on top the slices of smoked salmon, and then the fresh salmon tartar. Then you close the plastic wrap and you twist it to make a little balluchon. Then you take away the plastic wrap. To make the sauce: Crush the raspberries with the salt, the pepper and the hot sauce, add the vinegar and mix thoroughly. Add the olive oil and the cream. Place a cucumber rose on a plate, and place the balluchon on top. Make the balluchon shiny by pouring a little bit of olive oil on it. Put the sauce all around it and decorate with fresh raspberries and caviar. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 44681,"Barbecued Ribs 5 pounds charcoal briquettes (if using charcoal) Lighter fluid (if using charcoal) 6 pounds pork ribs (baby back or spareribs) 1 tablespoon barbecue meat seasoning 1 (16-ounce) bottle barbecue sauce Instructions: If using charcoal, pile the charcoal in a pyramid. Ignite the charcoal with lighter fluid. Once the top portion of the charcoal has turned white, spread the charcoal out evenly using a fireproof tool such as a metal rake or shovel. Spread the coals over half of the bottom of the grill, leaving the other half empty. (If using a gas grill, only ignite one side of the burners.) Evenly spread the meat seasoning over both sides of the ribs. Let stand in the refrigerator unless using right away. Place the ribs over the area where there is no charcoal or the side of the grill that is not hot. Cover and turn every 20 minutes for approximately 1 to 1 1/2 hours. For the last 10 minutes of cooking, baste ribs with the barbecue sauce and cover again. Turn the ribs over and baste again. Do this every 2 minutes. While on grill, cut the ribs up individually and baste 1 last time. ","[Zinfandel, Syrah, Malbec, Tempranillo]" 44682,"Grilled Peaches with Prosciutto and Balsamic 1 cup balsamic vinegar 1 tablespoon honey Salt and freshly ground black pepper, optional 3 peaches, halved and pitted Canola oil 12 thin slices proscuitto 8 basil leaves, cut into thin ribbons Extra-virgin olive oil Instructions: Put the vinegar in a small saucepan and bring to a simmer over high heat. Cook until thick and syrupy, stir in the honey and season with salt and pepper, if using. Let cool slightly. Brush the peach halves with oil and season with salt and pepper, if using. Place on the grill, cut side down and grill until golden brown. Turn over and grill for 1 minute longer. Remove the peaches from the grill and drizzle with the balsamic. Wrap or stuff each half with a slice of the prosciutto. Sprinkle the basil over the top and drizzle with olive oil. ","[Barolo, Barbaresco, Chianti, Valpolicella]" 44683,"Peach and Cornbread Panzanella Olive oil 1 loaf cornbread, cut into 1/2- to 1-inch cubes Kosher salt
1 tablespoon Dijon mustard 1/4 cup red wine vinegar
1/2 cup extra-virgin olive oil
1/4 cup chopped capers
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 large yellow peaches, cut into cubes 1 English cucumber, chopped
1 pint grape tomatoes, halved
1/2 red onion, thinly sliced
15 basil leaves, torn
6 slices prosciutto, for garnish, optional
Instructions: For the cornbread: Preheat the oven to 400 degrees F. Oil a baking sheet. Put the cornbread on the prepared baking sheet, drizzle with oil and season with salt. Bake until nicely toasted, about 15 minutes. Let cool completely. For the dressing: Whisk the mustard, vinegar, oil, capers, salt and pepper together in a large bowl. For the salad: Add the peaches, cucumbers, tomatoes and onions to the dressing and toss. Add in the cornbread cubes and basil and toss again. Let stand at room temperature for about 20 minutes before serving. Drizzle olive oil over the top. Place slices of prosciutto over the top. ","[Chardonnay, Vermentino, Sauvignon Blanc, Ros]

" 44684,"Red Beans and Rice 1 tablespoon canola oil 12 ounces andouille sausage, sliced 2 sweet onions, chopped 2 celery stalks, chopped 2 poblano or green bell peppers, chopped Coarse kosher salt and freshly ground black pepper 6 to 8 cloves garlic, very finely chopped 1 pound red beans, soaked overnight and drained 2 1/2 quarts water 1/2 teaspoon cayenne pepper, or to taste 1/4 teaspoon white pepper 1/4 teaspoon smoked paprika 3 bay leaves, preferably fresh 3 green onions, chopped (green and white parts) Hot sauce, to taste Cooked rice, for serving Instructions: Heat the oil in a large heavy pot over medium-high heat. Add the sausage and cook until browned, about 5 minutes. Add the onions, celery and peppers. Season with salt and black pepper. Cook until the onions are soft and translucent, 3 to 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds.
Add the beans and water to the pot. Add the cayenne, white pepper, smoked paprika, bay leaves and green onions. Bring the mixture to a boil, then reduce the heat to a simmer. Cook, uncovered, stirring occasionally, until the beans are tender, 1 to 1 1/2 hours.
Discard the bay leaves. Use a potato masher to mash the beans in the pot until the mixture looks creamy. Season well with hot sauce. Taste and adjust the seasoning with more salt and black pepper. Ladle into warmed bowls with cooked rice and serve with additional hot sauce on the side. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 44685,"Lemony Cupcakes 1 3/4 cups all-purpose flour 1 1/2 teaspoons baking powder 3/4 teaspoon plus 1 pinch fine salt 1 1/2 sticks (6 ounces) unsalted butter, at room temperature 1 1/2 cups sugar 1 large egg 1 large egg yolk 1 teaspoon finely grated lemon zest 2 1/2 teaspoons vanilla extract 1 cup milk 1/2 cup store-bought lemon curd 2 large egg whites 1/4 cup light corn syrup Lemon jelly beans, for garnish, if desired Instructions: Preheat the oven to 375 degrees F. Line one 12-cup standard muffin tin with cupcake liners. Sift together the flour, baking powder and 3/4 teaspoon of the salt. Beat together the butter and 1 cup of the sugar with an electric mixer until pale and fluffy, about 5 minutes. Beat in the egg, yolk, zest and 1 1/2 teaspoons of the vanilla. Reduce the speed to low and add the flour mixture in three additions alternating with the milk, beginning and ending with the flour mixture. Divide the batter among the muffin cups and bake until a tester inserted in the middle of the cakes come out clean, 20 to 25 minutes. Cool the cakes for 10 minutes in the tin, and then remove and cool completely on a rack. Put the lemon curd in a piping bag fitted with a 1/8-inch-round pastry tip. Insert the tip into the center of each cupcake and pipe in equal amounts of curd. Combine the egg whites, corn syrup, the remaining 1/2 cup sugar, the remaining 1 teaspoon vanilla and the remaining pinch of salt in a metal bowl set over a saucepan of simmering water. Beat with an electric mixer until thick and fluffy, about 7 minutes. Remove from the heat and beat until the frosting is slightly cooled, about 2 minutes longer. Mound the frosting on top of the cupcakes. If desired, use a kitchen torch to brown the frosting and garnish with a lemon candy. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 44686,"Grilled Skirt Steak with Watercress and Salsa Oil, for oiling the grill grates 12 roma tomatoes
2 jalapeno peppers
1 bulb garlic 1/4 cup diced red onion 2 tablespoons chopped fresh cilantro 1 tablespoon fresh lime juice
Kosher salt and freshly ground black pepper 16 ounces canned tomatillos 1/4 cup large-diced red onion 2 tablespoons chopped fresh cilantro 2 tablespoons honey, plus more if needed
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups basmati rice
20 sprigs fresh cilantro 1/4 cup chopped yellow onion 2 avocados
1 roma tomato, diced
1/4 cup diced red onion 2 tablespoons fresh lime juice
1 teaspoon kosher salt
1/4 cup fresh lime juice 1 teaspoon chopped fresh cilantro 1 tablespoon honey
1/2 cup plus 2 tablespoons vegetable oil 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper 3/4 cup vegetable oil 1/4 cup extra-virgin olive oil 2 tablespoons chopped fresh cilantro 2 tablespoons chopped garlic Six 8-ounce skirt steaks 1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
2 bunches watercress 1 cup julienned red onions Freshly ground black pepper Instructions: For the salsa: Prepare a grill for high heat. Lightly oil the grill grates. Cut 6 of the tomatoes in half and place them on the grill with the jalapenos. Char, turning regularly to promote even cooking, until the skins are blackened, about 20 minutes. Remove the vegetables from the grill and set aside to cool. Meanwhile, preheat the oven to 350 degrees. Cut the top off the bulb of garlic. Place the garlic bulb on a sheet pan and roast until the garlic is tender and can be squeezed out of the bulb, 30 to 45 minutes. While hot, turn the bulb upside down and squeeze the bulb from the root end to the top, pushing the roasted garlic cloves out of the bulb. Crush and chop 4 cloves of the roasted garlic and stir together with the red onions and cilantro in a bowl. (Save the remaining roasted garlic for another use.) Quarter and seed the remaining 6 tomatoes and dice the flesh. Add to the bowl with the garlic and onions. Remove some of the charred skin from the roasted tomatoes, then dice the tomatoes with the seeds. Put them into the bowl with the rest of the salsa ingredients. Remove some of the charred skin from the jalapenos and cut in half. Remove the seeds and dice the jalapeno. Add to the bowl with rest of the salsa. Add the lime juice and mix the salsa. Season to taste with salt and pepper and let the salsa sit for at least 30 minutes before serving. For the smoked tomatillo rice: Heat a smoker to 350 degrees F. Drain 1 cup hickory wood chips that have been soaked for 1 hour and add them to the smoking pan of a smoker. Put the tomatillos and red onions in a perforated pan and place in the smoker. Smoke the vegetables for 10 minutes, then remove from the smoker and transfer to a blender. Add the cilantro and honey and puree until slightly chunky. Season with salt and pepper. (If it is still tart, add more honey). Bring 2 1/4 cups water to a boil in a pot. Stir in the rice and cover. Reduce the heat to low and cook the rice until all of the liquid has been absorbed, 12 to 15 minutes. Fluff the rice with a fork, then stir in 1 cup of the tomatillo salsa (save the remainder for another use). Cover again and hold warm for plating. For the guacamole: Combine the cilantro and yellow onion in a blender and blend until almost pureed but still a little chunky. Scoop the flesh out of the avocados and put them in a bowl. Add the onion-cilantro puree and mash the avocados with a fork. Add the tomato, red onion and lime juice and mix well. Season with the salt and cover with plastic wrap directly touching the guacamole. For the vinaigrette: Combine the lime juice, cilantro and honey in a bowl, then slowly whisk in the vegetable oil and olive oil. Season to taste with salt and pepper. For the skirt steak: Combine the vegetable oil, olive oil, cilantro and garlic. Pour over the steaks and marinate the steaks for at least 1 hour and up to 24 hours. Prepare the grill for high heat. Lightly oil the grill grates. Remove the steak from the marinade. Season with salt and pepper and cook until grill marks appear, 1 to 2 minutes per side. Heat a skillet or saute pan over medium heat on the stovetop. Transfer the marked steak to the skillet and finish cooking on the stovetop over medium heat, flipping once, 3 to 4 minutes per side. Allow the steak to rest 5 to 10 minutes before slicing against the grain and on a bias. For plating: Divide the rice among 6 plates. Lay the sliced steak over the top of the rice. Top each plate with a large tablespoon of the guacamole. Combine the watercress and red onions in a bowl and dress them with 2 to 3 tablespoons of the vinaigrette. Toss the watercress salad and divide among the plates, piling it on top of the steak. Spoon 2 to 3 ounces of salsa over the top of each salad. Sprinkle the plate with a pinch of freshly ground black pepper. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Tempranillo]" 44687,"Banana Ice Cream 6 (approximately 2 1/4 pounds) ripe bananas 1 tablespoon fresh squeezed lemon juice 3/4 cup light corn syrup 1 vanilla bean, scraped 1 1/2 cups heavy cream Instructions: Place bananas in freezer and freeze overnight. Remove bananas from freezer and allow to thaw for 45 minutes to 1 hour. Peel bananas and place in bowl of food processor along with the lemon juice. Process for 10 to 15 seconds. Add corn syrup and vanilla bean seeds and turn processor on. Slowly pour in the heavy cream. Process until smooth. Chill mixture in refrigerator until it reaches 40 degrees. Transfer mixture to an ice cream maker and process according to manufacturer's instructions. Place mixture in an airtight container and freeze for 3 to 6 hours before serving. ","[Chardonnay, Riesling, Moscato, Vinho Verde]" 44688,"I Cocoli Flour, for work table 10 ounces/300 g pizza dough, recipe follows or prepared pizza dough 1 cup/300 ml extra-virgin olive oil Salt 3 tablespoons/45 ml honey, for drizzling 2 cups/500 ml lukewarm water 1 cube or 2 tablespoons/30 ml fresh yeast 4 cups/1 L all-purpose flour 2 tablespoons/30 ml extra-virgin olive oil 1 teaspoon/5 ml salt Instructions: Sprinkle the flour on a work table. Roll out the pizza dough to about 1/4-inch thickness. Cut the dough into small squares resembling ravioli squares. Heat up the extra-virgin olive oil in a deep saucepan. Gently place the dough-squares in the hot oil, a few at a time, and fry until they have puffed up and are golden. Turn the dough over to cook on all sides.
Transfer to a plate with a slotted spoon and place on an absorbent paper towel. Sprinkle with salt, while hot. Drizzle with honey and serve. Add the water to a bowl. Then add the yeast a little at a time and break up the cube of yeast with your hands. Cook's Note: You can also use yeast in the powder form. Let the yeast fully dissolve in the warm water and let stand for 2 minutes. Add the flour on a smooth work surface and create a well in the center of the flour. Slowly add the yeast-water mixture, olive oil, and salt until the flour has absorbed the liquid. Knead the dough until the mixture becomes an even dough consistency. If necessary, add a little more flour to absorb any excess liquid.
Divide the dough into 4 equal portions to make individual-size pizzas. Place on a lightly-floured surface or pan and cover with a cloth. Let rest for about an hour at room temperature or until the dough has doubled in size. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 44689,"Lobster Stuffed Portobello Mushrooms 4 large portobello mushrooms 5 to 10 strands saffron 2 cups white wine 2 cups lobster or crab meat, approximately 2 tails 1 3/4 cups seasoned bread crumbs 1/4 cup Parmesan and pecorino Romano, mixed 1 cup heavy cream 4 to 6 (1/8-inch thick) mozzarella slices Instructions: Preheat oven for 300 degrees F. Using a tablespoon, clean out the gills of portobello mushrooms, leaving only the caps. Chop up the stems and place aside to be later added to the stuffing. Heat a medium saucepan, when hot add saffron, and toast quickly for only a few seconds. Immediately add the wine, and stir gently with a wooden spoon. Let wine and saffron mixture cook for about 2 to 5 minutes or until it begins to steam. Add lobster meat and let simmer about 5 minutes; the meat will acquire an orange tint from the saffron. Stir in bread crumbs, mushroom stems, Parmesan and pecorino Romano, until thick. Add heavy cream and mix well. Spoon stuffing into the mushroom caps and cover with a slice of mozzarella. Place on a baking sheet lined with aluminum foil and sprayed with non-stick spray. Bake for 10 to 15 minutes or until lightly browned. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 44690,"Ham and Cauliflower Twice-Baked Potatoes 1/2 cup low-sodium chicken broth Kosher salt and freshly ground pepper 6 tablespoons heavy cream 1 cup grated Swiss cheese (about 4 ounces) 1/4 cup chopped fresh parsley 2 teaspoons dijon mustard 2 tablespoons breadcrumbs 4 medium russet potatoes (10 to 12 ounces each) 6 tablespoons unsalted butter 1/2 cup finely chopped ham steak or thick-sliced Black Forest deli ham 1 small leek, halved lengthwise and thinly sliced (white and light green parts only) 1 cup finely chopped cauliflower Instructions: Position racks in the middle and upper third of the oven; preheat to 400 degrees F. Scrub the potatoes and dry well. Bake directly on the middle oven rack until easily pierced with a knife, 45 to 50 minutes. Remove from the oven; let cool 5 minutes. Meanwhile, melt 2 tablespoons butter in a medium skillet over medium heat. Add the ham and leek; cook, stirring occasionally, until the leek is wilted, about 6 minutes. Add the cauliflower and chicken broth; season with salt and pepper. Bring to a simmer, cover and cook until the vegetables are tender, 4 to 5 minutes. Uncover and lightly mash the cauliflower. Increase the heat to medium high and cook until the liquid evaporates, 2 to 3 more minutes. One at a time, hold each potato with a kitchen towel and halve lengthwise. Scoop the flesh into a large bowl, leaving a 1/4-inch-thick shell. Mash the flesh with 2 tablespoons butter, the heavy cream and cheese until almost smooth and the cheese melts. Stir in the ham mixture, parsley and mustard; season with salt and pepper. Melt the remaining 2 tablespoons butter; brush the potato skins with some of the butter and season the insides with salt and pepper. Set on a baking sheet. Add the breadcrumbs to the remaining melted butter. Mound the filling into the potato skins and sprinkle the tops with the breadcrumb mixture. Return to the oven on the top rack and bake until the filling starts browning and the skins are crisp, 18 to 20 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 44691,"Vareniki- Ukranian Pierogies 2 cups all-purpose flour 1/2 teaspoon salt 2 large egg yolks 1 tablespoons vegetable oil 7 to 8 tablespoons water 1 large egg white, lightly beaten 1 recipe potato, cheese, or sauerkraut filling 4 tablespoons unsalted butter, cut into pieces 6 tablespoons butter 1 medium onion, finely chopped 3 large potatoes, boiled and mashed 4 ounces farmer's cheese 2 slices Colby or other mild Cheddar cheese, grated Salt and freshly ground black pepper, to taste Smothered onions or sour cream (accompaniments) 2 cups farmer's cheese 1 egg yolk 3 tablespoons sugar for sweet vareniki, salt to taste, for savory 1/2 teaspoon vanilla sugar for sweet vareniki (optional) Sour Cream (accompaniment) Confectioners' sugar (accompaniment) 3 strips bacon, diced 1 large onion, chopped 3 1/2 cups packaged (not canned) sauerkraut, rinsed and squeezed thoroughly 1 teaspoon sugar 1/3 cup chicken or meat broth Instructions: In a food processor, blend the flour and the salt. With the motor running, add the egg and the oil, and then pour the water in a slow, steady stream until the dough forms a ball around the blade. Transfer the dough to a floured surface and knead for about 2 minutes, until smooth. Cover with a kitchen towel and let stand for 30 minutes. Divide the dough into 2 balls. On a floured surface, with a floured rolling pin, roll out one of the balls very thinly, to about 1/16th of an inch, making sure that it doesn't tear. With a cookie cutter, or a cup, cut out circles about 3 inches in diameter. Place a heaping teaspoon of the desired filling in the middle of a circle. Fold the dough over to form a semi-circle. Brush the edges with the egg and press firmly with the tines of the fork to seal. Place the vareniki as they are made on a large, lightly floured, platter, and cover with a damp cloth, while making the next batch. Repeat with the second ball of dough. Bring 6 quarts of salted water to a boil over high heat. Reduce the heat to moderate and carefully lower half of the vareniki into the water. Boil, stirring occasionally to prevent sticking, until they rise to the surface, about 6 to 7 minutes. With a slotted spoon, carefully remove the vareniki into a colander and drain thoroughly. Transfer into a deep serving bowl and toss with half of the butter. In a small skillet, melt the butter over medium heat and saute the onion until deeply colored, about 10 minutes. In a mixing bowl, combine the rest of the ingredients. Add the Sauteed onion along with the cooking fat and mix well. Fill the vareniki and cook as directed. In a large skillet, saute the bacon over medium heat until it renders its fat. Remove the bacon and drain all but 2 tablespoons of fat. Add the onion and saute over medium heat until nicely browned. Turn the heat up to medium-high, add the sauerkraut and saute, stirring until limp and cooked through, about 10 minutes. Add the sugar and broth. Reduce heat to low, cover, and simmer for 10 minutes. Remove from the heat and cool to room temperature before filling. Use the reserved bacon for topping.; Combine all the filling ingredients and mix thoroughly. Fill and cook as directed. This filling can be either sweet or savory, so add salt or sugar, accordingly. Serve with sour cream and confectioners' sugar, if sweet. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 44692,"Gooey Chocolate Puddings 4 1/2 ounces best-quality bittersweet chocolate, finely chopped 8 tablespoons (1 stick) unsalted butter 3 large eggs 3/4 cup sugar 1/4 cup Italian 00 or all-purpose flour Instructions: Before you've even taken your coat off, put the chocolate and butter in the top of a double boiler above simmering water. Whisk every now and again until melted. In a bowl, whisk together the eggs, sugar, and flour until just blended. Gradually whisk in the melted chocolate mixture. Set aside. Grease 4 (1-cup) ramekins with butter and add flour to cover the butter, tapping the ramekins to get rid of excess. Preheat the oven to 400 degrees F about half an hour before you want to eat the puddings. And I'd leave cooking them until you've finished the main course. It doesn't matter if there's no food on the table for 10 minutes; and these do have to be done at the last minute. So, pour the mixture into the ramekins and put them on a baking sheet in the oven for 10 to 12 minutes, until the tops are firm and cracking slightly and the edges set. Serve immediately and consider providing a pitcher of cold, cold cream for people to pour into their pudding's hotly deliquescing interior as they eat. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 44693,"Truffled Mushroom and Spinach Ragout 2 tablespoons butter 1 tablespoon minced garlic 4 sliced shallots 1 cup chanterelles 1 cup small shiitake caps 2 cups quartered button or cremini mushrooms 1 cup red wine 1 cup veal demi-glace or chicken stock with 1 tablespoon dark soy sauce 1/2 tablespoon chopped fresh thyme Salt and black pepper, to taste 4 cups spinach chiffonade 1 tablespoon white truffle oil plus extra for garnish 1/4 cup chive batons, for garnish Instructions: In a medium-hot saucepan, add 1 tablespoon butter and saute garlic and shallots. Add mushrooms and saute. Season. Deglaze with red wine and reduce by 80 percent. Add veal or chicken stock, soy and thyme. Simmer mushrooms for 15 to 20 minutes. Add the other tablespoon of butter and check for seasoning. Right before serving add the spinach to wilt and the truffle oil. Check for seasoning. PLATING Slice the beef into 6 slices. Spoon a mound of ragout on a plate and top with slices. Garnish with chives and truffle oil. Wine Suggestion: 1. Ravenswood, Big River Zinfandel, Alexander Valley, 1997 2. Veuve Cliquot Ponsardin Champagne ","[Ravenswood Big River Zinfandel, Veuve Cliquot Ponsardin Champagne]" 44694,"Very Berry Salad 2 tablespoons lemon juice 2 tablespoons orange liqueur (recommended: Cointreau) 2 teaspoons honey 1 16-ounce container strawberries, trimmed 1 8-ounce container blueberries 1 6-ounce container raspberries 1/4 cup chopped fresh mint leaves Instructions: In a small bowl, whisk together the lemon juice, orange liqueur, and honey. In a large bowl combine the berries and the mint. Pour the dressing on top and toss gently. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 44695,"Chana Dal Vadai (Deep-Fried Dumplings Made with Yellow Split Peas and Fresh Dill) 1 cup chana dal (yellow split peas), washed 1 garlic clove 1/4-inch piece of garlic 1 hot green chili, stemmed 1/4 cup water 1/2 cup finely chopped onions 2 to 3 tablespoons finely chopped fresh dill (or coriander) 10 to 15 fresh curry leaves (optional) Salt to taste 1/4 to 1/2 teaspoon ground black pepper Vegetable oil for deep-frying Instructions: Soak the dal in enough water to cover for at least 2 hours. Drain and set aside. In a food processor, mince the garlic, ginger, and chili. Add the drained dal and mince again, adding 1/4 cup of water to achieve a fairly smooth paste. Take care not to add too much water--it will make the dumplings difficult to shape. Transfer the mixture to a large mixing bowl. Add the onions, dill, curry leaves, salt, and pepper. Mix well. Warm oil for deep-frying in a wok or deep fryer set over medium-high heat. With your fingers, make rounded walnut-size balls of the dal mixture and drop them gently into the hot oil, spooning some over the dumplings to seal them. When the underside has browned lightly, gently turn them to cook on the other side. Cook for a few minutes until lightly golden all over. Drain on paper towels and serve hot. ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 44696,"Brown Sugar Berry Dip ? cup Daisy Brand Sour Cream 1 teaspoon orange juice ? cup loosely packed brown sugar 36 fresh medium strawberries (about 1? pounds) Instructions: 1.Combine the sour cream and orange juice in small bowl; mix well. 2.Place the brown sugar in another small bowl. 3.Dip the strawberries in the sour cream mixture and then roll in the brown sugar. *Try serving this dip as a fun fondue-type dessert. ","[Chardonnay, Moscato, Riesling]" 44697,"Grilled Pizza with Chorizo and Tomatillo Salsa 2 tablespoons extra-virgin olive oil 1 pound refrigerated pizza dough 1 small red onion, cut into 1/2-inch-thick rings 6 ounces fresh chorizo, casings removed 1 large poblano cl pepper, seeded and sliced into 1/4-inch-thick rings 2 ears of corn, kernels cut off (about 1 1/4 cups) Kosher salt 1/2 cup tomatillo salsa 1 cup grated monterey jack cheese 1/2 cup crumbled queso fresco cheese 1/2 cup fresh cilantro Instructions: Preheat a grill to medium. Brush a baking sheet with 1 tablespoon olive oil. Turn the pizza dough in the oil to coat. Add the red onion rings to the baking sheet and turn to coat in the oil. Set aside until ready to grill. Heat a large skillet over medium-high heat. Add the remaining 1 tablespoon olive oil and chorizo; cook, breaking up the meat with a wooden spoon, until it starts browning, about 2 minutes. Add the poblano and cook until it just begins to wilt and the chorizo is no longer pink, about 3 minutes. Add the corn and cook until tender, about 2 minutes. Season lightly with salt. Arrange the onion rings on one corner of the grill. Grill, flipping, until lightly charred and crisp-tender, 8 to 10 minutes. Meanwhile, stretch and press the pizza dough on the baking sheet into a 10-by-12-inch rectangle. Transfer the dough to the grill (it\u2019s OK if it stretches slightly). Cook until golden and marked on the bottom, 3 to 4 minutes. Flip with tongs. Top with the salsa, jack cheese and chorizo mixture. Cover the grill and cook until golden on the bottom, 3 to 4 minutes. Use a large spatula to slide the pizza onto a cutting board. Coarsely chop the onion rings and sprinkle on top of the pizza along with the queso fresco and cilantro. Cut into squares. ","[Rioja, Tempranillo, Garnacha, Barbera]" 44698,"Bouillabaisse 8 small boneless fillets moano or weke (like French rouget) 8 (1 1/2 ounces each) John Dory boneless fillet 8 (1 1/2 ounces each) nohu boneless fillet 8 (1 1/2 ounces each) opakapaka boneless fillet 4 (1 1/4 pounds each) live lobster, whole 2 ounces carrots, julienned 2 ounces leeks, julienne 1 gram saffron 2 pounds potatoes 3 ounces tomato, diced 8 sprigs fennel, fresh 1/2 onion, large 1 stalk celery 2 1/2 ounces fresh fennel 1 bouquet garni (thyme, parsley, laurel) 3 garlic cloves 20 ounces tomato, well ripened 3 grams saffron 5 star anise 2/3 cup olive oil 2 pounds frozen puff pastry dough 3 egg yolks salt and pepper 1 potato, cooked, skin on 1 garlic clove 1 pinch cayenne pepper Salt and pepper 3 egg yolk 3 grams saffron 2 cups virgin olive oil 1 French baguette Instructions: The fish soup: Ask your fish market to give you the bones and heads of the moano, John Dory, nohu and opakapaka; cut all into 2-inch pieces. All together you should have approximately 8 pounds of fish scraps. If you are a good client you may get all of these at no charge! Soak the fish scraps in cold water for approximately 30 minutes. Wash thoroughly, drip dry. Dice onion, celery and fennel. Cut tomatoes in quarters. Crush the garlic cloves. Place the olive oil in a hot pot and wilt the vegetables without letting them color. Add fish scraps and wilt for an additional 5 minutes. Add tomatoes, crushed garlic cloves, bouquet garni, star anise, saffron and 5 quarts of water. Season lightly with salt and pepper. Boil for 25 minutes. SEE \THE BOUILLABAISSE\ Remove the bouquet garni. Pass the entire contents, a little at a time, through a food mill. All should go through the food mill with the exception of the fish bones which you will discard. Place the soup in a clean pot and bring to a boil, seasoning according to taste. Flatten the puff pastry to 1/8-inch thick, cut 8-circles approximately 1-inch wider than the soup cup you will be using. Place in each cup, 8 ounces (1 cup) of fish soup, already cold, cover with puff pastry. With a brush, moisten the outer rim of the cup with egg yolk. Place the puff pastry over the cup and seal well. Brush the pastry with egg yolk. Peel the potato while still warm. In a mortar, muddle, garlic clove with cayenne, salt and pepper. Add the potato, muddle, add egg yolk and saffron, muddle. Slowly incorporate the olive oil and emulsify the \rouille\ with the muddler until all of the oil has been used. Rub the outside of the baguette with garlic. Cut 16 slices, approximately 1/3-inch each, to be toasted. The Bouillabaisse: Poach the lobsters for 10 minutes in the soup. Remove and set aside. Ensure the live lobsters have been washed before poaching. Shell the lobsters, slice the lobster tails and set aside. Blanch the leeks and carrots in salted water, \al dente. Peel and slice potatoes approximately 1/8-inch thick. Cook the potatoes covered by an equal part of fish soup and water, add saffron. Do not overcook, they must stay in one piece. Poach the fish fillets in remainder of fish soup: nohu, opakapaka, John Dory and moano, in that order. The firmest fish requires longer cooking time and should go in first. The moano is very delicate and will not need more than 30 seconds cooking time. Bake the soup in a preheated 400 degree oven for 15 minutes. In the bottom of each plate place the vegetable julienne and the sliced potato, distribute in each plate an equal portion of fish and lobster. Arrange as a fan. Sprinkle with diced tomato and fennel leaves. Place in front of each guest the fish plate, the fish soup in crust on the left of each plate. With a small ladle, break the crust and scoop a good helping of soup over your bouillabaisse. Float 1 or 2 croutons topped with the rouille and enjoy. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 44699,"Tuna Meatballs 1 pound/500 g sushi grade tuna, minced 1 egg 1/2 cup/125 ml bread crumbs 1/2 cup/125 ml raisins 1/2 cup/125 ml pine nuts 1 cup/250 ml freshly grated Parmigiano 1/2 cup/125 ml, plus a splash white wine 1/4 cup/50 ml flour, optional 1/2 cup/125 ml sesame seeds 1 cup/250 ml extra-virgin olive oil 2 cups/500 ml balsamic vinegar Sprig fresh rosemary, torn Instructions: For the meatballs: In a mixing bowl, add the tuna, egg, bread crumbs, raisins, pine nuts, Parmigiano cheese, and 1/2 cup wine. Combine the ingredients together using your hands. To absorb any excess moisture, add flour. Wet your hands and make compact little balls with the mixture. Repeat with the remaining mixture. Dip the uncooked tuna balls in the sesame seeds. Heat up extra-virgin olive oil in a saucepan. Gently place the meatballs in the hot oil and fry until golden brown. Turn the balls over to cook on all sides. Transfer to a plate lined with an absorbent paper towel. For the balsamic sauce: Add the balsamic vinegar to a saucepan and cook on high heat. Add the rosemary and bring to a boil. Lower the heat to minimum. Let the balsamic reduce to half or when the sauce resembles a thick consistency. Drizzle the balsamic sauce over the meatballs. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 44700,"Game Day Burgers 1 red onion, sliced into 1/3-inch rounds 1 teaspoon olive oil
1/4 teaspoon kosher salt
1 tablespoon balsamic vinegar
1/2 teaspoon sugar
2 ripe avocados, pitted and diced 1 tablespoon lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon red pepper flakes
2 pounds ground chuck (80/20 meat to fat) 1 1/2 teaspoons kosher salt
6 thin slices provolone piccante
2 cups arugula
6 potato hamburger buns, toasted
2 tomatoes, sliced thin, optional
Instructions: For the onions: Preheat a grill pan over medium-high heat. Drizzle the onion slices with the olive oil and sprinkle with the salt. Place in the hot grill pan and cook, 2 to 3 minutes per side. Remove to a bowl and toss with the balsamic and sugar. Cover the bowl with a piece of plastic wrap and let steam at room temperature for about 10 minutes. For the avocado: Mash together the avocado, lemon juice, salt and pepper flakes in a medium bowl. For the burgers: Heat the grill pan over medium-high heat. Form the beef into 6 even patties (about 1/3 pound each). Sprinkle the patties evenly on both sides with salt and place in the grill pan. Grill until nicely browned, about 2 minutes on the first side. Flip the burgers and cook for an additional 2 minutes. Place a slice of cheese on top of each burger and cover with a bowl or lid to allow the cheese to melt. Cook to desired doneness, about 1 minute longer for medium. Place a small amount of arugula on the bottom half of each toasted bun. Top with the patties, tomatoes, if using, and the grilled balsamic onions. Spread some of the avocado on the top half of the buns and close the burgers. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Zinfandel]" 44701,"Chicken and Black Bean Enchiladas with Gooey Jack Cheese 2 teaspoons olive oil 1/2 cup chopped onion 2 cloves garlic, minced 2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces *see cook's note 1 (15-ounce) can black beans, rinsed and drained 1 (4-ounce) can diced green chiles 1/3 cup prepared salsa, mild, medium or hot 2 tablespoons chopped fresh cilantro leaves 4 (8-inch) flour tortillas 1 1/3 cups shredded Monterey jack and or Cheddar Broccoli Onions Potatos Celery Instructions: Preheat oven to 400 degrees F. Heat oil in a large skillet over medium heat. Add onion and garlic and saute 2 minutes. Add chicken and saute 5 minutes, until golden brown and cooked through. Remove half of the chicken and reserve for another use. Stir in black beans, green chiles, and salsa and simmer 5 minutes, until sauce thickens and reduces. Remove from heat and stir in cilantro. Arrange 4 tortillas on a flat surface. Top each tortilla with an equal amount of chicken mixture. Roll up tortillas and place side by side in a shallow baking dish. Top tortillas with shredded cheese (1/3 cup per tortilla). Bake enchiladas 15 minutes, until cheese is golden and gooey! Steam broccoli Chop onions Mash potatoes Chop Celery ","[Syrah, Tempranillo, Garnacha, Zinfandel]" 44702,"Applewood-Smoked Chicken 2 cups apple cider 1/4 cup apple cider vinegar 1/2 cup packed dark brown sugar 1/2 cup kosher salt 1/4 cup honey 2 bay leaves 1 3 1/2-pound whole chicken 3 tablespoons sweet-smoky dry rub (such as Trim Tabb's Pig Powder) 1 to 2 cups applewood chips Instructions: Make the brine: Whisk 2 cups water, the apple cider, vinegar, brown sugar, salt and honey in a medium saucepan until the sugar and salt dissolve. Add the bay leaves. Bring to a boil over medium-high heat, stirring occasionally. Transfer to a large glass bowl or other heatproof container and refrigerate until cooled, 1 to 2 hours. Add the chicken to the brine, making sure it is completely submerged. Refrigerate at least 6 hours or overnight. Preheat a grill to medium low and prepare for indirect cooking: On a gas grill, preheat the grill, then turn off half the burners. On a charcoal grill, light the coals, then bank to one side; put a disposable aluminum drip pan under the grates on the unlit side of the grill. Meanwhile, soak the applewood chips in water, 30 minutes; drain.
Remove the chicken from the brine and rinse with cold water. Pat dry with paper towels and generously sprinkle all over with the dry rub. When the grill registers 275? F, add the wood chips: On a gas grill, fill a smoker box with the chips and use according to the manufacturer\u2019s instructions; on a charcoal grill, sprinkle the chips over the coals. Place the chicken breast-side down on the cooler side of the grill. Cover the grill and smoke the chicken until the meat is no longer pink around the bone and a thermometer inserted into the thickest part of the thighs registers 175? F, about 2 hours (if using charcoal, adjust the air vents and add more coals as needed so the temperature stays around 275? F).
Transfer the chicken to a cutting board and let rest at least 15 minutes before carving. Photograph Ralph Smith ","[Chardonnay, Pinot Gris, Sauvignon Blanc, Riesling]" 44703,"Yukon Gold Potato Gratin with Horseradish, Gruyere and Sweet Onion 2 cups heavy cream 1 cup half-and-half
1/2 cup grated fresh horseradish 1/2 teaspoon grated nutmeg 1 clove garlic, finely minced
1 Vidalia or other sweet onion, sliced as thin as possible
Kosher salt and freshly cracked black pepper 3 pounds Yukon gold potatoes, sliced 1/8 inch thick (best to do when ready to assemble)
2 cups grated Gruyere cheese 1 cup coarse breadcrumbs
2 tablespoons minced fresh thyme Instructions: Preheat the oven to 375 degrees F. Put the cream, half-and-half, horseradish, nutmeg, garlic and onion in a medium saucepan and slowly bring the mixture to a simmer. Be sure to stir on occasion to prevent scorching. Season with salt and pepper. In a 9-by-13-inch baking dish, spoon a thin layer of the cream and onion mixture onto the bottom. Layer the potatoes, followed by a sprinkle of cheese. Season lightly with salt and pepper. Repeat this process until the dish is filled and the gratin is moist. Combine the breadcrumbs and thyme and sprinkle on top. Bake until the potatoes are tender and the gratin is caramelized on top and bubbly on the edges, 45 minutes to 1 hour. Allow to cool slightly before serving. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 44704,"Turkey and Stuffing Egg Rolls 1 pound roasted turkey breast, skin removed and cut into small cubes Jazzed up stuffing, recipe follows 1 egg, beaten 1 tablespoon water 12 egg roll wrappers Gravy, for dipping, recipe follows Cranberry dipping sauce, for dipping, recipe follows About 1 cup chicken stock 1 box prepared stuffing 1 tablespoon freshly chopped thyme leaves 1 tablespoon freshly chopped rosemary leaves 1 tablespoon freshly chopped sage leaves 3 tablespoons butter 1/4 cup finely diced onion 3 tablespoons all-purpose flour Pinch freshly cracked black pepper 1 tablespoon freshly chopped rosemary leaves 1 tablespoon freshly chopped parsley leaves 1 1/2 to 2 cups turkey stock Pinch salt 2 cups frozen cranberries 1 cup frozen strawberries 1/2 cup sugar 1/4 cup orange juice Pinch cayenne pepper Instructions: Preheat a deep-fryer to 375 degrees F. In a large bowl add the turkey and the stuffing and mix to combine. In a small bowl, beat the egg with water to form an egg wash. Layout the egg roll wrappers and spoon 2 tablespoons of the turkey mixture onto each wrapper. Brush the edges of the wrappers with egg wash. Roll tightly, being sure to bring the sides together so the egg roll is tight. Before the final wrap, use some egg wash to seal. Set the finished egg rolls on a platter until ready to fry. Fry the egg rolls, in batches, until golden brown and crispy, about 1 to 2 minutes. Remove the egg rolls to paper towels to drain. Allow to cool and arrange on a serving platter. Serve with warm Gravy and Cranberry Dipping Sauce. In a large saucepan add the chicken stock and bring to a simmer over low heat. Remove from the heat and stir in the stuffing and the fresh herbs. Mix well. In a medium saucepan heat the butter over medium-high heat. Add the onion and saute until translucent. Reduce the heat and stir in the flour and pepper to make a roux. Add the herbs, turkey stock and salt. Simmer over low heat until the mixture thickens. In a medium saucepan, add the cranberries, strawberries, sugar and orange juice. Bring to a slight simmer over low heat. Cook until the cranberries pop, about 6 to 8 minutes. Add the cayenne pepper and simmer for an additional 4 to 5 minutes. Remove from the heat and allow to cool. Add to a blender and puree the sauce until velvety and smooth. Transfer to a serving bowl. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 44705,"Stuffed Peppers 4 medium bell peppers, preferably red, halved, seeds and ribs removed (see Cook's Note) Kosher salt and freshly ground black pepper
3 tablespoons canola oil 1 pound ground beef
4 medium yellow onions, finely chopped
6 large cloves garlic, minced
2 tablespoons chili powder
1/2 teaspoon ground cumin
One 28-ounce can whole peeled tomatoes, lightly crushed
One 15.5-ounce can black beans, drained
2 tablespoons apple cider vinegar
1 1/4 cups cooked couscous (see Cook's Note) 3/4 cup shredded sharp yellow Cheddar Instructions: Preheat the oven to 400 degrees F. Arrange the pepper halves cut-side up on a nonstick baking sheet or regular baking sheet lined with parchment paper. Sprinkle the interiors with salt and pepper and drizzle with 2 tablespoons oil. Place the baking sheet in the center of the oven and roast until the peppers are juicy and somewhat softened and tender, 12 to 15 minutes. Remove from the oven. Meanwhile, heat the remaining tablespoon oil in a large heavy-bottomed pot over medium heat. When the oil begins to smoke lightly, add the meat in a thin layer and sprinkle with salt and pepper. Cook, stirring with a wooden spoon, until the meat browns and is cooked through, 5 to 8 minutes. Remove the meat with a slotted spoon to a medium bowl. Stir the onions, garlic, chili powder and cumin into the pot with a sprinkle of salt. Stir to blend, then cook until the flavors meld together, 5 to 8 minutes. Add the tomatoes and simmer gently over medium heat until the tomatoes fall apart and the chili starts to thicken, 12 to 15 minutes. Add the meat back to the pot along with the beans and apple cider vinegar. Remove from the heat. Fill each pepper about halfway with the couscous. Divide the chili among all the peppers, layering it on top of the couscous. Top with the cheese and return the baking sheet to the oven. Bake until piping hot and the cheese is melted, 20 to 25 minutes. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]

" 44706,"Sautandeacute;ed Escarole with Bacon and Grapes 1 large bunch escarole 1 tablespoon butter or olive oil ? cup minced shallot 1 clove garlic, minced Pinch red pepper flakes (optional) 3 slices bacon, cooked crisp and crumbled ? cup green seedless California grapes ? teaspoon salt ? teaspoon freshly ground black pepper juice of one small lemon (about 3 tablespoons) Instructions: Chop the escarole into large pieces and wash well, discarding the hard core and any browned leaves. Drain. Heat a large, high-sided skillet or wok over high heat. Melt the butter and saute the shallot, garlic and red pepper flakes (if using) until aromatic, about 1 minute. Add the bacon and the escarole leaves. Toss and turn quickly as they sizzle and start to wilt, about 2-3 minutes. Add the grapes, salt, pepper and lemon juice and continue to cook until the escarole is just tender and the fruit is warmed through, about 2 minutes more. Turn out on to a platter and serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 44707,"Strawberry Sauce 4 pounds strawberries, hulled 2 cups sugar
2 teaspoons vanilla 1 lemon, juiced
Instructions: Place the strawberries, sugar, vanilla and lemon juice in a medium saucepan over medium-high heat. Bring to a gentle boil, stirring constantly, and cook until the strawberries are very soft, a good 5 minutes. Turn off the heat and use a potato masher to completely smush them to smithereens. Pour the mixture into a fine-mesh strainer placed over a bowl. Use a spoon to stir the fruit so the liquid is forced through. Continue until almost all of the liquid is in the bowl. Set the pulp aside. Skim as much foam off the sauce as you can. Pour the skimmed sauce back into the same saucepan, add 1/4 cup of the pulp back in and boil again for 3 minutes over medium-high heat. Skim off any more foam that has formed on the surface, then allow the sauce to cool slightly before pouring it into a pitcher or jar. Refrigerate it to thicken and serve it cold. ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 44708,"Tequila-Marinated Shrimp Pizza with Chorizo, Onions, Bell Peppers, and Cilantro Pesto 3/4 cup warm water (110 degrees F) 1 1/4 teaspoons active dry yeast 1/2 teaspoon sugar 2 to 2 1/4 cups all-purpose flour 1 teaspoon salt 2 1/2 teaspoons extra virgin olive oil 20 medium raw shrimp, peeled, deveined, and cut in half lengthwise 1/2 cup tequila (recommended: Cabo Wabo) 1/4 cup fresh lime juice 3 garlic cloves, peeled and smashed 1 tablespoon chopped cilantro leaves, plus extra for garnish 1 teaspoon grated lime zest 1 teaspoon red pepper flakes 1 teaspoon kosher salt 1/2 teaspoon ground cumin Cornmeal, for dusting peel 8 ounces Mexican chorizo, chopped Cilantro Pesto, recipe follows 11/2 cups grated Monterey jack cheese 1 yellow bell pepper, cored, seeded and cut into long strips 1/2 medium white onion, cut into rings 4 ounces goat cheese, crumbled Chopped green onions, garnish 3/4 cup warm water (110 degrees F) 1 1/4 teaspoons active dry yeast 1/2 teaspoon sugar 2 to 2 1/4 cups all-purpose flour 1 teaspoon salt 2 1/2 teaspoons extra virgin olive oil 20 medium raw shrimp, peeled, deveined, and cut in half lengthwise 1/2 cup tequila (recommended: Cabo Wabo) 1/4 cup fresh lime juice 3 garlic cloves, peeled and smashed 1 tablespoon chopped cilantro leaves, plus extra for garnish 1 teaspoon grated lime zest 1 teaspoon red pepper flakes 1 teaspoon kosher salt 1/2 teaspoon ground cumin Cornmeal, for dusting peel 8 ounces Mexican chorizo, chopped Cilantro Pesto, recipe follows 11/2 cups grated Monterey jack cheese 1 yellow bell pepper, cored, seeded and cut into long strips 1/2 medium white onion, cut into rings 4 ounces goat cheese, crumbled Chopped green onions, garnish 2 cups tightly packed fresh cilantro leaves 1/4 cup lightly toasted pine nuts 1 teaspoon chopped garlic 1/4 cup grated cotija, queso fresco, or Parmesan 1/2 teaspoon freshly ground black pepper 1/2 teaspoon salt 6 tablespoons olive oil 2 cups tightly packed fresh cilantro leaves 1/4 cup lightly toasted pine nuts 1 teaspoon chopped garlic 1/4 cup grated cotija, queso fresco, or Parmesan 1/2 teaspoon freshly ground black pepper 1/2 teaspoon salt 6 tablespoons olive oil Instructions: In a large mixing bowl, stir together the water, yeast, and sugar. Let sit until foamy, about 5 minutes. Add 2 cups of the flour, salt, and 2 teaspoons of the oil, stirring with a heavy wooden spoon to incorporate. Turn out onto a lightly floured surface and knead until smooth and pliable, yet slightly sticky, 5 minutes, adding more flour as needed 2 teaspoons at a time to prevent from sticking to the board. Lightly oil a large mixing bowl with the remaining 1/2 teaspoon oil. Place the dough in the bowl and turn to coat with the oil. Cover with plastic wrap and set in a warm, draft-free place. Allow the dough to rise until nearly double in size, 1 to 1 1/2 hours. At least 45 minutes before baking pizza, put a pizza stone on the bottom rack of the oven and preheat the oven to 500 degrees F. While the dough is rising, marinate the shrimp. In a large bowl, combine the shrimp, tequila, lime juice, crushed garlic, cilantro, lime zest, pepper flakes, kosher salt, and cumin. Let marinate for no more than 1 hour. Remove the shrimp from the marinade and pat dry. In a skillet, cook the sausage over medium-high heat until the fat is rendered and almost completely cooked through, about 4 minutes. Remove and drain on paper towels. Let cool. On a lightly floured surface turn out the dough and lightly work into a large flat disk. Let rest for 10 minutes. Pat and stretch out the dough to a 12-inch round, turning and lifting to make about 1/8-inch thick. Dust a baker's peel or bottom of a baking sheet with the cornmeal. Carefully transfer the dough onto the peel and reshape as necessary without pressing down hard (so the dough will come away easily). Working quickly, spread cilantro pesto across the dough to cover, leaving a 1/2-inch border around the edge. Sprinkle the grated cheese evenly over the top, then arrange the shrimp, bell peppers, onions, and cooked sausage over the top. Dot the pizza with the goat cheese. Line up the peel over the baking stone and slide to release the pizza. (Alternately, bake on the baking sheet.) Bake until the dough is crisp and golden brown and the cheeses are melted and bubbly, about 8 minutes. Transfer with the peel to a large cutting board. Let sit for 5 minutes. Garnish with chopped cilantro and green onions, to taste. Cut into slices, and if desired, drizzle with additional pesto sauce. In a large mixing bowl, stir together the water, yeast, and sugar. Let sit until foamy, about 5 minutes. Add 2 cups of the flour, salt, and 2 teaspoons of the oil, stirring with a heavy wooden spoon to incorporate. Turn out onto a lightly floured surface and knead until smooth and pliable, yet slightly sticky, 5 minutes, adding more flour as needed 2 teaspoons at a time to prevent from sticking to the board. Lightly oil a large mixing bowl with the remaining 1/2 teaspoon oil. Place the dough in the bowl and turn to coat with the oil. Cover with plastic wrap and set in a warm, draft-free place. Allow the dough to rise until nearly double in size, 1 to 1 1/2 hours. At least 45 minutes before baking pizza, put a pizza stone on the bottom rack of the oven and preheat the oven to 500 degrees F. While the dough is rising, marinate the shrimp. In a large bowl, combine the shrimp, tequila, lime juice, crushed garlic, cilantro, lime zest, pepper flakes, kosher salt, and cumin. Let marinate for no more than 1 hour. Remove the shrimp from the marinade and pat dry. In a skillet, cook the sausage over medium-high heat until the fat is rendered and almost completely cooked through, about 4 minutes. Remove and drain on paper towels. Let cool. On a lightly floured surface turn out the dough and lightly work into a large flat disk. Let rest for 10 minutes. Pat and stretch out the dough to a 12-inch round, turning and lifting to make about 1/8-inch thick. Dust a baker's peel or bottom of a baking sheet with the cornmeal. Carefully transfer the dough onto the peel and reshape as necessary without pressing down hard (so the dough will come away easily). Working quickly, spread cilantro pesto across the dough to cover, leaving a 1/2-inch border around the edge. Sprinkle the grated cheese evenly over the top, then arrange the shrimp, bell peppers, onions, and cooked sausage over the top. Dot the pizza with the goat cheese. Line up the peel over the baking stone and slide to release the pizza. (Alternately, bake on the baking sheet.) Bake until the dough is crisp and golden brown and the cheeses are melted and bubbly, about 8 minutes. Transfer with the peel to a large cutting board. Let sit for 5 minutes. Garnish with chopped cilantro and green onions, to taste. Cut into slices, and if desired, drizzle with additional pesto sauce. In a food processor or blender, combine the cilantro, pine nuts, and garlic, and puree on high speed. Add the cheese, pepper and salt, and process to combine. Scrape the sides of the processor, and with the machine running, add the olive oil. Blend until well combined. In a food processor or blender, combine the cilantro, pine nuts, and garlic, and puree on high speed. Add the cheese, pepper and salt, and process to combine. Scrape the sides of the processor, and with the machine running, add the olive oil. Blend until well combined. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 44709,"Kansas City BBQ'd Chicken 3 1/2 pounds mixed chicken parts (breasts halved) Kosher salt and freshly ground black pepper 2 cups Kansas City-Style BBQ Sauce, recipe follows 2 tablespoons neutral-tasting oil, such as grapeseed or vegetable 6 cloves garlic, smashed 2 tablespoons tomato paste 1 slightly heaping tablespoon chili powder 1 tablespoon paprika 1 teaspoon crushed red pepper flakes 1/4 teaspoon ground allspice Pinch ground cloves 2 cups ketchup 2 cups water 1/2 cup cider vinegar 1/4 cup dark molasses 1/4 cup firmly packed dark brown sugar 1 tablespoon kosher salt 1 tablespoon soy sauce 1 tablespoon Worcestershire sauce 2 teaspoons English-style dried mustard 1 teaspoon freshly ground black pepper 1 bay leaf Instructions:

1. Preheat a grill with high, medium high, and medium zones. Lightly oil grates.
2. Season chicken with salt and black pepper, to taste and place it skin-side down on grate on high heat. Cook until skin is crisp, turning once, about 5 minutes. Dip each piece of chicken in sauce, shake off excess, and return to grill-dark meat pieces over medium high and white meat over medium heat. Cook, covered, basting once more, until glazed and an instant-read thermometer inserted in thickest part of each piece of chicken registers 170degreesF, about 25 to 30 minutes.
3. Heat the oil in a medium saucepan over medium heat. Stir in the garlic, tomato paste, chili powder, paprika, red pepper flakes, allspice, and cloves and cook, stirring, until paste is dark brick red, about 3 minutes. Add the ketchup, water, vinegar, molasses, brown sugar, salt, soy sauce, Worcestershire, mustard, black pepper, and bay leaf.
4. Adjust the heat to maintain a gentle simmer and cook until the flavors come together, about 30 minutes. Remove and discard bay leaf before using. ","[Zinfandel, Syrah, Merlot, Malbec]" 44710,"Marinated Roasted Portobellos 6 portobello mushrooms 1/3 cup extra-virgin olive oil
   1/2 teaspoon crushed red pepper flakes
   1 pinch sugar
   2 sprigs fresh thyme
   2 small cloves garlic, minced
   Kosher salt
   Instructions: Use a spoon to remove the gills from the underside of the mushrooms. Put the mushrooms in a small baking dish. Combine the oil, red pepper flakes, sugar, thyme and garlic in a small saucepot and heat until bubbling and aromatic. Pour the warm oil over the mushrooms, add 1/4 teaspoon salt and toss gently to coat. Cover and marinate at room temperature for at least 1 hour and up to overnight. Preheat the oven to 425 degrees F. Arrange the mushrooms on a baking pan and roast until browned and tender, about 30 minutes. Transfer the mushrooms to a serving plate and drizzle with the liquid from the pan. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 44711,"Blackstone Mushroom and Kimchi Fried Rice 1/2 cup kimchi juice, plus 3 cups roughly chopped ripe kimchi (from about 24 ounces; see Cook\u2019s Note) 4 tablespoons unsalted butter, melted 1/4 cup gochujang 2 tablespoons toasted sesame oil 2 tablespoons soy sauce 6 cloves garlic, minced Kosher salt 3 tablespoons vegetable oil 3 carrots, diced (about 3 cups) 1 white onion, diced 1 pound assorted mushrooms, such as oyster, king trumpet and shiitake, cut in to bite-size pieces 1 large zucchini (about 12 ounces), diced (about 3 cups) 9 to 10 cups day-old cooked short- or medium-grain white rice (from 3 cups raw rice) Toasted sesame seeds, for topping (optional) 8 large eggs 4 scallions, thinly sliced Gim (roasted seaweed snack), crushed or torn into small pieces, for topping Toasted sesame seeds, for sprinkling Instructions: Set 3 burners to high and 1 burner on either the far right or left to low on a 36-inch Blackstone? Griddle Cooking Station and preheat for 10 minutes. Whisk the kimchi juice, butter, gochujang, sesame oil, soy sauce, garlic and 1 tablespoon salt in a medium bowl until well combined; set aside. Heat 2 tablespoons of the vegetable oil on the high-heat side of the griddle. Add the carrots and onion and spread out in a single layer. Cook, tossing frequently with a large metal spatula, until the carrots start to soften slightly and the onion is transparent, about 3 minutes. Add the kimchi, mushrooms and zucchini and continue cooking, tossing often then spreading into a single layer, until the vegetables and kimchi release most of their liquid and start to brown slightly, about 5 minutes. Add the rice to the griddle, break it up with the back of the spatula and toss to combine with the vegetables. Pour the gochujang-butter sauce over the top and toss well until all the rice is coated. Spread into a single layer and cook, undisturbed, until the rice has absorbed most of the liquid, 3 to 4 minutes. Flip the rice occasionally and continue cooking until it starts to crisp slightly, about 5 minutes. Meanwhile, add the remaining 1 tablespoon vegetable oil to the low-heat side of the griddle. Crack the eggs on top and cook until the whites are set but the yolks are still runny, 3 to 4 minutes. Divide the fried rice among 8 bowls, top each with a fried egg and some scallions, gim and sesame seeds. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 44712,"Mussels with Pernod and Cream 2 cups white wine 2 cups (about 6 ounces) thinly sliced leeks, white parts only 4 pounds mussels, scrubbed and debearded 4 tablespoons Pernod 2/3 cup heavy cream 1/2 cup diced pimento or roasted red pepper 6 tablespoons chopped flat leaf parsley Instructions: Place the wine and leeks in a large, heavy saucepan. Add the mussels, cover pan and bring to a boil over medium-high heat. Reduce heat to medium and cook, covered, until mussel shells open, 3 to 5 minutes. Use tongs to transfer mussels to a bowl, discarding any that have not opened. Add Pernod to cooking liquid and bring to a boil. Boil for 2 minutes, then reduce heat to medium and stir in cream. Simmer for 2 minutes, then stir in pimento and 2 tablespoons of the parsley. Season lightly with salt and generously with black pepper. If mussels have cooled too much, return them to the cooking pan with the broth, cover and simmer a minute or so until reheated. Divide mussels between 4 large, shallow soup bowls and spoon broth and vegetables over them. Sprinkle with remaining parsley. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 44713,"Swedish Sweet Mustard 1/2 cup dry mustard 1/2 cup sugar 1 teaspoon salt Pinch ground white pepper 2 tablespoons white vinegar 1/4 cup boiling water 1/4 cup vegetable oil 1/2 cup heavy cream Instructions: Place all the ingredients in the container of a blender, blend for 1 minute. Scrape down the sides of the blender with a rubber spatula and process for 30 seconds longer. The mustard should be a little thicker than heavy cream. Store in glass jar, well-sealed, in the refrigerator and let the flavors marry for at least a day before using. The longer it sits, the better it tastes; it also will get thicker and more yellow. ","[Riesling, Gewrztraminer, Pinot Gris, Vinho Verde]" 44714,"Salted Bittersweet Fudge with Toasted Walnuts 1/4 cup (1/2 stick) unsalted butter 1 14-ounce can sweetened condensed milk 1 cup Diamond of California? chopped walnuts 1 teaspoon vanilla extract 1 teaspoon flaked sea salt 3 cups bittersweet (60% cacao) chocolate chips 2 tablespoons whipping cream Instructions: Line an 8-inch square pan with aluminum foil. Melt the butter in a heavy medium saucepan over medium heat. Add the condensed milk and stir constantly until the mixture bubbles gently at the edges, about 3 minutes. Mix in the walnuts, vanilla and salt. Stir in the chocolate and stir gently, just until the chocolate melts. Drizzle the cream over the surface of the fudge and stir vigorously just until the fudge is smooth and glossy, but not oily. (If the mixture separates and becomes oily, transfer the fudge to the bowl of a heavy-duty mixer and beat until blended.) Transfer the mixture into the prepared pan and smooth with a spatula. Refrigerate until firm, about 3 hours. Using the foil as a guide, remove the fudge from the pan. Cut the fudge evenly into 48 squares. (Fudge can be made ahead and refrigerated up to two weeks ahead.) ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 44715,"Crawfish Chowder with Crawfish Beignets 1/2 cup 1/2-inch diced bacon 2 tablespoons unsalted butter 1/2 cup finely chopped celery 1/2 cup finely chopped white onion 1/2 cup finely chopped green bell pepper 1 teaspoon hot red pepper flakes 1 tablespoon all-purpose flour Two 19-ounce cans diced tomatoes 2 cups low-sodium chicken stock One 1-pound bag crawfish tail meat 2 tablespoons fresh parsley leaves, chopped 1/2 cup finely sliced green onions Salt and freshly ground black pepper Crawfish Beignets, for serving, recipe follows 6 cups vegetable oil, for deep-frying 2 eggs 1 cup peeled crawfish tails 1 tablespoon seafood seasoning, such as Old Bay 1/4 cup finely chopped green onions 1 tablespoon minced garlic 1 teaspoon salt 1 1/2 cups sifted flour, plus extra for rolling 1 teaspoon baking powder 1/2 cup milk Salt and freshly ground black pepper Instructions: In a heavy skillet over medium-high heat, cook the bacon until rendered. Add the butter, celery, onions, bell peppers and red pepper flakes. Cook together, stirring occasionally, until softened. Sprinkle the flour over the bacon and vegetables and stir together well. Cook for an additional 3 minutes. Stir in the tomatoes and chicken stock. Bring to a boil, then simmer, stirring, until thickened slightly. Add the crawfish, parsley and scallions. Season the soup with salt and pepper. Serve with the Crawfish Beignets. Heat the oil in a deep-fryer over medium-high heat to 365 degrees F.
   In a large bowl, whisk the eggs until frothy. Sprinkle the crawfish tails with the seafood seasoning and add to the eggs. Stir in the green onions, garlic, salt, flour, baking powder and milk. The mixture should be like a thick pancake batter.
   Using a large metal tablespoon, drop the beignet mixture into the oil and fry until crispy and golden brown, about 3 minutes. Do this in two batches. Using a slotted spoon, remove the beignets and drain on paper towels. Makes 16 beignets. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 44716,"Del Sol Tomato Salad 3 pounds ripe Roma tomatoes (about 12 tomatoes), cut into wedges 4 cloves crushed garlic 1/2 cup extra-virgin olive oil 6 tablespoons red wine vinegar 1 large red onion, cut julienne 1 bunch chopped fresh basil (about 1 cup chopped) Salt and freshly ground black pepper 6 sprigs fresh basil, for garnish Instructions: Mix all ingredients in a salad bowl. Toss gently and season with salt and pepper. Serve at room temperature garnished with basil sprigs. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 44717,"Instant Chocolate Cake 8 ounces plain round chocolate wafer cookies 1 cup heavy cream 1/4 cup confectioners' sugar 2 teaspoons vanilla Instructions: Set 1/4 of the cookie chunks in a 10-inch pie plate. In a chilled bowl with chilled beaters whip the cream until semi stiff. Incorporate the sugar and beat until stiff; fold in the vanilla.
   Crumble a quarter of the cookies in a 10-inch pie plate. Spread a quarter of the whipped cream over the cookies. Arrange some whole cookies over that, spread with another quarter of the whipped cream. Repeat with layers of whole cookies and whipped cream, ending with a layer of whipped cream. Cover the pie with plastic wrap and refrigerate for 8 hours at least or, preferably overnight. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 44718,"Sweet Vidalia Onion Latkes 1 Vidalia onion, grated 1 large potato, grated 1 small carrot, grated 1 large egg, lightly beaten 2 tablespoons all-purpose flour Salt and pepper, to taste 2 to 4 tablespoons vegetable oil Instructions: Place vegetables in a strainer. Rinse with cool water until water runs clear. Drain well. Squeeze out excess water and pat dry with paper towel. Combine grated vegetables with egg, flour , salt and pepper. Heat vegetable oil in large skillet over medium-heat. Working in batches and using 2-3 tablespoons of vegetable mixture per pancake drop mixture into skillet. Flatten slightly and cook until undersides are golden brown. Flip and brown on the other side. Serve with sour cream. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 44719,"Vanilla Pineapple Compote 1 cup brown sugar 1 1/2 cups water 1 cup rum 2 vanilla beans, split, seeds scraped and reserved 1/2 lemon, juiced 1 ripe pineapple, top, skin and core removed, cut into bite-size wedges Instructions: Combine the brown sugar, water, rum, and vanilla beans in a saucepan. Squeeze the lemon juice into the pan. Stir to combine the ingredients and bring to a simmer. Add the pineapple and stir until well mixed. Simmer until the liquid has reduced to a syrupy consistency and the pineapple is soft. Let cool and serve as an accoutrement to yummy desserts like goat cheese cheesecake! ","[Riesling, Moscato, Vinho Verde, Cava]" 44720,"Southern Spinach Salad A composed salad of baby spinach, sliced Vidalia onions, toasted pecans, fig vinaigrette, and blue cheese croutons. 1 cup dried calymyra figs, stem cut off and quartered 1 1/2 cups champagne vinegar 1/4 cup diced shallots 1 1/2 cups good quality olive oil, plus more for drizzling Salt and pepper 3 slices thinly sliced white bread, crusts removed, and halved diagonally, making 2 triangles 1/4 pound imported (preferably: fourme d'ambert) blue cheese, or a domestic blue 1/2 Vidalia onion, thinly sliced and divided into rings 1/2 cup pecans, toasted in a 300 degree F oven for 7 minutes 1 large bunch (about 4 cups) baby spinach Instructions: In a small pot over medium heat, rehydrate figs in vinegar for 1/2 hour. Let this mixture cool, then place in food processor, and pulse until figs are in small pieces. In a medium size bowl, whisk figs and shallots and add 1 1/2 cups olive oil, salt, and pepper. Preheat oven to 325 degrees F. Sprinkle the triangular toasts with oil, and season with salt and pepper. Toast the croutons in the oven. Crumble some of the blue cheese on top of each crouton. Melt the blue cheese on the toast points underneath the broiler. While cheese is melting, toss the baby spinach in the fig vinaigrette. Divide the spinach onto 2 plates, add 1/2 the onion slices and 1/2 the toasted pecans. Place 3 hot croutons on each plate. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 44721,"Chestnut Mousse 1 cup canned unsweetened chestnuts (preferably packed in water) Confectioners' sugar Rum to thin Pinch instant espresso coffee Vanilla 1/2 cup heavy cream Bittersweet chocolate Instructions: In a food processor puree the chestnuts with enough confectioners' sugar to make it taste sweet. Add enough rum to make it the puree loose enough to fold into whipped cream; season with some instant espresso and vanilla. Chill until serving time. Whip the cream and sweeten lightly with confectioner's sugar and chill until serving time. Right before serving fold chestnut puree and cream together and transfer to serving glasses; garnish with shavings of bittersweet chocolate. ","[Brunello di Montalcino, Barolo, Rioja, Shiraz]" 44722,"Marzipan and Jam Filled \Bones
   1 1/2 cups almond flour 1 1/2 cups confectioners' sugar
   2 teaspoons almond extract
   1 cup granulated sugar 1 cup raspberries
   Splash lemon juice
   1 ounce pectin
   1 teaspoon cl powder
   3 1/2 pounds white chocolate, melted Instructions: For the marzipan: In a food processor, blend the flour, confectioners' sugar and almond extract until a paste forms, then transfer to a piping bag and set aside. For the jam: Pour 3/4 cup of the granulated sugar into a medium pot set over medium heat. Add the raspberries and the lemon juice and mix together, then bring to a boil. In a separate small bowl, mix the remaining 1/4 cup granulated sugar with the pectin to prevent clumping. Once the fruit mixture comes to a boil, add in the pectin mixture and cl powder, and continue boiling for 15 minutes. Remove from the heat and set aside to cool. Transfer the cool jam to a piping bag. Fill the chocolate molds with the melted chocolate and knock them carefully on a hard surface to release any air bubbles. Pour out excess chocolate back into the bowl of melted chocolate. Scrape the flat portion of the mold to clean off any excess chocolate. Chill until the chocolate hardens. Pipe a thin layer of the marzipan paste inside the center of the bone, and then a thin piping of raspberry red cl jam, leaving a little bit of space at the top. Top with more melted white chocolate, then chill and unmold once set. Serve cold or at room temperature. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 44723,"Crunchy Coated Chocolate Truffles 2/3 cup light cream 1 (12-ounce) bag semisweet chocolate chips 1/2 teaspoon ground cinnamon 2 graham cracker boards 1/2 cup shredded coconut, toasted Instructions: In a small saucepan, heat the light cream over medium-low heat until it comes to a simmer. Divide the chocolate chips equally into 2 bowls and evenly pour the hot cream between the 2 bowls. Stir until the chocolate is completely melted. Add cinnamon to 1 of the bowls of melted chocolate. Place a spoon or ice pop stick into the bowl with the cinnamon so that you can differentiate it when you scoop them out. Put the ganache into the refrigerator until it firms up, 1 1/2 to 2 hours. In the meantime, place the graham cracker boards in a food storage bag and crush with your hands to make crumbs. Put the crumbs and the toasted coconut on separate flat plates. Remove the ganache from the refrigerator. Using a small ice cream scoop or tablespoon, scoop out the ganache into the toppings. The cinnamon flavored chocolate goes into the graham cracker crumbs and the plain chocolate goes into the coconut. Roll them around to coat and form small balls. Work quickly to prevent the chocolate from melting. Transfer to a sheet pan and place in the refrigerator for 30 minutes to set. Place on a plate and serve. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]

" 44724,"Eggs Carbonara 8 eggs Salt and lots of freshly ground black pepper 1/2 cup freshly grated Parmigiano-Reggiano 1/4 cup milk 1/2 pound pancetta, or thickly sliced bacon, sliced crosswise into 1/4-inch strips 1 garlic cloves, minced, optional 1 red bell pepper, diced 1 cup fresh Italian parsley stems discarded before measuring Instructions: In a bowl, beat eggs, salt, black pepper, cheese, and milk. Set aside. Cook pancetta in a saute pan over medium-high heat, stirring occasionally until it is done like crisp pieces of bacon. Drain off excess fat (but leave about 2 tablespoons in the pan). Add garlic and bell pepper to the pan and cook over medium-high heat for 2 to 3 minutes, or until garlic shows the first sign of turning golden. Add Italian parsley. Stir for 1 more minute. Reduce heat to medium, add egg mixture to pan, and stir until eggs are cooked to your liking. Serve immediately on warmed plates. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 44725,"Aloo Gobhi 1 head cauliflower, cut into small florets 1/4 cup peanut or vegetable oil 1 teaspoon ground cumin 1 teaspoon ground coriander Kosher salt 1 medium onion, thinly sliced 3 cloves garlic, minced 1 small fresh red cl, seeded (if desired) and minced 1 tablespoon grated fresh ginger 1 teaspoon cumin seed 2 potatoes, coarsely chopped (about 1 1/2 pounds) 2 tomatoes, roughly chopped (about 1 pound) 1 teaspoon garam masala 1/2 teaspoon ground turmeric 1 cup frozen peas, thawed 1/2 cup loosely packed cilantro leaves 1 to 2 tablespoons fresh lemon juice Instructions: Preheat the oven to 425 degrees F. Put the cauliflower on a baking sheet and toss with 2 tablespoons of the oil, the ground cumin, coriander and 2 teaspoons salt. Roast until soft and lightly browned, about 20 minutes. Meanwhile, heat the remaining 2 tablespoons oil in a medium Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until lightly browned, about 10 minutes. Add the garlic, cl, ginger and cumin seed, and cook until fragrant, stirring, about 1 minute (add a splash of water if the ingredients begin to stick). Add the potatoes, tomatoes, garam masala, turmeric and 2 teaspoons salt and cook, covered, stirring occasionally to prevent sticking, until the potatoes are tender, about 20 minutes. Stir in the cauliflower and peas and cook until heated through, about 2 minutes. Stir in the cilantro and lemon juice. Serve.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 44726,"Bloody Mary 6 ounces vodka 16 ounces tomato juice 1 ounce lemon juice 3 teaspoons Worcestershire sauce 1/2 teaspoon cayenne pepper 1/2 teaspoon salt Celery stalk Instructions: Combine all ingredients in a 32-ounce pitcher with ice, stir thoroughly and fill into 6 glasses. Garnish with celery stalk. ","[Chardonnay, Sauvignon Blanc, Riesling]" 44727,"Braised Lamb Shank 4 lamb shanks, about 1 pound each Salt and freshly ground black pepper 3 tablespoons olive oil 1 cup diced onion 1 cup diced carrots 1 cup diced leeks, well washed 2 to 3 cloves garlic, minced Sachet of dried herbs: bay leaf, thyme, rosemary 3 tablespoons tomato paste 1 cup dry red wine 1 cup hot beef broth 3 to 4 sprigs fresh rosemary 3 tablespoons chopped fresh thyme Instructions: Preheat the oven to 350 degrees. Season lamb with salt and pepper. Heat the olive oil in a large, heavy skillet and sear the lamb shanks over high heat on all sides until well browned, about 6 minutes. Remove the shanks and place in an oven-proof casserole. To the skillet add the diced vegetables and saute for 3 to 4 minutes. When the vegetables have begun to cook and wilt, add garlic, sachet of herbs and tomato paste and combine. Add the wine and beef broth and bring to a boil. Pour the boiling liquid-vegetable mixture over the shanks in the casserole and braise, covered, in the oven for 1 hour and 20 minutes. The lamb should be fork tender, with the meat just beginning to separate from the bone. Serve with the pan juices, vegetables, toasted polenta and sprinkle generously with the rosemary and thyme. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 44728,"Make-Ahead Lunch Box 2 tablespoons olive oil 10 ounces white button mushrooms, sliced
Kosher salt and freshly ground black pepper
2 spinach wraps
2 tablespoons ranch salad dressing 8 thin slices honey ham
1/2 cup sliced roasted red peppers
2 tomato wraps
2 tablespoons honey mustard salad dressing 8 thin slices deli turkey 1/4 small red onion, thinly sliced
1 cup baby spinach
2 garlic wraps
2 tablespoons Italian salad dressing 2 large bananas 1/2 cup lemon juice 1 pint strawberries 12 mini chocolate chips 2 dried apricot pieces, cut into strips One 12-ounce bag dark chocolate chips 4 ounces tiny twist pretzels Sprinkles, for topping, optional Instructions: For the rainbow pinwheels: Heat the olive oil in a medium skillet over medium heat. Add the mushrooms, season with salt and pepper and cook until golden brown, 6 minutes. Cool completely. To make the spinach wraps: Drizzle each spinach wrap with 1 tablespoon of the ranch dressing and use the back of a spoon to spread it out evenly, leaving a 1/2-inch border. Add half of the mushrooms, 4 slices of the ham and 2 tablespoons of the roasted red peppers to each wrap. Roll up tightly, then slice each into 6 pieces. To make the tomato wraps: Drizzle each tomato wrap with 1 tablespoon of the honey mustard dressing and use the back of a spoon to spread it out evenly, leaving a 1/2-inch border. Add 2 slices of the turkey, half of the red onion and 1/4 cup of the spinach to each wrap. Roll up tightly, then slice each into 6 pieces. To make the garlic wraps: Drizzle each garlic wrap with 1 tablespoon of the Italian dressing and use the back of a spoon to spread it out evenly, leaving a 1/2-inch border. Add 2 slices of the turkey, 1/4 cup of the spinach and 2 tablespoons of the sliced roasted red peppers to each wrap. Roll up tightly, then slice each into 6 pieces. For the fruit snakes: Peel the bananas and rub them with the lemon juice (this will keep them from browning). Next, slice the bananas into medallions. Slice all but 6 of the strawberries into medallions, leaving the 6 strawberries whole. Next, add a banana slice and a strawberry slice to a 4-inch wooden skewer. Continue alternating slices until there are about 2 inches left on the skewer. Add a whole strawberry on top (this is the head) and then press 2 mini chocolate chips into the berry for the eyes. Cut a slit into the tip of the strawberry and add a strip of apricot for the tongue. Repeat with the remaining ingredients to make 6 fruit snakes total. For the chocolate-covered pretzels: In a medium bowl set over a pot of simmering water, add the chocolate chips. Gently melt the chips, stirring until smooth. Dip the pretzels in the chocolate, leaving the part your finger holds uncovered and letting the excess chocolate fall back into the bowl. Then place on a baking sheet. Add sprinkles, if using, while the chocolate is still warm. Let cool completely. Keep in an airtight container for up to 1 week. Give each lunch box 2 slices of each pinwheel flavor, a fruit snake on a stick and some chocolate-covered pretzels. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 44729,"Minestrone with Sauteed Croutons and Parmigiano-Reggiano 1/4 cup olive oil 2 cloves garlic, smashed 6 slices Italian bread, crusts removed and cut into 1/4-inch dice Salt 3 tablespoons olive oil 1 large red onion, chopped 2 large stalks celery, chopped 4 cloves garlic, chopped 2 large carrots, diced 1/4 pound pancetta, thinly sliced 1/2 head Savoy cabbage, finely sliced, blanched and drained 1/2 bunch Swiss chard, washed and finely sliced 1 large waxy potato, cut into 1/2-inch cubes 4 cups water 2 cups chicken stock 3 medium tomatoes, seeded and diced 1 bouquet garni (rosemary sprig, 4 thyme sprigs, 1 bay leaf, bunch parsley) 3 cups cooked cannellini beans 1 cup spinach leaves, washed and coarsely chopped Salt and pepper Grated Parmigiano-Reggiano cheese Instructions: For the Sauteed Croutons: Heat olive oil in a large saute pan over medium-high heat, add the garlic and cook for 3 to 4 minutes, to flavor the oil. Remove the garlic, add the bread cubes and toss to coat. Saute until golden brown on all sides, season lightly with salt. Remove to a plate lined with paper towels.
For the Soup: Heat oil in a 4 quart pot, add the onion, celery, garlic, carrot and pancetta and cook until soft. Add the cabbage, chard, potato, water, broth, tomatoes and bouquet garni. Bring the soup to a gentle simmer and cook for 15 to 20 minutes. Place half of the beans (1 1/2 cups) in a food processor and process until smooth. Add the puree and the whole beans to the simmering soup. Simmer the soup for about 5 minutes. Add the spinach and cook for 2 minutes. Season with salt and pepper to taste. Ladle the soup into bowls, garnish with sauteed croutons and cheese. ","[Barolo, Barbaresco, Dolcetto, Gavi]" 44730,"S'more Pizza 2 1-pound store-bought pizza-dough balls 1/4 cup slivered almonds 3 tablespoons unsalted butter 1 sleeve graham crackers, crushed (about 1 1/4 cups crumbs) 1/2 teaspoon chili powder 1/4 teaspoon cayenne pepper 1/4 teaspoon fine sea salt 3 cups mini marshmallows 2 4-ounce dark chocolate bars, broken into 1/4-inch chunks Instructions: Preheat the oven to 400 degrees F. Form the pizza dough into two 12-to-14-inch rounds, 1/4 inch thick. Bake, preferably on a pizza stone or pizza pan, for 4 to 6 minutes, or until just beginning to brown. Leave the oven at 400 degrees F. While the pizza crust is baking, toast the almonds in a medium dry skillet over medium-high heat. Transfer the almonds to a plate to cool. Melt the butter in the skillet. Add the graham cracker crumbs, chili powder, cayenne and salt. Cook for 2 to 3 minutes, until the crumbs are well coated. Remove from the heat and set aside. For each pizza, top the crust with half of the marshmallows and scatter half of the chocolate over the marshmallows. Return to the oven for 3 to 5 minutes, until the marshmallows are puffed and lightly browned. Sprinkle the pizza with half of the graham cracker mixture and top with half of the almonds. Let rest 3 to 4 minutes, slice and serve. Repeat to make the second pizza. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 44731,"Whole Wheat Pizza Dough 1 package dry yeast 1 1/4 cups lukewarm water 1 1/2 cups whole wheat flour 2 cups all-purpose flour 1 tablespoon olive oil 1 tablespoon honey 1/2 teaspoon salt Grated mozzarella cheese Grated Parmesan cheese Ricotta cheese Sliced tomatoes Sliced onions Sliced mushrooms (chanterelles) Roasted red bell peppers, peeled, seeded, sliced Calamata olives, pitted and sliced Japanese eggplant, sliced thin Leeks, washed well, outer leaves trimmed, sliced into \rings
Broccoli florets Spinach leaves Instructions: Proof yeast in a measuring cup with lukewarm water. In a food processor add whole wheat and all purpose flours, proofed yeast, oil mixed with honey and salt. Pulse processor to combine all ingredients. Then process until the dough forms a ball on the blade. Remove dough to a large oiled bowl. Cover with plastic wrap or a kitchen towel and let rise in a warm place for 45 minutes or until dough has doubled in bulk. Punch down dough and transfer to a floured board and knead briefly. Divide dough into 4 equal portions and roll each piece into a ball. Place the balls of dough, covered, in the refrigerator for at least 2 hours or overnight. Bring the dough to room temperature before proceeding. On a floured board roll and stretch each piece of dough into a 7 to 8-inch circle. Place each circle on a wooden pizza peel or pizza pan and top as desired. Preheat oven to 450 degrees F. and bake 7 to 8 minutes per pizza. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 44732,"Master Ganache 8 ounces bittersweet chocolate 1 cup heavy cream Instructions: Using a serrated knife, finely chop the chocolate into 1/4-inch pieces. Don't be lazy here. Big chunks will not melt. Traditional method: Place the chocolate in a medium heatproof bowl. Bring the cream to a boil in a small saucepan over medium heat. Boiling means the cream will actually rise up in the pan and threaten to boil over. Immediately pour the boiling cream over the chopped chocolate. Tap the bowl on the counter to settle the chocolate into the cream, then let it sit for 1 minute. Using a rubber spatula, slowly stir in a circular motion, starting from the center of the bowl, and working out to the sides. Be careful not to add too much air to the ganache. Stir until all the chocolate is melted, about 2 minutes. It may look done after 1 minute of stirring, but keep going to be sure it's emulsified. Food processor method: Place the chopped chocolate in a food processor fitted with the steel blade. Bring the cream to a boil in a small saucepan over medium heat (or bring to a boil in the microwave.) Immediately pour the hot cream into the food processor, on top of the chocolate. Let sit for 1 minute, then pulse the machine 3 times. Scrape down the sides with a rubber spatula and pulse 3 more times, until all the chocolate is melted. This smooth, silky chocolate is now ganache. Transfer the ganache to a bowl. Let the ganache sit at room temperature until it cools to 70 degrees F. In a 65 degree F room, this will take approximately 4 hours or 2 hours in the refrigerator. You can speed up the process by pouring the ganache out onto a clean baking sheet (thinner layers cool faster.) Once the ganache reaches 70 degrees F, it is ready to be used. At this point it can be covered and stored in the refrigerator for up to 2 weeks. ","[Chardonnay, Pinot Grigio, Riesling, Moscato]" 44733,"Lemon Chicken and Leek Rice Pilaf 2 tablespoons butter 1/3 to 1/2 cup broken linguini 2 leeks, trimmed and chopped into thin half moons
Salt and pepper Salt and pepper
1/2 cup dry white wine, optional
1 1/4 cups white rice
3 cups chicken stock, reserved from Poached Chicken, recipe follows 1 lemon, juiced and zested
3 cups cooked chicken, about half of meat from Poached Chicken, recipe follows 1/2 cup parsley, chopped
1 whole chicken, 5 pounds 2 bay leaves
2 carrots, coarsely chopped, with stems, if you have them
2 large cloves garlic, crushed
1 lemon, sliced
1 onion, quartered
A few stalks celery with leafy tops, coarsely chopped
A small handful fresh parsley with stems
Salt
A few peppercorns
Instructions: Heat the butter over medium heat in a skillet that has a lid. Add the pasta and toast until deep golden and nutty. Add the leeks and wilt, 3 to 4 minutes. Season with salt and pepper, and add wine, if using, and cook until it evaporates. Add the rice and the chicken stock and lemon zest. Bring to a boil, and reduce the heat to a simmer. Cover and cook until almost tender, 15 minutes. Add the chicken, lemon juice and parsley. Cover, let stand 5 to 10 minutes, then serve. Get Rachael's shopping list for this episode's recipes here. Place the cleaned chicken in a pot on bed of bay leaves, carrots, garlic, lemon, onions, celery and parsley. Fill the pot covering the top of the chicken with about 12 cups water. Sprinkle with salt and throw in a couple of peppercorns. Bring the water to a low boil then gently cook at low rolling simmer for about 1 hour, turning the chicken occasionally. Turn off the heat and allow the chicken to cool completely in its own juices. Remove the chicken and separate the meat from the skin and bones. Strain and reserve all of the cooking liquids. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 44734,"The Bella 4 (6-ounce) boneless, skinless chicken breasts Kosher salt and freshly ground pepper 2 teaspoons unsalted butter, plus more for brushing on the bread 2 tablespoons good quality olive oil 2 teaspoons dried tarragon 1/4 cup dry white wine 12 ounces sliced baby portabella mushrooms 5 ounces baby spinach 1 medium red bell pepper 4 tablespoons prepared or homemade basil pesto 4 tablespoons high quality mayonnaise 8 slices Italian white sandwich bread 4 thick slices whole milk mozzarella cheese Instructions: Cover the chicken breast with plastic wrap and gently pound to a uniform thickness to ensure even cooking. Season the chicken breast with salt, pepper, and dried tarragon.
Pan saute the chicken breast in 2 teaspoons butter and 1 tablespoon olive oil over medium-high heat. Once the chicken in browned on one side, about 4 minutes, flip and add white wine and continue cooking until the internal temperature reads 165 degrees F on an instant read thermometer, about 5 minutes more.
In another medium skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the sliced mushrooms and cook until golden on each side and tender, about 5 minutes. Remove from pan. Add the spinach to the skillet and cook until slightly wilted, about 2 minutes.
Meanwhile, roast the red bell pepper under the broiler until the skin is blackened on all sides, about 6 minutes. Place the pepper in a bowl covered with plastic wrap and allow to steam 5 minutes. Peel, seed and slice into 1/4-inch strips.
In a small bowl, whisk to combine the basil pesto and mayonnaise.
Heat a large nonstick skillet or griddle on medium heat. Butter one side of both slices of the bread and place them butter-side down on a cutting board. Build each sandwich by beginning the layering on one of the slices of bread with the sliced mozzarella cheese, the sauteed mushrooms, spinach, roasted red peppers, and chicken. Spread 2 tablespoons of the pesto mayonnaise on the other slice and place it buttered-side up on top.
Place the sandwich on the griddle and cook until golden, about 4 minutes. Flip and continue to cook the other side until it is golden and the filling is warmed and cheese is melted, about 4 more minutes.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 44735,"Bacon Avocado Toasts 2 ripe avocados, halved, pitted and peeled 3 scallions, chopped 1 tablespoon lemon juice Fine salt and freshly ground black pepper 4 slices smoked bacon 4 slices sourdough or crusty white bread, sliced 3/4-inch thick Instructions: Preheat the oven broiler.
Mash the avocados in a medium bowl until slightly chunky. Stir in the scallions, lemon juice, 1/2 teaspoon salt and a few grinds of pepper and set aside.
Arrange the bacon in a large nonstick skillet over medium heat and cook until brown and crisp, about 4 minutes per side. Transfer to a paper towel-lined plate and reserve the drippings in the skillet. Brush each slice of bread with some bacon drippings. Arrange the bread on a baking sheet, bacon dripping side-up, and broil until lightly toasted.
Spread each toast with 1/4 of the mashed avocado, break each piece of bacon in half and top each toast with 2 halves. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 44736,"Dark Chocolate\u2013Caramel Tart 1 cup all-purpose flour 1/3 cup unsweetened dutch-process cocoa powder 1/3 cup sugar 1/2 teaspoon fine sea salt 5 tablespoons plus 1 teaspoon cold unsalted butter, diced 1 large egg yolk 4 to 6 teaspoons cold water 1 cup sugar 6 tablespoons water 1 cup heavy cream 1 teaspoon pure vanilla extract 3/4 teaspoon fine sea salt 6 ounces semisweet or bittersweet chocolate, chopped 1 stick unsalted butter, diced 5 large egg yolks plus 1 whole egg Flaky sea salt Instructions: Make the crust: Combine the flour, cocoa powder, sugar and salt in a food processor; pulse a few times to combine. Add the butter and pulse until the mixture looks like sand. Add the egg yolk and 4 teaspoons cold water; pulse until the dough comes together and forms a ball, adding up to 2 more teaspoons water if necessary. Press the dough into a 9-inch fluted tart pan in an even layer. Refrigerate at least 30 minutes. Preheat the oven to 350? F. Line the crust with parchment paper and fill with pie weights or dried beans. Bake until the crust looks dry, 13 to 15 minutes. Remove the paper and weights and bake 5 more minutes. Transfer the crust to a rack to cool completely. Make the filling: Combine the sugar and water in a medium saucepan over medium-high heat; cover and bring to a boil. Cook, covered, until the sugar is dissolved, 4 to 5 minutes. Uncover and cook until the caramel is a dark amber color, 3 to 5 more minutes. Remove the caramel from the heat and add the heavy cream; whisk until the caramel stops bubbling. Stir in the vanilla and fine salt. Let cool to room temperature. Combine the chocolate and butter in a heatproof bowl set over a saucepan of barely simmering water (do not let the bowl touch the water). Let melt completely, about 10 minutes, then stir to combine. Remove the bowl from the pan and let cool. Preheat the oven to 325? F. Whisk the egg yolks and whole egg in a large bowl until frothy, about 2 minutes. Slowly whisk in the caramel, then the melted chocolate mixture. Set the tart pan on a large rimmed baking sheet; pour the filling into the crust. Transfer the baking sheet to the oven. Bake until the tart is set around the edges but the center is still jiggly, 25 to 30 minutes. Transfer to a rack and let cool to room temperature, then refrigerate until fully set, at least 3 hours. Sprinkle with flaky sea salt before serving. ","[Pinot Noir, Barolo, Tempranillo, Syrah]

" 44737,"Sauteed Mushroom and Fontina Cheese Quesadilla with White Truffle Oil 1/4 cup olive oil plus 2 tablespoons 12 cremini mushrooms, sliced in half 2 portobello mushrooms, cleaned and stems removed Salt and freshly ground pepper 12 (6-inch) flour tortillas 10 cloves roasted garlic, pureed 1 pound fontina cheese, thinly sliced 3 tablespoons finely chopped fresh thyme 2 tablespoons white truffle oil Instructions: Preheat grill or grill pan. Brush the mushrooms with 1/4 cup of the olive oil and season with salt and pepper to taste. Grill the mushrooms until golden brown and cooked through, remove from grill and coarsely chop. Preheat the oven to 450 degrees F. Place 8 tortillas on an ungreased baking sheet. Spread some of the roasted garlic puree on each. Divide the cheese among the tortillas, then the mushrooms and thyme and season to taste with salt and pepper. Stack to make 4 (2 layer) tortillas and cover with remaining tortilla, brush the tops with olive oil. Place on a lightly oiled baking sheet and bake or until the tortillas are lightly golden brown and the cheese has melted, about 5 to 7 minutes. Remove and drizzle with white truffle oil. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 44738,"Corn and Ricotta Ravioli with Sauteed Cherry Tomato Sauce 2 tablespoons unsalted butter 2 cups fresh corn kernels 2 cloves garlic, finely chopped 1/4 teaspoon ground dried cl de arbol or cayenne Kosher salt and freshly ground black pepper 2 cups chicken or vegetable stock, plus more if needed 1/4 cup creme fraiche 1 1/2 cups ricotta 6 large eggs plus 1 yolk Kosher salt and freshly ground black pepper 2 cups all-purpose flour, plus more for dusting 1/4 cup freshly grated Parmesan Cornmeal, for dusting, optional 3 tablespoons extra-virgin olive oil 1 pint cherry tomatoes, halved 2 cloves garlic, smashed to a paste Kosher salt and freshly ground black pepper 8 fresh basil leaves, chopped 3 tablespoons extra-virgin olive oil 3 anchovy fillets, finely chopped 1/2 cup fresh breadcrumbs Kosher salt and freshly ground black pepper Parmesan, for serving Instructions: For the corn puree: Heat the butter in a large saute pan over medium heat. Add the corn and cook until lightly golden brown, then add the garlic and cook for 30 seconds. Add the cl de arbol and season with salt and pepper. Remove 1/2 cup of the kernels to a bowl for the ravioli filling to let cool slightly. Transfer the rest of the corn to a small saucepan and cover with the stock. Cook over medium heat until slightly softened, about 10 minutes. Transfer the corn to a blender with a slotted spoon, add 1/4 cup of the stock and carefully blend until the corn is smooth. Add 1/2 cup more stock to thin it slightly, then transfer the puree to the saute pan. Add more stock, if needed, to bring the puree to a sauce consistency. Stir in the creme fraiche and season with salt and pepper. Keep warm. For the ravioli: Place a fine mesh strainer over a bowl and line it with cheesecloth. Place the ricotta in the strainer and drain for 4 hours. Whisk together 3 of the eggs, the yolk and some salt and pepper in a small bowl. Put the flour in another bowl, make a well in the center, add the egg mixture in the center and mix the flour into the eggs with a fork until combined. Transfer the dough to a lightly floured surface and knead until smooth. Wrap in plastic and refrigerate for at least 1 hour and up to 24 hours. Combine the drained ricotta, Parmesan, the reserved sauteed corn and 1 egg in a bowl and season with salt and pepper. Divide the dough into quarters and roll thinly in a pasta machine to 1/8-inch thickness. Whisk the remaining 2 eggs together with a tablespoon of water. Dust the counter and dough with flour and lay out 2 sheets of the pasta. Brush the top surface of dough with the egg wash. Distribute 1-tablespoon mounds of filling about 2 inches apart on the 2 sheets of dough. Top with the remaining 2 sheets of dough. Using your fingers, gently press out the air pockets around each mound of filling and form a seal. Use a crimper or cookie cutter to cut each ravioli into squares or circles. Check to make sure the crimped edges are well sealed before cooking. If making the ravioli in advance, dust with cornmeal to prevent them from sticking. For the sauteed cherry tomato sauce: Heat the oil in a large saute pan over medium heat. Add the tomatoes and cook until they begin to soften, about 5 minutes. Add the garlic and salt and pepper and cook until the juices release and then thicken slightly, about 5 minutes. Season with additional salt and pepper and stir in the basil. For the anchovy breadcrumbs: Heat the oil in a small saute pan over low heat, add the anchovies and cook until they are melted into the oil, about 1 minute. Add the breadcrumbs and cook until lightly golden brown, then season with salt and pepper. To serve: Bring 4 quarts of salted water to a boil. Cook the ravioli, in batches, until they float, about 2 minutes. Lift the ravioli from the water with a large strainer or slotted spoon and toss in the cherry tomato sauce to coat. Ladle some of the corn puree into 4 large shallow bowls. Top with 3 large ravioli in sauce, grate fresh Parmesan over and sprinkle with anchovy breadcrumbs. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 44739,"Oatmeal Cake 1/2 cup steel-cut oats 1 1/4 cups boiling water 8 tablespoons (1 stick) unsalted butter, softened at room temperature 1 1/2 cups granulated sugar 2 eggs 1 teaspoon pure vanilla extract 1 1/2 cups all-purpose flour 1/2 cup oat bran 1 teaspoon baking soda 1 teaspoon cinnamon 1/2 teaspoon salt 1/2 cup apple sauce 1 pound cream cheese 1 cup powdered sugar 1/4 cup honey 1/2 to 3/4 cup chopped walnuts, toasted Instructions: In a saucepan, place the oats and the water and simmer 15 minutes to soften slightly. Allow to cool to room temperature. Preheat the oven to 350 degrees F. Lightly butter a 8-inch square cake pan. In a mixer fitted with a whip attachment, cream the butter until smooth. Add granulated sugar and mix until smooth and fluffy. Add the eggs and vanilla and mix just until combined. Add the cooked oats and mix just until combined. In another bowl, mix the flour, oat bran, baking soda, cinnamon, and salt. Working in 3 batches, add the dry ingredients to the butter-oat mixture, alternating with the applesauce mixing just until combined after each addition. Pour into the prepared pan. Bake until a tester inserted into the center of the cake comes out dry and almost clean (a few crumbs are fine), 40 to 50 minutes. Let cool completely. Turn cake out onto a square serving platter. Place strips of paper under the cake around all the edges. To make the frosting, in a mixing bowl with a whip attachment cream the cream cheese on medium to high speed until light and fluffy. Turn the mixer to low and mix in the powdered sugar and honey. Frost the cake on the sides with a thin layer of frosting then use the remaining to cover the top and swirl it decoratively. Using your hands, press the toasted chopped nuts onto the side of the cake to coat it. Remove the paper strips before serving. Cut into 2-inch square pieces. Notes about the recipe: This is a delicious hearty and healthful cake. The texture added by the cooked steel cut oats makes you thing there are nuts inside. I made it to help me use up ends of jars of oat bran in the freezer and steel cut outs in the cereal drawer after the hot cereal breakfast season was over for the year. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 44740,"Wild Mushroom Rice 4 tablespoons unsalted butter 3 tablespoons olive oil 1/2 pound shiitake mushrooms, stems removed and caps cut 1/4-inch thick 2 large portobello mushrooms, stems removed and caps cut 1/4-inch thick 1/2 pound oyster mushrooms, stems removed and caps cut 1/4-inch thick Salt and pepper, to taste 1 Spanish onion, finely chopped 3 cups converted rice 7 cups chicken stock 1 teaspoon salt 1/4 cup porcini mushroom powder Instructions: Heat 3 tablespoons butter and 2 tablespoons oil in a large saute pan over high heat. Add the mushrooms, season with salt and pepper to taste and saute until golden brown. In a medium saucepan heat remaining oil and butter over medium heat, add the onions and cook until soft. Add the rice and stir to coat with the butter and oil. Add 6 cups of the stock, 1 teaspoon of salt and the porcini powder, bring to a boil, cover, lower the heat and cook until all the liquid is absorbed. Fold in the mushroom mixture, more stock if needed and season with salt and pepper to taste, cook to heat through, 5 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 44741,"Fresh Fig Chutney 1 3/4 teaspoons salt 1/4 teaspoon ground allspice 1/8 teaspoon ground cloves 1 1/4 pounds firm, slightly underripe fresh figs, rinsed, stems removed and halved 2 1/2 cups red wine vinegar 1/2 pound light brown sugar 1 onion, chopped 1/4 cup chopped fresh ginger 1 1/2 teaspoons yellow mustard seeds 1/4 lemon, zested 1/2 cinnamon stick Instructions: In a large saucepan combine the vinegar, sugar, onion, ginger, mustard seeds, lemon zest, cinnamon stick, salt, allspice, and cloves and bring to a boil. Reduce the heat to a simmer and cook until mixture is thickened and reduced by 2/3, forming a thick syrup. Add the figs and cook gently until the figs are very soft and beginning to fall apart and most of the liquid they've given off has evaporated, about 30 minutes. Transfer the chutney to a non-reactive container and allow to come to room temperature before serving. The chutney may be made up to 3 weeks in advance and stored in the refrigerator in an airtight container. (Alternately, hot chutney may be ladled into hot sterilized canning jars and processed in a hot-water bath according to manufacturer's directions.) ","[Rhone Blends, Port, Sherry]

" 44742,"Sinful Forbidden Dancing 1 pound (or as needed for pan) sugar, caramelized and poured 2-inches deep into a large saute pan 12 (8-ounce) cans sweetened condensed milk 12 (8-ounce) cans evaporated milk 72 egg yolks 5 ounces pure vanilla extract 4 Tahitian vanilla beans 1 ounce lime juice 4 shots coffee 4 espresso shots 2 (2-pound) boxes butter cake mix 1 1/2 pounds unsalted butter 1 box powdered sugar 8 pounds whipped cream cheese 6 whole eggs 6 ounces unsalted butter, melted 4 pounds chocolate, melted 4 ounces pure vanilla extract 50 raspberries, cut in 1/2 100 edible orchid leaves 8 pounds melted chocolate 6 cups heavy cream 1/2 gallon heavy cream 3/4 box powdered sugar 3 ounces pure vanilla extract 3/4 pound white sugar 3/4 pound brown sugar 1/4 pound butter 2 ounces banana liqueur 2 ounces brandy 1/2 cup cream 1/2 pound macadamia nuts 1/2 pound walnuts Raspberries and edible orchid leaves, for garnish Instructions: For the Cuban Coffee Flan: Place sugar in large saute pan on medium-high heat stirring for 8 minutes until caramel is dark. Incorporate all ingredients together in a mixer on medium speed for 3 minutes. Strain through a fine strainer, place in pan with caramel. Cover pan with aluminum foil and place in a water bath on medium heat for 1 hour and 20 minutes. Place in cooler to cool down for about 1 1/2 hours. Scoop out 1-ounce portions for serving, and wrap for transport. For the Butter Cookie Crust: Place parchment paper on a sheet pan. In mixer bowl combine the cake mix and butter together on high for 1 minute. Pour into the sheet pan, and bake according to box directions. Place in cooler. Cut 100 (2-inch) rounds and wrap for transport. For the Chocolate Decadence: Place powdered sugar and cream cheese in a mixer for 3 minutes until whipped and creamy. Add whole eggs and melted butter and whip for another minute. Then add melted chocolate and vanilla extract and mix for another minute, place in a 2-inch deep pan that has been sprayed with nonstick spray and bake in a preheated 300 degree F oven for about 30 minutes. Place in cooler to cool down. Place in pastry bag and prepare for transport. For the Chocolate Ganache: In a mixing bowl combine chocolate and heavy cream until it's of ribbon consistency. Place in pastry bag and prepare for transport For the Whipped Cream: In a cold stainless steel mixing bowl add heavy cream and mix until soft peaks form. Add powdered sugar and vanilla and mix on high for 1 minute until stiff peaks form. Place in piping bag and prepare for transport. For the Macadamia and Walnut Pralines: In a large skillet on high heat, place white sugar and brown sugar cook on high approximately 6 minutes until golden brown. Add butter, banana liqueur and brandy. Add heavy cream, macadamia nuts and walnuts and reduce for about 4 minutes or until a dark brown caramel color has formed. Continue stirring and keep a good eye on it. Place on sheet pan lined with parchment paper to cool. Wrap for transport. Assembling Dessert: Place butter cookie crusts on sheet pan, pipe ganache on bottom layer, followed by 1-ounce scoop of flan, pipe 1-ounce chocolate decadence onto flan. Add 1-ounce scoop of praline, top with whipped cream and garnish with 1/2 raspberry and edible orchid leaf. ","[Chardonnay, Pinot Grigio, Moscato, Riesling]" 44743,"Roasted Garlic 2 heads garlic Instructions: Preheat the oven to 400 degrees F.
Slice off the top each head of garlic to expose some of the cloves inside. Place the heads on a piece of foil. Drizzle with olive oil and wrap in the foil. Roast until cloves are lightly browned and tender, about 30 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling]" 44744,"Wild Rocket and Chilli Spaghetti 1 pound 1-ounce (500 grams) dried spaghetti, the best you can get Olive oil 1 clove garlic, peeled and finely sliced 1 dried red chilli, finely chopped 1 can anchovies 2 handfuls wild rocket, plus an extra handful to serve 1 lemon, zested and 1/2 lemon, zested Sea salt and freshly ground black pepper Parmesan, finely grated Instructions: Cook the spaghetti in boiling salted water according to the packet instructions. Prepare your sauce by gently heating a little olive oil then add the garlic, chilli, and anchovies. Add the wild rocket, toss and add the lemon zest. Remove from the heat and add the lemon juice. Drain the spaghetti then toss it with the sauce, taste and season if needed. Place on a plate and pile the extra handful of wild rocket on top with a good sprinkling of grated Parmesan. ","[Barolo, Barbaresco, Dolcetto, Aglianico]" 44745,"Pumpkin soup 2 large butternut squash 2 tablespoons coriander seeds 2 dried chillies A few glugs olive oil 10 slices pancetta, cut into 1/2-inch (1 centimetre) pieces A bunch fresh sage 11 ounces (300 grams) chestnuts 1 onion, finely chopped About 2 3/4 pints (1 1/2 litres) chicken stock 4 tablespoons sour cream Extra-virgin olive oil Instructions: Preheat the oven to 400 degrees F. (200 degrees C/Gas 6) Cut the squash in half and remove the seeds, reserving these for later. Using your pestle and mortar, bash up the coriander and chilli nice and fine and sprinkle over the squash. Drizzle with a little oil and roast in a hot oven until nice and soft. Heat a little oil in a large pan and fry the pancetta with half the sage leaves. Add the chestnuts and the onion and fry gently for about 15 minutes. By this time the squash will be ready, so spoon it out into the pan, leaving the skin behind. Cover with the stock and bring to the boil. Remove half the mixture and blend until smooth, then pour back into the pan. Take the rest of the sage leaves and the reserved squash seeds and fry them in a little oil until crisp. To serve, spoon a little sour cream on top of the soup, sprinkle with a little of the crisp sage and seeds, and finish with a good drizzle of extra-virgin olive oil. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 44746,"How to Make Easy Scalloped Potatoes | Scalloped Potatoes 2 tablespoons unsalted butter, plus more for the baking dish 4 medium russet potatoes (about 2 pounds) 1 1/2 cups heavy cream 1/2 cup whole milk 2 cloves garlic, minced 1/2 teaspoon fresh thyme leaves Kosher salt and freshly ground black pepper Pinch freshly grated nutmeg 1 cup shredded Gruyere (about 4 ounces) 1/2 cup finely grated Parmesan (about 1 1/2 ounces) Instructions: Preheat the oven to 350 degrees F. Grease an 8-inch square baking dish with unsalted butter. Peel the potatoes and cut them into 1/8-inch-thick slices using a mandoline or sharp knife. Add the sliced potatoes, heavy cream, whole milk, 2 tablespoons butter, garlic, thyme, 1 1/2 teaspoons salt, 1/2 teaspoon pepper and the nutmeg to a medium saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, until the potatoes are tender and almost cooked through but still hold their shape, about 5 minutes. (They should not be soft and falling apart.) Remove the saucepan from the heat. Add the Gruyere and Parmesan, stirring gently to combine. Pour the potato mixture into the prepared baking dish. Bake until the top is light golden brown and the potatoes are cooked through and tender, about 45 minutes. Let rest for 10 minutes before serving.
","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 44747,"Stuffed Calamari with Snapper and Fregola in a Burst Cherry Tomato Sauce 3 tablespoons extra-virgin olive oil 3 cloves garlic, minced Pinch red pepper flakes 2 cups heirloom cherry or grape tomatoes 1 cup chicken stock Kosher salt 2 cups fregola 1 cup fresh corn kernels 12 ounces rock shrimp 1/2 cup breadcrumbs 3 tablespoons chopped fresh parsley Kosher salt Extra-virgin olive oil, as needed 12 ounces calamari tubes, cleaned 2 tablespoons extra-virgin olive oil Four 6-ounce snapper fillets, cleaned and bones removed Kosher salt Instructions: For the tomato sauce: To a medium saucepan over medium heat, add the olive oil, garlic and red pepper flakes. Cook until the garlic is fragrant, being careful not to burn. Add the cherry tomatoes; toss to combine and coat with the oil. Add the chicken stock and cook until tomatoes burst, about 10 minutes. Hold over medium-low heat. For the fregola: Bring a medium pot of salted water to a boil. Add the fregola and cook according to package instructions. Drain and toss with the corn. Season with salt. For the stuffed calamari: Combine rock shrimp, breadcrumbs, parsley and some salt in a food processor. Pulse to a thick paste; add olive oil if needed. Transfer the shrimp paste to a medium pastry bag and pipe into the calamari until three-quarters full. Seal the calamari with skewers. Simmer the stuffed calamari in the tomato sauce for 5 minutes. Flip and simmer until cooked through, another 5 to 7 minutes. For the snapper: Heat the oil in a medium saute pan over medium-high heat. Sprinkle the snapper with salt on both sides. Place the fish in the hot pan, skin-side up, for about 3 minutes. Flip and cook on the reverse side for an additional minute or until cooked through. Remove the fish from the pan. To serve: Spoon the fregola and corn onto a plate, place a snapper fillet and some stuffed calamari on top. Top with tomato sauce. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 44748,"Shrimp and Smoked Grits with Tasso Gravy 3 tablespoons paprika 3 tablespoons dried parsley 2 tablespoons garlic powder 1 tablespoon kosher salt 1 tablespoon ground black pepper 1 tablespoon rubbed sage 2 cups heavy cream 2 cups chicken broth 1 cup stone-ground smoked grits, such as Louismill 8 ounces goat cheese 3 tablespoons butter 3 tablespoons flour 1 cup ham broth 1 cup heavy cream 1 tablespoon paprika 1 tablespoon hot sauce, such as Tabasco 1 tablespoon whole-grain mustard 1 teaspoon Worcestershire sauce 4 ounces diced tasso ham 1 tablespoon chopped fresh parsley 20 shrimp (16/20 size), peeled and deveined 2 tablespoons unsalted butter 1 tablespoon olive oil Instructions: For the shrimp spice: Mix the ingredients together. Measure out 1 teaspoon for the tasso gravy and 2 tablespoons for the shrimp and reserve. Store the remaining shrimp spice in an airtight container. For the smoked grits: In a thick-bottomed pot, bring the cream and chicken broth to a boil. Add in the grits and reduce the heat to medium high. Stir often and cook until the grits are tender, 20 to 25 minutes. Fold in the goat cheese and cook until the goat cheese is melted and the grits are smooth. For the tasso gravy: In a thick-bottomed saucepan, melt the butter over medium-high heat. Cook until the butter is bubbling and hot, then add the flour. Stirring often, cook the flour until it is a golden-brown color. Add the ham broth and heavy cream. While stirring often, cook until it comes to a boil and begins to thicken. Once the gravy is thick, stir in the paprika, hot sauce, mustard, Worcestershire and reserved 1 teaspoon shrimp spice. Turn the heat to medium and simmer for 1 minute. Add in the ham and simmer for 1 minute. Turn the heat to low and stir in the fresh parsley. For the shrimp: Toss the shrimp and reserved 2 tablespoons shrimp spice together and let sit about a half hour before cooking. To finish and assemble the dish: Heat a large nonstick skillet over medium-high heat. Add the butter and olive oil and cook until the butter is bubbling and hot. Add the shrimp and cook, tossing and moving the shrimp, for about 2 minutes. Add the tasso gravy and bring it to a simmer over medium heat. In a large bowl, mound the grits in the center. Place the shrimp on top of the grits. Spoon the tasso gravy over the shrimp and around the bowl. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 44749,"Chicken Cacciatore Kosher salt and freshly ground black pepper 8 whole chicken thighs, skin on (you can use any whole chicken pieces)
1/2 cup all-purpose flour
1/4 cup olive oil
2 tablespoons butter
2 green bell peppers, cored and sliced (not too thin)
2 red bell peppers, cored and sliced (not too thin)
1 medium onion, halved and sliced
5 cloves garlic, diced
12 ounces mushrooms (white or cremini), sliced
1/2 teaspoon ground thyme
1/4 teaspoon turmeric
Crushed red pepper flakes, to taste, optional 3/4 cup dry white wine
One 28-ounce can whole or diced tomatoes (with their juice)
1 pound pasta or egg noodles
Chopped fresh flat-leaf parsley, for sprinkling
Grated Parmesan, for sprinkling
Instructions: Preheat the oven to 350 degrees F. Salt and pepper both sides of the chicken. Dredge the chicken in the flour. Heat the olive oil and butter in a heavy ovenproof skillet or Dutch oven over medium-high heat. Place the chicken skin-side down in the skillet, four pieces at a time. Brown on both sides, then remove to a clean plate. Repeat with the remaining chicken. Pour off half the fat and discard. Add the sliced bell peppers and onions to the skillet, as well as the garlic. Stir around for 1 minute. Add the mushrooms and stir around for 1 minute. Add the thyme, turmeric and 1/2 teaspoon salt. And the crushed red pepper flakes if you like things a little spicy. Add extra black pepper to taste. Stir, then pour in the wine and allow to bubble. Pour in the tomatoes and stir to combine. Add the chicken back to the skillet skin-side up, without totally submerging it. Cover and put into the oven for 45 minutes. Remove the lid and increase the heat to 375 degrees F. Cook for an additional 15 minutes. Meanwhile, cook the pasta according to the package directions. Do not overcook! Drain and set aside. Transfer the chicken pieces to a plate, followed by the vegetables. Return the skillet to the burner and turn the heat to medium high. Cook and reduce the sauce for a couple of minutes. Pour the noodles onto a large platter or into a big serving bowl. Add the vegetables all over the top, then place the chicken pieces on top of the vegetables. Spoon the juices from the skillet over the chicken and noodles. Before serving, sprinkle on chopped fresh parsley and grated Parmesan. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 44750,"Oven-Fried Potatoes 4 pounds baking potatoes, like russets, cut into 2-inch cubes 1/4 cup olive oil 4 cloves garlic, minced 1/4 cup minced fresh parsley 2 teaspoon dried basil, crumbled 2 teaspoon dried oregano, crumbled Pepper Salt Instructions: Preheat oven to 350 degrees. Combine potatoes, oil, garlic, herbs, and pepper in large bowl and toss to coat. Spread potatoes in single layer on 2 baking pans. Bake until golden brown and cooked through, turning once, about 1 hour. Season potatoes, to taste, with salt and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 44751,"Cheesy Mac 'N Rib 8 ounces unsalted butter, softened 6 ounces mayonnaise 4 cups of your favorite macaroni and cheese recipe 3 tablespoons butter 2 yellow onions, sliced into 1/4-inch strips Salt and freshly ground black pepper 1 cup your favorite BBQ sauce 2 cups of cooked pulled pork 12 slices sharp Cheddar cheese 8 slices buttermilk bread 1 slice Cheddar cheese 1 square chilled macaroni and cheese 1/2 cup BBQ pork mixture 1/4 cup caramelized onions Instructions: Beat butter and mayonnaise in a mixer until well blended, scraping down the sides of the bowl to ensure complete mixing. Set aside. Prepare your favorite macaroni and cheese recipe. When finished, spread evenly into a sheet pan or casserole dish to a thickness of about 3/4-inch. Cover with plastic wrap and cool in refrigerator.
Cut the chilled macaroni and cheese into squares that are slightly smaller than the diameter of your bread.
Melt 3 tablespoons butter in a heavy-bottomed pan. Add sliced onions and cook over a medium-high heat stirring frequently until onions have caramelized. Season with salt and pepper.
Heat up BBQ sauce and add pulled pork. Allow to simmer for 5 minutes over low heat.
Generously butter one side of each slice of bread with the butter-mayonnaise mixture. Be sure to butter to the very edges!
On unbuttered side, layer as follows: Top with slice of bread, buttered-side out.
Use a flat, nonstick griddle and bring to a medium heat, approximately 340 degrees F.
Lay sandwiches on hot griddle and proceed to cook on one side until golden brown, about 3 to 4 minutes. A bacon press or heavy pan may be placed on top of sandwiches to help with interior melting. Flip sandwich and repeat.
Remove the sandwiches from the heat and let cool for 1 minute before cutting. Enjoy! ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 44752,"Barbecue Chicken and Brussels Sprout Sheet Pan Dinner 4 bone-in, skin-on chicken thighs (1 1/2 to 2 pounds) 2 small sweet potatoes, peeled and cut into 6 to 8 wedges each 1/4 cup extra-virgin olive oil 1/4 teaspoon chili powder Kosher salt and freshly ground black pepper 3/4 pound (about 3 cups) Brussels sprouts, halved and quartered depending on size
1/4 cup barbecue sauce Instructions: Preheat the oven to 425 degrees F and line a rimmed baking sheet with parchment paper. Place the chicken thighs skin-side up on one side of the baking sheet, spacing them evenly apart. Roast until they turn opaque on the outside, 15 minutes. Remove the baking sheet from the oven and place the sweet potato wedges in the center. Drizzle the potatoes with 2 tablespoons of the olive oil and sprinkle with chili powder and some salt. Use tongs to toss the potatoes so each piece is evenly coated. In the remaining open area of the pan, toss the Brussels sprouts with the remaining 2 tablespoons of olive oil and and sprinkle with salt and pepper. Arrange the Brussels sprouts cut-side down on the pan and brush each chicken thigh with barbecue sauce on all sides. Return the baking sheet to the oven and roast until the chicken is completely cooked through and reads an internal temperature of 160 degrees F, and the Brussels sprouts and sweet potato wedges are tender and charred in spots, 25 to 30 minutes more. Toss the vegetables with the accumulated juices on the tray before serving. ","[Zinfandel, Malbec, Tempranillo, Garnacha]

" 44753,"Honeyed Ricotta 15 ounces/425 grams part-skim ricotta 2 tablespoons honey 1/4 teaspoon pure vanilla extract 1/4 teaspoon grated lemon zest Instructions: In a small bowl, use a whisk to whip all the ingredients together until light and creamy, 1 to 2 minutes. Store in an airtight container in the refrigerator for up to 5 days. ","[Prosecco, Moscato, Vinho Verde]" 44754,"Apple Crisp Cocktail 1 part brandy 2 parts apple cider, chilled 2 parts Champagne 1 apple, sliced into thin slices, for garnish Instructions: In a champagne flute, combine the brandy and cider and stir. Top with Champagne. Garnish with a couple of slices of apple. ","[Champagne, Brandy]" 44755,"Flavored Butters 1/2-cup butter, softened 1/4-tsp. dried tarragon leaves 1-tsp. dried parsley flakes 1/8-tsp. dried thyme leaves dash black pepper
1/2-cup butter, softened 2 tsp. dried dill weed 2 tsp. chopped chives 1/2-tsp. lemon juice
1/2-cup butter, softened 2 tsp. chili powder 1 tsp. lime juice 1/8-tsp. pepper 1/4-tsp. salt 1/2-tsp. pepper sauce Instructions: These flavored butter recipes start with half a cup of softened butter. You can create different flavors in your butter by mixing in different herbs and spices. Once you have the basic recipe down, try other combinations. These butters are simple to make; just mix the ingredients in a small bowl and beat the mixture until it's fluffy. If you don't use all of it, roll the rest into a log shape and refrigerate or freeze it. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 44756,"Saltimbocca 4 small 1/4-inch thick veal scallopini 4 thin slices of prosciutto 4 whole fresh leaves of sage 2 tablespoons unsalted butter 1/4 cup dry white wine Salt and pepper Instructions: Pound scallopini between pieces of plastic wrap until thin. Top each of the slices with a slice of prosciutto and a sage leaf. Secure prosciutto and sage leaf to the veal with a toothpick. Melt the butter in a pan large enough to accommodate the 4 veal slices and brown them on both sides for a few minutes. Sprinkle with fresh pepper and lightly with salt (prosciutto is already salty). Add white wine and reduce quickly over high heat until almost glazed. The whole procedure should not take longer than 5 minutes. Serve with \instant\ polenta and/or saute of mushrooms and parsley. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 44757,"Fruit Sando 2 small kiwis, peeled and halved lengthwise along the flatter side 8 small- to medium-sized strawberries, trimmed and halved lengthwise along the flatter side
1 mango, cut into 16 batons about 1/3-inch thick and 1 1/2-inches long
1 cup heavy whipping cream, cold
1 1/2 tablespoons sugar
1/4 teaspoon vanilla extract
Eight 1/2-inch-thick slices store-bought or homemade shokupan (Japanese milk bread; see Cook\u2019s Note) Instructions: Gently pat the kiwis, strawberries and mango dry. Whisk together the cream, sugar and vanilla in a large bowl until almost stiff peaks form. (You don\u2019t want to over-whip the mixture, but it needs to be a little stiffer than standard whipped cream in order to hold the sandwich together.) Lay the milk bread on a cutting board in 2 rows of 4 slices. Spread one-eighth of the whipped cream evenly on each slice.
Place half a kiwi in the middle of each bottom slice of bread. Place half a strawberry at each corner of each bottom slice, with the stem end facing the kiwi. Place a piece of mango along the length of the top of each strawberry, fitting it between the berry and the kiwi.
Cover each sandwich with one of the top slices of bread, cream-side down. Carefully and tightly wrap each sandwich in a piece of plastic wrap, then lightly and evenly press on it with your hand. Refrigerate for 2 hours or up to 8 hours.
Unwrap the sandwiches and carefully cut off the crusts if you like with a serrated knife. Cut the sandwiches in half on the diagonal, wiping the blade clean between cuts.
","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 44758,"Creme Brulee Tart 1/2 pound puff pastry 1/2 to 3/4 cup fruit, such as sliced strawberries, apricots, ripe pears, raspberries, or blueberries (a mixture is nice) Creme Brulee, recipe follows 1/4 cup sugar 6 egg yolks 1/2 cup sugar 3 cups heavy cream 1 vanilla bean, split 7 tablespoons unsalted butter, softened Instructions: Roll the puff pastry 1/4-inch thick and pierce it all over with the tines of a fork. Line a flan ring with the pastry and chill the ring for 20 minutes. Preheat the oven to 350 degrees F. Line the flan ring with parchment paper or coffee filters and fill the shell with pie weights. Bake the pastry shell for about 25 minutes, or until the pastry is golden brown. Remove the shell from the oven and let cool to room temperature. Remove the pie weights. Distribute the fruit evenly over the bottom of the shell, then pour in the Creme Brulee. Smooth the top with a long-bladed spatula. Just before serving, heat a caramel iron on the burner of a stove. Sprinkle the sugar evenly over the top and carefully caramelize the sugar with the hot iron. Alternately, place the tart under a hot broiler, near the heat, for 1 to 2 minutes, or until the sugar caramelizes. Or use a small blow torch to caramelize the sugar. In a large metal bowl set over a bain marie, whisk the egg yolks and sugar together until the mixture is light and thick enough to form a ribbon. This takes quite a long time; be strong and patient. Remove from the heat. Carefully whisk in the cream. Add the vanilla bean. Place the bowl back over the bain marie and cook slowly for about 45 minutes, stirring frequently. Take care that the water does not boil. The custard will be done when the mixture adheres to your fingers without dripping. When the custard is done, remove from the heat and whisk in the butter, a little at a time, until all of it has been incorporated. Strain through a fine strainer into a bowl. Chill at least 6 hours or overnight. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 44759,"Italian Wellington 2 tablespoons vegetable oil One 3- to 3 1/2-pound center-cut beef tenderloin, trimmed
1 teaspoon salt 1 sheet frozen puff pastry, such as Pepperidge Farm, thawed
All-purpose flour, for dusting Eight 1/6-inch-thick slices prosciutto di Parma 2/3 cup jarred sun-dried tomato pesto
1 egg
1/2 teaspoon flaky sea salt
Instructions: Place a large skillet over medium-high heat and add the oil. Tie the tenderloin in 3 or 4 different spots using butcher's twine to keep it tight and together. Season all over with the salt. Add to the hot pan and sear until evenly dark brown on all sides, 8 to 10 minutes total. Remove to a plate and let cool to room. Temperature. Chill in the refrigerator for 30 minutes. Preheat the oven to 425 degrees F. Place the puff pastry sheet horizontally on a lightly floured board and roll out to a 14-by-10-inch rectangle. Lay the prosciutto slices vertically on the puff pastry, overlapping slightly and leaving a rim exposed pastry around the edges. Spoon the tomato pesto down the center of the prosciutto and gently spread to cover the center of the pastry sheet. Lay the tenderloin in the center of the puff pastry. Brush the edges of the pastry with egg wash, then roll it up around the meat. Seal the edges and tuck them under the meat. Place the wrapped tenderloin on a nonstick baking sheet and brush all over with egg wash. Sprinkle with the flaky sea salt and poke a few small holes in the top of the pastry. Bake for 40 to 45 minutes, until an instant-read thermometer inserted in the thickest part of the tenderloin reads 125 degrees F. Remove from the oven and let rest for 10 minutes. Slice into thick slices and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 44760,"Royal Chihuahua 1/2 cup sugar 1 1/2 ounces silver tequila 3/4 ounce fresh lemon juice 1 teaspoon orange marmalade 2 ounces prosecco or other sparkling wine Orange twist, for garnish Instructions: Combine the sugar and 1/4 cup water in a small saucepan. Bring to a simmer over medium-high heat and stir until the sugar is dissolved, 3 to 5 minutes. Let cool completely. (The syrup will keep in the refrigerator for up to 2 weeks.) Combine the tequila, lemon juice, 1/2 ounce of the sugar syrup and the marmalade in a cocktail shaker and fill with ice. Shake until very cold, 30 seconds to 1 minute. Strain into a tall glass filled with ice. Top with the prosecco and garnish with an orange twist. ","[Prosecco, Cava, Sparkling Shiraz]" 44761,"Horseradish and Garlic Prime Rib 1 (3-rib) prime rib beef roast, about 6 pounds 5 garlic cloves, smashed, plus 2 heads garlic, halved 1/2 cup grated fresh or prepared horseradish 1/2 cup sea salt 1/4 cup freshly ground black pepper 1/2 cup extra-virgin olive oil 2 carrots, peeled and chopped 2 parsnips 1 red onion, halved 1 tablespoon unsalted butter Extra-virgin olive oil 2 pounds assorted mushrooms, such as cremini, oyster, shiitake, chanterelle, or white, trimmed and sliced Leaves from 2 fresh thyme sprigs Sea salt and freshly ground black pepper 1/2 cup Cabernet Sauvignon 1/4 cup reserved beef broth (drippings from roast) or low-sodium canned broth 1/4 cup heavy cream 1 tablespoon minced fresh chives Instructions: Preheat the oven to 350 degrees F. Lay the beef in a large roasting pan with the bone side down. (The ribs act as a natural roasting rack.) In a small bowl mash together the garlic, horseradish, salt, pepper, and olive oil to make a paste. Massage the paste generously over the entire roast. Scatter the vegetables and halved garlic around the meat and drizzle them with a 2-count of oil. Put the pan in the oven and roast the beef for about 1 1/2 to 2 hours for medium-rare (or approximately 20 minutes per pound). Check the internal temperature of the roast in several places with an instant-read thermometer; it should register 125 degrees F. for medium-rare. Remove the beef to a carving board and let it rest for 20 minutes. The internal temperature of the meat will continue to rise by about 10 degrees. Remove the vegetables and set aside. Pour the pan juices into a fat separator or small bowl and set aside to allow the fat and beef juices to separate. Pour off and discard the fat. You will use the tasty beef juices for the mushrooms. Place a clean skillet over medium heat. Add the butter and a 2-count drizzle of oil. When the butter starts to foam. add the mushrooms and thyme; and season with salt and pepper. Stir everything together for a few minutes. Add the red wine, stirring to scrape up any stuck bits; then cook and stir to evaporate the alcohol. When the wine is almost all gone, add the reserved beef juices. Let the liquid cook down and then take it off the heat. Stir in the cream and chives, and season with salt and pepper. ","[Cabernet Sauvignon, Pinot Noir, Merlot, Syrah]" 44762,"Strawberry Fool 2 cups sliced strawberries 1/2 cup sugar
2 tablespoons fresh lemon juice
2 cups heavy cream
Mint leaves, for garnish
Instructions: In a blender, combine the strawberries (reserve a few slices for garnish), sugar and lemon juice. Puree until smooth. Push the berry mixture through a sieve and discard the seeds. Using an electric mixer, whip the cream just until stiff peaks form. Take a large spoonful of the whipped cream and stir it into the strawberry puree to lighten the mix. Fold the strawberry mixture gently into the whipped cream. Gently spoon the fool into a chilled serving bowl and garnish with the reserved strawberries and mint leaves. Refrigerate before serving, at least 1 hour and up to 4 hours. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 44763,"Black and Blue Berry Sangria 1 cup sugar One 750-milliliter bottle cabernet sauvignon or other bold red wine 1 cup black raspberry liqueur, such as Chambord 1 cup mixed-berry vodka 1 cup soda water 1/2 cup fresh lemon juice (from about 3 lemons) Two 6-ounce containers blackberries Two 6-ounce containers blueberries Instructions: Bring the sugar and 1/2 cup water to a boil in a small saucepan, stirring occasionally until the sugar has dissolved, about 5 minutes. Boil the syrup for 1 minute longer, then remove the saucepan from the heat. Let cool, then transfer the syrup to a 3-quart pitcher. Add the wine, liqueur, vodka, soda water and lemon juice to the pitcher, and stir to combine. Add the blackberries and blueberries, and cover the pitcher with plastic wrap. Refrigerate the sangria to chill, at least 4 hours up to overnight. To serve, pick out 8 blueberries and 8 blackberries and cut a slit halfway through each. Garnish the rim of 8 glasses with 1 blueberry and 1 blackberry each then fill the glasses halfway with ice. Pour the sangria and remaining berries into each glass. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 44764,"Brandade with Fresh Salted Cod 3/4 pound fresh cod Kosher salt 1 bay leaf 1/2 teaspoons peppercorns 1 sprig thyme Pinch cayenne pepper 1/2 onion 5 cloves garlic 3 cups milk 1/4 pound baking potatoes, like russets 1/4 pound waxy potatoes, like Yukon Golds 1/4 cup extra virgin olive oil 2 stalks green garlic or 2 cloves garlic Instructions: Salt the cod very generously with kosher salt. Place in a perforated pan or colander and let sit, refrigerated, for 2 days. Add the herbs, spices onion and garlic cloves to the milk and heat for 5 minutes, do not let boil. Add the cod and poach until tender, around 5 to 7 minutes. Gently remove the cod with a slotted spoon. Remove any bones and skin. Meanwhile peel and chunk the potatoes. Cook in well-seasoned water or better still, use the milk the fish was poached in. When the potatoes are tender drain, and puree them, either in a ricer or a mixer using the paddle attachment. Pull out 1/3 of the potatoes and add the cod. Mix well, at medium speed if using a mixer, drizzling in the olive oil and a bit of the cooking liquid. Keep mixing and adding liquid until the desired consistency is reached. Pound the green garlic or 2 cloves of garlic to a fine paste in a mortar and pestle and stir into the puree. For an even more full flavored brandade, pass the onion, garlic, and aromatics through a food mill and stir some of this puree in as well. Taste and adjust the seasoning as needed ","[Chardonnay, Sauvignon Blanc, Pinot Gris, Riesling]

" 44765,"Veal Scaloppine with Cheese 2 pounds veal, cut into thin even slices 1/2 cup butter 3 tablespoons sherry or Marsala 1 tablespoon flour 1/2 cup milk 1/2 cup water 1 bouillon cube Dash of nutmeg Freshly ground pepper to taste 1/2 pound Swiss or Gruyere cheese, sliced very thin Instructions: Pound the veal very lightly until very thin. Heat six tablespoons of the butter in a skillet, add the veal and cook until brown on both sides. Add the sherry and cook a few seconds longer. Remove from the heat. To make sauce, melt the remaining butter in a saucepan, add the flour and stir with a wire whisk until blended. Meanwhile, bring the water and milk to a boil and dissolve the bouillon cube in the mixture. Add all at once to the butter mixture, stirring vigorously with the whisk until the sauce is thickened and smooth. Season with nutmeg and pepper. Arrange the veal in a single layer in a shallow baking dish. Scrape loose the brown particles from the skillet and pour drippings over the meat. Top with the sauce and arrange cheese over all. If desired refrigerate several hours. Before serving, heat in a preheated hot oven (425 degrees) until the cheese melts and turns brown, about twenty minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 44766,"Sausage and Rapini Kosher salt and freshly ground black pepper 2 pounds rapini Ricotta Cavatelli, recipe follows Olive oil, for drizzling 1 pound sweet Italian pork sausage, removed from the casing
1 pound spicy Italian pork sausage, removed from the casing
12 cloves garlic, sliced
2 teaspoons crushed red pepper flakes, optional 1/2 cup freshly grated pecorino, plus more for serving
16 ounces whole-milk ricotta, drained of excess water 3 large eggs
1/2 teaspoon kosher salt
3 cups all-purpose flour, plus more for the surface
Instructions: Bring a large pot of salted water to a boil, then salt generously. Drop in the rapini and cook until the rapini turns bright green and partially cooks, 2 to 3 minutes. Use a spider to transfer the rapini to a bowl of ice water to rapidly cool, reserving the boiling water. Drain the rapini, then cut into 2-inch pieces and set aside. Place a large skillet or heavy-bottomed pan over medium-high heat and add a drizzle of olive oil. Add both sausages and cook, breaking up into smaller pieces, until golden brown and crispy, 5 to 8 minutes. Add the garlic and crushed red pepper flakes if using and cook for an additional minute.
Meanwhile, add the Ricotta Cavatelli to the boiling water and cook until the cavatelli are al dente and begin to float to the top, 3 to 5 minutes. Add the cooked pasta and rapini to the skillet, along with 1/2 cup reserved pasta water. Season with cracked black pepper. Toss to coat the pasta, then remove the skillet from the heat. Stir in the pecorino and serve immediately, with more cheese grated over the top and a drizzle of olive oil. Combine the ricotta, eggs and salt in a large bowl, then stir into the flour. Gently combine with your hands to bring together into a dough. Knead the dough together, adding additional flour until the dough is firm and not sticky. Tightly wrap in plastic and rest in the refrigerator for at least 1 hour and up to overnight. Cut the dough into quarters. Working with one quarter at a time, roll the dough on a lightly-floured surface into a 1/4-inch-thick rope. With a knife, cut the rope into 1/2-inch pieces. Use a bench scraper or your index and third fingers held together to gently press down on each piece, beginning at the top and moving down toward the bottom, dragging the bench scraper toward you and causing the pasta to roll over on itself. Transfer the formed pasta to a lightly-floured baking sheet and let dry at room temperature for at least 30 minutes. (At this point, the pasta can be frozen in a single layer and stored in a resealable plastic bag in the freezer.) ","[Chardonnay, Pinot Grigio, Vermentino, Barbera]" 44767,"Wellington Bites Puff pastry sheets, cut into 4-inch squares (1 sheet for each beef cube) 5 pounds beef filet, cut into 1-inch cubes Kosher salt and freshly ground black pepper
Wellington Filling, recipe follows 6 eggs, beaten
Port Wine Cherry Sauce, for serving, recipe follows Horseradish Cream Sauce, for serving, recipe follows 2 sticks (1 cup) butter 2 tablespoons olive oil
8 ounces prosciutto, finely diced 5 pounds mushrooms, cremini or button, finely chopped
2 tablespoons chopped fresh thyme Kosher salt and freshly ground black pepper
1/4 cup Dijon mustard
7 ounces goose pat 1 bottle port wine 1 cup sugar
1 tablespoon dried rosemary
Freshly ground black pepper
3 cups dried cherries
1 pound (4 sticks) butter, at room temperature 4 cups sour cream 1 cup mayonnaise
3/4 cup prepared horseradish
2 tablespoons chives, chopped Kosher salt and freshly ground black pepper
Instructions: Preheat the oven to 425 degrees F. Roll out the puff pastry slightly. Sprinkle the beef cubes with salt and pepper. Place 2 teaspoons of the Wellington Filling in the center of each puff pastry square. Top the filling with 1 cube of beef. Fold the edges of the pastry over the beef and crimp to seal the filling inside. Place on a greased baking sheet and brush with beaten egg. Bake until golden brown, 8 to 10 minutes. Serve with Port Wine Cherry Sauce and Horseradish Cream Sauce. Combine the butter and oil in a large skillet over medium-high heat. Add the prosciutto and cook until the fat has rendered. Add the mushrooms, thyme and 1 tablespoon each salt and pepper. Saute for 8 to 10 minutes. Transfer the mixture to a large bowl and allow to cool before folding in the Dijon and pat. Combine the port, sugar, rosemary and 1 tablespoon black pepper in a saucepan and cook until reduced by one-third. Add the cherries and continue to reduce by another third. Add the butter and mix into the wine reduction with a stick blender. Mix together the sour cream, mayo, horseradish, chives and 2 tablespoons each salt and pepper in large mixing bowl. Place in an airtight container and refrigerate. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 44768,"Couscous Mango Mousse 1 cup water 3/4 cup couscous 4 tablespoons sugar 2 juice oranges, preferably Valencia 2 tablespoons orange flavored liqueur 1 ripe mango (about 1 1/4 pounds) 1 cup heavy (whipping) cream, chilled 1 teaspoon vanilla extract 1 (8-ounce) container vanilla yogurt Instructions: In a medium saucepan over medium-high heat, bring the water to a boil. Add the couscous in a stream. Stir once. Remove from the heat. Cover and let stand until the couscous is tender, 12 to 15 minutes. Mix in 2 tablespoons of the sugar. Cover tightly set aside. Scrub one of the oranges under running water and pat dry. With a vegetable peeler, remove the zest, being careful not to peel away any of the white pith. Finely mince the zest. Set aside. Squeeze the oranges to obtain about 3/4 cup of juice. Strain through a medium-meshed sieve into a small saucepan. Over medium heat, boil down the juice until it has reduced to about 2 tablespoons, and has the consistency of molten honey, 4 to 5 minutes. Stir in the liqueur. Set aside. Peel the mango and cut the flesh away from the seed. Cut half into thin wedges and coarsely dice the rest. Set aside. In chilled metal bowl, whip the cream until soft peaks form. Fold in the vanilla and the remaining sugar. Refrigerate 1 cup of the whipped cream for serving. In a medium bowl, combine the rest of the whipped cream with the yogurt and the diced mango. Refrigerate until ready to serve. Before serving, combine the yogurt-mango mixture with the couscous. Spoon equal amounts into 6 parfait glasses or small bowls. Top each dessert with a generous dollop of the reserved whipped cream and mango wedges. Drizzle with orange sauce, sprinkle with minced orange zest, and serve. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]

" 44769,"Spinach and Asparagus Quiche 2 tablespoons sour cream 1 tablespoon salt 2 1/2 cups half-and-half 8 eggs 1 tablespoon pepper Pinch nutmeg 1 pre-made pie crust 3/4 cup spinach, blanched, chopped and any excess water removed 6 spears asparagus, chopped 3 cups grated Gruyere or Swiss cheese Instructions: For the batter: In a medium mixing bowl, beat together the sour cream and the salt. Add the half-and-half, eggs, pepper, and nutmeg. For the crust: Preheat the oven to 350 degrees F. Place a pie tin on top of the pie crust and turn the crust upside down. Place this inverted pie crust in the oven to bake for approximately 10 minutes or until edges begin to lightly brown. Remove from oven and allow to cool. To assemble:
Mix the filling ingredients together. Fill the blind baked pie shell with the filling. Slowly pour some of the batter over the top of the filling, being careful not to have the batter flow over the edges of the crust. Bake for 45 minutes until puffed and browned. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 44770,"Spaghetti with Clams 1 pound dried spaghetti 1/2 cup extra-virgin olive oil 2 shallots, thinly sliced 5 to 7 cloves garlic, finely chopped 2 1/2 pounds Manila clams, scrubbed clean 1/2 cup fresh parsley, chopped 1/2 cup dry white wine 2 tablespoons unsalted butter, diced into small cubes Sea salt and freshly ground black pepper 1 lemon, zested, for garnish Instructions: In a large pot, bring to a boil 6 quarts of salted water. Add pasta, stirring constantly in the beginning to prevent it from sticking together. Cook until al dente, about 8 minutes. Meanwhile, heat the olive oil in a large saute pan. When almost smoking, add shallots and garlic and saute until soft and translucent, about 3 to 4 minutes, being careful not to burn the garlic. Add the clams and wine. Cover and simmer for 6 to 8 minutes or until most clams have opened. Add 2 tablespoons chopped parsley. Whisk in butter to thicken sauce slightly. Drain pasta in a colander. Do not rinse pasta with water - this will remove the pasta's natural starches. Place pasta into the clam saute pan and mix thoroughly. Check seasoning. Pour pasta into large serving bowl. Zest lemon over the dish, being carefull not to zest the white part of the lemon, which is bitter. Garnish with remaining parsley. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 44771,"Alabama White BBQ Chicken Sandwich 1 rotisserie chicken, skin removed and reserved and meat shredded 1/2 cup mayonnaise
2 tablespoons apple cider vinegar
1/2 tablespoon prepared horseradish
1/2 teaspoon Dijon mustard
1/2 teaspoon freshly ground black pepper
Kosher salt
1/2 small head red cabbage, cored and thinly sliced 1/2 teaspoon celery salt
1/2 tablespoon sugar
1 to 2 dashes hot sauce, optional
5 kosher dill pickle spears, thinly sliced lengthwise into ribbons, plus 1/4 cup dill pickle brine
1 carrot, shredded on the large holes of a box grater
Softened unsalted butter, for the toast
8 slices fresh Texas toast bread
Instructions: For the chicken: Place the chicken skin in a single layer in a large nonstick skillet. Cook the skin over low heat, flipping once, until it crisps up, about 10 minutes. Meanwhile, shred the chicken meat into bite-size pieces into a large bowl. Reserve the wings to nibble on or for another use. In a large bowl, whisk together the mayo, vinegar, horseradish, mustard, pepper and salt to taste. Add the dressing to the shredded chicken and toss to coat. Set aside to let the dressing soak into the chicken. For the pickle slaw: In a medium bowl, add the cabbage, celery salt, sugar, hot sauce, if using, pickles and pickle brine, and carrot. Toss together to mix well. Taste and the adjust seasonings and set aside. Preheat a griddle pan over medium-low heat. Butter one side of each slice of bread. Cook the buttered sides on the griddle until toasted and golden, about 4 minutes. Top the unbuttered sides of 4 slices of the toast with the crispy chicken skin, then top with the chicken and pickle slaw. Top each sandwich with a slice of bread with the buttered-side up. Serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 44772,"Pot Roast with Vegetables 1 (3 to 4 pound) piece beef chuck roast, trimmed of excess fat Kosher salt and freshly ground black pepper 3 tablespoons olive oil 1 can crushed tomatoes 1 cup water 2 yellow onion, halved 2 garlic cloves, chopped 1 bunch baby carrots 2 celery stalks, sliced 1 cup button mushrooms, stems removed and sliced in half 2 sprigs fresh rosemary 4 sprigs fresh thyme 2 bay leaves Instructions: Season all sides of the beef with a fair amount of salt and pepper. In a large Dutch oven or other heavy pot that has a tight cover; heat 2 tablespoons of the oil over moderately high heat. Brown the meat on all sides, taking the time to get a nice crust on the outside. Pour in the tomatoes and the water. Scatter the vegetables and herbs around the pot roast, season with salt and pepper; and drizzle with the remaining tablespoon of oil. Cover the pot and reduce the heat to low. Braise for about 3 hours, basting every 30 minutes with the pan juices, until the beef is fork tender. Slice the pot roast and arrange on platter surrounded by the vegetables. Serve with the pot juices. ","[Cabernet Sauvignon, Merlot, Malbec, Pinot Noir]" 44773,"Grilled Watermelon Salad with Sweet and Spicy Vinaigrette 1/2 cup plus 2 tablespoons olive oil 1/4 cup honey
1/4 cup freshly squeezed lime juice (from 2 to 3 limes) plus zest of 1 lime 1/4 cup minced shallots (from 1 large)
3 tablespoons hot sauce, preferably Texas Pete
2 large garlic cloves, minced
Kosher salt and freshly ground black pepper
2 tablespoons salted butter 1 cup pecan halves
2 tablespoons brown sugar
1 small seedless watermelon
One 5- to 6-ounce box baby arugula
1 cup sliced strawberries 1/2 cup blueberries
4 ounces premium-quality blue cheese
1/4 cup chopped fresh parsley
1/4 cup sliced scallions
Instructions: For the vinaigrette: Combine the oil, honey, lime juice, zest, shallots, hot sauce, garlic and salt and pepper in a bowl to make a sweet and spicy vinaigrette. Set aside. For the salad: Line a baking sheet with wax paper and set aside. Melt the butter in a large skillet over medium heat. Toss in the pecans and brown sugar, stirring to coat. Cook over medium heat until the sugar begins to caramelize, about 3 minutes. Spread out pecans on prepared baking sheet to cool. Heat an outdoor gas grill to high or prepare a charcoal grill for high, direct-heat grilling. Trim the ends off the watermelon. Stand the watermelon on one cut end and cut in half, then cut each half in half again. Cut the quarters into 1/2-inch-thick slices. Brush the vinaigrette on both sides of the watermelon slices. Add the watermelon slices to the grill in a single layer and cook until warmed through and grill marks appear, 2 to 3 minutes per side. Cool the watermelon, then cut into cubes. (You won't use all the watermelon for the salad. Use as much as you like.) Layer the arugula leaves, grilled watermelon, strawberries, blueberries, blue cheese, pecans, parsley and scallions in a salad bowl. Add vinaigrette and toss just before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 44774,"Roasted Salmon served with Roasted Plum Tomatoes and Caramelized Lemon Slices 4 plum tomatoes, quartered
Olive oil 8 to 10 sprigs fresh thyme Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
2 (7 to 8-ounce) salmon fillets, about 1 1/2 inches at their thickest point Handful fresh dill sprigs 1 lemon, cut in half Instructions: Preheat oven to 400 degrees F.
Place plum tomatoes in a shallow baking dish, drizzle with olive oil and scatter thyme sprigs over all. Season with salt and pepper. Roast until tomatoes are softened but still have their shape, about 15 to 20 minutes. Cover loosely with foil and set aside.
Reduce oven temperature to 350 degrees F.
Lay the salmon fillets skin side down with some space between them on a baking sheet or baking dish. Season with salt and pepper and cover with dill. Squeeze 1/2 of the lemon over all. Bake until firm, 15 to 20 minutes.
Meanwhile, slice the remaining lemon half into 1/4-inch slices. Heat a skillet over high heat. Film the bottom of the pan with olive oil and add lemon slices. Saute until brown on both sides, about 5 to 7 minutes total. Remove from heat and set aside.
Remove the aluminum foil from the tomatoes and discard the herb sprigs. Place the tomatoes on a cutting board and roughly chop.
Spoon chopped tomatoes into the center of each plate. Lay a piece of salmon over the tomatoes and lay the lemon halves to the side of the salmon. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 44775,"Waffled Carrot Cake 1/2 cup pecan halves, plus extra for garnish 4 ounces cream cheese, room temperature 2 tablespoons unsalted butter, room temperature 1/2 cup confectioners' sugar 1 teaspoon fresh lemon juice 1/2 teaspoon pure vanilla extract Pinch fine salt 1 cup all-purpose flour 1/2 cup sugar 1 teaspoon baking powder 1 teaspoon ground cinnamon, plus more for dusting 3/4 teaspoon baking soda 1/2 teaspoon ground ginger 1/2 teaspoon fine salt 1/3 cup vegetable oil, plus more for brushing waffle iron 1/4 cup milk 1/2 teaspoon finely grated lemon zest 1/2 teaspoon pure vanilla extract 2 large eggs 1/4 cup sweetened shredded coconut 2 medium carrots, shredded (1 cup) Instructions: Preheat the oven to 350 degrees F. Spread all the pecans on a baking sheet and bake until toasted, 8 to 10 minutes. Let cool slightly, then pulse 1/2 cup in a food processor until very finely chopped, but not ground. Roughly chop the remaining pecans for garnish. For the cream cheese frosting: Meanwhile, combine the cream cheese and butter in a small bowl and beat with a hand mixer until smooth, about 1 minute. Add the sugar, lemon juice, vanilla and salt and beat until incorporated and smooth. Set aside. For the carrot cake: Turn the oven down to 200 degrees F. Preheat a waffle iron to medium-high. Whisk together the finely ground pecans, flour, sugar, baking powder, cinnamon, baking soda, ginger and salt in a large bowl. Whisk together the oil, milk, lemon zest, vanilla and eggs in another bowl. Stir in the coconut and carrots. Fold the carrot-egg mixture into the flour mixture until just combined (it's ok if there are lumps). Lightly brush the top and bottom of the waffle iron with oil. Fill the waffle iron about three-quarters of the way full (some waffle iron should still be showing). Close the lid gently and cook until the waffle is golden brown and slightly crisp, 4 to 6 minutes. Keep the cooked waffles warm in the oven or covered with foil on a plate while you make the remaining waffles. Spread each waffle with the cream cheese frosting, sprinkle with the chopped pecans and dust with cinnamon. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 44776,"Five Spice Slow Cooker Pork with Noodles 3 pounds trimmed pork shoulder 1 teaspoon Chinese five-spice powder 1 teaspoon kosher salt 3 cups chicken broth 1 cup dark soy sauce 1/4 cup packed dark brown sugar 2 tablespoons toasted sesame oil 1/2 teaspoon crushed red pepper 4 scallions, cut into 2-inch pieces 1 garlic head, halved 1 (2-inch) knob unpeeled fresh ginger, thinly sliced 8 dried shiitake mushrooms, optional Hot cooked Chinese egg noodles, for serving Instructions: Rub the pork all over with the five-spice powder and salt. Add the chicken broth, soy sauce, brown sugar, sesame oil, and red pepper to the slow cooker. Stir to dissolve the sugar. Add the scallions, garlic, ginger, the mushrooms, if using, and the meat, turning it a few times to coat. Cover the cooker, set it on HIGH, and cook for 4 hours. Set the cooker on LOW and cook until the meat is very tender, at least another 2 hours (6 hours total). Transfer the pork to a platter, cover lightly, and let rest 15 minutes. Meanwhile, pour the cooking liquid into a measuring cup and skim off and discard the vegetables and fat that rise to the surface. Slice the meat and serve warm or at room temperature with noodles and the sauce on the side. ","[Shiraz, Pinotage, Tempranillo, Garnacha]" 44777,"Chocolate Chip Cookie Thins Nonstick cooking spray, for greasing 1/3 cup all-purpose flour 1/3 cup whole wheat flour 1/2 teaspoon fine salt 1/4 teaspoon baking soda 1/2 cup packed light brown sugar 1/3 cup vegetable oil 2 tablespoons reduced-fat milk 1/2 teaspoon pure vanilla extract 1 large egg white 1/4 cup mini semisweet chocolate chips Instructions: Preheat the oven to 350 degrees F; line three baking sheets with parchment paper and lightly coat with cooking spray. Combine the all-purpose flour, whole wheat flour, salt and baking soda in a small bowl and set aside.
Combine the sugar, oil, milk, vanilla and egg white in a medium bowl and beat with a hand mixer on medium-high speed until smooth, about 1 minute. Add the flour mixture and beat on low speed until incorporated. Fold in the chocolate chips.
Drop teaspoonfuls of batter 2 inches apart on the prepared baking sheets. Bake for 7 minutes, remove the sheets and press the cookies down with a wooden spoon or the bottom of a measuring cup. Bake until golden brown, 4 to 5 minutes more. Let cool on the baking sheets for a few minutes, and then transfer to a rack to cool completely. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 44778,"Balsamic Onion Sauce 1/2 cup balsamic vinegar 2 tablespoons canola oil
2 large Spanish onions, halved and thinly sliced
Salt and freshly ground black pepper 1 teaspoon ancho cl powder
1/2 teaspoon ground cinnamon
1/4 cup ketchup
1 teaspoon hot sauce
Instructions: Put the vinegar, oil, onions and some salt and pepper in a medium skillet over medium heat. Cook, stirring frequently, until the onions are very soft and soupy, about 15 minutes. Stir in the cl powder and cinnamon and cook for 1 minute. Add the ketchup, 1/2 cup water, the hot sauce, 1/2 teaspoon salt and 1/4 teaspoon black pepper and bring to a simmer. Simmer, stirring occasionally, until thickened, about 10 minutes. Transfer to a bowl and cool to room temperature before serving. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 44779,"Bistro Burgers with Mushrooms 6 tablespoons unsalted butter, at room temperature 1/4 cup finely chopped fresh parsley 1 small shallot, minced Kosher salt and freshly ground pepper 1 1/2 pounds ground beef 2 tablespoons vegetable oil 8 ounces cremini mushrooms, trimmed and thinly sliced 4 slices gruyre or white cheddar cheese 2 tablespoons dijonnaise, plus more for serving 1 tablespoon red or white wine vinegar 4 cups mixed salad greens 4 brioche buns, split and toasted Instructions: Combine the butter, parsley and shallot in a small bowl and mash together to mix well (alternatively, pulse together in a small food processor). Season with a pinch each of salt and pepper; set aside. Form the beef into 4 patties, about 3 1/2 inches wide and 1 inch thick. Season generously on both sides with salt and pepper. Heat 1 tablespoon vegetable oil in a large nonstick skillet over high heat until shimmering. Add the mushrooms and cook, undisturbed, until starting to brown, about 3 minutes. Toss and continue cooking, stirring occasionally, until lightly browned and tender, 3 to 5 more minutes; season with salt and pepper. Add 2 tablespoons of the herb butter and cook, tossing, until the mushrooms are well coated, about 30 seconds. Remove to a plate and wipe out the skillet. Heat the remaining 1 tablespoon vegetable oil in the same skillet over medium-high heat. Add the burgers and cook until browned, 4 to 5 minutes per side for medium rare. In the last minute of cooking, top each patty with a slice of cheese and the mushrooms and cover to melt. Whisk the dijonnaise and vinegar in a bowl. Add the greens and toss; season with salt and pepper. Spread the remaining herb butter on the toasted buns; serve the burgers on the buns with the salad and more dijonnaise. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 44780,"Arugula and Fennel Salad with Lemon-Herb Vinaigrette 1 teaspoon sugar Salt 3 cipollini onions, peeled 2 cloves garlic 1 shallot, finely diced 5 sprigs fresh thyme, leaves only 1 sprig fresh rosemary, leaves only 1/2 cup champagne vinegar 2 tablespoons lemon zest, plus 1 1/2 lemons, juiced Freshly ground black pepper 1 1/4 cups olive oil 1 bunch fresh chives, chopped 1/4 cup sliced almonds 1 1/2 cups arugula 8 grape tomatoes, halved 2 small bulbs fennel, sliced 1/2 cup grated jack cheese, for garnish Instructions: Put a small saucepan, filled halfway with water, over medium heat and bring to a simmer. Stir in the sugar and a pinch of salt. Add the onions and poach until fork tender. Remove the onions from the water to a small bowl and cool. Halve the onions and set aside.
Meanwhile, make the vinaigrette: Chop the garlic and shallot in a food processor or blender. Add the thyme and rosemary leaves and pulse to combine. Add the vinegar, lemon zest and juice, and a pinch of salt and pepper. With the motor running, slowly pour in the olive oil until the mixture is emulsified. Pour the mixture into a bowl and stir in the chives. Season with salt and pepper, to taste, and set aside.
Heat a small saute pan over medium-low heat. Add the sliced almonds and toast for 3 to 4 minutes. Stir them so they don't burn! Remove from the heat and let cool.
To assemble the salad, put the arugula in a large bowl, add the toasted almonds, grape tomatoes, fennel, cipollini onions, and a few spoonfuls of dressing. Add more dressing, to taste, and season with salt and pepper, if needed. Serve the salad on chilled plates and garnish the top with cheese ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 44781,"Spicy Mango BBQ Turkey Meatballs 2 pounds ground turkey 3 stalks celery, grated
3 cloves garlic, grated
1 small onion, grated
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups frozen mango
1 cup barbecue sauce
3/4 cup agave
1/4 cup soy sauce
3 habanero peppers, sliced
Sliced green onions, for garnish
Instructions: Preheat the oven to 425 degrees F. Line a baking sheet with foil. Put the turkey in a bowl and add the celery, garlic, onion, salt and pepper. Mix well and scoop into golf ball-size meatballs. Place them onto the prepared baking sheet as you go. Bake until cooked through and browned, 15 to 17 minutes. Meanwhile make the sauce. Add the mango, barbecue sauce, agave, soy sauce and habanero peppers to a saucepan with 1/2 cup of water and stir. Bring to a simmer and cook for 10 minutes to thicken slightly and enhance the heat of the peppers. Puree with an immersion blender or use a food processor. Toss the meatballs with the sauce until well coated. Place on a serving platter and garnish with the sliced green onions. ","[Zinfandel, Syrah, Malbec, Tempranillo]" 44782,"Peppercorn Sauce Pan juices from steak 4 steaks (1-1 1/2 inches thick) 1/3 cup minced shallot 1 clove garlic minced 1/4 cup Cognac 2 cups brown stock or canned beef broth 1 tablespoon black peppercorn, coarsely crushed 1/3 cup heavy cream 4 teaspoons cornstarch 2-3 teaspoons Dijon mustard Instructions: Cook steaks and keep them in one layer in skillet. Remove steaks from skillet and skim all but 1 tablespoon of the fat from the pan juices in the skillet. To skillet add, shallots and minced garlic and cook them for 1 to 2 minutes until softened. Deglaze with Cognac, scraping up bits which cling to skillet. Add stock or canned beef broth and peppercorns. In a small bowl combine cup heavy cream and cornstarch. Whisk cornstarch mixture into sauce and simmer until lightly thickened. Whisk in mustard and pour juices from plate into pan. ","[Cabernet Sauvignon, Merlot, Malbec, Pinot Noir]" 44783,"Ham-and-Spinach Spuds 4 large russet potatoes 4 tablespoons extra-virgin olive oil, plus more for brushing 2 tablespoons all-purpose flour 2 cups milk 1 bunch spinach, roughly chopped 4 thin slices ham (about 3 ounces), cut into strips Pinch of cayenne pepper Pinch of freshly grated nutmeg Kosher salt 4 ounces gruyere or gouda cheese, finely shredded (about 1 1/4 cups) Instructions: Preheat the oven to 400 degrees. Pierce the potatoes with a fork; microwave for 15 minutes. Remove and brush with olive oil; transfer to the oven rack and bake until fully tender, about 15 minutes. Meanwhile, heat 2 tablespoons oil in a medium skillet over medium heat. Stir in the flour with a wooden spoon and cook until slightly toasted, about 2 minutes. Whisk in the milk and bring to a boil. Reduce the heat and simmer, whisking occasionally, until the sauce begins to thicken, about 6 minutes. Stir in the spinach and ham and cook until the greens wilt and the mixture is about as thick as sour cream, 3 to 4 more minutes. Season with the cayenne and nutmeg and add salt to taste. Slice the cooked potatoes lengthwise down the middle (but not all the way through); press in on the ends to open the slit. Drizzle 1/2 tablespoon oil into each potato; fluff the flesh with a fork and season with salt. Divide the spinach mixture among the potatoes and top with the shredded cheese while still hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 44784,"Basic Pesto 2 cups fresh basil leaves 1/2 cup freshly grated Parmesan 1/4 cup pine nuts 2 tablespoons chopped fresh Italian parsley 2 tablespoons chopped fresh Greek oregano leaves 3 large cloves garlic 1/2 cup extra-virgin olive oil Serving suggestion: fresh pasta Instructions: Combine the basil, Parmesan, pine nuts, parsley, oregano and garlic in a food processor or blender and process until finely ground. With the machine running, slowly add the olive oil. Let stand for 5 minutes before using. Store in the refrigerator for up to 1 week. Serve with fresh pasta.
","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 44785,"Eggplant Bruschetta with Pita Chips 4 Mediterranean flatbreads, no pockets 4 tablespoons extra-virgin olive oil Freshly ground black pepper 1/4 cup feta cheese, finely crumbled 1 medium eggplant, peeled, cut lengthwise into slices 4 tablespoons extra-virgin olive oil, for eggplant, plus 4 tablespoons, for bruschetta mix Sea salt and freshly ground black pepper 1 avocado, diced 3 plum tomatoes, seeded and finely diced 2 tablespoons freshly chopped oregano leaves 2 tablespoons freshly chopped thyme leaves 1 lemon, juiced Instructions: Preheat oven to 400 degrees F. Cut flatbreads into 8 wedges. Place wedges into a large bowl and drizzle with 4 tablespoons olive oil. Sprinkle with black pepper and toss to coat. Place on an ungreased baking sheet and lightly top with feta cheese. Bake for 5 to 8 minutes. Remove from oven and set aside. Preheat grill to medium-high heat. Brush eggplant with 4 tablespoons extra-virgin olive oil and season with salt and pepper. Place on grill and cook for 2 minutes on each side or until tender. Remove from grill and dice. Add the eggplant to a bowl, stir in remaining ingredients, including 4 tablespoons of olive oil, and toss to combine. Serve with toasted pita chips. ","[Syrah, Montepulciano, Tempranillo, Garnacha]" 44786,"Cooling Rack Potato Salad 6 Yukon gold potatoes Kosher salt
6 hard-boiled eggs, peeled and cut in half lengthwise
2 avocados, halved and pitted
One 8-ounce block feta cheese
3/4 cup favorite vinaigrette or dressing
Freshly ground black pepper
Instructions: Put the potatoes in a saucepan with enough water to cover, add salt and bring to a boil. Lower to a simmer and cook, covered, until tender, 15 to 20 minutes. Drain and let cool to room temperature, then cut in half lengthwise. Press the potatoes, eggs, avocados and cheese through a cooling rack cut-side down, leaving the skins behind. Toss with your favorite vinaigrette/dressing and season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 44787,"Sumac-Garlic Mayonnaise 1 teaspoon ground sumac 1 teaspoon chopped fresh thyme leaves 1 small garlic clove, minced 1 cup prepared mayonnaise Salt and pepper Instructions: Combine all ingredients in a small bowl. Refrigerate for at least 1 hour before serving with grilled vegetables. ","[Chardonnay, Sauvignon Blanc, Riesling]" 44788,"Clams Casino 2 tablespoons unsalted butter 4 ounces smoked bacon, chopped 1/4 cup minced shallot 2 tablespoons minced garlic 3 ounces (6 tablespoons) dry vermouth 1/2 cup seasoned breadcrumbs 1/3 cup grated Parmesan cheese 1/3 cup minced parsley 16 cherrystone clams, scrubbed Fresh lemon juice Instructions: For the stuffing: Over medium heat, melt butter in a heavy bottom skillet until it starts to foam. Add bacon, shallots, and garlic and cook until bacon is cooked and vegetables are translucent, about 6 minutes. Pour in vermouth and stir, scraping bottom of skillet. Reduce heat to low. Add breadcrumbs, Parmesan and parsley. Cook until mixture comes together, approximately 5 to 6 minutes. Remove from heat and set aside. For the clams: Preheat broiler. Place clams on a sheet tray and place them on the middle rack in the oven. Broil until all of the clams have opened, 6 to 8 minutes. Remove from oven, discard top shells and release clam meats from bottom shells. Add clam \liquor\ (juices) to the stuffing. Spoon about 1 teaspoon stuffing into each clam shell, covering the clam meats. Place clams back in the oven on the middle rack and broil until stuffing is golden brown, approximately 2 to 3 minutes. Garnish with fresh lemon juice and serve. ","[Champagne, Sauvignon Blanc, Pinot Grigio, Ros]" 44789,"Gina's Hot and Spicy Tortilla Soup 2 tablespoons vegetable oil 1 onion, finely diced 1 yellow bell pepper, diced 1 jalapeno, seeded and diced Salt and freshly ground black pepper 1/2 teaspoon ground cumin 32 ounces low-sodium chicken broth 1 (14.5-ounce) can diced Mexican style tomatoes 1 cup frozen corn kernels, thawed 1/4 cup roughly chopped cilantro, plus 2 tablespoons 1 (12-ounce) boneless skinless chicken breast, diced 1 cup crushed tortilla chips Sour cream, for topping Monterey Jack, shredded, for topping 2 limes, wedged Instructions: In a large heavy bottomed pot, heat the oil on medium-high heat. Saute the onions. Add bell pepper, jalapenos, salt and pepper. Cook until the onions become translucent. Add the cumin and stir until fragrant. Add the chicken broth, tomatoes, corn, and 1/4 cup of the cilantro. Add the diced chicken and cook through for about 10 minutes. Season with salt, to taste. Ladle soup into bowls and divide the crushed tortilla chips between the bowls. Top with sour cream, Monterey jack cheese, cilantro, sliced avocado, and lime wedges. ","[Zinfandel, Syrah, Tempranillo, Garnacha]" 44790,"California Tacos and More - Guacamole 12 ripe avocados 5 jalapeno peppers 1/2 bunch fresh cilantro, leaves only 2 tablespoons chopped garlic 2 tablespoons chopped onion 1 tablespoon sea salt Instructions: Combine all the ingredients in a food processor or for best results mashed together by hand. This can be stored in the refrigerator, with as little contact with air as possible, is recommended. If you do store, place the guacamole in a container and cover with a sheet of plastic wrap before closing the container. If it is made to be used right away, it should be used within 24 hours. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 44791,"Sharon's Seriously Toasty Texas Hot Chocolate 2 oz. white chocolate liqueur or creme de cacao 4 oz. unsweetened chocolate 4 cups milk 2 cups heavy cream 3/4 cup sugar 1-1/2 tsp. cinnamon 2 eggs 3 tsp. pure vanilla extract 1/2 oz. peppermint schnapps (optional) Instructions: In the top of a double boiler melt the chocolate. In a separate heavy saucepan, heat the milk and cream on low until hot (don't let it bubble). Once hot, add 3 tablespoons of this milk and cream to the melted chocolate and mix well. Blend in the rest of the hot milk/cream mixture, and add sugar and cinnamon.
Combine the eggs and vanilla, and beat together in a bowl. Add a tablespoon of the chocolate mixture to the eggs and beat well. Slowly stir the entire egg mixture into the chocolate mixture. Whisk the hot chocolate briskly in the double boiler for three minutes.
While waiting, pour white chocolate liqueur or creme de cacao in mugs. For a peppermint flavor, add the schnapps. Add hot chocolate mixture. Serve immediately. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 44792,"Rancher Beans 6 cups dried pinto beans, soaked overnight 4 cups diced ham
2 cups brown sugar
1 tablespoon cumin
4 ounces sliced jalapenos
2 ounces chili powder
10 cloves garlic 1 large onion, medium dice
1 sweet red or green bell pepper, medium dice Instructions: Cook the presoaked beans over medium heat for 1 hour and 20 minutes. Preheat the pit to 210 degrees F. In a hotel pan, combine the beans, ham, sugar, cumin, jalapenos, chili powder, garlic, onions and peppers. Cover with aluminum foil and cook overnight on the pit. Transfer to a serving dish, and serve. ","[Zinfandel, Tempranillo, Garnacha, Malbec]" 44793,"Peruvian Pork and Quinoa Soup One 3-pound pork butt Kosher salt and black pepper 1 1/4 cups cups quinoa, rinsed well 2 large yams, peeled and diced 1/3 cup olive oil, plus more for roasting 1 cup finely diced carrot 1 cup finely diced onion 2 tablespoons minced garlic 2 teaspoons coriander seeds, toasted and ground 1 teaspoon turmeric 3 quarts vegetable, chicken or pork stock (preferably homemade) White pepper 2 tablespoons lime juice Fresh cilantro leaves, for garnish Instructions: Preheat the oven to 350 degrees F. Season the pork butt generously with salt and pepper. Place the pork in a roasting pan, cover with foil and roast until tender, at least 4 hours. Dice the pork and reserve 4 cups. Set aside the remaining pork for another use. Increase the oven temperature to 375 degrees F. Add the quinoa and 2 1/2 cups water to a medium saucepan and bring to a boil. Lower to a simmer, cover and cook until tender, about 15 minutes. Toss the yams in some of the oil and season with salt and pepper. Roast the yams in the oven until fork-tender, about 25 minutes. Reserve 2 cups and set aside any remaining yam for another use. Heat the remaining 1/3 cup oil in a large saucepan over medium heat. Add the carrot, onion and 1 teaspoon of salt and saute until translucent. Add the garlic, coriander and turmeric and cook for 5 minutes on medium heat. Add the stock and bring to a simmer. Add the cooked quinoa, the 4 cups pork and 2 cups yams. Adjust the seasoning with salt and white pepper to taste, then add the lime juice and garnish with cilantro.
","[Malbec, Tempranillo, Garnacha, Barbera]

" 44794,"Lamb Tagine with Carrots and Turnips 2 pounds cubed lamb stew meat 2 tablespoons all-purpose flour
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground ginger
1/8 teaspoon ground allspice
1/8 teaspoon ground cinnamon
Kosher salt
2 tablespoons olive oil
1 red onion, quartered and thinly sliced
2 garlic cloves, roughly chopped
2 tablespoons tomato paste
1 cup pomegranate juice
3 medium carrots, sliced into 1/4-inch-thick rounds
2 medium turnips, peeled and diced
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh parsley
1/2 cup pomegranate seeds
Instructions: Toss the lamb with the flour, coriander, cumin, ginger, allspice, cinnamon and 1 1/2 teaspoons salt in a large bowl. Heat the oil in a Dutch oven or large, heavy-bottomed pot over medium-high heat until shimmering. Add the lamb, in batches if necessary to avoid overcrowding, and brown well on all sides, about 6 minutes per batch. Add the onion and garlic to the pot and cook, stirring, until the onions have softened slightly, about 3 minutes. Add the tomato paste and cook, stirring, for about 1 minute. Add the pomegranate juice and scrape up any brown bits from the bottom of the pan. Add 2 cups water and bring to a simmer. Cover, reduce the heat to low, and cook at a bare simmer, stirring occasionally, for about 30 minutes. Add the carrots and turnips and continue to cook, covered, until the lamb is tender, 45 minutes to 1 hour more. Stir in the cilantro and parsley and season with salt. Sprinkle with pomegranate seeds and serve. ","[Rhone Blends, Shiraz, Tempranillo, Garnacha]

" 44795,"Spinach Salad 1 bunch California spinach 6 white mushroom 1 tomato 2 slices red onion 1/2 cup champagne wine vinegar 1 cup olive oil 1/2 teaspoon minced garlic 1 teaspoon dijon mustard 2 teaspoon sugar Salt/pepper Instructions: Wash spinach in several changes of cold water until there is no trace of sand on them. remove stem from leaves. Drain well. Chill in the refrigerator. Wash the mushrooms and dry them well. Trim off the bottoms of the stems. Cut the mushroom into thin slices. Place the spinach into a medium bowl. Toss the mushroom and spinach together. Portion the salad onto chilled salad plates or bowls. Garnish with red onion and tomatoes. For the dressing: Add all ingredients into small bowl. Whisk ingredients together using a wire whip for about one minute. Season with salt and pepper, then spoon over salad. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 44796,"Grilled Pork Tenderloin Sandwiches 1/2 red onion, thinly sliced, separated into rings 1/2 cup mayonnaise 2 cloves garlic, finely grated Juice of 1 lemon Kosher salt 8 ounces shishito peppers 1 teaspoon extra-virgin olive oil, plus more for the grill 1 pork tenderloin (1 1/4 to 1 1/2 pounds) Freshly ground pepper 1 tablespoon smoked Spanish paprika 1 teaspoon ground cumin 2 cups baby arugula 1 baguette, cut into 4 pieces and split Instructions: Preheat a grill to medium high. Soak the red onion in a bowl of ice water. Mix the mayonnaise, garlic, lemon juice and a pinch of salt in a small bowl; refrigerate until ready to use. Toss the peppers with the olive oil and a pinch of salt in a large bowl and set aside. Season the pork with salt, pepper, the paprika and cumin and rub all over. Brush the grill grates with olive oil. Arrange the peppers and pork on the grill and cover. Grill the peppers, turning once or twice, until charred in spots and crisp-tender, 1 to 2 minutes. Remove to a plate. Grill the pork, turning occasionally, until well marked and just cooked through, 12 to 15 minutes; remove to a cutting board to rest, 5 minutes. Drain the red onion and blot dry. Thinly slice the pork and arrange on the baguette bottoms. Top with some of the garlic mayonnaise, then the red onion, arugula and bread tops. Serve with the shishito peppers; season with salt. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Tempranillo]" 44797,"Onion Pudding 6 large eggs 2 cups heavy cream 6 ounces shredded Parmesan 3 tablespoons all-purpose flour 2 tablespoons sugar 2 teaspoons baking powder 1/2 teaspoon cayenne pepper 1/8 teaspoon minced canned chipotle en adobo 1/4 teaspoon granulated garlic 1/2 cup unsalted butter, plus extra for greasing pan 2 tablespoons vegetable oil 7 medium-sized Vidalia onions, thinly sliced 1 (8-ounce) can sliced water chestnuts, drained 1 cup slivered almonds Instructions: Preheat oven to 350 degrees F. Grease a 9 by 13-inch baking dish with butter. In a large bowl, stir together the eggs, cream, and Parmesan. In a bowl, whisk together the flour, sugar, baking powder, cayenne, chipotle, and garlic. Stir the flour mixture into the egg mixture and set aside. Heat the butter and oil in a large skillet over medium-low heat. Add the onions and cook, stirring, until caramelized, about 25 minutes. Add the water chestnuts and cook for another 5 minutes. Stir the onion mixture into the egg mixture and spoon into the greased baking dish. Sprinkle with slivered almonds and bake until the pudding is set, about 30 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 44798,"Pear Chutney 3/4 cup coarsely chopped sweet red pepper 1/2 cup finely chopped onion 1 jalapeno pepper, finely chopped 3 tablespoons cider vinegar 2 tablespoons honey 1/8 tablespoon ground allspice 5 large (2 1/2 pounds) firm pears, peeled and cut into 1/2-inch pieces 1/3 cup dark seedless raisins Instructions: In 2-quart saucepan, combine red pepper, onion, jalepeno, vinegar, honey, and allspice. Heat to boiling over medium heat. Reduce heat to low and cook, stirring occasionally, 5 minutes. Add pears and raisins and return to boiling. Cook chutney, stirring occasionally, 5 to 8 minutes longer or until pears just start to soften. Meanwhile, in large kettle, cover 2 pint or 4 half-pint canning jars with water and heat to boiling over high heat; boil 10 minutes to sterilize. Drain jars on clean towel. In small saucepan, cover the jar lids and bands with water and heat to simmering. Remove from heat and leave lids and bands in water until ready to use Spoon chutney into drained, hot jars Fill to within 1/2-inch of top of jars. Wipe rims of jars with damp cloth and seal with lids and bands. Process in boiling water bath 10 minutes. Cool jars; label and store in cool, dark, dry place. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]" 44799,"Elaine's Orange Rolls (Bitty Buns) 2 1/2 cups flour 1 tablespoon baking powder 1 teaspoons salt 1/2 teaspoon baking soda 1/3 cup shortening 1 cup buttermilk 1/4 cup butter, softened (1 teaspoon per biscuit) 1 cup and 2 tablespoons orange marmalade (1 1/2 tablespoons per biscuit) 1/4 cup brown sugar (1 teaspoon brown sugar) 2 1/2 cups powdered sugar 1/4 cup orange juice 1 teaspoon butter, softened 2 tablespoons cream cheese Dash salt 1/4 teaspoon vanilla 2 tablespoons orange zest Instructions: Preheat oven to 425 degrees F.
For Biscuits: Combine dry ingredients for biscuit. Cut shortening into dry mixture. Add buttermilk and blend. Roll out biscuit dough on floured waxed paper until about 3/4 of an inch thick. Cut with a round biscuit cutter as if you were making biscuits. You'll get approximately 10 to 12 biscuits. Roll out each individual biscuit until it is 5 inches in diameter and 1/4-inch thick.
On each biscuit, layer butter, marmalade and brown sugar. Roll up each biscuit and slice into 3 pinwheels of equal size. Place rolls in 2 (7 by 7-inch) baking pans. (You can also use other dimensions of pans. The key is to keep the rolls close together). Bake for 10 to 12 minutes or until golden brown. Let cool for 5 to 10 minutes before icing.
For Icing: Mix powdered sugar, orange juice, margarine, cream cheese, salt, vanilla, and orange zest until smooth. Drizzle over rolls. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 44800,"Stuffed Grapevine Leaves 3/4 cup olive oil 2 medium onions, finely chopped 1 large bunch scallions, including green, finely chopped 1 teaspoon salt 2 cloves garlic, finely chopped 1 cup rice (raw) 2 tablespoons raisins, chopped 3 tablespoons pine nuts, chopped 1 tablespoon chopped mint 2 tablespoons chopped dill 1/4 cup parsley leaves (reserve stalks), chopped Salt and pepper to taste Juice of 2 lemons 1 (12-ounce) jar grapevine leaves Additional parsley stalks Boiling water Instructions: In a large saucepan over low heat, heat 1/4 cup oil. Add onions, scallions and salt, stirring occasionally, for 5 to 10 minutes. Add garlic and cook about 2 minutes more. Add rice and another 1/4 cup olive oil and stir to combine. Add raisins, pine nuts, mint, dill and parsley. Add 1 cup boiling water and simmer, covered, for about 5 minutes. Remove from heat and add juice of 1 lemon. Separate grapevine leaves and rinse under water to remove brine. Drain. Remove thick stems with a sharp knife. Place 1 tablespoon filling on underside of leaf, which should be facing up on your work surface. Starting at the base, roll over, fold in sides and continue to roll tightly toward the leaf point. Line a medium saucepan with a few heavy grapevine leaves. Place bed of parsley stalks over leaves. Arrange stuffed grape leaves, seam side down, in layers. Sprinkle with remaining 1/4 cup olive oil and remaining lemon juice. Weigh grape leaves down with heavy plate. Add boiling water so that it covers stuffed leaves. Bring water back to the boil, reduce heat to a simmer and cover saucepan. Simmer slowly for about an hour, until rice is tender. Simmer longer if necessary. Allow to cool to room temperature, remove from water mixture and chill. Serve cold with additional lemon wedges for sprinkling on at service. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 44801,"Spicy Sweet Potato Frites 2 pounds sweet potatoes (4 medium) 2 quarts vegetable or peanut oil, for frying Spice Blend, recipe follows 1 teaspoon kosher salt 1 teaspoon garlic salt 1/4 teaspoon cayenne pepper 1/4 teaspoon chili powder 1/4 teaspoon ground black pepper 1/2 teaspoon paprika 1/4 teaspoon ground dried thyme 1/4 teaspoon ground dried oregano Instructions: Peel potatoes and cut into 1/4-inch matchsticks. Heat oil to 300 degrees F. \Blanch\ fries for 2 minutes and let cool. Heat oil to 350 degrees F. Fry for 3 minutes, or until fries are brown and rise to the top. Sprinkle with the spice blend. Toss all the spices together in a large bowl. Store in an airtight container. ","[Rioja, Tempranillo, Garnacha, Barbera]" 44802,"Pickled Radishes 1 1/4 cups distilled white vinegar 1/3 cup sugar 1/2 teaspoon mustard seeds 1/2 teaspoon kosher salt 5 whole black peppercorns 2 whole cloves 1 bunch radishes, stemmed and halved (about 8 ounces) 1/2 red onion, thinly sliced Instructions: Combine the vinegar, sugar, mustard seeds, salt, peppercorns and cloves in a medium saucepan over medium heat. Bring to a gentle simmer and stir until the sugar dissolves, 1 to 2 minutes. Carefully add the radishes and onion, bring to a simmer, then remove from the heat. Using a ladle or spouted measuring cup, transfer to a heatproof 1-pint jar. Let sit, uncovered, until cooled to room temperature, about 30 minutes. Serve or close the jar and keep in the refrigerator for up to 2 weeks. ","[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]" 44803,"Baked Brie Bread Bowl 1 sourdough bread boule One 8-ounce Brie wheel, double cream preferred
2 tablespoons olive oil
2 tablespoons habanero pepper jelly
Pinch kosher salt
Pomegranate seeds, for garnish Instructions: Preheat the oven to 350 degrees F. Slice off the top third of the bread boule and set aside. Place the Brie wheel in the center of the bread and cut around to \trace\ the outline of the Brie in the bread; be careful not to go all the way through the bottom. Remove the center part of the bread that was traced out and cut into 1-inch pieces for dipping. Brush the oil along the inside exposed bread. Spread the pepper jelly on the bottom and sprinkle with salt. Cut slices in the side of the bread about halfway down and about 1 inch wide all the way around. This will create tearable pieces to enjoy later. Cut the top layer off the Brie and discard, then place the Brie in the bread. Cover with the bread top and bake until the cheese is melty and the bread is crusty, about 20 minutes. Top with a sprinkling of pomegranate seeds. Serve with the bread and fruit or veggies if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 44804,"Quick and Easy Southern Pickles and Okra 1 1/2 cups white vinegar 1 cup sugar
3 tablespoons kosher salt
2 teaspoons turmeric powder
2 cups sliced garden cucumbers
1 pound fresh okra
1 large white onion, thinly sliced
1/2 cup pickling spices
Instructions: Put the vinegar, sugar, salt, turmeric and 3 cups water in a medium saucepan. Bring to a boil and stir until the sugar and salt dissolves, then reduce the heat and keep warm. Divide the cucumbers, okra and onion among three 1-quart sterilized jars. Evenly distribute the pickling spices among the jars. Slowly add the sweet vinegar water to the jars and seal with lids, then refrigerate. These pickles can be enjoyed right away but improve in flavor after several days. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 44805,"Name This Dish Hot Dog 1/3 cup cornichons, finely diced, plus 2 tablespoons brine from the jar 1 radish, finely diced 1 shallot, finely diced 3 tablespoons champagne vinegar Kosher salt and freshly ground pepper 2 tablespoons Dijon mustard, plus more for serving 1/4 cup extra-virgin olive oil 4 slices bacon 4 hot dogs 4 croissants 4 ounces brie cheese, thinly sliced Frisee, for topping Instructions: Preheat the oven to 400 degrees F. Combine the cornichons and brine, radish, shallot, 1 tablespoon vinegar, 1/4 teaspoon salt and a few of grinds of pepper in a medium bowl; set aside. Whisk the remaining 2 tablespoons vinegar and the mustard in a separate bowl. Slowly whisk in the olive oil and season with salt and pepper; set aside. Wrap a slice of bacon around each hot dog in a spiral. Heat a large skillet over medium heat. Add the hot dogs and cook, giving them a quarter turn occasionally, until the bacon is crisp, 10 to 15 minutes. Split open the croissants, leaving the two halves attached at the hinge. Place opened up on a baking sheet and top with the cheese. Bake until the cheese is melted, about 5 minutes. Fill each croissant with a hot dog; top with some frisee and cornichon relish and drizzle generously with the vinaigrette. Serve with more mustard. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]" 44806,"Chipotle Chili Cheese Dogs 2 strips bacon, diced 1 small onion, finely chopped 2 teaspoons chili powder 1 teaspoon ground cumin 3 tablespoons ketchup 1 15-ounce can pinto beans, drained and rinsed 1 14.5-ounce can diced tomatoes 3 tablespoons chipotle hot sauce, plus more for serving (optional) Vegetable oil, for the grill 4 foot-long hot dogs 4 soft hoagie rolls, split open 4 ounces pepper jack cheese, shredded (about 1 cup) Sliced scallions and/or sour cream for topping (optional) Instructions: Cook the bacon in a skillet over medium heat until slightly crisp, 3 to 4 minutes. Add the onion, chili powder and cumin and cook until the onion is soft, about 3 minutes. Stir in the ketchup and cook until it is slightly browned, 2 to 3 minutes. Add the beans, tomatoes, hot sauce and 1 cup water, cover and bring to a boil. Uncover and cook, stirring occasionally, until the mixture thickens, about 20 minutes. Meanwhile, preheat a grill to medium and brush with vegetable oil. Grill the hot dogs until marked, turning, about 10 minutes. Toast the rolls on the grill, if desired. Sprinkle the inside of each roll with cheese, then add a hot dog, some of the bean mixture and more cheese. Top with scallions, sour cream and/or hot sauce, if desired. ","[Zinfandel, Syrah, Tempranillo, Malbec]" 44807,"Black Olive Pate 1 pound large ripe black olives, pitted 1 large head garlic (about 2 to 3 ounces) Olive oil 1/4 teaspoon freshly ground black pepper Instructions: Preheat the oven to 300 degrees F. Spread the olives out on several thickness of paper toweling, top with several more thicknesses of paper toweling, then roll up tight, and set aside (this is to rid the olives of as much moisture as possible so that the pate won't be soupy). Slice off the top part of the head of garlic, exposing the cloves. Drizzle the head with olive oil. Wrap the whole head of garlic in a double thickness of aluminum foil, and then twist each loose end into a gooseneck sealing in the garlic. Place in the oven and roast until the garlic is very tender, about 1 hour; remove from the oven and cool to room temperature. Take out all cloves of garlic and put into a blender or food processor fitted with a metal chopping blade; add the olives and pepper, and puree by buzzing 15 seconds nonstop. Scrape down the sides of the blender or work bowl with a rubber spatula, buzz for another 15 seconds, then scoop all into a small bowl, and cover tightly. Store in a refrigerator until about 30 minutes before serving. Mound into a small decorative bowl and serve as a cocktail spread on crisp crackers. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 44808,"Blackberry-Corn Muffins 1 1/2 cups all-purpose flour 1 1/2 cups yellow cornmeal 1/2 cup sugar, plus more for sprinkling 1 tablespoon baking powder 12 teaspoon fine salt 1 whole large egg, plus 1 yolk, lightly beaten 1 1/4 cups buttermilk 8 tablespoons unsalted butter, melted 1 teaspoon pure vanilla extract 1/2 cup fresh blackberries Instructions:

1. Preheat oven to 375 degrees F. Line a 12-cup muffin pan with baking papers and set aside.
2. Stir flour, cornmeal, sugar, baking powder, and salt together in a medium bowl using a whisk. Set aside. Whisk eggs, buttermilk, butter, and vanilla together in a medium bowl. Fold egg mixture into dry ingredients using a rubber spatula, mixing just until batter forms but remains slightly lumpy. Fold in blackberries.
3. Divide batter among muffin cups, sprinkle with sugar, and bake on top shelf of oven until muffins are golden and a wooden toothpick inserted in center tests clean, about 20 minutes. Release muffins from tin and transfer to a cooling rack; serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 44809,"Hidden Heart Cake 2 cups unsalted butter (4 sticks), at room temperature, plus more for the pan 3 1/2 cups all-purpose flour, plus more for the pan (see Cook's Note) 1/2 teaspoon fine salt 8 large eggs plus 2 large eggs yolks, at room temperature 2 tablespoons milk, at room temperature 4 teaspoons pure vanilla extract 2 3/4 cups granulated sugar 60 drops red food coloring or Natural Coloring, recipe follows 45 drops green food coloring or Natural Coloring, recipe follows 1 cup confectioners' sugar 2 tablespoons milk
   1/2 teaspoon pure vanilla extract
   3 tablespoons beet juice 2 tablespoons beet powder 1 tablespoon cocoa powder 3 tablespoons matcha powder Instructions: For the cake: Place a rack in the lower third of the oven and preheat to 325 degrees F. Butter and flour a 9-by-4 1/2-inch loaf pan and a quarter sheet pan (13 by 9 inches). Sift the flour and salt into a medium bowl; set aside. Whisk the whole eggs, yolks, milk and vanilla together in a medium bowl; set aside. Beat the butter in a stand mixer fitted with the paddle attachment at medium speed until smooth, about 1 minute. Gradually add the granulated sugar 1/4 cup at a time until well combined. Turn the machine off and scrape down the paddle and sides of the bowl with a rubber spatula. Continue to beat the butter mixture on medium speed until light and fluffy, about 4 minutes.
   Turn the machine off and scrape the sides of the bowl again. Turn the mixer to its lowest setting and gradually add in the flour mixture 1/4 cup at a time until just combined. Slowly add the egg mixture. Remove the bowl from the mixer, scrape any batter off the paddle and make sure the batter is well combined. (Take care not to overmix.) Divide the batter in half. Fold the red food coloring into one half and the green into the other half with a rubber spatula until no streaks remain. Pour the red batter into the prepared quarter sheet pan and bake until set, but slightly under-baked, about 18 minutes.
   Turn the cake out onto a parchment-lined surface. Let cool slightly, then cut 12 hearts out of the sheet cake with a 2- or 3-inch heart cookie cutter. Pour enough green batter into the prepared loaf pan to just cover the bottom. Nestle the hearts point-end down in a row down the center of the batter, so that they snugly fit the length of the pan. Spoon the remaining batter on top and smooth the top with a rubber spatula. Bake until a toothpick inserted into the center comes out clean and the top springs back when lightly pressed, 50 minutes to 1 hour. For the glaze: Meanwhile, whisk together the confectioners' sugar, milk and vanilla in a medium bowl to make a thick but pourable glaze.
   Cool the cake in the pan on a rack set into a rimmed baking sheet, 10 to 15 minutes. Invert the cake onto a plate. Re-invert the cake and set it right-side up on the rack. Pour the glaze over the cake while still warm, allowing excess glaze to drip into the pan below. Allow the cake to cool completely. Slice into the cake to reveal the heart inside.
   The cake will keep wrapped in plastic wrap at room temperature for 4 to 5 days, and freezes well for up to 1 month. Combine the beet juice, beet powder and cocoa powder in a small bowl and whisk until smooth. Combine the matcha powder with 3 tablespoons water in another small bowl and whisk until smooth. Use the beet coloring in place of red food coloring and the matcha coloring in place of green coloring in the Hidden Heart Cake. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 44810,"Pound Cake Finger Sandwiches 2 pound cakes Semisweet chocolate, melted 1 pint strawberries Strawberry cream cheese Blueberry cream cheese Macadamia nuts, toasted and chopped Cinnamon and sugar spread 1 (8-ounce) jar chocolate hazelnut spread Strawberry Cream Cheese: 8 ounces cream cheese 1/4 cup strawberry preserves Blueberry Cream Cheese: 1/4 cup blueberries Sugar, to taste Cinnamon and Sugar Spread: 6 ounces creme fraiche 1 teaspoon cinnamon, ground 3 tablespoons brown sugar Instructions: Strawberry Cream Cheese: In the bowl of a food processor, combine cream cheese and preserves. Blend until combined. Taste for flavor adding more preserves if necessary. The cream cheese should be pink. Set aside and bring to room temperature for easy spreading. Blueberry Cream Cheese: In the bowl of a food processor, combine the cream cheese and blueberries. Add sugar to taste. Cinnamon and Sugar Spread: In a bowl, combine creme fraiche, cinnamon, and brown sugar. Preheat oven to 350 degrees F. Slice the pound cakes into 3/4-inch thick slices. Spread on a baking sheet and toast until just golden. Remove from oven and set aside to cool slightly. Using a pastry brush, brush each piece of pound cake with melted chocolate to \waterproof\ the sandwich. Cut the pound cake slices in half on the diagonal. Slice the strawberries. Spread a thick layer of strawberry cream cheese on top of some of the slices of pound cake that have been coated with chocolate and top with sliced strawberries. Cover with a second piece of pound cake. Spread blueberry cream cheese on some of the pound cake pieces and top with macadamia nuts and a second slice of pound cake. Repeat with cinnamon and sugar spread and chocolate hazelnut spread. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 44811,"Air Fryer Gnocchi and Squash with Brown Butter and Sage Kosher salt 1 pound fresh or frozen gnocchi (see Cook's Note) 1 large delicata squash (about 1 1/2 pounds) Extra-virgin olive oil, for the squash and gnocchi Freshly ground black pepper 6 tablespoons unsalted butter 1/2 cup coarsely chopped walnuts 8 large fresh sage leaves, sliced into thin ribbons 1/2 cup coarsely grated or shaved Parmesan Instructions: Bring a large pot of salted water to a boil and line a baking sheet with paper towels. Cook the gnocchi in the boiling water until they float, then remove them with a slotted spoon to the lined baking sheet to dry. Empty the pot, rinse and set aside.
   Preheat a 6-quart air fryer to 375 degrees F. Trim the ends of the squash, cut in half lengthwise and scoop out the seeds. Slice into roughly 1/4-inch-thick half-moons. Toss the squash in a medium bowl with 1 tablespoon olive oil, 1/2 teaspoon salt and several grinds of pepper.
   Put the squash in the air fryer basket (reserve the bowl) and cook, flipping halfway through, until golden brown in spots, about 15 minutes. Transfer to a large serving bowl.
   Preheat the air fryer again to 375 degrees F.
   Add the gnocchi to the reserved bowl and toss with 2 teaspoons olive oil and 1/2 teaspoon salt. Transfer the gnocchi to the air fryer basket and cook, flipping halfway through, until golden and crispy, about 10 minutes. Transfer the gnocchi to the serving bowl with the squash.
   While the gnocchi cooks, place the reserved pot over medium heat and melt the butter (make sure the pot is completely dry; any remaining water will make the butter splatter). Watching closely, cook the butter, swirling occasionally, until it begins to turn light golden and smell nutty, 2 to 3 minutes. Add the walnuts, sage and a pinch of salt and continue to cook, stirring; the butter will become foamy and begin to deepen in color. Continue to brown the butter until it is deep golden, about 2 more minutes. Pour the brown butter sage sauce over the gnocchi and squash, gently toss to coat and top with the Parmesan.
   ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]

" 44812,"Basil Mayonnaise 1 cup mayonnaise 1/4 cup basil leaves 1 teaspoon lemon zest 1 tablespoon lemon juice Instructions: Place above ingredients in a blender and blend until smooth. ","[Chardonnay, Sauvignon Blanc, Vermentino]" 44813,"Olive and Oregano Compote for Fish 1/2 cup plus 1/3 cup olive oil 1 onion, thinly sliced 20 garlic cloves, slice paper-thin 1 teaspoon salt 1 jalapeno cl, stemmed, seeded if desired and minced 1/2 cup chopped capers 1/2 cup chopped pitted green olives 2 Italian Roma tomatoes, cored, seeded and chopped 1 bunch oregano, leaves only, chopped 1/3 cup red wine vinegar 2 teaspoons honey Instructions: Heat 1/2 cup of the oil in a skillet over medium-low heat. Saute' the onions and garlic with the salt until soft but not brown, 5 to 7 minutes. Set aside to cool 10 minutes. Transfer the onion mixture to a bowl. Add the remaining ingredients and mix well. The compote can be refrigerated overnight. Serve with roasted or grilled fish. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 44814,"Warm Chocolate Brownie Cake with Walnuts and Cream 1 1/2 cups flour 1 cup cocoa powder 1/2 teaspoon baking powder 1/2 teaspoon salt 12 tablespoons unsalted butter 2 cups sugar 4 eggs 2 teaspoons vanilla extract 2 cups walnuts 1 3/4 cups packed brown sugar 3/4 cup cocoa powder 3 cups water Whipped cream, for garnish Instructions: Preheat oven to 350 degrees F. Butter and flour an oversized, 12-cup muffin tin. In a large bowl sift together the flour, cocoa powder, baking powder and salt. In a mixer with a whip attachment, cream the butter. Add the sugar and blend well. Add the eggs and vanilla, blending well. Add the dry ingredients and mix on low just until incorporated. Scoop into muffin tins and spread to cover the bottom. Sauce: Whisk together the ingredients. Pour over and divide among the brownie batter filled muffin tins. Bake for 20 to 25 minutes until set. Serve at room temperature topped with whipped cream. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 44815,"Tropical Asian Curry Noodles with Rock Shrimp 1/2 cup curry paste, recipe to follow 2 tablespoons coconut milk 2 tablespoons fresh lime juice 2 tablespoons fish sauce 1/2 pound rock shrimp, rinsed and drained 1/2 pound shanghai egg noodles, blanched and refreshed 1 cup chopped garlic chives 1 cup bean sprouts 1 red bell pepper, julienned 2 heads bok choy, julienned 1 cup snow peas or snap peas, blanched and refreshed Instructions: In a hot wok, add curry paste, coconut milk, juice and fish sauce and mix well. Add shrimp and quickly cook, about 1 minute. Add noodles, chives and vegetables and mix well, being careful not to overmix. Check for seasoning and serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 44816,"Stuffed and Wrapped Figs 12 figs, fresh or dried, washed and trimmed 6 thin slices prosciutto, halved crosswise into 12 short, thick pieces 1/4 pound ricotta salata, cut into small triangles 1-inch long Mixed salad greens, washed, dried, and picked over Instructions: Slice the figs lengthwise (stem-to-flower end), about halfway through, making a little pocket. Place 1 split fig onto each piece of prosciutto. Fill the center of the figs with pieces of ricotta salata. Wrap the figs with the prosciutto, making a decorative flower. Place the wrapped figs on a platter covered with salad greens ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 44817,"Chicken Under a Brick 1 teaspoon toasted ground cumin 1/2 teaspoon smoked paprika
1/2 teaspoon crushed red pepper flakes
4 cloves garlic, smashed and finely chopped
3 sprigs fresh oregano, leaves finely chopped
1 lemon, zested and juiced
Extra-virgin olive oil, for drizzling One 3 1/2-pound chicken, backbone removed, split in half through the breast (see Cook's Note) Kosher salt and freshly ground black pepper
1/2 cup dry white wine
3/4 cup chicken stock
1 tablespoon finely chopped chives Instructions: In a small bowl, combine the cumin, smoked paprika, crushed red pepper, garlic, oregano and lemon zest and juice. Drizzle in olive oil until the mixture becomes a paste. Place one half of the chicken into a large bowl (reserve the other half chicken for another use) and massage with the spice mixture. Let sit for 10 minutes at room temperature (or up to 12 hours in the fridge; if refrigerating the chicken, remove it from the refrigerator 45 minutes to 1 hour before cooking to let the chicken come to room temperature). Preheat the oven to 400 degrees F. Coat a large saute pan with olive oil and bring to a high heat. Season the chicken with salt and pepper. Lay the marinated chicken in the pan, skin-side down. Oil the bottom of another large saute pan, lay it on top of the chicken and place bricks or weights in the second saute pan. Cook the chicken until the skin starts to brown, about 5 minutes. Transfer to the oven and cook for about 20 minutes. Remove the pans from the oven and remove the weights and top pan. At this point the skin should be lovely and dark brown. Check the chicken for doneness; it should be cooked through but still succulent and juicy. Transfer the chicken to a serving platter. Remove the excess fat from the pan and add the white wine. Cook over high heat until the wine has reduced by more than half. Add the chicken stock, season with salt and reduce by half. Spoon the juices over the chicken and sprinkle with chives.
","[Pinot Grigio, Sauvignon Blanc, Vermentino, Gavi]" 44818,"Gefilte Fish 2 or 2 1/2 pounds head, bones, and skins from carp, pike, and whitefish 1 gallon water 1 large onion, peeled and sliced 2 medium carrots, peeled and sliced into rounds 3 stalks celery 6 or 8 sprigs fresh thyme 2 small bay leaves 1 heaping teaspoon whole black peppercorns 1/4 cup Kosher salt 2 pounds fillets (pin bones left in) from carp, whitefish and pike (about 1/3 of each) 2 large eggs 3 ounces onions, very finely chopped 2 ounces carrots, peeled and grated very finely 2/3 cup ground matzo meal 1 tablespoon and 2 teaspoons kosher salt 3/4 teaspoon ground black pepper 2 teaspoons granulated sugar 2 tablespoons vegetable oil 1/2 cup cold water Instructions:

1. Combine all ingredients, except the fish skin in a large (8 to 10 quart) braising pot. The skin will be added after the Gefilte fish is cooking. 2) Bring to a boil, then turn down to a simmer. Mix the Gefilte fish while the stock is simmering. The dumplings will be cooked in the stock after it has simmered 20 to 30 minutes and the stock will not be strained until after the Gefilte fish is removed.; Grind the fish fillets (which will have the fine pin bones in the meat) through the small plate of a meat grinder. Mix well and grind again. Place the fish in a mixing bowl. Add the eggs, onions, carrots, matzo meal, salt, pepper and sugar. Mix very well. Add the oil and cold water and blend into a smooth paste. Make a small ball and cook in the stock for a couple of minutes. Taste and adjust the seasonings if needed. Have a bowl of water handy. Keeping both hands wet, shape 3-ounces of the mixture into oval balls and drop into the stock. Continue until all are made and added to the stock. After they have cooked 10 minutes, add the skin (it was reserved) to the stock. Cover the pot and simmer slowly for 2 hours, turning and basting the dumplings every 15 or 20 minutes. Remove the Gefilte fish with a slotted spoon and place in a large container. Strain the remaining stock over the Gefilte fish. Pick the carrots slices out of the remains and add to the strained stock as well. Allow the Gefilte fish and carrots to cool in the stock, which should gel when completely chilled. Serve with the jellied stock, carrots and beet-horseradish. Slice the Gefilte fish for a nice presentation.; ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 44819,"Vanilla Brioche Bread Pudding 1 (12-ounce) brioche loaf 3 extra-large whole eggs
8 extra-large egg yolks
4 cups half-and-half
1 cup whole milk
1 1/4 cups granulated sugar
2 teaspoons pure vanilla extract
Seeds scraped from 1 vanilla bean
Confectioners' sugar, for dusting
2 pints vanilla ice cream, such as Haagen-Dazs, melted
Instructions: Preheat the oven to 350 degrees F. Space two racks evenly in the oven. Cut five 3/4-inch-thick slices of brioche and place them in one layer on a sheet pan. Trim some of the crusts from the remaining brioche and cut in 1-inch dice. Spread out on a second sheet pan. Put both pans in the oven for 5 minutes, to lightly toast the bread. Meanwhile, for the custard, whisk together the whole eggs, yolks, half-and-half, milk, granulated sugar, vanilla, and vanilla seeds in a large bowl, and set aside. Line a 10-by-12-by-2-inch rectangular baking dish with the whole slices of brioche, cutting them to fit in one layer. Distribute the diced brioche on top. Pour on the custard and press lightly so all the bread is soaked with custard. Set aside for 10 minutes. Place the dish in a roasting pan large enough to allow the baking dish to sit flat. Pour about 1 inch of the hottest tap water into the roasting pan, being sure not to get any water into the custard. Cover the roasting pan tightly with aluminum foil, tenting the foil so it doesn't touch the pudding. Cut a few holes in the foil to allow steam to escape. Bake for 45 minutes. Uncover and bake for 45 to 50 minutes, until the custard is set and a knife inserted in the middle comes out clean. Dust with confectioners' sugar and serve warm, drizzled with melted ice cream. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 44820,"Ginger Dough 1 1/2 cups granulated sugar 1 1/2 cups shortening 1 egg 12 ounces molasses 1 1/2 tablespoons white vinegar 6 1/2 cups all purpose flour 2 1/4 teaspoons baking soda 1/2 teaspoon salt 3 tablespoons ground ginger 3 to 4 teaspoons ground cloves Instructions: Cream sugar and shortening. Add egg and beat. Beat in molasses and vinegar. Sift together baking soda, salt, ginger, cloves, cinnamon. Add to mix and cream. Add flour all at once and stir just until flour is blended. Refrigerate until ready to use. This dough must be used CHILLED. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 44821,"Seared Salmon, Carrot Tortellini, Red Pepper-Cumin Sauce 1/2 cup black peppercorns 1/2 cup coriander seed 1/2 cup fresh dill, finely chopped 2 3/4 cups sea salt 1 cup plus 2 tablespoons sugar 1 side salmon, filleted (about 36 ounces) Oil, for sauteing Butter, for sauteing Carrot Tortellini, recipe follows Red Pepper-Cumin Sauce, recipe follows
19 ounces organic carrots 7 ounces browned butter, hot Kosher salt
Freshly ground black pepper Ground cumin 18 ounces soft wheat flour (recommended: Delverde \00\ soft wheat flour) 1 pinch kosher salt 11 ounces egg yolks 1 whole egg 2 teaspoons olive oil 7 ounces shallots, thinly sliced 2 red peppers, peeled seeded, and chopped 1 tablespoon butter 1 pinch ground cumin Kosher salt and freshly ground black pepper 3.5 ounces sherry vinegar 11 ounces white wine 1 quart veal stock Instructions: Grind peppercorns and coriander in coffee grinder until coarse. Put this mixture in a bowl and add dill, salt, and sugar. Coat both sides of salmon with this mix and chill for 1 hour. Rub cure off salmon and dry any moisture with a towel before slicing into 1-inch thick pieces. Heat a couple tablespoons of oil and butter together in a large nonstick skillet over medium-high heat. Add as many salmon pieces as will fit, and sear until medium rare or cooked to desired degree of doneness, turning pieces when halfway through cooking. Repeat as needed. Serve salmon with Carrot Tortellini and Red Pepper-Cumin Sauce. Preheat oven to 200 degrees F.
Boil carrots until completely cooked, drain, and then dry on a sheet pan in the oven until dried. Puree carrots in a blender while still hot. Add hot browned butter and puree until combined. Season with salt, pepper, and cumin powder, to taste. Set aside until cooled. When cooled, put mixture in a pastry bag. Put flour and salt in a food processor and blend for 15 seconds. With machine on, add yolks, egg, and oil. When dough starts to form a ball, remove from processor and finish kneading by hand. Wrap dough in plastic and let rest in the refrigerator for 30 minutes. Set the smooth rollers of a pasta maker at the widest setting. Feed dough through the rollers. Reduce setting and repeat process until pasta maker is at narrowest setting. Avoid using too much extra flour, which will make the tortellini hard to close later. Cut pasta sheets into 2-inch circles or squares. Place a teaspoonful of filling in the center. Fold in half to form a half-circle and bring the 2 points of the half-circle together, curling the tortellini around the finger to form a little 'ring,' pinching edges together. You can freeze until ready to cook. To cook, drop tortellini in salted boiling water and cook for 4 to 5 minutes. Strain and serve. In a large skillet or saucepan over medium heat, saute shallots and peppers in butter. Add cumin, salt, and pepper, to taste. Deglaze with vinegar and white wine and cook until reduced by 3/4. Add veal stock and simmer slowly for 15 minutes. Strain through a chinois and chill until ready to use. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 44822,"Broccoli with Assorted Flavors 1/4 cup minced fresh ginger 1 tablespoon soy sauce 1 tablespoon fish sauce 1 tablespoon black Chinese vinegar 1/4 cup chicken stock 1 tablespoon sugar 1/2 teaspoon MSG Salt 1 teaspoon sesame oil 1 large head broccoli 5 garlic cloves Instructions: Separate broccoli into long stalks with florets and peel off any tough skin. In a large pot of vigorously boiling salted water blanch broccoli 4 minutes. Drain and immediately plunge into ice water to refresh. In a wok heat oil to smoking point. Add broccoli and stir-fry garlic and ginger 2 minutes, until aromatic. Add broccoli, soy sauce, fish sauce, vinegar, chicken stock, sugar and MSG and toss to mix well. Remove from heat. Using a slotted spoon, transfer broccoli to a bowl. To liquid in wok, add sesame oil. Adjust seasoning to taste (you may not need to add much salt) and pour liquid over broccoli. Marinate at least 3 hours before serving. Serve at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 44823,"Strawberry-Pretzel Snack Mix 4 cups graham-flavored cereal 4 cups pretzel sticks, slightly broken 4 tablespoons (1/2 stick) unsalted butter, melted 2 tablespoons light brown sugar 1 teaspoon pure vanilla extract 1/2 teaspoon ground cinnamon 2 cups yogurt-covered pretzels, broken into pieces 2 cups freeze-dried strawberries Instructions: Preheat the oven to 350 degrees F. Toss the graham cereal and pretzel sticks together in a large bowl. Whisk the butter, brown sugar, vanilla and cinnamon in a separate bowl. Pour the sauce over the snack mix and toss to coat well. Spread out on a rimmed baking sheet and bake until the mix is toasted and almost completely dry, 10 to 15 minutes, tossing about halfway through. Remove from the oven and let cool completely. Toss in the yogurt-covered pretzels and strawberries. Store in an airtight container for up to 3 days. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 44824,"Chicken Tagine 6 bone-in, skin-on chicken thighs Kosher salt and freshly ground black pepper
2 tablespoons olive oil
2 medium onions, sliced
3 cloves garlic, minced
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon ground ginger
1/2 teaspoon ground turmeric
2 lemons, one sliced, one juiced
2 tablespoons harissa (or less if you don't like too much spice)
2 cups low-sodium chicken broth
1 cup pitted briny green olives
Fresh cilantro leaves, picked, for serving
Flaked toasted almonds, for serving
Couscous, cooked according to the package instructions, for serving
Instructions: Preheat the oven to 400 degrees F. Sprinkle the chicken with salt and pepper. Add the oil to a large pan and heat over medium-high. When the oil is hot, add the chicken, skin-side down, and cook until the skins are brown, 6 to 8 minutes. Remove the chicken to a plate. Add the onions, garlic, cinnamon, cumin, coriander, ginger and turmeric and cook just until the onions start to soften, about 5 minutes. Add the lemon slices, lemon juice, harissa, chicken broth and olives, then stir to combine. Nestle the chicken back into the pan, skin-side up. Place in the oven, uncovered, and cook until the chicken is cooked through, 25 to 30 minutes. Season to taste. Scatter the cilantro and almonds over the top. Serve over the couscous. ","[Rhone Blends, Rioja, Tempranillo, Garnacha]

" 44825,"Sesame Roasted Chicken Thighs 1/2 cup olive oil 2 tablespoons untoasted sesame seeds, white or black 2 tablespoons tahini 3 cloves garlic, minced or grated Zest and juice of 1 lemon Hot sauce, optional Kosher salt and freshly ground black pepper 8 chicken thighs, bone in and skin on 3 tablespoons finely chopped parsley Instructions: In a mixing bowl, whisk together the olive oil, sesame seeds, tahini, garlic, lemon zest and juice and hot sauce to taste if using. Season with salt and pepper. Add the chicken and marinate in the refrigerator for 1 hour and up to 8 hours. Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Remove the chicken from the marinade and place on the indirect heat side of the grill, skin-side up. Close the grill and cook until golden brown, 15 to 18 minutes. Flip and move to the direct heat side of the grill to char on the other side. Cook until the skin is charred and crispy and the chicken is cooked through; the internal temperature should be 160 degrees F, 2 to 3 more minutes. Remove from the grill and let rest for a few minutes. Garnish with the parsley before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 44826,"Chicken Croquettes 3 pounds boneless, skinless chicken breasts Salt Black pepper Cayenne Pinch dry thyme leaves 8 tablespoons butter 3 stalks celery, finely diced 1/2 red onion, finely diced 2 cloves garlic, minced 1/2 cup flour 1 cup milk (approximately), heated 2 tablespoons roughly chopped parsley Panko bread crumbs White pepper Oil, for deep-frying Creamed Mushrooms, recipe follows 4 tablespoons butter 1/2 small red onion, minced Salt Pepper Pinch dry thyme leaves 1 clove garlic, minced 2 scallions, thinly sliced Dash sherry 4 tablespoons flour 1 cup milk, heated 1 pound button mushrooms, thinly sliced 1 teaspoon chopped flat-leaf parsley Instructions: Preheat the oven to 400 degrees F. Rinse and dry chicken breasts. Place on a baking sheet and season with salt, black pepper, cayenne, and dry thyme leaves. Roast until just cooked through, about 15 minutes. Set aside to cool. Melt butter in a saute pan on top of the stove. Add celery and onion, with a pinch of salt and pepper, and cook until soft, about 3 minutes. Add garlic and cook 1 minute more. Add flour and stir to coat vegetables well. Cook, stirring often, for about 3 more minutes. Slowly pour in milk, while stirring or whisking. After milk is incorporated, simmer at least 10 minutes. Cut reserved chicken in large pieces, place in the food processor and pulse until finely chopped. Place in a bowl and pour sauce with vegetables over chicken. Add parsley and mix thoroughly. Make a test croquette by rolling a small amount in bread crumbs, then deep-frying. Adjust seasoning, to taste, with white pepper. Form chicken mixture into balls, then roll in bread crumbs. Refrigerate and let the croquettes set for at least 1 hour before deep-frying in 325 degree F oil until golden brown. Drain and serve with Creamed Mushrooms. Heat butter in a saute pan on top of the stove. Add onion with a pinch of salt, pepper, and dry thyme leaves and cook until transparent, about 3 minutes. Add garlic and scallions and cook 1 minute more. Splash with a bit of sherry and cook until evaporated. Stir in flour and cook 1 minute. Slowly stir in milk. Add mushrooms and cook about 20 minutes. Remove from heat and add parsley. Season, to taste, with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 44827,"Greek Salad 6 vine-ripened tomatoes, cut into eighths 1 seedless cucumber, halved lengthwise and sliced crosswise 2 bunches radishes 1 tin anchovies, drained 2 red peppers, cut into strips 1/2 pound feta, crumbled 1/2 cup caper berries 1 red onion, sliced 1 cup Kalamata olives 1 tablespoon minced fresh oregano leaves 1/4 cup red or white wine vinegar 3/4 cup extra-virgin olive oil Instructions: Arrange the first nine items decoratively on a large platter. Whisk together the oregano, the vinegar and salt and pepper, to taste. Add the oil in a stream, whisking. Drizzle the dressing over the platter. ","[Ros, Vermentino, Sauvignon Blanc, Grner Veltliner]" 44828,"Green-lip Mussels, cooked with Saffron and Tomatoes 4 1/2 pounds (2 kilograms) Green-lip mussels, cleaned and washed 2 1/2 cups (600 grams) ripe diced tomatoes A good handful fresh basil leaves A good handful fresh parsley leaves A good handful fresh thyme 2 teaspoons sea salt 1/8 teaspoon saffron 2 1/4 cups (500 milliliters) Sauvignon Blanc (I used my friend Michael Seresin?s 2001 vintage) 1/4 cup (60 milliliters) lemon infused olive oil (again, I used Michael Seresin?s own oil) Instructions: Note: This dish really is a hands-on one. There's no way getting around using your fingers to eat this, unless you can really be bothered to take the mussels out of their shells for your guests. If you can't get your hands on fresh whole Green-lip mussels, you may be able to find some that have been prepped already, whereby they come in the half shell, already partly cooked. If this is the case, make the recipe as follows, but don't add the mussels. Cook the tomato broth for 4 minutes, before adding them and cooking a further 2 minutes. Place the mussels in a large pot with a tight fitting lid and add the next 6 ingredients. Mix well, then pour on the wine and oil. Place over a high heat, bring to the boil and cook for 3 minutes. Take the lid off the pot and give the mussels a stir, put the lid back on and cook a further 2 minutes. They're cooked when they all open, however you occasionally get some that are stubborn and refuse to play ball, so when you serve them discard these. I like to scoop out the mussels into a large ceramic bowl and leave it covered and warm while I serve my guests the broth as a first course in flat soup bowls. Then I bring the mussels to the table and serve them with a huge spoon into the soup bowls, then use the ceramic bowl for the discarded shells. I serve the mussels with lots of fresh crusty bread. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Albari?o]" 44829,"Bacon Pecan Waffles 1 stick (8 tablespoons) unsalted butter 1/2 cup brown sugar 1/4 cup crushed pecans 2 slices cooked bacon, chopped 1 teaspoon vanilla extract Nonstick cooking spray 2 cups pancake mix, such as Krusteaz 1 1/3 cup milk 2 tablespoons vegetable oil 1 tablespoon ground cinnamon 1 tablespoon sugar 2 teaspoons vanilla extract Instructions: For the bacon pecans: Add butter to a skillet over medium-high heat until melted. Then add the brown sugar, pecans, bacon and vanilla. Cook until a caramel texture, 2 to 3 minutes. For the waffles: Spray a waffle griddle with nonstick cooking spray. Heat the griddle on medium heat. Whisk together the pancake mix, milk, oil, cinnamon, sugar and vanilla in a large bowl. Ladle the waffle batter into the waffle griddle and close. Cook until golden, 1 to 2 minutes. Repeat with remaining batter. Remove and serve with the bacon pecans poured directly over the waffles. ","[Chardonnay, Riesling, Sauvignon Blanc, Zinfandel]" 44830,"Cheesy Sheet Pan Scalloped Potatoes 1 tablespoon unsalted butter, for the pan 2 cups heavy cream 1 teaspoon fresh thyme leaves, finely chopped 2 cloves garlic, minced Kosher salt and freshly ground black pepper 2 1/4 pounds medium Yukon Gold potatoes, scrubbed (about 8) 1/3 cup grated Parmesan 8 ounces sharp Cheddar, grated Instructions: Preheat the oven to 450 degrees F. Lightly grease an 18-by-13-inch sheet pan with the butter. Bring the cream, thyme, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper to a simmer in a small saucepan over medium heat, then turn off the stove.
Thinly slice the potatoes on a mandoline or vegetable slicer into rounds about 1/8 inch thick. Arrange half the potato slices in a single, overlapping layer on the sheet pan and sprinkle evenly with salt, half the Cheddar and half the Parmesan. Top with the remaining potato slices and sprinkle with salt. Drizzle the hot cream mixture evenly over the potatoes. Use a small offset spatula or butter knife to spread the garlic and thyme evenly over the potatoes.
Cover the pan with foil and bake until the potatoes are tender when pierced with a paring knife, about 20 minutes. Carefully remove the foil and sprinkle the potatoes with the remaining Cheddar and Parmesan. Cook uncovered, rotating the pan halfway through, until very brown and crusty on top, 15 to 20 minutes more.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 44831,"Fusilli with Pecorino Romano and Black Pepper Kosher salt 1 pound fusilli pasta 1/4 cup olive oil 2 cloves garlic, lightly crushed 5 cups baby spinach leaves (5 ounces) Freshly ground pepper 1 1/2 cups grated Pecorino Romano cheese (6 ounces) 1 cup mascarpone cheese (8 ounces), at room temperature Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until tender but still firm to the bite, 8 to 10 minutes. Reserve 3/4 cup of the cooking liquid, then drain the pasta. Meanwhile, heat the olive oil in a large, high-sided skillet over medium heat. Add the garlic and cook until lightly browned, about 2 minutes. Remove the garlic and discard. Add the spinach and 2 teaspoons pepper, and cook until the spinach has wilted, about 1 minute. Remove the skillet from the heat and add the pasta. Add the Pecorino Romano cheese and 2 teaspoons each salt and pepper, and toss until coated. In a medium bowl, whisk together the reserved cooking liquid and the mascarpone cheese until smooth. Pour over the pasta and toss until coated. Season with salt. Transfer the pasta to a large bowl and serve. ","[Chardonnay, Vermentino, Sauvignon Blanc, Chianti]" 44832,"Build Me Up, Peanut Butter Cup 12 paper muffin cups 1 (9.7-ounce) bar bittersweet chocolate, chopped (recommended: Scharffen Berger) 1 cup your favorite peanut butter 1/2 cup powdered sugar Pinch grey salt 12 to 15 dried banana chips Instructions: Cut the top half off of the muffin cups so that they are shallower. Reserve 1/4 cup of the chopped chocolate. Pour the rest into a glass bowl and melt in the microwave at 50 percent power for 1 minute. Stir gently, and let sit for a minute or so. If the chocolate needs more melting, microwave again at half power for 30 seconds. Stir gently. Continue the process, stirring gently as you go. But be very careful not to overcook the chocolate. Temper the melted chocolate by stirring in the reserved 1/4 cup of chopped chocolate as it cools. This will 're-emulsify' the chocolate and enable it to harden at room temperature. Using a teaspoon, spoon a portion of the chocolate into the middle of a muffin cup. Draw the chocolate up the edges of the cup with the back of the spoon (or you can paint the chocolate on with a small paintbrush). Coat the entire inside of the muffin cup with chocolate and place it into a muffin tin. Repeat with the remaining muffin cups and then put the whole muffin tin in the refrigerator so that the chocolate hardens. Combine the peanut butter, powdered sugar, and salt in a mixer. Pour the mixture into a resealable plastic bag and seal. When the chocolate in the muffin cups has hardened, pop the sweetened peanut butter into the microwave on full power for 1 minute. This will soften up the peanut butter so that it easily flows into the cups. Cut a corner off the edge of the plastic bag. You can use this to pipe the peanut butter into each of the chocolate-coated cups. Put a banana chip on top of each cup. Put the candy in the refrigerator to harden the peanut butter. This should take 15 to 20 minutes. Serve. ","[Chardonnay, Pinot Grigio, Riesling, Moscato]

" 44833,"Buttered Turnip Puree 3 large turnips, peeled and cut into even sized medium chunks 3 1/2 cups milk 1/2 bunch fresh thyme 2 clove garlic, peeled and gently crushed with the side of a knife 1 stick unsalted butter, cut into cubes Kosher salt and freshly ground black pepper Instructions: Add turnips, milk, thyme and garlic to a medium-sized sauce pot. Set over medium heat and place the lid over the pot so it is just covering. Bring to a gentle simmer and cook for 20 to 30 minutes until tender - the tip of a paring knife should go through without resistance. Remove the thyme and remove 2 cups of the liquid. Drain and place turnips back into the same pan and blend using an immersion blender or place to a food processor. Add butter and about 1 cup of the milk cooking liquid and blend. Season with salt and pepper and puree until smooth. Add more of the milk if necessary. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 44834,"Korean-Style Filet Mignon 1/2 cup turbinado (raw) sugar 1 cup soy sauce 1 tablespoon Sriracha (hot) sauce 2 tablespoons dark sesame oil 2 (5-ounce) filet mignon steaks Kosher salt and freshly ground black pepper 2 tablespoons extra-virgin olive oil Instructions: Preheat oven to 375 degrees F. Begin by preparing the Korean-style glaze. Combine the glaze ingredients and simmer gently over low heat for approximately 3 minutes, or until the sugar has dissolved. Season both sides of the filet mignon generously with salt and pepper. In a large heavy, ovenproof skillet, heat the olive oil over medium-high heat until almost smoking. Place the steaks in the hot pan and cook until well seared on 1 side, about 3 minutes. Turn the steaks over; there should be a nice crust on top. Then transfer the pan to the oven. Roast for 10 to 12 minutes until the steaks are cooked medium-rare (add 4 more minutes for medium). With 1 minute to go, brush steaks with the glaze. When done remove the steaks and brush again with remaining glaze. Transfer to a platter and cover loosely to let rest for 5 minutes and keep warm. ","[Cabernet Sauvignon, Syrah, Malbec, Pinot Noir]" 44835,"Chocolate Citrus Slushy 1 pint chocolate sorbet 1 cup unsweetened almond milk
1/4 cup orange juice concentrate
1 teaspoon pure vanilla extract
1/8 teaspoon kosher salt
2 tablespoons jarred caramel sauce
4 orange candy slices, for garnish
Instructions: Add the sorbet, almond milk, orange juice concentrate, vanilla extract and salt to a blender. Puree on high speed for 1 minute. Drizzle the caramel sauce evenly among 4 glasses. Divide the slushy among the glasses. Make a small slit in each of the orange candy slices and place one on the edge of each glass. Serve with a spoon. ","[Riesling, Moscato, Vinho Verde, Prosecco]" 44836,"Saucy Tomatillo Shrimp and Rice Bowls 4 tomatillos (about 8 ounces), husked, rinsed and roughly chopped 1 white onion (1/2 cut into chunks, 1/2 sliced) 1 green bell pepper, chopped 1/2 cup chopped cilantro stems, plus chopped cilantro leaves for topping 1 jalapeno pepper (remove seeds for less heat) 4 cloves garlic, smashed 3 tablespoons extra-virgin olive oil 4 cups low-sodium chicken broth Kosher salt 1 cup long-grain white rice 1 1/2 pounds large shrimp, peeled and deveined Instructions: Combine the tomatillos, onion chunks, one-quarter of the bell pepper, the cilantro stems, jalape?o, garlic and 1 tablespoon olive oil in a blender. Puree until very smooth. Heat a Dutch oven over medium-high heat. Add the remaining 2 tablespoons olive oil, then add the sliced onion and remaining bell pepper. Cook until slightly softened, about 3 minutes. Add the tomatillo puree and cook until thickened, 3 to 5 minutes. Add the chicken broth and 2 cups water. Bring to a simmer and season with 1/2 teaspoon salt. Add the rice, cover and simmer until al dente, about 13 minutes. Add the shrimp to the pot and return to a simmer, then cover and turn off the heat, making sure the shrimp are completely submerged. Let stand until the rice and shrimp are cooked through, about 5 minutes; season with salt. Divide among bowls and top with cilantro leaves. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 44837,"Mexican Bean Stew (\Frijoles De La Olla) 3 cups dried pinto beans 4 garlic cloves, peeled and mashed 1/4 large onion 2 bay leaves Salt and freshly ground black pepper Mexican crema or sour cream, chopped fresh cilantro leaves, finely chopped white onion, for serving Instructions: Combine the beans, garlic, onion, and bay leaves in a medium pot. Add enough water to reach about 1 1/2 inches over the beans. Bring to a boil over medium-high heat. Reduce the heat, cover, and simmer until the beans are tender, about 2 hours. Add more water if the beans are absorbing too much liquid. The beans should be soupy when done, with plenty of liquid remaining. Season the beans with salt and pepper, to taste.
Ladle the beans and cooking liquid into soup bowls and garnish with Mexican crema, cilantro and chopped white onions. Alternatively, the beans can be drained and use as a filling for soft tacos. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 44838,"Pastrami and Swiss Quiche One 9-inch frozen pie shell 1/2 cup thinly sliced red onion 3/4 cup chopped pastrami 1 cup shredded Swiss cheese 1 1/4 cups half-and-half 3 large eggs 1/4 teaspoon freshly grated nutmeg Kosher salt and freshly ground black pepper Instructions: Par-bake the crust according to package directions. Let cool slightly before adding the filling. Sprinkle the red onion evenly into the crust. Combine the pastrami with the Swiss cheese and sprinkle it in an even layer over the onions. Whisk together the half-and-half, nutmeg, eggs, 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl. Pour the custard over the filling. Adjust the oven temperature to 350 degrees F and bake until set, 35 to 50 minutes. Let cool at least 30 minutes before serving warm or at room temperature. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 44839,"Cuban Sandwich 1/2 cup raisins 1 cup pitted Spanish green olives, coarsely chopped 1 small shallot, coarsely chopped 2 tablespoons red wine vinegar 1/3 cup extra-virgin olive oil 4 Cuban sandwich or hoagie sandwich rolls, halved lengthwise 4 tablespoons mayonnaise, or more to taste 4 tablespoons yellow mustard, or more to taste 8 slices baked ham 8 slices deli roasted pork 8 slices Swiss cheese 1 tablespoon unsalted butter Instructions: Put the raisins, olives, shallot, vinegar, and oil in the bowl of a food processor. Puree until well combined. Transfer the olive mixture to a bowl, cover with plastic wrap and set aside for at least 1 hour or up to 2 days before using. Open the bread like a book and spread each side with the mayonnaise and mustard. Lay 2 slices of ham and 2 slices of roast pork on 1 side of the roll. Top with 2 slices of cheese. Spread 1 to 2 tablespoons of the olive-raisin relish over the cheese. Bring the tops and bottoms of the sandwich together. Wrap 4 bricks in aluminum foil and place in a 500 degree F oven for 15 minutes. Melt the butter in a large skillet or griddle pan over medium heat (if your skillet isn't large enough you may need to cook the sandwiches in 2 batches). Place the sandwiches in the skillet and press down with the hot bricks for 3 to 5 minutes until the cheese is melted and the bread is flat and browned. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 44840,"Avocado Fries 1 cup flour, more as needed 1 cup panko breadcrumbs, more as needed 2 large eggs 2 tablespoons water Vegetable oil, for frying 3 to 4 ripe, but not soft, medium Haas avocados Coarse sea or kosher salt, to taste Instructions: If not serving avocado fries immediately, preheat oven to 200 degrees F. Line a baking sheet with paper towels.
Place flour in a wide, shallow bowl and panko in another wide, shallow bowl. In a small bowl, whisk together eggs and water.
In a deep, medium saucepan, heat 1 inch of oil to 375 degrees F, or until a few panko bits bubble vigorously when added.
Meanwhile, halve avocados lengthwise, remove pit, and slice each half into 4 wedges. Peel away skin, and coat each slice, one by one, in flour, shaking off excess. Dip in egg wash, then panko, gently pressing breadcrumbs on sides to coat. Place avocados on large cutting board or plate.
When oil is hot, fry 3 to 4 avocado slices at a time until golden brown, about 30 seconds. Gently transfer with tongs to paper towel-lined baking sheet and sprinkle generously with salt. Place baking sheet in oven to keep warm, or serve immediately with lemon slices and salsa or other condiments, if desired. Repeat with remaining avocado slices. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 44841,"Grilled Asparagus 1 bunch medium asparagus Olive oil Kosher salt Freshly ground black pepper Instructions: Preheat a grill or grill pan. In a pot of boiling water add salt and asparagus and cook for 1 minute to blanch. Remove asparagus from pot, and plunge into a bowl of ice water, to cool. Pat asparagus dry, drizzle with oil, salt, and pepper to taste. Put asparagus on a heated grill. Grill for about 2 minutes, turning once or so. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 44842,"Grandma Maronis Meatballs 100 Year Old Recipe 1 pound ground chuck 4 ounces dried bread crumbs 4 large eggs 4 ounces whole milk 6 ounces grated Romano 3 ounces grated Spanish onion 2 ounces finely diced fresh garlic 2 ounces finely chopped fresh Italian parsley leaves 2 ounces finely chopped fresh basil leaves Instructions: Preheat oven to 350 degrees F. Spray a baking sheet with olive oil cooking spray. Mix all ingredients thoroughly in large bowl. If mixture seems a little loose add more bread crumbs. Roll meatballs loosely about the size of a golf ball and place on baking sheet. Place into preheated oven for approximately 35 to 40 minutes. Enjoy! ","[Barolo, Barbaresco, Dolcetto, Aglianico]" 44843,"Pinchos 1/2 cup sofrito 1/3 cup olive oil
1 1/2 tablespoons sazon
1 1/2 tablespoons adobo seasoning
1 1/2 teaspoons onion powder
1 1/2 teaspoons granulated garlic
1/2 teaspoon ground black pepper
2 1/2 pounds pork tenderloin, cut into 2-inch cubes
1/4 cup barbecue sauce
1 loaf bread, sliced 1 1/2-inch thick Instructions: Combine the sofrito, oil, sazon, adobo, onion powder, granulated garlic and black pepper in a large bowl. Add the pork and toss to coat. Marinate the meat at least overnight or 12 hours for best results. When ready to cook, remove the meat from the refrigerator. Drain off and discard the marinade. Preheat a grill to 450 degrees F or medium-high heat. Thread the meat onto 12- or 14-inch skewers, leaving a 3-inch space at the bottom of each skewer.
Place the skewers on the grill and grill for 3 minutes. Carefully flip the skewers and grill the other side for 3 minutes. Flip the skewers again and cook for an additional 2 minutes on the other side, then brush the pinchos with barbecue sauce. Flip once more and cook until the pinchos are browned and an instant-read thermometer inserted into the pork registers 145 degrees F, about 2 minutes more. Remove from the grill, brush again with barbecue sauce, and rest 5 minutes before serving. Toast the slices of bread on the grill; skewer one slice onto the top of each pincho.
","[Malbec, Tempranillo, Garnacha, Zinfandel]

" 44844,"Jalapeno Pretzel Crisp Popper 24 Jalapeno Jack Pretzel Crisps? 8 Tablespoons Whipped Cream Cheese 4 Tablespoons Jalapeno Jelly 24 Mild Deli Jalapeno Slices 6 Slices Bacon; Diced, Fried Crisp, Dried on a Paper Towel and Crumbled Instructions: Top Pretzel Crisps with 1 teaspoon of whipped cream cheese, 1/2 teaspoon of jalapeno jelly, 1 jalapeno slice and crumbled bacon. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 44845,"Rustic Ginger Plum Tart 2 cups all-purpose flour, plus additional bench flour Pinch salt 2 sticks unsalted butter, chunked
1/2 cup ice water, plus more as needed 1 1/2 pounds red plums, pitted and sliced 2 tablespoons light brown sugar
1 teaspoon ground ginger
1 teaspoon vanilla extract
Juice of 1 lemon
Pinch salt
1 tablespoon flour
1 tablespoon butter, cubed
Milk, for brushing
Turbinado sugar, for sprinkling Instructions: For the dough: Combine the flour, salt and butter in a large bowl. Using a bench scraper or pastry cutter, cut the butter into the flour until the butter is pea-sized. Slowly add the ice water, folding it into the flour until a dough comes together, being mindful not to overwork it. (If the dough is too dry, add another tablespoon of ice water at a time.) Turn the dough out onto a lightly floured work surface and form it into a disk. Wrap it in plastic and refrigerate for at least 30 minutes. Preheat the oven to 375 degrees F. On a lightly floured work surface, roll the dough out into a 1/8-inch-thick circle. Then roll it up onto the rolling pin and gently lay it out on a parchment-lined baking sheet. For the filling: In the center of the rolled out dough, add the plums and sprinkle them with the brown sugar, ginger, vanilla, lemon juice, salt, flour and butter. Fold the edges of the dough over to create a rough border; it doesn?t have to be perfect, just good enough to form a wall. Brush the edges with milk and sprinkle with turbinado sugar. Bake until the filling is bubbling and thickened, and the crust is golden brown, 45 minutes. Cool slightly before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 44846,"Maui's Hot Dog Soprano 2 tablespoons olive oil 1 dash crushed red pepper flakes 1 clove garlic, crushed 2 handfuls fresh baby spinach leaves 2 1/2 cups white wine 2 hot dogs, grilled, with buns 2 ounces extra-sharp provolone cheese, grated Instructions: In a saute pan on medium heat, heat the olive oil and crushed red pepper flakes. When the oil is hot, add the garlic and cook until it turns golden brown, but be careful not to burn it. Add the baby spinach and toss once. Deglaze the pan with white wine and turn off the heat. The spinach should be slightly wilted. Add this mixture on top of your Maui dogs and add extra-sharp provolone on top of the spinach, to desired taste. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 44847,"Japanese Style Barbecue Party: Chicken Yakitori, Beef with Ginger and Soy, 5 Spice and Sesame Seared Ahi 2 3/4 cups water 1 1/2 cups white short grain rice 3 tablespoons dry sherry 2 tablespoons sugar 1/4 cup Tamari dark aged soy sauce, available on the Asian foods aisle 2 tablespoons light oil, such as wok oil or vegetable oil, eyeball it 1 pound chicken breast tenders, cut in half on an angle 5 scallions, cut in 1/2 3 inches fresh ginger root, minced or grated with hand grater or microplane tool 1/4 cup tamari dark soy sauce 2 tablespoons light oil, such as wok oil or vegetable oil, eyeball it 1 teaspoon toasted sesame oil 1 1/4 pounds beef sirloin, 1 1/2 inches thick Steak seasoning blend or fresh ground black pepper 1 package, minimum 40 count, 8-inch bamboo skewers 3 tablespoons sesame seeds, 2 palmfuls 1 tablespoon Chinese five-spice powder 2 tablespoons steak seasoning blend, preferred brand Montreal Steak Seasoning by McCormick 2 Ahi steaks, 8 ounces each, cut into 1 by 3-inch pieces Light oil, such as wok oil or vegetable oil, for drizzling 1 teaspoon toasted sesame oil Pickled watermelon rind, 1 jar, 14 to 18 ounces Pickled onions, 14 to 18 ounce jar Pickled ginger, 1 small glass jar, 10 to 12 ounces Kiwis, 3 each Tangerines, 3 each Asian pears, 3 each, washed Instructions: Place water in sauce pan over high heat in medium saucepan and bring to a boil. Add rice, stir. Cover rice and reduce heat to low. Cook rice 18 minutes or until tender.
Preheat coals for tabletop hibachi or preheat grill pan over medium high to high heat.
Combine sherry, sugar, dark soy and oil in a shallow dish. Turn cut chicken and scallions in marinade and let stand 10 minutes. Wash hands.
Combine ginger and soy, oil and sesame oil in a second shallow dish for the beef. Cut raw meat against the grain in thin strips. Thread strips on to skewers, reserving several skewers for chicken, set into ginger and soy mixture. Season meat lightly with steak seasoning blend and turn in ginger and soy to coat. Set meat aside. Wash hands.
Toast sesame seeds in a small skillet over moderate heat until they pop and are lightly toasted. This process will develop the flavor of the sesame fully. Combine the sesame seeds with five-spice powder and grill seasoning blend on a piece of wax paper or on a plate. Coat tuna with a scant drizzle of oil and sesame oil to help seeds and spices adhere to fish. Coat fish pieces in sesame and spices.
Cook chicken pieces and scallions in a single layer over hot coals or on hot grill pan for 3 or 4 minutes on each side. Transfer chicken and scallions to a serving plate and set several bamboo skewers on the edge of the plate for spearing meat and scallions.
Place beef skewers on hot grill surface and cook 2 to 3 minutes on each side in a single layer, turning once. Transfer to a serving plate.
Cook fish on hot grill surface 1 to 2 minutes on each side and transfer to a serving plate. Tuna will be rare. Serve with several skewers on plate's edge for spearing. Transfer pickled watermelon rind, pickled ginger and pickled onions to ramekins and place along side grilled meats and fish for condiments. Serve with hot rice and extra soy sauce for dipping. Kiwis, tangerines and Asian pears are a nice offering of fresh fruit to round out this light menu. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 44848,"Salmon-Apple Burgers 1 cup apple cider 2 Golden Delicious apples, peeled and coarsely grated 3 medium shallots (or 1 small red onion), finely chopped 3 tablespoons apple cider vinegar 1 tablespoon curry powder Kosher salt and freshly ground pepper 1/4 cup finely chopped cilantro, plus whole leaves for topping 1 1/4 pounds skinless salmon fillet, cut into 1-inch chunks 1/2 cup panko breadcrumbs 2 tablespoons mayonnaise, plus more for topping 2 teaspoons unsalted butter, plus more for the buns 4 potato buns, split and toasted Potato chips, for serving (optional) Instructions: Combine the cider, apples, 2 shallots, 2 tablespoons vinegar, 1 teaspoon curry powder, and salt and pepper to taste in a saucepan and bring to a boil. Cook until the liquid evaporates, about 12 minutes; let cool slightly. Stir in 2 tablespoons chopped cilantro. Meanwhile, pulse three-quarters of the salmon in a food processor until finely ground. Add the remaining salmon; pulse until chopped. Transfer to a bowl; stir in the panko, mayonnaise and the remaining shallot, 2 tablespoons cilantro, 1 tablespoon vinegar and 2 teaspoons curry powder. Add salt and pepper. Form into four 1/2-inch-thick patties. Melt the butter in a large nonstick skillet over medium-high heat. Add the patties and cook until browned and cooked through, 2 to 3 minutes per side. Butter the buns and sandwich with the salmon burgers, mayonnaise, the apple relish and more cilantro. Serve with chips. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 44849,"Mac and Cheese 1 large sweet potato, peeled and cut into small dice 1 1/2 cups 00 flour 1 teaspoon oil 1 teaspoon ice cold water 1 teaspoon cinnamon 1/2 teaspoon freshly grated nutmeg Pinch of salt 1/2 cup mascarpone 1/3 cup (5 1/2 tablespoons) unsalted butter 1/3 cup all-purpose flour 1 cup evaporated milk, such as Carnation 3/4 cup grated Gruyere cheese Salt and freshly ground black pepper Pinch of ground cinnamon Pinch of freshly grated nutmeg Canola oil, for frying 6 sage leaves 1 cup panko breadcrumbs 1/2 cup grated Parmesan, plus more for garnish 2 tablespoons butter, melted Instructions: For the sweet potato gnocchi: Bring a large pot of water to boil. Add the potatoes and boil until fork-tender, about 15 minutes. Remove the potatoes with a slotted spoon (reserve the pot of water) and allow to cool for about 10 minutes. Put the potatoes through a ricer into a bowl. Add the flour to a separate bowl and make a well. Add the oil and ice water and knead into a dough, adding in the cinnamon, nutmeg and salt. Fold in the mascarpone. Slowly add the potatoes and knead until the dough comes together and rolls out smoothly, 5 to 7 minutes. Form into a ball, wrap in plastic and let the dough rest for 10 minutes. Bring the pot of water back to a boil. Roll the dough into a long thin log, then divide into 2-inch pieces. Boil the gnocchi until they float, 2 to 3 minutes. Preheat the oven to 375 degrees F. For the sauce: Melt the butter in a saucepan over medium heat and whisk in the flour until incorporated. Add the milk and cheese and season with salt and pepper. Cook until the cheese is fully melted and the sauce is thickened, about 7 minutes. Season with additional salt and pepper if needed, and stir in the cinnamon and nutmeg. For the fried sage: In a heavy, shallow pan, add some canola oil and heat until a thermometer inserted in the oil registers 400 degrees F. Add the sage leaves and fry until crisp, 1 minute. Transfer to a plate lined with paper towels. For the panko topping: Mix together the breadcrumbs, Parmesan and butter in a small bowl. Combine the gnocchi and sauce gently in a bowl. Divide the mixture among individual 6-ounce ramekins. Top each with some panko topping, a fried sage leaf and extra Parmesan. Bake until bubbling and crispy brown on top, about 5 minutes. Serve in the ramekins. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 44850,"Rotten Deviled Eggs 12 large eggs 1 tablespoon deep red gel food coloring 1 teaspoon distilled white vinegar 2 tablespoons sour cream 1 teaspoon chopped fresh cilantro 1/4 teaspoon cayenne pepper 1 ripe avocado, mashed
Juice of 1 lime
Kosher salt 24 slices black olives 2 to 4 slices red pimentos, cut in 1/4-inch cubes Instructions: Arrange the eggs in one layer in a large, heavy-bottomed pot, add enough water to cover the eggs by 1 inch and bring to a boil. Cover the pot, remove from the heat and let the eggs sit in the hot water for about 12 minutes. Rinse under cold water and let the eggs cool to room temperature. Combine the red food coloring with the vinegar and 4 cups water in a medium bowl. Roll the eggs on the counter to crackle the shells, then transfer them to the bowl with the food coloring. Refrigerate for at least 2 hours.
With gloved hands, remove the eggs from the dye and peel. Halve each egg lengthwise, then scoop the yolks into a food processor and set the whites aside on a plate. Add the sour cream, cilantro, cayenne, avocado, lime juice and 1 teaspoon kosher salt to the yolks and process until the mixture is smooth and light.
Spoon or pipe the yolk mixture into the egg whites. Top each with an olive slice with a piece of pimento stuck in the center for a ghoulish eye. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 44851,"Orange Gelato 3 navel oranges 1 cup water 3/4 cup sugar 6 large egg yolks 1 cup heavy cream Instructions: Finely grate the zest from the oranges and squeeze the juice. There should be about 3 tablespoons zest and 2/3 cup juice. In a medium saucepan, combine the water and the sugar. Cook over medium heat, stirring, until the sugar dissolves, about 3 minutes. Remove from the heat. In a large bowl, whisk the egg yolks until very light. Slowly add the hot sugar syrup in a thin stream, whisking constantly. Pour into a large saucepan and cook over low heat, stirring with a wooden spoon until slightly thickened. Strain the mixture into a medium bowl, and set it in a larger bowl partialy filled with ice water. Stir in the orange juice and zest. Let cool, stirring occasionally. (Or chill overnight in refrigerator.) In a large chilled bowl, using an electric mixer with chilled beaters, whip the cream until stiff peaks form. Fold the cream into the cooled orange custard mixture. Freeze in an ice cream freezer according to manufacturer's instructions. Transfer to a covered container and place in freezer until serving time. If the gelato becomes too firm, place it in the refrigerator for 30 minutes before serving. ","[Chardonnay, Moscato, Riesling, Vinho Verde]" 44852,"NFC Shrimp 2 garlic cloves, chopped 2 bunches fresh basil, leaves chopped 1 red onion, chopped 24 jumbo shrimp, shelled and deveined 1 cup olive oil 1 teaspoon freshly ground black pepper 1 stick salted butter 1 1/2 cups lemon juice Instructions: Combine the garlic, basil and onion in a large bowl. Add the shrimp, olive oil and black pepper. Stir and let the shrimp marinate for 30 minutes. Melt the butter and lemon juice in a saucepan over low heat. Add the butter and lemon juice to the shrimp mixture and toss. Preheat a grill to 300 degrees F. Thread the shrimp onto metal skewers. Arrange the skewers on the grill and grill until cooked through. Transfer the shrimp to a serving platter and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 44853,"Macaroni Lasagna with Veggies and Dip Water, as needed 1 pound extra-lean ground beef 3 tablespoons frozen chopped onions 1 teaspoon Italian seasoning 1 teaspoon crushed red pepper flakes 2 to 2 1/2 cups whole wheat macaroni 1/2 cup low-fat mayonnaise 1/2 cup low-fat sour cream 1/2 teaspoon supermarket-style garlic and herb seasoning mix 1 1/2 pounds precut mixed vegetables (about 6 cups celery, cauliflower, broccoli, and carrots) 1 (24 to 28-ounce) jar of your favorite pasta sauce 2 cups grated low-fat cheddar Instructions: Preheat over to 375 degrees F. Fill a large stove-top pot with water and bring to a boil. Brown meat in a large nonstick fry pan at medium-high heat until meat is no longer pink. Add onion flakes, Italian seasoning, and red pepper flakes while meat is browning. Place macaroni in boiling water. Cook for 5 minutes (you want the pasta very firm). While the macaroni and meat are cooking, mix together mayonnaise, sour cream and garlic and herb seasoning mix in a small mixing bowl to make veggie dip. Let stand in refrigerator. Rinse veggies and arrange on serving plate. When timer rings for pasta, drain, and then rinse in colander. Layer the following ingredients into a large cake or lasagna pan in this order: 1/2 of the fully cooked beef, 1/2 of the cooked macaroni, 1/2 pasta sauce and 1/2 cheese. Repeat again. Bake uncovered in preheated oven. Set timer for 20 minutes or until top layer of cheese is bubbly. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 44854,"Jamaican Rice and Peas 1 1/2 cups dried red kidney beans, soaked overnight and drained 2 cloves garlic, smashed 1/2 cup unsweetened coconut milk 3 green onions, thinly sliced, plus more for garnish 1 Scotch bonnet pepper, chopped 3 sprigs fresh thyme 1 1/2 cups long grain rice Salt and freshly ground pepper Instructions: Place beans and garlic in a medium saucepan and cover with cold water. Bring to a simmer and cook until the beans are tender, about 1 to 1 1/2 hours. When the beans are tender, stir in the coconut milk, green onions, Scotch bonnet, and thyme, and increase the heat to a boil. Stir in the rice, add some salt and pepper, cover the pot, and cook until the rice is tender and has absorbed most of the liquid. Transfer to a large serving bowl, taste for seasoning, adding more salt and pepper if needed, and garnish with sliced green onions. ","[Chardonnay, Sauvignon Blanc, Vermentino, Viognier]" 44855,"KGB Burger 1 stick butter 2 cups brown sugar 1 teaspoon vanilla extract 1 cup chopped pecans 10 pounds hickory smoked bacon One 6-ounce burger patty made from high-quality ground chuck, sea salt and black pepper 1 slice sharp Cheddar Lettuce Tomato slices Pickle slices Hawaiian-style kaiser bun Instructions: For the praline bacon: Melt the butter in a saucepan over medium heat. Add the brown sugar and vanilla. Stir as the sugar melts and forms a caramel, about 5 minutes. Stir in the pecans. Fry up the hickory smoked bacon in a skillet over medium heat. (You will need to do this in batches.) Pour the praline mixture over the bacon and toss like a salad. For the burger: Grill the burger patty over medium-high heat until the center is no longer pink. Assemble by melting the sharp Cheddar on the burger patty. Top with some praline bacon, lettuce, tomato and pickle, and place on the kaiser bun. This recipe was provided by a professional chef or restaurant and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. ","[Cabernet Sauvignon, Malbec, Zinfandel, Syrah]" 44856,"Beans and Greens Bruschetta with Broiled Goat Cheese Two 1-pound loaves French bread, cut into 1/2-inch slices 2 tablespoons extra-virgin olive oil
1 bunch broccoli rabe
One 15-ounce can cannellini beans, drained and rinsed
1 clove garlic, peeled and smashed
1 shallot, peeled and roughly chopped
2 tablespoons fresh oregano leaves
8 ounces goat cheese, crumbled
Kosher salt and freshly ground black pepper
Instructions: Preheat the oven to 350 degrees F. Arrange the bread slices in a single layer on a baking sheet and drizzle with the olive oil. Transfer to the oven and toast until just crisp, about 10 minutes. Set aside. Preheat the broiler; position a rack in top third of the oven. Bring a large pot of water to a boil. Add the broccoli rabe and cook until al dente, 4 to 5 minutes. Drain and rinse with cool water. Transfer the broccoli rabe to a food processor and add cannellini beans, garlic, shallot, oregano, and salt and pepper to taste. Pulse to roughly chop. Transfer to a bowl, add 2 to 4 tablespoons of the goat cheese, and bind together with hands. Top each piece of toast with a heaping tablespoon of the beans-and-greens mixture and then with about 2 tablespoons of the remaining goat cheese. Broil until the cheese is golden, about 2 minutes. Serve warm. ","[Chardonnay, Sauvignon Blanc, Vermentino, Barbera]" 44857,"Peanut Butter Cookie Dough 1 cup all-purpose flour 1/4 teaspoon baking powder 1/4 teaspoon fine salt 2/3 cup chunky peanut butter 1/3 cup granulated sugar 1/4 cup packed light brown sugar 4 tablespoons unsalted butter, at room temperature 1 tablespoon plain yogurt 1/2 teaspoon non-alcohol vanilla extract Instructions: Microwave the flour in a small microwave-safe bowl for 1 minute. Remove and stir well. Microwave for an additional minute or until the temperature reaches 180 degrees F. Sift into a medium bowl, then whisk in the baking powder and salt (see Cook's Note). Beat the peanut butter, granulated sugar, brown sugar, butter, yogurt and vanilla with an electric mixer on medium-high speed in a large bowl until well combined, about 2 minutes. Add the flour mixture and mix on low speed until well incorporated. Turn off the beaters and use your hands to help combine if needed. Refrigerate in an airtight container for up to 5 days.
","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 44858,"Moji-tea 1 quart water plus 1 cup, divided 4 tea bags, either Irish or English breakfast tea 1 cup sugar 12 sprigs fresh mint 3 limes, juiced Instructions: Bring 1 quart of water to a boil, turn the heat off and add the tea bags and let steep until cool. Place the sugar and 1 cup of water in a sauce pot over high heat, bring up to a boil to dissolve the sugar and then turn off the heat, allow to cool. Place the mint springs in a large pitcher, add the cooled sugar water and cooled tea along with the lime juice, stir to smash around the mint in the liquids. Pour over ice and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 44859,"Pumpkin Seeds 1 pumpkin Olive oil, for tossing Kosher salt Seasoning spices (optional) Instructions: Preheat the oven to 300? F. Using a spoon, scrape the pulp and seeds out of your pumpkin into a bowl. Separate the seeds from the stringy pump, rinse the seeds in a colander under cold water, then shake dry. Don\u2019t blot with paper towels; the seeds will stick. Spread the seeds in a single layer on an oiled baking sheet and roast 30 minutes to dry them out. Toss the seeds with olive oil, salt and any desired spices, if using. Return to the oven and bake until crisp and golden, about 20 more minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 44860,"Sweet Orange Chicken Drumsticks 1/2 cup finely chopped yellow onion 1/4 cup fresh orange juice (from 1 large orange)
1/4 cup ketchup
1/4 cup orange marmalade
1/4 cup apple cider vinegar
2 tablespoons low-sodium soy sauce
1 tablespoon Dijon mustard
1/2 teaspoon Chinese five-spice powder
1/2 teaspoon paprika
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced 8 skin-on chicken drumsticks (about 1 pound)
Chopped fresh parsley, for sprinkling
Instructions: Add the onion, orange juice, ketchup, orange marmalade, apple cider vinegar, soy sauce, Dijon, five-spice, paprika, black pepper and garlic to a large resealable plastic bag. Close the bag and shake to incorporate. Add the chicken drumsticks to the bag. Reseal and marinate for at least 1 hour in the refrigerator. (Chicken can be prepped the day before and refrigerated overnight.) Preheat oven to 400 degrees F. Pour the entire contents of the bag onto a foil-lined sheet tray. Bake, turning the drumsticks halfway through baking, until the chicken is cooked through, the juices run clear and an instant-read thermometer inserted into the thickest part of meat (avoiding bone) registers 160 degrees F, about 25 minutes. Remove to a platter and let rest 5 minutes, then sprinkle with parsley and serve warm. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 44861,"Apple Chips 2 cups water 1 1/2 cups sugar 2 to 3 lemons, juiced 2 small apples, preferably a crisp, flavorful variety like Royal Gala or Winesap, washed and dried Instructions: In a small pot, combine the water and sugar and bring to a gentle boil over medium heat. Set aside to cool. Place the apples on a flat surface. Using a mandoline or sharp knife, cut each one, placing the core end of the apple in front of the blade, into rounds as thin as you can manage. Remove any seeds as you cut and sprinkle them with lemon juice. Submerge the apple slices in the syrup and allow them to \rest\ for a few hours or, even better, overnight. Preheat the oven to 200 degrees F. Remove some of the apples from the syrup and lightly dry them on a kitchen towel. Place them in a single layer on a baking sheet with parchment or on a tray fitted with a baking rack. Note: you may want to place something heavy, like a metal spoon, at each end of the paper to prevent the paper from folding over as the chips bake. Bake in the oven until crispy, about 1 hour. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 44862,"Garlicky Skirt Steak Tacos 1 cup salsa, plus more, for serving 1 tablespoon fresh lime juice, plus lime wedges, for serving 1 tablespoon Worcestershire sauce 2 cloves garlic 3 tablespoons extra-virgin olive oil 1 1/4 pounds skirt steak, trimmed and cut into 4 pieces Kosher salt and freshly ground black pepper Warm tortillas, sliced avocado and fresh cilantro leaves, for serving Instructions: Combine the salsa, lime juice, Worcestershire, garlic and 2 tablespoons of the oil in a blender; puree until smooth. Pour into a resealable plastic bag and add the steak pieces. Seal tightly and rub the steaks with the marinade until evenly coated. Set aside for about 30 minutes at room temperature. Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Remove the steaks from the marinade, allowing the excess to drip off. Discard the marinade. Pat the steaks dry with paper towels and season generously with salt and pepper. Lay the steaks in the skillet and cook, turning once, until browned on the outside and medium-rare, 6 to 8 minutes total. Let the steaks rest for 5 minutes. Serve sliced with warm tortillas, sliced avocado, cilantro leaves, lime wedges and extra salsa to make tacos. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 44863,"Beet and Mandarin Orange Salad with Mint 1 can mandarin oranges, drain reserving 2 tablespoons juice 2 tablespoons olive oil 2 tablespoons red wine vinegar 1 can sliced beets, drained 1 sprig mint, leaves torn Instructions: Drain 1 small can of mandarin oranges, reserving 2 tablespoons juice from can. In a mixing bowl, combine the juice, olive oil and red wine vinegar. Add beets and oranges and toss to combine. Top with mint. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 44864,"Swiss Chard-Salami Frittata 2 russet potatoes, peeled, halved lengthwise and thinly sliced Kosher salt 3 tablespoons extra-virgin olive oil 1 onion, thinly sliced 1 bunch Swiss chard, stems removed, leaves thinly sliced 2 large eggs plus 10 egg whites, lightly beaten Freshly ground pepper 1 ounce thinly sliced soppressata or other salami, halved 1 small whole-wheat baguette (about 8 inches), split 3 ounces provolone cheese, shredded (about 3/4 cup) 2 tablespoons chopped fresh parsley Instructions: Preheat the oven to 400 degrees F. Place the potatoes in a pot, cover with cold water and season with salt. Bring to a boil; reduce the heat to medium and simmer until just tender, about 10 minutes. Drain and set aside. Heat 1 tablespoon olive oil in a medium nonstick ovenproof skillet over medium-high heat. Add the onion; cook, stirring occasionally, until soft, 7 minutes. Add 1 more tablespoon oil, the chard and 1/4 teaspoon salt. Cook, stirring occasionally, until the chard is tender and any liquid has evaporated, 5 minutes; transfer to a large bowl and gently stir in the potatoes, eggs, 1/4 teaspoon salt, and pepper to taste. Wipe out the skillet. Heat the remaining 1 tablespoon olive oil in the skillet over medium heat. Pour in the egg mixture and top with the soppressata. Cook until the edges start to set, 3 minutes. Transfer to the oven and bake until golden and set, about 12 minutes. Place the bread on a parchment-lined baking sheet; top with the cheese and parsley. Bake until the cheese is bubbling, 5 minutes. Serve with the frittata. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 44865,"Harbor Restaurant and Bar's Jamaican Rice and Peas (Red Beans and Rice) 1 (16-ounce) package dried red kidney beans 10 cups, plus 4 cups water 3 cloves crushed garlic 1 coconut 3 scallions, sliced 1 tablespoon salt 1/4 pound butter 4 cups uncooked rice (recommended: Uncle Ben's Converted Rice) Instructions: Bring beans, 10 cups water, and garlic to boil at high heat. Simmer for about 1 hour or until beans are soft. Crack coconut, remove shell, and cut meat into small pieces. Put half of the coconut into blender with 2 cups water and puree. Repeat for remaining coconut. Strain the coconut through a strainer squeezing the milk out of the coconut (you will end up with approximately 3 cups of coconut milk). Add coconut milk, scallions, salt, and butter to the beans and bring to a boil. Then add rice and stir with a fork. Turn to low heat and cook for 30 minutes or until water is cooked out. Be sure not to stir the rice until water is gone. ","[Chardonnay, Sauvignon Blanc, Chenin Blanc, Vermentino]" 44866,"Pueblo Oven Bread 1 package dry yeast 2 cups warm water 4 tablespoons lard Approximately 8 cups white all- purpose flour 2 tablespoons salt Instructions: Soften and dissolve yeast in a little warm water. Mix lard, flour, salt and dissolved yeast in a large bowl. Add warm water a little at time kneading to even out all ingredients. Let dough rise in bowl, covered with a heavy cloth and set near a warm place for approximately 5 to 6 hours. After dough has risen, punch down the dough and let rise once more, after the dough has risen a second time, divide the dough, shape into loaves and place in greased loaf pans, cover with a cloth and let rise 1 more time in warm place. Preheat the oven to 400 degrees F. Bake for approximately 50 to 60 minutes or until tops are browned and loaves sound hollow when tapped. ","[Chardonnay, Riesling, Gewrztraminer, Barbera]" 44867,"Thanksgiving Day Sweet Potato Pie One batch Sweet Dough, for a 1-crust pie (recipe above) 2 large sweet potatoes 2 eggs 2 egg yolks 2/3 cup sugar 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/4 teaspoon ground ginger or 1 teaspoon finely grated fresh ginger 1/4 teaspoon freshly grated nutmeg 1 1/4 cups light cream or half-and-half Instructions: Prepare and chill the dough. Bake sweet potatoes for 1 hour at 350 degrees, or until soft. Cool, peel and puree in the food processor. Preheat oven to 350 degrees and set a rack in the lowest level. For the bottom crust, lightly flour the work surface and the dough and roll it to a 12-inch disk. Fold the dough in half and place it in the pan; unfold the dough and press it firmly into the pan. Trim away all but 1/2-inch excess dough at edge of pan. Fold dough under and flute edge. For the filling, scrape pumpkin into a bowl and whisk in eggs and yolks. Whisk in remaining ingredients in order, whisking smooth between each addition. Pour the filling into the prepared pie crust. Bake the pie for about 1 hour, until the crust is baked through and the filling is set. Cool the pie on a rack. For Squash Pie, halve, seed and wrap in foil, one large acorn squash and substitute for sweet potatoes, above ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 44868,"Lemon Meringue Pops Zest of 1 lemon plus juice of 12 lemons (660 grams) 2 cups (375 grams) granulated sugar
1 1/4 cups (280 grams) unsalted butter
9 large eggs
7 sheets (17 grams) gelatin
1 cup (230 grams) butter, at room temperature 2/3 cups (150 grams) brown sugar
2 tablespoons (40 grams) honey
1 1/2 cups (180 grams) all-purpose flour, plus more for dusting
1 cup (120 grams) whole-wheat flour
1/2 cup (60 grams) wheat germ
1 teaspoon (4 grams) baking soda
Pinch cinnamon
Pinch salt
8 large egg whites 2 1/2 cups (500 grams) granulated sugar
Instructions: For the lemon curd: Line a 9-inch square pan with plastic wrap all the way up the sides and set aside. Combine the lemon zest and juice, granulated sugar, butter and eggs in a large mixing bowl, then transfer to the top of a double boiler and cook, stirring constantly, until the mixture thickens, about 25 minutes. Soak the gelatin in cold water until pliable, 5 minutes. Remove the gelatin from the water and squeeze it to remove excess moisture; add it to the warm lemon mixture and stir to melt. Pour into the prepared pan and cover with plastic wrap pressed directly against the surface of the lemon curd. Freeze until firm, 4 hours. For the graham cracker sticks: Preheat the oven to 350 degrees F. Combine the butter, brown sugar and honey in a bowl and whisk them together until pale yellow. Add the flours, wheat germ, baking soda, cinnamon and salt and stir until combined with a wooden spoon. On a lightly-floured surface, roll out the dough to 1/2-inch thickness. Cut the dough into six 5-by-1-inch rectangles (a little thicker than a popsicle stick). Trim the edges so that they look like popsicle sticks. Transfer to a baking sheet and freeze the dough for 10 minutes. Bake the graham cracker sticks until the edges are golden brown, about 15 minutes. Let cool completely. Lift the lemon curd out of the pan using the plastic wrap overhang. Cut the curd into 6 \pops\ and insert a graham cracker stick into each one. Refrigerate until the Swiss meringue topping is ready to use. For the Swiss meringue topping: Combine the egg whites and granulated sugar in the top of a double boiler over set over medium heat and cook, stirring constantly, until the sugar is melted. Transfer the mixture to a stand mixer fitted with the whisk attachment. Whip the egg whites on high speed until stiff peaks form. (The mixture should be shiny and still slightly warm.) Continue to beat until room temperature. Dip the lemon pops into the meringue to completely cover them. Use the back of a spoon to make the surface wavy. Toast the meringue with a kitchen torch. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 44869,"Cherry Crumble 1 (16-ounce) bag frozen cherries (recommended: C and W) 1 (6-ounce) bag dried cherries (recommended: Mariani) 1 cup sugar 1/4 cup cherry brandy 3/4 cup water 3 tablespoons quick cooking tapioca (recommended: Minute) 1/2 cup all-purpose baking mix (recommended: Bisquick) 3/4 cup lowfat granola (recommended: Quaker 100 percent Natural) 10 ginger snaps, crushed (recommended: Archway) 2 tablespoons butter, melted Vanilla ice cream, for serving Instructions: In large saucepan combine frozen cherries, dried cherries, sugar, cherry brandy, water, and tapioca. Bring to a boil. Pour mixture into slow cooker. Cover and cook on high for 1 to 1 1/2 hours. 30 minutes before fruit is ready, preheat oven to 350 degrees F. Line a baking sheet with aluminum foil; set aside. In a medium mixing bowl, combine all-purpose baking mix, granola, ginger snaps and melted butter. Spread evenly on prepared baking sheet and bake in preheated oven for 12 to 18 minutes or until crisp and golden. Serve by spooning fruit into serving dish and sprinkling with crumble topping. Top each serving with a scoop of your favorite vanilla ice cream. ","[Merlot, Cabernet Sauvignon, Zinfandel, Port]" 44870,"Roast Pork Cooked in Milk and Mustard 8 bone-in pork chops, each about 1 1/2 inches thick 1 tablespoon fennel seeds 1 tablespoon ground cumin
1 tablespoon kosher salt
1/2 tablespoon freshly ground black pepper
3 tablespoons unsalted butter
1 tablespoon neutral-flavored cooking oil 3 3/4 cups whole milk
1/4 cup bacon drippings 1 tablespoon fennel seeds 4 unpeeled garlic cloves, crushed
2 tablespoons yellow mustard
2 tablespoons white miso
Instructions: For the pork: Preheat the oven to 200 degrees F. Season the pork on both sides with the fennel seeds, cumin, salt and pepper. Melt the butter in a large skillet over medium heat. Working in batches, add the pork chops in a single layer and cook, until golden brown, 4 to 5 minutes per side. Remove the chops and transfer to a heatproof serving dish and place in the oven while making the sauce. For the sauce: Heat a large heavy-bottomed skillet over medium heat. Add the oil, milk, bacon drippings, fennel seeds, garlic, mustard and miso. Bring to a simmer and cook on a low simmer until the sauce is reduced by half, about 20 minutes. Strain the sauce through a fine-mesh sieve and return to the skillet; add the pork chops to coat and heat through. If you would like to cook your pork chops further you can simmer them in the sauce for up to 10 more minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 44871,"Green cl Sauce 2 tablespoons canola oil 3/4 cup finely diced Spanish onion 1/2 large jalapeno, seeded and minced 1 clove garlic, chopped 4 tablespoons flour 1 (27-ounce) can roasted green chiles, chopped, juices reserved 1/2 cup white vinegar 2 teaspoons sea salt 1 teaspoon fresh cracked black pepper 2 tablespoons fresh lime juice Instructions: In a small Dutch oven over medium-high heat, add the oil. When hot, add the onions and jalapeno and saute until just starting to caramelize, 4 to 5 minutes. Add the garlic and cook 1 minute more. Reduce the heat to medium, sprinkle the onion mixture with the flour and stir constantly until lightly browned, about 2 minutes. Add the reserved liquid from the chiles, 1 cup water, the vinegar and salt and stir until the liquid is smooth and all the flour is dissolved. Add the chiles and pepper and simmer for 5 to 6 minutes. Puree in a blender, or with a stick blender, and add the lime juice. Adjust to taste for salt and pepper. Refrigerate for up to 1 week. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 44872,"Tuna and Mushroom Kebabs with Wasabi Vegetable Salad 1 pound sashimi-grade tuna, deep red in color 1/4 cup dry sherry 1/4 cup soy sauce 2 tablespoons canola oil 2 tablespoons oriental sesame oil 3 tablespoons rice wine vinegar 1/4 teaspoon wasabi paste 2 tablespoons peeled and finely chopped fresh ginger 2 cloves garlic, peeled and finely chopped 8 large shiitake mushrooms, stems removed 4 large bamboo skewers, soaked in water 1 large cucumber 1 daikon radish, peeled 1 large red pepper Instructions: Cut the tuna into 8 equal-size cubes. Combine the sherry, soy sauce, oils, rice vinegar, wasabi paste, ginger and garlic in a bowl. Reserve 1/3 of the marinade for dressing the vegetables later and add the tuna cubes to the 2/3 remaining. Marinate for 1 to 2 hours, refrigerated. Remove the stems from the mushrooms and cut them into quarters. Thread the tuna unto the skewers, alternating with the mushrooms, two pieces of tuna and two mushrooms per skewer. Using a food slicer, julienne the cucumber and daikon radish into pasta-like threads and mix with the red pepper julienne. Dress the vegetables with the reserved marinade and allow to marinate for 20 minutes before serving. On a hot outdoor grill or under a broiler, sear the kebabs for two to three minutes on each side. The tuna should be medium rare still red in the center. Serve the grilled skewers on a bed of marinated vegetables. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling Shiraz]" 44873,"Souffled Pumpkin Pancake 5 tablespoons butter 1 tablespoon brown sugar 1/4 cup pecan halves 2/3 cup all-purpose flour 1 teaspoon pumpkin pie spice 1/3 cup sugar 1/4 teaspoon salt 4 eggs, separated 2/3 cup buttermilk 1 1/4 teaspoons vanilla extract 1 cup pumpkin puree Confectioners' sugar, for dusting Maple syrup, for serving Instructions: Preheat oven to 350 degrees F. Melt 2 tablespoons butter in a 10-inch skillet over medium-low heat. Add the brown sugar and stir until the sugar begins to melt. Add the pecans and cook for 2 more minutes. Transfer the pecan mixture to a small dish and set aside. Reserve the skillet for the pancake. In a small bowl mix together the flour, pumpkin pie spice, sugar and salt. Set aside. Melt the remaining 3 tablespoons of butter. In a large bowl, add egg yolks, buttermilk, vanilla and melted butter and whisk until blended. Gradually whisk in flour mixture. Stir in the pumpkin puree. Beat the egg whites until soft peaks form and gently fold into the pumpkin mixture. Gently spoon the batter into the reserved skillet. Sprinkle the top of the pancake mixture with the reserved pecan mixture. Bake for 20 to 30 minutes or until golden brown. Dust the pancake with confectioners' sugar. Cut into wedges and serve with maple syrup. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 44874,"Sunny's Rainbow and Tie-Dye Waffles One 32-ounce box of your favorite waffle mix (plus required ingredients) 3 to 4 drops red gel food coloring 3 to 4 drops orange gel food coloring 3 to 4 drops yellow gel food coloring 3 to 4 drops green gel food coloring 3 to 4 drops blue gel food coloring 3 to 4 drops purple gel food coloring Nonstick cooking spray, for the waffle maker Whipped cream, for serving Rainbow sprinkles and/or rainbow rice cereal, for serving, optional Maple syrup, for serving, optional Butter, for serving, optional Instructions: Preheat a round waffle maker. Preheat the oven to 250 degrees F. Place a baking sheet fitted with a rack in the oven. Make the batter according to the waffle mix package instructions. Separate the batter evenly among 6 bowls. Dye one bowl of batter with the red gel food coloring until you reach the desired shade. Repeat with each bowl of batter with the orange, yellow, green, blue and purple gel food coloring until you reach the desired shade and you have a separate bowl of each color. To make rainbow pancakes: Transfer each color of batter to a separate piping bag or ziptop bag. When the waffle maker is hot, spray it with nonstick spray. Pipe a circle of each color batter, working from the outside to the center, starting with the red, followed by the orange, yellow, green, blue and finishing with the purple in the center (like a bullseye). Cook to desired crispness, about 3 minutes. Transfer the waffles to the baking sheet in the oven to keep warm. Repeat with the remaining batter. To plate, cut each waffle in half to make half circles and transfer each half to a plate. Add whipped cream to the flat bottom of the waffle halves to look like clouds. Add your favorite rainbow sprinkles or rainbow rice cereal for more color. Drizzle with maple syrup, if using. Serve immediately with butter, if desired. To make tie-dye waffles: Separate the batter evenly among 4 to 6 bowls, one bowl for each desired color. Dye each bowl of batter one color by adding 3 to 4 drops of food coloring until you reach the desired shade. Transfer each color of batter to a liquid measuring cup for easy pouring. Make tie-dye designs by adding the batter to the waffle maker in a random pattern of your choosing. Cook to desired crispness, about 3 minutes. Transfer the waffles to the baking sheet in the oven to keep warm. Repeat with the remaining batter. Plate each waffle and serve with maple syrup and butter if desired. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 44875,"Classic Cheesecake 1 1/4 cups graham cracker crumbs 5 tablespoons unsalted butter, melted 2 tablespoons sugar 3 8-ounce packages cream cheese, at room temperature 1 cup sugar 1/4 cup heavy cream 3 large eggs, at room temperature 2 teaspoons fresh lemon juice 1 1/2 teaspoons pure vanilla extract Cherry-Vanilla, Malted Ganache or Tropical Fruit Sauce, for topping, recipes follow Instructions: Make the crust: Preheat the oven to 350? F. Toss the graham cracker crumbs, melted butter and sugar in a medium bowl until well combined. Firmly press into the bottom and 1 inch up the side of a 9-inch round springform pan. Bake until firm and a few shades darker, about 10 minutes. Transfer to a rack to cool completely. Reduce the oven temperature to 300? F. Meanwhile, make the filling: Beat the cream cheese and sugar in a large bowl with a mixer on medium-high speed until smooth and slightly fluffy, about 3 minutes. Beat in the heavy cream until combined. Beat in the eggs one at a time, scraping down the bowl as needed. Beat in the lemon juice and vanilla. Pour the filling into the cooled crust. Bake until the cheesecake is set around the edges but the center still jiggles slightly, 1 hour to 1 hour 25 minutes. Turn off the oven. Keep the cheesecake in the oven with the door ajar slightly, 20 minutes. Remove the pan from the oven and run a knife around the edge of the cheesecake to loosen. Transfer the pan to a rack and let the cheesecake cool completely, then refrigerate until set, at least 4 hours or overnight. Remove the springform ring, then slice the cheesecake.
Drain two 14.5-ounce cans tart cherries, reserving 1/3 cup liquid. Combine the drained cherries, 1 cup bottled tart cherry juice, 2/3 cup sugar, 1/2 vanilla bean (add the pod and the seeds) and a pinch of salt in a saucepan. Simmer until syrupy, 20 minutes. Whisk 2 tablespoons cornstarch into the reserved cherry liquid, then pour into the saucepan. While stirring, bring to a boil and cook 1 more minute. Remove from the heat and stir in 1/4 teaspoon almond extract; let cool. Discard the vanilla bean. Refrigerate until chilled. Heat 2/3 cup heavy cream and 1/2 cup malt powder in a saucepan over medium heat, whisking, until the powder is dissolved and the mixture is steaming. Pour over 6 ounces chopped semisweet chocolate in a bowl; let stand 3 to 5 minutes. Stir until smooth, then let stand until thickened, 20 to 40 minutes. Pour over the cheesecake and spread with the back of a spoon. Sprinkle with chopped malt balls. Let set about 20 minutes. Slice a 2-inch piece of ginger into thin rounds. Combine the ginger with 1/4 cup sugar and 3/4 cup water in a small saucepan. Bring to a simmer over medium heat; cook until syrupy, about 10 minutes. Let cool, then remove the ginger and stir in 1/2 teaspoon lime zest. Toss the ginger-lime syrup with 3/4 cup chopped pineapple, 2 chopped kiwis and 1/2 chopped mango. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 44876,"Chocolate Cheesecake 1 1/3 cups graham cracker crumbs 1/2 stick butter 1 tablespoon cocoa 6 ounces bittersweet or semisweet chocolate, chopped small 2 1/2 cups cream cheese 3/4 cup superfine sugar 1 tablespoon custard powder 3 large eggs 3 large egg yolks 2/3 cup sour cream 1/2 teaspoon cocoa, dissolved in 1 tablespoon hot water 3 ounces bittersweet chocolate, finely chopped 1/2 cup heavy cream 1 teaspoon dark corn syrup Special equipment: 9-inch springform pan Instructions: Preheat the oven to 350 degrees F. To make the base, process the graham crackers to make rough crumbs and then add the butter and cocoa. Process again until it makes damp, clumping crumbs and then tip them into the pan. Press the crumbs into the bottom of the pan to make an even base and put into the freezer while you make the filling. Put a kettle on to boil. Melt the chocolate either in a microwave or double boiler, and set aside to cool slightly. Beat the cream cheese to soften it, then add the sugar and custard power, beating again to combine. Beat in the whole eggs and then the yolks, and the sour cream. Finally add the cocoa dissolved in hot water and melted chocolate and mix to a smooth batter. Take the springform tin out of the freezer and line the outside of the tin with a good layer of cling wrap, and then another layer of strong foil over that. This will protect it from the water bath. Sit the springform tin in a roasting pan and pour in the cheesecake filling. Fill the roasting pan with just boiled water to come about half way up the cake tin and bake in the oven for 45 minutes to 1 hour. The top of the cheesecake should be set, but the underneath should still have a wobble to it. Peel away the foil and cling film wrapping and sit the cheesecake in its tin on a rack to cool. Put in the refrigerator once it is no longer hot, and leave to set, covered with plastic overnight. Let it lose its chill before unspringing the cheesecake to serve. To make the chocolate sauce: very gently melt the chopped chocolate, cream and syrup. When the chocolate has nearly melted, take off the heat and whisk it to a smooth sauce. Let it cool a little, and pour it over the chocolate cheesecake on its serving plate. ","[Pinot Noir, Barolo, Tempranillo, Malbec]

" 44877,"Chopped Salad with Crumbled Feta 3 Roma tomatoes (seeded, if they're really juicy), chopped into 1/2-inch pieces Kosher salt 1/2 large or 1 small cucumber (I prefer Persian or English cucumbers), chopped into 1/2-inch pieces 1/2 red onion, chopped into 1/2-inch pieces Black pepper A light drizzle of extra-virgin olive oil A good squeeze of lemon 1/2 cup crumbled feta Instructions: Place the tomatoes in a strainer set over a bowl or the sink. Toss with a good pinch of salt and let excess liquid drain from them. Add the cucumbers to the strainer, adding another pinch of salt. Place the onions in a large bowl. Add the tomatoes and cucumbers and toss to combine. Add a few turns of pepper, a drizzle of olive oil, a squeeze of lemon and the feta. Toss to combine. Taste and adjust as desired. This will keep covered in the fridge for 2 days. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 44878,"Mango Mustard Salmon 1 fresh mango, peeled and sliced away from the pit 2 teaspoons stone ground mustard 4 (6-ounce) salmon fillets Salt and freshly ground black pepper 2 tablespoons grapeseed oil 1 cup panko bread crumbs 2 tablespoons freshly minced flat-leaf parsley Instructions: Puree mango and mustard in a blender and transfer mixture to a shallow container such as a pie plate. Season salmon with salt and black pepper. Heat grapeseed oil over medium-high heat in a large skillet. Dip salmon in mango/mustard mixture and coat with bread crumbs. When the oil begins to shimmer, saute salmon leaving undisturbed for the first 4 minutes or so to allow the seasonings to integrate into the surface of the fish and to allow the caramelization process to begin to prevent \crusting off\ of the coating. When you see the edges begin to turn golden, flip the fillets over and cook the other side in the same way. Remove from heat and set aside to carryover cook, or finish in a preheated 325 degree F oven, if necessary. Transfer to a serving dish and sprinkle with parsley. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 44879,"Garden Risotto 6 cups low-sodium chicken broth 2 teaspoons olive oil 1 medium onion, chopped 1 1/2 cups Arborio rice 1/2 cup dry white wine 3/4 teaspoon salt Freshly ground black pepper 3 lightly packed cups baby spinach leaves 1 cup frozen peas 1/2 pound asparagus, steamed and cut into 3/4-inch pieces 1/4 cup freshly grated Parmesan Instructions: Bring the broth to a simmer in a medium saucepan. Heat the oil in a heavy saucepan over moderately low heat and cook the onion, stirring occasionally, until soft, 3 to 5 minutes. Add the rice and cook, stirring constantly, 1 minute. Add wine and simmer, stirring constantly, until absorbed, about 1 minute. Add 3/4 cup of the hot broth, the salt and a few grinds of fresh pepper and simmer, stirring constantly, until broth is absorbed. Continue simmering and adding hot broth, about 3/4 cup at a time, stirring constantly and allowing the broth to be absorbed before adding more, until rice is almost tender and creamy-looking, about 18 minutes. Add the spinach and peas and cook until the spinach is wilted. Add the asparagus and cook just until the vegetables are hot. Stir in the Parmesan and more broth if the risotto seems too thick. Serve in soup plates. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 44880,"Herb-Seared Tuna with Caponata and Warm Lemon Creme Fraiche 1/2 cup extra-virgin olive oil 3 anchovy fillets, coarsely chopped 1 teaspoon red pepper flakes 4 Japanese eggplants or 1 large Italian eggplant, cubed 2 tomatoes, halved and seeds squeezed out, coarsely chopped 1 red bell pepper, chopped 1 medium onion, diced 3 garlic cloves, minced 3 tablespoons capers, drained 1/4 cup raisins 1/2 cup pitted kalamata olives 2 tablespoons balsamic vinegar Pinch sugar 1/2 bunch fresh basil, hand-torn Kosher salt and freshly ground black pepper 2 cups chicken stock 1 garlic clove 1 lemon, zest finely grated 1/4 cup creme fraiche Extra-virgin olive oil 1 pound sushi-quality tuna loin Kosher salt and freshly ground black pepper 1 cup finely chopped fresh herbs, such as basil, parsley, and chives Instructions: To make the caponata: Pour the oil in a large, deep skillet over medium heat. Add the anchovies and red pepper flakes and cook and stir for a few minutes to create a base flavor. Fry the eggplant in the anchovy oil, until it gets brown and sticky, stirring often. Add the tomatoes, red pepper, onion, and garlic, continue to cook until the vegetables break down and soften, about 15 minutes. Toss in the capers, raisins, olives, balsamic vinegar, sugar, and basil; season with salt and pepper. Lower the heat and slowly simmer until thick, about 20 to 30 minutes. The caponata tastes great hot, cold or at room temperature. To make the lemon creme fraiche: Put the chicken stock, garlic, and lemon zest in a saucepan and place over medium heat. Simmer gently until the stock is reduced by half and thickened slightly. Take the pot off the heat, fish out the garlic, and add the creme fraiche. Just before you are ready to plate the dish, buzz the sauce with a handheld blender until it's thick and frothy. To make the tuna: Rub a little olive oil on the piece of tuna. and season with a fair amount of salt and pepper. Put the chopped herbs in a flat dish and roll in the herbs to coat. Place a large skillet over medium-high heat and coat with 2 tablespoons of olive oil. When the oil gets hazy, lay the herb-coated tuna in the hot pan and sear for approximately 1 1/2 minutes on each side; as the tuna cooks, the red meat will become whiter. Transfer the tuna to a cutting board and slice. To serve: Spoon the caponata on the bottom of 2 plates, lay the herb-seared tuna slices around the center, and drizzle the whole thing with the frothy lemon creme fraiche sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 44881,"Chalfonte Fried Chicken 3 pounds Chicken, quartered Kosher salt 1 cup all-purpose flour 2 tablespoons paprika Freshly ground black pepper 2 cups vegetable shortening or corn oil 2 large onions, thickly sliced Instructions: Soak chicken pieces in salted water (1 tablespoon of salt per quart of water) for at least 1 hour. Pat dry. Mix flour, paprika, salt and pepper in a large plastic bag. Coat the chicken with the seasoned flour mixture. Heat the shortening in a large deep skillet over medium-high heat to 360 degrees F. Toss the onions in the hot oil and fry until dark brown, about 12 minutes (the browned onions flavor the oil). Shake any excess flour from the chicken pieces then add them to the onions. Fry the chicken until it is crisp and brown on the first side, about 10 minutes. Turn the pieces of chicken over and continue cooking until the juices run clear, approximately 20 minutes (remember the legs may take a little longer than the breasts). Transfer the chicken to a rack to drain. Discard the onions. Serve the chicken hot or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 44882,"Beef with Pizzaiola Sauce 1 1/2 to 2 pound beef shoulder 2 tablespoons Irvine Spices Smokey Rotisserie Seasoning 2 tablespoons Irvine Spices Garlic Pepper 2 tablespoons olive oil 1 onion, diced 2 cloves garlic, minced 1 red bell pepper, stem and seeds removed and sliced julienne 1 green bell pepper, stem and seeds removed and sliced julienne 2 tablespoons freshly chopped parsley leaves 1 tablespoon freshly chopped basil leaves 2 teaspoon freshly chopped oregano leaves 1 large can (29 to 32-ounces) crushed tomatoes 1 bay leaf 1 tablespoon olive oil 1/4 cup pepperoncini from a jar, for garnish Instructions: Rinse beef shoulder to remove any unwanted smells, pat dry with paper toweling, and place on a utility platter. In a small bowl, make the rub for the beef by combining Smokey Rotisserie Seasoning and Garlic Pepper. Rub the seasonings into all surfaces of the beef, cover with a sheet of plastic wrap and set aside for at least 30 minutes and up to 2 hours at room temperature. (The seasonings will actually begin to \cure\ the meat.); Heat the olive oil in a large saute pan and cook the onions, garlic, and red and green peppers until the onions begin to turn translucent and the peppers begin to soften, being careful not to burn the garlic. Stir in the parsley, basil, and oregano. Add the crushed tomatoes and bay leaf. Over medium heat, bring the mixture to a boil, then reduce heat and allow to simmer for about 20 minutes. Preheat oven to 425 degrees F. In an oven proof skillet heat 1 tablespoon olive oil over high heat, and sear all sides of beef. Cover pan (with lid or foil) and transfer to oven to finish, bringing to an internal temperature of 115 degrees F, on an instant-read thermometer, for medium-rare (about 30 minutes). Remove from oven and let rest for 10 minutes. Slice beef into steaks, and transfer to serving dish. Reheat pizziola sauce if necessary, remove bay leaf, and spoon over meat. Garnish with the pepperoncini. ","[Cabernet Sauvignon, Syrah, Malbec, Barolo]" 44883,"PB&J Gooey Butter Cake Nonstick cooking spray, for the pan One 15.25-ounce box yellow cake mix
1 teaspoon vanilla extract 2 large eggs 1 stick (8 tablespoons) unsalted butter, melted and cooled 3/4 cup Concord grape jelly, at room temperature 1/2 cup creamy peanut butter One 8-ounce package cream cheese, at room temperature 1 teaspoon vanilla extract 2 large eggs 3 cups confectioners' sugar 1/2 cup coarsely chopped roasted salted peanuts 2 tablespoons unsalted butter 6 tablespoons creamy peanut butter 3 tablespoons confectioners' sugar 1/3 cup Concord grape jelly Instructions: For the crust: Preheat the oven to 350 degrees F. Spray a 13-by-9-inch glass baking dish with cooking spray. Combine the cake mix, vanilla and eggs in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until smooth, about 1 minute. Add the butter and mix just until combined. Spread the mixture evenly in the prepared baking dish. For the filling: Dollop the jelly over the cake batter and smooth to the edges with an offset spatula. Beat the peanut butter and cream cheese in a clean electric mixer bowl with the paddle on medium speed until light and smooth, scraping the sides occasionally, 1 to 2 minutes. Add the vanilla and eggs and beat until smooth. Add the confectioners' sugar and beat on low speed to incorporate, and then beat on medium until light and smooth, about 1 minute. Pour over the cake layer and smooth the top with an offset spatula. Sprinkle with the peanuts. Bake until the edges are puffed and golden brown and the center is just set, 35 to 40 minutes. Let cool. For the glaze: Melt the butter in a medium microwave-safe bowl in the microwave. While the butter is still hot, whisk in the peanut butter until smooth. Whisk in the confectioners' sugar until smooth. Put the grape jelly in a small microwave-safe bowl and microwave just until you can whisk it smooth, only about 15 seconds (don't melt it completely). Put the peanut butter glaze in a small resealable plastic bag and the jelly in another. Snip off a corner of each with scissors and drizzle the glazes all over the cake. Cut into squares to serve.
","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 44884,"Churro Bowls 3/4 cup milk 1/2 stick (4 tablespoons) unsalted butter, cubed 1 teaspoon pure vanilla extract 1/2 cup plus 2 tablespoons granulated sugar 1/4 teaspoon kosher salt 1 cup all-purpose flour, plus more for dusting 4 large eggs
Nonstick cooking spray 1 tablespoon ground cinnamon Vegetable oil, for frying Fillings: berries and whipped cream, chocolate pudding with bananas, ice cream
Instructions: Bring the milk, butter, vanilla, 2 tablespoons of the sugar and the salt to a boil in a medium saucepan over medium-high heat. Reduce the heat to low and add the flour, stirring constantly with a wooden spoon, until the dough comes together and forms a ball, about 1 minute. Remove from the heat and let cool for 5 minutes. Stir in the eggs one at a time, making sure that they are fully incorporated before adding the next egg. Transfer the dough to a piping bag fitted with a medium star tip. Invert two 6-cup muffin tins, spray generously with cooking spray and dust with some flour. Pipe the dough in a spiral to form a bowl around every other cup (you should have 3 bowls on one tin and 3 bowls on the other). Transfer the tins to the freezer and freeze until completely solid, about 3 hours or up to overnight.
Mix the remaining sugar and the cinnamon in a medium bowl. Pour 3 inches of oil in a large, deep, heavy-bottomed pot and heat to 350 degrees F. Remove the bowls from the freezer and release them from the tins using a butter knife. Fry the bowls 3 at a time, making sure they sink to the bottom and fill up with oil when they rise, until nicely browned and crispy, 5 to 6 minutes. Flip them over with a slotted spoon and fry the rim of the bowl, 2 to 3 minutes. Remove from the oil with a slotted spoon and place on a paper-towel-lined plate to catch the excess oil. Roll the bowls in the cinnamon-sugar while they are still warm. Return to the plate to cool. Heat the oil back to 350 degrees F and repeat with the remaining bowls. Serve warm with your choice of filling.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 44885,"Penguin Slice-and-Bake Cookies 2 1/4 cups all-purpose flour, plus more for dusting (see Cook's Note) 1/2 teaspoon baking powder 1/4 teaspoon fine salt
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature 2/3 cup sugar 1 large egg, plus 1 egg beaten for egg wash 2 teaspoons pure vanilla extract Orange gel food coloring Black gel food coloring 1/4 cup (3 ounces) red melting wafers
12 mini marshmallows, halved crosswise 1/4 cup (3 ounces) white melting wafers
48 mini chocolate chips Instructions: Make the cookies: Whisk together the flour, baking powder and salt in a medium bowl. Beat the butter and sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Beat in 1 egg and the vanilla until incorporated. Reduce the mixer speed to low; add the flour mixture and beat until just combined. Turn out all but 1/4 cup of the dough onto a floured surface. Add 3 drops orange food coloring to the dough left in the bowl and mix on low until evenly colored a vibrant orange. Flatten the orange dough into a disk, wrap in plastic and refrigerate until just firm, about 20 minutes.
Wipe the mixing bowl and paddle clean and add 3/4 cup of the remaining uncolored dough back into the bowl. Add 4 drops black food coloring and mix on low until evenly colored a deep black. Form the black dough into a rectangle, wrap in plastic and refrigerate until just firm, about 20 minutes.
Make the penguin's body: Roll the remaining uncolored dough into a cylinder 9- to 10-inches long and about 1 1/2-inches wide. Wrap in plastic and set aside at room temperature.
Divide the orange dough into 3 equal pieces (these will be the feet and the nose). Roll into 3 ropes, 9- to 10-inches long and about 1/3-inch wide. Press one rope into a triangle shape by flattening the sides (a ruler is helpful for this). Wrap the orange pieces separately in plastic and freeze until hard, about 15 minutes. Slice through the uncolored cylinder lengthwise to make 2 long half-moons. Brush both halves on the cut side with the egg wash. Press the orange triangle rope down the center of the cut side of one of the halves. Cover with the other half and press together to seal and re-form into a cylinder.
Make the black part of the penguin's body: On a floured surface, use a rolling pin to roll the black dough into a 1/4-inch thick 9-by-4-inch rectangle, with the long side facing you. Use the rolling pin to flatten each of the long sides out 1 inch more so that the edges are thinner and the rectangle mounds in the center. The rectangle should be 9 by 6 inches. Brush the black rectangle with the egg wash then wrap it around the uncolored cylinder, pushing with your hands to adhere the doughs. There will be a thicker layer of black dough on top of the cylinder (the penguin's head) and a thinner layer on the bottom. Adhere the feet: Brush the thinner, bottom part of the black dough with egg wash and press the 2 thin orange ropes along the length of the dough about 1/4 inch apart (these will be the feet). Wrap in plastic and use the heels of your hands to form the log into an egg shape; the head should be the narrow end. Freeze until solid, about 2 hours. Preheat the oven to 350 degrees F. Position racks in the upper and lower thirds of the oven. Line 2 baking sheets with parchment.
Cut 1/4 inch off each end of the cylinder with a very sharp knife to reveal the penguin face. Slice the cylinder into about 1/4-inch-thick cookies. Arrange the slices about 1 1/2 inches apart on the prepared baking sheets. Bake, rotating the pans halfway through, until crisp and just starting to turn brown on the bottom, 10 to 12 minutes. Let the cookies cool on the baking sheet for 10 minutes before transferring to a cooling rack to cool completely.
Line another baking sheet with parchment. Melt the red candy melts in a small glass bowl in the microwave in 30-second intervals, stirring in between, until completely melted and smooth. Dip the top of each penguin's head in the red candy melts to make a hat; dip the heads slightly off-center for a jaunty look. Put the cookies on the prepared baking sheet. Stick a marshmallow on the center of each hat for a pompom and let the candy melts harden, about 15 minutes.
Meanwhile, melt the white candy melts in a glass bowl in the microwave in 30-second intervals, stirring in between each, until completely melted and smooth. Transfer to a small resealable plastic bag and seal. Cut a very small hole in one of the corners of the bag and decorate the hat as desired. Use the white candy melts to attach 2 mini chips for the eyes. Let the candy melts harden completely before serving, about 15 minutes.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 44886,"Hot Grape Cider 2 quarts store-bought grape juice One 3-inch cinnamon stick
3 whole star anise
1 teaspoon allspice berries
One 3-inch chunk fresh ginger
1 bunch concord grapes (or red or purple grapes), cleaned Instructions: In a slow cooker or medium stockpot, combine the grape juice, cinnamon, star anise, allspice, ginger and grapes. Bring to a simmer. Turn off the heat and let steep for at least 20 minutes before ladling into mugs. ","[Riesling, Gewrztraminer, Pinot Grigio, Moscato]" 44887,"Mantis Prawns Steamed In Beer: Bi Bi Hap Beer 2 bottles Vietnamese beer 8 live mantis prawns 4 lime leaves, finely sliced Salt and freshly ground black pepper 2 limes Instructions: Pour the beer into a large pot and submerge the mantis prawns in the beer until the mantis prawns get drunk and fall asleep. Add the lime leaves and coat the mantis prawns. Remove the mantis prawns and place on a steamer rack or basket. Steam the mantis prawns with beer on high heat for 8 minutes. Serve the prawns with a cold beer and salt and pepper/lime dipping sauce. ","[Hefeweizen, Saison, Gueuze, Lambic]" 44888,"Bubble and Squeak with Corn Puree 2 cups leftover mashed potatoes 1 cup leftover stuffing 1 cup left over turkey meat, diced 3 tablespoons vegetable oil, divided 2 cups leftover corn 1 cup vegetable stock Salt and freshly ground black pepper 4 cups baby spinach Leftover cranberry sauce, for dipping Instructions: In a large mixing bowl add mashed potatoes, stuffing and turkey meat. Mix well. Using your hands form patties (about 3 to 4-inches wide). Heat 2 tablespoons oil in a nonstick skillet and fry the patties until golden brown on both sides for about 5 to 7 minutes. Do this in batches, if necessary. Add the corn and vegetable stock to a saucepan on medium-heat to warm up and puree with an immersion blender. It will have a chunky consistency. Once its heated, season with salt and pepper, to taste. Wilt the spinach in a large heated skillet with the remaining oil. Saute for about 3 minutes. To serve pour the puree in the center of each plate and top with some spinach. Place the bubble and squeak on top of the spinach and serve with leftover cranberry sauce for dipping. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 44889,"New Caesar-Style Salad 3 1/2-inch thick slices French bread, cubed 1/4 cup lemon juice 1 teaspoon olive or vegetable oil 1 teaspoon anchovy paste 1 clove Frieda's Elephant Garlic, peeled and finely minced 1/4 teaspoon pepper 3 cups Limestone lettuce, washed and dried and torn into bite size pieces 3 cups Romaine lettuce, washed and dried and torn into bite size pieces 2 tablespoons grated Parmesan cheese Instructions: Spray a baking sheet with non-stick cooking spray. Sprinkle bread cubes on baking sheet and bake in a 350 degree oven for 10 to 12 minutes or until toasted. Meanwhile, in a small bowl, stir together lemon juice, olive or vegetable oil, anchovy paste, elephant garlic and pepper. Remove toasted bread from oven and place in a shallow bowl. Sprinkle 2 tablespoons of the dressing mixture over croutons and toss to coat. In a salad bowl, toss together limestone and romaine lettuces. Add croutons, remaining dressing and Parmesan cheese. Toss well and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 44890,"Root Vegetable Gratin Good olive oil 1 1/2 cups sliced yellow onion (1 large) 2 cups (1/4-inch-sliced) fennel, top and core removed 1 tablespoon minced garlic (3 cloves) 1 pound sweet potatoes, peeled and sliced 1/4 inch thick 1 pound celery root, peeled and sliced 1/4 inch thick 1 pound Yukon Gold potatoes, peeled and sliced 1/4 inch thick 2 1/2 cups heavy cream 1/2 cup chicken stock, preferably homemade 2 cups grated Gruyere cheese (6 ounces with rind) 2 teaspoons minced fresh thyme leaves Kosher salt and freshly ground black pepper 2 1/2 cups coarse fresh bread crumbs, crusts removed Instructions: Preheat the oven to 350 degrees F. Butter a 13-by-10-by-2 1/2-inch baking dish. Heat 2 tablespoons of olive oil in a large (12-inch) saute pan over medium heat, add the onion and fennel and cook for 10 minutes, tossing occasionally, until lightly browned and tender. Add the garlic and cook for one minute. Meanwhile, in a large bowl, combine the onion mixture, sweet potatoes, celery root, Yukon Gold potatoes, cream, chicken stock, Gruyere, thyme, 1 tablespoon salt and 1 1/2 teaspoons pepper. Pour the mixture into the prepared baking dish and press lightly so the vegetables lie flat all the way to the edge. Combine the bread crumbs and 2 tablespoons of olive oil and distribute evenly on top. Bake uncovered for 1 1/2 hours, until the vegetables are very tender when tested with a small knife and the top is browned and bubbly. Allow to set for 15 minutes and serve hot. Make ahead: Bake in advance and reheat while the turkey rests, or assemble the dish, cover and refrigerate for up to 24 hours, then bake before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 44891,"Steamed Brussels Sprouts and Bacon Good olive oil 1/4 pound applewood smoked bacon, 1-inch diced 1 cup chopped yellow onion 1/2 cup sliced shallots (halved lengthwise and sliced in half-rounds) 12 ounces fresh Brussels sprouts, trimmed and quartered through the core Kosher salt and freshly ground black pepper 1 tablespoon unsalted butter 1 tablespoon balsamic vinegar (not syrupy) Fleur de sel Instructions: Heat 1 tablespoon olive oil in a large (12-inch) saute pan over medium heat. Add the bacon and cook, stirring occasionally, for 5 to 7 minutes, until browned and crisp. With a slotted spoon, transfer the bacon to a plate lined with a paper towel and set aside. Add the onion and shallots to the pan and saute for 5 minutes, until lightly browned. Add the Brussels sprouts (including any loose leaves), 2 teaspoons salt, and 1 teaspoon pepper, toss well, and cover. Cook for 5 minutes Add the butter and cook uncovered for 5 more minutes, until the sprouts are tender. Stir in the cooked bacon and balsamic vinegar and stir to deglaze the pan. Sprinkle lightly with fleur de sel and serve hot. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 44892,"Whipped Chocolate Buttercream 1 cup good quality dark chocolate (recommended: Guittard) 1/2 cup (1 stick) room temperature salted butter 2 tablespoons heavy cream 1 teaspoon vanilla (recommended: Nielsen Massey) 1 tablespoon coffee-flavored liqueur (recommended: Kahlua) 1 pound sifted confectioners' sugar Instructions: Barely melt the chocolate in a double boiler over gentle heat. Remove from the heat source and pour into a large mixing bowl then cool for five minutes. Add the butter, cream, vanilla, coffee-flavored liqueur, and mix on medium speed until the mixture thickens. Finally add the confectioners' sugar in small batches until the mixture holds a medium peak. If the kitchen temperature is warm, and the icing is not of spreading consistency place the bowl in the refrigerator for a few minutes, then recommence mixing. Slather the icing over the cake with an offset palette knife. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 44893,"Gingerbread House 8 ounces unsalted butter (16 tablespoons or 2 sticks), softened 1 1/2 cups packed light brown sugar 2 eggs 1 cup dark molasses (not blackstrap) 1 teaspoon pure vanilla extract 6 1/4 cups cake flour 4 teaspoons ground ginger 2 teaspoons ground cinnamon 1 teaspoon baking soda 1/2 teaspoon ground cloves 1/2 teaspoon salt Gingerbread House Templates, recipe follows 3 cups confectioners' sugar, plus more as needed 2 egg whites* Frosted shredded mini-wheats for the roof, as needed Mini tootsie rolls for a fence, as needed White Hershey Kisses for roof top spikes, as needed Small candy canes for a lamp post outside the door, as needed Granulated sugar for snow drifts, as needed Necco Wafers for a cobblestone path, as needed 3 large marshmallows, for snow man Pretzel sticks, for snowman arms, as needed 2 whole cloves, for snowman eyes Graham crackers to build a shed, as needed Assorted candy such as gum drops, peppermint drops, M & M's, white chocolate chips, red hots, non-pareils or snow caps, silver dragees, green mint jelly leaves, Life Savers, and Animal Crackers Instructions: In a mixer fitted with a paddle attachment, cream the butter until smooth. Add the sugar and mix until light and fluffy. Add the eggs 1 at a time until incorporated. Add the molasses and vanilla and mix. Sift together the flour, ginger, cinnamon, baking soda, cloves, and salt. Working in batches, and mixing after each addition just until combined, add the flour mixture to the butter-sugar mixture. Shape the dough into a thick disk, wrap in waxed paper, and refrigerate 1 to 2 hours. Preheat the oven to 350 degrees F and grease 2 cookie sheets.
On a lightly floured surface, divide the dough in half and roll each piece out into a large 1/4-inch thick sheet. Transfer the dough sheets to the sheet pans; then cut out the required shapes with your templates (see Gingerbread House Templates below).
Bake until stiff and toast-y, about 10 to 15 minutes. Let cool completely.
Make the Royal Icing: In a standing mixer fitted with the whisk attachment, whip the confectioners' sugar and egg whites together. Add more sugar, if necessary, to reach a spreadable consistency.
Assemble and Decorate the House: Glue the house walls together by setting them up on the cardboard base, and piping the royal icing at the joints with a medium plain tip from the inside. Prop the sides up with wine or soda bottles and let set for 30 minutes. Attach the roof pieces, using the icing in the same way
Using a spatula to apply the icing, glue the frosted mini-wheats on the roof to look like thatching. Attach the front door, with hinges made from icing (leave it open to be more inviting). Decorate as you like, following the suggestions in the ingredient list, using the icing as glue, if needed. Use a small plain tip for any filigree style decorative line work, you may want. *RAW EGG WARNING Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. Gingerbread House Templates:
Brown paper bags, as needed
You'll need to make 7 templates, by drawing the dimensions out on brown paper and cutting them out. Use the templates as a stencil to cut the dough into the required pieces. Here are the templates you'll need:
Two front and rear walls: 5 inches high by 8 inches long. Cut out 2 windows from each wall, and 2 1/2 by 1 1/2-inch door in one.
Two side walls shaped like a house (triangle on a square): 5 inches high by 6 inches long, with a triangle 7 inches high on top (cut all in 1 piece). Cut 1 window out of each side.
Two overhanging roof pieces: 4 1/2 inches wide by 9 inches long.
One door: 2 1/2 inches high by 1 1/2 inches wide. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 44894,"Gourmet Cole Slaw 1 cup olive oil 1/2 cup red wine vinegar 3 ounces granulated sugar 1 teaspoon chopped garlic 1 teaspoon Dijon mustard 1 teaspoon chopped shallots 1/2 teaspoon lemon juice 1 teaspoon dry oregano Salt and pepper 1/2 head green cabbage, julienned 1/4 head red cabbage, julienned 1/2 red bell pepper, julienned 1/2 green bell pepper, julienned 1/2 yellow bell pepper, julienned 1 carrot, peeled and julienned 1 green onion, green part only cut in 1-inch lengths Instructions: Whisk all vinaigrette ingredients in a bowl. Mix all vegetables in a bowl. Pour the vinaigrette over the vegetables, toss and chill until ready to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 44895,"Giant Snickerdoodle 1 cup plus 2 tablespoons all-purpose flour 1 teaspoon ground cinnamon 3/4 teaspoon cream of tartar 1/2 teaspoon baking soda 1/4 teaspoon salt 7 tablespoons unsalted butter, at room temperature 1/2 cup plus 2 tablespoons granulated sugar 2 tablespoons packed dark brown sugar 1 large egg 1/2 teaspoon pure vanilla extract Instructions: Preheat the oven to 400? F. Whisk the flour, 1/2 teaspoon cinnamon, the cream of tartar, baking soda and salt in a medium bowl until combined. Beat the butter, 1/2 cup granulated sugar and the brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg and vanilla until well combined. Reduce the mixer speed to low. Add the flour mixture and beat until just combined. Combine the remaining 2 tablespoons granulated sugar and 1/2 teaspoon cinnamon in a small bowl. Pat the dough together into a ball. Roll in the cinnamon sugar until well coated, sprinkling the cinnamon sugar on the dough as you go. Put the dough in the center of an unlined baking sheet. Press into an 8-inch round, about 1/2 inch thick. Sprinkle any remaining cinnamon sugar over the dough. Bake until the cookie is cracked in the center and light golden brown around the edges, 10 to 12 minutes. Transfer the pan to a rack and let the cookie cool completely on the pan. Cut into wedges. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 44896,"Citrus-Glazed Pork with Farro 2 tablespoons extra-virgin olive oil 1 red onion, chopped 1 cup farro Kosher salt and freshly ground pepper
6 ounces Brussels sprouts, trimmed and thinly sliced Juice of 1 lime 2 oranges, halved (1 1/2 juiced, 1/2 cut into 4 wedges) 2 tablespoons honey 1 1-pound pork tenderloin 2 teaspoons ground cumin 2 teaspoons paprika Pomegranate seeds, for topping Instructions: Preheat the oven to 375 degrees F. Heat 1 tablespoon olive oil in a large saucepan over medium-high heat. Add the red onion; cook, stirring, until golden, 5 minutes. Add the farro, 2 1/2 cups water, 1/2 teaspoon salt, and pepper to taste and bring to a boil. Reduce the heat to medium; simmer until the farro is just tender, 25 minutes. Stir in the Brussels sprouts and cook until tender, 5 minutes. Season with salt and pepper. Mix the lime and orange juices with the honey. Season the pork with the cumin, paprika, 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat the remaining 1 tablespoon olive oil in a large nonstick ovenproof skillet over medium-high heat. Add the pork and oranges; cook, turning the pork, until browned, 5 minutes. Flip the orange wedges; add the juice mixture. Transfer the skillet to the oven; bake until a thermometer inserted into the pork registers 145 degrees F, about 15 minutes. Let rest 5 minutes, then slice and drizzle with the pan juices. Serve with the oranges and farro; top with pomegranate seeds. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 44897,"Bad Girl Beans 1/2 pound applewood peppered bacon 3 1/2 pounds baked beans 2 red bell peppers, seeded and diced 1 green bell pepper, seeded and diced 1 yellow bell pepper, seeded and diced 1 large onion, diced 1/8 cup vegetable seasoning (recommended: Veggie Shake) 1/4 cup ketchup 9 ounces BBQ sauce 6 ounces molasses 1/4 cup honey 1/4 cup brown sugar 1/4 cup maple syrup Instructions: Chop the bacon and cook it in a frying pan over medium heat until most of the fat has been rendered. Pour the baked beans into large a pot, over medium-low heat. Add the bacon and bring to a simmer. Stir in the peppers and the onions. Add the remaining ingredients and let simmer for 30 minutes. Serve right away or refrigerate overnight, if possible. ","[Zinfandel, Merlot, Malbec, Petite Sirah]" 44898,"Deep Fried Green Beans Canola oil for deep frying 3 cups Chinese long beans, cut into 3-inch pieces 1 tablespoon fresh ginger, minced 1 tablespoon garlic, minced 4 dried red chilies 1 tablespoon dark soy sauce 1 tablespoon rice wine 1/2 tablespoon sesame oil Salt and black pepper to taste Instructions: Heat oil to 350 degrees. Deep fry long beans, in batches, until they are wrinkled, 3 to 4 minutes. Heat 1 tablespoon of canola oil in a wok. Add ginger, garlic and chilies and quickly stir-fry. Remove the chilies. Add the beans back into the wok and mix with soy sauce, rice wine and sesame oil. Check for seasoning and salt and pepper as needed. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 44899,"The Mansion's Tortilla Soup 3 tablespoons corn oil 4 corn tortillas, coarsely chopped 6 cloves garlic, finely chopped 1 tablespoon chopped fresh epazote or cilantro 1 cup fresh onion, pureed 2 cups pureed fresh tomatoes 1 tablespoon ground cumin 2 teaspoons chili powder 2 whole bay leaves 4 tablespoons canned tomato puree 2 quarts chicken stock Salt Cayenne pepper 1 cooked chicken breast cut into strips 1 avocado, peeled, seeded and cubed 1 cup Cheddar cheese, shredded 3 corn tortillas, cut in strips and fried until crisp Instructions: Heat oil in a large saucepan over medium heat. Saute tortillas with garlic and epazote over medium heat until tortillas are soft. Add onion and fresh tomato puree and bring to a boil. Add cumin, chili powder, bay leaves, canned tomato puree and chicken stock. Bring to a boil again, then reduce heat to simmer. Add salt and cayenne pepper to taste, and cook stirring frequently for 30 minutes. Skim fat from surface, if necessary. Strain and pour into warm soup bowls. Garnish with an equal portion of chicken breast, avocado, shredded cheese and crisp tortilla strips. Serve Immediately. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 44900,"Baby Lamb Chops Scottaditto 3 quarts vegetable or other neutral-flavored oil 2 cups garlic cloves, smashed
2 handfuls black peppercorns
1 shallot, peeled and sliced
1 bunch fresh rosemary, chopped
1 bunch fresh thyme, chopped
6 pounds baby lamb chops
1 cup extra-virgin olive oil 1/2 cup lemon juice
2 tablespoons Dijon mustard
2 tablespoons diced shallot
1 tablespoon chopped garlic
1 bunch fresh mint, chopped
2 cups chopped marinated white anchovies
Salt and freshly ground black pepper
Instructions: For the lamb: Mix together the oil, garlic, peppercorns, shallots, rosemary and thyme in a large bowl and add the chops. Marinate, covered and refrigerated, at least 2 full days but no longer than 4 days. Prepare a grill for cooking over medium-high heat. Remove the chops from the marinade and scrape off any solids. Grill the chops to medium-rare, turning once, about 10 minutes total. For the vinaigrette: Put the olive oil, lemon juice, mustard, shallots, garlic and mint in a bowl; whisk to combine. Stir in the anchovies and season to taste with salt and pepper. Drizzle the vinaigrette over the lamb chops before serving.
","[Chardonnay, Pinot Noir, Sauvignon Blanc, GSM blend]" 44901,"Chipotle Turkey Sandwiches with Bacon and Avocado 8 slices bacon 6 tablespoons mango-chipotle vinaigrette 1 avocado Kosher salt and freshly ground pepper 1 pound thinly sliced roast turkey (leftover is perfect!)
6 tablespoons mayonnaise 8 slices thick white sandwich bread, lightly toasted Plantain chips, for serving Instructions: Preheat the oven to 400 degrees F. Line a rimmed baking sheet with foil and set a wire rack on top. Arrange the bacon on the rack and bake until just crisp and light golden, 25 to 30 minutes. Brush the bacon with 2 tablespoons vinaigrette, turning to coat both sides. Bake until crisp and dark golden, 5 to 8 more minutes. Drain on paper towels and break in half. Thinly slice the avocado and season with salt and pepper. Brush the sliced turkey with 2 tablespoons vinaigrette. Mix the mayonnaise with 2 more tablespoons vinaigrette. Spread the mayonnaise on the bread. Layer the turkey, avocado and bacon on half of the bread slices, then top with the remaining bread. Serve with plantain chips. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 44902,"Grilled Salmon Salad in Endive Cups with Caviar 12 ounces chilled grilled salmon, broken into large flakes 1/4 cup mayonnaise 1/4 cup sour cream 1 tablespoon capers, drained and roughly chopped 1/4 cup dill gherkins, drained and finely chopped 1 1/2 tablespoons minced fresh dill Pinch salt Pinch freshly ground black pepper 4 heads Belgian endive Salmon roe or wasabi caviar Instructions: In a bowl, combine salmon, mayonnaise, sour cream, capers, gherkins, dill, salt and pepper. With a sharp knife, cut off the base of the endive and separate the leaves. Use a teaspoon to fill the end of each endive leaf with salad. To serve, arrange on a platter and top each leaf with salmon roe or wasabi caviar. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 44903,"Chocolate Truffles 1/3 cup cream 14 ounces white chocolate, chopped 1 tablespoon butter 8 ounces dark chocolate, chopped 1 1/2 cups coconut, toasted and finely ground Instructions: Put the white chocolate in a large bowl. Add the heavy cream to a heavy-bottomed saucepan and warm it over very low heat. Put the white chocolate into a bowl and pour in the hot cream. Whisk until all of the chocolate has melted. Add the butter and whisk until the mixture is smooth. Refrigerate the ganache for 1 to 2 hours, just enough to be able to form it into balls. Use a tablespoon or small scoop to measure even amounts of ganache into small balls. Put the balls on a parchment or silicone mat lined sheet tray. Refrigerate for 1 hour to firm up before the next step. Melt the dark chocolate in a double boiler (or a microwave). Dip each ball in the melted chocolate (2 forks make it easier to fish out dipped chocolate balls). Put the coconut into a medium bowl and add the ganache balls. Toss to cover them in the coconut, then put them on a wire rack over a parchment lined tray to dry. Allow the truffles to set for about 10 minutes before devouring. ","[Riesling, Gewrztraminer, Pinot Grigio, Moscato]" 44904,"Mexican Hot Fudge Sundae 1 cup heavy cream 2 teaspoons confectioners' sugar
1/4 teaspoon ground cinnamon
1 cup hot fudge, store-bought or homemade
1/2 teaspoon ancho cl powder 1/2 cup dulce de leche, store-bought or homemade
1 quart vanilla ice cream
8 frozen churros, cooked according to package instructions
Instructions: Add the heavy cream, confectioners' sugar and cinnamon to a large chilled glass bowl. Mix with a hand mixer or whisk to medium peaks. Set aside in the fridge. Whisk together the hot fudge and ancho cl powder in a pot. Heat over medium-low heat until warmed through, 3 to 5 minutes. Add 2 tablespoons dulce de leche to the bottom of each sundae bowl and top with 3 to 4 scoops vanilla ice cream. Add 1/4 cup hot fudge sauce on top and dollop generously with the whipped cream. Garnish each with 2 churro sticks. ","[Zinfandel, Petite Sirah, Tempranillo, Malbec]" 44905,"Beef Stroganoff 2 tablespoons vegetable oil 1 pound beef sirloin, cut into 2-by-1-by-1/8-inch strips Kosher salt and freshly ground black pepper
6 tablespoons unsalted butter 12 ounces button mushrooms, quartered 1 medium yellow onion, thinly sliced 1 tablespoon tomato paste 2 tablespoons all-purpose flour 2 cups beef broth, homemade or low-sodium canned 1/4 cup sour cream 2 teaspoons Dijon mustard 2 teaspoons freshly squeezed lemon juice 1 tablespoon chopped flat-leaf parsley leaves Kosher salt One 12-ounce package wide egg noodles 2 tablespoons unsalted butter Freshly ground black pepper Instructions: For the stroganoff: Preheat a large skillet over medium heat for 3 to 4 minutes. Raise the heat to high and heat 1 tablespoon oil. Season half the beef with salt and pepper, add to the skillet, arranging it in a single layer, and cook without stirring until well-browned and still pinkish inside, 1 to 2 minutes. (It is key to only partially cook the meat at this stage, since it will be finish cooking later in the sauce.) Transfer to a large plate and set aside. Repeat with the remaining oil and beef. Discard any excess oil.
Return the skillet to medium-high heat. Melt 2 tablespoons of the butter and, when the foaming begins to subside, add the mushrooms and cook, stirring occasionally, until well-browned, about 7 minutes. Season with salt and pepper to taste. Using a slotted spoon, transfer to the plate with the beef.
Heat the remaining 4 tablespoons butter in the skillet; when the foaming begins to subside, add the onion and cook, stirring, until lightly caramelized, about 5 minutes. Add the tomato paste and cook, stirring, until lightly browned, about 1 minute more. Whisk in the flour and cook, stirring, for 1 minute. Pour in the beef broth and, whisking constantly, bring to a full boil. Remove from the heat. Whisk in the sour cream, mustard and lemon juice and season with pepper to taste. Set the sauce aside covered.
Meanwhile, for the noodles: Bring a large pot of water to a boil, salt generously, and cook the noodles until tender but not mushy. Drain and transfer to a large bowl. Toss with the butter and season with pepper.
Add the beef and any juices, mushrooms and parsley to the sauce and reheat over medium heat until just hot. (Do not boil.) Divide the noodles among 4 plates and top with the stroganoff. Serve immediately.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 44906,"Shrimp and Fish Po' Boys 3 cups vegetable oil, adjusted as needed 1 teaspoon garlic powder 1/2 teaspoon cayenne pepper 1/2 teaspoon dried thyme 1 teaspoon salt, plus more for sprinkling 1/2 teaspoon freshly ground black pepper 8 ounces medium shrimp, deveined, peeled Two 5-ounce tilapia fillets, cut lengthwise then crosswise into 2-inch pieces 1/4 cup whole milk 3/4 cup all-purpose flour 1/2 cup cornmeal 1/3 cup mayo 1 clove garlic, pressed Zest and juice of 1/2 lemon 1 baguette, cut into quarters Shredded iceberg lettuce, for serving Sliced tomatoes, for serving Hot sauce, optional, for serving Instructions: For the shrimp and fish: Attach a deep-fry thermometer to the side of a heavy wide pot. Fill the pot 2 inches full with the oil. Heat to 350 degrees F over medium heat. Whisk the garlic powder, cayenne, thyme, salt and pepper in a large bowl. Toss the shrimp and tilapia with the spice mixture and stir to coat. Pour the milk over the fish and shrimp. Whisk the flour and cornmeal in a baking dish. Working in batches, toss the shrimp and tilapia in the flour mixture and then carefully place into the pot. Fry the shrimp and tilapia, stirring occasionally, until golden brown and just cooked through, about 4 minutes each batch. Transfer the shrimp and tilapia to paper towels to drain. Sprinkle the shrimp and tilapia with salt immediately after frying. For the creamy garlic spread: Blend the mayo, garlic, zest and lemon juice in a bowl. For the po' boys: Cut open the baguettes longwise, three-quarters of the way through the bread. Spread the cut sides with the creamy garlic spread. Divide the shrimp and tilapia among the baguettes and top with lettuce, tomato and hot sauce, if using. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 44907,"Northern Italian Trattoria Burger 2 tablespoons chopped fresh Italian parsley leaves 2 tablespoons chopped fresh basil leaves 1/8 teaspoon fresh thyme leaves 2 tablespoons chopped shallot 1 clove garlic, chopped 1 1/2 tablespoons fresh lemon juice 1/2 tablespoon Dijon mustard 1 1/2 sticks good quality unsalted butter, room temperature 2/3 cup grated aged Montasio or Asiago cheese 1 tablespoon olive oil 4 ounces speck (smoked prosciutto), thinly sliced and finely chopped 1/4 pound dry, hot capicola (coppa), thinly sliced and chopped (recommended: Boar's Head) Pinch fresh rosemary leaves, finely chopped 1 1/4 pounds ground chuck 1 teaspoon kosher salt 1/8 teaspoon freshly ground black pepper 6 ounces shredded fontina cheese 4 potato buns, split 4 teaspoons toasted pine nuts 1 cup wild arugula (or baby arugula), lightly packed Instructions: In the bowl of a food processor, combine the parsley, basil, thyme, shallot, garlic, lemon juice, and Dijon mustard and puree until smooth. Add the butter and pulse until well combined. Transfer to a small bowl and reserve. Heat a large nonstick skillet over medium-high heat. Sprinkle 1/2 of the cheese into 2 to circles (approximately 4 1/2-inch in diameter) in the skillet. Cook for 2 minutes. Then carefully flip with a spatula and cook for another 1 minute. Drain on paper towels. Repeat with remaining 1/2 of the cheese. Meanwhile, to make the speck, heat the oil in a large skillet over medium-high heat. Add the speck and cook until crispy, stirring occasionally, about 5 minutes. Remove from the skillet and drain on paper towels. To make the patties, put capicola and rosemary in the bowl of a food processor and pulse until finely chopped. In a large mixing bowl, combine the capicola mixture, chuck, salt, and pepper; mix well. Separate the mixture into 4 equal portions and form the portions into patties to fit the size of the buns. Heat large skillet or grill pan over high heat. Add the patties to the skillet and cook for 3 1/2 minutes. Flip the burgers and cook for 3 to 4 minutes or to desired doneness. During the last few minutes of cooking, top the burgers with equal amounts of fontina cheese and tent with aluminum foil to melt cheese. Also, during last few minutes of cooking, toast the buns. To assemble the burgers, spread a generous amount of Italian Herb Butter on the cut sides of the buns. On each bun bottom, arrange equal amounts of pine nuts, Crispy Speck, arugula, a patty topped with cheese, and a Frico. Cover with the bun tops and serve. ","[Barolo, Barbaresco, Dolcetto, Gavi]" 44908,"Bacon-Jalapeno Dip 4 slices thick-cut bacon, chopped 8 ounces cream cheese, at room temperature 2 cups shredded Cheddar 1/2 cup sour cream 1/4 cup milk 1 teaspoon white wine vinegar 2 jalapenos, thinly sliced 2 scallions, thinly sliced Instructions: Preheat the oven to 350 degrees F. Cook the bacon in a nonstick skillet over medium heat, stirring occasionally, until crisp, about 8 minutes. Transfer to a paper towel-lined plate with a slotted spoon. Reserve 1 tablespoon of the drippings. Mix together the cream cheese, Cheddar, sour cream, milk, vinegar, jalapenos, bacon and reserved drippings in a medium bowl. Spread the mixture in a baking dish and bake until golden and bubbly, about 30 minutes. Sprinkle with the scallions before serving.
","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 44909,"Kicked Up Scotch Eggs 1 1/2 pounds country-style sausage, casings removed and crumbled 1/2 teaspoon cayenne 1/2 teaspoon salt 4 hard-boiled eggs, shells removed 1 cup bread crumbs Creole seasoning, recipe follows 1/2 cup flour 1 beaten egg Vegetable oil, for deep-frying the eggs 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme Instructions: In a large bowl combine the sausage, cayenne and salt. Divide into 4 portions and on a sheet of waxed paper, shape each portion into a thin round. Place 1 hard-boiled egg on the sausage round and wrap to enclose the egg, patting gently to smooth the surface. (This step is much easier with wet hands.) Season the bread crumbs with Creole seasoning. Dredge the sausage-wrapped egg in the flour, then dip in the egg and roll in the bread crumbs until well coated. Chill in the refrigerator until ready to cook. In a deep fryer or large heavy skilled, heat 2 to 3 inches of oil to 350 degrees F. Fry the eggs, 2 at a time until golden brown and crisp, about 6 to 8 minutes. Remove with a slotted spoon and drain on paper towels before serving. Combine all ingredients thoroughly and store in an airtight jar or container. Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 44910,"Pork and Crispy Wonton Strips Rice Bowl 1 1-pound pork tenderloin 1 tablespoon plus 1 teaspoon Chinese-style hot mustard Kosher salt and freshly ground pepper 3 cups frozen brown rice 1 tablespoon plus 2 teaspoons extra-virgin olive oil 1/2 small head Napa cabbage, sliced 1 inch thick 4 carrots, thinly sliced 3 cloves garlic, minced 2 tablespoons low-sodium soy sauce 1 1/2 teaspoons packed light brown sugar 2 cups bean sprouts 1/2 cup crispy wonton strips Instructions: Place a large cast-iron skillet in the oven and preheat to 425 degrees F. Rub the pork with 1 tablespoon hot mustard and season generously with salt and pepper; let marinate 5 minutes. Meanwhile, heat the rice as the label directs; set aside. Carefully remove the hot skillet from the oven, add 1 tablespoon olive oil and swirl to coat. Add the pork, return to the oven and roast, flipping once, until a thermometer inserted into the middle registers 140 degrees F to 145 degrees F, 22 to 25 minutes. Transfer to a cutting board and let rest. Meanwhile, heat 1 teaspoon olive oil in a large nonstick skillet over high heat. Add the cabbage and a big pinch of salt. Let sit, undisturbed, 1 minute, then toss and cook until crisp-tender and lightly charred, about 1 more minute. Remove to a plate. Reduce the heat to medium high and add the remaining 1 teaspoon olive oil and the carrots. Cook until just tender, about 6 minutes. Whisk the garlic, soy sauce, brown sugar and remaining 1 teaspoon hot mustard in a small bowl, then add to the skillet with the carrots. Toss to coat; season with salt and pepper. Add the bean sprouts and toss until warmed through, about 1 minute; remove from the heat. Thinly slice the pork. Divide the rice among bowls and top with the cabbage, carrot mixture, pork and wonton strips. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 44911,"Rib-Eye Steak with Black Olive Vinaigrette 1 2-inch rib-eye steak, boneless 1 tablespoons olive oil 1 tablespoon herbes de Provence 1 teaspoon salt 1 teaspoon freshly ground black pepper 1/2 cup black olives, pitted 3 tablespoons red wine vinegar 2 teaspoons Dijon mustard 1 garlic clove 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 6 tablespoons extra-virgin olive oil 6 tablespoons vegetable oil 2 tablespoons chopped fresh flat-leaf parsley Instructions: For the Rib-eye: Preheat your grill pan on medium high heat. Coat the beef with olive oil and sprinkle with the Herbs de Provence, salt, and pepper. Cook for 6 to 8 minutes a side until the meat is medium-rare, remove from heat, and allow to rest. For the Black Olive Vinaigrette: Combine the olives, red wine vinegar, mustard, garlic, salt, and pepper in a blender and blend until mixed. In a small pitcher combine the olive oil and vegetable oil. Drizzle the oil into the blender with the machine running. Transfer the vinaigrette to a serving dish. Stir in the parsley and serve with the rib-eye. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 44912,"Sweet Corn Risotto with Herbes de Provence 5 cups Rich Chicken Stock or store-bought low-sodium stock 3 tablespoons extra-virgin olive oil 3 scallions, thinly sliced 1 1/2 cups Arborio rice (or Carnaroli or Vialone Nano) Kosher salt and freshly ground black pepper 3/4 cup dry white wine (such as Sauvignon Blanc) 3/4 cup fresh corn (see note, page 53) or frozen, thawed 1 1/2 tablespoons unsalted butter 1 cup freshly grated or shredded Parmesan cheese 1 tablespoon Herbes de Provence (see note) Instructions: Heat the chicken stock in a medium saucepan over medium-low heat until hot, reduce the heat to low, and keep the stock at a low simmer. Heat the oil in a large saucepan over medium heat until hot but not smoking. Cook the scallions, stirring, just until translucent, about 2 minutes. Add the rice, stirring slowly and continuously with a wooden spoon until the grains are opaque and coated in the oil, 1 to 2 minutes. Add 1/2 teaspoon salt and a few grinds of pepper and pour in the wine. Cook and stir until all the liquid has evaporated, about 3 minutes. Don't let the rice brown. Ladle in about 1 cup of the warm stock and stir with a wooden spoon until the rice has absorbed all the liquid, about 6 minutes. When almost all the liquid is gone, ladle in another 1/2 cup stock. Keep stirring and adding the stock, 1/2 cup at a time, allowing the rice to absorb the liquid before adding more. After the rice has absorbed 2 1/2 cups stock, taste it. The rice should be firm to the bite but creamy. If it is hard, continue to add stock, 1/2 cup at a time, stirring constantly, until the rice tastes perfect to you. (You may not need all of the stock.) Stir in the corn and reduce the heat to very low so the risotto stops simmering. Stir in the butter, cheese, and herbs. Season with salt and pepper to taste and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 44913,"The Watering Can and Easter Bunnies Modeling Chocolate (see previous recipe) Bittersweet chocolate, tempered, 48 ounces, 1350 grams White chocolate, melted, 2 ounces, 60 grams Milk chocolate, melted, 2 ounces, 60 grams Bittersweet chocolate, tempered, 2 ounces, 60 grams Instructions: You can recreate this centerpiece using any size or shape of molds. I used an egg mold to create the body of the watering can and the bodies of the bunnies. I used 2 of the sizes of the round molds to create the heads and the smallest dome on that mold to make the eyes. To make the watering can: It is very easy to mold an egg. Use a ladle to fill the plastic mold with chocolate. When it is full, empty it into the bowl of chocolate. The inside of the egg should be evenly coated with chocolate. Wipe the edge of the plastic mold clean on the side of the bowl or with a knife and place it upside down on a wire rack placed over a baking sheet. Once the chocolate starts to harden, about 5 minutes, scrape the edge clean again with a paring 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. If the chocolate is properly tempered, it will easily release from the mold. To unmold, gently push down on one side of the molded chocolate and the opposite side will lift from the mold. Use melted chocolate to glue together the two halves. In a professional kitchen, a chef often heats a baking sheet and gently presses each half against the warm metal to melt the edges a little bit. Then we press them together and set aside until the chocolate sets. Cut a circle from heavy cardboard that is large enough to serve as a base for your watering can. Use a pastry brush to cover one side with chocolate. Set aside until the chocolate is set. Use this as the base for your watering can. Apply more melted chocolate to the bottom of the egg and glue it to the base. Allow it to set. Use a hot serrated knife to cut the top third off of the egg. Be gentle and let the heat of the knife do the work. If you press too hard, the egg will break. If that happens, you may be able to use tempered chocolate to glue it back together. This cut creates the opening to the top of the watering can. You can adjust the size of the opening to accommodate the size of bunnies you are making. To make the spout: Roll a piece of acetate paper into a cone shape that is the correct proportion for the size of the body. Fill the cone with tempered chocolate. Set aside until it sets. When it is set, unwrap the acetate. Use a warm serrated knife to cut off the tip until it is an appropriate size for the size of your watering can. To make the handle, first draw the shape with a pencil onto a piece of parchment paper. Make one handle then make the mirror image of it. Put some melted chocolate into a bowl. Stir in about 2 teaspoons of water so the chocolate will seize. Place this chocolate in a pastry bag fitted with a 1/2-inch star tip. Use the chocolate to trace over your handles. Set aside until the chocolate sets. When set, use a little melted chocolate to glue together the flat sides of the 2 handles. To attach the spout and handle: Use melted chocolate to attach the spout and handle to the watering can. You can prop the spout against something while the chocolate sets. Place the spout on one side and the handle on the opposite side. If you want to make the watering can appearance to be rusty or as if it is made of velvet, use the chocolate paint sprayer technique explained in the Easter bonnet recipe. Don\u2019t forget to place the watering can in the freezer first. Use the same molding technique used for the body of the watering can to make the bodies and heads of the bunnies. I used egg shapes for the bodies and round molds for the heads. You can also use the smallest dome on the round molds to make little cheeks. I made one bunny a little larger than the other. I made additional molds from the smallest dome and cut them in half to create eyelids for the smaller bunny. To hide all of the seams on the bunnies, you can use the paint sprayer to spray the bunnies before you attach the eyes, nose and tongue. Do not put the bunny in the refrigerator like you do with the watering can. That way, you\u2019ll get a different texture. To make the ears, nose and tongue: I made the ears by cutting out the ear shapes from parchment paper. Use a pastry brush to paint the tempered chocolate onto the parchment paper. When the chocolate sets, peel off the parchment paper. If you want to bend one ear, do that before the chocolate sets. To attach the ears, use the tip of a paring knife to create a small hole at the top of the head for each ear. It will help if you use a hot knife. Dip the end of the ears in melted chocolate and then slide them gently into the holes you made. Allow them to set. You can make the nose and tongue out of modeling chocolate (if you have it from the previous project) or marzipan. Make any shape that strikes your fancy. Adhere the pieces to the face using chocolate to \glue\ them in place. To make the eyes, use the smallest circle of the mold (or anything you can find at home). Make three cornets. Fill one with tempered dark chocolate, one with tempered milk chocolate and one with tempered white chocolate. Use the white chocolate to place a small drop in the center of the mold to create the pupil. Use the milk chocolate to make the pupil by piping a slightly larger amount on top of the pupil. Finish with a larger drop of white chocolate directly on top of the other two to create the white of the eye. If you\u2019ve used a mold with a rounded bottom, the eyes will have a 3-dimensional quality. Affix the eyes by \gluing\ them with a little dark chocolate. To make the butterflies: It is easy to reproduce any line drawing in chocolate. Place the drawing under a sheet of acetate. The chocolate against the acetate will take on a nice shine. For this reason, I like to make that side the front of the drawing. Make 2 cornets and fill one with tempered dark chocolate and the other with tempered white chocolate. Use the dark chocolate to trace the outline of the drawing onto the acetate. Use both white and dark chocolate to shade the drawing as appropriate. Be sure to completely fill the inside of the drawing so you end up with a solid re-creation of the drawing. It will also be easier to unmold and handle if there are no gaps in the drawing. Place the acetate in the refrigerator to help the drawing to set. To unmold, simply peel the acetate from the front of the chocolate drawing. Final assembly: Fill the bottom half of your watering can with crumpled plastic wrap or paper. This will create a seat for the bunnies. Set the bunnies inside the can so they rest on top of the filling. Use a little melted chocolate to attach the butterflies to the watering can. If you want to write \Happy Easter\ on the front of the watering can, do it with melted chocolate that you\u2019ve placed in a cornet. You can practice on an acetate sheet before you move to the final project. Enjoy! Tip: Never coat a mold with fat when you use chocolate. It does not help the chocolate to unmold. Chocolate is like plaster - it retracts when it cools. Chocolate cannot be molded onto any porous surface, like wood or a sponge. In order of preference, the best types of molds are plastic, stainless steel, and glass. Be careful with glass because it retains temperature, whether it is hot or cold. If the glass mold is slightly warm or cold, it will untemper the chocolate before it has time to set. When molding chocolate, always remember that the chocolate takes on the temperature of the mold. Sources: Team Torres LLC www.mrchocolate.com PO Box 303 New York, NY 10101-0303 212/489-4847 212/489-0142 (fax) Mold of domes in 9 sizes ranging from 1/2-inch to 31/2 inches Beryl\u2019s Cake Decorating & Pastry Supplies www.beryls.com PO Box 1584 North Springfield, VA 22151 800/488-2749 703/750-3779 (fax) White and dark chocolate, various egg molds, molding chocolate Sur La Table Catalog Division www.surlatable.com 800/243-0852 Traditional chocolate bunny molds; egg, lamb and rabbit shaped cake pans; Sinsation Chocolate Tempering Machine; Cutter Sets of assorted shapes and sizes ","[Pinot Noir, Beaujolais, Sangiovese, Grenache]

These four wines are excellent choices to pair with the rich and decadent flavors of the chocolate bunnies and watering can. Here's why:

• Pinot Noir: This light-bodied red wine has flavors of red fruit, such as cherry and raspberry, which will complement the sweetness of the ch" 44914,"Blueberry-Oatmeal Crisp Unsalted butter, for the baking dish
  Filling: 6 cups blueberries 1/2 cup granulated sugar 3 tablespoons all-purpose flour 2 tablespoons fresh lemon juice Pinch kosher salt Topping: 3/4 cup packed light brown sugar 3/4 cup all-purpose flour 1/2 cup old-fashioned rolled oats 1/2 cup almonds or hazelnuts, chopped 1/2 teaspoon grated lemon zest 1/4 teaspoon ground cinnamon 1/2 teaspoon kosher salt 6 tablespoons cold unsalted butter, cut into 2-inch pieces Instructions: Preheat the oven to 375 degrees F and butter a 2-quart baking dish.
  Make the filling: Toss the blueberries, granulated sugar, flour, lemon juice and salt in a medium bowl. Transfer to the prepared baking dish. Make the topping: Combine the brown sugar, flour, oats, nuts, lemon zest, cinnamon and salt in a separate bowl. Using your fingers or a pastry blender, work the butter into the flour mixture until coarse crumbs form. Scatter the topping over the blueberry mixture. Set the dish on a baking sheet and bake until the topping is golden brown and the filling is bubbling, 45 to 50 minutes. Let cool slightly before serving. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 44915,"Corn Pepian 10 ears corn 3 tablespoons rendered bacon fat or olive oil 2 small onions, finely chopped 3 large cloves garlic, finely chopped 1 teaspoon coarse sea salt 2 teaspoons ground cumin 1/2 teaspoon ground black pepper 2 jalapeno peppers, stemmed, seeded if desired, and finely chopped 4 ounce panela cheese, cut into 1/8 inch dice 2 tablespoons red wine vinegar 1/2 bunch fresh dill, leaves only, finely chopped Instructions: Slice the whole kernels from 5 ears of corn and set them aside in a bowl. Slice the kernels from the remaining 5 ears and place them in a blender with 1 1/2 cups of cold water. Blend until completely smooth, then press the liquid through a fine sieve, pressing down on the skins to extract all the juice. Discard the skins and set the mixture aside. In a heavy nonreactive saucepan heat the bacon fat over medium heat. Add the onions and cook for about 4 to 5 minutes, stirring occasionally, until softened but not browned. Add the garlic, salt, cumin, and pepper, and cook for 2 minutes, then add the jalapenos and cook for 2 minutes more. Add the whole corn kernels and cook for 5 minutes, stirring frequently. Add the pureed corn and reduce the heat to its lowest possible setting. Cook for 15 to 20 minutes, stirring and scraping the bottom of the pan every 10 minutes or so to keep the mixture from scorching or sticking. Stir in the cheese and the vinegar, cook for 5 minutes more, then sprinkle with the dill and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 44916,"Tofu Reubens with Salad 2 6-ounce packages baked tofu 1/8 teaspoon ground allspice 1/8 teaspoon mustard powder 2 1/2 tablespoons unsalted butter 8 slices seeded rye bread 1/2 cup Russian or Thousand Island dressing 1 cup sauerkraut, rinsed and drained 4 slices Swiss cheese 5 ounces mixed baby greens (about 6 cups) 2 tablespoons chopped cornichons or dill pickles, plus 1 tablespoon brine from the jar 2 tablespoons pickled mushrooms (optional) 1 1/2 tablespoons extra-virgin olive oil Instructions: Lay the tofu on a cutting board and slice each piece in half horizontally. Sprinkle the tofu pieces evenly on one side with the allspice and mustard powder. Heat 1/2 tablespoon butter in a large nonstick skillet over medium-high heat. Add the tofu and cook, turning once, until golden brown, about 1 minute per side. Wipe out the skillet and remove from the heat. Spread each slice of bread with 1 tablespoon Russian dressing, then sandwich with the sauerkraut, tofu and cheese. Heat 1 tablespoon butter in the skillet over medium heat. Add 2 sandwiches and cook, turning once, until the cheese melts and the bread is toasted, about 3 minutes per side. Repeat with the remaining butter and sandwiches. Toss the mixed greens, cornichons, brine, mushrooms and olive oil. Serve the sandwiches with the salad. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 44917,"Poblano, Mushroom and Potato Tacos 4 medium poblano cl peppers 3 medium Yukon gold potatoes, peeled and cut into 1/2-inch pieces Kosher salt 2 tablespoons extra-virgin olive oil 1 1/2 tablespoons finely chopped fresh cilantro 1 1/2 tablespoons finely chopped fresh parsley 2 tablespoons unsalted butter 1 large onion, halved and thinly sliced
12 ounces cremini and/or white mushrooms, trimmed and thinly sliced 1 clove garlic, minced
1/2 cup Mexican crema, creme fraiche or sour cream Juice of 2 limes Freshly ground pepper Corn tortillas, warmed, and assorted toppings, for serving Instructions: Roast the poblanos directly over the flame of a gas burner or under the broiler, turning with tongs, until charred all over, about 10 minutes. Transfer to a bowl, cover with a plate and let steam until cool enough to handle, about 10 minutes. Scrape off the charred skin with a paring knife; remove the stems and seeds. Cut the poblanos into strips and set aside.
Meanwhile, put the potatoes in a large nonstick skillet and cover with cold water; season with salt. Bring to a simmer over medium-high heat and cook until just tender, 5 to 6 minutes; drain. Wipe the skillet dry.
Heat the olive oil in the skillet over medium-high heat. Add the potatoes and cook until golden and crisp, about 4 minutes per side. Remove with a slotted spoon and drain on paper towels. While still hot, sprinkle with half of the herbs, and salt to taste. Discard the excess oil and wipe out the skillet.
Heat the butter in the skillet over medium-high heat. Add the onion and cook, stirring occasionally, until golden, about 6 minutes. Add the mushrooms and cook, stirring occasionally, until golden, 6 to 8 minutes. Stir in the remaining herbs and the garlic; cook 1 minute. Add the roasted poblanos, crema, lime juice and a few spoonfuls of water; stir until warmed through, 1 to 2 minutes. Season with salt and pepper. Serve the potatoes and mushroom mixture in tortillas with assorted toppings. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 44918,"The Trifecta Cocktail Lemon wedges, for rims Sugar, for rim 2 ounces lemon vodka 2 ounces orange vodka 2 ounces raspberry vodka 4 ounces lime juice (recommended: Rose's) Lemon twists, for garnishing Instructions: Run the wedge of lemon around the top of 2 to 4 martini glasses. Have sugar in a shallow dish or plate. Dip the rim of each glass into the sugar. Chill glasses until ready to serve. Pour all liquid ingredients over ice into a cocktail shaker and shake vigorously. Strain into prepared glasses. Garnish with a lemon twist. ","[Vodka, Lime Juice]" 44919,"Homemade Sour Cream and Onion Chips 1/4 cup plus 1 teaspoon kosher salt 3 pounds russet potatoes, scrubbed, washed and thinly cut on a mandoline (about 1/10th of an inch) 8 cups peanut oil 3 tablespoons buttermilk powder 2 tablespoons onion powder 1 tablespoon garlic powder 1/2 teaspoon sugar 3 tablespoons minced fresh dill Instructions: Whisk together 8 cups water with 1/4 cup of the salt. Place the sliced potatoes into the water-and-salt solution and let soak for at least 20 minutes. After they have soaked, dry thoroughly on a paper towels or dish towels. Heat the oil a large Dutch oven to 350 degrees F. In a spice grinder, combine the buttermilk powder, onion powder, garlic powder, sugar, dill and the remaining 1 teaspoon salt. Grind into a homogeneous powder. In handful-size batches, fry the potatoes until they just turn golden brown, 2 to 3 minutes. Toss immediately in a large bowl with some of the spice mixture. Then place them on a baking sheet and sprinkle them again with some of the spice mixture. Hold them in semi-airtight container for a few days, if you can stand it that long.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 44920,"Lentil and Ham Soup 6 tablespoons unsalted butter 2 stalks celery, chopped 2 carrots, chopped 2 turnips, peeled and cut into 1-inch cubes 1 red onion, chopped 2 tablespoons all-purpose flour 1 teaspoon chopped fresh thyme 1 boneless ham steak (about 3/4 pound), cut into 3/4-inch cubes 2 15.5-ounce cans lentils (do not drain) 1/2 baguette, cut into 1/2-inch cubes 1/4 cup chopped fresh parsley Kosher salt and freshly ground pepper Instructions: Heat 3 tablespoons butter in a large pot over medium heat. Add the celery, carrots, turnips and onion and cook, stirring occasionally, until they start browning, about 8 minutes. Add the flour and thyme; cook, stirring, until the flour is incorporated, about 2 minutes. Stir in 4 cups hot water until smooth. Add the ham and the lentils with their liquid. Increase the heat to medium high and bring just to a boil, then reduce the heat to medium low so the soup is gently simmering. Cook, stirring occasionally, until the soup thickens slightly and the lentils are creamy, about 7 minutes. Meanwhile, melt the remaining 3 tablespoons butter in a large skillet over medium heat. Add the baguette cubes; sprinkle with the parsley and season with salt and pepper. Cook, stirring, until lightly toasted, about 7 minutes. Serve the soup topped with the croutons. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 44921,"Hungarian Placki (Potato Pancakes with Spicy Tomato-Beef Sauce) 1 pound 90-percent lean ground beef 1/2 cup vegetable oil 1 large Spanish onion, diced 1 green bell pepper, diced 1 red bell pepper, diced One 12-ounce can diced tomato One 12-ounce can tomato puree 2 tablespoons paprika 1 tablespoon crushed red pepper 1 tablespoon minced garlic 1 teaspoon cayenne pepper Salt and ground pepper 6 to 8 large potatoes, grated 1 large onion, grated 2 eggs 4 tablespoons all-purpose flour Salt and ground pepper 1 1/2 cups oil
Sour cream, for serving Chopped fresh parsley, for serving Instructions: For the Hungarian-style tomato-beef sauce: Place the ground beef in a large skillet. Brown the ground beef and put on the side. In a different saute pan, add the vegetable oil and heat. Add the onions and saute for 2 minutes. Add the green and red bell peppers and saute for another 2 minutes. Add the canned tomatoes, paprika, crushed red pepper, garlic, cayenne and the browned ground beef. Add salt and pepper to taste. Cover the pan and cook on low heat for up to 1 hour, stirring occasionally. Please note that the sauce can be made in advance. For the potato pancakes (placki):Combine the potatoes, onion, eggs and flour in a large bowl and mix well. Add salt and pepper. The mixture will be on the thicker side. Heat the oil in a heavy skillet. Place 2 tablespoons of the mixture into the hot oil, and flatten down gently with a spoon. Turn the heat to medium. Cook until the are golden brown on each side. To serve, place 2 tablespoons of sauce on top of 2-4 pancakes and garnish with a tablespoon of sour cream and parsley. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 44922,"cl-Rubbed Wings Vegetable oil, for greasing 1 1/2 tablespoons ancho cl powder 1 1/2 teaspoons ground cumin 1 1/2 teaspoons ground coriander 1/8 teaspoon ground cloves Kosher salt and freshly ground pepper 3 pounds chicken wings, split at the joint, tips removed Instructions: Position racks in the upper and lower thirds of the oven and preheat to 450 degrees F. Line 2 baking sheets with parchment paper and lightly oil. Mix the cl powder, cumin, coriander, cloves, 2 teaspoons salt and 3/4 teaspoon pepper in a large bowl. Add the wings and toss to coat. Spread the wings, spaced apart, on the prepared baking sheets. Bake, turning once, until browned and crisp, about 40 minutes. Hot: Ancho cl powder gives these a slightly smoky kick; serious wing lovers will want to step up the heat. Hotter: Put 2 jalapenos, 1/2 cup cilantro, 1/4 teaspoon cayenne, the juice of 1 lime and 1 1/2 tablespoons vegetable oil in a food processor and finely chop. Toss with the wings; marinate 2 hours. Brush off the marinade and rub and bake as directed, omitting the black pepper. Hottest: Marinate the wings in the jalapeno mixture (see above), then rub and bake as directed. About 5 minutes before they're finished baking, brush with a mixture of 3 tablespoons each honey and Sriracha sauce (hot Asian chili sauce). ","[Pinot Noir, Sauvignon Blanc, Vermentino, Tempranillo]" 44923,"Coconut-Ginger Rice with Chickpeas and Chiles 2 tablespoons butter 1 Fresno cl, sliced One 2-inch piece ginger, grated 1 bunch scallions, whites and greens thinly sliced 2 cups chicken stock 1 cup white rice 3/4 cup unsweetened coconut Zest and juice of 1 lime 1 can chickpeas, drained 1/2 cup chopped fresh cilantro Instructions: Heat the butter in a saucepot over medium heat. Add the chiles, ginger and whites of the scallions and stir 2 minutes. Add the chicken stock, rice, coconut and lime zest. Bring to a boil, then reduce the heat to a simmer and cover. Cook 17 to 18 minutes. Add in the chickpeas in the last 5 minutes of cooking. Finish the rice by stirring in the lime juice, the greens of the scallions and cilantro. ","[Chardonnay, Sauvignon Blanc, Gewrztraminer, Chenin Blanc]" 44924,"Instant Pot Keto Chili 2 pounds beef chuck roast, at room temperature for 1 hour 1 pound boneless pork shoulder, at room temperature for 1 hour Kosher salt and freshly ground black pepper 2 to 4 tablespoons canola oil 1 large onion, cut into a 1/2-inch dice 1 poblano pepper, stemmed, seeded and cut into a 1/2-inch dice 1/4 cup chili powder 2 tablespoons ground cumin 2 teaspoons paprika 1 teaspoon dried oregano 1/4 cup tomato paste 3 cloves garlic, minced One 15-ounce can diced tomatoes 1 cup beef broth 2 pounds fresh (Mexican-style) chorizo, meat removed from the casings and broken into small pieces Serving suggestions: sour cream, shredded Cheddar and chopped fresh cilantro Instructions: Preheat a 6- or 8-quart Instant Pot? on the saute setting until the display reads \hot\ (see Cook's Note). Sprinkle the chuck roast and pork shoulder all over with 1 teaspoon of salt and a generous amount of pepper. Add 2 tablespoons oil to the pot, then add the chuck roast and brown on all sides, about 2 minutes per side. Remove to a sheet pan or large plate. Add more oil to the pot, if necessary, and repeat the process with the pork shoulder, browning on all sides. Remove and set aside with the beef.
Add the onion and poblano to the pot along with 1 teaspoon salt and cook, stirring occasionally, with a wooden spoon and scraping the browned meaty bits from the bottom of the pot, until the onion is translucent, about 5 minutes. Add the chili powder, cumin, paprika, oregano and cook, stirring to evenly distribute and heat the spices until fragrant, about 1 minute. Add the tomato paste and garlic and continue to cook, stirring, 2 minutes more. Add the tomatoes and beef broth and stir to combine, scraping the bottom with your spoon. Turn the pot off.
Cut the chuck and pork shoulder into 3/4-inch pieces. Add to the pot along with the chorizo and stir to combine. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 30 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. Stir the chili and serve with toppings such as sour cream, shredded Cheddar and chopped cilantro. ","[Syrah, Tempranillo, Garnacha, Barbera]" 44925,"Chocolate Butter Cream for Hamburger Macaroons 1 cup semisweet chocolate chips 1/2 cup butter, softened 2 cups powdered sugar 5 tablespoons milk 1/2 teaspoon vanilla extract Instructions: Melt chocolate chips over hot water and stir until smooth. Set aside and cool for 15 minutes. In large bowl, beat the butter until creamy. Gradually add powdered sugar alternating with the milk. Add melted chocolate and vanilla and beat until smooth. ","[Merlot, Cabernet Sauvignon, Malbec, Port]" 44926,"Slow-Cooker Corn Dip 1 pound frozen corn kernels, thawed 8 ounces cream cheese, cubed
1/2 cup chopped jarred pimientos
2 jalape?os, seeded and finely chopped
1 clove garlic, finely chopped
1 teaspoon chili powder
Kosher salt
1/4 cup chopped fresh cilantro
Tortilla chips, for serving Instructions: Combine the corn, cream cheese, pimientos, jalape?os, garlic, chili powder and some salt in a slow cooker. Cook on low heat for 1 hour. Stir to mix in the cream cheese. Continue to cook for another 2 hours. Stir in the cilantro and season with salt. Serve warm with tortilla chips for dipping. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 44927,"French Lentil and Hominy Chili 2 tablespoons grapeseed oil 1 small onion, chopped
3 cloves garlic, peeled and chopped
1 jalapeno, ribs removed and chopped
1 yellow bell pepper, diced 1/3-inch
1 red bell pepper, diced 1/3-inch
1 tablespoon chili powder
1 1/2 teaspoons cumin
1 1/4 teaspoons kosher salt
1 cup French lentils, picked through, soaked and rinsed (see Cook's Note) 1 1/2 cups brown ale, such as Turbodog
One 28-ounce can diced tomatoes
One 15-ounce can hominy, drained and rinsed
1/4 cup cilantro leaves
1 avocado, diced
1/2 cup cotija cheese, crumbled
Lime wedges, optional
Instructions: Heat a large Dutch oven over medium high heat. When it is hot, add the oil and diced onion. Cook for 3 minutes, stirring often with a wooden spoon. Add the garlic, jalapeno, yellow and red peppers and continue to cook, stirring often, for an additional 4 minutes. Add the chili powder, cumin and salt and stir until the mixture is fragrant. Add the lentils, beer, tomatoes and 1 1/4 cup water and stir to combine. Bring to a simmer and reduce the heat to medium low. Cover the pot and simmer for 25 minutes. Uncover the chili and add the hominy. Continue to cook uncovered until the chili has thickened slightly and the lentils are cooked through, about 15 minutes more. Serve topped with the cilantro, avocado and cotija cheese. Finish with a squeeze of lime if desired. ","[Syrah, Tempranillo, Garnacha, Barbera]" 44928,"Polynesian Chicken Salad 1 rotisserie chicken One 8-ounce can crushed pineapple One 11-ounce can mandarin oranges packed in juice, drained 1 cup diced celery 1/2 cup shredded carrots 1/2 cup halved seedless red grapes
2/3 cup mayonnaise
1/3 cup sour cream 1 teaspoon garam masala 1/2 teaspoon kosher salt 1/4 teaspoon ground black pepper 1 tablespoon unsalted butter 1/4 cup chopped macadamia nuts
1 small head iceberg lettuce Instructions: Remove the skin from the rotisserie chicken, then rip into small pieces and set aside. Remove the meat and discard the carcass, then shred the meat into small pieces. Drain the canned pineapple, reserving the juice. Put the pineapple in a large bowl with the chicken meat, drained mandarin oranges, celery, carrots and grapes. Whisk together the mayonnaise, sour cream, garam masala, salt and pepper in a small bowl. Add a bit of the reserved pineapple juice to thin out until pourable. Heat the butter in a skillet over medium heat. Add the chicken skin and macadamia nuts and cook, stirring occasionally, until the nuts are toasted and the skin is crispy.
Pour the dressing over the chicken salad and toss well to coat. Line four plates with whole iceberg lettuce leaves, then mound some chicken salad in the center of each. Top each salad with chicken skin and macadamia nuts. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 44929,"Mocha Dark Chocolate Pudding 2 large egg yolks 3 tablespoons coffee liqueur (such as Kahla); optional 2 cups whole milk 1/2 cup granulated sugar 3 tablespoons unsweetened Dutch-process cocoa powder 2 tablespoons cornstarch 1/4 teaspoon salt 4 ounces bittersweet chocolate, chopped 1 tablespoon unsalted butter 1 1/2 teaspoons pure vanilla extract 1/2 cup cold heavy cream 1 tablespoon confectioners' sugar Chopped chocolate-covered espresso beans, for topping Instructions: Whisk the egg yolks and 2 tablespoons coffee liqueur in a medium bowl. Whisk the milk, granulated sugar, cocoa powder, cornstarch and salt in a medium saucepan until smooth. Bring to a simmer over medium heat, whisking occasionally, until slightly thickened, about 8 minutes. Remove from the heat and whisk about 1/2 cup of the hot milk mixture into the beaten eggs, then whisk the egg mixture into the remaining milk in the pan. Cook over medium heat, whisking, until thickened, about 5 minutes (the whisk should leave a thick trail when dragged). Remove from the heat. Add the chopped chocolate and whisk until smooth, then whisk in the butter and 1 teaspoon vanilla. Divide the pudding among 4 ramekins or small bowls. Place a piece of plastic wrap directly on the surface of each and refrigerate until set, at least 4 hours or overnight. Whisk the heavy cream with the confectioners' sugar in a medium bowl until soft peaks form. Add the remaining 1 tablespoon coffee liqueur and 1/2 teaspoon vanilla and whisk until combined. Top the pudding with the whipped cream and chocolate-covered espresso beans. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Shiraz]

" 44930,"Caramel Cinnamon Graham Apple Pie with Caramel Pecan Cream 2 cups all-purpose flour 1/2 teaspoon salt 2/3 cup shortening 6 tablespoons ice cold water 2/3 cup crushed cinnamon graham crackers 1/4 cup packed brown sugar 3 tablespoon all-purpose flour 1/3 cup butter 6 to 8 apples, peeled and sliced, about 5 cups 1 1/2 teaspoons lemon juice 1 cup sugar 6 tablespoons all-purpose flour 1/2 teaspoon ground cinnamon 1 egg, beaten with 1 tablespoon water 1/4 cup Caramel Butterscotch Ice Cream Topping Caramel Pecan Whipped Cream, recipe follows 1 cup whipping cream 1/3 cup sugar 1/2 cup Caramel Butterscotch Ice Cream Topping 1/3 cup pecans, processed very fine Instructions: Preheat oven to 375 degrees F. Crust: Mix flour and salt. Cut in shortening until mixture resembles course ground cornmeal. Add water 1 tablespoon at a time. Roll out 2/3 of dough for bottom crust and place into pie pan. Roll out last 1/3 of dough and cut into strips for lattice top crust. On parchment paper or cookie sheet, weave the strips to form lattice. Set aside. For topping: mix cracker crumbs, brown sugar and flour. Cut in butter until crumbly. Set aside. For filling: combine apples, lemon juice, sugar, flour, and cinnamon. Spoon apple filling into crust. Sprinkle cracker topping over apples. Slide lattice crust over top of pie. Fold edges of bottom crust over ends of lattice crust, pressing to seal. Brush lattice strips with egg wash. Fold foil strips around edges of crust and bake for 15 minutes. Remove foil and continue baking for an additional 40 minutes or until apples are bubbling and crust is browned. While still hot, drizzle pie with Caramel Butterscotch Ice Cream Topping. Cool the pie before serving. Top with Caramel Pecan Cream Sauce. Pour whipping cream into a deep bowl. With electric mixer, whip the cream on high, adding sugar a little at a time. When the cream is whipped, continue to beat on medium, while you add the caramel. Fold in pecans. (The cream will reduce a bit, giving you a smooth, creamy sauce to pour over the pie.) Refrigerate before serving over the pie. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 44931,"Chuck's Carrot Butter 1/2 pound semi-salted butter 1 liter (1 quart) carrot juice Salt Freshly ground black pepper 3 fresh sea scallops Salt Freshly ground black pepper Canola oil Handful fresh micro arugula Instructions: For the Carrot Butter: Melt the butter.
In a medium saucepan on medium-high heat, let the carrot juice reduce by half. It will take approximately 25 minutes.
Once it's reduced, transfer the reduced juice to a tall, hand blender friendly container.
Slowly pour in the butter, and blend to create an emulsion. Basically, you want a uniform color a sure sign that the butter and juice have come together. Add salt and pepper to taste.
You can store it in an airtight container in your fridge, but you need to reheat it before using again as the butter will harden, and give it another buzz.
For the scallops: Score the scallops with a checkerboard pattern and season with salt and pepper.
In a pan on high heat, add a splash of canola oil. Add the scallops and cook 2 minutes per side. Plate him or her on a simple white dish. Drizzle a generous amount of the carrot butter over each scallop and garnish with a handful of micro arugula. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 44932,"Native American Firewater Chili 2 pounds chuck steak or buffalo meat, cut into small cubes 1 pound ground chuck 1/4 cup olive oil 2 (14 1/2 oz) cans of peeled whole tomatoes (hand crushed with juice added) 2 medium chopped yellow onions 4 cloves fresh minced garlic 2 ears of corn - kernels scraped off or 1 box frozen white corn 2 cans chopped green chiles 1 can of red kidney beans 2 tablespoons molasses 2 tablespoons garlic salt 2 tablespoons chili powder 2 tablespoons brown sugar 1 teaspoon ground cumin 1 1/2 cups water 1 cup of gin 1 can poblano chiles in adobo sauce 3 fresh jalopenos 1 tablespoon ground black pepper Instructions: Heat a large pot on medium-high heat. Add 1/4 cup of olive oil and 1/2 of meat. Brown on all sides remove or push to side, then add remaining meat. Add next 6 ingredients. Stir. Mix seasonings in, and cook for 2-3 minutes.
Add Firewater and cover. Cook for 1 and 1/2 hours on medium-low heat till meat is tender, stirring occasionally.
I recommend for thicker Chili add a slurry of masa harina (2 tablespoons of masa harina mixed with 1/4 cold water, or 2 tablespoons cornstarch with 1/4 cold water), and turn heat up, cook and stir till chili is thickened - a few minutes. ","[Zinfandel, Syrah, Tempranillo, Malbec]" 44933,"Chicken Quesadillas 2 chicken breasts, boneless, skinless, diced 1 garlic, minced 2 cups stewed tomatoes 2 10-inch flour tortillas 1/2-cup old cheddar cheese, grated 2 green onions, finely sliced Instructions: Heat a pan and lightly coat it with oil. Once the oil is heated, add garlic, salt and pepper and cook until garlic is lightly golden. Add the chicken and cook until done. Pour in tomatoes and reduce until there is no liquid and it has a paste consistency. Add in the green onions. Spoon the chicken mixture into a tortilla. Sprinkle with cheese and wrap. Place in a 500 degree F oven and cook until the cheese is melted and the tortilla is lightly golden.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 44934,"Peaches and Cream Skillet Shortcake 2 pounds frozen peaches, thawed 1/2 cup brown sugar 2 teaspoons ground cinnamon, divided 1 teaspoon vanilla extract 2 tablespoons cornstarch 1 (8-ounce) package cream cheese, cold and cut in 1/2-inch cubes 1/4 cup sugar 1 (16.3-ounce) can biscuits (recommended: Pillsbury Grands! Southern Style Biscuits) 2 tablespoons butter or cooking spray Instructions: Preheat oven to 350 degrees F In a medium bowl, combined thawed peaches, brown sugar, 1 teaspoon cinnamon, vanilla extract and cornstarch, mix well to coat all of the peaches. Pour mixture into a cast iron skillet that has been coated in nonstick spray. Randomly place tablespoon size dollops of cream cheese on top of the peaches. In a small bowl, combine the sugar and the remaining cinnamon. Remove biscuits from the can and separate. Dredge each biscuit in the cinnamon-sugar mixture and set aside. Arrange biscuits over peaches. Place skillet in oven and bake for 20 to 25 minutes or until biscuits are brown and filling is bubbly. Remove from oven; cool slightly. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 44935,"Mexican Tortilla Soup 1 teaspoon canola oil 1 large onion, diced (about 1 cup) 2 large jalapeno peppers, seeded and chopped (about ? cup) 2 tablespoons tomato paste ? cup frozen whole kernel corn 1 cup black beans, rinsed and drained 1 can (14.5 ounces) diced tomatoes, undrained or 3 small tomatoes, diced 1 carton (32 ounces) Swanson? Mexican Tortilla Flavor Infused Broth 2 cups shredded cooked chicken Tortilla chips or strips Instructions:

1. Heat the oil in a 6-quart saucepot over medium-high heat. Add the onion and peppers and cook for 2 minutes or until tender-crisp, stirring occasionally.
2. Stir in the tomato paste, corn, beans, tomatoes, broth and chicken and heat to a boil. Reduce the heat to low. Cook for 5 minutes, stirring occasionally. Serve topped with the crushed tortilla chips or strips. ","[Syrah, Tempranillo, Garnacha, Zinfandel]" 44936,"Tomato Pie 15 4-inch unbaked tart shells 2 tablespoons fresh thyme leaves, minced
   1/2 tablespoon fresh dill, chopped
   3/4 teaspoon kosher salt
   3/4 teaspoon ground black pepper
   25 basil leaves, julienned
   8 heirloom tomatoes, coarsely chopped 1 sprig fresh rosemary, minced
   9 cups shredded Cheddar 2 1/2 cups mayonnaise
   3 green onions, chopped
   1 tablespoon coarse ground black pepper
   Instructions: Preheat the oven to 350 degrees F. Pinch the edges of the tart shells and set aside. In a large bowl, add the thyme, dill, salt, pepper, basil, tomatoes and rosemary, and toss until combined. In another large bowl, combine the cheese, mayonnaise and green onions. Mix to combine well. Scoop and divide the tomato mixture evenly among the tart shells and top with the cheese mixture. Sprinkle the top with coarse ground black pepper and bake until the tops are golden brown, 20 minutes. ","[Chardonnay, Sauvignon Blanc, Chianti, Zinfandel]" 44937,"Fried Green Tomatoes 1 cup stone-ground cornmeal 1 cup all-purpose flour 1 tablespoon garlic powder Pinch cayenne 1 1/2 cups buttermilk Kosher salt and freshly ground black pepper 4 large unripe tomatoes, cut into 1/2-inch thick slices, ends removed 1/2 cup vegetable oil 1 tablespoon unsalted butter Hot pepper sauce, for serving Lemon wedges, for serving Instructions: In a large bowl, combine the cornmeal, flour, garlic powder, and cayenne together. Pour the buttermilk into a separate bowl and season with salt and pepper. Dip the tomatoes in the buttermilk and then dredge them in the cornmeal mixture, coating both sides well. Place a large cast iron skillet over medium heat and coat with the oil. When the oil is hot, pan-fry the tomatoes (in batches if necessary) until golden brown and crispy on both sides, about 3 to 4 minutes on each side. Carefully remove the tomatoes and drain on paper towels. Serve with hot pepper sauce and lemon. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 44938,"Super Simple Salad 2 sprigs fresh tarragon, leaves stripped from stems 3 tablespoons (3 splashes) tarragon vinegar or white wine vinegar 1 teaspoon sugar 1 small shallot, peeled and halved 2 teaspoons Dijon mustard 1/2 cup extra-virgin olive oil Coarse salt and black pepper 2 hearts romaine, from pre-washed 3 pack, available in produce section Instructions: Combine tarragon, vinegar, sugar, shallot, and mustard in a processor bowl. Turn the food processor on and pour oil into the food processor in a slow stream. When dressing is combined and emulsified, turn off the processor and pour the dressing over romaine hearts. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 44939,"Sheet Pan Grilled Cheese Sandwiches 12 slices assorted bread, such as Texas Toast, pumpernickel, and sourdough 1 stick (8 tablespoons) salted butter, at room temperature
   12 slices assorted cheese, such as American cheese, Cheddar and Muenster cheese 1 cup Kardea\u2019s Pimento Cheese, recipe follows Toppings, such as sliced roasted red peppers, pickles, sliced ham, sliced turkey, sliced tomatoes, fresh basil, sliced red onion and/or pulled pork 8 ounces extra-sharp yellow Cheddar, shredded (about 2 cups) 8 ounces cream cheese, at room temperature
   4 ounces white Cheddar, shredded, preferably Vermont Cheddar (about 1 cup) 4 ounces diced pimentos, drained and juice reserved
   3 tablespoons mayonnaise
   1 tablespoon finely chopped fresh chives
   1 teaspoon garlic powder
   1/2 teaspoon cayenne pepper
   1/2 teaspoon smoked paprika
   Kosher salt and freshly ground black pepper
   Instructions: Arrange a rack in the bottom of the oven, place a large rimmed baking sheet on the rack and preheat to 450 degrees F. Spread one side of 6 slices of bread with 4 tablespoons of the butter and place, buttered sides down, on a second large rimmed baking sheet. Top each buttered bread slice with 1 slice of cheese or some of Kardea\u2019s Pimento Cheese and your desired toppings. Top with another slice of cheese and the remaining 6 bread slices. Spread the tops of the bread slices with the remaining 4 tablespoons of the butter. Carefully remove the hot baking sheet from the oven, and place it on top of the uncooked sandwiches, rimmed edges up. Press down on the sandwiches. Place the stacked baking sheets in the oven on the bottom rack. Bake until the cheese is melted and the bread is golden brown and crispy, 10 to 12 minutes. Serve immediately. Add the yellow Cheddar, cream cheese, white Cheddar, pimentos and mayonnaise to a bowl and mix together. Add the chives, garlic powder, cayenne, smoked paprika, salt and pepper and mix until thoroughly combined.
   ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 44940,"Carrot-Ginger Soup with Roasted Vegetables 3 tablespoons extra-virgin olive oil, plus more for drizzling 2 scallions, sliced (white and green parts separated) 2 tablespoons chopped peeled fresh ginger 2 cloves garlic, smashed 5 carrots, chopped Kosher salt and freshly ground pepper 1 14-ounce can light coconut milk 1 15-ounce can cannellini beans, undrained 1/2 acorn squash, seeded and chopped into 3/4-inch pieces 3 cups roughly chopped broccoli florets and tender stems (about 1 head) 2 slices crusty bread, cut into 1-inch pieces, plus more bread for serving Instructions: Preheat the oven to 450 degrees F. Heat 1 tablespoon olive oil in a large wide pot or Dutch oven over medium-high heat. Add the scallion whites, ginger and garlic and cook, stirring occasionally, until softened, about 2 minutes. Stir in the carrots and season generously with salt and pepper. Add the coconut milk, beans with their liquid and 3 cups water. Cover and bring to a boil over high heat. Uncover and cook, stirring occasionally, until the carrots are very tender, 18 to 20 minutes. Meanwhile, toss the squash, broccoli and bread with the remaining 2 tablespoons olive oil and 1/4 teaspoon each salt and pepper on a rimmed baking sheet. Roast, stirring, until the vegetables are tender and browned and the bread is toasted, about 15 minutes. Puree the soup with an immersion blender (or transfer to a regular blender in batches and puree); season with salt and pepper. Divide the soup among bowls. Drizzle with olive oil and top with the vegetable-crouton mixture and scallion greens. Serve with bread. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 44941,"Eyeball Cheesecake Nonstick cooking spray, for the pan One 9-ounce package chocolate wafer cookies
1/4 cup plus 2 tablespoons granulated sugar
Kosher salt
8 tablespoons unsalted butter, melted
Four 1/4-ounce packages unflavored powdered gelatin
1 pound cream cheese, at room temperature
1 cup confectioners' sugar, sifted
1/2 cup sour cream
2 tablespoons fresh lemon juice
2 teaspoons pure vanilla extract
1 1/2 cups white cranberry juice
2 1/2 cups chilled sweet white wine, such as Riesling
1/2 pint blueberries (around 16 berries)
One 20-ounce can lychees
Red gel food coloring, for the lychees
Instructions: Spray the inside of a 9-inch springform pan that is at least 2 1/2 inches tall evenly with nonstick cooking spray. Set aside. Process the chocolate wafer cookies, 2 tablespoons granulated sugar and 1/4 teaspoon salt in a food processor until the cookies are broken down into fine crumbs. Add the melted butter and pulse until just combined and the mixture resembles wet sand. (Do not overmix or the crust will become pasty.) Press the crumb mixture into the bottom of the prepared pan, then freeze while you make the cheesecake mixture.
Combine 1 package gelatin with 2 tablespoons water in a small microwave-safe bowl and set aside to soften, about 5 minutes.
Beat the cream cheese in a large bowl with an electric mixer on medium-high speed until completely smooth, about 1 minute. Scrape down the sides of the bowl. Add the confectioners' sugar, sour cream, lemon juice, vanilla and a pinch of salt and beat on medium-high speed until incorporated and smooth, about 1 minute.
Microwave the gelatin and water, stirring as needed, until melted, about 30 seconds. Add the gelatin to the cream cheese mixture and beat on medium-high speed to combine, about 30 seconds.
Pour the cream cheese mixture into the springform pan and smooth out the top. Tap the pan a few times on a tabletop to release any air bubbles in the cheesecake. Cover with plastic wrap and refrigerate until set, about 2 hours.
Once the cheesecake is set, prepare the white wine gelatin. Pour the white cranberry juice into a medium saucepan and sprinkle over the remaining 3 packages gelatin. Let sit until the gelatin is absorbed, 2 to 3 minutes.
Add the remaining 1/4 cup granulated sugar and heat over low heat, whisking occasionally, just until the gelatin and sugar dissolve, 1 to 2 minutes. Pour the gelatin mixture into a large liquid measuring cup and stir in the white wine. Use a spoon to scoop away any bubbles at the surface. Refrigerate, stirring every 10 minutes, until the gelatin just begins to thicken and is the consistency of thin fruit jelly, 30 to 45 minutes.
Meanwhile, gently push a blueberry into the cavity of each lychee. Press the eyeballs firmly into the cheesecake layer, creating a spiral design. Dip a toothpick into the red food coloring and paint lines on the lychees to resemble bloodshot eyeballs.
Gently pour the wine mixture evenly around the fruit, coming up about 1/4 inch. Refrigerate until set, about 10 minutes. Pour the remaining gelatin mixture over the cheesecake and refrigerate until completely set, at least 4 hours and up to overnight.
Use an offset spatula to carefully loosen the sides of the cheesecake from the pan, then open the clasp and remove the outer ring. Cut into slices and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Moscato]" 44942,"Chili-Chicken Mac and Cheese Kosher salt 12 ounces elbow macaroni 1 1/4 cups 2% milk 2 cups shredded Mexican cheese blend (8 ounces) 2 cups shredded rotisserie chicken breast (skin removed) 3 tablespoons unsalted butter 1 bunch scallions, chopped 2 teaspoons chili powder Freshly ground pepper 1 12-ounce container pico de gallo or fresh salsa (about 1 cup) 1/4 cup all-purpose flour 3 cups low-sodium chicken broth Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain, rinse under cold water and return to the pot. Toss with 1/4 cup milk. Top with the cheese and chicken (do not stir). Meanwhile, melt 1 tablespoon butter in a large skillet over medium-high heat. Add the scallions, chili powder, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, 2 minutes. Add half of the pico de gallo. Cook, stirring, until the scallions soften, 2 to 3 minutes. Reduce the heat to medium. Add the remaining 2 tablespoons butter and swirl to melt. Sprinkle in the flour; cook, stirring, until a paste forms, about 1 minute. Gradually stir in the broth and the remaining 1 cup milk. Bring to a simmer; cook, stirring occasionally, until thick enough to coat the back of a spoon, about 6 minutes. Add the sauce to the pot with the pasta. Cook over medium heat, stirring, until the cheese melts, about 3 minutes; season with salt and pepper. Top with the remaining 1/2 cup pico de gallo. ","[Syrah, Zinfandel, Tempranillo, Garnacha]

" 44943,"Asian Chicken Noodle Soup 2 tablespoons toasted sesame oil or chili sesame oil 2 carrots, roughly chopped 2 stalks celery, thinly sliced 3 tablespoons finely chopped peeled fresh ginger 3 scallions, sliced Kosher salt and freshly ground pepper 1 pound thin chicken cutlets 4 cups low-sodium chicken broth 4 pods star anise 4 ounces spaghetti, broken into thirds 16 frozen mini wontons or 12 frozen vegetable dumplings 4 cups baby spinach Instructions: Heat 1 tablespoon sesame oil in a large pot over medium-high heat. Add the carrots, celery and ginger; stir in the scallions, reserving 2 tablespoons scallion greens. Season the vegetables with a pinch each of salt and pepper and cook, stirring occasionally, until the ginger softens, about 2 minutes. Season the chicken with salt and pepper and add to the pot along with the chicken broth and star anise. Cover and bring to a simmer over high heat, about 5 minutes. Reduce the heat to maintain a simmer, cover and cook until the chicken is just cooked through, 6 to 8 minutes. Remove the chicken with tongs and transfer to a cutting board; let cool slightly, then shred. Meanwhile, increase the heat under the pot to high. Stir in the spaghetti and 3 cups water; cover and cook, stirring occasionally, until al dente, about 8 minutes. Stir in the wontons and simmer until tender, 1 to 2 minutes. Stir in the spinach and shredded chicken and heat through; season with salt and pepper. Divide the soup among bowls, discarding the star anise pods. Top with the reserved scallion greens and drizzle with the remaining 1 tablespoon sesame oil. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 44944,"Grilled Feta Wrapped in Grape Leaves 1/4 cup extra-virgin olive oil 1 tablespoon grated lemon zest 1 small clove garlic, grated 1 tablespoon za\u2019atar 1 teaspoon Aleppo pepper 1 8-ounce block feta cheese, patted dry 4 to 5 jarred grape leaves 2 to 3 pieces pita bread Olives, walnuts and/or dried apricots, for serving Instructions: Whisk the olive oil, lemon zest, garlic, za\u2019atar and Aleppo pepper in a shallow bowl or small baking dish. Add the feta and spoon the oil over the top. Set aside to marinate 1 hour. While the cheese marinates, place the grape leaves in a bowl of room-temperature water and let soak. Line a small baking sheet with paper towels. Drain the grape leaves and lay in a single layer on the towels; pat very dry. On a clean surface, overlap the grape leaves slightly to form a square. Place the block of feta in the center (reserve the flavored oil), then fold the grape leaves to cover the cheese like a present. Preheat a grill to medium high and prepare for indirect grilling: On a charcoal grill, bank the coals to one side; on a gas grill, turn off half the burners. Toast the pita over direct heat, 1 to 2 minutes per side. Brush the outside of the wrapped feta with some of the reserved oil and place on the cooler side of the grill (indirect heat). Cook until the grape leaves are crisp and slightly charred, 4 to 5 minutes. Flip and move to direct heat; grill until lightly charred on the second side and the cheese is warmed through, about 3 more minutes. Transfer to a board or platter and serve with the pita, olives, walnuts and/or apricots, plus any remaining flavored oil. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]

" 44945,"Rum Raisin Bread Pudding 3 cups milk 3 tablespoons butter 1 teaspoons vanilla extract 1 teaspoons ground cinnamon 3/4 cup packed brown sugar 3 tablespoons rum 1/2 cup raisins 7 (1/2-inch) slices brioche bread, cubed or torn 4 eggs, beaten Instructions: Preheat oven to 350 degrees F. In a large saucepan, add milk, butter, vanilla, cinnamon, brown sugar, rum and raisins and heat until warm. Simmer and stir until sugar dissolves. Into a large bowl add the cubed bread and pour in the hot milk mixture. Let sit for 30 minutes so the bread absorbs the milk. Add the beaten eggs to the bread and milk mixture and stir. Pour bread pudding into a buttered 1 1/2-quart baking dish and bake for 50 minutes. ","[Chardonnay, Merlot, Cabernet Sauvignon, Port]" 44946,"Shrimp Etoufee 1/2 cup canola oil 1/2 cup all-purpose flour 1 teaspoon chopped fresh thyme 3 cloves garlic, finely chopped 2 stalks celery, chopped 1 onion, chopped 1 green bell pepper, seeded, ribs removed and chopped 1/2 teaspoon paprika 1/2 teaspoon cayenne pepper 1/2 teaspoon ground white pepper 2 cups chicken stock One 8-ounce bottle clam juice One 14.5-ounce can fire-roasted diced tomatoes Big dash hot sauce, such as Tabasco Big dash Worcestershire sauce Kosher salt and freshly ground black pepper 1 1/2 pounds medium shrimp, peeled and deveined 4 green onions, sliced Cooked long-grain rice, for serving Instructions: Add the oil to a large heavy Dutch oven over medium-high heat. Once hot, sprinkle in the flour. Cook the roux, while stirring, until it's the shade of peanut butter, 10 to 12 minutes. Add the thyme, garlic, celery, onions and bell pepper and saute until the vegetables are soft, about 5 minutes. Stir in the paprika, cayenne and white pepper and cook until fragrant, about 1 minute. Whisk in the stock, clam juice, tomatoes, hot sauce and Worcestershire. Season with salt and pepper. Bring to a boil, reduce to a low simmer and cook, uncovered, stirring occasionally, 30 minutes. After 30 minutes of simmering, adjust the seasoning with salt, pepper and hot sauce. Stir in the shrimp, lower the heat and cook until the shrimp are cooked through and bright pink, about 5 minutes. Stir in the green onions right before serving. Serve in a bowl with a mound of white rice in the center. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 44947,"Braised Calamari Stuffed with Shrimp, Spinach and Herbs 11 clean medium calamari tubes, about 5 to 6 inches long 1/2 pound peeled, deveined medium shrimp, roughly chopped 3 cloves garlic, smashed and coarsely chopped 2 cups coarsely chopped baby spinach 2 eggs 1/2 to 3/4 cup bread crumbs 1/2 cup grated Parmigiano-Reggiano 1/2 bunch fresh oregano, leaves chopped 2 pinches crushed red pepper flakes Kosher salt Extra-virgin olive oil 1 large or 2 small onions, finely diced Pinch crushed red pepper flakes Kosher salt 2 cloves garlic, smashed and finely chopped 3/4 cup dry white wine 1 (28-ounce) can Italian plum tomatoes Instructions: To make the calamari: Roughly chop 3 of the calamari tubes and add to a food processor with the coarsely chopped shrimp and garlic. Pulse into a coarse paste. Remove to a large bowl and add the spinach, eggs, bread crumbs, cheese, herbs, and pinch of crushed red pepper. Season with salt and stir to combine. The mixture should be a little chunky but moist and holding together. Test the seasoning of the mix by making a mini patty, cooking it in a small pan and eating it. It should taste really good! If it doesn't it is probably missing salt. Add more salt, to taste. Divide the stuffing among the 8 remaining calamari bodies and secure closed with toothpicks. To make the sauce: Coat a large, wide skillet or saucepan with olive oil and add the onions and a pinch of crushed red pepper. Season with salt and put the saucepan over medium heat. Saute the onions until they are soft and aromatic, about 7 to 8 minutes. Add the garlic and cook another 2 minutes until fragrant. Stir in the wine and cook until the wine has reduced by half. Pass the tomatoes through a food mill or puree them in a food processor and add them and 1 cup of water to the pan. Season with salt, to taste, and simmer the sauce for 15 minutes. Add the calamari to the pan and cook for 20 to 25 minutes turning them over halfway through the cooking time. Remove the calamari from the pan and remove the toothpicks. Reduce the sauce to thicken, if needed. Arrange the calamari on a serving platter and cover with the sauce before serving. Deliciouso! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 44948,"Muay Thai Punch 2 ounces Thai rum 2 ounces fresh orange juice 1 ounce pineapple juice 1/2 ounce blackstrap rum 1/2 ounce fresh lime juice 1/2 ounce simple syrup
2 dashes grenadine Orange and lime wedges, for garnish Instructions: Combine the Thai rum, orange juice, pineapple juice, blackstrap rum, lime juice, simple syrup and grenadine in a cocktail shaker with ice. Shake well and strain into a short ice-filled glass. Garnish with orange and lime wedges. Simple Syrup Heat equal parts sugar and water in a saucepan, stirring, until sugar is dissolved. Let cool. ","[Rum, Gin, Cointreau, Triple Sec]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Baked Brie with Fig Jam and Prosciutto 1 (12 oz) round of brie cheese 1/4 cup fig jam 8 slices prosciutto 1/4 cup chopped" 44949,"Fried Black Bean Filled Tortillas (Panuchos) 20 corn tortillas 1/2 cup plus 2 tablespoons vegetable oil 1 can refried black beans Instructions: Using a 5-inch round cookie cutter, cut a smaller tortilla out of each tortilla. Save the scraps for making chilaquiles, tortilla soup, etc. Heat 2 tablespoons of vegetable oil in a medium saute pan over medium-high heat. Then add the beans to warm and soften, about 5 minutes, stirring continuously to avoid burning. Turn the heat off and reserve. In a large saute pan, heat the remaining 1/2 cup of vegetable oil to 350 degrees F. While the oil is heating, form the panuchos. Start by spreading 1 tablespoon of warmed beans on the surface of the tortilla. Stack the second tortilla over it pressing on the edges to seal. Remove the excess beans on the side of the panucho. Working in batches, fry the panuchos until golden in color, about 3 minutes per side. Remove from the pan and drain on a paper-towel-lined plate. ","[Malbec, Tempranillo, Garnacha, Barbera]" 44950,"Strozzapreti 1 pound/500 g all-purpose flour 3 plum tomatoes, peeled, finely chopped with juices 1 egg Salt Sauce 1/4 cup/50 ml extra-virgin olive oil 1 sprig fresh rosemary, leaves picked and finely chopped 1/2 cup/125 ml finely grated Parmigiano cheese 1/4 cup reserved pasta water Instructions: Put the flour on a worktable. Make a well in the center of the flour and add the tomatoes, egg, and salt. Combine together and knead until the mixture becomes an even dough. If the mixture becomes too wet, add more flour, if it becomes too dry, add more tomato juice. Sprinkle the work surface with a little flour. Cut a quarter of the dough and roll the dough flat. Cut the dough into strips 1/2-inch wide and then each strip about 2 to 3-inches long. Using your thumb and index finger, gently pinch the width of the dough strip, and then roll out. Repeat the above process until all the dough is used up. Cover up any excess dough with a cloth to prevent it from drying, if you are not using it immediately. Put the dough-strips on a lightly floured board and then add to a pot of boiling salted water. Stir to prevent the pasta from sticking together and drain when the pasta floats to the surface, 2 to 3 minutes. Reserve 1/4 cup pasta water. To make the sauce: Add the olive oil, chopped rosemary, and Parmigiano cheese to a cold saucepan. Add the cooked strozzapreti to the saucepan with a 1/4 cup pasta water and mix well. ","[Barolo, Barbaresco, Dolcetto, Aglianico]" 44951,"Fish Tacos with Chipotle Cream 2 tablespoons olive oil 2 tablespoons freshly squeezed lime juice 1/4 teaspoon salt Freshly ground black pepper 1 pound white flaky fish fillet, like tilapia or halibut 1/2 cup plain nonfat yogurt 2 tablespoons mayonnaise 2 teaspoons chipotle pepper, in adobo sauce 8 (6-inch) corn tortillas 1 1/2 cups shredded green cabbage or lettuce 1/2 cup corn kernels (thawed if frozen) 1/4 cup fresh cilantro leaves Lime wedges Instructions: In a small bowl, whisk together the oil, lime juice, salt and pepper. Pour over the fish fillets and let marinate for 20 minutes. Put the yogurt into a strainer lined with apaper towel and place over a bowl to drain and thicken for 20 minutes. Remove the fish from the marinade and grill on a preheated grill or nonstick grill pan over a medium-high heat until cooked thorough, about 3 minutes per side. Set the fish aside on a plate for 5 minutes. In a small bowl combine the thickened yogurt, mayonnaise, and chipotle pepper. Heat the tortillas on the grill or grill pan for 30 seconds on each side. Flake the fish with a fork. Top each tortilla with 1 tablespoon of the chipotle cream. Top with fish, cabbage, corn and cilantro and serve with lime wedges. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Albari?o]" 44952,"Salsiccia Pizza 4 1/2 cups bread flour, plus additional for dusting 1/2 cup whole-wheat flour
1/2 teaspoon instant dry yeast
2 cups cool water (60 degrees F or so)
2 teaspoons salt, preferably fine sea salt
Nonstick cooking spray, for the bowl and sheet pan 1 red onion One 28-ounce can whole peeled tomatoes
1 tablespoon extra-virgin olive oil, plus additional for drizzling
1 teaspoon sea salt
1 pound Italian sausage, meat removed from casings 1 pound fresh mozzarella
Flaky sea salt, for sprinkling Instructions: For the pizza dough: Mix together the flours and yeast in a large bowl, then pour in the water and mix together, squeezing with your fingers to thoroughly hydrate all the flour, until it has formed a shaggy mass. Cover the bowl in plastic wrap and set aside until the dough looks relaxed and somewhat smooth and the flour is completely hydrated, about 1 hour. Add the salt and squeeze the dough with your hands to incorporate. Turn the dough out on a counter and knead until the gluten develops and the dough is beginning to show some resistance, about 10 minutes. Spray a bowl with cooking spray or lightly coat with oil, then add the dough and cover with plastic wrap. Allow to rise overnight in your refrigerator. Turn the dough out onto a counter and divide into 4 portions as evenly as possible. Take each portion and imagine them as a square; start by folding opposite corners into the middle until you've done all four corners. Repeat the process, then fold the dough over itself in half, turn 90 degrees and fold again, tucking the seam side down. Grip the dough ball like a doorknob and pull it towards you while turning it clockwise to seal the bottom. Place on an oiled sheet pan and repeat with remaining dough portions. Cover with plastic wrap and allow to proof at room temperature for 2 hours. For the pizza sauce: Put a pizza stone in your oven and turn the heat as high as it will go. While the oven is preheating, place the red onion on the pizza stone and allow it to roast until the skin has turned black and the onion feels slightly soft to the touch, about 45 minutes to 1 hour. Remove from the oven, allow to cool enough to handle and peel back the first couple layers to reveal the roasted onion inside. Cut into quarters, then separate into individual petals. Combine the canned tomatoes with the olive oil and sea salt in a small bowl and crush it all together with your hands. (Crush it as coarse or as smooth as you'd like, it's your pizza.) Cook the Italian sausage off in a frying pan over medium-high heat, breaking up with a spoon, and cooking all the way through. Drain off the grease and allow to cool. When the oven and pizza stone are both well preheated, at least an hour or so, begin to stretch your pies. Carefully remove one dough ball from the sheet pan and toss it into a bowl of flour. Lightly press it down with your hand to flatten it, applying even pressure. Pick the dough up by your fingertips about 1/2 inch in from the edge, and with your fingertips turned inwards, slowly start to rotate the dough in a circle to form a crust. Once you've completed a full circle, set the dough down on the counter. Using your fingertips, dimple the inside of the crust edge to flatten it down. Then pick it up, and resting the dough over the back of your hands, start to rotate the dough, allowing it to stretch with its own weight, moving your hands as if you were making a U-turn in a car. Once the dough is stretched to 10 to 12 inches, place it on a well-floured pizza peel. Spread some of your pizza sauce evenly around the dough with a spoon, keeping it inside the crust. Crumble a quarter of the cooked sausage over the top, then place 6 to 8 of the roasted onion petals over that. Tear the mozz into tablespoon-size chunks and place them on top of the pizza (each pie should get about 3 ounces). Large chunks around the outside, smaller in the middle, but none in the center, or it will make your slices hard to pick up. Place the pie in the oven on the pizza stone with a quick jerking motion, then quickly shut the door. Cook the pizza until the crust is almost a dark walnut color, 10 to 15 minutes. Don't be scared of some char; the closer you can get to being burnt, without actually burning the pizza, the better. Remove the pizza from the oven, sprinkle with the flaky sea salt, drizzle with olive oil, and cut into slices. Repeat with the remaining ingredients to make 3 more pizzas. ","[Barolo, Barbaresco, Chianti, Montepulciano]" 44953,"Gnocchi with Tomato, Basil and Olives 5 fresh basil leaves, washed, dried and shredded Salt and pepper 2 tablespoons unsalted butter 1/2 cup pitted Gaeta olives or other large green olives 1 1/2 cups tomato sauce 6 quarts salted water 1 recipe gnocchi 1/2 cup freshly grated Pecorino Romano cheese Instructions: In a large, deep skillet, heat the butter over medium-high heat until foaming. Add the olives and cook, stirring, until sizzling, about 2 minutes. Add the tomato sauce and bring to a simmer. Remove from heat and set aside. Bring the salted water to a boil and then add gnocchi. Cook gnocchi, stirring gently until tender, about 1 minute after they rise to the surface of the pot. Drain the gnocchi. Bring the tomato sauce back to a simmer over low heat. Add the gnocchi and stir gently with a wooden spoon until coated. Stir in the grated cheese and basil. Season with salt and pepper to taste. Serve immediately. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 44954,"Chicken Satay with Rice 2 cup quick-cooking brown rice, cooked according to package directions 1 pound boneless, skinless chicken breasts, cut into thin strips Salt and ground black pepper 1 tablespoon peanut or olive oil 1 cup peanut sauce 2 tablespoons hoisin sauce 1 teaspoon hot sauce or to taste Instructions: Prepare rice according to manufacturers instructions. Skewer strips of chicken on bamboo or metal skewers. Season with salt and pepper. Heat oil in a large skillet or grill pan over medium heat. Add chicken skewers and cook 5 to 7 minutes, until golden brown and cooked through, turning frequently. Meanwhile, in a small saucepan, combine peanut sauce, hoisin sauce, and hot sauce. Set pan over medium-high heat and bring to a simmer. Simmer 5 to 7 minutes, until sauce reduces slightly. Serve chicken with peanut sauce on the side for dipping and brown rice. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 44955,"Dry Rubbed Hanger Steak with Smoky Aioli and Charred Peppers Four 4- to 6-ounce hanger steaks, trimmed of fat and silver skin 2 1/2 teaspoons ground mustard powder 2 1/2 teaspoons smoked or sweet paprika 2 teaspoons kosher salt 1 1/2 teaspoons chili powder 1/2 teaspoon freshly ground black pepper 1 pound baby bell sweet peppers 4 ounces shishito peppers 2 tablespoons olive oil 2 teaspoons diced habanero chiles, seeds removed 1/2 teaspoon chili powder 1/2 teaspoon smoked paprika Kosher salt and freshly ground black pepper 1/4 cup olive oil 2 tablespoons honey 1 tablespoon minced pickled cherry peppers plus 4 pickled cherry peppers, drained and quartered 1 tablespoon chardonnay vinegar Pinch crushed red pepper flakes 2 cloves garlic, grated 1 lemon, juiced Kosher salt and freshly ground black pepper 1/4 cup mayonnaise 1 teaspoon brine from pickled cherry peppers plus 1 tablespoon minced pickled cherry peppers 1/4 teaspoon smoked or sweet paprika 1 clove garlic, grated Kosher salt 2 tablespoons chopped fresh basil 2 tablespoons minced fresh chives 1 tablespoon fresh thyme Instructions: For the steak: Place the steaks on a parchment-lined sheet pan. In a small bowl, mix the mustard powder, paprika, salt, chili powder and pepper. Sprinkle the mixture all over the steaks. Let sit at room temperature for 2 hours. Make the charred peppers: Heat a large braiser or cast-iron skillet over medium-high heat until searing hot. Meanwhile, in a large bowl, toss the baby bell sweet and shishito peppers with the olive oil, habaneros, chili powder, paprika, salt and pepper. Add the pepper mixture to the braiser and lower the heat to medium. Cook, stirring occasionally, until charred in spots and tender but still with some bite, 10 to 12 minutes. Make the vinaigrette: While the peppers are cooking, in a large bowl, whisk together the olive oil, honey, pickled peppers, vinegar, red pepper flakes, garlic, lemon juice, salt and pepper to taste. Once the charred pepper mixture is cooked, add them to the vinaigrette along with the quartered pickled peppers. Toss to coat well and set aside. Make the aioli: In a small bowl, mix the mayonnaise, pepper brine, cherry peppers, paprika, garlic and salt to taste. Place in the refrigerator until ready to serve. Cook the steaks: Preheat a grill pan or grill over medium-high heat. Cook the steaks on the grill pan or grill, flipping only once, for 4 to 5 minutes per side for medium-rare or until an instant-read thermometer registers between 120 to 125 degrees F. Allow the meat to rest for 5 to 10 minutes. Slice the meat against the grain to ensure tenderness. Sprinkle with the basil, chives and thyme. Serve with the charred peppers and smoky oli. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 44956,"Fruit \Cocktail
1 (15-ounce) can fruit cocktail in light syrup 1/2 cup whiskey 1 (12-ounce) can pear nectar 1 (12-ounce) can peach nectar Instructions: Drain the fruit cocktail and reserve the syrup. Put the fruit into a bowl, pour the whiskey over and refrigerate for at least 1 hour, or overnight. In a pitcher, combine the reserved syrup with the nectars and refrigerate. Combine the fruit and whiskey mixture with the nectars mixture. Pour into glasses filled with ice and serve. ","[Burgundy, Merlot, Moscato, Riesling]" 44957,"Mushroom Soup with Bacon 5 slices bacon, cut crosswise into 1/2-inch lengths 2 tablespoons butter 1 onion, cut into 1/4-inch dice Kosher salt 1 clove garlic, smashed and finely chopped 1 1/2 pounds mixed mushrooms, stems removed and sliced (recommended: shiitake, cremini, or oyster) 2 medium Yukon gold potatoes, diced 2 tablespoons all-purpose flour 1/2 cup dry sherry 4 cups chicken or vegetable stock 1/2 cup heavy cream 2 tablespoons finely chopped fresh flat-leaf parsley, for garnish Instructions: Add the bacon and butter to a wide, large pot and bring it to a medium heat. Cook the bacon, stirring frequently until it gets crispy and has released a lot of fat. Reserve the bacon and set aside. To the bacon fat, add the diced onions and another pat of butter, if needed. Season the onions with salt and cook until they are soft and very aromatic, about 7 to 8 minutes. Add the garlic and cook for 2 to 3 more minutes. Add the mushrooms to the pan, season with salt and cook until they are soft and have released their juices, about 6 to 7 minutes. Scoop 1/3 of the mushroom mixture into a bowl and reserve. To the pot, add the diced potato and sprinkle with 2 tablespoons flour. Add the sherry and cook until it has reduced by 1/2. Add the stock and bring to a boil and reduce to a simmer. Taste the stock and season with salt, if needed. Simmer the soup for 30 minutes. Add the cream and simmer for 10 minutes more. Using a blender or immersion blender, puree the soup until smooth. Return the soup to the pot and add the reserved bacon and mushrooms. Taste the soup and adjust the seasoning, if needed. Garnish the soup with the chopped fresh parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 44958,"Quick Corn Bread 1 cup flour 1 cup yellow cornmeal 3 tablespoons sugar 1 1/2 teaspoons baking powder 1/2 teaspoon coarse grained salt 1 cup skim milk 1/4 cup canola or vegetable oil 1 large egg or 2 large egg whites, lightly beaten Instructions: Heat oven to 400 degrees F. Spray a 9-inch square baking pan with non-stick cooking spray. Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl. Set aside. In a separate smaller bowl, whisk together milk, oil and egg or egg whites. Pour the wet ingredients over the dry and, using a fork, stir until just combined. Do not overmix. Spread batter evenly in pan and bake 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Cut into squares or triangles and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 44959,"Smoked Salmon Benedict 3 large egg yolks 1 lemon, zested and juiced
1 cup (2 sticks) salted butter, melted and hot
1/2 teaspoon kosher salt
Pinch of freshly ground black pepper
1 tablespoon minced fresh chives
1 tablespoon minced fresh parsley
2 teaspoons minced fresh dill
1 bunch asparagus, trimmed 6 tablespoons salted butter, melted
Kosher salt and freshly ground black pepper
4 thick slices sourdough bread 1 tablespoon white vinegar 4 large eggs
8 ounces smoked salmon
Chopped chives, for serving Instructions: Preheat a grill pan over medium heat. Bring a large pot of water to a simmer. For the herby hollandaise: Add the egg yolks and lemon zest and juice to a blender and blend for about 10 seconds. With the blender running, slowly drizzle in the melted butter. Season with the salt and pepper. Transfer to a serving vessel and stir in the chives, parsley and dill. For the bread and asparagus: Toss the asparagus with 2 tablespoons of the melted butter and season with a pinch of salt and pepper. Place on half of the grill pan and cook until charred, about 3 minutes. Brush the bread with the remaining melted butter and place on the other side of the grill pan. Grill the bread until nice grill marks form, about 1 minute per side. Set aside. For the eggs: To poach the eggs, begin by adding the vinegar to the large pot of simmering water. Gently crack the eggs into the water and leave them alone for 2 to 2 1/2 minutes. Remove the eggs with a slotted spoon and set aside on a paper lined plate so that any water is soaked up. To assemble, place a piece of bread on each of 4 plates and add a few slices of smoked salmon. Top with an egg, followed by some of the herby hollandaise. Serve with the grilled asparagus on the side and garnish with chives. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 44960,"Stewed Black-Eyed Peas with Country Ham 1 quart low-sodium chicken stock 1 cup cold water Salt and freshly ground black pepper 2 tablespoons olive oil 1 cup chopped onions 2 tablespoons minced garlic 2 bay leaves 1 sprig fresh thyme 5 to 6 ounces (about 1 cup) roughly chopped country ham pieces 1 pound dried black-eyed peas, soaked in cold water overnight and rinsed well Instructions: In a medium stockpot, heat the olive oil over medium-high heat. When the oil is hot, add the onions and cook for 2 minutes. Stir in the garlic, bay leaves, thyme, and country ham. Add the black-eyed peas, chicken stock, and 1 cup cold water. Bring the liquid up to a boil, partially cover and reduce to a simmer. Simmer the peas for about 25 minutes, uncover and cook an additional 20 to 25 minutes, or until the peas are tender. Season the peas with salt and pepper as needed. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 44961,"Cranberry Cream Cheese Spread One 8-ounce package cream cheese, at room temperature 1/4 cup cranberry sauce 1/2 orange, zested and juiced 1/2 orange, zested and juiced
1/2 cup chopped pecans Toasted bagels, for serving Instructions: Process the cream cheese, cranberry sauce, orange zest and juice until smooth, then pulse in your pecans. Spread on a bagel! ","[Chardonnay, Riesling, Sparkling wine]" 44962,"Lemon-Pepper Corn Pasta 8 ounces pappardelle pasta Olive oil, for coating 2 ears corn, shucked 2 tablespoons unsalted butter 2 cloves garlic, thinly sliced 1 yellow pepper, diced Large pinch ground turmeric 1 1/2 cups 2-percent milk 1/4 cup grated Parmesan Kosher salt and freshly ground black pepper 1 teaspoon lemon zest (about 1 lemon), plus lemon wedges for serving Instructions: Bring a large pot of water to a boil. Drop the pasta into the water and cook according to package directions, drain, reserving some of the pasta water. Toss the pasta with a splash of oil and set aside. Meanwhile, remove the kernels from the corn with a sharp knife. Hold the shaved cobs over a bowl and scrape with the back of the knife to extract the milk, set aside. Discard the cobs. Melt the butter in a large skillet, add the corn kernels, garlic, peppers and turmeric. Cook, stirring, until the vegetables are tender, about 6 minutes. Add the corn milk, 2-percent milk, 3 tablespoons of the Parmesan, 3/4 teaspoon salt and 1/2 teaspoon pepper. Bring to a gentle simmer, cook until slightly thickened (like the consistency of heavy cream), about 5 minutes. Add the cooked pasta, lemon zest and 1/4 teaspoon salt. Gently toss the pasta in the sauce (thin out with reserved pasta water if desired). Divide among four bowls. Sprinkle each with the remaining 1 tablespoon Parmesan and some black pepper. Serve with lemon wedges. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 44963,"American Flag Ice Cream Cake Two 10-ounce boxes shortbread cookies, such as Lorna Doone (about 60 cookies) One 1.2-ounce package freeze-dried strawberries Kosher salt 3 tablespoons lightly packed light brown sugar 6 tablespoons unsalted butter, melted Two 13-ounce jars blueberry jam (about 3 cups) 3 cups cold heavy cream 2 1/4 cups sweetened condensed milk 1 teaspoon pure vanilla extract 1/3 cup confectioners' sugar 3 tablespoons blue nonpareil sprinkles 2 tablespoons white star-shaped candies Instructions: Line a 9-by-13-inch metal baking pan with foil, leaving a 2-inch overhang on all sides. Pulse the shortbread cookies in a food processor until finely ground. Transfer the crumbs to a medium bowl and set aside. Add the freeze-dried strawberries to the food processor and pulse until finely ground. Remove 1/4 cup of the ground strawberries to a separate bowl and set aside. Reserve 1 cup of the cookie crumbs for the topping. Add the rest of the cookie crumbs to the food processor along with 1/2 teaspoon salt and the brown sugar and pulse to combine. With the processor running, drizzle in the butter and continue to process until the crumbs are coated and the mixture resembles wet sand. Press the mixture evenly into the bottom of the prepared pan. Spoon the jam over the crust and spread into an even layer with an offset spatula. Cover with plastic wrap and freeze while you make the ice cream. Whip the cream in a large bowl with an electric mixer on medium-high speed until firm peaks form, about 2 minutes. Decrease the speed to low. Add the sweetened condensed milk, 1/4 teaspoon salt and the vanilla, then increase the speed to medium and beat until combined and the mixture has soft peaks. Pour the cream mixture over the jam and spread evenly with an offset spatula. Cover with plastic wrap and freeze until solid, at least 6 hours and up to 12 hours. Meanwhile, cut six strips of parchment paper that are each 3/4 inch wide by at least 13 inches long. Cut a 4-by-5-inch rectangle from parchment paper as well. Using the foil overhang, lift the cake out of the pan and place onto a cutting board with a long side facing you. Sprinkle the reserved shortbread crumbs to cover the ice cream layer completely in an even layer. Using a fine-mesh sieve, sift the confectioners' sugar over the shortbread crumbs in an even layer until the top is completely white. Place the 4-by-5-inch parchment rectangle on the top left-hand corner of the cake. Arrange the parchment strips in even intervals across the cake, starting 3/4 inch from the top and stopping 3/4 inch from the bottom. Using the fine-mesh sieve, dust the reserved ground strawberries in an even layer over top of the templates. Carefully remove all the parchment templates. Sprinkle the blue sprinkles over the blocked-off corner area in an even layer. Scatter the star candies on top of the blue sprinkles. Slice the cake into 12 equal pieces using a sharp knife to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 44964,"Watercress Soup With Whiskey Cream 1 cup heavy cream 3 tablespoons Irish whiskey 3 tablespoons unsalted butter 1/2 medium onion, chopped 1 stalk celery, chopped 1 small russet potato, peeled and chopped
3 cups low-sodium chicken broth 1/4 teaspoon sugar Kosher salt 2 bunches watercress, tough stems trimmed Freshly ground pepper Instructions: Bring the cream and 2 tablespoons whiskey to a simmer in a medium skillet over medium heat; cook until reduced to about 3/4 cup, about 10 minutes. Stir in the remaining 1 tablespoon whiskey. Transfer to a bowl and refrigerate until cold. Meanwhile, melt the butter in a large saucepan over medium heat. Add the onion and celery; cover and cook, stirring occasionally, until softened, about 5 minutes. Add 2 cups water, the potato, broth, sugar and 1/2 teaspoon salt; bring to a simmer and cook, partially covered, until the potato is tender, about 10 minutes. Add the watercress to the saucepan and simmer until just tender, about 5 minutes. Transfer the soup to a blender in batches and puree until smooth. Return to the saucepan and bring to a bare simmer; season with salt and pepper. Whisk the chilled whiskey cream until soft peaks form. Ladle the soup into bowls and top each with a dollop of the whipped cream. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 44965,"Caramel and Cheddar Popcorn Mix 3 tablespoons unsalted butter 9 cups popcorn (from about 1/3 cup kernels)
3 tablespoons Cheddar cheese powder
1 teaspoon mustard powder
Nonstick cooking spray, for greasing the pan 1/2 cup dark brown sugar
1/3 cup light corn syrup
4 tablespoons unsalted butter
1 teaspoon kosher salt
1 teaspoon vanilla extract
1/4 teaspoon baking soda
9 cups popcorn (from about 1/3 cup kernels)
Instructions: For the Cheddar popcorn: Melt the butter in a large heavy-bottomed pot over medium-high heat. Remove from the heat and fold in the popcorn to coat. Sprinkle in the cheese powder and mustard powder. Fold together to evenly coat. Transfer to a large serving bowl. For the caramel popcorn: Preheat the oven to 300 degrees F. Line a baking sheet with foil and generously spray with nonstick spray. Wipe the large pot clean of any excess popcorn residue. Add the brown sugar, corn syrup and butter to the same pot and bring to a boil over medium-high heat, stirring constantly, about 3 minutes. Reduce the heat to medium and continue to let it boil, without stirring, until it turns a deep golden brown, 4 to 5 minutes. Remove from the heat and stir in the salt, vanilla and baking soda. Gently fold in the popcorn until well coated (spraying a rubber spatula works well, here!). Transfer the popcorn to the prepared baking sheet and bake until the caramel has melted around the popcorn and nicely coats the kernels all over, about 10 minutes. Let cool completely on the baking sheet, about 10 minutes. Break into pieces and add to the serving bowl. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 44966,"Warm Taffy Apples with Cinnamon Twists 6 Granny Smith apples 12 tablespoons (1 1/2 sticks) unsalted butter 1 1/2 cups sugar 3 tablespoons brandy 1 tablespoon freshly squeezed lemon juice Cinnamon Twists, recipe follows Caramel Sauce, recipe follows 1/4 cup coarsely chopped peanuts 1/2 sheet frozen puff pastry, thawed 2 tablespoons unsalted butter, melted 1/4 cup sugar 1 teaspoon cinnamon 2 1/2 cups sugar 1/2 cup water 1 cup heavy cream Instructions: Peel and core the apples, leaving them whole. Cut the tops and bottoms off the apples to give them flat surfaces to rest on. In a skillet, melt the butter over medium heat. Stir in the sugar and cook over medium-high heat, stirring, until the mixture begins to turn golden brown and caramelized. Add the brandy and lemon juice and stir to blend. Adjust the heat so the mixture remains at a simmer. Place the apples in the liquid and simmer until the submerged portion is tender, about 15 minutes. Turn the apples over and cook until tender all the way through, about 15 minutes more. Remove from the liquid and set aside to cool. Preheat the oven to 400 degrees F. Line a sheet pan with parchment or buttered waxed paper. Unroll the puff pastry on a work surface and brush the pastry with melted butter. In a small bowl, toss together the sugar and cinnamon and sprinkle evenly over the pastry. Working lengthwise, cut the pastry into 6 even strips, each 3/4-inch wide. Twist the strips, keeping the cinnamon sugar on the inside, to make long twisted \straws.\ Transfer to the prepared pan, run your fingers along the twists to straighten, and bake about 20 minutes, until puffed and golden brown. Pour the sugar into the center of a saucepan. Carefully pour the water around the sugar, trying not to splash any sugar onto the sides of the pan. Do not stir; gently draw your finger through the center of the sugar to moisten it. Over medium heat, bring to a boil without stirring. Cook until light caramel in color and immediately remove from the heat. Carefully (it will bubble up and may splatter) stir in the cream with a wooden spoon until smooth. To serve, place an apple on each serving plate. Drizzle with caramel sauce, sprinkle with peanuts, and place a pastry straw in the hole of each apple so that it sticks up like a wooden stick. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 44967,"Cocoa-Coffee-Chili Seasoned Pork with Pear Apple Chutney 2 tablespoons cl blend seasoning 2 tablespoons bittersweet cocoa powder 2 tablespoons fine-ground coffee 1 center-cut pork loin, trimmed (about 6 ounces) Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
1 tablespoon butter 2 Granny Smith apples, peeled and small-diced 2 Anjou pears, peeled and small-diced 1/2 cup apple cider vinegar 2 tablespoons brown sugar Small head frisee, for serving Juice of 1/2 an orange Olive oil, for garnish Instructions: Preheat the oven to 400 degrees F. Preheat a grill or grill pan.
Combine the cl spice blend, cocoa powder, and coffee together in a bowl and rub lightly on the pork loin. Season the pork with salt, and pepper. Grill the pork loin for 2 minutes on each side, or until browned, and transfer to the oven until an internal temperature of 135 degrees F.
Meanwhile, heat a medium saute pan over medium-high heat and add butter to the pan. Add the apples and pears and start stirring immediately. The idea is to not cook the fruit very much. Add the vinegar and sugar, and stir to coat. Cook for 1 minute. Taste the mixture and season with salt, and pepper, to taste.
Thinly slice the pork and serve over the chutney with a small amount of frisee simply dressed with a squeeze of fresh orange juice, drizzle of olive oil, and salt, and pepper, to taste. ","[Malbec, Syrah, Tempranillo, Zinfandel]

" 44968,"Shortcrust Pastry 7 ounces all-purpose flour, sifted Pinch of salt 7 tablespoons chilled butter, cubed 1/2 to 1 medium egg, beaten Instructions: Place the flour, salt, and butter in a food processor and whiz or pulse briefly. Add half the beaten egg and continue to whiz. You might add a little more egg, but not too much as the mixture should be just moist enough to come together. If making by hand, rub the butter into the flour until it resembles coarse bread crumbs. Then, using your hands, add just enough egg to bring the dough together. With your hands, flatten out the ball of dough, until it is about 3/4-inch thick, and then wrap in plastic wrap, or place in a plastic bag, and leave in the refrigerator for at least 30 minutes or, if you are pushed for time, in the freezer for 10 to 15 minutes.
Variations: Sweet shortcrust pastry: In place of the pinch of salt, use 1 tablespoon of icing sugar.
Sour cream shortcrust pastry: Replace the egg with 2 tablespoons of sour cream or creme fraiche, adding just enough to bring the dough together. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 44969,"Rich Garlicky Brussels Sprouts 1 pound Brussels sprouts, stem ends trimmed 1 1/2 cups olive oil 1 head garlic (about 12 cloves) 4 sprigs fresh thyme 2 dry bay leaves Kosher salt and freshly ground black pepper Instructions: Halve the Brussels sprouts (or quarter them if using larger, golf ball-size sprouts), and put into a medium saucepan with the olive oil. Peel the garlic cloves and add to the oil. Add the thyme, bay leaves, 1/4 teaspoon salt and a few grinds of pepper. Turn the heat to medium-high until you have reached a simmer, and then adjust the heat to maintain a gentle bubbling simmer. Cook until the sprouts are tender when pierced with a knife, about 22 minutes. Remove with a slotted spoon, drain slightly and season with additional salt and pepper. Discard the thyme and bay leaves, but keep the garlic for serving with the sprouts; the cloves will be very soft and tasty.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 44970,"Burgers 1/2 pound ground brisket 1/2 pound ground short rib
1/2 pound ground sirloin
Kosher salt and freshly ground black pepper
4 slices American cheese
3 tablespoons mayonnaise
4 soft potato rolls, such as Martin's
8 slices thick-cut bacon, cooked until crispy 1/4 cup shaved raw red onion
Pickle slices, such as Tony Packo's Sweet Hots or a crunchy dill pickle variety, for serving
Brown mustard, such as Bertman Ballpark Mustard or similar, for serving
Instructions: Preheat a grill or grill pan to medium-high heat. If you're not using an outdoor grill, preheat a second grill pan over medium heat (for a side griddle). Gently mix together the brisket, short rib and sirloin in a large bowl. Divide the mixture into 4 equal pieces and gently form into burgers, being careful not to pack too tightly.
Season both sides of the burgers with a good amount of salt and freshly ground black pepper.
When the grill or first grill pan is at medium-high, place the burgers on the grill and cook to your desired temperature, 3 to 4 minutes per side for medium rare. Add a piece of cheese to each burger and cook for another minute or so until it is melted.
In the meantime, spread the mayo on the cut side of the buns and place them over medium heat or on the secondary grill pan to toast.
Build the burgers by placing a burger on each bottom bun and top with 2 pieces of bacon, some red onion, pickles and mustard. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 44971,"Garlic Rosemary Mashed Potatoes 2 pounds russet or Idaho potatoes, peeled and quartered 1 teaspoon salt 1/2 teaspoon McCormick? Garlic Powder 1/2 teaspoon McCormick? Rosemary Leaves, crushed 1/4 teaspoon McCormick? Black Pepper, Ground 1/2 cup milk 1/4 cup (1/2 stick) butter, cut into chunks 1 teaspoon McCormick? Parsley Flakes Instructions:

1. Place potatoes in medium saucepan. Cover with water. Bring to boil. Reduce heat to low; cover and simmer 10 to 15 minutes or until potatoes are fork tender. Drain and return potatoes to saucepan.
2. Sprinkle with salt, garlic powder, rosemary and pepper. Mash with potato masher, gradually adding milk, then butter. Stir in parsley. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 44972,"Fondue with Apple Brandy 1 3/4 cups dry white wine 1 tablespoon lemon juice 3/4 pound Gruyere, shredded 3/4 pound Emmentaler, shredded 1 1/2 tablespoons cornstarch 1/3 cup apple brandy Freshly grated nutmeg, to taste A pinch or 2 cayenne pepper, to taste Instructions: Put the wine in a fondue pot and bring to a bubble over medium heat. Reduce the heat to a simmer. Add the lemon juice, then add the cheeses in handfuls, stirring in a figure-8 motion with wooden spoon. When the cheese is fully melted, stir the cornstarch into the brandy, in a small bowl until smooth, then add to cheese. Season with nutmeg and cayenne and serve over a warming station for your fondue pot. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 44973,"Poached Halibut in Warm Herb Vinaigrette 1 tablespoon Dijon mustard 1 cup Vinaigrette (see recipe above) 1 small shallot, peeled and finely diced 3 cups court bouillon 4 (8-ounce) halibut steaks, skin on Fine sea salt, to taste Freshly ground white pepper, to taste 1/2 teaspoon chopped fresh tarragon 1 1/2 teaspoons chopped fresh Italian parsley 2 tablespoons chopped fresh chives 2 tablespoons chopped fresh chervil 2 bunch cleaned leeks, sauteed 2 teaspoons Dijon mustard 1 teaspoon fine sea salt 2 pinches freshly ground white pepper 3 tablespoons red wine vineagar 3 tablespoons sherry vinegar 1/2 cup plus 1 tablespoon olive oil 1/2 cup plus 1 tablespoon corn oil Instructions: Put the mustard in mixing bowl and slowly whisk in 1 cup of the Vinaigrette. Whisk in the shallot. Put in a small saucepan and set aside. Bring the court bouillon to a boil in a 10-inch pot. Season the halibut with salt and pepper on both sides. Add the halibut to the pot and adjust the heat so the liquid just simmers. Poach until a metal skewer inserted into the center of the halibut meets only a little resistance and the skewer, when left in the fish for 5 seconds, feels barely warm when touched to your lip, about 5 to 6 minutes. The halibut should be rare (thinner steaks will be ready sooner). Take the steaks out ot the liquid as soon as they are done (discard the court bouillon). In a small saute pan with 1 tablespoon butter, saute leeks until tender. Meanwhile, add the herbs to the Vinaigrette and warm over low heat. Pull the skin off the halibut and place in the center of 4 plates. Spoon the Vinaigrette over and around the fish. Serve immediately, with steamed asparagus. Whisk together the mustard, salt, pepper, and vinegars. Whisking constantly, very slowly drizzle in the olive oil and then the corn oil. Store, tightly covered, in the refrigerator for up to 1 week. ","[Chardonnay, Sauvignon Blanc, Pinot Gris, Riesling]" 44974,"Southern Biscuits 12 ounces of White Lily flour 1 teaspoon baking soda 1 teaspoon cream of tartar 3/4 teaspoon salt 3 ounces of chilled lard 3/4 cup buttermilk, 1/4 cup more if necessary Flour Instructions: Weigh out 12 ounces of flour and put it in a sifter. Add the baking soda, cream of tartar and salt. Sift all into a bowl. Weigh out 3 ounces of chilled lard and break it into 1- inch chunks. Cut the lard into the flour with 2 knives or a pastry cutter. Fold in the buttermilk in 3 parts. ( Use 1/4 cup more buttermilk if necessary.) Only fold in the buttermilk until it's just blended. Work lightly. Lightly dust the table with flour. (Use as little flour as possible) Work the dough with fingertips only until it just holds together. Roll out dough 1/2-inch thick. Dip biscuit cutter in flour and punch out 12 biscuits. Don't use a glass to punch out the biscuits and don't twist the cutter. You need a clean cut that doesn't compress the dough so the biscuits will rise easily. You can stack scraps and roll them out in order to cut more biscuits. Put biscuits on ungreased baking sheet. Put the biscuits close together but not touching. If they're too close, the edges won't cook and the biscuits will have a cakey texture - too far apart and they'll brown too soon and be raw in the middle. Bake at 450 degrees. Until tops are golden brown, about 15 to 17 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 44975,"Sweet Potato Chips Dusted with Chili Powder 2 large sweet potatoes 2 teaspoons chili powder 1 teaspoon garlic powder 1/4 teaspoon cayenne powder 1/2 teaspoon ground cumin 1 teaspoon kosher salt 1/2 teaspoon ground black pepper Vegetable oil, for deep-frying Blue Cheese and Chive Dip, recipe follows 1 cup sour cream 1 cup mayonnaise, store-bought 1 teaspoon fresh lemon juice 1 cup crumbled blue cheese 1 1/2 tablespoons honey 1/2 bunch finely chopped chives, plus extra for garnish Kosher salt and freshly ground black pepper Instructions: Peel sweet potatoes and discard skin. Using the vegetable peeler or a mandoline make long thin chips by peeling/slicing lengthwise from top to bottom. Place in a bowl of ice water and chill for 1 hour. Drain in a colander and layout on paper towels and pat dry. Combine chili powder, garlic powder, a pinch of cayenne, cumin and salt and pepper. Heat vegetable oil in a large pot to 375 degrees F. Fry the potatoes in single layer batches for 2 to 3 minutes until golden brown. Lift chips out with slotted spoon and drain on paper towels. Season with the spice mixture and serve immediately. Serve as an appetizer with Blue Cheese and Chives dip. Combine sour cream, mayonnaise, lemon juice, blue cheese, honey and chives in a medium bowl. Season with salt and pepper and garnish with chives. Serve with spicy and sweet potato chips. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]

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