","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 51198,"Sloppy Joes with Fruit Drink Pickles 1 tablespoon olive oil 1 pound ground chuck, 85% lean
Kosher salt and freshly ground black pepper
1 small onion, chopped
1/2 green bell pepper, chopped
1 1/2 teaspoons chili powder
2 tablespoons tomato paste
1 cup tomato sauce
1 tablespoon light brown sugar
1 tablespoon apple cider vinegar
2 teaspoons Worcestershire sauce
1 teaspoon soy sauce
4 sesame seed topped hamburger buns, lightly toasted
1/3 cup Fruit Drink Pickles, recipe follows One 24-ounce jar dill pickle chips One .23-ounce packet powdered fruit drink, such as Kool-Aid (any flavor)
1/4 cup sugar
Instructions: Heat the olive oil in a large skillet over medium-high heat. Add the beef and some salt and pepper and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes. Add the onion, pepper, and chili powder and cook, stirring, until softened, about 5 minutes. Add the tomato paste and cook, stirring, 1 minute. Add the tomato sauce, sugar, vinegar, Worcestershire, soy sauce and 1/2 cup water and bring to a simmer. Simmer, stirring occasionally, until thickened, about 10 minutes. Serve the meat on the buns topped with Fruit Drink Pickles. Drain the brine from the pickles into a bowl. Add the fruit drink packet and sugar and stir until dissolved. Add the brine back to the jar (discard any that doesn't fit). Refrigerate at least 2 days and up to 1 month. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 51199,"Peruvian-Style Spatchcock Chicken with Creamy Cilantro Sauce One 3- to 4-pound whole chicken, spatchcocked (have your butcher do it) 3 tablespoons soy sauce
1 tablespoon cl sambal
1 tablespoon Dijon mustard 1 tablespoon pasilla or ancho powder
1 teaspoon ground cumin
1 teaspoon kosher salt Zest and juice of 2 limes Freshly cracked black pepper 2 tablespoons vegetable oil
Creamy Cilantro Sauce, recipe follows, for serving 1 cup fresh cilantro leaves 2 tablespoons fresh oregano leaves 1 tablespoon honey
1 teaspoon Dijon mustard 1/2 teaspoon ground cumin
3 serrano chiles, seeds and ribs removed, chopped
Zest and juice of 2 limes
1 clove garlic 1/2 cup mayonnaise Kosher salt and freshly ground black pepper Instructions: Gently separate the skin of the chicken from the meat with your fingers. Whisk together the soy, sambal, mustard, pasilla/ancho powder, cumin, salt, lime zest and juice and a few cracks of black pepper. Pour into a ziptop bag, add the chicken and marinate, refrigerated, overnight. When ready to cook, place a cast-iron skillet on the bottom rack of the oven and preheat the oven to 500 degrees F. Remove the chicken from the marinade and pat dry. Carefully remove the hot skillet and lower the oven temperature to 450 degrees F. Add the vegetable oil to the skillet, place the chicken breast-side down in it and return it immediately to the oven. Roast until well browned, 20 to 30 minutes. Gently flip the chicken and cook until the breast registers 160 degrees F, about another 10 minutes. Let rest for 10 minutes on a cutting board. Slice and serve with Creamy Cilantro Sauce. Put the cilantro, oregano, honey, mustard, cumin, serrano, lime zest and juice and garlic in a food processor. Process until smooth, scraping down the sides to evenly distribute. Add the mayo and pulse until combined. Season with salt and pepper. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 51200,"Guacamole with Sour Cream 2 large Hass avocados 2 tablespoons medium salsa 1 tablespoon sour cream 1 tablespoon jalapeno juice Salt Instructions: Peel avocado and remove pit. Place in a bowl and mash. Stir in salsa, sour cream, and jalapeno juice. Add salt, to taste. ","[Chardonnay, Sauvignon Blanc, Riesling]" 51201,"Rhode Island Quahog Chowder 7 1/2 pounds red bliss potatoes, cut into 1/2-inch dice Water, to cover 1 heaping tablespoon white pepper 1 heaping tablespoon salt 1 1/2 pound ground salt pork 1 1/2 Spanish onion, diced 1 quart chopped quahogs 1 quart quahog juice 1 heaping tablespoon fresh thyme Instructions: In large stock pot, cover potatoes with water by 2 inches. Add salt and pepper, and bring to boil then reduce to a simmer. In large skillet, heat the salt pork. Add the onion and saute. When onions are translucent, add to the simmering potatoes. Add quahogs, quahog juice, and thyme to the potatoes. Simmer for 30 minutes or until potatoes are cooked through. ","[Chardonnay, Riesling, Chenin Blanc, Sparkling wine]" 51202,"Fried Chicken 1/4 cup berbere spice mix or mild cl powder (such as ancho cl powder) 1/4 cup hot smoked paprika 2 tablespoons celery salt 2 tablespoons freshly ground white pepper 2 tablespoons ground cumin
1 1/2 teaspoons garlic powder Kosher salt Kosher salt 4 skin-on, bone-in chicken thighs (about 1 1/2 pounds) 4 skin-on chicken drumsticks (about 1 pound) 1 quart buttermilk 3/4 cup coconut milk 6 cloves garlic (2 minced, 4 unpeeled) Peanut or canola oil, for frying 2 to 3 sprigs rosemary 1 3/4 cups all-purpose flour 1/4 cup semolina flour 2 tablespoons cornstarch 1 tablespoon freshly ground white pepper Instructions: Make the spice blend: Combine the berbere, paprika, celery salt, white pepper, cumin, garlic powder and 1 1/2 teaspoons salt in a bowl. Brine the chicken: Stir 1 cup salt and 8 cups cold water in a large bowl until the salt dissolves. Add the chicken to the brine, cover and refrigerate 1 hour, 30 minutes. Remove the chicken from the brine and pat dry. Marinate the chicken: Whisk the buttermilk, coconut milk, minced garlic cloves and 1 tablespoon of the prepared spice blend in a large bowl. (Reserve the remaining spice blend for sprinkling.) Submerge the chicken in the marinade; cover and refrigerate overnight. Heat the oil: Remove the chicken from the refrigerator and let it almost come to room temperature, about 1 hour. Fill a large cast-iron skillet about halfway with peanut oil; add the rosemary and whole garlic cloves. Heat over medium-high heat until a deep-fry thermometer registers 360 degrees F, or until a pinch of flour added to the oil sizzles and rises to the surface. Bread the chicken: While the oil heats, mix the all-purpose flour, semolina flour, cornstarch and white pepper on a baking sheet. Remove the chicken from the marinade with tongs, letting the excess drip off. Roll the chicken in the flour mixture to coat thoroughly, then sprinkle more of the flour mixture on top. Fry the chicken: Shake off any excess flour from the chicken, then, using tongs, carefully lower each piece into the hot oil. Fry, turning occasionally, until just cooked through, about 7 minutes. (Reduce the heat to medium if the crust starts to brown too quickly.) Transfer to a rack and let rest, 10 minutes. Discard the garlic cloves and rosemary. Fry again: Reheat the oil until a deep-fry thermometer registers 375 degrees F to 380 degrees F. Fry the chicken again, this time in 2 batches to avoid crowding the pan, until the breading is crisp and deep golden brown, about 1 minute. Season the chicken: Transfer the chicken to the rack to cool slightly, and sprinkle with the reserved spice blend. Keep the fried chicken warm in a 250 degrees F oven for up to 1 hour before serving, or let cool and pack for a picnic. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 51203,"Sweet and Crunchy Broccoli Salad 4 cups chopped broccoli in 1/2-inch pieces (from about 2 heads) 8 ounces pancetta, cut into 1/3-inch dice
1/2 cup mascarpone 1/4 cup mayonnaise
2 tablespoons apple cider vinegar
1/2 teaspoon kosher salt
1/2 cup dried cranberries
1/2 cup walnuts, toasted, chopped
1/2 cup crumbled aged gorgonzola
Instructions: Bring a large pot of salted water to a boil. Set up a bowl of ice water alongside. Add the broccoli to the pot and blanch for 1 to 2 minutes, just until bright green and crisp. With a slotted spoon, remove the broccoli to the ice water to shock. Drain well. Place the pancetta in a medium skillet over medium heat. Cook, stirring often, until crispy and browned, about 10 minutes. Drain on paper towels, reserving 1 tablespoon of the fat. Meanwhile, in a large bowl, use a rubber spatula to mix together the mascarpone, mayonnaise, cider vinegar and salt. Add the broccoli, pancetta, reserved fat, cranberries, walnuts and gorgonzola. Toss well to coat and combine. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 51204,"\The Best Mashed Potatoes
2 1/2 pounds Yukon gold potatoes, well scrubbed and cut into quarters Kosher salt 1 stick unsalted butter 3/4 cup half-and-half 1 cup shredded smoked gouda Freshly ground pepper 1/4 cup thinly sliced chives Instructions: Slip the potatoes into a large pot of cold salted water and bring to a boil. Reduce the heat and simmer until tender, 15 to 20 minutes. Meanwhile, heat the butter and half-and-half in a small pot until the butter melts and the mixture is hot. Once the potatoes are cooked, drain well in a colander and then return them to the pot. Turn the heat back on to low and stir the potatoes to \dry\ them. Mash the potatoes until smooth and stir in the hot half-and-half and butter. Add the shredded cheese by the handful, stirring to melt, and season generously with salt and pepper. Stir in the chives. Serve immediately. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 51205,"Strawberry-Rhubarb Crumble Muffins 3/4 cup rolled oats 1/2 cup packed light brown sugar 1/2 cup all-purpose flour 1/4 teaspoon salt 5 tablespoons cold unsalted butter, cut into pieces 1 cup 1/2-inch pieces rhubarb (1 stalk) 2/3 cup chopped strawberries 3/4 cup plus 1 tablespoon granulated sugar 2 cups all-purpose flour 3/4 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 2 large eggs 2/3 cup milk 6 tablespoons unsalted butter, melted and cooled slightly 1 tablespoon fresh lemon juice Confectioners' sugar, for dusting Instructions: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Make the topping: Mix the oats, brown sugar, flour and salt in a small bowl. Add the butter and work it in with your fingers until the mixture comes together in clumps; set aside. Make the muffins: Toss the rhubarb and strawberries in a small bowl with 1 tablespoon granulated sugar; set aside. Whisk the flour, remaining 3/4 cup granulated sugar, the baking powder, baking soda and salt in a large bowl; make a well in the center. Add the eggs to the well and gently whisk. Stir in the milk, melted butter and lemon juice until just combined with small bits of flour remaining. Stir in the rhubarb-strawberry mixture. Divide the batter among the muffin cups, filling them most of the way. Top with the crumb mixture. Bake until the muffins are lightly browned and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let the muffins cool 5 minutes in the pan, then remove to a rack to cool completely. Dust with confectioners' sugar. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 51206,"Bread Pudding 5 eggs 1 cup brown sugar, plus more for sprinkling
2 tablespoons ground cinnamon
2 tablespoons vanilla extract
1 tablespoon grated nutmeg
4 cups heavy cream
1 cup milk
8 cups 1-inch cubes bread 1 cup dried cranberries 1 cup walnuts or pecans
Butter, for greasing Instructions: In a medium mixing bowl, combine the eggs, sugar, cinnamon, vanilla and nutmeg, and whisk to blend. Whisk in the heavy cream and milk. In another medium mixing bowl, combine the cubed bread, cranberries and walnuts. Pour the egg mixture onto the bread mixture, and mix all together. Sprinkle with brown sugar over the top. Cover with plastic wrap and refrigerate overnight. Preheat the oven to 350 degrees F. Grease a muffin tin with the butter. Spoon the soaked bread evenly into the muffin tins, then place the tin on a baking sheet. Bake until the center springs back to the touch, 30 to 35 minutes. Remove from the oven and let cool for about 5 minutes, then serve. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 51207,"Spiced Chicken and Kale Bowls 1 acorn squash (1 pound), halved, seeded and sliced 1/2 inch thick 1 tablespoon extra-virgin olive oil Kosher salt and freshly ground pepper 2 skinless, boneless chicken breasts Kosher salt and freshly ground pepper 2 tablespoons extra-virgin olive oil
1 teaspoon ground coriander 1/2 teaspoon ground cumin 1/2 teaspoon ground turmeric 2 tablespoons fresh lemon juice 2 tablespoons white wine vinegar 2 teaspoons Dijon mustard 2 teaspoons honey 1 small shallot, minced Kosher salt and freshly ground pepper 1/4 cup extra-virgin olive oil 1 5-ounce package baby kale 1 9-ounce package cooked lentils (1 1/2 cups) Crumbled feta cheese, pomegranate seeds and chopped pistachios, for topping Instructions: Make the squash: Put a rimmed baking sheet in the oven; preheat to 450? F. Toss the squash with the olive oil and season with salt and pepper. Spread on the hot baking sheet. Roast until browned and tender, 16 to 20 minutes, flipping during the last 5 minutes. Make the chicken: Season the chicken with salt and pepper; drizzle with 1 tablespoon olive oil and rub with the coriander, cumin and turmeric. Heat the remaining 1 tablespoon olive oil in an ovenproof skillet over medium-high heat. Add the chicken, reduce the heat to medium and cook until browned, 3 to 4 minutes. Flip and cook until browned on the other side, about 2 minutes. Transfer the skillet to the oven; bake until cooked through, 10 to 12 minutes. Remove to a cutting board and let rest 10 minutes before slicing.
Make the salad: Combine the lemon juice, vinegar, mustard, honey, shallot, 3/4 teaspoon salt and a few grinds of pepper in a bowl. Let sit 5 minutes; whisk in the olive oil. Divide the kale among 4 bowls. Top with the lentils, squash, chicken, feta, pomegranate seeds and pistachios. Drizzle with the dressing. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 51208,"Prosciutto Tied Asparagus 1 pound thin asparagus, ends trimmed 1 (3-ounce) package prosciutto 2 tablespoons extra-virgin olive oil 1 teaspoon lemon juice Salt and pepper Instructions: Preheat oven to 400 degrees F. Line a baking sheet with foil and set aside. Cut prosciutto slices lengthwise into 2 thin strips. Gather 2 to 3 asparagus spears and carefully tie prosciutto into a knot around asparagus bundle. Continue until all ingredients are used. Place asparagus bundles on prepared baking sheet. In small bowl, whisk together olive oil and lemon juice. Drizzle over asparagus. Season, to taste, with salt and pepper. Roast in preheated oven for 8 to 10 minutes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 51209,"Nonna Luna's Rice 1 stick (4 ounces) unsalted butter, divided, at room temperature 2 cups parboiled long-grain rice, such as Uncle Ben's 3 1/2 cups chicken stock 2 teaspoons kosher salt 1 clove garlic, minced 2 pounds small shrimp, peeled and deveined 1/2 cup lemon juice (about 2 lemons) 1 tablespoon hot sauce 1 cup whipping cream Freshly ground black pepper Instructions: In a medium nonstick saucepan, heat 1/2 of the butter over medium-low heat. Add the rice and cook, stirring frequently, until golden, about 6 to 7 minutes. Add the chicken stock and salt. Bring the mixture to a boil. Reduce the heat to medium-low and simmer covered for 20 to 25 minutes until the rice is tender and all the liquid is absorbed. Remove the pan from the heat and rest covered for 5 minutes. In a large skillet, melt the remaining butter over medium heat. Add the garlic and cook, stirring frequently, for 1 to 2 minutes until aromatic. Add the shrimp, lemon juice, and hot sauce. Cook for 2 to 3 minutes until the shrimp is pink and cooked through. Stir in the cream and heat through. Season with salt and pepper, to taste. Using a fork, fluff the rice and arrange on a platter. Spoon the shrimp cream sauce over the rice and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 51210,"Grilled Fresh Red Snapper Stuffed with Lobster in a Curry Mango Mojito 2 sprigs rosemary 1 cup olive oil 1 tablespoon garlic, chopped Sea salt and pepper 1 (1 to 1 1/2 pound) whole red snapper, cleaned 1/2 pound Caribbean lobster, cut into medallions 1 plantain leaf Curry Mango Mojito, recipe follows 1 ripe mango, chopped into 1/2-inch dice 1 bunch cilantro, leaves chopped 1 cup extra-virgin olive oil 1/2 teaspoon sugar 1/2 teaspoon curry paste 1 teaspoon fresh basil, cut into chiffonade Instructions: Preheat a grill to a medium heat. In a small bowl, combine the rosemary, olive oil, garlic, salt, and pepper. Rub this mixture inside and outside the entire fish. Place lobster inside cavity of fish and wrap the fish in a plantain leaf. Grill over medium heat for about 5 minutes per side. The fish should be opaque when fully cooked. Serve with Curry Mango Mojito sauce. In a small bowl, gently mix all ingredients until well combined. Heat a small saute pan over medium heat and saute until warmed through. Serve with fish. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 51211,"BBQ Elk Brisket One 10-pound elk brisket 1/4 cup salt
3 tablespoons freshly ground black pepper
2 tablespoons smoked paprika
1 pound butter, melted
5 cups olive oil and canola oil blend
5 cups olive oil and canola oil blend 3 cups apple cider vinegar 1 1/2 cups molasses
1 1/2 cups brown sugar
1 cup bourbon
1 cup sweet cl sauce
1 cup Worcestershire sauce
2 tablespoons prepared horseradish
2 tablespoons salt
1 1/2 tablespoons pureed garlic 1 tablespoon grated ginger 1/2 teaspoon cinnamon Serving suggestions: smoked paprika smashed potatoes and onion rings Instructions: For the brisket: Preheat a convection oven to 225 degrees F. Rub the brisket with salt, pepper and paprika. Add the brisket to a deep pan and add the melted butter and oil so the meat is just submerged. Cover the pan tightly with foil and cook for 8 hours. Set aside the brisket to cool to room temperature in the fat. Store the brisket in the refrigerator. For the sauce: While the brisket cooks, add the vinegar, molasses, sugar, bourbon, cl sauce, Worcestershire sauce, horseradish, salt, garlic, ginger and cinnamon to a 4-quart saucepan set over medium heat. Stir continuously until the liquid reduces by half and is the consistency of syrup, about 1 hour. When ready to serve, slice the brisket into 8-ounce portions and reheat in the reserved fat. Serve the brisket over smoked paprika smashed potatoes, and top with the BBQ brisket sauce and onion rings. ","[Malbec, Zinfandel, Syrah, Tempranillo]" 51212,"Candied Walnuts 1/4 cup powdered sugar 1/8 teaspoon cayenne pepper 1/8 teaspoon salt 4 ounces walnuts (about one heaping cup; don't use pieces) Instructions: Preheat the oven to 350 degrees F. In a medium sized bowl, mix together the sugar, cayenne and salt. Bring a small saucepan of water to boil. Add the walnuts and blanch them for 3 minutes. Drain well and then immediately roll the walnuts in the sugar mixture until thoroughly coated. The sugar will melt slightly. Transfer the walnuts to a baking sheet or pan and bake, stirring occasionally, until they are a deep golden brown, about 10 minutes. Watch carefully because the sugar can burn easily. Let cool completely before serving. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 51213,"Spicy Herb Grilled Wings with Veggie Chips 1 sweet potato (about 4 ounces), scrubbed 1 purple potato (about 4 ounces), scrubbed 2 tablespoons olive oil Kosher salt and freshly ground black pepper 1 red beet (about 6 ounces), scrubbed 1 golden beet (about 6 ounces), scrubbed 3 tablespoons finely grated Parmesan 1 sprig fresh rosemary, leaves removed and finely chopped Olive oil, for frying 2 sprigs fresh rosemary 8 fresh sage leaves 2 teaspoons whole cumin seeds 2 teaspoons red pepper flakes 1 teaspoon whole black peppercorns 2 teaspoons garlic powder Kosher salt 2 pounds chicken wings, separated Serving suggestion: blue cheese dressing Instructions: For the chips: Thinly slice both potatoes using a mandoline or vegetable slicer, about 1/16 inch thick. Transfer to a medium bowl and run under cold water until almost all the white starch comes off and the water runs clear. Drain the potatoes well and pat very dry with paper towels. Dry the bowl as well. Return the dry potatoes to the bowl and toss with 1 tablespoon of the oil, 1/2 teaspoon salt and a few grinds of pepper until evenly coated. Preheat the air fryer of a smart countertop grill to 315 degrees F. Shingle the potato slices in the bottom of the basket; it's OK if there are two layers. Cook until the potatoes are golden around the edges and crisp, tossing every 5 minutes with tongs to evenly cook, 20 to 25 minutes. If you notice a few chips are finished cooking and completely crisp before others, remove to a bowl and continue air frying the remaining slices. (Do not cook longer than 25 minutes, they will continue to crisp as they cool.) Meanwhile, thinly slice both beets on the mandoline, about 1/16 inch thick. Transfer to another medium bowl and toss with the remaining 1 tablespoon oil, 1/2 teaspoon salt and a few grinds of pepper until evenly coated. Return the air fryer to 320 degrees F. Shingle the beet slices in the bottom of the basket; it's OK if there are two layers. Cook until the beets are darkened around the edges and crisp, tossing every 5 minutes with tongs to cook evenly, about 30 minutes. If you notice a few slices are finished cooking and completely crisp before the others, remove to a bowl and continue air frying the remaining pieces. (Do not cook longer than 30 minutes, they will continue to crisp as they cool.) Combine the beet chips and potato chips in a large bowl, season with the Parmesan, rosemary and a pinch of salt and toss to combine. For the wings: Pour about 1 inch of olive oil into a small pan over medium heat. When the oil begins to shimmer, add the rosemary and cook, turning the sprigs, until the leaves darken and become crispy, about 2 minutes. Transfer to a paper towel-lined plate. Add the sage to the same pan and cook until the leaves darken, slightly curl and stop sizzling, 30 seconds to 1 minute. Transfer to a paper towel-lined plate. Combine the cumin, red pepper flakes, peppercorns and garlic powder in a dry medium skillet over low heat. Toast the spices, tossing constantly to avoid burning, until fragrant, about 5 minutes. Remove from the heat and allow to cool completely. Remove the rosemary leaves from their stems. Put the rosemary leaves, sage leaves, toasted spice mixture and 2 teaspoons salt in a spice grinder and pulse until finely chopped and combined. Massage the wings with the herb rub and place them on a baking sheet. Let the rub set at room temperature, about 30 minutes. While the wings rest, preheat the grill of a large indoor grill with air fryer to high. Transfer the wings to the grill and cover. Cook until golden and completely cooked, flipping halfway through, about 15 minutes total. Serve warm with the chips and blue cheese dressing for dipping. ","[Syrah, Barbera, Tempranillo, Garnacha]" 51214,"Osso Buco alla Gino 1 onion, finely chopped 1/2 cup butter 4 veal shanks (approximately 2 1/2-inches thick) Flour, for dusting 3/4 cup fresh sliced mushrooms 3 to 4 dry porcini mushrooms 1 carrot, thinly sliced 1 celery stalk, thinly sliced Salt and pepper 1/4 cup fresh sage, chopped 1 cup dry white wine 3 cups tomatoes, peeled 2 to 3 cups veal stock Instructions: Saute onion in half of the butter in a wide shallow skillet until soft and golden. Dust the veal shanks with flour, and then fry them in the same skillet, turning several times until they are golden on all sides. Stand them on their side to prevent the marrow in the bones from slipping out during cooking. Add the fresh mushrooms, carrots, celery and season with salt and pepper. Add sage and simmer for 4 minutes. Add the wine and let evaporate. Add the tomatoes and veal stock and simmer gently for about 1 hour, or until cooked and tender. Add more wine or stock if sauce re ","[Barolo, Barbaresco, Chianti Classico, Rioja]" 51215,"Tomato and Artichoke Tart 1/2 (17.3-ounce) box puff pastry sheet, thawed (recommended: Pepperidge Farm) 1/3 cup (about 5) oil-packed sun-dried tomatoes, drained and julienned, patted dry 1 jar marinated artichoke hearts, drained and patted dry (recommended: Cara Mia) 1/2 cup fresh mozzarella, torn into small pieces 1/2 cup goat cheese crumbles 1 tablespoon Italian seasoning (recommended: McCormick) Instructions: Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper; set aside. Roll out each puff pastry sheet to a 12 by 14-inch rectangle. Place on the baking sheet and fold over the edges of each pastry to form a 1/2-inch border. Prick the bottom of pastry with a fork; set aside. Arrange tomatoes, artichoke hearts, and cheeses on puff pastry. Sprinkle with Italian seasoning. Bake in preheated oven for 20 to 25 minutes or until edges are puffed and golden brown. Cut into serving potions and serve hot. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 51216,"Potato-Tomato Gratin 5 tablespoons extra-virgin olive oil 6 cups thinly sliced onions (about 1 1/2 pounds) 1 tablespoon fresh thyme leaves Kosher salt and freshly ground black pepper 1 tablespoon unsalted butter 1 1/4 pounds Yukon gold potatoes, peeled 1/2 cup heavy cream 2 1/4 pounds ripe tomatoes 1 pound gruyere cheese, cut in 1/4-inch-thick slices 1/2 cup pitted black cured olives 1/4 cup sliced fresh opal basil Instructions: Preheat the oven to 350 degrees F.
Heat a large saute pan or Dutch oven over high heat for 2 minutes. Swirl in 3 tablespoons olive oil, and then add the onions, 1 teaspoon thyme, 1 teaspoon salt and some pepper. Cook 6 minutes, stirring often, and then turn the heat down to medium. Add the butter, and cook 15 minutes, stirring and scraping with a wooden spoon, until the onions start to caramelize. Turn the heat down to low and continue cooking for about 10 minutes, stirring often, until the onions are a deep golden brown. Remove the pan from the heat and set aside.
Use a mandoline to slice the potatoes into 1/8-inch-thick rounds. Toss them with the cream, 1 teaspoon thyme, 1 teaspoon salt and some pepper.
Cut the tomatoes into 1/4-inch-thick slices. Arrange them on a plate and season with 1 teaspoon salt and some pepper.
Place half the caramelized onions in an even layer in a 9-by-9-inch (or equivalent) gratin or baking dish. Arrange one layer of alternating potatoes and tomatoes on top of the onion layer. Layer a couple of slices of cheese and scatter some olives over the cheese. Drizzle with 2 tablespoons of the cream from the potatoes and 1 tablespoon olive oil. Season with 1 teaspoon salt, a healthy pinch of pepper, 1/2 teaspoon thyme and half the basil.
Scatter the rest of the caramelized onions over the potatoes and tomatoes. Arrange another layer of potatoes, tomatoes and cheese on top; make this layer pretty, because it will be the top of your gratin. Pour the remaining cream from the potatoes and the remaining 1 tablespoon olive oil over the potatoes and tomatoes. Season with 1/4 teaspoon salt, a pinch of pepper, and the remaining 1/2 teaspoon thyme, olives and basil. Press the vegetables down with your fingers. The cream and oil will come up through the layers and coat the vegetables evenly.
Cover the baking dish tightly with aluminum foil. Bake until the potatoes are tender when pierced, about 2 hours. Remove the gratin from the oven and uncover it, being careful of the steam.
Turn the oven up to 450 degrees F and return the gratin, uncovered, to the oven. Cook until the juices have thickened and the top is nice and golden brown (as in \gratineed), another 25 to 30 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 51217,"Yellow Mustard Potato Salad 2 1/2 pounds russet potatoes, 3 medium-large potatoes, peeled and cubed 2 ribs celery, finely chopped 1/2 small to medium yellow skinned onion, finely chopped 3 tablespoons chopped pimento, drained 3 tablespoons sweet pickle relish 1/3 cup mayonnaise, eyeball it 1/3 cup yellow mustard, eyeball it Salt and pepper 2 tablespoons chopped parsley, optional Instructions: Boil potatoes in salted water 10 to12 minutes, or until just tender. Drain the potatoes and spread out onto a cookie sheet to cool quickly, about 10 minutes. In a bowl, combine celery, onion, pimento, relish, mayonnaise and mustard. When you are ready to serve, combine cooled potatoes with other ingredients. Stir the potatoes to combine and season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 51218,"Lamb Meatball Sliders 3 tablespoons extra-virgin olive oil 1/2 cup diced onion 1 clove garlic, finely chopped 1/2 teaspoon ground coriander 1 teaspoon fennel seeds, chopped 1 tablespoon chopped fresh rosemary 2 ounces fresh goat cheese (1/4 cup) 1/2 pound merguez (spicy lamb sausage) or hot Italian sausage, casings removed 1 pound ground lamb 1/2 cup breadcrumbs 2 large eggs Kosher salt 1/4 cup extra-virgin olive oil 1 medium onion, diced 1 28-ounce can whole San Marzano tomatoes, crushed by hand 1/4 teaspoon red pepper flakes Kosher salt 1/2 teaspoon sugar 1/2 teaspoon dried oregano 1/2 pound fresh goat cheese (1 cup) 2 1/2 tablespoons mascarpone cheese 1 1/2 tablespoons whole milk 1/8 teaspoon dried oregano 1/4 teaspoon chopped fresh rosemary 1/4 teaspoon chopped fresh thyme 1/4 teaspoon chopped fresh dill Kosher salt and freshly ground pepper 24 slider rolls Pickled sliced cucumbers, for serving Instructions: Make the meatballs: Heat the olive oil in a medium skillet over medium heat. Add the onion and cook until soft, about 3 minutes. Add the garlic and cook 1 minute, stirring constantly. Stir in the coriander, fennel seeds and rosemary; toast 1 minute. Transfer the mixture to a large bowl and refrigerate until cool. Meanwhile, roll the goat cheese into 1/2-inch balls (the size of marbles); set aside. Add the sausage, ground lamb, breadcrumbs, eggs and 1/2 teaspoon salt to the bowl with the spice mixture and mix with your hands until just combined. Roll into 24 small ovals (about 2 tablespoons meat each). Make an indentation in each with your thumb, then insert a goat cheese ball and form the meat around it. Roll between your hands to make a smooth ball. Refrigerate until ready to cook. Make the sauce: Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until soft, about 1 minute. Add the tomatoes and their juices, red pepper flakes, 1/2 teaspoon salt and the sugar; cook until thickened, about 10 minutes. Add the oregano. Add the meatballs to the sauce. Reduce the heat to low, cover and simmer until cooked through, about 10 minutes. Assemble the sliders: Beat the goat cheese, mascarpone and milk in a bowl with a wooden spoon. Stir in the oregano, rosemary, thyme, dill, 1/4 teaspoon salt and a pinch of pepper. Spread the goat cheese mixture on each roll; fill with the pickled cucumbers, meatballs and more sauce. ","[Syrah, Barolo, Tempranillo, Garnacha]" 51219,"Best Granola Formula 1/4 cup honey 1/4 cup barley malt syrup (may substitute maple syrup) 1/4 cup mixed fruit juice concentrate (available at health food stores; may substitute orange juice or apple juice concentrate) 5 cups rolled oats 1 cup raisins Instructions: Heat the oven to 350 degrees. In a large saucepan, combine the honey, barley malt syrup and fruit juice concetrate. Heat over medium heat until you can stir the mixture easily, but before it starts to boil, about 5 minutes. Place the oats in a large mixing bowl. Add the honey mixture and stir rapidly and thoroughly to coat the oats. Spread them in a thin, even layer on a large nonstick baking sheet (you may need two). Place it in the oven and bake until the granola is crisp, no more than 15 minutes. Watch carefully, or the granola may burn. Remove the baking sheet to a cooling rack. Let the granola cool thorougly on the baking sheet. Place the granola in a large bowl, break up any large chunks, stir in the raisins and transfer to a tightly covered container. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 51220,"Crispy Macadamia Crusted Ahi Tuna with Kona Coffee Bbq Sauce Purple Potato Puree 2 onions, roughly chopped 1 tablespoon minced ginger 2 tablespoons minced garlic 2 jalepenos, de-stemmed, roughly chopped 2 cups roma tomatoes, strained 2 cups strongly brewed Kona coffee Pink salt and black pepper, to taste 1 pound baking potatoes, like russets, peeled and quartered 2 cups heavy cream 6 cloves garlic 1/4 cup chopped chives 4 (1/2 pound) pieces ahi tuna, cut into square cubes 1 cup all purpose flour 3 eggs, beaten with 1 tablespoon water 1 cup macadamia nuts, coarsely ground 1/2 pound salad greens, preferably Hawaiian 1 lime, juiced Instructions: In a sauce pan coated lightly with canola oil, caramelize the onions, ginger, garlic and jalepenos. Add tomatoes and coffee and bring to a simmer. Using a hand blender, buzz until smooth and check for seasoning, adjust with pink salt and black pepper, to taste. For the potato puree, boil the potatoes until fork tender. In a sauce pan, reduce the cream with the garlic cloves by 1/3. Hand mash with the potatoes and check and adjust seasoning. Fold in the chives. Season the tuna well. Dredge the tuna in flour, then eggs, then nuts. Shallow fry in canola oil on all sides. Keep the tuna rare. Slice the tuna on the bias. On a large plate, sauce the plate with the BBQ sauce. Place a small mound greens down and drizzle with lime juice. Top with mashed potatoes, then top with tuna. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 51221,"Green Beans with Ham Hock and New Potatoes 2 ham hocks 3 pounds green beans 1/2 cup sugar 2 pounds small red new potatoes 2 tablespoons seasoned salt Instructions: In a large pot, fill with enough water to just cover ham hocks and bring to a boil. Cover and simmer 45 minutes. Add beans and sugar and continue cooking another 25 minutes. Add potatoes and salt and cook until potatoes are tender, about 20 minutes more. Remove hocks from pot and remove meat from the bone. Add meat back to the pot, add salt and pepper, to taste, and serve. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 51222,"Name This Dish: B-L-Sea 1/2 cup ketchup Juice of 2 lemons 1/4 cup pepper- or lemon-flavored vodka 2 tablespoons horseradish, drained 1/2 to 1 teaspoon hot sauce 12 large pimento-stuffed green olives, plus 2 tablespoons brine 1 tablespoon extra-virgin olive oil 1/2 teaspoon chopped fresh thyme 12 extra-large shrimp, peeled and deveined (tails intact) 6 slices bacon, halved 1/2 head iceberg lettuce, cut into 12 cubes Instructions: Mix the ketchup, the juice of 1 lemon, 2 tablespoons vodka, the horseradish and hot sauce in a medium bowl; set aside. Preheat the broiler. Whisk the olive brine, olive oil, thyme, the juice of the remaining lemon and the remaining 2 tablespoons vodka in a medium bowl. Add the shrimp and toss to coat. Wrap each shrimp with 1/2 slice bacon and arrange on a baking sheet; pour the juices from the bowl over the shrimp. Broil until the shrimp is cooked through and the bacon is crisp, about 4 minutes per side. Let cool slightly. Skewer each shrimp with a cocktail pick, placing an olive inside the curve of the shrimp. Add a cube of lettuce to each skewer. Serve with the prepared cocktail sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 51223,"Garden Slaw with Fennel and Bell Peppers 1/2 cup plain whole-milk yogurt (not Greek) 1/4 cup sour cream 2 tablespoons rice wine vinegar 1/8 teaspoon garlic powder Pinch of sugar Kosher salt and freshly ground pepper 6 cups shredded napa cabbage 1/2 small bulb fennel, thinly sliced, plus 1/4 cup fronds, chopped 2 Persian cucumbers, halved crosswise and cut into matchsticks 1/2 large red bell pepper, thinly sliced 1/2 cup chopped fresh parsley 1/4 cup chopped fresh chives Instructions: Whisk the yogurt, sour cream, vinegar, garlic powder and sugar in a large bowl until combined. Season with 1 teaspoon salt and a few grinds of pepper. Add the cabbage, fennel and fronds, cucumbers, bell pepper, parsley and chives, then toss to combine. Cover the slaw and refrigerate until the vegetables have softened, 1 to 2 hours. Toss again and season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 51224,"Pork Al Pastor 2 tablespoons salt 2/3 cup fresh pineapple chunks 3/4 cup achiote paste 1/4 cup granulated garlic 7 pounds boneless pork butt Instructions: Puree the salt, pineapple, achiote and garlic in a blender until a thick paste forms, adding up to 1/4 cup water if necessary. Trim and remove most of the fat from the pork butt. Slice and then dice the trimmed meat and mix with half the puree. Place in the fridge and let sit for 24 hours. Before cooking the pork, rub the puree into the meat, adding more if necessary. Add to a skillet and cook over medium heat until the meat is cooked through and browned, 6 to 10 minutes. Serve in tacos, over rice and beans or on potatoes. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 51225,"Orange Sherbet 7 ounces sugar 1 1/2 tablespoons finely grated orange zest 1/4 teaspoon kosher salt 2 cups freshly squeezed orange juice, approximately 2 to 3 pounds oranges 1 tablespoon freshly squeezed lemon juice 1 teaspoon vanilla extract 1 1/2 cups very cold whole milk Instructions: In the bowl of a food processor combine all of the ingredients except the milk and process until the sugar is dissolved, approximately 1 minute. Transfer the mixture to a mixing bowl and whisk in the milk. Cover the bowl and place in the refrigerator until the mixture reaches 40 degrees F or below, approximately 1 hour. Pour the mixture into an ice cream maker and process until it is the consistency of soft serve ice cream. You may serve now or transfer to a lidded container and place in freezer until firm, approximately 3 hours. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 51226,"Jacques-Imos' Blackened Gulf Fish 4 (6-ounce) redfish fillets 1 teaspoon Creole Seafood Seasoning, recipe follows 2 tablespoons unsalted butter 1/4 cup Hollandaise Sauce, recipe follows 1 teaspoon Asian chili-garlic sauce, such as sambal olek 1 teaspoon chipotle powder 1/2 pound crabmeat 1/3 cup paprika 1/3 cup salt 1/4 cup powdered garlic 1/4 cup freshly ground black pepper 3 tablespoons powdered onion 2 tablespoons dried oregano 2 tablespoons cayenne pepper 2 tablespoons dried thyme 1 pound unsalted butter 4 tablespoons margarine 4 egg yolks 2 teaspoons lemon juice 2 teaspoons white wine 1/2 teaspoon hot sauce 1/2 teaspoon Worcestershire sauce Instructions: Lightly sprinkle the fish with the Creole Seafood Seasoning. In a hot cast-iron skillet over medium heat, melt the butter. Sear the fish on both sides until the flesh is opaque about 3 minutes each side. Combine the Hollandaise Sauce with chili-garlic sauce, chipotle powder and crabmeat. Serve each fillet with 1/4 cup sauce. Combine all the ingredients and mix. Store in a sealed container. Melt the butter and margarine in a 1-quart saucepan over low heat. Raise the heat and bring to a rapid boil. Remove from the heat and cool, about 5 minutes. Skim the foam from the top and discard. Pour the butter into a large glass measuring cup and set aside. Meanwhile, in a medium stainless steel mixing bowl or in the top of a double boiler, combine all the remaining ingredients. Mix together with a metal whisk until blended. Place the bowl over a pan of slowly simmering, but not boiling, water. The bowl must never touch the water. Vigorously whisk the egg mixture, picking up the bowl frequently to let the steam escape. Whip until the egg mixture is very light and creamy and has a sheen, 6 to 8 minutes. This amount of beating is important so that the cooked eggs will better be able to hold the butter. Remove the bowl from the pan of hot water. Gradually ladle about 1/4 cup of the butter mixture (use the top butterfat, not the butter solids on the bottom) into the egg mixture while vigorously whipping the sauce. Make sure the butter you add is well mixed into the sauce before adding more. Continue gradually adding the surface butterfat until you've added about 1 cup. So that you can get to the butter solids, ladle out and reserve about 1/2 cup surface butterfat into the sauce, whisking well. Use any remaining bottom solids in another dish. Then, gradually whisk in enough of the reserved top butterfat to produce a fairly thick sauce. The butterfat thickens the sauce, so you may not need to use it all. Serve immediately (or as soon as possible, keeping the sauce in a warm place, such as on top of the stove, until ready to serve). ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 51227,"Chilled Roasted Red Pepper Soup with Avocado-cl Salsa 1 tablespoon extra-virgin oil 1 small onion, minced 3 cloves garlic, chopped 2 teaspoons ground cumin 1 cup Marsala 6 red bell peppers, roasted, peeled, seeded, and diced 2 1/2 cups rich chicken stock or vegetable stock, or more as needed 1 tablespoon chopped fresh cilantro leaves Salt and freshly ground black pepper 1/2 onion, minced 2 cloves garlic, minced 2 Anaheim chiles, roasted, peeled, seeded, and chopped 1 dried ancho cl, roasted and pulverized 2 avocados, cut into small dice 2 limes, juiced Salt and freshly ground black pepper 1/2 cup creme fraiche or sour cream Cilantro sprigs, for garnish Instructions: To make the soup, heat the oil in a large saucepan over high heat until very hot. Add the onion and garlic and saute for about 2 minutes. Add the cumin and saute for 2 minutes longer. Add the Marsala and reduce until about 1/2 cup remains, about 4 minutes. Add the peppers and stock, decrease the heat to medium, and simmer for about 20 minutes. Add the cilantro and season, to taste, with salt and pepper.
Carefully puree the soup in a blender. Transfer the soup to a large bowl, cover, and refrigerate until well chilled, about 2 hours. (If the soup is too thick after chilling, thin it down with a bit more stock.)
Meanwhile, to prepare the salsa, combine the onion, garlic, chiles, and avocados in a bowl, and mix well. Add the lime juice, mix well, and season, to taste, with salt and pepper. Cover and refrigerate until you are ready to serve.
To serve, ladle the soup into bowls, and garnish with the salsa, creme fraiche, and a cilantro sprig. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Grenache Blanc]

" 51228,"Banana Splits With Pineapple Brown Sugar Topping 1 (15-ounce) can crushed pineapple, in natural juice 1/4 cup lemon juice 2 tablespoons light brown sugar 1/8 teaspoon ground cinnamon 3 ripe, firm bananas 6 scoops vanilla light ice cream or frozen yogurt, 1/4 cup each 6 fresh mint leaves, optional Instructions: Combine the pineapple with juice, lemon juice, sugar and cinnamon in a medium saucepan. Cook over a medium heat, uncovered, stirring occasionally until the sugar is dissolved and the juice is reduced somewhat, about 3 minutes. Set aside to cool slightly. Cut the bananas in half crosswise. Cut each banana half lengthwise, being careful not to cut all the way through. Split the banana halves open and place each one on a small dessert plate. Top each banana with a scoop of ice cream then about 2 1/2 tablespoons of the warm pineapple mixture. Top each with a mint leaf, if using, and serve. Excellent source of: Vitamin C, Manganese Good source of: Vitamin B6, Potassium ","[Chardonnay, Moscato, Riesling, Sauvignon Blanc]" 51229,"Triple Chocolate Pudding 2 1/4 cups sugar 1 1/8 cups cocoa powder 1 1/4 cups cornstarch 1/4 teaspoon salt 4 1/2 cups 2 percent milk 4 1/2 cups half and half 4 1/2 ounces bittersweet chocolate (D811 Callebaut) 3 tablespoons vanilla extract 4 1/2 ounces shaved white chocolate Instructions: Whisk sugar, cocoa, cornstarch and salt together. Gradually whisk in milk, until batter is smooth. Whisk in half and half then pass through chinois into a heavy stainless steel sauce pan. Cook over medium heat whisking constantly. Bring to a boil, boil 1 minute. Remove from heat and stir in bittersweet chocolate and vanilla. Stir over ice bath to cool. Fold in white chocolate and pour into coffee cups.; ","[Chardonnay, Port, Moscato, Riesling]" 51230,"Salted Caramel Apple Pie Milkshake Salted caramel sauce, for decorating glasses and for serving 1 pie crust, sugared, baked, and coarsely crumbled, for decorating glasses 1 1/4 cups milk 4 cups (2 pints) vanilla ice cream 1 tablespoon ground cinnamon 1 teaspoon ground nutmeg 1 cup apple pie filling 3 mini apple pies Whipped cream, for serving Instructions: To decorate the rims of your glasses, garnish them with salted caramel sauce and pieces of pie crust. Chill the glasses in the freezer while you make the milkshakes. Combine the milk, ice cream, cinnamon, nutmeg, and apple pie filling in a blender and blend on high. Drizzle salted caramel sauce inside your glasses, pour your milkshakes, and stick a mini apple pie on top. Stick a straw through the apple pie and top with whipped cream and a sprinkle of cinnamon. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Baked Brie with Fig Jam and Prosciutto 1 (8-ounce) round of brie cheese 1/4 cup fig jam 1/4 cup prosciutto, thinly slic" 51231,"Smoked Salmon Cucumber Bites 2 teaspoons toasted sesame seeds 2 teaspoons poppy seeds
1 teaspoon dried onion flakes
1 teaspoon garlic flakes
1/2 teaspoon coarsely ground black pepper
1 1/2 teaspoons flaked sea salt
1/4 cup sour cream
1 tablespoon minced fresh dill, plus whole sprigs, for garnish
1 lemon, zested
1 large English cucumber
One 4-ounce package sliced smoked salmon Instructions: In a small bowl, mix together the sesame seeds, poppy seeds, onion flakes, garlic flakes, black pepper and 1/2 teaspoon sea salt; set aside. In a separate bowl, mix together the sour cream, minced dill, lemon zest and remaining 1 teaspoon sea salt; set aside. With a peeler, stripe the cucumber, running the peeler from one tip to the other, leaving a small strip of skin in between each peel. Using a mandoline or knife, slice the cucumber on the bias into 1/4-inch slices. Slice the salmon into 2-inch strips. Lay out the cucumber slices on a platter. Place about 1/2 teaspoon of the sour cream mixture on each cucumber. Ripple or fold the strips of smoked salmon and place on top of the sour cream mixture. Garnish with dill sprigs and sprinkle with the seasoning mix before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 51232,"2 for 1 Pork and Ginger Potstickers 2 cups chopped napa cabbage 1/2 tablespoon salt 1/2 pound ground pork (Don't get lean pork, the fat is good for juicy and flavorful dumplings) 2 tablespoons minced ginger 1 1/2 tablespoons minced garlic 2 tablespoons thin soy sauce 3 tablespoons sesame oil 1 egg 1 to 2 cups chicken stock or water 4 cups all-purpose flour 1/2 teaspoon salt 1 1/2 to 1 3/4 cups boiling water Instructions: For the filling: Sprinkle cabbage with the 1/2 tablespoon of salt and let stand for 30 minutes. Place the cabbage on a clean dishtowel or cheesecloth and squeeze out any water. The dryer the cabbage the better. In a large bowl thoroughly mix the cabbage with all of the other ingredients, except the chicken stock. Cook a tester to check the seasoning. For the dough: In a stainless steel bowl mix flour and salt. Slowly add hot water to flour in 1/4 cup increments. Mix with chopsticks until a ball is formed and the dough is not too hot to handle. On a floured surface, knead dough until it becomes a smooth, elastic ball. Place back in bowl and cover with a damp cloth. Allow to rest for at least 1 hour. Working on a floured surface with floured hands, roll out dough to form a long 'noodle', 1-inch in diameter. Cut 1/2-inch pieces and turn them over so the cut sides are facing up. Flatten with your palm and roll out thin using a rolling pin. The dumpling wrapper should end up about 3 inches in diameter.
Making the dumplings: Place a small mound of filling in the middle of the wrapper. (Be very careful not to touch the edges with the filling as this will impede proper sealing of the dumplings. Nothing is worse than dumplings breaking during cooking.) Fold the wrapper in half to form a half-moon shape. Starting on one end fold/pinch the wrapper tightly together. Proceed with this fold/pinch method until the dumpling is completely sealed. There will be approximately 10 to 14 folds per dumpling. Rest the dumplings with the folded edges straight up.
Cooking the dumplings: In a hot saute pan coated well with oil, place pot stickers flat side down and cook until the bottom is browned. Have pan cover ready and add 1 cup of chicken stock, cover immediately. Be careful, the liquid will splatter! The stock will steam the pot stickers. Check them in 5 minutes as more stock may be needed. The trick here is that once the dumplings are firm and fully cooked the stock will evaporate and the bottoms will crisp up again. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 51233,"Pumpkin Pie Cocktail 2 1/2 cups whole milk 6 large egg yolks 1/2 cup sugar 1 cup Butternut Squash Simple Syrup, recipe follows 1 cup rye whisky Ice 1 cup whipped cream, homemade or store-bought Ground cinnamon, for garnish 1 cup butternut squash juice (processed using a juicer) 1/2 cup sugar 3 allspice berries 1 cinnamon stick 1 clove Instructions: Pour the milk into a medium saucepan and place over medium-low heat. Scald the milk by heating it just until bubbles form around the edges of the pan. Place the yolks and sugar in a high-powered blender and blend on low speed. Slowly pour the scalded milk into the blender with the motor running. Increase the speed to high and blend for 2 to 3 minutes. Add the cooled Butternut Squash Simple Syrup and the whisky and blend again until smooth, another 30 seconds to 1 minute. Pour the eggnog into a very large ice-filled cocktail shaker and shake vigorously for 30 seconds. Strain into 4 coupe glasses and garnish each with whipped cream and a dusting of cinnamon. Bring the butternut squash juice, sugar, allspice berries, cinnamon stick and clove to a simmer in a small saucepan. Steep for 10 minutes, strain and cool. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 51234,"Roasted Yellow Pepper Soup 1 tablespoon olive oil 1 small carrot, peeled and finely diced 1/2 small sweet onion, minced 1 1/2 pound yellow and orange bell peppers, roasted, peeled, cut into small strips 1 baking potato (about 12 ounces) peeled and diced into 1/2-inch cubes 3 cups vegetable or chicken stock Salt and pepper 2 tablespoons prepared pesto Instructions: In a 3-quart saucepan heat olive oil. Add carrots and onions and cook until soft. Add peppers and cook 2 minutes more. Add potatoes and stock and bring to a boil. Reduce heat and simmer until potatoes are cooked through and starting to fall apart, about 25 minutes. Season with salt and pepper, to taste. Use a stick blender, food processor or blender to puree soup. If necessary, return to pot and reheat. Garnish each portion with 1 teaspoon of pesto. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 51235,"Crab and Avocado Duet 1 ripe avocado 3 tablespoons lemon juice 1/4 teaspoon salt, plus more for seasoning 1 teaspoon Dijon mustard Pinch white pepper 1/2 pound lump crabmeat 2 tablespoons chopped chives Instructions: Pit and peel the avocado and cut it into 1/2-inch chunks. In a small bowl toss the avocado chunks gently with 1 tablespoon of the lemon juice and season with salt to taste. In a medium bowl, whisk together remaining lemon juice, 1 teaspoon Dijon mustard, pinch of white pepper, and 1/4 teaspoon salt. Add crabmeat and toss. Stand an empty 15-ounce can with both top and bottom removed on a serving plate. Scoop a quarter of the avocado into the can. Place 1/4 of the crabmeat on top and press down gently into the mold. Gently pull the can off the avocado and crab mixture. Garnish with a half teaspoon of chives. Repeat with the remaining 3 servings and serve. Excellent source of: Protein Good source of: Fiber, Vitamin C, Folate, Vitamin K, Potassium ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 51236,"Vinaigrette 1 cup vegetable oil 3/4 cup olive oil Approximately 3/4 cup white wine vinegar Mustard to taste 2 teaspoons salt Smashed clove or two of garlic Instructions: Mix ingredients and season to taste with salt and pepper. Transfer to glass quart jar and keep refrigerated. Use as you need it, adding herbs, spices or crumbled cheese to vary flavor each time. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 51237,"Herb-a-tini 2 parts (3-ounces) raspberry-flavored vodka 1/4 cup pomegranate juice 1/2 tablespoon orange-flavored liqueur 1 teaspoon raspberry syrup Squeeze fresh lime juice Ice cubes, as needed Instructions: Pour the vodka, pomegranate juice, orange-flavored liqueur, raspberry syrup, and lime juice in a shaker with ice. Shake for a few seconds and then pour into a martini glass. ","[Prosecco, Sauvignon Blanc, Ros]" 51238,"Grilled Bananas 4 bananas, cut in half Cinnamon sugar Melted butter, optional Instructions: Cut bananas in half so that both halves have all the skin on. Cut the halves lengthwise (so the bananas are shaped like boats) and LEAVE THE SKIN ON. Sprinkle with cinnamon sugar. (If using butter, brush bananas lightly before sprinkling with cinnamon sugar.) Place bananas cut side down for 1 to 3 minutes or until bananas have grill marks. Turn over and continue cooking until warmed through. When the banana skin starts to pull away from the fruit, they're done. Eat right out of the skin while still warm or serve on top of vanilla ice cream. ","[Chardonnay, Moscato, Riesling]" 51239,"Root Vegetable Mash 1 pound russet potatoes (about 2 medium), peeled and chopped 1 medium celery root (about 1 1/2 pounds), peeled and chopped 1 large parsnip, peeled, tough core removed, and chopped 1 bay leaf Kosher salt 1 stick salted butter, at room temperature 1/4 to 1/2 cup milk, warmed Freshly ground pepper Freshly grated nutmeg Instructions: Combine the potatoes, celery root, parsnip and bay leaf in a large saucepan and cover with cold water by 1 inch. Season generously with salt and bring to a boil. Reduce the heat to medium and simmer until the vegetables are very tender, about 15 minutes. Drain the vegetables and discard the bay leaf. Transfer to a food processor, add the butter and puree, gradually adding the milk, until smooth. Season with salt and pepper. Transfer to a serving dish and sprinkle with nutmeg. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 51240,"Cauliflower and Parsnip Gratin 1 large head cauliflower (about 2 1/4 pounds), trimmed into small bite-size florets 1 large parsnip, sliced into 1-inch chunks Kosher salt 4 tablespoons butter, plus more for greasing the pan 1 shallot, finely chopped Freshly ground black pepper 1/4 cup all-purpose flour 2 to 2 1/2 cups whole milk, warmed 1 cup grated extra-sharp aged Cheddar (4 ounces) Dash of hot sauce, such as Tabasco 1/4 cup panko breadcrumbs 2 tablespoons grated Parmesan 1 tablespoon olive oil 1 tablespoon chopped fresh parsley Instructions: Preheat the oven to 350 degrees F. Add the cauliflower and parsnips to a large pot of salted boiling water. Cook to soften, 4 minutes. Drain and rinse under cold water in the sink. Add the butter to a large saucepan or braising pan over medium-high heat. Once the butter is foaming, add the shallots and saute until tender, about 3 minutes. Sprinkle with salt and pepper. Stir in the flour and cook until pale blonde and pasty, 2 to 3 minutes. Slowly whisk in the warm milk, making sure no lumps from the flour remain. The sauce should begin to thicken up as it begins to simmer. Once the sauce becomes thick, turn the heat to low, and add the Cheddar in handfuls. Stir until melted and season with hot sauce. Add the drained cauliflower and parsnips into the cheese sauce and stir to coat. Mix together the breadcrumbs, Parmesan, olive oil, parsley and some salt and pepper in a small bowl. Top the casserole with the breadcrumb mixture. Bake until bubbling and golden, 20 minutes. Let rest 5 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 51241,"Lamb Tandoori 2 cups yogurt 1/2 tablespoon cumin seeds, toasted and cracked 1/2 tablespoon coriander seeds, toasted and cracked 1/2 tablespoon ground black pepper 1/2 tablespoon salt 2 tablespoons honey 2 teaspoons Garam Masala, recipe follows 1/4 cup Green Aromatics, recipe follows 1/2 cup cilantro leaves 2 racks of lamb, trimmed, cut into chops (or 16 lamb chops) Cilantro Mint Chutney, recipe follows 1 tablespoon black peppercorns 1/2 tablespoon whole cloves 1 tablespoon plus 1/2 teaspoon cardamom seeds 3 tablespoons cumin seeds 3 tablespoons coriander seeds 4 (3-inch) cinnamon sticks 1/4 cup dried red chiles 1/2 tablespoon freshly grated nutmeg 1 cup chopped garlic 1/2 cup chopped ginger 1 teaspoon red cl flakes 1/4 cup peanut oil 1 cup chopped scallions 6 ounces coconut milk 3 cloves garlic 4 ounces yogurt 1 ounce honey 1 tablespoon Garam Masala 2 cups cilantro leaves 1 1/2 cups mint leaves Salt Black pepper Sugar Instructions: To prepare the marinade: in a food processor, using a metal blade, combine the yogurt, cumin seeds, coriander seeds, black pepper, salt, honey, Garam Masala, and Green Aromatics. Process until well blended. Add the cilantro leaves and continue to process until pureed and well blended. Arrange the lamb chops in a non-reactive pan. Pour prepared marinade to coat both sides of the chops. Marinate overnight in the refrigerator. Season the lamb chops with salt and pepper. Cook over hot grill to desired doneness. Serve with Cilantro Mint Chutney. In a large saute pan, combine the black peppercorns, cloves, cardamom seeds, cumin seeds, coriander seeds, cinnamon sticks, and dried red chiles. Over medium heat, cook just until slightly toasted, stirring constantly. Turn off heat and stir in the grated nutmeg. Transfer to a food processor and grind to a fine powder. Pass through a fine strainer. Allow to cool to room temperature. Store in an airtight jar. Use as needed. In a food processor, combine the garlic, ginger, and cl flakes and process to a fine mince. With the machine running, add peanut oil in a steady stream. Turn off the machine and scrape the sides with a rubber spatula. Add the scallions and process until well blended. In a blender, combine the coconut milk, garlic, yogurt, honey, and Garam Masala. Process until well blended. Add the cilantro and mint leaves and process to until herbs are pureed (mixture will turn to green color). Season with salt, pepper, and sugar. to taste. Keep refrigerated until needed. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 51242,"Peach Bellini Party Shots 10 ounces prosecco 2 teaspoons sugar 3 packages unflavored gelatin 6 ounces peach nectar or juice 2 peaches, thinly sliced Instructions: Whisk the prosecco and sugar in a saucepan until combined. Sprinkle the gelatin over the top, allowing it to sit for a few minutes. Heat the mixture over medium-low heat until the gelatin is dissolved and the liquid just starts to simmer. Remove the saucepan from the heat and whisk in the peach nectar.
Pour the mixture into an 8-by-8-inch baking dish (or something even smaller for thicker shots!). Drop the peach slices into the dish; they will float to the top. Refrigerate the dish until set, 2 to 3 hours. Slice into squares. I also like to slice these into cubes and serve in champagne glasses! ","[Prosecco, Moscato, Vinho Verde]" 51243,"Conchiglie al Forno with Mushrooms and Radicchio 6 ounces shiitake mushrooms, cleaned and trimmed 8 tablespoons (1 stick) unsalted butter 1 teaspoon kosher salt 2 cups (2 medium heads) finely shredded radicchio 2 1/2 cups heavy cream 1/2 cup freshly grated Parmigiano-Reggiano (1 1/2 ounces) 1/2 cup coarsely shredded fontina (1 1/2 ounces) 1/2 cup crumbled Gorgonzola (3 ounces) 2 teaspoons ricotta 6 leaves fresh sage, chopped (see note) 1 pound imported conchiglie rigate (pasta shells) Instructions: Preheat the oven to 500 degrees F. Bring 5 quarts of salted water to a boil in a stockpot. Remove the stems from the mushrooms and reserve for another use. Slice the mushroom caps about 1/4-inch thick. Heat 6 tablespoons of butter in a large skillet; add the mushrooms and 1/4 teaspoon salt. Saute over medium heat, stirring frequently, until they are cooked through, 3 to 5 minutes. In a large mixing bowl, combine the mushrooms, radicchio, cream, cheeses, sage, and remaining salt. Parboil the pasta shells for 4 minutes; drain and add to the ingredients in the mixing bowl. Toss to combine. Divide the pasta mixture among 6 to 8 individual, shallow, ceramic gratin dishes (1 1/2 to 2 cup capacity). Dot with the remaining 2 tablespoons of butter and bake until bubbly and brown on top, about 7 to 10 minutes. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 51244,"Roasted Whole Mackerel 1 (2 to 3-pound) whole mackerel (or bluefish), scaled, gutted, gills removed Extra-virgin olive oil Kosher salt and freshly ground black pepper 1 lemon, cut into 1-inch slices Leftover fennel stalks and fronds 1 lemon, washed and cut into wedges Instructions: Preheat the oven to 500 degrees F. Put a baking sheet on the rack in the center of the oven and close the door. Drizzle both sides of the fish with olive oil and season the inside and outside with salt. Stuff the cavity with the lemon slices and the leftover fennel stalks and fronds. Open the oven door and carry the fish over squarely in both of your hands. Put the fish in the center of the hot sheet pan and quickly close the door so minimal heat escapes. You should hear the fish sizzle slightly as it hits the hot sheet pan. Reduce the heat to 450 degrees F and cook for about 20 to 25 minutes, then open the door to look at the fish. The eyes will turn white when it s cooked. Touch the fish near the head. It should feel fairly firm, if cooked. Remove the sheet pan from the oven and allow it to rest a few minutes as is. Use 2 spatulas, 1 under the head and the other under the midsection, to transfer the fish to a serving platter. Use a paring knife to gently cut around the head and the tail. Cut down the length of the back until you can insert 1 of your spatulas down the length of the top fillet and lift it off the bone. Then, lift the head and the full backbone off the fish, unveiling the second fillet. Season the fish with a pinch of salt and lemon juice. Serve with lemon slices. ","[Chardonnay, Sauvignon Blanc, Riesling, Albari?o]" 51245,"Carpaccio of Tuna with Nicoise Vinaigrette 6 tablespoons extra-virgin olive oil 1/3 cup (1/16-inch dice) eggplant 1/3 cup (1/16-inch dice) zucchini 1/3 cup (1/16-inch dice) fennel bulb 1/3 cup (1/16-inch dice) peeled, seeded ripe tomato 2 tablespoons finely chopped pitted Nicoise olives 4 teaspoons high-quality red wine vinegar, preferably Chianti 1 teaspoon chopped fresh thyme 1/8 teaspoon minced garlic 3/4 teaspoon fine sea salt 1/8 teaspoon freshly ground white pepper 2 tablespoons extra-virgin olive oil, or more as needed 4 (2 1/2-ounce) slices sushi-grade tuna fillet 1 teaspoon fine sea salt Instructions: In a medium nonstick skillet, heat 2 teaspoons oil over medium-high heat. Add the eggplant and cook until tender, about 2 minutes. Transfer to a bowl. Repeat the procedure with the zucchini, using an additional 2 teaspoons oil, and cooking for 2 minutes. Repeat with the fennel, using another 2 teaspoons oil, and cooking for 2 minutes. Cool the vegetables completely. Add the tomatoes, olives, remaining 4 tablespoons oil, the vinegar, thyme, garlic, salt, and pepper and mix well. Cover and refrigerate until ready to serve, up to 8 hours. For each serving, brush the inside of a large dinner plate with some of the oil. Place 1 tuna slice on the plate and cover with a large piece of strong plastic wrap. Using the flat side of a meat pounder, pound the tuna until it is so thin it covers the inside of the plate. Leaving the plastic wrap intact, refrigerate until ready to serve, up to 8 hours. When ready to serve, carefully peel off the plastic wrap. Brush the tuna with the remaining olive oil and sprinkle with the salt. Spoon the vinaigrette over the tuna, spreading it evenly over the surface. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 51246,"Brandied Peach Custard Pie 4 whole peaches, peeled and cut into 1/4-inch wedges 3 tablespoons butter 1/2 cup sugar 1/4 cup brandy 2 cup heavy cream 4 eggs 1/2 cup brown sugar 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1 unbaked pie crust (recipe follows) Shaker with powder sugar Fresh mint Pastry bag of whipped cream Pie Crust: 2 cup flour 1/4 teaspoon salt 1 1/2 teaspoon sugar 1 cup solid vegetable shortening 1/2 cup ice water Instructions: Preheat the oven to 450 degrees. For the peaches: Over high heat, in a saute pan, heat the butter. When the butter is hot add the sugar. Stir until the sugar is dissolved. Add the peaches and saute for 5 to 6 minutes, or until the sugar starts to turn dark amber in color. Incorporate the brandy into the peach mixture. Carefully ignite the brandy and flambe the peaches. Remove from heat and allow to cool, about 10 minutes. For the custard: In a mixing bowl, whisk all the ingredients together until fully incorporated. In an unbaked pie crust, spoon the brandied peaches over the pie crust. Place the crust in the oven and pour the custard into the shells. This prevents spilling the custard in the oven. Bake for 1 hour or until the custard sets. Place foil around the crust for the first 30 minutes and then remove. This keeps the crust from getting too brown. Allow to cool for about 30 minutes. Place a slice of the pie on the plate and garnish with powder sugar, whipped cream, and fresh mint. For the crust: In a mixing bowl, combine the flour, salt and sugar. Add the shortening and work it through with your hands until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time, and work it in with your hands until you have a smooth ball of dough. Wrap the dough in plastic and refrigerate for at least 30 minutes. Remove the dough from the refrigerator and place it on a lightly floured surface. This recipe will make two pie crusts. For the individual crust: Divide the dough into fourths. Roll out the dough on the floured surface into a circle about 5 inches in diameter and 1/8-thick. For the whole pie crust: Roll out the dough on the floured surface into a circle about 14 inches in diameter and 1/8 inch thick. Gently fold the circles of dough in half and then in half again so that you can lift it without tearing it, and unfold into a 9-inch pie pan. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

" 51247,"Cherry Gin-gria 2 ounces gin 2 ounces cherry syrup 5 to 6 ounces club soda 1-ounce red wine Maraschino cherries and fresh or frozen raspberries, for garnish Instructions: Fill a tall glass with ice cubes. Pour in gin and cherry syrup; stir to mix. Add a generous splash of club soda. Pour red wine into glass over back of a wide, flat spoon. Garnish with maraschino cherries and raspberries. ","[Merlot, Pinot Noir, Cabernet Sauvignon]" 51248,"Grilled Pork Tenderloin and Plums with Creamy Goat Cheese Sauce 1/4 cup whole Greek yogurt 4 ounces goat cheese, at room temperature (about 1/2 cup) 1/2 cup extra-virgin olive oil 1/4 cup fresh flat-leaf parsley leaves, roughly chopped 2 scallions, thinly sliced Kosher salt and freshly ground black pepper One 1-pound pork tenderloin 2 large ripe plums, halved and pitted (about 8 ounces) 5 ounces baby arugula 1/2 lemon, juiced Instructions: Whisk the yogurt, goat cheese and 1/3 cup water in a mixing bowl until smooth. Whisk in 3 tablespoons of the oil, the parsley and scallions. Season with salt and pepper. Heat an outdoor grill or large cast-iron grill pan over medium-high heat. Brush the pork tenderloin with 1 more tablespoon of the oil and sprinkle liberally with salt and pepper. Grill until charred on all sides and the internal temperature on an instant-read thermometer registers 135 degrees F, 12 to 16 minutes. Meanwhile, brush the cut side of the plums with 1 more tablespoon of oil and sprinkle liberally with salt and pepper. Place the plums, cut-side down, on the grill and cook until charred and the top of the flesh is just softened, 3 to 4 minutes. Transfer to a plate. Some of the flesh might stick to the grill but that is okay, the plums will still have a nice, slightly charred flavor. Remove the pork from the grill and rest for 10 minutes. Slice thinly on a diagonal against the grain. Sprinkle the slices lightly with salt. Toss the baby arugula with the remaining oil and the lemon juice in a bowl. Season with salt and pepper. To plate, divide the arugula salad among 4 plates, keeping the salad on 1 side of the plate. Smear some goat cheese sauce on the other side of the plates. Place several slices of pork tenderloin on top of the sauce and place 1 plum half on each plate. Serve any remaining goat cheese sauce on the side. Serve immediately. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 51249,"Sauteed Spinach 1 tablespoon butter 1 tablespoon extra-virgin olive oil 1 small shallot, chopped 10 ounce package baby spinach Salt and freshly ground black pepper Instructions: Heat a large skillet. Melt the butter, then add the olive oil and chopped shallot. Cook until soft, about 3 minutes. Add the spinach and cook, stirring, until spinach is wilted. Season with salt and pepper and toss again. Serve warm. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 51250,"Coconut Shrimp with Peanut Sauce 24 large (15 to 20 count) shrimp, peeled, deviened, and butterflied 1/2 cup cornstarch 1/4 teaspoon kosher salt 1/4 teaspoon fresh ground white pepper 1/4 teaspoon cayenne pepper 4 egg whites 2 1/2 cups sweetened shredded coconut, or 2 1/2 cups shredded fresh coconut Canola or peanut oil, for frying Peanut Sauce, recipe follows 1/4 cup chicken stock 3 ounces unsweetened coconut milk 1 ounce lime juice 1 ounce soy sauce 1 tablespoon fish sauce or 2 to 3 anchovies, ground 1 tablespoon hot sauce 2 tablespoons chopped garlic 1 tablespoon chopped ginger 1 1/2 cups creamy peanut butter 1/4 cup chopped cilantro Instructions: Pat the shrimp dry with a paper towel. In a small bowl combine cornstarch, salt, pepper, and cayenne. In a separate bowl, whisk the egg whites until foamy. In another bowl, place the coconut. Coat the shrimp with the cornstarch and shake off any excess. Dip into the egg white and then press into the coconut to get full coverage. Try to keep 1 hand dry, this will keep things a little cleaner. In a large pan, heat the oil to 350 degrees F and gently submerge the shrimp, 6 at a time. Fry for about 3 minutes or until golden brown. Remove them to a rack to drain. Serve with Peanut Sauce. In a food processor, puree the chicken stock, coconut milk, lime juice, soy sauce, fish sauce, hot sauce, chopped garlic, and ginger. Add the peanut butter and pulse to combine. Fold in the cilantro and keep refrigerated until ready to serve. Bring sauce to room temperature and serve with coconut shrimp. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 51251,"Pasta Rosettes Kosher salt and freshly ground black pepper 6 oven-ready lasagna sheets Oil, for oiling the pasta 3/4 cup ricotta 6 tablespoons apricot preserves 6 ounces sliced prosciutto 18 fresh basil leaves, plus more for garnish 1 cup plus 6 tablespoons grated mozzarella 1/2 cup heavy cream 1/4 cup grated Pecorino-Romano 1 clove garlic, grated Balsamic glaze, for drizzling Instructions: Bring a large pot of salted water to a boil. Preheat the oven to 375 degrees F. Cook the lasagna sheets until al dente, 5 to 6 minutes. Remove and lay on a lightly oiled surface. Divide the ricotta among the pasta sheets. Sprinkle each with a touch of salt and pepper. Layer the preserves, prosciutto and basil over the ricotta. Sprinkle a tablespoon of mozzarella over each. Roll the pasta, starting with the shorter end. Slice each roll into thirds and place in a shallow baking dish, low-sided oval casserole or small skillet. Whisk together the cream, pecorino and garlic. Drizzle the mixture over the pasta and top with the remaining 1 cup mozzarella. Bake until bubbling and golden, 14 to 16 minutes. Drizzle over the balsamic glaze and serve. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 51252,"Chicken Sauce and Judd's Chili 3 quarts apple cider vinegar 1 1/2 cups salt 1/4 cup black pepper 1/4 cup white pepper 1/4 cup paprika 1/2 cup crushed red pepper 2 cups vegetable oil 1 cup lemon juice 1/2 cup Worcestershire sauce 10 whole chicken legs 5 pounds ground chuck 1 tablespoon vegetable oil 3 green bell peppers, diced 3 onions, diced 3 packages chili seasonings 32 ounces tomato sauce 16 ounces barbecue sauce 5 ounces Worcestershire sauce 1/4 cup light brown sugar 1 1/2 tablespoons oregano 1 tablespoon garlic powder 1/2 tablespoon garlic salt 1/2 tablespoon thyme 1/2 teaspoon marjoram 1/2 teaspoon Italian seasoning 14 ounces ketchup Instructions: Start with a one gallon jug of apple cider vinegar and empty out 1 quart of the vinegar. Combine all remaining ingredients in the gallon jug and shake well with the cap back on. Brush over chicken and Barbecue. While chicken is cooking continue to brush sauce on, until chicken is cooked. For the Chili: Brown chuck and drain off excess fat. Set aside. In a separate saute pan heat vegetable oil and saute diced peppers and onions. Combine all ingredients in a large pot and simmer on low heat for approximately 1 hour. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 51253,"Duck Hash on Toasted Baguette 1 baguette, sliced on an angle about 1/3 inch thick (30 pieces) 3 tablespoons extra-virgin olive oil, plus more as needed 1 1/2 teaspoons kosher salt, plus more for seasoning 1 medium sweet potato, about 8 ounces 2 legs duck confit, about 1 pound total, room temperature 3 cloves garlic, 2 peeled and smashed, 1 minced 1 sprig rosemary 1/2 small onion, finely diced 1 rib celery, finely diced 1/2 red bell pepper, finely diced 1/4 cup chicken broth, homemade or low-sodium canned, plus more as needed 2 tablespoons hoisin sauce Hot sauce, optional Freshly ground black pepper 4 sprigs fresh flat-leaf parsley, leaves chopped Splash sherry vinegar Instructions: Preheat the oven to 350 degrees F. Spread the baguette pieces on a baking sheet. Brush with olive oil and season with salt and pepper. Bake 8 to 10 minutes, until crisp and light golden brown. Set aside. Put the sweet potato in a medium saucepan with cold water to cover, salt the water generously, and bring to a boil. Reduce the heat and simmer until the potato is just fork tender, about 6 minutes; drain and cool. Peel the potato and dice it into 1/4-inch cubes. Heat a medium skillet over medium-low heat. Add the duck legs skin side down and cook until the fat has rendered and the duck is warm, about 10 to 12 minutes. Remove the duck to a plate. If the skillet seems dry, add a bit of olive oil. Add the smashed garlic cloves and rosemary and cook until fragrant, about 3 minutes. Discard the rosemary and garlic. Add the onion and cook until tender, about 4 minutes. Add the celery and red pepper and cook until tender, about 3 minutes. Season with the 1 1/2 teaspoons salt and some pepper. Add the minced garlic and cook about 2 minutes more. While the vegetables cook, remove the skin from the duck legs and discard. Shred the duck meat into long strips. Add the sweet potatoes, shredded duck and chicken broth to the skillet and warm over medium heat, adding more stock if mixture seems dry. Stir in the hoisin and hot sauce, and season, to taste. Remove from heat and stir in the chopped parsley and sherry vinegar. To serve, top each baguette slice with 1 heaping tablespoon of the duck hash. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 51254,"Tonkatsu with Homemade Sauce 1/2 cup ketchup 2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
1 tablespoon mirin
1 1/2 teaspoons sugar
1 teaspoon Dijon mustard
1/4 teaspoon garlic powder 1/2 cup all-purpose flour 1 large egg
1 1/2 cups panko breadcrumbs
Four 1/2-inch-thick boneless pork chops or cutlets (about 4 ounces each; see Cook\u2019s Note), patted dry
Kosher salt and freshly ground black pepper
Neutral-flavored oil, such as vegetable or canola, for pan-frying Steamed white rice 6 green cabbage leaves, julienned or finely shredded (see Cook's Note)
8 tomato wedges, optional
8 thin slices peeled cucumber, optional
Instructions: For the sauce: Stir together the ketchup, soy sauce, Worcestershire sauce, mirin, sugar, Dijon and garlic powder in a small bowl. Set aside while you prepare the pork. For the pork: Put the flour in a shallow bowl. Whisk the egg with a small splash of water in a second shallow bowl. Add the panko to a deep dish.
Lightly pound each piece of pork with a meat mallet, then generously sprinkle on both sides with salt and pepper. Dredge one cutlet in the flour, coating completely, then shake off any excess. Dip it in the egg mixture, letting any excess drip off, then coat with the panko, gently pressing it into the panko so the crumbs stick. Transfer to a plate and repeat with the remaining cutlets.
Heat about 1/3 inch oil in a medium skillet over medium heat until it shimmers. Add 2 of the cutlets and cook until golden brown on the bottom, about 3 minutes. Flip the pieces over and cook until almost cooked through but still pink, 1 to 2 minutes more. Transfer the cutlets to a paper towel\u2013lined cutting board, sprinkle with salt and tent with foil to keep warm. Repeat with the 2 remaining cutlets.
For serving: Slice the cutlets crosswise into 1/2-inch strips. Place a sliced cutlet on each plate along with a scoop of rice, a mound of cabbage and 2 tomato wedges and/or cucumber slices, if using. Drizzle the cutlets with the sauce and serve with extra sauce on the side.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 51255,"Grilled Cedar Plank Salmon 1/2 cup rice wine vinegar 2 tablespoons pure maple syrup 2 tablespoons low-sodium soy sauce 2 tablespoons grated ginger (from a 2-inch knob) 3 cloves garlic, grated 1/2 cup olive oil Four 6-ounce salmon fillets, skin on (about 1 1/2 pounds) Kosher salt and freshly ground black pepper One 10-ounce bag coleslaw mix 1/2 cup sliced almonds 1/2 cup sesame sticks or wonton chips Instructions: Soak a cedar grill plank in water for at least 1 hour and up to 4 hours. Preheat the grill to medium. Mix the rice wine vinegar, maple syrup, soy sauce, ginger and garlic in a medium bowl. Slowly drizzle in the olive oil, whisking constantly, until emulsified. Reserve 1/4 cup for the salad dressing and set aside. Pour the remaining mixture over the salmon and let marinate in the refrigerator for 15 minutes.
Meanwhile, place the soaked cedar plank in the center of the preheated grill. Close the lid and let the plank heat until you hear it start to crack, about 15 minutes. Place the salmon fillets, skin-side down, on the plank. Season with 1/2 teaspoon salt and a few grinds of pepper. Close the lid and cook until the salmon is opaque throughout and large flakes break off when flecked with a fork, 15 to 20 minutes. Remove the plank from the grill and serve the salmon from the plank (the fish will slide right off with a metal spatula, leaving the skin behind). Discard the plank.
While the salmon is cooking, add the coleslaw mix, almonds, sesame sticks or wonton chips and the reserved dressing to a large bowl and toss until well combined. Serve alongside the salmon.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 51256,"Turkey Burgers With Orange Mustard Glaze 1 tablespoon coarse kosher salt 1/2 teaspoon ground paprika 1/2 teaspoon freshly ground black pepper 1/2 teaspoon granulated garlic 3 pounds ground turkey (white and dark meat) 2 tablespoons vegetable oil 1/2 cup diced yellow onion 2 cloves garlic, minced 1/4 cup diced jalapeno peppers, with seeds 1 9-ounce jar orange marmalade (with peel) 1 tablespoon dijon mustard 1/4 teaspoon freshly ground black pepper 1/8 teaspoon chili powder 6 hamburger buns or kaiser rolls Romaine lettuce, sliced tomato and sliced red onion, for topping Kosher pickles, for serving Instructions: Prep the burgers: Combine the salt, paprika, pepper and granulated garlic in a small bowl. Form 6 turkey patties and sprinkle on both sides with the seasoning mixture.
Make the glaze: Heat the vegetable oil in a medium skillet over medium-high heat. Add the onion, garlic and jalapenos and saute until the onion is translucent, about 10 minutes. Add the marmalade, mustard, black pepper and chili powder and cook about 2 minutes, until fully combined. Reserve until ready to use.
Preheat a grill to high. Grill the patties until nice markings are shown, about 5 minutes per side, then reduce the flame to medium and cook until well done, 12 more minutes, flipping after 5 minutes. At the same time, toast the buns on the grill.
Serve the burgers on the buns; top with the glaze, lettuce, tomato and red onion. Serve with pickles. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 51257,"Black Beans with Garlic, Onion and Jalapeno 1 pound dry black beans, soaked in water overnight 2 teaspoons kosher salt, plus additional as needed 1 teaspoon garlic salt 2 ounces unsalted butter 1 jalapeno cl, seeded and diced 1 garlic clove, minced 1 large white onion, diced small Freshly ground black pepper Instructions: Add the beans to a large stockpot and cover with cold water. Bring to a boil, then reduce to a simmer and cook until the beans are slightly soft, 30 minutes to 1 hour. Turn off the heat and add the kosher salt and garlic salt. Add the butter to a large, heavy-bottomed saute pan over medium heat, then add the jalapeno, garlic and onion. Saute until softened, 3 to 4 minutes. Drain the beans, reserving the liquid, then add the beans to the saute pan and simmer for 10 minutes, adding the reserved cooking liquid if too dry. Season to taste and serve. ","[Malbec, Tempranillo, Garnacha, Barbera]" 51258,"Grilled Steak and Eggs with Beer and Molasses 1 1/2 teaspoons unsalted butter 1/2 medium onion, finely diced 1 clove garlic, minced 1 cup ketchup 1/2 cup molasses 1/2 cup apple cider 2 tablespoons sugar 1/2 cup lager-style beer 1 1/2 teaspoons yellow mustard 2 teaspoons lemon juice 1 1/2 teaspoons Worcestershire sauce 1 1/2 teaspoons cayenne pepper 1 1/2 teaspoons paprika 2 1-pound strip steaks (1/2 inch thick) Salt and freshly ground pepper 1 tablespoon vegetable oil 4 grilled eggs (recipe below) Instructions: Make the sauce: In a medium saucepan over medium heat, melt the butter. Add the onion and garlic and saute until softened, about 3 minutes. Add the rest of the sauce ingredients; bring to a boil, then simmer until the sauce is reduced to 2 cups, about 30 minutes. Meanwhile, preheat a grill to medium-high. Season the steaks with salt and pepper and rub with the oil. Grill for 3 to 5 minutes per side for medium-rare. Let rest for 10 minutes before slicing. Serve with the beer-molasses sauce and the grilled eggs. Place a cast-iron skillet on the grill; add butter, oil or bacon drippings. Crack in eggs and season to taste (the Neelys use a blend of paprika, sugar and onion powder, plus salt and pepper). Cook until the edges are crisp but the yolks are still runny, 2-3 minutes. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 51259,"The Best French Toast Casserole Unsalted butter for greasing pan, at room temperature 1 loaf day-old brioche (about 1 pound) 6 large eggs 2 cups heavy cream 1 cup whole milk 2 tablespoons packed light brown sugar 1 teaspoon pure vanilla extract 1/2 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg Kosher salt 1/2 cup unsalted butter 1/2 cup packed light brown sugar 1/2 cup pure maple syrup 1 teaspoon pure vanilla extract Kosher salt 4 ripe-but-firm bananas, sliced about 1/4 inch thick 1/2 cup walnuts, roughly chopped Instructions: Butter a 9-by-13-inch baking dish. For the casserole: Trim the ends from 1 loaf day-old brioche (about 1 pound) and cut into ten 1-inch thick slices. Cut each slice in half diagonally to make two triangles from each piece. (If the bread is fresh, dry it out a bit. Place the slices in a single layer on a baking sheet and bake at 300 degrees F for 10 minutes, flipping halfway through.)
Whisk together the eggs, cream, milk, brown sugar, vanilla, cinnamon, nutmeg and 1/4 teaspoon salt in a large bowl until well blended. Dip each triangle of bread in the custard, lightly coating each side. Shingle the pieces in the prepared pan, overlapping slightly.
Pour any remaining custard over the bread slices. Cover the dish with plastic wrap and place in the refrigerator for at least 6 hours or up to overnight.
When ready to bake, preheat the oven to 350 degrees F. Remove the casserole from the refrigerator and let rest 15 to 20 minutes at room temperature before baking. Remove the plastic wrap and bake until the casserole is golden and puffed and the custard is set, 45 to 50 minutes.
For the topping: bring the butter, sugar and syrup to a boil in a medium nonstick skillet over medium-high heat. Cook until the butter is melted and the mixture is begins to thicken, about 2 minutes. Add the vanilla, a pinch of salt, and the walnuts, stirring to coat. Turn off the heat and add the sliced bananas, stirring to coat evenly. Spoon the desired amount of the banana-syrup mixture over the casserole and serve any additional on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 51260,"Italian-American Meatballs 2 slices white sandwich bread, stale and crusts removed (see note) 1/2 pound ground pork 1/2 pound ground veal 1/2 pound ground beef chuck 1/4 cup plus 2 tablespoons grated Parmesan 1/4 cup plus 2 tablespoons grated Pecorino Romano 1/4 cup chopped flat-leaf parsley 2 teaspoons kosher salt 1/2 medium onion, grated (about 1/4 cup) 2 cloves garlic, minced 1 large egg, beaten Freshly ground black pepper to taste 1/3 cup olive oil, divided 3 cups QUICK MARINARA SAUCE (see recipe) 1 pound cooked spaghetti or linquini On hero rolls for sandwiches 2 tablespoons extra-virgin olive oil 1/4 medium onion, diced (about 3 tablespoons) 3 cloves garlic, chopped 3 1/2 cups whole, peeled, canned tomatoes in puree, (one 28-ounce can), roughly chopped Sprig of fresh thyme Sprig of fresh basil 2 teaspoons kosher salt Freshly ground black pepper Instructions: Grate the bread or pulse into crumbs in a food processor. In a small bowl toss the breadcrumbs with 1/3 cup cold water to re-hydrate. In a large bowl, combine the breadcrumbs, pork, veal, beef, Parmesan, Pecorino, parsley, salt, onion, garlic, and egg and mix until combined. Season the meat mixture with pepper. Using your hands, gently form the meat mixture into 18 slightly larger than golf ball-sized balls. (Packing the meat mixture too tightly together will result in tough meatballs). Refrigerate for at least an hour or up to 24. Heat half the oil in a large non-stick skillet over medium-high heat. Add half of the meatballs and cook, turning occasionally, until well browned on all sides, about 6 minutes. Transfer the meatballs to a plate. Drain the oil and wipe out the skillet, return to the heat, and repeat with the remaining oil and meatballs. Drain and wipe out the skillet again. Return all the meatballs to the skillet and pour in the marinara sauce. Bring to a boil, lower the heat, and simmer, covered, swirling the pan occasionally, until the meatballs are cooked through about 15 minutes. The cheese in the meat balls will start to melt when the meatballs are ready. Serve immediately with spaghetti or on sandwiches. These meatballs can be stored, covered in the refrigerator for 3 days or frozen for up to 6 weeks. Heat the oil in a medium saucepan over medium-high heat. Saute the onion and garlic, stirring, until lightly browned, about 3 minutes. Add the tomatoes and the herb sprigs and bring to a boil. Lower the heat and simmer, covered, for 10 minutes. Remove and discard the herb sprigs. Stir in the salt and season with pepper to taste. Use now, or store covered in the refrigerator for up to 3 days, or freeze for up to 2 months. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 51261,"Classic Gravy 2 tablespoons butter 2 cups turkey giblets, chopped
Kosher salt and freshly ground black pepper 1/2 cup sliced carrots 1/2 cup sliced celery 1/2 cup diced onions 8 cups turkey stock
2 sprigs fresh rosemary
1 stick cinnamon
1 sprig fresh sage
1 piece star anise
Roasting pan from turkey with drippings 1/4 cup all-purpose flour
2 tablespoons heavy cream
2 tablespoons sherry vinegar
Kosher salt and freshly ground black pepper Instructions: For the brown turkey stock: In a 4-quart saucepot over medium-high heat, brown the butter and add the giblets. Season with salt and pepper. Stir and cook until the giblets are browned. Add the carrots, celery and onions and cook, stirring, until the vegetables are browned. Add the turkey stock, rosemary, cinnamon, sage and star anise, bring to a boil and then lower to a simmer. Cook at a slow simmer until the stock is rich and dark and reduced to 5 cups, about 1 hour. Strain through a fine-mesh sieve and set aside. For the gravy: When your turkey is done, measure out 1/4 cup of the fat from the roasting pan and discard the rest. Put the 1/4 cup turkey fat back into the roasting pan with the drippings, put the pan over medium-high heat and add a splash of the reserved 5 cups brown turkey stock to loosen the pieces. Whisk in the flour and remaining stock and simmer until the proper consistency is achieved, about 5 minutes. Add the heavy cream and vinegar and season to taste. ","[Chardonnay, Pinot Gris, Riesling, Sparkling wine]

" 51262,"Polenta ai Funghi Porcini 8 cups water 1 tablespoon coarse salt 2 1/2 cups coarsely ground polenta flour 4 ounces butter 1 cup heavy cream 1 cup grated Parmigiano-Reggiano 1 quart canola oil, for frying 1 tablespoon butter 1 tablespoon chopped fresh garlic 1/2 cup small diced fresh porcini mushrooms Salt and freshly ground black pepper 1/4 cup dry Marsala wine 1 tablespoon finely chopped Italian parsley leaves 2 cups heavy cream Shaved Parmigiano-Reggiano, for garnish Instructions: Polenta: Bring the water and salt to a boil in a large heavy stockpot. Let it boil for 2 minutes, then remove the pot from heat and add polenta flour by the handful, beating constantly. Continue to add the flour slowly, controlling the flow to a thin stream through your fingers to avoid lumps. Return the pot to the stove and bring to low simmer. Continue cooking for about 40 minutes, stirring constantly. Polenta will be done when it cleanly pulls away from the sides of the pot. Stir in the butter, heavy cream and cheese. Once combined, carefully pour the polenta onto a large sheet pan (12 by 18-inch). Spread it out evenly and let it cool completely until firm to the touch, about 1 1/2 hours. Sauce: In a large saute pan over high heat, add the butter, chopped garlic, porcini mushrooms, and salt and pepper, to taste. Cook without stirring until the water from the mushrooms has been released and has evaporated. Add the Marsala wine, and parsley and begin stirring with a wooden spoon. Once the ingredients are incorporated, add the cream, reduce the heat to medium and continue cooking until the cream is reduced by half and has a thick consistency. Remove from the heat and keep covered. Set aside. Heat the canola oil over high heat in a large deep pot or a deep-fryer. Meanwhile, slice the cooled polenta into desired size and shape. Once the oil has reached frying temperature, add the polenta, in batches, and deep-fry until golden brown. Arrange the polenta on serving plates and spoon the desired amount of sauce over the top. Garnish with the shaved Parmigiano-Reggiano and serve immediately. ","[Chardonnay, Barolo, Pinot Grigio, Vermentino]

" 51263,"My California Egg Salad 3 large hard boiled eggs, peeled and mashed 2 tablespoons mayonnaise 2 teaspoons sweet pickle relish 1/4 sweet red bell pepper, diced 7 ripe olives, seeded and chopped Instructions: Mix all ingredients together in a small mixing bowl. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 51264,"Grandma Nancy's Manicotti 3 1/2 cups ricotta 1 1/4 cup grated Pecorino Romano 2 eggs slightly beaten 1/2 teaspoon ground black pepper 12 manicotti pasta crepes, homemade or store bought 1 cup shredded mozzarella 1 quart Grandma Nancy's Marinara Sauce or tomato meat sauce, recipe follows 1/4 cup extra-virgin olive oil 1 medium onion, chopped 3 medium cloves garlic, chopped 2 cans (1 crushed, 1 puree) tomatoes 4 medium fresh basil leaves, chopped 1 teaspoon dried oregano Freshly ground black pepper Instructions: Preheat oven to 350 degrees F. In a medium bowl combine the ricotta, 1 cup of the grated cheese, eggs, and pepper. Fill each crepe with approximately 1/4 cup of the cheese mixture centering it in a straight line down the middle. Top with the shredded mozzarella. Take one end of the crepe and fold over the cheese filling. Then take the other end and pulling slightly, fold over in a wrapping motion overlapping the stuffed portion of the crepe. Repeat until all 12 crepes are filled. Spread one cup of the sauce in the bottom of a large baking pan that has been sprayed with a non-stick cooking spray. Place the filled manicotti in the pan, seam down, side-by-side. Do not overlap, and do not layer them. Spoon the remaining sauce over the manicotti. Be sure to cover all the pasta. Sprinkle with the remaining grated cheese. Cover with foil and bake at 350 degrees F for approximately 30 minutes or until the sauce is hot and bubbling. Remove from the oven and let stand for approximately 10 to 15 minutes before serving. This will give the manicotti time to settle which will make for easy serving. The manicotti will fall apart if served immediately. In a pan heat the olive oil. Add onions and cook until translucent. Add garlic and cook for a few minutes on medium heat. Do not let garlic burn. Add tomatoes, basil, oregano, and pepper. Let tomato mixture cook for approximately 30 minutes. ","[Chardonnay, Pinot Grigio, Chianti, Barbera]" 51265,"Marbled Dipped Apples 8 small Granny Smith apples, washed and dried, stems removed. Three 12-ounce bags colored chocolate discs, for the base color One 12-ounce bag colored chocolate discs in a second color One 12-ounce bag colored chocolate discs in a third color Instructions: Line a baking sheet with wax paper. Insert ice pop sticks into the cores of the apples and set aside. Place the colored chocolate discs into separate glass bowls and melt in the microwave according to package instructions. Drizzle a few tablespoons second and third colors in to the base color; do not stir. One at a time, fully dip the apples in the base color, twisting and turning as you remove them to create marbled patterns. Allow the excess to drip off, then set on the prepared baking sheet. Refrigerate the dipped apples for at least 15 minutes to harden. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 51266,"Lemon Rice Pudding 1 cup medium-grain white rice 2 cups milk
2 tablespoons heavy cream
1 tablespoon salted butter
Pinch of kosher salt
One 8-ounce can sweetened condensed milk
1 tablespoon vanilla extract
Zest of 1 1/2 lemons plus juice of 1/2 lemon, plus extra lemon zest, for serving 1 large egg, beaten
Instructions: Pour the rice into a medium saucepan (nonstick works well). Add the milk, cream, butter, salt and 2 cups of water and stir to combine. Bring the mixture to a gentle boil over medium-high heat, then cover the pan, reduce the heat to low and simmer, stirring twice as it cooks, until all the liquid is absorbed and the mixture is creamy, 20 to 25 minutes. Turn off the heat, add the sweetened condensed milk, vanilla and lemon zest and juice and stir. Return to the heat and cook for 5 more minutes, then turn off the heat again. Mix in the egg, stirring constantly. Let the mixture sit in the pan for an additional couple of minutes, then serve it nice and warm with some grated lemon zest over the top. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Moscato]" 51267,"White Water Clams with Beer and Orange Broth 1/2 cup sliced shallots
8 cloves garlic, smashed
4 tablespoons olive oil 4 dozen clams, rinsed well 1 cup hefeweizen-style beer 2 cups fish stock 8 ounces European-style unsalted butter, diced 2 tablespoons creme fraiche Salt 2 oranges, peeled and cut into rounds 4 tablespoons fresh picked parsley leaves 1/4 cup champagne vinegar 1 tablespoon Dijon mustard Juice of 2 limes 1 egg 2 cups grapeseed oil, plus more as needed Salt 4 thick slices bread
Instructions: For the clams and broth: Saute the shallots and garlic in the olive oil in a large pan with the clams. Pour in the beer to deglaze and add the fish stock. Cook over medium-high heat until all of the clams are open. Stir in the butter and creme fraiche. Season with salt and finish by folding in the orange wheels and parsley leaves. For the bread and aioli: Combine the vinegar, mustard, lime juice and egg in a blender. Blend well until smooth. Slowly drizzle in the oil. Continue adding the oil until aioli consistency. Season with salt. Lightly coat the bread with oil and sprinkle with salt. Toast or grill, and then smear with the aioli. Serve with the clams.
","[Chardonnay, Sauvignon Blanc, Riesling, Albari?o]" 51268,"Baklava 1 package frozen phyllo dough, thawed in the fridge (see Cook's Note) 1 1/2 sticks (12 tablespoons) butter
4 cups chopped pecans
1 teaspoon cinnamon
2 cups honey
1/2 cup sugar
1 tablespoon vanilla extract
Instructions: Remove the thawed phyllo from the fridge 1 hour before using. When working with the phyllo dough, only remove the sheets you immediately need, keeping the other sheets covered in plastic wrap, then a damp cloth. Preheat the oven to 350 degrees F. Melt 1/2 stick (4 tablespoons) of the butter in a small saucepan. Toss together the chopped pecans and cinnamon in a bowl. Set aside. Thoroughly butter a rectangular baking pan with the melted butter. Make sure the sheets of phyllo will generally fit in the pan. (If they're a little bigger, that's okay; if they're much bigger, just trim them with a sharp knife.) Butter the top sheet of phyllo with melted butter, then grab it and the unbuttered sheet below it. Flip the sheets over and set them in the pan buttered-side down. Press them lightly into the pan. Repeat this twice more, so that you have 6 sheets of phyllo in the pan, 3 of the sheets buttered. Sprinkle on enough pecans to make a single layer. Butter 2 sheets of phyllo and place them on top of the pecans buttered-sides down. Add more pecans, then 2 more buttered phyllo sheets. Repeat this a couple more times, or until you're out of pecans. Top with 4 more buttered phyllo sheets, buttered-sides down. Butter the top of the final sheet. Cut a diagonal diamond pattern in the baklava using a very sharp knife. Bake until very golden brown, about 45 minutes. While the baklava is baking, combine the honey, sugar, vanilla, 1/2 cup water and the remaining 1 stick butter in a saucepan. Bring the mixture to a boil, then reduce the heat to low. When you remove the baklava from the oven, drizzle half of the honey mixture evenly all over the top. Allow it to sit and absorb for a minute, then drizzle on a little more until you think it's thoroughly moistened. You'll likely have some of the honey mixture leftover, which you can drink with a straw. Just kidding. Allow the baklava to cool, uncovered, for several hours. Once cool and sticky and divine, carefully remove from the pan and serve with coffee (or give as gifts!). ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 51269,"Ice Cream in a Bag 2 cups whole milk 1/2 cup granulated sugar 1 tablespoon vanilla extract 10 cups ice 8 tablespoons rock salt 1 tablespoons mini semisweet chocolate chips 1/4 teaspoon peppermint extract 1 tablespoon unsweetened cocoa powder 1 tablespoons chopped strawberries (from about 2 strawberries) Instructions: For the base ice cream: Stir the milk, sugar and vanilla together in a medium bowl. Pour 1/2 cup of the mixture into a sandwich-size resealable plastic bag. Make vanilla ice cream or add in your desired flavors to make mint chocolate chip, chocolate or strawberry ice cream. Tightly seal the bag. Put that bag into another sandwich-size resealable plastic bag and tightly seal. Repeat with the remaining batter and desired flavors. Place the ice and the salt into a 4-quart food storage container with a lid. Put the filled bags into the container and secure the lid. Shake the container until the mixture is frozen and resembles ice cream, about 5 minutes. Remove the bags with the ice cream in it from the outer bag and snip a large piece off one corner of each bag. Pipe the ice cream into small bowls.
","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 51270,"Lamb Tandoori Hoagies 1 cucumber, peeled, seeded and shredded 1 onion, finely diced 1 to 2 cloves garlic, crushed 1 tomato, diced 2 cups yogurt 1 teaspoon salt 2 teaspoons roasted cumin seeds Instructions: Mix all ingredients together, except lamb and baguette. Place lamb cubes in the yogurt marinade and marinate for 24 to 48 hours in refrigerator. To make the raita, mix all ingredients together and let sit in refrigerator for a couple of hours so flavors can develop. Once lamb has marinated, skewer the lamb pieces and grill over coals and soaked oak or hickory wood chips, making sure to cook them slowly to get to an internal temperature of 145 degrees F. Slice open a baguette, slather it with raita, and stuff with grilled lamb. Eat hoagie with ice cold beer. ","[Syrah, Malbec, Tempranillo, Garnacha]" 51271,"Pecan and Dried Fruit Noodle Pudding 1 pound wide egg noodles 4 large eggs, separated 6 tablespoons unsalted butter 1/2 cup sugar 1 cup sour cream 1 teaspoon vanilla 1/3 cup diced raisins 1/3 cup diced apricots Cinnamon Freshly grated nutmeg 1 cup chopped walnuts 2/3 cup apricot preserves Instructions: Preheat the oven to 375 degrees. In a pot of boiling salted water cook the egg noodles until they are al dente. Drain, refresh under cold water and drain again. Transfer to a large bowl. In a bowl whisk together the egg yolks, butter, all but 2 tablespoons of the sugar, the sour cream and the vanilla. In a bowl with an electric mixer beat the whites until they form soft peaks. Add the remaining sugar and beat to firm peaks. Fold the whites into the yolk mixture and fold into the noodles In a buttered shallow baking dish layer the noodles, walnuts, jam and raisins and apricots. Sprinkle with the bread crumbs and bake for 25 to 30 minutes, or until lightly golden. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 51272,"Macaroni Salad with Dill and Ham 1/4 medium red onion, minced 2 teaspoons kosher salt, plus additional for salting water 8 ounces elbow macaroni (about 2 cups) 2 tablespoons milk 2 tablespoons white wine vinegar 1 tablespoon Dijon mustard Freshly ground black pepper 1/3 cup extra-virgin olive oil 1/3 cup sour cream 6 ounces cooked ham, cut into 1/3-inch cubes 3/4 cup frozen baby peas, thawed (about 4 ounces) 2 ribs celery, with leaves, diced 2 tablespoons chopped fresh dill Instructions: To mellow the minced onion, soak it in cold water while you make the salad. Bring a large pot of cold water to a boil over high heat and salt it generously. Add the macaroni and boil, stirring occasionally, until al dente, about 8 minutes. Drain the macaroni in a colander, put in a serving bowl, and toss with the milk. Allow the macaroni to cool slightly while you make the dressing. For the dressing: Whisk the vinegar, mustard, the 2 teaspoons salt, and black pepper to taste in a large bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Whisk in the sour cream. Drain the onions, pat dry, and add to the macaroni along with the ham, peas, celery, and dill. Add the dressing and fold to coat the pasta evenly. Serve immediately or cover and refrigerate until ready to serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 51273,"Mac and Cheese Dog Casserole 1 pound elbow macaroni Salt 2 tablespoons extra-virgin olive oil, divided 1 package beef or pork hot dogs, chopped into 1-inch pieces 1 tablespoon butter 1 medium onion, finely chopped 2 tablespoons all- purpose flour 1/2 cup beer, 1/3 of a bottle - whatever you have on hand, chicken broth can be substituted 2 cups milk Pepper 1 rounded tablespoon spicy mustard 2 rounded tablespoons ketchup 3 cups yellow sharp Cheddar, shredded, divided (Buy preshredded cheese. You will need 1 1/2 sacks of 10-ounce packages.) Instructions: Boil a large pot of water for macaroni. Salt water and under cook macaroni, cook about 7 minutes until just under al dente in doneness. Preheat broiler and set rack 12 inches from heat. While pasta works, heat a large deep nonstick skillet over medium-high heat. Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan, then add hot dogs and brown on both sides, 4 minutes total. Remove the dogs with a slotted spoon to a paper towel lined plate. Add another tablespoon extra-virgin olive oil, 1 turn of the pan, and the butter. When butter melts, cook onions 4 to 5 minutes, then add flour and cook another minute. Add beer and cook off completely, 1 minute. Whisk in milk and bring to a bubble, then season the sauce with salt and pepper and stir in the mustard and ketchup. Lower heat and add 2 cups of the cheese. Stir to melt, 1 minute. Adjust mustard, ketchup, and salt and pepper, to your taste. Drain pasta well. Combine pasta and hot dogs with sauce and coat evenly then pour into large casserole and top with remaining cheese. Melt and brown cheese under broiler, 2 minutes. Serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 51274,"Sephardic Meat and Eggplant Lasagna: Meginah 2 pounds ground turkey 2 pounds ground veal 4 tablespoons ground cinnamon, or to taste 1/2 cup kosher for Passover oil 2 medium onions, diced 2 pounds fresh mushrooms (button, cremini, or shiitake), sliced Kosher salt and fresh ground pepper, to taste 2 large eggplants, peeled and diced 1/4 cup finely chopped fresh Italian parsley leaves 6 cloves garolic, minced 16 thick, unbroken matzo crackers 4 to 6 (16-ounce) liquid egg cartons 6 (15-ounce) cans tomato sauce 1/4 cup sugar or honey Instructions: Preheat oven to 350 degrees F. In a large frying pan, brown ground turkey and veal, approximately 10 minutes. Once brown, drain, then sprinkle 2 tablespoons of cinnamon onto mixture, and set aside. In another large frying pan, heat 1/4 cup olive oil and saute diced onions until browned. Add sliced mushrooms to onion mixture, and saute together with seasoning, pinch of salt and pepper, until cooked. Place cooked mixture in large bowl and set aside. Using the same frying pan (do not wash), add remaining 1/4 cup oil and saute with pinches of salt and pepper, diced eggplant and garlic, until soft. Add these ingredients to onions and mushrooms in the mixing bowl. Add minced parsley, salt, freshly ground pepper, and remaining 2 tablespoons of cinnamon. Add 2 cans of tomato sauce to vegetable mixture. Combine browned turkey and veal with vegetable mixture; adjust seasonings. Add 1/4-cup sugar or honey to taste, and set aside. Cover counter top with heavy-duty paper towels. Use 2 aluminum roasting pans, 1 for matzo-soaking process, and 1 for egg dipping process. Fill 1 large aluminum roasting pan halfway with almost boiling water. Add matzos, 1 at a time to this \bath\ and soak until wet through, not falling apart, but pliable. Remove and lay on paper towels. Place more towels on top of matzos to soak up excess water, if necessary. Fill second large aluminum roasting pan with about 3 cartons of liquid eggs. (You will dip the softened matzos into egg mixture, 1 at a time as you layer.) Grease 2 (9-1/2 by 13 inch) glass baking dishes lightly with olive oil. Open remaining cans of tomato sauce, pour into mixing bowl, and set aside. Start layering in Pyrex baking dish. First with a thin amount of tomato sauce on bottom, then with 2 to 2 1/2 egg dipped matzos (these are used similarly to lasagna noodles), then with filling mixture, then several dollops of tomato sauce, continuing to repeat process until each baking dish uses 6 to 8 matzos. Finish with a layer of matzos brushed lightly with tomato sauce. Bake at 350 degrees F for 40 minutes, until top is firm and golden. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 51275,"Cranberry Fizzle 1 part cranberry juice 1 part seltzer water 1 part white wine 2 limes, sliced, reserve 4 slices for garnish Mint sprigs, for garnish Instructions: In a large pitcher, combine cranberry juice, seltzer, white wine, and lime slices. Serve over ice and garnish with reserved lime slices and mint sprigs. ","[Chardonnay, Sauvignon Blanc, Riesling]" 51276,"Cherries Crepe Souffle 2 sticks (16 tablespoons) unsalted butter at room temperature, plus additional for cooking crepes 1/2 cup all-purpose flour 2 large eggs, plus 1 large egg yolk 1 cup whole milk 7 tablespoons kirsch or brandy 1/2 cup confectioners' sugar 2 cups ripe cherries, pitted 1/4 cups sugar Cherry Sorbet, recipe follows 4 cups ripe cherries, pitted 4 cups water 1/2 lemon, juiced 1 1/4 cups sugar 1 tablespoon corn syrup Instructions: To make the crepes: In a small saucepan on medium-low heat, cook 1/2 stick of butter until it slightly brown. In a standing mixer, put in flour, eggs, egg yolk, milk and 3 tablespoons kirsch, beat well on medium speed until just combined. Strain mixture through a fine strainer. Add the brown butter to this mixture, combine well and leave it to rest in the refrigerator for 2 hours. In a preheated 8-inch skillet, brush with a little melted butter and pour in 1/4 cup of crepe batter. Swirl the skillet around and coat it well with batter and pour excess back into batter mixture. Cook crepes until lightly brown, about 1 to 2 minutes per side. Hold aside at room temperature
To make the crepe filling: In a standing mixer, cream 1 stick of butter with confectioners sugar on medium speed until well combined. Add 2 tablespoons kirsch, mix for another 30 seconds. Transfer to a bowl and keep in refrigerator.
In a medium skillet, melt remaining 1/2 stick of butter on medium heat and cook remaining 2 cups of cherries, coat well with butter. Add 1/4 cup sugar and cook, until slightly soft, about 2 to 5 minutes depending on cherry size. Then add 2 tablespoons of kirsch, remove the skillet from the stove top and ignite to flambe the cherries. Allow the flame to burn out the alcohol.
Preheat oven to 170 degrees F. Spread each crepe with a tablespoon of crepe filling. Roll the crepe and sides in like a spring roll. Place 2 crepes in the middle of each serving plate, warm in oven for 5 minutes. To serve, garnish with some of the cooked cherries and a scoop of the Cherry Sorbet. In a medium saucepan, combine cherries with water and lemon, bring to a boil and simmer on low heat for 10 minutes. Add sugar, stir to dissolve and cook for another 15 minutes. Then add the corn syrup and allow to cool before pouring mixture into the ice cream machine. In the machine, bring mixture to soft to firm consistency and keep in freezer.
","[Burgundy, Pinot Grigio, Riesling, Moscato]

" 51277,"Roasted Halibut with Pea and Mint Salad Vegetable oil cooking spray 1/4 cup fresh lemon juice (about 1 large lemon) 1/4 cup extra-virgin olive oil 2 cloves garlic, minced 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 4 (6-ounce) center-cut skinless halibut fillets 3 tablespoons extra-virgin olive oil, plus 2 tablespoons 1 large or 2 small shallots, thinly sliced 1 large red bell pepper, cored, seeded and sliced into 1/4-inch thick slices Kosher salt and freshly ground black pepper 1 1/2 cups frozen petite peas, thawed 1 packed cup chopped fresh mint leaves, plus sprigs, for garnish 1 tablespoon lemon zest (about 1 large lemon) 1 tablespoon chopped fresh thyme leaves Instructions: Fish: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a small baking sheet or glass baking dish with vegetable oil cooking spray. Set aside. In a small bowl, whisk together the lemon juice, 3 tablespoons of olive oil, garlic, salt, and pepper until smooth. Pour the mixture into a sealable plastic bag or a glass baking dish. Add the halibut and coat it with the lemon mixture. Refrigerate for 35 minutes. Remove the halibut from the marinade and arrange them on the prepared baking sheet. Roast until the fish flakes easily with a fork, about 15 to 18 minutes. Salad: Heat the oil in a medium skillet over medium-high heat. Add the shallots and red bell pepper. Season with salt and pepper, to taste. Cook, stirring frequently, until the shallots are soft and translucent, about 6 minutes. Turn off the heat, then add the peas, the chopped mint, lemon zest, and thyme. Drizzle with the remaining 2 tablespoons of olive oil and toss to coat. Season with salt and pepper, to taste. Spoon the salad onto 4 plates and top with the halibut. Garnish with mint sprigs and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 51278,"Fried Brown Rice with Shrimp and Vegetables 2 tablespoons vegetable oil 1 large egg, beaten 1/2 pound peeled and deveined medium shrimp, tails on Kosher salt 1/2 cup chopped watercress 1/4 cup shredded carrots 1/4 cup frozen peas, thawed 1 teaspoon minced garlic 1 teaspoon soy sauce 3 cups cold cooked brown rice 1 tablespoon chopped scallions 1 teaspoon toasted sesame oil 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 out onto a plate. Add the shrimp to the skillet, sprinkle with 1/4 teaspoon salt and cook, stirring constantly, until just cooked through, about 3 minutes. Transfer to a bowl. Add the remaining tablespoon oil, then add the watercress, carrots, peas, garlic, soy sauce, and 1/4 teaspoon salt and cook, stirring constantly, until the watercress wilts and the peas heat through, 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, shrimp, and any juices to the skillet and cook, stirring and breaking up the egg, to mix it in thoroughly, about 1 minute. Season with additional salt if needed. Stir in the scallions and sesame oil and serve.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 51279,"The Ugly Duckling Salad 1/2 cup shelled pistachio nuts, plus more for garnish 1 to 2 cloves, garlic, peeled and roughly chopped (use 2 only if you really like garlic!) 1 lemon, juiced 1/2 teaspoon hot sauce, (recommended: Sriracha), optional About 1/2 cup hot water Kosher salt and freshly ground black pepper 1/2 cup canola oil Splash good extra-virgin olive oil, for dressing 1 bag baby spinach 1 Fuji apple, cored and sliced 1 celeriac bulb, peeled and grated (do this right before serving so it doesn't oxidize and turn brown) Kosher salt and freshly ground black pepper Instructions: Warm a small skillet over medium heat. Add pistachios, shaking the skillet frequently so that nuts don't burn. Toast until the pistachios turn a little brown. They should smell delicious too. Quickly remove the pan from the heat and transfer the nuts to a bowl; otherwise they'll keep cooking and burn. Add the pistachios to a blender along with the garlic, half of the lemon juice, the hot sauce, if using, hot water, a sprinkle of salt and pepper and the canola oil. Blend until smooth. If it doesn't form a paste, add more water and more oil and blend until smooth. The consistency should be like a thin hummus; don't worry if you feel like you're adding a lot of oil. Taste and add a little extra-virgin olive oil and more lemon juice if you want more zing, which I recommend. It cuts the oils from the pistachios. Set aside once you're happy with it. Wash the spinach and dry thoroughly, so the leaves can be coated with the dressing. Toss the spinach, apple, and celeriac in a large serving bowl and season with salt and pepper, to taste. Pour 1/2 of the dressing over the salad and toss again. If you prefer more dressing, add it all, which I recommend. Let it sit for 5 minutes, then garnish with pistachios and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 51280,"White Chicory Salad with Apricot Dressing and Grilled Whole Wheat Pita Croutons 1/4 cup white wine vinegar 2 tablespoons Dijon mustard
2 tablespoons apricot puree
1 tablespoon honey
Kosher salt and freshly ground black pepper
1/2 cup extra-virgin olive oil
2 whole-wheat pitas Canola oil, for brushing Kosher salt and freshly ground black pepper
2 heads frisee, sliced 4 ounces baby arugula
1/3 cup Marcona almonds
4 ounces young fontina cheese, grated Kosher salt and freshly ground black pepper
1/4 cup chopped fresh chives
Instructions: For the apricot dressing: In a bowl, whisk together the vinegar, mustard, apricot puree, honey and some salt and pepper. Slowly whisk in the olive oil until thickened. Set aside. For the pita croutons: Heat a grill to high. Brush the pitas on one side with oil and season with salt and pepper. Grill until golden brown on both sides, about 1 minute per side. Cut into thin triangles. For the chicory salad: Put the frisee, arugula, almonds, croutons, and about three-quarters of the fontina in a large bowl. Season with salt and pepper. Drizzle some of the dressing around the side of the bowl and toss the greens to coat. Taste and add salt and pepper if desired. Top with remaining cheese, a drizzle of dressing, and the chives, and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 51281,"Corn and Squash Salad 3 ears corn, husks removed, cut in half 1 medium summer squash, halved lengthwise and quartered
1 medium zucchini, halved lengthwise and quartered
3 tablespoons olive oil
1 tablespoon honey
1 tablespoon ground cumin
2 teaspoons kosher salt, plus more for seasoning 1 teaspoon chili powder
1 teaspoon ground black pepper, plus more for seasoning 2 limes, zested and juiced
1 clove garlic, pressed
1 heirloom tomato, sliced 1/4-inch thick
1/3 cup crumbled queso fresco
1/4 cup cilantro leaves
Instructions: Preheat a grill or grill pan over medium-high heat. Place the corn, squash and zucchini in a large bowl. To make the dressing, add the olive oil, honey, cumin, salt, chili powder, black pepper, lime zest and juice and garlic to a mixing bowl or small mason jar. Stir or secure the lid and shake to combine. Pour two-thirds of the dressing over the vegetables and toss to coat completely. Grill the vegetables, turning as needed, until really nice grill marks begin to form, about 5 minutes for the squash and 7 minutes for the corn in total. Remove to a baking sheet and cover with foil to keep warm. Arrange the slices of tomatoes around the edge of a large cutting board or platter and season with a pinch or two of salt and pepper. Place the grilled vegetables around the platter thoughtfully, making sure to leave some of the tomato peeking through. Drizzle over the remaining dressing and shower with the queso fresco and cilantro. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 51282,"Lemon Chicken with Shishito Peppers 3 tablespoons extra-virgin olive oil 4 chicken cutlets (about 1 1/2 pounds) Kosher salt and freshly ground pepper 8 ounces shishito peppers (about 24)
2 cloves garlic, smashed 2 lemons (1 sliced, 1 juiced) 1/2 cup dry white wine 11/4 cups low-sodium chicken broth 2 tablespoons unsalted butter, cut into small pieces 1/4 cup roughly chopped fresh parsley 2 1/2 cups cooked basmati rice Instructions: Preheat the oven to 200 degrees F. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper. Working in batches, cook the chicken until browned and cooked through, about 3 minutes per side. Transfer to a rimmed baking sheet; keep warm in the oven. Wipe out the skillet and heat the remaining 2 tablespoons olive oil over high heat. Add the shishito peppers and cook, tossing, until browned in spots, 3 minutes. Remove to a plate with a slotted spoon. Add the garlic and lemon slices to the skillet and cook, stirring occasionally, without flipping the lemons, until they start browning, 2 minutes. Flip the lemons and cook until soft and golden, about 1 minute. Season with 1/2 teaspoon salt and a few grinds of pepper. Reduce the heat to medium; add the lemon juice and wine and cook until reduced by half, 3 minutes. Add the broth; cook until slightly reduced, 5 to 6 minutes. Remove from the heat; stir in the butter until the sauce thickens. Add the parsley; season with salt and pepper. Serve the chicken with the shishitos and rice; top with the sauce. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 51283,"Baked Apple Chips 4 Fuji apples (about 1 1/2 pounds) 1 tablespoon fresh lemon juice
2 tablespoons sugar
1 tablespoon ground cinnamon
Kosher salt
Instructions: Preheat the oven to 200 degrees F. Line 4 baking sheets with parchment paper. Use an apple corer to remove the seeds and cores of the apples. Trim a small sliver off the bottom of each apple to create a flat bottom, so that they can't roll. Cut the apples into thin slices, about 1/8-inch thick. Place the apple slices in a large mixing bowl. Pour in the lemon juice and toss gently to combine. Combine the sugar and cinnamon with a pinch of salt in a small mixing bowl. Sprinkle over the apples and toss gently to evenly coat all of the slices. Spread the apples in an even layer over the prepared baking sheets, being sure that the slices don't touch. Bake until the edges curl and the apples become crispy, about 2 hours. Lift the chips off the parchment with an offset spatula and store in an airtight container. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 51284,"Green Bean Casserole with Homemade Mushroom Gravy 1 1/2 pounds green beans, trimmed Kosher salt and freshly ground black pepper 2 tablespoons unsalted butter
1 tablespoon vegetable oil 1 pound mixed gourmet mushrooms, such as shiitakes, creminis and oyster, cleaned and quartered 1/2 teaspoon fresh thyme leaves
2 cloves garlic, minced 1/4 teaspoon cayenne powder 1/4 teaspoon ground nutmeg 2 tablespoons all-purpose flour 1 cup low-sodium chicken broth 1 cup sour cream 1/2 cup cream 1/4 cup grated Parmesan 4 medium shallots, sliced and separated into thin rounds 4 medium shallots, sliced and separated into thin rounds
1 cup all-purpose flour Vegetable oil, for shallow frying Instructions: Preheat the oven to 450 degrees F.
Bring a large pot of salted water to a boil. Add the green beans and cook until they just turn bright green, 2 to 3 minutes. (You don't want to cook the green beans through as they will cook in the oven also.) Strain and plunge the green beans immediately in a large bowl of ice water to stop the cooking process. When cool, drain and set out to dry on paper towels.
Set a 12-inch cast-iron skillet over medium-high heat. Add the butter and vegetable oil. Once the butter is melted and the pan is hot, add the mushrooms. Cook undisturbed so the mushrooms sear nicely, about 1 minute. Add the thyme and garlic and continue cooking the mushrooms to achieve some nice color. Season with the salt, pepper, cayenne and nutmeg. Cook 2 to 3 more minutes longer, dusting the mushrooms with some of the flour as they release moisture. Stir with a whisk to incorporate the flour (just like making a roux) and gradually add in the chicken stock. Bring to a simmer, then reduce the heat and add the sour cream and cream. Stir gently and cook over low heat until gravy thickens, 5 to 6 minutes. Add the blanched green beans to the pan and fold together so everything is mixed well. Spread out evenly in the pan. Sprinkle the green beans with the grated Parmesan and transfer to a roasting tray (to catch any spill-over). Bake until the casserole is bubbly and the top is melted and golden, 15 minutes.
Pour the vegetable oil into a deep skillet and heat to 350 degrees F. Pour the flour into a large mixing bowl and sprinkle generously with salt and pepper. Toss the shallot rounds in the seasoned flour, then place in a strainer and shake off any excess flour. Fry the shallots in the hot oil in small batches until golden brown, 3 to 5 minutes. Drain on paper towels and season with salt while still hot.
Top the green bean casserole with the fried shallots and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 51285,"Pomegranate Champagne Cocktail 2 sugar cubes 1 to 2 dashes Angostura? bitters 1 cup cold, brut Champagne or sparkling wine 1 1/2 tbsp. ruby grapefruit juice 1 1/2 tbsp. Campari? 1/4 cup Pama? pomegranate liqueur Garnish: orange peel Instructions:

1. Moisten the sugar cubes with a dash or two of bitters and drop into each champagne flute.
2. Add the juice, Campari and Pama to the sugar cube and stir to mix.
   3.Gently pour in the champagne, stir once and serve with the orange peel. ","[Prosecco, Pinot Grigio, Sauvignon Blanc, Ros]" 51286,"Orange-Cranberry Bundt Cake Nonstick cooking spray, oil or butter, for greasing the pan 2 1/2 cups plus 1 tablespoon all-purpose flour, plus more for flouring the pan 2 1/2 tablespoons orange zest plus 3/4 cup fresh orange juice (from about 2 oranges) 2 teaspoons orange liqueur
   4 large eggs, at room temperature
   1 cup fresh cranberries
   2 cups sugar
   1 teaspoon baking powder
   1 teaspoon kosher salt
   1/2 teaspoon baking soda
   2 1/4 sticks (18 tablespoons) unsalted butter, at room temperature Instructions: Preheat the oven to 350 degrees F. Grease and flour a bundt pan. Mix together the orange zest and juice, orange liqueur and eggs in a large bowl and set aside. In a smaller bowl, toss the cranberries with 1 tablespoon of the flour and set aside. In a stand mixer with a paddle attachment, add the sugar, baking powder, salt, baking soda and remaining 2 1/2 cups flour and mix to combine. On low speed, slowly add the butter 1 tablespoon at a time and continue to mix until a pea-sized crumble texture is achieved. Turn the speed to medium and slowly stream in the egg/orange mixture until combined. Increase the speed to medium high and beat until light and fluffy, about 2 minutes. Gently fold in the cranberry mixture. Pour the batter into the prepared bundt pan and smooth out the top. Bake until a cake tester inserted in the cake comes out clean, 50 to 55 minutes. Let cool in the pan for 20 to 30 minutes, then remove the cake and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 51287,"Cedar Plank Salmon with Potlatch Seasoning 1 cedar plank, large enough to accommodate the salmon 4 parts kosher salt 3 parts each chili powder and black pepper 1 part each ground cumin, crushed red pepper flakes, celery salt, garlic powder, onion powder, dried oregano 1 pound salmon filet, skin on Instructions: Soak the cedar plank overnight. Preheat the grill to high. Combine all of the seasoning ingredients. Put the cedar plank on the grill and heat, covered, for a few minutes. Season the top of the salmon liberally with potlatch seasoning and put it on the cedar plank. Cook, covered, 7 to 9 minutes for medium-rare. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 51288,"Fettuccini with Garden Vegetables and Greens Salt 12 ounces fettuccini 3 tablespoons extra-virgin olive oil 1 small onion, very thinly sliced 2 cloves garlic, chopped or sliced 2 medium zucchini, cut julienne or matchsticks 2 to 3 small, firm eggplants, about 1 pound, peeled and cut into batons (Japanese eggplant may be substituted) 1 small red bell pepper, seeded, rounded ends trimmed and thinly sliced A generous handful basil leaves, shredded 1/2 cup grated pecorino, plus more for serving Freshly ground black pepper 8 to 10 leaves green or red leaf lettuce, shredded Instructions: Bring a large pot of water to boil over medium heat. When boiling, salt the water and add the pasta. Cook until just shy of al dente. Meanwhile, heat 2 tablespoons extra-virgin olive oil, 2 turns of the pan, in large skillet over medium heat. Add the onions, garlic and vegetables as you chop them, the zucchini, eggplant and red pepper. Season vegetables with salt and cover, cook until tender, about 10 to 12 minutes. Just before draining the pasta, add about 1 cup starchy cooking liquid to the vegetables. Drain the pasta and add to the vegetables, tossing to combine. Stir in the basil and the cheese and a little black pepper, to taste. Transfer the pasta to a serving bowl and top with the shredded lettuce. Serve with an extra sprinkle of cheese and drizzle with the remaining 1 tablespoon of extra-virgin olive oil. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 51289,"Creamy Sweet Potato Polenta 2 large sweet potatoes, peeled and cut into 1-inch pieces Kosher salt 2 cups heavy cream 3/4 cup polenta 2 teaspoons garlic powder 1/4 cup grated Parmesan Freshly ground black pepper Instructions: Add the sweet potatoes to a large pot, cover with water and add 1 tablespoon salt. Bring to a boil over medium-high heat and cook until the potatoes are easily pierced with a knife, 10 to 15 minutes. Drain and puree the potatoes in a food processor until smooth. Bring the heavy cream and 2 cups water to a simmer in a saucepan over medium heat. Slowly whisk in the polenta and garlic powder. Reduce the heat to low and continue to cook, stirring occasionally, until the polenta is smooth and cooked through, about 15 minutes. Stir in the sweet potato puree and cheese until well combined. Season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 51290,"Banana Maple Tart Tatin 1 sheet (about 7 ounces) frozen puff pastry 2 tablespoons butter 1/2 cup maple syrup 1/2 vanilla bean, split 2 to 3 bananas, thickly sliced Instructions: On a floured surface, roll the pastry out a bit to even out the any folds and make it a touch thinner. Cut a 10-inch circle of dough from it, prick it, and keep it chilled. Preheat oven to 425 degrees F. Place a heavy 9 or 10-inch metal cake pan on the stove on a large burner and turn the heat onto medium. Add the butter and warm to melt it. Add the maple syrup and vanilla bean and bring to a boil stirring a bit. Remove the vanilla bean. Take the pan off the heat and place the banana slices in the pan decoratively in concentric circles to cover the whole bottom of the pan. Place the pastry over the bananas to cover them, tucking the pastry down along the inside of the pan. Later, during baking, the pastry will shrink to fit the pan. Bake for 20 to 25 minutes until the pastry is golden brown. Let cool in the pan 30 minutes then warm the bottom of the pan on the stove for a minute and turn the tart out onto a serving platter. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 51291,"Root Vegetable Mash 2 Yukon gold potatoes 4 parsnips 2 carrots 2 salsify 1/4 cup 35-percent whipping cream 1/4 cup butter Salt and freshly ground black pepper Crab Salad 3 Yukon gold potatoes 2 cups crab chunks, picked over for shells 1/4 cup prepared mayonnaise 1 teaspoon Dijon mustard 2 green onions, finely chopped 1/2 cup finely chopped fresh chives Salt and freshly ground black pepper Oil, for frying Instructions: Cook all the potatoes, parsnips, carrots, and salsify in salted boiling water for about 30 minutes, or until tender. Add the inside of the potatoes to the rest of the vegetables. Mash the vegetables along with the cream and butter. Season the vegetables with salt, and pepper, to taste. Keep warm. Preheat the oven to 350 degrees F. Bake the potatoes until soft, about 40 minutes depending on the size.
Heat the oil in a deep fryer to 375 degrees F.
Remove the potatoes from the oven. Scoop out the flesh and transfer to a bowl for use in the Root Vegetable Mash, recipe follows. Place the potato skins into the fryer until they become brown and crispy. Remove the skins, place on paper towels and season with salt, and pepper, to taste. Let cool to room temperature.
Mix the crab with the mayonnaise, Dijon, green onions, and chives. Season the mixture with salt, and pepper, to taste. Spoon the mixture into the potato skins. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 51292,"Smokin' Texas Chili 1 1/2 pounds boneless beef sirloin steak or top round steak, 3/4-inch thick, cut into 1/2-inch pieces 1 medium onion, chopped (about 1/2 cup) 2 cloves garlic, minced 3 cups Pace? Chunky Salsa, any variety 1/2 cup water 1 tablespoon chili powder 1 teaspoon ground cumin 1 can (about 15 ounces) red kidney beans, rinsed and drained 1/4 cup chopped fresh cilantro leaves Chili Toppings 2 tablespoons olive oil Instructions: Heat 1 tablespoon oil in a 6-quart saucepot over medium-high heat. Add the beef in 2 batches and cook until it's well browned, stirring often. Remove the beef from the saucepot. Add the remaining oil and heat over medium heat. Add the onion and cook until it's tender. Add the garlic and cook for 30 seconds. Add the salsa, water, chili powder and cumin. Heat to a boil. Return the beef to the saucepot. Stir in the beans. Reduce the heat to low. Cover and cook for 1 hour. Uncover and cook for 30 minutes or until the beef is fork-tender. Sprinkle with the cilantro and Chili Toppings, if desired. Chili Toppings: Chopped tomatoes, chopped onions or shredded cheese. ","[Malbec, Zinfandel, Tempranillo, Syrah]" 51293,"Pan Seared Halibut with Garlic Chive Spaetzle, Lobster and Fava Beans with a Wild Mushroom Veloute 1 cup milk 1 cup all-purpose flour 5 whole eggs 1 teaspoon ground nutmeg Salt and freshly ground black pepper 2 tablespoons minced garlic Oil 2 tablespoons butter 2 shallots 1 cup mushrooms 1 cup leek whites 1 quart fish stock (chicken or vegetable will do) 1 quart cream Salt and freshly ground black pepper 1 tablespoon extra-virgin olive oil 1 (7-ounce) fillet halibut 2 tablespoons butter, divided 3 ounces spatzle 2 tablespoons blanched fava beans 2 ounces par-cooked lobster meat 2 ounces mushroom veloute Instructions: Mix milk, flour, 5 whole eggs, nutmeg, 1 teaspoon of salt and freshly ground pepper and minced garlic until the dough forms. Allow to rest for 30 minutes. Over a pot of salted boiling water, pass the dough through a perforated pan or spaetzle maker. Once the dumplings float, strain out of the water and place them on a tray until room temperature. Moisten with a little oil and store for up to 2 days, refrigerated. In a pot place 2 tablespoons of butter, 2 shallots, 1 cup of leeks and 1 cup of mushrooms and cook over medium heat for 15 minutes. Then add the fish stock and reduce by half. Add your 1-quart of cream and reduce by another two thirds. Place in a blender until smooth and pass through a strainer. Adjust with salt and pepper. You will need 2 pans for cooking and a small pot for your sauce. In a pan on medium-high heat, add the oil and allow 30 seconds to heat up. Then place the fillet of fish away from you in a pan so it doesn't splash you. While the fish is cooking, put the other pan on high heat, place half of the butter and allow to brown slightly. Once slightly brown add the spatzle and allow to cook for about 1 1/2 minutes. At this stage add the fava beans and lobster; allow to cook for no more than 2 minutes. Your fish should be almost cooked by this point with a nice golden brown crust, flip and finish for 1 minute. Place the sauces on warm plates with the spatzle saute in the middle and the drained fish on top. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 51294,"Ham and Cheese Galette 2 tablespoons extra-virgin olive oil, plus more for brushing 1 9-ounce box frozen artichoke hearts 1 small leek (white and light green parts only), sliced 1 4-ounce piece Black Forest ham, chopped 1 1/2 cups chopped broccoli florets Kosher salt and freshly ground pepper 1 round refrigerated pie dough (half of a 14-ounce package) 1 tablespoon Dijon mustard 1 cup grated gruyere cheese 6 radishes 5 cups mixed baby greens (about 3 ounces) 1 tablespoon white wine vinegar Instructions: Preheat the oven to 450?. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the artichoke hearts in a single layer and cook, turning, until browned, 2 to 3 minutes. Scatter the leek, ham and broccoli on top and cook, stirring, until the vegetables soften, 2 to 3 minutes; season with salt and pepper. Line a rimmed baking sheet with foil. Unroll the pie dough on the prepared pan and gently flatten any curled edges. Spread the mustard on the dough, leaving a 1-inch border. Top with half the gruyere, then the vegetable mixture, then the remaining gruyere. Fold in the edges of the dough, pleating as needed. Lightly brush the crust with olive oil and sprinkle with pepper. Bake until the pastry is golden brown and the cheese melts, 20 to 25 minutes. Meanwhile, thinly slice the radishes and combine in a large bowl with the mixed greens, vinegar and remaining 1 tablespoon olive oil. Season with salt and pepper and toss. Serve the galette with the salad. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 51295,"Turnip Gratin With Almonds 2 pounds turnips (about 5 medium) 1 cup plus 2 tablespoons heavy cream 1 tablespoon all-purpose flour 2 teaspoons chopped fresh thyme 1 clove garlic, finely grated 1/4 teaspoon finely grated lemon zest 1/4 teaspoon freshly grated nutmeg Large pinch of ground cinnamon Kosher salt and freshly ground pepper 2 tablespoons unsalted butter 1 cup fresh breadcrumbs 3 tablespoons sliced almonds, roughly chopped 2 tablespoons chopped fresh parsley Instructions: Preheat the oven to 350 degrees F. Peel the turnips and slice 1/8 inch thick (use a mandoline if you have one). Whisk the cream, flour, 1 teaspoon thyme, the garlic, lemon zest, nutmeg, cinnamon, 1 teaspoon salt, and pepper to taste in a large, deep skillet. Add the turnips and bring to a simmer over medium heat; cover and cook until the turnips are softened, about 3 minutes. Stir the turnip-cream mixture and spread evenly in a 2-quart baking dish. Cover with aluminum foil and bake until the turnips are very tender, 35 to 40 minutes. Uncover and continue baking until the cream mixture is slightly thickened and the top is golden, about 10 more minutes. Meanwhile, make the topping: Melt the butter in a large skillet over medium heat. Add the breadcrumbs, almonds and the remaining 1 teaspoon thyme and cook, stirring, until the breadcrumbs are toasted, about 4 minutes. Stir in the parsley and a pinch of salt. Remove the gratin from the oven and sprinkle with the breadcrumb topping. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 51296,"Gluten-Free Banana-Walnut Pancakes 2 ripe bananas, plus additional sliced banana, for serving 3 tablespoons brown sugar 1/4 teaspoon nutmeg 1 cup buttermilk
2 eggs 1 1/2 cups gluten-free all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/4 cup walnut pieces Butter or oil, for cooking pancakes
Maple syrup, for serving Instructions: Mash the bananas. Mash the bananas well, so there are no large lumps. Add the brown sugar and nutmeg and stir them all together. Add the buttermilk and eggs. Using a rubber spatula, combine everything together until the eggs are fully incorporated. Combine the dry ingredients. Whisk together the flour, baking powder, baking soda and salt in a large bowl. Make a well in the center of the flour.
Make the pancake batter. Pour the wet ingredients into the well and mix together until there are no visible signs of flour. Add the walnut pieces and stir again. Let the batter sit for 30 minutes before making the pancakes.
Make the pancakes. Heat a nonstick pan or electric griddle over medium heat. When the pan is hot, add some butter or oil. Drop 1/4 cup pancake batter into the pan and repeat to make 3 more pancakes. Cook until bubbles have formed and started to pop on the top of the pancakes, about 2 minutes. Flip the pancakes and cook until the bottom is cooked, about 1 minute.
Put a stack of pancakes on a plate and cook the remaining pancakes. (If you want to keep the pancakes warm, put the plate in a 200 degree F oven as you cook the remaining pancakes.) Top with banana slices and maple syrup. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 51297,"Baby Lettuces with Shallot Vinaigrette 3 tablespoons extra-virgin olive oil 1 tablespoon sherry vinegar
1 teaspoon Dijon mustard
1 shallot, minced and rinsed under cold water
1/4 teaspoon kosher salt
5 heads assorted baby lettuces, leaves separated and left whole
1 cup Parmesan shavings
Instructions: In a small bowl, whisk together the olive oil, sherry vinegar, Dijon and shallot. Season with the salt. Pile the baby lettuce leaves on a platter and drizzle with the dressing. Sprinkle with the Parmesan shavings and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 51298,"Spanish Sangria 2 bottles dry red wine 4 ounces gin 3 tablespoons sugar 4 oranges, (3 juiced, 1 whole) 4 lemons, (3 juiced, 1 whole) 2 limes, (1 juiced, 1 whole) Ice 24 ounces guarana soda Instructions: In a large pitcher combine the wine, gin, sugar, the juice from 3 oranges, 3 lemons, and 1 lime. Slice the remaining orange, lemon, and lime and add them to the pitcher as well. Stir the mixture and let it sit overnight in the refrigerator. Pour the sangria into glasses filled with ice and top with guarana soda. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 51299,"Chicken Sausage Burgers with Balsamic Onion Barbecue Sauce Extra-virgin olive oil, for liberal drizzling plus 2 tablespoons 1/4 pound pancetta, chopped 2 red onions chopped Salt and black pepper 1 fresh bay leaf 2 pounds ground chicken 1 1/2 tablespoons fennel seed, lightly toasted 1 teaspoon crushed red pepper flakes -- go heavier for extra spicy 1/4 teaspoon allspice Zest and juice of 1 orange 3 tablespoons finely chopped rosemary, 4 to 5 sprigs 4 cloves garlic, grated with a microplane or the small side of a box grater 2 generous handfuls of grated Parmigiano Reggiano or Romano cheese 2 tablespoons Worcestershire sauce, eyeball it 1/2 cup aged balsamic vinegar 3 tablespoons honey or dark brown sugar 1/2 endive, chopped 1 cup arugula leaves, shredded 1/2 radicchio, chopped 4 crusty rolls, split, toasted and drizzled with extra-virgin olive oil or buttered Instructions: Put 2 tablespoons extra-virgin olive oil in a pot over medium high heat. If you're cooking outside you can cook over the grill flames. Add the pancetta to the pot and crisp it up, 3 to 4 minutes, add the onion to the pot and season with salt and pepper - go heavy on that pepper. The black pepper will really balance out the sweetness of your sauce later on. Add the bay leaf to the pot. While the onions cook, place the ground chicken in a bowl and add fennel seed, red pepper flakes, allspice, orange zest, rosemary, garlic, salt and pepper, to taste, and cheese. Mix the meat with seasonings and form 4 large patties. Make a shallow dent in each patty at the center of it to prevent the burger from bulging up as it cooks. Wash up and drizzle the patties liberally with extra-virgin olive oil. Place the patties on the grill and cook 6 to 7 minutes on each side. When the onions are very soft and begin to caramelize, remove the bay leaf and add the Worcestershire sauce, balsamic vinegar, honey or sugar, and orange juice. Let the sauce thicken up and sweeten up 6 to 7 minutes until the liquids are syrupy. Adjust the black pepper level to your taste. Mix the chopped endive, shredded arugula and chopped radicchio together. Pile the chopped lettuces on the bun bottoms top with burgers and lots of onion barbecue sauce. Set bun tops in place and serve. ","[Pinot Grigio, Vermentino, Gavi, Tempranillo]" 51300,"Black Bean Lasagna Two 15-ounce cans black beans, rinsed and drained 8 ounces lasagna noodles 1 recipe Tofu Ricotta, recipe follows One 28-ounce can fire-roasted diced tomatoes One 12-ounce can tomato paste 1 tablespoon dried oregano leaves 2 teaspoons salt, plus more for pasta 1/2 teaspoon black pepper 1/4 teaspoon garlic powder 1 small onion, finely chopped
1/4 cup raw cashews, finely ground 14 ounces extra-firm tofu, drained and pressed (see Cook's Note) 1/4 cup nutritional yeast 3 tablespoons olive oil 2 tablespoons finely chopped fresh basil, or 1 tablespoon dried basil Salt and pepper Instructions: Preheat the oven to 375 degrees F. In a large saucepan, combine the tomatoes and their juices, tomato paste, garlic powder, salt, pepper, oregano, onions and black beans. Bring to a boil over medium-high heat, and then reduce the heat and simmer, uncovered, for about 30 minutes. Meanwhile, bring a large pot of salted water to a boil. Add the lasagna noodles and cook to al dente according to package directions. Drain the noodles well. Spread 1 cup of the prepared sauce in a 9- by 13- by 2-inch baking pan. Make three layers each of noodles, sauce and Tofu Ricotta. End with the sauce and make sure the noodles are completely covered or they will dry out during baking. Bake for 45 minutes, uncovered. Allow the dish to stand for 15 minutes before cutting into squares and serving. Add the cashews to a food processor and grind them. Then crumble in the tofu, and add the yeast, olive oil and basil. Season with salt and pepper. Store in an airtight container in the fridge until ready to use. Keeps well for at least a week.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 51301,"Rocky Mountain Trout with Hazelnuts and Haricots Verts 1/3 cup hazelnuts 12 medium-sized red new potatoes 2 shallots, minced 2 cups chicken stock Salt and pepper, to taste 4 whole trout 1 cup all-purpose flour 1/2 pound haricots verts, ends removed 2 tablespoons butter 1/4 cup olive oil 2 lemons, juiced Instructions: Place the hazelnuts on a baking sheet in a preheated 350-degree oven for 10 minutes. When they are lightly toasted, remove from the oven and immediately rub them vigorously in a heavy, dry kitchen towel to remove the skins. Set aside to cool. Place the new potatoes, the minced shallots, and the chicken stock in a 2 quart sauce pot. Add 1 teaspoon of salt, and bring to a boil. Lower the heat to a simmer and cover with a tight-fitting lid. Cook for 20 minutes, or until the potatoes are done, but firm. The tip of a knife should penetrate them with a slight resistance. Meanwhile, cut off the head and tail of the trout. Using tweezers, remove any pin bones you may find in the trout. Separate the trout into 2 fillets each by cutting down the back of the trout. Season with salt and pepper, and dredge the trout fillets in the flour. Add the green beans to the potato pot, cover and place on medium-high heat for 5 minutes. Preheat a 12-inch skillet over medium heat. Add the olive oil and 2 tablespoons of butter. Saute the trout fillets, skin side down, until golden brown. Turn the fillets and cook 1 more minute. Remove from the pan, and repeat until all the trout are cooked. Place all the fillets a baking sheet in the oven to keep warm. Add the contents of the potato pot to the trout pan. Add the hazelnuts, bring to a boil, and stir in the lemon juice and butter. To serve, divide the potato mixture onto 4 plates, and place 2 fillets, skin side up, crisscrossed on each plate. Spoon the remaining hazelnut sauce over each portion, and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 51302,"Wild Mushroom Risotto with Basil Oil Bunch fresh basil leaves Kosher salt Ground black pepper Fresh lemon juice Olive oil Shallots, diced Butter Arborio rice Boiling chicken stock (can use vegetable stock) Seasonal wild mushrooms Heavy cream Parmesan, grated Instructions: Blanch basil in boiling water and shock in an ice bath. Drain and puree with salt, pepper, and fresh lemon juice, to taste. Add desired amount of olive oil while pureeing the basil, remove and strain through coffee filter slowly. Do not press oil through. Heat a pan over medium heat. Saute shallots in butter. Add the rice and stir until rice is hot. Continue stirring but do not brown the rice. Add the first third of the stock to hot rice and consistently stir the risotto until stock has reduced almost all the way. Repeat with stock 2 more times while constantly stirring the risotto and keeping the bottom of the pan from sticking. Meanwhile, in a side pan saute sliced mushrooms and fold them into the risotto just before it is finished. Stir and finish with heavy cream and Parmesan. Season with salt and pepper, to taste, then drizzle with basil oil and serve. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 51303,"Chocolate-Hazelnut Drop Cookies 1 cup (2 sticks) butter, at room temperature 1/4 cup plus 1 cup powdered sugar 1 teaspoon pure vanilla extract 2 cups flour 1/2 cup chocolate-hazelnut spread, at room temperature (recommended: Nutella) Instructions: For the cookies: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line 3 baking sheets with parchment paper or silicone liners. Set aside. In a stand mixer fitted with the paddle attachment, beat the butter and sugar on high speed until light and fluffy, 2 to 3 minutes. Beat in the vanilla. With the machine running, gradually add the flour until incorporated. Beat in the chocolate-hazelnut spread. Using a small cookie scoop or a tablespoon, drop 12 balls of dough onto each baking sheet. Bake until the bottoms of the cookies flatten out slightly, 10 to 12 minutes. Cool for 5 minutes and transfer to a wire rack to cool completely, about 30 minutes. Place 1 cup of powdered sugar in a medium bowl. In batches, roll the cookies in the sugar until coated. Store in an airtight container at room temperature. ","[Barolo, Barbaresco, Dolcetto, Tempranillo]" 51304,"Oatmeal Cookie Pork Chop 12 (4-ounce) bone-in pork chops Salt and freshly ground black pepper 3 tablespoons grapeseed oil 1 dozen oatmeal cookies, store-bought or homemade 1/4 pound butter, room temperature 2 cups panko bread crumbs 2 tablespoons chopped fresh parsley leaves 1 tablespoon chopped fresh thyme leaves 1 teaspoon curry powder 2 tablespoons stone-ground mustard 3 tablespoons apricot jelly 1 teaspoon chopped chives Instructions: Preheat the oven to 350 degrees F. Season the pork on 1 side with salt and pepper, to taste. In large heavy-bottomed pan, over high heat, add the grapeseed oil and heat until almost smoking. Add the pork chops, seasoned side down. Sear the chops until golden brown, 2 minutes per side. Remove the chops from the pan to a sheet tray or roasting pan. In food processor, crush the cookies until they resemble bread crumbs, not a dust. In a medium bowl, blend by hand, the butter, panko, herbs, curry and cookies until the mixture resembles a well mixed crust. Combine the mustard and jelly in a small bowl. Evenly coat the top of each pork chop with the mustard mixture then cover with cookie mixture. Roast the chops until cooked through, about 15 minutes. Remove the chops from the oven to a serving platter and garnish with chives. Let rest for 5 minutes before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 51305,"Braised Red Cabbage and Turnips 1 1/2 tablespoons mustard seeds 2 tablespoons butter 1 tablespoons olive oil 1 pound turnips, peeled and diced (about 3) 1 head red cabbage, sliced thin 1/4 cup apple cider vinegar 1 cup chicken stock Salt Instructions: In a large saute pan, heat pan on medium and add the mustard seeds. Toast seeds until fragrant, about 1 minute. Add butter and oil. When butter is melted, add the turnips and cabbage and saute until cabbage begins to wilt, about 5 minutes. Mix in vinegar and stock. Bring mixture to a simmer, cover and braise until a knife inserted in a turnip comes out easily and cabbage is wilted and tender, about 25 minutes. Season, to taste, with salt. ","[Burgundy, Riesling, Barolo]" 51306,"Mushroom Stroganoff 1 tablespoon butter 1 teaspoon oil 2 large onions, chopped 1/4 pound shiitake mushrooms, sliced 1/4 pound oyster mushrooms, sliced 1/4 pound chanterelle mushrooms, sliced 1/4 pound morel mushrooms Juice from 1/2 lemon 1/2 teaspoon salt 1 teaspoon dried basil 1/2 pint nonfat sour cream 12 ounces cooked pasta, your favorite (I prefer angel hair) 1/3 to 1/2 cup nuts, chopped Instructions: In large nonstick frying pan, melt butter and oil. Add onions and mushrooms and cook, covered, for about 3 to 7 minutes or until mushrooms start to soften. Remember, leave the lid on to keep it from drying out. When mushrooms have softened, add lemon juice along with seasonings and sour cream. Mix well. Add cooked pasta and heat thoroughly. Season with salt and pepper, if needed, and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 51307,"Chicken Jambalaya 2 tablespoons canola oil, divided 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-size pieces Kosher salt and freshly ground black pepper 1 medium yellow onion, chopped 1 green bell pepper, chopped 2 stalks celery, chopped 1 tablespoon chopped garlic 1 tablespoon Cajun seasoning 1/4 teaspoon cayenne pepper 2 cups long grain rice 3 cups chicken broth One 14.5-ounce can diced tomatoes, with juice 1 tablespoon chopped fresh parsley, for garnish Instructions: In a large, heavy-bottomed pot over medium-high heat, add 1 tablespoon oil. Add the chicken, season lightly with salt and pepper, and brown on both sides, about 7 minutes, working in batches if necessary. Remove the chicken to a plate. Add the remaining tablespoon of oil and the onions, peppers, and celery, and cook until the vegetables are soft, about 5 minutes. Add the garlic, Cajun seasoning, cayenne, salt and pepper, and give it a stir. Stir in the rice. Add the chicken back to the pot, along with the broth and tomatoes, and season with salt and pepper. Bring to a boil, cover, and reduce the heat to a simmer. Cook until the liquid is absorbed and the rice is tender, about 30 minutes. (Reserve 3 cups rice mixture for another use, such as Round 2 Recipe Cajun Quesadillas and Online Round 2 Recipe Cajun Red Bean and Rice Soup.) Serve, garnished with parsley. ","[Cabernet Sauvignon, Merlot, Malbec, Tempranillo]" 51308,"BBQ Spiced Chicken, Salsa Salad and Pumpkin-Chipotle Polenta 1 tablespoon grill seasoning 2 tablespoons chili powder 1/2 tablespoon ground cumin 1 tablespoon coriander 3 tablespoons dark brown sugar 4 boneless skinless chicken breasts 4 tablespoons extra-virgin olive oil, divided 4 plum tomatoes, chopped 1 yellow bell pepper, seeded and chopped 1 red onion, chopped 1/4 fresh pineapple, cut into spears and grilled 2 limes A handful fresh cilantro leaves, chopped Salt and freshly ground black pepper 2 cups chicken stock 1 cup milk or half-and-half 1 chipotle in adobo, finely chopped and 2 teaspoons adobo sauce 3/4 cup quick cooking polenta 1 (15-ounce) can pumpkin puree 2 tablespoons butter 2 tablespoons honey Instructions: Heat grill pan over medium-high heat. Mix spices and sugar in a large plastic food storage bag. Coat chicken with 1 tablespoon extra-virgin olive oil and add to bag. Coat the chicken evenly in the spices and sugar. Let the chicken hang out a few minutes. Chop and combine the tomatoes, bell pepper, onions and grilled pineapple spears. Place chicken on grill and cook 6 to 7 minutes on each side. Dress the salad with lime and a couple tablespoons extra-virgin olive oil. Season the salad with cilantro, salt and pepper. Heat the stock and milk or half-and-half in a sauce pot with chipotle and adobo sauce. Whisk in the polenta and thicken 2-3 minutes, stir in pumpkin to warm through. Stir in butter and honey and season with salt and pepper. Serve polenta with chicken and salsa salad. ","[Cabernet Sauvignon, Zinfandel, Tempranillo, Garnacha]

" 51309,"New Style Refried Beans (Frijoles Refritos Estilo Nuevo) 1 tablespoon olive oil 1 small Spanish onion, cut into medium dice 2 cloves garlic, whacked with the side of a knife and peeled 1 pound dried black beans 1 smoked ham hock or smoked turkey wing 1 bunch cilantro, washed 2 bay leaves Salt and freshly ground black pepper Good quality tortilla chips, for serving Thinly sliced red radishes, for serving, optional Instructions: Heat the olive oil over medium-high heat in a medium saucepan. Add the onion and garlic and cook, stirring occasionally, until soft but not browned, about 4 minutes. Add the beans, ham hock, and cilantro. Pour in enough water to cover the ingredients by 2 inches. Toss in the bay leaves and bring the water to a boil, then adjust the heat so it is boiling gently. Cook the beans until tender, about 2 hours. Keep an eye on the beans; they should always be covered by liquid. When the liquid meets the level of the beans, top it off with cold water. Toward the end of cooking, ease up on the liquid you add; the goal is to have the beans barely covered with liquid by the time they're tender. Drain the beans, reserving the liquid. Discard the turkey wing or ham hock and the bay leaves. (Leave the cilantro in with the beans.) Put the bean mixture in a food processor and process, gradually adding enough of the reserved liquid, until the beans are the consistency of mashed potatoes. Season, to taste, with salt and pepper. Mound the beans on a platter and garnish with tortilla chips and radish slices, if using. (The beans can be prepared up to 30 minutes in advance. Return the beans to the saucepan and keep warm over very low heat.) ","[Malbec, Tempranillo, Garnacha, Dolcetto]" 51310,"Dwarf Apple Heads 1 apple, sliced in half and cored 4 tablespoons peanut butter 4 mini marshmallows Assorted food colors and decorating gels (small tubes) Handful of mini M&M's 2 large gum drops 2 tortilla chips (color or flavor is optional) 1/2 cup popcorn (fresh or packaged) Instructions: Cover the non-flat side of the apple with peanut butter. For the eyes, use marshmallows with mini M&M's in the center. For the eyebrows, make two small upside down letters \u, using the decorating gel. For the nose, use large gum drop. For the hair and beard, use the popcorn to create a white beard. Cover the chin, cheeks and hair under the hat. For the mouth, use red food decorating gel or mini M&M's. For the hat, use tortilla chip with one M&M on the tip. You can also use your own creativity and use any other foods you might have around the kitchen. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 51311,"Pressed Herbs and Spices Turkey Breast, Pumpkin-Zucchini Muffin Stuffin' with Chipotle Gravy 3 tablespoons grill seasoning (recommended: Montreal Seasoning by McCormick) 3 palm fulls 1 tablespoon ground cumin, a palm full 1 tablespoon smoked sweet paprika, a palm full 1 tablespoon coriander, a palm full 4 tablespoons fresh thyme leaves, 8 sprigs, stripped off stems Cilantro leaves, 2 handfuls or 1/2 cup basil leaves 1 cup loosely packed flat-leaf parsley, 4 handfuls 1 cup shelled natural pistachios Extra-virgin olive oil, for generous drizzling 2 boneless halved turkey breasts, about 3 pounds each 1 stick butter, divided 1 fresh or dried bay leaf 6 ribs celery from the heart, shopped with greens 2 to 3 McIntosh apples, seeded and chopped 2 medium onions, chopped, divided 1 medium zucchini, chopped Salt and pepper 6 pumpkin muffins, crumbled 1/2 cup sunflower seeds 2 tablespoons poultry seasoning 6 cups chicken stock, divided 2 slightly rounded tablespoons all-purpose flour 2 chipotles in adobo, finely chopped, plus 2 to 3 tablespoonfuls adobo sauce Instructions: Preheat oven to 450 degrees F. Preheat a 14-inch skillet or medium roasting pan over medium heat on your largest burner. Mix grill seasoning, cumin, paprika and coriander together. Place the thyme, cilantro or basil, parsley and pistachios in the food processor and process into a paste. Remove bowl from processor and remove blade from bowl. Have a rubber spatula on hand. Drizzle extra-virgin olive oil generously over the breasts to coat the skin. Loosen skin of the breasts with a small sharp knife. Divide the herb and nut paste between the flesh and skin on each breast. Use your hands to move the paste around under the skin to evenly distribute the mixture. Coat the extra-virgin olive oil coated skin with the spice mixture. Set the coated breasts into the large skillet or roasting pan. Wash hands. Set a second slightly smaller skillet or pan on top of the breasts and weight down with a couple of bricks covered in foil. Crisp the skin 8 to 10 minutes then transfer meat to oven and roast 35 to 40 minutes, until an instant-read meat thermometer registers 165 to 170 degrees F. While turkey roasts, heat a second large, deep skillet over medium to medium-high heat with 5 tablespoons butter, cut into pieces. To melted butter, add bay, celery, apple, 1/2 of the onion and zucchini. Season the vegetables liberally with salt and pepper. Cook 10 minutes or until softened. Add crumbled muffins and sunflower seeds to the pan and combine with the vegetables. Season the stuffing with poultry seasoning then adjust salt and pepper. Dampen the stuffing with 1 1/2 to 2 cups of stock. Pile the stuffing into a serving dish. Place in oven to just crisp up the top along with turkey or, if the pan does not fit, when the turkey comes out, switch on the broiler and crisp the top of stuffing - it should only take a couple of minutes, tops. In a sauce pot, melt remaining 3 tablespoons butter over medium heat and add the finely chopped remaining 1/2 of the onion. Sweat the onion out 5 to 6 minutes to make it nice and sweet. Add the flour to the skillet and whisk 1 minute. Add in the chipotles and their sauce then whisk in 4 to 4 1/2 cups chicken stock. Thicken the gravy 2 to 3 minutes then season with salt, to taste. Let turkey rest to distribute juices then thinly slice and serve with mounds of stuffing and gravy. ","[Chardonnay, Pinot Grigio, Garnacha, Tempranillo]" 51312,"Penne with Turkey Meatballs 1/4 cup plain dried bread crumbs 2 large eggs, lightly beaten 2 tablespoons whole milk 3/4 cup grated Romano 1/4 cup chopped flat-leaf parsley Salt and freshly ground black pepper 1 pound ground turkey, preferably dark meat 1/4 cup extra-virgin olive oil 5 cups tomato sauce 1 pound dried penne pasta Instructions: In a large bowl, add bread crumbs, eggs, milk, 1/2 cup Romano, parsley, salt and pepper and mix well. Add turkey and gently combine, being careful not to overwork the meat. Shape into golf-size balls. In a large skillet heat the oil over medium high heat. When almost smoking, add meatballs and without moving or turning the meat, allow it to brown for about 3 minutes. Turn meatballs and brown other side. Continue to cook until all sides are golden brown, about 8 minutes total. Add tomato sauce and bring to a boil. Lower heat and allow meatballs to simmer for 5 minutes. Turn off heat and keep warm on stove. Be careful not to over handle the meatballs since they are soft and fragile. In a large pot, bring to a boil 6 quarts of salted water. Add pasta and cook until al dente, about 8 minutes. Drain pasta in a colander. Do not rinse pasta with water since you want to retain the pasta's natural starches so that the sauce will cling to the penne. Remove meatballs from sauce and place in serving bowl. Pour some tomato sauce over meatballs, but leave about 2/3 cup of sauce in skillet. Place the cooked penne into the skillet with the remaining sauce and toss well. Pour sauced pasta in a large serving bowl. Serve alongside the meatballs. Sprinkle remaining Romano on top. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 51313,"Cornbread 4 strips thick-cut bacon, chopped 2 cups stone-ground cornmeal, white or yellow 1 cup all-purpose flour 2 tablespoons sugar 2 teaspoons baking powder 2 teaspoons baking soda 2 teaspoons kosher salt 4 large eggs 2 cups milk 2 tablespoons finely chopped chives Instructions: Heat the oven to 375 degrees F. Put the bacon into a cold 10-inch cast iron pan and cook over medium heat until the fat is rendered and the bacon bits are crisp. Do not let it burn. Remove the bacon to a paper towel lined plate. Keep the bacon fat in the pan and set aside. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt. In a separate bowl beat the eggs with a whisk until foamy; whisk in the milk. Add the wet ingredients to the dry ingredients and stir just until combined. Fold in the bacon bits, and chives. Pour the batter into the cast iron pan. Bake until a toothpick inserted in the center comes out clean, about 20 to 25 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 51314,"Mississippi Mud Pie 9 chocolate graham crackers (1 sleeve) 1/3 cup chopped pecans 3 tablespoons unsalted butter, melted 1 stick unsalted butter, cut into pieces 2 ounces unsweetened chocolate, chopped 2 tablespoons all-purpose flour Pinch of salt 1 1/4 cups granulated sugar 2 tablespoons light corn syrup 2 tablespoons coffee-flavored liqueur 1 1/2 teaspoons vanilla extract 3 large eggs 1 1/2 cups cold heavy cream 1 tablespoon confectioners' sugar 1/2 teaspoon vanilla extract 3 tablespoons finely chopped pecans Chocolate sauce, for drizzling (optional) Instructions: Make the crust: Preheat the oven to 375 degrees F. Pulse the graham crackers and pecans in a food processor until finely ground. Add the melted butter and process until moistened. Reserve 2 tablespoons of the chocolate crumb mixture for topping, then press the rest into the bottom and up the sides of a 9-inch pie plate. Bake until set, about 10 minutes; transfer to a rack and let cool. Meanwhile, make the filling: Melt the butter and chocolate in a medium saucepan over medium heat, stirring. Remove from the heat, then stir in the flour and salt until smooth. Stir in the sugar, corn syrup, coffee liqueur and vanilla. Add the eggs, one at a time, stirring until smooth. Pour the filling into the prepared crust and bake until set and cracked on top (like a brownie), about 30 minutes. Transfer to a rack and let cool slightly, about 2 hours (the pie should still be slightly warm). Make the whipped cream: Beat the heavy cream, confectioners' sugar and vanilla with a mixer until soft peaks form. Top the pie with the whipped cream, pecans and reserved chocolate crumb mixture. Drizzle with chocolate sauce. ","[Merlot, Cabernet Sauvignon, Malbec, Port]" 51315,"Butternut Soup 2 pounds butternut squash, peeled and cubed 2 apples, peeled and cubed 1 large onion, chopped 3 tablespoons butter 1 teaspoon ground ginger 1/2 cup apple cider 2 cups vegetable stock Milk or cream Instructions: Heat the butter in a soup pot and saute the onions until they are softened. Add the squash and apples and the ground ginger. Add the cider and stock, cover and cook until softened, about 25 minutes or longer. Blend the soup, thinning with additional stock if needed. Add heated milk or cream just before serving. TIP: VEGGIE SPAGHETTI Here's a great way to get your kids to eat squash! Just pierce the stem end of a spaghetti squash with a knife or metal skewer, and place on roasting sheet. Roast at 350 for about an hour, open, and create strands by pulling away the flesh with your fork. Serve with butter and Parmesan cheese or tomato sauce ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 51316,"Creamy Polenta 2 teaspoons salt 2 cups polenta 3 tablespoons olive oil 1/2 cup mascarpone 1/3 cup freshly grated Parmigiano-Reggiano Instructions: In a large saucepan, bring 6 cups water and the olive oil to a boil. Add the salt to the water and whisk in the polenta. Whisk constantly for 3 to 4 minutes to prevent lumps. Simmer, partially covered and stirring every 10 minutes, until the polenta is thick, smooth and creamy, 45 minutes. Add the mascarpone and Parmigiano-Reggiano. Check for seasoning and adjust the consistency by adding water if desired. The polenta may be made up to 20 minutes ahead of time and kept covered until ready to serve. ","[Chardonnay, Barolo, Chianti, Gavi]" 51317,"Chicken Paillard with Curry Gravy 4 (6-ounce) boneless, skinless chicken breasts Salt and freshly ground black pepper 1 clove garlic, grated or minced 1 teaspoon orange zest 1 teaspoon lemon zest Juice of 1/2 lemon Juice of 1/2 orange 2 sprigs fresh tarragon, leaves chopped 3 tablespoons extra-virgin olive oil 2 tablespoons butter 1 large shallot, finely chopped 1 tablespoon mild curry powder 2 tablespoons flour 1 1/2 cups chicken broth 1/4 cup frozen green peas Citrus Salad with Toasted Seeds and Pine Nuts, recipe follows 3 tablespoons sunflower seeds 3 tablespoons sesame seeds 3 tablespoons pine nuts 1 tablespoon grated shallot 2 teaspoons apricot preserves or marmalade or good quality honey 1 teaspoon Dijon mustard 1 tablespoon lemon or orange juice 2 tablespoons white wine vinegar 1/3 cup extra-virgin olive oil Salt and freshly ground black pepper 2 heads Bibb lettuce, cleaned and dried and torn 4 sprigs fresh tarragon, leaves stripped and roughly chopped 1 navel orange, peeled and sections removed with a paring knife (supreme) 1 small ruby red grapefruit, peeled and sections removed with a paring knife (supreme) Instructions: Cut each chicken breast across but not all the way through the meat and open the breast up; pound gently and flatten to form large, very thin cutlets. Season the chicken with salt and pepper. Combine the garlic, zest, juice, tarragon and extra-virgin olive oil in a shallow dish and turn the chicken to coat evenly in the mixture. Let marinate 15 minutes. Heat a griddle or grill pan over medium-high heat. (Alternatively, chicken can be cooked off 1 at a time in a large skillet.) Shake the excess marinade off the chicken and cook 2 to 3 minutes on each side until cooked through and lightly browned. Discard the marinade. Meanwhile, heat a small skillet or pot over medium heat, melt the butter and add the shallot; cook gently 3 minutes. Sprinkle with the curry powder and stir; whisk in the flour and cook 1 minute more. Then whisk in the broth and bring to a bubble. Add the peas and simmer in the sauce for 2 minutes. Spoon the gravy into small pools on a platter and top with the chicken. Serve with the Citrus Salad alongside or on top of the chicken. Gently toast the sunflower and sesame seeds with the pine nuts in small pan over medium heat. Combine the shallot, preserves or honey, Dijon, juice and vinegar. Whisk in the extra-virgin olive oil to emulsify and season with salt and pepper. Combine the lettuce with the tarragon, orange and grapefruit sections, dress with the seeds and dressing just before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 51318,"Venison Chili 1/2 cup peanut oil, plus 1/2 cup 3 pounds venison shoulder, cut into 3/4-inch cubes 1 green pepper, diced 2 cups diced red onion 3 celery stalks, diced 3 jalapenos, diced 4 cloves garlic, minced 1/4 cup chili powder 2 tablespoons dried Mexican oregano 2 tablespoons ground coriander 2 tablespoons ground cumin 2 tablespoons ground cayenne 2 tablespoons ground chipotle 1 teaspoon ground cinnamon 2 cups veal stock 1 bottle beer 1 small can chipotles, pureed 2 cups cooked black beans 1 (16-ounce) can peeled and diced tomatoes Grated manchego, for garnish Chopped pickled jalapeno, for garnish Instructions: Add 1/2 cup of oil in a large saucepan and heat. Add the venison and brown, in batches, and set aside. Add pepper, onion, celery, jalapeno, and garlic and saute over a low heat until they are tender. Add the remaining oil, all of the dry spices and the venison and stir, completely incorporating the ingredients. Add the stock, beer, beans, tomatoes, and chipotle puree. Cover and simmer for 2 to 3 hours or until venison is fork tender. Check for seasoning and serve. Serve with grated manchego and pickled jalapeno. ","[Malbec, Syrah, Tempranillo, Zinfandel]" 51319,"Smoked Buffalo with Melted Fennel, Leeks, and Hearts of Palm Salad with Florida Orange Vinaigrette 1/4 cup champagne vinegar 1 tablespoon honey 1/2 teaspoon Dijon mustard 1/2 teaspoon minced shallots Juice from 10 Florida oranges, cooked until reduced to 1/4cup juice 1 1/2 cups grape seed oil Coarse Florida Keys salt and freshly ground black pepper
1 cup fresh hearts of palm, sliced in half-rounds 1 cup jicama, diced small 1/2 cup radish, diced small Coarse Florida Keys salt and freshly ground black pepper 1/4 cup olive oil 1 pound fennel, thinly sliced, bulb only 1 pound leeks, white parts only, thinly sliced 1 cup white wine Coarse Florida Keys salt and freshly ground black pepper Pinch sugar
Four 4-ounce logs buffalo tenderloin 2 teaspoons fennel pollen Coarse Florida Keys salt and freshly ground black pepper
2 watermelon radishes, julienned, for garnish 1 Florida orange, sliced into segments, for garnish 2 cups petite greens Lavosh crackers Balsamic vinegar, such as Minus-8 Vinegar, for garnish
Instructions: Preheat the oven to 400 degrees F.
For the vinaigrette: Stir together the vinegar, honey, mustard, shallots and orange juice in a small mixing bowl. Slowly whisk in the grape seed oil. Season with salt and pepper.
For the hearts of palm salad: Mix together the hearts of palm, jicama and radishes, and season with salt and pepper.
For the leeks and fennel: Heat the oil in a saute pan over medium heat. Saute the fennel until translucent, about 5 minutes. Add the leeks and saute until juices are released, about 5 minutes. Stir in the wine to deglaze the pan; cook until the liquid is reduced and has been absorbed. Season with salt, pepper and sugar. For the buffalo: Sprinkle each buffalo log with 1/2 teaspoon fennel pollen and some salt and pepper. Heat a saute pan over high heat, and then sear the meat on all sides until golden brown. Transfer to the oven and cook through until medium rare, 5 minutes. Carve evenly into 24 slices total.
Place three slices of buffalo on each plate. Top with the fennel-leek mixture, then the hearts of palm salad. Garnish with the watermelon radishes and orange segments. Toss the petite mixed greens in the Florida orange vinaigrette. Serve with lavosh crackers and a drizzle of balsamic vinegar on the plate. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 51320,"Chocolate Lava Muffins 8 ounces semisweet chocolate chips 1 stick butter 1/2 teaspoon vanilla extract 1/2 cup sugar 3 tablespoons flour 1/4 teaspoon salt 4 eggs Butter, to coat muffin tin 1 tablespoon cocoa powder 1 cup vanilla ice cream 1 teaspoon espresso powder Instructions: Preheat the oven to 375 degrees F. Place a small metal bowl over a saucepan with simmering water. Melt the chocolate and butter in the bowl. Stir in vanilla. In a large mixing bowl, combine sugar, flour and salt. Sift these into the chocolate and mix well with electric hand mixer. Add eggs one at time, fully incorporating each egg before adding the next. Beat at high until batter is creamy and lightens in color, approximately 4 minutes. Chill mixture. Coat the top and each cup of the muffin tin with butter. Dust with the cocoa powder and shake out excess. Spoon mixture into pan using a 4-ounce scoop or ladle. Bake for 10 to 11 minutes. Outsides should be cake-like and centers should be gooey. While muffins are in oven, melt the ice cream in a small saucepan. Stir in the espresso powder. Serve over warm muffins. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 51321,"Grilled Rhubarb and Strawberry Compote with Grilled Pound Cake 1 pound rhubarb stalks (about 4 large), sliced into 1/2-inch pieces 1 pound strawberries, hulled and halved (quartered if large) 1 teaspoon vanilla extract 2/3 cup plus 2 tablespoons sugar Zest of 2 oranges Kosher salt 1/2 cup heavy cream 1/2 cup sour cream 8 slices pound cake Instructions: Preheat a grill for cooking over medium-high heat. Combine the rhubarb, strawberries, vanilla extract, 2/3 cup sugar, zest of 1 orange and 1/8 teaspoon salt in a large bowl. Lay out 2 large sheets of heavy-duty foil (or doubled layers of regular foil). Divide the rhubarb-strawberry mixture evenly between the 2 sheets of foil. Bring the long ends together and fold twice to seal; fold in the short sides to seal, leaving room for steam. Place the 2 foil packs on the grill. Cook, uncovered, 15 minutes. Remove from the grill and lower the grill temperature to medium. Carefully open the foil packs, making sure to avoid contact with the hot steam. Let cool long enough so the packets are not steaming before serving. Meanwhile, using an electric mixer, beat together the heavy cream, sour cream, remaining orange zest and 2 tablespoons sugar in a large bowl until thick and fluffy. Keep refrigerated until ready to serve. Grill both sides of each pound cake slice, 1 to 2 minutes per side, using a metal spatula to flip and remove them. Serve each grilled pound cake slice with some compote and a dollop of the cream. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 51322,"Skillet Brownie 1 stick unsalted butter, plus more for the skillet 1/2 cup granulated sugar
1/3 cup packed light brown sugar 2 large eggs
1 teaspoon pure vanilla extract
1/2 cup all-purpose flour
1/3 cup unsweetened Dutch-process cocoa powder
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 cup milk chocolate chips 1/2 cup cold heavy cream 1/3 cup marshmallow cream Instructions: Preheat a grill to medium and prepare for indirect cooking: On a gas grill, turn off half the burners; on a charcoal grill, bank the coals to one side. Lightly butter the bottom and sides of a well-seasoned 10-inch cast-iron skillet. Melt the butter in a metal bowl over indirect heat on the grill; let cool slightly. Whisk in the granulated sugar, brown sugar, eggs and vanilla until smooth. Add the flour, cocoa powder, salt and baking powder and whisk until well combined. Stir in the chocolate chips. Spread the batter in the skillet.
Once the grill registers 325? F to 350? F, set the skillet on the cooler side of the grill (indirect heat), cover the grill and cook until the edges of the brownie are set and a toothpick inserted into the center comes out clean, 40 to 50 minutes. Remove from the grill and let the brownie cool in the skillet at least 20 minutes.
Meanwhile, beat the heavy cream to soft peaks in a medium bowl with a mixer on medium-high speed. Add the marshmallow cream and continue beating to firm peaks. Serve the brownie with the whipped cream.
","[Chardonnay, Cabernet Sauvignon, Merlot, Pinotage]

" 51323,"Spiced Mixed Cocktail Nuts with Pretzels 3 tablespoons sugar 1 1/2 teaspoons paprika 1 1/2 teaspoons minced fresh thyme 3/4 teaspoon ground mustard 1/4 teaspoon ground cinnamon Kosher salt and freshly ground black pepper Vegetable or canola oil, for oiling the baking sheet 1 large egg white 1 cup unsalted raw cashews 1 cup unsalted raw peanuts 1 cup unsalted raw pecans 1 cup unsalted raw walnuts 1 1/2 cups mini pretzels Instructions: For the cocktail spice blend: Mix together the sugar, paprika, thyme, mustard, cinnamon, 1 1/2 teaspoons salt and 1/4 teaspoon pepper in a small bowl and set aside. For the nuts: Preheat the oven to 350 degrees F. Lightly oil a rimmed baking sheet. Put the egg white in a large bowl and whisk until frothy. Add the cashews, peanuts, pecans, walnuts and pretzels and toss to coat in the egg white. Add the spice blend and toss again to coat. Spread the nut mixture evenly on the prepared baking sheet and bake, stirring occasionally, until golden brown, 15 to 20 minutes. Let cool on the baking sheet, then transfer to a large bowl. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 51324,"Shaved Asparagus and Fennel Salad 12 thick asparagus spears 1 bulb fennel
1/2 cup chopped fresh basil leaves 1/2 cup finely chopped walnuts
3 tablespoons extra-virgin olive oil
1 lemon, juiced
Salt and freshly ground black pepper Parmigiano-Reggiano, shaved
Instructions: Using a vegetable peeler, shave the asparagus. Shave the fennel bulb on a mandoline into very thin slices. In a large bowl, toss the shaved vegetables, basil and minced walnuts in a medium bowl. Dress the salad with the oil, lemon juice and some salt and pepper. Plate, and top each with Parmigiano-Reggiano shavings, then serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 51325,"Japanese-Style Deep-fried Shrimp coated with Rice: Domyoji Age 2 1/2 pounds Japanese rice 40 (16/20) shrimp, peeled and deveined Seasoned flour, as needed 7 egg whites, lightly beaten Peanut oil, as needed Two 8-ounce green bell peppers, washed, seeded and sliced into 1/2-inch wide strips Ajishio, as an accompaniment 2 lemons, sliced, as an accompaniment Sweet and sour sauce, as an accompaniment Instructions: Cook the rice the day before, spread on a sheet pan, and refrigerate overnight. Separate the rice grains by gently rubbing with the palms of your hands, then chop rice coarsely, this is the domyoji. Make 3 cuts across inner curve of shrimp, 1/2-inch apart. (This prevents shrimp from curling when cooked.) Coat the shrimp in flour and shake off any excess. Dip shrimp into the egg whites and then into the coarse rice. (Be sure that the rice adheres firmly.) In a wok, heat oil over moderate heat to 350 degrees F. Deep-fry shrimp until golden. Drain well on absorbent paper and place on a sheet pan-well spread out-into a preheated 450 degree F oven for 3 to 4 minutes to finish cooking process. Serve immediately. Add green peppers to the wok and fry until tender. Remove and drain well. To serve, arrange 4 shrimp on green pepper strips on a preheated plate and sprinkle with ajishio seasoning, garnish with a lemon slice, and serve with sweet and sour sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling Shiraz]" 51326,"Marbled Fudge Vegetable oil, for the baking dish 2 1/2 cups white chocolate chips 1 cup condensed milk 3/4 teaspoon pure vanilla extract Fine salt Blue gel food coloring, for tinting Instructions: Line an 8-inch square baking dish with foil. Coat with vegetable oil. Melt 1 3/4 cups white chocolate chips with 3/4 cup condensed milk in a microwave-safe bowl in the microwave in 30-second intervals. Stir in 1/2 teaspoon vanilla and a pinch of salt. In another microwave-safe bowl, melt the remaining 3/4 cup white chocolate chips with the remaining 1/4 cup condensed milk in 30-second intervals. Stir in the remaining 1/4 teaspoon vanilla and a pinch of salt. Tint with blue gel food coloring. Pour the white mixture into the baking dish. Pour the blue mixture on top and swirl with a toothpick or knife. Refrigerate until set. Cut into pieces. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 51327,"Grilled Steak and Fresh Mozzarella Flatbread 1 to 1-1/4 pounds beef Top Sirloin Filets, cut 1 inch thick, tied 1-1/2 teaspoons lemon pepper 2 cups packed fresh baby spinach 1/4 pound fresh mozzarella cheese, cut into 1/2 inch pieces (3/4 cup) 2 tablespoons chopped fresh basil 1-1/2 teaspoons balsamic vinegar 4 naan breads (Indian flatbread) or pita breads Instructions:

1. Press lemon pepper evenly onto steaks. Place steaks on grid over medium, ash-covered coals. Grill, covered, 12 to 17 minutes (over medium heat on preheated gas grill, 12 to 16 minutes) for medium rare (145degreesF) to medium (160degreesF) doneness, turning occasionally. 2) Meanwhile, combine spinach, cheese and basil in large bowl. Drizzle with balsamic vinegar; toss to coat and set aside. 3) Remove steak from grill and let stand 5 minutes. Place naan on grill; grill, covered, 1 to 3 minutes or until lightly browned, turning once. 4) Carve steaks into slices. Top naan evenly with spinach mixture and steak slices. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 51328,"Fresh Bean and Tomato Salad with Creamy Caesar Vinaigrette 1/4 cup pine nuts, plus for garnish 1 cup mayonnaise
   1/3 cup grated pecorino cheese, plus 2 tablespoons for garnish 1 tablespoon lemon juice
   1 tablespoon Dijon mustard
   4 anchovy fillets
   3 dashes Worcestershire sauce
   Pinch cayenne pepper
   Kosher salt and freshly ground black pepper 1 pound green beans, chopped 4 tomatoes, sliced
   1 bunch basil, leaves torn
   Instructions: For the vinaigrette: In a skillet over medium-low heat, toast the pine nuts, stirring occasionally, until golden and fragrant, 4 to 5 minutes. Remove from the heat and set aside. (Alternatively, place the pine nuts on a baking sheet and toast in a 350-degree oven until golden, 6 to 8 minutes.) In a blender, combine the mayonnaise, pecorino, toasted pine nuts, lemon juice, Dijon, anchovies, Worcestershire, cayenne and a pinch of salt and pepper. Blend until smooth. Set aside. For the salad: Bring a large pot of salted water to a boil. Blanch the beans until crisp-tender, 5 to 7 minutes. With a slotted spoon, remove the beans to a serving plate and add the sliced tomatoes and torn basil. Drizzle with the vinaigrette, and sprinkle with some pine nuts and the 2 tablespoons pecorino. Season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 51329,"Dai Mint and Tomato Salad 2 teaspoons minced garlic 1 teaspoon salt, or to taste Pinch minced cl, such as jalapeno (optional) 1 cup tender mint leaves, coarsely torn 2 to 3 scallions, trimmed, sliced lengthwise into ribbons, and then cut crosswise into 1-inch lengths 5 medium tomatoes, thinly sliced 1 tablespoon Hot cl Oil, recipe follows 1/2 cup peanut or vegetable oil 3 tablespoons dried red cl flakes Instructions: Place the garlic and salt in a large mortar and pound together. Or place them in a large bowl and use the back of a flat spoon to mash them against the side of the bowl. Add the fresh cl, if using, the mint, and the scallions and continue to pound or mash to soften and blend. Add the tomatoes and gently pound or mash until borken up a little. Add the cl oil and toss well. Serve the salad mounded in a shallow bowl, with the juices poured over.; Heat the oil in a wok or skillet. As soon as it starts to smoke, toss in the cl flakes, taking care not to splash yourself, and remove from the heat. Let stand until completely cool, then transfer to a clean dry glass jar and store in a cool place. If you wish, in several days you can strain out the chiles and store them separately or discard them, leaving you with just a gleaming orange spicy-hot oil. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 51330,"No-Bake Chocolate and Peanut Butter Cookies 1 1/2 cups (9 oz.) semi-sweet chocolate chips, divided 2 tablespoons Crisco? Butter Shortening, divided OR 2 tablespoons Crisco? Butter Shortening Sticks, divided 2 1/2 cups (5 oz. can) chow mein noodles, coarsly broken and divided 1/2 cup oats (quick, uncooked), divided 1 2/3 cups (10 oz. pkg.) peanut butter chips, divided Dried apricots (optional), cut into small pieces Instructions:

1. COVER 2 trays or baking pans with waxed paper.
2. PLACE 1 cup chocolate chips and 1 tablespoon shortening in large microwave-safe bowl. Microwave on MEDIUM (50% power). Stir after 1 minute. Repeat until smooth. Stir in 1 14 cups chow mein noodles and 14 cup oats. Drop by heaping teaspoonfuls 2 inches apart onto prepared tray. Flatten slightly. Press 23 cup peanut butter chips into cookies. Let stand until firm.
3. PLACE remaining 1 cup peanut butter chips and 1 tablespoon shortening in large microwave-safe bowl. Microwave on MEDIUM (50% power). Stir after 1 minute. Repeat until smooth. Stir in remaining 1 14 cups chow mein noodles and 14 cup oats. Drop by heaping teaspoonfuls 2 inches apart onto prepared tray. Flatten slightly. Press remaining 12 cup chocolate chips into cookies. Garnish with apricots, if desired. Let stand until firm. TIP: Chips and shortening can also be melted in a small saucepan over very low heat. Stir until smooth. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]

" 51331,"Spicy Wok Stirred Blue Mussels with Rhubarb-Birch Syrup and Alaskan Potatoes 2 tablespoons butter 1 small red onion, cut into 1/4-inch dice 1 cup rhubarb, peeled, finely diced 4 tablespoons birch syrup 1 cup white wine 1 lemon, juiced 2 tablespoons grapeseed oil 1 tablespoon finely chopped garlic 1 tablespoon finely chopped fresh ginger 2 pounds Alaskan mussels, scrubbed, beards removed 4 Thai bird chiles, stemmed, and minced 1 tablespoon Korean cl flakes 2 cups fiddlehead ferns, blanched 1/2 teaspoon Korean cl flakes 3 tablespoons chopped chives 2 pounds potatoes from Alaska, unpeeled, washed, and halved 1 tablespoon minced garlic 2 tablespoons olive oil Instructions: Rhubarb-Birch Syrup: Heat a medium skillet over high heat. Add the butter, swirl to coat the bottom of the pan. Add the onion and rhubarb and saute until soft, 4 to 6 minutes. Add the birch syrup, wine, and lemon juice. Stir, season with salt and pepper and cook until the liquid is reduced by 1/2, about 8 to 10 minutes (should have a syrupy consistency). Adjust seasoning. Mussels: Heat a wok over high heat. Add the oil and swirl to coat the pan. When the oil shimmers, add the garlic and ginger and stir-fry until fragrant. Add the mussels, Thai birds, Korean cl flakes, and cook, covered, until mussels open. Make a bed of the grilled potatoes on a large platter. Place the mussels on top of the potatoes and drizzle the birch/rhubarb syrup on and around the mussels. Toss the fiddleheads in the remaining mussel cooking liquid for a few seconds to warm them through. Top the mussels with the fiddlehead salad and sprinkle with more Korean cl flakes and the chives. Serve. Potatoes: In a large bowl, combine the potatoes, garlic, and oil, toss to coat. Prepare a grill and cook the potatoes until crispy, about 10 to 15 minutes, turning half way through. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 51332,"Bacon Braised Green Beans 1 tablespoon olive oil 6 slices bacon, diced 1 cup thinly sliced onion 2 tablespoons sliced garlic 2 pounds green beans, rinsed, ends trimmed 1 cup chicken stock, canned low-sodium chicken broth or water 1 teaspoon salt 1/2 teaspoon freshly ground black pepper Instructions: Set a Dutch oven over medium heat and add the olive oil. Once the oil is hot, add the bacon and cook, stirring occasionally, until it is well browned, about 5 minutes. Add the onion and garlic and cook, stirring occasionally, until the onions are translucent, 3 to 4 minutes. Add the green beans and toss to combine with the bacon and onions. Increase the heat to medium high and add the chicken stock. As soon as the stock begins to boil, place the lid on the pan and cook the beans for about 6 minutes. Remove the lid, season the beans with the salt and pepper, and toss well. Replace the lid and cook until the beans are tender, 1 or 2 minutes longer. Remove from the heat and transfer the beans to a serving dish or small platter. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 51333,"Strawberry Shortcake 2 cups all-purpose flour 1/2 teaspoon salt 3 teaspoons baking powder 3 tablespoons sugar 6 tablespoons solid shortening (recommended: Crisco) 1 large egg Milk (approximately 3/4 cup) 1/2 teaspoon vanilla extract 1 1/2 cups heavy cream, whipped 3/4 pound strawberries, washed, sliced, and macerated in a bit of sugar Instructions: Preheat oven to 400 degrees F. Sift together all dry ingredients in a large bowl and mix to combine. Cut in the shortening using a pastry blender or 2 forks. Lightly beat egg in a measuring cup and add milk until the mixture reaches 7/8 cup, then add vanilla. Stir the liquid ingredients to dry and blend until just combined. Pour the batter into a greased 8-inch cake pan, level with a spatula, and bake for 20 minutes, or until golden and a cake tester comes out clean. Serve with a dollop of whipped cream and a spoonful of strawberries. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 51334,"Classic Moules Frites 1/4 cup extra-virgin olive oil 1/2 cup finely sliced shallots 5 tablespoons thinly sliced garlic 1 cup white wine
Kosher salt and freshly cracked black pepper Kosher salt and freshly cracked black pepper
2 pounds mussels, cleaned and beards removed 1/2 cup creme fraiche 1/3 cup minced fresh flat-leaf parsley
2 tablespoons unsalted butter
2 tablespoons minced chives 2 tablespoons whole-grain mustard
French fries, for serving Instructions: In a large Dutch oven or straight-sided 12-inch saute pan, heat the olive oil over medium heat. Add the shallots and garlic and cook until softened, about 2 minutes. Add the white wine and bring to a boil. Season with salt and pepper. Add the mussels, cover and steam until open, about 3 minutes. Using a slotted spoon, transfer the mussels to a large serving bowl. Add the creme fraiche, parsley, butter, chives and mustard to the remaining cooking liquid and bring just to a boil while stirring to combine. Pour the sauce over the mussels. Serve with French fries. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 51335,"Nutter Butter Flip Flop and Bathing Suit 2 peanut-shaped peanut butter sandwich cookies, such as Nutter Butter? White frosting Gel food coloring in desired color, optional Round gummy candy
Decorative sprinkles, such as flowers, hearts or stars Instructions: To make a flip flop: Pipe a curved V shape onto a cookie using white or colored frosting. Put a round gummy candy at the bottom of the V. Decorate the rest of the V with decorative sprinkles. To make a bathing suit: Pipe a bathing suit shape--bikini or one-piece--onto a cookie using white or colored frosting. Decorate with decorative sprinkles.
","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 51336,"Sweet and Sour Flowering Red Onions 6 medium red onions, peeled Kosher salt and freshly ground black pepper
2 tablespoons red wine vinegar
2 tablespoons white wine vinegar 1 tablespoon dark brown sugar
1/4 cup extra-virgin olive oil
Instructions: Preheat the oven to 425 degrees F. Slice 1/4 inch off the tops and bottoms of the onions so they sit flat. Put the onions on the cutting board root-end down. Cut 3 slits in the stem side of each onion, crisscrossing to make 6 pie slices, cutting about two-thirds of the way through (do not cut all the way through). Bring a medium pot of salted water to a boil. Drop the onions in and cook until tender on the outside, 4 to 5 minutes. Remove and cool. When the onions are cool enough to touch, gently open the onion \petals\ so the onion opens up like a flower. In a small pot, simmer the red and white vinegars, brown sugar and 2 tablespoons water over medium heat until syrupy, 2 to 3 minutes. On a baking sheet fitted with parchment paper, arrange the onion flowers in a single layer with space between each. Drizzle with the olive oil and season with salt and pepper. Roast until the flowers open and the tips of the petals are lightly brown, 40 to 45 minutes. Plate the onions on a platter and spoon the sauce over the onion flowers. Serve. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]" 51337,"Turkey and Veggie Meatloaf Minis 1 small onion 1 1/4 pounds raw lean ground turkey 3 cups bagged dry broccoli cole slaw, roughly chopped 1/2 cup quick-cooking oats 2 teaspoons garlic powder 1 teaspoon salt 1/2 cup fat-free liquid egg substitute 1/4 cup, plus 3 tablespoons ketchup Instructions: Preheat oven to 350 degrees F. Using a box grater, grate the onion into a large bowl. Add turkey, broccoli cole slaw, oats, garlic powder, salt, egg substitute, and 1/4 cup ketchup. Stir until thoroughly mixed. Line 9 cups of a 12-cup muffin pan with baking cups and/or spray with nonstick spray. Evenly distribute turkey-veggie mixture among the muffin cups, and top each with 1 teaspoon ketchup. Bake in the oven until firm with lightly browned edges, 30 to 35 minutes. Let stand for 5 minutes before serving. Enjoy! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 51338,"Tomato Bon Bons 1/2 seedless cucumber, minced 24 grape tomatoes, cored 1 ounce Asiago cheese, cut into 24 small cubes 3 eggs 1 pound ground sausage 1 cup flour Breading, recipe follows 4 cups vegetable oil 1 cup fresh tomato salsa 1 cup ranch dressing 1 cup shredded Asiago cheese 1/2 cup yellow cornmeal 1/2 cup breadcrumbs 1 teaspoon kosher salt 1 teaspoon granulated garlic 1 teaspoon dry mustard 1/4 teaspoon freshly ground black pepper Dash cayenne pepper Instructions: Stuff each of the tomatoes with a cube of Asiago cheese. Beat 1 egg in a medium bowl. Mix the sausage in until the egg is completely incorporated. Lay a 12 by 12-inch piece of plastic wrap on your workspace. Break off about 3/4 of an ounce of the sausage mixture and make a small pancake in the palm of your hand. Put the stuffed tomato in the middle of the pancake and wrap the sausage around it, rolling it in your palms to create a meatball, making sure the entire tomato is covered with the sausage mixture. Set it on the plastic wrap and continue with the remaining tomatoes. Beat the 2 remaining eggs in a small bowl. Put the flour and Breading in separate small bowls. To set up your breading station, place the 3 bowls in this order: flour, egg, and breading mixture. Lay another 12 by 12-inch piece of plastic wrap on your work space. With one hand (the wet hand), place a bon bon into the flour. With the other hand (the dry hand), roll it around gently until it is lightly coated. Pick it up and place it into the egg bowl. With your wet hand, roll it around gently until it is lightly coated with the egg. Place it into the breading bowl. With your dry hand, sprinkle some Breading over the bon bon, and then begin to gently roll it around to coat it. Place it on the clean piece of plastic wrap. Continue until all of the bon bons have been breaded. If needed, you can roll the bon bons around gently in your clean dry hands to ensure that they're perfectly round. Let sit while the oil is heating. Using a candy thermometer, heat the oil to 350 degrees F in a pan that is deep enough that the bon bons will be completely submerged. Fry the bon bons 6 at a time until they are completely golden, 5 to 7 minutes. Drain on paper towels. (The bon bons can be made ahead and warmed on a sheet pan in a 325 degree F oven for 5 to 7 minutes before serving.) Process the salsa and ranch dressing in a small food processor for about 30 seconds. Pour into a bowl and stir in the cucumber. Serve with the bon bons. Mix all the ingredients well. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 51339,"White Chocolate Raspberry Cheesecake 1 cup slivered almonds 2 cups graham cracker crumbs (7 ounces) 1/2 stick (1/4 cup) unsalted butter, melted 8 ounces fine-quality white chocolate 4 (8-ounce) packages cream cheese, softened 1/2 cup plus 2 tablespoons sugar 4 whole large eggs 2 large egg yolks 2 tablespoons all-purpose flour 1 teaspoon vanilla 2 cups fresh raspberries (11 ounces) Fresh raspberries, for garnish Instructions: Make crust: Finely grind almonds and crumbs in a food processor and add butter, blending until combined. Press over bottom and 2/3 up side of a 10-inch springform pan. Make filling: Preheat oven to 350 degrees. Melt chocolate in double boiler or a large metal bowl set over a saucepan of barely simmering water, stirring until smooth, and remove from heat. Beat cream cheese with an electric mixer at medium speed until fluffy, then beat in sugar. Add whole eggs and yolks, 1 at a time, beating well at low speed and scraping down bowl after each addition. Beat in flour and vanilla until just combined, then add melted chocolate in a slow stream, beating until filling is well-combined. Arrange berries in 1 layer over crust and pour filling into crust. Bake in the middle of the oven until cake is set 3 inches from edge but center is still wobbly when pan is gently shaken, 45 to 55 minutes. Run a thin knife around edge of cake to loosen, then cool completely in pan on a rack. (Cake will continue to set as it cools.) Serve at room temperature or chilled. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Moscato]

" 51340,"Spaetzle with Butternut Squash and Mushroom Cream Sauce 1/2 large butternut squash, peeled, cut into 1/2-inch dice 4 tablespoons unsalted butter 1 small onion, peeled and minced 1 garlic clove, minced 1 sprig fresh thyme, leaves only, or 1/8 teaspoon dried thyme 8 ounces shiitake mushrooms 1 cup chicken broth 1 cup heavy cream Kosher salt and freshly ground black pepper, to taste Parmesan cheese 1 recipe Spaetzle, recipe follows 1/2 cup coarsely chopped toasted walnuts 3 cups all-purpose flour 1 1/2 teaspoons salt 3 large eggs, beaten 1 cup cold water Instructions: In a steamer basket, steam the squash for 10 minutes, or until tender and puree in blender or with immersion blender. Set aside Melt the butter in a large skillet over medium heat. Saute the onion, garlic and thyme until the onion is limp and translucent. Clean, trim and slice the shiitakes. Add them to skillet. Turn the heat up to high, and saute until the mushrooms are soft and golden. Add the squash puree, chicken broth and cream and season with salt and pepper. Bring the cream to a gentle simmer, gently tossing the ingredients to mix. Grate a handful of Parmesan cheese into the sauce and continue to cook until the cream reduces slightly. Meanwhile, (following the recipe below) cook the spaetzle in abundant boiling salted water until al dente. Quickly drain the spaetzle and place it in the pan with the sauce. Add the walnuts and gently toss the pasta with the sauce over low heat just until it has absorbed some of the sauce. Place the pasta in a serving bowl. Dust with more Parmesan cheese and serve. Sift flour into a large bowl. Add salt. Make a well in the center. In another bowl whisk together the eggs and water. Add to dry ingredients and beat with spatula until smooth and elastic. Push batter through spaetzle maker into a large pot of boiling salted water and cook, uncovered, just until spaetzle is firm, floats to the top and no longer tastes of raw flour, about 3 to 5 minutes. Drain spaetzle well before using. ","[Chardonnay, Pinot Gris, Riesling, Sparkling wine]

" 51341,"Make-Ahead Spinach and Mushroom Breakfast Sandwiches Nonstick cooking spray, for the pan, optional Salted butter, at room temperature, for the pan and/or spreading, optional 10 large eggs 1/2 cup whole milk Kosher salt and freshly ground black pepper Extra-virgin olive oil 8 ounces cremini mushrooms, sliced 3 cups stemmed spinach 6 slices Swiss cheese (about 6 ounces) 6 English muffins, split Instructions: Preheat the oven to 375 degrees. Spray a 9-by-13-inch baking pan with nonstick cooking spray or grease with butter. Heat 1 tablespoon of the olive oil over medium-high heat. Add the mushrooms and cook, stirring occasionally, until wilted and beginning to brown; about 5 minutes. Add the spinach, 1 teaspoon salt and a few grinds of pepper. Cook until spinach just begins to wilt, stirring occasionally, about 2 minutes. Remove pan from heat and set aside to cool.
Whisk the eggs, milk, 1 teaspoon salt and a few grinds of pepper together in a large bowl. Gently whisk in the cooled mushroom mixture, then pour the egg mixture into the prepared pan. Bake until puffed and set, 15 to 20 minutes. Remove from the oven and let cool.
Place the English muffins cut-side up on a baking sheet and brush with some butter if using. Bake until slightly toasty, 3 to 4 minutes.
Once the eggs are cool enough to handle, use a large round biscuit cutter (about 3 3/4 inches in diameter) or the rim of a juice glass to cut out 6 rounds of egg. (For ways to use the leftover egg scraps, see Cook's Note.) Using an offset spatula or a butter knife, remove each egg round from the pan and place on bottom half of an English muffin. Top each with a slice of Swiss cheese and the other muffin half. Wrap each sandwich individually with aluminum foil, put in a resealable plastic bag and freeze up to 1 month or refrigerate for up to 1 week.
To reheat, unwrap a sandwich and place on a paper towel on a microwave-safe dish. Microwave 1 to 1 1/2 minutes, until the cheese is melted and eggs are warmed through. Alternatively, thaw a foil-wrapped frozen sandwich overnight in the refrigerator, then bake in a 425-degree F oven until warmed through and the cheese is melted, about 10 minutes.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 51342,"Crusted Chicken Cutlets 1 large egg 2 to 4 cups cereal, crackers, pretzels or chips, crushed 4 chicken cutlets (about 4 ounces each) Kosher salt and freshly ground pepper 1/3 cup vegetable oil Instructions: Beat the egg in a shallow dish. Put your desired coating in a separate shallow dish. Season the chicken all over with salt and pepper. Dip in the egg, letting the excess drip off, then firmly press in the coating, making sure to coat both sides. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Working in two batches, add the chicken and cook until crisp and cooked through, 4 to 5 minutes per side, adjusting the heat as needed if the coating is browning too quickly. Drain on a paper towel\u2013lined plate; season with salt. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 51343,"Caponata Panini 4 sourdough demi-baguettes or rolls, halved lengthwise 4 slices provolone cheese, halved 1 1/3 cups caponata, recipe follows 1/4 cup olive oil 1 medium onion, chopped 1 celery stalk, chopped 1 medium eggplant, cut into 1/2-inch cubes 1 red bell pepper, cored seeded, and cut into 1/2-inch pieces 1 (14 1/2-ounce) can diced tomatoes with juices 3 tablespoons raisins 1/2 teaspoon dried oregano 1/4 cup red wine vinegar 4 teaspoons sugar 1 tablespoon drained capers 1/2 teaspoon salt, plus more for seasoning 1/2 teaspoon freshly ground black pepper, plus more for seasoning Instructions: Preheat a panini grill. Using a grapefruit spoon or fingers, scoop out a 1-inch wide trough along the cut sides of the baguettes. Place 2 half-slices of the provolone cheese on each bottom half of the baguettes. Spoon 1/3 cup of the caponata on top of the cheese. Place the top halves on the baguettes and grill the panini until the cheese melts, about 5 minutes. In a large skillet, heat the olive oil over medium-high heat. Add the onion and cook until translucent, about 3 minutes. Add the celery and eggplant and cook until soft, about 3 to 4 minutes. Add the red bell pepper and cook until crisp-tender, about 5 minutes. Add the tomatoes, raisins, and oregano to the pan. Simmer over medium-low heat, stirring frequently, until the mixture thickens, about 20 minutes. Stir in the vinegar, sugar, capers, 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Season, to taste, with more salt and pepper, if needed. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 51344,"Ragu-Stuffed Peppers 4 bell peppers (red, yellow or a mix), halved lengthwise, seeds removed 2 tablespoons extra-virgin olive oil Kosher salt About 3 cups leftover ragu from Fettuccine With Quick Ragu, recipe follows 1/2 cup couscous 3/4 cup golden raisins 3/4 cup grated asiago or fontina cheese 4 teaspoons red wine vinegar 1/2 cup chopped fresh parsley 2 tablespoons tomato paste 1/2 onion 1 stalk celery, cut into 4 pieces 1 small carrot, cut into 4 pieces 1 clove garlic 1/2 teaspoon chopped fresh rosemary 3 tablespoons extra-virgin olive oil 1 pound ground veal or turkey Kosher salt and freshly ground pepper 1 28 -ounce can crushed tomatoes 1/2 cup whole milk 12 ounces fettuccine Freshly grated parmesan cheese, for serving Instructions: Preheat the oven to 450 degrees F. Toss the bell pepper halves with 1 tablespoon olive oil and 1/2 teaspoon salt in a large microwave-safe bowl. Cover and microwave until the peppers soften, 10 to 12 minutes. Meanwhile, mix the ragu, couscous, raisins, 1/2 cup cheese, 3 teaspoons vinegar, the parsley and 1/4 teaspoon salt in a bowl. Whisk the remaining 1 tablespoon olive oil and 1 teaspoon vinegar, the tomato paste and 3/4 cup water in the bottom of a large nonreactive baking dish. Carefully transfer the peppers, cut-side up, to the baking dish and fill with the couscous mixture. Sprinkle with the remaining 1/4 cup cheese. Cover the dish with foil and bake until the peppers are tender and the filling is hot, about 20 minutes. Transfer to plates and drizzle with the cooking liquid from the dish. Pulse the onion, celery, carrot, garlic and rosemary in a food processor until finely chopped. Heat the olive oil in a large saucepan over medium-high heat. Add the chopped vegetables and cook, stirring, until softened and golden, 3 to 5 minutes. Add the veal, 1 teaspoon salt and 1/2 teaspoon pepper and cook, breaking up the meat with a wooden spoon, until no longer pink, about 3 minutes. Add the tomatoes, milk, 1 cup water and 1/2 teaspoon salt. Bring to a boil, then reduce the heat and simmer until slightly thickened, about 20 minutes. Meanwhile, bring a large pot of salted water to a boil and cook the fettuccine as the label directs. Drain the pasta, then toss with half of the ragu (about 3 cups). Top with parmesan. Reserve the remaining ragu to make stuffed peppers. Per serving: Calories 484; Fat 12 g (Saturated 3 g); Cholesterol 48 mg; Sodium 462 mg; Carbohydrate 71 g; Fiber 5 g; Protein 25 g ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 51345,"Spicy BBQ Tempeh Sandwich with Sweet Potato Wedges and Asian Slaw 1 cup finely shredded green cabbage 1/2 cup finely shredded red cabbage 1/2 cup shredded carrots 1/4 cup rice wine vinegar 1 teaspoon sugar 1 fresh lime, juiced 1/4 teaspoon ground ginger 1/4 teaspoon salt 2 large sweet potatoes 4 tablespoons canola oil, plus more for sauteing 2 (8-ounce) tempeh cakes 2 cups water 1 cup lite soy sauce 1 cup barbecue sauce 1 large onion, thinly sliced 1 teaspoon brown sugar Instructions: Asian Slaw: Combine green cabbage, red cabbage, and carrots and toss in a medium serving bowl. Whisk together rice wine vinegar, sugar, lime juice, ground ginger, and salt and pour over salad mixture. Toss and chill until serving. Sweet Potato Wedges: Cut each sweet potato into eighths. With a pastry brush, coat each piece lightly with canola oil. Bake in a preheated 425 degree F oven for 20 minutes or until tender. Set aside and keep warm until serving. Tempeh: Cut each tempeh cake in half and then cut each piece in two lengthwise. You should end up with 4 semi-square pieces. Score each piece on both sides, diagonally, about 1/8-inch deep. Repeat scoring in opposite direction to create a diamond pattern. In a medium saucepan, bring 2 cups water to boil, add tempeh cakes, and steam for 5 minutes. Remove from heat and place tempeh in a flat bowl or square baking pan and pour soy sauce over top, making sure each piece gets coated. Let set for 5 minutes. Arrange tempeh on lightly oiled baking sheet. With a pastry brush, lightly coat the top of each tempeh cake, top and bottom, with barbecue sauce. Caramelized Onions: In a medium non-stick skillet, heat canola oil over medium-high heat and add sliced onion. Saute onion until translucent, add the brown sugar, and continue cooking another 1 to 2 minutes. Remove from heat. Assembly: Place 1 or 2 slices of BBQ tempeh in a whole grain sandwich bun. Top with caramelized onions. Place on a plate with 4 sweet potato wedges and a serving of Asian slaw. Have a small bowl of barbecue sauce on the side. Beverage suggestion: Loose and/or bag Green Tea ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 51346,"Grilled Filet Mignon with Pommes Anna 1 whole filet mignon, not trimmed Sea salt flakes and cracked black pepper
1/4 cup olive oil
1/2 cup red wine
8 to 10 bay leaves
1 stick (8 tablespoons) unsalted butter 4 russet potatoes, peeled and sliced like a deck of cards (1/8-to-1/4-inch thick)
Sea salt flakes 2 cups washed, trimmed and diced Jerusalem artichokes 1/2 cup heavy cream
6 tablespoons unsalted butter Sea salt flakes and cracked black pepper
2 pints tiny cherry tomatoes 2 tablespoons olive oil Sea salt flakes 2 tablespoons olive oil 2 tablespoons unsalted butter 2 cups red wine
1 cup dark chicken stock
1/4 cup cognac
Sea salt flakes and cracked black pepper
Instructions: Preheat one oven to 400 degrees F and a second oven to 450 degrees F. For the steak: Trim out four nice 6-ounce steaks, leave some of the fat and sinew on the steaks. Reserve any trimmings for the sauce, ideally at least 6 ounces of trimmings. Sprinkle the steaks with sea salt and heavy cracked black pepper and place into a shallow dish. Pour the olive oil and red wine over the steaks and top with the bay leaves. Set aside to marinate while you start the pommes Anna, Jerusalem artichokes, tomatoes and sauce. For the pommes Anna: Rub 2 tablespoons of the butter into a 10-inch cast-iron pan. Place the potatoes in the pan resembling an overlapping deck of cards. Season with sea salt and dab with the remaining 6 tablespoons butter. Bake in the 400-degree oven until cooked through and golden, about 45 minutes. Meanwhile, for the Jerusalem artichokes: Cook the Jerusalem artichokes in salted simmering water until very tender, 45 to 50 minutes. Drain off all but 1/2 cup cooking liquid and add the cream and butter. Use an immersion blender to puree the Jerusalem artichokes. Season with sea salt and pepper. Keep warm. For the tomatoes: Sprinkle the tomatoes with the olive oil and some sea salt and pour onto a baking sheet. Roast in the 450-degree oven until just cooked, 20 to 25 minutes. For the sauce: Add the olive oil and butter to a medium cast-iron skillet and heat until almost smoking. Add the trimmed filet pieces and sear well on all sides. Once the trimmings are seared, add the red wine, stock and cognac and reduce for about 12 minutes. Taste and adjust seasoning as needed. Strain the sauce and keep warm until ready to serve. Preheat a grill to medium-high heat. Put the marinated filets on the grill and grill on both sides until desired temperature, 130 degrees F for medium-rare. Let rest for 10 minutes before slicing each steak into 1/2-inch-thick slices. Line the middle of a large platter with the Jerusalem artichoke puree, top with the filet slices and finish with the reduced sauce. Arrange the tomatoes along the edges. Serve with the pommes Anna on the side. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 51347,"Grilled Halloumi Cheese 1/2 pound (2-slabs) Halloumi cheese 2 tablespoons extra-virgin olive oil Cheese Marinade, recipe follows 1 shallot finely diced 1 tablespoon minced garlic 1 lemon, juiced 2 tablespoons extra-virgin olive oil 1 teaspoon freshly cracked black pepper 1 tablespoon freshly chopped parsley leaves Instructions: Preheat grill to high heat. Brush cheese with 2 tablespoons oil. Grill on each side for 2 to 3 minutes until well marked. Remove from the grill. Pour marinade over the cheese and toss. Slice cheese into 1/2-inch pieces and serve. In a bowl, stir all the ingredients together. ","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]" 51348,"Yogurt and Pistachio Cake 1 cup raw, unsalted pistachios 1 cup flour 1 teaspoon baking soda 1/2 teaspoon salt 6 eggs, separated, at room temperature 1 1/4 cups sugar 3/4 cup yogurt 1/2 cup extra virgin olive oil Instructions: Preheat oven to 300 degrees. Toast pistachios in the oven until crisp but not brown, about 15 minutes. When cool enough to handle, rub pistachios between your hands or towels to remove the outer skins, then grind them finely in food processor. Add the flour, soda, and salt, and process briefly. Butter and flour a 10-inch springform pan. Increase oven temperature to 350 degrees. In a mixer, beat the egg yolks with 1/2 cup of the sugar until pale yellow and thick ribbons. Mix in the yogurt, then the olive oil. With a spatula, fold in the reserved flour mixture. Beat the egg whites to soft peaks, add remaining 3/4 cup sugar and beat to stiff peaks. Fold egg whites into the batter. Pour batter into prepared pan and bake 45 to 55 minutes, or until done. Cool on a rack, remove from pan and serve with drained yogurt, honey and chopped pistachios. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 51349,"Chocolate Butterscotch Cookies 2/3 cup Crisco? Butter Flavor All-Vegetable Shortening or 2/3 stick Crisco? Baking Sticks Butter Flavor All-Vegetable Shortening 1/2 cup firmly packed light brown sugar 2 large eggs , lightly beaten 1 pkg. Pillsbury? Moist Supreme? Classic Yellow Premium Cake Mix, (do not prepare according to package directions) 1 cup toasted rice cereal 1/2 cup butterscotch chips 1/2 cup milk chocolate chunks 1/2 cup semi-sweet chocolate chips (1 cup) 1/2 cup coarsely chopped walnuts or pecans Instructions: HEAT oven to 375 degrees F. COMBINE shortening and brown sugar in large bowl; beat at medium speed until well blended. Beat in eggs. Add cake mix gradually at low speed. Mix until well blended. Stir in cereal, butterscotch chips, chocolate chunks, chocolate chips and nuts. Stir until well blended. SHAPE dough into 1 14-inch balls. Place 2 inches apart on ungreased baking sheets. Flatten slightly. Shape sides to form circle, if necessary. BAKE 7 to 9 minutes or until lightly browned around edges. Cool 2 minutes on baking sheets; transfer to cooling racks to cool completely. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 51350,"Goat Cheese, Cherry, and Walnut Stuffed Duck Breast with a Champagne Glaze 2 duck breasts 1 cup champagne vinegar 1/4 cup butter, melted 1/2 cup olive oil Salt and freshly ground black pepper 1/3 cup diced dried cherries 1 bottle Champagne 1/2 cup goat cheese (recommended: Bucheron) 1/4 cup diced toasted walnuts 1 tablespoon turbinado sugar Serving suggestion: roasted root vegetables like cubed butternut squash, acorn squash, and parsnips, or maple syrup whipped sweet potatoes Instructions: Carefully cut a pocket into the duck breast lengthwise being careful not to cut all the way through. Combine the vinegar, melted butter, and olive oil, with a little salt and pepper in a bowl, with duck breast, and marinate for at least 8 hours, refrigerated. When ready to grill, remove breast from marinade. Macerate the dried cherries in 1 cup of the Champagne for 10 minutes. Pour the rest of the champagne in a saucepan and simmer, until reduced to 1 cup; set aside and let cool. In a small mixing bowl, mix together the goat cheese, macerated cherries, and walnuts until well combined. Stuff each duck break with the mixture and seal with a toothpick. When the Champagne has cooled to room temperature, stir in the sugar. Before the sugar begins to dissolve, brush the mixture onto the duck breast and place on a preheated grill. Grill 3 minutes on 1 side; then turn 45 degrees to create nice grill mark crosshatches. Continue to brush the duck breasts with the glaze while cooking. Flip the breast and cook on the other side, until cooked through, slightly pink inside. In the last seconds of grilling, place the breast on the hottest part of the grill for 8 to 12 seconds to sear. Plate and serve immediately. Serve with roasted root vegetables like cubed butternut squash, acorn squash, and parsnips, or maple syrup whipped sweet potatoes. ","[Champagne, Pinot Noir, Sauvignon Blanc, Barolo]

" 51351,"Pasta Alla Bolognese 1 Tbsp. olive oil 1 medium onion, finely chopped 1 carrot, finely chopped (optional) 1 rib celery, finely chopped (optional) 1/4 cup dry red wine or beef broth 1/2 lb. ground beef 1 jar Bertolli? Five Cheese with Asiago & Fontina Cheeses Sauce 8 ounces penne pasta, cooked and drained Instructions: Heat olive oil in 12-inch nonstick skillet over medium-high heat and cook onion, carrot and celery, stirring occasionally, 5 minutes or until vegetables are tender. Stir in wine and cook 1 minute. Add ground beef and cook, stirring occasionally, until almost done. Stir in Sauce. Bring to a boil over high heat. Reduce heat to low and simmer uncovered, stirring occasionally, 5 minutes or until ground beef is done. Serve over hot penne. Cost per recipe*: $5.91. Cost per serving*: $1.48. *Based on average retail prices at national supermarkets. ","[Barolo, Barbaresco, Chianti, Valpolicella]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Grilled Steak with Chimichurri Sauce Ingredients: ? 1 1/2 lbs flank steak ? 1/4 cup olive oil ? " 51352,"Raw Artichoke and Parmigiano Salad 2 vitamin C capsules 3 lemons, halved 10 baby artichokes 1/4 pound piece Parmigiano-Reggiano, shaved with a peeler 3 cups washed baby arugula Big fat finishing extra-virgin olive oil (high quality) Kosher salt Instructions: Set up a bowl of acidulated water: break the vitamin C capsules into a large bowl of water and squeeze in the juice from 2 of the lemons. Toss in the 4 halves of the squeezed lemon as well. Artichokes will turn brown (oxidize) before your eyes so you must, must, must set up this bowl of acidulated water first! Working with 1 artichoke at a time, peel off the tough green outer leaves to reveal the spring green color underneath. Trim off the tough outer layer of the stem and any brown spots. Cut the tip of the choke off. Artichokes have a lot of waste, accept it and move on. Very carefully, using a mandoline, very thin shave the artichokes and put them immediately into the lemon water. The artichokes are best when done at least a couple of hours ahead because they tenderize a little. To assemble the salad: Put the artichokes in a salad spinner to remove they excess water. Put the artichokes, arugula and Parmigiano-Reggiano in a large serving bowl. Dress with the juice of the remaining lemon, finishing oil and salt, to taste. The salad should be well-dressed and full flavored but not soggy. Serve immediately. It's spring on a plate! ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 51353,"Sugar Plum Fairy 2 parts Champagne 1 part plum wine Splash cranberry juice Gumdrops, for garnish Instructions: In a champagne glass combine Champagne, plum wine and cranberry juice. Garnish with a gumdrop. ","[Champagne, Plum Wine]" 51354,"Spicy Roasted Chicken Legs 2 sticks butter Juice of 2 to 3 lemons 1/2 teaspoon salt 1 teaspoon black pepper 1 teaspoon cayenne pepper 4 cloves garlic, minced 24 whole chicken legs Instructions: Preheat the oven to 450 degrees F. Line baking sheets with foil. Melt the butter in a saucepan. Add the lemon juice, salt, black pepper, cayenne and garlic, and stir. Set aside. Rinse and pat the chicken legs dry. With metal tongs, dip them one by one into the butter mixture and place on the prepared baking sheets. Once all of the chicken legs are coated and on the baking sheet, take a pastry brush and give them one last coating of the butter mixture. Place them into the oven for 30 to 35 minutes, basting a couple of times during roasting. If they need a bit more color, turn on the broiler for a couple minutes and watch them closely. Remove them when they are nice and golden brown and fully cooked. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 51355,"Corned Beef Hash Brown Muffaletta 1/2 cup pimento green olives, drained 1/2 cup pitted kalamata olives, drained
1/2 cup hot giardiniera in oil
1/4 cup capers
1/4 cup fresh parsley
1/4 cup red wine vinegar
1/4 cup olive oil
1 1/2 tablespoons honey
1 large boule
8 ounces Swiss cheese, sliced thin from the deli
8 frozen hash brown patties, prepared according to package instructions
8 ounces corned beef, sliced thin from the deli
2 tablespoons unsalted butter
4 large eggs
Freshly ground black pepper
Instructions: Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper. Add the green olives, kalamata olives, giardiniera, capers, parsley, vinegar, olive oil and honey to a food processor and pulse to make a coarse relish. Slice the boule in half horizontally. Spread the tapenade evenly over both halves of the boule. Layer the cheese evenly over the tapenade on the bottom half of the boule. Place both top and bottom halves cut-side up beside each other on the sheet pan. Lay the hot hash browns on top of the cheese, then evenly pile on the corned beef. Bake the open sandwich until the cheese is melted and the corned beef is warmed through, 6 to 8 minutes. Melt the butter in a large nonstick skillet over low heat. Working with one egg at a time, crack each egg into a small bowl or ramekin and then slowly add it to the skillet. Cover with a tight-fitting lid and cook, uninterrupted, until the whites are set but the yolks are still runny, 2 to 2 1/2 minutes. Season the eggs with pepper. Slide the eggs onto a plate. Top the corned beef with the sunny-side up eggs. Place the top piece of bread onto the sandwich. Cut into 4 wedges and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 51356,"Grilled Salmon Steaks 4 salmon steaks 1-inch thick 1 teaspoon whole cumin seed 1 teaspoon whole coriander seed 1/2 teaspoon whole fennel seed 1 teaspoon dry green peppercorns Sea salt or kosher salt Canola or olive oil to coat steaks Instructions: Prepare grill by lighting 4 quarts of charcoal (1 starter chimney's worth), or turning gas grill to medium-high. Examine steaks for pin bones by rubbing fingers over surface of meat. If found, remove with bone tweezers or pliers reserved for culinary uses. Using a sharp paring or boning knife, trim bones from the cavity side of the steak. Trim the stomach flaps so that 1 side is missing about 2 inches of skin and the other, 1 inch of meat. Roll the skinless section up into the hollow of the cavity, then wrap the other around the outside to form a round resembling a filet mignon. Tie in place with 2 passes of butcher's twine. (Do not tie it too tight or fish will pop out during cooking.) Combine cumin, coriander, fennel and peppercorns on a double thick piece of aluminum foil and toast over grill, shaking gently until seeds become fragrant. Crush seeds in mortar and pestle or pour into spare pepper grinder. Coat steaks lightly with oil, season with salt, then liberally grind toasted seeds on both sides of steaks. Quickly wipe hot grill grate with a rag or towel dipped in a little Canola oil, then grill fish to medium rare, about 3 minutes per side. (Fish should be well colored on the outside and barely translucent at the center. Serve steaks alongside simple salad dressed with \Veni, Vedi, Vinaigrette.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 51357,"Spinach Artichoke Beef Wellington One (2 1/2 pound) boneless beef filet roast Kosher salt and freshly ground black pepper
2 tablespoons extra virgin olive oil
1 (10 ounce) box frozen chopped spinach, thawed and drained
2 tablespoons unsalted butter
1 cup frozen artichoke heart quarters, thawed, drained and coarsely chopped
2 garlic cloves, chopped
1/2 cup (about 3 ounces) garlic-and-herb cheese spread, such as Boursin 1/2 cup grated Parmesan
1 tablespoon Dijon mustard
1 large egg
2 tablespoons milk or heavy cream
2 sheets frozen puff pastry (from a 17-ounce box), thawed All-purpose flour, for rolling the pastry
4 ounces good-quality thinly sliced deli ham
Flaky sea salt, for sprinkling, optional
Instructions: Season the beef all over with 1/2 teaspoon salt and a generous grinding of black pepper. Heat a large skillet over medium-high heat and add the olive oil. Sear the beef on all sides until well browned, about 5 minutes total. Let cool, then refrigerate until cold, about 1 hour. Meanwhile, make the filling: Place the spinach in a clean kitchen towel and wring out as much liquid as possible. Melt the butter in a medium skillet over medium heat. Add the spinach, artichokes, garlic and 1/4 teaspoon salt. Cook, stirring occasionally, until the spinach and artichokes are dry and no liquid remains in the skillet, about 4 minutes. Transfer the mixture to the bowl of a food processor and let cool to room temperature. Add the garlic-and-herb cheese spread and Parmesan to the cooled spinach mixture and process to a paste. Refrigerate the filling until you are ready to assemble the beef.
To assemble: Remove the beef from the refrigerator and brush all over with the Dijon mustard. Beat the egg and milk together in a small bowl. Lightly dust a work surface with flour and roll out 1 sheet of pastry to a 14-by-14-inch square. Transfer the pastry to a sheet of parchment paper or foil. Brush the pastry with egg wash, leaving a bare 1-inch border on all sides. Place the ham in a single layer over the egg wash. Spread the spinach-artichoke filling over the ham. Place the beef at the bottom of the pastry and roll it up with the parchment or foil, using the pastry to surround the beef with the spinach and ham. Peel the pastry layer back down onto the counter, leaving the ham-encased beef now at the top. Roll the beef back towards yourself, this time enclosing it in the pastry. Press the seam to seal and fold up the sides like a present. (Use egg wash if necessary.) Set the beef Wellington seam-side down on a rimmed baking sheet and brush all over with egg wash. Roll the second piece of pastry into a 12-by-12-inch square. Cut the pastry into ten 3/4-inch-wide strips with a fluted wheel cutter. (There will be some leftover pastry.) Lay 5 strips diagonally on top of the roll, pressing at the bottom to adhere. Lay the 5 remaining strips over top those to form a cross hatch pattern and press to adhere. Trim away or tuck in any excess pastry at the bottom. Brush all over with egg wash, and sprinkle the roll all over with flaky sea salt, if desired. Refrigerate until the pastry is very cold and firm, at least 1 hour and up to overnight. Preheat oven to 425 degrees F. Bake until pastry is crisp and golden and the center of the meat registers 120 to 125 degrees on a digital thermometer for medium-rare, about 40 to 45 minutes. Remove to a cutting board and let rest 15 minutes. Use a serrated knife to cut into slices and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 51358,"Apricot Breakfast Muffins Crisco? Original No-Stick Cooking Spray 1 cup Pillsbury BEST? All Purpose Flour 1/4 cup SPLENDA? No Calorie Sweetener, Granulated 2 tsps. baking powder 1/4 tsp. salt 1 large egg 2 tbsps. Crisco? Pure Canola Oil 2 tbsps. skim milk 1/2 cup Smucker's? Apricot Sugar Free Preserves, plus additional for spreading on tops of muffins 1/4 tsp. almond extract Instructions: HEAT oven to 350 degrees F. Coat 6 muffin cups with no-stick spray. COMBINE flour, SPLENDA® Granulated Sweetener, baking powder and salt in medium mixing bowl. BEAT together egg, oil and milk. Blend in preserves and almond extract. Add to flour mixture and stir just until moistened. Fill muffin cups evenly with batter. BAKE 20 to 30 minutes or until toothpick inserted in center comes out clean. Cool. Spread tops with a thin layer of preserves before serving. SPLENDA® is a registered trademark of McNeil Nutritionals, LLC. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 51359,"Roasted Striped Bass 2 tablespoons good olive oil 1 cup chopped yellow onions 2 ounces pancetta or bacon, diced 1 tablespoon chopped garlic 1 (28-ounce) can plum tomatoes, drained and diced 1 teaspoon saffron threads 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/2 cup dry white wine 1/4 cup Pernod, optional 1 (2 to 3-pound) striped bass fillet, skin removed 1 pound large shrimp, shelled and deveined 24 mussels, cleaned and debearded 2 tablespoons chopped fresh flat-leaf parsley Instructions: Preheat the oven to 350 degrees F. Heat the oil in a medium saute pan and saute the onion and pancetta over medium-low heat for 10 minutes, or until the onion is translucent. Add the garlic and cook for 1 more minute. Add the tomatoes, saffron, salt, pepper, white wine, and Pernod, if using, and simmer over medium heat for 5 minutes. Meanwhile, lay the fish in a 10-by-14-inch baking dish and sprinkle with salt and pepper. Add the shrimp and mussels to the dish. Pour the sauce over the seafood and bake uncovered for 20 to 30 minutes, until the fish and shrimp are cooked through and the mussels are open. Sprinkle with parsley and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 51360,"Grapefruit Crab 2 small grapefruit, halved 1 green bell pepper, finely chopped 1 red bell pepper, finely chopped 1 tablespoon clarified butter 1 lemon, juiced 8 ounces cooked crabmeat, finely chopped 8 ounces mayonnaise 1 ounce pimento, sliced thinly Instructions: Preheat broiler. To section grapefruit, cut out core, then cut along the sides of the \shell\ and remove fruit, keeping skin intact. Remove membranes. Saute grapefruit sections and peppers in clarified butter on medium heat. Add lemon and crabmeat. Reduce heat to low. Spoon saute mixture into grapefruit shells. Spoon mayonnaise on top. Cross 2 pimentos on top of mayonnaise. Broil for 4 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 51361,"California-Style Barbecue Chicken Pizza 3/4 lb. boneless skinless chicken breasts, cut into thin strips 1 green pepper, cut into thin strips 1/4 cup thin red onion slices 1 ready-to-use baked pizza crust (12 inch) 1/3 cup BULL'S-EYE Original Barbecue Sauce 1-1/2 cups KRAFT Shredded Triple Cheddar Cheese with a Touch of PHILADELPHIA Instructions:

1. HEAT oven to 400 degrees F.
2. COOK and stir chicken and vegetables in large skillet sprayed with cooking spray on medium-high heat 4 to 5 min. or until chicken is done.
3. SPREAD pizza crust with barbecue sauce; top with chicken mixture and cheese.
4. Place crust directly on middle oven rack and BAKE 15 to 18 min. or until cheese is melted. Shortcut For a quick alternative to the cooked fresh chicken, use chopped chicken from a rotisserie chicken purchased at your local supermarket. Add to pizza along with the cooked vegetables and cheese before baking as directed. VELVEETA Barbecue Chicken Pizza Prepare as directed, substituting 1 pkg. (8 oz.) VELVEETA Mild Cheddar Flavor Shredded Pasteurized Process Cheddar Cheese Food for the shredded triple Cheddar cheese. Substitute Prepare using KRAFT Mexican Style Finely Shredded Cheddar Jack Cheese Calories 370 Total fat: 13 g Cholesterol 60 mg Sodium 830 mg Protein: 24 g Carbohydrate 39 g Dietary fiber: 1 g ","[Zinfandel, Cabernet Sauvignon, Merlot, Malbec]

" 51362,"Curry Chicken Salad 1/2 cup mayonnaise 1 tablespoon curry powder
1 tablespoon lemon juice
Kosher salt and freshly ground black pepper 1 cup shredded cooked chicken (we used a rotisserie chicken)
1/3 cup golden raisins
1 shallot, diced
1 stalk celery, thinly sliced
2 tablespoons chopped fresh cilantro
Instructions: Add the mayonnaise, curry powder, lemon juice and some salt and pepper to a large bowl and stir to combine. Add the chicken, raisins, shallots and celery and mix gently. Serve immediately or refrigerate. Sprinkle with the chopped cilantro before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Garnacha]" 51363,"Ismail's Coriander and Cardamom Drumsticks 1 red onion, chopped 1 cup olive oil 12 cardamom pods 12 cloves 1 teaspoon fresh coriander chutney 1 teaspoon garlic puree 1/2 teaspoon salt 1/2 teaspoons coarsely ground black pepper 16 chicken legs 1 cup water Instructions: In large pan, saute onions in oil with cardamom pods and cloves until onions just brown. Add chutney, garlic puree, salt, and pepper and sprinkle over drumsticks. Add water to pan, and cook over low heat for 30 to 40 minutes. ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 51364,"Rita's Ultra-Lite Pecan Chocolate Chip Cookies 4 egg whites, room temperature 1/4 teaspoon salt 1 teaspoon vanilla 3/4 cup sugar 12 ounces mini chocolate chips 1 cup pecans, finely chopped Instructions: Preheat oven to 250 degrees F. In a mixer on medium-low speed, beat the egg whites until frothy, about 2 minutes. Increase the mixer speed to high, add salt and whip to stiff, but not dry peaks. Reduce the speed to medium. Add the vanilla and then the sugar, a few tablespoons at a time. Whip to glossy peaks, about 2 minutes. Gently fold in the chocolate chips and the pecans. Drop by the tablespoon onto cookie sheets lined with parchment. Bake 45 minutes. Turn oven off and leave in oven overnight without opening the oven door. Tip: To reduce calories further, you can scale back on the sugar, chocolate chips, and pecans. I recommend making them the first time with the full amount of sugar to get a feel for how much you want to cut back. ","[Bardolino, Chianti, Dolcetto, Tempranillo]" 51365,"Wicked Pork with Greens and Fettuccine 4 cloves garlic, peeled 1 (1-inch) piece fresh ginger, peeled 1/4 cup seeded and roughly chopped jalapenos 3/4 cup roughly chopped red bell pepper 2 tablespoons soy sauce 1 tablespoon rice vinegar 1 tablespoon freshly squeezed orange juice 1/2 fresh pineapple, peeled and cored, roughly chopped 1 lime, juiced 1 teaspoon freshly cracked pepper 1 teaspoon salt 1/2 teaspoon Chinese five-spice powder 1 (3 1/2 to 4 pound) pork loin Reserved marinade from above 4 tablespoons rice wine vinegar 2 tablespoons lime juice 1 tablespoon chopped cilantro 1 teaspoon red pepper flakes 1/2 cup extra-virgin olive oil 2 cups sliced baby bok choy (cut lengthwise into fourths) 1 1/2 cups cored and thinly sliced green cabbage 1/2 cup diagonally sliced green onions 1 pound fettuccine 1 tablespoon extra-virgin olive oil 1 tablespoon soy sauce Instructions: To make the marinade for the pork: In a food processor, blend garlic and ginger by pulsing 3 times. Add in jalapeno and red bell pepper, pulse 3 times. Add in remaining ingredients except pork, pulse 3 to 5 times to blend well, but not liquefy. Season, to taste. Remove 1 1/2 cups of marinade and set aside. Place pork in a resealable plastic bag and pour marinade over. Refrigerate for at least 1 hour, up to 4 hours. Preheat oven to 350 degrees F. Remove pork from refrigerator while oven is preheating, drain off excess marinade and discard. Place pork in a roasting pan fitted with a rack and cook until the internal temperature registers 160 degrees F, on an instant-read thermometer, approximately 1 hour and 30 minutes. Meanwhile, to make the greens: In a medium, non reactive bowl, whisk together reserved marinade, vinegar, lime juice, cilantro, red pepper flakes and slowly whisk in oil. Add half of the vinaigrette to a large bowl with the bok choy, cabbage and green onions and toss to combine. Cover and set aside. Reserve the other half of the vinaigrette. Cook pasta al dente according to directions, add in olive oil and soy, toss to combine. Remove pork from oven and let rest covered loosely for 10 minutes. Slice thin. For final assembly: Arrange pasta on a large platter and top with sliced pork and prepared vegetables. Drizzle entire dish with about 1/3 cup of the reserved vinaigrette. Serve immediately. ","[Sangiovese, Pinot Noir, Barbera, Tempranillo]" 51366,"Tie-Dyed Cupcakes 1 (18.25-ounce) box vanilla cake mix (recommended: Betty Crocker) 1 1/4 cups water 1/3 cup canola oil (recommended: Wesson) 1 (1.25-ounce) bottle colored snowflake sprinkles (recommended: Cake Mate) 1 (1.85-ounce) bottle rainbow sprinkles (recommended: Cake Mate) Decorating gels, assorted colors (recommended: Cake Mate) 1 (12-ounce) container whipped fluffy white frosting (recommended: Betty Crocker) Instructions: Preheat oven to 350 degrees F. Line 2 (12-muffin) tins with cupcake papers; set aside. In a large bowl, mix together cake mix, water, and oil. Use a hand held electric mixer and mix on medium speed for about 1 minute. Scrape sides of bowl and add both bottles of sprinkles. Mix for another 30 seconds. Use a ladle to fill each lined muffin cup 2/3 of the way full. Using oven mitts, place cupcakes in preheated oven and bake for 21 to 26 minutes or until a toothpick inserted into center of cupcake comes out clean with no wet batter. Use oven mitts to remove from oven and let cool completely before frosting, about 15 minutes. Once cool, spread 2 tablespoons frosting on each cupcake. Using various gel colors, start in the middle of the cupcake, make circles outwards to the edge of the cupcake Begin at the edge of the cupcake and drag the tip of a toothpick to the center of the cupcake to make a spider web effect. Repeat this step, turning cupcake as you go. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 51367,"Halloumi Fries with Beet Chutney 1 tablespoon avocado or other neutral oil 1 dried red cl
1/2 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1/2 teaspoon ground turmeric
2 medium beets, peeled and cut into 1/2-inch cubes (about 2 1/2 cups)
2 tablespoons brown sugar
1 tablespoon tamarind paste (or lemon juice)
1 teaspoon kosher salt, plus more as needed, optional
1/4 cup plus 2 tablespoons olive oil
Two 8-ounce blocks halloumi, drained and cut into \steak fries\ Freshly torn mint leaves, for garnish
1/2 cup pomegranate seeds Instructions: Turn the heat under a stovetop pressure cooker to medium-high and add the avocado oil. When the oil starts to shimmer, add the dried red cl. Cook, stirring, until deepened in color and puffed up, a few seconds. Add the cumin and fennel seeds and the turmeric and cook until deepened in color and flavor, about 30 seconds. Add the beets and stir to coat. Add the brown sugar, tamarind paste, salt, if using, and 3/4 cup water. Stir well. Secure the pressure cooker lid and bring to high pressure over medium-high heat. Once at a high pressure, cook for 13 minutes. Turn off the heat and carefully release the pressure using the quick-release valve, then remove the lid. Pour the contents into a blender along with 1/4 cup olive oil and process until smooth. Taste and adjust the seasoning until you like it. Meanwhile, add the remaining 2 tablespoons olive oil to a nonstick skillet over medium-low to medium heat. Pat the halloumi well with paper towels until it's dry. Place the halloumi in the skillet and cook on each side until golden brown, about 2 minutes per side. Remove to a paper towel-lined plate. Spoon the beet chutney into a small side dish. Add the fries to a platter, then sprinkle with mint and pomegranate seeds. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 51368,"Mexican Wedding Cookies 1 pound soft unsalted butter 1 cup powdered sugar 2 tablespoons vanilla 1 teaspoon salt 2 cups finely chopped pecans 5 cups sifted pastry flour Powdered sugar for dusting Instructions: Preheat oven to 350 degrees. Beat butter and powdered sugar in mixer until light and fluffy, about 10-15 minutes. Add vanilla, salt and pecans. Remove from mixer and stir in pastry flour by hand being careful not to over mix. Form into football shapes about the size of small walnuts and place on a buttered cookie sheet. Bake 10-12 minutes or until just beginning to get the slightest bit colored on the bottom. Remove upon the first sign of color and set on a rack to cool. When cool enough to touch place in a bowl with powdered sugar on top and bottom and toss gently. Occasionally toss with sugar while cooling, trying to get as much sugar as possible to stick. When cold, place cookies in airtight container and cover until ready to serve. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 51369,"Lemon Verbena Granita 4 sprigs lemon verbena, washed in cold water 1 lemon, zested 1 tablespoon sugar 3/4 pint (425ml) boiling water 6 ice cubes 2 tablespoons caster sugar 1 eating apple, coarsely grated 1 lemon, juiced 4 dessert spoons creme fraiche Lemon verbena sprigs, to garnish Instructions: Place a small metal tray into the freezer to chill. Put the lemon verbena, lemon zest, and sugar into the boiling water and allow to infuse for 10 minutes. Add your ice cubes to bring the temperature down and then sieve the liquid into the cold metal tray (keep the lemon zest and verbena for later) and place in the freezer for about 2 hours. Mash with a fork, scratching up the ice, then freeze for a further 2 hours. To prepare the apple compote, put 2 tablespoons of sugar into a small pan and heat on a medium heat until it is syrupy and light caramel color. Finely chop the reserved lemon zest and lemon verbena and add to the caramel with the apple and lemon juice. Mix and cook for a couple of minutes. To serve, spoon a little compote into 4 small shot glasses, then a spoonful of creme fraiche, and finally top with the granita and a small sprig of lemon verbena. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 51370,"Chicken with Dumplings 3 (3-pound) whole chickens, rinsed in cold water and patted dry 1 gallon white chicken stock, heated to a boil 8 ounces carrots, washed, peeled, and 1/4 inch sliced 1 pound onions, peeled and 1/4 inch sliced 1 pound celery, washed, trimmed, and 1/4 inch sliced 8 ounces leeks (white part only), washed, trimmed, and 1/4 inch sliced 2 bay leaves Salt and freshly ground black pepper 3 cups all-purpose flour, or as needed 1 1/2 teaspoon salt 4 1/2 teaspoons baking powder 3 tablespoons fresh parsley, washed and chopped fine 6 tablespoons butter 10 ounces milk plus 2 ounces 2 ounces canola oil 2 ounces flour Instructions: In a stockpot, combine chicken and stock. Heat to a boil and, after five minutes, skim off any impurities. Add the mirepoix, bay leaves, and season, to taste. Cover and cook until fork-tender, about 1 1/2 hours. Remove the chicken and strain the stock, reserving the liquid. Meanwhile, combine flour, salt, baking powder, and parsley in a bowl. Cut in butter with a fork until the mixture resembles coarse meal. Add 10 ounces milk and stir briefly with a fork. Add only enough of the remaining 2 ounces of milk to make the dough hold together. Roll dough out to 1/4-inch thickness. Cut dough into 2-inch rounds. Heat 2 quarts of the strained stock to a boil, reduce heat to a simmer, and drop in the dumplings. When they rise to the top, cover and simmer for 10 minutes or until they are cooked inside. Keep warm. Combine the canola oil and flour, and heat together until light brown in color (blond roux). Add some hot stock to the roux, to loosen it, and then add the roux to the simmering 1-quart of stock. Heat to a boil, then reduce heat and simmer for about 10 minutes or until the starch is fully cooked and mixture is smooth. Strain the sauce through a fine strainer and keep warm. Meanwhile, cut the chickens into quarters and partially debone. To serve, place a portion of chicken on a preheated dinner plate, arrange dumplings around chicken and cover (nappe) with sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 51371,"Roast Chicken With Bread and Arugula Salad 1 (4- to 4 1/2-pound) whole chicken, preferably Bell & Evans 4 sprigs fresh thyme
2 large garlic cloves, smashed flat
1 lemon, quartered
2 teaspoons fine sea salt, plus extra for serving
1/2 teaspoon freshly ground black pepper
3 to 4 (3/4-inch-thick) slices country bread
Good olive oil
Arugula Salad, recipe follows 1/4 cup Champagne vinegar 1 teaspoon Dijon mustard 1 teaspoon minced garlic Kosher salt and freshly ground black pepper 1/2 cup good olive oil 1/2 cup thinly sliced scallions, white and green parts (3 scallions) 2 tablespoons dried currants 6 cups baby arugula, lightly packed (6 to 8 ounces) Instructions: Place the chicken in a baking dish. Using your fingers, gently loosen the skin from the breasts and thighs without breaking the skin. Carefully slide the sprigs of thyme and the garlic under the skin. Put the lemon in the cavity. Tie the legs together and tuck the wings under the body. Sprinkle with 2 teaspoons of sea salt and the pepper, cover the dish tightly with plastic wrap, and refrigerate for 24 to 48 hours. Preheat the oven to 500 degrees F. (Be sure your oven is very clean!) Place the bread in a medium (10-inch) cast-iron skillet in a single layer. Brush the chicken with olive oil and place it, breast side up, on top of the bread. Roast for 30 minutes, turn it over and roast for 15 minutes, until the juices run clear when you cut between the leg and the thigh. Wrap the skillet tightly with aluminum foil and allow the chicken to rest at room temperature for a full 30 minutes. (Don?t worry; it will stay hot.) The bread will be almost burnt on the bottom and soft with the pan drippings on top. Place the Arugula Salad in a very large, shallow serving platter. Put the chicken and the bread on a cutting board. Cut the bread into 1-inch squares and sprinkle them on the salad. Carve the chicken thickly (see note) and place it on top of the salad. Spoon the pan juices over the chicken, sprinkle it with sea salt, and serve warm. Whisk the vinegar, mustard, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper together in a small bowl or glass measuring cup. Whisk in the olive oil, stir in the scallions and currants, and set aside. Place the arugula in a large bowl, add the vinaigrette, and toss well. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 51372,"Raspberry Rose Pots de Creme 3/4 cup heavy cream 1/2 cup whole milk 1/2 teaspoon rose water* 4 egg yolks 1/4 cup sugar Pinch fine sea salt 3/4 cup fresh or frozen and thawed raspberries, mashed 4 packets carbonated candy (recommended: Pop Rocks) Instructions: Special equipment: 4 (4 to 5-ounce) ramekins *Can be found at specialty gourmet markets Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. In a medium saucepan, heat the cream, milk, and rose water over medium-low heat until warm, about 4 minutes. In a medium bowl, whisk together the egg yolks, sugar, and salt until smooth. Slowly whisk in the milk mixture. Stir in the mashed raspberries. Using a ladle, divide the mixture between 4 ramekins. Place the ramekins in an 8 by 8-inch baking pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake for 30 minutes until the custard is almost set. Remove the pan from the oven and allow the ramekins to cool while still in the water, about 1 hour. Remove the ramekins from the water and refrigerate for at least 2 hours until set. Serve with a packet of carbonated candy. ","[Champagne, Pinot Grigio, Sauvignon Blanc, Riesling]" 51373,"Boeuf en Croute 1 1/3 pounds beef tenderloin Kosher salt and freshly ground black pepper 3 tablespoons butter Olive oil, for drizzling 2 shallots, minced 1 pound mushrooms, very finely chopped 1 sprig fresh thyme, leaves picked 1 bay leaf 1/2 cup Madeira 2 tablespoons creme fraiche 2 (1 pound) packages puff pastry or frozen puff pastry, thawed Handful chopped fresh parsley leaves 1 egg 1 teaspoon water Instructions: Season the beef with salt, and pepper. Melt a tablespoon of butter with a drizzle of the olive oil in a saute pan until hot, then sear the beef on all sides. Remove from the pan to a board, and let cool completely, then wrap in plastic wrap, and refrigerate.
In the same pan as the beef, prepare the mushroom duxelles: Melt the remaining 2 tablespoons butter and fry the shallots until translucent. Add the mushrooms, thyme, and bay leaf, and cook until very tender. Pour over the Madeira, and bring to a boil, and cook until all the liquid has evaporated. Add the creme fraiche and cook down to a very thick paste. Season the mixture with salt, and pepper. Stir through the chopped parsley.
Roll out one block of pastry to a rectangle large enough to fit the meat with a roomy border. Place on a baking sheet. Remove the fillet from the refrigerator, and unwrap. Spoon the mushroom mixture into the center of the pastry and set the meat on top. Roll out the second sheet to fit over the whole fillet generously. In a small bowl, beat together the egg and 1 teaspoon water. Brush the margins of the bottom pastry with egg wash, then drape the second sheet over, pressing to seal well. Trim the edge to a 1-inch border. Crimp the edges with your fingers. Refrigerate until ready to bake.
Preheat the oven to 425 degrees F.
Brush the whole surface of the pastry with egg wash and make two slits in the top with a knife to allow steam to escape. Bake 15 minutes. Reduce the oven temperature to 400 degrees F, and continue to bake 20 minutes, depending on how well you like your meat done. Remove from the oven and let stand about 10 minutes before serving in slices. ","[Chardonnay, Pinot Gris, Sauvignon Blanc, Riesling]" 51374,"Flan de Queso | Cheesecake Flan 2 cups sugar 1/4 cup water 1 teaspoon lemon juice 12 ounces cream cheese, at room temperature 3 large eggs, at room temperature 1 (14-ounce) can sweetened condensed milk 1 (12-ounce) can evaporated milk 1 1/2 cups milk, at room temperature 1 teaspoon vanilla extract Special equipment: 12 (3 1/2-inch) ramekins Instructions: Place the sugar, water and lemon juice in a medium saucepan over medium-high heat. Stir to combine. Cook until sugar mixture reaches a deep golden brown color, about 10 to 15 minutes. Remove saucepan from heat. Equally divide the caramel into 10 to 12 (3 1/2-inch) ramekins and set aside. Preheat oven to 325 degrees F. Using an electric mixer, beat the softened cream cheese with the eggs on low speed to combine. Increase the speed to medium-high and beat until completely incorporated. Add the condensed milk, evaporated milk, whole milk and vanilla extract and continue to beat together until everything is well incorporated, scraping down the sides of the bowl as necessary, about 2 to 3 minutes. Ladle the custard over the caramel into the ramekins filling them up to 1/2-inch from the rim. Place a kitchen towel in a deep baking dish or roasting pan and place the ramekins in 2 rows on top of the towel. Place the baking dish in the oven and using a pitcher, pour enough hot water into the baking dish to reach halfway up the sides of the ramekins, taking care not to get water in the ramekins. Cover the baking dish tightly with aluminum foil and bake until the flan is just set, about 30 minutes. When you tap the edge of the ramekin the flan should still wobble in the center. Carefully remove the baking dish from the oven, remove the foil and let the ramekins cool slightly. Using tongs remove the ramekins from the water and set on a towel to cool for at least 2 hours before serving. Once cooled completely, the flan can be refrigerated for up to 3 days before un-molding and serving. To serve, run a thin knife around the inside edge of the ramekin to loosen the flan, and then invert onto a plate. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 51375,"Everything Cookies 3 sticks (1 1/2 cups) butter 2 cups brown sugar 1 1/2 cups granulated sugar 2 teaspoons vanilla extract 4 whole eggs 4 heaping cups all-purpose flour 4 teaspoons baking soda 1 teaspoon salt 3 cups prepared granola 1 heaping cup quick oats 1 1/2 cups apricots 1 cup dried cherries 1 cup chopped pecans 1/2 cup golden raisins Instructions: Preheat the oven to 375 degrees F. Cream the butter and sugars. Add the vanilla and eggs. Next, add the flour, baking soda and salt. Add in the granola and oatmeal. Fold in the apricots, cherries, pecans and raisins. With a cookie scoop or two spoons, drop onto cookie sheets and bake for 12 to 14 minutes. Cool on a rack. Eat, and feel unguilty because there's no chocolate in this cookie. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 51376,"Moroccan Vegetables with Couscous 1 tablespoon olive oil 1 large onion, chopped 1 teaspoon cinnamon 1/2 teaspoon allspice 1 teaspoon ground coriander 2 teaspoon cumin 1 teaspoon cayenne 4 carrots, peeled and cut into 1\ pieces 2 russet potatoes, peeled and cut into large chunks 1 small butternut squash, peeled, seeded, cut into 1\ chunks 2 cups chopped whole plum tomatoes with juices 2 cups water 2 small zucchini, cut into 1\ pieces 1 15-ounce can chickpeas Salt and pepper Tabasco to taste 1/2 cup chopped cilantro Instructions: In a large heavy pot heat oil over medium high heat. Stir in the onion and cook for 3 minutes or until tender. Stir in spices and cook until aroma is released. Stir in carrots, potatoes and squash and toss to coat. Cook vegetables for 5 minutes. Stir in tomatoes and water. If necessary add enough water so that all the vegetables are submerged. Bring to a simmer and cook for 20 minutes. Stir in zucchini and continue to cook for 20 more minutes. Stir in the chickpeas and season with salt and pepper, Tabasco and cilantro. Serve hot with couscous and warm pita bread. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Garnacha]" 51377,"Flank Steak Fajitas 1 bunch fresh parsley, leaves only 1 bunch fresh cilantro, leaves only 5 cloves garlic 1/2 red onion, roughly chopped 2 teaspoons hot paprika 2 tablespoons sherry vinegar 1/2 cup olive oil 1 tablespoon salt 1 teaspoon freshly ground black pepper 2 pounds flank steak 12 (8-inch) flour tortillas Drunken Peppers, recipe follows 2 tablespoons olive oil 2 poblano peppers, seeded and cut into strips 2 green bell peppers, seeded and cut into strips 2 red bell peppers, seeded and cut into strips 2 jalapeno peppers, seeded and cut into strips 1 large onion, sliced Salt and freshly ground black pepper 1/2 bottle lager beer Instructions: To make the chimichurri: In a food processor, add parsley, cilantro, garlic, hot paprika, vinegar, 1/2 cup olive oil and salt and pepper and blend until smooth, Reserve half for drizzling on fajitas. Place remaining marinade in a resealable plastic bag and add steak. Coat well and marinate for at least 1 hour. Preheat grill to medium-high. Remove steak from marinade and discard marinade. Season steak with salt and pepper and grill over medium-high heat until cooked to medium-rare, about 6 minutes per side. Let steak rest for 10 minutes, loosely covered with aluminum foil, before slicing. Meanwhile, warm tortillas on the grill. Slice the steak on the bias into thin slices. To serve, place meat on each tortilla and top with Drunken Peppers. Drizzle chimichurri sauce over the filling and form into a loose fold. Drunken Peppers: In a large saute pan heat 2 tablespoons oil over medium-high heat. When shimmering, add peppers and onion. Season with salt and pepper and saute until softened and caramelized around the edges, about 6 to 8 minutes. Add beer and cover. Cook a few minutes more until the peppers and onion are tender. Yield: 6 servings ","[Cabernet Sauvignon, Malbec, Tempranillo, Garnacha]

" 51378,"Turkey Polpettone Sandwiches 2 pounds ground turkey 1 cup soft fresh bread crumbs 2 egg yolks 4 tablespoons thinly sliced green onion 1 tablespoon chopped fresh sage leaves 1 teaspoon Worcestershire sauce 2 teaspoons salt Freshly ground black pepper 1 tablespoon finely grated lemon zest 2 ounces whole-milk mozzarella cheese, cut into 4 equal pieces, plus 2 cups grated Olive oil, for frying 1 (32-ounce) jar of your favorite marinara 6 sandwich rolls Instructions: Put the turkey in a bowl. Add all the remaining ingredients except for the mozzarella and work them in gently by hand. Divide the mixture into 12 equal pieces. Flatten each piece into a round patty. Top 6 of the patties with a piece of mozzarella and then with a second patty, making 6 polpettones. By hand, press the edges together to seal them and to make patties of even thickness. Sprinkle both sides of the patties with salt and pepper. Heat a large ovenproof skillet over moderate heat. Add olive oil to a depth of 1/8-inch. When the oil is hot, add the 6 patties. Cook on 1 side until lightly browned, about 1 1/2 minutes, then turn and cook on the second side until browned, 1 to 2 minutes longer. While the patties are cooking, heat the marinara sauce in a deep skillet. Add the cooked patties to the sauce. (Or drain the oil from the skillet and add the tomato sauce directly to the patties.) Put a few tablespoons of grated mozzarella on top of each patty. Simmer the patties in the sauce for about 4 minutes, until the cheese is melted. Assemble the sandwich: Put a few tablespoons of sauce and 1 polpettone on a split roll. Top with a little more sauce and serve immediately. Michael's Notes: For the lightest polpettone, work the mixture as little as possible. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]

" 51379,"Put the Lime in the Coconut Cake 1 cup butter 2 cups sugar 1 teaspoon coconut oil 4 eggs 2 1/2 cup all-purpose flour 1/2 teaspoon salt 1 teaspoon baking soda 1/2 teaspoon baking powder 1 cup coconut milk 1 cup sour cream or yogurt 1 cup sugar 2 limes, zested and juicd 1/4 cup coconut milk 1 cup shredded coconut 1/2 cup butter 1/2 cup shortening 4 ounces cream cheese 1 pound box plus 1 cup powdered sugar 1/4 cup coconut milk 1 teaspoon vanilla 2 cups shredded coconut Instructions: Preheat oven to 350 degrees F and grease and flour 2 (9-inch) cake pans. In an electric mixer or using a hand beater, cream butter and sugar until fluffy. Add coconut oil and eggs 1 at a time. In a mixing bowl or on a sheet of parchment paper, combine flour, salt, baking soda and powder. To mixer add coconut milk and flour to creamed mixture alternately, beginning and ending with flour. Pour batter into prepared pans and bake for 25 to 28 minutes. Allow to cool 10 minutes then unmold onto rack(s) over a sheet pan and allow to cool completely. For Glaze: In a medium bowl combine sour cream or yogurt, sugar, lime zest and juice, coconut milk, shredded coconut. With a bamboo skewer, poke holes in cake and spread glaze on both sides of both cakes. Cover with plastic wrap, chill until ready to frost cake. In an electric mixer or using a hand mixer beat together the butter, shortening, and cream cheese until well blended and fluffy. Add the powdered sugar gradually at low speed. Beat in coconut milk and vanilla. Frost cake. Coat top and sides with shredded coconut. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 51380,"Witch Hat Cupcakes 3/4 cup whole milk 1/2 cup unsweetened natural cocoa powder 1 cup all-purpose flour (see Cook's Note) 1/2 teaspoon baking soda 1/4 teaspoon fine salt 1 cup granulated sugar 3/4 cup vegetable oil 1 large egg 1 teaspoon pure vanilla extract 4 ounces semisweet chocolate chips 1 stick unsalted butter, softened 2 cups confectioners' sugar 2 tablespoons unsweetened natural cocoa powder 1 to 2 tablespoons whole milk 1 teaspoon pure vanilla extract Black gel food coloring 8 ounces semisweet chocolate chips 12 sugar ice cream cones 1 tablespoon coconut oil 2 cups black sanding sugar 12 green sour belt candies 12 yellow candy-coated chocolates, such as M&Ms Instructions: For the cupcakes: Preheat the oven to 350 degrees F. Line a cupcake pan with 12 paper liners. Heat the milk in a small saucepan to just below a simmer. Pour over the cocoa powder in a large bowl and whisk until smooth. Let cool slightly. Stir together the flour, baking soda and salt in a small bowl and set aside.
Whisk the sugar, oil, egg and vanilla into the cooled cocoa mixture until smooth. Add the flour mixture and whisk just until smooth. Divide the mixture among the paper liners. Bake until a tester inserted in the centers comes out clean, 20 to 23 minutes. Cool in the pan for a few minutes, then transfer the cupcakes to a wire rack to cool completely.
For the frosting: Put the chocolate chips in a microwave-safe bowl and heat in 30-second intervals, stirring well with a rubber spatula between each, until completely melted and smooth. Cool slightly.
Beat the butter on medium high speed with an electric mixer fitted with the paddle attachment until light and smooth, about 1 minute. Add the cooled chocolate and beat until combined. Add the confectioners' sugar and cocoa and beat on low to combine. Add 1 tablespoon milk and the vanilla. Beat on high until light and fluffy, adding the last tablespoon of milk, if needed, to make a smooth, pipeable frosting. Starting with about 1/8 teaspoon, beat in black gel coloring to tint the frosting nearly black (you may need up to 1 teaspoon total).
For assembly: Line a baking sheet with parchment and clear space in your refrigerator or freezer to accommodate the level pan. Combine the chocolate chips and coconut oil in a medium microwave-safe bowl and heat in 30-second intervals, stirring well between each, until completely melted and smooth. Let cool slightly. While the chocolate cools, use a paring knife to gently saw off the tip of each ice cream cone (about 3/4 inch) at an angle to make the bent tips of the hats.
Use a small spoon to coat the cut end of a cone with melted chocolate and lay it flat on the prepared baking sheet. Attach the tip piece at an angle so it looks like the point of the hat is bent and paint with a little more chocolate to seal the two pieces together. Repeat with the remaining cones and refrigerate or freeze until set, 5 to 10 minutes.
Once the cones are fused together, pour the sprinkles into a shallow bowl or small sheet pan. Working one at a time, lightly coat the cones in melted chocolate and roll in the sprinkles. Set upright on the lined baking sheet. Refrigerate the cones until set, 5 to 10 minutes.
Put the frosting in a piping bag fitted with a large star tip. Pipe a round of frosting in the center of each cupcake and press on a hat to adhere. Cut the sour belts to wrap around the base of the hats about 1/2 inch from the bottom. Use a little frosting to adhere the ends to the hat, if needed. Pipe frosting around the perimeter of the cupcakes to make a brim for each hat. Stick a yellow candy on each sour belt to make a hat buckle, gently pressing it into the frosting so it sticks.
","[Pinot Noir, Barolo, Syrah, Tempranillo]" 51381,"Garlic Shrimp 1/3 cup extra-virgin olive oil 3 dried chiles de rbol
1 1/4 pounds large shrimp, peeled and deveined Kosher salt 6 cloves garlic, minced 2 tablespoons dry sherry
1 tablespoon fresh lemon juice
Chopped fresh parsley, for topping Lemon wedges, for serving Instructions: Heat the olive oil in a large skillet over medium-high heat. Add the chiles and shrimp; season with salt. Cook until the shrimp are pink, about 2 minutes per side. Add the garlic; cook 30 seconds. Carefully add the sherry and lemon juice to the skillet and cook 30 seconds; season with salt. Top with chopped parsley. Serve with lemon wedges. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 51382,"Stuffing Frittata Cooking spray 2 to 3 cups leftover stuffing 1 cup shredded Cheddar (regular or reduced-fat) 6 large eggs 2 large egg whites 3/4 cup milk 1/2 teaspoon mustard powder 1/4 teaspoon ground nutmeg 2 tablespoons grated Parmesan Salt and pepper 1 tablespoon chopped fresh parsley leaves Instructions: Preheat broiler. Coat an ovenproof nonstick skillet with cooking spray and place over medium heat. Put stuffing in the bottom of pan to warm and stir to break up a little. Sprinkle cheese over top. In a medium bowl, whisk together eggs, egg whites, milk, mustard powder, and nutmeg. Pour mixture over stuffing and cheese to cover stuffing. Sprinkle Parmesan over top. Cook on stovetop over low heat for 5 to 7 minutes. Transfer to the broiler and broil for about 2 minutes, until egg is cooked through and cheese is golden and bubbly. Sprinkle with salt, pepper, and fresh parsley. Serve with sliced tomatoes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 51383,"Lemon-Cucumber Cocktail 3 10-ounce bottles club soda 1 cup gin 1/4 cup bottled lemon juice 12 thin slices lemon 12 thin slices cucumber 12 sprigs fresh mint, for garnish (optional) Instructions: In a large pitcher, combine the club soda, gin and lemon juice. Place a lemon slice and a cucumber slice in each of 12 glasses. Add 1 cup crushed ice to each glass. Pour the gin mixture into the glasses and garnish each with a mint sprig, if desired. ","[Gin, Sauvignon Blanc, Pinot Grigio, Prosecco]" 51384,"Hot Honey Tofu for Two One 14-ounce block firm tofu, drained 1/4 cup plain breadcrumbs
1 tablespoon cornstarch
2 teaspoons garlic powder
2 teaspoons smoked paprika
3/4 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
1 small shallot, finely chopped
1 clove garlic, grated
2 tablespoons white wine vinegar
2 tablespoons plus 1 teaspoon honey
1 1/2 teaspoons hot sauce
1/4 cup plus 1 tablespoon olive oil
3 cups baby arugula (about 3 ounces)
2 small heads endive (about 6 ounces), core removed and roughly chopped
Instructions: Wrap the tofu in a clean dish towel and place on top of a wire rack set inside a rimmed baking sheet. Place a heavy pan on top of the tofu and let sit for 10 minutes to release as much moisture as possible. Unwrap the tofu and slice horizontally, like a bagel, so you have 2 even pieces. Meanwhile, stir together the breadcrumbs, cornstarch, garlic powder, paprika, 1/2 teaspoon of the cayenne pepper, 1 tablespoon salt and a generous amount of black pepper in a pie dish or shallow bowl. Set aside.
Whisk together the shallots, garlic, vinegar, 1 teaspoon of the honey, 1 teaspoon of the hot sauce, 1/4 teaspoon salt and a few grinds of black pepper in a medium bowl. Add 2 tablespoons of the olive oil and whisk until emulsified. Add the arugula and endive and toss to evenly coat. Set aside.
Stir together the remaining 2 tablespoons honey, the remaining 1/2 teaspoon hot sauce, the remaining 1/4 teaspoon cayenne, a pinch of salt and a few grinds of black pepper in a small bowl. Set aside.
Press the tofu into the breadcrumb mixture and coat all sides. Heat the remaining 3 tablespoons olive oil in a large skillet over medium-high heat. Add the tofu and cook, undisturbed, until deep golden brown, 3 to 4 minutes.
Flip the tofu with a metal spatula and cook, undisturbed, until deep golden brown, 4 to 5 minutes more. Transfer to serving plates, drizzle with the hot honey, season with salt and serve with the salad.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 51385,"Colleen's Chocolate Fudge 8 tablespoons (1 stick) butter 3 cups sugar
2/3 cup cocoa
1 teaspoon salt
1 1/2 cups milk
1/2 cup smooth peanut butter
1 cup chopped pecans
2 teaspoons vanilla extract
Instructions: Coat an 8-by-8-inch pan with 4 tablespoons of the butter. In a medium saucepan, stir together the sugar, cocoa and salt. Stir in the milk. Bring the mixture to a rolling boil and reduce the heat to medium-low. Attach a candy thermometer to the saucepan and simmer for 25 to 30 minutes, or until the mixture reaches 240 degrees F. Remove the pan from the heat, stir in the remaining 4 tablespoons butter, the peanut butter, the pecans and the vanilla. Pour the fudge out onto the buttered pan. Let the fudge cool for 20 minutes, then cut it into bite-size pieces. ","[Cabernet Sauvignon, Merlot, Malbec, Port]" 51386,"Open Faced Ravoilo with Artichokes, Portobello Mushrooms, and a Basil Oven Roasted Tomato Vinaigrette 1 portobello mushroom Salt and pepper 1 cup of olive oil 2 tomatoes, peeled, seeled and raosted 4 baby artichokes 1 whole lemon, cut in half 1/4 cup seasoned rice wine vinegar 1 sheet of herb pasta 1 small bunch of basil Instructions: Preheat oven to 400 degrees. In a bowl, season portobello mushroom with salt and pepper, and 2 tablespoons of olive oil. Place it on a baking sheet and roast for 10 to 15 minutes or until tender. In the same bowl, repeat the same process with the tomatoes. Clean and peel the baby artichokes. Place the peeled artichokes in a bowl of ice water, juice from a lemon, and the lemon itself. Roast the artichokes the same way you did the mushroom and tomatoes. To make the vinaigrette, take half of the roasted tomatoes and place them in a blender with the rice wine vinegar, 1/2 cup olive oil, and salt and pepper. Blend until smooth. In a saucepan, boil 2 quarts of water. Season the water with 1/4 cup olive oil, salt and pepper. Place pasta sheet in the boiling water for 30 seconds to a minute, until tender or al dente. Remove the pasta and lay it on a platter, garnish with fresh basil and additional roasted vegetables. Serve with vinaigrette. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 51387,"Emeril's Childhood Favorite: Crabmeat-Stuffed Shrimp 1 pound fresh lump crabmeat, picked over for shells and cartilage 2 teaspoons Essence, recipe follows 4 tablespoons unsalted butter, plus 3 tablespoons melted unsalted butter 1/2 cup minced yellow onions 1/4 cup minced celery 1/4 minced green bell peppers 1/4 cup finely chopped fresh parsley leaves 1 tablespoon minced garlic 1/4 cup mayonnaise 1 egg, lightly beaten 3 tablespoons fresh lemon juice 1 tablespoon Worcestershire sauce 1 tablespoon hot sauce 1 1/2 cups crushed buttery, flaky crackers 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 20 jumbo shrimp (about 2 pounds), shelled, leaving tail and connecting shell segment, deveined, and butterflied lengthwise
20 jumbo shrimp (about 2 pounds), shelled, leaving tail and connecting shell segment, deveined, and butterflied lengthwise 2 tablespoons olive oil 1 tablespoon chopped garlic 1 teaspoon crushed red pepper 1/2 pound kale, chiffonade Salt and freshly ground black pepper Chopped parsley, garnish 1 lemon, cut into wedges, 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: Preheat the oven to 375 degrees F. Butter a large baking dish and set aside. Place the crabmeat in a large bowl and season with the Essence. Cover and refrigerate until ready to use. In a large skillet, melt 4 tablespoons butter over medium-high heat. Add the onions, celery, and bell peppers and cook, stirring, until softened, about 4 minutes. Add the parsley and the garlic, and cook, stirring, for 1 minute. Remove from heat and let cool. Add the cooled vegetables to the crabmeat and toss to combine. Add the mayonnaise, egg, lemon juice, Worcestershire and hot sauce and stir gently with a large wooden spoon. Add 1 cup of the cracker crumbs, the salt, and pepper, and stir gently, being careful not to break up the crabmeat. Mound about 2 tablespoons of the crabmeat stuffing into each shrimp, press gently to close, and place, stuffed sides up, in the prepared baking dish. Sprinkle the remaining 1/2 cup of the flaky, buttery cracker crumbs over the stuffed shrimp and drizzle with the remaining melted butter. Bake until golden, about 20 minutes. While the shrimp are baking, heat a large saute pan over medium-high heat. When the pan is hot, add the olive oil. Add the garlic and crushed red pepper and cook, stirring continuously, for 1 minute. Add the kale and saute until the kale is just wilted, about 3 to 5 minutes. Season with salt and pepper. Place the kale on 4 plates. Remove the shrimp from the oven and divide among plates, on top of the kale. Garnish with parsley and lemon wedges. 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, Sauvignon Blanc, Pinot Grigio, Riesling]" 51388,"Stir-Fry with Orange Juice Sauce 1 cup Florida's Natural? Premium Orange Juice 1 tbsp. soy sauce 2 tbsp. cornstarch 1 tsp. chopped ginger 1 tsp. garlic paste 2 tbsp. canola oil 1/4 onion, thinly sliced 1/2 cup sliced carrots 2 stalks celery, chopped 1/2 cup chopped broccoli 1/4 cup snow peas 1/2 cup sliced yellow squash 1 cup fresh mushrooms, rinsed and sliced 1 red pepper, thinly sliced 1/4 cup baby corn 4-oz. can sliced water chestnuts, drained 2 tbsp. orange zest Orange slices Instructions: em /em em /em em /em Prepare the sauce by mixing together the orange juice, soy sauce, cornstarch, ginger, and garlic paste. Set aside. Heat 1 tablespoon oil in large skillet or wok. Stir-fry onion, carrots, and mushrooms for 1 minute over high heat. Add squash, broccoli, and snow peas and cook for about 2 minutes. Add remaining vegetables and cook until red pepper is tender. Stir sauce and add to skillet. Simmer until sauce has thickened. Serve immediately over rice or noodles and garnish with orange zest and orange slices. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 51389,"Blackberry Aqua's Fresca 8 cups water 2 cups fresh blackberries 1/4 cup coarsely chopped fresh mint leaves, plus 8 fresh sprigs, for garnish 6 rosehip and hibiscus tea bags 3/4 cup granulated sugar 1 tablespoon fresh lemon juice Instructions: Bring 8 cups of water to a boil in a large saucepan over medium heat. Add blackberries, mint, and tea bags. Remove from heat and let stand 1 hour at room temperature. Strain the mixture through a sieve, into a pitcher and discard the tea bags and solids. Add sugar and lemon juice to the tea, stirring until sugar dissolves. Pour into glasses or cups and garnish each serving with a mint sprig. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 51390,"Scrap Salad 3 carrots, peeled 2 apples
2 broccoli stems
1/2 cup raisins
2 stalks celery, thinly sliced 1/4 cup apple cider vinegar
3 tablespoons olive oil
2 tablespoons Dijon mustard
Pinch kosher salt
Freshly ground black pepper
Instructions: Grate the carrots, apples and broccoli stems into a medium bowl. Add the raisins and celery and toss to combine. In a separate bowl, whisk together the apple cider vinegar, olive oil, mustard, salt and some pepper. Pour the dressing into the scrap salad to coat, adding as little or as much as you like. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 51391,"Asparagus Pesto with Tiny Potatoes and Pasta 1 bunch asparagus, about 1 pound, trimmed and cooked for 5 minutes in boiling, salted water (reserve water for pasta) 1/2 cup packed coarsely chopped fresh basil 2 tablespoons pine nuts, toasted 8 cloves minced garlic Gray salt and freshly ground pepper About 1 cup pure olive oil 1/2 cup freshly grated Parmesan cheese 3/4 pound marble-size potatoes 2 tablespoons extra-virgin olive oil 1 1/2 cups uncut fresh basil leaves 3/4 pound dried orecchiette or other pasta the same size as potatoes About 1/2 cup freshly grated Parmesan cheese Instructions: Pesto: Cut the cooked asparagus spears into thirds. Put in a food processor with the basil, pine nuts, garlic, and salt and pepper, to taste. Keep in mind you will add Parmesan as well, so be careful not to oversalt. With the machine running, slowly add the cup of olive oil. When the sauce is about the consistency of mayonnaise, it has enough oil. Pulse in the Parmesan. Thin with water if necessary to achieve a slick, saucy pesto. Scrape into a bowl or jar, cover, and refrigerate until needed. You should have about 3 cups. (Keeps about 2 to 3 days, refrigerated.) Put the potatoes in a pan of salted cold water to cover and bring to a boil. Cook until tender, about 10 minutes. Drain and let cool for a few minutes. If the potatoes are larger than about 1/2 inch in diameter, cut in half. Heat the olive oil in a medium saute pan over medium-high heat until hot. Add the potatoes and cook until browned and crispy all over, about 5 minutes. Season, to taste, with salt and pepper. Keep warm. Add basil, toss with potatoes and set aside. While the potatoes are browning, return the water used for cooking the asparagus, if reserved, to a boil or brint a new pot of water to a boil. Add more salt and the pasta and cook until al dente, about 12 minutes. Drain through a colander, reserving about 1/2 cup of the pasta cooking water. Pour the pasta into a warm serving bowl, add the potatoes, about 1 cup of the asparagus pesto, several twists of pepper, and 1/4 cup of the Parmesan. Toss well, thinning with the pasta cooking water as necessary. Dust with a light grating of Parmesan (a microplane grater works well for this) before serving and pass the remaining cheese and a bowl of pesto at the table. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 51392,"Pear-Lemon Martinis 1 lemon, sliced into half moons 1/4 cup sugar 1 teaspoon pure vanilla extract 4 ounces pear-flavored vodka 1 ounce dry vermouth 1 ounce pear nectar Pear slices and lemon twists, for garnish Instructions: Combine the lemon slices, sugar and vanilla in a resealable container; cover and shake vigorously until the lemon slices are coated. Set aside, shaking occasionally, until the sugar dissolves, about 30 minutes. Smash the lemon slices with a fork to release the juices. Let sit 30 minutes, then refrigerate until ready to use. Fill 2 martini glasses with ice and set aside. Shake the lemons again, then strain the juice into a liquid measuring cup. Combine the vodka, vermouth, pear nectar and 1 1/2 ounces of the lemon syrup in a cocktail shaker. Fill with ice and stir until cold. Discard the ice in the martini glasses and strain the drink into the chilled glasses. Garnish with pear slices and lemon twists. ","[Prosecco, Sauvignon Blanc, Riesling, Moscato]" 51393,"Guacamole 6 ripe Hass avocados Juice of 3 limes
1 small white onion, finely chopped
2 serrano chiles, sliced into paper-thin rounds
Kosher salt
1/3 cup extra-virgin olive oil
Instructions: Slice the avocados all the way around from top to bottom, and twist the halves to separate them. Carefully tap the pit with a sharp knife, twist and it will come right out. Scoop the avocado flesh into a large bowl. Add some of the lime juice as you prepare the avocados to prevent the flesh from browning. Add the onions, chiles and olive oil to the bowl. Use a fork or a potato masher to mash the mixture, leaving some chunks of avocado for texture. Season with salt and add as much of the remaining lime juice as you like. Transfer to a bowl for serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 51394,"Spring Pea Guacamole with Cucumber Crudites Kosher salt 10 ounces frozen peas 2 large ripe Haas avocados, halved, seeded, and peeled Zest and juice of 1 lime, plus more to taste ? cup packed fresh cilantro, plus more for garnish 1 scallion, green parts only, chopped 1 small jalapeno, seeded and minced 2 seedless cucumbers, peeled and cut into thin slices at an angle, for serving Instructions: Bring a large saucepan of salted water to a boil. Add the peas and cook for 1 minute. Drain and immediately rinse under cold water until room temperature. Drain well, then transfer to a food processor. Pulse until almost smooth.\n\nAdd the avocado, lime zest and juice, and cilantro. Pulse until almost smooth. Add the scallion and jalapeno and pulse until well incorporated. Season to taste with salt.\n\nTransfer to a serving bowl and garnish with cilantro. Serve with the cucumber slices. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 51395,"Holiday Turkey with Cranberry Pecan Stuffing 1/2 cup butter (1 stick) 4 stalks celery, chopped (about 2 cups) 2 large onions, chopped (about 2 cups) 6 cups Swanson? Chicken Broth (Regular, Natural Goodness? or Certified Organic) 2 packages (16 ounces each) Pepperidge Farm? Herb Seasoned Stuffing 1 cups cranberries 1 cup chopped pecans 1 (20 pound) turkey Vegetable oil Instructions: Heat the butter in a 4-quart saucepan over medium heat. Stir the celery and onions in the saucepan and cook until they're tender. Stir the broth in the saucepan and heat to a boil. Remove the saucepan from the heat. Add the stuffing, cranberries and pecans and mix lightly. Remove the package of giblets and neck from the turkey cavity. Rinse the turkey with cold water and pat it dry. Spoon the stuffing lightly into the neck and body cavities.* Fold the loose skin over the stuffing. Tie the ends of the drumsticks together. Place the turkey, breast side up in a shallow roasting pan. Brush with oil. Insert a meat thermometer into the thickest part of the meat, not touching bone. Roast the turkey at 325 degrees F for 5 hours or until the thermometer reads 180 degrees F and the drumstick moves easily, basting occasionally with the pan drippings. Begin checking for doneness after 4 1/2 hours of roasting time. Allow the turkey to stand for 10 minutes before slicing. *Bake any remaining stuffing in a covered casserole along with the turkey for 30 minutes or until it's hot. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 51396,"Barbecue Dry Rub 1/4 cup paprika 2 tablespoons granulated garlic 2 tablespoons granulated onion 2 teaspoons peppercorns 1 teaspoon dry mustard 1 teaspoon chili powder 2 tablespoons cumin seed, toasted 3 tablespoons coriander seed, toasted 1/4 cup kosher salt 1/4 cup light brown sugar 1 whole chicken, cut in pieces Instructions: Combine all ingredients in a clean coffee grinder. Rub on chicken directly or coat in a plastic storage bag. Make sure chicken is dry before applying. ","[Zinfandel, Malbec, Syrah, Tempranillo]" 51397,"Stacked Puff Pastry with Cherries 2 sheets puff pastry, thawed 1 egg beaten with 2 tablespoons water 1 can pie cherries, drained 1/2 cup bread or cake crumbs Instructions: Preheat oven to 400 degrees F. Cut 4 \walls\ of puff pastry by cutting approximately 1-inch wide strips along each side of a sheet of puff pastry. Set \walls\ aside. Poke the remaining \floor\ of puff pastry with a fork to provide an escape for steam. Lightly apply the egg wash just inside the cut edges of the \floor. Stack \wall\ pieces on top of \floor\ piece placing the cut edge of the \walls\ on the outside edge. Dab ends of \walls\ with egg wash and fold long pieces over to form a square. Cut a 7 by 7-inch square out of the second sheet of puff pastry. Fold it in half and cut vents for steam along the fold. Shake bread or cake crumbs on drained cherries and let sit for 10 minutes. Spoon cherry mixture onto pastry \floor, using more than you may think necessary to compensate for the pastry puffing. Apply egg wash on \walls\ avoiding the very edge. Lay vented \top\ piece on top. Brush with egg wash. Bake in oven for 30 minutes. Reduce temperature to 350 degrees F and bake for another 30 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 51398,"Prosciutto Truffle Butter Breadsticks 2 teaspoons chopped parsley leaves 2 teaspoons chopped chives Salt and freshly ground white pepper 1/2 cup unsalted butter, softened (1 stick) 4 tablespoons white truffle oil 16 breadsticks 1/4 cup grated Parmesan 16 slices prosciutto, thinly sliced Instructions: Mix parsley, chives, salt and white pepper with softened butter and truffle oil, then spread on a flat plate. Dip each breadstick in butter mixture so that 3/4 of the stick is covered to hold prosciutto in place. Roll in Parmesan, then wrap a slice of prosciutto over the buttered 3/4 length of each stick, leaving a dry end of stick for guests to serve themselves. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]" 51399,"Conchiglie with Guanciale and Peas 2 tablespoons olive oil 4 ounces guanciale (cured pig jowl), sliced into thin strips 3 cloves garlic, peeled and thickly sliced Kosher salt 1 pound conchiglie pasta 1 pound fresh shelled peas (about 2 1/2 pounds English peas unshelled) 1/2 cup freshly grated Parmesan 2 tablespoons extra-virgin olive oil Freshly ground black pepper Instructions: In a large skillet over medium-high heat, heat the olive oil. Then add the guanciale and cook until rendered, about 5 minutes. Add the garlic and cook for 6 minutes more, making sure that the meat does not get too crunchy and the garlic does not burn. If you see that the guanciale is browning too fast, remove it from the pan, finish the garlic and then add it again to the sauce.
Bring a large pot of salted water to a boil, add the pasta and cook about 6 minutes. Add the peas after the 6 minutes and cook until the peas are bright green, about more 2 minutes. Remove the peas and pasta to the guanciale sauce and saute for another minute or two. Then add the Parmesan and toss for 1 minute. Drizzle with the extra-virgin olive oil and some pepper. Serve with a bottle of robust red wine. ","[Barolo, Barbaresco, Dolcetto, Aglianico]" 51400,"Arugula and Pear Salad 2 tablespoons finely chopped shallot 3 tablespoons vegetable broth 3 tablespoons extra-virgin olive oil 1 1/2 tablespoons balsamic vinegar 1/2 teaspoon Dijon mustard 1/4 teaspoon salt Freshly ground pepper to taste Salad 1/2 cup chopped walnuts 2 firm red Bartlett pears 5 cups butterhead lettuce (Bibb or Boston), torn into bite-size pieces 4 cups arugula, trimmed Dressing Instructions: Besides giving this salad a nutty crunch, walnuts are a rich source of omega-3 fatty acids, as well as vitamins, minerals, protein and antioxidants. For an added flavor dimension, crumble some Gorgonzola cheese over each salad.; To prepare dressing: Whisk shallot, broth, oil, vinegar, mustard, salt and pepper in a small bowl. To prepare salad: Toast walnuts in a small dry skillet over medium-low heat, stirring, until fragrant, 2 to 3 minutes. Transfer to a small bowl and let cool. Just before serving, cut pears into 16 slices each. Place in a large bowl. Spoon on 1 tablespoon of the dressing and toss to coat. Add lettuce, arugula and the remaining dressing; toss well. Divide among 8 plates. Top with the walnuts. NUTRITION INFORMATION: Per serving: 132 calories; 10 g fat (1 g sat, 5 g mono); 0 mg cholesterol; 10 g carbohydrate; 2 g protein; 2 g fiber; 94 mg sodium; 211 mg potassium. Nutrition bonus: Vitamin A (30% daily value). 1/2 Carbohydrate Serving MAKE AHEAD TIP: Cover and refrigerate the dressing (Step 1) for up to 2 days. From www.eatingwell.com with permission. 2009 Eating Well Inc. Photo by Ken Burris ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 51401,"Meringue Sandwiches 4 large egg whites, at room temperature 1/2 teaspoon cream of tartar 1/4 teaspoon salt 2 1/4 cups confectioners' sugar Seedless jam or lemon curd, for spreading Instructions: Position racks in the upper and lower thirds of the oven; preheat to 250 degrees F. Line 2 baking sheets with parchment paper. Beat the egg whites, cream of tartar and salt in a large clean dry bowl with a mixer on medium speed until foamy. Increase the speed to medium high and beat until thick and opaque, about 1 more minute. Gradually add the confectioners' sugar, about 1/4 cup at a time, and beat until stiff shiny peaks form, about 5 more minutes. Transfer the meringue to a pastry bag fitted with a large flat or star tip. Pipe about seventy 1-inch disks on the baking sheets, leaving space between each. Bake at 250 degrees F until dry and crisp, about 3 hours. Let cool completely on the baking sheets. Store in an airtight container in a dry place for up to 1 week. Just before serving, sandwich with seedless jam or lemon curd. ","[Sparkling wine, Prosecco, Cava, Lambrusco]" 51402,"Red Wine Braised Beef and Pasta Gratin 2 tablespoons olive oil 2 tablespoons unsalted butter 3 pounds meaty short ribs Salt and freshly ground pepper 2 bottles dry red wine 8 shallots, quartered 2 carrots, peeled and cut into 2-inch pieces 2 onions, peeled and quartered 10 sprigs parsley, 2 bay leaves, 3 sprigs thyme, tied together with a string 1 star anise 1 teaspoon whole black peppercorns 8 cremini mushrooms, quartered 1 1/4 cups milk 3 cloves garlic, smashed 1 1/2 tablespoons unsalted butter 1 1/2 tablespoons flour 3/4 cup heavy cream Salt and freshly ground pepper Pinch freshly grated nutmeg 3/4 pound penne pasta, cooked al dente 1 cup grated Gruyere cheese 2 tablespoon grated Parmesan cheese 2 tablespoons finely chopped chives Instructions: For the Beef: Preheat oven to 300 degrees F. Heat oil and butter in a large Dutch oven over high heat. Season the ribs with salt and pepper and cook on both sides for 5 minutes, or until golden brown. Add all of the wine to the pan and use a wooden spoon to scrape up any browned bits from the bottom, add all of the remaining ingredients, except the mushrooms, and season with salt and pepper. Cover with the lid, braise on the stove top or place in the oven and let braise for 2 1/2 to 3 hours or until very tender. Remove the meat to a plate and strain the cooking liquids into a bowl. Clean out the pan and add the strained liquid into the pan. Add the mushrooms and cook over high heat until reduced by 1/3. Return the meat to the pan and cook for 5 minutes to heat through.
For the Pasta Gratin: Place milk and garlic in a small saucepan and bring to a boil. Remove from heat and let steep for 10 minutes, then remove the garlic. Melt butter in a small saucepan, whisk in the flour and cook for 1 to 2 minutes over low heat. Gradually whisk in the milk and cream and cook over medium-high heat until thickened, season with salt and pepper and nutmeg, remove from heat and let cool for 5 minutes. Preheat oven to 450 degrees. Place cooked pasta in a buttered medium flameproof baking dish, add the sauce and stir to combine. Sprinkle the Gruyere over the top of the pasta then sprinkle the Parmesan over the Gruyere. Bake for 10 to 15 minutes. Turn on the broiler and broil, rotating the dish, until the cheese is golden, about 3 to 4 minutes. Let stand for 5 minutes. Garnish with chives. ","[Barolo, Cabernet Sauvignon, Syrah, Tempranillo]" 51403,"Auntie's Caraway Coleslaw 2 cups thinly sliced white cabbage 2 cups thinly sliced red cabbage 1 medium carrot, washed and grated
2 teaspoons caraway seeds
2 tablespoons flat-leaf parsley, finely chopped
2 tablespoons Dijon mustard 1/4 cup cider vinegar
1/4 cup extra-virgin olive oil
1 teaspoon freshly squeezed lemon juice
Pinch of sea salt and freshly ground black pepper to taste
Instructions: Combine the cabbage, carrot, caraway seeds and parsley in a medium salad bowl. Whisk the dressing ingredients together in a small bowl. Drizzle the dressing over the coleslaw mix, then season with salt and black pepper to your taste, and toss well. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 51404,"Tropical Bread Pudding with Grilled Bananas and Vanilla Rum Anglaise 2 small loaves or 1 large loaf pina colada pound cake or vanilla-flavored pound cake 2 sticks unsalted butter, softened, divided Ground cinnamon Ground nutmeg 1/2 pint vanilla ice cream, softened 4 bananas 1/2 orange, juiced 1 cup brown sugar 3 tablespoons good-quality rum 1 cup whipped cream Toasted flaked coconut, for serving Instructions: Cut cake into toast-size slices; spread 1 side with softened butter and sprinkle with cinnamon and nutmeg. Lightly brown the buttered sides in a large skillet while preparing other sides the same way. After cooking both sides, remove toasted cake from skillet and place on a plate with about 1/3 cup melted vanilla ice cream, allowing cake to soak up the melted ice cream from the bottom. Peel bananas and set aside. In skillet over medium heat, melt 1 stick butter. Add orange juice and stir in brown sugar. Stir constantly over medium-low heat until mixture completely liquefies. Add bananas to coat, cooking for about 2 minutes. Remove bananas to grill and continue to cook until tender. Remove sauce from heat, add 2 tablespoons rum, and baste bananas with sauce while grilling. When bananas are cooked to your liking, return them to the skillet with the sauce. Slice as desired; diagonally works best. Stir the remainder of the ice cream into a bowl of whipped cream and add 1 tablespoon rum. Place a piece of cake on a dessert plate, cover with sliced grilled bananas, top with brown sugar sauce, and ladle vanilla rum sauce around the cake. Sprinkle with toasted coconut and serve. ","[Chardonnay, Moscato, Riesling, Sauvignon Blanc]

" 51405,"Sideways Turkey Cake Flour-based baking spray, for the pan 2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
3/4 cup plus 2 tablespoons water
3/4 cup granulated sugar
1/2 cup vegetable oil
4 1/2 teaspoons white vinegar
1 tablespoon vanilla extract
Red gel food color
Orange gel food color
Yellow gel food color
1 pound (4 sticks) unsalted butter, softened 2 pounds confectioners' sugar, sifted
1 teaspoon vanilla extract
Milk or cream, to thin
Red gel food color
Orange gel food color
Yellow gel food color
2 tablespoons unsweetened cocoa powder
3 ounces semisweet chocolate, melted
1/2 cup semisweet chocolate chips, melted 1 black candy bead
1 square lemon fruit chew
1 fruit roll tape
5 gingersnaps with scalloped edges
15 candy corn pieces
Instructions: For the cake: Preheat the oven to 350 degrees F. Coat an 8-by-2-inch round baking pan with flour-based baking spray. In a large bowl, whisk together the flour, baking powder, salt and baking soda. Add the water, granulated sugar, oil, vinegar and vanilla. Mix on low until combined.
Divide the batter among 3 bowls. Tint one bowl with the red food color, one bowl with the orange and one with the yellow. Pour half of each color of batter alternately in the prepared baking pan, then continue with the remaining batter, alternating colors. Swirl the colors together using a skewer or butter knife. Bake the cake until the center springs back when pressed in the center, 30 to 35 minutes. Remove the cake from the pan to a wire rack to cool completely.
Using a serrated knife or cake leveler, level the cake and reserve the scraps. Cut the leveled cake layer in half.
For the buttercream frosting: In the bowl of an electric mixer fitted with the whip attachment, beat the butter until fluffy. Add the confectioners' sugar and mix on low speed until just combined. Increase the mixer speed and add the vanilla and milk or cream one tablespoon at a time until the mixture thins to piping consistency.
Spread about 1/4 cup of the frosting on one half of the cut cake layer and top with the second half. Set aside. Crumble the cake scraps in a bowl using your fingers. Add 2 to 3 tablespoons of frosting to the scraps and mix well using your hands. Place about 5 tablespoons of the cake mixture on a parchment-lined baking sheet and form it into a small baton shape with one rounded end for the turkey's head and neck. Refrigerate to chill, about 15 minutes. (The leftover cake mixture can be used for cake pops.)
Fit a piping bag with a plain 1/2-inch round decorator piping tip. Fit 2 piping bags with large open star decorator piping tips. Fit 2 piping bags with large closed star decorator piping tips.
Divide the remaining frosting into 5 separate bowls. Tint one bowl with the red food color, another bowl with the orange and another bowl with the yellow. Combine another bowl of frosting with the cocoa powder to create a pale tan color and mix the melted chocolate with the last bowl to create chocolate frosting.
Transfer the red bowl of frosting to the piping bag fitted with the plain 1/2-inch round tip. Transfer the yellow and orange frostings into each of the piping bags fitted with the large open star tips. Transfer the light tan and chocolate frostings into each of the piping bags fitted with the large closed star tips.
For the assembly: Dip the chilled head and neck piece in the melted chocolate chips and place on the parchment-lined baking sheet using 2 forks. Chill until firm, about 15 minutes. Reserve the leftover melted chocolate for later use.
Using the piping bag filled with the red frosting, pipe 1-inch dots of frosting around the top rounded edge of the cake. Place the bowl of a spoon in the center of each dot and pull the frosting down toward the bottom flat edge of the cake.
Using the piping bag filled with the tan frosting, pipe shells in a downward motion that overlap the red frosting layer. Use a spoon to remove some of the bottom edge of the shell row to make room for the next layer.
Using the piping bag filled with the chocolate frosting, pipe shells in a downward motion that overlap the tan shell layer. Use a spoon to remove some of the bottom edges of the shell row to make room for the next layer.
Using the piping bag filled with the yellow frosting, pipe shells in a downward motion that overlap the chocolate frosting layer, but do not remove any of the frosting using a spoon as with the previous rows.
Using the piping bag filled with the orange frosting, pipe a final layer of shells at the bottom center of the cake. Remove the chocolate-covered cake piece from the refrigerator and place it in the middle center of the cake. Turn the cake upright so that it sits on its flat cut edge. Using the piping bag filled with chocolate frosting, pipe a shell border on the top edge of the cake so that the shell tips point to the unfrosted side. Using the piping bag filled with the orange frosting, pipe a row of shells that overlaps the row of chocolate frosting shells. Using the piping bag filled with yellow frosting, pipe a row of shells that overlaps the orange frosting. Finish the back of the cake by piping rows of shells using the tan frosting.
Reheat the reserved melted chocolate if necessary. Dip the candy bead into the chocolate and adhere to the turkey's head. Cut the lemon chew in half so that you have 2 triangles. Use the back of a small knife to score a line onto one of the triangles, from the pointed triangle end to the cut edge. Use a small brush to cover the cut edge of the candy with melted chocolate and press onto the rounded edge of the chocolate-covered cake piece to form a beak.
Cut a large teardrop-shaped piece from the fruit tape using kitchen-dedicated shears and peel away the backing. Adhere it to the candy chew with chocolate so that it falls behind the beak. Cut a smaller teardrop-shaped piece from the fruit tape and adhere with chocolate, so that it falls in front of the beak. Let stand until set, about 10 minutes.
Place the gingersnaps on a baking sheet. Dip the backs of the candy corn pieces into the melted chocolate and arrange 3 on one side of each gingersnap. Let stand until set, about 10 minutes. Insert each cookie upright into the top of the cake so that the candy corn pieces are showing to the front of the turkey. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 51406,"Tuna in Tomato-Tarragon Broth 6 tuna fillets (about 5 ounces each) Salt and freshly ground black pepper 1 tablespoon olive oil 1 cup reduced-sodium vegetable or chicken broth 1 cup diced Roma tomatoes 1/4 cup minced shallots 2 tablespoons freshly chopped tarragon leaves 1 cup rice, regular or instant, cooked according to package directions 2 tablespoons butter Instructions: Season both sides of tuna with salt and black pepper. In a large skillet, heat oil over medium-high heat. Add tuna to hot pan and cook 2 minutes per side, until golden brown. In a medium bowl, combine broth, tomatoes, shallots, and tarragon. Add mixture to skillet and bring to a simmer. Simmer 2 minutes, until tuna is cooked to medium (or longer for more well done fish). Finish the sauce with butter. Serve 4 tuna fillets with all of the sauce and rice. Reserve the remaining tuna for melts, if desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 51407,"Edible Blood-Sucking Chocolate Tarantulas with Raspberry Coulis Blood 1 (12-ounce) can condensed milk 1 cup superfine sugar 1/2 cup (1 stick) unsalted butter, melted 2 tablespoons 2 percent milk 1 cup marshmallow creme (recommended: Marshmallow Fluff) 1 cup finely shredded unsweetened coconut 1/2 cup coarsely crushed wheat crackers (recommended: Triscuits) 1/2 cup coarsely crushed salted potato chips 2 pounds dark chocolate compound discs (non-tempering chocolate), divided 6 drops caramel oil (available in the candy section of craft stores) Edible gold sparkle, for decorating Raspberry Coulis, recipe follows 1/2 cup superfine sugar 3 tablespoons water 1 pound fresh red raspberries 1 tablespoon freshly squeezed lemon juice Instructions: For the caramel: Place the unopened can of condensed milk in a saucepan and cover with water. Boil for 4 hours, keeping the water level constantly above the top of the can. Remove from the pan and allow to cool for 30 minutes before opening. Cool to room temperature (about 70 degrees). For the coconut paste: Mix all of the ingredients together, stirring well using a wooden spoon. Reserve half (for closing the holes later). Roll the paste into 12 (1 1/2-inch) balls for the spider bodies and 12 (3/4-inch) balls for the spider heads. Make a 3/4-inch hole in the center of the larger balls. Place the condensed milk/caramel into a piping bag and fill the hole. Seal the top by adding more coconut paste, enclosing the caramel. To assemble: Line a baking sheet with parchment paper. Melt 1 pound 13 ounces chocolate slowly in a double boiler to 100 degrees (slightly warmer than body temperature). Add the caramel oil and stir gently. Stir in the coconut, giving the chocolate a hairy appearance. Enrobe the spider bodies and heads in the melted chocolate. Join the head and body together before the chocolate sets. Place on the prepared baking sheet and put in the refrigerator to set completely, about 10 minutes. Melt the remaining 3 ounces chocolate and place into a piping bag. Cut a hole in the point of the piping bag to the size of a number 2 piping tip. Pipe 56 (1 1/2-inch) long and 24 (1-inch) long z-shaped spider legs onto the parchment. Allow the legs to set at room temperature. (Do not refrigerate or the legs will curl unnaturally.) Remove the spiders from the refrigerator. Using a dot of melted chocolate, attach the legs to the body, 4 long legs to the side of the body and 2 short legs to the front of the head. Pipe chocolate stripes onto the body. Pipe 2 eyes onto the head and, while wet, sprinkle edible gold sparkle onto the eyes. Place 2 tablespoons Rasberry Coulis on the center of each plate to represent blood. Serve the spiders on pools of Raspberry Coulis. Heat the sugar and water in a small saucepan over medium heat. Stir occasionally until the sugar dissolves completely, about 5 minutes. Put the raspberries and the sugar syrup in a blender and puree, pulsing for 6 second intervals. Strain the mixture through a fine mesh sieve to remove the seeds. Stir in the lemon juice. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Moscato]" 51408,"Caramelized Onion and Garlic Dip 1/4 cup olive oil 1 teaspoon fresh thyme leaves 1 shallot, peeled and chopped 2 cloves garlic, chopped 1 large Spanish onion 1 Vidalia onion, finely chopped 3 cipollini onions, finely chopped 1 medium red onion, finely chopped Salt and freshly ground black pepper 1 cup fat-free Greek yogurt 1 cup reduced-fat cream cheese 3 scallions, chopped (about 1/2 cup) 1 bunch fresh chives, chopped (about 3 tablespoons) Instructions: In a large saute pan over medium heat, add the olive oil. Add the thyme, shallots, garlic and all the varieties of onions. Saute, stirring constantly. (Onions absorb oil quickly, so add more if necessary.) Continue to cook until the vegetables are lightly browned, about 15 minutes. Remove from the heat and season with salt and pepper. Let cool slightly. In a medium bowl, add the yogurt and cream cheese and stir together. Add in the onions, scallions and chives. Stir well to combine. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 51409,"Jacqui Malouf Aunt Maggie's Beer Dip 2 large, round dark rye bread loaves 2 8 ounce packages cream cheese, softened 1/4 pound butter, softened 1 tablespoon dry mustard 1/4 to 1/2 bottle ale 1 medium white onion, chopped Instructions: Slice the top off rye bread, reserve tops. Scoop out the inside of bread and make a bowl. In an electric mixer combine cream cheese and butter. Add mustard and onion. Fold in beer. Mix at low speed. Make sure not to add too much beer because it will become too soft. With a spatula transfer dip to the bread bowl. Cover with the bread lid. Cover with plastic wrap and refrigerate overnight.; ","[Chardonnay, Riesling, Gewrztraminer]" 51410,"Pineapple Salad with Vanilla Custard Sauce 6 cups chopped pineapple (from about 1 1/2 medium pineapples) 1 tablespoon finely chopped fresh mint 2 tablespoons fresh lime juice (from 1 to 2 limes) 2 tablespoons superfine sugar 1 cup whole milk 1/2 vanilla bean 2 large egg yolks, lightly beaten 2 tablespoons granulated sugar Pinch of freshly grated nutmeg Instructions: Make the pineapple salad: Toss the pineapple, mint, lime juice and superfine sugar in a large bowl. Cover and refrigerate until ready to serve. For the custard, first prepare an ice bath. Place the milk in a large metal bowl set over a saucepan filled with 1 inch water. Slice open the vanilla bean lengthwise, scrape the seeds into the milk and discard the pod. Stir to combine. Heat the double boiler over medium heat until the milk is steaming but not boiling. Turn off the heat. Combine 1/4 cup of the warm milk with the egg yolks in a small bowl, stirring constantly. Add another 1/4 cup of milk, stirring constantly to warm the egg yolks. Pour the egg-and-milk mixture into the remaining milk in the double boiler. Stir in the granulated sugar. Turn on the heat to medium and cook, stirring constantly, until the mixture thickens slightly, about 10 minutes. (The custard should thickly coat the back of a wooden spoon.) Remove from the heat and put the metal bowl in the ice water bath. Stir in the nutmeg. Stir the custard from time to time until it becomes very cold. When the custard is cold, drizzle some over each serving of pineapple salad and serve the extra custard on the side. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 51411,"Roasted Red Pepper Scones 3 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon baking soda 1 teaspoon salt 2 teaspoons coarsely ground black pepper 8 tablespoons cold butter, cut into 1/4-inch cubes 1/3 cup fresh chives 1/2 cup grated cheddar 1/3 cup roasted, peeled, and diced small red bell pepper 1/3 cup roasted, peeled, and diced small yellow bell pepper 1 to 1 1/4 cups buttermilk 1 egg, beaten Instructions: Preheat oven to 500 degrees F. In a food processor, blend flour, baking powder, baking soda, salt, and pepper briefly (about 3 pulses). Add butter and process to a \mealy\ consistency. Add herbs, cheese, and roasted red peppers, processing briefly to combine. Transfer mixture into a large bowl, add 1 cup buttermilk and stir to moisten. If needed, add more buttermilk, up to 1/4 cup. Place dough on a floured surface and form into a disk, 3/4 to 1-inch in thickness. Cut into wedges, brush top of each wedge with egg wash. Place on a cookie sheet and bake for approximately 15 to 20 minutes. Place on rack and let cool to room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 51412,"Frozen Chocolate Malted Egg Cream 2 cups half-and-half 3/4 cup water 1 1/4 cups sugar 3/4 cup unsweetened cocoa 1/2 cup malt powder 1 teaspoon vanilla extract Whipped cream, as a garnish Mint sprigs, as a garnish Instructions: In a small saucepan, bring the half-and-half, water, and sugar to a simmer. Remove from the heat and whisk in the cocoa, malt powder, and vanilla extract until completely dissolved. Strain, then set aside to cool. Transfer to an ice cream maker and freeze according to the manufacturer's instructions. Put the finished frozen egg cream in a storage container and freeze until firm. Serve garnished with whipped cream and mint sprigs. ","[Chardonnay, Merlot, Cabernet Sauvignon, Port]" 51413,"Lime Coconut Yogurt 1 1/2 cups coconut milk yogurt\u202f (12 ounces) Zest of 1 lime\u202fplus 1 teaspoon freshly squeezed lime juice Instructions: Mix all the ingredients together in a large bowl. Keep sealed in fridge for up to 5 days. ","[Viognier, Sauvignon Blanc, Riesling]" 51414,"Cinnamon Roll Overnight Oats with Berry Compote 2 cups milk 2 tablespoons unsalted butter, melted
4 teaspoons packed brown sugar (light or dark)
2 teaspoons pure vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
2 cups old-fashioned oats
1/2 cup frozen blueberries, strawberries or raspberries 1 tablespoon packed brown sugar (light or dark) Instructions: For the oats: In a large bowl, whisk together the milk, melted butter, brown sugar, vanilla, cinnamon and salt until the brown sugar has dissolved. Stir in the oats and divide among four jars. Cover tightly and refrigerate until thickened and the oats are soft, at least 8 hours or overnight. For the berry compote: Combine the berries and brown sugar in a small saucepan and cook over medium-low heat, stirring occasionally, until the berries break down and the juices thicken, 5 to 7 minutes. Transfer to a bowl and let cool. Cover and refrigerate until needed. Serve the oats topped with the compote. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 51415,"Homemade Squeeze Cheese and Crackers 1/2 cup (113 grams) unsalted butter, at room temperature 6 ounces (168 grams) cream cheese, at room temperature 6 tablespoons Cheddar cheese powder 1/4 cup whole milk powder 1/2 teaspoon dry mustard powder Butter crackers, such as Townhouse, for serving Instructions: In a food processor fitted with the blade attachment, add the butter and cream cheese. Process until fully combined. Add the cheese, milk and mustard powders. Process again until smooth, 30 seconds to 1 minute, scraping down the sides with a rubber spatula as needed. Transfer to a piping bag fitted with a small star tip. Pipe onto the crackers and serve immediately. Can be made a few days ahead and stored in the refrigerator, but let sit on the counter until it\u2019s soft enough to put into the piping bag before using. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 51416,"Savory Stuffed Mushrooms 1 tablespoon olive oil, plus more for tossing and drizzling 1 link Italian turkey sausage, casing removed 24 large white mushrooms, stems removed, reserved and chopped 2 cloves garlic, minced 1/4 cup white wine 4 ounces crumbled blue cheese 3/4 cup panko breadcrumbs 2 tablespoons finely chopped fresh parsley Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 375 degrees F. Heat a large skillet over medium-high heat. Add the olive oil and once hot, add the turkey sausage and cook, breaking up with the back of a wooden spoon, about 2 minutes. Once the sausage is beginning to brown, add the mushroom stems and continue to cook until soft and the turkey is cooked through. Add the garlic and briefly saute until fragrant. Stir in the white wine and scrap up any browned bits on the bottom of the pan. Cook until the wine has evaporated. Transfer the mixture to a bowl. Add the blue cheese, breadcrumbs and parsley to the sauteed mixture and stir to combine. Place the mushroom caps cavity-side up on the a sheet tray. Drizzle with olive oil and sprinkle with salt and pepper. Spoon the filling into the cavities and drizzle again with olive oil. You may need to pack down the filling with your hands. Bake 20 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 51417,"Rhode Island Style Clam Chowder 2 tablespoons olive oil 2 slices Canadian bacon (about 2 ounces), chopped 1 large onion, chopped (about 2 cups) 1 cup chopped celery (about 3 stalks) 4 cups red bliss potatoes (about 1 1/4 pounds), cut into 1/2-inch dice 2 cups chopped clams* 2 cups clam juice* 1 teaspoon fresh thyme or 1/2 teaspoon dried Water, to cover Salt Freshly ground black pepper Instructions: Heat the oil in a large soup pot over a medium-high heat. Add the Canadian bacon, onions and celery. Cook, stirring occasionally, until the vegetables begin to soften, about 6 minutes. Add the potatoes, clams, clam juice, thyme and water, to cover. Bring to a boil, and simmer until potatoes are soft, about 30 minutes. Season with salt and pepper.
","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 51418,"Lorraine's Bacon-Cheddar Straws All-purpose flour, for dusting work surface One 13-ounce package puff pastry
1 tablespoon prepared English mustard 14 strips good-quality streaky bacon
3 ounces mature Cheddar, grated
1 free-range egg, lightly beaten
Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. On a lightly floured work surface, roll the puff pastry into a large rectangle, 1/4-inch-thick. Rotate the pastry so that the longer side is facing you. Spread the mustard evenly over the pastry. Lay the bacon slices on the pastry, long side facing you, leaving a small gap in between each slice. Trim any messy edges that spill over the puff pastry, to neaten the rectangle into a straighter edge. Sprinkle the Cheddar over the bacon. Cut in between each slice to form individual pastry-bacon strips. Carefully twist each strip 4 or 5 times, so it looks like a curly straw. Place on the prepared baking sheet and brush with beaten egg. Chill in the fridge for 15 to 20 minutes. Remove the twists from the fridge and brush a second time with beaten egg. Bake until the pastry is well risen and golden-brown, 15 to 20 minutes. Set aside to cool. ","[Burgundy, Sauvignon Blanc, Riesling, Tempranillo]" 51419,"Roasted Chicken with Star Anise Sauce, Ginger Carrots and Snap Peas 1 whole chicken Salt and freshly ground black pepper 1/2 orange, halved 6 cloves garlic 1/2 onion, halved 1 stalk celery, chopped 2 sprigs fresh rosemary 2 sprigs fresh thyme Salt 3 cups snow or snap peas 4 carrots, peeled and cut on a bias 1/2-inch thick 1 tablespoon grated fresh ginger 2 teaspoons plus 2 tablespoons butter, divided 1 tablespoon brown sugar 2 tablespoons grated fresh garlic Freshly ground black pepper 2 cups chicken stock 1/2 cup soy sauce 1 tablespoon anise seed 1 tablespoon honey 1 tablespoon rice wine vinegar 1 tablespoon sesame oil 2 sprigs fresh thyme Instructions: For the chicken: Preheat the oven to 400 degrees F. Clean the chicken and sprinkle the entire bird, inside and out, with salt and pepper. Stuff the bird with the oranges, garlic, onions, celery, rosemary and thyme. Place the chicken on a rack in a roasting pan and bake for 20 minutes. If the chicken is browning too quickly, turn the oven down to 375 degrees F and cook until the internal temperature of the chicken is 165 degrees, about 1 hour 20 minutes. Remove the chicken from the oven, tent with foil and let rest 30 minutes. While the chicken is cooking, work on the garnishes. For the snow peas and carrots: Fill a large pot with water, season with salt and bring to a boil. Prepare an ice bath by placing ice cubes and water in a bowl. Set aside. Dump the snap peas into the boiling water and cook until al dente. Be sure to test the peas as they are cooking to prevent them from overcooking. Use a slotted spoon to remove the snow peas from the water and plunge into the ice bath. Remove from the ice when cool and reserve until service. Put the carrots, ginger, 1 teaspoon salt, 2 teaspoons butter and brown sugar in a saute pan and add water until the carrots are barely covered. The carrots should be in a single layer. Put on high heat and cook until all the water is nearly evaporated. Cover and set aside for service. For the star anise sauce: Combine the stock, soy sauce, anise seeds, honey, vinegar, sesame oil and thyme and reduce until the sauce coats the back of a spoon. Once the chicken has rested, carve the bird by removing the legs from the thighs and slicing the breasts in half. Pour any juices that have collected in the pan into the sauce and hold warm over low heat. To finish the snap peas, heat a saute pan over medium heat and add 1 tablespoon butter. Once it is bubbly, add the garlic and snap peas. Season with salt and pepper. To finish the carrots, gently reheat over medium heat and add the remaining 1 tablespoon butter to moisten. Once everything is hot, serve a piece of white and dark meat garnished with the carrots, snap peas and drizzled with the sauce. ","[Chardonnay, Pinot Grigio, Riesling, Gewrztraminer]

" 51420,"Traditional Supper Stuffing with Cider Gravy 4-5 cups farmhouse-style crusty bread, cut into 1-inch cubes 1 teaspoon poultry seasoning, 1/3 palmful 6 tablespoons butter, divided 4 McIntosh, Golden Delicious, Gala or Honey Crisp apples 2 onions, chopped into bite size pieces 6 ribs celery from the heart, chopped into bite sized pieces 1 fresh bay leaf Salt and pepper A handful flat-leaf parsley, chopped 2 pounds roast turkey breast, 3 slices - inch thick from the deli counter, cut into bite sized cubes 4 cups chicken stock, divided 3 tablespoons all-purpose flour 1 cup apple cider Instructions: Heat the oven to 325 degrees F and scatter bread on baking sheet, season with poultry seasoning and bake to toast bread, 10-12 minutes. Quarter the apples and slice into each quarter on an angle to cut away the core. Chop apples into bite size pieces. Heat a large skillet over medium heat with 3 tablespoons butter, when the butter melts, add the apples, onions, celery, bay leaf and parsley. Season with salt and pepper and cook until tender, 7 to 8 minutes. Add turkey to the skillet and combine with vegetables, heat through 2 to 3 minutes then fold in bread and moisten with about 2 cups chicken stock. While stuffing cooks, melt 3 tablespoons butter in a sauce pan over medium heat and whisk in flour, 1 minute, whisk in cider and chicken stock and season with salt and pepper to taste, reduce 4 to 5 minutes. Serve stuffing doused with 1/2 cup gravy. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Shiraz]

" 51421,"Chicken Veloute with Pearl Onions and Peas 2 cups apple cider vinegar 1/3 cup sugar 6 cups chicken stock 3 ounces foie gras 2 cups pearl onions, blanched and peeled 1 cup frozen sweet peas Freshly ground black pepper 1/2 cup chopped flat leaf parsley Instructions: Create a gastrique by combining vinegar and sugar in a saucepan; simmer until reduced to 1/4 of the volume. Pour in chicken stock; simmer again until reduced by half to condense the flavor. Buzz in the foie gras using a handheld blender. The sauce will thicken. Fold in pearl onions and peas. Season with freshly cracked black pepper, garnish with parsley. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 51422,"Breakfast Burrito 2 teaspoons canola oil 1/2 small red onion, diced (1 cup) 1 red bell pepper, seeded and diced 1 cup drained, rinsed canned black beans, preferably low-sodium 1/4 teaspoon chili flakes Salt and freshly ground black pepper 4 eggs and 4 egg whites 1/3 cup (about 1 1/2 ounce) shredded pepper Jack cheese Nonstick cooking spray 4 (10 inch) whole wheat tortillas (burrito size) 1/4 cup reduced fat-free sour cream or 2 percent plain Greek yogurt 1/4 cup salsa 1 large tomato, (4 ounces) seeded and diced 1 small avocado (4 ounces), cubed Hot sauce Instructions: Heat the canola oil in a large nonstick skillet over a medium-high heat. Cook the onions and peppers until onions are softened and peppers are slightly charred, about 8 minutes. Add black beans and red pepper flakes and cook until warmed through, another 3 minutes. Season with salt and pepper and transfer to a dish. Whisk together the eggs and egg whites then stir in the cheese. Spray the skillet with cooking spray, and reheat the skillet over a medium heat. Reduce heat to low and add eggs, scrambling until cooked through, about 3 minutes. Spread each tortilla with 1 tablespoon each sour cream (or yogurt) and salsa, then layer with 1/4 of the black bean mixture, 1/4 of the scrambled eggs, some diced tomato and 1/4 of the avocado. Season, to taste, with hot sauce. Roll up burrito-style and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 51423,"Caesar Esquites 4 ears corn, shucked 1/2 cup sour cream 4 1/2 teaspoons fresh lime juice, plus lime wedges, for serving 2 teaspoons Worcestershire sauce 3 anchovy fillets, finely minced 2 cloves garlic, finely minced 2 tablespoons olive oil or other neutral oil Kosher salt and freshly ground black pepper One 2-ounce piece Parmesan Instructions: Fill a large stockpot with water and bring to a boil. Add the corn, cover and cook until the kernels are tender, about 10 minutes. Drain and transfer the corn to a large bowl to cool completely. Add the sour cream, lime juice, Worcestershire sauce, anchovies and garlic to a medium bowl and stir to combine. Gradually whisk in the oil until thickened and emulsified; season with salt and pepper. Cut each ear of corn in half crosswise. Stand a piece upright and slice off the kernels, cutting close to the cob so they come off in wide sheets. Add about 1/2 cup of the dressing to the center of a large platter. Spread it with a spoon in a swishing motion, Put the sheets of corn on top of the dressing. Using a vegetable peeler, shave off 1/2 cup of Parmesan curls and scatter it over the corn. Then use a rasp grater to finish the dish with finely grated Parmesan. Serve with lime wedges and the remaining dressing on the side. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 51424,"Mixed Greens with Raspberry-Walnut Dressing 1/3 cup raspberry preserves 2 tablespoons olive oil 1 tablespoon red wine vinegar 1/2 teaspoon Dijon mustard Salt and ground black pepper 4 cups mixed lettuce greens 1/2 cup chopped walnuts Instructions: Whisk together raspberry preserves, oil, vinegar, and Dijon mustard. Season, to taste, with salt and black pepper. Arrange lettuce on salad plates. Top lettuce with dressing and walnuts just before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc]" 51425,"Devil's Cream Cake 2 cups heavy cream 2 tablespoons sugar
1 tablespoon vanilla extract
2 tablespoons powdered gelatin (two 1/4-ounce packets) 1 cup whole milk
1 pound bittersweet chocolate, finely chopped
Nonstick cooking spray 45 chocolate sandwich cookies, such as Oreo (about one 18-ounce package) 1 stick (8 tablespoons) unsalted butter, softened
Whipped cream, for serving Instructions: Bring the cream, sugar and vanilla to a low boil in a large saucepan. Meanwhile, pour the milk into a pie plate or shallow bowl and sprinkle with the gelatin in an even layer. Let sit until the gelatin looks completely damp, like wet sand. When the cream just reaches a boil, remove it from the heat and immediately add the chocolate, stirring to mix through. Let sit for a few minutes to melt the chocolate. Lightly coat an 8-inch springform pan with nonstick spray. Pulse the cookies in a food processor until very fine, almost powdery. Add the cookie crumbs to a large bowl and mix in the butter with a wooden spoon until the mixture holds together when pinched. Transfer the crust mixture to the prepared springform and pat evenly into the bottom and sides of the pan. Set aside. Whisk the hot cream and melted chocolate until smooth. Add the gelatin mixture, stirring well to melt the gelatin. Let cool slightly before pouring the filling through a sieve into the crust. Freeze for at least 2 hours or overnight. (To freeze for more than a day, wrap the entire springform in plastic wrap and then foil, and freeze for up to 1 month.) Top with whipped cream before serving. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 51426,"Snap Peas with Pancetta and Parmesan 1/4 pound pancetta, thinly sliced
Kosher salt
1 pound sugar snap peas, trimmed
1/4 cup minced red onion
1/2 cup good olive oil
2 tablespoons Champagne or white wine vinegar
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon freshly ground black pepper
5 tablespoons freshly grated Parmesan cheese
Instructions: Preheat the oven to 450 degrees. Place the pancetta slices on a baking rack set in a sheet pan and roast for 8 to 10 minutes until crisp. Remove from the oven and set aside to cool. Meanwhile, bring 2 to 3 quarts of water to a boil in a large pot and add 1 tablespoon of salt. Fill a large bowl with ice water and have a sieve or colander ready in the sink. Put the snap peas into the boiling water for only 10 or 15 seconds, drain, and put immediately into the ice water. Cool completely and drain. Cut each snap pea in half lengthwise and place in a large bowl. Place the snap peas in a large bowl and add the red onion. To make the vinaigrette, whisk together the olive oil, vinegar and lemon juice. Pour enough vinaigrette on the snap peas to moisten. Crumble the pancetta over the salad and add 1 teaspoon salt and the pepper. Add the Parmesan and toss well. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 51427,"Challah Breakfast Buns 2 large eggs 1 large egg yolk
4 tablespoons granulated sugar
1/2 cup vegetable or another neutral oil, or melted butter, plus more for the mixing bowl
2/3 cup milk or water, plus an additional tablespoon if needed
3 3/4 cups all-purpose flour, plus more for the counter
1 packet (2 1/4 teaspoons) instant yeast
1 1/4 teaspoons coarse or kosher salt
Butter or nonstick spray, for coating the baking dish 8 ounces cream cheese, very well softened
1/3 cup granulated sugar
1/4 teaspoon vanilla extract
3/4 cup raspberry jam
1 large egg, beaten
Poppy seeds, for sprinkling
2 cups powdered sugar 3 to 4 tablespoons lemon juice
Instructions: Make the dough: Whisk together the eggs, yolk, granulated sugar, oil and milk in the bottom of a stand mixer bowl. Add the flour, yeast and salt and mix with the dough hook on low until it comes together, then let the machine knead it for about 5 minutes. Scrape the dough onto a lightly floured counter just long enough to coat a mixing bowl with oil, then return the dough to the oiled bowl to rise until doubled, about 2 hours. For the filling and assembly: Butter a 13-by-9-inch (or equivalent size) baking dish, or coat it with nonstick spray. Combine the cream cheese, granulated sugar and vanilla in a medium bowl (I just use a fork to mix this). On a very well-floured counter, roll out the dough into a rectangle about 16 inches wide (on the side facing you) and as far away from you as it comfortably goes, usually 13 to 15 inches. Spread the cream cheese mixture all over the rolled dough. Dollop the jam over it and spread it smooth. Roll the dough into a snug spiral; it will stretch to about 18 inches wide. Cut the log very gently--it's going to be a soft mess, so use a sharp serrated knife or dental floss--into 1 1/2-inch segments. Arrange each in the prepared baking dish. Brush the tops of the buns with the egg wash and cover with plastic wrap. Refrigerate overnight, along with the leftover egg wash (also covered). The next morning, remove the buns from the fridge and let warm up for 30 minutes. Preheat the oven to 350 degrees F. Brush the tops of the buns with the egg wash again and sprinkle with poppy seeds. Bake until the buns are bronzed all over and have an internal temperature of 190 degrees F, about 30 minutes. Let cool slightly before serving. For the glaze (if using): Whisk the powdered sugar together with 3 tablespoons lemon juice until smooth, drizzling in an additional tablespoon of lemon juice as needed to loosen. Drizzle this over the buns, or serve it alongside with a spoon. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 51428,"Roasted Baby Turnips with Miso Butter and Fried Eggs 3 bunches (about 1 pound) baby turnips (ping pong ball size), greens and soft stems reserved 8 small baby red creamer potatoes (about 1 pound), halved 1 large red onion, peeled with root intact, cut into 6 wedges 1/4 cup vegetable oil Kosher salt and freshly ground black pepper 1/2 stick unsalted butter, at room temperature 2 tablespoons yellow miso 2 cloves garlic, finely grated One 1-inch piece fresh ginger, peeled and finely grated 4 scallions, thinly sliced (white and green parts kept separate) 4 to 6 large eggs Instructions: Preheat the oven to 425 degrees F with a rack set on the middle shelf. Heat a large cast-iron pan over medium-high heat. Gently toss the baby turnips, potatoes and onion wedges with 2 tablespoons of the oil and a light sprinkle of salt and pepper. Carefully add to the hot pan and put in the oven to roast until the vegetables are golden brown and the potatoes are cooked through, 20 to 25 minutes. While the vegetables are roasting, prepare the miso butter. Stir together the butter, miso, garlic, ginger and half of the scallion greens. Thickly slice the reserved turnip greens and stems (about 1/2-inch pieces). Remove the vegetables from the oven and turn off the heat. Gently stir in the reserved turnip greens and scallion whites until just wilted, 1 to 2 minutes. Add the miso butter to the pan and gently toss to coat the vegetables. Return to the oven to keep warm while you cook the eggs. Heat the remaining oil in a large nonstick pan over medium heat. Crack 4 to 6 eggs into the pan; if they stick together, that's OK. Sprinkle lightly with salt and pepper. Cook until the whites start to set, 2 to 3 minutes, and then cover with a lid and continue cooking until the whites are set but the yolks are still runny, 1 to 2 minutes. To serve, top the roasted vegetables with the fried eggs and garnish with the remaining sliced scallions. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 51429,"Almond Cookies ? cup (115 g) light or regular butter spread ? cup (60 ml) egg substitute or 1 large egg ? cup (100 g) granulated sugar 1 Tablespoon milk ? teaspoon almond extract ? cup (94 g) all-purpose flour ? cup (90 g) whole wheat flour ? teaspoon salt ? teaspoon baking soda ? cup (50 g) slivered almonds Instructions: 1.Preheat oven to 350F (180C). 2.Place butter spread, egg, sugar, milk and almond extract into the Vitamix container in the order listed and secure lid. 3.Select Variable 1. 4.Turn machine on and slowly increase speed to Variable 4 or 5. 5.Blend for 10-15 seconds or until ingredients are creamed. Remove the lid plug. 6.Add flours, salt, baking soda and almonds. 7.Blend for 10-15 seconds or until well mixed, using the tamper to press the ingredients into the blades. 8.Drop by teaspoons onto a cookie sheet. 9.Bake 12-15 minutes or until golden brown. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 51430,"Rick's Chipotle Shrimp 6 garlic cloves, unpeeled 1 small white onion, sliced 1/4-inch thick 6 ounces (1 medium-small or 2 to 3 plum) ripe tomatoes 3/4 teaspoon black pepper, preferably freshly ground 1/8 teaspoon cloves, preferably freshly ground 1/4 cup water 2 tablespoons olive oil 2 to 4 tablespoons Essential Sweet and Smoking Chipotle Seasoning Salsa or 2 to 4 tablespoons very finely chopped canned chipotle chiles, drained before chopping Salt, about 1/2 teaspoon 2 pounds (about 50) medium-large shrimp 3 cups cooked long-grain white rice, warm 1 tablespoon finely chopped fresh cilantro leaves Instructions: Roasting the flavorings: On an ungreased griddle or heavy skillet set over medium, roast the garlic cloves, turning occasionally, until soft (they will blacken in spots), about 15 minutes. Cool and peel. While the garlic is roasting, lay the onion out on a small square of foil, set on the griddle and let sear, brown and soften, about 5 minutes on each side. Roast the tomatoes on a baking sheet set 4 inches below a very hot broiler until blackened in spots and soft, about 6 minutes; flip and roast the other side. Cool and peel, collecting all the juices with the tomatoes. The sauce: Combine all the roasted ingredients in a food processor or blender, along with the pepper, cloves and 1/4 cup water. Process to a medium-smooth puree. In a very large skillet, heat the oil over medium-high heat. When hot enough to make a drip of the puree sizzle noisily, add it all at once. Stir for several minutes as the mixture sears and darkens then reduce the heat to medium-low and continue to cook, stirring regularly, until very thick, about 5 minutes. A tablespoon at a time, stir in the Chipotle Seasoning Salsa (or chopped chipotle), tasting until the thick salsa suits your own penchant for spiciness. Taste, season with salt and remove from the heat. The shrimp: Peel and devein the shrimp, leaving the final joint and the tail intact. Return the skillet with the sauce to medium-high heat. Add the shrimp, then slowly stir and turn for about 3 to 4 minutes, until the shrimp are just cooked through. Season with salt if needed. Serve the shrimp with the rice. Garnish with cilantro. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 51431,"Cheese and Pepper (Cacio e Pepe) Spaghetti Squash 1 (4 pound) spaghetti squash 2 tablespoons extra virgin olive oil 1 cup grated Romano Salt and lots of coarsely ground black pepper Instructions: To microwave squash, cut in half and seed. Place 1/4-inch water in a microwave safe dish. Place squash in dish, cut sides down -- sides will overlap. Cover with plastic wrap and microwave on high power 13 minutes. Reserve 1/2 cup liquid in a bowl. Shred squash and add the \spaghetti\ to bowl with liquid. To boil squash: cut in half and scrape out seeds. Boil squash until tender, 15 to 20 minutes. Place 1/2 cup cooking water into a bowl, then drain and shred the squash. Transfer to a bowl with reserved liquid. Toss squash with reserved liquid and dress with extra-virgin olive oil, lots of cheese, salt to taste, and lots of black pepper. Serve. ","[Barolo, Barbaresco, Dolcetto, Aglianico]" 51432,"Easy Vegetarian Lasagna 2 tablespoons unsalted butter 1 to 2 large shallots, thinly sliced (about 3/4 cup) 10 ounces fresh mushrooms, such as shiitakes or buttons, chopped (about 3 cups) 1 pound frozen kale or spinach, thawed Kosher salt and freshly ground black pepper One 9-ounce box no-boil lasagna noodles, broken into 2-to-3-inch pieces 2 cups heavy cream 4 cups part-skim ricotta cheese 1/2 cup grated Parmesan 1/2 teaspoon ground nutmeg 1 cup shredded mozzarella 1/8 teaspoon red pepper flakes Instructions:

1. Preheat the oven to 400 degrees F. Melt the butter in a large nonstick skillet over medium heat. Add the shallots and cook until softened, about 3 minutes. Add the mushrooms and cook until they release their liquid and soften, about 5 minutes. Add the kale and cook until warmed through, about 5 minutes. Season with 1/2 teaspoon salt and a pinch of pepper and set aside.
2. Combine the lasagna noodle pieces with 1 cup water in a large bowl and stir with a rubber spatula. Add the heavy cream and stir until the pieces are evenly coated. Stir in the ricotta cheese, Parmesan, nutmeg, red pepper flakes and 1 teaspoon salt. Add the kale mixture and stir to combine. Pour the mixture into a 9-by-13-inch baking dish and top with the shredded mozzarella
3. Cover the dish with nonstick foil and bake for 35 minutes. Remove the foil and cook until the lasagna is bubbly and slightly browned on top, 15 to 20 minutes. Cool for 30 minutes and serve. ","[Chardonnay, Pinot Grigio, Chianti, Barbera]" 51433,"Very Veggie Soup 2 tablespoons salted butter 4 carrots, peeled and chopped
   4 parsnips, peeled and chopped
   4 cloves garlic, peeled
   2 small turnips, peeled and chopped
   1 yellow onion, chopped
   1 small rutabaga, peeled and chopped
   1-inch piece fresh ginger, chopped
   1 teaspoon ground allspice
   1 teaspoon ground coriander
   Kosher salt and freshly ground black pepper
   8 cups chicken or vegetable stock
   4 thyme sprigs
   1 cup or more vegetable oil, for frying
   4 small shallots, thinly sliced
   Minced fresh parsley, for garnish
   Instructions: Melt the butter in a large heavy-bottomed pot over medium-high heat. Add the carrots, parsnips, garlic, turnips, onion, rutabaga, ginger, allspice, coriander and some salt and pepper. Stir and saut for about a minute, until the vegetables are all coated in butter and starting to cook. Add the stock and thyme sprigs. Bring to a boil, reduce to a strong simmer and cook until the vegetables are tender, about 20 minutes. While the soup is cooking, heat the vegetable oil in a large skillet. Add the shallot slices and fry until golden brown, about 5 minutes. They will crisp as they cool. Drain on paper towels and salt them while they are still hot. Puree the soup with an immersion blender or carefully in batches using a standard blender. Serve the soup hot, garnished with the fried shallots and parsley. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 51434,"Mango Picante 1 tablespoon chipotle cl powder 1 tablespoon granulated sugar 1 lime wedge 1 1/2 ounces cognac, such as Hennessy 1 ounce frozen mango puree, such as Boiron 1 ounce Simple Syrup, recipe follows 1/2 ounce lemon juice
   1 cup sugar Instructions: Mix together the chipotle cl powder and sugar on a small plate. Rim a coupe glass with a lime wedge, then dip the rim in the cl/sugar mixture. Add the cognac, mango puree, Simple Syrup and lemon juice to a cocktail shaker, add large ice and shake vigorously. Taste for balance, then double-strain into the prepared coupe glass and serve. Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator up to 1 month. ","[Rioja, Tempranillo, Garnacha, Pinotage]" 51435,"Black Pepper Biscuits with Orange-Blueberry Marmalade 6 cups prepared fruit, about 6 medium oranges and 4 lemons 1 1/2 cups water 1/8 teaspoon baking soda 6 cups sugar, measured into separate bowl plus 1/4 cup, divided 1/2 teaspoon butter or margarine 1 1/2 pouches fruit pectin 2 cups fresh blueberries 1 cup honey 4 cups all-purpose flour 4 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 12 tablespoons cold unsalted butter, cut into small pieces, plus 4 tablespoons, melted 1 1/2 cups cold buttermilk 1/2 cup heavy cream 2 teaspoons freshly ground black pepper, not super fine and not coarse, somewhere in between Instructions: For the jam: Using a vegetable peeler remove the zest of the oranges and lemons. Cut the zest pieces into thin slices, then finely chop or grind and set aside. Peel and discard remaining white part of the peel from fruit. Chop fruit pulp, reserving any juice and set aside. Place the peels, water and baking soda in a saucepan. Bring to a boil over high heat. Reduce the heat, cover and simmer for 20 minutes, stirring occasionally. Add the reserved fruit and juice and cover. Simmer an additional 10 minutes. Stir the 6 cups sugar into the prepared fruit in the saucepan. Add the butter to reduce foaming. Bring mixture to a full rolling boil on high heat stirring constantly. Stir in pectin. Return to a boil and boil exactly 1 minute, stirring constantly. Stir in pectin. Remove from heat and skim off any foam with metal spoon. Toss the blueberries with honey. Place into a small saucepan and cook over medium heat for 1 minute. Scoop out blueberries and add to marmalade. Reduce liquid to a syrup and stir into the finished marmalade. Serve at room temperature.
   For the biscuits: Preheat oven to 450 degrees F. Combine flour, baking powder, baking soda and salt in a large bowl. Using a dough cutter, combine until ingredients are incorporated. Scatter the cold butter pieces over the top of the flour mixture and continue to combine until the mixture resembles coarse meal. Add the buttermilk and pulse until the mixture just begins to come together. Scrape the dough onto a lightly flour counter. Pat the dough into a 10 by 12-inch rectangle about 3/4-inch thick. Use a 3-inch round cutter to cut out biscuits. Press together the scraps of dough, and repeat process. Place the biscuits on 2 baking sheets lined with parchment paper; brush the tops with cream and sprinkle with black pepper. Bake the biscuits for 12 to 15 minutes or until lightly golden brown. Remove from the oven and brush the tops with melted butter.
   ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 51436,"Pan-Seared Ham with Pineapple Chutney 2 cups cubed pineapple (fresh or canned in juice) 1/2 cup chopped onion 1/2 cup pineapple juice 1/3 cup raisins 2 tablespoons brown sugar 1 tablespoon white wine vinegar 1 teaspoon ground cumin 2 tablespoons chopped fresh cilantro leaves 2 teaspoons olive oil 8 slices baked ham (each about 1/2-inch thick) Instructions: In a medium saucepan, combine pineapple, onion, pineapple juice, raisins, brown sugar, vinegar, and cumin. Set pan over medium-high heat and bring to a simmer. Simmer 15 minutes, until mixture thickens and reduces. Remove from heat and stir in cilantro. Meanwhile, heat oil in a large skillet over medium heat. Add ham slices and cook 2 minutes per side, until golden brown. Serve ham slices with pineapple chutney spooned over top. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 51437,"Sheet Pan Jelly Roll Nonstick baking spray, for the baking sheet 4 large eggs, cold (see Cook's Note)
1 cup granulated sugar
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 cup unsalted butter, melted and cooled to room temperature
1 tablespoon pure vanilla extract
1 1/2 cups all-purpose flour, sifted (see Cook's Note)
Confectioners' sugar, for dusting
2 1/2 cups strawberry jam, at room temperature Instructions: Position an oven rack in the center of the oven and preheat it to 375 degrees F. Lightly coat an 18-by-13-inch sheet pan with nonstick baking spray. Line the bottom with parchment. Set aside. Beat the eggs, granulated sugar, baking powder and salt in a stand mixer fitted with the whisk attachment on high speed until the mixture is pale and very thick (enough to hold a pattern in the wake of the whisk), about 10 minutes see Cook's Note). Reduce the speed to medium-high and drizzle in the butter and vanilla until just combined, about 10 seconds. Reduce the speed to low and add the sifted flour all at once. Beat until just combined, about 5 seconds. Gently fold the batter once or twice using a rubber spatula, then scrape it into the prepared sheet pan. Spread it evenly with the spatula, using broad, gentle strokes to keep the batter airy.
Bake, rotating the pan halfway through, until the top is set but still pale, about 15 minutes. Make sure not to overcook the cake or it will crack when you roll it.
While the cake is still hot, sift a thin layer of confectioner's sugar over the top. Run a sharp paring knife around the edges of the cake to loosen it. Lay a clean kitchen towel over the cake and carefully flip the sheet pan onto a work surface. Gently peel off the parchment. Starting at one of the short ends, gently roll the still-warm cake and the towel together. (This must be done while the cake is hot to keep it from cracking.) Wear oven mitts, if needed. Allow the rolled-up cake to cool completely.
Gently unroll the cake and spread the strawberry jam evenly over the cake using an offset spatula. Re-roll the cake this time without the towel and place on a platter seam-side down. Dust the top with more confectioner's sugar. Slice and serve.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 51438,"Grilled Peanut Butter and Jelly 2 cups bread flour 1/3 cup granulated sugar 4 1/2 teaspoons instant yeast 2 1/2 teaspoons salt 2 tablespoons whole milk 4 extra-large eggs 2 sticks unsalted butter, softened 2 1/2 teaspoons apple pectin 2 cups plus 1/4 cup granulated sugar 2 cups unsweetened pomegranate puree 1/4 cup light corn syrup 1/2 teaspoon citric acid 1/4 cup cane sugar 1 teaspoon dried chili powder 1/3 cup milk chocolate chips 3 tablespoons unsalted butter 1/3 cup hazelnut praline paste 1 cup wafer flakes or rice cereal 2 tablespoons chopped, roasted hazelnuts Butter, for grilling Powdered sugar, for sprinkling Instructions: For the brioche: In a stand up mixer using the dough hook attachment, put the flour, granulated sugar, yeast, salt, milk and eggs. Turn the mixer on low speed and mix for about 4 minutes. Turn up the mixer to medium speed and mix for an extra 8 minutes. Turn the mixer back to low and gradually add the butter 2 tablespoons at a time. Once all the butter has been incorporated, place in the refrigerator for a couple of hours. Punch down the dough, and cut into 2 equal pieces. Place in 2 well-greased loaf pans, about 3 inches by 5 inches, and let the dough rise at room temperature until doubled in size. Preheat the oven to 350 degrees F. Bake until golden brown, about 40 minutes. Turn out on to a cooling rack and let cool. For the spicy pomegranate jelly: Mix together the pectin with the 1/4 cup of the granulated sugar. In a 2-quart saucepan, bring the pomegranate puree to a boil. Slowly add the pectin sugar mix to the pomegranate, stirring constantly. Add the remaining 2 cups granulated sugar in three parts. Add the corn syrup, stirring constantly. Bring the mixture up to 215 degrees F on a candy thermometer and sprinkle in the citric acid. At this point you will need to pour this directly into a tray with a silicone mat, or into silicone molds of your choice. Let the jelly set, and then either cut the jelly to the desired shape, or pop it out of the molds. Next, mix together the cane sugar and chili powder and dip the jelly into the mix. Set aside. For the hazelnut crunch butter: Melt together the chocolate chips and butter; stir in the hazelnut paste. Add the wafer flakes and hazelnuts and set aside. To assemble: Slice the brioche into 1/2-inch slices. Spread one side of the bread with the hazelnut crunch butter. Place a square of jelly on top and place another slice of bread on top. Grill lightly in butter, and sprinkle with powdered sugar.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

Note: The wine pairing suggestions are based on general guidelines and may not be suitable for everyone's taste preferences. It is important to consider personal taste, the occasion, and the style of the meal when selecting a wine to pair with a particular dish." 51439,"Sop-tastic Garlic Bread 2 mini baguettes, sliced lengthwise 1/2 cup butter, room temperature 6 cloves garlic, mashed into paste with some salt 1/4 teaspoon onion powder Kosher salt 1/4 cup grated aged Asiago cheese 1 tablespoon chopped parsley leaves Instructions: Preheat the oven to 400 degrees F. Arrange the sliced baguettes on a baking sheet lined with aluminum foil. In a small bowl, mix together the butter, garlic, onion powder and salt, to taste. Spread the garlic butter evenly on the inside of the bread. Bake until edges are golden, about 10 minutes. Remove from oven, sprinkle with cheese and parsley, then return to oven for another 3 minutes. Slice into a small pieces and serve warm. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 51440,"Coconut Shrimp with Red Curry Sauce Peanut or vegetable oil, for frying 1/4 cup cornstarch 3 large egg whites Kosher salt and freshly ground black pepper 2 cups flaked coconut 1 1/2 pounds jumbo shrimp, peeled with tails on Red Curry Sauce, recipe follows 1 green onion, white and green part, chopped 1 handful fresh mint, hand-torn 2 tablespoons vegetable oil 2 tablespoons Thai red curry paste 1 cup unsweetened coconut milk 1 lime, juiced Instructions: Heat 3 inches of oil in a large deep skillet or heavy pot to 325 degrees F. In a small bowl, mix the cornstarch, egg whites, salt, and pepper until foamy. Spread the coconut out in a pie dish. Dredge the shrimp with the cornstarch/egg white mixture and shake off any excess. Press the shrimp into the coconut flakes; turn shrimp over and press into coconut again to coat both sides. Deep-fry the shrimp in batches until the coconut is golden brown, about 2 to 3 minutes. Using tongs or a slotted spoon, remove the shrimp to paper towels to drain. Arrange the shrimp on a platter, serve immediately with red curry sauce and garnish with green onion and mint. Place a small pot over medium heat and coat with the oil. Stir the red curry paste into the pan and fry that up until aromatic. Slowly pour in the coconut milk and continue to stir to incorporate. Add the lime juice (and 1 of the squeezed out halves for added flavor) and cook for 5 to 10 minutes to thicken. Pour the sauce into a nice serving bowl and serve with the coconut shrimp. Yield: 1 cup ","[Chardonnay, Gewrztraminer, Riesling, Pinot Grigio]

" 51441,"Grilled Crunchy Coleslaw 1 medium red cabbage, cut into 8 wedges (leave the core intact so each wedge holds together) 2 tablespoons canola or vegetable oil 1 tablespoon sugar Kosher salt and freshly ground pepper 2 teaspoons orange zest, plus 2 tablespoons orange juice 2 teaspoons Dijon mustard 1/3 cup olive oil 1/2 cup chopped fresh parsley 2 scallions, chopped Instructions: Preheat a grill to medium high. Place the cabbage wedges on a baking sheet and drizzle with the canola oil on both sides. Sprinkle with the sugar and season with salt and pepper; toss to coat. Grill the cabbage until the edges begin to wilt but the rest remains crunchy, 3 to 4 minutes per side. Remove from the grill and let cool slightly. Meanwhile, make the vinaigrette: Combine the orange zest and juice, mustard and olive oil in a medium bowl and whisk until emulsified. Add salt and pepper to taste. Chop the grilled cabbage, discarding the core, and add to the bowl with the dressing. Add the parsley and scallions and toss to coat. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 51442,"Chili-Glazed Pork Ribs 2 racks pork spareribs (about 6 pounds) Kosher salt 3 tablespoons packed light brown sugar 2 cloves garlic, minced 2 teaspoons fresh thyme 3 tablespoons ancho chili powder Freshly ground black pepper 1/4 teaspoon cayenne pepper 3 cups apple cider 3 tablespoons ketchup 2 tablespoons dijon mustard 2 teaspoons Worcestershire sauce Instructions: Make shallow cuts between the ribs on the bone side with a sharp knife, piercing just the membrane. Mix 1 tablespoon salt, the brown sugar, garlic, thyme, chili powder, 1/4 teaspoon black pepper and the cayenne in a bowl. Rub the spice mixture evenly over the ribs. Place the ribs on a rack in a roasting pan, loosely cover and refrigerate at least 4 hours or overnight. Meanwhile, combine the cider, ketchup, mustard and Worcestershire sauce in a saucepan over medium heat and simmer until reduced to about 2 cups, about 30 minutes. Cover and set aside. Preheat a grill to low heat on one side. Cook the ribs bone-side down on the cooler side of the grill, covered, until tender, about 2 hours 30 minutes. (If using a charcoal grill, add more charcoal as needed to maintain the temperature.) Continue to cook, uncovering every 10 minutes to baste with the sauce, until the ribs are glazed, about 40 more minutes. Remove from the grill and cut into pieces. ","[Malbec, Zinfandel, Syrah, Tempranillo]" 51443,"Baked Corn Pudding 3 tablespoons butter, plus extra for casserole 1/2 large onion, chopped 1 jalapeno, chopped 3 tablespoons all-purpose flour 2 cups milk 1 cup shredded Cheddar 2 eggs, beaten 1 (10-ounce) bag frozen corn Salt and freshly ground black pepper 1/4 cup bread crumbs 1/4 cup grated Parmesan Instructions: Special equipment: 8 by 8-inch casserole Preheat oven to 325 degrees F. In a large saucepan on medium heat, melt butter and saute onions and jalapenos until tender, about 5 minutes. Add flour and stir to coat evenly, being sure to not burn the onions. Cook flour until golden brown, about 3 minutes. Whisk in milk and cheese and stir until melted, then remove from heat. Add the eggs to a small bowl, and stir in 1/4 cup of hot mixture to temper the eggs. Stir add the egg mixture into the pan, along with corn, and season with salt and pepper, to taste. Pour into a buttered 8 by 8-inch casserole dish. In a small bowl, mix together bread crumbs and Parmesan cheese. Sprinkle evenly over top of casserole, place in the oven and bake until custard sets and the top is golden brown, about 45 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 51444,"Caramel Corn 2 packages microwave popcorn (not butter flavored) 4 tablespoons butter 3 tablespoons water 3/4 cup sugar 1 1/2 teaspoons ground cinnamon Instructions: Prepare popcorn in microwave according to package directions. Pour popcorn into 1 or 2 large bowls. (You will need plenty of room to toss with hot sugar mixture.) Meanwhile, in a small saucepan over medium heat, melt butter. Add water, sugar and cinnamon, increase the heat, and bring to a boil. Boil for 3 to 4 minutes. Remove from heat. Be careful; the sugar mixture is extremely hot! Pour half of mixture over the popcorn. Carefully stir or toss to combine. Add remaining sugar mixture and combine. Serve. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 51445,"Sweet Potatoes with Brandy and Raisins 1/2 cup raisins 1/4 cup brandy 4 medium sweet potatoes, boiled until just tender then peeled and sliced into 1/4 inch slices 2/3 cup brown sugar 1/4 teaspoon cinnamon 2 tablespoons water 1/4 cup butter Instructions: Preheat oven to 350 degrees. In a small bowl, let the raisins soak in the brandy for 20 minutes. Grease a shallow baking pan with butter and layer sweet potato slices. In a saucepan, combine brown sugar, cinnamon, water and margarine and bring to a boil. Add the raisins and brandy and pour mixture over sweet potatoes. Bake uncovered for 40 minutes, basting with juices. ","[Chardonnay, Moscato, Merlot, Cabernet Sauvignon]" 51446,"Giant Sunflower Cupcakes 2 cups Vanilla American Buttercream 1 1/2 cups Coconut Grass, recipe follows 1/2 cup Egg Yolk-Tinted Frosting 1/3 cup chocolate sprinkles 2 cups sweetened shredded coconut 1 to 2 teaspoons liquid green food coloring 1/2 to 1 teaspoon liquid yellow food coloring Instructions: Frost the cupcakes with the buttercream. Create a dip in the center of the cupcake about 3/4-inch across. Adhere the coconut grass to the outer edge of the cupcakes. For the petals: Place the egg yolk-tinted frosting in a pastry bag with a #70 leaf tip. Hold the bag at a 45 degree angle with the tip lightly touching the surface just inside the dip in the cupcake (with the wide part parallel to the surface). Squeeze hard to build up the base and simultaneously lift the tip slightly. Relax pressure as you pull the tip toward you, drawing the petal to a point near the edge of the cupcake. Stop squeezing and lift the tip away. Repeat all the way around the cupcake, slightly overlapping the petals. Repeat with remaining cupcakes. Fold a piece of paper in half and place the chocolate sprinkles in the center. Using the folded corner as a guide, pour the sprinkles into the hole in the middle of the cupcake. Repeat with remaining cupcakes. Preheat the oven to 250 degrees F. Line a baking sheet with parchment paper and top with a rack. Toss the coconut with the green and yellow food coloring, depending on desired color. Sprinkle with water if necessary to disperse the color. Drain. Spread evenly on the rack, place in the oven and bake until dry, 10 to 15 minutes. Makes 2 cups. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 51447,"Mussels with White Wine and Leek 1 tablespoon butter 1 tablespoon extra-virgin olive oil 1 leek, green tops removed, thinly sliced 2 celery stalks, finely diced 2 cloves garlic, thinly sliced 3 1/2 pounds black mussels, scrubbed and de-bearded 3/4 cup white wine 4 fresh thyme sprigs 1/2 cup heavy cream Crusty bread Instructions: Melt the butter with the olive oil in a large heavy-bottomed pan over medium heat. Add in the leeks and celery, and cook, stirring occasionally, for 6 to 7 minutes or until the vegetables are soft. Add the garlic and continue cooking, while stirring, for 1 minute more.
Drop in the mussels and stir the ingredients together gently until combined. Add the wine and thyme sprigs, cover the pan and simmer for 6 to 7 minutes. Stir in the cream, cover and simmer for another 5 minutes or until the mussels open. Serve with lots of crusty bread to soak up the sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 51448,"Sauteed Mussels 2 handfuls black mussels 4 ounces Saffron Base, recipe follows 2 tablespoons butter 1/4 cup diced tomatoes 1 tablespoon fresh oregano, chopped 1 tablespoon fresh basil leaves, chopped 1 tablespoon garlic, chopped Salt and freshly ground pepper 1/2 teaspoon saffron threads 2 cups white wine 4 cups fish stock from a white fleshed fish Salt and freshly ground pepper Instructions: Heat a medium to large skillet over medium heat. Add the mussels to the dry heated skillet, and then immediately add all of the remaining ingredients. Toss the mussels with a wooden spoon while they are cooking. The mussels are ready when they have all opened, and the butter has melted. Mince the saffron and add it to a dry stockpot. Carefully toast the saffron in the pot over low heat until it is heated through but has not changed color. Add the wine and fish stock, and raise heat to medium-high. Let cook until the liquid has reduced by 3/4, adjusting the heat as necessary. Season, to taste, with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Albari?o]" 51449,"Fully Loaded Potato Skins 10 baking potatoes 8 ounces (225g) strong Cheddar, or red Leicester, grated 1 cup (250ml) sour cream 1 spring onion 1 teaspoon maldon salt or 1/2 teaspoon table salt Good grinding black pepper 1 tablespoon Worcestershire sauce Oil, for frying 10 rashers American-style or thin cut streaky bacon Instructions: Preheat the oven to 415 degrees F (200c/gas mark 6). The day (or up to 2 days) before you load them, prick all 10 potatoes, then bake the potatoes until the skins are crisp and the insides floury, about 1 to 1 1/2 hours. As soon as you can bear to tackle the hot potatoes, cut them in half lengthwise and scoop the insides into a bowl. Put the husk-like skins of the potatoes on a tray and, when cool, cover until you are ready to fill them. Let the potato cool in the bowl, and then cover until needed. When you are ready to fill the potatoes, preheat the oven to 415 degrees F (200c/ gas mark 6). Add 7 ounces (200g) of grated Cheddar to the cold potato along with the sour cream. Finely chop the spring onion and add to the potato, with the salt, pepper and Worcestershire sauce. Spoon the potato filling into the potato skins, and lay each half on a baking tray so they fit snugly together. Sprinkle with the remaining cheese, giving each potato skin a light covering, and cook until golden, about 20 to 30 minutes. In a large saute pan, over medium heat, add enough oil to coat the bottom of the pan. Fry the bacon rashers in the oil, or grill them, until crispy. Remove them to a paper towel lined plate and then crumble. Sprinkle each potato skin with the bacon to make them fully loaded. Transfer the potato skins to a serving platter and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 51450,"Big Bacon Burger 1 (10-ounce) package frozen chopped spinach, thawed and water squeezed out 1 tablespoon Worcestershire sauce 1 egg Salt and freshly ground black pepper 1 1/2 pounds ground chuck 1 tablespoon oil, plus more for grill grate 4 slices Jack cheese 4 kaiser rolls, halved and toasted Chili Mayo, recipe follows 8 slices crisped bacon Quick-Pickled Onions, recipe follows 1 cup apple cider vinegar 2 tablespoons sugar 1/4 cup orange juice 1/2 teaspoon kosher salt 2 medium red onions, halved and sliced paper thin 1 bay leaf 1/4 cup mayonnaise 2 tablespoons minced fresh cilantro leaves 1 teaspoon chili powder Instructions: In a large bowl, combine the spinach, Worcestershire, egg, and salt and pepper, to taste. With a whisk, mix the ingredients until egg is broken up and incorporated. Add the meat and with your hands, mix until thoroughly combined. Shape the meat mixture into 4 even patties, to fit the size of the kaiser roll, and put a 1/4-inch slight dimple in the middle of each patty to allow it to cook evenly. Heat the oil in a large skillet over medium-high heat. Alternately, heat a grill to medium (350 degrees F) and rub the grate with a towel dipped in oil. Heat the broiler on low heat. Add the patties to the skillet, and cook for about 4 to 6 minutes. Flip the burgers and cook another 4 to 6 minutes for medium-rare burgers. Alternately, grill the patties uncovered for 4 to 6 minutes, then flip and grill for another 4 to 6 minutes. Top each patty with a piece of cheese and put under the broiler to melt the cheese. Alternately, close the grill top, and cook until the cheese is melted. For the each burger, spread the bottom of the roll with 1/4 of the mayonnaise. Put the burger on the mayonnaise and top with 2 slices of the bacon and some of the onions. Cover with the top of the roll and serve. Combine all the ingredients, except the onions and bay leaf, in a medium saucepan over medium heat. Stir until the sugar is dissolved, and then bring to a boil. When the mixture comes to a boil, stir in the onion. Remove the pan from the heat and add the bay leaf. Let sit at room temperature until cool, at least 1 hour. Combine all the ingredients in a small bowl until evenly mixed. Cover and refrigerate until ready to use. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 51451,"Sparkling Pi?a Colada Punch 13 cups (1/2 gallon plus 5 cups) pineapple juice, chilled 9 cups (2 quarts plus 1 cup) coconut seltzer (from six 12-ounce cans), chilled
One 6-ounce jar maraschino cherries, strained and stems removed
Rum, optional
Instructions: Fill a bundt pan with 5 cups pineapple juice. Place in freezer until solid, about 8 hours or up to overnight. Place the bundt pan in a large bowl of warm water for about 10 seconds to help remove the frozen pineapple juice ring, then add it to a large punch bowl, flat-side up. Fill the punch bowl with the seltzer and the remaining pineapple juice. Scatter the cherries over and around the pineapple juice ice ring. Serve, adding rum to individual cups as desired. ","[Prosecco, Moscato, Sauvignon Blanc, Vinho Verde]" 51452,"Chorizo, Roasted Butternut and Zucchini Chili Pot 1 large red bell pepper 1 butternut squash, peeled, seeded and chopped 1 tablespoon EVOO, plus more for drizzling 1/2 teaspoon freshly grated nutmeg 1/4 teaspoon ground cinnamon Kosher salt and freshly ground pepper
2 cups chicken stock 3/4 cup loosely packed tender sun-dried tomatoes (not packed in oil) 12 ounces chorizo, cut into bite-size pieces 2 small or 1 medium zucchini, halved lengthwise, seeded and chopped 1 onion, chopped 1/3 recipe Roasted Garlic Paste, recipe follows (or 2 heads roasted garlic) 1/4 cup chopped fresh cilantro, plus more for serving 1 teaspoon dried Mexican oregano 2 to 3 tablespoons seeded pureed chipotles in adobo sauce One 14-ounce can black beans, rinsed and drained One 14-ounce can red kidney beans, rinsed and drained One 14-ounce can crushed or diced fire-roasted tomatoes or diced tomatoes with green chilies 4 tablespoons butter 2 large corn muffins Seafood seasoning, such as Old Bay Shaved Manchego cheese, for serving 6 heads garlic, tops trimmed off to expose all of the cloves 1 cup EVOO 3 tablespoons honey Kosher salt and freshly ground pepper Instructions: Roast the bell pepper over a gas flame, turning with tongs, or broil until the skin is blackened. Transfer to a bowl, cover and let cool. Peel, seed and chop the pepper. Preheat the oven to 400 degrees F. Spread the butternut squash on a rimmed baking sheet, drizzle lightly with EVOO, sprinkle with the nutmeg and cinnamon and season with salt and pepper. Roast until tender and browned at the edges, 20 to 25 minutes. Keep the oven on. Meanwhile, combine the stock and sun-dried tomatoes in a small saucepan. Bring to a low simmer over medium heat and cook until very tender. Heat 1 tablespoon EVOO in a soup pot over medium-high heat. Add the chorizo and cook until browned. Remove with a slotted spoon to a plate. Add the zucchini to the pot and cook until lightly browned, 6 to 8 minutes. Add the onions and cook until softened, 2 to 3 minutes, then add the roasted peppers. Pour the sun-dried tomatoes and the cooking liquid into a food processor and add the Roasted Garlic Paste, cilantro, oregano and chipotle puree. Puree until smooth, then add the mixture to the chili and stir to combine. Add the beans, canned tomatoes, chorizo and roasted squash. Add enough water to thin the chili to the desired consistency. Melt the butter in a small pan. Coarsely crumble the muffins on a baking sheet, then drizzle with the melted butter and sprinkle with seafood seasoning. Bake until browned. Ladle the chili into shallow bowls and top with the Manchego cheese and crumbled muffins. The chili can be covered and refrigerated for a make-ahead meal. Reheat over medium heat, stirring occasionally. Preheat the oven to 425 degrees F. Arrange the garlic in a cluster on a large piece of foil and drizzle with 1/4 cup EVOO. Wrap up the garlic in the foil to make a tightly sealed pouch. Roast until very tender, about 45 minutes. Let cool, then squeeze the garlic from the skins into a food processor. Add the remaining 3/4 cup EVOO and the honey and season with salt and pepper. Puree until smooth, then transfer to a small container. (Alternatively, you can mash the garlic paste with a fork instead of using a food processor.) ","[Rioja, Tempranillo, Garnacha, Barbera]" 51453,"Beer Cheese and Mac 16 ounces shell pasta noodles, such as conchiglie 8 ounces amber beer
8 ounces half-and-half
16 ounces cream cheese
3 tablespoons wet harissa
1/2 teaspoon mustard powder Salt and freshly ground black pepper
8 ounces extra-sharp Cheddar, shredded (about 2 1/2 cups)
6 ounces smoked gouda, shredded (about 2 cups)
2 ounces super-aged gouda, shredded (about 1/2 cup) 1/3 cup breadcrumbs
1 tablespoon vegetable oil
Instructions: Preheat the oven to 300 degrees F. Bring a large pot of salted water to a boil and cook the pasta to al dente according the package direction. Combine the beer, half-and-half and cream cheese in a large saucepan over medium-low heat and cook, whisking, until the cream cheese is melted and well incorporated, about 5 minutes. Add the harissa and mustard powder to the saucepan. Season with salt and pepper and whisk to incorporate. Stir in the Cheddar and smoked gouda and cook, stirring, over low heat until all the cheese is melted. Add the pasta and toss to combine. Pour into an 8-inch square baking dish. Combine the super-aged gouda, breadcrumbs and oil in a small bowl and sprinkle over the top of the pasta. Bake until golden brown and bubbly, 20 to 25 minutes. ","[Pinot Grigio, Riesling, Chianti, Tempranillo]" 51454,"Peanut Butter Skillet Cookie 1 1/4 cups sugar, plus more for sprinkling 3/4 cup (1 1/2 sticks) butter, at room temperature 1 large egg 1 cup smooth peanut butter 1 teaspoon pure vanilla extract 1/2 teaspoon fine salt 1/2 teaspoon baking soda 1 1/2 cups all-purpose flour (see Cook's Note) Jam, for serving Instructions: Position a rack in the center of the oven and preheat to 350 degrees F. Butter the bottom and sides of a 10-inch cast-iron skillet with 1 tablespoon of the butter. Beat the remaining butter and sugar together in a large bowl with an electric mixer on medium speed until light and fluffy, scraping down the bowl as needed. Add the egg, peanut butter and vanilla and beat until smooth and creamy. Add the salt and baking soda and beat until combined. Reduce speed to low and gradually add the flour, mixing until the dough comes together and is smooth. Use a rubber spatula to scrape the dough into the prepared skillet, gently spreading it to the edges and smoothing the top. Make a crosshatch pattern on the surface of the dough with the corner tip of the rubber spatula. Sprinkle the top with sugar. Bake until the edges are brown and crisp and the center is still soft, 40 to 45 minutes. Cool on a wire rack for 30 minutes (the cookie will firm as it cools). Warm the jam in the microwave, about 45 seconds. Slice the cookie into wedges and serve with the warm jam. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 51455,"Mexican Brown Rice Salad 2 ears corn, husked Olive oil, for brushing 1 cup cooked brown rice 2 (15-ounce) cans pinto beans, drained and rinsed 1 red bell pepper, seeded and finely chopped 1 bunch green onions, sliced 1 small jalapeno, seeds and rib removed, diced 3 tablespoons olive oil Juice of 1 lime 1 teaspoon cumin 1 clove garlic, finely chopped 3 tablespoons chopped fresh cilantro Kosher salt and freshly ground black pepper 1 cup crumbled queso fresco or feta cheese Instructions: Preheat the grill to medium-high heat. Brush corn with olive oil, and season with salt and pepper. Grill for 5 to 6 minutes, rotating on all sides, until the corn has some nice charred spots. Let cool and remove corn kernels from the cob. Add corn, brown rice, beans, red bell pepper, jalapeno, and green onions to a large bowl. In a smaller bowl, whisk together the olive oil, lime juice, cumin, garlic, cilantro, and salt and pepper. Fold dressing into the veggies and top with the crumbled cheese and toss. ","[Syrah, Tempranillo, Garnacha, Barbera]" 51456,"Chocolate Angel Food Cake with Strawberries 3/4 cup sifted cake flour 1 1/2 cups sugar 1/4 cup unsweetened cocoa powder 12 large egg whites, at room temperature Pinch of salt 1 1/2 teaspoons cream of tartar 3/4 teaspoon pure vanilla extract For the strawberries: 3 cups strawberries, sliced 2 tablespoons sugar Instructions: Make the cake: Preheat the oven to 375 degrees F. On a sheet of waxed paper, sift the cake flour with 3/4 cup of the sugar and the cocoa 4 times. Using an electric mixer fitted with the whisk attachment, beat the egg whites along with a pinch of salt until foamy, about 3 minutes. Sprinkle the cream of tartar over the egg whites and continue to beat until they hold a soft peak, about 5 minutes. Beating continuously, add the vanilla and gradually stream in the remaining 3/4 cup sugar, about 2 tablespoons at a time, until the egg whites are thick, glossy and stiff. Remove the bowl from the mixer, and using a spatula, gradually fold in the flour mixture, about 1/4 cup at a time, until there are no more pockets of dry ingredients. Spoon the batter into an ungreased 9-inch tube pan. Bake until the cake springs back when pressed with your finger, about 30 minutes. Remove the pan from the oven, invert, and allow the cake to cool on a rack 1 hour before loosening the cake from the pan with a knife and unmolding. Meanwhile, make the strawberries: Sprinkle the sliced strawberries with the sugar. Stir to coat and let stand about 30 minutes to allow the juices to develop. Top each cake slice with strawberries and their juices before serving. ","[Chardonnay, Pinot Grigio, Riesling, Moscato]

" 51457,"Lobster Tails Thermidor 4 (6 to 8-ounce) packaged lobster tails, shell jumbo shrimp or prawns can be substituted 4 tablespoons butter, divided 1 small white onion, finely chopped 2 tablespoons all-purpose flour Splash dry white wine or dry sherry 1/2 cup milk, eyeball it 1/3 cup grated white cheddar 1/2 teaspoon paprika or crab boil seasoning, recommended: Old Bay 2 tablespoons Parmesan 2 tablespoons bread crumbs Lemon wedges, for garnish Handful parsley leaves mixed with 2 cups baby greens, for plate garnish Instructions: Bring a pot of water to a boil, 3 or 4 inches deep. Add lobster tails to the water and boil 7 to 8 minutes. Drain and shock under cold water to cool. Use kitchen scissors to cut away soft underside of tails. Remove meat and save the shells, arranging them in a shallow casserole dish. Chop the cooked meat on an angle into chunks. Preheat your broiler to high. Heat a medium skillet and a small saucepot over medium heat. To the small saucepot, melt 2 tablespoons butter. Add finely chopped onion and cook 3 to 5 minutes until very soft. To the skillet, add remaining 2 tablespoons butter. When the butter melts, add chopped lobster meat and saute. Add flour to sauce pot with onions and cook together another 1 to 2 minutes. Whisk in wine or sherry, then milk. Remove sauce from heat and stir in cheddar cheese and paprika or crab boil. Season sauce with salt and pepper. Pour sauce over lobster meat and stir to combine. Pour lobster into and over the shells in a casserole dish and top with Parmesan and bread crumbs. Broil on high until golden, 2 or 3 minutes. Serve each tail, spilling over with lobster bits in sauce, on a bed of mixed baby greens and parsley with wedges of lemon along side. To make this dish with jumbo shrimp, cut up peeled, deveined raw shrimp. Saute the shrimp in butter, as with cooked lobster. Cook until pink and firm and proceed with method. Place the shrimp and sauce into a small casserole, then spoon completed shrimp Thermidor over bed of greens and parsley leaves. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 51458,"Marinated Feta and Olive Skewers 2 teaspoons fennel seeds 2 teaspoons orange zest 3 tablespoons orange juice 1 teaspoon cracked black pepper 4 ounces feta cheese, cut into 24 (1/2-inch) cubes 24 mint leaves 1/4 large English cucumber, seeded, and cut into 1/2-inch chunks 12 pitted green olives, halved Instructions: In a medium bowl combine the fennel seeds, orange zest, orange juice, and pepper. Gently stir in the feta and marinate for 1 hour or more. To make the skewers, place a mint leaf about 3/4-inch up the skewer, then add an olive half, then a chunk of cucumber. Gently place a cube of the marinated feta on the end. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 51459,"Party Mayonnaise 2 tablespoons white wine vinegar 2 tablespoons lime juice 1 egg yolk* 1 whole egg* 1 teaspoon fine grain salt 1 teaspoon dry mustard 1/4 teaspoon sugar Scant 2 cups safflower or corn oil (2 cups minus 2 to 3 tablespoons 2 to 3 tablespoons cl oil Instructions: Add all wet ingredients (except the oil which is a liquid but isn't \wet) to the work bowl of a food processor along with the salt, mustard and sugar. Pulse 5 times. Turn processor on and add oil in a steady stream until incorporated. Keep at room temperature for 2 hours. Refrigerate for up to 1 week. *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, Sauvignon Blanc, Riesling, Pinot Grigio]" 51460,"Bubby's Turkey Meatloaf with Red Pepper Sauce 2 pounds ground turkey (preferably dark meat only) 2 eggs 3 ounces tomato paste (1/2 of 1 small can, reserving rest for the sauce) 1 teaspoon salt 1/8 to 1/4 teaspoon cayenne pepper 1/2 cup plain bread crumbs 1 small onion, finely chopped 2 cloves garlic, pressed 3 ounces tomato paste (from reserved 1/2 can) 1 small onion, roughly chopped 1 clove garlic, peeled 1 small red pepper, seeded, cored, and roughly chopped 1 cup water 1/2 teaspoon salt 15 grinds black pepper Instructions: Preheat oven to 350 degrees F. In a large mixing bowl, mix together all the ingredients for the meatloaf and work together completely by hand until all ingredients are evenly distributed and the mixture is uniform. Place meat mixture into a 9 by 13-inch baking dish and shape into a loaf about 11 inches long and 4 inches wide. It is important to form it like this so that it cooks evenly throughout. The loaf should be in the middle of the pan with room on both sides for the sauce to pool. Place all ingredients in a blender or food processor and puree until smooth. Cover the meatloaf with the sauce and allow excess sauce to pool around the meatloaf. Cover pan with aluminum foil but avoid contact with meat loaf by leaving at least a couple inches of space between the top of the meatloaf and the foil. Bake for 45 minutes, then uncover and bake 45 minutes longer. Let rest for 15 minutes before cutting and serving. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 51461,"Grilled Asparagus Spears 1 pound fresh asparagus, trimmed and peeled (see Cook's Note) 4 tablespoons olive oil 1 teaspoon salt Instructions: Preheat a grill. Place asparagus on a plate. Drizzle oil over the asparagus and turn spears until they are coated. Sprinkle with salt and turn again. Grill asparagus for 5 minutes over a hot grill. Each minute or so, roll each spear 1/4 turn. Asparagus should begin to brown in spots (indicating that the natural sugars are caramelizing) but should it not be allowed to char. Dripping oil may cause flare-ups. Keep a glass, or spray bottle of water handy to spritz on coals, if necessary. Remove from grill and serve immediately (eating spears with your fingers enhances the experience). ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 51462,"Coyote Bait Spicy Flavored BBQ Sauce 4 tablespoons olive oil 1 large yellow onion, finely chopped 2 tablespoons freshly minced garlic Two 29-ounce cans tomato puree 2 cups red wine vinegar 2 cups brown sugar 1 cup molasses 1/2 cup hickory flavored liquid smoke 5 tablespoons Coyote Bait Hickory Flavored Campfire Seasoning, recipe follows 2 tablespoons crushed red pepper, optional 2 tablespoons lemon juice concentrate, such as ReaLemon from concentrate 1 cup table salt 1 teaspoon hickory flavored liquid smoke 3/4 cup ground black pepper 3/4 cup granulated sugar 5 tablespoons granulated garlic 5 tablespoons powdered mustard 4 tablespoons granulated onion 4 tablespoons ground paprika 1 tablespoon flavor enhancer seasoning, such as Accent 1 tablespoon ground red pepper Instructions: Heat the oil in a large saucepan over medium heat. Cook the onions and garlic, stirring occasionally, until the onions become translucent, about 7 minutes. Do not brown or caramelize the onions. Add the tomato puree. While mixing the puree with the onion mixture, stir in the vinegar. Cook, stirring occasionally, about 10 minutes. Fold in the sugar and molasses using a wooden spoon. Stir from the bottom of the saucepan in an upward motion to prevent the sugar from scorching or sticking to the pan. Cook until the sugar and molasses have liquefied, about 10 minutes. Thoroughly mix in the liquid smoke and Coyote Bait Hickory Flavored Campfire Seasoning. Cook, stirring occasionally, about 15 minutes. Add the crushed red pepper if using and the lemon juice. Reduce to a simmer and stir occasionally, about 15 minutes. The sauce is done when the pigment has darkened and bubbles have formed at the surface. Combine the salt and liquid smoke with a whisk in a large mixing bowl. Blend until there are no clumps. Add the black pepper, sugar, garlic, mustard, onion, paprika, flavor enhancer seasoning and ground red pepper. Whisk until thoroughly blended. Place the seasoning in a 1-quart storage container with the lid tightly sealed.
Yield: 3 3/4 cups. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 51463,"Leftover Beef Stew Ragu 2 to 3 cups leftover beef stew or pot roast 1/2 cup leftover red wine
Kosher salt 1 pound macaroni or orecchiette pasta
1 cup brined dark olives, such as Kalamata, pitted and chopped
1 cup fresh baby tomatoes, halved
2/3 cup grated Parmesan 2 tablespoons extra-virgin olive oil
1/2 cup fresh basil leaves
Instructions: Bring a large pot of water to a boil. Add the beef stew to a large saucepan and heat over medium heat until warm. Shred the meat using two forks. Add the wine to the stew and bring to a simmer, then simmer 10 to 15 minutes. Generously salt the boiling water. Add the pasta and cook to al dente, about 2 minutes less than the package instructions. Drain, reserving about 1 cup pasta water. Place the pasta pack in the pot. Add the ragu to the cooked pasta and stir to combine. If the sauce is too thick, add some pasta water to thin it out. Finish with the olives, fresh tomatoes, Parmesan and extra-virgin olive oil. Top with the whole basil leaves. Serve immediately. ","[Cabernet Sauvignon, Merlot, Syrah, Zinfandel]" 51464,"L.A. Galbi 4 pounds 1/2-inch-thick bone-in Korean-style (flanken) beef short ribs 10 cloves garlic, peeled 1 small ripe Korean pear, peeled, cored and chopped (see Cook's Note) 1-inch piece ginger, peeled 1/4 small onion, peeled 1 cup soy sauce 3/4 cup sesame oil 1/2 cup corn syrup 1/2 cup sugar 1/4 cup mirin 1 tablespoon canola oil or other neutral oil Scallion and toasted sesame seeds, for serving Instructions: Put the short ribs in a large bowl and add water to cover. Let sit for 30 minutes. Meanwhile, prepare the marinade: Put the garlic, pear, ginger and onion in a blender and process until smooth. (If necessary, add 1 teaspoon of water at a time until the mixture blends.)
Whisk the soy sauce, sesame oil, corn syrup, sugar and mirin together in another large bowl. Add the pear mixture and whisk to combine.
Drain and rinse each short rib, cleaning away any bone fragments. Pat the ribs dry and transfer to the marinade, making sure they are completely submerged. Marinate, refrigerated, for at least 4 hours and up to overnight.
Drain the excess marinade off the ribs and lay the ribs on a sheet pan to come to room temperature, 20 to 30 minutes. Heat the oil in a large cast-iron pan or saute pan over medium-high heat. Add the ribs in batches and cook, flipping once, until they are deep brown on both sides and reach the desired doneness, 3 to 4 minutes per side.
","[Pinot Noir, Shiraz, Tempranillo, Barbera]" 51465,"Chocolate Ganache Cake 1/4 pound unsalted butter at room temperature 1 cup sugar 4 extra-large eggs at room temperature 1 1/3 cups Hershey's chocolate syrup 1 tablespoon pure vanilla extract 1 cup all-purpose flour 1/2 cup heavy cream 8 ounces good semisweet chocolate chips 1 teaspoon instant coffee granules Candied violets or edible gold leaf, for decoration (optional) Instructions: Preheat the oven to 325 degrees. Butter and flour an 8-inch round cake pan, then line the bottom with parchment paper. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. Add the eggs, one at a time. Mix in the chocolate syrup and vanilla. Add the flour and mix until just combined. Don't overbeat, or the cake will be tough. Pour the batter into the pan and bake for 40 to 45 minutes, or until just set in the middle. Don't overbake! Let cool thoroughly in the pan. For the ganache, cook the heavy cream, chocolate chips, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally. Place the cake upside down on a wire rack and pour the glaze evenly over the top, making sure to cover the entire cake and sides. You can tilt the rack to smooth the glaze. Decorate with candied violets, if desired, or gently crumble the gold leaf and place it on the center of the cake. Do not refrigerate. ","[Chardonnay, Pinot Grigio, Riesling, Moscato]" 51466,"Blueberry Rickety Eyeball Punch 12 to 24 fresh blueberries 12 canned lychees in syrup, drained, plus 5 to 6 tablespoons syrup from the can 3 cups blueberry juice cocktail 1/3 cup freshly squeezed lime juice (about 4 limes) 2 cups sparkling water Ice 3/4 cup gin, optional Instructions: Stick 1 to 2 blueberries, depending on their size, into the cavity of each lychee. Place on a foil-lined baking sheet and freeze, about 1 hour. (Wait until the \eyeballs\ thaw a bit before eating, so that you don't choke on them.) Stir together 5 tablespoons of the lychee syrup, the blueberry juice and lime juice in a bowl or pitcher until combined. Stir in the sparkling water and add the lychee eyeballs. If it is a bit tart for your taste, add the remaining tablespoon syrup. Serve in tall glasses over ice, spooning the lychee eyeballs into the glasses as you pour. For a grown-up twist, stir in the gin before adding the sparkling water. Enjoy! ","[Riesling, Moscato, Vinho Verde, Cava]" 51467,"Mini Pork Cheeseburgers 3 tablespoons unsalted butter 2 large onions, thinly sliced Kosher salt and freshly ground pepper 1 pound ground pork 1 clove garlic, chopped 1 tablespoon chopped fresh parsley 10 small rolls, halved lengthwise 10 slices chipotle gouda or pepper jack cheese Instructions: Melt the butter in a skillet over medium heat. Add the onions; cook until soft and golden, about 10 minutes. Raise the heat to medium-high and continue cooking, stirring, until uniformly brown, 5 to 10 more minutes. Season with salt and pepper and set aside. Mix the pork, garlic and parsley in a bowl. Season the mixture with salt and pepper and form into 10 small patties, being careful not to pack them too tightly. Heat a grill pan over medium heat; grill the patties until medium-rare, about 4 minutes per side. Place a cheese slice on the bottom half of each roll; top with a burger, some caramelized onions and the roll top. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 51468,"Fried Pickles with Chipotle Ranch 1/2 cup whole buttermilk 1/2 cup mayonnaise Half a 1-ounce packet ranch salad dressing mix 1 tablespoon lemon juice 1 teaspoon chipotle cl powder Vegetable or canola oil, for frying One 16-ounce jar dill pickle chips 1 cup all-purpose flour 2 tablespoons Miss Brown\u2019s House Seasoning, recipe follows 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon paprika 1 tablespoon kosher salt 1 tablespoon freshly ground pepper Instructions: Make the chipotle ranch: Whisk together the buttermilk, mayonnaise, dressing mix, lemon juice and chipotle cl powder until smooth. Cover and refrigerate until ready to serve. Make the pickles: Pour the oil to a depth of 1 1/2 inches in a Dutch oven. Heat to 375 degrees F. Drain the pickles and arrange in a single layer on a paper towel-lined baking sheet. Pat dry. Stir together the flour, House Seasoning and 1 cup water. Dip the pickles in the batter and let the excess drip off. Fry the pickles, in batches, until browned and crispy, 1 to 2 minutes. Drain on paper towels. Serve the pickles with the chipotle ranch. Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 51469,"Popcorn with Herbs de Provence and Asiago Cheese 6 tablespoons (3/4 stick) unsalted butter, at room temperature 2 large cloves garlic, crushed 1 1/2 teaspoons dried herbes de Provence, crumbled 1/4 cup vegetable or peanut oil 1/2 cup popcorn kernels 1 1/2 teaspoons kosher salt 1/3 cup finely grated Asiago Instructions: Combine the butter, garlic and herbes de Provence in a small saucepan. Cook over medium-low heat until the butter melts. Remove the saucepan from the heat and let stand while making the popcorn. Combine the oil and popcorn in a heavy large pot. Cover and cook over medium-high heat until almost all the kernels pop. Transfer the popcorn to a large bowl. Remove the garlic cloves from the butter and discard, if desired. Add the salt, cheese and butter mixture to the popcorn. Toss until the popcorn is coated. Serve immediately. ","[Ros, Vermentino, Sauvignon Blanc, Albari?o]" 51470,"Hazelnut Crunch: Noci Croccante 1 1/2 cups sugar 1 cup water 1/2 cup light corn syrup 1/3 cup dark corn syrup 2 1/2 cups coarsely chopped toasted hazelnuts 2 tablespoons unsalted butter 1/2 teaspoon salt 1 teaspoon baking soda Instructions: Line a heavy large baking sheet with parchment paper. Stir the sugar, water, light corn syrup, and dark corn syrup in a heavy large saucepan over medium heat until the sugar dissolves. Increase the heat to high and boil without stirring until a candy thermometer registers 260 degrees F, about 20 minutes. Reduce the heat to medium-low. Mix in the hazelnuts, butter, and salt (the mixture will be thick and nutty), and cook until the thermometer registers 295 degrees F, stirring constantly, about 15 minutes. Quickly stir in the baking soda. Immediately pour the caramel onto the prepared baking sheet, spreading it as thinly as possible. Let stand until hard. Break the brittle into pieces and store in an airtight container at room temperature. If desired, serve over your favorite ice cream. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 51471,"Spicy Hermit Bars 1/4 pound (1 stick) unsalted butter, at room temperature 1 cup light or dark brown sugar, lightly packed
1 extra-large egg, at room temperature
1/4 cup unsulphured molasses
2 cups plus 2 tablespoons all-purpose flour
2 teaspoons baking soda
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1/2 teaspoon kosher salt
1/2 cup golden raisins
1/3 cup minced crystallized ginger (not in syrup)
1 cup sifted confectioners' sugar
Dark rum, such as Mount Gay
Grated lemon zest
Instructions: Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper. Place the butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 2 minutes, until light and fluffy. With the mixer on low, add the egg, scrape down the bowl, then mix in the molasses. Sift together the flour, baking soda, ground ginger, cinnamon, cloves, and salt. With the mixer on low, slowly add the dry ingredients to the butter mixture, mixing just until combined. Mix in the raisins and crystallized ginger. Cover the bowl with plastic wrap and refrigerate for 30 minutes. Turn the dough out onto a very lightly floured board, form it into a disk with lightly floured hands, and cut it in half. Roll each half into a log 12 inches long and place them 3 inches apart on the prepared sheet pan. Bake for 20 minutes; the logs will still be soft in the center. Meanwhile, whisk the confectioners' sugar with 5 to 6 teaspoons rum to make a pourable glaze. While the logs are still warm, drizzle the glaze back and forth across the logs with a teaspoon and sprinkle them with the lemon zest. Allow to cool. Cut each log crosswise into 1 1/2-inch-wide bars. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Shiraz]" 51472,"Caribbean-style Oxtails 2 tablespoons olive oil 3 pounds oxtails 2 teaspoons salt 1 teaspoon freshly ground black pepper 1 cup small diced onion 1/2 cup small diced carrot 1/2 cup small diced celery 1/4 cup small diced leeks 1 tablespoon minced garlic 1 tablespoon minced green onion, white part only 2 teaspoons minced ginger 2 tablespoons tomato paste 2 1/2 tablespoons all-purpose flour 1 (12-ounce) bottle beer (recommended: Guinness) 1 1/2 cups veal stock or low-sodium canned beef broth 1/2 teaspoon ground allspice 1 tablespoon chopped fresh parsley leaves Instructions: Add the olive oil to the One Pot (or any pressure cooker, or a Dutch oven) and heat over medium heat until hot. Season the oxtails with the salt and pepper. Add half of the oxtails to the One Pot and cook until well browned on both sides, about 3 to 4 minutes per side. Set the seared oxtails on a platter once browned and repeat with the remaining oxtails. Once all the oxtails are browned, add the onions, carrots and celery to the pan. Saute the vegetables until softened, about 3 to 4 minutes. Add the leeks, garlic, green onions and ginger to the pan and saute for 1 minute, stirring often. Add the tomato paste and stir well to incorporate. Sprinkle the flour over the vegetables and stir to combine. Cook, stirring, for 3 minutes. Add the beer to the One Pot and increase the heat to medium-high. Bring the beer to a boil and cook for 5 minutes. Add the stock and allspice, stir, and return the oxtails to the pan. Return the pan to a boil and place the lid over the pan. Once a steady stream of steam is emitted from the pan, lower the heat to a simmer, and cook the oxtails until tender, about 1 hour in a pressure cooker or 2 hours in a Dutch oven. Remove the lid, and stir the chopped parsley into the pan. Serve immediately. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 51473,"Country Chicken Casserole 1 can (10 3/4 ounces) Campbell's? Condensed Cream of Celery Soup (Regular or 98% Fat Free) 1 can (10 3/4 ounces) Campbell's? Condensed Cream of Potato Soup 1 cup milk 1/4 teaspoon dried thyme leaves, crushed 1/8 teaspoon ground black pepper 4 cups cooked cut-up vegetables * 2 cup cubed cooked chicken OR turkey 4 cups prepared Pepperidge Farm? Herb Seasoned Stuffing Instructions: Stir the soups, milk, thyme, black pepper, vegetables and chicken in a 3-quart shallow baking dish. Top with the stuffing. Bake at 400 degrees F for 25 minutes or until the stuffing is golden brown. *Use a combination of cut green beans and sliced carrots. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 51474,"Chicken Curry 2 1/2 pounds boneless skinless chicken thighs 1 lemon, juiced
Kosher salt 1 cup cashews, plus more for garnish
1 teaspoon coriander seeds 1 teaspoon cumin seeds 6 cardamom pods
5 black peppercorns 4 whole cloves
2 large onions, chopped
3 to 4 cloves garlic One 2-inch piece fresh ginger, peeled and finely chopped 3 tablespoons vegetable oil, plus more for brushing
2 bay leaves 5 roma tomatoes
1 teaspoon cayenne pepper
1 cinnamon stick
1/2 teaspoon turmeric
1 pint heavy cream
1 large onion, finely chopped 1 green cl, finely chopped, optional
2 cups all-purpose flour, plus more for dusting
Kosher salt 1 teaspoon ghee (clarified butter) or vegetable oil, plus more for frying
Chopped fresh cilantro, optional, plus leaves for garnish Fresh cilantro leaves, for garnish Instructions: For the chicken curry: Toss the chicken thighs with the lemon juice and some salt in a large bowl. Set aside for 30 minutes. Toast the cashews (including some for garnish) in a small saucepan over low heat and set aside. Dry roast the coriander, cumin, cardamom, peppercorns and cloves in a small skillet over low heat. Let them cool before grinding them in a spice grinder. Set aside. Add the onions, garlic and ginger to a blender and puree until smooth. Heat the vegetable oil in a large saucepan over medium heat. Add the onion mixture and the bay leaves to the oil and cook, stirring occasionally, until the onion mixture is golden brown, about 15 minutes. Fill a medium saucepan with water and bring it up to a boil. Score the bottom of each tomato with a paring knife and drop them in the hot water for 15 seconds. Remove from the water and peel off the skins. Place the peeled tomatoes in a blender and puree until smooth. Add them to the onion mixture along with the cayenne, cinnamon, turmeric, marinated chicken thighs, toasted and ground spice mixture and some salt. Turn the heat to medium-low and cook, stirring occasionally, until the tomatoes begin to turn into a smooth, loose paste and the oil begins to separate from the mixture. Cover and cook, stirring occasionally, about 20 minutes more. Add the cream, 1 cup of cashews and some salt to a blender and puree until smooth. Add the cashew cream to the chicken and tomato mixture and stir to incorporate. Keep warm until ready to serve. For the onion bread: Preheat the oven to 450 degrees F and line a baking sheet with parchment paper. Place the chopped onions on a baking sheet and roast in the oven until slightly browned, less than 5 minutes. Mix in the chiles if using, and set aside. Combine the flour and 1/4 teaspoon of salt in a large mixing bowl. Add the ghee and just enough water until a dough forms. Start to knead and punch the dough, adding more water if necessary. The dough should be smooth and soft. Use your hands to form the dough into 6 to 8 medium balls. Take one dough ball at a time and roll it into a 3- to 4-inch disc on a floured surface. Spoon some of the onion and chili mixture into the center along with a pinch of cilantro, if using, and some more salt. Fold the dough over on itself, bringing the edges together to form a half circle. Sprinkle some more flour on the board and roll the stuffed dough into a 6- to 8-inch disc. Heat 1 or 2 teaspoons of ghee in a large skillet over medium-low heat. Fry the bread in batches until the bottom is evenly browned; add 1 or 2 more teaspoons of ghee and flip to brown the other side, less than 2 minutes per side. To serve: Chop the reserved toasted cashews. Divide the chicken curry among bowls and top with the cashews. Serve with the hot onion bread. ","[Syrah, Pinot Noir, Garnacha, Tempranillo]" 51475,"Butterflied Chicken with Lemon, Garlic and Basil 1 cup olive oil 8 cloves garlic, coarsely chopped 1/2 cup fresh lemon juice (2 to 3 lemons) 4 chickens (2 1/2 pounds each) butterflied (see Note) 8 lemon slices 32 basil leaves Kosher salt and freshly ground pepper Instructions: Mix together the olive oil, garlic and lemon juice in a large shallow pan or baking dish. Add the chickens and turn to coat. Cover and marinate in the refrigerator for at least 2 hours or up to 4 hours. Preheat a gas or charcoal grill to medium high. Remove each chicken from the marinade and shake off any excess (discard the used marinade). Loosen the skin around the breast, and place 1 lemon slice and 4 basil leaves on each breast. Stretch the skin over them, and secure with toothpicks if too loose. Season the chickens with salt and pepper. Grill skin-side down until golden brown, 4 to 5 minutes. Turn over and continue grilling until cooked through, turning occasionally, 15 to 20 minutes. Place on a large serving platter. NOTE: To butterfly a chicken, split it down the backbone with a sharp knife, and open it out flat. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 51476,"Polenta ai Funghi Porcini 8 cups water 1 tablespoon coarse salt 2 1/2 cups coarsely ground polenta flour 4 ounces butter 1 cup heavy cream 1 cup grated Parmigiano-Reggiano 1 quart canola oil, for frying 1 tablespoon butter 1 tablespoon chopped fresh garlic 1/2 cup small diced fresh porcini mushrooms Salt and freshly ground black pepper 1/4 cup dry Marsala wine 1 tablespoon finely chopped Italian parsley leaves 2 cups heavy cream Shaved Parmigiano-Reggiano, for garnish Instructions: Bring the water and salt to a boil in a large heavy stockpot. Let it boil for 2 minutes, then remove the pot from heat and add polenta flour by the handful, beating constantly. Continue to add the flour slowly, controlling the flow to a thin stream through your fingers to avoid lumps. Return the pot to the stove and bring to low simmer. Continue cooking for about 40 minutes, stirring constantly. Polenta will be done when it cleanly pulls away from the sides of the pot. Stir in the butter, heavy cream and cheese. Once combined, carefully pour the polenta onto a large sheet pan (12 by 18-inch). Spread it out evenly and let it cool completely until firm to the touch, about 1 1/2 hours.
In a large saute pan over high heat, add the butter, chopped garlic, porcini mushrooms, and salt and pepper, to taste. Cook without stirring until the water from the mushrooms has been released and has evaporated. Add the Marsala wine, and parsley and begin stirring with a wooden spoon. Once the ingredients are incorporated, add the cream, reduce the heat to medium and continue cooking until the cream is reduced by half and has a thick consistency. Remove from the heat and keep covered. Set aside.
Heat the canola oil over high heat in a large deep pot or a deep-fryer. Meanwhile, slice the cooled polenta into desired size and shape. Once the oil has reached frying temperature, add the polenta, in batches, and deep-fry until golden brown.
Arrange the polenta on serving plates and spoon the desired amount of sauce over the top. Garnish with the shaved Parmigiano-Reggiano and serve immediately.
","[Chardonnay, Barolo, Pinot Grigio, Gavi]

" 51477,"Orange Cake 3 large eggs 1 1/4 cups sugar 1 cup milk 1/2 cup olive oil Zest of 1 orange, minced 1 3/4 cups flour, sifted 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 orange 1 1/2 cups orange juice 1 1/2 cups sugar Instructions: Preheat an oven to 400 degrees F. Butter an 8-inch cake pan with 2-inch sides, then dust with sugar and flour. Beat the eggs with the sugar to pale yellow ribbons. Beat in the milk, oil and orange zest. In a small bowl, sift the flour with the baking powder, baking soda, and salt. Add the flour mixture to the egg mixture a tablespoon at a time, stirring well after each addition. Pour batter into prepared cake pan and bake for 45 to 55 minutes or until middle of cake springs back when lightly touched. Remove cake from oven, let cool slightly on a rack, then invert and cool completely. Meanwhile, prepare the syrup: Use a sharp paring knife to cut the orange rind off the orange used for zest and the remaining orange, leaving the bitter white pith on the orange. Cut the skin into very thin strips and reserve. Cut away and discard the white pith, remove the orange supremes, and reserve. In a large saucepan, combine the orange juice, sugar, and thin orange strips. Bring to a simmer and cook for 30 minutes, or until a thick syrup. Strain the syrup and reserve the orange strips, along with 1/2 cup of the syrup. Use a toothpick to poke holes in the top of the cake, then pour the warm strained syrup all over the cake so that it soaks through. Place the remaining 1/2 cup syrup in a small saucepan, bring to a simmer and reduce to a few tablespoons. Use a spatula to spread the thick glaze over the top of the cake. Place cake on a serving platter, and arrange the reserved orange strips and orange supremes on top of the cake. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 51478,"Roasted Salmon with Shallot Grapefruit Sauce 4 skinless salmon fillets, 5 to 6 ounces each 1/4 teaspoon salt, plus more for seasoning 2 ruby red grapefruits 2 teaspoons olive oil 1 tablespoon minced shallot 1 teaspoon freshly grated ginger 2 1/2 teaspoons honey Pinch cayenne pepper 2 teaspoons lemon juice 2 tablespoons thinly sliced basil leaves Instructions: Preheat the oven to 350 degrees F. Season the salmon with 1/4 teaspoon salt, place in a baking dish and roast until cooked through, about 18 minutes. While the salmon is cooking prepare the sauce. Cut 1 of the grapefruits into sections by cutting off the top and bottom of the fruit, then standing it on 1 end, cut down the skin to remove the pith and peel. Then, with a paring knife, remove each segment of fruit from its casing and cut the segments in half. Set the segment pieces aside. Juice the other grapefruit and set the juice aside. In a medium skillet, heat the oil over a medium heat. Add the shallot and saute until softened, about 2 minutes. Add the ginger, grapefruit juice, honey, and cayenne pepper and bring to simmer. Cook until sauce is reduced by about half about, 10 minutes. Add lemon juice and season with salt, to taste. Right before serving, toss the grapefruit pieces and basil into the sauce. Put the salmon onto a serving dish. Spoon sauce over the salmon and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 51479,"Gratin Dauphinois 1 quart milk 3 large garlic cloves, smashed Freshly grated nutmeg 8 medium potatoes (wet, waxy, non-starchy) Unsalted butter 1 1/2 cups grated Gruyere cheese 1 1/2 pints heavy cream Instructions: Place the milk and the garlic in a large heavy saucepan. Season with salt, pepper and a little nutmeg. Bring to boil, and simmer for 15 minutes. Pre-heat oven to 450 degrees. Peel the potatoes and slice thinly on a mandoline or plastic vegetable slicer. Place potato slices in hot simmering milk and cook very gently for 10 minutes or so, or just until the potatoes begin to soften. Immediately drain the potatoes in a colander (reserve milk for another use, if desired). Butter an oval gratin dish that measures about 12\ long and 10\ wide (at the widest spot). Place half the potato slices in the dish, neatly arranged, making sure to sprinkle every single layer of potatoes with a little salt, pepper and nutmeg. When half the potatoes are placed, cover with half of the grated cheese, evenly spread out. Place the second half of the potato slices in the gratin dish, again seasoning with salt, pepper and nutmeg. Top with the remaining half of the cheese, evenly spread out. Pour the cream over and around the potatoes. Cover the gratin loosely (with a lid or with aluminum foil). Place in the oven, and cook for about 45 minutes, or until the cream has cooked away. Remove the lid and place the gratin briefly under the broiler until brown and bubbly. Serve immediately. ","[Chardonnay, Riesling, Pinot Gris, Sparkling wine]

" 51480,"Instant Pot Mashed Potatoes Kosher salt 1 teaspoon black peppercorns 2 1/2 pounds medium Yukon Gold potatoes, peeled 1 cup whole milk, plus more as needed 6 tablespoons salted butter, plus more for topping Freshly ground pepper Chopped fresh chives, for topping Instructions: Pour 2 cups water into a 6- to 8-quart Instant Pot. Add 2 teaspoons salt and the peppercorns and top with a rack. Put the potatoes on the rack in a single layer. Put on the lid, making sure the steam valve is in the sealing position. Set to pressure-cook on high for 12 minutes. When the time is up, let the pressure release naturally, about 20 minutes. (If the pressure is not fully released after 20 minutes, carefully turn the steam valve to the venting position.) Combine the milk and butter in a large microwave-safe bowl and microwave until the butter melts and the milk is steaming, 1 to 2 minutes. Carefully add the potatoes to the milk mixture and mash with a potato masher or fork until smooth; season with salt and pepper. Adjust the consistency with more milk as needed. Transfer to a serving bowl and top with butter and chives. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 51481,"Strawberry Biscuit Cake One 16.3-ounce tube refrigerated flaky biscuit dough 2 tablespoons demerara sugar
1 cup strawberry jelly
6 cups quartered strawberries (from about 2 quart containers)
1 cup heavy cream
1/2 cup sour cream
3 tablespoons granulated sugar
1/2 cup candied pecans, for garnish
Instructions: Preheat the oven to 350 degrees F. Separate the biscuits and arrange in a 9-inch round cake pan in an even layer. Sprinkle the biscuit tops with the demerara sugar. Bake until golden brown, about 15 minutes. Set aside to cool completely in the pan. Put the jelly in a large microwave-safe bowl. Microwave until melted, about 1 minute. Add the strawberries and toss to evenly coat in the jelly. Pour the heavy cream into a large mixing bowl. Whip until soft peaks form. Add the sour cream and granulated sugar. Whip to medium peaks. Remove the biscuit cake from the pan and slice in half horizontally with a serrated knife, being careful to keep the biscuits together. Pour 5 cups of the glazed strawberries onto the bottom biscuit half. Top with the other biscuit half. Dollop the whipped cream onto the biscuit and top the center with the remaining cup of glazed strawberries. Sprinkle with candied pecans before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 51482,"Cognac 75 1 ounce cognac 1/2 ounce lemon juice
1/2 ounce simple syrup
Champagne
Lemon twist
Instructions: Shake the cognac, lemon juice and simple syrup with ice, and strain into a champagne flute. Top with Champagne and garnish with a lemon twist. ",[Champagne] 51483,"Pork Tenderloin en Croute 2 tablespoons unsalted butter 1/4 cup minced shallots 2 teaspoons minced garlic 1 pound assorted mushrooms, stems trimmed, wiped clean, and finely chopped 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/2 cup dry white wine 1 tablespoon chopped fresh parsley leaves 2 (1 1/2 pound) pork tenderloins 1 tablespoon Essence, recipe follows 1 tablespoon vegetable oil 1 sheet prepared puff pastry, thawed if frozen 1/4 cup Creole mustard or any whole-grain mustard 1 large egg, lightly beaten with 2 teaspoons of water to make an egg wash Haricots Verts, recipe follows 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 1 tablespoon butter 1 teaspoon chopped garlic 2 small shallots, thinly sliced 1 pound haricots vertss 1 lemon, juiced and zested 1 tablespoon chopped fresh marjoram Instructions: To make the mushroom stuffing, in a large, heavy skillet melt the butter over medium-high heat. Add the shallots and garlic, and cook, stirring, for 1 minute. Add the mushrooms, salt, and pepper, and cook, stirring, until the mushrooms are wilted and begin to caramelize, 10 to 15 minutes. Add the wine and cook, stirring to deglaze the pan and until the liquid has almost all evaporated and the mixture is tight, about 5 minutes. Stir in the parsley and remove from the heat. Let cool completely before using. Season the pork tenderloins with the Essence. Heat the oil in a skillet or Dutch oven large enough to hold the tenderloins over medium-high heat. Add the tenderloins and reduce the heat to medium. Sear evenly on all sides and cook, turning frequently. Remove pork from the pan and cool for 10 minutes. Preheat the oven to 400 degrees F. Line a large baking sheet with aluminum foil and lightly grease. Set aside. On a lightly floured surface, roll out the pastry to a 12 by 18-inch rectangle. Place the pork tenderloins on 1/2 of the puff pastry, leaving a 1-inch border around the edges. Evenly coat the tenderloins on all sides with the mustard. Pack the cooled mushroom mixture around the pork tenderloins. Brush a 1/2-inch border of egg wash on the pastry around the meat. Gently pull the remaining pastry over the meat to completely enclose, and press gently to seal. With a small knife cut away the excess pastry to make an even border and crimp the pastry edges with a fork dipped in flour. Make a small slit in the top of the pastry for steam to vent. Carefully transfer the tenderloin to the prepared baking sheet. Brush the pastry evenly with egg wash. Bake for 10 minutes, then rotate the pan. Bake until golden brown and an instant read thermometer reaches 140 degrees F, an additional 8 to 10 minutes. Remove from the oven and let rest for 5 minute before serving. Slice the pork tenderloin and serve with the Haricots Verts. Combine all ingredients thoroughly and store in an airtight jar or container. Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993. In a saute pan, melt the butter. Add the garlic and shallots and saute until the shallots begin to soften. Add the haricot vert, lemon juice and zest and cook until crisp-tender \u2013 about 3 minutes. Add the marjoram and season, to taste, with salt and pepper. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 51484,"Rajas con Queso 5 or 6 fresh poblano chiles 3 tablespoons corn oil 2 large onions, halved and sliced about 1/4-inch thick 1 (16-ounce) container sour cream Chicken bouillon granules, to taste 1 1/2 cups oaxaca or mozzarella cheese, cut in small cubes Instructions: Roast the chilies over an open flame or on a griddle until blackened but not charred. Wrap the chilies in a towel and place them in a plastic bag for about 10 minutes. Remove the chilies and with the help of a kitchen towel rub the skins off. The chilies should be firm. Cut them in 1/2-inch strips discarding all the seeds and the ribs. Do not rinse them. Heat the oil in a large pan over medium heat. Add the chilies and the onions at the same time. Stir often. When everything is soft add all the sour cream and the chicken bouillon granules to taste. When the cream is hot turn off the burner and add the cheese. Cover immediately. Enjoy with warm tortillas and white rice. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 51485,"Stuffed Halibut Two (1 pound each) halibut steaks (3/4-inch thick) About 1/4 cup green olive paste (olivada) Salt and freshly ground black pepper Olive oil to drizzle over the top Instructions: Preheat the oven to 350 degrees. Remove skin from steaks and the flesh away from the bone; you'll end up with 4 pieces of fish from each steak so you have 8 small fillets in all. Cut a slit on the side of each piece and stuff with some of olivada. Lightly season the two sides of the steaks with salt and pepper. Transfer them to a baking pan, drizzle the top with olive oil and bake for 8 to 10 minutes or until just cooked through. Keep your eye on the fish; you really don't want to overbake it or it will dry out; the insides should have a trace of translucence in them. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 51486,"Sweet Potato Creme Brulee 1 1/2 pounds sweet potatoes, baked, peeled, and pureed 2 1/2 cups granulated sugar 1 tablespoon fresh lemon juice 2 quarts heavy cream 1 vanilla bean, split in half 16 large egg yolks Instructions: In a medium bowl, mix together the pureed sweet potatoes, 1/4 cup of the sugar, and the lemon juice until combined. Butter 8 8-ounce custard cups or ramekins. Spoon 2 to 3 tablepoons of the sweet potato mixture into each cup to form a 1/4-inch layer. Preheat the oven to 325 degrees F. In a medium saucepan, combine the heavy cream, vanilla bean, and 3/4 cup of the remaining sugar. Bring the mixture to a boil over medium heat. Remove the pan from the heat. In a large bowl, whisk together the egg yolks and another 3/4 cup sugar. Gradually pour the egg mixture into the saucepan, whisking constantly. Return the saucepan to the stove and cook on low heat for 3 minutes, or until the mixture thickens. Fill the custard cups with enough of the cream mixture so they are about seven-eighths full. Place the filled cups in a baking pan that is large enough to hold them all. Add enough hot water to come within 1 inch of the top of the cups. Bake for 45 minutes, or until the custards are barely set and a toothpick inserted in the center comes out a little wet. Remove the custards from the baking pan and place them in the refrigerator. Refrigerate overnight. Preheat the broiler. Lightly sprinkle the surface of each custard with 1 1/2 tablespoons of the remaining sugar. Place the custards under the broiler for about 30 to 60 seconds and let them brown. Keep an eye on the custards, as this happens quickly. Remove the custards from the heat, and once the sugar has hardened (1 to 2 minutes), serve the creme brulee. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 51487,"Golden Gravy 1 medium onion, finely sliced 3 tablespoons olive oil 1/2 (2 ounces) stick butter 3 tablespoons all purpose flour 1 cup vegetable stock Salt and freshly ground pepper to taste. Instructions: In a skillet, saute the onion in the olive oil until it is brown. Add the butter and lower the heat. As the butter melts, add the flour, stirring constantly to keep it from burning. After the flour browns, add the stock and stir until the gravy thickens. Season with salt and pepper. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc]" 51488,"Roasted New Potatoes and Onions 15 small potatoes, each quartered 10 small onions, each quartered 1/4 cup olive oil 1/4 cup dried bread crumbs Salt and pepper to taste Instructions: Toss potatoes and onions in olive oil, bread crumbs and salt and pepper. Place potatoes and onions around lamb in roasting pan. ","[Rhone Blends, Tempranillo, Garnacha]" 51489,"Coconut Curry Mussels 3 tablespoons Thai Ginger Marinade 1 tablespoon red curry paste 2 tablespoons dark brown sugar 1 (13.5 ounce) can coconut milk (shake before using) 1/2 cup white wine 2 tablespoons chopped garlic 3 tablespoons butter 1 pound fresh or frozen mussels*, rinsed, de-bearded and drained Instructions: In a medium saucepan over medium-high heat heat, whisk together the marinade, curry paste, brown sugar, coconut milk, white wine, and 1 tablespoon of the garlic. Bring to a boil, lower the heat, and simmer until sauce thickens and is reduced by half, about 20 minutes. Remove from heat and set aside, keeping warm. Heat the butter in a large saute pan over medium-high heat. Add mussels and the remaining 1 tablespoon garlic and stir well to coat the mussels. Add the reserved sauce to mussels, cover and let simmer until mussels start to open, about 3 to 5 minutes. Transfer to a shallow bowl, discarding any unopened mussels. *If mussels are not available substitute with 12 ounce bag of raw large count shrimp ","[Sauvignon Blanc, Pinot Grigio, Riesling, Sparkling wine]" 51490,"Pickled Red Onions 1 medium red onion, halved and thinly sliced (about 2 cups) 1/4 cup apple cider vinegar 2 tablespoons packed light brown sugar 1/2 teaspoon coriander seeds, lightly crushed Kosher salt and freshly ground black pepper Instructions: Put the onions in a medium bowl. Combine the vinegar, sugar, coriander, 2 teaspoons salt and a few grinds of pepper in a small saucepan and bring to a simmer over medium heat. Cook until the sugar dissolves, about 1 minute. Pour the mixture over the onions, cover and set aside until cooled to room temperature. ","[Riesling, Gewrztraminer, Pinot Grigio, Gavi]" 51491,"Refrigerator Pickles: Cauliflower, Carrots, Cukes, You Name It 10 cloves garlic, peeled 2 cups white vinegar 6 teaspoons kosher salt Several sprigs of fresh dill 1 teaspoon celery seed 1 teaspoon coriander seed 1 teaspoon mustard seed 1/2 teaspoon black peppercorns 1/2 teaspoon pink peppercorns (if you have 'em) 6 Kirby cucumbers, quartered lengthwise 6 young spring carrots, peeled and cut in half lengthwise 1 handful large scallion pieces or green beans A few pieces of cauliflower to tuck wherever they'll fit 4 small hot red chiles or 2 jalapenos Instructions: In a medium saucepan, bring 4 cups water to a boil, reduce the heat so the water simmers and add the garlic. Cook for 5 minutes. Add the vinegar and salt, raise the heat and bring to a boil, stirring until the salt dissolves. Remove from the heat. In 2 clear 1-quart jars, place a few sprigs of dill. Divide the seeds and peppercorns between the jars. Using tongs, remove the garlic from the brine and place 5 cloves in each jar. Then pack the jars full of cucumbers, carrots, scallions or green beans, cauliflower and chiles. You want them to be tightly stuffed. Bring the brine back to a boil, pour it over the vegetables to cover completely, let cool, then cover and refrigerate. The pickles will taste good in just a few hours, better after a couple of days. And they'll keep for about 3 months. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 51492,"Puerto Rican Remoulade (Mayoketchup) 2 cups mayonnaise 1 cup tomato ketchup 1/4 cup granulated garlic 1/4 cup minced garlic 3 tablespoons Sofrito, recipe follows 2 tablespoons adobo seasoning 2 tablespoons Cajun spice 2 tablespoons granulated onion 1/4 teaspoon cayenne 1/4 teaspoon black pepper 1/2 onion 1 onion, sliced 1 green bell pepper, stemmed and seeded 2 cups sweet mini peppers, stemmed
1 cup whole or minced garlic
8 bunches cilantro
Instructions: Combine the mayonnaise, ketchup, granulated garlic, minced garlic, Sofrito, adobo seasoning, Cajun spice, granulated onion, cayenne, black pepper and onion in a blender. Blend to an even consistency. Combine the onion, bell pepper, sweet peppers, garlic and cilantro in a blender. Blend to an even consistency, 30 seconds. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 51493,"Cranberry-Jalapeno Dipping Sauce with Crispy Chicken Wings 1 tablespoon canola oil, plus more for frying 2 small shallots, roughly chopped Kosher salt 2 cloves garlic, finely grated 2 tablespoons finely chopped pickled jalapenos and 1/4 cup brine, plus more jalapenos, sliced, for garnish
One 8-ounce bag fresh or frozen cranberries, thawed if frozen (about 2 cups) 1/3 cup plus 1 tablespoon packed light brown sugar 1/4 cup pickled jalapeno brine 2 pounds chicken wings (about 8), split and wing tips removed 3/4 cup cornstarch Instructions: Heat 1 tablespoon of the oil in a medium saucepan over medium heat. Add the shallots and a pinch of salt, and cook, stirring occasionally, until lightly browned, 6 to 8 minutes. Add the garlic and chopped jalapenos, and cook, stirring occasionally, until the garlic is soft, about 2 minutes. Add the cranberries, sugar, 3/4 cup water and jalapeno brine. Bring to a boil, then reduce to a simmer and cook until the cranberries have all burst, 8 to 10 minutes. Transfer to the bowl of a food processor, and process until completely smooth. Season to taste with additional salt if needed. Pour into a serving dish, and cover with plastic wrap so it does not form a skin while you fry the chicken wings.
Fill a large Dutch oven halfway with oil, and heat to 375 degrees F.
Toss half the chicken wings with a large pinch of salt in a large bowl. Put the cornstarch and 1/2 teaspoon salt in another large bowl. Add the wings to the cornstarch, and toss to completely coat. Shake off the excess cornstarch, and fry the chicken wings in the hot oil until light golden brown and cooked through, 10 to 12 minutes, turning occasionally. (It's OK if the temperature drops slightly, though not below 350 degrees F, as the chicken wings fry.) Transfer the fried wings to a paper towel-lined baking sheet to absorb any excess oil. Sprinkle liberally with salt. Let the oil return to 375 degrees F, then season, dredge and fry the remaining wings.
Garnish the dipping sauce with the sliced pickled jalapenos, and serve alongside the hot chicken wings. The sauce can be made a day ahead, refrigerated and rewarmed before serving; if it thickens overnight, thin it out with 1 to 2 tablespoons water.
","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 51494,"Chicken Ranch Tacos 3 cups cut-up deli rotisserie chicken (from 2- to 2 1/2-lb chicken) 1 package (1 oz) Old El Paso? taco seasoning mix 1/2 cup ranch dressing 1 1/2 cups shredded lettuce 1 medium tomato, chopped (3/4 cup) 1 cup shredded Cheddar cheese (4 oz) 1/4 cup sliced green onions (4 medium), if desired Old El Paso? Thick 'n Chunky salsa, if desired Additional ranch dressing, if desired 1 box (4.7 oz) Old El Paso? Stand 'N Stuff? taco shells (10 shells) Instructions:

1. Heat oven to 325° F. Heat taco shells in oven as directed on box.
2. Meanwhile, in medium microwavable bowl, place chicken. Sprinkle with taco seasoning mix; toss gently to coat. Microwave uncovered on High 2 to 3 minutes or until hot. Stir in 1/2 cup dressing.
3. Spoon warm chicken mixture into heated taco shells. Top with lettuce, tomato, cheese and onions. Drizzle with salsa and additional dressing. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Tempranillo]" 51495,"Dry-Aged Standing Rib Roast with Sage Jus 1 (4-bone-in) standing rib roast, preferably from the loin end Canola oil, to coat roast Kosher salt and freshly ground pepper, to cover entire roast 1 cup water 1 cup red wine 4 fresh sage leaves Instructions: Remove any plastic wrapping or butcher's paper from the roast. Place the standing rib roast upright onto a half sheet pan fitted with a rack. The rack is essential for drainage. Place dry towels loosely on top of the roast. This will help to draw moisture away from the meat. Place into a refrigerator at approximately 50 to 60 percent humidity and between 34 and 38 degrees F. You can measure both with a refrigerator thermometer. Change the towels daily for 3 days. Place a 16-inch round azalea terra cotta planter into a cold oven. Invert the planter to become a lid over a pizza stone or the bottom of the planter. The oven should be cold to start, to avoid any cracking in the terra cotta pieces. Turn the oven to 250 degrees F. Remove the roast from the refrigerator and rub with canola oil. Remember to rub the bones with oil, as well. Once the roast is completely coated with oil cover the roast with kosher salt, about half a teaspoon per bone. Next, rub with freshly ground pepper to coat the surface. Place the roast over a glass bake-ware dish slightly smaller than the length of the roast. This will catch the drippings needed for the sauce. Finally, place a probe thermometer into the center of the roast and set for 118 degrees. Put the roast and the bake-ware dish onto the pizza stone, cover with the terra cotta pot, and return to the oven. Turn the oven down to 200 degrees F and roast until internal temperature is achieved. Remove the roast and turn oven up to 500 degrees F. Remove the terra cotta lid and recover with heavy-duty foil. Allow the roast to rest until an internal temperature of 130 degrees F. is reached. Place the roast back into the preheated 500 degree F oven for about 10 minutes or until you've achieved your desired crust. Remove and transfer roast to a cutting board. Keep covered with foil until ready to serve. Degrease the juices in the glass pan. Place the pan over low heat and deglaze with 1 cup of water. Add the wine and reduce by half. Roll the sage leaves in between your fingers to release the flavors and aroma. Add to the sauce and cook for 1 minute. Strain and serve on the side. ","[Cabernet Sauvignon, Syrah, Malbec, Nebbiolo]" 51496,"Gussied Up Gravy 2 cups caramelized mirepoix from Delicious Doctored Dressing, recipe follows 1 1/2 teaspoons minced fresh sage
   1 1/2 teaspoons minced fresh thyme
   Two 12-ounce jars store-bought gravy
   1 cup pan juices from a roast turkey
   1/4 cup chicken broth
   1/2 teaspoon kosher salt
   1/2 teaspoon freshly ground black pepper
   2 hard-boiled eggs, chopped 2 tablespoons butter, plus more for the baking dish 2 tablespoons oil 2 cups finely diced celery
   2 carrots, peeled and finely diced
   1 large onion, finely diced
   1 fennel bulb, finely diced
   3 cloves garlic, minced
   1 cup cubed peeled celery root 1 cup cubed peeled parsnips 1 cup cubed peeled turnips One 12-ounce package herb seasoned cubed stuffing mix, such as Pepperidge Farm
   2 cups chicken broth, plus 1/2 cup more if reheating 1/4 cup fresh parsley, finely chopped 1/4 teaspoon kosher salt
   1/4 teaspoon freshly ground black pepper
   Instructions: Add the caramelized mirepoix, sage and thyme to a saute pan, mix together and heat over medium until hot. Add the gravy, turkey pan juices, chicken broth, salt and pepper. Bring to a simmer--don't boil it--and simmer until reduced slightly, 10 to 15 minutes. Transfer to a dish, let cool and then cover and refrigerate for up to 3 days. When ready to serve, bring the gravy back to a simmer. Stir in the chopped eggs and pour into a pitcher. Butter a 9-by-13-inch baking dish. In a saute pan over medium heat, add 1 tablespoon each of the butter and oil. When the butter is melted, add the celery, carrots, onion and fennel (mirepoix) and saute until caramelized, about 10 minutes. Add the garlic and stir through. Scoop out 2 cups of the caramelized mirepoix and reserve for the gravy. Put the remaining caramelized mirepoix in a large bowl (you should have about 4 cups). Heat a second saute pan over medium heat. Add the remaining 1 tablespoon each butter and oil and heat until the butter is melted. Add the celery root, parsnips and turnips and saute until caramelized, about 10 minutes. Transfer the mixture to the bowl with the mirepoix and add the stuffing mix. Add the chicken broth, parsley, salt and pepper and toss together. Transfer the stuffing mixture to the prepared baking dish. If baking right away, preheat the oven to 350 degrees F. Cover with foil and bake until the stuffing is heated through, about 1 hour. If making ahead of time, cover the unbaked stuffing with foil and refrigerate overnight. The next day, preheat the oven to 350 degrees F. Bring the stuffing to room temperature, then drizzle with 1/2 cup of chicken broth. Bake, covered with foil, until heated through, about 1 hour. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 51497,"Soul Sweet 'Taters 4 medium sweet potatoes (about 1 3/4 pounds) 1 cup granulated sugar 1 cup milk 2 large eggs 1 teaspoon vanilla extract 1 teaspoon salt 1 cup packed dark brown sugar 1 cup pecans, chopped 1/2 cup all-purpose flour 6 tablespoons unsalted butter, at room temperature Instructions: Preheat the oven to 375 degrees F. Put the sweet potatoes on the oven rack and bake until fork-tender, about 45 minutes. When the potatoes are finished cooking, let cool slightly, about 5 minutes. Slice them open lengthwise and scrape out the flesh with a fork into a large bowl. Increase the oven temperature to 400 degrees F. Add the granulated sugar, milk, eggs, vanilla and salt to the bowl with the sweet potatoes. Mash the mixture with a potato masher until combined and slightly lumpy-you don't want it to be perfectly smooth. Now, in a separate bowl, mash the brown sugar, pecans, flour and butter with a pastry cutter or fork until thoroughly combined. The mixture should resemble a crumble. Spread the sweet potato mixture in a 14-cup oval-shaped baking dish and sprinkle the crumb mixture all over the top. Bake until golden brown, about 30 minutes. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 51498,"Shrimp Flat Bread with Chickpea Puree and Cilantro Pesto 1 1/2 cups warm water 1/2 teaspoon dry yeast 4 cups all purpose flour 1/2 teaspoon salt 2 tablespoons oil 2 cups cooked chickpeas 3 cloves garlic 1/4 cup finely chopped red onion 2 tablespoons fresh lime juice 1 teaspoon chipotle puree 1 tablespoon honey 1/2 cup olive oil Salt and freshly ground pepper 1/2 cup tahini 2 cups cilantro leaves 4 spinach leaves 1 tablespoon pine nuts 3 cloves garlic 3 tablespoons Parmesan cheese 3 tablespoons fresh lime juice 1/4 cup olive oil Salt and freshly ground pepper Instructions: Flat bread: Mix water and yeast and let stand 15 minutes. Gradually pour in 2 cups of the flour and incorporate. Mix for about 1 minute to form a sponge. Let stand, covered for at least 1 hour. Put sponge in the bowl of a standing electric mixer. Using the dough hook, add the salt and oil, then flour 1/2 cup at a time to form a dough. Remove from bowl and knead until smooth. Place in a clean oiled bowl and let rise, slowly, about 2 1/2 hours. Divide dough into 4 balls, let rise again for 1/2 hour and roll out. Preheat grill. Flatten the dough, brush liberally with olive oil and throw on the grill. Grill on 1 side until golden brown then turn over and grill on the other side. Chickpea Puree: Combine all ingredients in a food processor and process until smooth. Season with salt and pepper. Cilantro Pesto: Place all ingredients in a food processor and process until smooth. Season with salt and pepper to taste. Grilled Shrimp: 16 large shrimp olive oil Salt and freshly ground pepper Heat grill pan until smoking. Brush shrimp with olive oil and season with salt and pepper to taste. Grill for 1 minute on each side. Assembly: Grilled flat bread Chickpea Puree 8 ounces soft goat cheese, crumbled Grilled Shrimp Cilantro pesto Chopped cilantro Finely diced red pepper Spread 1/4 cup of the chickpea puree over each flat bread. Sprinkle with some of the goat cheese. Place 4 shrimp on each flat bread and top each shrimp with 1 teaspoon of the pesto. Garnish with chopped cilantro and finely diced red pepper. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Grenache Blanc]

" 51499,"Triple Chocolate Pudding 1 1/2 cups sugar 3/4 cup cocoa powder (preferably Dutch-processed) 1/2 cup cornstarch 1/8 teaspoon (heaping) kosher salt 4 cups whole milk 2 cups half-and-half 3 ounces bittersweet chocolate 1 tablespoon vanilla extract 3 ounces white chocolate, chopped Whipped cream, for garnish Instructions: In a mixing bowl, whisk together the sugar, cocoa, cornstarch, and salt. In a thin stream, pour in the milk whisking until smooth. In a thin stream, add in the half-and-half and whisk until smooth. Pour the mixture through a fine sieve or chinois into a saucepan. Over medium heat, whisking the mixture constantly, bring to a boil. Boil gently 2 minutes. Turn off the heat and stir in the bittersweet chocolate and vanilla extract. Transfer the custard to a mixing bowl. Fill a large bowl with ice cubes, rest the mixing bowl on top, and add cold water to cover the ice cubes. Let the mixture cool, stirring frequently with a rubber spatula, about 15 minutes. Fold in the white chocolate and pour the mixture into 1-cup ramekins, cups or mugs. Refrigerate until well chilled. Serve cold with dollops of whipped cream. ","[Merlot, Cabernet Sauvignon, Malbec, Port]" 51500,"Low Country Spatchcocked Chicken 2 cups packed fresh parsley leaves 12 tablespoons salted butter, softened
1/4 cup lemon juice (about 2 large lemons) 3 tablespoons fresh or dried oregano leaves 2 tablespoons dry sherry wine
1 teaspoon crushed red pepper flakes
4 cloves garlic, peeled and smashed
3 to 4 fresh sprigs thyme, leaved removed 1 teaspoon kosher salt
1 teaspoon freshly cracked black pepper
Two 5-pound whole chickens
Instructions: Preheat the oven to 450 degrees F. In a food processor add the parsley, butter, lemon juice, oregano, sherry, red pepper flakes, garlic, thyme leaves, salt and pepper. Pulse until well combined. Scrape into small dish and set aside. Do not refrigerate. Place each chicken, breast side down, on a cutting board. Using a chef's knife or kitchen shears, cut along one side of the backbone, repeat on the other side to remove the backbone completely. (Save it for stock!) Turn the chickens over to breast side up and press down on the breastbones with the heel of your hand until they crack. Tuck the wing tips under the chickens so they don't burn. Place both chickens on a rimmed baking sheet. Rub half of the butter mixture under the skin of the breasts and thighs of each chicken. Melt the remaining butter mixture in a pan on the stovetop or in a microwave and brush all over the chickens. Cover the chickens with foil and bake for 20 minutes. Uncover and baste with any remaining butter or cooking liquid on the bottom of the pan. Continue to bake until the chickens are dark brown with an internal temperature of 165 to 170 F on an instant read thermometer, 40 to 45 minutes more. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]" 51501,"Chicken and Vermicelli Soup Vegetable oil 1 (2 pound) chicken carcass 1 (2 pound) duck carcass 1 bunch celery scrubbed and coarsely diced 4 large white onions, coarsely diced 6 large carrots, peeled and coarsely diced 12 cups water 2 sprigs fresh rosemary leaves, finely chopped 5 sprigs fresh thyme leaves, finely chopped 1/4 bunch parsley leaves, finely chopped 1 cup sliced mushrooms 1 1/4 pounds vermicelli noodles Salt and freshly ground black pepper Instructions: Rub the chicken and duck carcasses in vegetable oil and brown in a large stock pot over medium-high heat. Reduce to medium heat and add the celery, onions, carrots, and water. Let simmer on medium heat for 1 hour. Add rosemary, thyme, parsley, mushrooms and noodles, and simmer for an additional 30 minutes. Season with salt and pepper. Ladle soup into bowls and serve with noodles. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 51502,"V-12 Vegetable Pot Pie 1 tablespoon canola oil 1 tablespoon butter 2 carrots, peeled and sliced into 1/4-inch thick rounds 1 pound sweet potatoes (4 to 6 potatoes), peeled and sliced into 1/4-inch thick slices 2 cups (about 6 ounces) white mushrooms cleaned trimmed and cut into halves 1 zucchini, cut into 1/4-inch thick rounds 1 red bell pepper, stem and seeds removed and cut brunoise (julienne, then crosswise) 1 yellow bell pepper, stem and seeds removed and cut brunoise (julienne, then crosswise) Salt and pepper 1 cup milk 1 small onion, finely chopped 1 bay leaf 3 whole cloves 1/4 teaspoon ground nutmeg 1 large sprig thyme 4 parsley stems 4 mint stems 1 1/2 teaspoons unsalted butter 1 1/2 teaspoons all-purpose flour 1 cup yogurt 1/4 cup grated Parmesan White pepper Salt, if needed 6 sheets puff pastry dough (these are often sold in 17 or 18-ounce packages containing 2 (9 or 10-inch square sheets of puff pastry) 2 eggs, beaten Instructions: Preheat oven to 400 degrees F. Heat the canola oil and butter in a large ovenproof skillet over medium-high heat. When the butter melts, add the carrots, sweet potatoes, white mushrooms, zucchini, and peppers, and stir to coat. Cook until the mushrooms give up their juices, season with salt and pepper, and roast in the oven until the potatoes are tender, about 20 minutes. Remove and let cool to room temperature. While the vegetables are roasting, begin the sauce. Combine the milk, onion, bay leaf, cloves, nutmeg, thyme, parsley stems, and mint stems in a heavy-gauge, non-corrosive saucepan over medium heat. In a separate pan create a roux by cooking the butter and flour for a few minutes, stirring continuously, without browning, until it emits a nutty aroma, and then remove from the heat. When the milk is fairly hot, pour a small amount of it into the roux, stirring until the milk is thoroughly blended in. Return this to the remaining milk, and simmer for 15 minutes, stirring frequently. Remove from heat, strain and whisk in yogurt and Parmesan cheese. Season, to taste, with white pepper, and salt if needed. Place a piece of plastic wrap on the surface and set aside. Roll out the pastry dough and, using an appropriately sized cereal bowl or small mixing bowl as a template, cut 6 rounds 8-inches in diameter. Fold roasted vegetables into the sauce and spoon the mixture evenly into 6 individual ovenproof 6-inch bowls (onion soup bowls are ideal for this), and brush the edges of the bowls with egg. Top each with a circle of pastry, draping the crust over the rim. Brush the tops of the pastry with the egg wash and bake at 400 degrees F until golden, about 12 to 15 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 51503,"Coconut Margarita 2 ounces coconut puree, thawed or unsweetened coconut cream 2 ounces anejo tequila, such as Herradura 1 ounce lime juice 1/2 ounce triple sec Dash of simple syrup Crushed ice Lime slice, for garnish Instructions: Combine the coconut puree, tequila, lime juice, triple sec and simple syrup in a cocktail shaker with crushed ice. Shake for 10 seconds. Strain into a martini glass and garnish with a lime slice. ","[Tequila, Cream Sherry, Moscato]" 51504,"Sticky Sesame and BBQ Bourbon Wings with Sriracha Ranch 3 1/2 pounds chicken wingettes and drumettes Kosher salt
3/4 cup ketchup 1/4 cup bourbon
1/4 cup packed brown sugar
2 tablespoons apple cider vinegar
1 tablespoon Worcestershire sauce 1 teaspoon Dijon mustard
1/2 teaspoon smoked paprika
1/4 teaspoon garlic powder
1 tablespoon unsalted butter
1/3 cup hoisin 3 tablespoons honey
1 tablespoon sesame seeds
1 tablespoon unsalted butter, melted
1 1/2 teaspoons Asian sesame oil
1 teaspoon sriracha, or to taste
1/2 cup mayonnaise 1/2 cup sour cream
2 tablespoons sriracha
1/2 teaspoon garlic powder
1 tablespoon finely chopped chives
Instructions: For the wings: Position oven racks in the upper and lower thirds of the oven and preheat to 425 degrees F. Line 2 large baking sheets with wire racks. Toss the wing parts with a little salt, then arrange them on the racks on the prepared baking sheets in a single layer. Roast the wings, switching the position of the baking sheets halfway through, until golden brown and very crispy, 45 to 55 minutes. For the bourbon barbecue sauce: Meanwhile, combine the ketchup, bourbon, brown sugar, vinegar, Worcestershire, mustard, paprika and garlic powder in a small saucepan. Bring to a boil over medium-high heat, then reduce the heat and simmer, stirring occasionally, until slightly thickened, about 10 minutes. Take off the heat and stir in the butter; transfer to a large bowl. For the sticky sesame sauce: Whisk together the hoisin, honey, sesame seeds, butter, sesame oil and sriracha in a large bowl. For the sriracha ranch: Stir together the mayonnaise, sour cream, sriracha and garlic powder in a small bowl; top with the chives. To finish the dish: Add half of the wings to the bowl with the barbecue sauce and half to bowl with the sesame sauce; toss to coat. Transfer to a serving platter and serve with the sriracha ranch. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Zinfandel]

" 51505,"Aquafaba Mayonnaise 1/4 cup aquafaba (the liquid strained from a 15.5-ounce can chickpeas) 2 teaspoons apple cider vinegar 1 teaspoon Dijon mustard 1/2 teaspoon honey Kosher salt 3/4 to 1 cup canola oil Instructions: Add the aquafaba, vinegar, mustard, honey and a generous pinch of salt to a high-powered blender or to a tall glass or jar if using an immersion blender. Blend on high speed until foamy, about 30 seconds. With the blender running on high, begin to stream in the oil. Incorporate the oil very slowly, 1 to 2 minutes. (If using an immersion blender, raise and lower the blender near the end to incorporate air.) If mixture seems too thin, stream in more oil until the desired consistency is achieved. Use immediately or store in an airtight container in the fridge for up to 1 week. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 51506,"Pesto-Rubbed Baked Salmon with Smashed Cucumber and Green Apple Salad Unsalted butter, softened, as needed Kosher salt and freshly ground black pepper
Six 6-ounce skinless salmon fillets, preferably wild
3 tablespoons prepared pesto
2 tablespoons Dijon mustard
1 teaspoon fresh lemon juice
1 English cucumber, peeled Kosher salt and freshly ground black pepper
1/4 cup finely diced pitted Medjool dates (about 6) 2 green apples, cored and cut into 1/4-inch dice
1/2 cup toasted pine nuts
3 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh mint
Juice of 1 lemon
Instructions: For the salmon: Preheat the oven to 300 degrees F. Brush a baking dish with a thin coat of softened butter and sprinkle a little salt and pepper over the surface. Set the salmon fillets upright (flat-side down) on the baking dish, brush a little soft butter over each fillet and sprinkle them with salt and pepper. In a small bowl, whisk the pesto, mustard and lemon juice together and season it with salt and pepper. Spoon the mixture evenly over the salmon, covering the top surface only. Bake until the desired doneness, about 14 minutes for medium rare for 1 1/2-inch-thick fillets (cook longer for thicker pieces). For the salad: Meanwhile, put the cucumber into a clean towel on a cutting board and smash it with the heel of your hand. Unwrap the cucumber and slice it crosswise into 1/2-inch pieces; transfer them to a mixing bowl and sprinkle a little salt over them. Add the dates and apples and stir to mix. Add the pine nuts, olive oil, mint and lemon juice; season with salt and pepper, and toss until evenly combined. Serve the salmon fillets on warm plates with the salad on the side. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 51507,"Salted Caramel Apple Tart Tatin Nonstick vegetable oil spray 1 cup sugar 1/4 cup (1/2 stick) unsalted butter, cut into small cubes Crystal flake sea salt (recommended: Maldon) 7 to 8 medium Golden Delicious apples 1 lemon, juiced 1/2 (17.3-ounce) package or 1 sheet frozen puff pastry, thawed Flour, for dusting Vanilla ice cream, for serving, optional Instructions: Position the oven rack in the top third of the oven and preheat to 425 degrees F. Spray an 8 by 3-inch round cake pan with nonstick spray. Combine the sugar and 6 tablespoons water in a heavy medium saucepan. Stir over medium heat until the sugar dissolves. You will not stir the sugar after this point. Increase the heat and bring to a boil. Do not stir. Cook until the syrup is a deep amber color, 8 to 10 minutes. Remove the pan from the heat. Carefully add the butter (the caramel will bubble vigorously). Stir to blend, then add the flaked sea salt. Pour the caramel into the prepared cake pan. Let cool 5 minutes. Peel, quarter and core the apples. Cut into 1/2-inch thick slices. You don't want to cut the slices too thin because they will fall apart or break down when cooked - the 1/2-inch slices will hold their shape. Fill a large bowl with water and add the lemon juice. Place the apple slices in the acidulated water and set aside. This will keep the apples white. Place the cake pan over a stovetop burner, but don't turn the burner on. Lay 2 apple slices in the center of the pan on top of the caramel. Arrange the remaining apple slices in a circle, overlapping one another so that the end result looks similar to a rose. While layering, occasionally press down on the apples to make sure they all fit into the pan. If the caramel starts to set, turn the heat on very low to help loosen it up. With an oven mitt (the pan may be hot), pop the pan into the oven. Bake until the apples are tender and the caramel bubbles thickly, about 1 1/2 hours. Meanwhile, unfold the pastry sheet on a lightly floured work surface. Using a clean 9-inch round cake pan bottom as an aid, trace and cut out a 9-inch round from the pastry. Remove the pan from the oven. Top the apples with the pastry round, pressing down and tucking in the edges. Pierce or dock the pastry all over with a fork. Return the pan to the oven and bake until the pastry is golden, about 25 minutes. Remove from the oven and cool the tart completely in the pan. Invert a platter or cake stand over the cake pan. Hold the platter and the pan and invert. The tart will fall out onto the platter. If the tart does not cooperate, run the edge with a knife and place over medium heat until slightly warmed, then invert the pan onto the platter. Cut into wedges and serve with vanilla ice cream, if desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 51508,"Brandied Peach Fool 2 cups peeled and sliced peaches 1/4 cup sugar 1/4 cup brandy 2 cups whipped cream 4 thin peach slices Instructions: In a saucepan, combine the peaches, sugar and brandy. Cook over medium heat until peaches become tender, about 10 minutes. Remove peaches from the heat and refrigerate until completely cooled. Fold cooled fruit mixture into whipped cream. Refrigerate for several hours. Serve in chilled brandy snifter glasses. Garnish with a few sliced peaches. ","[Chardonnay, Moscato, Riesling]" 51509,"Panko-Crusted Pork Cutlet with Cucumber-Daikon Relish 1/2 cup rice wine vinegar 1/4 cup fish sauce
2 tablespoons light brown sugar
10 mint leaves, chiffonade 2 daikon radishes, julienned
2 scallions, thinly sliced on the bias
1 medium cucumber, small diced
1 clove garlic, minced
1 Fresno cl, brunoised
1/2 cup finely chopped fresh cilantro 2 cups all-purpose flour Salt
2 eggs, whisked together
1 1/2 cups panko breadcrumbs
1/2 cup shredded coconut
Two 6-ounce center-cut boneless pork chops (1 1/2-inches thick), butterflied and pounded
Olive oil
Instructions: For the dressing: Wisk together the rice wine vinegar, fish sauce and brown sugar in a small bowl and set aside. For the relish: Combine the mint, daikon, scallion, cucumber, garlic, cl and cilantro in a medium bowl. Pour the dressing on top and stir together. Let rest while cooking the pork chops. For the pork chops: Place the flour and some salt in one bowl, eggs in another, and the panko and coconut in another. Dredge the pork chops in the flour, then the egg, and then the panko mixture. Repeat with other pork chop. Heat some olive oil in a medium saute pan over medium-high heat. When hot, fry the pork chops until golden brown on both sides and 145 degrees F at the center, 7 to 10 minutes per side. Remove from the pan and rest for about 5 minutes. Serve the pork chops alongside the relish. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 51510,"Cheesy Skillet Taco Mac 1 tablespoon vegetable oil 1 cup diced onion 2 cloves garlic, minced 1 pound ground chuck 1 tablespoon Miss Brown\u2019s House Seasoning, recipe follows 2 tablespoons tomato paste 1 tablespoon chili powder 2 teaspoons ground cumin 1 1/2 cups beef stock 8 ounces elbow pasta, cooked according to package directions One 8-ounce block sharp Cheddar, shredded Kosher salt and freshly ground black pepper Sour cream and chopped green onions, for serving, optional 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon paprika 1 tablespoon kosher salt 1 tablespoon freshly ground pepper Instructions: Heat the oil in a large cast-iron skillet over medium heat. Add the onion, garlic, ground beef and House Seasoning. Cook until the veggies begin to soften and the beef is slightly browned and no longer pink, about 7 minutes. Stir in the tomato paste, chili powder, cumin and beef stock. Increase the heat to medium-high and bring the mixture to a rolling boil. Reduce the heat to low and cook until the sauce reduces, 5 to 10 minutes. Add the pasta and continue to cook, stirring constantly, until the liquid starts to slightly absorb. Add the cheese and remove from the heat. Season with salt and pepper. To serve, top with the sour cream and sprinkle with the green onions, if using. Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 51511,"Creamy Corn Polenta 2 1/2 cups low-salt chicken broth (preferably organic) 2 tablespoons unsalted butter Kosher salt 1 cup polenta (Italian cornmeal) or regular cornmeal 1 cup frozen corn kernels, thawed Instructions: Bring the broth, 2 1/2 cups water, butter and 1 teaspoon salt to a boil in a heavy, large saucepan over high heat. Gradually whisk in the polenta. Continue to whisk until the polenta begins to thicken, 2 to 3 minutes. Reduce the heat to low. Cover and cook until the polenta is very thick and tender, stirring often with a flat-bottom spoon or heatproof rubber spatula to prevent sticking or burning, about 20 minutes. Blend the corn in a mini processor until a coarse puree forms. Stir the corn puree into the polenta. Season with more salt if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 51512,"Steamed Chicken and Shiitake Buns 3/4 cup warm water 1/8 cup sugar 1/2 tablespoon dry yeast 1/2 tablespoon melted lard 2 1/2 cups sifted all-purpose flour 5 tablespoons water Canola oil, to cook 1 tablespoon minced garlic 1 tablespoon minced ginger 2 cups sliced shiitake mushrooms Salt and black pepper 2 cups ground chicken meat 1/3 cup chopped chives 1 tablespoon truffle oil Instructions: Buns: Mix warm water with sugar to dissolve. Add yeast and let stand for 10 minutes. Mixture should get foamy, or the yeast is dead. Mix in lard. In a food processor, add flour and yeast mixture. While blade is spinning, pour in water until a ball forms. If dough is too sticky, add more flour. If dough appears dry and doesn't form a ball, add more water. As soon as a ball forms, take dough out and knead by hand on a floured surface. For 10 minutes roll dough into one long log about 2-inches thick. Cut into 2-inch pieces. Filling: In a saute pan coated with oil, saute garlic and ginger. Add shiitakes and cook until soft. Season with salt and pepper. Let mixture cool. Assembly: In a bowl, mix shiitakes, chicken, chives, and truffle oil. Season with salt and pepper. Keep filling chilled before stuffing buns. Form thick circles and place about 1 tablespoon of stuffing in the middle of each piece of dough. Encircle stuffing with the dough, but do not seal. Let rest in a warm place for 30 minutes. In a steamer basket, steam buns for 10 to 12 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 51513,"The Best BBQ Sauce on 66 3/4 cup water 1/4 cup Worcestershire sauce 2 tablespoons cider vinegar 2 tablespoons oil 2 cloves garlic, minced 1/2 cup onion, chopped fine 1/2 teaspoon instant beef bouillon granules 1/2 teaspoon dry mustard 1/2 teaspoon chili powder 1/3 teaspoon ground red pepper 1/2 cup ketchup Instructions: Mix all ingredients together in medium saucepan. Heat in over flame to slow boil. Add more ketchup, if needed, for desired consistency. ","[Zinfandel, Malbec, Syrah, Tempranillo]" 51514,"Chicken Bahn Mi with Apple-Kale Slaw 3 tablespoons rice vinegar 3 tablespoons fish sauce 1 apple, cut into matchsticks 1 carrot, cut into matchsticks 1 1/2 cups thinly sliced kale 1/3 cup almond butter 1/3 cup mayonnaise 2 tablespoons Sriracha (Asian cl sauce) 4 skinless, boneless chicken breasts (about 11/2 pounds) 1 tablespoon vegetable oil 1 teaspoon soy sauce Kosher salt 4 hero rolls, split and toasted Torn fresh basil and mint, for topping Instructions: Make the slaw: Warm the rice vinegar and fish sauce in the microwave. Combine the apple and carrot in a large bowl and add the vinegar mixture. Stir in the kale and let stand 15 minutes. Make the almond mayonnaise: Mix the almond butter, mayonnaise and Sriracha in a small bowl; set aside. Preheat a grill or grill pan to medium high. Coat the chicken with the vegetable oil, soy sauce and 1/2 teaspoon kosher salt. Grill until cooked through, 8 to 10 minutes per side. Let rest 5 minutes, then slice. Spread almond mayonnaise on both sides of the rolls. Add the chicken and top with the slaw and basil and mint. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 51515,"Rosemary Cashew Biscotti 4 cups all-purpose flour 2 cups sugar 2 teaspoons baking powder 2 tablespoons finely-chopped dried rosemary Large pinch finely-ground black pepper 3 eggs 2 teaspoons vanilla extract 2 cups roasted cashews, coarsely chopped Instructions: Preheat oven to 350 degrees. Grease cookie sheet. By hand: In a bowl combine flour, sugar, baking powder, rosemary and pepper. In a separate bowl combine eggs and vanilla. Using a wooden spoon, beat egg mixture into dry ingredients. Dough will be very stiff. Stir nuts into dough. Food processor method: In food processor fitted with steel blade combine flour, sugar, baking powder, rosemary and pepper; process briefly. In a small bowl combine eggs and vanilla. With food processor running, pour in eggs in a steady stream; process until stiff dough is formed. Add nuts and pulse several times to combine. Shape dough into 2 flat 3-inch wide logs and place on cookie sheet. Bake 20 minutes. Remove from oven and cool on baking sheet. When cool enough to handle, use a serrated knife to slice logs on the diagonal into 1/2-inch-wide pieces. Place cut side down on cookie sheet and return to oven 15 minutes, or until golden brown. Cool on racks and store in tins up to 1 month. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 51516,"Mom's Spaghetti Sauce 1 pound ground round beef 1 pound ground pork 1 pound Italian sausage 2 large onions, chopped 4 cloves garlic, pressed 5 large cans tomato paste 10 tomato paste cans water 4 tablespoons Parmesan 1 1/2 tablespoons salt 6 leaves fresh basil or 1 tablespoon dried basil 1 tablespoon dried oregano 1 teaspoon freshly ground black pepper 1/2 teaspoon Italian seasoning Instructions: In a large saucepan over medium heat, saute the ground beef, pork and sausage until it is brown. Drain off excess fat. Add the remaining ingredients and stir until smooth. Cook for 3 to 4 hours on medium heat, stirring often to prevent scorching. ","[Chardonnay, Cabernet Sauvignon, Merlot, Zinfandel]" 51517,"Grilled Smoked Sausage with Apple Fennel \Sauerkraut
1 large fennel bulb 1 tablespoon olive oil 1 large Vidalia onion, chopped 5 Granny Smith apples, grated 1/2 lemon, juiced 1 1/2 tablespoons butter 1 teaspoon caraway seeds 1/2 cup hard cider or apple juice Kosher salt and freshly ground pepper 8 smoked sausages 2 tablespoons butter, melted 8 poppy-seed hot dog buns or French rolls Spicy brown or Dijon mustard Instructions: Clean and cut the fennel in long strips (julienne) and trim tops, reserving for later use. Heat oil in heavy-bottomed saucepan over medium heat, add onion and kosher salt. Cook until onion begins to brown, add strips of fennel, stir, and let cook covered for about 5 minutes or until fennel begins to wilt, reduce heat to medium-low. Meanwhile, mix grated apple with lemon juice and add to pan, cover and cook, stirring occasionally for 15 minutes. Add butter, mixing well. Add caraway seeds, reserved fennel tops and hard cider or apple juice. Cook for an additional 5 minutes, uncovered. Season, to taste, with salt and pepper. Remove from heat and let sit to allow the flavors to mingle. (The sauerkraut can be made up to 2 days in advance and kept covered in the refrigerator until ready to use.) Build charcoal fire or preheat gas grill. Just before serving, warm sauerkraut and grill sausages. To grill sausages, place on the cooking grate over direct medium heat for 6 to 8 minutes, turning occasionally to mark all sides of the sausage. Meanwhile, split the buns and brush a little butter on the inside. Toast until lightly browned. When ready to serve, place 1 sausage and a generous amount of the sauerkraut on the bun and serve with mustard on the side. Enjoy immediately. ","[Chardonnay, Riesling, Pinot Grigio, Garnacha]

" 51518,"Pan-Fried Prosciutto-Wrapped Scallops with White Wine Pan Sauce 1/2 teaspoon granulated garlic 1/2 teaspoon paprika
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Pinch cayenne 12 large sea scallops 12 thin slices prosciutto
1 tablespoon canola oil
4 tablespoons unsalted butter
1/4 cup dry white wine
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh flat-leaf parsley
Kosher salt and freshly ground black pepper 1 lemon, halved
Instructions: Preheat the oven to 350 degrees F. For the dry rub: Mix together the garlic, paprika, salt, pepper and cayenne in a small bowl. For the scallops: Trim the side muscle from the scallops, if not done already. Pat the scallops dry and sprinkle them on both sides with the dry rub. Wrap the scallops with the prosciutto so that only the top is showing. To do this, spread out a slice of prosciutto; set a scallop on its edge and roll it up in the prosciutto, tucking prosciutto under one side as you go and leaving the other side exposed. Heat a large skillet over medium-high heat. Add the canola oil and 1 tablespoon of the butter and sear the scallops on the prosciutto side for 1 to 2 minutes without disturbing, to ensure a good crust. Flip the scallops and cook on the scallop side for 3 to 4 minutes, or until opaque. Add the remaining 3 tablespoons butter to the pan and baste the scallops with the melted butter. Transfer the cooked scallops to a platter. Deglaze the pan with the white wine, whisking vigorously to emulsify; stir in the chives and parsley, and season with salt and pepper. Spoon some of the pan sauce over the scallops; serve any extra sauce on the side. Add a squeeze of lemon juice and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 51519,"Instant Lasagne 2 tablespoons olive oil 1/2 cup chopped onion 1 clove garlic, minced 1 teaspoon each ground cumin, oregano and chili powder 1/2 pound ground lean beef 3 cups spaghetti sauce 1 can (4 ounces) chopped green chili 1/4 to 1/2 cup salsa Salt and freshly ground black pepper 5 to 6 \instant\ lasagne sheets 1 container (15 ounces) part-skim ricotta cheese 1 cup shredded Monterey Jack or sharp cheddar cheese Instructions: Preheat the oven to 400 degrees. In a skillet heat the olive oil. Saute the onion for 5 minutes or until tender, then add the garlic, spices, herbs and ground beef and saute until the meat is no longer pink, about 5 minutes. Remove to a bowl and add the spaghetti sauce, green chilis and salsa and season well to taste with salt and pepper. Soak the lasagne sheets in hot water. As they soften remove them from the bowl and pat them dry. Spoon 1/2 cup of meat sauce in the bottom of a 9-inch square baking pan and top with a sheet of lasagne. Spread the pasta with dabs of ricotta and some meat sauce. Sprinkle with some Monterey Jack cheese. Repeat the layering until you have used all the ingredients, ending with a sheet of lasagne, completely covered with the sauce (even the corners). Bake, covered, for 30 minutes. Uncover and bake for 5 minutes. Remove the pan from the oven and let the lasagne set for 5 minutes before slicing and serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 51520,"Grilled Kebabs 1 pound lean ground sirloin 1/4 cup fresh parsley leaves, minced 2 tablespoons plain yogurt 2 tablespoons za'atar 1 tablespoon ground cumin 1 tablespoon paprika
1 tablespoon ground sumac 1/4 teaspoon sea salt Freshly cracked pepper 2 cloves garlic, minced 1 egg 1/2 Vidalia onion, minced 2 tablespoons extra-virgin olive oil 1 head garlic 1/2 cup roasted tahini
1/3 cup plain Mediterranean yogurt 1 teaspoon extra-virgin olive oil 1/4 cup fresh lemon juice 1/4 cup fresh mint leaves, roughly chopped 1/4 cup fresh parsley leaves, roughly chopped 1/2 teaspoon sea salt 1/2 teaspoon raw sugar 1/4 teaspoon cayenne pepper Freshly cracked pepper Fresh pita for serving Pickled radishes, for garnish Instructions: To make the kebabs: Into a big bowl, throw the sirloin, parsley, yogurt, za'atar, cumin, paprika, sumac, salt, some cracked pepper, garlic, egg and onion, and mix. Cover and refrigerate for 2 hours to marinate.
To make the garlic tahini: Preheat the oven to 325 degrees F. Peel the papery skin off the garlic and slice off the top. Place on a piece of foil, drizzle with the olive oil, cover and bake for 1 hour. Throw the tender cloves into a food processor and add the tahini, yogurt, lemon juice, mint, parsley, salt, sugar, cayenne and some cracked pepper and blend. Preheat a grill pan on medium-high. Roll the beef mixture into fingers and skewer. Lightly coat the kebabs with the olive oil. Turn the grill pan down to medium and grill for 3 minutes per side. Place 2 grilled kebabs inside a pita, spoon in some tahini sauce and top with pickled radishes. ","[Syrah, Tempranillo, Garnacha, Barbera]" 51521,"Garlic Grits Casserole 5 tablespoons salted butter, plus more for the dish Salt 1 cup instant grits 10 ounces herb-and-garlic cheese (such as Boursin) 10 ounces herb-and-garlic cheese (such as Boursin)
2 medium eggs 1/2 cup whole milk 1 cup crushed cornflakes Instructions: Preheat the oven to 350 degrees F. Butter a 9-by-12-inch casserole dish. Bring 4 1/2 cups water to a boil in a medium saucepan; add 1 teaspoon salt. Add the grits and cook until thickened, about 5 minutes, whisking constantly. Add the cheese and 4 tablespoons butter to the hot grits and stir until melted and incorporated. Beat the eggs in a small bowl, then whisk in the milk; slowly stir the egg mixture into the grits. Pour the mixture into the prepared casserole dish. (You can make the casserole to this point up to 1 day ahead; cover and refrigerate.) Melt the remaining 1 tablespoon butter; pour over the cornflakes in a bowl and stir to distribute the butter. Sprinkle the cornflake crumb mixture on top of the grits. Bake 45 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 51522,"Marinated Salumi Sandwich 1/2 cup raw almonds 1 small clove garlic 1 1/2 cups fresh basil leaves 1 teaspoon grated lemon zest 1/4 cup freshly grated parmigiano-reggiano cheese 1/2 cup extra-virgin olive oil Kosher salt 1 large loaf ciabatta bread, sliced in half horizontally 1/4 pound thinly sliced hot coppa or other spicy salami 1/4 pound thinly sliced finocchiona (fennel salami) 3/4 pound fresh mozzarella, sliced or torn 2 cups baby arugula 1 small fennel bulb, thinly sliced 1 1/2 tablespoons fresh lemon juice 1 tablespoon extra-virgin olive oil Instructions: Make the pesto: Place the almonds and garlic in a food processor. Pulse to roughly chop. Add the basil, lemon zest and parmigiano and pulse to combine. Add the olive oil and 1/2 teaspoon salt and puree until a smooth paste forms. Make the sandwich: Open the loaf of bread and pull out some of the excess bread from the inside, leaving a slightly hollowed-out loaf. Spread the pesto evenly over the inside of the bread. Layer the coppa, finocchiona and mozzarella on the bottom half of the bread. Toss together the arugula, fennel, lemon juice and olive oil in a small bowl. Place the salad on top of the meats and cheese. Top with the remaining half of the bread and press together. Wrap the sandwich tightly in plastic wrap. Refrigerate at least 1 hour or overnight before slicing and serving. ","[Barolo, Barbaresco, Chianti, Valpolicella]" 51523,"Thanksgiving Live Roast Turkey One 14- to 16-pound frozen natural, young turkey 1 gallon vegetable broth, homemade or canned 1 pound kosher salt 1 pound dark brown sugar 1 tablespoon black peppercorns 1 1/2 teaspoons allspice berries 1 1/2 tablespoons chopped candied ginger 1 quart cold water 5 pounds ice 1 red apple, quartered 1/2 onion, quartered 1 stick cinnamon 1 cup water 4 sprigs fresh rosemary 6 leaves fresh sage Canola oil Instructions: Two to three days before roasting, thaw the turkey in the refrigerator or in a cooler at 38 degrees F, tops.
Combine the vegetable 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 the brine to room temperature, then refrigerate.
The eve before roasting, combine the brine, cold water and ice in a cooler. Place the thawed turkey (guts, neck and whatnot removed) breast-side down in the brine. Seal up the cooler and use it as an ottoman. Target brine time: 12 hours; flip the bird once about halfway through.
Roasting day: Heat the oven to 500 degrees F.
Remove the bird from the brine and rinse inside and out. Discard the brine.
Place the bird on a roasting rack and place the rack inside a roasting pan. Pat the bird dry inside and out with paper towels. Allow the bird to sit at room temperature for at least an hour.
Combine the apple, onion, cinnamon and water in a microwave-safe bowl. Microwave on high for 5 minutes. Drain and add to the turkey's cavity, along with the rosemary and sage. Truss, if you like. Lightly coat the bird with canola oil. Tuck the wings. Roast the bird on the lowest rack of the oven for 30 minutes.
Insert a probe thermometer into the thickest part of the breast and reduce the oven temperature to 350 degrees F.
Roast until the thermometer registers 155 degrees F, about 2 1/2 hours.
Remove the bird from the oven, cover loosely with aluminum foil and let rest for at least 15 minutes before carving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 51524,"Broccoli with Garlic and Soy Sauce 1 head garlic, peeled (about 16 cloves) 1 cup good olive oil 1 teaspoon crushed red pepper flakes 1 teaspoon kosher salt 4 stalks broccoli, cut into florets (8 cups of florets) 2 tablespoons soy sauce Instructions: Put the garlic cloves and oil in a small heavy-bottomed saucepan. Bring to a boil and cook uncovered over low heat for 10 to 15 minutes, until the garlic is browned and tender. Turn off the heat and add the red pepper flakes and 1/2 teaspoon salt. Immediately pour into a heat-proof container to stop the cooking. Allow to cool to room temperature. For the salad, blanch the broccoli florets in a large pot of boiling salted water for 2 to 3 minutes, until crisp-tender. Drain well and immerse immediately into a large bowl of ice water until the broccoli is cooled. This process stops the cooking and sets the bright green color. Drain well. In a large bowl, toss the broccoli with 1/2 teaspoon salt, 1/4 cup of the oil used to cook the garlic, the soy sauce, and 8 or more cloves of cooked garlic. Taste for seasonings and serve cold or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 51525,"Cherry and Cranberry Cobbler 2 sticks (1 cup) melted butter, cooled slightly, plus additional for buttering the pan 1 3/4 cups all-purpose flour
1/2 cup fine polenta, such as Bob's Red Mill
1/2 cup powdered sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
One 10-ounce bag frozen cherries, thawed and drained One 10-ounce bag frozen cranberries, thawed
2/3 cup light muscovado sugar or light brown sugar
2 tablespoons all-purpose flour
1 teaspoon orange zest (from 1/2 orange)
1/4 teaspoon kosher salt
Serving suggestion: whipped cream or vanilla ice cream Instructions: For the crust: Preheat the oven to 350 degrees F. Butter a 9-inch springform pan and line with parchment paper. Set aside. Combine the flour, polenta, powdered sugar, cinnamon, baking powder and salt in a medium bowl and stir together with a rubber spatula. Pour in the butter and stir until combined. Add three-quarters of the dough to the bottom of the prepared pan and press evenly into the bottom and 1/2-inch up the sides of the pan. Reserve the remainder of the dough for the top. Bake the crust just to set, 12 to 15 minutes. For the filling: Combine the cherries, cranberries, muscovado sugar, flour, orange zest and salt in a medium bowl, and stir to combine and coat evenly. Pour the filling into the crust and spread evenly, pressing gently to nestle into the crust. Drop dollops of the remaining dough randomly over the top of the cobbler. Bake until the filling is bubbly and crust and topping are golden brown, about 45 minutes. Allow to cool completely in the pan before releasing the sides and slicing into wedges. Serve with whipped cream or vanilla ice cream if desired. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

" 51526,"Fire Engine Meatballs Extra-virgin olive oil, for brushing 3 ounces sliced pepperoni 1 pound ground beef chuck 1/2 cup panko breadcrumbs 1 large egg 1 teaspoon sweet paprika Kosher salt and freshly ground pepper 1 14-ounce jar roasted red peppers or piquillo peppers, drained 2 tablespoons tomato paste 2 cups low-sodium chicken broth Instructions: Preheat the oven to 400 degrees F and brush a baking sheet with olive oil. Pulse the pepperoni in a food processor until ground; transfer to a medium bowl (no need to rinse out the food processor). Add the beef, panko, egg, paprika, 1/2 teaspoon salt and a few grinds of pepper to the bowl; mix with your hands until combined. Form into 20 golf ball-size meatballs and arrange on the prepared baking sheet. Bake, turning halfway through, until browned, about 12 minutes. Meanwhile, add the roasted red peppers and tomato paste to the food processor and puree until smooth. Transfer to a large skillet along with the chicken broth and bring to a simmer over medium-high heat. Cook until slightly thickened, about 5 minutes; season with salt and pepper. Transfer the meatballs to the sauce and continue to cook, gently stirring to coat, until the meatballs are tender, about 10 more minutes. Divide the meatballs and sauce among bowls. ","[Barolo, Cabernet Sauvignon, Syrah, Tempranillo]" 51527,"King of Country Pate 1 pound plus 1-ounce lean veal or chicken 8 ounces lean pork 14 ounces fatback 2 teaspoons salt 1 teaspoon white pepper 1/2 cup applejack, calvados, or brandy 1 tablespoon vegetable oil 4 ounces chicken livers, trimmed 1 tablespoon pureed garlic 1/4 cup brandy 2 1/2 bay leaves 1 slice day-old white bread, crusts removed 2 teaspoons ground allspice 1/2 teaspoon freshly grated nutmeg 3 small eggs 1/2 pound bacon, sliced 1/4 pound baked ham 1/4 pound pickled tongue 4 bay leaves for garnish 5 garlic cloves, peeled Instructions: Trim veal or chicken and pork of excess fat and tendons. Skin fatback. Cut into 1 inch cubes and pass through largest hole of a meat grinder. Transfer to a large bowl. Stir in salt, pepper, and applejack. Cover with plastic wrap touching the mixture and refrigerate at least 1 day or as long as 3. After marinating, heat oil in a medium skillet over high heat. Saute livers until well browned, about 1 minute per side. Remove from pan and set aside to cool. Add garlic and cook about 1/2 minute, being careful not to let it color. Reserve garlic with liver. Add brandy and bay leaves to same skillet. Scrape bottom of pan to loosen brown bits and cook over low heat until warm, about 5 minutes. Set aside to cool and remove and discard bay leaves. Dip white bread in warm water to soften. Squeeze out excess moisture. Add to the liver and garlic along with 2 cups marinated ground meat, allspice, nutmeg, and brandy. Stir to combine. Transfer to a food processor, add eggs, and puree until a smooth paste is formed. This paste will bind the pate. Place puree in a large bowl, add remaining ground meat, and combine well. (We recommend using your hands, not a spoon, to combine this dense mixture.) Preheat oven to 325 degrees F. Line a 9 by 5 by 3 inch glass or ceramic loaf pan with bacon slices so they overhang lengthwise, about 3 inches on each end. Slice ham and tongue into 4 by 1/2 by 1/2 inch julienne strips. Spread about a cup of pate evenly over the bacon to cover the bottom. Arrange alternating strips of ham and tongue lengthwise, over the pate. Repeat this procedure, alternating pate with strips of ham and tongue, until pan is filled and top layer is pate. (When the loaf is sliced you will see a regular pattern of solids and pate.) Fold overhanging bacon over the top. (The pate may rise slightly over the top of the pan. That's OK.) Tap pan against a counter to firmly pack. Garnish top with bay leaves and garlic cloves. Cover with 2 layers aluminum foil, tucking edges under to completely seal. Place inside a larger pan and pour in boiling water until it rises halfway up the sides of the pate. Bake 2 hours 15 minutes. Set aside to cool. Place cooled pate on a baking sheet and cover with another baking sheet. Top with some 3 pounds of weights (canned goods or milk cartons are good) and refrigerate overnight or as long as 2 weeks. This compacts the pate and makes it easier to slice. To serve, remove and discard the bay leaf and garlic garnish. To loosen, dip pan's bottom in warm water and run a knife along inside edges. Invert onto a serving platter. Cut into 1/2 inch slices and serve on lettuce leaves. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 51528,"Orangutang 1 bottle very cold light beer (Amstel Light or Bud Light) 1/4 cup fresh orange juice 2 tablespoons simple syrup equal parts sugar and water heated until sugar dissolves; cool) Dash grenadine Orange slice Mint sprig Instructions: In a frosted beer mug, gently stir together the beer, orange juice, simple syrup and grenadine. Garnish with an orange slice and mint sprig. ","[Lager, Cream Ale, Moscato]" 51529,"Chocolate Rolls 2 teaspoons active dry yeast 1/4 cup (2 ounces) very warm water (105 to 115 degrees F) Scant 1/3 cup plus 1/4 teaspoon (2 ounces) granulated sugar 3 cups plus 2 tablespoons (14 ounces) unbleached all-purpose flour 1/4 cup unsweetened cocoa powder 1 1/2 teaspoons Kosher salt 1 cup (8 ounces) warm brewed coffee (90 degrees F) 1 large egg yolk 2 teaspoons unsalted butter, softened 2/3 cup (4 ounces) chocolate chips 1/2 cup (4 ounces) cold water 1 1/4 teaspoons cornstarch Instructions: Two 12 by 17-inch baking sheets, lined with parchment paper Place the yeast, warm water and 1/4 teaspoon sugar in a large bowl. Stir with a fork to dissolve the yeast and allow it to stand for about 3 minutes. Whisk the unbleached flour, cocoa powder, the remaining 1/3 cup sugar and the salt together in a medium bowl. Set them aside. Using your hand, stir the coffee, the egg yolk, and the butter into the dissolved yeast. Gradually add the flour mixture, stirring until a shaggy mass forms and all of the flour is moistened. Move the dough to a lightly floured surface and knead for about 7 to 8 minutes, until it is silky smooth and elastic. This dough should be nice and moist, so add flour sparingly as you work. Shape the dough into a loose ball cover it with plastic wrap and let it rest for about 10 minutes to relax the gluten strands. Flatten the dough and stretch it gently with your fingers to form a rectangle about an inch thick. Spread the chocolate chips evenly over the rectangle. Fold the dough into an envelope and knead gently for 2 to 3 minutes, until the chips are well distributed. The dough should be soft, smooth, and springy. If the dough resists, let it rest for 5 minutes and then continue kneading it. Some of the chips may pop out of the dough, but they can easily be incorporated again after the first rise when the dough has softened. Shape the dough into a loose ball and place it in a lightly oiled bowl. Turn to coat the top of the dough with oil, and cover the bowl tightly with plastic wrap. Let rise at room temperature (75 to 77 degrees F) until the dough has doubled in volume, about 2 hours. Line two 12 by 17-inch baking sheets with parchment paper. Gently pour the dough onto the floured work surface pressing any loose chocolate chips into dough. Flour your hands lightly divide the dough into 12 equal pieces (each weighing about 2 1/2 ounces). Shape the pieces into rolls and place 6 on each prepared baking sheet leaving several inches between the rolls so they won't grow together as they rise. Cover them loosely with oiled plastic wrap and let them rise at room temperature until doubled in volume, about 45 minutes to 1 hour. While the bread is proofing make a cornstarch wash: Put the cold water in a small saucepan and whisk in the cornstarch. Bring to a boil, stirring frequently until it thickens. Remove from the heat and cover to keep a skin from forming. Set aside to cool. About 15 minutes before you're ready to bake, place one oven rack in the top third of the oven, and another in the bottom third, and preheat the oven to 400 degrees F. When the buns have doubled, use a pastry brush to paint them with a thin coating of the cornstarch wash. Brush gently so you don't deflate them. Place one pan on each oven rack. Using a plant sprayer, immediately mist the top and sides of the oven 6 to 8 times and quickly close the oven door. Repeat this misting procedure two more times at 1-minute intervals. Bake for 10 minutes, then reduce the oven temperature to 350 degrees F and rotate the pans from top to bottom and front to back to ensure even baking. Bake for 10 to 15 minutes longer, or until the tops of the buns feel firm but not hard when you press them slightly, and the bottoms are very lightly browned. These rolls should have a thin soft covering, not a hard crunchy crust. Remove from the oven and use the pastry brush to paint the top of each bun quickly and evenly with the cornstarch wash. Transfer the rolls to a rack and allow them to cool before serving. These are best eaten the day they are baked. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Chianti]" 51530,"NYC Bagel and Egg Sandwich 1 cup Greek yogurt (full fat) 1 cup all-purpose flour, plus more for dusting 2 teaspoons kosher salt, plus more for sprinkling 2 teaspoons honey
1 large egg, beaten 1 tablespoon sesame seeds
6 strips bacon 5 large eggs 1/2 cup grated Cheddar 2 tablespoons creme fraiche (or sour cream)
1/4 cup extra-virgin olive oil 1 tablespoon white wine vinegar (or any white vinegar)
1 teaspoon ground black pepper
1 teaspoon kosher salt
2 cups arugula
Instructions: For the bagels: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Mix the Greek yogurt, flour, salt and honey in a large bowl. Mix until it forms a dough (no need to let the dough sit). Place the dough on a floured board and cut into 3 balls. Roll out the balls into a rope shape about 4 inches long and 2 inches thick. Bring the two ends together to form a bagel shape. Place the bagels on the prepared baking sheet. Brush with the egg and sprinkle with sesame seeds and a tiny bit of salt. Bake on the middle rack for 20 minutes. Let rest 5 minutes. You will be transported to NYC. For the bacon: Place the bacon on a baking sheet fitted with a wire rack. Place in the oven top rack for 10 minutes. When the bacon is done, set aside 2 tablespoons bacon grease. For the egg sandwiches: Beat the eggs in a bowl. Then pour in a cold skillet and place on medium-low heat. Wait a minute, then gently stir the eggs until they form soft wet curds. Then add the cheese, creme fraiche, salt and pepper. Mix and immediately take off the heat. The eggs will continue cooking off the heat. Perfect silky buttery eggs! For the arugula salad: Whisk the oil, vinegar, salt and pepper in a medium bowl. Then toss in the arugula. This makes the perfect peppery salty bite. To assemble: Cut the sesame bagels in half and top with some egg. Place 2 strips of bacon on each sandwich. Top with the arugula salad and indulge in comfort food love. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 51531,"Lighten Up Nachos 2 tomatoes, chopped 1 clove garlic, minced
1 yellow onion, finely chopped
1/4 cup chopped fresh cilantro
Kosher salt Baked Tortilla Chips, recipe follows 1/2 cup black beans
1/2 cup pinto beans
1/4 cup black olives, chopped
1/4 cup shredded sharp Cheddar
1/4 cup shredded pepper Jack cheese
2 limes
3 tablespoons Greek yogurt
1 avocado, diced
Twelve 6-inch corn tortillas (preferably white) 1 tablespoon vegetable oil
Fine salt
Instructions: Preheat the oven to 400 degrees F. In a mixing bowl, combine the tomatoes, garlic, onions and half of the cilantro. Season with salt and set aside. Spread the Baked Tortilla Chips on a baking sheet and top with the black beans, pinto beans, olives, Cheddar and pepper Jack. Cook until the cheese melts, about 5 minutes. While the nachos are cooking, slice each lime into 6 wedges. Squeeze 2 of the wedges into the yogurt, season with a pinch of salt and stir. Reserve the remaining wedges for serving. While the chips are still hot, scatter the tomato mixture and avocados on top, then drizzle on the yogurt. Top with the remaining chopped cilantro. Serve with lime wedges. Preheat the oven to 350 degrees F. Brush both sides of the tortillas with the oil. Stack the tortillas and cut the pile into sixths to make chips. Spread the chips out in a single layer on 2 large baking sheets and season with salt. Bake until golden brown and crisp, rotating the baking sheets once, 12 to 15 minutes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 51532,"Sabzi Khordan 8 ounces feta (1 block) 1/2 teaspoons caraway seeds 1 cup walnuts 2 ounces arugula (2 cups) 1 bunch fresh cilantro (2 ounces), ends trimmed and stems left on 1 bunch fresh flat-leaf parsley (2 ounces), ends trimmed and stems left on 1 bunch fresh mint (2 ounces), ends trimmed and stems left on 1 bunch fresh basil (4 ounces), ends trimmed and stems left on 1/2 bunch fresh dill (1 ounce), ends trimmed and stems left on 1/2 bunch fresh tarragon (1 ounces), ends trimmed and stems left on 8 scallions, roots trimmed and cut into 4-inch pieces 8 radishes, halved or quartered, if large Bread, such as barbari or lavash, for serving Instructions: Place the feta in the center of a platter and top with the caraway seeds. Arrange the walnuts on two sides of the platter. Arrange the arugula, cilantro, parsley, mint, basil, dill, tarragon and scallions on the platter, followed by the radishes, making sure each component is equally distributed on the platter so everyone has easy access to them. Serve with the bread. To eat, tear off a piece of bread, spread some feta on it, then top with walnuts and whatever other components you like.
","[Chardonnay, Sauvignon Blanc, Riesling, Grner Veltliner]" 51533,"Barbecued Shrimp and Bacon 30 (31 to 35) shrimp, peeled and deveined 15 strips bacon, partially cooked and cut in half Vegetable oil, as needed 1 cup barbecue sauce Instructions: Preheat the broiler. Wrap each shrimp with a bacon slice. Thread each shrimp on a small bamboo skewer and brush lightly with oil before broiling. Place skewers on a wire rack set into a foil-lined metal tray. Broil the shrimp until the bacon gets crispy on all sides. Baste with barbecue sauce and broil for 2 minutes. Turn once and finish, another 3 to 6 minutes, or until shrimp are just cooked through. Serve warm. ","[Chardonnay, Sauvignon Blanc, Zinfandel, Merlot]" 51534,"Classic Tuna Nicoise Salad Chopped fresh herbs, for garnish (parsley, tarragon, chive, etc.) 1/2 pound red potatoes, scrubbed and cut lengthwise into 1/4-inch thick slices 1/4 pound haricots verts, or small, thin green beans, ends trimmed 2 pounds yellowfin tuna loin, trimmed of sinew 1 teaspoon salt 1 teaspoon ground black pepper 2 tablespoons olive oil 2 rosemary sprigs 1 large head romaine or Bibb lettuce, rinsed and patted dry 2 teaspoons chopped fresh parsley leaves 1/2 teaspoon chopped fresh tarragon leaves Anchovy Dressing, recipe follows 1/2 pound Roma plum tomatoes, cut into 1-inch cubes 1/3 cup halved and seeded black brine-cured olives 1/3 cup halved and seeded green brine-cured olives 1/2 cup thinly sliced red onion 4 hard-boiled eggs, peeled and sliced 1 anchovy fillet, drained 1/8 teaspoon kosher salt 1/8 teaspoon freshly ground black pepper 1/2 teaspoon chopped garlic 1 large egg* 2 teaspoons fresh lemon juice 1/2 teaspoon Dijon mustard 6 tablespoons olive oil 2 tablespoons extra-virgin olive oil 1 1/2 tablespoons minced shallots 2 teaspoons capers, drained and chopped 1/2 teaspoon Worcestershire sauce Instructions: Bring 2 medium pots of salted water to a boil. Add the potatoes to 1 pot and blanch until tender, about 5 to 6 minutes. Drain in a colander, pat dry, and set aside. Add the green beans to the other pot and blanch until tender, 4 to 5 minutes. Drain in a colander, pat dry, and set aside. Arrange the tuna on a cutting board and cut into 4 equal portions. Season the tuna steaks with 1/4 teaspoon salt and 1/4 teaspoon pepper, each. Heat the oil in a large skillet (or 2 medium skillets), over medium-high heat. When the oil is hot but not smoking, add the rosemary sprigs and tuna steaks and sear, about 30 seconds per side for medium-rare. Remove from the pan and dice the tuna into 1-inch pieces. Tear the lettuce into bite-size pieces and combine with chopped fresh parsley and tarragon. Toss with enough of the Anchovy Dressing just to coat. Adjust seasonings with salt and pepper as needed. Toss the potatoes and green beans in 1/4 cup of the Anchovy Dressing. Arrange the lettuce along the side of 4 large plates (or 1 serving platter). Spoon the vegetables along the other side of the plate. Arrange the diced tuna over the lettuce. Arrange the tomatoes, olives, sliced red onions, and eggs on the other sides of the plates (or serving platter). Garnish with additional herbs if desired and serve immediately. In a medium bowl, mash the anchovy, salt, pepper, and garlic into a paste with the back of a fork. Add the egg and whisk well to blend. Add the lemon juice and mustard, and whisk well. Add the oils in a steady stream, whisking constantly to form a thick emulsion. Add the shallots, capers and Worcestershire, whisk well, and adjust the seasoning, to taste. Cover and refrigerate until ready to use. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 51535,"Apple Crostata 1 1/2 cups all-purpose flour, plus more for the work surface 2 tablespoons sugar 1/2 teaspoon salt 10 tablespoons (1 1/4 sticks) unsalted butter, chilled, cut into 1/2-inch pieces 3 tablespoons ice water 2 small Golden Delicious apples, peeled, halved, cored and cut into 1/8-inch-thick slices 1 Pippin apple, peeled, halved, cored and cut into 1/8-inch-thick slices 1/4 cup plus 1 tablespoon sugar 1 teaspoon fresh lemon juice 1 large egg white beaten with 1 tablespoon of water (for egg wash) 2 tablespoons sliced almonds, toasted Instructions: Mix the flour, sugar and salt in a food processor. Add the butter. Pulse until the mixture resembles a coarse meal. Add the ice water and pulse until moist clumps form. Gather the dough into a ball; flatten into a disk. (If the dough still crumbles and does not form into a ball, add another tablespoon of ice water.) Wrap the dough in plastic and refrigerate until firm, about 1 hour. Position the rack in the center of the oven and preheat the oven to 400 degrees F. Combine the apples, 1/4 cup of the sugar and lemon juice in large bowl; toss gently to blend. Set aside for 10 minutes. Meanwhile, dust a large sheet of parchment paper with flour and roll out the dough on the paper to an 11-inch round. Transfer the dough and parchment paper to a large heavy baking sheet. Spoon the apple mixture over the dough, leaving a 2-inch border. Fold the dough border over the filling to form an 8-inch round, leaving the apples exposed in the center. Pleat loosely and pinch the dough to seal any cracks. Brush the crust with the egg wash and sprinkle with the remaining 1 tablespoon of sugar. Bake the crostata until the crust is golden and the apples are tender, about 40 minutes. Transfer the baking sheet to a rack; cool for 10 minutes. Slide a metal spatula under the crust to free the crostata from the parchment. Cool the crostata to lukewarm. Sprinkle with the almonds and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 51536,"Cinnamon-Walnut Butter 1 stick unsalted butter, softened 2 tablespoons toasted walnuts, finely chopped 2 tablespoons maple syrup 1/2 teaspoon ground cinnamon 1/2 teaspoon vanilla extract Pinch of salt Instructions: Combine the butter, walnuts, maple syrup, cinnamon, vanilla, and salt in a bowl and mix until well blended. Serve with pancakes. ","[Chardonnay, Riesling, Gewrztraminer]" 51537,"Pot de Creme 3 ounces bittersweet chocolate, cut into small pieces 2 cups heavy cream 1/2 cup milk 5 egg yolks 1/4 cup granulated sugar Pinch salt White Chocolate Whipped Cream, recipe follows Grated chocolate, for garnish 2 ounces white chocolate, finely chopped 1 1/2 cups heavy cream, chilled Instructions: Place rack in the center of the oven and preheat the oven to 375 degrees F. Melt the chocolate in a medium heatproof bowl set over gently simmering water. When the chocolate is almost melted, turn off the heat and let stand until completely melted. Meanwhile, in a medium saute pan, scald the cream and milk. Watch carefully as cream will boil over. In a medium mixing bowl, whisk together the egg yolks, sugar, and salt until the sugar is completely dissolved. Slowly whisk the hot cream mixture into the yolks. If you add the hot cream mixture too quickly, the egg yolks could cook and leave undesirable cooked egg particles. Remove the melted chocolate from the stove and pour the hot cream mixture through a fine mesh strainer into the melted chocolate. Whisk until well combined and smooth. Ladle the mixture into 6 (3/4-cup) ramekins. Line the bottom of a baking pan with a clean kitchen towel or paper towels. Place the filled ramekins in the baking dish on the towel. Pour in enough hot water to reach halfway up the sides of the ramekins. Cover the entire pan with aluminum foil and place in the oven. Bake until mixture around the edges of the ramekin is firm when lightly shaken, about 35 minutes. (Baking time will vary depending on depth and width of ramekins.) The center of the Pot de Cremes may still jiggle slightly when shaken, but that is okay, it will firm up as it chills. Carefully remove the ramekins from the baking pan, wipe dry and allow to cool. Once cooled, refrigerate until firm, about 2 to 3 hours. To serve, spoon some White Chocolate Whipped Cream into the ramekin and garnish with some grated chocolate. Melt the white chocolate in a double boiler over barely simmering water, stirring occasionally. Once melted, remove from the heat and cool to room temperature. Whip the cream in a chilled bowl to soft peaks. Fold in the cooled chocolate and beat to stiff peaks. ","[Chardonnay, Pinot Gris, Riesling, Sparkling Brut]

" 51538,"Whole Red Snapper -en Crusta- for Lovers Savory Roasted Garlic, Olive and Tomato Compote and Citrus Mustard 2 (3 pound red snapper) gutted, skin and scales on 2 sprigs rosemary 2 sprigs lemon thyme 1 box kosher salt 2 1/2 to 3 cups cold water Zest of 1 lemon Zest of 1 lime Zest of 1 blood orange Coarsely ground black pepper 1 teaspoon capers 10 nicoise olives 1/4 cup olive oil 2 cloves roasted garlic, minced 1 tomato, finely chopped Pinch cayenne pepper 1 lemon 1 lime 1 blood orange 1 tablespoon pommary mustard 1/2 cup olive oil Salt and pepper to taste Instructions: Preheat oven to 450 degrees. Stuff the cavity of the snapper with a sprig of rosemary and thyme. Place the fish on a cookie or sheet pan. In a large bowl mix the box of kosher salt and the citrus zests. Chop a sprig of the rosemary & thyme and mix it with the salt mixture and generously pepper. Add the water to the salt until you can form a semi-crumbly snowball, adding more salt and water if necessary. Pack this salt mixture around the fish (the crust shouldn't be more than a 1/2 an inch thick.) Bake in oven for 25 to 30 minutes. The shell should be solidified and have a faint golden color.; Mix the 6 ingredients in a bowl and let macerate for 20 minutes; Mix the citrus juices and mustard together and slowly emulsify olive oil into it, season. Serve with fish ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 51539,"Cookie Butter\u2013Chocolate Chip Cookies 1 3/4 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1 1/4 sticks (10 tablespoons) unsalted butter, at room temperature 1/2 cup smooth cookie butter 1/2 cup packed dark brown sugar 1/4 cup granulated sugar 2 large eggs 1 teaspoon pure vanilla extract 3/4 cup white chocolate chips 3/4 cup milk chocolate chips 3 tablespoons holiday sprinkles (not nonpareils), plus more for topping Instructions: Whisk the flour, baking soda and salt in a small bowl. In a large bowl, beat the butter, cookie butter and both sugars with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, then beat in the vanilla. Reduce the mixer speed to low, add the flour mixture and beat until just combined. Add the white chocolate and milk chocolate chips and the sprinkles, then stir with a rubber spatula until evenly combined. Cover and refrigerate until the dough is slightly firm but scoopable, 1 to 2 hours. Position racks in the upper and lower thirds of the oven and preheat to 350? F. Line 2 baking sheets with parchment paper. Scoop 1 1/2 tablespoonfuls of dough (a medium ice cream scoop works well for this), packing the dough, and arrange about 2 inches apart on the baking sheets. Top with more sprinkles. Bake, switching the pans halfway through, until the cookies are set around the edges and puffed but the centers are still soft, 12 to 14 minutes. Let cool 3 to 5 minutes on the pans, then remove to a rack to cool completely. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 51540,"Carrot-Orange Juice 3 medium carrots, peeled 2 medium oranges, peel and pith removed 1 tablespoon chia seeds, optional Instructions: Juice the carrots, then the oranges, following your juicer's specific settings for each. Stir in the chia seeds if using and let soak for 5 minutes. Serve the juice immediately over ice, if desired. ","[Chardonnay, Sauvignon Blanc, Riesling]" 51541,"Sunny\u2019s Easy Cinnamon Roll Bread Pudding Two 12.4-ounce tubes refrigerated cinnamon rolls Nonstick cooking spray, for the pan One 15-ounce can fruit cocktail in syrup
1 1/4 cups whole milk
1/4 cup chopped pecans
1/4 cup chopped walnuts 1/2 teaspoon vanilla extract
4 large eggs, beaten
1 tablespoon whole milk 2 teaspoons espresso powder
Cinnamon sugar, for dusting
4 cups coffee, brewed how you like it!
Instructions: For the rolls: Bake the cinnamon rolls according to the package directions (reserve the glaze). When they are cool enough to handle, cut each into fourths. Set aside. Preheat the oven to 350 degrees F. Coat the bottom and sides of a deep 8-inch square pan with cooking spray. In a large bowl, add the fruit cocktail, milk, pecans, walnuts, vanilla extract and eggs and mix together. Add the cinnamon roll pieces and stir. Let rest for a few minutes to allow the liquid to soak in. Pour the cinnamon roll mixture into the prepared pan. Bake until golden on top, 25 to 30 minutes. For the glaze and topping: Put the milk in a small microwave-safe bowl and microwave for 30 seconds. Add the espresso powder and stir until the granules dissolve. Add the reserve glaze from the cinnamon rolls and stir until combined. Drizzle the bread pudding with the glaze and add a dusting of cinnamon sugar. Serve with a pour of coffee over the top. ","[Chardonnay, Riesling, Moscato, Sparkling Shiraz]

" 51542,"Hot Spiced Apple Cider 4 cups fresh apple cider 4 whole black peppercorns
6 or 7 (2 to 3-inch) cinnamon sticks
3 whole dried cloves
1 star anise
1 navel orange
Good bourbon, such as Maker's Mark (optional)
1 crisp red apple
Instructions: Place the apple cider, peppercorns, one of the cinnamon sticks, the cloves, and the star anise in a medium saucepan. Cut a large (1 by 4-inch) peel from the orange using a vegetable peeler and add it to the pan. Bring the cider mixture to a boil, lower the heat, and simmer for 5 minutes. Strain into a 4-cup glass measuring cup and discard the solids. Pour the hot cider into mugs or heatproof glasses. Add 2 tablespoons of bourbon to each mug. Cut the orange in half through the stem, slice crosswise in 1/4-inch-thick half-rounds, and add one slice to each mug. Cut the apple in half through the stem, remove the core, slice crosswise in 1/4-inch-thick half-rounds, and add one slice to each glass. Serve hot with a cinnamon stick in each glass for stirring. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 51543,"Sausage and Smoked Slaw Pizzette Flour, for dusting 1 pound pizza dough 1/2 cup Red Onion Marmalade, recipe follows 8 ounces House Sausage, recipe follows 1/2 cup Smoked Slaw, recipe follows Salt and pepper 3 large red onions Salt 1/2 cup dark balsamic vinegar, divided 1/4 cup sugar Splash water 1/4 cup chopped garlic 1/4 cup grated onion 4 sprigs fresh oregano, leaves chopped 1/4 cup chopped fresh Italian parsley 1/2 teaspoon fennel seed, toasted and ground 1 teaspoon ground dried oregano 1 to 2 tablespoons crushed red cl flakes (depends on desired heat level) 1/3 cup red wine 2 tablespoons red wine vinegar 1/2 teaspoon sugar 2 tablespoons salt 1 teaspoon ground pepper 1 1/2 pounds pork shoulder, ground 1/2 head savoy cabbage 2 tablespoons whole grain mustard 1/4 cup aioli* 1 shallot, grated 3 tablespoons apple cider vinegar 1/2 teaspoon sugar Salt and pepper Instructions: Preheat your oven to 500 degrees F. Dust a work station with flour and cut the dough in half. When the dough is at room temperature, stretch it or roll it out using a rolling pin; you want a thin pizza dough, approximately 1/4-thick at the most. (A pizzette is a rustic oval shape though it will work in the more traditional circle.) Place the dough onto a sheet of parchment paper on a sheet tray and bake in the oven until the dough has set and started to brown, about 3 minutes. Remove from the oven and spread a thin layer of Red Onion Marmalade. Crumble the House Sausage over the pizza and spread out evenly. Place back into the oven and bake until the dough has hardened and you can lift one side of the pizza without it bending, about 5 minutes. Remove from the oven and drape with Smoked Slaw. Cut and enjoy. Cut the top and bottom off the onion and peel the skin. Cut vertically straight down through the middle, exposing a crescent moon shape, not rings. Place the onion, cut side down, on the board and slice into julienne. Repeat with all the onions. Place the onions into a saucepan and put over a low heat on your stovetop. Sprinkle with a little salt and stir. Cook, stirring occasionally, allowing the onions to sweat out their liquid until they all become translucent (being careful not to caramelize or burn the onions), about 20 minutes. Add in half the balsamic and reduce over low heat until the liquid coats the back of a spoon, 15 to 20 minutes. Reserve. In a separate pan over high heat, pour the sugar into the center of the pan and surround with water. Stir the sugar into the water to moisten. Occasionally shake the pan to evenly disperse the heat. Keep a close eye on the sugar-water mixture as the moisture is expelled. First the bubbles will be smaller and more consistent, like syrup. Then the sugar will start to change color as it caramelizes. When it is a light amber color, remove from the heat and stir in the remaining balsamic vinegar until incorporated. Add the caramel sauce to the cooked onions and season with salt. Cool and serve. Add all the ingredients except the pork into a large bowl. Whisk together and let rest for 10 minutes. Add in the ground pork. Break the pork apart gently and toss to distribute ingredients. Mix by kneading the mixture, but do not over mix. Cook a small piece of sausage to test for seasoning. If needed, add salt and a splash more vinegar. For pizza preparation, render the sausage until lightly browned and strain excess fat. Cool and reserve for assembly. Remove the core from the cabbage and julienne. To assemble the smoker, place the wood chips into a half hotel pan over high heat. After 2 minutes, the chips will start to smolder. Place some ice into a perforated pan of the same size and cover with a layer of plastic wrap. Place the perforated pan with the ice and the cabbage onto the pan with the chips and cover with tin foil. Allow the smoke to permeate the cabbage for 4 minutes. Remove from the pan and place directly into a bowl. Add the remaining ingredients and mix thoroughly. Season with salt and pepper. Cool and reserve.
","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 51544,"Seared Halibut with Parmigiana Asparagus 1/2 cup extra-virgin olive oil 2 tablespoons unsalted butter 4 (6-ounce) halibut steaks Sea salt White pepper 1/2 cup all-purpose flour 16 young asparagus 1 small shallot, minced 2 garlic cloves, minced 3 tablespoons extra-virgin olive oil 3/4 cup grated Parmesan Instructions: For halibut: Preheat a 12-inch saute pan over medium-high heat. Add extra-virgin olive oil and butter. Season halibut with salt and pepper and dust with the flour, shaking off the excess. As your butter starts to brown, gently lay each steak in your pan. Allow to cook until golden brown on both sides and cooked through, approximately 3 to 4 minutes on each side. For asparagus: Preheat the oven to 350 degrees F. Trim and clean your asparagus. In a large bowl add cleaned asparagus, minced garlic, minced shallots, and extra-virgin olive oil. Season, to taste. Lay prepared asparagus on a half sheet pan and roast until tender, about 10 to 15 minutes. Right before taking your roasted asparagus out of the oven liberally top with freshly grated parmesan cheese. The heat of your pan should melt your cheese. To serve, place 4 pieces of asparagus on a plate, top with golden brown halibut steak. Drizzle with extra-virgin olive oil. Garnish with a sprig of chervil or chives ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 51545,"Emmanuel's Pasta, Peas, Prosciutto, and Onion 1 pound cellantani (corkscrew shaped pasta with lines) or, other lined pasta 3 or 4 cloves garlic, chopped 1/2 onion, chopped 1/2 teaspoon crushed red pepper flakes 2 tablespoons (twice-around-the-pan in a slow stream) extra-virgin olive oil 1 (28-ounce) can diced tomatoes in juice 1 (8-ounce) can tomato sauce or tomato puree Salt and pepper 1/4 pound prosciutto di Parma, thinly sliced at deli counter, then cut into thin strips 1 cup (a couple of handfuls) frozen green peas 20 leaves fresh basil, shredded or torn, plus a few leaves to garnish Grated peccorino Romano, for passing Instructions: Put a large pot of water on the stove over high heat for pasta. When water comes to a boil, add salt to water and cook pasta to al dente, with a bite to it. In a large, deep skillet, preheated over moderate heat, cook garlic, onion, and crushed pepper in extra-virgin olive oil for 3 to 4 minutes. Add tomatoes and sauce or puree to the pan. When tomatoes come to a bubble, reduce heat to simmer. Season sauce with salt and pepper. When pasta is cooked to al dente, drain well and set near stove. Sprinkle ribbons of sliced prosciutto and the green peas into the sauce. Stir to combine and heat peas through. Toss pasta with sauce and shredded basil. Keep turning pasta in sauce until basil wilts and pasta begins to absorb sauce, about 1 minute. Transfer pasta to a serving platter and garnish with a few whole basil leaves. Serve with salad and grated cheese, for passing. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 51546,"Tex Mex Meatballs 5 pounds ground beef 1 1/2 cups crumbled stale bread 3/4 cup milk
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon kosher salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon freshly ground black pepper
4 large eggs
1 pound pepper jack cheese, cut into small cubes
1/4 cup olive oil Instructions: Line 2 baking sheets with parchment paper. Combine the ground beef, bread crumbles, milk, cilantro, parsley, chili powder, cumin, salt, garlic powder, onion powder, pepper and eggs in a large mixing bowl. Mix together well with your hands. Scoop out 1-tablespoon portions, then place 1 piece of cubed pepper jack into each portion and roll them into balls with your hands. Place the meatballs on the lined baking sheets and freeze for the meatballs to firm up, 10 to 15 minutes. Heat the olive oil in a heavy pot or large skillet over medium-high heat. Add the meatballs in 5 batches of 25, making sure not to overcrowd the pot. Cook, turning the meatballs to make sure they brown all over, 5 to 7 minutes per batch. Drain on paper towels. Serve over rice, in tacos or as appetizers, recipes follow. To freeze: Put the cooked meatballs in a single layer on lined baking sheets and put in the freezer. Once frozen, divide them into freezer bags, about 25 per bag, and return them to the freezer. To reheat: Place the frozen meatballs on a baking sheet and bake in a preheated oven at 350 degrees F for 15 minutes. For meatballs over rice (8 servings): Divide 2 cups cooked rice among 8 serving plates. Top with 3 meatballs each, then spoon on 2 tablespoons salsa and 2 tablespoons sour cream on each. Sprinkle with chopped cilantro and add a wedge of lime to each plate. For meatball tacos (8 servings): Warm 8 large soft corn tortillas in a microwave, about 30 seconds. Put one on each serving plate, then top each with 2 tablespoons shredded iceberg lettuce, 3 meatballs, 2 tablespoons grated Cheddar and 2 tablespoons pico de gallo. Fold up and serve. For meatball appetizers (25 meatballs): Pour 1 1/2 cups guacamole into a bowl. Put the bowl on a platter and surround the bowl with 25 meatballs. Stick toothpicks into some of the meatballs. Put some spare toothpicks in a container and put on the platter. Garnish with cilantro leaves. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 51547,"Stewed Chicken With Andouille 6 skinless, boneless chicken thighs (about 1 3/4 pounds), trimmed Kosher salt 1 tablespoon vegetable oil 1 link andouille sausage (about 3 ounces), chopped 1 tablespoon all-purpose flour 1 3/4 cups low-sodium chicken broth 3 medium red potatoes, cut into 1/2-inch pieces 1 10-ounce package frozen whole baby okra, thawed Juice of 1 lime 1/4 cup chopped fresh cilantro Instructions: Cut each chicken thigh into quarters (or 1 1/2-inch pieces, if large). Pat dry and season with 1 teaspoon salt. Heat the vegetable oil in a large skillet over medium-high heat. Add the sausage and cook, stirring, 1 minute. Add the chicken in a single layer and cook undisturbed until browned, about 4 minutes. Continue to cook, stirring occasionally, until the chicken is golden brown all over, about 5 more minutes. Sprinkle the flour over the chicken and cook, stirring, 1 minute. Stir in the broth and potatoes and bring to a boil. Reduce the heat and simmer, covered, until the potatoes are just tender, about 10 minutes. Stir in the okra and cook, covered, until the chicken and potatoes are cooked through, 5 to 10 more minutes. Remove from the heat and stir in the lime juice and cilantro. Per serving: Calories 397; Fat 13 g (Saturated 3 g); Cholesterol 183 mg; Sodium 895 mg; Carbohydrate 22 g; Fiber 4 g; Protein 47 g ; ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]

" 51548,"BBQ Glazed Roast Chicken 2 cups ketchup 1 cup store-bought BBQ sauce
1/2 cup light brown sugar
1/2 cup rice wine vinegar
1/4 cup Worcestershire sauce
2 tablespoons stone ground mustard
1 teaspoon BBQ rub or Cajun seasoning 2 whole chickens, about 3 pounds each 1/4 cup vegetable oil
2 tablespoons salt
1 tablespoon white pepper
1 teaspoon cumin
Instructions: For the sauce: In a bowl whisk together the ketchup, BBQ sauce, sugar, vinegar, Worcestershire sauce, mustard and BBQ rub seasoning. Then pour the sauce in a thick-bottomed saucepan over low heat. Cook to blend the flavors, 10 to 15 minutes. Once warmed, remove from the heat and hold in a warm spot. For the chicken: Preheat the oven to 300 degrees F. Drizzle both sides of each chicken with the oil. Next, mix the salt, pepper and cumin in a bowl, and then sprinkle over both sides of each chicken. Place the chicken, breast-side up, on a flat cookie sheet and cook until the internal temperature reaches 165 degrees F, 30 to 35 minutes. When fully cooked, remove the chickens and lightly glaze the skin with the BBQ sauce. Return the chickens to the oven, allowing the BBQ sauce to glaze the birds, 10 to 12 minutes. Serve with a choice of sides. ","[Zinfandel, Syrah, Malbec, Tempranillo]" 51549,"Whole-Grain Breakfast Porridge 1/2 cup red or wild rice 1/2 cup steel-cut oats 1/4 cup pearl barley or farro 1/2 cup farina or wheat cereal 1 2-inch piece orange peel 1 cinnamon stick 1 to 2 tablespoons packed dark or light brown sugar 1/4 teaspoon salt 1/4 cup dried fruit (cranberries, cherries, raisins and/or chopped apricots) Chopped nuts, maple syrup and/or milk, for serving (optional) Instructions: Up to 12 hours before serving, put the rice, oats, barley and farina in a 6-to-10-cup rice cooker. Stir in the orange peel, cinnamon stick, sugar, salt and 5 cups water. Add the dried fruit. Close the cooker, set the timer and program for the porridge cycle so that breakfast is ready at the desired time. (If you don't have a porridge setting on your rice cooker, program for 50 to 55 minutes. Serve the warm porridge with nuts, syrup and/or milk, if desired. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 51550,"Cuthberts' Tea Shoppe Rum Cake Oil, for greasing pan Flour, for coating pan 1 package yellow cake mix (without pudding) 1 small package vanilla pudding 4 eggs 1/2 cup combination of cooking oil, dark rum, and cold water, mixed together in equal parts 1/2 teaspoon vanilla extract 1/4 teaspoon ground cinnamon 2 tablespoons butter 1/4 cup hot water 1 cup sugar 2 tablespoons dark rum, or more to taste Instructions: Preheat oven to 325 degrees F. Oil and flour a large bundt pan and set aside. Mix all remaining cake ingredients together in a mixing bowl until combined, about 2 minutes. Pour batter into prepared pan. Bake for 50 to 60 minutes. Let cake cool. While cake is cooling, make glaze: melt butter in a small saucepan. Stir in hot water and sugar and bring to a boil while stirring constantly. Boil for 5 minutes while still stirring constantly. Remove from heat and stir in rum. Poke holes in cake and drizzle half of the glaze over the cake. Invert onto a serving plate and then drizzle the rest of the glaze over the top and sides of the cake. Serve. ","[Rum, Port, Tawny Port, Sherry]" 51551,"Deep Fried Poached Egg Over Heirloom Tomato 4 large eggs, whole, plus 2 large eggs, lightly beaten 1 cup unbleached all-purpose flour 1 cups panko breadcrumbs Kosher salt and freshly cracked black pepper 7 to 8 cups vegetable oil 1 large heirloom tomato, cut into 4 thick slices Instructions: Prepare a bowl with ice and water. Line a sheet pan with paper towels. In a 5-quart pot, bring 6 cups water to a boil over moderately-high heat. After the water has reached a boil, turn off the heat. Crack each egg into a ramekin and quickly add to the water. Once you have added all the eggs, cover the pot and set aside for 3 minutes. Using a slotted spoon, very carefully lift the eggs out of the water and directly into the bowl of ice water to stop the cooking. Remove from the ice water and place on the prepared sheet pan. Spread the flour on a plate and put the beaten eggs in a shallow bowl. In another shallow bowl, stir the panko with salt and pepper. Carefully dust 1 poached egg in the flour, dusting off any excess. Transfer the poached egg to the beaten eggs, and then transfer with a slotted spoon to the panko. Coat with the panko and carefully place on a plate. Repeat with the remaining eggs. Heat the oil in a heavy saucepan over high heat until a candy thermometer registers 350 degrees F. Using a slotted spoon, place 1 panko-coated egg into the oil and fry until golden brown, 10 to 15 seconds. Transfer the fried egg to paper towels to drain. Repeat with the remaining eggs. Season the tomato with salt and pepper. Place 1 tomato slice on each plate and top each slice with an egg. BYOC: Try this in early spring over some steamed asparagus. You can always add some fresh spinach to this for a crunch. Add the whole thing over a nice thick piece of crusty bread or English muffin for a fun brunch item. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 51552,"Yellow Pepper Soup 1 tablespoon extra-virgin olive oil 2 large yellow peppers, stemmed, seeded, and cut into large chunks 2 large leeks, (white part only), halved lengthwise, sliced crosswise, well rinsed 1 garlic clove, smashed 1 tablespoon kosher salt, plus extra for seasoning 1/4 teaspoon ground turmeric 3 sprigs fresh flat-leaf parsley 3 sprigs fresh thyme 1 bay leaf 2 medium russet potatoes, (about 1 pound) peeled, cut into chunks 4 cups water 1 tablespoon dry white vermouth Freshly ground black pepper Instructions: Heat the olive oil in a large saucepan over medium-low heat. Add the peppers, leek, garlic, salt and turmeric, and cook, stirring occasionally, until the vegetables begin to soften, about 10 minutes. Tie the parsley, thyme, and bay leaf together with kitchen twine. Add the potato, water, and herb bundle and bring to a boil, reduce the heat, and simmer, uncovered, until the potato is very tender, about 20 minutes. Discard the herb bundle. Puree the soup in small batches in a blender (keep the lid cracked to allow steam to escape), or in the pot with an immersion blender, until smooth. Return to the pot and reheat. Stir in the vermouth, and season, to taste, with salt and pepper. Serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 51553,"Steak with horseradish and chives on Sea Salt and Cracked Pepper 3 ounce sirloin steak Horseradish Chives Olive oil Cracked Pepper Course Sea Salt Pretzel Crisps? Instructions: Coat steak with cracked pepper and sea salt. Heat pan on high, add oil and sear steak for 5 minutes on each side. Let cool and thinly slice. Add steak on top of Pretzel Crisps and garnish with horseradish and chives. ","[Malbec, Cabernet Sauvignon, Syrah/Shiraz]" 51554,"Shrimp and Grits 6 ears corn, grated on a box grater 2 tablespoons unsalted butter
1/4 cup sliced scallions
2 tablespoons chopped fresh cilantro 1/2 cup Cotija, plus more for garnish
Kosher salt
1/4 cup extra-virgin olive oil
1 head garlic, sliced in half horizontally
1 pound 21-25 count shrimp, peeled and deveined, tails intact
2 tablespoons seafood seasoning, such as Old Bay
1/4 cup beer or malt liquor
Instructions: Add the grated corn a large nonstick saute pan and heat over medium heat until bubbling, stirring often to cook the corn evenly, about 5 minutes. Add the butter and fold in until fully melted. Stir in the scallions, cilantro and Cotija until combined. Taste and adjust the seasoning. Keep warm in the pan until ready to serve. Add the olive oil and garlic to a large saute pan over medium heat, allowing to heat through and flavor the oil, about 5 minutes. Meanwhile, toss the shrimp with the seafood seasoning. Add the shrimp and sear for 1 minute. Turn off the heat and allow the shrimp to finish cooking through from the residual heat, another 3 to 4 minutes. Carefully stir in the beer or malt liquor to combine with the shrimp. Ladle the grits into serving dishes. Top with the shrimp and garnish with more Cotija. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 51555,"Peppermint-Gingerbread Ice Cream Bombe 6 cups peppermint ice cream, softened 1 1/4 cups red and green candy-coated chocolates, such as M&M's, roughly chopped 3 cups vanilla ice cream, softened
12 ounces hard peppermint candies, such as starlight mints, crushed 5 ounces gingersnap cookies (about 18) 4 tablespoons unsalted butter, melted 1/2 cup chocolate shell topping Instructions: For the filling: Line a large glass bowl (9 inches wide at the top, 4 1/2 inches wide at the bottom and 3 1/2 inches tall) with plastic wrap, leaving at least 1 inch of overhang on all sides. Spoon 2 cups of the peppermint ice cream into the bowl and smooth the surface. Sprinkle with the candy-coated chocolates and freeze until the ice cream is firm, about 1 hour. Spoon the vanilla ice cream on top of the candy-coated chocolates and smooth the surface. Sprinkle with the peppermint candies and freeze until firm, about 1 hour. For the crust: Meanwhile, put the gingersnap cookies in a food processor and pulse until a coarse crumb forms. Add the butter and pulse until the texture of the crumbs is similar to wet sand.
Spoon the remaining 4 cups peppermint ice cream on top of the peppermint candies in the bowl and smooth the surface. Sprinkle the cookie crust on top of the ice cream and gently press down. Cover the entire bombe with plastic wrap and freeze until completely set, at least 4 hours and up to overnight. For the topping: Invert the bombe onto a cutting board or serving platter and carefully remove the bowl with the help of the plastic wrap overhang. Drizzle the chocolate shell topping over the top of the bombe. To serve, warm a knife in hot water, dry the knife off and cut slices. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 51556,"Calamari \Bruce
2 pounds cleaned calamari, sliced crosswise 1 cup buttermilk 1 liter canola oil or enough to deep-fry calamari 1 1/2 cups all-purpose flour 3/4 cup cornstarch 4 teaspoons baking powder 1 teaspoon salt 1/4 teaspoon pepper 8 ounces cold seltzer 2 tablespoons olive oil 1 large red bell pepper cut brunoise (julienne then crosswire into 1/8-inch pieces) 1 large yellow bell pepper cut brunoise (juliennes then crosswire into 1/8-inch pieces) 1/2 cup oil packed sun-dried tomatoes, drained and sliced 4 to 5 scallions, white and tender green parts only, sliced on the diagonal
1-ounce fresh ginger (about a 1 to 1/2-inch piece) peeled and finely diced 1 tablespoon prepared wasabi 1 fresh lemon, halved and seeds removed 1 fresh lime, halved and seeds removed Instructions: Toss calamari with buttermilk in a non-reactive bowl, cover and let marinated in the refrigerator for 2 hours. Make topping by heating olive oil over medium heat in a medium skillet. Add peppers, sun-dried tomatoes, scallions, fresh ginger, and wasabi and saute until peppers are tender and flavors integrate. Remove from heat and set aside. Drain marinated calamari through a strainer or colander. Heat canola oil in deep-fryer to 375 degrees F (or as deep-fryer manufacturer directs for similar foods). To make tempura, mix flour, cornstarch, baking powder, and salt and pepper in a bowl. Dredge sliced calamari in the dry mix, then set aside briefly. Add seltzer in a stream to the tempura mix while whisking constantly to make into a batter. Dip calamari into the batter or ladle batter over the calamari, and place into the deep-fryer basket, frying for a minute or two until golden brown. Drain on paper towels. Finish by adjusting seasoning in topping with salt and pepper. Serve topping over fried calamari and squeeze lemon and lime juice over. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 51557,"Beef Quesadillas with Broccoli Slaw 1 12-ounce package broccoli slaw mix 4 radishes, thinly sliced 1/4 cup roughly chopped fresh cilantro 3 tablespoons fresh lime juice 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 8 ounces ground beef sirloin 2 teaspoons chili powder 1 1/2 teaspoons ground cumin 2 tablespoons salsa, plus more for serving 4 burrito-size flour tortillas 1 1/3 cups shredded Mexican cheese blend (about 6 ounces) Instructions: Toss the broccoli slaw, radishes and 2 tablespoons cilantro in a large bowl. Add the lime juice and 1 tablespoon olive oil; season with salt and pepper and toss. Set aside. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the beef, chili powder and cumin and season with salt and pepper. Cook, breaking up the meat, until browned, 2 to 3 minutes. Stir in the salsa. Transfer the mixture to a bowl and stir in the remaining 2 tablespoons cilantro; set aside. Wipe out the skillet. Spread the beef mixture on one half of each tortilla and top with the cheese; fold in half to cover the filling. Heat 1/2 tablespoon olive oil in the skillet over medium heat. Add 2 quesadillas and cook until the cheese melts and the tortillas are golden, 2 to 3 minutes per side. Transfer to a cutting board. Repeat with the remaining 1/2 tablespoon olive oil and quesadillas. Cut the quesadillas into wedges. Serve with more salsa and the broccoli slaw. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 51558,"Cannellini Bean, Red Onion, and Arugula Salad 4 (15-ounce) cans cannellini beans 1 medium red onion, thinly sliced (about 1 1/2 cups) 1 bunch arugula, thick stems removed, washed and dried 1/2 cup extra virgin olive oil 1/4 cup balsamic vinegar Handful washed basil leaves, roughly chopped 1 teaspoon salt 20 grinds black pepper Instructions: Empty the cans of beans into a colander and rinse them briefly under cold water. Drain thoroughly and empty the colander into a large serving bowl. Toss the beans together with the red onion and arugula. Shake the olive oil, vinegar, chopped basil, salt and pepper in a sealable container until the salt is dissolved. Pour the dressing over the salad and toss well. It's best to make and dress the salad about an hour before you serve it. Let it stand at room temperature, tossing every time you think about it. Just before serving, adjust the seasoning with salt and pepper, to taste. ; ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 51559,"Grilled Cedar Plank Salmon with Yellow Pepper Saffron Sauce 4 cedar 12 by 12-inch cedar planks, soaked in water for 3 hours 4 salmon fillets (6 ounces each) 2 tablespoons olive oil Salt and freshly ground pepper 2 yellow peppers, charred on the grill, seeded and coarsely chopped 1/3 cup rice wine vinegar 6 cloves garlic, coarsely chopped Pinch of saffron threads 1 tablespoon honey 1 teaspoon Dijon mustard 3/4 cup pure olive oil Salt and freshly ground pepper Instructions: Preheat grill. Remove the planks from the water and place on the grill until hot. Have ready 4 sheets of aluminum foil cut into 16 by 16-inch sheets. Remove the planks with tongs and place 1 plank in the center of each piece of foil. Brush the salmon on both sides with olive oil and season with salt and pepper to taste. Wrap the aluminum around the salmon, return to the grill and cook for approximately 10 minutes or to medium well doneness. Remove each fillet from the plank and drizzle with the sauce. In a blender or food processor, combine the peppers, vinegar, garlic, saffron, honey, and mustard and blend 30 seconds. With the motor running, slowly add the oil until it emulsifies. Season to taste with salt and pepper. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 51560,"Chocolate Espresso Bellini 3/4 cup sugar 1/2 cup espresso 3/4 cup chopped chocolate 1/4 cup coffee flavored liqueur (recommended: Kahlua) 1 bottle Prosecco, chilled Instructions: In a small saucepan combine the sugar and espresso over medium heat. Stir until the sugar dissolves, about 5 minutes. Place the chocolate in a small bowl. Pour the sugar and espresso mixture over the chocolate and let sit until the chocolate melts, about 3 minutes. Add the coffee liqueur and stir to combine. Place the chocolate mixture in the freezer for 10 minutes to cool. Place the chocolate mixture in a pitcher and add the Prosecco. Gently stir to combine. Pour into chilled glasses and serve. ","[Prosecco, Moscato, Brachetto, Lambrusco]" 51561,"The Mean Green 2 pounds green beans, ends trimmed, cut into 2-inch pieces (weighed prior to trimming) 4 strips bacon, cut into 1/2-inch slices 1 tablespoon olive oil 1 large Vidalia sweet onion, 1/2 cut into large dice, 1/2 reserved 1 medium red bell pepper, cut into 2 by 1/2-inch pieces 4 shittake mushrooms, cut into 1/2-inch strips 4 oyster mushrooms, cut into 1/2-inch strips 1 tablespoon minced shallots 1/2 teaspoon salt 1/2 teaspoon freshly cracked pepper 1/2 teaspoon cayenne pepper 1/4 cup butter 1/4 cup all-purpose flour 2 cups milk 1 teaspoon freshly cracked black pepper 1 teaspoon salt 2 cups panko bread crumbs For the roux: 1/2 cup buttermilk Reserved 1/2 Vidalia onion, thinly sliced, with a mandoline 3 medium shallots, thinly sliced with a mandoline 1 cup all-purpose flour 1 teaspoon granulated garlic 1/2 teaspoon dry mustard 1/2 teaspoon seasoned salt 1 teaspoon freshly cracked black pepper 4 cups canola oil Instructions: Preheat oven to 350 degrees F. In a large pot of boiling water, blanch green beans. Remove to an ice bath until cool, drain and let dry. Lightly butter a 13 by 9 by 2-inch glass baking dish. In a large frying pan, over medium-high heat, saute bacon until lightly crispy, remove bacon to a paper towel lined plate to drain. In remaining bacon fat, add 1 tablespoon olive oil, heat over medium-high heat, add onions and saute until just starting to caramelize, add in red bell peppers, saute 2 minutes, add in mushrooms and minced shallot and saute for 2 more minutes. Season with the salt, pepper and cayenne. Set aside. In a medium saucepan over medium heat, melt butter. When butter is melted, add in flour, all at once and stir vigorously with a wooden spoon until well combined. Continue to stir for 1 minute more. Add in milk 1/2 cup at first, stirring well to combine, then add 1 cup more milk, stir to combine and bring to a simmer, then add final 1/2 cup of milk and stir and simmer until thickened. Add in seasonings, combine with green bean mixture and pour into prepared pan. Top with 1 1/2 cups panko crumbs, then reserved bacon, then remainder of panko lightly sprinkled on top. Place in oven, set timer for 35 minutes. In a medium bowl place buttermilk, onion, and shallots. Let sit 10 minutes, drain well. In a medium bowl, combine flour and seasonings. When green beans have been in the oven 25 minutes, in a large frying pan, heat canola oil to 350 degrees F. While oil is heating, dredge drained onion and shallots in flour mixture. Drop carefully into the hot oil, 1/3 at a time. They will cook rapidly, 1 minute or less. Turn over if necessary. Remove and drain on paper towels. Let oil heat between batches. When timer goes off for green beans, take out of oven, top with onion-shallot mixture, evenly coating the casserole, place back into oven and continue to cook for 5 more minutes. Remove and let set 5 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 51562,"Smoked Hot Links 9 feet sausage casings (optional) Apple cider vinegar (optional) 5 pounds pork butt, coarsely ground twice or medium once 2 tablespoons granulated garlic 1 to 2 tablespoons rubbed sage 1 tablespoon dried parsley
1 tablespoon sea salt 2 teaspoons fennel seeds, cracked 1 teaspoon dried oregano leaves 1 teaspoon dried thyme leaves 1 teaspoon black pepper 1/2 to 1 teaspoon cayenne 1 cup ice water, if needed Barbecue sauce Hot sauce (such as Louisiana Hot Sauce or Texas Pete) Instructions: If you're using sausage casings, the day before you plan to stuff the sausage, rinse the casings under cold water inside and out. Prepare a solution of 1 cup water to 1 capful of cider vinegar. Soak the casings in the solution overnight.
In a large bowl, mix the pork with the garlic, sage, parsley, salt, fennel, oregano, thyme, pepper, and cayenne. Stir. If using casings, mix in the ice water if the meat mixture is too dry to stuff into the casings. Stuff the sausage mixture into the casings or make into loaves, sticks, or patties. If you're making sticks, links, or logs, it helps to use plastic wrap to form the meat into the desired shape. Hang stuffed casings for at least an hour in a cool, dry place and then refrigerate at least overnight but for no more than 5 days before using. Sticks, links, or logs can be cooked immediately.
You can fry, smoke, or grill the sausage as desired. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 51563,"Sourdough Bread 3/4 cup all-purpose flour 3/4 cup whole-wheat flour
3/4 cup warm water (about 75 degrees F)
2 tablespoons active sourdough starter, at room temperature (see Cook's Note)
6 3/4 cups all-purpose flour, plus more for dusting 2 3/4 cups warm water (about 75 degrees F)
3/4 cup whole-wheat flour
2 tablespoons kosher salt
Instructions: For the levain: Combine the all-purpose flour, whole-wheat flour, water and starter in a medium bowl and mix to combine. Cover and let sit at room temperature until bubbly and increased in volume by about 20 percent, about 8 hours. For the dough: Add the all-purpose flour, water and whole-wheat flour to the bowl of a stand mixer fitted with a dough hook. Weigh out 7 ounces of the levain (about 1 cup) and add to the mixer (discard any remaining levain). Mix on low until a shaggy dough forms. Cover the bowl and let sit at room temperature for 30 minutes.
Add the salt to the dough and mix on medium speed for 2 minutes; the dough should feel a bit sticky and wet but look smooth and very stretchy. Scrape the dough into a plastic or glass container about twice its size. Cover and let sit at room temperature until puffed, about 45 minutes.
Put the dough on a floured work surface, flatten it gently, then fold in thirds like a business letter. Transfer it back to the container. Cover and let sit at room temperature for 45 minutes.
Repeat the folding process one more time, transfer back to the container, cover and let sit at room temperature for another 45 minutes. After the third 45-minute rest, the dough should feel soft and pillowy; when pressed with a finger, it should leave an indentation that begins to spring back.
Gently scrape the dough onto a lightly floured work surface. Divide in half using a bench scraper. Shape each piece loosely into a round by gently tucking the edges under. Cover with a kitchen towel and let rest for 30 minutes.
Drape 2 kitchen towels into 2 medium (8-inch) bowls and dust very generously with flour. Dust the top of the dough rounds very lightly with flour and flip over using a bench scraper. Flatten one piece of dough into a circle, then fold the left and right sides of the dough over the center. Keeping tension in the dough, begin folding down from the top edge in 3 segments, sealing the bottom edge with the last fold. Loosely cup the dough and, using your hands and the tension between the board and the dough, pull the bread very slowly towards yourself while creating a taut ball. Gently flip the dough ball over and into one of the prepared bowls. Cover loosely with another kitchen towel. Repeat the process with the second piece of dough. Place both in a warm place to rise until about 1 1/2 times their size, 2 to 2 1/2 hours.
About 20 minutes before baking, position an oven rack in the lower third of the oven, put a 4-quart Dutch oven and lid on the rack and preheat to 500 degrees F. When preheated, carefully transfer the hot Dutch oven to a heatsafe surface with oven mitts (leave the lid in the oven). Flip one round of dough over into the Dutch oven. Using a sharp knife, scissors or bread lame, score the top of the bread in a cross or desired pattern. Return to the oven, immediately cover with the lid and bake for 20 minutes. Lower the temperature to 425 degrees F, uncover and bake until dark brown, about 10 minutes more. Transfer the bread to a cooling rack to cool completely. Return the empty Dutch oven to the oven, raise the temperature to 500 degrees F and let heat for 10 minutes before repeating the baking process with the second dough round. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 51564,"Miso Butter Green Beans 2 tablespoons unsalted butter, melted 1 tablespoon miso paste (yellow or white)
1 clove garlic, grated
1 scallion, finely chopped
1/2 pound green beans, trimmed
2 tablespoons canola oil
Kosher salt
Store-bought crispy onions, for garnish
Instructions: Make the sauce: Whisk together the melted butter, miso paste, garlic, scallion and 1 tablespoon water in a small bowl until combined. Set aside. Blister the green beans: Pat the green beans dry with a paper towel. Add the canola oil to a large cast-iron skillet over medium-high heat. When the oil is hot, carefully add the green beans and sprinkle with salt. Cook until browned, about 3 minutes on each side. Finish the dish: Add the miso butter mixture and turn the heat off. Using tongs, toss the beans with the sauce to coat, adding a tablespoon of water if necessary to loosen the sauce. Garnish with the crispy onions. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 51565,"Carrot Juice Plus 1 cup (240 ml) water 1? cups (190 g) diced carrots 2 teaspoons fresh lemon juice or 1 teaspoon concentrate 1 cup (240 ml) ice cubes Instructions:

1. Place all ingredients into the Vitamix container in the order listed and secure lid.
2. Select Variable 1.
3. Turn machine on and slowly increase speed to Variable 10, then to High.
4. Blend for 1 minute or until desired consistency is reached. ","[Chardonnay, Sauvignon Blanc, Riesling]" 51566,"Best Gravy Ever 1 Good Eats Roast Turkey, recipe follows 24 ounces reduced sodium chicken broth 8 ounces red wine 1/3 cup all-purpose flour 1 tablespoon fresh herbs such as oregano, thyme or rosemary Kosher salt Freshly ground black pepper One 14- to 16-pound frozen young turkey 1 gallon vegetable stock 1 cup kosher salt 1/2 cup light brown sugar 1 tablespoon black peppercorns 1 1/2 teaspoons allspice berries 1 1/2 teaspoons chopped candied ginger 1 gallon heavily iced water 1 red apple, quartered 1/2 onion, quartered 1 cinnamon stick 1 cup water 4 sprigs rosemary 6 leaves sage Canola oil Instructions: Remove the turkey from the roasting pan and set aside to rest. Leave the drippings from the turkey in the pan and place the roasting pan over medium heat. Add the broth and wine at the same time. Whisk to combine, scraping the bottom of the pan until all of the bits have come loose. Cook for another 2 to 3 minutes in order to reduce the mixture slightly. Transfer the liquid to a fat separator and let sit for 5 minutes to allow fat to separate. Return 2/3 to 3/4 cup of the fat to the roasting pan and place over medium-high heat. Discard any remaining fat. Add the flour and whisk to combine. Cook, whisking continuously, until the mixture starts to thicken and become smooth, approximately 2 to 3 minutes. Once this happens, gradually add the liquid back to the pan and whisk until smooth and you have reached your desired consistency, approximately 5 to 6 minutes. Remember, your gravy should be slightly thin in the pan as it will thicken once you serve it. Add the herbs and whisk to combine. Season with salt and pepper. 2 to 3 days before roasting: Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F. Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate. Early on the day or the night before you'd like to eat: Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining. Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine. Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels. Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil. Roast the turkey on lowest level of the oven at 500 degrees F. for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 151 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest for at least 15 minutes before carving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 51567,"Jalapeno Shrimp Popper Cupcakes 3 cups all-purpose flour 1 cup yellow cornmeal 1/4 cup sugar 2 tablespoons baking powder 2 cups buttermilk 1/2 cup pickled jalapeno pepper juice 4 tablespoons minced pickled jalapeno peppers 2 tablespoons seeded and minced fresh jalapeno peppers 3 extra-large eggs, lightly beaten 2 sticks unsalted butter, melted 1 cup grated extra-sharp Cheddar 24 sheets red colored soy paper, cut to desired width and size 1 jar (at least 6 ounces) jalapeno jelly, favorite brand 12 ounces cream cheese, cold 2 tablespoons tomato paste
   1 tablespoon shrimp paste
   1 tablespoon hot jalapeno sauce Freshly ground pepper
   Nonstick oil spray One 6-ounce bag shredded Parmesan 6 cups sugar 3 jalapeno peppers 48 small shrimp, peeled, deveined and precooked Nonstick oil spray 3 tablespoons jalapeno jelly Instructions: For the cupcakes: Preheat the oven to 350 degrees F. Using a whisk, combine the flour, cornmeal, sugar and baking powder in a large bowl. In a medium bowl, combine the buttermilk, pickled jalapeno juice, pickled and fresh jalapenos, eggs and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't over mix! Fold in the grated Cheddar. Line two 2 dozen mini-cupcake pans with the edible soy paper wrappers (or use paper wrappers). No need to spray the pans.
   Fill the prepared pans with the batter three-quarters of the way full using a small ice cream scoop. Bake until a toothpick comes out clean, about 9 minutes. Remove the cupcakes from the pans when cool to the touch. Heat the jalapeno jelly in small pot until melted. Using a pastry brush, glaze the cupcakes with the jalapeno jelly, making sure not to glaze the wrappers. Set aside until assembly. For the mousse: In large bowl, beat the cold cream cheese using a hand mixer until smooth. Add the tomato paste, shrimp paste, jalapeno sauce and black pepper to taste. Mix until thoroughly incorporated. Taste and adjust the seasoning. (No need to add salt! Shrimp paste is salty enough.) Place in a pastry bag fitted with a small star tip and chill in the refrigerator until ready for assembly. For the tuiles: Heat a large nonstick saute pan sprayed with a thin layer of oil spray on medium heat. With your fingers, lay out in a single layer 1-inch diameter circles (about 1 tablespoon) of the Parmesan. Heat until they bubble and are golden yellow around the edges. Carefully lift out of the pan with a spatula, set off to a silicone baking mat and reserve until ready to garnish. For the candied jalapeno: Combine 3 cups of the sugar and 1/2 cup water in a saucepan over high heat. Bring to a boil and cook until the temperature reaches 230 degrees F on a candy thermometer, about 3 minutes. Wearing gloves, cut the jalapenos lengthwise into 1/4-inch strips. Place in a medium pot and cover with 4 cups cold water. Heat on high until the water comes to a boil. Allow to boil until the peppers are vibrant green, about 3 minutes. Using a slotted spoon, transfer to the sugar syrup. Simmer until the jalapenos are tender to the bite, blistered and emerald green, about 15 minutes. Remove from the syrup. Cover a baking sheet with the remaining 3 cups sugar and roll the jalapenos until covered in sugar. Allow to dry in the sugar until hard. Set aside for assembly. For the shrimp: Thaw, rinse, drain and pat the shrimp dry. Heat a large nonstick saute pan sprayed lightly with oil spray. Add the jalapeno jelly and heat until liquid. Add the shrimp and toss until warmed through and thoroughly glazed. Set aside to cool or they will melt the savory cream cheese mousse. Reserve for assembly. To assemble: Pipe the glazed cupcakes with cream cheese tomato shrimp mousse. Top with a cheese tuile, sauteed glazed shrimp and finish with a candied jalapeno. Serve on a small clear plastic plate. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 51568,"Apple and Prune Stuffed Pork Loin Extra-virgin olive oil 4 slices bacon, cut crosswise into lardons 1 small red onion, cut into 1/4-inch dice Kosher salt 2 Granny Smith apples, peeled, cored, and cut into 1/2-inch dice 1/2 cup prunes, quartered 2 sprigs fresh rosemary, leaves picked and finely chopped, divided 1/2 cup brandy or Calvados 1 (3 to 4-pound) boneless pork loin 1 cup chicken stock Instructions: Coat a large saute pan lightly with olive oil. Add the bacon and bring the pan to a medium heat. When the bacon is crispy and has released a lot of fat, add the onions and season with salt. Cook the onions until they are soft and aromatic, 5 to 6 minutes. Add the apples, prunes, and half the chopped rosemary. Cook the apples, stirring occasionally, until they start to soften, about 5 minutes. Pull the pan off the heat and add the brandy. Return to the fire and flambe, or let the alcohol just burn off. Remove from the heat and let cool. Lay out a length of plastic wrap about 2-feet in length. Spoon the apple mixture onto the plastic and make a log down the center that is about the same length as the pork loin. Roll the plastic tightly around the apple mixture and twist at the ends to secure. The log should be about 1- inch in diameter. Place the log in the freezer and let it freeze solid. This can and should be done ahead of time. To stuff the pork: Insert a long, thin knife into the center of one end of the pork loin; repeat this process at the other end. Wiggle the knife back and forth to create a place big enough to accommodate your frozen stuffing log. After cutting with the knife, you can use the handle of a long wooden spoon to make sure the incision goes all the way through the pork loin. Preheat the oven to 375 degrees F. Get the stuffing log from the freezer and remove the plastic wrap. Slide the stuffing log through the pork loin - it might need a little encouragement but it should go the length of the loin. Season the outside of the pork generously with salt and sprinkle it with the remaining chopped rosemary. Coat a roasting pan with olive oil and bring the pan to a high heat. Add the pork to the pan and sear it on all sides until it is brown. Remove the pork to a plate and ditch the fat in the roasting pan. Add the pork back to the pan pour in the chicken stock. Place it in the oven for 25 to 35 minutes, depending on how you like your pork. I personally like it pinker and would remove it from the oven when a meat thermometer reaches 130 degrees F. Turn it over halfway through the cooking time. Remove it from the oven, cover it with foil, and let it rest for 15 minutes before carving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 51569,"Deli Stuffed Eggwiches 3 eggs Splash milk or cream Splash hot sauce Salt Freshly ground black pepper 8 slices white or wheat bread 4 rounded tablespoons apricot or raspberry preserves 4 rounded tablespoons grainy Dijon mustard 4 slices ham 4 slices Swiss cheese 4 slices herb roast turkey 2 tablespoons butter Instructions: Beat eggs, milk or cream and hot sauce with salt and pepper. Mix together the preserves and mustard. Spread the mixture on 1 side of each slice of bread. Face the coated sides in and make sandwiches of ham, cheese and turkey, folding meat and cheese to fit the bread. Heat a skillet with butter over medium heat. Coat sandwiches in egg and cook 3 minutes on each side until deeply golden and warmed through. Cut sandwiches from corner to corner and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 51570,"Summer Berry Carpaccio 2 pints fresh strawberries, hulled 2 pints fresh raspberries, halved
4 tablespoons cranberry or cherry juice
3 tablespoons extra-virgin olive oil
1 tablespoon honey
1/2 teaspoon ground ginger
Zest and juice from 1 large lime
2 tablespoons sugar
Fresh basil, for garnish
Instructions: Cut and arrange the fruit: Arrange four 9-inch serving plates on a work surface. Place the strawberries, hulled-tops down, on a cutting board. Cut each strawberry into thin slices and lay them in a single layer on the plates. Save any strawberry scraps or unevenly cut pieces in a medium bowl. Intersperse the raspberry halves in the gaps on the plates. Reserve any raspberries that are too soft in the bowl with the strawberry scraps. Refrigerate the plates of berries. Make the dressing: Press down on the berry scraps with the back of a spoon as if you were muddling fruit for a drink. Whisk together the cranberry juice, olive oil, honey and ginger in a small bowl along with the zest and juice of the lime. Add to the berry scraps and taste for seasoning. Serve: Remove the plates from the fridge, then drizzle the dressing over the fruit and sprinkle with a light, even layer of the sugar. Garnish with the basil and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 51571,"Kids Pissaladiere 1 1/4 cups warm (100 to 110 degrees F) water 2 envelopes dry yeast 1 tablespoon honey 3 tablespoons good olive oil 4 cups all-purpose flour, plus extra for kneading 2 teaspoons kosher salt Cornmeal, for baking 5 tablespoons tomato paste 3 plum tomatoes, sliced 1/2 pound mozzarella, sliced 1/2 pound grated white Cheddar 1/2 teaspoon freshly ground black pepper 2 teaspoons fresh thyme leaves Instructions: For the dough, combine the water, yeast, honey, and olive oil in the bowl of an electric mixer fitted with a dough hook. (If the bowl is cold, start with warmer water so it's at least 100 degrees F when you add the yeast.) Add 3 cups of the flour, then the salt, and mix on medium-low speed. While mixing, add 1 more cup of flour, or just enough to make a soft dough. Mix the dough on medium-low speed for about 10 minutes, until smooth, sprinkling it with flour to keep it from sticking to the bowl. When the dough is ready, turn it out onto a floured board and knead it by hand a dozen times. It should be smooth and elastic. Place the dough in a well-oiled bowl and turn it to cover lightly with oil. Cover the bowl with a damp kitchen towel. Allow to rest at room temperature for 30 minutes. Preheat the oven to 450 degrees F. Divide the dough into 2 equal parts, rolling each 1 into a smooth ball. If you're only making 1 pissaladiere, place 1 ball on a baking sheet and cover it loosely with a damp towel. Allow the dough to rest for 10 minutes. (If you're not using the other dough, wrap it well and refrigerate or freeze it for the next time.) Roll the dough lightly with a rolling pin, then stretch it to a 10 by 15-inch rectangle and place it on a baking sheet sprinkled with cornmeal. Spread the tomato paste onto the dough, leaving a 3/4-inch border all around. Artfully arrange the sliced tomatoes and sliced mozzarella on top. Sprinkle with the Cheddar, pepper, and thyme. Brush the edge of the dough with olive oil, and bake for 15 minutes, or until the crust is crisp. Serve hot on a cutting board. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 51572,"Chocolate-Raspberry Waffle Cake One 16.25-ounce box chocolate cake mix plus the ingredients for baking it 2 cups freeze-dried raspberries 1/4 cup confectioners' sugar, plus more for dusting, optional 1/2 cup mascarpone cheese 1 teaspoon pure vanilla extract 1 1/2 cups heavy cream 6 ounces semisweet chocolate chips 1/2 cup fresh raspberries Instructions: Preheat a waffle maker that makes round waffles on medium. Prepare the boxed cake mix according to the package directions. Pour 1/3 cup of the batter into the center of the waffle maker, close the lid and cook until the cake is lightly browned and springs back when you touch it, 1 to 1 1/2 minutes. Remove the cake from the waffle maker using a fork and set aside on a wire rack to cool completely. Repeat with the remaining batter; you should have 8 waffled cakes total. Let them all cool completely.
Pulse the raspberries with the confectioners' sugar in a food processor until it looks like dust. Add the mascarpone, vanilla and 1 cup cream and pulse until thick and creamy.
Put the chocolate chips in a medium bowl. Heat the remaining 1/2 cup cream in a small saucepan over medium heat until small bubbles form and it just begins to simmer. Pour the cream over the chocolate and stir until melted and smooth. Put 1 waffled cake on a cake stand or plate. Use an offset spatula to evenly spread a 1/4 cup of the raspberry-cream mixture over the cake, pushing most of it to the edge of the cake, leaving a small well in the middle. Spoon 1 tablespoon of the chocolate ganache into the well and top with another waffled cake. Repeat with remaining waffled cakes, raspberry cream and ganache, finishing with some raspberry cream on top. Decorate the top with the fresh raspberries and drizzle with the remaining ganache (microwave the ganache for a few seconds and stir if it needs to be loosened). If desired, dust with confectioners' sugar before serving. ","[Pinot Noir, Chianti, Tempranillo, Grenache Blanc]" 51573,"Rack of Lamb 1 1/2 tablespoons kosher salt 2 tablespoons minced fresh rosemary leaves 3 garlic cloves, minced 1/2 cup Dijon mustard 1 tablespoon balsamic vinegar 2 racks of lamb, \frenched\ (see note) Instructions: In the bowl of a food processor fitted with a steel blade, process the salt, rosemary, and garlic until they're as finely minced as possible. Add the mustard and balsamic vinegar and process for 1 minute. Place the lamb in a roasting or sheet pan with the ribs curving down, and coat the tops with the mustard mixture. Allow to stand for 1 hour at room temperature. Preheat the oven to 450 degrees F. Roast the lamb for exactly 20 minutes for rare or 25 minutes for medium-rare. Remove from the oven and cover with aluminum foil. Allow to sit for 15 minutes, then cut into individual ribs and serve. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 51574,"Ming's Sesame Tofu and Cucumber Salad with Soy Sauce Eggs 3 tablespoons rice wine vinegar 2 tablespoons thin soy sauce 2 tablespoons tahini 1 tablespoon sesame seed oil 1 teaspoon sugar 1/2 cup canola oil 2 tablespoons sliced scallions, green part only 1 packages firm tofu, cut into 1/2-inch cubes 1 package enoki mushrooms 1 cucumber peeled, seeded and 1/16-inch slices 1/4 cup toasted sesame seeds, for garnish 6 soy sauce eggs, recipe follows 6 eggs 2 cups soy sauce 1 cup water 1 slice ginger 1/2 teaspoon five-spice powder Instructions: In a mixing bowl, whisk together vinegar, soy, tahini, sesame oil, and sugar. Drizzle in canola oil to emulsify. Season. Toss with scallions, tofu, mushrooms, and cucumbers. Check for flavor. Plate salad and garnish with wedges of soy sauce eggs. Soft boil the eggs to the just-coagulated stage, and placed immediately in cold water. Tap eggs gently all over to cover with cracks. Add the eggs to pot filled with 1 cup soy sauce and 1 cup water (enough to cover 6 eggs), 1 slice of ginger, and half teaspoon of five-spice powder. Simmer over low heat for 25 to 30 minutes, then let steep for another 1/2 hour. Crack open the eggs and peel them, then slice into wedges. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 51575,"Perfect Roast Chicken 1 3/4 pound chicken, preferably free-range organic 2 teaspoons salt 3/4 teaspoon freshly ground black pepper 1 lemon, cut in half 1 head garlic, halved horizontally 1 bay leaf Instructions: Preheat oven to 475 degrees. Season the inside and outside of the chicken with the salt and pepper. Put the lemon and garlic halves and bay leaf in cavity of chicken. Place chicken on a lightly oiled rack set into a small roasting pan, or on a broaster. Place in oven and roast for one hour, or until done, depending on size of chicken, until instant read thermometer inserted into thickest part of thigh reads 165 degrees, or until thigh joint juices run clear, not pink, when pierced with a knife. Remove chicken from oven and allow to rest in a warm place 10 minutes before carving or cutting into serving pieces. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 51576,"Arrachera Tacos 1 1/2 pounds skirt steak (or 2 if you need to trim quite a bit or are hungry), trimmed 1 cup oil (we like avocado oil, but use any neutral-flavor oil) 1/2 cup soy sauce 1/2 cup Worcestershire sauce 2 tablespoons fresh lime juice 2 tablespoons ground black pepper 1 tablespoon garlic powder 1 tablespoon dehydrated onion 1 tablespoon paprika 1/2 fresh jalape?o 1 ripe avocado 1/2 cup (lightly packed) fresh cilantro, thick stems removed 2 tablespoons fresh lime juice 1 tablespoon salt 1/4 teaspoon ground black pepper 2 large ears or fresh corn (or 3 small/medium) 5 Roma tomatoes, diced 1/2 red onion, finely diced 1/2 cup finely chopped fresh cilantro 1/2 cup fresh lime juice 2 tablespoons salt 1/4 teaspoon ground black pepper 3 cups organic blue corn masa 2 1/4 cups warm water Neutral oil, for lubricating the plastic bag, optional 1/4 to 1/2 cup shredded Cotija Mexican rice and whole or refried beans, for serving, optional Instructions: For the steak: Cut the steak into 3 to 4 rectangular-ish portions. Place in a large resealable plastic bag, container or vacuum seal bag. Blend the oil, soy sauce, Worcestershire, lime juice, pepper, garlic powder, dehydrated onion and paprika in a blender. Pour the marinade over the steak and seal the bag. Let sit in the refrigerator for 4 to 6 hours. For the jalape?o avocado a?oli: Remove the seeds from the jalape?o and dice. Remove the pit and skin from the avocado and add to a blender. Add the jalape?o, cilantro, lime juice, salt and pepper to blender. Blend until it has a smooth, thick paint-like texture. If it's too thick, add a little cold water until the texture is thick and a little bit runny, like paint. Transfer to a container, bowl or squeeze bottle. For the corn pico de gallo: Grill the corn (or roast over the open flame of a gas stove) until nice and charred. Cut the kernels from the cobs into a large bowl. Add the tomatoes, onions, cilantro, lime juice, salt and pepper. Mix well with a spoon or by hand, making sure to not smash the tomatoes. For the blue corn tortillas: In a large bowl, add the masa. Pour in the water and stir to combine. Knead the dough with your hands in the bowl until it is smooth and no longer sticky, 1 to 2 minutes. If you have time, cover the dough and let rest up to 30 minutes. Pinch off a piece from the dough and form a round ball around the size of a golf ball. Cut a resealable plastic bag open along the sides. Open the tortilla press and lay the opened bag on the top and bottom. Coat the plastic slightly with oil if desired to reduce friction. Place the dough ball between the plastic. Press down until the dough has spread about 6 inches and reaches the desired thickness. Heat a skillet over medium-high heat. Add the freshly pressed tortilla and cook for about 1 minute before flipping and cooking another minute. Stack the tortillas in a clean kitchen towel so they stay warm and steamy. Repeat with the remaining dough. For the steak: Take the steak out of the bag and cook on a hot grill or griddle to medium or preferred temperature. Cut into strips. For the tacos: Place the warm tortilla(s) on a plate. Add 2 ounces steak to each, followed by the corn pico de gallo, a sprinkling of Cotija and a drizzle of jalape?o-avocado a?oli. Serve with Mexican rice and whole or refried beans. Enjoy! ","[Chardonnay, Pinot Noir, Tempranillo, Garnacha]

" 51577,"World Class Mashed Potatoes 2 pounds fingerling potatoes 14 ounces butter 1 1/2 cups milk 3/4 ounce salt Instructions: Wash the potatoes with the skins on. Leaving them whole, place them in a large pot and fill with cold water, covering them over with 1 inch of water. Add salt and cook the potatoes for 25 to 30 minutes until fork tender. Drain and quickly peel the potatoes while they are still warm. Once they are peeled, pass them through a ricer. Add 1/2 of the butter and stir until completely incorporated. Using a tamis or fine metal mesh sifter, pass the potato puree once more to create a smooth texture. Place the potato puree in a pot and add the remaining butter. Over low heat, add the milk slowly, continuously mixing. Finish, by adding a pinch of salt for flavor. To serve, simply place on a plate as a side dish with your favorite meat and vegetables. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 51578,"Shrimp Boil with Clams and Lemon Water 2 lemons, halved, plus more for serving 3 bay leaves 2 teaspoons salt 1/4 cup crab boil seasoning (recommended: Old Bay) 1/2 bunch thyme, tied together 1 medium onion, quartered 2 serrano chiles, split in 1/2 lengthwise 1 head garlic, halved 1 pound 5 ounces red new potatoes, medium to large, cut in 1/2 3 ears sweet corn, halved 3 pieces smoked sausage, such as andouille or kielbasa, cut into 1-inch pieces (about 1 pound 5 ounces) 12 littleneck clams, scrubbed (about 1 pound 4 ounces) 2 pounds jumbo shrimp with heads and tails Kosher salt Instructions: Fill a huge stockpot, preferably fitted with a basket insert, with about 4 quarts of water. Keep in mind that when you add the solid ingredients the water level will rise, so don't fill the pot up more than halfway. Squeeze the lemons into the water, tossing in the halves too. Add the bay leaves, salt, seasoning, thyme, onions, chiles and garlic; bring the broth to a boil over medium-high heat and simmer for 10 minutes. You want a very aromatic broth with plenty of salt and spices. Taste it; don't be afraid to make it strong so some of the flavor can penetrate and get absorbed by the potatoes and other ingredients. Adjust seasoning with salt. Add the potatoes to the pot to give them a head start; simmer for 20 minutes. Now add the corn and sausage; cook another 5 minutes, making sure everything stays covered with the liquid. Add the clams and boil for 8 to 10 minutes until they open. Then toss in the shrimp and shut off the heat. Cover the pot and let the shrimp steep in the flavor for 15 minutes. Drain and spread the shrimp, sausage, clams, corn, potatoes, and onions out on a newspaper-covered table. Serve with lemons and plenty of napkins. Reserve the broth to make Shrimp Cocktail Shots. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 51579,"Tizza Soup 1 pound/500 g potatoes, peeled and chopped 8 ounces/250 g carrots, peeled
8 ounces/250 g zucchini, chopped 2 artichoke hearts 2 leeks, trimmed and washed 2 small tomatoes, chopped 1 turnip (not rutabaga) 1/2 stalk celery, chopped 1 cube chicken or vegetable bouillon 1 tablespoon olive oil Kosher salt and freshly ground black pepper Instructions: Put the potatoes, carrots, zucchini, artichoke hearts, leeks, tomatoes, turnip and celery in a large pot. Add the bouillon cube, olive oil and some salt and pepper. Cover with water. Bring to a boil and simmer until all the vegetables are tender, 20 to 30 minutes. Put the mixture through a food mill or blend with an immersion blender. Reheat to serve.
","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 51580,"Chocolate Stout Torta 1 stick (8 tablespoons) unsalted butter, plus extra for the pan 1 cup stout, such as Guinness
1 2/3 cups sugar
1 cup 5% Greek yogurt, such as Fage 3/4 cup unsweetened cocoa powder, such as Valrhona 1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
2 large eggs, at room temperature
1 1/2 cups almond flour, sifted
1 cup oat flour, sifted
1 teaspoon baking soda
1/2 cup heavy cream, chilled 2 tablespoons sugar
2 teaspoons bourbon whiskey
Instructions: For the cake: Preheat the oven to 350 degrees F. Butter a 9-inch springform pan and line the bottom with parchment. Butter the parchment as well. In a small saucepan, heat the butter and stout over medium heat until the butter is melted. Set aside to cool slightly. Meanwhile, in a medium bowl, whisk together the sugar, yogurt, cocoa powder, vanilla, salt and eggs until smooth. Pour in the stout mixture and whisk again until fully incorporated. Add the almond flour, oat flour and baking soda and fold with a spatula to combine. Pour the mixture into the prepared pan and bake until a toothpick inserted in the center comes out with just a few crumbs, about 1 hour. Allow to cool completely. For the whipped cream: In a medium bowl, use a handheld mixer on medium speed to beat the heavy cream, sugar and whiskey to soft peaks, about 1 minute. Serve the cake dolloped with the whiskey whipped cream. ","[Port, Tawny Port, Madeira, Sherry]

" 51581,"Beer-Simmered Bratwurst 6 cups German light ale 1 tablespoon caraway seeds 1 tablespoon coriander seeds 1 tablespoon mustard seeds 3 large onions, unpeeled, roughly chopped 2 whole cloves garlic, smashed One 3-inch piece fresh ginger, peeled and chopped
3 pounds precooked bratwurst, pricked with a fork 2 tablespoons canola oil Instructions: Preheat the grill for direct grilling, high heat.
Combine the beer, caraway, coriander, mustard seeds, onions, garlic and ginger in a large stockpot. Then, add the bratwurst. Place the pot on the grates of the grill and bring to a simmer. Simmer the sausages until half-cooked, about 5 minutes. Remove the pan from the grill and let the bratwurst sit in the liquid for 30 minutes. Transfer the brats to a platter or cutting board and strain the liquid into a bowl, discard the solids.
Brush the sausages with canola oil and grill until the casings are crisp and golden brown and the sausages are cooked through, 4 to 6 minutes per side. Keep warm until serving. ","[Hefeweizen, Riesling, Pinot Grigio, Gouda]" 51582,"Banana Splitsville 2 cups sugar 1 cup water 1 tablespoon light corn syrup 1 batch caramel 2 cups heavy cream 4 bananas Sugar for coating Ice cream of your choice Instructions: Combine the sugar, water, and corn syrup in a small, heavy saucepan and place over high heat. As soon as the sugar has dissolved, heat your thermometer under warm tap water (to prevent thermal shock) and attach to side of pan, making sure that the bulb is completely submerged. Do not stir the mixture or agitate the pan at this stage. When the mixture reaches 230 degrees, reduce the heat to medium and allow the sugar to color gradually. As the temperature approaches 300 degrees the color will start to turn to amber. At this point, it's safe to swirl the pan gently to help distribute the heat evenly. As the caramel heads towards 340 degrees, it will reach a deep amber color. Remove the pan from the heat and slowly stir with a metal spoon, allowing it to cool until the caramel falls from the spoon in a solid stream, like a string. When it does, it's doodad time. Form doodads by holding the spoon 12 to 16 inches over the caramel and drizzling the patterns on the parchment. (Hint: allow the spoon to unload into the pan for a few seconds before attempting doodad. This will allow a narrower stream.) Quick back and forth motions or side to side movements are best. It's all in the wrist. Allow doodads to cool for 15 minutes then peel the paper off (not the other way around). Stack in an airtight container with wax paper between each piece. After making 15 to 20 doodads, you should have sufficient caramel remaining to move on to the sauce phase. So, return the remaining caramel to medium high heat and continue cooking until you see the first sign of smoke. Immediately remove from the heat, and add the cream, all at once, at arms length. (It will boil furiously.) Once the mixture calms down, return to medium heat and boil 3 more minutes, stirring occasionally. Cool to room temperature, move to squirt bottle and refrigerate for up to a week. To make the bananas brulee, quarter the bananas (peel on) and rub into sugar to coat thoroughly. Remove peel and place on cooling rack over several layers of foil. (Don't try this on your dining room table.) Don your safety goggles and fire up your torch. Hold the torch so that the very tip of the flame barely touches the banana, and move quickly back and forth until the sugar melts, turns brown, and bubbles. As soon as it looks like caramel, move on. You know you've got it down when a solid, glasslike sheet of gold (no graininess) has formed on the banana. To do the split (so to speak), squirt a pattern of caramel sauce on a chilled plate, top with 4 banana pieces (Lincoln log style), top with the ice cream of your choice (we like our peachy vanilla from Churn Baby Churn), and finally, a doodad. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 51583,"Carbonara Pigs in a Blanket 2.5 ounces sliced pancetta, diced One 8-ounce tube refrigerated crescent dough
24 mini hot dogs
1 egg 1/4 cup grated Pecorino Romano cheese
1/2 cup store-bought Alfredo sauce, for dipping
Instructions: In a large skillet over medium-low heat, cook the pancetta until cooked through but not too crispy, 5 to 6 minutes. Transfer to a plate lined with paper towel. Preheat the oven to 375 degrees F. Line a sheet tray with parchment paper. Separate the dough into individual triangles. Cut each triangle lengthwise into 3 narrow triangles. Place a mini hot dog on the wide base end of a triangle. Starting at the base end of the triangle, roll up toward the pointed end, to wrap the hot dog. Place on the prepared sheet tray. Repeat with the remaining dough and mini hot dogs. In a small bowl, beat together the egg and Pecorino Romano cheese. Using a pastry brush, brush the pigs in a blanket with the egg mixture. Sprinkle with the diced pancetta. Bake until golden brown, 12 to 15 minutes. Arrange on a platter and serve with the Alfredo sauce for dipping. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]" 51584,"Peach Melba 3 cups water 3 1/2 cups sugar 1 vanilla pod, split lengthwise 2 tablespoons lemon juice 8 peaches 3 cups raspberries 1/4 cup confectioners' sugar 1 tablespoon lemon juice 1 large tub vanilla ice Instructions: Put the water, sugar, lemon juice, and vanilla pod into a wide saucepan and heat gently to dissolve the sugar. Bring the pan to the boil and let it bubble away for about 5 minutes, then turn the heat down to a fast simmer. Cut the peaches in half, and if the stones come out easily then remove them, if not then you can get them out later. Poach the peach halves in the sugar syrup for about 2 to 3 minutes on each side depending on the ripeness of the fruit. Test the cut side with the sharp point of a knife to see if they are soft, and then remove them to a plate with a slotted spoon. When all the peaches are poached, peel off their skins and let them cool (then you can remove any remaining stones). If you are making them a day in advance then let the poaching syrup cool and then pour into a dish with the peaches. Otherwise just bag up the syrup and freeze it for the next time you poach peaches. To make the raspberry sauce, liquidize the raspberries, confectioners' sugar, and lemon juice in a blender or a food processor. Sieve to remove the pits and pour the puree into a jug. To assemble the Peach Melba, allow 2 peach halves per person and sit them on each plate alongside a scoop or 2 of ice cream. Spoon the raspberry sauce over each. ","[Chardonnay, Sauvignon Blanc, Moscato, Pinot Grigio]

" 51585,"German Apple Strudel 5 Granny Smith apples, peeled, cored, halved and thinly sliced
1/2 cup packed brown sugar, plus more for sprinkling
1/2 cup apple juice
1/2 cup golden raisins
1 tablespoon ground cinnamon
1 tablespoon granulated sugar
1/4 cup chopped pecans
7 sheets phyllo dough, thawed
2 to 4 tablespoons unsalted butter, melted
Whipped cream, for serving Instructions: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. In a large saucepan, combine the apples, brown sugar and 1/2 cup water. Bring to a simmer and cook until the apples soften and breakdown, 10 to 15 minutes. Set aside and let cool. Meanwhile, combine the apple juice and raisins in a small bowl and let sit for 15 minutes. Combine the cinnamon, granulated sugar and pecans in a small bowl. Lay out a sheet of phyllo dough. Brush with butter, sprinkle with some pecan-sugar mixture and put another phyllo sheet on top. Repeat this process until all the sheets and pecan-sugar mixture are used up. Drain the raisins and stir them into the apples. On the last buttered sheet, put the apple mixture in a line across the sheet horizontally, leaving 1 inch on each side. Carefully roll the pastry away from you to enclose the filling, making a log. Close the ends with your fingers, brush the top with butter and sprinkle extra brown sugar on top. Transfer the strudel to the prepared baking sheet. Bake until lightly browned and crisp on top, 35 to 40 minutes. Let cool. Slice with a serrated knife into 2-inch pieces and serve with whipped cream. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 51586,"Copycat Pink Drink 1/3 cup freeze-dried strawberries 1 tea bag acai berry tea
2 tablespoons agave syrup
1/2 cup coconut milk (see Cook\u2019s Note)
Instructions: Crush half the freeze-dried strawberries into a coarse powder using the back of a spoon or a small food processor. Brew the tea in 8 ounces hot water, then stir in the agave syrup and crushed strawberries while the water is still hot. Let steep and cool to room temperature, about 30 minutes.
Remove the tea bag from the brewed tea. Fill a large glass with ice, then add the tea mixture, coconut milk and remaining freeze-dried strawberries and stir.
","[Chardonnay, Sauvignon Blanc, Ros, Moscato]" 51587,"Pork Amandine with Almond Milk Sauce 2 tablespoons olive oil 8 pork cutlets (each about 1/3-inch thick) Kosher salt and freshly ground black pepper 2 tablespoons unsalted butter 1 cup sliced almonds 12 ounces haricot verts, trimmed 1 cup almond milk 1/2 cup sour cream 1 tablespoon Worcestershire sauce 2 tablespoons chopped fresh parsley, plus more, for serving Instructions: Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Sprinkle the pork with 1 teaspoon salt and 1/4 teaspoon pepper. Add 4 of the pork cutlets and brown, 1 to 2 minutes. Flip and continue cooking, about 1 minute more. Remove the pork from the skillet and transfer to a plate. Add the remaining 1 tablespoon oil and repeat with the remaining 4 cutlets. Transfer to the plate and set aside. Add the butter and almonds to the skillet, stirring until both are browned but not burnt. Remove the almonds to a separate plate. Add the haricot verts, almond milk, sour cream, Worcestershire and 1/2 teaspoon salt to the skillet. Cook until the beans are tender and cooked through and the mixture is starting to thicken, about 6 minutes. Stir in the parsley and reserved almonds. Divide the haricot verts evenly among 4 plates and spoon some sauce over them. Top with 2 cutlets per plate and sprinkle with parsley.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 51588,"Fried Green Tomatoes With Shrimp Remoulade 1/4 cup Creole mustard (or other spicy mustard) 2 tablespoons ketchup 1/2 teaspoon Worcestershire sauce 1 teaspoon minced garlic 1/2 teaspoon fresh lemon juice 2 teaspoons paprika 1/8 teaspoon white pepper Pinch of cayenne pepper 1 teaspoon sugar Kosher salt 1/4 cup extra-virgin olive oil 1/2 cup minced celery 1/2 teaspoon minced fresh parsley 1/2 tablespoon minced onion 1/2 tablespoon finely chopped scallion (green part only) 1 tablespoon mayonnaise Hot sauce, to taste Kosher salt 1 lemon, thinly sliced 4 teaspoons hot sauce 2 bay leaves 1 carrot, sliced 1 teaspoon Worcestershire sauce 1 1/2 pounds medium shrimp, peeled and deveined (tails intact) 1 cup fine cornmeal Kosher salt and freshly ground black pepper 1 cup buttermilk 1/2 cup vegetable oil 8 thick slices green tomatoes (1/4 to 1/3 inch thick) Instructions: Make the remoulade: Mix the mustard, ketchup, Worcestershire sauce, garlic, lemon juice, paprika, white pepper, cayenne and sugar in a large bowl; season with salt. Whisk in the olive oil in a slow stream until blended. Whisk in the celery, parsley, onion, scallion, mayonnaise and hot sauce. Cover and refrigerate until ready to serve. Prepare the shrimp: Bring 2 quarts water to a boil in a large pot. Add 3 tablespoons salt, the lemon slices, hot sauce, bay leaves, carrot and Worcestershire sauce; boil 10 to 15 minutes. Add the shrimp and return to a boil, then reduce the heat and simmer until the shrimp are opaque and just firm, 5 to 7 minutes. Drain the shrimp and run under cold water to stop the cooking. Discard the carrot, lemon slices and bay leaves. Cover the shrimp and refrigerate until cold. Fry the tomatoes: Mix the cornmeal, 1/4 teaspoon salt and teaspoon black pepper in a shallow dish. Put the buttermilk in another shallow dish. Heat the vegetable oil in a large deep skillet over medium-high heat. Dip the tomato slices in the buttermilk, then coat with the cornmeal, shaking off the excess. Fry until golden brown, 1 to 2 minutes per side. Place 2 fried tomato slices on each plate. Top with the shrimp and drizzle with the remoulade. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 51589,"Spicy Szechuan Chicken Lettuce Wraps 3 boneless skinless chicken breasts 1/4 cup shredded daikon radish 2 carrots, shredded 1/4 cup bean sprouts 3 stalks (1/2 cup) scallions 1/4 cup Szechwan sauce 1 tablespoon Chinese five-spice powder 1/4 teaspoon cayenne 1/2 teaspoon sea salt 1/4 teaspoon freshly ground black pepper 2 tablespoons grapeseed oil, for frying 2 tablespoons butter 1 lemon, juiced 1 head Bibb lettuce leaves Instructions: Split boneless chicken in half. If too thick, pound out to make thinner. In a medium bowl, mix together radish, carrots, bean sprouts, and scallions. Add Szechwan sauce. In a small bowl, mix together five-spice, cayenne, salt and pepper. Season chicken breasts lightly with rub. Cut the chicken into strips. In a large skillet over high heat, add the grapeseed oil. Once hot, sear the chicken breasts for 4 minutes on each side. Add butter and lemon to pan and baste the chicken for another minute. Remove chicken to a platter to let cool. Once cooled, dice or shred the chicken. Place a spoonful of the vegetable mixture and the shredded chicken onto each leaf of lettuce. Roll and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 51590,"Corn Cakes with Honey 1 package corn muffin mix, prepared to package directions for corn pancakes (recommended: Jiffy) 2 ears fresh corn, kernels scraped from cob 1 orange, zested 2 scallions, whites and greens, finely chopped 3 tablespoons butter Honey Instructions: Mix corn pancake batter in a large bowl. Heat a griddle or cast iron pan over medium-low to medium heat. Stir the corn kernels, orange zest, and scallions into batter. Cut up 2 tablespoons butter into small bits and fold it into the batter. Nestle a pat of butter into a folded paper towel and wipe pan with it. Pile the batter into mounds 3 inches wide and cook the cakes until deep golden on each side. Repeat with remaining batter. Meanwhile, heat a small pot of water over low heat and bring to a bubble. Remove the pan from heat and put the honey jar into the water bath to gently warm. Arrange the corn cakes on a serving platter and serve with honey drizzled on top. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 51591,"Texas Dog 2 tablespoons canola oil 1 large Spanish onion, coarsely chopped 5 cloves garlic, coarsely chopped 3 cups canned plum tomatoes and juices, pureed 1 cup water 1/4 cup ketchup 1/4 cup red wine vinegar 1/4 cup Worcestershire sauce 3 tablespoons Dijon mustard 3 tablespoons dark brown sugar 2 tablespoon honey 1/4 cup molasses 3 tablespoons ancho chili powder 3 tablespoons pasilla chili powder 2 to 4 canned chipotle chiles in adobo, pureed (depending on how spicy you like it) Salt Freshly ground black pepper 3/4 cup mayonnaise 1/2 small white onion, grated 2 tablespoons sugar 2 teaspoons celery seeds 3 tablespoons apple-cider vinegar Salt Freshly ground black pepper 1 head cabbage, cored, finely shredded 1 large carrot, finely grated 8 kosher beef hot dogs 8 good quality hot dog buns, split 3/4 through Dill pickles, cut into wedges Instructions: For the BBQ sauce: Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onions and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the tomatoes and water, bring to a boil and simmer for 10 minutes. Add the remaining ingredients and simmer for an additional 30 to 40 minutes until thickened, stirring occasionally. Transfer the mixture to a food processor and puree until smooth, season with salt and pepper, to taste. Pour into a bowl and allow to cool at room temperature. Sauce will keep for 1 week in the refrigerator stored in a tightly sealed container. For the cole slaw: Whisk together the mayonnaise, onion, sugar, celery seeds, vinegar and salt and pepper in a large bowl. Add the cabbage and carrot and stir to combine, season with more salt and pepper, if needed. Let sit at least 15 minutes before serving. For the hot dogs: Heat the grill to high. Grill dogs until golden brown on all sides, about 7 minutes. Remove to a plate. Place buns on the grill cut side down and grill until lightly golden brown, about 20 seconds. Place hot dogs in the buns and brush dogs with BBQ sauce, top with coleslaw and pickle. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 51592,"Marshmallow Eggs 1 1/2 cups sugar 1/4 cup corn syrup, plus 1/4 cup, plus 1 tablespoon corn syrup 1/2 cup water 3 tablespoons gelatin, powdered 1/4 cup water 2 to 3 drops flavored oils, concentrated Cornstarch, for dusting 4 ounces dark chocolate, tempered Instructions: Place the sugar, 1/4 cup corn syrup, and 1/2 cup water in a saucepan and cook to 110 degrees F. Simultaneously, bloom the gelatin in the 1/4 cup water.
Place the bloomed gelatin in the top of a double boiler and melt. Place the 1/4-cup plus 1 tablespoon corn syrup in a medium-sized mixing bowl. Pour the cooked sugar and the melted gelatin into the bowl of corn syrup. Whisk until fluffy. Add the drops of flavored oil. Spray the inside of the egg molds with vegetable cooking spray. Dust with cornstarch. Spoon the fluffy mixture into the egg molds. Let sit overnight. Unmold and decorate.
To decorate the eggs, make a cornet and fill with chocolate. Use the cornet to draw decorations onto the marshmallow eggs. How to Temper Chocolate(From Dessert Circus, Extraordinary Desserts You Can Make At Home by Jacques Torres):
Chocolate is tempered so that after it has been melted, it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). There are a variety of ways to temper.
One of the easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. Be very careful not to overheat it. (The temperature of dark chocolate should be between 88 and 90 degrees F, slightly warmer than your bottom lip. It will retain its shape even when mostly melted. White and milk chocolates melt at a temperature approximately 2 degrees F less because of the amount of lactose they contain.) Any remaining lumps will melt in the chocolate's residual heat. Use an immersion blender or whisk to break up the lumps. Usually, chocolate begins to set, or crystallize, along the side of the bowl. As it sets, mix those crystals into the melted chocolate to temper it. A glass bowl retains heat well and keeps the chocolate tempered longer.
Another way to temper chocolate is called seeding. In this method, add small pieces of unmelted chocolate to melted chocolate. The amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. It is easiest to use an immersion blender for this, or a whisk.
The classic way to temper chocolate is called tabliering. Two thirds of the melted chocolate is poured onto a marble or another cold work surface. The chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees F. At this stage, it is thick and begins to set. This tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. If the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. This is a lot of work, requires a lot of room, and makes a big mess.
A simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. If the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes. How to Make a Cornet(From Dessert Circus, Extraordinary Desserts You Can Make At Home by Jacques Torres):
The Cornet: A cornet is a small piping bag made from parchment paper. It is usually used to make fine decorations.
Cut an 8 by 12 by 14 1/2-inch triangle from a sheet of parchment paper. Hold the middle of the long side of the triangle between two fingers of one hand. Take the tip of the triangle on the short, wide end and roll it toward the other tip of that same end while simultaneously pulling it in an upward motion. The tip of a cone will form where your thumb and finger hold it on the long side.
Release your grip from the long side, so that you are now holding the two corners where they meet. The paper will already resemble a partially formed cone. Roll the remaining tail until it is completely rolled into a cone. There will be one point sticking up from the open end. Fold it inside toward the center, and crease the fold. Now you should have a cornet. To close the cornet once it has been filled, fold it away from the seam; this will keep the seam from opening. Use a pair of scissors or a sharp paring knife to cut an opening at the tip of the cornet to the desired size. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Moscato]" 51593,"Spinach and Blue Cheese Salad with Sliced Apples and Spiced Caramelized Pecans 1 apple, chilled 1 small lemon, juiced 8 ounces spinach, washed, thoroughly dried, and stemmed 1 small head (about 3 ounces) radicchio, cut into chiffonade 5 ounces blue cheese, crumbled Kosher salt and freshly ground white pepper 1/2 cup Spago House Dressing, recipe follows 1 1/2 cups Spiced Caramelized Pecans, recipe follows 2 large shallots, minced (1 heaping tablespoon) 1 tablespoon Dijon mustard 2 tablespoons zinfandel vinegar 2 tablespoons sherry wine vinegar 1/2 cup olive oil 1/2 cup vegetable oil Salt Freshly ground white pepper 3 cups peanut oil 2 cups pecan halves 1 teaspoon kosher salt 1/2 teaspoon cayenne pepper 1 cup sifted confectioners' sugar Instructions: Cut the apple into quarters, remove the stem and the seeds, and cut into very thin slices. Sprinkle lemon juice over the slices and set aside.
When ready to serve, in a salad bowl, combine the apple, spinach, radicchio, and blue cheese. Season lightly with salt and pepper and toss with the dressing. Adjust seasoning to taste.
To serve, divide the salad among 4 plates and sprinkle the pecans around each salad. In a small bowl, whisk together the shallots and the mustard. Whisk in the vinegars, and then the olive and vegetable oils. Season with salt and pepper, to taste. Transfer to a covered container and refrigerate until needed.
Yield: 1 1/4 cups
Recipe courtesy Wolfgang Puck, \Adventures in the Kitchen, Random House, 1991 In a deep-fryer or a deep pot, heat the oil to 350 degrees F. (A deep-frying thermometer can be clipped to the side of the pan so that you can tell when the proper temperature has been reached).
Meanwhile, in a large saucepan bring 2 quarts of water to a boil. Add the pecans and boil for 2 minutes. Drain in a large strainer, shaking off all excess water. Sprinkle the salt and cayenne pepper over the nuts and then coat with the confectioners' sugar, a little at a time, allowing the sugar to melt into the pecans. Toss the nuts by shaking the strainer, adding a little more sugar each time, until all the sugar is used and all the nuts are coated. Do not use hands or a spoon to toss. The nuts should have a glaze of sugar.
Carefully add the nuts to the heated oil, keeping the oil at 350 degrees F. Cook until golden brown, about 3 minutes, stirring occasionally. Remove with a slotted spoon to a baking tray to cool.
Yield: 2 cups
Recipe courtesy Wolfgang Puck, \Pizza, Pasta & More!,\ Random House, 2000 ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]

" 51594,"Wild Striped Bass with Favas and Couscous Ice, for chilling 1 cup shucked fava beans (from about 8 ounces fava pods) 3 cups fish stock or shellfish stock (ask your local fish monger) 1 cup Israeli couscous Pinch saffron 1 small leek, dark tops and root end removed
3 tablespoons extra-virgin olive oil Four 4- to 6-ounce fillets wild striped bass, skin on and pin bones removed.
Salt and freshly ground pepper
1 red heirloom tomato, 1/4-inch dice Instructions: Put a 4-quart pot of water to a boil and prepare an ice bath. Once boiling, add the shucked fava beans and blanch for 3 minutes. Drain and shock in an ice bath or rinse under cold water. When cool, peel the outside skin from the favas to reveal the brightly colored bean inside. Set aside.
Bring the stock and 2 cups water to a boil in another 4-quart pot, and then reduce to a simmer. Add the couscous and saffron. Cook like pasta until the couscous is al dente, 6 to 8 minutes or according to your package instructions. Drain the couscous, reserving the broth and set both aside.
Meanwhile, fill a medium bowl with water. Slice the leek in half lengthwise. Slice the leek halves into half-moons about 1/3-inch thick using only the white and light green parts. Put the slices into the bowl of water and rinse to clean the leeks, allowing any grit or sand to collect on the bottom of the bowl. Scoop the leeks out of the bowl of water and set aside.
Preheat a 12- to 14-inch skillet over high heat. Add 2 tablespoons of the olive oil. Sprinkle both sides of the fish fillets generously with salt and pepper. Sear the fish, skin-side down, until the skin is crispy and the fish is about two-thirds cooked, 6 to 8 minutes. Flip the fish and finish cooking on the flesh side for about 3 minutes.
Meanwhile, reheat the saffron broth to a simmer. Heat the remaining olive oil in a small saute pan and saute the leeks until soft, 2 minutes. Add the favas and a pinch salt and cook until warmed through. Add the tomatoes and remove from the heat.
To serve, spoon the couscous into the center of 4 shallow soup bowls. Top with the seared fish. Sprinkle the sauteed favas and leeks around and spoon the saffron broth over top of the vegetables. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 51595,"Quick Double Chocolate Cupcakes 1 box devil's food cake mix, such as Duncan Hines Moist Deluxe 1/2 cup vegetable oil 3 eggs 1 cup mini semisweet chocolate chips 2 to 3 cups White Faux Buttercream, recipe follows, colored or swirled with your favorite color Licorice whips Crushed peppermint candies Crushed lemon drops Multicolored jimmies or nonpareils Mini white and dark chocolate chips Small chocolate candies Colored decorating sugars Cereals such as corn pops, fruit rings or graham cracker cereal squares 3 sticks (12 ounces) unsalted butter, at room temperature 4 cups confectioners' sugar 3 tablespoons whole milk, at room temperature 2 teaspoons vanilla extract Food coloring, such as yellow, blue and red, or your favorite, if desired Instructions: Preheat the oven to 350 F. Line two 12-cup standard muffin tins with paper cupcake liners and set aside. In a bowl, using an electric mixer, mix the cake mix, 1 1/3 cups water, oil and eggs on medium speed until moistened and smooth. Stir in 3/4 cup chocolate chips. Divide the batter evenly among the muffin cups, stirring it occasionally to redistribute the chocolate chips. The batter will nearly fill each liner to the top. Evenly sprinkle the remaining 1/4 cup chocolate chips over the tops of the cupcakes. Bake until the cupcakes spring back when lightly touched, or a toothpick inserted in the center comes out clean, about 20 minutes. Transfer to a rack to cool. When cool, put the White Faux Buttercream out with spoons or small spatulas along with bowls of the cupcake toppings for the kids to decorate their own cupcakes. In the bowl of a stand mixer, using the paddle attachment, whip the butter on high speed until very soft. Meanwhile, place a large sheet of parchment paper on a work surface. Using a large sifter, sift the confectioners' sugar onto the parchment. This helps prevent clumping and makes the mixing easier. Lower the speed of the mixer and, using the parchment as a funnel, pour half the sugar into the bowl and mix slowly until combined. Add the milk and mix until combined. Once combined, add the remaining sugar with the vanilla and mix. Once it is combined, turn the mixer speed up and beat the icing until very light and fluffy, 3 to 4 minutes. If desired, divide the icing into smaller batches and color with food coloring. Spread the icing on cooled cupcakes while at room temperature. Refrigerate any leftover icing, but be sure to let it come back to room temperature before using. Re-whip the icing to make it fluffy again. Makes 4 cups (enough for 24 cupcakes). Yield: about 8 cups, enough for at least 6 dozen cupcakes Prep Time: 10 minutes Ease of preparation: easy ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 51596,"Mexican Mac and Cheese 1 1/2 cups whipping cream 1 1/2 cups half and half 1/2 pound asadero-style cheese, shredded 1/2 pound Manchego cheese, shredded 1 teaspoon celery seeds 1/4 teaspoon cayenne pepper 3 large egg yolks 1 pound elbow macaroni, cooked 1/2 cup grated Cotija 1/2 cup bread crumbs Chopped fresh parsley Instructions: Preheat oven to 400 degrees F. Combine cream, half and half, asadero-style and Manchego cheese in heavy medium saucepan. Stir over low heat until cheese melts. Remove from heat. Add celery seeds and cayenne pepper. Season sauce with salt and pepper. Beat yolks in large bowl to blend. Gradually whisk in sauce. Add macaroni and stir to blend. Butter 4 quart baking dish. Pour macaroni and sauce into dish. Mix Cotija cheese and bread crumbs in small bowl. Sprinkle evenly over macaroni. Bake until sauce is bubbling and top is beginning to brown, about 25 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Tempranillo]" 51597,"No-Churn Pickle Ice Cream 2 half-sour pickles plus 1/4 cup pickle brine 8 ounces cream cheese, at room temperature One 14-ounce can sweetened condensed milk 2 cups heavy cream Green or white sprinkles, for decorating, optional Instructions: Put a 9-by-5-by-3-inch metal loaf pan in the freezer to chill. Pulse the pickles and brine in the carafe of a blender, then blend until pureed, about 1 minute. Strain the puree and discard any pulp. You should have about 1/3 cup pickle liquid.
Beat the cream cheese in a large bowl with a mixer on medium-high speed until smooth and creamy, about 1 minute. Add the condensed milk and pickle liquid to the cream cheese and continue to mix until smooth. Whip the heavy cream in a large bowl with a mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined; this lightens it and allows the mixture to stay fluffy. Fold this lightened mixture into the whipped cream until well blended. Pour into the chilled loaf pan and freeze, covered, until scoopable, about 5 hours. Serve with sprinkles if desired. ","[Riesling, Gewrztraminer, Pinot Grigio, Moscato]" 51598,"Seared Scallops with Bacon, Tarragon and Lemon 1 (1-ounce) slice bacon, cut crosswise into thin pieces 8 (1-inch) sea scallops, foot removed, if necessary, and patted dry Kosher salt and freshly ground black pepper 1 tablespoon unsalted butter 1/4 cup dry white vermouth 2 tablespoons freshly squeezed lemon juice 2 tablespoons water 1 tablespoon chopped fresh tarragon leaves 1 tablespoon chopped fresh flat-leaf parsley Instructions: Cook the bacon in a medium skillet over medium heat until crisp but not dry and drain on a piece of paper towel. Leave 1 tablespoon of the drippings in the pan (there probably won't be much more than that, but discard any extra if there is). Season the scallops with salt and pepper, to taste. Increase the heat under the skillet to medium-high, add the butter, and sear the scallops until brown and glossy, about 1 1/2 minutes per side. Transfer the scallops to a plate and set aside. Remove pan from heat and add the vermouth and lemon juice. Now return the skillet to the heat and stir with a wooden spoon to scrape up the brown bits on the bottom of the pan. Bring the sauce to a simmer and cook until reduced by half. Stir in the water. While the sauce reduces, slice the scallops in half vertically. Slip them into the reduced sauce with the tarragon, parsley, and bacon bits and give the skillet a swirl to bring everything together. Taste and season with salt and pepper, if desired. Divide the scallops with their sauce among small plates or Asian soup spoons and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 51599,"Bread Pudding 4 cups whole milk 1 cup granulated sugar 1 vanilla bean 6 large eggs 4 large egg yolks 1 large loaf Brioche or croissants 1 cup hydrated raisins, optional Instructions: Preheat the oven to 315 degrees F. For the custard: Pour the milk and half of the sugar into a non-reactive, 2-quart heavy-bottomed saucepan. While the milk is heating over medium-high heat, use a sharp paring knife to slice the vanilla bean in half lengthwise. Separate the seeds from the outside skin by scraping the bean with the knife. Place the skin and seeds in the heating milk. Scald the milk mixture by heating it until bubbles start to form around the edge of the pan. Remove from heat. Place the remaining sugar, the whole eggs, and egg yolks in a large mixing bowl and whisk until well incorporated. When you add sugar to eggs (especially to egg yolks), it is important to create an emulsion quickly or else a chemical reaction that produces heat will occur. If you do not whisk immediately, this heat will cook the egg yolks and cause lumps in the custard. Continue to whisk while slowly pouring the hot milk into the egg mixture and whisking until the mixture is smooth and homogenous in color. Try not to create air bubbles on the surface of the custard when you whisk, as these can form a crust on the baked custard. Pour the mixture through a fine-mesh sieve to remove the vanilla bean pieces and any overcooked eggs. If you are using raisins, evenly distribute them on the bottom of each mold. Slice the brioche into 3/4-inch-thick slices and remove the crust. Dice each slice into 1/2-inch cubes. Fill 6 (8-ounce) molds about half-full with the brioche cubes. Fill the molds half-full with the custard and set them in a roasting pan in the oven (it is much easier to transfer the pan with the molds only half-full). Fill the molds to the top with the custard. It is important to fill the molds completely since the custard loses volume as it bakes. Traditionally, custard is baked in a hot water bath to insulate it from the direct heat of the oven and to keep the eggs from cooking too fast, which would cause them to separate. Use hot water from the tap and pour enough water into the roasting pan to reach halfway up the sides of the molds. When baked correctly, the custard should tremble slightly when gently shaken. In a conventional oven, this should take about 1 hour 15 minutes for a large mold, 45 minutes for individual molds. If you detect any liquid under the skin, the custard is under baked. Put it back in the oven and shake it every 5 minutes until it is ready. If the custard begins to bubble during baking, reduce the oven temperature by 25 degrees F (14 degrees C). Remove the mold from the oven and the water bath and place on a wire rack for 30 minutes. Refrigerate for 2 hours before serving; it will finish setting in the refrigerator. Let the water bath cool before removing it from the oven. To unmold: Carefully run a sharp paring knife around the inside of each mold to loosen the custard. Invert a flat plate over the bread pudding. Place 1 hand on either side, grasping both plate and mold, and flip them both so that the mold is on top. Gently lift off the mold. You may need to tap the bottom of the mold to release the custard. Sometimes I like to decorate the plate by alternating drops of Creme Anglaise sauce and raspberry sauce around the bread pudding. Then I swirl the sauces together with the tip of a paring knife. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 51600,"Rib-Eye Steaks with Savory Chocolate Sauce 4 rib-eye steaks (1 1/2 to 2 pounds) 2 tablespoons canola oil Kosher salt and freshly ground black pepper 2 shallots, finely chopped 1 (14 1/2-ounce) can beef broth 1 tablespoon Worcestershire sauces 1 tablespoon brown gravy mix 1/4 cup grated dark chocolate 2 tablespoons cold butter, cut into cubes 2 tablespoons chopped fresh parsley, for garnish Sauteed Mushrooms and Onions, recipe follows 4 tablespoons unsalted butter 1 (8-ounce) package sliced shiitake mushrooms 1 (8-ounce) package sliced baby portabella mushroom 1 cup frozen onions, thawed Kosher salt and freshly ground black pepper 1/4 cup Canadian whiskey 2 sprigs fresh thyme, leaves chopped 1 cup heavy cream Instructions: Let the steaks sit out for 30 minutes before cooking to come to room temperature. Heat the canola oil in a cast iron skillet over medium-high heat. Season the steaks with salt and pepper. Place them in the hot pan. Cook for about 3 minutes per side for medium rare. Remove the steaks from the pan, cover them loosely with foil, and let them rest for 5 minutes before slicing while you make the sauce. Turn the temperature on the skillet down to medium. Add the shallots and cook until they soften a bit, about 2 minutes. Pour in the broth and Worcestershire sauce and bring it up to a simmer. While the broth comes to a simmer, add the gravy mix to a small bowl and mix with 2 tablespoons water. Add to the broth, stir, and let simmer until thickened. Stir in the chocolate and cold butter to thicken the sauce. Taste and adjust the seasoning with salt and pepper. Place the steaks onto a serving platter, pour the sauce over top (or serve on the side), and garnish with parsley. Serve with Sauteed Mushrooms and Onions. In a large skillet over medium heat, add the butter. When the butter has melted, add the mushrooms and onions and season with salt and pepper. Cook until they begin to soften and the mushrooms release their juices, about 7 minutes. Take the pan off of the heat and add the whiskey. Place back on the heat, add the thyme, and cook until the moisture has evaporated and the pan is almost dry, about 3 minutes. Add the cream and bring to a simmer. Cook until the cream thickens a bit, 4 to 5 minutes. Taste and adjust the seasoning with salt and pepper. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]

" 51601,"Three-Ingredient Cookies 2/3 cup roasted and salted deluxe mixed nuts 1 large egg white 1/2 cup sugar Instructions: Position a rack in the center of the oven and preheat to 300 degrees F. Line a baking sheet with parchment. Pulse the nuts in a food processor until coarsely chopped. Beat the egg white in a medium bowl with an electric mixer until stiff peaks form, about 2 minutes. Gently fold in the sugar and nuts. Spoon leveled tablespoons of the batter onto the prepared baking sheet, about 12 cookies total. Bake, rotating halfway through, until golden brown, 25 to 30 minutes. Let cool completely on the baking sheet set on a wire rack. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 51602,"Baked Mahi Mahi with Wine and Herbs 4 sprigs fresh thyme 8 sprigs fresh parsley 2 bay leaves, preferably fresh 8 cloves garlic, smashed 4 (6-ounce) skinless mahi mahi fillets Kosher salt and freshly ground black pepper 3/4 cup dry vermouth 4 tablespoons extra-virgin olive oil 2 teaspoons freshly squeezed lemon juice 12 cherry or pear red and yellow tomatoes, for garnish Instructions: Preheat oven to 450 degrees F. Make a bed of herbs in a medium gratin dish or baking dish with the thyme, 4 of the parsley sprigs, and the bay leaves. Scatter the garlic on top. Season both sides of the fish with salt and pepper and place on top of the herbs. Add the vermouth and drizzle 2 tablespoons of the oil over the fish. Cover loosely with foil and bake until the fish is opaque, about 15 to 20 minutes, depending on how thick the fillets are. Carefully pour the pan juices into a small saucepan and set the fish aside. Reserve the garlic and 4 thyme sprigs. Bring the sauce to a boil over high heat and cook until reduced by half, about 5 minutes. Whisk in the remaining 2 tablespoons olive oil and the lemon juice. Season with salt and pepper. Set aside. Divide fish among 4 serving plates. Pour sauce over fish and garnish with the 4 remaining parsley sprigs, the reserved garlic and thyme, and tomatoes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 51603,"Irish Coffee Brownies 1 cup all-purpose flour 1 cup packed light brown sugar 1/2 cup unsweetened cocoa powder, plus more for dusting 1/4 teaspoon salt 4 large egg yolks 3/4 cup vegetable oil 3/4 cup brewed coffee, at room temperature 1 teaspoon coffee extract 1/2 cup Irish cream liqueur or Irish whiskey 1 cup heavy cream 2 tablespoons plus 2 teaspoons confectioners' sugar Instructions: Whisk the flour, brown sugar, cocoa powder and salt in a medium bowl. Whisk the egg yolks, vegetable oil, coffee and coffee extract in another medium bowl. Whisk the egg mixture into the flour mixture until smooth. Divide the batter among four 10-ounce microwave-safe coffee mugs. Microwave the mugs, one at a time, until the brownies are slightly firm and puffed, 1 1/2 minutes. Pour 1 tablespoon liqueur over each brownie when it comes out of the microwave. Set aside to cool slightly and let the liqueur soak in, at least 10 minutes. Meanwhile, combine the heavy cream and confectioners' sugar in a medium bowl. Beat with a mixer on medium-high speed until medium-stiff peaks form, 1 to 2 minutes. Beat in the remaining 1/4 cup liqueur until just combined (do not overbeat). Top the brownies with the whipped cream and dust with cocoa powder. ","[Merlot, Cabernet Sauvignon, Malbec, Port]" 51604,"Roast Turkey, Fennel and Onions with Buttered Egg Noodles 2 tablespoons EVOO 2 tablespoons butter, plus 2 tablespoons for the egg noodles 2 tablespoons fresh thyme leaves, finely chopped 3 to 4 cloves garlic, thinly sliced 2 bulbs fennel, quartered, cored and thinly sliced 2 large onions, quartered and thinly sliced Salt and freshly ground black pepper 2 round tablespoons flour 1/2 cup dry white wine 2 cups chicken stock 1 to 1 1/2 pounds sliced roast turkey breast, bite-size pieces 1 pound extra-wide egg noodles 1/2 cup heavy cream 1/4 cup fresh flat-leaf parsley leaves, finely chopped Handful grated Parmigiano-Reggiano Toasted pine nuts, for garnish Instructions: Heat the EVOO in a deep skillet over medium heat. Add the butter and melt into the oil. Add the thyme, garlic, fennel, onions and some salt and pepper. Saute until very soft and light golden in color, about 20 minutes, stirring frequently. Sprinkle the flour over the vegetables and stir a minute. Deglaze with the wine, then stir in the stock and thicken. Then add the turkey. Cool and store for a make-ahead meal. Reheat over medium heat. To serve, heat a large pot of water over high heat, season the water with salt and cook the pasta to al dente. Heat the turkey and fennel over medium heat, add the cream and thicken the sauce, adjust the seasoning. Drain the egg noodles, return to the pot and toss with the butter, parsley, parm and some salt and pepper. Serve the turkey on a bed of egg noodles garnished with pine nuts. ","[Chardonnay, Sauvignon Blanc, Pinot Gris, Barbera]

" 51605,"Danny's Mojo Pork 8 cups orange juice 8 ounces fresh squeezed lemon juice 8 ounces roasted garlic 4 tablespoons oregano leaf 2 tablespoons salt 2 tablespoons black pepper 6 to 8 bay leaves 1 medium onion, minced One 8 to 10-pound bone-in Boston butt 1 tablespoon dried oregano powder Instructions: Combine the orange juice, lemon juice, roasted garlic, oregano leaf, salt, pepper, bay leaves and onions, and mix in a large jar with a tight fitting lid. Marinade is best if refrigerated for up to 8 hours and will keep in the refrigerator for several weeks. Preheat the oven to 275 degrees F. Ladle 10 ounces of marinade on top of the Boston butt in a roasting pan and sprinkle the oregano powder on top. Place in the oven and bake uncovered for 10 hours. (Danny likes to prepare his marinade in the morning, allow it to ferment throughout the day and places his Boston Butt in the oven to cook overnight.) ","[Zinfandel, Syrah, Malbec, Tempranillo]" 51606,"Baked Garlic Balsamic Wings with Spicy Avocado Greek Yogurt Dipping Sauce Dipping Sauce: 1/4 cup plain Greek yogurt Juice of 2 limes 1 avocado 1 jalapeno, stemmed, seeded and chopped Kosher salt Wings: 2 heads garlic 4 tablespoons olive oil, plus more for oiling the baking sheets 4 pounds split chicken wings, wing tips removed Kosher salt and freshly ground black pepper 3 tablespoons balsamic vinegar 2 tablespoons honey 2 sprigs thyme 1/2 teaspoon crushed red pepper flakes Lime wedges, for serving Instructions: For the dipping sauce: Combine the yogurt, lime juice, avocado, jalapeno, 3/4 teaspoon salt and 2 tablespoons water in a blender and puree until smooth. Cover and refrigerate until ready to serve. For the wings: Preheat the oven to 425 degrees F. Drizzle the garlic heads with 1 tablespoon of the oil and wrap in foil. Bake until golden and soft, about 1 1/2 hours. After about a 30 minutes, generously oil 2 rimmed baking sheets. Toss the wings with 2 teaspoons salt and a few grinds of pepper and divide them between the two baking sheets, spreading them in a single layer. Bake until very crispy, about 55 minutes. Squeeze the baked garlic from the heads into a large bowl. Combine the balsamic vinegar, honey, thyme, red pepper flakes, 1/3 cup water and 1 teaspoon salt in a small saucepan and bring to a boil over medium-high heat. Reduce the heat slightly and simmer briskly until the liquid becomes syrupy and is thick enough to coat the back of a spoon, about 5 minutes. Remove from the heat and whisk in the remaining 3 tablespoons oil. Whisk into the bowl with the garlic. Transfer the baked wings to the bowl with the glaze and toss to combine. Serve with the dipping sauce and lime wedges. ","[Chardonnay, Pinot Grigio, Vermentino, Rioja]" 51607,"Paella Espania 1frying chicken, cut in 12 pieces Salt and black pepper, to taste 1 teaspoon dried oregano 1/4 cup olive oil 2 Spanish chorizo sausages 2 garlic cloves, crushed 1/2 Spanish onion, diced 2 ripe tomatoes, peeled, seeded and finely chopped Pinch sweet paprika 2 cups Spanish rice, short to medium grain, like Valencia 2 teaspoons saffron threads 6 cups warm stock or water 2 lobster tails, split 1 pound calamari (squid), cleaned and cut in rings 1 pound jumbo shrimp 1 dozen mussels, cleaned 1/2 cup sweet peas, frozen and thawed Lemon wedges Pimentos, cut in strips Instructions: Rinse the chicken pieces and pat dry. Season all over with salt, black pepper, and oregano. Heat the oil in a paella pan or wide skillet. Brown the chicken on all sides, when nearly cooked through, add the chorizo links and brown. Remove the chicken and sausage from the pan. Cut the sausages into slices and set aside. Drain out excess oil but don't clean the pan. Make a sofrito by sauteing the garlic, onion, and tomatoes, cook until the mixture caramelizes a bit and the flavors meld. Season with salt, black pepper, and paprika. Add the rice, stirring to coat the grains. Steep the saffron in 1/4-cup hot water for 5 minutes then stir it into the rice. Add the stock/water and simmer for 10 minutes, gently moving the pan around so the rice cooks and absorbs evenly. Do not cover or constantly stir like risotto. Add the shellfish and the reserved chicken and sausage. Simmer, without stirring, until the rice is al dente and the mussels have opened. (Do not eat any mussels that do not.) Scatter the peas on top and continue to cook until the liquid is absorbed. The ideal paella has a toasted rice bottom called socarrat. Allow to rest off the heat for 5 minutes before serving. Garnish with lemon wedges and strips of pimento. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]

" 51608,"Chapati: Indian Flatbreads 3/4 cup whole-wheat flour 3/4 cup all-purpose flour, plus more for dusting 1 teaspoon kosher salt 1 tablespoon extra-virgin olive oil, plus more for brushing Instructions: Combine the flours and salt in a bowl. Make a well in the center, add 1/2 cup warm water and 1 tablespoon olive oil and mix to make a sticky dough. Turn out onto a lightly floured surface and knead until soft and pliable, about 5 minutes. Brush a bowl with olive oil and place the dough in it. Cover and let rest about 30 minutes. Divide the dough into 6 even balls. On a floured surface, roll each ball into an 8-to-9-inch round, then layer between parchment paper. Heat a large skillet over medium-high heat. One at a time, lightly brush each dough round with oil and place in the pan. Cook until bubbly on top and charred on the bottom, 1 to 2 minutes, then flip and cook 1 more minute. Remove from the skillet, brush with more oil and season with salt. To reheat, wrap the flatbreads in a damp paper towel and microwave 45 seconds. ","[Riesling, Pinot Grigio, Sauvignon Blanc, Vermentino]" 51609,"Scallop Salad 3 cups radicchio cut into chiffonade 1/4 cup Lemon vinaigrette Touch of mayonnaise or not, as you wish 12 ounces sea scallops (food removed) sliced in half horizontally Minced chives Instructions: Prepare the radicchio, vinaigrette (mixed with a touch mayonnaise or not, as you wish) and chives finely chopped. Right before serving, set scallops in a wide skillet; barely cover with water and just bring to a simmer, cover and simmer one minute. Remove from heat and pat dry. Mix warm scallops and radicchio together and set on dinner plate. Drizzle dressing over top and garnish with chives. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 51610,"Original Lauer-Kraut Burgers 1 3/4 pounds 80/20 ground chuck 1 1/2 yellow onions, chopped into 1/4-inch pieces 2 teaspoons freshly ground black pepper 1 medium head green cabbage, chopped into 1/4-inch pieces 1/2 cup Lauer Kraut (you may substitute bagged sauerkraut, not canned) Salt 2 tablespoons active dry yeast 1 tablespoon sugar 3/4 cup powdered milk 8 cups all-purpose flour, plus more for dusting 2 teaspoons salt 3/4 cup shortening 3 eggs 1 teaspoon vegetable oil Instructions: For the burger filling: Brown the ground chuck in a large skillet over medium heat, crumbling the meat pretty finely as it browns. Add the chopped onions and 1 teaspoon of the pepper. Cook the onion down a little, 3 to 5 minutes. Add the chopped cabbage, sauerkraut, remaining 1 teaspoon pepper and 1 teaspoon salt. Let the mixture cook, 10 to 15 minutes, depending on how done you like the cabbage. Strain and let cool. For the dough: Put the yeast and sugar in a 4-cup measuring cup and add warm water to the 1-cup mark. Stir together and let sit until the yeast rises to twice its original size. Put the powdered milk in another 4-cup measuring cup and add water to the 2-cup mark. Stir together. In a large mixing bowl, add the flour, salt and shortening. Cut the shortening into the flour by hand. Next, make a well in the flour and add the eggs, yeast mixture and the powdered milk mixture to the flour. Work it all together until the dough comes away from the bowl (you may need a touch more flour or water). Oil the dough slightly on each side, cover and let rise, for 10 minutes. Pinch and let rise another 15 minutes. To assemble the Lauer-Kraut burgers: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Lightly flour a work surface and put the dough on the flour. Begin to roll the dough as close to a rectangle as you can, roughly 24-by-30 inches. Once the dough is rolled out, cut the dough into squares, roughly 6-by-6 inches. Take a square of dough and roll it out a little bigger, roughly 8-by-8 inches. Turn the re-rolled square over and add a full cup of filling mixture into the middle of the dough. Bring the opposite corners of the square together, and then bring the other 2 opposite corners together. You should have all 4 corners drawn together. Pinch down the 4 seams of the dough. Once you pinch all the seams, push down slightly on the kraut burger. This will release extra air and help you find any place you missed sealing the kraut burger. Turn the sealed pocket over and place it on the prepared baking sheet. Repeat with the remaining ingredients. Bake for 15 to 20 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 51611,"Butternut Squash and Bacon Lasagna 1 tablespoon unsalted butter, at room temperature 1 tablespoon all-purpose flour
6 slices thick-cut bacon, diced
1 small onion, chopped 3 cloves garlic, minced 3 tablespoons chopped fresh parsley
2 tablespoons chopped fresh sage 3/4 teaspoon dried Italian seasoning
Kosher salt and freshly ground pepper
2 1/2 cups whole milk 1 cup heavy cream 3/4 cup grated Parmesan cheese 1/2 pound fresh mozzarella cheese, shredded 1/2 pound fontina cheese, shredded 21 sheets no-boil lasagna noodles (from two 1-pound boxes) 2 butternut squashes, peeled, halved, seeded and sliced 1/4 inch thick 1/4 cup breadcrumbs Instructions: Preheat the oven to 375 ? F. Stir the butter and flour in a small bowl to make a paste. Cook the bacon in a large skillet over medium-high heat until crisp, about 10 minutes. Remove the bacon to a paper towel\u2013lined plate. Pour off all but 2 tablespoons fat from the skillet. Add the onion to the skillet and cook until softened, about 4 minutes. Add the garlic, parsley, sage and Italian seasoning and cook until the garlic is softened, about 1 minute. Season with 1 teaspoon each salt and pepper. Stir in the milk and heavy cream; bring to a simmer. Whisk in the butter-flour paste and cook until thickened, about 6 minutes. Remove from the heat; stir in 1/2 cup Parmesan and the bacon. Combine the mozzarella and fontina in a bowl. Spread 1/2 cup of the cream sauce on the bottom of a 9-by-13-inch baking dish; top with 3 lasagna noodles. Top with a layer of butternut squash slices, overlapping them, then 1/2 cup more sauce and 1/3 cup mozzarella-fontina mixture. Repeat the layering 5 more times (noodles, squash, sauce, cheese), using up all the squash. Top with the remaining 3 noodles, then the remaining sauce and mozzarella-fontina mixture. Cover with foil and bake until the squash is tender, 35 to 40 minutes. Mix the breadcrumbs and remaining 1/4 cup Parmesan; sprinkle over the lasagna. Bake, uncovered, until golden, 15 minutes. Let sit 10 minutes before serving. ","[Chardonnay, Pinot Grigio, Barbera, Garnacha]

" 51612,"Italian Lemonade 1 cup granulated sugar
1 cup fresh lemon juice
Peel of 1 whole lemon, pith removed
Instructions: Combine the sugar with 3 cups of water in a small saucepan. Bring to a simmer, stirring to dissolve the sugar. Remove from the heat and add the lemon juice. Pour the mixture into 3 ice cube trays and set aside to cool to room temperature, about 20 minutes. Place the trays in the freezer to harden, 4 to 8 hours depending on your freezer. When ready to serve, add the ice cubes and the lemon peel to a food processor and pulse until the ice is fluffy and broken down. Serve with a straw and a spoon, and be prepared to be whisked away to the summer streets of Chicago. ","[Prosecco, Pinot Grigio, Vermentino, Sauvignon Blanc]" 51613,"Clams Casino Royal Rock salt or pickling salt 24 cherry stone clams (buy them scrubbed, split them and loosen clam) 1 stick butter, softened 1 shallot, finely chopped 1 tablespoon crab boil (recommended: Old Bay seasoning) 1 teaspoon black pepper A few drops hot sauce 4 slices bacon, look for package marked \Center Cut\ its lean and thin, cut slices into 1-inch pieces Instructions: Pour rock salt into a shallow baking pan or dish. Preheat oven to 500 degrees F. Set clams upright into salt. The salt will steady them. Mix butter with shallot, spices and hot sauce. Dab each clam with 1 teaspoon of the mixture and top with a piece of bacon. Bake 5 to 7 minutes, until bacon is crisp and butter is brown and bubbling. YUMMO! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 51614,"Tortelloni in Mushroom-Parmesan Broth 2 cups all-purpose flour, plus more for dusting 2 large eggs 3 tablespoons extra-virgin olive oil 10 ounces mixed wild mushrooms 2 tablespoons extra-virgin olive oil Kosher salt 3/4 cup fresh ricotta cheese 1/3 cup chopped fresh chives 1/3 cup chopped fresh parsley 1/4 cup grated parmesan cheese 1 large egg yolk Pinch of freshly grated nutmeg 3/4 cup dried porcini mushrooms (about 3/4 ounce), rinsed 1 onion, quartered 1 carrot, roughly chopped 2 stalks celery, roughly chopped 1 large piece parmesan cheese rind 5 sprigs parsley, plus chopped leaves for topping 3 sprigs thyme 1 teaspoon black peppercorns Kosher salt 1 wide strip of lemon zest Chopped fresh chives, for topping Instructions: Make the pasta dough: Pulse the flour once or twice in a food processor. Add the eggs and olive oil and pulse untilthe dough gathers around the blade, 40 to 60 seconds. Turn the dough out onto the counter and knead a few times, then shape it into a smooth ball. Wrap the dough in plastic wrap and let rest at room temperature, 30 minutes. (The dough can be made a day ahead and refrigerated; bring it to room temperature before rolling.) Prepare the filling: Remove the mushroom stems and set aside for the broth; finely chop the caps. Heat the olive oil in a large skillet over medium heat. Add the chopped mushroom caps and season lightly with salt; cook until they release their liquid, about 2 minutes. Increase the heat to medium high and cook until the pan is dry and the mushrooms are golden brown, about 3 minutes. Transfer to a bowl and let cool completely, then stir in the ricotta, chives, parsley, parmesan, egg yolk and nutmeg. Make the broth: Combine the reserved mushroom stems in a large Dutch oven with the porcini, onion, carrot, celery, parmesan rind, parsley and thyme sprigs, peppercorns, 1 teaspoon salt and the lemon zest. Add 10 cups cold water and bring to a boil, then reduce the heat to low and simmer until the broth is dark and reduced by half, about 1 1/2 hours. Strain through a fine-mesh sieve into a clean pot and season with salt; set aside. Meanwhile, fill and shape the pasta: Cut the dough into 4 pieces. Working with 1 piece at a time (and keeping the other pieces wrapped), flatten and shape the dough into a 3-inch square with your hands. Dust a clean work surface with flour; using a floured rolling pin, roll out the dough into a 10-inch square, about 1/8 inch thick. Trim the edges so they are straight, then cut the dough into sixteen 2-to-2 1/2-inch squares. Place a heaping teaspoonful of filling in the center of each square. With damp fingers, lightly moisten the edges of the dough; fold the square diagonally to form a triangle, pressing out any air pockets around the filling. Bring the 2 opposite points of the triangle together around your finger to form a ring; lightly moisten and pinch the points together to seal. Transfer to a well-floured baking sheet as you go. Repeat to form the remaining tortelloni. Bring a large pot of salted water to a boil. Bring the prepared mushroom broth to a simmer. Add the tortelloni to the boiling water. After they float to the top, cook until al dente, 3 to 4 more minutes. Divide the mushroom broth among 6 bowls. Drain the tortelloni in a colander, then divide among the bowls. Top with chopped chives and parsley. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 51615,"Rancho Viejo Breakfast Burritos 2 poblano chiles, made into rajas 2 tablespoons butter 8 eggs 4 scallions, sliced thin 3 ounces fresh goat cheese 16 medium flour tortillas, warmed Instructions: To make the rajas: Place the poblano chiles over an open flame or under a broiler and char all sides. When charred, remove from fire and place in a plastic bag for 20 minutes. Remove the chiles from the bag and scrape off the charred skin with a knife or rub with a towel to remove the skin. Cut a slit down the side of the pepper and remove the seeds and veins. Slice the remainder of the pepper into 1/2-inch thick strips. Break the eggs into a mixing bowl and lightly beat with a whisk or fork. In a non-stick skillet melt butter and add the rajas. Saute for about 1 minute and add the eggs. Stir the eggs for about 1 minute, until they begin to firm up and add the scallions and goat cheese. Continue stirring until eggs are cooked to your liking. Serve inside warm flour tortillas. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 51616,"Chicken, Celery, and Radish Salad 1/2 cup plain yogurt 1 tablespoon mayonnaise 4 tablespoons prepared horseradish 2 boneless skinless chicken breast halves (about 1 pound) 1/2 cup dry vermouth 1/2 head garlic, halved crosswise 2 teaspoons kosher salt 1 sprig fresh rosemary 1 bay leaf 1 teaspoon red pepper flakes 2 ribs celery, with some leaves, thinly sliced (about 1/2 pound) 1/2 medium bunch radishes, thinly sliced 1 teaspoon Dijon mustard Finely grated zest of 1 lemon Juice of 1 lemon Kosher salt Freshly ground black pepper 3 tablespoons extra-virgin olive oil Instructions: Drain the yogurt in a paper towel-lined strainer set over a bowl, until thick, about 1 hour. Discard the watery liquid. Whisk the horseradish and mayonnaise into the thickened yogurt. Put the chicken in a saucepan along with the vermouth, garlic, salt, rosemary, bay leaf, red pepper flakes, and water to cover. Bring just to a boil then reduce to a simmer. Cook covered, just until firm, about 10 minutes. Pull pan off of the heat, and allow the chicken to cool in the poaching liquid. When chicken is cool, shred into bite-size pieces. Whisk the mustard, lemon zest and juice, salt, and pepper, to taste, in a large serving bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing. Toss the chicken, celery, and radishes, in the dressing. Season with salt and pepper, to taste. Drizzle with some of the horseradish cream. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 51617,"Maple Old Fashioned 2 ounces bourbon 1 ounce maple syrup or simple syrup
2 dashes Angostura bitters
1 piece orange peel
1 maraschino cherry, preferably Luxardo Instructions: Combine the bourbon, syrup and bitters in a large glass and stir. Fill a glass with a large ice cube (or 6 regular ice cubes). Pour in the cocktail and stir. Squeeze the orange peel with the skin side down over the glass and drop into the cocktail. Add the cherry. ","[Bourbon, Maple Syrup, Bitters]" 51618,"Smoked Salmon and Waffles 1/4 cup sour cream 1/2 teaspoon lemon zest, plus 1 teaspoon lemon juice
Pinch of kosher salt
1 1/2 cups all-purpose flour 1/2 cup whole-wheat flour
1 tablespoon baking powder
1/2 teaspoon kosher salt
2 large eggs, at room temperature
1 1/2 cups whole milk, at room temperature
1/4 cup sour cream, plus more for serving
1 stick (1/2 cup) unsalted butter, melted
1/4 cup capers, drained and rinsed 3 tablespoons chopped fresh chives, plus more for garnish
4 ounces thinly sliced smoked salmon
Instructions: For the sauce: In a small bowl, whisk together the sour cream, lemon zest, lemon juice and salt. Set aside. For the waffles: Preheat a waffle iron according to the manufacturer's directions. In a large bowl, whisk together the all-purpose flour, whole-wheat flour, baking powder and salt. Form a well in the center and add the eggs, milk and sour cream. Starting from the inside, whisk together the wet ingredients, slowly incorporating the dry ingredients. When almost fully incorporated, drizzle in the butter and whisk until just combined. Scoop enough batter into the waffle iron to fill three-quarters of the way. Sprinkle with 1 1/2 teaspoons capers and 1 teaspoon chives. Close and cook until golden brown and crispy, about 5 minutes. Remove the waffle and divide in pieces along the marked lines. Top with a few slices of smoked salmon, a dollop of the lemon sour cream and some chives. Repeat with the remaining ingredients to make more waffles. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 51619,"Portuguese Fish Supper 1 tablespoon extra-virgin olive oil 1/3 pound Spanish style chorizo, casing removed and diced or crumbled 1 medium onion, chopped 2 large cloves garlic, chopped 1 small bundle black or dinosaur kale, thinly sliced A few grates nutmeg Salt and freshly ground black pepper 1 cup chicken stock 1 (8-ounce) can tomato sauce 1 (15-ounce) can diced tomatoes or fire roasted diced tomatoes 1 (15-ounce) can garbanzo beans, rinsed and drained A couple sprigs fresh thyme, leaves chopped 4 (6 to 8-ounce) thick pieces cod or haddock fillets Seafood seasoning or sweet paprika (recommended: Old Bay) Chopped flat-leaf parsley, for garnish Crusty bread or rolls or Portuguese rolls, for mopping Instructions: Heat the extra-virgin olive oil over medium-high heat in a high-sided skillet or Dutch oven. Add the chorizo and render for a couple of minutes, then add the onions and cook until softened, about 5 minutes. Stir in the garlic and cook for 1 to 2 minutes. Add the kale and toss to wilt, then season with a few grates of nutmeg and salt and pepper, to taste. Stir in the stock, tomato sauce, diced tomatoes, garbanzo beans and thyme. Bring to a simmer and cook over low heat for 10 minutes. Cool and store for a make-ahead meal. Reheat sauce, covered, in high-sided skillet over medium heat, stirring occasionally, until sauce is hot and bubbly, about 10 to 15 minutes. Season the fish with seafood seasoning or paprika and salt and pepper, to taste. Add the fish to the sauce and cover. Cook until the fish is opaque and cooked through, about 5 to 7 minutes. Ladle into shallow bowls garnished with parsley. Serve with crusty bread for mopping. ","[Rioja, Pinot Grigio, Vermentino, Sauvignon Blanc]" 51620,"Healthy Chili Bean and Bulgur Burgers 1/2 cup whole-kernel bulgur wheat 2 tablespoons vegetable oil 1 tablespoon tomato paste 1 teaspoon chili powder 1/2 teaspoon ground cumin Large pinch cayenne pepper 1/4 cup reduced-fat sour cream Zest and juice of 1 lime Kosher salt One 15-ounce can kidney beans, rinsed 1/3 cup shredded Mexican-blend cheese, plus more for sprinkling, optional 2 tablespoons breadcrumbs 2 scallions, sliced Cooking spray 1 ripe avocado 4 whole-wheat English muffins, split 1 cup sprouts, such as broccoli or alfalfa Instructions: Bring the bulgur and 1 1/2 cups water to a boil in a small saucepan. Reduce the heat to medium-low, cover and simmer until tender, 10 to 12 minutes. Strain, and let cool completely. Meanwhile, heat the oil in a small skillet over medium-high heat. Add the tomato paste, chili powder, cumin and cayenne, and whisk until the oil is yellow and the spices are fragrant, about 45 seconds. Let the chili oil cool to room temperature. Whisk together the sour cream, lime zest and juice, a pinch of salt and 1 tablespoon water in a small bowl. Refrigerate until ready to serve. Position an oven rack at the top of the oven, and preheat the broiler. Line a baking sheet with foil. Mash the beans, cooked bulgur, cheese, breadcrumbs, scallions, chili oil and 1/2 teaspoon salt with a potato masher in a large bowl until the mixture is well combined and holds together when squeezed. Form into 4 uniform patties about 3/4 inch thick. Arrange the patties on the prepared baking sheet, and generously coat each with cooking spray. Broil until a golden-brown crust forms, 4 to 5 minutes. Remove the baking sheet from the broiler, flip each patty with a metal spatula and coat the tops with cooking spray. Broil until the tops are golden brown, 4 to 5 minutes more. Halve, pit and slice the avocado. Put each patty on a muffin bottom and sprinkle with additional cheese if using; top with some sour cream-lime sauce, avocados and sprouts, and sandwich with the muffin top. ","[Syrah, Tempranillo, Garnacha, Barbera]" 51621,"Skillet Taco Pizza 1 pound refrigerated pizza dough, at room temperature All-purpose flour, for dusting
3 tablespoons extra-virgin olive oil 2 cloves garlic, sliced 1 15-ounce can crushed fire-roasted tomatoes 1/2 teaspoon dried oregano Kosher salt and freshly ground pepper 8 ounces ground beef 1 tablespoon chili powder 1 teaspoon ground cumin 1/2 teaspoon garlic powder 1 cup shredded cheddar cheese (about 4 ounces)
1/2 small red onion, thinly sliced 1 cup shredded mozzarella cheese (about 4 ounces) Shredded iceberg lettuce, chopped avocado and pico de gallo, for topping Instructions: Preheat the oven to 525? (or the highest temperature available). Press and stretch the pizza dough into a 12- to 13-inch circle on a lightly floured surface. Lightly dust the top with flour and cover with a clean kitchen towel. Heat 2 tablespoons olive oil in a medium saucepan over medium-high heat. Add the garlic and cook, stirring occasionally, until lightly browned, about 2 minutes. Add the crushed tomatoes and oregano. Bring to a boil, then reduce the heat to a simmer and cook until thickened and reduced to about 1 cup, 10 to 12 minutes. Season with salt and pepper.
Meanwhile, heat a medium skillet over medium-high heat and add the remaining 1 tablespoon olive oil. Add the beef and season with a large pinch of salt and a few grinds of pepper. Cook, breaking up the beef with a wooden spoon, until no longer pink, 4 to 5 minutes. Add the chili powder, cumin and garlic powder and cook, stirring, until combined, 1 to 2 minutes. Transfer the beef mixture to a small bowl with a slotted spoon.
Heat a 12-inch cast-iron skillet over medium-high heat. Lightly sprinkle the skillet with flour and immediately add the pizza dough, stretching it as needed to completely cover the bottom of the skillet. Cook until the dough starts to puff slightly, about 2 minutes. Spoon the tomato sauce mixture all over the dough and spoon the beef mixture on top. Sprinkle with the cheddar, top with the red onion, then sprinkle with the mozzarella. Transfer the skillet to the oven and bake until the cheese is melted and bubbling and the crust is browned around the edges, 10 to 12 minutes. Let cool slightly.
Run a small spatula around the edges of the pizza to loosen. Top with lettuce, avocado and pico de gallo. Cut into wedges. ","[Sangiovese, Tempranillo, Garnacha, Zinfandel]" 51622,"60's Indoor S'Mores with Homemade Graham Crackers 12 marshmallows, recipe follows, or store-bought 8 graham cracker squares, recipe follows 2 milk chocolate bars, the kind that can be broken into squares 4 tablespoons water 4 tablespoons light corn syrup 12 tablespoons sugar 2 egg whites 1 tablespoon gelatin 2 tablespoons cold water 1/4 teaspoon pure vanilla extract 1/2 cup all-purpose flour 1 1/4 cups whole-wheat flour 1/2 cup light rye flour (rye flour can be found in health food stores) 1/2 cup sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/4 teaspoon ground cinnamon 1/2 cup (1 stick) cold butter, cut into pea-size bits 2 tablespoons honey 2 tablespoon molasses 1/4 cup cold water 1 teaspoon vanilla extract Instructions: If you're not making the s'mores right away, just pipe the marshmallow directly onto powdered sugar covered cookie sheets and let set until ready to use, at least 1 hour or overnight. If you're serving them right away, lay half of the graham crackers on a cookie sheet. Top with chocolate pieces to cover, then pipe \kisses\ of marshmallow to cover the chocolate. (If using store-bought marshmallows, place 3 marshmallows on top of the chocolate layer. Leftover homemade marshmallows should be stored in airtight containers.) Heat the oven to 400 degrees F. Bake until the marshmallow is puffed and golden brown, about 3 to 5 minutes. Remove from the oven and top with the remaining graham crackers, pressing down slightly to make a sandwich. Serve immediately, while still warm. Combine the water, the corn syrup, and the sugar in a saucepan fitted with a candy thermometer. Bring to a boil and boil to \soft-ball\ stage, or about 235 degrees F.
Meanwhile, whip the egg whites until soft peaks form. Sprinkle the gelatin over the 2 tablespoons cold water and let dissolve. When the syrup reaches 235 degrees F, remove it from the heat, add the gelatin, and mix. Pour the syrup into the whipped egg whites. Add the vanilla and continue whipping until stiff and mostly cooled. Transfer to a pastry bag with a large plain tip. In a food processor or the bowl of an electric mixer, mix together the flours, sugar, baking powder, baking soda, salt, and cinnamon. Add the cold butter and mix or process until the mixture resembles coarse meal. Add the honey, molasses, water, and vanilla. Mix until the dough comes together in a ball.
Between 2 sheets of waxed paper or plastic wrap, roll the dough 1/2-inch thick. Chill for 1 hour, until firm. Set a rack in the middle of the oven and preheat to 350 degrees F. Lightly flour the dough and roll 1/8-inch thick. With a sharp knife or cookie cutter, cut into 2-inch squares. Arrange the crackers on nonstick or parchment lined cookie sheets. With a fork, prick several holes in each cracker. Bake for 15 minutes, until lightly browned at the edges. Remove from the oven and let cool in the pan.
","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 51623,"Ahi Tuna Parfait with Two Caviars 1/2 tablespoon Dijon mustard 1/2 tablespoon rice wine vinegar 1/4 cup canola oil 1 tablespoon wasabi tobiko Salt and freshly ground black pepper 1 cup heavy cream 1/2 pound #1 grade ahi tuna, cut into very small dice 3 dashes Tabasco sauce 1 tablespoon finely chopped chives, plus 8 whole chives 1 tablespoon extra-virgin olive oil 2 ounces wasabi tobiko 2 ounces osetra caviar Instructions: To make the vinaigrette, combine the mustard, vinegar, oil, and tobiko in a small bowl. Season with the salt and pepper and whisk lightly. In a small chilled bowl, whip the cream until stiff peaks form. Reserve. Fill a large bowl with ice. Place a medium bowl in the ice and add the tuna, Tabasco sauce, chopped chives, and olive oil. Season with salt and pepper to taste and mix lightly. Spray the insides of four 1- to 1 1/2-inch ring molds, or tuna cans with tops and bottoms removed, with nonstick cooking spray. Layer the tuna mixture and caviars in the molds as follows: one-eighth of the tuna, one-fourth of the tobiko, one-eighth of the tuna, one-fourth of the osetra. Press down lightly on the parfaits after each layer with the bottom of a Tabasco bottle (it's the perfect size) or the butt end of a whisk. Top the layers with a thin layer of the cream, smooth to cover, and unmold cream side up onto white serving plates. Or use the Tabasco bottle to push the parfaits from the bottom, then carefully lift them onto a plate. Garnish each portion with 2 chives. Drizzle the vinaigrette around and serve with demitasse spoons. ","[Chardonnay, Sauvignon Blanc, Albari?o, Vermentino]" 51624,"Caramel-Cashew Brownies 1/2 cup unsalted butter, cut into 8 pieces plus extra for greasing 3 ounces unsweetened chocolate, coarsely chopped 1 cup sugar 1/4 teaspoon salt 2 large eggs, at room temperature 1 teaspoon vanilla extract 3/4 cup cake flour, sifted 3/4 cup semisweet or bittersweet chocolate chunks 1/4 cup cream Approximately 40 store-bought caramels Pinch salt 1/2 teaspoon vanilla extract 1/2 to 3/4 cup raw cashews Instructions: Make the brownies: Preheat the oven to 350 degrees F. Line an 8-inch square baking dish with a sheet of aluminum foil, making sure to cover the corners and sides. Lightly butter the aluminum foil, including corners and sides. In the bowl of a double boiler set over simmering water, combine the butter and chopped unsweetened chocolate. Stirring often, heat until melted and smooth. Remove from the heat and stir in the sugar and salt. Add the eggs and vanilla and stir until well blended. Fold in the sifted flour and stir just until the flour disappears. Stir in the semisweet or bittersweet chocolate chunks. Pour the batter into the prepared baking dish and spread evenly. Bake approximately 30 minutes or until a toothpick inserted into the center comes out clean. Baking time will be longer if you are using a metal pan. Do not overbake. Transfer the dish to a wire rack and cool completely. Make the Carmel-Cashew Topping: Pour the cream into the bowl of a double boiler set over simmering water. Unwrap caramels and put them into the bowl. Stirring frequently to prevent sticking, combine the cream and caramels until the mixture becomes homogeneous and smooth. Take the mixture off the heat and keep stirring until the caramel becomes a little thicker and the mixture begins to cool down. Add a pinch of salt and the vanilla and stir. Coarsely chop the cashews and fold them into the caramel mixture until nuts are completely coated with caramel. Pour mixture over the top of the cooled brownies and spread evenly. Refrigerate the brownies until the caramel is set, about 30 to 45 minutes. Remove brownies from the pan by grabbing the sides of the aluminum foil and lifting them from the pan. With a serrated knife, cut the brownies into 2-inch squares. These can be stored in an airtight container for 2 days or in a covered container in the refrigerator for 4 days. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 51625,"Peanut Butter and Jelly Bars 1/2 pound (2 sticks) unsalted butter, at room temperature 1 1/2 cups sugar 1 teaspoon pure vanilla extract 2 extra-large eggs, at room temperature 2 cups (18 ounces) creamy peanut butter (recommended: Skippy) 3 cups all-purpose flour 1 teaspoon baking powder 1 1/2 teaspoons kosher salt 1 1/2 cups (18 ounces) raspberry jam or other jam 2/3 cups salted peanuts, coarsely chopped Instructions: Preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch cake pan. Line it with parchment paper, then grease and flour the pan. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light yellow, about 2 minutes. With the mixer on low speed, add the vanilla, eggs, and peanut butter and mix until all ingredients are combined. In a small bowl, sift together the flour, baking powder, and salt. With the mixer on low speed, slowly add the flour mixture to the peanut butter mixture. Mix just until combined. Spread 2/3 of the dough into the prepared cake pan and spread over the bottom with a knife or offset spatula. Spread the jam evenly over the dough. Drop small globs of the remaining dough evenly over the jam. Don't worry if all the jam isn't covered; it will spread in the oven. Sprinkle with chopped peanuts and bake for 45 minutes, until golden brown. Cool and cut into squares. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 51626,"Dewey's Albuquerque Coleslaw 2 bags (14 ounces) shredded coleslaw mix 1/4 cup olive oil 1 tablespoon green cl spice rub 2 teaspoons sugar Juice of 10 limes 2 Hatch green chiles (or 4 ounces canned diced green chiles) 1 bunch fresh cilantro, chopped 1 large sweet onion, chopped Instructions: In a large bowl, combine the coleslaw mix, oil, spice rub, sugar, lime juice, chiles, cilantro and onions and mix together. Let chill for a few hours. The lime juice will break down and soften the cabbage and infuse the lime, cilantro and green cl flavor throughout. ","[Riesling, Gewrztraminer, Vermentino, Sauvignon Blanc]" 51627,"Spiced Apple Butter Coffee Cake 3/4 cup all-purpose flour 2/3 cup packed light brown sugar 1 teaspoon apple pie 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 (see Cook's Note) 1 teaspoon apple pie spice 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon fine salt 1 cup granulated sugar 2 large eggs 2 teaspoons pure vanilla extract 1 cup sour cream 2/3 cup apple butter Instructions: For the crumb topping: Put the flour, brown sugar, apple pie spice and salt in a small bowl and stir to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers. For the cake: Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan. Whisk together the flour, apple pie spice, 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 in 2 additions, beginning and ending with the flour. Beat until just incorporated. Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Dollop the apple butter on top and carefully smooth with the spatula. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping. Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely.
","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]

" 51628,"Tangy Maple Baked Beans with Applewood Smoked Bacon 4 thick strips applewood smoked bacon, diced 1 tablespoon canola oil 1 red onion, cut into small dice 1 green pepper, diced Kosher salt and freshly cracked black pepper 5 (14 1/2-ounce) cans great Northern beans, drained and rinsed 1 1/2 cups Carolina-style barbecue sauce 1 cup maple syrup 1/2 cup cider vinegar 4 tablespoons whole grain mustard Instructions: In a large, heavy-bottomed pot or Dutch oven, add the bacon and canola oil, turn the heat to medium-high and cook the bacon until it starts to crisp, 4 to 5 minutes. Add the red onions and green pepper, season with salt and pepper and saute over medium-high heat until the vegetables have softened, about 5 minutes. Add the beans, barbeque sauce, maple syrup, vinegar and mustard. Bring to a simmer, cover, reduce the heat to low and continue to cook the beans, about 45 minutes. Remove the lid and cook uncovered until the sauce has reduced and thickened and the flavors have developed, about 15 minutes. Just before serving, adjust the seasoning with salt and pepper. ","[Chardonnay, Merlot, Pinot Grigio, Riesling]" 51629,"Bear-y Cookie Salad 1 1/2 cups (339 grams) cold, plain whole-milk Greek yogurt 3 tablespoons (66 grams) honey, plus extra for drizzling
Zest of 1 lime 1 1/2 cups (360 grams) cold heavy cream
2 tablespoons (15 grams) confectioners\u2019 sugar
1 teaspoon vanilla extract
1 cup Graham Bears, recipe follows (36 large or 48 small) 1 cup gummy bears, such as Albanese (or any soft gummy bear), divided
1 1/2 cups (180 grams) all-purpose flour, plus more for dusting 1 cup (122 grams) whole-wheat flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup (226 grams) unsalted butter, at room temperature 1/4 cup (55 grams) light brown sugar 2 tablespoons honey
1/4 cup (61 grams) whole milk
Mini chocolate chips, for bear eyes
Instructions: Make the graham bears and then make the Greek yogurt whip. For the Greek yogurt whip: In a medium mixing bowl, add the Greek yogurt, honey and lime zest. Stir to combine. Set aside. In a separate large mixing bowl, add the heavy cream, confectioners\u2019 sugar and vanilla. Using a hand mixer on medium speed, beat for 3 to 5 minutes until stiff peaks form (whipped cream will hold its peak on the whisk when held upright). Using a rubber spatula, fold the honey-lime Greek yogurt into the whipped cream. Crumble 24 large or 36 small Graham Bears into the whipped cream mixture. Add 1/2 cup of the gummy bears. Gently fold in to fully incorporate. Transfer the bear salad into a serving bowl. Top with the remaining 12 large or small Graham Bears and the remaining 1/2 cup of gummy bears, and drizzle with extra honey. In a medium mixing bowl, whisk together the all-purpose flour, whole-wheat flour, cinnamon, baking soda and salt. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, add the butter, brown sugar and honey. Mix on medium speed for 3 to 5 minutes or until butter is light and smooth. Using a rubber spatula, scrape down the bottom and sides of the bowl to evenly incorporate. Mixing on low speed, add the dry mixture and milk, alternating a little at a time, and mix for about 2 to 3 minutes until a shaggy dough forms. Continue to mix by hand until smooth. Remove the dough from the mixing bowl, wrap in plastic and refrigerate for a minimum of 1 hour. Place an oven rack in the middle position. Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper or silicone mats. On a well-floured work surface, roll the dough to 1/8-inch thick (it should be slightly thicker than average graham crackers) and cut out bear shapes with a 1 3/4- or 2 1/2-inch bear-shaped cookie cutter. Gather the dough scraps and roll back out to yield 36 large bears or 48 smaller bears. (You can continue to re-roll the dough to yield the full amount or freeze leftovers for another time. You should get anywhere from 60 to 84 bears, depending on the size of your cookie cutter.) Transfer the bears to the prepared baking sheets, keeping minimal space between them as they don\u2019t spread. Use a chopstick to dock the bears with a nose and belly button. Add 2 mini chocolate chips to each bear for eyes. Refrigerate one baking sheet while the other is in the oven. Bake for 10 to 12 minutes, or until cookies are semi-firm and golden brown. Remove from the oven and set on a cooling rack to cool completely. Repeat with the remaining bears. 60 to 84 cookies ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 51630,"Pan Roasted Cornish Hen with Blue Corn Chorizo Dressing with Cranberry Mango Relish 1/2 cup unsalted butter 1 pound chorizo, finely diced 6 garlic cloves, finely diced 1/4 cup finely diced celery 1 medium onion, finely diced 1/4 cup diced carrot 1 poblano, finely diced 1 recipe blue cornbread, crumbled 1 teaspoon coarsely chopped thyme leaves 1 teaspoon coarsely chopped sage leaves 1 tablespoon coarsely chopped cilantro 1 egg 1/2 cup chicken stock Salt and freshly ground black pepper 1 cup fresh cranberries 1/4 cup brown sugar 1 large mango, peeled, seeded and coarsely chopped 3 tablespoons finely diced red onion 1 tablespoon minced jalapeno 1/4 cup coarsely chopped cilantro 1/4 cup fresh lime juice Salt and freshly ground pepper 2 tablespoons unsalted butter 2 tablespoons olive oil 4 Cornish game hens Salt and freshly ground pepper Instructions: Preheat the oven to 350 degrees F. In a medium saute pan over medium heat, melt the butter and cook the chorizo, garlic, celery, onion, carrot and poblano for 3 minutes or until lightly browned. Transfer to a mixing bowl and add the cornbread, thyme, sage, cilantro, egg and stock and mix well. Place in 12 by 15-inch baking pan and bake for 25 minutes. In a hot skillet combine cranberries and brown sugar, cook until berries start to pop. Add all other ingredients, except cilantro, and heat, (add a spoon of water if sauce appears dry). Just before serving, toss in the cilantro. Preheat the oven to 450 degrees F.
In a hot roasting pan, melt the butter and oil. Season the hens with salt and pepper to taste and sear until browned all over. Place, breast side down in the pan and roast for approximately 12 to 14 minutes. Check for doneness by seeing if juices run clear when bird is tipped. Remove from the oven and let rest for 5 minutes. Plate hens alongside of the dressing and serve with the relish. ","[Chardonnay, Pinot Grigio, Vermentino, Garnacha]

" 51631,"Sesame Seed Crusted Salmon on Soba Noodles with Twiced Cooked Broccoli with Garlic and Hazelnuts 1/4 cup hazelnuts 1 large bunch of broccoli, cut into 1 1/2-inch florets 2 tablespoons hazelnut oil 2 cloves garlic, thinly sliced 1/4 teaspoon crushed red pepper 1 pound soba noodles, cooked al dente 1/2 cup soy sauce 2 tablespoons fresh lime juice 2 cloves garlic, finely chopped 1 tablespoon minced fresh ginger 1 tablespoon olive oil 2 teaspoons sesame oil 1/4 cup coarsely chopped cilantro 3 scallions finely chopped 4 (6-ounce) salmon fillets Salt and pepper 2 tablespoons sesame seeds 2 tablespoons black sesame seeds 2 tablespoons olive oil Instructions: For the broccoli: Preheat oven to 350 degrees F. Spread hazelnuts on a pie pan and toast in the oven for 8 to 10 minutes, transfer nuts to a kitchen cloth and rub to remove the skins. Coarsely chop the nuts In a steamer, steam the broccoli until just tender, about 5 minutes. In a large skillet, combine the hazelnut oil, garlic and hazelnuts. Cook over high heat, stirring until the garlic is pale golden. Add the broccoli and crushed red pepper and toss . Season with salt and cook for 1 to 2 minutes. For the soba noodles: Place noodles in a large bowl. Whisk together the soy sauce, lime juice, garlic, ginger, olive oil and sesame oil. Pour over the noodles, add the cilantro and toss to combine, season with salt and pepper. Garnish with scallion. For the salmon: Season salmon on both sides with salt and pepper. Mix together the sesame seeds in a medium bowl. Dredge salmon skin-side down in the seeds. Heat oil in a large skillet over medium-high heat. Sear the salmon seed-side down in the pan and cook until golden brown. Turn the fillets over and continue cooking for 3 to 4 minutes for medium doneness. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 51632,"Thai Chicken and Pineapple Salad with Thai Citrus Dressing 2 skinless chicken breasts 1 tablespoon Bill's cl and Herbs Mix, recipe follows 1 onion, julienned 1 clove garlic, minced 1 cup stemmed and julienned shiitake mushrooms 1 teaspoon olive oil 6 leaves butter lettuce, washed 1 red bell pepper, stemmed, seeded, and julienned 2 scallions, cut on bias 1 zucchini, julienned 1 cup shredded red cabbage 2 tablespoons chopped fresh cilantro leaves 1 cup pineapple chunks in juice, drained 1 cup Thai Citrus Dressing, recipe follows 1 cup fresh squeezed tangerine juice, or orange juice 1 tablespoon fresh squeezed lime juice 3 tablespoons rice wine vinegar 1 tablespoon minced fresh ginger root
2 cloves garlic, minced
1/2 teaspoon toasted sesame seed oil 1 pinch fresh ground pepper
1 teaspoon cl sauce (recommended: Sriracha Thai) 1 tablespoon finely chopped fresh cilantro leaves 1 tablespoon finely chopped fresh basil leaves 1 pinch Chinese five-spice powder 4 tablespoons cl powder 4 tablespoons dried basil
2 tablespoons dried oregano 1 tablespoon chipotle powder 1 tablespoon dried thyme 1 tablespoon dried tarragon 1 teaspoon dried dill weed
1/2 teaspoon dried sage 2 tablespoons Szechuan peppercorns, crushed 1 teaspoon cumin seed, crushed 1 tablespoon coriander seed, crushed Instructions: Season chicken breasts and grill or bake. Cut chicken into thin julienne strips and set aside. In a hot saute pan over medium high heat saute the onion, garlic, and mushrooms with the oil, tossing, 2 minutes. Set aside. Wash the lettuce leaves, pat dry and place in the center of 6 salad plates. Toss the remaining ingredients with the dressing in a bowl. Add the chicken and sauteed veggies and mix well. Evenly divide the salad and center on the lettuce leaf. Garnish with a cilantro leaf. Serve chilled. Mix all of the ingredients together and pour over desired salad, pasta or fruit. It's also great over freshly sliced cucumbers, zucchini, peaches, pears, or apples. Toss and chew! Place everything in a mill or coffee grinder and blend 15 to 20 seconds. Remove to a sealable container. ","[Syrah, Pinot Noir, Grenache Blanc, Sauvignon Blanc]" 51633,"Vegetable Saute 4 teaspoons toasted sesame oil 1 teaspoon minced garlic 1 tablespoon minced fresh ginger 8 ounces carrots, cut on the bias into 1/4-inch thick pieces 1/2 teaspoon kosher salt Pinch freshly ground black pepper 4 ounces sugar snap peas 4 ounces savoy cabbage, shredded 3/4-ounce chopped green onion 1 tablespoon rice wine vinegar 2 teaspoons chopped fresh cilantro or mint leaves Instructions: Place the sesame oil into a straight-sided 10-inch saute pan set over medium heat. Once the oil begins to shimmer, add the garlic, ginger, carrots, salt and pepper and saute for 4 minutes. Add the sugar snap peas and continue to saute for 1 minute. Lastly, add the savoy cabbage and green onions and saute for an additional minute. Remove from the heat, add the rice wine vinegar and stir to combine, scraping any bits off the bottom of the pan. Sprinkle with the cilantro or mint and toss to combine. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 51634,"Potato/Portobello Gratin 5 or 6 Yukon gold potatoes, peeled 2 or 3 Portobello mushroom caps, sliced thin 1 cup grated hard cheese such as Parmesan or Asiago 3/4 cup half-and-half Kosher salt and ground black pepper Instructions: Heat oven to 400 degrees and butter a 9 by 13-inch baking dish and set aside. Using a mandolin, V-slicer or the slicing attachment on a food processor, slice the potatoes approximately 1/8-inch thick. (If you don't want to slice all the potatoes at once, slice them one at a time and build the gratin as you go.) Create the first layer by laying the slices in overlapping rows. Once the first layer is down, season lightly with salt and pepper, then scatter with mushroom slices and a couple tablespoons of the cheese. (Don't over-do it on these layers, if you create a barrier between the adjoining potato layers, the gratin won't set.) Continue building layers until you're out of potatoes or out of room to build, but be sure to save 1/2 cup of the cheese for the top. Pour 2/3 cup of the half and half over the gratin then spread both hands over the surface and push down to work the air out from the layers. Add remaining liquid only if half and half does not come to the surface when you push down. Sprinkle the gratin with cheese, cover loosely with foil and place in middle of oven for 1 hour. Check for doneness by inserting the point of a paring knife straight into the gratin. If it goes through smoothly, remove the foil, return to oven, and turn on the broiler just long enough to turn the top golden-brown. Remove, and allow to sit at room temperature for 15 to 20 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 51635,"Singapore Sling 5 ounces gin, such as Plymouth 2 ounces cherry liqueur 2 ounces fresh pineapple juice
1 ounce Benedictine
1 ounce lemon juice
Instructions: Add the gin, cherry liqueur, pineapple juice, Benedictine and lemon juice to a cocktail shaker with ice and shake. Strain into chilled shot glasses. ","[Gin, Cherry Liqueur, Lemon Juice]" 51636,"\The Big Game is at Steak\ Sandwich 4 ounces Kona coffee beans 4 ounces dried porcini mushrooms 3 pounds elk tenderloin 4 heirloom tomatoes, sliced 1 teaspoon canola oil 1/4 cup chopped onion 1 cup chopped cherries 1/4 cup cherry wine 1/4 cup stock, chicken or beef 1/4 cup grated nutmeg 1/4 cup allspice 1 tablespoon brown sugar 6 slices pancetta 2 ounces garlic butter 6 onion rolls, halved 6 ounces goat cheese 3 ounces arugula Instructions: Preheat a grill and smoker to medium. Grind the coffee and dried mushrooms in a spice grinder, then rub it into the elk tenderloin. Grill the tenderloin over medium heat until medium-rare, and an instant-read thermometer registers 130 to 140 degrees F in the center, about 10 minutes. Set aside in a warming oven. While the tenderloin is cooking, put the tomatoes on a sizzler or metal plate in a smoker for 10 minutes. Set aside. Chutney: Put a saucepan over medium-low heat, and add the canola oil, onions, cherries, wine, stock, nutmeg, allspice and sugar. Cook for 30 minutes. Grill the pancetta for about 5 minutes per side, brushing with garlic butter. To assemble: Put an onion roll on each serving plate. Spread enough goat cheese on both halves to cover slightly. Slice the elk and put some on each roll bottom. Top each with a slice of pancetta, some arugula and heirloom tomato slices. Top with a dollop of chutney and cover with the top halves of the roll. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 51637,"Steak Cerveza 1/2 medium red onion, diced 1 tablespoon chopped garlic 2 tablespoons lemon juice 1 (12-ounce) bottle or can beer 2 tablespoons white vinegar 2 tablespoons chili seasoning 1 1/2 pounds top round steak Oil, for grate Zesty Rice Salad, recipe follows 1 tablespoon canola oil 1 tablespoon chopped garlic 1 1/2 cups long-grain white rice 2 1/4 cups water 1 tablespoon chili seasoning Salt and freshly ground black pepper 1/2 medium red onion, diced 1 yellow pepper, diced 1 (14.5-ounce) can red beans, drained and rinsed 1 tablespoon white vinegar 1 tablespoon freshly chopped cilantro leaves Instructions: In a resealable plastic bag combine onions, garlic, lemon juice, beer, vinegar and chili seasoning. Massage the back to mix the ingredients. Place the steak into the bag, squeeze the air out and seal. Marinate in refrigerator for at least 4 hours, or overnight but no more than 18 hours. Set up grill or grill pan over medium-high heat. Oil grate when ready to start grilling. Let steaks stand at room temperature for 20 to 30 minutes before grilling. Remove steak from marinade. Place on hot, oiled grill and cook 4 minutes per side for medium rare (145 degrees F). Pour the marinade into a large skillet over medium heat. Reduce by a half or until thickened, about 10 to 15 minutes Transfer steaks to a cutting board and let rest for 5 minutes before cutting. Slice steak across the grain and serve with Zesty Rice Salad and reduced marinade. Heat oil over medium heat in a medium sauce pot. Add garlic, and rice and saute for 2 minutes until rice is toasted. Add 2 1/4 cups water, chili seasoning and season with a pinch of salt and pepper and bring to a boil. Cover, reduce heat to low and simmer for 15 minutes. Remove to a baking sheet and let cool. In a large bowl combine onion, yellow pepper, cooled rice, beans, vinegar and cilantro. Mix well and serve with steak. Yield: 4 servings ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 51638,"Basic Pizza Dough 3 1/4 cups unbleached flour 2 teaspoons salt 1 cup warm water 1 envelope active dry yeast 3 tablespoons olive oil Instructions: In a bowl, combine the flour and salt, and mix thoroughly. In a separate stainless steel bowl, combine the water and yeast, and using a whisk, add 2 tablespoons of oil. Let rest for 5 minutes. Pour the water into the center of the flour, and with a spatula, stir to combine well into a sticky mass. Pour this mass out onto a lightly floured surface and begin to knead the dough by working the dough with the heel of the palm of your hand. Push outward and pull the inside edge over the top. Repeating the process over again to create a smooth ball of dough free of stickiness. Place the ball of dough into a clean stainless steel bowl that has been brushed with the remaining 1 tablespoon of olive oil. Cover with a clean cloth and let rise at room temperature for 1 1/2 hours or until it has doubled in size. When the dough has risen it can be divided in half and the two pieces formed into two balls which will later be patted into the traditional pizza shape. ","[Chardonnay, Chianti, Barbera, Tempranillo]" 51639,"Butter Mochi 8 ounces butter 4 ounces white chocolate 6 eggs 1/2 teaspoon vanilla 1/4 cup mochi flour 3/4 cup cake flour 1/2 teaspoon baking powder 1/4 teaspoon salt 2 cups sugar 3/4 cup coconut flakes Instructions: Preheat oven to 325 degrees F. Melt the butter and chocolate. Beat the eggs and vanilla (do not over beat). Sift and fold in the flour, mochi flour, baking powder, and salt to the butter mixture followed by the sugar. Fold in the egg mixture until incorporated. Then fold in coconut flakes. Pour into an oven proof dish or pan and bake in the oven for 15 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 51640,"Four-Flavor Sheet Pan Pie Two 14.1-ounce boxes refrigerated rolled pie crust (4 crusts total) All-purpose flour, for dusting 1 large egg, lightly beaten 1/4 cup turbinado sugar 2 pounds mixed apples (such as Granny Smith, Gala and McIntosh), peeled, cored and sliced 1/4-inch thick 1/4 cup granulated sugar 1 tablespoon fresh lemon juice 4 tablespoons unsalted butter 2 teaspoons all-purpose flour 3/4 teaspoon ground cinnamon Kosher salt 2 cups drained jarred sour cherries, plus 3/4 cup juice from the jar 2 tablespoons cornstarch 1/4 cup granulated sugar 1 1/3 cups canned pure pumpkin puree 2/3 cup evaporated milk 1/2 cup granulated sugar 1 teaspoon pumpkin pie spice 1 large egg 1/2 cup packed light brown sugar 1/2 cup light corn syrup 4 tablespoons unsalted butter, melted 1 teaspoon pure vanilla extract 2 large eggs Kosher salt 3/4 cup roasted pecan halves Instructions: For the crusts: Preheat the oven to 350 degrees F. Unroll 3 of the pie crusts on a lightly floured work surface. Stack them on top of each other. Roll out the thick, layered dough to a 15-by-21-inch rectangle. Press into a rimmed baking sheet so that the crust comes up the sides and hangs over slightly. This will be the bottom crust. Chill until ready to use, at least 30 minutes. Use the remaining crust for the top of the pie. Unroll it on a lightly floured work surface and roll it to a 14-by-18-inch rectangle. Cut the dough in half so you have two 7-by-9-inch pieces. One half will be the top crust for the apple portion of the pie. Cut the other half into 1-inch diagonal strips to use for the lattice on the cherry pie. Place the rectangle and strips on a parchment-lined baking sheet and chill until ready to use.
For the apple pie: Toss the apples in a medium bowl with the sugar and lemon juice. Melt the butter in a large skillet over medium-high heat, add the apples and cook, stirring occasionally, until tender, about 10 minutes. Stir in the flour, cinnamon and a pinch of salt and cook until thickened, about 1 minute more. Cool completely.
For the sour cherry pie: Place the cherries in a medium bowl. Whisk 1/4 cup cherry juice with the cornstarch in a small saucepan until completely smooth. Add the remaining cherry juice and sugar and bring to a boil over medium-high heat. Cook, whisking constantly, until thick and glossy, about 30 seconds. Pour the sauce over the cherries and gently fold to combine. Cool completely.
For the pumpkin pie: Whisk together the pumpkin, evaporated milk, sugar, pumpkin pie spice and the egg and in a medium bowl until smooth. Set aside.
For the pecan pie: Whisk together the brown sugar, corn syrup, butter, vanilla, eggs and a pinch of salt in a medium bowl until smooth. Fold in the pecans and set aside.
Once all fillings are made, begin assembling the pie. Remove both baking sheets with dough from the refrigerator.
Visualize the sheet pan is divided in half lengthwise and then crosswise so you have 4 equal quadrants. Each quadrant will hold a different pie filling. Prick the bottom crust all over with a fork. Add the pie fillings in this order: Add the apple pie filling to the upper left quadrant of the crust; spread it to cover a 7-by-9-inch rectangle. Moving counter clockwise, pour the pumpkin filling right under the apple pie filling and spread it the same size as the apple filling. Spread out the cherry filling next to the pumpkin filling. Fill the top right empty space with the pecan filling.
Cover the apple pie quadrant with the reserved rectangle of dough. Lay the pie strips out diagonally over the cherry pie quadrant. Press any remaining strips of dough around the edge of the pie to thicken the rim. Crimp the edge of the pie, making sure to incorporate and crimp together the dough from the apple quadrant. Brush the edges and the dough on top of the pie with egg and sprinkle with turbinado sugar. Cut decorative slits in the apple pie crust.
Bake until all pies are set and the crust on the apple pie and cherry pie is golden brown and crisp, 55 minutes to 1 hour 5 minutes.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 51641,"Havana Bananas 4 ripe bananas 2 1/2 tablespoons butter 2 tablespoons of the prepared cl jelly 3 tablespoons Myers dark rum 4 scoops of premium vanilla (or other favorite) ice cream Your favorite chocolate sauce, as desired 2 ancho chilies, stems and seeds discarded 2 chipotle chilies, stems and seeds discarded 6 tablespoons red currant jelly 6 tablespoons honey 2 tablespoons Spanish sherry wine vinegar Instructions: Peel the bananas and cut them into 1/4-inch thick slices. Heat a skillet to moderately hot. Place the bananas in the skillet with the butter and brown sugar. When the butter is melted add the cl jelly. Toss the bananas around to coat them. Now add the rum to pan and carefully deglaze.
Place a scoop of ice cream onto the center of 4 bowls. Arrange the bananas around the ice cream. Drizzle with the chocolate sauce. Serve. Toast the chilies in a dry skillet until they are very warm and fragrant. Put them in a saucepan with 1 quart of water and simmer on medium heat until the water is almost completely evaporated. Add the currant jelly, honey and vinegar. Bring to a boil. Now remove from the heat and process in a food processor thoroughly. Remove to a clean bowl and cool. ","[Rioja, Tempranillo, Garnacha, Pinotage]" 51642,"Parmesan Crisps 1/2 cup grated Parmesan Instructions: Preheat oven to 400 degrees F.
Pour a heaping tablespoon of Parmesan onto a silicone or parchment lined baking sheet and lightly pat down. A silicone baking sheet is highly recommended. Repeat with the remaining cheese, spacing the spoonfuls about a 1/2 inch apart.
Bake for 3 to 5 minutes or until golden and crisp. Cool. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 51643,"Warm Chocolate Ganache Cakes 4 ounces extra-bittersweet chocolate, finely chopped 3/4 cup heavy cream 3 1/2 ounces extra-bittersweet chocolate, chopped 3 tablespoons unsalted butter, softened, plus additional for buttering the tins 3 large eggs, separated 1/4 cup almond flour 1/4 cup cake flour 1/4 cup confectioners' sugar Instructions: Line an 8 by 4-inch loaf pan or 6-inch gratin dish with plastic wrap. To prepare the ganache, put the chocolate in a bowl. Bring the cream to a boil in a small saucepan and pour the hot cream over the chocolate. Let stand until the chocolate begins to melt, about 2 minutes, then whisk until smooth. Pour the ganache into the loaf pan or gratin dish and refrigerate until firm, about 1 hour. When the mixture has set, unmold, and cut out 6 (1 1/2-inch) rounds (you can use a knife or a cookie cutter). Refrigerate until ready to use (up to 5 days). Preheat the oven to 350 degrees F. Butter a muffin pan and set aside. To make the cakes, in the top of a double boiler, or in metal bowl suspended over a pot of simmering (not boiling) water, melt the chocolate. Whisk in the softened butter and turn off the heat. Let cool for 5 minutes, then whisk in the egg yolks, one at a time. Sift together the almond and cake flours and fold the flours into the chocolate mixture. Using an electric mixer, beat the egg whites to soft peaks. Sift in the confectioners' sugar and continue beating to stiff peaks. Fold 1/3 of the egg white mixture into the chocolate mixture, then gently fold in the remaining whites in two additions. Scoop or pipe a 1/4-cup measure of cake batter into each muffin tin. Place a ganache round in the center of each muffin cup, then spoon in enough batter to cover. Bake the cakes for 20 minutes, or until the tops are firm. Allow the cakes to rest for 1 minute before serving. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 51644,"Air Fryer Mini Cinnamon Rolls Nonstick cooking spray One 8-ounce can refrigerated crescent roll dough
All-purpose flour, for rolling
4 tablespoons unsalted butter, at room temperature
1 3/4 teaspoons ground cinnamon
1/4 cup packed dark brown sugar
1/4 cup confectioners\u2019 sugar
2 teaspoons whole milk
1/4 teaspoon pure vanilla extract Instructions: Spray a silicone egg bites mold or small (12-cup) mini muffin pan with nonstick cooking spray. Spread the crescent dough out on a lightly floured surface. Press the perforations to seal and roll it out into an 8-by-12-inch rectangle. Spread 3 tablespoons of butter over the dough. Sprinkle with 1 1/2 teaspoons of the cinnamon and the brown sugar. With the short end facing you, cut the dough horizontally into 12 strips, each 1 inch wide. Roll each strip up to form a spiral. Place the rolls spiral side up in the prepared pan. If using a silicone egg bites mold you may need to work in batches. Place the pan or silicone mold in a 6-quart air fryer. Cook at 325 degrees F until deeply golden brown, 6 to 8 minutes.
Meanwhile, prepare the icing. Microwave the remaining 1 tablespoon butter in a microwave-safe cup until melted, about 15 seconds. Combine the confectioners\u2019 sugar, milk, vanilla and remaining 1/4 teaspoon cinnamon in a small bowl. Whisk in the melted butter until smooth. Set aside. Allow the cinnamon rolls to cool for 3 minutes before removing them from the pan. Drizzle the frosting over the warm rolls and serve.
","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

" 51645,"Double Cheeseburger Extra-virgin olive oil, for cooking 1 large white onion, small dice Kosher salt 1/2 pound ground beef 1 teaspoon garlic powder Yellow mustard, for brushing 1 seeded roll Sliced stacker pickles, American cheese, ketchup and potato chips, for serving Instructions: Heat a grill pan over medium-high heat until lightly smoking. Oil the pan and saute the onions with a pinch of salt until browned, about 4 minutes. Turn the heat to medium and cover the onions to steam for an additional 2 minutes. Remove from the heat. Roll two 4-ounce balls of meat and flatten into patties. Sprinkle with salt and garlic powder and brush with mustard. Flip the patties and repeat. Turn the heat back to medium-high and when slightly smoking, coat with olive oil. Grill the patties until browned, about 1 1/2 minutes per side. Meanwhile, toast the roll on the unused side of the pan for about 2 minutes. Lay 2 pickles on top of the patties and cover each with a slice of cheese. Cover the patties melt the cheese. Spread ketchup on the top of the roll. On the bottom of the roll, stack both patties and top with potato chips.
","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 51646,"Haggis 1 sheep stomach 1 sheep liver 1 sheep heart 1 sheep tongue 1/2 pound suet, minced 3 medium onions, minced 1/2 pound dry oats, toasted 1 teaspoon kosher salt 1/2 teaspoon ground black pepper 1 teaspoon dried ground herbs Instructions: Rinse the stomach thoroughly and soak overnight in cold salted water. Rinse the liver, heart, and tongue. In a large pot of boiling, salted water, cook these parts over medium heat for 2 hours. Remove and mince. Remove any gristle or skin and discard. In a large bowl, combine the minced liver, heart, tongue, suet, onions, and toasted oats. Season with salt, pepper, and dried herbs. Moisten with some of the cooking water so the mixture binds. Remove the stomach from the cold salted water and fill 2/3 with the mixture. Sew or tie the stomach closed. Use a turning fork to pierce the stomach several times. This will prevent the haggis from bursting. In a large pot of boiling water, gently place the filled stomach, being careful not to splash. Cook over high heat for 3 hours. Serve with mashed potatoes, if you serve it at all. ","[Chianti, Rioja, Syrah/Shiraz, Tempranillo]" 51647,"Ginger Glazed Sweet Potato Tots 5 gallons simple syrup 2 pounds ginger, peeled 12 lemons, halved 5 star anise 4 cinnamon sticks 10 sweet potatoes, diced 2 1/2 cups all-purpose flour Salt and freshly ground black pepper Vegetable oil, for frying Chiffonade fresh parsley, for garnish Instructions: For the ginger glaze: Combine the simple syrup, ginger, lemons, star anise and cinnamon sticks in a large pot and bring to a simmer over medium-high heat. Simmer until the syrup is reduced to a glaze and the flavors have infused properly. Strain the glaze through a fine-mesh sieve to remove solids. For the sweet potato tots: Pulse the sweet potatoes in a food processor until ground into very small chunks; be sure not to puree the potatoes too finely. In a large bowl, combine the potatoes, flour and some salt and pepper and mix well. Form the mixture into small logs and refrigerate until chilled. In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-fry thermometer inserted in the oil registers 350 degrees F. Cut the sweet potato logs into 1-inch pieces and fry in batches until golden brown. Coat with the ginger glaze and garnish with the parsley. ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 51648,"Tahitian Vanilla Creme Brulee 8 fluid ounces of half and half 1 Tahitian vanilla bean 1/2 teaspoon vanilla extract 8 egg yolks 1 whole egg 5 ounces sugar 24 fluid ounces heavy cream 1 cup fine sugar, as needed Instructions: Heat half and half with vanilla bean and extract. Whisk together yolks, egg and sugar. Pour a small amount of hot half and half into the egg mixture to temper the eggs. Add the remaining half and half. When cooled, add in cream. Cool completely. Remove vanilla bean. Preheat oven to 325 degrees. Fill ramekins with mixture and place in baking dish. Fill baking dish with hot water half way up sides of ramekins, cover tightly with foil and bake for 35 minutes. Cool well. Sprinkle sugar over surface of creme. Place under broiler and broil until nicely browned and caramelized. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 51649,"Meat and Potato Quiche 1 sheet refrigerated pie dough (from a 14-ounce package) 1 pound bulk sweet or hot Italian sausage 6 slices bacon, chopped 1 cup leftover mashed potatoes 6 large eggs 1 1/2 cups half-and-half Kosher salt and freshly ground black pepper 1 medium head frisee or romaine 2 tablespoons cider vinegar 1 tablespoon Dijon mustard 3 tablespoons extra-virgin olive oil Instructions: Preheat the oven to 400 degrees F. Put the pie dough in a pie plate, crimp the edges and cover with foil. Pour pie weights, beans, or uncooked rice on top of the foil and bake until the crust sets, about 20 minutes. Remove the foil with the weights and continue to bake the crust until golden, about 15 minutes more. Remove the crust from the oven and let cool. Reduce the oven temperature to 375 degrees F. Put the sausage and bacon in a cold large skillet; set over medium heat and cook, breaking up the sausage with a wooden spoon, until browned, about 10 minutes. Drain off the fat. Spread the potatoes evenly over the bottom of the crust. Top with the sausage and bacon. Whisk together the eggs, half-and-half, 1/2 teaspoon salt and a couple turns of pepper in a medium bowl; pour the egg mixture over the meat. Bake until the quiche is just set, 35 to 40 minutes. Set aside to cool slightly. Tear the frisee into bite-size pieces and wash well. Whisk together the vinegar, mustard, 1/2 teaspoon salt and a couple turns of pepper in a salad bowl. Whisk in the oil in a slow, steady stream to make a smooth, slightly thick dressing and then toss in the frisee until coated. Serve the quiche warm or at room temperature with the salad. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 51650,"Pohole Fern Laphet Thock Salad with Braised Hawaiian Tako (Octopus) One 1- to 2-pound octopus 1 tablespoon Hawaiian sea salt
2 cans light lager beer 2 tablespoons sesame oil
1/4 cup chopped seaweed
1/2 cup roasted garlic oil 1/4 cup fresh lime juice
1/4 cup Thai fish sauce
2 pounds Hawaiian pohole fern shoots or local fiddlehead ferns 1 cup cherry tomatoes, halved 1 cup sweet white onions, sliced
1 tablespoon roasted chopped candlenuts or peanuts
1 tablespoon roasted coconut flakes
1 tablespoon fried garlic chips 1 tablespoon roasted chopped macadamia nuts 1 tablespoon roasted sesame seeds
1 tablespoon minced dried shrimp 1 jalapeno, sliced Instructions: For the braised Hawaiian tako: Combine the octopus and sea salt in a mixing bowl and massage the salt into octopus for 2 to 3 minutes to remove slime. Rinse under cool fresh water. Place the cleaned octopus in a pot with the beer and bring to simmer. Cover and cook for 1 hour, until the octopus is tender. Remove the octopus and chill. Once chilled, slice the legs into bite-size pieces and mix with the sesame oil and seaweed. Hold for service. For the laphet thock dressing: Whisk together the garlic oil, lime juice and fish sauce in a bowl. Chill and reserve for service. For the pohole fern salad: Bring 1 gallon of lightly salted water to a boil. Slice the fern shoots into 1-inch sections, separating stalks from tips. Blanch the stalks for 1 minute, then add the tips and continue to blanch for an additional 3 minutes. Shock in an ice water bath, then drain and dry for service. Divide the fern shoots evenly on 4 chilled dinner plates. Garnish around the perimeter of the ferns with the tomatoes, onions, jalapenos, candlenuts, coconut flakes, garlic chips, macadamia nuts, sesame seeds and dried shrimp. Drizzle dressing over the garnishes and fern shoots. Top with marinated octopus and jalapeno slices. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling Shiraz]" 51651,"Pizza Fries One 28-ounce bag frozen shoestring fries 1/4 cup pepperoni slices
1/2 cup cooked ground sausage
1/2 cup pizza sauce, plus more for dipping
1/4 cup chopped banana peppers
2 cups grated mozzarella (from a block, not the pre-shredded kind)
1/2 cup grated Parmesan Instructions: Put a medium cast-iron skillet in the oven and preheat the oven to 400 degrees F. Bake the fries in the heated cast-iron skillet, mixing them a few times during the cooking process, until they are crisp, about 20 minutes. Remove the skillet from the oven and top the fries with the pepperoni, sausage, sauce, peppers, mozzarella and Parmesan. You can also do layers of fries and toppings to make a pile of pizza fries. Return the skillet to the oven for 5 to 10 minutes to melt the cheese. Serve immediately with a side of pizza sauce for dipping. ","[Chardonnay, Chianti, Zinfandel, Barbera]" 51652,"Monster Snack: Spicy Meat and Cheese Stromboli 1 tube refrigerated pizza dough (recommended: Pillsbury brand) 2 tablespoons all-purpose flour or corn meal 1/4 pound sliced pepperoni, about 24 slices 6 slices provolone, deli sliced 6 slices Italian hot ham 8 slices Genoa salami 2 tablespoons extra-virgin olive oil 2 tablespoons sesame seeds 2 teaspoons Italian seasoning blend 2 tablespoons grated Parmigiano or Romano 1 teaspoon crushed red pepper flakes 1 teaspoon garlic powder The Big Dipper: Simple Marinara Dipping Sauce, recipe follows, optional 1 tablespoon extra-virgin olive oil 3 cloves garlic, finely chopped 1 teaspoon hot red pepper flakes 1 tablespoon anchovy paste, optional but recommended 1 tablespoon chopped flat-leaf parsley 1 (15-ounce) can crushed tomatoes Salt and pepper Instructions: Preheat oven to 400 degrees F. Break open the tube of dough and remove it from container. Dust your hands and lightly coat the dough with flour or cornmeal the roll out onto work surface. Stretch out dough, gently spreading out the rectangle shape it has been formed into already. Cut the thin rectangular dough into 4 equal pieces, working across the dough: cut it in half and cut each half in half again. Cover each piece of dough with: 6 slices pepperoni, 1 1/2 slices cheese, 1 1/2 slices hot ham and 2 slices Genoa salami. Roll each piece on an angle from corner to corner making a long roll that is thicker in the middle and thinner on each end. Brush rolls with extra-virgin olive oil then mix sesame seeds, cheese and seasonings in a small cup, sprinkle and pat the mixture into the dough. Bake until evenly golden, 12 to 14 minutes then serve. If desired, serve with Dipping Sauce. Heat a small pot over medium heat. Add extra-virgin olive oil, garlic, pepper flakes and anchovy paste. Cook 2 minutes. Add parsley, tomatoes, salt and pepper. Stir sauce, bring to a bubble and simmer 5 minutes over low heat then place in small bowl and serve. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 51653,"Hard Cider Cupcakes Two 12-ounce bottles hard cider 1/2 cup sugar
Nonstick cooking spray, for spraying the cupcake liners 1 stick unsalted butter, at room temperature
2 large eggs
2 teaspoons vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
3 tablespoons apple butter
2 tablespoons sour cream
Instructions: Put the cider in a saucepan, bring to a simmer and cook until reduced to 3/4 cup, about 20 minutes. Remove 1/4 cup of the reduced cider and reserve. Add 3 tablespoons of the sugar to the saucepan with the remaining 1/2 cup cider. Heat to combine and set aside. Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with 9 liners and spray with nonstick cooking spray. Using a stand mixer fitted with a paddle attachment, cream the butter and remaining 5 tablespoons sugar until fluffy, 2 to 3 minutes. Add the eggs one a time, stirring between each addition, followed by the vanilla extract. Beat until smooth. Combine the flour, baking soda and salt in a medium bowl. Add half the flour mixture to the creamed butter, then add in the apple butter, sour cream and reserved 1/4 cup hard cider and combine again. Add the remaining flour and beat until just combined. Divide the batter among the 9 liners and cook until a toothpick comes out clean, about 20 minutes. While the cupcakes are still warm, brush the tops with the remaining 1/2 cup hard cider-sugar mixture. ","[Chenin Blanc, Riesling, Gewrztraminer, Pinot Grigio]" 51654,"Cucumber-Lime Raita 1 cucumber, grated on the large holes of a box grater 1 teaspoon kosher salt, plus more 1 cup plain whole milk yogurt (not Greek) 2 tablespoons finely chopped cilantro Finely grated zest and juice of 1 lime Freshly ground pepper Instructions: Combine the cucumber and 1 teaspoon salt in colander set over a bowl, toss to combine and let stand for 30 minutes. Use your hands to squeeze as much moisture as possible from the cucumbers, then transfer them to a bowl. Stir in the yogurt, cilantro and lime zest and juice. Season the raita with more salt and pepper then cover with plastic wrap and refrigerate until ready to use, up to 2 days. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 51655,"Smashed Falafel 8 jalapenos Canola oil Salt and freshly ground black pepper
1 cup tightly packed fresh cilantro leaves
1 cup tightly packed fresh flat-leaf parsley leaves
3 tablespoons pine nuts
1 clove garlic, chopped
1/2 cup extra-virgin olive oil, plus more if needed 1 cup 2-percent Greek yogurt 1/2 cup crumbled Greek feta
3/4 cup tahini 1/4 cup fresh orange juice
2 tablespoons pomegranate molasses
1 teaspoon finely grated orange zest
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil 1/4 cup finely chopped fresh parsley 1 tablespoon capers, drained
3 plum tomatoes, seeded and finely diced
1/2 English cucumber, finely diced
Juice of 1 lemon
Kosher salt and freshly ground black pepper
2 cups soaked chickpeas Peanut or vegetable oil, for frying
1 tablespoon olive oil
3 cloves garlic, chopped
1 to 2 serrano chiles, chopped
2 green onions, green and pale green part finely chopped 1/4 cup finely chopped fresh cilantro
1/4 cup finely chopped fresh mint
1/4 cup finely chopped fresh parsley
1 tablespoon lemon juice
Scant 2 teaspoons baking powder
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
Salt and freshly ground black pepper
Instructions: For the yogurt: Preheat a cast-iron pan over high heat. Toss the jalapenos in a few tablespoons of canola oil and season with salt and pepper. Roast in an even layer in the pan until soft and skin is blistered. Remove the jalapenos to a bowl, and then cover the bowl with plastic wrap for 15 minutes. Remove the stems and seeds, but do not remove the blistered skin. Combine the jalapenos, cilantro, parsley, pine nuts and garlic in a food processor and process until coarsely chopped. With the motor running, slowly add the olive oil through the feed tube until smooth. Add some salt and pepper and pulse a few times just to combine. If the mixture is too thick, add a few more teaspoons of oil and pulse. Transfer to a bowl. Combine the yogurt and feta in a bowl. Gently swirl 1/4 cup of the pesto into the yogurt. Store the remaining pesto in a container with a tight fitting lid and keep in the refrigerator for up to 1 week. This pesto is great served on grilled chicken or fish. For the tahini: Whisk together the tahini, orange juice, pomegranate molasses and some salt and pepper in a small bowl. Hold at room temperature for at least 30 minutes to allow the flavors to meld. For the salad: Combine the olive oil, parsley, capers, tomatoes, cucumber and lemon juice in a bowl. Season the salad with salt and pepper, and hold at room temperature for at least 15 minutes to allow flavors to meld. For the falafel: Drain the chickpeas through a colander then place on a paper-towel-lined baking sheet to absorb any excess moisture. Rest the chickpeas on the sheet pan until totally dry, a good 30 minutes, at room temperature. Heat 4 inches of peanut oil in a medium saucepan over medium heat until a deep-frying thermometer inserted into the oil reaches 330 degrees F. While the oil is heating, heat the olive oil in a small saute pan over medium heat. Add the garlic and chiles, and cook until soft, about 3 minutes. Transfer the chickpeas to a food processor, then add the garlic mixture, green onions, cilantro, mint, parsley, lemon juice, baking powder, coriander, cumin and some salt and pepper, and process until the mixture is finely ground, stopping to scrape the bowl every 30 seconds. Transfer the mixture to a bowl. Line a baking sheet with paper towels. Using a small ice cream scoop, form the mixture into balls the size of Ping-Pong balls and place on a plate. Fry in batches until they reach a pale blonde color, about 45 seconds, spooning oil over the falafel balls constantly. Remove with a slotted spoon to the prepared baking sheet. Increase the heat of the oil to 350 degrees F. Return the falafel balls to the oil, in batches, cover the pan with a lid for 30 seconds and fry until a deep brown color, spooning the oil over the falafel constantly. Remove with a slotted spoon to the prepared baking sheet, and gently smash and immediately season with salt. Plate 3 smashed falafel balls on top of some tomato salad and drizzle with the tahini for each serving. Serve the yogurt on the side to dip. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 51656,"Tomato Rellenos 2 cups water 1 cup long grain white rice, washed 1 teaspoon salt 1 bay leaf 6 large tomatoes 3 tablespoons olive oil 1 onion, finely chopped 1 celery stalk, finely chopped 2 garlic cloves, chopped 2 jalapeno chilies, seeded, chopped 1/8 teaspoon ground cloves 1/4 cup chopped fresh cilantro 1/2 cup coarsely chopped almonds, toasted 1/4 cup dried currants Olive oil Instructions: Bring water, rice, salt and bay leaf to a boil in heavy medium saucepan. Reduce heat to low. Cover and simmer until rice is tender and liquid is absorbed about 20 minutes. Remove from heat. Fluff with fork. Cool. Preheat oven to 450 degrees F. Cut 1 inch slice from top of each tomato; reserve tops. Working over bowl to catch juices, remove pulp from tomatoes, leaving shell intact. Strain seeds from juices. Finely chop tomato pulp and reserve with juices. Heat oil in heavy large skillet over medium high heat. Add onion and celery and saute until tender, about 5 minutes. Add garlic, jalapeno and cloves and stir 1 minute. Add reserved tomato pulp and juices. Stir until most of liquid evaporates. Stir in cilantro, almonds, currants and rice. Season to taste with salt and pepper. Place tomatoes in individual ramekins. Divide filling among tomatoes. Top each with tomato top. Brush tomatoes with oil. Place ramekins on baking sheet. Bake until tomatoes are tender, about 10 minutes. Serve hot. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 51657,"Chat n' Chew Macaroni Cheese 1/2 pound butter, plus extra for the baking dish 1 1/4 pounds elbow macaroni 2 cups heavy cream 2 cups whole milk 1 small (1/4 to 1/3 pound) onion, diced small (about 1/2 cup) 4 cloves garlic, minced 1 cup flour 5 cups (1 1/4 pounds) shredded sharp Cheddar 8 slices American cheese, broken into small pieces 2 cups (1/2 pound) grated Parmesan 3 tablespoons green hot cl sauce 1/4 teaspoon ground cumin Kosher salt Freshly ground pepper 1/2 cup seasoned bread crumbs Instructions: Preheat the oven to 350 degrees F. Lightly butter a 9- by 13- by 4-inch baking dish. Bring a large pot of salted water to a boil over high heat and cook the macaroni until al dente, 8 to 10 minutes. Drain. In a small bowl, combine the cream and milk. In a large saucepan over medium heat, melt the 1/2 pound of butter and cook the onion and garlic until the onion is translucent, about 6 minutes, stirring occasionally. Add the flour, stirring constantly for 3 minutes. Add the cream mixture in a steady stream and whisk until smooth. Bring to a boil, stirring occasionally, 8 to 10 minutes. Stir in 4 cups of the Cheddar, the American cheese, 1 cup of the grated Parmesan, the hot pepper sauce, and cumin. Stir until all the cheese has melted; the sauce will be very thick and creamy. Season with salt and pepper. Remove the sauce from the heat and stir in the pasta. Pour the mixture into the prepared baking dish. Sprinkle with the remaining Cheddar, then the Parmesan, and finally the bread crumbs. Bake uncovered on the middle shelf for about 20 minutes, until bubbling and brown on top. ","[Chardonnay, Riesling, Pinot Grigio, Gavi]" 51658,"Grilled Old Bay Salmon with Corn Quinoa 1 cup quinoa, rinsed and drained 4 6-ounce skin-on salmon fillets, preferably wild 2 tablespoons extra-virgin olive oil 4 teaspoons Old Bay Seasoning 1/2 teaspoon finely grated lemon zest, plus 2 tablespoons juice Kosher salt and freshly ground pepper 2 ears of corn, shucked 1 cup packed fresh basil, chopped 1 scallion, thinly sliced Instructions: Preheat a grill to medium. Cook the quinoa as the label directs. Meanwhile, rub the salmon with 1 tablespoon olive oil, then rub with the Old Bay and lemon zest; season lightly with salt and pepper. When the quinoa is almost done, cut the corn kernels off the cobs and then run the back of the knife down the cobs to extract all the corn pulp and juices. Scatter the corn and its liquid on top of the quinoa, cover again and set aside off the heat to steam, 10 to 15 minutes. Grill the salmon, skin-side down, until the skin is crisp and the salmon is cooked about a third of the way up the sides, 4 to 7 minutes. Gently flip the salmon and grill until just cooked through but still a little rosy in the thickest part, 5 to 7 more minutes depending on the thickness. Uncover the quinoa and fluff the corn and quinoa together. Add the remaining 1 tablespoon olive oil, the lemon juice, basil and scallion and stir to combine; season with salt and pepper. Serve the salmon with the quinoa. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 51659,"Sweet Corn and Truffle Chowder 6 ears sweet corn 2 tablespoons extra-virgin olive oil 10 strips bacon, cut into 1-inch pieces 1 rib celery, finely chopped 1 carrot, peeled and finely chopped 1 medium onion, chopped 1 tablespoons all-purpose flour 3 Idaho potatoes, peeled and cut into 1/2-inch pieces 2 quarts heavy cream 2 tablespoons fresh thyme leaves, finely chopped Sea salt and freshly ground black pepper 2 tablespoons truffle butter Instructions: Preheat oven to 425 degrees F. Cut kernels off corn cobs using a sharp knife. Toss kernels with oil, spread on a baking sheet and roast for 25 minutes, or until softened and lightly caramelized. In large saucepan over medium heat, cook bacon until brown. Add celery, carrots, and onion to bacon and sweat for 10 minutes. Add flour to the vegetables and cook for 3 minutes. Add corn, potatoes, and heavy cream and gently simmer for 45 minutes or until reduced and thickened. Season with thyme, sea salt, and freshly ground black pepper, to taste. Whisk in truffle butter and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 51660,"Hidden Valleyandreg; BBQ Ranch Chicken Wrap 1/2 pound chicken tenders 1 tablespoon prepared BBQ sauce 2 large whole wheat tortillas (10-12 inches) 1 cup baby spinach 1 tomato, sliced 1/2 cucumber, thinly sliced 3 tablespoons Hidden Valley? Original Ranch? Dressing 2 slices cheddar or mozzarella cheese Salt and pepper Instructions: Preheat oven to 375 degrees F. Salt and pepper the chicken tenders and bake on wire rack placed on baking pan for ten minutes. Place the BBQ sauce in a medium bowl, toss the chicken tenders into the sauce, coating them completely. Place them back on the rack and cook for an additional ten minutes. Remove from oven, cool a few minutes on wire rack, chop and set aside. Assemble the wrap: place the tortillas flat on the counter. Top with the spinach, tomato, and cucumber, keeping the vegetables in the bottom third of the tortilla. Drizzle the dressing over the vegetables and distribute the chicken and cheese on top. Season with salt and pepper. Roll the tortilla up gently and firmly away from you, folding in the sides as you go (to make a closed burrito shape). Wrap tightly in wax paper and then slice in half. (This will help keep the wrap together during eating). ","[Chardonnay, Sauvignon Blanc, Zinfandel, Merlot]" 51661,"Roasted Broccoli Salad with Bacon Dressing 6 cups broccoli florets, cut into 1-inch pieces (about 2 heads) 3 tablespoons olive oil
Kosher salt and freshly ground black pepper
4 pieces thick-cut bacon, cut into small 1-inch strips
1/2 small red onion, diced (about 1/3 cup)
1/4 cup apple cider vinegar
2 tablespoons sugar
1/2 cup toasted walnuts, coarsely chopped
Instructions: Preheat the oven to 400 degrees F. Toss the broccoli together with the oil and sprinkle generously with salt and pepper. Spread the broccoli in an evenly spaced single layer onto a baking sheet. Roast until the florets just begin to char and the stems have softened slightly, 15 to 20 minutes. In the meantime, add the bacon to a small skillet over medium heat. Cook, stirring occasionally until the fat has rendered and the bacon is almost crispy, about 5 minutes. Add the onion to the skillet and cook until slightly softened, 2 to 3 minutes. Add the vinegar and sugar and stir until the sugar has dissolved, about 1 minute. Add the roasted broccoli to a large bowl and pour the bacon dressing over the top along with the walnuts, tossing to coat. Serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 51662,"Chicken Marsala with Mushrooms One 4- to 5-pound chicken (organic and free range, if possible), cut into 10 pieces Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
3 tablespoons canola or vegetable oil 4 cups sliced white button mushrooms 2 cloves garlic, minced 1/2 medium onion, finely diced 1 tablespoon tomato paste 3 sprigs fresh thyme 1 cup dry marsala 1 1/2 cups low-sodium chicken broth 4 tablespoons unsalted butter, chilled, cut into cubes Juice of 1/2 lemon 2 to 3 tablespoons chopped fresh Italian parsley Chardonnay, for serving Instructions: Preheat the oven to 375 degrees F. Pat the chicken pieces dry with a paper towel and sprinkle all over with salt and pepper. Set a turkey roaster pan over 2 burners on medium heat and add the canola oil. Brown the chicken, skin-side down first, 3 to 4 minutes, then turn and brown on the other side, 2 to 3 minutes longer. Remove from the pan and set aside.
Add a little more of the oil to the pan on high heat and add the mushrooms, garlic and onions. Season with salt and cook just long enough to get some color on the mushrooms, 2 to 3 minutes. Stir in the tomato paste and thyme and cook about 1 minute longer. Place the chicken pieces back into the pan skin-side up and spread them out evenly, pushing them down into the mushrooms and onions. Add the marsala, scraping up the brown bits from the bottom of the pan, and add the chicken broth. Place the whole pan in the oven and cook until the tops of the chicken are golden brown, 30 to 35 minutes.
Use tongs to remove the chicken from the pan and transfer onto a serving platter and keep warm. Set the roasting pan back over the burner on high heat. Bring the contents to a boil and cook the liquid until it is reduced and the flavors become concentrated, 3 to 4 minutes. Shut off the heat, add the butter cubes and stir gently to melt the butter evenly. This will thicken the marsala sauce and give it a rich flavor. Taste and season with salt and pepper. Add a squeeze of the lemon juice and fold in the parsley. Pour over the chicken and serve with Chardonnay. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 51663,"Quick Rotisserie Chicken Gumbo 8 ounces andouille sausage, cut into 1/4-inch slices 8 ounces kielbasa, cut into 1/4-inch slices
1/2 cup peanut oil
1/2 cup all-purpose flour
1 cup chopped celery 1 cup chopped yellow onion
1 cup chopped green bell pepper
2 cloves garlic, chopped
1 1/2 teaspoons Creole seasoning
1 1/2 teaspoons chopped fresh thyme
1/4 teaspoon cayenne pepper
5 cups low-sodium chicken broth
One 14.5-ounce can diced tomatoes, undrained
1 1/2 cups frozen cut okra
2 teaspoons Worcestershire sauce
4 cups shredded rotisserie chicken (1 large rotisserie chicken)
4 cups hot cooked white rice
1/4 cup sliced scallions
Hot sauce, for serving, optional
Instructions: Cook the andouille and kielbasa in a large nonstick skillet over medium heat until browned, about 8 minutes. Remove the sausages from the skillet and drain on paper towels. Heat the oil in a large Dutch oven over medium-high heat. Gradually whisk in the flour and cook, whisking constantly, until the flour is a deep caramel color, 7 to 10 minutes. Reduce the heat to medium and stir in the celery, onions, bell peppers, garlic, Creole seasoning, thyme and cayenne. Cook for 5 minutes, stirring constantly. Gradually stir in the broth, then add the tomatoes, okra, Worcestershire and sausages. Increase the heat to medium high and bring the mixture to a boil. Reduce the heat to low and simmer, stirring occasionally, for 20 minutes. Stir in the shredded chicken and allow it to warm in the gumbo for 2 to 3 minutes. Serve the gumbo over hot cooked rice, topped with scallions. Serve with hot sauce, if desired. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 51664,"Honeysoaked Cookies 1/4 cup unsalted butter, softened 1/4 cup corn oil 3 tablespoons sugar Zest of 1/2 orange, finely chopped 1 1/2 teaspoons orange juice 1/2 teaspoons baking powder 1/4 teaspoons baking soda 1 cup, plus 1 tablespoon all-purpose flour 1 cup sugar 1/2 cup honey 3/4 cup water 1/2 cup finely chopped walnuts Instructions: Preheat the oven to 325 degrees and grease a large baking sheet. In the bowl of an electric mixer or with a handheld mixer, beat the butter and corn oil together until creamy. Add the sugar and continue beating until thoroughly combined. Add the orange zest and juice and mix in. Combine the baking powder and baking soda with 1/2 cup of the flour and beat that in. Add the remaining flour 1/4 cup at a time and mix until a medium-stiff dough is formed, adding a little less or a little more as necessary to achieve the correct consistency. The dough should hold its shape without collapsing. Shape the dough by teaspoonfuls into 2 inch long ovals and transfer them to the baking sheet 1 1/2 inches apart. Bake on the middle rack for about 20 minutes, until just golden. Cool on wire racks. While the cookies are cooling, combine the sugar, honey, and water in a small sauce pan and bring to a boil. Boil for 2 minutes, then reduce the heat so that the mixture is simmering. With a slotted spoon, gently dip the cooled cookies into the syrup just for a moment, making sure all sides are evenly coated. Take extra care to be gentle when handling the cookies or they may break apart. Again place the cookies on the wire racks and immediately sprinkle them with the walnuts, while they are still warm. Dry on the rack for 20 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 51665,"Crunchy Fried PB and J 1 cup chunky peanut butter Eight 1-inch-thick slices Pullman bread 1 cup good raspberry preserves 2 bananas, sliced thin on the bias 2 cups plain potato chips with ridges 3 large eggs, beaten 2 cups cinnamon square cereal, crushed by hand in a re-sealable plastic bag 8 tablespoons (1 stick) unsalted butter Instructions: Spread the peanut butter on 4 slices of bread and the raspberry preserves on the other 4 slices. Add the bananas and a nice pile of chips on top of the peanut butter slices; sandwich with the raspberry preserve slices. Place the eggs and cereal in separate shallow bowls. Heat a 12-inch nonstick skillet over medium-low heat and melt 2 tablespoons of the butter. Dip a sandwich in the eggs, then the cinnamon cereal, pressing down to make sure the cereal adheres to both sides. Repeat with the other sandwiches. In batches, fry the sandwiches low and slow until golden brown, 2 to 3 minutes per side, adding more butter to the pan as needed. Cut the sandwiches in half on the diagonal and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 51666,"Grilled Frozen Salmon in Grape Leaves 1 pint cherry tomatoes 4 tablespoons unsalted butter 2 tablespoons ouzo 6 tablespoons olive oil 2 teaspoons grated lemon zest Kosher salt 1/2 teaspoon dried oregano 1/4 teaspoon crushed red pepper flakes Four 6-ounce frozen salmon fillets, rinsed and patted dry 16 to 20 jarred grape leaves, rinsed and patted dry 2 tablespoons chopped fresh tender herbs, such as parsley, oregano, mint and/or chives Cooked rice, for serving Green salad, for serving Instructions: Prepare a charcoal grill for medium-high direct and indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results). Meanwhile, stir to combine the tomatoes, butter, ouzo, 4 tablespoons of the olive oil, 1 teaspoon of the lemon zest and 1/2 teaspoon salt in a small grill-proof saucepan; set aside.
Stir to combine the remaining 2 tablespoons olive oil and 1 teaspoon lemon zest with the oregano, red pepper flakes and 1 teaspoon salt in a small bowl. Spread the mixture evenly over the flesh side of the salmon fillets.
Lay one grape leaf veiny-side up on a clean work surface with the tip pointing away from you. Lay another leaf towards the top of the first so they overlap by about 1 inch. Repeat this with 2 more grape leaves if they are big or 3 more if they are small, creating a single line. Lay a salmon fillet on top of the grape leaf nearest you and then holding the leaf roll the salmon up in the overlapping grape leaves. Transfer to a plate and repeat to wrap the remaining salmon fillets.
Grill the wrapped salmon over direct heat, turning halfway through, until the grape leaves are charred in spots, about 5 minutes. Move to the indirect side of the grill and put the saucepan with the tomatoes over the direct heat. Cover the grill and cook until the tomatoes have burst and the mixture is saucy, and the salmon is firm and opaque throughout, about 12 minutes depending on the thickness of the fish.
Transfer the wrapped salmon to a serving platter. Stir the herbs into the tomato mixture and spoon over the fish. Serve with rice and a salad.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 51667,"Red, White and Blue Crispy Rice\u202fTreats Nonstick cooking spray, for the baking dish 3 tablespoons unsalted butter, cut into tablespoons One 10-ounce bag mini marshmallows 5 1/4 cups crispy rice cereal, such as Rice Krispies 1/2 teaspoon blue gel food coloring (see Cook's Note) 1/2 teaspoon red gel food coloring 1/4 cup mixed red, white and blue sprinkles Instructions: Line a 9-by-9-inch baking dish with aluminum foil, leaving a 2-inch overhang on two opposite sides. Spray the foil lightly with cooking spray. Divide the butter and marshmallows among 3 medium microwave-safe bowls (1 tablespoon of butter and about 2 cups of marshmallows per bowl). Microwave 1 bowl until the butter has melted and the marshmallows have puffed, about 60 seconds. Stir in the blue gel food coloring until the mixture is smooth and no streaks of food coloring remain.
Working quickly, add 1 3/4 cups of the rice cereal to the bowl and stir with a rubber spatula until evenly coated. Transfer to the prepared baking dish and press into an even, compact layer. (Spray your hands with a little cooking spray to keep them from sticking when pressing the cereal mixture into the pan). Set aside.
Microwave another bowl of butter and marshmallows in the same manner. Stir together until smooth and combined (this will be the \white\ layer). Stir in another 1 3/4 cups of rice cereal until evenly coated. Place on top of the blue cereal treat layer, pressing until even and compact.
Repeat with the remaining bowl of butter and marshmallows, microwaving until melted and smooth. Stir in the red gel food coloring until the mixture is smooth and no streaks of food coloring remain. Add the remaining 1 3/4 cups rice cereal to the bowl and stir until evenly coated. Place on top of the white cereal treat layer, pressing into an even, compact layer. While still warm, top evenly with the sprinkles, pressing gently so they adhere.
Let sit at room temperature until firm, about 30 minutes. Cut into 16 squares. Store the cereal treats at room temperature in an airtight container for up to 3 days.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 51668,"Olive-Stuffed Pork Loin 2 pound pork loin Salt and ground black pepper 1/2 cup pitted Greek olives (such as Kalamata) 3 tablespoons olive oil, divided 2 tablespoons sherry vinegar 2 tablespoons honey 2 teaspoons Dijon mustard 1 teaspoon dried thyme Instructions: Preheat oven to 400 degrees F. Season pork all over with salt and black pepper. Using a sharp knife, make several slits in pork, about 1-inch deep. Stuff olives into slits all over pork. Add 1 tablespoon olive oil to an oven-proof skillet over medium high heat. Sear pork on all sides and then remove from heat. In a small bowl, whisk together vinegar, 2 tablespoons oil, honey, Dijon mustard, and thyme. Pour mixture all over pork. Bake approximately 30 minutes, until an instant-read thermometer registers 150 to 160 degrees F. Let pork stand 10 minutes before slicing crosswise into 1-inch thick slices. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 51669,"Aaron McCargo, Jr.'s Steak Fajita Chili 1 1/4 cups canola oil 2 pounds boneless beef short ribs Kosher salt and freshly ground pepper 10 cups low-sodium beef broth 1 small onion, finely diced 1 red or green bell pepper, chopped 1 1/2 tablespoons ground cumin 2 tablespoons hot chili powder 1 1/2 tablespoons chopped fresh oregano 3/4 cup all-purpose flour 1 15-ounce can cannellini beans, drained and rinsed Guacamole, sour cream, taco-blend cheese and fried tortilla strips, for garnish Instructions: Heat 1/4 cup canola oil in a large soup pot or Dutch oven over medium-high heat. Season the short ribs with salt and pepper and sear until golden brown, 3 to 4 minutes per side. Transfer the meat to another large pot (set the first pot aside) and add the broth. Cover and cook until tender, about 1 hour 30 minutes. Meanwhile, heat the remaining 1 cup oil in the reserved pot over medium heat. Add the onion, bell pepper, cumin, chili powder, oregano, flour, 1 tablespoon pepper, and salt to taste. Cook, stirring, until the flour is smooth, 3 to 4 minutes. Remove from the heat and set aside until the meat is done. Transfer the short ribs to a cutting board; cover the broth and set aside. Let the meat cool slightly, then cut into chunks. Place the pot with the vegetables over medium-high heat. Slowly add the warm broth and whisk until smooth. Stir in the chopped short ribs and the beans, bring to a simmer and cook until thickened, about 15 minutes. Ladle into bowls and garnish with guacamole, sour cream, cheese and fried tortilla strips, for a little extra crunch. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 51670,"Paprika Roast Turkey 1 12- to 14-pound turkey, thawed if frozen, giblets removed (neck reserved) Kosher salt and freshly ground pepper 2 teaspoons garlic powder 1 teaspoon dried dill 5 sprigs thyme 3 shallots, halved 2 carrots, chopped 2 stalks celery, chopped 2 tablespoons extra-virgin olive oil 1 green apple, halved and cored 1 head garlic, halved 1/2 bunch fresh dill 1 stick unsalted butter 2 tablespoons sweet paprika 1 teaspoon hot paprika 1/4 cup low-sodium chicken broth, if needed Instructions: Dry-brine the turkey: Pat the turkey dry and put on a rimmed baking sheet. Rub 2 tablespoons salt, 1 teaspoon pepper, the garlic powder and dried dill all over the turkey. Refrigerate, uncovered, overnight. Position a rack in the lowest part of the oven, remove the other racks and preheat to 350 degrees F. Toss the thyme, shallots, carrots, celery and turkey neck with the olive oil in a large roasting pan; set a rack on top. Stuff the turkey cavity with the apple, garlic and fresh dill and tie the legs together with kitchen twine. Place the turkey breast-side up on the rack and tuck the wings under the body. Let sit at room temperature 30 minutes. Roast the turkey 1 hour, then baste with the pan drippings. Roast for 1 more hour, basting every 30 minutes. Melt the butter with the sweet paprika and hot paprika in a small saucepan over medium heat. Brush the turkey all over with about half of the butter. Continue roasting until the skin is crisp and a thermometer inserted into the thigh registers 160 degrees F to 165 degrees F, 15 to 60 more minutes, brushing with more of the butter during the last 10 minutes. (Add the broth to the roasting pan if the drippings are getting too dark.) Remove the turkey from the oven and brush with the remaining butter. Transfer the turkey (on the rack) to a rimmed baking sheet and let rest 30 minutes before carving. Use the pan drippings for gravy.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 51671,"Stuffed Peppers with Pilaf 6 green or red bell peppers 1/2 cup olive oil 3 onions, finely chopped 1/4 cup pine nuts Salt 1 cup uncooked white rice 2 tomatoes, seeded and finely chopped 1/4 cup currants 3 tablespoons finely chopped fresh mint 2 teaspoons sugar 1/4 teaspoon freshly grated nutmeg 1 3/4 cups hot water 3 tablespoons fresh lemon juice Olive oil for drizzling Lemon wedges for garnish Instructions: Cut around the stems of the peppers (reserving the stem caps), remove the seeds, wash and drain the peppers. Set aside. Heat the oil in a large saute pan, add the onions and pine nuts and saute until onions are soft and golden, 10 to 15 minutes, seasoning with salt to taste. Add the rice, and saute for 5 minutes. Stir in tomatoes and cook a minute longer, then add the currants, mint, sugar and nutmeg. Add the hot water and lemon juice, adjust seasonings, and bring to a boil. Cover and simmer over low heat until all the liquid is absorbed, about 10 minutes. Remove from heat and let rice stand for 5 to 10 minutes to cool. Preheat oven to 350 degrees. Stuff the peppers loosely with the rice mixture, and close them with the reserved caps. Place stuffed peppers side by side in a baking dish and drizzle with olive oil. Add a little water to the baking dish, cover and bake for 30 to 40 minutes, or until peppers are tender and rice is fully cooked, adding more water to dish if needed. Squeeze lemon juice over the peppers and serve warm or room temperature with remaining lemon wedges. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 51672,"Walnut Soup 2 cups shelled walnuts (about 8 ounces) 1/4 cup rice flour 1 1/2 slabs brown candy (peen tong), about 3 ounces 1 cup water Instructions: Preheat oven to 350 degrees. In a large saucepan, bring 1 quart water to a boil over high heat. Add the walnuts and boil, uncovered, 1 minute. Drain well. Spread the walnuts on a cookie sheet lined with aluminium foil. Bake 15 to 20 minutes, or until golden and fragrant. Cool on a rack. Place the cooled walnuts in a food processor or blender with 1/2 cup cold water and process until almost a smooth paste, scraping down sides of the work bowl. Add 1/2 cup cold water and process until almost smooth. In a 2-quart saucepan, whisk the rice flour and 1 cup water until smooth. Whisk in the walnut puree and 2 1/2 cups cold water. Heat over medium-high heat, whisking constantly, until mixture comes to a boil. Cut the brown candy into smaller pieces. Add the brown candy, reduce to low and simmer 10 minutes, whisking occasionally. The soup should be the consistency of a light cream soup. If mixture is too thick, whisk in up to 1/2 cup more water. Serve piping hot. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 51673,"Honey-Glazed Apple Pear Tart All-purpose flour, for dusting 1 sheet (1/2 a 17.3-ounce package) all-butter frozen puff pastry, thawed 1 Bartlett pear, peeled, cored and thinly sliced 2 Golden Delicious apples, peeled, cored and thinly sliced 3 tablespoons unsalted butter, melted 3 tablespoons light brown sugar 1/2 teaspoon ground cinnamon 1/4 cup honey, warmed Mascarpone cheese, for garnish Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or grease with nonstick cooking spray. Dust a cutting board with flour and unfold the puff pastry onto it. Dust more flour over the puff pastry and gently roll out the creases. Transfer the puff pastry sheet to the parchment paper-lined baking sheet. Using a fork, pierce a border around the edge of the puff pastry, 1/2-inch from the edges. Prick the center of the pastry as well, about 10 times all over. In a bowl, combine the sugar, and cinnamon. Arrange the pear, and apple slices on top of the pastry in 4 rows or diagonally, overlapping fruit slices and avoiding the border. Brush the fruit with melted butter and top with cinnamon-sugar. Bake the tart for 15 minutes, or until the pastry is golden brown and beginning to puff. Brush honey over the fruit and bake for an additional 5 minutes. Serve warm with mascarpone cheese. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 51674,"Biscochitos 1/2 cup lard 2/3 cup sugar plus 1/2 cup sugar 1 egg 1 tablespoon rum 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon anise seed 1/4 teaspoon salt 2 tablespoons ground cinnamon Instructions: Preheat oven to 350 degrees F. Beat lard in mixer until creamy. Add 2/3 cup sugar, beat until light and fluffy. Add the egg and rum and mix until blended. Add the flour, baking powder, anise seed and salt. Beat until a smooth dough is formed. Roll dough on a lightly floured surface to a 1/4-inch thickness. Cut the dough into desired shapes. In a shallow bowl, combine cinnamon and remaining sugar. Dredge 1 side of cookie in cinnamon sugar mixture. Place cookie, sugared side up, on ungreased baking sheets. Bake for 8 to10 minutes or until golden brown, rotating the baking sheets halfway through the cooking time. Allow cookies to cool on a cooling rack. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 51675,"Mint Pea Salad 2 cup fresh shelled peas 1/2 pound snow peas 1/2 cup plain yogurt 3 tablespoons mayonnaise Juice of 1 lemon Coarse salt Freshly ground black pepper 1 bunch mint, chopped fine (reserve some whole leaves for garnish) 8 slices crisp cooked bacon, crumbled Instructions: Bring a saucepan of salted water to a boil. Blanch peas and snow peas, about 1 minute each, rinsing in ice water so that they remain bright green and crisp. Drain and set aside to dry. In a medium bowl, mix yogurt with mayonnaise, lemon juice, salt and pepper, and fold into peas along with mint. Refrigerate covered. To serve, spoon onto individual plates or a serving platter, sprinkle bacon over the top and garnish with mint leaves. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 51676,"Eggplant Caviar 4 pounds eggplant, halved Olive oil, for brushing, plus 2 ounces 2 shallots minced 4 cloves garlic minced 1 pound tomatoes peeled and chopped 2 tablespoons lemon juice Salt and freshly ground black pepper Pita wedges, as an accompaniment Instructions: Preheat oven to 350 degrees F. Brush eggplant with olive oil and roast eggplants at 350 degrees for 30 minutes or until soft. Saute the garlic and shallots in 2 ounces olive oil over low heat until they are translucent and aromatic. After the eggplant has cooled, remove the pulp from the skins, and place in a food processor and process until smooth. Place mixture in a bowl and add remaining ingredients along with garlic and shallots. Season, to taste, with salt and pepper, and serve with pita wedges ","[Barolo, Barbaresco, Chianti, Tempranillo]" 51677,"Laughing Bird Shrimp with Black Garlic Salsa 3 tablespoons/45ml olive oil 3 tomatoes, chopped 2 heads black garlic, cloves peeled and chopped 1 cucumber, peeled, seeded and chopped 1 jalapeno pepper, seeded and chopped 1 onion, chopped Zest and juice of 1 lime Salt and pepper 1 tablespoon/15ml olive oil 1 pound/450g Laughing Bird shrimp or regular shrimp (see Cook's Note, below) Salt and freshly ground black pepper
2 avocados Juice of 1 lime Salt and freshly ground black pepper Trout caviar Olive oil Instructions: For the salsa: Pulse the olive oil, tomatoes, garlic, cucumber, jalapeno, onion, and lime zest and juice in a food processor until coarsely pureed. Season with salt and pepper. Keep in the refrigerator.
For the shrimp: Heat the oil in a skillet over high heat. Saute the shrimp for 3 minutes. Season with salt and pepper.
To serve, slice the avocados and squeeze lime juice over them to prevent them from browning. Season with salt and pepper. Mix the trout caviar with some olive oil. Divide the avocados among 4 plates. Top with a generous spoonful of salsa, the shrimp and the caviar. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 51678,"Simple Lobster Tartare 2 pounds lobster (cooked for four minutes) 8 asparagus spears, trimmed 1/2 cucumber, halved lengthwise and de-seeded Freshly ground black pepper 2 cups olive oil Juice of 1 lime Good handful of chopped mixed herbs, such as basil, tarragon or lemon balm 1 hand of garlic, halved 2 egg yolks* 1 tablespoon white wine vinegar 1 teaspoon grainy mustard 5 anchovy fillets in oil, drained and coarsely chopped 5 basil leaves, chopped 3/4 cup olive oil 1 tablespoon hot water 4 large sprigs of chervil Bread Instructions: Two days before serving: Cook lobster. Crack shells and claws. Mix together all the marinade ingredients in a separate jug or bowl and pour over the lobster. Leave in the refrigerator overnight.
Next day: Cook the asparagus in boiling, salted water until just tender. Refresh in cold water and drain. Then cut it into 1/2-inch dice and reserve. Chop the cucumber into pieces the same size as the asparagus. Make the anchovy mayonnaise: put all the ingredients except the olive oil and hot water in a blender or food processor and whisk together. Add the olive oil; drop by drop, continuing to blend and gradually increasing the addition of the oil to a trickle. Then add the hot water until you have a thick, smooth mayonnaise (it is important to add the oil slowly and steadily in this way, rather than all at once, or you may run the risk of the mixture curdling). Season with pepper to taste. Reserve.
Just before serving, assemble the Tartare: Remove the lobster from the marinade, cut it into cubes of a similar size to the asparagus and cucumber and combine all three together in a bowl. Add the anchovy mayonnaise and season with pepper (the anchovies will probably make the mixture salty enough). Mix thoroughly. To serve, either pile the mixture into shallow bowls or plates of for a neater presentation, place a 2 1/2-inch diameter pastry cutter in the center of each bowl or plate. Pack each ring with the lobster and asparagus mixture, pressing down as you do so. Neaten off the top, then carefully lift off the pastry rings. Garnish each serving of tartare with a good sprig of chervil and serve with the bread. ","[Chardonnay, Sauvignon Blanc, Pinot Gris, Vermentino]" 51679,"Frisee aux Lardons 1 to 2 chicken livers 2 ounces Balsamic Vinegar 6 ounces blended oil 1 shallot minced Salt and pepper 1 pound large cut country bacon (about 1/2 inch by 1/2 inch by 1/2 inch) 2 heads frisee, washed and trimmed Roquefort or chevre cheese 4 slices of baguette, toasted Instructions: For the dressing, saute the chicken livers until cooked through. In a blender, puree liver with oil, vinegar, and shallots. Season with salt and pepper to taste. Set aside. For the salad, saute the lardons in a medium saute pan over medium heat until crispy. Transfer with bacon fat into mixing bowl. Toss with frisee and enough dressing until coated lightly. Generously spread cheese on croutons. Serve salad in individual plates topped with 1 crouton. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 51680,"Roasted Veal Tenderloin \Saltimbocca
4 feuille de brik 4 ounces melted butter 8 slices prosciutto de Parma 8 slices provolone cheese 1 russet potato Kosher salt and freshly ground black pepper 1 cup heavy cream 1/2 cup butter, room temperature 6 tablespoons extra-virgin olive oil 4 (6-ounce) pieces veal tenderloin 8 ounces veal stock 2 tablespoons chiffonade sage 8 tablespoons red wine vinegar 1 shallot 2 cups raw spinach Instructions: Place a piece of feuille de brik on the counting board and brush heavily with melted butter. Lay out 2 slices of prosciutto side by side, and lay 2 slices of provolone on top. Fold the 2 sides in, and roll up like an egg roll. Repeat with remaining 3 feuille de brik and refrigerate all raviolettas. Peel potato and cut into cubes. Place cubes in a large pot, cover with cold water and salt. Bring to a simmer and cook until tender. Remove from heat and drain potatoes. Place in blender with cream and butter. Puree until smooth. Season with salt and pepper. Keep warm. Preheat oven to 400 degrees F. In large saute pan over high heat, add 3 tablespoons extra virgin olive oil. Season veal with salt and pepper. Add veal to pan and sear evenly on both sides. Place in oven for 8 minutes. Remove from oven and let rest for a few minutes before slicing. While veal is roasting, place large nonstick pan over medium-high heat. Add 2 tablespoons extra-virgin olive oil and cook raviolettas until golden brown on each side and cheese is melted. Remove from pan and keep warm. Place veal stock in pan, add sage and bring to a simmer. To serve, place 2 ounces potato bechamella in center of each plate. Slice veal tenderloin into 4 to 5 pieces. Place ravioletta in center of potato and fan veal over it. Whisk together 1 tablespoon olive oil and red wine vinegar. Slice and add shallot. Warm vinaigrette slightly and pour over spinach to wilt it. Place spinach over the veal tenderloin. Drizzle 2 tablespoons of veal sage sauce around potato bechamella. ","[Chardonnay, Pinot Grigio, Barolo, Tempranillo]

" 51681,"Shrimp, Tomato and Feta Salad Extra-virgin olive oil 4 cloves garlic, smashed 1 pound (21/25) shrimp, peeled and deveined Crushed red pepper 1 pound heirloom tomatoes, cut in various shapes 1/2 pound feta, crumbled 1 pint assorted cherry tomatoes, cut in half 1/2 English cucumber, peeled, seeded and medium diced 1/2 red onion, thinly sliced 1/2 bunch fresh oregano, finely chopped Red wine vinegar Kosher salt Instructions: Coat a large saute pan with olive oil. Add 2 cloves garlic and a pinch crushed red pepper and bring to a high heat. When the garlic is golden brown and very aromatic, remove it from the pan and discard. Add the shrimp to the pan, sprinkle with salt and saute until the shrimp have turned pink and opaque, 3 to 4 minutes. Remove from the heat and cool. When the shrimp have cooled, cut them in half lengthwise and reserve. Toss together the tomatoes, feta, cucumbers and onions. Smash and finely chop the remaining 2 cloves garlic and add it to the veggies. Add the oregano and a pinch of crushed red pepper. Add in the shrimp and toss to combine. Dress the salad with the vinegar and olive oil and season with salt. Let sit for at least 30 minutes before eating. Mmmmmm...salad! ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 51682,"Grilled Pizza with Tomatoes, Basil, and Artichokes Flour, for rolling dough 1/2 recipe Basic Pizza Dough, recipe follows Extra-virgin olive oil, for brushing on dough 1 cup grape tomatoes, halved lengthwise 1 (6-ounce) jar marinated artichoke hearts 10 to 15 large basil leaves 1/3 cup shaved Parmesan Kosher salt and freshly ground black pepper 1 package active dry yeast 3/4 cup warm water, about 110 degrees F 1 teaspoon sugar 1 tablespoon extra-virgin olive oil 1 3/4 cups all-purpose flour, plus extra for kneading 1 teaspoon salt Instructions: Heat a grill pan over medium-high heat until very hot, about 4 minutes. On a lightly floured surface, roll dough into a 7 by 14-inch oval. Lightly brush both sides of the dough with olive oil and place on hot grill. Grill until lightly charred and the dough begins to puff up, 2 to 4 minutes. Flip dough and grill on the second side until charred and just cooked, 2 minutes. Remove pizza from grill and set aside. In a medium mixing bowl, combine the tomatoes, basil, artichokes, and just enough of the artichoke marinade to coat the mixture. Toss gently and scatter over the pizza. Top with basil, Parmesan, and season with salt and pepper, to taste. Serve immediately. In a small mixing bowl, whisk together yeast, warm water, sugar and olive oil. Let sit for about 3 minutes to fully dissolve and activate the yeast. In a large mixing bowl, whisk together flour and salt. With a rubber spatula, gradually mix the yeast mixture into the flour until just combined and dough barely holds together. Turn the dough out onto a clean counter surface dusted with flour. Knead the dough with flour-dusted hands until the dough has become smooth and elastic, about 10 minutes. The surface should be tight and silky and bounce back slightly when pressed. Lightly grease a large mixing bowl with olive oil and place the dough in it. Cover the bowl tightly with plastic wrap and set in a warm place to rise until doubled in size, 1 to 2 hours. Once doubled, punch the dough down and divide it into 2 equal pieces. Knead each 1 slightly to form a uniform ball. Set aside and cover them with a kitchen towel or plastic wrap to rest for 30 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 51683,"Pork Chops with Apples and Onions 1 tablespoon grape seed oil 1/2 cup thin-sliced (height wise) red or Vidalia onion 1/4 cup thin-sliced bacon 1 cup thin-sliced apple (1/4-inch by length) 1/4 cup white wine, sauvignon blanc or riesling 1/4 cup (1/2 stick) butter, at room temperature 1/2 teaspoon ground nutmeg, optional 1/2 teaspoon turmeric, optional 2 tablespoons grape seed oil Eight 4-ounce fresh boneless pork loin chops 1 teaspoon ground pepper 1 tablespoon kosher or sea salt 1 teaspoon fresh mint, chopped Potatoes of choice, for serving Instructions: For the apple compote: In a large saute pan over high heat, add the oil and allow to heat to the verge of smoking. Then add the onions and reduce the heat to medium. Allow the onions to cook, stirring throughout, until light brown in color, about 2 minutes. Then add the bacon and allow to cook until the bacon has begun to brown. Then add the apples. After adding the apples, allow all the ingredients to blend in flavor for a final 2 minutes. Add the wine to deglaze the pan and allow the alcohol to cook off. After reducing the wine, reduce the heat to low and whisk in the butter and optional spices, stirring for 1 to 2 minutes to create a sauce. Finish with the mint and hold warm until serving.
For the chops: In large a saute pan over medium-high heat, add the oil and allow to warm. Sprinkle the chops with salt and pepper equally on both sides and add to the warm oil. Allow the chops to brown on the first side for 3 to 4 minutes, and then flip and repeat cooking on the second side for a final 3 to 4 minutes. Once cooked, remove from the pan and serve with potatoes of choice. Finish with the apple compote. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]" 51684,"Perfect Crispy Potatoes 1/4 cup vegetable oil 3 russet potatoes, peeled, and cut into 1/2-inch cubes Kosher salt and freshly ground black pepper 3 tablespoons water 1 tablespoon unsalted butter Instructions: Preheat oven to 375 degrees F. In a large saute pan, heat the oil over medium-high heat. Add the potato cubes and season with salt and pepper, to taste. Saute stirring frequently, for 5 minutes. Turn the heat up to high, add the water, stir, and cover the pan with a lid. Steam the potatoes until the water evaporates, about 3 or 4 more minutes. (Every 1 to 2 minutes, open the lid long enough to stir the potatoes so they don't stick.) Lower the heat to medium, and saute another 1 to 2 minutes until all traces of water are gone. Toss in the butter and stir to coat the potatoes. Spread the potatoes out on a baking sheet. Bake in the oven until the potatoes are crisp and browned to your liking, about 15 to 25 minutes depending on how dark you want them. Transfer the potatoes to a serving bowl and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 51685,"Super Spicy Ribs 2 tablespoons garlic powder 2 tablespoons onion powder 2 tablespoons chili powder 2 tablespoons paprika 1 tablespoon dry mustard 1 tablespoon salt 2 large racks (4 pounds or more) pork ribs 1/2 cup apple juice 1/2 cup tomato juice 1/2 cup molasses 1/4 cup Worcestershire sauce 1/4 cup hot sauce 1 cup barbecue sauce (your choice) Instructions: A few hours before beginning the slow cooking of the ribs, make the rub by combining garlic powder, onion powder, chili powder, paprika, mustard, and salt in a bowl and mixing well. Rub the mix into the meat and let sit for at least an hour. The mixture will begin to cure the meat. About 30 minutes before beginning to barbecue, heat the grill. Wrap ribs in heavy duty aluminum foil and place on the grill over indirect heat and slowly cook for about 2 hours, turning occasionally. While the ribs are cooking, begin the sauce on the stovetop. Combine apple juice, tomato juice, molasses, Worcestershire sauce, hot sauce and barbecue sauce in a saucepan, stirring to mix well. Simmer over low heat until it beings to thicken. Let simmer for 1/2 hour. Reserve about 1 cup to serve on the side with the ribs, and use the rest to brush on the ribs as they barbecue. When the meat begins to become fork tender, unwrap ribs and begin brushing on the sauce. Continue to apply the sauce to the ribs during the barbeque process. When ribs are able to pull apart, they are ready. ","[Zinfandel, Syrah, Malbec, Tempranillo]" 51686,"Artichoke and Cheese Stuffed Mushrooms 24 large (2 1/2 to 3 inches wide) white mushrooms 1/4 cup extra-virgin olive oil, for drizzling Salt and pepper 2 cans sliced or quartered artichoke hearts 2 cloves minced garlic 1/4 teaspoon freshly grated nutmeg, eyeball it Pinch dried thyme Handful grated Parmesan Handful parsley leaves, finely chopped 1 tub shredded Asiago cheese, 8 ounces Instructions: Preheat oven to 400 degrees F. Place mushrooms in a large plastic food storage bag. Drizzle in just enough extra-virgin olive oil to coat ? about 1/4 cup should do it. Shake the mushrooms to coat and scatter out onto a cookie sheet. Roast 10 minutes, round-side-up. Season with salt and pepper and flip over. Toss drained quartered artichokes with a drizzle of extra-virgin olive oil, garlic, nutmeg, thyme, grated cheese, and parsley. Generously fill the mushroom caps, mounding the filling up. Top the artichokes with shredded Asiago cheese and return to oven. Cook mushrooms 5 minutes more to melt cheese and set filling. Serve warm. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]" 51687,"Sunny's Lemon Teriyaki Chicken and Rice Bowl 1 rotisserie chicken, white and dark meat shredded 10 to 12 ounces steamed broccoli (the freezer section works!)
3/4 cup teriyaki sauce
1/2 cup shredded carrots
Zest of 2 lemons plus 1/4 cup lemon juice
1 tablespoon grated fresh ginger
1 tablespoon dark brown sugar
1/2 teaspoon red cl flakes
2 scallions, white and green parts, chopped 1 clove garlic, grated on a rasp grater Freshly cracked black pepper
4 cups cooked sushi rice
4 sunny-side up eggs
1/2 cup crushed French-fried onions
Instructions: Add the chicken and broccoli to a large bowl and set aside. In a pot on medium heat, add the teriyaki sauce, carrots, lemon zest and juice, ginger, brown sugar, red cl flakes, scallions, garlic and some black pepper. Cook, stirring, until the mixture bubbles and the sugar is melted, about 5 minutes. Pour the hot sauce over the chicken and broccoli and toss to coat. Scoop rice evenly into 4 bowls and top with some of the chicken and broccoli mixture, an egg and a sprinkle of French-fried onions. ","[Sauvignon Blanc, Pinot Grigio, Gewrztraminer, Chenin Blanc]" 51688,"Chestnut Soup 1 large leek 1 celery stalk 4 tablespoons unsalted butter 3/4 pound chestnuts, roasted and shelled (or 1/2 pound. frozen chestnuts, roasted until light brown) 1 quart chicken stock 1/2 cup heavy cream 1/4 cup port wine Salt and pepper Instructions: Trim the top off the leek, slice it lengthwise and chop it roughly. Soak the leek briefly in water to remove sand and grit, then drain. Heat a heavy bottomed skillet over medium heat, and butter and sweat celery and leeks in the butter until very soft DO NOT BROWN. Add the roasted chestnuts and chicken stock and bring to a simmer. If you are using frozen chestnuts, simmer for approximately 20 minutes, or until the starch begins to develop and the soup begins to thicken. If fresh chestnuts are used, simmer for approximately 30 minutes or until the starch begins to develop and you can easily crush the nuts against the side of the pot with a spoon. Turn off heat and allow the soup to cool slightly, otherwise the stream from the hot soup may cause the blender to malfunction. Pour the soup into a blender (or use an immersion blender right in the pot) blend until there are no longer any large pieces of chestnut, celery and leeks and the soup is somewhat smooth. Very small pieces of chestnut should remain. Return soup to pot and bring to a simmer again, add the cream and the port. Reduce until slightly thickened. Season with salt and pepper to taste. If the soup becomes too thick, adjust the consistency by adding a bit of water. The soup should be stirred well before serving, if it is in a thermos, shake it very well before pouring into bowls. ","[Burgundy, Barolo, Rioja, Tempranillo]" 51689,"Corn Pudding 1 tablespoon unsalted butter, for the baking dish 1/2 cup fine bread crumbs, toasted 3 cups corn kernels (from about 6 ears corn), or use best quality canned corn 1 cup milk 1 cup water 1/3 cup instant polenta 6 large eggs 2 teaspoons sugar 2 1/2 teaspoons salt 1 teaspoon freshly ground black pepper 1/2 small bunch cilantro, leaves only, finely chopped Instructions: Preheat the oven to 300 degrees. Place a heavy baking sheet on the lower rack of the oven and butter a 2 quart souffle or shallow baking dish. Sprinkle it with the bread crumbs and turn the dish so that the breadcrumbs coat the sides evenly. Discard any excess crumbs and set the dish aside. In a food processor, combine the corn and the milk and process for 10 to 15 seconds, until reduced to a puree with some texture. Transfer the mixture to a large bowl and set aside while you cook the polenta. In a small sauce pan, bring the water to a boil and cook the instant polenta according to the package instructions (you should have 1 cup of cooked polenta). Let the polenta cool for about 5 minutes, stirring to help it cool faster, then stir it into the corn mixture. Stir in the eggs one at a time and add the sugar, salt, pepper, and cilantro. Pour the mixture into the prepared dish and bake on the baking sheet until firmly set in the center and beginning to brown around the edges, about 50 to 60 minutes. Either serve from the dish or unmold carefully onto a serving dish. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 51690,"Uncommonly Good Bread Pudding 3 large eggs 1 1/2 cups sugar 3 cups milk 1 tablespoon vanilla 7 slices Texas Toast 6 ounces melted butter Cinnamon, for garnish Instructions: Preheat oven to 350 degrees F. Cream eggs and sugar together. Add milk and vanilla and mix well. Add Texas Toast. Let bread soak in liquid mixture until very soft. Press until all bread is soaked in the liquid mixture. Add butter and mix well. Pour into a well-oiled 8 by 8-inch baking pan. Bake for 45 minutes to 1 hour. Mixture will rise like a souffle. When golden brown, remove from oven and let rest for 15 minutes before serving. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 51691,"Mahogany Broiled Chicken with Smoky Lime Sweet Potatoes and Cilantro Chimichurri 1 cup chopped cilantro leaves 6 tablespoons extra-virgin olive oil 3 large cloves garlic, minced 1/2 teaspoon salt, divided 1/4 teaspoon pepper, divided 5 tablespoons dark brown sugar 3 tablespoons Dijon mustard 2 tablespoons bottled hoisin sauce 2 teaspoons balsamic vinegar 1/2 cup plus 1 1/2 teaspoons lime juice, divided 1 1/2 pounds boneless skinless chicken breast halves, cut in 1-inch cubes 2 large sweet potatoes, peeled and cut in 1/2-inch pieces 2 tablespoons unsalted butter 1 teaspoon chopped canned chipotle pepper 1 teaspoon adobo sauce (from canned chipotle) 3/4 teaspoon ground cumin 1/2 teaspoon lime zest Cilantro sprigs, for garnish Instructions: In a small bowl, mix together chopped cilantro, olive oil, minced garlic, 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper; set aside. In medium bowl, mix together brown sugar, mustard, hoisin sauce and vinegar. Reserve 2/3 of this mixture. To remainder, add 1/2 cup lime juice and stir in chicken; cover and refrigerate. Place sweet potatoes in a heavy saucepan and cover with boiling water. Cook, covered, over medium-high heat until tender, about 15 minutes. Reserve 1/4 cup cooking liquid, then drain potatoes in colander. Return potatoes to reserved cooking water and add butter, chipotle pepper, adobo sauce, remaining 1 1/2 teaspoons lime juice, cumin, lime zest, remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper. Mash potatoes. Preheat the broiler. Thread chicken on 8 bamboo skewers that have been soaked in water for 30 minutes. Broil about 6 inches from heat, basting with reserved mahogany sauce until done, about 8 minutes. To serve, divide potatoes among 4 plates; top each with 2 skewers of chicken and drizzle with cilantro chimichurri sauce. Garnish with cilantro sprigs. ","[Chardonnay, Tempranillo, Garnacha, Barbera]

" 51692,"Mango-cl Granita 3/4 cup sugar 2 cups mango nectar 1 ripe mango, peeled and cubed Juice of 2 limes Kosher salt Ancho cl powder, for topping Instructions: Combine the sugar and 1/2 cup water in a medium saucepan and bring to a simmer over medium-high heat. Cook, stirring occasionally, until the sugar dissolves, about 1 minute; transfer to a blender and let cool completely. Add the mango nectar, cubed mango, lime juice and a pinch of salt to the blender and puree until smooth. Press through a fine-mesh sieve into an 8-inch-square stainless-steel or glass baking dish. Freeze until ice crystals begin forming around the edges, about 45 minutes. Use a fork to scrape the crystals toward the center of the pan, then continue freezing, scraping every 30 minutes, until frozen, about 4 hours. Serve topped with cl powder. ","[Sauvignon Blanc, Riesling, Moscato, Vermentino]" 51693,"Spinach Salad with Blue Cheese Dressing 1/2 small red onion, thinly sliced 2 anchovy fillets 2 tablespoons extra-virgin olive oil
2 cloves garlic, grated
Kosher salt and freshly ground pepper Kosher salt and freshly ground pepper
2 large slices sourdough bread, crusts trimmed, torn into bite-size pieces
1/3 cup buttermilk 1/4 cup sour cream 2 tablespoons crumbled blue cheese (about 1 ounce) 2 teaspoons apple cider vinegar 1 tablespoon chopped fresh parsley 8 cups baby spinach (about 5 ounces)
1 small head red-leaf lettuce, torn (about 6 cups) 1/2 English cucumber, thinly sliced Instructions: Preheat the oven to 350 degrees F. Soak the red onion in a small bowl of ice water, about 30 minutes. Drain and pat dry. Meanwhile, make the croutons: Mash the anchovies with a fork. Combine the olive oil, mashed anchovies, 1 grated garlic clove and a pinch each of salt and pepper in a medium bowl. Let stand 5 minutes. Add the torn bread and toss with your hands until the bread absorbs the oil. Spread on a baking sheet and bake, stirring halfway through, until golden brown and crisp, 20 to 25 minutes. Let cool. Whisk the buttermilk, sour cream, blue cheese, vinegar, parsley, the remaining grated garlic, 1/2 teaspoon salt and a few grinds of pepper in a large bowl until combined. Add the spinach, lettuce, cucumber, red onion and croutons; toss well. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 51694,"Homemade Flour Tortillas 3 cups all purpose flour 1 teaspoon salt 1/3 cup vegetable oil 1 cup warm tap water Instructions: In a large bowl blend together flour and oil using a fork. Dissolve the salt in the warm water and slowly add water to flour mixture until dough comes together. Shape into a ball and knead for 3 minutes. Return dough to bowl, cover with with plastic wrap and let sit for at least 30 minutes. Divide dough into 12 golf ball size pieces. Roll each piece into a 8 inch round using a rolling pin or a bottle. Cook the tortillas in a hot skillet over medium high heat until each side is slightly browned. Wrap in foil and keep in warm oven until ready to use. Unused tortillas may be stored wrapped in the refrigerator. ","[Rioja, Tempranillo, Garnacha, Barbera]" 51695,"Tomato and Aubergine Gratin 1/2 cup/125 ml olive oil 2 large onions, sliced 3 cloves garlic, chopped 1 bay leaf 1 pepperoncino, smashed, optional 4 pounds/1.8 kg tomatoes, roughly chopped Kosher salt and freshly ground black pepper
A handful of fresh herb leaves, such as basil, parsley and rosemary 2 pounds/1 kg eggplant, sliced about 1/2 inch/1 cm thick
1 cup/80 g homemade breadcrumbs, toasted Pinch chili powder, more to taste 3 tablespoons freshly grated Parmesan Instructions: Heat the oven to 450 degrees F/230 degrees C. Heat 2 tablespoons of the olive oil in a saute pan and cook the onions until soft, about 5 minutes. Add the garlic, bay leaf, and pepperoncino, and cook 1 minute. Then add the tomatoes and cook to a thick, chunky sauce, about 30 minutes. Remove the bay leaf, season with salt and pepper and stir in the fresh herbs.
While the sauce cooks, brush the eggplant slices on both sides with olive oil and lay in a single layer on a baking sheet (you'll need to work in batches). Bake until golden and soft, about 15 minutes; turn and bake the other side, about 10 minutes. Remove and set aside.
Turn the oven down to 375 degrees F/190 degrees C. Mix together the breadcrumbs with the chili powder.
In a large gratin dish, starting with just the thinnest smear of tomato sauce over the bottom, layer in the eggplant, then sauce, then breadcrumbs. Repeat until the dish is full. Scatter the Parmesan over top. Bake until the gratin is heated through, and the top golden, about 30 minutes. Serve. ","[Chardonnay, Barolo, Tempranillo, GSM Blend]

" 51696,"Spiced Chicken and Shrimp \Egg\ Rolls 1 tablespoon peanut oil 1 tablespoon grated ginger 2 cloves garlic, finely chopped 1 organic chicken thigh, de-skinned, de-boned, sliced into long thin strips 1 teaspoon Chinese five-spice powder 4 large shrimp, shells and tails removed, deveined 1 tablespoon Shaosing rice wine or dry sherry 1 tablespoon low-sodium light soy sauce 1 teaspoon cornstarch slurry (1/2 teaspoon cornstarch mixed with 1 tablespoon water) 1 teaspoon sriracha 2 free-range or organic eggs 1 pinch sea salt 1 pinch ground white pepper 2 tablespoons peanut oil or vegetable oil 2 dried shitake mushrooms, pre-soaked in hot water for 20 minutes, drained, stalks removed, sliced 1 spring onion, julienned 1/2 small handful beansprouts 1/2 small carrot, julienned 1/4 red pepper, deseeded, julienned Peanut oil, for frying 2 tablespoons oyster sauce 14 3/4 cups/3.5 liters peanut or vegetable oil, for deep frying Four 10-inch spring roll wrappers, such as TYJ (made from wheat flour, salt and coconut oil) 1 egg, beaten, for sealing rolls
2 scallions, julienned, soaked in ice-cold water to make curls Sweet chili sauce Instructions: For the filling: Heat a wok over high heat. Add the oil, give it a swirl, and then add the ginger and garlic and toss for a few seconds. Then add the chicken strips and stir-fry for 2 to 3 minutes. Add the Chinese five-spice powder and toss well. Stir in the shrimp and cook for 1 minute, and then pour in the Shaosing rice wine and cook until absorbed. Stir in the soy sauce, slurry and sriracha and toss well. Transfer to a plate to cool. For the egg crepe: Crack one of the eggs into a bowl and lightly beat with a fork or chopstick. Sprinkle in the salt and pepper. Heat a small pan or wok over medium heat and add 1 tablespoon of the oil. Add the beaten egg mixture and swirl around to make a thin egg \crepe. Gently cook for 1 minute, then flip and cook until lightly browned. Remove from the wok and set aside. Repeat with the remaining egg and oil.
For the vegetables: Mix together the mushrooms, onions, beansprouts, carrots and red peppers in a large bowl. Reheat a wok and add some peanut oil. Add the vegetables and oyster sauce, toss well, and cook for less than 1 minute. Remove, drain and set aside. For frying and assembly: Heat the oil in a deep pot or wok over medium-high heat until hot. Lay 2 pieces of the spring roll wrapper out onto a flat surface in a diamond shape. Place one egg crepe right in the middle. Spoon 2 tablespoons of the filling into the center and top with the stir-fried vegetables. Brush over the wrapper edges with the beaten egg using a pastry brush; this helps stop the spring rolls from bursting open while frying. Fold each of the opposite corners in over the filling and roll the wrapper into a cigar shape. Repeat with the remaining wrappers and fillings.
Deep-fry the spring rolls until golden brown, 3 to 5 minutes. Drain on paper towels, garnish with scallion curls and serve with sweet chili sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 51697,"Crab Croquettas 1 stick unsalted butter 1 small red onion, cut into small dice
1/4 orange bell pepper, cut into small dice
1 jalapeno, seeded, deveined and cut into small dice
1 cup all-purpose flour
2 cups whole milk
Kosher salt to taste
1 pound Dungeness crabmeat, picked through Juice of one lime
2 large eggs, beaten
1 cup all-purpose flour
1/4 cup unseasoned breadcrumbs
1 teaspoon baking powder
1 teaspoon cornstarch
48 ounces (6 cups) vegetable oil for deep frying
Kosher salt to taste 3/4 cup mayonnaise 1 tablespoon white miso paste
1 teaspoon fresh chives, chopped
Instructions: For the bechamel: In a medium saucepan over medium heat, melt the butter. Once the foam has subsided, add the onion and peppers and cook, stirring, about 5 minutes. Whisk in flour until a paste forms and cook for a couple of minutes while whisking. Slowly add milk in a steady stream to form a thick sauce. Season to taste with salt. Set aside to cool, about 20 minutes. For the croquettas: In a medium bowl, add crabmeat. Gently toss with lime juice. Set aside. When the bechamel has cooled, add several spoonfuls to the crab until it just holds together. Shape into balls or ovals about the size of golf balls and chill in the refrigerator about 20 minutes. In a bowl, add the beaten eggs. In another bowl, combine the flour, breadcrumbs, baking powder, and cornstarch. Dip croquettas first in egg to coat, then roll in the flour mixture. Meanwhile, place oil in a Dutch oven (the oil should be at least 4 inches deep) and heat to 375 degrees F. In batches, fry croquettas until golden brown, about 2 to 4 minutes. Remove the croquettas, drain on paper towels, and season with salt. While the croquettas are frying, for the dipping sauce, whisk together the mayonnaise, miso paste and chives. Serve the croquettas with the sauce on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 51698,"Strawberry Fruit Leather 1 pound fresh strawberries, halved 1/4 cup water 2 tablespoons granulated sugar 2 tablespoons honey Instructions: Preheat oven to 170 degrees and line a baking sheet with parchment paper or a Silpat sheet, set aside. Place strawberries and water in a medium saucepan. Bring to a boil and cook for 3-4 minutes until berries being to soften. Puree berries using an immersion blender or food processor. Return puree to saucepan, stir in sugar and honey. Cook for an additional 10 minutes or until thick and syrupy. Pour the hot fruit mixture on to prepared pan and spread out into an even layer. Place in the oven to dry for 3 hours. Turn off the oven and allow to sit overnight to dry completely. Cut into 1-inch strips with a pizza cutter and peel away from paper or Silpat sheet. Roll up strips and store in an airtight container for up to 4 weeks. ","[Chardonnay, Moscato, Riesling, Vinho Verde]" 51699,"Watermelon Mexicana 1 orange, peeled 1 grapefruit, peeled 1/4 jicama, washed and peeled 1 chayote fruit, peeled and sliced 1 cucumber, peeled 1 banana, peeled and sliced into 1-inch pieces 2 cups watermelon, cubed 1 lime, juiced 1 pinch chili flakes 1 tablespoon chopped fresh cilantro leaves Salt Toothpicks Instructions: Segment the orange and grapefruit reserving the un-segmented part of each fruit. Cut jicama, chayote, and cucumber in finger-sized julienne. Place the segmented oranges and the grapefruit in a bowl with the other cut veggies Add watermelon, banana, lime juice and squeeze the un-segmented part over the cut veggies and citrus. Toss in the chili and cilantro. Season with salt, to taste, and serve each piece on a toothpick. ","[Vermentino, Sauvignon Blanc, Gruner Veltliner, Albari?o]" 51700,"Sunny's Beef Wellington Casserole 1 sheet frozen puff pastry, thawed 1 large egg
2 tablespoons unsalted butter 2 tablespoons olive oil
3 pounds ground chuck (80% beef/20% fat)
Kosher salt and freshly ground black pepper
4 tablespoons unsalted butter 1/4 cup olive oil
2 pounds baby bella mushrooms, sliced
6 cloves garlic, minced or grated on a rasp grater 2 bunches fresh thyme, leaves stripped and chopped
1 large red onion, finely chopped
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter 2 tablespoons all-purpose flour
1/4 cup grainy Dijon mustard
3 cups beef stock
Kosher salt and freshly ground black pepper
1/2 cup chopped fresh parsley
Instructions: For the puff pastry: Preheat the oven to 400 degrees F. Line a baking sheet with parchment. Using a 4-inch ring mold, cut out 4 circles of puff pastry. In a small bowl, whisk together the egg and a splash of water. Brush the top of each pastry round with the egg wash and place on the lined baking sheet. Bake until the rounds puff up and the tops are light golden, about 15 minutes. Remove and set aside. Lower the oven temperature to 375 degrees F. For the beef: In a large pan over medium heat, add the butter, olive oil and beef, broken up in small chunks. Sprinkle over 1 tablespoon salt and a few grinds of pepper and cook, stirring, until browned, about 5 minutes. Transfer the beef to a 9-by-13-inch baking dish using a slotted spoon. Pour the pan juices into a bowl and reserve. For the mushrooms: In the same pan, add the butter and olive oil and heat over medium heat until the butter melts. Add the mushrooms and cook until they release their liquid, wilt and gain a bit of color, 8 to 10 minutes. Add the garlic, thyme and onion and season with salt and pepper. Cook until fragrant, about 4 more minutes. Add the mushrooms to the baking dish on top of the beef layer. For the sauce: Combine the butter and flour in a microwave-safe mug and microwave on high for 1 minute and 30 seconds. In a pan over medium heat, add the mustard, flour-butter mixture and reserved beef drippings and whisk together. Add the stock, plenty of black pepper and a pinch of salt. Bring to a simmer; simmer until the sauce thickens, 5 to 8 minutes. Remove from the heat and stir in the parsley. Pour the sauce on top of the dish, over the mushrooms and beef. Place the pastry rounds on top. Bake, uncovered, until the dish bubbles, 15 to 20 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 51701,"Candied Yam Souffle 1 stick butter 1 cup light brown sugar 1/2 cup chopped pecans 2 large (40-ounce) cans large yams or sweet potatoes, drained 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1 (12-ounce) jar marshmallow topping Instructions: Preheat oven to 325 degrees F. Melt butter in a saucepan over medium heat. Add brown sugar and pecans. Simmer for 3 minutes. Meanwhile, place drained yams in a large bowl and mash finely with a potato masher (leaving some chunked pieces). Pour sugar/pecan mixture over yams. Stir until combined thoroughly. Add in cinnamon and nutmeg. Transfer to a metal pie pan. Top with marshmallow topping. Bake for 15 minutes at 325 degrees F. Remove from the oven and raise the oven temperature to 400 degrees F. Bake for an additional 10 minutes at 400 degrees F to brown the top, watching carefully to keep from over-browning. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 51702,"Caputosh Testa 1 pound bacon 1 small head of cabbage 1 pound bowtie noodles 4 pork chops 2 eggs 1/4 cup milk Seasoned bread crumbs to coat Vegetable oil Instructions: Cook bacon until it is crisp. Set aside to cool. Grate or blend cabbage. Add cabbage to the same pan you fried the bacon in. Leave in the bacon fat. Fry cabbage until golden to dark brown, this takes some time. Be sure to stir occasionally. While the cabbage is frying cook the bowtie noodles. Once the cabbage is completely fried, crumble the bacon into the cabbage and add to the drained noodles. Put in a baking dish and bake at 350 degrees for about 15 to 20 minutes until hot all the way through.. While this is baking take 4 pork chops and dip them in egg and milk then bread the pork chops in seasoned bread crumbs. Fry the pork chops in pan just until all sides are seared. Then place the pork chops in a cast iron pan and place in oven. Bake in a 350 degree oven until done, approximately 20 minutes, based on the size and thickness of the pork chop. In the last 3 minutes sprinkle with Parmesan cheese. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 51703,"Waffled Margherita Pizza 1/3 cup canned pureed tomatoes 1 tablespoon extra-virgin olive oil, plus more for brushing dough Large pinch kosher salt 2 to 3 fresh basil leaves, torn, plus more for garnish 1/2 small clove garlic, very thinly sliced One 8-ounce ball fresh pizza dough, halved, room temperature All-purpose flour, for dusting 1/2 cup shredded mozzarella cheese Parmesan, for sprinkling Special equipment: waffle iron (preferably large) Instructions: Stir together the tomatoes, 1 tablespoon olive oil, the salt, basil and garlic. Let sit at room temperature to give the flavors time to meld, about 1 hour.
Preheat a waffle iron to medium-high. Lightly dust a clean work surface with flour and roll out half of the pizza dough into a 6-inch round (or to the maximum size your waffle iron can fit). Brush one side with olive oil and place oiled-side down on the waffle iron, then brush the other side with oil. Close the iron (don't push down) and cook until golden and cooked through, 4 to 6 minutes. Repeat with the remaining dough.
Meanwhile, heat the tomato sauce in a microwave until hot. Spread each pizza with half of the sauce and half of the mozzarella. Place one pizza back on the waffle iron and hold the top of the iron just over the cheese until melted, 1 to 2 minutes. Remove and garnish with basil leaves, drizzle with olive oil and sprinkle with Parmesan. Repeat with the second pizza.
Cut the pizzas into slices with a large knife or pizza cutter and serve. From Food Network Kitchens ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 51704,"Southwestern Quesadilla 12 (10-inch) flour tortillas 2 pounds turkey sausage, recipe follows 1 1/2 pound mozzarella, shredded 3/4 cup roasted red bell peppers, cut into 1/4-inch long strips 1 cup basil pesto, recipe follows 2/3 cup chicken broth 2 ounces chipotle chiles in adobo sauce 2 pounds ground turkey 1 tablespoon ground sage 1 tablespoon dried oregano 1 tablespoon ground cumin 3 tablespoons salt 2 tablespoons freshly ground black pepper 1 cup fresh basil leaves, firmly packed 1/2 cup extra-virgin olive oil 1/2 cup pecans or pine nuts 1/4 cup Parmesan, grated 1 tablespoon salt Instructions: Arrange flour tortillas on a table. Six of the tortillas will be sandwich tops and 6 will be bottoms. Sprinkle the turkey sausage evenly on 6 bottom tortillas. Next, sprinkle 4 to 5 ounces of mozzarella cheese over the turkey sausage. (As the quesadillas cook, the cheese will melt and act as glue to hold the quesadilla together.) Add 5 or 6 strips of red bell pepper over the mozzarella and turkey sausage. Finally, spread a thin layer of basil pesto on each of the remaining 6 flour tortilla tops and press it firmly on top of the bottom tortilla section. Preheat your grill to low heat. Place the quesadillas on the grill and cook until grill marks are present and the quesadilla turns golden brown, about 5 minutes. The inside should be warm and the cheese should be melted. Once finished cooking, remove the quesadilla from the grill, cut into 6 wedges, and serve with your favorite salsa. Place the chicken broth and chipotle chiles with adobo sauce in a blender, and puree until smooth, about 1 minute. In a large skillet over medium high heat, begin cooking the turkey sausage. Then add in the chipotle cl mixture and cook until the meat is crumbly and well done, about 10 to 15 minutes. Toward the end of the cooking, add in your sage, oregano, cumin, salt, and pepper. Cool the sausage mixture before spooning it onto the tortillas. Put the basil and olive oil into a food processor and blend until smooth. Next, add the pecans, Parmesan, and salt. Continue to blend until smooth, adding more olive oil, if necessary, to achieve a smooth consistency. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 51705,"Dark Salty Caramels 14 1/2 ounces sugar 1/2 cup water 1/2 cup light corn syrup 1/4 teaspoon cream of tartar 1 cup heavy cream, room temperature 2 teaspoons soy sauce 8 tablespoons unsalted butter, cut into 8 pieces, at room temperature 1 teaspoon coarse sea salt Instructions: Line the bottom and sides of an 8-inch square pan with parchment paper. Combine the sugar, water, corn syrup, and cream of tartar in a heavy 4-quart saucepan and put over high heat. Stir occasionally until the sugar has dissolved. Cover and continue to cook for 5 minutes. Meanwhile, combine the heavy cream and soy sauce in a liquid measuring cup. Have this and the butter standing by. Remove the lid from the sugar mixture, and attach a candy thermometer to the side of the pan. When the sugar mixture reaches 230 degrees F, reduce the heat to medium and cook, without stirring, until the syrup is a golden color and is approaching 300 degrees F, about 6 to 7 minutes. At this point, there is less likelihood of any crystallization, so gently swirl the pan to break up any hot pockets. When the temperature approaches 350 degrees F, it will turn deep amber. Remove the pan from the heat, and gently swirl again to break up all of the hot pockets. Cool for 2 minutes. Carefully incorporate the cream and soy mixture and the butter into the pan. Stir to combine. Return the caramel to medium heat, stir until the butter is completely melted, and continue cooking until it reaches 255 degrees F. Remove from the heat and pour into the parchment-lined pan, tap gently to release air bubbles. Cool on a cooling rack for 30 minutes, and then sprinkle evenly with the salt. Continue cooling on the rack for an additional 3 1/2 hours. Cut into 1-inch pieces and wrap individually in parchment. Store in an airtight container for up to a week. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 51706,"Guava and Queso Fresco Grilled Cheese 2 tablespoons butter, at room temperature 2 slices white bread
1 thick slice queso fresco
2 to 3 slices guava paste
Instructions: Heat a grill pan over medium heat. Butter one side of each slice of bread. Add the queso fresco and guava paste to the non buttered side of one of the slices. Top with the other slice of bread, buttered-side up. Add the sandwich to the grill and cook until golden brown, 3 to 4 minutes. Flip and cook the other side. ","[Chardonnay, Sauvignon Blanc, Vermentino]" 51707,"Proscuitto, Mozzarella and Sauteed Tomato Panini 1 loaf Italian bread 4 tablespoons extra virgin olive oil 1/2 teaspoon kosher salt 1/4 teaspoon fresh ground pepper 2 tomatoes, sliced 1 1/2 cups arugula leaves 12 ounces fresh mozzarella 12 ounces prosciutto de Parma Instructions: Cut bread in half, lengthwise. In a small bowl, combine 3 tablespoons olive oil, and salt and pepper. Brush mixture on inside of bread. Layer with tomatoes that have been Sauteed in 1 tablespoon oil, arugula, mozzarella and prosciutto. Cover with top side of bread. Cut and serve. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 51708,"New England Christmas Pudding 2 cups dried plain breadcrumbs 1 cup dried sweetened cranberries (Craisins) 1/2 cup molasses 1/4 cup butter, melted 1 teaspoon baking soda 1 tablespoon boiling water 1/2 cup flour, all-purpose 1 teaspoon of ginger 1 teaspoon allspice 1 teaspoon cinnamon 1/2 teaspoon kosher salt Instructions: Grease a pudding mold well with extra butter and dust with flour. Cover top with large piece of greased foil an fold snugly over sides of mold to keep steam out. Remember to leave some slack in foil because pudding will need room to expand. Mix together breadcrumbs, Craisins, molasses and melted butter. Combine baking soda and water and add to crumb mixture; mix well. Sift together flour, ginger, cinnamon and salt. Stir into crumb mixture. Pour mixture into greased pudding mold. Place mold on rack in steamer or large pot. Add boiling water to halfway up sides of pudding mold. Cover and steam for 2 hours or until firm to touch. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 51709,"Mini Italian Mud Pies 4 mini graham cracker pie crusts in tins, available on baking aisle 2/3 cup milk chocolate hazelnut spread (recommended: Nutella) 1 pint coffee ice cream 1 canister real whipped cream, from dairy aisle Chocolate covered espresso beans, for garnish Instructions: Arrange pie tins on serving platter. Warm hazelnut spread for 40 seconds on high in microwave. Spread 1/4 of the spread into each little pie crust and cool 1 minute. Place 1 large scoop coffee ice cream in each tin to fill pies. Top pies with whipped cream and garnish pies with chocolate covered espresso beans. Serve with coffee and anise liqueur (recommended: Sambuca). ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 51710,"Moroccan Carrot Hummus Dip 1/4 cup pine nuts 1 teaspoon cumin seeds 2 bunches medium carrots with nice tops Two 15-ounce cans chickpeas, drained Zest and juice of 1 orange 1/3 cup tahini, well-stirred Kosher salt 1 clove garlic 1/2 cup fresh mint leaves 1/4 cup extra-virgin olive oil 3/4 cup whole-milk Greek yogurt Toasted pita triangles, for serving Instructions: Preheat the oven to 350 degrees F. Spread the pine nuts on one side of a baking sheet and the cumin seeds on the other side, not mixing the two together. Toast the nuts and spices until fragrant and browning in spots, 6 to 7 minutes. Remove the baking sheet from the oven and let cool. Cut the tops off the carrots and reserve. Peel the carrots and chop them into 1-inch pieces. Fill a medium wide-mouthed pot with 2 inches of water. Set a collapsible steamer basket insert into the pot, then bring to a simmer over high heat. Put the carrots in the steamer basket and cook, covered, until the largest pieces are tender when pierced with a knife, 10 to 12 minutes. Puree the carrots and chickpeas with a food processor until blended. Add the orange juice, tahini, reserved cumin seeds and 2 teaspoons salt and continue to process until the mixture is smooth and light and very well blended, about 5 minutes, scraping down the bowl as necessary. Transfer the carrot hummus to a medium bowl and reserve. Pick 1/2 cup packed leaves off of the stems of the carrot tops and reserve. Discard the stems. Pulse the garlic and all but 1 teaspoon of the pine nuts in a food processor until coarsely ground. Add the carrot top leaves, mint, 1/4 teaspoon salt and all but 1/4 teaspoon of the orange zest and pulse until finely chopped. With the processor on, slowly drizzle in the oil and process until blended well. Spread half of the carrot hummus in the bottom of a medium glass serving bowl. Spread 1/2 cup Greek yogurt on top. Spread the remaining carrot hummus over that. Spread the pesto into a wide circle in the center and drop a dollop of the remaining 1/4 cup yogurt in the center of the pesto. Sprinkle with the remaining teaspoon pine nuts and 1/4 teaspoon orange zest. Serve with toasted pita triangles. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 51711,"Broccoli Rabe with Lemon and Garlic 1 1/2 pounds broccoli rabe, stems trimmed, then coarsely chopped Coarse salt 1/2 teaspoon crushed red pepper flakes 3 cloves garlic, chopped 2 tablespoons extra-virgin olive oil 1 lemon, zested and juiced Instructions: Bring 1-inch of water to a boil in a deep skillet. Add rabe, season with salt, and cover pan. Reduce heat to simmer and cook 10 minutes. Drain rabe. Return pan to heat and saute garlic and red pepper flakes in oil over moderate heat for 1 to 2 minutes. Add rabe, coat in garlic oil. Cook rabe in garlic oil for 2 minutes and remove from heat. Squeeze the juice of lemon over the pan and sprinkle in zest. Toss rabe to distribute lemon flavor and transfer broccoli rabe to serving dish. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 51712,"Dried Sour Cherry Nut Clusters 8 ounces high quality white, milk, or bittersweet chocolate, very finely chopped 1 cup toasted almonds 1 cup dried sour cherries Instructions: Line a sheet tray with parchment or wax paper. Temper the chocolate: Melt about 2/3 of the chocolate in the microwave on low power, checking and stirring occasionally to be sure it does not burn. It will take about 1 1/2 minutes. Alternatively, place 2/3 of the chopped chocolate in a bowl set over a pot of simmering water until it melts. Be sure no water touches the chocolate at any point. Stir in the remaining chopped chocolate and continue to stir until completely melted. Touch the skin just below your lower lip with a dab of chocolate: it should feel cool to the touch. If not, stir in a large chunk of chocolate to cool it down further, and then remove it. Stir in 2/3 cup of almonds and 2/3 cup of dried cherries. Using 2 teaspoons, drop clusters of the chocolate mixture onto the prepared sheet tray. Put an almond and one or two dried cherries on top of each cluster. You may not use all of the remaining 1/3 cup of each. Place the tray in the refrigerator until the chocolates are set, at least 15 minutes. Release them from the paper by slipping a small flexible knife under each. Store in a cool dry place. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 51713,"Crispy Duck Ramen in Tonkotsu Broth 1 ounce blended vegetable oil 3 ounces shredded Duck Confit, recipe follows 1 ounce sesame oil
2 ounces shiitake mushrooms, chopped
2 ounces takana (pickled mustard greens), chopped
16 ounces Tonkotsu Broth, recipe follows 4 ounces fresh ramen noodles
1/2 soft-boiled egg
1 ounce bok choy, chopped
1 ounce chopped green onions 1/2 ounce sesame seeds
2 duck hind quarters 2 teaspoons kosher salt
4 cloves garlic, crushed
3 bay leaves
1 ounce black peppercorns
1 ounce fresh thyme sprigs 20 ounces blended vegetable oil
10 ounces rendered duck fat
2 pork trotters 1 pound chicken bones
8 scallion ends
4 cloves garlic, peeled
2 ounces mushroom stems
1 ounce fresh ginger, sliced
2 teaspoons salt
2 ounces ground pork fat
Instructions: Heat the vegetable oil in a saute pan over high heat and add the Duck Confit. Let the duck cook, undisturbed, until crispy on one side, then flip with a spatula and crisp on the reverse side, about 6 minutes total. Remove the pan from the heat and set aside. Heat the sesame oil in a saucepan over medium heat and add the shiitakes and takana. Cook, stirring occasionally, until the mushrooms have softened, 4 to 5 minutes. Add the Tonkotsu Broth and bring to a simmer. Meanwhile, bring some water to a rolling boil in a stockpot and add the ramen. Cook for 60 seconds, then drain and add directly to the simmering broth. Cook the broth and ramen for an additional minute, stirring. (I like to use chopsticks here -- they're a great tool, and why not keep it authentic!) Transfer the ramen and broth to a bowl and top with the crispy duck and soft-boiled egg. Garnish with the bok choy, green onions and sesame seeds. Slurp and enjoy! Preheat the oven to 350 degrees F. Sprinkle the duck quarters with the salt and add them to a 4-inch-deep roasting pan. Add the garlic, bay leaves, peppercorns and thyme. Add the blended oil and duck fat to the pan so that the duck quarters are submerged in oil. Cover the pan and roast until the meat is falling off the bone, about 3 hours. Remove from the oven; let cool for 15 minutes before straining the duck. Pick the duck meat, discarding the skin, bones, garlic, peppercorns, thyme and bay leaves, and being careful not to leave any bones. Set aside until ready to use; refrigerate if using later. Fill a stockpot two-thirds full with water; add the pork trotters and chicken bones. Boil the bones until red blood ceases to come out of them, about 20 minutes. Strain the bones and clean the pot. Thoroughly rinse the bones, removing any residual blood. Add the rinsed bones to the stockpot and fill with water to cover. Bring to a boil, skimming off any residual foam that rises to the top. Add the scallion ends, garlic, mushroom stems, ginger and salt. Cover and simmer until the broth is flavorful, 3 to 4 hours, checking the water level occasionally and adding water as necessary to make sure the bones remain covered. About 30 minutes before the broth is finished cooking, add the ground pork fat and continue to simmer. Strain the broth into a large stockpot and skim off any excess fat. Set aside until ready to use. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 51714,"French Meringue 4 egg whites 1/2 teaspoon cream of tartar, optional 4 ounces sugar 2 tablespoons all-purpose flour 4 ounces confectioners' sugar 3 ounces nut powder, optional (Nut powder is equal volume by weight of confectioners' sugar and a roasted nut of your choice. I like hazelnuts, peanuts, or almonds). 2 ounces cocoa powder, optional Instructions: Preheat oven to 350 degrees F. In a mixer, begin to whip the egg whites with cream of tartar, if using.. Slowly add the sugar. Whip the whites until stiff peaks. Combine flour and confectioners' sugar (and nut powder if using), then fold into whites. Load batter into pastry bag (use open star or any desired shape IF NOT using nut powder otherwise use no tip), and pipe quarter size meringues onto grease free parchment paper. Bake for 5 to 7 minutes until browned. Remove and cool before use. Pipe buttercream from cake assembly into some of the meringues for a surprise. Apply meringues to the cake after applying a heavy crumb coat. Cover completely. Put fresh berries or dollops of cooled, piped chocolate ganache between any gaps of the meringues. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 51715,"Flour's Famous Sticky Buns 3/4 cup (1 1/2 sticks; 170 grams, 6 ounces) unsalted butter 1 1/2 cups (345 grams) firmly packed light brown sugar 1/3 cup (110 grams) honey 1/3 cup (80 grams) heavy cream 1/3 cup (80 grams) water 1/4 teaspoon kosher salt Basic Brioche Dough, recipe follows 1/4 cup (55 grams) light brown sugar 1/4 cup (50 grams) granulated sugar 1/8 teaspoon ground cinnamon 1 cup (100 grams) pecan halves, toasted and chopped 2 3/4 sticks (310 grams) unsalted butter, at room temperature, cut into 10 to 12 pieces 2 1/2 cups (350 grams) unbleached all-purpose flour, plus more if needed 2 1/4 cups (340 grams) bread flour 1 1/2 packages (3 1/4 teaspoons) active dry yeast or 1-ounce (28 grams) fresh cake yeast 1/3 cup plus 1 tablespoon (82 grams) sugar 1 tablespoon kosher salt 1/2 cup cold water 6 eggs Instructions: First, make the goo. In a medium saucepan, melt the butter over medium heat. Whisk in the brown sugar and cook, stirring, to combine (it may look separated, that's ok). Remove from the heat and whisk in the honey, cream, water, and salt. Strain to remove any undissolved lumps of brown sugar. Let cool for about 30 minutes, or until cooled to room temperature. You should have about 3 cups. (The mixture can be made up to 2 weeks in advance and stored in an airtight container in the refrigerator.) Divide the dough in half. Use half for this recipe and reserve the other half for another use. On a floured work surface, roll out the brioche into rectangle about 12 by 16 inches and 1/4-inch thick. It will have the consistency of cold, damp Play-Doh and should be fairly easy to roll. Position the rectangle so a short side is facing you. In a small bowl, stir together the brown sugar, granulated sugar, cinnamon, and half of the pecans. Sprinkle this mixture evenly over the entire surface of the dough. Starting from the short side farthest from you and working your way down, roll up the rectangle like a jelly roll. Try to roll tightly, so you have a nice round spiral. Trim off about 1/4- inch from each end of the roll to make them even. Use a bench scraper or a chef's knife to cut the roll into 8 equal pieces, each about 1 1/2-inches wide. (At this point, the unbaked buns can be tightly wrapped in plastic wrap and frozen for up to 1 week. When ready to bake, thaw them, still wrapped, in the refrigerator overnight or at room temperature for 2 to 3 hours, then proceed as directed.) Pour the goo into a 9 by 13-inch baking dish, covering the bottom evenly. Sprinkle the remaining pecans evenly over the surface. Arrange the buns, evenly spaced, in the baking dish. Cover with plastic wrap and put in a warm spot to proof until the dough is puffy, pillowy, and soft and the buns are touching-almost tripled in size, about 2 hours. Position a rack in the center of the oven, and heat to 350 degrees F. Bake until golden brown, about 35 to 45 minutes. Let cool in the dish on a wire rack for 20 to 30 minutes. One at a time, invert the buns onto a serving platter, and spoon any extra goo and pecans from the bottom of the dish over the top. The buns are best served warm or within 4 hours of baking. They can be stored in an airtight container at room temperature for up to 1 day, and then warmed in a 325 degree F oven for 10 to 12 minutes before serving. Using a stand mixer fitted with the dough hook, combine the all-purpose flour, bread flour, yeast, sugar, salt, water, and 5 of the eggs. Beat on low speed for 3 to 4 minutes, or until all the ingredients are combined. Stop the mixer, as needed, to scrape the sides and bottom of the bowl to make sure all the flour is incorporated into the wet ingredients. Once the dough has come together, beat on low speed for another 3 to 4 minutes. The dough will be very stiff and seem quite dry. With the mixer on low speed, add the butter, 1 piece at a time, mixing after each addition until it disappears into the dough. Continue mixing on low speed for about 10 minutes, stopping the mixer occasionally to scrape the sides and bottom of the bowl. It is important for all the butter to be thoroughly mixed into the dough. If necessary, stop the mixer occasionally and break up the dough with your hands to help mix in the butter. Once the butter is completely incorporated, turn up the speed to medium and beat until the dough becomes sticky, soft, and somewhat shiny, another 15 minutes. It will take some time to come together. It will look shaggy and questionable at the start and then eventually it will turn smooth and silky. Turn the speed to medium-high and beat for about 1 minute. You should hear the dough make a slap-slap-slap sound as it hits the sides of the bowl. Test the dough by pulling at it; it should stretch a bit and have a little give. If it seems wet and loose and more like a batter than a dough, add a few tablespoons of flour and mix until it comes together. If it breaks off into pieces when you pull at it, continue to mix on medium speed for another 2 to 3 minutes, or until it develops more strength and stretches when you grab it. It is ready when you can gather it all together and pick it up in 1 piece. Put the dough in a large bowl or plastic container and cover it with plastic wrap, pressing the wrap directly onto the surface of the dough. Let the dough proof (that is, grow and develop flavor) in the refrigerator for at least 6 hours or up to overnight At this point you can freeze the dough in an airtight container for up to 1 week. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 51716,"Beef and Beer Stew with Root Vegetables 2 pounds beef stew meat, chuck, shoulder or bottom round 2 bay leaves 1 tablespoon dry thyme 1 tablespoon dry rosemary 1/4 cup vegetable oil 2 tablespoons butter 1 cup onions, peeled and diced 1/4 cup flour 12 ounces dark beer 1 quart hot beef broth 1/2 cup crushed tomatoes 2 teaspoons salt 2 teaspoons ground black pepper 1/2 cup carrots, peeled and diced 1/2 cup celery, peeled and diced 1 cup rutabaga (wax turnips), peeled and diced 1 cup parsnips, peeled and diced Instructions: Season the beef with salt and pepper. Tie the bay leaves, thyme and rosemary into a sachet garni in cheesecloth. In a large casserole combine the oil and butter and heat until the butter bubbles. Add the beef in one flat and not too tightly packed layer and brown the beef well on all sides. Remove the beef, set aside and add the onions to the casserole and cook to a golden caramelized color. Sprinkle the onions with the flour and stir to combine well. Return the beef to the casserole, add the beer, hot broth, herb sachet garni, tomatoes, salt and pepper. Bring to a boil and reduce the heat to a slow simmer. Cook for 3/4 hour. Add the carrots, celery, rutabaga and parsnips and continue to cook for 1 additional hour.; ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 51717,"Philly Dogs 4 tablespoons softened salted butter, for the buns 8 really good-quality hot dog buns
8 really good hot dogs or sausages
2 tablespoons olive oil
2 green bell peppers, cut into strips
1 onion, sliced
8 ounces white mushrooms, sliced
8 ounces white processed cheese, small cubes 1/4 cup milk
Pinch kosher salt
Pinch freshly ground black pepper
2 teaspoons Montreal steak seasoning Instructions: For the dogs: Preheat the grill to a medium heat. Lightly butter the outsides of the buns and toast on the grill for 1 minute per side. Remove to a platter. Grill the sausages, turning occasionally, for 10 to 15 minutes or according to the package instructions. For the cheese sauce: Combine the processed cheese, milk, salt, pepper and 1 teaspoon Montreal seasoning in a pan and stir. Leave on a gentle heat so that the cheese melts and a thickened sauce develops, about 8 minutes. For the dogs: Heat a cast-iron skillet over a high heat and add the olive oil. When the oil is hot, add the bell peppers, onions and mushrooms. Add the remaining teaspoon Montreal seasoning. Cook, stirring occasionally, until the vegetables blacken, about 6 minutes. Open the buns and put the sausages inside, then top with the veggies. Spoon over the cheese sauce and dig in. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 51718,"Swiss Fondue 1 pound Emmenthaler cheese, shredded 3 tablespoons flour Garlic clove 1 1/2 cups white wine, preferably Swiss Neuchatel or other dry, delicate white such as Chablis 1 tablespoon lemon juice 3 tablespoons Kirsch Salt, pepper and nutmeg Instructions: In a bowl dredge the cheese in flour. Rub the inside of a caquelon or other fondue pot with halved garlic clove and add wine. Heat on stovetop until warm but not boiling. Add a little lemon juice. Begin to add cheese by handfuls, stirring constantly with a wooden spoon until cheese melts to a creamy sauce consistency. Add Kirsch and season with salt, pepper and nutmeg. Let mixture come to a boil, then take to table and set over a lighted burner. Serve with toasted bread cubes -- either Swiss peasant bread or French or Italian.; ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 51719,"Chili Hot Dog 8 hot dogs 8 English-style hot dog buns
Chili, recipe follows Slaw, recipe follows Ketchup
Mustard
Chopped onions
10 pounds ground beef 12 cups tomato juice
4 cups dehydrated onions
1 cup chili powder
2 tablespoons mustard
1 head green cabbage 2 cups coleslaw dressing, such as Duke's Instructions: In a skillet over medium heat, grill the hot dogs and toast the buns until golden. Dress the hot dogs with the Chili, Slaw, ketchup, mustard and chopped onions. In a large stockpot set over medium heat, add the beef, tomato juice, dehydrated onions, chili powder and mustard. Simmer for 3 hours. Place the cabbage in food processor and pulse to coarsely chop. Mix in the dressing and chill until ready for use. ","[Zinfandel, Syrah, Tempranillo, Malbec]" 51720,"Totally Tasty Overnight French Toast 12 large eggs 2 cups whole milk 1 cup heavy cream 1 stick salted butter, melted 1 tablespoon ground cinnamon Pinch of salt 1 cup pure maple syrup 1 16-ounce loaf challah bread, sliced Instructions: Whisk the eggs, milk, heavy cream, melted butter, cinnamon and salt in a large bowl. Pour 1 cup maple syrup into the bottom of a 9-by-13-inch baking dish. Place the bread slices on top of the maple syrup, shingling them in the pan. Pour the egg mixture on top. Cover tightly with plastic wrap and refrigerate overnight. Preheat the oven to 350?. Uncover the French toast and bake until puffed, golden brown and cooked through, about 1 hour. Let rest for 10 minutes before serving. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 51721,"Chicken Florentine with Spring Vegetable and Double Potato Hash and Red Wine Demi-Glace 1 pound fresh spinach, soaked and washed well 8 (6-ounce) boneless chicken breasts, skin on 1 ounce blue cheese 2 tablespoons ricotta cheese 1 tablespoon grated Parmesan 1 tablespoon lemon zest 1 tablespoon white wine 2 tablespoons olive oil Salt and pepper 1 pound thin asparagus, trimmed, blanched and cut into 1/4 to 1/2-inch pieces 1/2 cup grapeseed oil 1 large red onion, diced 2 small zucchini, diced into 1/4 to 1/2-inch pieces (place diced zucchini on paper towel to absorb moisture) 1/2 pound white potatoes, diced into 1/4 to 1/2-inch pieces (place diced potatoes on paper towel to absorb moisture) 1/2 pound sweet potatoes, diced into 1/4 to 1/2-inch pieces (place diced potatoes on paper towel to absorb moisture) 2 ounces blue cheese 1/4 cup butter 1 small onion, finely chopped 1/2 cup red wine 1/4 cup cornstarch 1 pint veal stock 1/4 cup kalamata olives 1/4 cup pickled plums (recommended: Umeboshi) 1/8 cup olive oil 2 ounces blue cheese 3 tablespoons chopped parsley Salt and pepper Instructions: For the Chicken: Preheat oven to 350 degrees F. Steam spinach and let cool. Lay a long piece of plastic wrap over your cutting board and tuck it underneath the sides of the board. The chicken breasts should be placed on the covered cutting board, skin side down, with enough space between them so they can lay flat after you butterfly them. To make the butterfly cut, carefully slice open (without slicing the chicken all the way through) and spread the flesh of the chicken out so you will be able to pound it out into a single thin piece on which you will place stuffing and then roll up. Season the breasts with salt and pepper. Then put another length of plastic wrap over the seasoned chicken breasts and flatten with meat mallet to integrate the seasoning into the chicken. *Cook's Note: Covering the chicken with the plastic will also keep the mess down when you pound with the meat mallet. Pound chicken thin and remove plastic. In a small mixing bowl, mix together, blue cheese, ricotta cheese, Parmesan, lemon zest and white wine. Place equal amounts of the cheese mixture on each breast, followed by equal amounts of the steamed spinach. Fold in each end and roll tightly, securing with toothpicks as needed, and placing on a baking sheet. Season with salt and pepper and brush with remaining olive oil. Place in the oven (leaving an oven rack available for the hash) and roast for 45 to 50 minutes, or until internal temperature registers 165 degrees F on an instant-read thermometer. Remove stuffed chicken from oven and allow to rest. For the tapenade: Finely chop olives and plums and combine with 1 tablespoon olive oil. Add 2 ounces of blue cheese and parsley, and season to taste with salt and pepper. For the Hash: In a large oven-safe skillet, add half the oil (1/4 cup) and warm the pan over medium low heat. Add the pieces of blanched asparagus and diced onion, and saute together for about 5 minutes until the asparagus feels cooked to the bite. Remove from heat and set aside. In a large bowl toss the zucchini, diced white potatoes and diced sweet potatoes with the remaining 1/4 cup of oil and season them with salt and pepper. Get a nice even coating of oil on the zucchini and potatoes and place them onto a large roasting tray. Top with the asparagus and onion mixture and place in the oven for 35 to 45 minutes. For the Demi-Glace: Prepare demi-glace while the chicken and hash are in the oven, by melting the butter over medium heat in a saucepan and sauteing onion until tender. Whisk together cornstarch and red wine to make slurry, and add to onion along with veal stock. Let simmer over medium heat until reduced by 1/3, stirring occasionally. Once the hash is complete, toss 2 ounces of blue cheese with warm hash mixture and using a 3-inch circle mold or biscuit cutter as a mold, form a circle of the hash in the center of serving plate. Place stuffed chicken on top of hash, and spoon some of the tapenade onto the chicken breast. Drizzle demi-glace over chicken and hash. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barolo]" 51722,"Italian Sausage, Spinach, and Ricotta Cannelloni 1 tablespoon extra-virgin olive oil 1 medium yellow onion, diced 8 ounces sweet Italian sausage, casings removed or bulk sausage meat 1 (10-ounce) box frozen chopped spinach, thawed and squeezed dry 1 (15-ounce) container ricotta cheese 1 1/2 cups plus 1/2 cup freshly grated Parmesan cheese 3 large eggs Salt and freshly ground black pepper Fresh Pasta Dough, rolled out and cut into 6 by-7-inch rectangles, recipe follows 4 cups Simple Tomato Sauce, recipe follows Fresh basil, for garnish 2 cups flour 3 eggs 1/2 teaspoon salt 1/2 teaspoon extra-virgin olive oil 1/4 cup extra-virgin olive oil 1 medium yellow onion, diced 3 garlic cloves, peeled and sliced 3 tablespoons chopped fresh basil or 1 tablespoon dried basil 2 (28-ounce) cans diced tomatoes Salt and freshly ground black pepper Instructions: In a large skillet, heat the olive oil over medium-high heat and saute the onion until fragrant and translucent. Add the Italian sausage meat, breaking it up with the back of a wooden spoon and brown it until no longer pink, about 10 to 12 minutes. Drain the excess fat from the sausage meat, and set aside to cool. In a large mixing bowl stir together the drained and squeeze-dried spinach, ricotta, 1 1/2 cups Parmesan, eggs, cooled Italian sausage and onion mixture, salt, and freshly ground black pepper, to taste. Place the oven rack in the center of the oven and preheat the oven to 400 degrees F. In a large pot of salted boiling water, cook the fresh pasta rectangles for 1 minute and remove with a slotted spatula. Set aside. In a 9 by 13-inch baking dish, spread 2 cups tomato sauce. Working with 1 pasta rectangle at a time, spread 6 tablespoons filling along one edge and roll the pasta sheet up tightly, leaving the ends open. Repeat until you have 8 cannelloni. Arrange the prepared cannelloni, seam-side down, in a single layer in the baking dish. Spoon the remaining 2 cups tomato sauce evenly over the cannelloni. Sprinkle the remaining 1/2 cup grated Parmesan over top. Bake the cannelloni for 20 minutes and let it stand for 10 minutes before serving. Serve the cannelloni with extra tomato sauce from the baking dish and garnish with fresh basil. To make fresh pasta dough: Mound the flour on a clean work surface. Hollow out the center making a well in the middle of the flour with steep sides. Break the eggs into the well. Add the salt, and olive oil to the hollow center and gently mix together with a fork. Gradually start incorporating the flour by pulling in the flour from the sides of the well. As you incorporate more of the flour, the dough will start to take shape. With your hands or a bench scraper continue working the dough until it comes together. If the dough is too dry, add a little water; if too wet or sticky, add a little flour. Begin kneading the dough and keep kneading until it becomes smooth and elastic, about 8 to 10 minutes. At this point, set the dough aside, cover it with plastic, and let it rest for 15 to 20 minutes. You can store the dough in the refrigerator for up to 24 hours, but allow it to return to room temperature before rolling it out. Divide the pasta dough into 4 even sections. Keep each section covered with plastic wrap or a clean towel while you work with each one. Flour the dough, the rollers of a pasta roller (or your rolling pin), your hands, and the work surface. If using a pasta machine: Flatten 1 of the of the dough pieces between your hands or with a floured rolling pin until it forms a thick oval disk. Dust the disk, the roller, and your hands with additional flour. Flour a baking sheet to hold the rolled out finished pasta. With the roller on the widest setting, pass the pasta through the machine's rollers a few times until it is smooth. Fold the dough over into 1/3, and continue to pass through a few more times until the pasta is smooth again. Begin adjusting the pasta machine settings to become thinner, passing the dough through a few times at each setting. If rolling the pasta by hand: Flatten a dough piece into a thick oval disk with your hands. Flour a baking sheet for the rolled out finished pasta. Place the oval dough disk on a floured work surface, and sprinkle with additional flour. Begin rolling out the dough with a floured rolling pin working from the center of the dough outwards, constantly moving the dough and lifting it to make sure it's not sticking. To make Simple Tomato Sauce: In a large saucepan, heat the olive oil over medium heat. Add the onion, and garlic and cook until soft and golden brown. Add the basil and cook for an additional 3 to 5 minutes. Add the canned tomatoes with their juices and bring to a boil, stirring often. Lower the heat and simmer for 15 to 20 minutes, until the sauce has thickened. With a potato masher, break up the tomatoes to achieve a sauce-like consistency. Season with salt and freshly ground black pepper and serve. Cook's Note: Tomato sauce will last 1 week in the refrigerator and up to 6 months in the freezer. ","[Barolo, Barbaresco, Chianti, Brunello di Montalcino]" 51723,"Chicken Piccata Pasta Toss 2 tablespoons extra-virgin olive oil 1 1/3 pounds chicken breast tenders, cut into 1-inch pieces Salt and pepper 1 1/2 tablespoons butter 4 cloves garlic, chopped 2 shallots, chopped 2 tablespoons all-purpose flour 1/2 cup white wine 1 lemon, juiced 1 cup chicken broth or stock 3 tablespoons capers, drained 1/2 cup flat-leaf parsley, chopped 1 pound penne rigate pasta, cooked to al dente Chopped or snipped chives, for garnish Instructions: Heat a deep nonstick skillet over medium high heat. Add a tablespoon of extra-virgin olive oil and the chicken to the pan. Season chicken with salt and pepper. Brown chicken until lightly golden all over, about 5 to 6 minutes. Remove chicken from pan and return the skillet to the heat. Reduce heat to medium. Add another tablespoon extra-virgin olive oil and 1 tablespoon butter, the garlic and shallots to the skillet. Saute garlic and shallots 3 minutes. Add flour and cook 2 minutes. Whisk in wine and reduce liquid 1 minute. Whisk lemon juice and broth into sauce. Stir in capers and parsley. When the liquid comes to a bubble, add remaining 1/2 tablespoon butter to the sauce to give it a little shine. Add chicken back to the pan and heat through, 1 to 2 minutes. Toss hot pasta with chicken and sauce and serve. Adjust salt and pepper, to your taste. Top with fresh snipped chives. ","[Brunello di Montalcino, Barolo, Rioja, Pinot Grigio]

" 51724,"Roasted Cauliflower with Garlic and Herbs 1 head cauliflower (about 2 pounds), trimmed and cut into florets 1/4 cup extra-virgin olive oil 5 garlic cloves, roughly chopped 2 teaspoons roughly chopped fresh thyme 1 teaspoon chopped fresh rosemary Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 450 degrees F. Toss the cauliflower with the olive oil, garlic, thyme and rosemary on a rimmed baking sheet until well coated. Sprinkle with 1 teaspoon salt and several grinds of pepper and toss again. Roast, stirring occasionally, until golden and tender, about 20 minutes.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 51725,"Blue Velvet Cake Butter, for greasing 2 1/2 cups all-purpose flour, plus more for dusting 1 1/2 teaspoons cocoa powder
1 teaspoon baking soda
1 teaspoon fine salt
1 1/2 cups vegetable oil
1 1/4 cups granulated sugar
1 cup buttermilk, at room temperature
1/4 cup brown sugar
2 tablespoons blue food coloring
1 teaspoon pure vanilla extract
1 teaspoon apple cider vinegar
2 large eggs, at room temperature
4 cups confectioners' sugar 1/2 cup unsalted butter
1/2 cup cream cheese
4 to 8 tablespoons milk or water 1 teaspoon pure vanilla extract
Instructions: For the cake: Preheat the oven to 350 degrees F. Lightly grease and flour two 8-inch round cake pans. In a large bowl, sift together the flour, cocoa powder, baking soda and salt. In the bowl of a stand mixer fitted with the whisk attachment, add the oil, granulated sugar, buttermilk, brown sugar, food coloring, vanilla, vinegar and eggs. Mix on low speed until combined. With the mixer running, add the dry ingredients, one cup at a time, to the wet ingredients until just combined. Divide the cake batter evenly between the prepared cake pans. Bake until a toothpick or cake tester inserted in the center of the cakes comes out clean, about 30 minutes. Transfer the pans to a cooling rack to cool for 10 minutes. Remove the cakes from the pans; if necessary, run a knife along the edges of the pan to help. Place the cakes on the rack and cool to room temperature. For the frosting: In a large mixing bowl using a hand mixer, or the bowl of a stand mixer fitted with a whisk, beat together the confectioners' sugar, butter and cream cheese. Add 1 tablespoon of the milk and the vanilla. Gradually beat in just enough of the remaining milk to make the frosting smooth and spreadable. Beat at high speed until light and fluffy. Place one of the cakes on a serving plate and top with a layer of the frosting. Place the second cake on top, and use the remaining frosting to cover the top and sides of the cake. Serve at room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 51726,"Mud Puddles 1/4 cup butter 1 (11.5-ounce) package (2 cups) milk chocolate chips 1 (14-ounce) can sweetened condensed milk 1 1/2 cups all-purpose flour 1 cup powdered sugar 1/2 teaspoon vanilla 2 to 4 teaspoons milk or water Instructions: Heat oven to 350 degrees F. Melt butter and chocolate chips in a 2-quart saucepan over low heat, stirring constantly, until smooth, about 5 to 10 minutes. Remove from heat. Add condensed milk; stir until smooth. Add flour; mix well. Shape rounded teaspoonfuls of dough into 1-inch balls. Place 1 inch apart onto un-greased cookie sheets. Bake for 6 to 8 minutes or just until set, do not overbake. Cookies may appear slightly under baked. Cool completely. Meanwhile, combine powered sugar and vanilla in small bowl. Gradually stir in enough milk for desired glazing consistency. Drizzle over cookies. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 51727,"Croque Madame 1 cup whole milk 8 ounces unsalted butter 1/4 cup all-purpose flour Kosher salt and freshly ground pepper 5 egg yolks 4 cups vegetable oil 1 teaspoon minced fresh oregano 1 teaspoon minced fresh rosemary 1 teaspoon minced fresh thyme 2 cloves garlic, minced Kosher salt, for seasoning 1 tablespoon clarified or drawn butter 2 slices Texas toast 4 slices black forest ham 2 thick slices Gruyere cheese 2 slices tomatoes 1 egg Sliced scallions, for garnish Cracked black pepper, for garnish Instructions: For the bechamel sauce: Bring the milk to a simmer. Melt the butter in a medium saucepot, and then whisk in the flour until a smooth white roux forms. Slowly whisk in the milk, and then bring to a boil. Turn off the heat and season with salt and pepper. For the herbed aioli: Whisk the egg yolks until smooth, and then slowly and continuously whisk in the vegetable oil until it's all incorporated and looks like mayonnaise. Stir in the oregano, rosemary, thyme and garlic and season with salt.
For assembling the sandwich: Brush the clarified butter on 1 side of each bread slice, and then toast the slices butter side-down until brown on a hot griddle or in a nonstick pan. While the bread is toasting, spread 1 teaspoon of the herbed aioli on the non-buttered side of the bread.
Preheat the broiler.
Fold the ham slices in half and heat on a griddle or in a nonstick pan, trying to shape the ham so it's the same size as the bread. Top one of the toast slices with the tomatoes, followed by the ham. Sprinkle the cheese on top of the ham, and then broil the cheese side of the sandwich until it starts to bubble and caramelize. Close the sandwich with the other piece of toast.
Cook the egg sunny side-up and place on top of the sandwich. Pour 1/3 cup of the bechamel sauce on top and garnish with scallions and fresh cracked black pepper. Eat it. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 51728,"Tasty Chicken Nuggets for Adults 3 tablespoons extra virgin olive oil 1 tablespoon vegetable oil 1 tablespoon each Dijon mustard and white wine vinegar 2 to 3 tablespoons minced parsley 1 small clove garlic, minced Salt and freshly ground black pepper 1/2 pound skinless boneless, chicken breasts or chicken \tenders
2 tablespoons unsalted butter 1/2 cup finely ground almonds Instructions: In a shallow dish combine the olive and vegetable oils, mustard, vinegar, parsley and garlic. Season to taste with salt and pepper. Slice the chicken breasts in half, horizontally so you are left with pieces, about 3/8 inch thick. Marinate the chicken in the mustard mixture in the shallow dish, for as long as possible Dip the chicken in almonds and saute in butter for about 5 minutes a side or until just cooked through. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 51729,"Key Lime Cookies 1 cup unsalted butter, room temperature 2 cups sugar 2 eggs 1/4 cup Key lime juice 3 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon fine salt 2 cups prepared Key lime curd 1 cup powdered sugar, for sprinkling Instructions: Preheat oven to 350 degrees F. In a large bowl, with an electric mixer, cream butter and sugar until fluffy. Add the eggs 1 at a time and the lime juice, and mix well. In separate bowl, combine flour, baking powder and salt. Gradually add the flour mixture to butter mixture until incorporated. Dough should be stiff but not dry. Shape into 1-inch balls, press thumb into center of balls to make an indentation, being careful not to press through to the bottom. Fill indentations with about 1 tablespoon Key lime curd. Bake for 15 minutes, until lightly brown. Transfer to a wire rack to cool. Sprinkle with powdered sugar. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 51730,"Spicy Maple Cornish Hens 4 Cornish game hens, trussed (see Cook's Note) 1/2 cup (1 stick) unsalted butter, softened 2/3 cup maple syrup
1/4 cup brown sugar
2 tablespoons kosher salt, plus more for sprinkling
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sweet paprika (Hungarian), plus more for sprinkling
1 teaspoon ground white pepper
1 teaspoon pumpkin pie spice
1/2 cup dry sherry
1 cup chicken stock
2 tablespoons cornstarch
Instructions: Preheat the oven to 375 degrees F. Place a wire rack on a rimmed baking sheet. Pat the game hens dry and place on the prepared rack. Mix the butter, 1/3 cup maple syrup and 2 tablespoons brown sugar with the salt and all the spices in a bowl. Rub the birds with the butter mixture, making sure it gets in all the cavities and under the skin. Reserve any unused butter for later. Sprinkle the hens with a little extra salt and paprika. Roast for 30 minutes, then baste with the juices at the bottom of the baking sheet, or a little of the remaining butter. Return to the oven and roast until the juices run clear and an instant-read thermometer inserted in the thigh (do not touch bone) registers 165 degrees F, another 15 to 30 minutes more. Remove the hens to a cutting board or serving tray to rest and remove the rack. Pour the dry sherry into the hot baking sheet and use a wooden spoon to scrape up any browned bits; add a little of the stock if necessary. Transfer the sherry mixture to a small saucepan and add any remaining butter. Melt over medium heat. Meanwhile, mix the cornstarch with 2 tablespoons chicken stock in a small bowl to make a slurry. Add the slurry and the remaining stock to the saucepan along with the remaining 1/3 cup syrup and remaining 2 tablespoons brown sugar. Cook, whisking constantly, until the mixture thickens, about 5 minutes. Serve the game hens with the sweet and spicy gravy. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 51731,"Michelada 1/2 lime squeezed 1 pinch of minced Serrano pepper 1 ounce house made sangrita (recipe below) Fill with any Mexican beer 2 large cans tomato juice 44 ounce lime juice 12 ounces grapefruit juice 1 1/2 cup chopped cilantro 4 ounce Habanera salsa Instructions: Roll into salted pint Blend until smooth. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Albari?o]" 51732,"Mega-Smoothie 1 mango, peeled, seeded and chopped 2 bananas, peeled and chopped 8 large strawberries 2 medium carrots, chopped 2 cups ice cubes 1 tablespoon honey 1 cup yogurt, optional Instructions: In a blender combine half of each ingredient, including: mango, bananas, strawberries, carrots, ice cubes, honey and yogurt and blend until smooth. Pour into a glass and serve immediately. Repeat process for remaining ingredients. ","[Chardonnay, Moscato, Sauvignon Blanc]" 51733,"Five-Ingredient Grilled Shrimp-Stuffed Mushrooms 4 portobello mushroom 2 scallions, white and green parts 1 1/4 pounds frozen peeled and deveined shrimp, thawed, tails removed, blotted dry Zest of 1 lemon, finely grated 1 tablespoon lemon juice Freshly ground black pepper Salt 2 teaspoons rice bran oil, grapeseed oil or expeller-pressed canola oil Lemon wedges for serving Instructions: Preheat grill to medium, about 350 to 400 degrees F.
Rinse the tops of the mushrooms briefly under running water, rubbing off any debris, and pat dry. Gently remove the gills with a spoon (the gills are edible, but their dark shade can muck up the color of the filling). Pluck off the stems, trim the bottom of the stems, and reserve. Trim the rims of the mushrooms with kitchen shears, for a straighter edge. Reserve scraps. Place mushroom caps on a plate.
Slice finely slice enough of the green scallion tops to equal 2 tablespoons and reserve for garnish. Place the remaining white and green scallion parts in a large food processor and pulse to chop. Add the mushroom stems and scraps, shrimp, lemon zest and juice, and freshly ground black pepper to taste. Pulse until the shrimp is nearly ground, with some small pieces remaining.
Brush the mushroom tops with oil, turn them over, then sprinkle lightly with salt and pepper. Divide the shrimp mixture equally among the mushrooms and smooth with the back of a spoon. Sprinkle with salt.
Lightly oil the area of the grill that you will be using. Grill the stuffed mushrooms until the shrimp centers turn white and firm when pressed gently and the mushrooms are tender, about 10 to 12 minutes. Allow the mushrooms to rest a few minutes before serving. Sprinkle with sliced scallions and serve with lemon wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 51734,"Pasta Rounds with Spinach-Ricotta Mousse 1 pound ricotta 1/2 pound mascarpone 1 bunch (about 1/2 pound) spinach, washed, dried, and trimmed 1 tablespoon (1 ounce) unsalted butter 1/4 cup pine nuts 3 cups (12 ounces) grated mozzarella 1 ounce dry-aged goat cheese, grated 1 egg, lightly beaten 1 teaspoon kosher salt 1 teaspoon freshly ground white pepper 3/4 recipe (18 ounces) Basic Pasta Dough or Herb Pasta Dough, recipes follow Semolina or all-purpose flour, for dusting 2 tablespoons (1/4 stick) unsalted butter 1/3 cup freshly grated Parmesan 3 cups Tomato Garlic Basil Sauce, recipe follows 3 cups flour 8 large egg yolks 1 teaspoon kosher salt 1 teaspoon extra-virgin olive oil 2 to 3 tablespoons water Semolina or all-purpose flour, for dusting 1 tablespoon finely chopped fresh thyme leaves 1 tablespoon finely chopped fresh rosemary leaves 1 tablespoon finely chopped fresh sage leaves 1/2 cup water 3 cups flour 5 egg yolks 1 teaspoon salt 1 teaspoon extra-virgin olive oil 1 tablespoon water, if needed Semolina or all-purpose flour, for dusting 2 tablespoons extra-virgin olive oil 1 small onion, peeled, trimmed, and minced 3 garlic cloves, minced 1 tablespoon tomato paste 2 pounds Roma tomatoes, peeled, seeded and diced 1 cup chicken stock, heated 6 to 8 basil leaves, washed and dried 6 tablespoons (3/4 stick) unsalted butter, cut into small pieces Salt and freshly ground black pepper Instructions: In a food processor fitted with the steel blade, puree the ricotta, mascarpone, and half the spinach. Transfer to a medium mixing bowl and reserve. In a small skillet or saucepan, melt the butter. Saute the remaining spinach just until wilted, 2 to 3 minutes. Coarsely chop and let cool. In a small skillet, toast the pine nuts over medium heat, stirring constantly, about 2 minutes. Cool and fold into the cheese mixture with the cooled spinach, mozzarella, goat cheese, egg, salt, and pepper. Adjust the seasoning, to taste, and set the mousse aside. Cut the pasta dough into 4 pieces. On a surface dusted lightly with flour, with a pasta machine or by hand, roll out the first piece to a rectangle 20 inches long and 4 inches wide, keeping the remaining dough covered until needed. Trim the rectangle as needed to even the sides. Spread 1/4 of the mousse over the lower part of the length of the dough. Roll the dough over the filling, enclosing it completely, forming a 20-inch by 1-inch pasta roll. Cut the roll into approximately 1-inch pieces, yielding 20 slices. Repeat with the remaining dough and mousse. Preheat the oven to 375 degrees F. Melt the 2 tablespoons of butter and brush 8 (4-inch) tart pans with the butter. Arrange 10 of the pasta slices in a circle, cut-side up, in each pan (it will be a tight squeeze, but it can be done) and sprinkle each circle with grated Parmesan. Set the pans on a baking tray for easier handling and bake for 15 minutes. Invert each of the pasta rounds out of the tart pans onto the tray and continue to bake until both sides are golden brown. This should take another 15 to 20 minutes. The pasta will be crisp. To serve, heat the Tomato Garlic Basil Sauce, and spoon a little in the center of each of 10 warmed plates. Set 1 of the rounds on the sauce and serve immediately. Pass the remaining sauce in a small bowl. In a food processor fitted with the steel blade, combine the flour, egg yolks, salt, olive oil, and 2 tablespoons of water. Process until the dough begins to hold together, then stop the machine, and pinch the dough to test it. If it's too dry, add up to 1 more tablespoon of water and process until it forms a moist ball. Turn out on a lightly floured smooth work surface and knead by hand, until a smooth ball is formed. Loosely wrap in plastic wrap and let rest at room temperature for 30 minutes to 1 hour. Cut the dough into 4 equal pieces. Keep the other pieces covered in plastic while you roll out 1 piece at a time, by hand with a rolling pin or through the rollers of a pasta machine, stretching the dough to the desired thickness. If using a pasta machine, set the rollers at the widest opening. Flatten the first piece of dough into a thick strip no wider than the machine, to enable it to pass through the rollers. If necessary, dust the pasta very lightly with flour. Run the pasta through the machine. Fold in thirds, crosswise, and run through the machine again. Repeat this procedure at least twice more, or until the dough is smooth and somewhat elastic. Set the machine to the next smaller opening and run the dough through the rollers. Continue rolling and stretching the dough, using the smaller opening each time, until the next to the last or the last opening is reached, dusting lightly with flour only as necessary. (The strip of dough will be long. If you don't have enough space on your worktable, halfway through the rolling process cut the strip of dough in half and continue to work with each piece separately, keeping the unused dough covered). Adjust the cutting mechanism to the desired width, cut the noodles, and allow them to dry before cooking. A convenient way to dry pasta is to arrange the cut pasta on a pastry tray sprinkled with flour, preferably semolina flour. As 1 layer is completed, sprinkle flour over the noodles, place a piece of parchment paper over them, and continue layering with noodles and flour. Dry for at least 15 to 20 minutes. Repeat with the remaining pieces of dough. Prepare the herb tea: In a very small saucepan, bring 1/2 cup water to a boil. Add the herbs and bring back to a boil. Lower the heat and reduce to 1/4 cup. Remove the pan from the heat, cover, and let steep for 15 minutes. Cool. In a food processor fitted with the steel blade, combine the flour, egg yolks, salt, olive oil, and herb tea. Process until the dough begins to hold together, then stop the machine, and pinch the dough to test it. If it's too dry, add 1 tablespoon of water and process until it forms a moist ball. Turn out on a lightly floured smooth work surface and knead by hand, forming a smooth ball. Loosely wrap the dough in plastic wrap and let rest at room temperature for 30 minutes. Cut the dough into 4 equal pieces. Keep the other pieces covered in plastic while you roll out 1 piece at a time, by hand with a rolling pin or through the rollers of a pasta machine, stretching the dough to the desired thickness. If using a pasta machine, set the rollers at the widest opening. Flatten the first piece of dough into a thick strip no wider than the machine, to enable it to pass through the rollers. If necessary, dust the pasta very lightly with flour. Run the pasta through the machine. Fold in thirds, crosswise, and run through the machine again. Repeat this procedure at least twice, or until the dough is smooth and somewhat elastic. Set the machine to the next smaller opening and run the dough through the rollers. Continue rolling and stretching the dough, using the smaller opening each time, until the next to the last or the last opening is reached, dusting lightly with flour only as necessary. (The strip of dough will be long. If you don't have enough space on your worktable, halfway through the rolling process cut the strip of dough in half and continue to work with each piece separately, keeping the unused dough covered). Adjust the cutting mechanism to the desired width, cut the noodles, and allow them to dry before cooking. A convenient way to dry pasta is to arrange the cut pasta on a pastry tray sprinkled with flour, preferably semolina flour. As 1 layer is completed, sprinkle flour over the noodles, place a piece of parchment paper over them, and continue layering with noodles and flour. Dry for at least 15 to 20 minutes. Repeat with the remaining pieces of dough. In a medium saucepan, heat olive oil. Over medium-high heat, saute the onion just until wilted, 4 to 5 minutes. Add the garlic and cook 1 minute longer. Add the tomato paste, and then the tomatoes, cook 2 or 3 minutes, and pour in the chicken stock. Reduce until the sauce thickens, 15 to 20 minutes. Strain into a clean saucepan. Cut the basil leaves into a chiffonade* and stir into the sauce. Whisk in the butter, piece by piece, and season, to taste, with salt and pepper. Keep warm. ","[Barolo, Barbaresco, Gaja Barbera, Dolcetto]" 51735,"Pork and Ginger Pot Stickers 2 cups chopped napa cabbage 1/2 tablespoon salt 1/2 pound ground pork (Don't get lean pork, the fat is good for juicy and flavorful dumplings) 2 tablespoons minced ginger 1 1/2 tablespoons minced garlic 2 tablespoons thin soy sauce 3 tablespoons sesame oil 1 egg 1 to 2 cups chicken stock or water 4 cups all-purpose flour 1/2 teaspoon salt 1 1/2 to 1 3/4 cups boiling water 1/3 cup thin soy sauce 1/3 cup rice wine vinegar 1/3 cup sliced scallions 1 teaspoon sesame oil 1 tablespoon sambal Instructions: Sprinkle cabbage with the 1/2 tablespoon of salt and let stand for 30 minutes. Place the cabbage on a clean dishtowel or cheesecloth and squeeze out any water. The dryer the cabbage the better. In a large bowl thoroughly mix the cabbage with all of the other ingredients, except the chicken stock. Cook a tester to check the seasoning.; GUEST CHEF: MING'S MOM (IRIS LEE TSAI) . In a stainless steel bowl mix flour and salt. Slowly add hot water to flour in 1/4 cup increments. Mix with chopsticks until a ball is formed and the dough is not too hot to handle. On a floured surface, knead dough until it becomes a smooth, elastic ball. Place back in bowl and cover with a damp cloth. Allow to rest for at least 1 hour. Working on a floured surface with floured hands, roll out dough to form a long 'noodle', 1-inch in diameter. Cut 1/2-inch pieces and turn them over so the cut sides are facing up. Flatten with your palm and roll out thin using a rolling pin. The dumpling wrapper should end up about 3 inches in diameter. MAKING THE DUMPLINGS: Place a small mound of filling in the middle of the wrapper. (Be very careful not to touch the edges with the filling as this will impede proper sealing of the dumplings. Nothing is worse than dumplings breaking during cooking.) Fold the wrapper in half to form a half moon shape. Starting on one end fold/pinch the wrapper tightly together. Proceed with this fold/pinch method until the dumpling is completely sealed. There will be approximately 10 to 14 folds per dumpling. Rest the dumplings with the folded edges straight up. COOKING THE DUMPLINGS: In a hot saute pan coated well with oil, place pot stickers flat side down and cook until the bottom is browned. Have pan cover ready and add 1 cup of chicken stock, cover immediately. Be careful, the liquid will splatter! The stock will steam the pot stickers. Check them in 5 minutes as more stock may be needed. The trick here is that once the dumplings are firm and fully cooked the stock will evaporate and the bottoms will crisp-up again. Combine all and serve in a small bowl. PLATING: Serve pot stickers on a large platter lined with lettuce with a bowl of dipping sauce on the side. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 51736,"Cemitas Puebla Steak Tacos with Salsa Verde 6 tomatillos, husks removed 4 garlic cloves, peeled 2 jalapeno chiles 1 ripe avocado, pitted, peeled, and coarsely chopped 1/2 cup water 1 tablespoon kosher salt 1/2 large bunch of cilantro, stems and leaves coarsely chopped 1 teaspoon paprika 1 teaspoon freshly ground black pepper 1/2 teaspoon kosher salt 1/2 teaspoon garlic powder 1/4 teaspoon ground cloves Pinch of ground cinnamon 8 limes, halved 2 pounds skirt steak, 3/4 to 1 inch thick 16 corn tortillas, heated in the skillet or microwave Diced white onion Chopped fresh cilantro leaves Instructions:

1. For the salsa verde: Heat a griddle, grill, or skillet over high heat and add the tomatillos, garlic, and jalapenos all at once. Eyeball them, but do about a minute or two on each side, turning with tongs, until everything is close to getting black but not black.
2. Put the charred vegetables in the blender with the avocado, water, and salt and blend until smooth. Add the cilantro and blend again.
3. For the steak: Combine the seasonings in a small bowl. Squeeze the limes over the meat evenly, using all their juices. Then rub the lime halves over the meat to get the pulp over it. Sprinkle the seasoning mix over both sides.
4. Heat a grill to medium-high. Grill the steak to your liking; we like it medium-well. Remove, let rest 5 minutes, and then slice it across the grain in angled strips. Using 2 tortillas per taco, pile in some meat, onion, and cilantro and top with salsa verde. ","[Malbec, Tempranillo, Garnacha, Barbera]

" 51737,"Buttermilk Fried Chicken Fingers 6 boneless skinless chicken breasts Buttermilk Flour, for dredging Salt and pepper Vegetable oil Instructions: Flatten chicken breasts and slice into large strips. Place in a large bowl and cover completely with buttermilk. Refrigerate 4 to 6 hours. Fill a pie plate or large shallow bowl with flour, season with salt and pepper. Heat two skillets with about a 1/2-inch of oil. While the oil is heating, coats the chicken fingers with the seasoned flour. Fry chicken in the oil until done (oil should not cover the top of the breasts), about 10 minutes per batch. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 51738,"Sunny's Roasted Garlic and Frozen Veggie Dip 10 to 12 cloves garlic, peeled Olive oil, for roasting Kosher salt and freshly ground black pepper
Two 10-ounce bags frozen peas One 10-ounce bag frozen roasted peppers and onions
2 cups loosely packed fresh parsley leaves 1/4 cup cream cheese
1 tablespoon fresh lemon juice
Kosher salt and freshly ground black pepper
1/4 cup chopped fresh parsley 1/4 cup finely chopped toasted walnuts Pita chips, for serving Raw vegetables, for serving Grissini, for serving Instructions: For the roasted garlic: Preheat the oven to 400 degrees F. In a small ramekin or pouch formed out of aluminum foil, add the garlic and enough olive oil to cover. Season with salt and pepper, then cover or close with aluminum foil. Roast until the garlic is tender but not browned, about 25 minutes. For the dip: In a food processor, add the peas, peppers and onions, parsley, cream cheese, lemon juice, a pinch of salt and a few grinds of pepper. Add the roasted garlic (reserve some the olive oil for the garnish) and pulse until smooth. Taste and season with more salt if needed. For the garnish: Serve the dip in a bowl with a drizzle of the olive oil from the roasted garlic and a sprinkle of the parsley and walnuts. Serve with pita chips, raw vegetables and grissini for dipping. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 51739,"The Fungal Saute 2 pounds cremini mushrooms, 1/4-inch sliced 2 tablespoons clarified butter Kosher salt and cracked black pepper 1 tablespoon minced shallots 1 1/2 ounces cognac 2 teaspoons fresh chopped chives Instructions: In a 10-inch heavy saute pan, heat 1-ounce of clarified butter over high heat. Add sliced mushrooms one handful at a time to saute pan. As mushrooms begin to develop rich, brown color, push them to the outside of the saute pan. Turn the mushrooms over as they begin to color. When pan becomes dry, add remaining clarified butter to the pan. Add another handful of mushrooms to the pan and continue until all mushrooms have been added. Season with salt and pepper after the last addition to the pan has been made. Make a hole in the middle of the pan and add the shallots. Deglaze pan with cognac, scraping up any browned mushroom bits. Add the chives. Adjust seasoning with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 51740,"Broiled Lamb Chops with a Mint-Orange Liqueur Sauce and White Asparagus 1/2 cup orange liqueur (recommended: Grand Marnier) 3 sprigs fresh mint, leaves chopped 1/4 cup beef stock 2 tablespoons butter Kosher salt and freshly ground black pepper 2 racks of lamb, frenched and cut into chops Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
2 sprigs fresh rosemary, leaves chopped 2 tablespoons butter 2 tablespoons olive oil 2 bunches white asparagus, bottoms trimmed Kosher salt and freshly ground black pepper Instructions: For the sauce: In saute pan add the orange liqueur. Pour the alcohol into the pan and carefully ignite with a match or click lighter. Return the pan to the stove top over medium-high heat and gently swirl to reduce the flames. Add the mint and beef stock and reduce by half. Finish the sauce with the butter and season with salt and pepper. Hold warm. For the lamb: Preheat the oven to broil.
Sprinkle the lamb with salt, pepper and rosemary. Broil the lamb 2 minutes per side for medium-rare. Remove and let rest 5 minutes under foil .
While the lamb is resting, start the asparagus: Heat a saute pan over medium-high heat. Add the butter, olive oil and asparagus and saute until the asparagus is al dente, about 7 minutes. Season with salt and pepper.
To serve, place 2 to 3 lamb chops per plate, drizzle with the sauce and garnish with the asparagus. ","[Chardonnay, Pinot Noir, Syrah, Barolo]

" 51741,"Salmon Cobb Salad in Creamy Dill Dressing 6 cups chopped romaine lettuce 2 cooked salmon fillets, pulled apart with 2 forks into 1-inch pieces 4 slices turkey bacon, cooked until crisp and crumbled 1 cup shredded carrots 1 green bell pepper, seeded and sliced 1/2 cup thinly sliced red onion 2 tablespoons drained capers 2 hard boiled eggs, sliced 1/4 cup crumbled gorgonzola 1/2 cup sour cream 1/2 cup buttermilk 2 teaspoons Dijon mustard 1 tablespoon chopped fresh dill Salt and freshly ground black pepper Instructions: Arrange lettuce on a platter. Top with salmon, bacon, carrots, bell pepper, red onion, capers, eggs, and gorgonzola. In a small bowl, whisk together sour cream, buttermilk, Dijon, and dill. Season, to taste, with salt and pepper. Pour dressing over salad and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 51742,"Lobster Pot Pie 1 1/2 cups chopped yellow onion (1 large onion) 3/4 cup chopped fennel (1 fennel bulb) 1/4 pound unsalted butter 1/2 cup all-purpose flour 2 1/2 cups fish stock or clam juice 1 tablespoon Pernod 1 1/2 teaspoons kosher salt 3/4 teaspoon freshly ground black pepper 3 tablespoons heavy cream 3/4 pound cooked fresh lobster meat 1 1/2 cups frozen peas (not \baby\ peas) 1 1/2 cups frozen small whole onions 1/2 cup minced flat-leaf parsley 3 cups all-purpose flour 1 1/2 teaspoons salt 1 teaspoon baking powder 8 tablespoons cold fresh lard, diced (1/4 pound) 8 tablespoons cold unsalted butter, diced 1/2 to 2/3 cup ice water 1 egg, beaten with 1 tablespoon water or heavy cream, for egg wash Instructions: Saute the onions and fennel with the butter in a large saute pan on medium heat until the onions are translucent, 10 to 15 minutes. Add the flour and cook on low heat for 3 more minutes, stirring occasionally. Slowly add the stock, Pernod, salt, and pepper and simmer for 5 more minutes. Add the heavy cream. Cut the lobster meat into medium-sized cubes. Place the lobster, frozen peas, frozen onions, and parsley in a bowl (there is no need to defrost the vegetables). Pour the sauce over the mixture and check the seasonings. Set aside. For the crust, mix the flour, salt, and baking powder in a food processor fitted with a metal blade. Add the lard and butter and pulse 10 times, until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out on a floured surface and knead quickly into a ball. Wrap the dough in plastic and allow it to rest for 30 minutes in the refrigerator. Preheat the oven to 375 degrees F. Divide the dough in half and roll out each half to fit a 9 or 9 1/2-inch round by 2-inch high ovenproof glass or ceramic baking dish. Place 1 crust in the dish, fill with the lobster mixture, and top with the second crust. Crimp the crusts together and brush with the egg wash. Make 4 or 5 slashes in the top crust and bake for 1 hour and 15 minutes, until the top is golden brown and the filling is bubbling hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 51743,"Asian Chicken Stacks with Wasabi Cream 2 tablespoons butter 1 1/2 pounds skinless chicken thighs 1 small red cl, halved and seeded 4 cloves garlic, peeled 1 star anise 1/4 cup fresh squeezed lime juice 18 gyoza wrappers 3 tablespoons sesame oil 1/2 cup soy sauce 3 tablespoons sesame oil 1 tablespoon honey 2 tablespoons rice vinegar 4 cloves garlic, minced 1/3 cup sour cream 3 tablespoons mayonnaise 2 teaspoons wasabi powder 1 tablespoon fresh lime juice 8 scallions, cut into thin strips 1 medium cucumber, peeled, seeded and cut into matchsticks 1 cup fresh snow peas, cut into small julienne pieces 1 bunch fresh watercress Instructions: Heat butter in a medium skillet. Brown the chicken thighs for a couple of minutes on the skin-side in butter. Flip over and place the cl, garlic cloves, star anise, and lime juice in the skillet. Cover the pan and cook over medium-low heat for 30 to 35 minutes or until chicken is very tender. While the chicken cooks, prepare the gyoza wrappers by heating a skillet over medium-high heat. Brush both sides of the wrappers with the sesame oil. Place the wrappers in the hot pan a few at a time until just beginning to form bubbles on the surface and brown. Flip over and do other side. Place on a rack to cool and continue with the remaining wrappers. Set aside. Combine the sauce ingredients together and set aside. Combine the wasabi cream ingredients together and refrigerate until ready to serve. Remove the chicken from the cooking liquid. Using 2 forks, shred the chicken. Place the chicken back in the pan with just enough cooking liquid to keep it moist. Place over very low heat to keep warm. Combine the scallions, cucumber, and snow peas. Toss with a little of the prepared sauce. To serve, drizzle some of the sauce on each serving plate. Place 1 of the gyoza wrappers on a serving plate. Top with some of the watercress. Layer on some of the shredded chicken. Add another pot sticker wrapper to the stack. Top with some of the vegetables. Add the last wrapper to each stack. Top with wasabi cream and additional fresh scallions, if desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 51744,"Linguine with Shrimp, Asparagus and Cherry Tomatoes Kosher salt 1 pound linguine 2 tablespoons extra-virgin olive oil Two 12-ounce bags cherry tomatoes, stemmed and halved 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/2 teaspoon dried crushed red pepper 3 large cloves garlic, flattened and chopped 1/2 cup dry white wine 1 pound asparagus, trimmed, stalks cut on a diagonal into 1 to 1 1/2-inch pieces 1 pound large shrimp, peeled and deveined 1/2 cup chopped fresh basil 1/2 cup chopped fresh mint 2 teaspoons chopped fresh oregano Instructions: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and place in a large bowl.
Heat the oil in a large deep skillet over medium-high heat. Add the tomatoes, 1/4 teaspoon of salt and 1/4 teaspoon of black pepper. Cook, stirring occasionally, until softened, about 2 minutes. Add the crushed red pepper flakes and garlic. Cook for 30 seconds until aromatic. Add the wine and asparagus. Bring to a boil and simmer for 5 minutes.
Sprinkle the shrimp with the remaining 1/4 teaspoon of salt and 1/4 teaspoon black pepper. Add the shrimp to the pan and continue to simmer until the shrimp is cooked through, 5 to 7 minutes. Stir in the basil, mint and oregano.
Pour the sauce over the pasta and toss to combine. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 51745,"Almond, Parsley and Manchego Pesto 1/3 cup lightly toasted slivered almonds 3 cups loosely packed fresh parsley 1 teaspoon chopped garlic 1/2 teaspoon lemon zest 1/2 teaspoon chopped fresh marjoram Kosher salt 1/2 cup coarsely grated manchego cheese 1/2 cup olive oil Instructions: Put the almonds in a food processor and pulse until finely ground. Add the parsley, garlic, lemon zest, marjoram and 1/4 teaspoon salt and pulse until finely chopped. Add the manchego and pulse to combine. With the motor running, slowly pour in the olive oil and process until combined. Transfer to a bowl. ","[Chardonnay, Vermentino, Garnacha, Tempranillo]" 51746,"Mushroom Crepe Cake 1 cup diced yellow onions 3 tablespoons butter 2/3 pound shiitakes, stemmed and sliced thinly 1/3 pound creminis, 1/2 thinly sliced, 1/2 fine diced 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground pepper 4 ounces milk 1/2 cup mild white cheese, mozzarella or provolone, shredded Savory crepes, recipe follows 2 tablespoons chives, thinly sliced 1/4 cup Parmesan, shredded 2 large eggs 3/4 cup milk 1/2 cup water 1 cup flour 3 tablespoons melted butter 1/4 teaspoon salt 1/4 cup chopped herbs, spinach, or sun-dried tomatoes Butter, for coating the pan Instructions: In a large saute pan, melt 1 tablespoon of butter and sweat the onion. Add all the mushrooms and the remaining 2 tablespoons of butter. Season with salt and pepper and cook until mushrooms are soft. Add the milk and reduce by half. Add the provolone and melt. The consistency we're looking for is similar to that of a potpie. On a buttered sheet pan layer two crepes. This way if the bottom one sticks you can still remove your \cake\ from the pan. Spread a thin layer of the filling onto the crepe. Sprinkle a few chives on each layer. Top with another crepe and spread more mushroom filling on top. Repeat this method until you are out of filling. Top with another crepe and sprinkle on Parmesan. Place under broiler until Parmesan is melted and golden brown. Place onto a cutting board and slice into wedges. Serve immediately. In a blender, combine all of the ingredients (excepting the butter for coating the pan) and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours. Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 51747,"Bacon and Pear Bites 1 pound bacon, chopped 1 Vidalia or sweet onion, chopped Salt and freshly ground black pepper 1 tablespoon unsalted butter 2 pears, peeled, cored and diced 1/2 cup raisins 2/3 cups walnuts 2 boxes frozen mini filo shells, defrosted (15 each) 1/2 cup orange juice 1/4 sugar 1/4 cup honey Instructions: In a skillet, fry the chopped bacon until crisp then transfer with a slotted spoon to a paper towel lined plate. In the same skillet saute onions, adding a sprinkle of salt and pepper to season. Remove the onions with a slotted spoon, and pile over the bacon. Using the same pan, add the butter and let it melt, but not brown. Stir in the pears and saute over medium-high heat to slightly brown, but remove before they become soft, about 5 minutes. Transfer the pears to a bowl and add bacon, onions and raisins; set aside. With a paper towel, wipe out the pan and add the walnuts. Stir and toss the walnuts to toast them and then remove when they become fragrant. Cool slightly, then chop and add to the bowl with the pear mixture. Put the mini filo shells in the cups of 2 mini cupcake pans. Add 1 teaspoon of the bacon mixture to each shell. In a saucepan over medium-high heat, add the orange juice, sugar and honey. Bring to a boil then lower the heat and cook until it reduces and becomes slightly thick, about 10 minutes. Pour 1 teaspoon of syrup over each cup and allow it to soak in, then repeat with another teaspoon. Refrigerate at least 1 hour or overnight. Serve at room temperature or serve warm by putting the pans in a preheated 250 degree F oven, about 20 minutes. Transfer to a serving platter and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 51748,"Festive Salad with Tomatoes, Basil and Mozzarella in a Creamy Vinaigrette 5 tablespoons extra-virgin olive oil 3 tablespoons Champagne vinegar
1 tablespoon minced shallots
1 teaspoon Dijon mustard
1 clove garlic, chopped
Kosher salt and freshly ground black pepper
3 ounces mixed field greens 1 head romaine lettuce, chopped
Kosher salt and freshly ground black pepper
1 pint cherry tomatoes, halved
8.5 ounces small mozzarella balls (boccancini)
3 tablespoons pine nuts, toasted
15 fresh basil leaves, sliced
Instructions: For the dressing: In a jar with a lid, combine the oil, Champagne vinegar, shallots, mustard, garlic and 1/2 teaspoon each salt and pepper. Tightly close the lid and shake so the dressing is well combined. For the salad: Put the mixed greens and romaine in a large bowl. Add enough dressing so that each leaf is lightly coated when tossed. Sprinkle with additional salt and pepper. Transfer the lettuce to a serving platter or bowl. Scatter the tomatoes and mozzarella balls over the salad along with the pine nuts and finally the basil leaves. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 51749,"Roasted Garlic Bread 1 head garlic (8 to 10 cloves), peeled 1/2 cup extra-virgin olive oil 4 tablespoons unsalted butter 1/2 teaspoon garlic powder 1/2 teaspoon kosher salt 1/4 teaspoon freshly cracked black pepper 1 loaf soft Italian bakery bread, split open 1 cup freshly grated Parmesan Instructions: Set up a grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. To a small saucepan over the indirect-heat side of the grill, add the garlic cloves and olive oil. Close the lid of the grill and gently simmer until the garlic cloves are roasted and soft, 12 to 15 minutes. Remove from the heat and, using a fork, mash the cloves to form a coarse paste. Add the butter, garlic powder, salt and pepper. Mix well to combine. Lay the bread out on a sheet tray, cut-side up, and spoon all but 2 tablespoons of the garlic mixture over the bread. Add 1/2 cup grated Parmesan to each half. Place the sheet tray on the indirect-heat side of the grill, then close the lid and bake until crisp and the cheese has set, 3 to 5 minutes. Remove from the heat, then put the 2 halves of the bread together on a piece of foil. Spoon or brush the remaining garlic butter over the top. Wrap in the foil, then place on the indirect-heat side of the grill. Close the grill and bake until golden brown and the garlic butter has soaked into the bread, another 3 to 5 minutes. To serve, open the foil, cut into smaller pieces and place on a board or platter. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 51750,"Soft Pretzels with Queso Poblano Sauce and Mustard Sauce 1 tablespoon unsalted butter 1 tablespoon all-purpose flour 1 cup whole milk 12 ounces Monterey Jack cheese, grated 2 poblano chiles, roasted, peeled, seeded and chopped Salt and freshly ground black pepper 3 tablespoons freshly chopped cilantro leaves 1/2 cup Dijon mustard 1/2 cup whole-grain mustard Honey, to taste 1 1/2 cups warm water 2 tablespoons light brown muscovado sugar 1 package active dry yeast 3 ounces unsalted butter, melted 2 1/2 teaspoons kosher salt 4 1/2 to 5 cups all-purpose flour Vegetable oil 3 quarts water 3/4 cup baking soda 2 whole eggs, beaten with 1 tablespoon cold water Coarse sea salt Instructions: Melt the butter in a medium saucepan over medium heat. Add the flour and cook 1 minute. Whisk in the milk and cook until slightly thickened. Remove from heat and stir in the Monterey Jack cheese, poblano chiles, and season with salt and pepper, to taste. Place the queso sauce into a bowl and sprinkle with chopped poblano. Whisk together the mustards and honey, to taste, until combined. Let sit at least 30 minutes before serving.; Line 2 half sheet pans with parchment paper and spray liberally with vegetable spray. Combine the water, sugar, yeast, and butter in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes. Add the salt and flour and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the side of the bowl, about 3 to 4 minutes. If the dough appears too wet, add additional flour, 1 tablespoon at a time. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands. Oil a bowl with vegetable oil, add the dough and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size, about 1 hour. Preheat the oven to 425 degrees F. Bring the water to a boil in a small roasting pan over high heat and add the baking soda. Remove the dough from the bowl and place on a flat surface. Divide the dough into 8 equal pieces, about 4 1/4 to 4 1/2 ounces each. Roll each piece into a long rope measuring 22 inches and shape: take the right side and cross over to the left. Cross right to left again and flip up. Boil the pretzels in the water solution, 2 at a time for 30 seconds, splashing the tops with the warmed water using a spoon. Remove with a large flat slotted spatula or a spider. Place 4 pretzels on each baking sheet, brush the tops with the egg wash and season liberally with the salt. Place into the oven and bake for 15 to 18 minutes until golden brown. Remove to a baking rack and let rest 5 minutes before eating. Dip into desired sauces. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 51751,"Citrus-Marinated Grilled Turkey : Food Network 4 tangerines, clementines, or oranges 1 head garlic, halved 1 red Thai bird chili, chopped (optional) 4 sprigs fresh rosemary 4 sprigs fresh thyme 1 tablespoon whole black peppercorns Extra-virgin olive oil 1 (12 to 14 pound) free-range, organic turkey Kosher salt and freshly ground black pepper Instructions: Put all the marinade ingredients into a bowl and pour over a generous amount of olive oil. Squeeze everything together with your hands to blend all the flavors. Have the butcher cut the turkey into 4 pieces and remove the bones from the breast. (Save the neck and backbone for the gravy.) To marinate, put the turkey on a large platter and pour on the marinade; turn the turkey over in the marinade to make sure it is well coated on both sides. Cover with plastic wrap and refrigerate for at least 2 hours or overnight. Remove the turkey from the refrigerator about 1/2 hour before you are ready to grill it. Heat the grill to medium and wipe the grate with some oil. Wipe the marinade from the turkey and season it well with salt and pepper. Put the turkey on the grill, skin side down, and cook for 30 minutes. Turn the bird over and continue grilling, basting with more olive oil, until the juices run clear and the internal temperature of the thigh is 180 degrees F, about 1 hour total. Set aside, cover with foil, and let it rest for about 10 minutes before carving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 51752,"Raspberry Daisy 2 cups ice, plus more for serving 1 1/2 ounces 100-percent blue agave tequila (reposado or blanco) 3/4 ounce fresh lime juice (about 1 lime) 3/4 ounce orange flavored liqueur, such as Triple Sec 9 raspberries Lime wheel, for garnish Instructions: Fill a cocktail shaker with the ice. Add the tequila, lime juice, orange liqueur and 6 raspberries. Shake very well and strain into a rocks glass filled with ice. Skewer the remaining 3 raspberries on a decorative toothpick and garnish the drink along with a lime wheel. ","[Tequila, Cava, Moscato, Sauvignon Blanc]" 51753,"Sunny's Easy 4-Ingredient Pulled Pork One 4- to 5-pound boneless pork shoulder (Boston butt), fat cap removed Kosher salt and freshly ground black pepper
2 tablespoons ground cumin Two 15.5-ounce jars salsa (mild, medium, or hot, however you like it)
1/2 cup peanut butter
Garlic Mashed Potatoes, for serving, recipe follows 1/2 stick (4 tablespoons) unsalted butter 2 cloves garlic, minced
One 24-ounce package prepared Yukon gold garlic mashed potatoes, preferably Good & Gather
2 scallions, thinly sliced Instructions: Sprinkle the pork butt generously with salt, black pepper and about a tablespoon ground cumin. Place in a slow cooker. In a medium bowl, whisk together the salsa, peanut butter and remaining tablespoon cumin. Pour into the slow cooker over the pork butt. Cook on low for 8 hours, or until fork tender. Remove the pork butt from the slow cooker and shred with 2 forks. Serve in bowls over the Mashed Potatoes, topped with a ladle of the cooking liquid from the slow cooker. Add the butter to a medium pot and place over medium-low heat. Once melted, add the garlic and cook until the garlic flavor is infused into the butter, 2 to 3 minutes. Add the mashed potatoes and mix to combine. Cook until the mashed potatoes are heated through, about 5 minutes. Top with the scallions and serve. ","[Malbec, Tempranillo, Zinfandel, Barbera]" 51754,"Chicken Tajine 1/8 cup olive oil 1 (4-lb.) chicken, cut into 10 pieces 1 cup dried apricots 1 cup crushed, pitted green olives 1 red onion, cut into eighths 1 Tbs. crushed red pepper flakes 1 Tbs. cumin 1 cup chicken stock zest of 1 lemon 1/2 bunch fresh cilantro salt and pepper to taste Instructions: Heat oil in a large straight-sided skillet or a Dutch oven. Season chicken pieces with salt and pepper and add them to hot oil to sear. Remove to a plate.
Saute onion until soft then add turmeric, crushed red pepper flakes, apricots, olives, lemon zest and chicken stock. Stir and cook for a few minutes.
Return chicken to pan, bring to a boil and then partially cover and lower to a simmer. Simmer for 20 more minutes. Tear fresh cilantro over chicken before serving. ","[Ros, Sauvignon Blanc, Vermentino, Grner Veltliner]" 51755,"Blair's Grilled Tuna Quesadillas 1 tablespoon olive oil 1/4 cup chopped fresh or frozen corn kernels 1/4 teaspoon chipotle powder (recommended: Blair's Chipotle Death Rain) 1 tablespoon hot red pepper sauce (recommended: Blair's Original Death Sauce) Sea salt and freshly ground black pepper 2 (8-inch) whole grain flour tortillas 1/4 cup cooked and diced high grade tuna 1 tablespoon trimmed and thinly sliced scallions 1/4 cup grated Monterey jack Instructions: Heat a small nonstick skillet with the olive oil and cook the corn, stirring, for 5 minutes. Add 1 tablespoon of water if the pan gets dry. Add the spices and hot red pepper sauce. Set aside. In a medium nonstick skillet, place 1 tortilla on the bottom. Evenly distribute the corn mixture, tuna, scallions, and cheese on the tortilla. Place the second tortilla on top and cook until golden on the bottom, 2 to 3 minutes. Turn the quesadilla over and cook until golden on the other side, 2 to 3 minutes more, or until the cheese melts. Cut into 6 wedges. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Albari?o]" 51756,"Balsamic Roasted Tomatoes 4 medium roma tomatoes, halved crosswire 2 tablespoons light balsamic vinaigrette, Newman's Own? 1 tablespoon grated Parmesan cheese, DiGiorno? 1 tablespoon chopped fresh basil Instructions: Preheat oven to 400 degrees F. Line a rimmed baking pan with aluminum foil. Place tomato halves, cut sides up, on baking sheet. Sprinkle with balsamic vinaigrette, Parmesan and basil. ","[Barolo, Barbaresco, Chianti, Valpolicella]" 51757,"Buffalo Deviled Eggs 1 dozen hard-boiled eggs, peeled 1/4 cup mayonnaise
2 tablespoons ranch dressing 2 tablespoons Louisiana hot sauce, such as Frank's RedHot, or more to taste
Kosher salt and freshly ground black pepper
2 tablespoons crumbled blue cheese, plus more for serving
1 stalk celery, finely diced, leaves reserved
Instructions: Cut the eggs in half and scoop out the yolks into the bowl of a stand mixer fitted with a whisk attachment; set the whites aside. Add the mayo, ranch and hot sauce. Add salt and pepper to taste and whip until smooth. Fold in the blue cheese and diced celery using a rubber spatula. Using a small spoon, fill each egg white half with a generous mound of filling. Top with the extra blue cheese and reserved celery leaves and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 51758,"Red Velvet Bread Pudding 1/3 cup vegetable oil, plus more for greasing pan One 16.5-ounce box red velvet cake mix 8 large eggs plus 2 large egg yolks 12 ounces cream cheese, softened 4 tablespoons unsalted butter, softened, plus more for greasing dish 1 cup confectioners' sugar 1 tablespoon plus 1 teaspoon pure vanilla extract Fine salt 4 cups whole milk 1/4 cup granulated sugar 1 cup pecans Instructions: Preheat the oven to 350 degrees F. Generously oil a 12-cup muffin pan. Combine the cake mix, oil, 3 of the eggs and 1 cup water until smooth; divide among the muffin cups. Bake until a tester comes out clean, about 18 minutes. Cool in the pan for 5 minutes, then cool completely on a wire rack. Meanwhile, beat the cream cheese, butter, confectioners' sugar, 1 teaspoon of the vanilla and a pinch of salt in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand mixer) until smooth. Whisk the milk, egg yolks, granulated sugar, remaining 5 eggs and 1 tablespoon vanilla, and a pinch of salt in a large bowl until smooth. Butter a shallow 3-quart baking dish. Cut the cupcakes in quarters and scatter half over the bottom of the dish. Dollop half the frosting over the cupcakes, then pour in half the custard mixture. Repeat the layering once. Cover and refrigerate at least 1 hour or overnight. When ready to bake, preheat the oven to 350 degrees F. Uncover the bread pudding and sprinkle the pecans on top. Bake until the top is golden brown and the center is set, about 1 hour. If the pecans start to burn, loosely tent the dish with foil. Cool completely on a wire rack. ","[Cabernet Sauvignon, Merlot, Pinotage, Tempranillo]" 51759,"Chilean Sea Bass and Oolong Tea Roulade 1 pound very fresh Chilean sea bass fillet 1 ounce loose oolong tea ground fine in the blender Salt and fresh ground pepper Instructions: With a sharp knife slice the Chilean sea bass into a very thin sheet. Sprinkle the fish with the tea powder. Season with salt and pepper and roll up tightly. Wrap the rolls with plastic wrap then wrap again. Heat a steamer with water steam the rolls for about 12 minutes or until they feel firm but the rolls do not have juice collecting under the plastic. Let the rolls sit and cool for 5 minutes then slice the fish at an angle and remove the plastic ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 51760,"Neely's Homemade Hash Browns 2 pounds russet potatoes, peeled and cubed 1/2 Vidalia onion 3 tablespoons freshly chopped chives, plus more for garnish 5 slices Canadian bacon, finely chopped Salt and freshly ground black pepper 2 tablespoons butter, divided Instructions: Grate the potatoes and onion in a food processor using the grater attachment. Transfer to a kitchen towel over a bowl and squeeze out as much moisture as possible. In a medium bowl, add the grated potato mixture, the chives, and the Canadian bacon. Season with salt and pepper, to taste, and mix thoroughly together. Melt 1 tablespoon butter in a 10-inch nonstick skillet over medium heat until it just starts to foam. Add the potato mixture and using a spatula or wooden spoon, press the potatoes firmly into the bottom of the pan. Reduce heat to low and let the potatoes brown and crisp for 6 to 8 minutes. Once brown and crisp, carefully invert the hash browns onto a rimless large plate. Add remaining tablespoon butter to pan. When butter melts, slide the hash browns back into the pan. Continue to cook over medium heat until remaining side is dark golden brown and crisp, 5 to 6 minutes longer. Remove to a cutting board and slice into wedges. Transfer to a serving platter and garnish with chopped chives. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 51761,"Pumpkin Pie Cookies 1/2 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cardamom 1/4 teaspoon kosher salt 1/8 teaspoon ground allspice 3 cups (13 1/2 ounces) unbleached all-purpose flour, plus more for dusting 2 tablespoons granulated sugar 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon ground ginger Pinch ground allspice 1 teaspoon kosher salt 8 ounces (16 tablespoons) unsalted butter, cut into small cubes and kept very cold 7 tablespoons apple juice, very cold 1 1/2 teaspoons apple cider vinegar 1 large egg mixed with 2 tablespoons whole milk Topping: 1/4 cup granulated sugar 2 teaspoons ground cinnamon Cooking spray, for spraying pan 7 1/2 ounces pure solid-pack pumpkin ( 1/2 cup plus 1 tablespoon) 1/2 cup heavy cream 3 tablespoons sour cream 1 large egg, at room temperature 1 teaspoon pure vanilla extract 6 tablespoon granulated sugar 2 tablespoons bourbon 1/2 teaspoon ground cinnamon
Instructions: For the pumpkin pie filling: Heat the oven to 300 degrees F. Grease an 8-inch cake pan with cooking spray. In a mixing bowl, whisk the pumpkin, heavy cream, sour cream, egg, vanilla, sugar, bourbon, cinnamon, ginger, nutmeg, cardamom, salt and allspice. Pour the mixture into the prepared pan. Bake until just set, 10 to 12 minutes. The filling will be baked again inside the cookies, so be sure not to overbake here. Remove from the oven, let cool to room temperature, then wrap and refrigerate overnight. The filling needs to be cold before using. For the dough: Using a stand mixer fitted with the paddle attachment, mix the flour, sugar, cinnamon, nutmeg, ginger, allspice and salt until blended. Add the butter and mix on low speed until small pieces of butter are visible. Combine the cold apple juice with the vinegar and add to the flour mixture. Mix on medium speed until moist crumbles of dough form. Scrape the dough onto a work surface and knead 6 to 8 times until the dough comes together. Cut the dough into two equal pieces (weigh the dough if you have a scale), and shape each half into a rectangle. Don't overwork the dough. Work with one piece of dough at a time, keeping the second piece wrapped in plastic at room temperature. Roll out one piece of dough between two pieces of parchment into a 10-by-14-inch rectangle that's 1/8-inch thick, stopping occasionally to peel away the paper, dust lightly with flour, and flip over. Keep the rectangle neat-this will help with the cookie count. Chill the first sheet of dough, still sandwiched by the parchment. Repeat with the second sheet. Chill both for at least 1 hour or overnight. Remove one sheet of dough from the refrigerator at a time. Peel off the top piece of parchment and trim the dough to 10-by-14 inches. (Use a ruler and a pizza cutter to trim the dough.) Cut the dough into 2-by-2-inch pieces, yielding 35 pieces. Return the cut dough to the fridge and repeat with the second sheet of dough. Chill until firm, about 1 hour. Assemble the cookies and bake: Heat the oven to 350 degrees F and line two sheet pans with parchment. With a spatula, carefully lift the cut dough, piece by piece, onto the lined pans, 2 inches apart. Once the bottom 20 pieces are on the pans, the \pies\ are ready to be assembled. Remove the pumpkin filling from the refrigerator and spoon it into the piping bag. Brush the edges of the dough pieces with the egg wash. Pipe a mound of filling in the center of each pie, leaving a 1/2-inch border around the edges of the dough. Carefully arrange another piece of dough over the filling, lining up the edges. Using your fingertips, lightly press around the filing, removing any air pockets as you press. Using the tines of a fork, lightly press the edges of each pie to seal. Brush the entire top of each pie with more of the egg wash, carefully avoiding excess wash. Chill the pies until firm, about 30 minutes. For the topping: In a small bowl, mix the sugar and cinnamon. Remove the pies from the fridge and sprinkle each one with the cinnamon sugar. With the tip of a small knife, prick the dough, giving each pie a small air vent. Bake until the dough feels baked and turns golden brown and the bottom of the pies are lightly golden brown, 16 to 18 minutes. Remove from the oven and let cool completely on the pans. Store for up to 1 day in an airtight container at room temperature. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 51762,"Hot & Spicy Party Mix 1/4 cup butter or margarine, melted 1 tablespoon Worcestershire sauce 2 to 3 teaspoons Original TABASCO? brand Pepper Sauce 1 1/4 teaspoons seasoned salt 8 cups of your favorite Chex? brand cereals (corn, rice and/or wheat) 1 cup mixed nuts 1 cup pretzels 1 cup bite-size cheese crackers Instructions: Combine butter, Worcestershire sauce, TABASCO? Sauce, and seasoned salt in a small bowl and mix well. Pour cereals, nuts, pretzels and cheese crackers into a large plastic zip-top bag. Pour butter mixture over cereal mixture inside Zipper Bag. Seal top of bag securely. Shake bag until all pieces are evenly coated. To prepare in microwave oven: Pour contents of bag into a large microwave-safe bowl. Microwave on high 5 to 6 minutes, stirring thoroughly every 2 minutes and scraping sides and bottom of bowl. Spread on absorbent paper to cool. Store in airtight container. To prepare in conventional oven: Pour contents of bag into an open roasting pan. Bake in a 250 degrees F oven for 1 hour, stirring every 15 minutes. Cool and store as directed above. Nutrition Information: 242 calories, 5g protein, 29g carbohydrate, 12g fat, 1mg cholesterol, 655mg sodium (per serving) ","[Zinfandel, Syrah, Malbec, Tempranillo]" 51763,"Mouthwatering Mice 8 ounces sugar 3/4 ounce corn syrup
6 ounces heavy cream
1 1/4 ounces butter
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
1/8 teaspoon orange oil
2 drops concentrated red food coloring
2 tablespoons powdered unflavored gelatin 3 drops orange oil
1 1/2 pounds 45-percent couverture milk chocolate 1/2 cup roasted, salted pumpkin seeds
Instructions: For the caramel: In a heavy-bottomed 4-quart saucepan, bring 1/3 cup plus 1 1/2 tablespoons water, the sugar and corn syrup to a boil, wiping the sides of pan with a wet pastry brush occasionally until the mixture turns a dark amber color. Carefully and slowly add the heavy cream, stirring with a whisk, then add the butter, vanilla and salt. Bring back to a boil and cook for another 2 to 3 minutes. Cool the caramel for 10 minutes, then add the orange oil and food coloring. Cool completely before using. For the gummy tails: In a small liquid measuring cup, bloom the gelatin in 1/2 cup cold water for 5 minutes. Warm the mixture in a microwave on high until the mixture is liquid and smooth, 15 seconds. Add the orange oil, mixing it in well. For the shells: Temper the chocolate. Fill the mouse molds with the chocolate and knock them carefully on a hard surface to release any air bubbles. Pour out the excess chocolate back into the bowl of tempered chocolate.
Scrape the flat portion of the mold to clean off the excess chocolate. Cool the mouse shells to harden completely. Place the cold caramel in a piping bag, with a small hole cut in the end. Pack the pumpkin seeds into the body cavities of the chocolate shells, then pipe in the caramel until the filling is 1/16-inch below the top. Pour more tempered chocolate over the filling, and scrape the excess again, then let cool and set up completely. Carefully dig out any chocolate that may have gotten into the tail portion of each mouse mold. Clean them with cheese cloth until shiny. Pour the liquid gelatin mixture into the tail portion of each mouse mold. Let cool and set up completely. Release the mice from their molds by gently tapping the mold, right-side up, until they all come out. If any of the gelatin tails do not adhere to their chocolate bodies, use a small amount of tempered chocolate to glue them back on. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 51764,"Braised Chard Stems with Saffron and Tomato 1 pound chard stems 1 quart water simmering with 1 bay leaf, 2 onion slices, 2 thyme sprigs, juice of 1 lemon Salt and freshly milled pepper, to taste 1 1/2 tablespoons olive oil 1/2 small onion, finely diced 2 tablespoons approximately, basil leaves, torn into small pieces, plus extra for garnish Pinch of saffron threads 2 tomatoes, seeded and finely diced 2 tablespoons freshly grated Parmesan cheese Instructions: Preheat the broiler on low. Trim the chard stems, then cut into 2 to 3inch lengths, on the diagonal. Drop them into the simmering water, add 1/2 teaspoon salt, and cook until tender but still just a little resistant to the knife, about 12 minutes. Scoop them out, reserving the cooking liquid. Heat the oil in a 10inch skillet with the onion, basil, and saffron threads. Cook over medium heat, stirring occasionally, until the onions soften and the saffron begins to yield its color, about 5 minutes. Add the blanched chard stems, season with salt and pepper, then add a cup of the reserved cooking water. Simmer, covered, until the stems are fully tender, about 7 minutes. Remove the lid, add the tomatoes, and cook until the remaining liquid has reduce to a syrupy consistency. Transfer the cooked chard stems to a small gratin dish. Scatter the cheese over the top then slide under the broiler until the cheese is lightly browned in places. Garnish with a few more torn basil leaves, then serve ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 51765,"Fruit Smoothie 1 banana 2 cups peach yogurt 1 cup frozen strawberries 1 cup orange juice Instructions: Peel and wrap the banana tightly in plastic wrap. Put it in the freezer for 2 hours. Place the yogurt, strawberries, banana, and orange juice in the jar of a blender. Puree until smooth and frothy. Serve. ","[Chardonnay, Moscato, Riesling]" 51766,"Filet Mignon with Rosemary and Mushroom Gravy Vegetable oil cooking spray 2 (8-ounce) filet mignon steaks Kosher salt and freshly ground black pepper 3 tablespoons olive oil 2 tablespoons olive oil 2 large or 4 small shallots, minced 2 cups (about 5 ounces) assorted mushrooms, such as cremini, shiitake and button, coarsely chopped Kosher salt and freshly ground black pepper 1/2 cup dry Marsala wine 1 1/2 cups low-sodium beef broth 1 1/2 tablespoons chopped fresh rosemary leaves 1 1/2 tablespoons all-purpose flour 3 tablespoons unsalted butter, at room temperature Instructions: Steak: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a small baking sheet with vegetable oil cooking spray. Set aside. Season the steaks with salt and pepper, to taste. In a large skillet, heat the oil over medium-high heat. Add the steaks and brown on all sides, about 4 minutes. Transfer to the prepared baking sheet and bake for 10 minutes for medium-rare doneness. Let the steaks rest for 5 minutes on a cutting board. Gravy: In the same skillet used for the steak, heat 2 tablespoons of oil over medium-high heat. Add the shallots and mushrooms and season with salt and pepper, to taste. Cook until the shallots are soft, about 5 minutes. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cook until most of the liquid has evaporated, about 2 minutes. Stir in the beef broth and rosemary. Whisk in the flour until smooth. Bring the mixture to a boil. Reduce the heat to a simmer and cook, stirring occasionally, until half of the liquid has evaporated and the sauce has thickened slightly, about 10 minutes. Remove the pan from the heat and stir in the butter until smooth. Season with salt and pepper, to taste. Cutting across the grain, slice the steak into 1/4-inch thick slices and arrange on a platter. Pour the sauce into a serving bowl and serve alongside the meat. ","[Chardonnay, Pinot Noir, Barolo, Tempranillo]" 51767,"Grilled Tomatillo Salsa 8 ounces tomatillos, husked and well washed (about 3 large tomatillos) 1/2 medium yellow onion, cut lengthwise into 3 wedges 1 large clove garlic, unpeeled 1/4 cup fresh cilantro leaves 1 chipotle cl in adobo sauce Kosher salt Instructions: Prepare a grill over medium heat. Put the tomatillos, onion and garlic on the grill (put the garlic on a metal skewer or small piece of aluminum foil to keep it from slipping through the grates.) Grill the vegetables, removing them as they are ready, until the tomatillos, turning as needed, are soft but not bursting, the onion is tender and the garlic skin is charred, 5 to 15 minutes. Cool slightly. Peel the garlic and put in a blender with the tomatillos, onion, cilantro, chipotle cl and 1/2 teaspoon salt. Blend until well incorporated but slightly chunky. ","[Rioja, Tempranillo, Garnacha, Barbera]" 51768,"Chipotle-Grilled Mushroom Taco Bar 1/2 cup fresh orange juice 1/4 cup vegetable oil 1/4 cup cider vinegar 2 tablespoons dark brown sugar 1 to 2 canned chipotles in adobo sauce, plus 1 to 2 tablespoons of the sauce Kosher salt and freshly ground black pepper 8 large portobello mushroom caps (about 2 pounds), stems removed Corn Salsa: 2 tablespoons vegetable oil, plus more for oiling the grill grates 4 ears corn, shucked 1/4 cup mayonnaise 2 tablespoons grated Parmesan 2 teaspoons grated lime zest 2 tablespoons fresh lime juice 1/2 cup loosely packed fresh cilantro leaves 24 soft corn tortillas, warmed 2 cups shredded Monterey Jack 2 cups prepared pico de gallo or salsa 1 cup thinly sliced red radishes 2 avocados, diced 2 limes, cut into 8 wedges each Instructions: Prepare a grill for medium-high heat. For the mushrooms: Pulse the orange juice, vegetable oil, cider vinegar, brown sugar, chipotles and adobo sauce and1/2 teaspoon salt in a mini-food processor or blender until smooth and emulsified. Put the mushroom caps in 1 or 2 large resealable plastic bags and pour in the marinade. Rub the marinade into the caps, seal the bags and marinate at room temperature while you make the corn salsa, turning the bags over occasionally. For the corn salsa: Lightly oil the grill grates. Brush the corn evenly with 2 tablespoons vegetable oil and sprinkle with 1/2 teaspoon salt and a few grinds of pepper. Grill, turning occasionally, until the kernels are cooked through and charred in spots, 10 to 15 minutes. Set aside to cool slightly; keep the grill at medium-high heat. Whisk the mayonnaise, Parmesan and lime zest and juice in a large bowl until combined. Cut off the corn kernels with a paring knife and stir into the mayonnaise mixture. Mix in the cilantro and 1/4 teaspoon salt and set aside. Remove the mushrooms from the marinade, shaking off any excess, and season on both sides. Pour the marinade into a bowl. Put the mushrooms on the grill cap-side down and grill until very charred, rotating them a few degrees to keep one spot from charring too much if necessary, about 4 minutes. Flip, brush with a little marinade and grill until the bottoms are charred and the mushrooms are tender when pierced with the tip of a paring knife, about 4 more minutes. Transfer the mushrooms to a cutting board, slice thickly and transfer to a platter. For the taco bar: Serve the mushrooms immediately with the tortillas, corn salsa, Monterey Jack, pico de gallo, radishes, avocados and limes, letting diners build their own tacos. ","[Pinot Noir, Chianti, Tempranillo, Garnacha]

" 51769,"Chickpea Fries with Chipotle Mayonnaise 2 cups water 1 1/2 tablespoons kosher salt 1 1/2 teaspoons freshly ground black pepper 1/4 cup extra-virgin olive oil 1 1/2 cups chickpea flour (available in specialty markets and health food stores) Vegetable oil for deep-frying 1/3 cup mayonnaise Juice of 1/2 lemon 1 teaspoon chipotle cl in adobo sauce, chopped Instructions: Oil a 12 by-8-inch baking pan and place a sheet of wax paper or parchment paper on the bottom. Put the water, salt, pepper and olive oil in a saucepan, and bring to a simmer over medium heat. Gradually pour in the chickpea flour while whisking, once all the flour is in, whisk rapidly until the mixture is thick and most of the lumps have been worked out, like a thick pancake batter, about 1 minute. Take care to adjust the heat to so the batter doesn't boil or it will become too thick. Immediately scoop the mixture into the prepared pan and smooth out with a small spatula. Lay another piece of wax or parchment paper on top and smooth with your hands to create a thin, even layer. Refrigerate until cool, about 30 minutes. Meanwhile, whisk all the mayonnaise ingredients together. Refrigerate until ready to serve. When chickpea mixture is set and cool, trim the edges and turn onto a cutting board. Cut lengthwise down the middle, then cut each piece into fries measuring about 4-by-1/2-inches, or cut into triangles or rounds with a cutter. Heat about 2-inches of oil in a deep, heavy bottomed pot over medium heat until a deep-fry thermometer reads 375 degree F. Line a large plate with paper towels. Working in batches, carefully slip the chickpea fries into the oil, and fry until crisp and golden brown, about 4 to 5 minutes per batch. Remove with a slotted spoon to the prepared plate. Serve the chickpea fries warm with the chipotle mayonnaise. ","[Syrah, Tempranillo, Garnacha, Barbera]" 51770,"Herb-and-Mustard Sirloin With Baked Potatoes 4 small russet potatoes, scrubbed 1 1/2 pounds sirloin steak (1/2 inch thick) 2 tablespoons spicy mustard, plus more for serving 2 teaspoons crumbled herbes de Provence 5 tablespoons unsalted butter Kosher salt and freshly ground pepper 2 tablespoons chopped fresh chives or scallion greens Instructions: Pierce the potatoes a few times with a fork, then microwave until soft, about 15 minutes. Meanwhile, pierce both sides of the steak with a fork. Mix the mustard and herbes de Provence in a bowl and rub all over the steak. Heat a large cast-iron skillet over medium-high heat. Add 1 tablespoon butter; as soon as it melts, add the steak and sear on one side until browned, about 7 minutes. Turn and brown the other side, about 4 more minutes for medium-rare. Transfer the steak to a cutting board, season with salt and pepper, and top with 1 tablespoon butter. Let rest at least 5 minutes. Return the skillet to medium-high heat. Add the potatoes and turn to coat on all sides with the pan juices. Cook until the skins are slightly crisp, about 3 minutes. Mix the remaining 3 tablespoons butter with the chives and season with salt. Thinly slice the steak on the bias. Serve with the potatoes, chive butter and mustard. Per serving: Calories 478; Fat 20 g (Saturated 11 g); Cholesterol 99 mg; Sodium 217 mg; Carbohydrate 31 g; Fiber 3 g; Protein 42 g ; ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]

" 51771,"Much Ado about Mushroom Beef Steaks Poached in Ale 1 tablespoon butter 2 tablespoons olive oil 2 large red onions, diced 2 cups (about 6 to 8 ounces) small button mushrooms, cleaned trimmed and sliced Salt and freshly ground black pepper 3 pounds top round steak, cut into 6 portions, seasoned with salt and pepper and tenderized with a meat mallet 4 (12-ounce) bottles ale, enough to immerse the steaks (recommended: Samuel Adams Boston Lager 4 tablespoons (1/2 stick) butter, cut into chunks Instructions: To make the mushroom confit, melt butter in 1 tablespoon of the oil over medium-high heat in a large saute pan. Add onion and saute until they begin to turn translucent. Add mushrooms and cook until they give up their juices. Lower heat and cook until the mixture caramelizes, then season with salt and pepper to taste and remove to a bowl. Cover and set aside. In the same pan, heat the other tablespoon of oil over medium-high heat and sear the steaks about 2 minutes each side. Reduce the heat to low and add the ale. Maintain the ale at a simmer, just below boiling and cook uncovered until fork tender, about 45 minutes to 1 hour. Remove the steak to a carving board to rest. Increase the heat under the skillet to allow the ale to reduce by two-thirds. Season with salt and pepper, remove from heat and whisk in butter just before service. Slice steak into thin slices and arrange on a platter. Spoon mushroom onion confit over and spoon sauce around. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 51772,"Eggplant Sandwich 1 whole eggplant 1 teaspoon olive oil, plus more for brushing Salt and pepper 1 baguette 1 bunch cilantro leaves 2 red bell peppers 2 green bell peppers 2 tomatoes 1 red onion 1/4 cup feta cheese 1/4 cup goat cheese 2 tablespoons fresh chopped oregano leaves Instructions: Preheat the oven to 375 degrees F. Slice the eggplant into 15 pieces, brush with olive oil, place on cookie sheet, and sprinkle with salt. Bake for 25 minutes and let cool. Cut the baguette into 1/3's and slice in 1/2 for sandwiches. Slice green and red peppers, discarding stems and seeds. Slice the tomatoes and red onion and set aside. Mix goat and feta cheese together, set aside. In separate bowls place oregano, salt, pepper and olive oil. Spread goat and feta cheese mix on one side of baguette and brush other side lightly with olive oil. Spread 5 pieces of eggplant on baguette, generous amounts of red and green peppers, tomatoes, red onion, and cilantro. Lastly, sprinkle with oregano, salt, and pepper. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 51773,"Horseradish-Crusted Brisket With Carrots 5 to 6 pounds point-cut beef brisket Kosher salt and freshly ground pepper 3 to 4 tablespoons all-purpose flour 2 tablespoons extra-virgin olive oil 5 large Spanish onions, cut into thin wedges 8 cloves garlic, smashed 3/4 cup tomato paste 3 cups (1 bottle) full-bodied red wine 1 teaspoon sugar 4 leafy inner stalks celery 2 6-to-8-inch sprigs fresh rosemary 2 bay leaves 1 pound carrots, halved crosswise 1 clove garlic, smashed Kosher salt 1 6-ounce piece fresh horseradish, peeled 1/2 cup roughly chopped fresh parsley 2 to 3 tablespoons dijon mustard Instructions: Prepare the brisket: Preheat the oven to 350 degrees. Generously season the brisket with salt and pepper, then coat with the flour in a large bowl. Heat the olive oil in a large Dutch oven or ovenproof pot over medium-high heat. Brown the brisket on all sides, about 10 minutes. Transfer the meat to a plate. Add the onions and 2 teaspoons salt to the pot and cook, stirring, until soft, about 5 minutes. Add the garlic and cook, stirring, until the onions are caramelized, about 10 more minutes. Add the tomato paste and cook about 5 more minutes. Add the wine and 1 cup water, scraping up the browned bits from the bottom of the pot. Stir in the sugar. Reduce the heat to maintain a low simmer. Tie the celery, rosemary and bay leaves together with kitchen twine and add to the pot along with the brisket and carrots. Cut a round of parchment paper to fit inside the pot; place directly on top of the liquid, then cover with the lid. Transfer to the oven and cook 3 hours, 30 minutes. Meanwhile, make the crust: Mince and mash the garlic with 1 teaspoon salt. Coarsely grate the horseradish. Chop the parsley with the horseradish and garlic paste until the mixture is moist. Remove the pot from the oven, discard the parchment and transfer the meat to a rimmed baking sheet. Increase the oven temperature to 375 degrees F. Brush the top of the brisket with the mustard, then pat with the horseradish mixture. Return the meat to the pot and bake, uncovered, until the crust is golden, 30 to 35 minutes. Transfer the brisket to a cutting board. Discard the celery-herb bundle and skim the fat from the braising liquid; thin the remaining liquid with water, if desired. Slice the meat against the grain. Serve with the carrots, onions and braising liquid. ","[Cabernet Sauvignon, Syrah, Malbec, Zinfandel]" 51774,"Crowd-Sourced Meat Lasagna 2 tablespoons extra-virgin olive oil, plus more for the dish 1 onion, chopped 3 cloves garlic, chopped 2 teaspoons dried oregano Kosher salt and freshly ground pepper 1 pound ground beef 8 ounces sweet Italian sausage, casings removed if links 1/4 cup tomato paste 1/4 cup dry vermouth or white wine 1 28-ounce can crushed tomatoes Pinch of sugar, as needed Kosher salt 12 lasagna noodles (about 10 ounces; not oven-ready or no-boil) 2 large eggs 1 32-ounce container whole-milk ricotta cheese 2/3 cup plus 1/4 cup grated Parmesan cheese 1/4 cup finely chopped fresh parsley Freshly ground pepper 2 8-ounce bags shredded mozzarella cheese (about 4 cups) Instructions: Preheat the oven to 400? F. Rub the bottom and sides of a deep 9-by-13-inch baking dish (about 5 quarts) with olive oil. Set aside. Make the sauce: Heat the olive oil in a large pot over medium-high heat. Add the onion, garlic, 1 teaspoon oregano and a pinch each of salt and pepper. Cook, stirring, until golden, 4 to 5 minutes. Add the beef and sausage and cook, breaking up the meat into crumbles with a spoon, until no longer pink, about 5 minutes. Stir in the tomato paste and cook until everything is well coated and the tomato paste is a shade darker, about 2 minutes. Add the vermouth and cook, scraping up any browned bits from the bottom of the pot, until almost dry. Add the crushed tomatoes, 1 1/2 cups water, the remaining 1 teaspoon oregano, 1 teaspoon salt and a generous amount of pepper. Bring to a simmer, reduce the heat to low and simmer gently until the sauce reduces slightly, 20 to 25 minutes. Season with salt and pepper; add a pinch of sugar if the tomatoes taste sharp. Meanwhile, cook the noodles: Bring a large pot of salted water to a boil. Add the noodles and cook, stirring, until just al dente and pliable, about 6 minutes. Transfer to a colander; run cool water over the noodles and separate them. Make the filling: Lightly beat the eggs in a medium bowl. Add the ricotta, 2/3 cup Parmesan, the parsley, 3/4 teaspoon salt and a few grinds of pepper and stir until combined. Assemble the lasagna: Spread a thin layer of sauce (about 1 cup) in the bottom of the baking dish. Top with 3 noodles, laying them lengthwise. Top the noodles with one-quarter of the remaining sauce (about 2 cups). Dollop one-third of the ricotta mixture (about 1 1/2 cups) on top and spread in an even layer. Top with 3/4 cup mozzarella and 1 tablespoon Parmesan. Repeat these layers two more times (noodles, sauce, ricotta mixture, mozzarella and parmesan). For the last layer, add the remaining 3 noodles, sauce, mozzarella and Parmesan. Cover the baking dish with foil, sealing the edges (do not press the foil into the cheese). Bake until the lasagna is hot and bubbly, 35 to 40 minutes. Uncover and continue baking until golden brown, 20 to 30 more minutes. Let cool at least 20 minutes before slicing. ","[Barolo, Barbaresco, Chianti, Montepulciano]" 51775,"Apple Ring Pies 4 tablespoons unsalted butter, sliced 1/4 cup light brown sugar 1 teaspoon ground cinnamon 2 small Golden Delicious apples (about 5 ounces each) One 14.1-ounce box refrigerated pie crust (2 crusts total) All-purpose flour, for dusting 1 large egg, beaten 2 square soft caramel candies, such as Kraft, cut into quarters Granulated sugar, for sprinkling Instructions: Preheat oven to 375 degrees F. Line 2 baking sheets with parchment. Microwave the butter, brown sugar and cinnamon in a medium microwave-safe bowl until melted, about 1 minute. Cut the apples, crosswise, into slices between 1/4-and-1/2-inch thick, using only full size slices from the center of the apple. You should get 4 slices from each apple, each about 2 inches in diameter. Remove the cores from the apples with a small round cutter or apple corer to make rings. Add the apples to the butter mixture and turn to coat well, taking care not to break the slices. Unroll the pie crusts and roll each on a floured surface into 13-inch rounds. Use a 4 inch round cutter to cut 8 rounds from each piece of dough (gathering the scraps and rerolling the dough as needed). (See Cook's Note.) Arrange half of the rounds on the prepared baking sheets and brush all over with the egg. Center an apple slice on each round and spoon any juices left in the bowl in the center of the slice. Place a caramel piece in the center of each slice.
Lay the remaining dough rounds over each apple slice and press the edges gently to seal, then crimp the edges with a fork. Cut small slits in the dough for air vents. Brush the tops with beaten egg and sprinkle generously with granulated sugar.
Bake, rotating the trays from top to bottom halfway through baking time, until the crust is golden brown and crisp,18 to 20 minutes. Cool on the baking sheet at least 15 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 51776,"Loin Lamb Chops with Olives Olive oil to saute 4 loin lamb chops, trimmed of excess fat Flour for dusting 1/2 cup pitted sliced olives (cured or Kalamata or good green ones), coarsely chopped Dried or fresh oregano to taste About 2 tablespoons fresh lemon juice or to taste Salt and crushed red pepper Instructions: Heat olive oil in a large skillet. Lightly dust loin chops in flour; when hot, sear chops on both sides for a minute. Lower the heat and cook, uncovered, turning frequently, for 5 to 10 minutes depending on how rare you like them. Remove chops to a plate and pour out most of the fat from the skillet. Add olives, oregano and fresh lemon juice to the skillet, deglaze and reduce. Season with salt and crushed red pepper. ","[Rhone Blends, Rioja, Tempranillo, Barolo]" 51777,"Black Bottom Cupcakes 8 ounces cream cheese, at room temperature 1 large egg, at room temperature 1 cup granulated sugar 1 1/2 teaspoon vanilla extract 1 1/2 cups all-purpose flour (see Cook's Note) 1/3 cup unsweetened cocoa powder 1/3 cup packed light brown sugar 3/4 teaspoon baking soda
1/4 teaspoon fine salt 1/3 cup vegetable oil 1 tablespoon white vinegar Instructions: Position a rack in the center of the oven and preheat to 350 degrees F. Line a 12-cup muffin tin with liners. Beat together the cream cheese, egg, 1/3 cup of the granulated sugar and 1/2 teaspoon of the vanilla extract in a medium bowl on medium speed with an electric mixer until smooth and no lumps remain, 1 to 2 minutes. Set aside. Whisk the flour, cocoa powder, brown sugar, baking soda, salt and remaining 2/3 cup granulated sugar in a large bowl. Add the oil, the remaining teaspoon vanilla extract and 1 cup water and mix until combined. Let the batter rest 10 minutes at room temperature, then stir in the vinegar. Divide the chocolate batter evenly among the prepared muffin cups, filling each cup about two-thirds full. Drop about 2 tablespoons of the cream cheese filling in the center of each cupcake.
Bake until the cream cheese filling has set and a toothpick inserted into the chocolate cupcake comes out clean, about 20 minutes.
Cool in the tin 5 minutes and then use a butter knife or small offset spatula to carefully remove the cupcakes to a wire rack. Cool the cupcakes completely before serving, about 30 minutes.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 51778,"Dulce de Leche Churro Tots with Whipped Cream 6 1/2 ounces (13 tablespoons) unsalted butter 2 1/4 ounces (5 tablespoons) brown sugar 1 1/4 teaspoons salt 2 1/2 cups all-purpose flour 5 eggs 1 1/2 teaspoons vanilla extract 1 1/4 cups store-bought or homemade Dulce de Leche, recipe follows, or cajeta Vegetable oil, for frying 1/2 cup granulated sugar 1 1/2 tablespoons ground cinnamon Whipped Cream, for serving, recipe follows 3 1/2 cups whole milk 1 1/2 cups granulated sugar 1/4 teaspoon baking soda 1 1/2 cups heavy cream 1 tablespoon powdered sugar Instructions: Place 1 1/4 cups water, butter, brown sugar and salt in a saucepan and bring to a boil. Add the flour all at once and stir vigorously until mixture forms a ball and smells like toasted flour. Transfer to the bowl of a mixer and paddle the dough while adding the eggs one at a time, allowing machine to incorporate each egg before the next addition. Scrape down the sides and bottom of the bowl often, and then add the vanilla. Lastly, add the dulce de leche and mix until thoroughly incorporated. Transfer the mixture to a container and refrigerate until ready to fry. Heat vegetable oil for frying in a pot. Place the churro batter in a pastry bag fitted with a large star tube. When the oil is 375 degrees F, drop 2-inch-long churros from the pastry bag into the oil and fry until well browned and floating, about 4 minutes. Centers will still be a tiny bit gooey because of the dulce de leche in the batter. Remove the churros to a paper-lined plate. Combine the granulated sugar and cinnamon and toss with the hot churros. To serve, place the churro tots on a small plate or in a shallow bowl accompanied by a dollop of Whipped Cream for dipping. Combine the milk, sugar and baking soda in a large, heavy saucepan. Place over medium heat and cook, stirring often, until the mixture becomes a caramel color and is thick enough that you can see the bottom of the pan as you stir, 45 minutes to an hour. By volume it should be reduced to about 1 cup. Cool to room temperature and use immediately, or store in refrigerator until ready to use. Combine the cream and sugar in a cold mixing bowl and whip until stiff peaks form. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 51779,"Andrea's Hand Cranked Coffee Cavatelli 8 ounces extra-virgin olive oil 2 tablespoons sliced garlic 8 ounces freshly sliced porcini mushrooms 6 to 8 ounces diced and blanched calabaza 1 pound cooked Espresso Cavatelli, recipe follows 1 1/2 cups light chicken stock 8 ounces butter 6 to 8 ounces fontina cheese, grated 1 orange, zested 2 tablespoons fresh chopped chives 16 leaves fresh arugula Kosher salt and freshly ground black pepper 16 1/2 ounces all-purpose flour, plus more for flouring work surface Pinch kosher salt 1 tablespoon instant espresso powder 12 ounces ricotta cheese 1 whole egg 1 1/2 to 2 ounces milk Instructions: In a large saute pan over a medium heat, add olive oil and garlic. Once garlic begins to brown slightly, add porcini mushrooms and allow to brown with the garlic. Once mushrooms and garlic are golden brown, add calabaza and cavatelli and toss with garlic and mushrooms until all ingredients are mixed together and hot. Add chicken stock and butter and reduce until 1/3 of the original liquid remains. Add remaining ingredients and toss until well incorporated. Adjust seasoning as desired and serve in pasta dish. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. In a large bowl, combine flour, salt and espresso and mix well. Make a small well in the center and add ricotta, egg and milk and start to mix all the ingredients together. Once combined, take dough mixture and begin kneading it on a lightly floured surface for about 10 minutes until firm and smooth. Wrap in plastic wrap and refrigerate for 20 minutes. Wrap dough in moist towel and let rest in a warm location for 10 minutes. Roll dough through a pasta machine starting at the largest setting and slowly working to the number 4 setting. Take the sheet of dough and cut into strips about 1/2-inches wide by 10 inches long, then pass through cavatelli machine. Place the pasta on sheet tray and freeze until ready to use. ","[Barolo, Barbaresco, Dolcetto, Gavi]" 51780,"Olie-Koecken 3 packages dry yeast 1/2 cup warm (105-115 degrees) water and a pinch of sugar for the yeast 8 tablespoons butter 1 3/4 cups raisins 4 cups flour 1/4 teaspoon salt 1 tablespoon cinnamon 1/2 teaspoon cloves 1/2 teaspoon ground ginger 1 1/2 cups milk 3 medium Granny Smith apples, peeled and cut into small slivers 1 cup whole almonds without brown skins Oil, for deep-frying Instructions: Sprinkle the yeast in the water in a small bowl and sprinkle with the sugar. Let it stand for a moment, then stir to dissolve the yeast. Set aside in a warm place. In the meantime melt the butter and cool. Place the raisins in a saucepan, cover with water and bring to a boil. Allow them to boil for a minute and then turn off the heat. Let them stand for 5 minutes and drain. Pat them dry with paper towels and mix them with 1 tablespoon of flour. Place the rest of the flour in a large bowl, stir in the salt, cinnamon, cloves, and ginger, make a well in the middle and pour in the yeast. Stir from the middle and slowly add the melted butter and the milk. The dough should be very thick and hard to stir. Then add raisins, apples, and almonds and combine thoroughly. Allow this batter to rise for about 1 hour. When doubled in bulk, stir down the dough. Heat the oil to 350 degrees F. Scoop out a heaping tablespoon of dough and push it off the spoon with the aid of another spoon and let it (carefully) drop into the hot oil. They should be at least 2-inches in diameter. Fry the olie-koecken for about 5 minutes on each side. Drain on paper towels. The original recipe does not tell us to sprinkle or roll them in the sugar. They are very good plain, but if you prefer you can dust them with confectioners' sugar. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 51781,"Tropical Teriyaki Pork Marinade 1/2 cup pineapple juice 1/2 cup soy sauce 2 tablespoons coconut oil
2 tablespoons minced fresh ginger
2 tablespoons honey 1 tablespoon minced garlic
1 tablespoon dark sesame oil
Instructions: Whisk together the pineapple juice, soy sauce, coconut oil, ginger, honey, garlic and sesame oil in a medium bowl. Use as a marinade for pork tenderloin or chops before grilling. ","[Sauvignon Blanc, Pinot Grigio, Riesling]" 51782,"Vegetarian Enchilada 1 cup yellow onions-julienned 2 tablespoons olive oil 3 roasted poblano peppers, peeled, seeded, and sliced into 1/8-inch pieces 1 cup button mushrooms, quartered 3/4 cups zucchini, diced to 1/4-inch 1 tablespoon roasted garlic 1/2 cup Yukon gold potatoes, diced 1/4-inch 2 red bell peppers 2 yellow bell peppers, peeled, seeded, and sliced like rajas 1 tablespoon toasted oregano leaves 2 teaspoons epazote, chopped fine 2 teaspoons hoja santa, chopped fine Salt and black pepper Olive oil 1 cup spinach 2 flour tortillas 1 cup Monterey Jack cheese Green and red cl sauces Instructions: Vegetable mix: In a large pan over high heat, saute the onions in the olive oil until translucent, then add the poblano and the mushrooms, saute on high until the mushrooms are soft and edible. Add the zucchini and saute until the zucchini are no longer crunchy when you taste them. Add the rest of the ingredients then season and set aside to cool. Enchilada Assembly: Put a small amount of olive oil in a pan and saute the spinach on high for one minute or until wilted, then set aside. Warm the tortillas to make them flexible. Fill the tortillas with vegetable mixture and roll them up. Cut the enchiladas in half and set on an oven- proof plate. Cover the enchiladas with both cl sauces and a liberal amount of cheese. Place the plate in the oven or the salamander until the cheese melts. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 51783,"Asian Slaw 1/4 cup extra-virgin olive oil 3 tablespoons minced ginger 1 tablespoon minced garlic 2 tablespoons brown sugar 5 tablespoons soy sauce 4 tablespoons mirin, or white wine 1 teaspoon sesame oil 1/4 cup rice wine vinegar 1 cup thinly sliced napa cabbage 1/2 cup thinly sliced green cabbage 1 cup julienned carrots 1/2 cup thinly sliced red onion 1/2 cup thinly sliced red bell pepper 1/2 cup thinly sliced bok choy 1/2 cup bean sprouts 1/2 cup julienned snap peas 1/2 cup julienned green onions 15 wonton skins, fried Peanuts, for garnish Instructions: In a small saucepan add 2 tablespoons olive oil, ginger and garlic, lightly saute until lightly brown. Add brown sugar, soy sauce, and mirin. Saute for 5 minutes and remove from heat. When cool whisk in olive oil, sesame oil and rice wine vinegar. Mix all vegetables in a bowl and toss with dressing. Garnish with crushed wontons and peanuts. ","[Sauvignon Blanc, Riesling, Pinot Grigio, Sparkling Shiraz]" 51784,"Ben's Cognac Risotto 4 tablespoons butter 15 small white mushrooms ? cleaned, trimmed and quartered 2/3 cups cognac 3/4 cup heavy cream 7 cups chicken stock 1 tablespoon extra-virgin olive oil 4 medium shallots, peeled and minced 1 3/4 cups arborio rice 1/3 cup freshly grated Parmigiano-Reggiano Salt and freshly ground pepper 2 tablespoons chopped fresh parsley leaves Instructions: Melt 2 tablespoons butter in a medium skillet over medium-high heat. Add the mushrooms and saute until golden brown, about 5 minutes. Add cognac, bring to a boil, and reduce the liquid by half, 3 to 4 minutes. Lower the heat to medium, add cream and simmer 5 minutes. Remove the skillet from the heat and set aside. Bring the stock to a simmer in a medium saucepan over medium heat. Meanwhile, heat the remaining 2 tablespoons butter with the oil in a deep, heavy medium saucepan over medium heat. Add shallots and cook until soft, about 2 minutes. Add the rice and stir to coat with the butter and oil. Add simmering stock, 1/2 cup at a time, stirring constantly with a wooden spoon. Wait until liquid is almost completely absorbed before adding more. This process will take about 20 minutes. The rice should be just cooked and slightly chewy. Stir in the mushroom mixture and cheese. Season, to taste, with salt and pepper and serve garnished with parsley. ","[Chardonnay, Pinot Gris, Sauvignon Blanc, Riesling]" 51785,"Potato Parathas 2 cups whole wheat flour 3/4 to 1 cup water 1 cup mashed potatoes 2 tablespoons minced red onion 1 tablespoon dried fenugreek leaves 1 tablespoon garam masala 1 tablespoon chopped fresh cilantro leaves Pinch salt and freshly ground black pepper Instructions: Combine the flour and water in a bowl and knead until it forms a smooth round ball similar to a stiff pizza dough. Cover the dough and set aside. Put the mashed potatoes, red onion, fenugreek leaves, garam masala, and cilantro into a bowl and mix well. Taste for seasoning and add salt, and pepper, to taste. Take a piece of dough about the size of a golf ball and roll it into a disc with your fingers. Lightly dust a work surface with flour and using a lightly-floured rolling pin, roll out the disc into a thin patty (like a tortilla). Place 1/4 cup of the filling into the middle of the patty and then fold the edge of the dough over the mixture and form into a ball, with the filling in the center. Roll out the paratha gently, being careful not to squeeze the filling out. Put a nonstick skillet over medium-high heat and place a paratha into it. Cook until brown bubbly spots appear and then flip the paratha and cook the second side until it is done, about 3 minutes per side. Continue until all the parathas are done. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 51786,"Romaine with Pan-Roasted Garlic Dressing 10 gloves garlic, crushed 1/2 cup extra-virgin olive oil 2 tablespoons red wine vinegar 1 tablespoon Dijon mustard Salt and freshly ground black pepper 2 hearts Romaine lettuce Grated romano or Parmigiano-Reggiano Instructions: In a small skillet, combine the garlic cloves and the oil. Over a low heat, caramelize the garlic until browned and soft, about 20 minutes. Transfer garlic cloves to a blender or food processor. Add the vinegar and mustard. Blend until smooth. With the motor running, slowly pour in the reserved garlic oil. Season with salt and pepper, to taste. Chop the lettuce into bite-sized pieces and put in a large salad bowl. Pour the dressing over the lettuce and toss to coat. Sprinkle some grated cheese on top and serve immediately. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 51787,"Seared and Carved Beef Tenderloin with Herb Quinoa, Poached Leeks and Wild Mushroom Reduction 1 tablespoon chopped shallots 1/2 teaspoon cracked black pepper 1/2 teaspoon chopped fresh rosemary leaves 4 (5-ounce) filet mignon tournedos Pinch ground nutmeg 1 teaspoon sea salt 1/2 teaspoon chopped fresh thyme leaves 1 teaspoon cracked black pepper 20 ounces chicken stock Salt and pepper 1 bay leaf 1 tablespoon chopped garlic 1 tablespoon chopped shallots 1 pound wild mushrooms 1 tablespoon sherry vinegar 1 tablespoon Worcestershire sauce 1 teaspoon freshly chopped parsley leaves 1 teaspoon freshly chopped chives 2 tablespoons Madeira 2 tablespoons browned wheat flour 3/4 teaspoon salt 1/2 teaspoon black pepper 8 ounces leeks, white part only, washed in cold water until clean 1/2 teaspoon dried thyme 2 cups dry white wine 1 teaspoon freshly chopped parsley leaves 8 cups vegetable stock 1 teaspoon ground coriander seed 1/2 teaspoon salt Instructions: For the Beef Tenderloin: Season the tournedos on both sides with the salt and pepper. Heat a medium nonstick skillet over medium-high heat. Spray with nonstick spray for 1 second. Sear the filets for 2 minutes on each side and reserve in a warm place. For the Herb Quinoa: Combine the garlic, shallots, rosemary and thyme with 2 ounces of the chicken stock and reduce until the shallots are almost translucent, about 5 minutes. Add the quinoa, the remaining stock, salt, pepper and bay leaf and bring to a boil. Cover, reduce heat to low and cook until all of the liquid has been absorbed, about 25 minutes. Add the sherry vinegar, parsley and chives and mix to incorporate. For the Poached Leeks: Combine all ingredients in a shallow saucepan and poach over medium heat for 30 minutes. Allow the leeks to cool in the liquid. For the Wild Mushroom Reduction: Soak the dried mushrooms in 1/2 cup of the veal stock for 1 hour. Strain, reserving the stock. Chop the rehydrated porcini mushrooms. Combine the garlic, shallots and porcini mushrooms in medium sauce pot with the 1/2 cup reserved veal stock. Cook until almost dry. Add the wild mushrooms and cook until the mushrooms release their water, about 10 minutes. Add the Worcestershire sauce and Madeira and cook for 1 minute. Add 4 cups of the veal stock and simmer 5 minutes. Combine the browned wheat flour with the remaining 1/2 cup of veal stock. Turn the sauce up to medium-high and rapidly stir in the flour stock mixture. Add the salt, pepper, thyme and parsley to finish. Lower heat and simmer gently for 30 minutes. Serve the filets with quinoa, leeks and mushroom sauce. ","[Cabernet Sauvignon, Pinot Noir, Syrah/Shiraz, Barolo]" 51788,"Vato Loco (The Hottest Drink on Earth) cl piquin or pico piquin powder Ice, for serving 2 ounces Pineapple-Habanero Puree, recipe follows 2 ounces Arbol-Chipotle Syrup, recipe follows 2 ounces Ancho Tequila, recipe follows 1/2 ounce lime juice 4 dashes hot sauce, such as Tabasco 1 large jalapeno, hollowed out Sweetened milk High proof rum 1 teaspoon paprika 1 habanero pepper 1 serrano pepper 1 pineapple, peeled and cut into cubes 3 ancho chiles 1 bottle blanco tequila 4 cups white sugar 1 tablespoon freshly ground black pepper 8 arbol chiles 2 chipotles chiles, broken in half 1 cinnamon stick Instructions: For the vato loco: Rim an old-fashioned glass with cl piquin or pico piquin. Then fill the glass with ice. Add the Pineapple-Habanero Puree, Arbol-Chipotle Syrup, Ancho Tequila, lime juice and hot sauce to a cocktail shaker. Shake and strain over the ice in the glass. For the garnish: Fill the jalapeno with sweetened milk. Float high proof rum on top and light on fire. Place a skewer through the jalapeno to steady it over the cocktail. Serve with a tequila glass on side to set the jalapeno in when done. Place the paprika, habanero, serrano and pineapple in a blender and blend until smooth. Place the chiles in the bottle of tequila and infuse the tequila with the chiles for 1 hour, shaking occasionally. In a saucepan, combine 4 cups water, the sugar, ground pepper, arbol chiles, chipotle chiles and cinnamon and simmer for 30 minutes. Remove the cinnamon and cool. ","[Tequila, Mezcal, Rum, Cacha?a]" 51789,"30-Second Chocolate Cake 4 oz chocolate (bittersweet preferably) 4 large eggs 6 tablespoons sugar 3 tablespoons flour Powdered sugar for dusting Instructions: In a microwave-safe bowl, melt the chocolate. Add and thoroughly whisk together the eggs, sugar, and flour. Pass the mixture through a strainer to remove any lumps and to filter out the chalazaes (the little white strands that attach the yolk to the egg white). Transfer to whipper and pressurize. Spray mixture into a greased glass, ramekin, or whatever microwave-safe container you will cook it in, leaving at least the top third of the container empty. (A clear glass is nice to use, as you can can see the cake rise and fall as it cooks.) Microwave for 30 seconds or until the foam has set. Flip onto a plate and dust with powdered sugar. (For better-tasting results, try adding Nutella or Fluff: Spray a thin layer of cake batter, drop a spoonful of filling into the center, and then spray more cake batter on top of and around the filling.) ","[Chardonnay, Pinot Grigio, Moscato, Riesling]" 51790,"Chicken Souvlaki Salad 1 1/2 pounds skinless, boneless chicken breasts, cut into 1-inch cubes Grated zest of 1 lemon, plus 2 tablespoons lemon juice 3 tablespoons extra-virgin olive oil 2 teaspoons dried oregano Kosher salt and freshly ground pepper 2 whole-wheat pitas, cut into 1-inch pieces
1/2 cup nonfat plain Greek yogurt 2 hearts romaine lettuce, chopped
1 cup halved cherry tomatoes 1/2 English cucumber, thinly sliced 1/2 cup crumbled feta cheese Instructions: Preheat the oven to 350 degrees F. Toss the chicken in a large bowl with the lemon zest, 1 tablespoon each lemon juice and olive oil, 1 teaspoon oregano, 1/2 teaspoon salt and a few grinds of pepper; let sit for at least 5 minutes. Spread the pita pieces on a baking sheet and toast in the oven, tossing halfway through, until crisp, 10 to 12 minutes. Let cool. Meanwhile, preheat a grill pan over medium-high heat. Add the chicken and cook, turning occasionally, until cooked through, 6 to 8 minutes. Transfer to a plate. Make the dressing: Combine the yogurt, remaining 1 tablespoon lemon juice, 2 tablespoons olive oil and 1 teaspoon oregano, 1/4 teaspoon salt and a few grinds of pepper in a small bowl. Stir in any juices from the plate of cooked chicken and 2 to 3 tablespoons water. Toss the lettuce, a few spoonfuls of the yogurt dressing and the pita chips in a large bowl; season lightly with salt and pepper. Divide among shallow bowls. Top with the chicken, tomatoes, cucumber and feta. Drizzle with the remaining dressing. ","[Syrah, Tempranillo, Garnacha, Barbera]" 51791,"Game Day Honey-Sriracha Chicken Wings Canola or peanut oil*, for frying ? cup honey ? cup sriracha ? cup soy sauce Juice of ? lime (about 1 tablespoon) 1 tablespoon sesame oil 1 cup cornstarch 1 cup all-purpose flour Kosher salt and freshly ground black pepper 2 pounds chicken wings (14 to 16 pieces), split and tips removed 1 tablespoon toasted sesame seeds, for garnish 2 scallions, thinly sliced on an angle, for garnish Instructions: Place a wire rack in a rimmed baking sheet and set aside. Fill a large Dutch oven halfway with oil and heat over medium-high heat to a temperature of 350deg;F. Whisk together the honey, sriracha, soy sauce, lime juice and sesame oil in a small saucepan and bring to a boil over medium heat. Reduce the heat to low and simmer until the sauce comes together, about 5 minutes. Transfer to a large bowl and set aside. Whisk together the cornstarch, flour, 1? cups cold water, 2 teaspoons salt and ? teaspoon pepper in a large bowl until smooth. Add the chicken and toss until completely coated. Lift the chicken pieces out of the batter one at a time, letting the excess batter drip back into the bowl, and gently place in the hot oil; try to keep the pieces separated. Fry in batches until golden, adjusting the heat as necessary to keep the oil temperature at 350F, about 8 or 9 minutes per batch. Remove the chicken with a spider or slotted spoon and set on the rack on the baking sheet to drain. While the wings are still hot, toss them in the honey sauce to evenly coat. Transfer them to a dutch oven and serve with sesame seeds and scallions scattered over the top. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]

" 51792,"Tiny Taco Salads Extra-virgin olive oil spray Twelve 4 1/2-inch street taco-sized flour tortillas 1/2 teaspoon kosher salt, plus more for sprinkling 1 tablespoon extra-virgin olive oil 1 small red bell pepper (180 grams), finely chopped 1 small yellow onion (160 grams), finely chopped Kosher salt 12 ounces (336 grams) 80/20 ground beef 2 tablespoons (66 grams) tomato paste 1 tablespoon chili powder 1 teaspoon ground cumin 1 teaspoon paprika 1/2 teaspoon garlic powder 1/2 teaspoon dried oregano 1 cup low-sodium beef broth Sliced avocado, for serving Sour cream, for serving Diced tomato, for serving Grated Cheddar, for serving Sliced scallion, for serving Shredded iceberg lettuce, for serving Lime wedges, for serving Instructions: For the taco shells: Place an oven rack in the upper third. Preheat the oven to 350 degrees F. Spray or brush a 12-cup muffin tin with olive oil. Wrap the tortillas in damp paper towels and microwave until hot and pliable, 15 to 20 seconds. Gently press one tortilla into each prepared muffin cup, pleating the sides and pressing gently to make a flat bottom. Once all of the tortillas are in the cups, spray lightly with olive oil and season with salt. Bake until the edges are browned and the cups are crisp throughout, about 12 minutes. Set aside. For the beef: Heat the olive oil in a large skillet over medium heat. Add the bell pepper, onion and a pinch of salt. Cook, stirring occasionally, until softened, about 4 minutes. Add the beef and season with 1/2 teaspoon salt. Cook, breaking up the meat into smaller pieces with a wooden spoon, until browned, 4 to 5 minutes. Spoon or pour off all but 2 tablespoons of fat. Make a space in the center of the pan and add the tomato paste. Toast the tomato paste for a minute, then sprinkle with the chili powder, cumin, paprika, garlic powder and oregano. Stir to incorporate. Add the beef broth, bring to a boil and reduce to a simmer. Cook until thickened, about 5 minutes. To serve, divide the beef among the taco cups and top with avocado, sour cream, tomato, Cheddar, scallions and shredded lettuce. Serve with lime wedges on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 51793,"Fig Toasts 12 medium figs (1 1/2 pounds) 4 slices brioche or challah cut 1-inch thick 1/2 cup sugar 3 tablespoons butter 1/2 cup plain yogurt, stirred until smooth 1/4 cup sliced almonds Instructions: Preheat the oven to 500 degrees or its highest possible setting. Toast the bread: lay the bread slices directly on the oven rack and toast in the heated oven until golden, 4 to 5 minutes. Place the toast on 4 warmed plates. Meanwhile, trim stems off the figs. Slice the figs in half and dip them in sugar, turning so they are well coated. Heat 1 tablespoon of the butter, add the almonds, and saute until golden brown, 2 to 3 minutes. Set them aside. Heat the remaining butter in a skillet until foaming. Add the figs, cut side down, and saute until done, turning once, 3 to 4 minutes. Set the figs on the toast and spoon over the pan juices. Top each toast with yogurt and a sprinkling of toasted almonds. Serve at once so the toast stays crisp. ","[Riesling, Moscato, Vinho Verde, Cava]" 51794,"Lamb Meatball Soup (Sopa de Albondigas) 1 pound ground lamb 1/4 cup finely chopped fresh mint 1 tablespoon kosher salt, plus more for seasoning 1 teaspoon freshly ground black pepper, plus more for seasoning 1 egg 1 tablespoon vegetable oil 1/3 cup finely chopped white onion 2 tablespoons tomato paste 2 stalks celery, finely chopped 1 ear of corn, kernels cut off the cob 1 carrot, peeled and finely chopped 6 cups low-sodium chicken broth 1 bay leaf 1 whole serrano cl Instructions: In a large mixing bowl, mix together the ground lamb, mint, salt, pepper and egg. Using clean hands, mix until well combined. Measure 1 tablespoon of the meat mixture and roll in the palm of your hands to form a meatball. Place the formed meatballs on a parchment-lined baking sheet. You should have enough to make 16 to 18 meatballs. In a heavy saucepan, heat the vegetable oil on medium-high heat. Add the onions and tomato paste and cook, stirring, until the onions are softened and the tomato paste is cooked into the onions, about 3 minutes. Add the celery, corn and carrots. Saute until soft, about 2 minutes. Add the chicken broth. Bring to a boil, and then add the lamb meatballs (albondigas) and the bay leaf. Score the serrano cl by finely slicing it down the middle, being careful not to fully cut it in half, and add to the pot. Lower the heat and cover. Simmer for 35 minutes. Using a large spoon, skim the grease off the top of the soup and discard. Season the soup with salt and pepper. ","[Rioja, Barolo, Syrah, Tempranillo]" 51795,"Snowman Truffles 3 cups (18 oz.) semi-sweet chocolate chips 1 (14 oz.) can Eagle Brand? Sweetened Condensed Milk 1 tbsp. vanilla extract 1/2 cup powdered sugar 6 fruit flavored roll-up snacks for scarves and hats Mini semisweet chocolate chips for eyes and buttons 18 mini candy coated chocolate pieces for noses 36 thin pretzel sticks for arms Instructions: MELT chocolate chips with sweetened condensed milk in large saucepan over low heat. Remove from heat; stir in vanilla. Pour into medium bowl; cover. Chill up to 1 hour, until firm. SHAPE chilled chocolate mixture into 18 balls of each of the following sizes: 1 1/4-inch, 1-inch and 3/4-inch. Roll each ball in powdered sugar. Place 1 large ball on plate, flattening bottom side to balance. Insert toothpick in center. Thread medium ball on top of large ball. Top with small ball to make a snowman. UNROLL fruit snack. Cut 1/4-inch wide strips from the short side (4 1/2 inches) of one roll-up snack for the scarves. Place one around the neck of each snowman, overlapping in front to keep it in place. Insert mini chocolate chips, pointed tops in, for eyes and two to three buttons down front.* Add a mini candy coated chocolate piece for the nose. Insert pieces of pretzel sticks into the middle ball to make arms. CUT four 2-inch circles from one roll-up snack.** Make one slit to the center. Overlap circle, almost double, to make a cone-shape for the hat. Wet inside edge with water; stick hat to head. Place on top of snowman. Repeat for remaining snowmen to make 18.

• Wipe powdered sugar from hands between adding each eye, button and nose. **Use 2-inch diameter cookie cutter or sharp edge of inverted 1/4-cup measuring cup to make circles. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 51796,"Cracked Crab, Chili Mayonnaise and Shrimp Chips 2 large egg yolks, at room temperature 2 tablespoons fresh lemon juice (from about 1/2 a lemon)
2 dashes hot sauce (preferably Tabasco)
1 cup extra-virgin olive oil
Kosher salt
2 to 3 cups canola, corn or grapeseed oil, for frying
2 packages shrimp chips (banh phong tom)
1 1/2 pounds picked Dungeness crabmeat, divided
Celery sticks, for serving
Orange slices, for serving
Instructions: For the mayonnaise: In a large bowl, add egg yolks, lemon juice and hot sauce. Whisk to combine. Slowly begin adding the oil while whisking constantly, making sure oil is fully incorporating and stopping frequently until each little bit is emulsified into the egg yolk mixture. If it becomes too thick, a little drizzle of water can be added as necessary until all of the oil has been incorporated. When all of the oil has been whisked in, and the mayonnaise is creamy and luscious, season to taste with salt. Set aside. For the shrimp chips: Heat 2 inches of oil in a 6-quart saucepan. Clip in a deep-fry thermometer and heat the oil to 375 degrees F. Fry the shrimp chips until puffy, about 1 minute. Remove and drain on paper towels. Set aside. For the crab and assembly: Place 3/4 of the crab in a mixing bowl and toss with 3 or 4 tablespoons of the homemade mayonnaise. Serve dressed crab alongside the remaining undressed crab with a bowl of the mayonnaise and a pile of shrimp chips on the side. Garnish with celery sticks and orange slices. ","[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]" 51797,"Cornmeal Pancakes with Fried Chicken Bites 1 stick (8 tablespoons) unsalted butter, softened 1/2 cup raspberries
1 tablespoon honey
About 1 1/2 cups vegetable oil 1 pound chicken tenders, cut into 1-inch pieces
1/4 teaspoon garlic powder
1/4 teaspoon paprika
Kosher salt
1/4 cup all-purpose flour
2 large eggs, beaten
2 cups panko breadcrumbs
1 cup yellow cornmeal 1 cup all-purpose flour
3 tablespoons sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
Kosher salt
1 1/2 cups buttermilk
3 tablespoons unsalted butter, melted and cooled, plus more for the griddle 1 teaspoon vanilla extract
2 large eggs
Maple syrup, for serving
Hot sauce, for serving
Instructions: For the raspberry compound butter: With a fork, mix together the butter, raspberries and honey. Transfer the butter to a ramekin and refrigerate until ready to use. For the fried chicken bites: Preheat the oven to 200 degrees F. Line a baking pan with a wire rack. Heat about 1/2 inch of oil in a large skillet over medium-high heat until shimmering. Meanwhile, put the chicken in a small bowl and toss with the garlic powder, paprika and 1 teaspoon salt. Add the flour and toss to coat. Put the eggs and panko each in their own shallow bowl or pie plate. Shake the excess flour off the chicken and add to the bowl with the eggs; toss to coat. Let the excess egg drip off, then add the chicken to the bowl with the panko and toss to coat thoroughly. Fry the chicken in the oil, turning once, until golden brown and cooked through, about 6 minutes total. Transfer to the prepared baking pan with a slotted spoon, sprinkle with salt and keep warm in the oven while you make the pancakes. For the pancakes: Whisk together the cornmeal, flour, sugar, baking powder, baking soda and 1/2 teaspoon salt in a large bowl. In another bowl, whisk together the buttermilk, butter, vanilla and eggs. Add the wet ingredients to the dry and whisk until just combined. Heat a griddle over medium heat until hot; brush lightly with butter. Scoop scant 1/2-cup portions of batter onto the griddle and cook the pancakes until the undersides are golden brown and bubbles appear on the tops, about 2 minutes. Flip the pancakes and cook until set, about 1 minute more. Transfer to a plate; cover with foil and keep warm in the oven. Repeat with the remaining batter. Serve the pancakes and fried chicken bites with the raspberry compound butter, maple syrup and hot sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 51798,"Pork Rinds with cl Lime Salt 3 pounds raw pork skin Grapeseed oil or other neutral-flavored oil, for frying
cl Lime Salt, for serving, recipe follows 1 cup kosher salt 4 tablespoons lime juice 2 tablespoons Korean cl flakes 1/2 tablespoon Cajun blackening seasoning 1/4 teaspoon cayenne pepper Zest from 4 limes
Instructions: Put the pork skin in a large pot and cover with water by 4 inches. Boil the skin for 2 hours.
Strain the skin, return to the pot and cover with cold water. Strain again. Once cool enough to handle, stack the skin between kitchen towels and put in the refrigerator until thoroughly chilled.
Scrape any remaining fat off the skin using a spoon (or other utensil with a good scrapping edge). It's important to get as much fat off the skin a possible. Cut into rectangles approximately 2 inches by 1/2 inch. Dehydrate on the lowest temperature setting for 48 hours. Skin should look like brownish hard plastic.
Heat oil to 375 degrees in your favorite deep-fryer or in a heavy pot. Fry the skin until puffed, 30 seconds to a minute. Remove the pork rinds to a paper-towel-lined bowl and season with cl Lime Salt.
Mix the salt with the lime juice and spread onto a baking tray. Put somewhere warm with good air circulation until dry. Once dry, mix with the Korean cl flakes, Cajun seasoning, cayenne and lime zest.
","[Rioja, Tempranillo, Garnacha, Barbera]" 51799,"Shrimp and Tomato-Ginger Chutney Bites Pinch cayenne pepper Pinch curry powder Cilantro leaves, for garnish 12 large peeled and deveined shrimp, tails on (about 8 ounces) Kosher salt 1/2 lemon 1 tablespoon unsalted butter 1 tablespoon vegetable oil 1/2 teaspoon coriander seeds 1/2 teaspoon cumin seeds 1/2 teaspoon fennel seeds 1/2 pound grape tomatoes, quartered 1 tablespoon tomato paste 1 tablespoon apple cider vinegar 1-inch piece ginger, finely grated 1/4 teaspoon sugar Instructions: Thread a toothpick through the tail meat and the other end of the shrimp, forming each shrimp into the shape of the number 6. Fill a medium bowl with ice water. Bring a medium pot of generously salted water to a boil. Squeeze the juice from the lemon half into the water. Add the shrimp, and cook until pink and just cooked through, 3 to 4 minutes. Transfer the shrimp to the ice water to cool for a few minutes. Remove the toothpicks, and refrigerate the shrimp until ready to serve. (The cooked shrimp can be refrigerated for up to 1 day.) Meanwhile, swirl the butter, oil and coriander, cumin and fennel seeds in a small saucepan over medium heat until the spices are slightly darkened and fragrant, about 1 minute. Add the tomatoes, 3 tablespoons water, tomato paste, vinegar, ginger, 1/2 teaspoon salt, sugar, cayenne pepper and curry powder, and bring to a simmer. Reduce to a low simmer, and cook, stirring occasionally and mashing the tomatoes slightly, until thick, 10 to 12 minutes. Let the chutney cool completely. (The chutney can be refrigerated up to 2 days.) Dry the shrimp, and arrange them on a serving platter. Put a little mound of chutney on top of each (not on the tail), and garnish with a cilantro leaf. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 51800,"Chicken Curry 1 1/2 pounds chicken, boneless and skinless 2 teaspoons cumin 4 teaspoons flour 2 tablespoons oil 1 cup chicken stock 1 tablespoon butter 1 cup frozen peas, thawed 1 medium onion, chopped 2 carrots, peeled and sliced on diagonal 1/4 cup heavy cream Salt and pepper, to taste 1 1/2 tablespoons curry powder 1 teaspoon cinnamon Instructions: Cut chicken into 1 inch cubes. In large skillet saute chicken in oil and butter until golden brown. Remove to plate and cover with tin foil. In same skillet add onion and saute until soft. Add carrots and stir. Add curry, cinnamon and cumin. Stir to coat. Add flour, stir, and let cook for 30 seconds. Add stock and stir until thick. Return chicken to the skillet and simmer until carrots are tender, about 20 minutes. Add peas and cream. Stir well and cook until hot. Season with salt and pepper. Serve over rice For the rice: Cook Basmati rice according to package directions ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 51801,"Watermelon, Strawberry and Tequila Agua Fresca 2 pounds cubed watermelon (about 6 cups) 4 cups diced stemmed strawberries (measured from 1 1/2 pounds) 3/4 cup sugar 1/8 teaspoon kosher salt 1 cup silver tequila 2 teaspoons fresh lime juice (from 1 large lime), plus extra as needed 3 whole strawberries, halved 6 lime wedges Six 1-inch cubes watermelon
Instructions: Toss the watermelon, diced strawberries, sugar and salt in a large bowl to blend. Let stand until the sugar dissolves and a syrup forms, stirring occasionally, at least 15 minutes and up to 30 minutes.
Working in batches, puree the fruit mixture with the tequila and 2 teaspoons of the lime juice, combining each batch in a large pitcher. Stir to blend. Add more lime juice if desired. Refrigerate until very cold, at least 1 hour and up to 3 hours.
For the garnish: Thread 1 strawberry, 1 lime wedge and 1 watermelon cube onto 6 skewers. Divide the agua fresca among 6 chilled glasses. Stick a skewer with garnishes into each drink and serve. ","[Verdicto, Sauvignon Blanc, Moscato, Pinot Grigio]

" 51802,"Mashed Potatoes 2 pounds russet potatoes (about 4 medium), peeled and cut into large chunks 1 1/2 teaspoons kosher salt, plus more as needed 4 cloves peeled garlic, smashed 1/4 cup unsalted butter 3/4 cup whole milk Freshly ground black pepper Instructions: In a large saucepan, combine the potatoes, 2 teaspoons salt, garlic and enough cold water to cover. Bring to a boil over high heat. Lower the heat to maintain a simmer and cook until fork tender, about 15 to 20 minutes. Drain the potatoes and garlic leaving just enough water in the pan to cover the bottom. Return the potatoes and garlic to the pan. Add the butter and mash until melted. In the microwave, heat the milk until just hot, but not boiling. Stir into the potatoes and season with salt and pepper, to taste. Serve immediately.
","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]" 51803,"Crawfish Etouffee 1 stick (1/4 pound) butter 4 ounces all-purpose flour 2 cups chopped onions 1 cup chopped celery 1/2 cup chopped bell peppers 1 pound peeled crawfish tails 2 bay leaves 1 to 2 cups chicken stock 1 teaspoon salt 1/4 teaspoon cayenne pepper 2 tablespoons chopped parsley leaves 3 tablespoons chopped green onions Cooked white rice, for serving Instructions: Melt the butter in a large skillet over medium-high heat. Add the flour and cook until the roux is a peanut butter color, about 5 minutes. Add the onions, celery, and bell peppers and saute until soft and golden, 10 to 12 minutes. Add the crawfish and bay leaves. Reduce the heat to medium. Stirring occasionally, cook until the crawfish begin throwing off a little liquid, 10 to 12 minutes. Add the chicken stock to the crawfish mixture and season with salt and cayenne pepper. Stir until the mixture thickens, about 4 minutes. Add the parsley and green onions and cook for about 2 minutes. Remove the bay leaves and serve over cooked white rice. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 51804,"Chocolate-Covered Bacon 1 pound thick-sliced bacon 10 ounces white chocolate, chopped
1/2 cup pistachios, chopped
2 ounces milk chocolate
Instructions: Preheat the oven to 375 degrees F. Line a baking sheet with parchment. Thread the bacon slices onto 12-inch wooden skewers that have been soaked in water. Bake until cooked but not too crisp, 20 to 25 minutes. Let cool completely. While the bacon is cooling, set a glass bowl over a pot of simmering water so that the bottom of the bowl is not touching the water. Add the white chocolate to the bowl and heat until melted. Line another baking sheet with parchment. Dip the bacon strips in the white chocolate so they are mostly covered. Place on the parchment. Sprinkle the bacon with the chopped pistachios and use a rasp grater to grate the milk chocolate on top. Let the chocolate harden at room temperature before serving. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 51805,"Veggie Meatballs with Coconut Red Curry Sauce 1 tablespoon coconut oil or vegetable oil 1 cup minced yellow onion
1 tablespoon grated fresh ginger
1 clove garlic, minced
2 tablespoons red curry paste
One 13.5-ounce can coconut milk
2 tablespoons fish sauce
About 32 frozen veggie meatballs, thawed Juice of 1 lime
1/4 cup fresh cilantro leaves
2 tablespoons minced scallions
Instructions: Heat the oil in a medium saucepan over medium heat. Add the onion and saute until translucent, 7 to 8 minutes. Stir in the ginger and garlic and cook 1 minute. Stir in the red curry paste, then add the coconut milk and fish sauce. Whisk to combine. Bring the mixture to a low boil, cover, reduce the heat and simmer for 10 minutes. Add the meatballs and simmer an additional 10 minutes. Turn off the heat, stir in the lime juice and transfer to a serving bowl. Garnish with the cilantro and scallions. ","[Syrah, Pinotage, Tempranillo, Grenache Blanc]" 51806,"Chocolate Passion Ravioli with Ricotta Souffle Fritter 4 eggs 3 teaspoons cold water 1 teaspoon olive oil 1 pinch salt 1 pound high-gluten flour 2 ounces sugar 2 ounces cocoa or atomized coverture 6 ounces heavy cream 6 ounces good coverture chocolate 1-ounce butter 2 ounces passion fruit puree Cocoa powder Grated Parmesan 1 pound ricotta cheese 1 orange, zest grated 4 ounces pastry cream Butter 4 ounces heavy cream 4 ounces white chocolate 4 drops white truffle oil 6 ounces plain yoghurt 6 drops chocolate extract Instructions: For the Ravioli Dough: Beat the eggs with the water, oil and salt. Stir in the rest of the ingredients. Knead the dough for 10 minutes or on a machine for 5 minutes. Divide the dough into 4 balls, lightly oil them, cover with plastic and leave to rest. For the Passion Ganache Filling: Heat the cream until scalding. Chop the chocolate and add to the cream, stirring until blended. Beat in the butter. Allow to cool, then add the passion puree. For the Ravioli: Use a large cloth or well-floured table to roll out 1 piece of the dough as thin as possible. Place your ganache into a piping bag and pipe out 1/2-inch balls about 2 inches apart over the dough. Brush the dough between the ganache with water. Roll out a second piece of dough the same thickness and cover the first layer. Press in between the ganache so that the dough sticks together. Cut the ravioli between the ganache. Heat a pan of oil to 350 degrees F and gently place the ravioli into it, cooking on both sides for about 2 minutes. Remove from the oil and roll in cocoa and Parmesan. For the Ricotta Fritter: Blend all ingredients together and spread onto a sheet pan about 3/4-inch thick and place in the freezer. When frozen, cut out 1 1/2-inch discs. In a pan, heat a little bit of butter. Lightly cook on each side until brown. For the White Chocolate Truffle Oil Sauce: Scald the cream and stir in the chopped chocolate. Allow to cool, then add the truffle oil. For the Chocolate Yoghurt Leather: Mix ingredients together, then spread onto a silpat. If you have a dehydrator leave for 8 hours until dry or place in oven at 200 degrees F for 6 hours. To serve: Place the ricotta fritter in the center of the plate and lean the ravioli against it. Break of a piece of the yoghurt leather and place it in between the fritter and ravioli. Spoon a little bit of the sauce by the side of the ravioli. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 51807,"Maple-Fig Ice Cream 6 to 9 dried Calimyrna figs, stems trimmed (about 4 ounces) 1 1/3 cups heavy whipping cream, at room temperature 1/3 cup sugar 1/3 cup pure maple syrup (preferably grade B) 1/4 teaspoon kosher salt 4 large egg yolks, at room temperature 2 tablespoons sour cream 1 tablespoon brandy Brandied Maple-Fig Sauce, recipe follows Toasted pine nuts, for garnish 1/4 to 1/3 cup remaining fig puree 2 to 3 tablespoons pure maple syrup Instructions: Bring 2 cups water and the figs to a simmer in heavy small saucepan over high heat. Cover and reduce the heat to medium-low and simmer, turning occasionally, until the figs are very tender, about 30 minutes. Transfer the figs and 1/2 cup of the cooking liquid to a food processor (or add some water to make 1/2 cup). Blend until the figs are pureed and no large lumps remain. Transfer to a small bowl, cover and chill. (Fig puree can be made 1 week ahead.) Whisk the whipping cream, sugar, maple syrup, salt and egg yolks in a heavy large saucepan until blended. Whisk over medium heat until the custard thickens enough to coat a spoon (and the temperature registers 170 degrees F to 180 degrees F), 4 to 5 minutes. Remove the pan from the heat and immediately whisk 1/2 cup of the fig puree into the custard, reserving the remaining fig puree. Transfer the custard to a bowl and chill uncovered until cool, stirring occasionally, about 1 hour. Whisk in the sour cream and brandy. Process the custard in an ice cream maker according to the manufacturer's instructions. Transfer to a bowl, cover tightly and freeze until firm, at least 6 hours and up to 3 days. Scoop the ice cream into goblets or bowls. Spoon some Brandied Maple-Fig Sauce on top, sprinkle with pine nuts and serve. Stir the fig puree, maple syrup and brandy in a small bowl until blended. Cover and chill until needed. (The sauce can be made 1 day ahead.) ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 51808,"Scary Peanut Butter Spider Cookies One 5-ounce box small ball-shaped chocolates, such as malted milk balls 3/4 cup all-purpose flour 1/4 teaspoon baking soda Pinch of fine salt
1/2 cup granulated sugar 4 tablespoons unsalted butter, at room temperature 1/2 teaspoon pure vanilla extract 1 large egg 1/2 cup smooth peanut butter 2 ounces semisweet chocolate 1 small tube white cake decorating gel Instructions: Position oven racks in the top and bottom thirds of the oven and preheat to 375 degrees F. Line 2 baking sheets with parchment paper. Separate the chocolate candy balls into larger and smaller balls. The larger balls will make up the spider bodies and the smaller balls the heads.
Whisk together the flour, baking soda and salt in a small bowl. Cream the sugar and butter in a medium bowl with an electric mixer on medium-high speed until light and fluffy, 3 to 4 minutes. Add the vanilla and egg and mix until thoroughly combined, about 1 minute. Add the peanut butter and mix until creamy, about 1 minute. Turn the mixer speed down to low and add half of the flour mixture. Beat on medium until incorporated, then turn the speed down to low again and add the rest of the flour mixture. Beat on medium until incorporated. Roll the dough by hand into 1-inch balls, place about 1 inch apart on the prepared baking sheets and bake, rotating the pans halfway through, until the cookies are light golden brown and have spread to about 2 inches wide, about 16 minutes. The cookies are done when they smell very peanut buttery and the tops feel dry and slightly firm when pressed with fingers. Meanwhile, melt the chocolate over a double boiler. Remove from the heat and let cool briefly so that it is slightly thickened but still pipe-able. When the cookies are done, remove them from the oven and transfer them to a cooling rack. Immediately push 2 chocolate candies directly into each hot cookie, putting a smaller chocolate ball toward the edge of the cookie and a larger chocolate ball directly behind it in the center of the cookie. When the melted chocolate has thickened slightly, put it into a plastic bag and cut a small hole in the corner to create a piping bag. Pipe 8 legs on each cookie, starting from the point where the 2 chocolate candies meet. Pipe the front 4 legs so that they curve up toward the head and the back 4 legs so that they curve backward beyond the body. Reserve the remaining chocolate in the piping bag for the pupils of the eyes.
To make eyes, pipe two 1/4-inch circles on the \heads\ of each spider with the cake decorating gel. Pipe a tiny dot of the reserved melted chocolate in the center of each to make the pupils. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 51809,"Lizzie's Pasta Salt 1 pound dry pasta (I'm using spaghetti) 2 tablespoons cracked black pepper 1 teaspoon cl flakes, optional 1/4 cup oil (I'm using extra-virgin olive oil) 1 lemon, zested and juiced 1 cup grated hard cheese (I'm using a mix of pecorino and Parmesan) 2 tablespoons chopped fresh flat-leaf parsley, optional Instructions: Bring a pot of water to a boil and salt liberally. Add the pasta, give it a stir and cook until al dente according to the package instructions. Reserve 1 cup of the pasta water, then drain the pasta. Heat a large saute pan over medium heat. Add the pepper and cl flakes if using and toast for 30 seconds. Add the oil and heat until warm. Add the lemon zest and juice and the reserved pasta water and bring to a simmer. Remove from the heat and vigorously whisk in the cheese. Toss in the pasta and parsley if using, then serve\u202f.
","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 51810,"Peanut Butter-Brownie-Coconut Layered Bars Cooking spray 2 cups smooth peanut butter 1 1/2 cups sugar 1/2 teaspoon fine salt 2 large eggs 1 teaspoon pure vanilla extract 1/2 cup all-purpose flour Brownie Layer: 1 cup all-purpose flour 1/4 cup unsweetened cocoa powder 1/4 teaspoon fine salt 6 tablespoons unsalted butter 4 ounces bittersweet chocolate, chopped 1 cup sugar 3 large eggs, lightly beaten 1/2 cup semisweet chocolate chips Macaroon Layer: 3 large egg whites One 14-ounce bag sweetened, shredded coconut 1/4 cup sugar Instructions: Position an oven rack in the bottom position of the oven, and preheat to 350 degrees F. Line a 9-inch square baking dish with foil, leaving an overhang on all sides. Coat the foil with cooking spray. For the peanut butter cookie layer: Beat the peanut butter, sugar and salt in a medium bowl with an electric mixer on medium-high until smooth. Beat the eggs in one at a time and then the vanilla. Adjust the speed to medium-low, add the flour and beat until incorporated. Press the batter into an even layer in the bottom of the prepared baking dish; set aside. For the brownie layer: Combine the flour, cocoa powder and salt in a medium bowl; set aside. Melt the butter and chopped chocolate in a medium saucepan over medium heat, stirring, until smooth, about 4 minutes. Remove from the heat; let cool slightly, then stir in the sugar. Mix in the eggs until combined. Stir in the flour mixture and then the chocolate chips until just combined. Pour the brownie batter over the peanut butter layer. For the macaroon layer: Whisk the egg whites in a large bowl until frothy. Toss the coconut, sugar, vanilla and salt together with your hands in another large bowl; add the egg whites, and stir until the coconut mixture is coated. Scatter the coconut mixture in an even layer on top of the brownie layer (there shouldn't be any brownie peeking through). Bake until the center doesn't jiggle when the pan is shaken and the coconut is golden brown, 1 hour 10 minutes to 1 hour 20 minutes. (A knife inserted in the middle will still come out wet, because the brownie layer is super fudgy. The jiggle cue is the key to determining doneness.) Transfer the pan to a rack, and let the bar mixture cool completely, preferably overnight. Lift it out of the pan, and peel off the foil. Trim the bar mixture to make neat edges, and cut into very small squares, about the size of fudge. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 51811,"Cajun Rice Salad with Shrimp and Okra 1 1/2 teaspoons garlic powder 1 teaspoon dried oregano (crushed between fingers) 1 teaspoon hot paprika 1/8 teaspoon ground allspice, optional Kosher salt and freshly ground black pepper 1 cup uncooked brown rice 1 pound raw peeled, tail-off shrimp (31 to 40 shrimp per pound), thawed if frozen 1/4 cup fresh lemon juice 1 tablespoon olive oil 2 cups (7 ounces) fresh or frozen okra, sliced 3/4-inch thick (if frozen, do not thaw) 1 large orange or yellow bell pepper, chopped 1/4 cup chopped fresh parsley
Instructions: For the Cajun seasoning: Combine the garlic powder, oregano, paprika, allspice, if using, 1 teaspoon salt and 1/2 teaspoon black pepper. For the salad: Combine 1 teaspoon Cajun seasoning with the rice and cook according to the rice package directions. Set aside in a bowl. Meanwhile, in a large microwave-safe bowl, combine the shrimp, lemon juice, oil and 2 teaspoons Cajun seasoning; cover the bowl with plastic wrap, leaving a 1-inch opening for a vent. Microwave at 80-percent power, stirring once per minute, until the shrimp are opaque, about 3 minutes. Add the shrimp and the cooking liquid to the rice. (Save the remainder of the Cajun seasoning for another use.) In a small saucepan, bring the okra and 1/2 cup water to a boil; cook until crisp-tender, 3 minutes. Add to the shrimp and rice. Stir the bell pepper and parsley into the rice salad and serve at room temperature. ","[Chardonnay, Sauvignon Blanc, Zinfandel, Tempranillo]

" 51812,"Bourbon Pepper Steak 2 tablespoons cracked black peppercorns 2 tablespoons crushed green peppercorns 2 tablespoons pink peppercorns 4 (8ounce) New York cut strip steaks, trimmed of all visible fat Coarse salt to taste 1 tablespoon olive oil 2 tablespoons finely chopped shallots 1/3 cup good Kentucky bourbon 1 cup veal stock 1/4 cup heavy cream 2 tablespoons unsalted butter Instructions: Mix the various peppercorns in a wide flat dish. Coat the steaks with the cracked pepper and season with salt. Place the olive oil in a cast iron skillet and heat one minute before adding the steaks. If necessary cook the steaks in two batches. Cook over medium heat 3 minutes on each side for medium rare. Place the steaks on warm serving plates. Drain the excess fat from the pan and carefully add the bourbon, away from the heat. Reduce the heat to low and reduce the bourbon until the pan is nearly dry. Add the veal stock, bring to a boil, cook 3 to 5 minutes, and finish by swirling the heavy cream and butter into the sauce. Remove from the heat and divide the sauce among the steaks.; ","[Bourbon, Merlot, Cabernet Sauvignon, Pinot Noir]" 51813,"Nonna Maria's Spaghetti alla Puttanesca 1 pound spaghetti 4 tablespoons extra-virgin olive oil 2 cloves garlic, crushed Chili pepper (fresh or dried)* 4 anchovy filets, coarsely chopped 12 black olives, pitted 1 tablespoon capers 1 cup walnuts, coarsely chopped 1 (14 to 15-ounce) can plum tomatoes with juices, crushed Fresh flat leaf parsley, finely chopped Instructions: While the spaghetti cooks in salted boiling water, prepare the sauce. Heat up some olive oil in a large saucepan. Add the garlic and chili pepper, to taste. When the garlic is golden, add the anchovies, olives, capers, and walnuts.
Let the mixture cook for about 1 minute before pouring the crushed plum tomatoes into the pan. Cook for approximately 10 minutes on medium heat.
About a minute before the al dente stage, drain the spaghetti and add it to the saucepan, allowing it to finish cooking in the sauce. Sprinkle the spaghetti with freshly chopped parsley and transfer to a warm plate. Serve immediately. ","[Aglianico, Barolo, Montepulciano, Tempranillo]" 51814,"Chinese Five Spice Sirloin 3 grapefruit, peeled and sectioned 3 tomatoes, skinned and diced 2 medium red onions, sliced 1/ 2 bunch parsley, chopped 1 1/ 4 ounces plus 5 ounces ginger