2 1/ 2 cups black vinegar or soy sauce Salt and pepper to taste 1 (4.5 pound) sirloin 5 ounces Thai basil, chopped 3 ounces garlic, minced 1 bunch scallions, trimmed and washed 1 tablespoon Chinese Five Spice powder Instructions: Mix the grapefruit, tomatoes, onion parsley, 1 1/ 2-ounce ginger, oil and vinegar. Season with salt and pepper. Refrigerate until needed. Remove all the fat from the sirloin and split the meat in half length-wise. Make an incision at one end of the \eye\ and with steel, such as a skewer, make a tunnel hole through the meat without breaking the outer meat. Mix remaining ginger with basil and garlic. Using the scallions as plungers, push the basil mixture with the scallions into the center of the sirloin. Coat the outside of the meat with the five-spice powder. Roast the sirloin to the desired temperature. Slice the meat into thin even pieces and arrange on a plate beside the grapefruit salad. ","[Shiraz, Cabernet Sauvignon, Malbec, Tempranillo]" 51815,"Twisted Mac One 16-ounce brick pasteurized processed American cheese, shredded One 10-ounce can diced tomatoes and green chiles
8 ounces heavy whipping cream
4 ounces shredded Swiss cheese
2 tablespoons butter
1 pound cooked andouille sausage, or something similar, cut into bite-size chunks
1 pound dried pasta, such as cavatappi or penne
6 ounces shredded sharp Cheddar
6 ounces shredded mozzarella
Instructions: Preheat the oven to 350 degrees F. In a double boiler combine the American cheese, tomatoes and chiles, cream, Swiss cheese and butter and cook until smooth and creamy. Add the andouille. Cook the pasta according to instructions on package. Combine cooked pasta and sauce in a mixing bowl, making sure the pasta combines with the sauce. Pour combination in a casserole dish and top with the shredded Cheddar and mozzarella. Bake until the cheese is browned the way you like it, 15 to 25 minutes. Enjoy. ","[Chardonnay, Riesling, Gouda, Prosecco]" 51816,"Parmesan-Crusted New York Pork Chops 4 boneless New York (top loin) pork chops, about 1-inch thick 1 tablespoon olive oil 1 1/2 teaspoons coarse salt 1 teaspoon freshly ground black pepper 1/3 cup panko bread crumbs, (Japanese-style bread crumbs) 1/3 cup freshly grated Parmesan cheese Instructions: Brush pork with oil. Season with salt and pepper. Let stand for 15 to 30 minutes. In a small bowl, mix panko and Parmesan together. Prepare a medium-hot fire in grill. Place chops on grill and close the lid. Grill over direct heat for 4 minutes. Turn chops and sprinkle panko mixture over tops. Close lid and continue grilling for 4-5 minutes more, or until the topping is lightly browned and the internal temperature of the pork on a meat thermometer measures between 145F (medium rare) and 160F (medium). Remove from the grill and let rest for 3 minutes. ","[Barolo, Cabernet Sauvignon, Syrah, Malbec]" 51817,"Naughty and Nice Buttered Rum 1 tablespoon butter, softened 1 tablespoon brown sugar Dash ground cinnamon Dash ground nutmeg 2 ounces dark rum Boiling water Instructions: Put the butter, sugar, and spices in the bottom of a mug. Muddle together with the back of a spoon. Add the rum and fill the mug with boiling water. Stir and serve, regardless if you've been naughty or nice! ","[Rum, Brandy, Cognac]" 51818,"Tuscan Turkey Roulade 2 tablespoons fennel seeds, coarsely ground 2 teaspoons juniper berries, coarsely ground Kosher salt and freshly ground black pepper 6 ounces pancetta, cut into 1/2-inch pieces 1 tablespoon finely chopped fresh rosemary 1/2 teaspoon crushed red pepper flakes 3 cloves garlic, minced Finely grated zest of 1 lemon One 12- to 14-pound turkey, boned, leaving the drumstick bones in and the wings on (see Cook's Note) Extra-virgin olive oil, for brushing Instructions: Combine the fennel, juniper, 1 tablespoon plus 1 teaspoon kosher salt and 1 tablespoon ground black pepper in a small bowl and set aside. Combine the pancetta, rosemary, red pepper flakes, garlic and lemon zest in a small food processor and pulse several times to make a coarse paste, scraping down the bowl as needed. Open the turkey like a book, skin-side down, on a large cutting board. (It should look like an irregular rectangle with the drumsticks on one side and the wings on the other.) Pull off the long, thin tenderloins from the breast, and lay them on the inside of the thigh meat to even out the thickness of the turkey. Sprinkle the inside of the turkey with some of the salt mixture, and top evenly with the pancetta mixture.
Roll up the turkey starting at the edge closest to you, and continue to roll forming a tight log, finishing with the seam-side down. Tie with kitchen string at 1-inch intervals, maintaining as tight a log as possible. Adjust the string to make the drumstick as straight as possible. Tuck the wings behind the turkey's back and sprinkle the outside with the remaining salt mixture. (The turkey can be prepared to this point up to 1 day in advance.)
Position an oven rack in the lower third of the oven, remove the top racks and preheat the oven to 375 degrees F. Fit a wire rack into a baking sheet and put the turkey on top. Brush all over with olive oil and turn the turkey seam-side up. Roast until the skin is browned and crisp, about 1 hour. Remove the baking sheet from the oven and carefully flip the turkey using a large spatula.
Return the turkey to the oven and continue cooking until the top is deep golden brown, and an instant-read thermometer inserted into the thickest part of the turkey registers 155 degrees F, 50 to 60 minutes more. Remove from the oven, tent loosely with foil, and let rest 20 minutes before slicing. (The turkey will continue cooking as it rests.) Cut off the string with scissors, taking care not to tear the skin. Cut the turkey into 1/2- to 3/4-inch slices and separate the drumsticks and wings. Serve immediately. ","[Barolo, Chianti, Tempranillo, Garnacha]" 51819,"Burgoo 1 cup diced onions 1 cup diced celery 1 cup diced carrots 2 1/2 pounds diced chuck/stew beef 1 teaspoon ground thyme 1 teaspoon ground oregano 1 teaspoon granulated garlic 1 teaspoon granulated onion 1/2 teaspoon sage 1 tablespoon black pepper 1 cup diced tomatoes 1 cup green beans 1 cup lima beans 1 cup corn 1 cup frozen okra 6 ounce tomato puree 1 teaspoon onion base 2 teaspoons beef base 2 teaspoons chicken base 1 teaspoon salt 1 tablespoon lemon juice 1 teaspoon Worcestershire Burgundy, to taste Sherry, to taste 1 teaspoon hot pepper sauce Water, as needed 2 cups diced potatoes 2 or 3 cans instant mashed potatoes Instructions: Saute first 10 ingredients until meat is browned. Add all other ingredients and bring to a rapid boil. Reduce to simmer and cook a minimum of 3 hours. Burgoo should cook overnight. Serve in a traditional bread bowl. ","[Cabernet Sauvignon, Malbec, Tempranillo, Garnacha]" 51820,"Watercress and Ricotta Pecorina 1/4 cup vegetable oil 2 tablespoons lemon juice 6 ounces Ricotta Pecorina Freshly ground black pepper 2 bunches watercress, rinsed and trimmed Instructions: Combine the oil and lemon juice in a serving bowl. Add cheese and season well with pepper. Add watercress, toss ingredients together and serve immediately. ","[Chardonnay, Vermentino, Sauvignon Blanc]" 51821,"Garden Spread Finger Sandwiches Three 8-ounce packages cream cheese, slightly softened 1/4 cup finely diced red onion
1 tablespoon chopped chives, or more to taste 1 tablespoon chopped fresh dill, or more to taste 6 green onions, sliced
1 large carrot, peeled and finely diced
1 stalk celery, finely diced
1 clove garlic 1/2 red bell pepper, finely diced
12 thin slices nutty wheat bread
Instructions: Combine the cream cheese with the red onion, chives, dill, green onions, carrot, celery and garlic in the bowl of a food processor. Pulse until mixed together and the spread reaches the consistency you want. On 4 slices of bread, top one side of each with 2 tablespoons of the mixture. Top each with another slice of bread. Spread the tops of the second round of bread slices with 2 tablespoons more of the garden spread, then top with the remaining bread slices. Wrap the sandwiches and refrigerate for 1 hour. When ready to serve, cut off the crusts, then cut each sandwich into 3 even fingers or 4 triangles. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 51822,"BBQ Baby Back Ribs 2 racks baby back ribs (about 1 1/2 to 2-pounds each) 1/2 teaspoons onion powder 2 cups ketchup 2 tablespoons Worcestershire sauce 1/4 cup molasses 1/4 cup brown sugar 2 tablespoons liquid smoke 1/2 teaspoons hot pepper sauce Instructions: Turn Crock Pot to HIGH, insert rack to accommodate ribs. Rinse and pat dry the ribs with a paper towel. Set aside. In a bowl, combine all the sauce ingredients and blend well. Reserve 1/2 for serving. Liberally coat each side of ribs with sauce. Place ribs in rack and cook for 5 hours or until ribs are very tender and can be easily separated. Brush the ribs with sauce several times during cooking for better flavor. Serve with reserved sauce. ","[Zinfandel, Syrah, Malbec, Tempranillo]" 51823,"Pork Katsu Sando 2 boneless pork loin chops (about 4 1/2 ounces each) Kosher salt and freshly ground pepper 2 tablespoons all-purpose flour
1 large egg, lightly beaten 1 cup panko Vegetable oil, for frying 1/4 cup tonkatsu sauce 4 slices shokupan bread or other soft white bread, crusts removed
1 leaf green cabbage, shredded 2 teaspoons spicy brown or Dijon mustard Instructions: Using the flat side of a meat mallet or the bottom of a heavy skillet, pound each pork chop until 1/4 inch thick and about 3 1/2 by 6 inches. Season both sides with salt and pepper. Put the flour, egg and panko in 3 separate shallow dishes. Dredge the pork in the flour, shaking off the excess, then dip in the egg and dredge in the panko. Set on a plate. Fill a large Dutch oven or other pot with 2 inches of vegetable oil and heat over medium-high heat until it registers 350? F on a deep-fry thermometer. Add the breaded pork and deep-fry, turning once, until golden brown, about 4 minutes.
Spread the tonkatsu sauce on 2 slices of bread. Top with the fried pork, more tonkatsu sauce and then the shredded cabbage. Spread mustard on the other 2 slices of bread and close the sandwiches. Cut in half. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 51824,"Jeweled Saffron Rice Pilaf Kosher salt ? teaspoon saffron 3 cups basmati rice, rinsed well and drained ? cup dried cranberries ? cup currants 3 tablespoons unsalted butter ? teaspoon ground coriander ? teaspoon ground cumin ? cup roasted salted almonds, coarsely chopped ? cup shelled roasted salted pistachios, coarsely chopped Instructions: Bring a large nonstick saucepot of water to a boil and generously salt. Transfer ? cup boiling water to a bowl and stir in the saffron; reserve. Add the rice to a boiling water and cook, stirring occasionally, for 5 minutes. Drain well. Melt the butter in the same pot over medium-low heat and stir in the coriander and cumin. Reduce the heat to low and spread one-third of the rice evenly across the bottom. Sprinkle with one-third of the saffron mixture and half of the cranberries and currants. Spoon half of the remaining rice over the dried fruit and sprinkle with half of the remaining saffron mixture and the remaining dried fruit. Top with the remaining rice and saffron mixture. Poke 5 holes in the rice with the handle of a wooden spoon. Wrap a clean kitchen towel around the pot lid, cover the rice, and steam for 35 minutes. Remove from the heat and let stand for 10 minutes. Spoon the rice, including its crunchy golden bottom layer, onto a serving platter and top with the almonds and pistachios. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 51825,"Berry Ice Cream 1 cup heavy cream 1 pint milk 1 cup sugar 2 tablespoons all-purpose flour 2 tablespoons water 1 vanilla bean-split 2 egg yolks 3/4 cup fresh mixed berries, blueberries, strawberries and other seasonal berries Instructions: Combine the cream, milk, and sugar in a medium, heavy saucepan. Combine the flour and the water and whisk into the mixture. Scrape the seeds from the vanilla bean into the pan and add the vanilla bean halves. Bring to a gentle boil over medium heat. Remove from the heat. Beat the egg yolks in a medium bowl. Whisk 1 cup of the hot cream into the egg yolks. Gradually add the egg mixture in a slow, steady stream, to the hot cream. Cook over medium-low heat, stirring occasionally, until the mixture thickens enough to coat the back of a spoon and reaches 170 degrees F. on an instant-read thermometer, about 5 minutes. Remove from the heat and strain through a fine mesh strainer into a clean container. Cover with plastic wrap, pressing down against the surface to keep a skin from forming. Chill in the refrigerator for 2 hours. With a food processor, chop the berries until fine. Set aside. Turn on the ice cream maker and pour in custard. When the ice cream is 3/4 ready, pour in the berries and finish freezing. Serve immediately. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 51826,"Lamb Brasato Ossobuco Four 1-pound lamb shanks 1/4 cup extra-virgin blended oil
Kosher salt and crushed black pepper 1 medium carrot, peeled and diced (1/2 cup)
1 stalk celery, diced (1/2 cup)
1 Maui onion or 1/2 yellow onion, diced (3/4 cup)
3 cloves garlic, minced
1/2 cup red wine
2 cups San Marzano crushed tomatoes
1 cup veal demi-glace
2 cups chicken stock 2 bay leaves Risotto, recipe follows Gremolata, recipe follows 4 1/4 cups chicken stock Large pinch saffron threads
1/4 cup (4 tablespoons) unsalted butter
1 cup carnaroli rice (or arborio rice)
1/2 cup finely chopped yellow onion 1/2 cup white wine
1/4 cup freshly grated Parmesan Salt 1 cup extra-virgin olive oil 4 cloves garlic, shaved 1 cup chopped fresh parsley
Zest of 1 lemon Zest of 1/2 orange Salt and pepper Instructions: In a large stainless steel bowl, coat lamb shanks with some oil, salt and pepper. Bring the remaining blended oil to 385 degrees F in a rondo or Dutch oven. Preheat the oven to 275 degrees F. Sear both sides of the lamb shanks until dark golden brown. Add carrots, celery and onions and cook until caramelized. Add garlic and cook for 10 more minutes. Deglaze the pan with red wine, adding it and stirring with a wooden spoon to scrape the bottom of the rondo. Cook, letting the alcohol evaporate, about 8 minutes. Add the crushed tomatoes, veal demi and chicken stock. Salt and pepper to taste. Place lamb shanks in a roasting pan, then add vegetable mix over top. Add bay leaves. Cover with a layer of parchment paper and then a layer of aluminum foil. Bake for 2 1/2 hours. Let it rest, covered, for 30 minutes, then strain the sauce with a fine chinois. Place 1 ladle of the Risotto in the center of a plate. With the back of the ladle, press down to create space for plating lamb shank vertically. Plate lamb shank. Ladle the braised lamb sauce around the Risotto. Finish with a drizzle of 1 tablespoon Gremolata over top of lamb. Repeat to make 3 more plates. Start by making saffron stock, combining chicken stock with 1 sachet saffron in a pot. Bring to a simmer, then turn off the heat and set aside for later. On medium-high heat, using a copper risotto pan, add half of the butter and the rice. The goal here is to toast outer shell of rice, but not brown it. This technique allows rice to have a more al dente texture when the cooking process is complete. Using a wooden spoon, stir the rice around the pot, keeping it moving at all times. Add onion and cook until they turn translucent and fragrant. Your rice should be seared but not browned. Deglaze with white wine and cook off alcohol. Add saffron stock 1 cup at a time. Cook, constantly stirring the risotto with a wooden spoon and scraping the bottom of the pot so nothing sticks to it. (The idea behind constant stirring is so all the rice cooks evenly; otherwise the rice at the bottom of the pan is at a hotter temperature and higher humidity, thus, it will cook faster than the rice on the surface of the pot. Add stock as needed. You want your risotto to be al dente, so make sure that when it comes to al dente you have as little liquid in the mix as possible.) The consistency you are looking for is that the risotto will barely run off the end of the wooden spoon. When the saffron stock is absorbed, finish with the Italian technique called \manteca\ ...meaning to finish with remaining butter and Parmesan. Heat up a saucepan on low heat and add oil. Stir in garlic and simmer for 1 minute. Remove from heat and stir in parsley, lemon and orange zests. Season with salt and pepper. ","[Barolo, Barbaresco, Chianti, Rioja]" 51827,"Fall Chicken Skillet 2 teaspoons ground cumin 1 teaspoon smoked paprika Kosher salt and freshly ground black pepper 6 to 8 bone-in, skin-on chicken thighs 2 tablespoons olive oil, plus more for drizzling 4 cloves garlic, minced 1 red onion, quartered and separated 1 tablespoon minced fresh thyme 6 to 8 fresh sage leaves, minced 2 sprigs fresh rosemary, leaves minced 2 cups halved Brussels sprouts 2 cups cubed butternut squash 1 head cauliflower, cut into small florets 1/2 cup pomegranate seeds Balsamic reduction, for finishing Toasted loaf of crusty bread, for serving Instructions: Preheat the oven to 375 degrees F. Preheat a cast-iron skillet over medium heat. Mix the cumin, paprika and salt in a small bowl. Sprinkle over all sides of the chicken. Add the olive oil to the skillet and add the chicken skin-side down. Sear until golden, 5 to 6 minutes, then flip and sear the other side, 2 to 3 minutes. Remove to a plate. Add the garlic, onion and some thyme, sage and rosemary, holding a few of the herbs back for later. Cook for 2 to 3 minutes. Add the Brussels sprouts, butternut squash and cauliflower. Season with a pinch of salt and pepper. Toss and cook for 3 to 4 minutes. Nestle the chicken into the vegetables and sprinkle over the remaining herbs and a drizzle of olive oil. Transfer to the oven and bake until the chicken is cooked through and the vegetables are tender, 25 to 30 minutes. Remove from the oven and sprinkle over the pomegranate seeds. Drizzle with the balsamic reduction. Serve alongside a toasted loaf of crunchy bread. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 51828,"Oven Roasted Beef Tenderloin with Citrus-Chanterelle Vinaigrette Warm Sesame-Spinach Roulade and Risotto Cake 2 tablespoons rock sugar or brown sugar 3/4 cup red wine 2 medium sized shallots, chopped 1/2 tablespoon chopped garlic 1 teaspoon chopped fresh ginger 1/2 cup green onion, chopped 1/4 cup cilantro 2 sprigs fresh thyme 2 tablespoons soy sauce 2 tablespoons red miso 1 cup canola oil 2 pounds cleaned beef tenderloin, cut into 4 (8-ounce) portions 1 1/2 cups shallots, chopped 1/2 tablespoon chopped garlic 1 teaspoon chopped fresh ginger 2 sprigs fresh thyme, leaves only 3 cups chanterelles 1/2 cup white wine 1 cup mushroom stock 2 tablespoons mushroom soy sauce or soy sauce 1 lemon, juiced 1 cup canola oil 1/2 cup truffle oil Salt and pepper, to taste 3 cups chicken stock 2 tablespoons extra virgin olive oil 1/2 cup onion, small dice 1 tablespoon chopped garlic 2 cups canaroli rice 1/2 cup white wine 1/2 cup Parmesan, plus a little for sprinkling 1/2 cup reserved chanterelle mushroom mixture, from above recipe, roughly chopped 2 tablespoons parsley, chopped 2 tablespoons chives, chopped 2 tablespoons butter 1 tablespoon canola oil Salt and pepper, to taste Instructions: In a small saucepan over medium heat, cook the rock sugar with the red wine and set aside. In a large mixing bowl, combine the shallots, garlic, ginger, green onion, cilantro, thyme, red miso, soy sauce, reserved red wine, and the oil. Mix well. Add the beef to the mixture and marinate for 4 to 6 hours. Preheat the oven to 350 degrees. Prepare an oven safe, medium saute pan over high heat. Season the beef with the salt and pepper. Sear the beef for 2 minutes. Place the pan in the oven to finish cooking, about 8 to 10 minutes for medium rare. Take care that the beef does not burn as the marinade contains sugar. In a large saute pan over high heat, cook the shallots, garlic, ginger, and thyme, for 4 to 6 minutes. Add the chanterelle and cook for another 5 minutes. Deglaze the pan with the wine, then add the mushroom stock and the soy sauce. Set aside 1/2 cup of the mixture to be used in the risotto cake. Extract about 8 of the larger mushrooms to be used as garnish. Reduce the liquid by 1/3 and then puree the mixture in a blender. Add the lemon juice, canola oil, and truffle oil and season with salt and pepper. Place the chicken stock in a large pot over high heat and bring to a boil. Reduce the heat and keep warm. Coat a large saucepan over medium heat with the olive oil. Sweat the onions and garlic, 8 to 10 minutes. Add the rice and saute for 4 additional minutes. Deglaze the pan with the white wine and reduce until almost dry. Slowly add the warm chicken stock allowing the rice to absorb the liquid. Stir the rice occasionally to prevent it from sticking to the bottom of the pan. Keep adding the chicken stock until the rice is cooked al dente. Season with salt and pepper and add the reserved mushrooms, herbs, cheese, and butter. Bring a stockpot filled with salted water to a boil. Quickly blanch the spinach and then immediately plunge it into a bowl of ice water. Strain the spinach from the water and allow to dry. In a mixing bowl, combine the spinach, sesame seeds, sesame oil, Korean cl flakes, salt and pepper. Place the spinach mixture in the middle of a 12 by 12-inch piece of aluminum foil. Fold the mixture to form a roll with a one-inch diameter and twist the ends of the foil to secure the spinach. Place the foiled roll in the refrigerator for 1 hour. Remove the roulade from the refrigerator and allow it to reach room temperature. Using a serrated knife cut the roulade with foil intact into 1 1/2-inch pieces. Be sure to remove the foil before serving. In a small mixing bowl, whisk together the sesame paste, rice wine vinegar, canola oil, shallot, ginger, salt, and pepper. Set aside. In a small mixing bowl, combine the truffle oil and the lemon juice. Add the radishes and chives and season with the salt and pepper. Set aside. Plating: Place the risotto near the top of the plate with the roulade resting on top of the risotto. Drizzle the sesame dressing over the roulade and sprinkle with sesame seeds, and then add the radish on top of the roulade. Cut the beef in half and rest it against the cake. Drizzle the vinaigrette around the plate and garnish with the reserved chanterelles, about 2 per plate. ","[Cabernet Sauvignon, Pinot Noir, Syrah/Shiraz, Barolo]" 51829,"Surf and Turf for Two 1/4 cup chopped fresh parsley 2 tablespoons chopped fresh chives 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 6 jumbo shrimp, peeled and deveined (tails intact) 2 tablespoons extra-virgin olive oil Juice of 1/2 lemon 2 teaspoons chopped fresh thyme, plus 2 to 3 sprigs Freshly ground pepper 6 slices pancetta (about 2 ounces) 1 10-ounce piece beef tenderloin, trimmed Sea salt 8 asparagus spears 1 tablespoon unsalted butter Instructions: Make the herb oil: Pulse the parsley, chives and olive oil in a mini food processor until smooth. Thin with water, if necessary, and add 1/4 teaspoon each salt and pepper. Transfer to a small bowl, cover and set aside. (This can be done up to 2 hours ahead.) Prepare the surf and turf: Toss the shrimp, olive oil, lemon juice, chopped thyme, and pepper to taste in a bowl. Wrap each shrimp with a piece of pancetta. Preheat the broiler. Arrange the shrimp on a foil-lined broiler pan. Season the beef with sea salt and pepper, press the thyme sprigs into the meat and set aside. Snap off the tough ends of the asparagus. Put the asparagus in a microwave-safe dish with 1/4 cup water and a pinch of sea salt. Heat a medium ovenproof skillet over high heat and add the butter. When the foam subsides, sear the beef until golden brown, about 3 minutes per side. Using tongs, hold the meat and brown the sides. Transfer the skillet to the broiler and cook until a thermometer inserted into the beef registers 125 degrees F for medium rare, about 4 more minutes. Transfer to a cutting board to rest while you cook the shrimp. Broil the shrimp until the pancetta is crisp, about 2 minutes per side. Meanwhile, microwave the asparagus until tender, about 2 minutes. Slice the beef into 4 pieces. Serve with the shrimp, herb oil and asparagus. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 51830,"Hash Brown Breakfast Bundt 1 stick (8 tablespoons) unsalted butter, melted, plus more for greasing the pan 12 large eggs 1/2 cup heavy cream Kosher salt and freshly ground black pepper Two 20-ounce bags frozen, shredded hash browns, thawed (and drained if needed) 18 thin slices Cheddar or American cheese
15 thin slices deli ham (about 3 ounces) 15 frozen, fully cooked sausage patties (about 12 ounces) Instructions: Preheat the oven to 400 degrees F. Generously grease a 12-cup Bundt pan with butter. Whisk the eggs, heavy cream, 1 teaspoon salt and a few grinds of black pepper in a large bowl until well combined. Add 1 tablespoon butter to a large nonstick skillet and heat over medium-low heat. Add the eggs and cook, stirring often, until they are just starting to come together but are still very runny, about 5 minutes.
Melt the remaining 7 tablespoons butter in a large microwave-safe bowl in the microwave. Add the hash browns and toss to combine. Reserve 1 cup of the hash browns. Press the remaining hash browns into and up the sides and center of the prepared Bundt pan so the inside is completely covered. Lay 10 slices of cheese on top of the hash browns and 3 more slices around the center of the pan to completely cover. Lay 8 slices of ham on top of the cheese. Spoon half of the eggs on top of the ham, then top with 8 sausage patties. Repeat with the remaining cheese, ham, eggs and sausage. Spread the reserved cup of hash browns on top.
Bake until the top and sides of the hash browns are dark golden brown and very crispy, about 1 hour 15 minutes. Cool on a rack for 10 minutes, then invert onto a serving platter. Let stand for 10 minutes more, then slice and serve warm.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 51831,"Vegan Lemon Fettuccine Alfredo 12 ounces eggless fettuccine 2 cups unsweetened soy or almond milk 4 ounces soy cream cheese 3 tablespoons blanched sliced almonds 3 tablespoons nutritional yeast, plus more for sprinkling 1 teaspoon finely grated lemon zest Kosher salt and freshly ground black pepper 2 tablespoons extra-virgin olive oil 3 cloves garlic, finely chopped 1/2 cup loosely packed parsley leaves, chopped Instructions: Bring a large pot of water to a boil and cook the fettuccine according to package directions. Strain, reserving 1 cup of the pasta cooking water. Add the soy milk, soy cream cheese, almonds, nutritional yeast, lemon zest, 1 teaspoon salt and 1/4 teaspoon pepper to a blender and process until smooth. Heat the oil and garlic in a large skillet over medium heat, stirring until the garlic just starts to sizzle and softens, about 1 minute. Add the soy milk mixture and 1/2 cup of the reserved pasta water, bring to a simmer and cook until thick and creamy, about 8 minutes. Remove from the heat, add the fettuccini and parsley and toss to combine. Thin out with a little more pasta water if needed. Divide the pasta among four bowls and sprinkle each with some nutritional yeast and a few grinds of pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 51832,"Chocolate Turnovers 1 (17 1/4-ounce) package puff pastry sheets 4 1/2 ounces semi- or bittersweet chocolate, broken into 1/4-ounce pieces 1 egg, beaten Confectioners' sugar, for dusting (optional) Instructions: Adjust oven racks to the upper and lower middle positions and heat the oven to 425 degrees. Working with one sheet at a time on a lightly floured work surface, trim the puff pastry sheets to 9- by 9-inch squares, then cut each sheet into nine 3-inch squares. Working with one square of dough at a time, place a portion of chocolate onto the lower corner, brush two edges of the dough with beaten egg, and fold the dough in half diagonally to form a turnover. Place each turnover on a parchment-lined cookie sheet, spacing them about 2 inches apart (about 9 per sheet). Brush the dough tops with egg wash. Bake until golden brown, switching and rotating cookie sheets halfway through baking to ensure even browning, about 15 minutes. Cool the turnovers briefly. Sprinkle with confectioners' sugar, if desired, and serve immediately. ","[Cabernet Sauvignon, Merlot, Pinotage, Zinfandel]" 51833,"Fusilli with Shrimp, Orange and Arugula (Summer) 1 pound fusilli pasta 2 tablespoons extra-virgin olive oil 2 shallots, minced 1 clove garlic, minced 1 pound medium shrimp, shelled and deveined Salt and freshly ground black pepper 2 tablespoons white wine 1 teaspoon lemon zest 1/4 cup lemon juice (about 1 lemon) 1/4 cup extra-virgin olive oil Salt and freshly ground black pepper Salad 2 large oranges 5 ounces arugula 15 (5 ounces) large pitted green olives, halved Instructions: For the Pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta reserving about 1/2 cup of the pasta water. In a large saute pan, heat the oil over medium-high heat. Add the shallots and garlic. Cook until soft, about 2 minutes. Season the shrimp with salt and pepper, Add the shrimp and white wine to the pan. Saute for 2 to 3 minutes or until the shrimp are pink and cooked through. For the Vinaigrette: Combine the lemon zest and lemon juice in a small bowl. Slowly add the oil, whisking constantly, until mixture is smooth, Season with salt and pepper, to taste. For the Salad: Using a paring knife, remove the peel and white pith from the oranges. Over a large serving bowl, cut between the membranes of the oranges to form segments. Allow the juice from the oranges to drip into the serving bowl. Add the arugula and olives to the serving bowl. Toss lightly to combine. Add the hot pasta and the vinaigrette to the serving bowl and toss until arugula is wilted and all the ingredients are combined. ","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]

" 51834,"Strawberry Muffins 3 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 1 1/2 tablespoons ground cinnamon 1 1/4 cups milk 2 extra-large eggs, lightly beaten 1/2 pound (2 sticks) unsalted butter, melted 2 cups diced fresh strawberries 1 1/2 cups sugar Instructions: Preheat the oven to 375 degrees. Line muffin tins with paper liners. Sift the flour, baking powder, baking soda, salt, and cinnamon together in a large bowl. Stir with your hand to be sure the ingredients are combined. In a 2-cup glass measure, combine the milk, eggs, and melted butter. Make a well in the middle of the dry mixture, pour the wet mixture into the well, and stir until just combined. There will be some lumps but don't overmix the batter! Add the strawberries and sugar and stir gently to combine. Using a 2 1/4-inch ice cream scoop, spoon the batter into the muffin cups to fill the liners. Bake for 20 to 25 minutes, until a cake tester comes out clean and the tops are nicely browned. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 51835,"Milk Chocolate and Almond Croissants 1 (17.3-ounce) package or 2 sheets frozen puff pastry, thawed Flour, for dusting, if needed 4 (1/2-ounce) mini milk chocolate bars, each broken into 4 equal pieces (recommended: Hershey's) 1 large egg, beaten Sugar, for sprinkling 1/2 (7-ounce) package almond paste, divided into 1/2 to 1 teaspoon pieces, shaped like a log or rolled into a ball Almond slices, for garnish Instructions: Special equipment: pizza cutter or kitchen shears, ruler Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper. Place 1 sheet thawed puff pastry on the work surface like a sheet of paper or portrait (not horizontal or landscape). If the puff pastry is very sticky, very lightly flour the work surface. Using a pizza cutter or kitchen shears, cut the puff pastry in half, widthwise. Using a ruler as a guide, make an indentation at 2-inch intervals (for the base) across the bottom of each puff pastry half. Cut each half into 8 triangles, with the base of each triangle measuring 2 inches. (They will be very long isosceles triangles.) You'll end up discarding the 2 end pieces to get the most out of your puff pastry piece. This sheet of triangles will be reserved for the chocolate croissants. Repeat the cutting for the second puff pastry sheet that will be used for the almond croissants. For the chocolate croissants: Place 1 chocolate piece just above the 2-inch edge of 1 pastry triangle, folding the dough over the chocolate as you tightly roll up the dough, enclosing the chocolate. Repeat with the remaining puff pastry and chocolate. Place the pastry rolls on the baking sheet, seam-side down. Cover the croissants with plastic wrap and place the baking sheet in the refrigerator until the dough firms up. (You can make these croissants 1 day ahead up to this point.) Just before baking, remove the croissants from the refrigerator, brush with the beaten egg and sprinkle lightly with sugar. For the almond croissants: Place 1/2 to 1 teaspoon almond paste, shaped like a small log, just above the 2-inch edge of 1 pastry triangle, folding the dough over the almond paste as you tightly roll up the dough, enclosing the almond paste. Repeat with remaining puff pastry triangles and almond paste. Place the pastry rolls on a baking sheet, seam-side down. Cover the croissants with plastic wrap and place in the refrigerator until the dough firms up. (You can make these croissants 1 day ahead up to this point.) Just before baking, remove the croissants from the refrigerator, brush with the beaten egg and sprinkle lightly with sugar and sliced almonds. Bake until the pastries are golden brown, about 15 minutes. Serve warm or at room temperature. Cook's Note: These croissants are so easy and so good you'll want to stuff them with practically everything. They are perfect as is-chocolate croissants and almond croissants, but if you're feeling a little adventurous combine the chocolate and almond paste (scale back just a touch on the almond paste) in one croissant for a decadent treat. But don't stop there, you can stuff these mouthwatering minis with savory fillings too. Ham and cheese croissants are crazy good! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 51836,"S'mores Bars Nonstick cooking spray 1 1/4 cups all-purpose flour
1 cup whole-wheat flour
2 teaspoons baking powder
1 teaspoon salt
1 stick (8 tablespoons) unsalted butter, room temperature
1 cup dark brown sugar
2 tablespoons honey
3 large eggs
1 teaspoon vanilla extract
4 cups miniature marshmallows
2 cups dark chocolate chips
3/4 cup caramel bits
14 graham crackers, broken into small pieces
Instructions: Preheat the oven to 350 degrees F. Lightly coat a quarter-size baking sheet with cooking spray, then line with parchment, allowing for a 2-inch overhang on the long sides. Coat the parchment with cooking spray. Whisk together the all-purpose flour, whole-wheat flour, baking powder and salt. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, brown sugar and honey for about 2 minutes. Add the eggs and vanilla; mix until light and fluffy, scraping down the sides of the bowl. Gradually mix in the flour mixture until fully combined. Fold into the batter 3 cups of the marshmallows, 1 cup of the chocolate chips, all of the caramel bits, and half of the graham cracker pieces. Spread the batter into the prepared baking sheet; sprinkle the remaining 1 cup chocolate chips and graham cracker pieces over the top. Transfer to the oven and bake for 25 minutes. Remove from the oven, top with remaining 1 cup marshmallows, and then bake for another 5 minutes. Cool on a rack, then refrigerate to chill for easier cutting. Cut into bars, being careful to remove parchment before serving. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 51837,"Huevos Rancheros with Clam Salsa on Handmade Sopes 2 cups masa harina 1 teaspoon salt Vegetable oil, for frying 2 Roma tomatoes, cored and scored 1 red onion, quartered 1 jalapeno 12 to 15 clams 5 sprigs fresh cilantro 1 teaspoon garlic 1 tablespoon salt 1 tablespoon olive oil 6 eggs 1 Roma tomato, diced 5 sprigs fresh cilantro, chopped 1/2 cup canned black beans, rinsed Salt and freshly ground black pepper
Cojita cheese, crumbled Asian hot sauce (recommended: Sriracha) Instructions: For the sopes: Mix the masa harina with the salt and slowly add 1 cup water. Combine until the masa turns into a soft dough and forms a ball. Grab a small ball of dough about the size of a lemon and form a patty 1/2-inch thick. In a saute pan, add 1 tablespoon vegetable oil and lightly fry the patty on both sides for 2 to 3 minutes each side. Remove from the pan and cool slightly. Add more vegetable oil to the pan, about a 1/2-inch up the side of the pan, and heat. In the meantime, start forming the sopes by pushing into the center of each patty to create a small shallow bowl or \sope. Fry the sopes for a second time until golden brown. Set aside. For the clam salsa: Bring a small pot of water to a boil and add the tomatoes, onion and jalapeno. After 10 to 15 seconds, pull out the tomato and peel the skin. Place in a blender. Continue to boil the onion and jalapeno for 10 more minutes. Remove from the pot and add to the blender. Add the clams to the water and cover. Cook over high heat until the clams open, about 5 minutes. In the meantime, add the cilantro, garlic and salt to the blender and pulse 1 to 2 minutes. Pour into a bowl and set aside. Once the clams have cooked, remove the meat from the shells and add to the salsa. Taste and adjust seasoning if necessary. For the huevos rancheros: In a saute pan over medium heat, add the olive oil and eggs. Just as the eggs start coming together, add the tomatoes, cilantro and beans. Scramble until soft. Season with salt and pepper. To build the sopes: On each sope, place a spoonful of the eggs, top with salsa and include 3 to 4 clams. Top with some cojita cheese and a drizzle of hot sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 51838,"Roasted Edamame Salad 12 ounces fresh or frozen shelled edamame, about 2 cups 1/2 cup fresh corn kernels, about 2 ears of corn 1/4 cup finely diced scallion 1 clove garlic, minced 1 tablespoon olive oil 3/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 cup chopped fresh tomato 1/4 cup chopped fresh basil leaves 1 tablespoon red wine vinegar Instructions: Preheat the oven to 400 degrees F. Place the edamame, corn, scallion, garlic, olive oil, salt and pepper into a 13 by 9 metal pan and stir to combine. Place on the middle rack of the oven and roast for 10 to 15 minutes, just until the edamame begins to brown. Remove from the oven and place in the refrigerator until completely cool, approximately 30 minutes. Add the tomato, basil and vinegar to the edamame mixture and toss to combine. Taste and adjust seasoning, as desired. Serve chilled or at room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 51839,"Ants On a Tree Vegetable oil 3 ounces ground pork
1 teaspoon minced garlic
6 ounces shredded or thinly cut cabbage
3 ounces shredded or thinly cut carrots
5 ounces rehydrated thin mung bean noodles
1/3 cup premium soy sauce
1 tablespoon minced green onions
1 tablespoon sugar, brown or white
1/2 teaspoon minced skinless ginger
1/2 teaspoon ground white pepper Instructions: Heat a pan with some oil over medium heat. Add the pork and garlic to the pan and cook until the flavor permeates and the pork browns. Then turn the heat to medium-high, add the cabbage and carrots, and stir-fry until the vegetables soften. Next, add the noodles, soy sauce, onions, sugar, ginger and pepper, and continue to stir-fry until all of the ingredients are mixed and the entire dish is coated with soy sauce. You will know when it is done is when the whole dish is steaming hot, light brown and the noodles are transparent with a shiny glaze. To assemble, use cooking tongs to hold and twist the stir-fry and transfer on to a platter. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Gewrztraminer]" 51840,"Pescabrat 1 pound skinless salmon, cod or other firm flaky fish 8 ounces sea scallops 1 tablespoon dried tarragon 1 teaspoon mustard powder 1 teaspoon kosher salt 3 egg whites Oil, for brushing grill 6 potato buns Malt vinegar, mustard or mayonnaise, for serving Instructions: Heat the oven to 400 degrees F.
Roast the salmon on a baking sheet until just cooked through, about 10 minutes. Let cool, and then break apart with a fork.
Combine the scallops, tarragon, mustard, salt and egg whites in a food processor and pulse until smooth. Mix the scallop mixture with the cooled salmon.
Divide the fish mixture into 6 equal portions, about 1/3 cup each. Unroll a 10- to 12-inch-long piece of plastic wrap and place 1 portion of the mixture in the center. Use the plastic wrap to make a casing by folding the plastic wrap over itself and rolling the mixture into a sausage shape.
Twist the ends until the package is tight, and then tie knots or use small zip ties to secure both ends. Repeat with the remaining mixture.
Bring 4 inches water to a boil in a large pot. Preheat a grill to high heat.
Carefully drop the pescabrats into the boiling water. Let the water return to a boil, and then boil for 10 minutes. Carefully remove the sausages and let cool completely before unwrapping. I like to put them in the freezer for 30 to 40 minutes before grilling, but as long as they are cool, you can grill away. The brats are edible at this point, but the grill will add some scorchy flavors.
Brush the grill grates with oil. Grill the sausages just until they get grill marks and are warm, 5 to 6 minutes.
Serve on the potato buns with malt vinegar, mustard, or mayo. Not ketchup. That's the only rule. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 51841,"Herb Smoked Pacific Salmon with Shaved Fennel and Dill Salad 2 tablespoons Kosher salt 1/4 cup sugar 2 teaspoons coriander seeds 2 teaspoons fennel seeds 15 whole black peppercorns 3 bay leaves 1 1/2 cups dry white wine 8 (5 ounce) salmon fillets, cut thickly and uniformly 1/3 cup snipped fresh dill Olive oil, for grilling 2 medium fresh fennel bulbs, shaved paper thin 1 medium cucumber peeled, cut in half, seeded and cut into long thin strips 1 fresh endive separated into individual leaves Walnut-Dill Vinaigrette (recipe follows) Instructions: This is a simple dish to prepare but timing is crucial. The cure can be made in quantity and stored refrigerated for up to 2 weeks. It is imperative that the salmon not stay in the cure for longer than 30 minutes before grilling or the surface will become dry and tough. It can cure for as short a time as 15 minutes. In volume situations, the salmon can be undercooked slightly and flashed in a hot oven to just heat through just before serving. The fennel needs to be shaved paper thin and ideally done just before serving. Do not store shaved fennel in ice water unless absolutely necessary - - it loses its fresh, aromatic flavor. Once shaved it can be held covered and refrigerated for up to 3 hours without browning. Garnish: Daikon or Sunflower sprouts, rinsed fresh salmon roe and basil oil In a saucepan over high heat, combine the salt, sugar, coriander and fennel seeds, peppercorns and bay leaves. Bring to a boil. Reduce the heat and simmer for 1 to 2 minutes. Remove from the heat and add the dill and let cool completely. Place the salmon fillets in a baking dish large enough to hold them in a single layer. Pour on the cooled wine mixture and let the salmon \cure\ for 30 minutes only, turning once. Meanwhile prepare a charcoal fire along with some soaked hardwood chips or shavings. Lightly oil the grill. Remove the salmon from the \cure\ and drain off any excess liquid. It is fine if spices or dill adhere to the salmon. Lightly brush the salmon with some olive oil. Place hardwood chips on coals, cover and smoke/cook the salmon over medium coals for 5 to 6 minutes or until just done. Be careful not to overcook the salmon or it will become dry and lose its wonderful texture. It should still be translucent in the center. To serve: Toss the fennel and the cucumber together and dress to taste with Walnut-Dill Vinaigrette. Arrange attractively on top of the endive leaves on chilled plates. Place salmon on top and garnish with the sprouts, salmon roe and drizzles of the basil oil around the plate. Salmon can be served warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Gris, Riesling]

" 51842,"Grilled Sweet Potato Salad 2 1/2 pounds sweet potatoes 1/4 cup olive oil 1 teaspoon salt 1 small jalapeno pepper, diced fine 1 teaspoon ground cumin 1 scallion 2 teaspoons fresh lime juice lime wedges 1/4 cup fresh coriander leaves Instructions: In a large saucepan, cover potatoes with salted cold water by 1 inch and simmer, covered, until just tender, about 15 to 30 minutes, depending on size of potatoes. In a colander drain potatoes and cool to warm. With a sharp knife peel potatoes and cut cross-wise into 1/2 inch-thick slices.
While potatoes are boiling, prepare grill. In a small bowl whisk together oil, salt, jalapeno pepper and cumin and brush some onto both sides of potato slices, reserving remaining cumin oil. Grill slices on an oiled rack set 5 to 6 inches over glowing coals until golden brown, about 1 minute on each side, and transfer with tongs to a platter.
Thinly slice scallion diagonally and sprinkle over potatoes. Whisk lime juice into remaining cumin oil with salt and pepper to taste and drizzle over potatoes. Serve potato salad with lime wedges and sprinkle with coriander. ","[Syrah, Tempranillo, Garnacha, Zinfandel]" 51843,"Pizza with Brocoli Rabe and Sausage 2 pounds broccoli rabe 2 pounds hot or mild sausage 1/2 cup olive oil 2 tablespoons chopped garlic 1/2 teaspoons crushed red flakes 2 1/4 cups grated Romano cheese 2 1/4 cups grated fontina cheese Kosher salt, to taste 1 recipe Pizza Crust, divided into six pieces (recipe follows) 11 ounces lukewarm water 1 teaspoon fresh yeast 1 tablespoon molasses 2 1/2 teaspoon kosher salt 2 1/2 tablespoons olive oil 3 1/2 cups all-purpose flour 1/3 cup whole wheat flour Instructions: In a large pot of boiling water, blanch the broccoli rabe over high heat for about 4 minutes. Using tongs or a slotted spoon lift from the water and set aside to cool. When cool, chop coarsely. Bring the water back to a boil and cook the sausage for about 15 minutes, until cooked through. Using tongs or a slotted spoon, remove the sausage from the water and immediately plunge in cold water to stop the cooking. When cool, remove the meat from the casing and crumble. (You should have 6 cups of sausage.) In a large saute pan, over medium-high heat, heat the olive oil and cook the garlic for about 30 seconds, until browned. Add the broccoli rabe and red pepper flakes to the pan and season to taste with salt. Cook for 6 to 7 minutes, until very tender. In a bowl, mix together the Romano and fontina cheeses. Spread about 3/4 cup of the Romano-fontina mixture over each Pizza Crust, top each with equal amounts of broccoli rabe and sausage and then slide them back to the edge of the hot section of the grill. Rotate them for every 3 to 4 minutes until the bottoms are evenly golden brown. Cut the pizzas and serve. Mix the water, yeast, and molasses in the bowl of a stand mixer fitted with a dough hook. Let this stand for 12 minutes to activate the yeast (the water will foam slightly.) Add the salt and oil to the bowl and mix well. With mixer on low speed add the all-purpose flour and the whole wheat flour to the bowl and mix until all the flour is absorbed and the dough pulls away from the side of the bowl. Remove the dough from the bowl and cut the dough into 6 (5 1/2 ounce) portions. Roll the portioned dough into balls and place on an oiled baking pan. Brush the ball lightly with olive oil and cover with plastic wrap. If you are going to use the dough right away let the dough sit at room temperature for 30 minutes before using. You can store the dough after portioning for 1 day in the refrigerator, but you must let sit at room temperature for 1 hour before using. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 51844,"Basil Pesto 2 cups loosely packed basil leaves, washed and dried thoroughly 2 tablespoons toasted pine nuts 2 tablespoons freshly grated Parmesan 1/4 teaspoon minced garlic 1/2 teaspoon kosher salt 1/4 cup plus 1 tablespoon extra-virgin olive oil Freshly ground black pepper to taste Instructions: In a food processor, combine the basil, pine nuts, Parmesan, garlic, and salt and puree. While the motor is running, drizzle in the oil until incorporated. Season with pepper to taste. Use immediately or store in the refrigerator with a piece of plastic wrap placed right on the surface of the pesto to prevent discoloration, for up to 3 days, or freeze for up to 1 month. ","[Chardonnay, Vermentino, Sauvignon Blanc, Gavi]" 51845,"Sweet Almond Crackers 52 individual butter crackers, such as Club 8 tablespoons (1 stick) salted butter
1 cup firmly packed brown sugar
1 teaspoon vanilla extract
1 cup sliced almonds
Instructions: Preheat the oven to 350 degrees F. Arrange the crackers in a single layer on a rimmed baking sheet so that the baking sheet is completely covered with a solid layer of crackers. Set aside. In a medium saucepan, melt the butter with the brown sugar and vanilla. Bring to a gentle boil over medium heat and boil until it starts to thicken, 1 to 2 minutes. Immediately pour the mixture over the crackers in an even layer. Use an offset spatula to spread the mixture all over the crackers. Bake for 5 minutes. Sprinkle the almonds all over, then let cool completely. When cool, break apart for a great snack. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 51846,"Grits and Grillades 2 cups grits 1/4 cup heavy cream 1 clove garlic, chopped 4 tablespoons (1/2 stick) unsalted butter 1/4 red bell pepper, chopped 1/4 yellow bell pepper, chopped 1/4 green bell pepper, chopped 1/4 red onion, chopped 1 tomato, cut into small cubes 1 tablespoon Creole seasoning 1 cup beef stock 1 cup veal stock 1/2 cup tomato sauce 1/2 cup red wine 1/2 cup olive oil 1/2 cup flour, plus more for dusting 4 (4-ounce) pieces baby veal, pounded 1/16-inch thick Instructions: Cook the grits according to package directions. Keep warm. Bring the cream and garlic to a boil in a stockpot until the cream rises. Add the butter and whisk until creamy. Add the peppers, onions, tomatoes, and Creole seasoning to the pot and simmer until soft, 15 to 20 minutes. Add the beef stock, veal stock, tomato sauce, red wine, and 2 cups water and bring to a boil. Meanwhile, in a frying pan, whisk together the olive oil and flour and cook until it becomes dark brown to make a roux. After the ingredients in the stockpot begin to boil, add the roux and whisk until the sauce thickens. Cook on low, stirring occasionally, about 20 minutes. Dust the veal with flour. Pour 2 tablespoons olive oil in a large frying pan and saute the veal until golden brown, about 90 seconds per side. Take the veal out of the pan and cut into strips. Place 1/2 cup grits on the bottom of a large bowl. Add the veal strips and sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 51847,"Grilled Chicken with Avocado Cucumber Salad 4 boneless and skinless chicken breasts, about 2 pounds 1 tablespoon extra-virgin olive oil 1 teaspoon ground coriander Kosher salt and freshly ground black pepper 1 Kirby cucumber with peel, coarsely chopped 1 cup grape or cherry tomatoes and/or yellow pear tomatoes, halved 1/4 red onion, diced 1 tablespoon chopped fresh tarragon 1 teaspoon grated lemon zest (about 1/2 lemon) Freshly squeezed juice half a lemon (1 to 2 tablespoons) 1/2 teaspoon kosher salt Pinch cayenne pepper 1 ripe Hass avocado Instructions:

1. In between 2 large sheets of plastic wrap, pound out 1 breast with the flat side of a meat mallet, until it becomes a thin piece, about 1/4- to 1/2-inch thick. Repeat with the rest of the chicken.
   2.Heat a grill pan or preheat an outdoor grill to medium-high. Brush chicken breasts lightly with olive oil and season with coriander, salt, and black pepper to taste. Grill chicken, in batches if necessary, turning once, until cooked through, about 2 minutes per side.
2. Toss cucumber, tomatoes, onion, tarragon, lemon zest and juice, salt, and cayenne pepper in a serving bowl. Halve and pit avocado; press a knife into pit, twist, and lift out. Score flesh using a knife, and use a spoon to scoop it from skins and into salad; toss gently to combine. Serve chicken topped with salad. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 51848,"Bouillabaisse of Nohu with \Aioli
   4 pounds whole nohi (Hawaiian rock cod) scaled and cleaned 2 pounds small whole popaa or mempachi, scaled and cleaned 4 tablespoons olive oil 1 Maui onion, finely chopped 4 tomatoes, peeled and chopped Bouquet garni (1 sprig parsley, 2 bay leaves, 1 sprig thyme, 1 leek leaf, wrap with cheese cloth and tie into bundle) 8 cloves garlic 5 quarts water Salt and freshly ground black pepper Pinch cayenne pepper 2 teaspoons saffron powder 2 russet potatoes, peeled and sliced into 1/4-inch cubes 6 cloves garlic, pureed 2 egg yolks*, room temperature Salt and freshly ground black pepper 2 cups extra-virgin olive oil Croutons (1/2 French baguette cubed and toasted) Instructions: Remove the fillet from the nohu, be sure to remove all the bones and slice the fish into 1-inch medallions. Reserve the scraps for the soup. In a soup pot, saute the fish scraps and the small popaa in the olive oil over high heat. Add the chopped onions, tomatoes, bouquet garni, garlic cloves, water, salt, pepper, cayenne pepper, and saffron. Bring to a boil for 5 minutes, then simmer for 1 hour.
   Put the soup on low heat add the potatoes and poach for 5 minutes. Add the nohu medallions in the soup and poach for 5 more minutes.
   In a mixing bowl, combine the garlic puree with the egg yolks, salt and pepper. Add the oil very slowly and whip continuously to get a mayonnaise consistency.
   Serve the soup in individual soup plates with the fish medallions, the potatoes and the aioli, also called a \rouille, and croutons on the side. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 51849,"Pumpkin Soup 2 tablespoons butter 1 cup chopped onion 1 teaspoon dried thyme 1 can stewed tomatoes 1 can pumpkin puree, unsweetened 4 cups low sodium canned chicken stock, warmed Fresh grated nutmeg Salt Pepper 1/2 cup heavy cream 2 scallions, thinly sliced Instructions: In a heavy large saucepan, melt butter over medium heat. Add onions and cook until tender about 5 minutes. Stir in thyme, stewed tomatoes, and pumpkin puree and bring to a simmer. Stir in warmed stock and return to a simmer and cook for 20 minutes. Puree soup in 3 batches in a blender. Season with nutmeg, salt and pepper. Stir in cream and return to simmer. Serve with sliced scallions. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 51850,"Grilled Corn 8 ears of corn Unsalted butter Salt Instructions: Preheat grill. Peel away the outer husk without actually removing it, remove the inner silky threads, then wrap the outer husk back around the ear. Soak the ears in water for 10 minutes, place on the grill and grill for 15 to 20 minutes. Brush with butter and sprinkle with salt. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 51851,"Brownie-Maca Energy Bars 1 cup packed soft whole dates, such as Deglet, pitted 1/2 cup raw almonds 1/2 cup raw walnuts 2 tablespoons unsweetened cocoa powder 2 tablespoons raw hemp seeds 2 tablespoons maca powder 1/4 teaspoon salt 2 tablespoons water 1/4 cup mini chocolate chips Melted dark chocolate, for drizzling, optional Chestnut flakes, for sprinkling, optional (see Cook's Note) Instructions: Line a 9-by-5-by-3-inch loaf pan with an overhanging piece of parchment paper to easily remove the bars.
   In a food processor, pulse together the dates, almonds, walnuts, cocoa powder, hemp seeds, maca powder, salt and water until the mixture starts to clump together. Pulse in the chocolate chips. Transfer the date mixture to the prepared pan and, using a greased piece of parchment paper, press down firmly to spread evenly.
   Refrigerate until firm, about 30 minutes. Remove the date bar from the pan and cut evenly into 6 bars. Drizzle the bars with melted chocolate and sprinkle with chestnut flakes if using. ","[Syrah, Zinfandel, Tempranillo, Barbera]" 51852,"Turkey Burgers with Beet Slaw 6 ounces white mushrooms 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 1/4 cup plus 2 tablespoons chopped fresh dill 2 small cloves garlic, finely grated 1 beet, trimmed and peeled 1/4 cup horseradish (do not drain) 4 dill pickle spears, plus 2 tablespoons brine 1/4 cup sour cream 1 pound ground turkey 4 whole-wheat hamburger buns, split and toasted Lettuce, sliced tomato and sliced onion, for topping Instructions: Pulse the mushrooms in a food processor until very finely chopped (or finely chop with a knife). Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the mushrooms and season with salt and pepper. Cook, stirring occasionally, until the liquid is released and the mushrooms are lightly browned, about 5 minutes. Add 2 tablespoons dill and half the garlic; stir to combine and remove from the heat. Scrape into a large bowl and let cool, stirring occasionally, about 10 minutes. Wipe out the skillet. While the mushrooms cool, grate the beet on the large holes of a box grater. Toss with the remaining 1/4 cup dill, the horseradish, pickle brine and a pinch each of salt and pepper. Mix the sour cream with the remaining garlic; season with salt and pepper. Add the turkey and a big pinch each of salt and pepper to the cooled mushrooms; mix well. Form into four 4-inch patties. Heat the remaining 1 tablespoon olive oil in the reserved skillet over medium-high heat. Add the patties and cook until well browned, about 4 minutes per side. Spread the sour cream sauce on the buns. Serve the burgers on the buns with lettuce, tomato, onion and the beet slaw. Serve with the pickle spears. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 51853,"Homemade Bird Food and Bird Feeder 1 large navel orange 1/2 cup natural almond butter 1/2 cup rolled oats 1/4 cup dried cranberries 1/4 cup raw, unsalted pepitas 1/2 cup unsalted sunflower seeds Instructions: Slice the orange in half through the equator. Hold one half of the orange over a mixing bowl and use a spoon to scoop the flesh into the bowl, catching the juices and avoiding breaking through the peel. Repeat the process with the other half of the orange. Use kitchen shears to cut the pulp into smaller pieces. Add the almond butter, oats, dried cranberries, pepitas and 1/4 cup sunflower seeds to the bowl with the orange. Use a rubber spatula to mix until evenly combined. Set aside. Use a wooden skewer to pierce a hole through an orange peel about 1/2 inch below the cut. Continue to thread the skewer through the orange to reach the other side. Pierce through the orange, creating 2 holes directly across from each other. Remove the skewer and repeat the same process crosswise on the orange, so that you now have 4 holes. Repeat the same process with the other orange half. Take one piece of kitchen twine and use the skewer to help the ends of the twine through two of the mirroring holes. Tie a knot at either end of the twine to secure it to the inside of the orange. Repeat the process with the remaining twine. Use one of the wooden skewers to poke from one side of the orange to another, creating a perch. Repeat the process with the remaining skewer, creating an X. Repeat with the second orange half. Fill the oranges with the almond butter mixture. Top with the remaining 1/4 cup sunflower seeds. Hang the bird feeders outside on a sturdy branch. Any leftover almond butter mixture can be stored in the fridge for up to 5 days to refill the feeders. Alternatively, it can be eaten by humans with green yogurt or on toast. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 51854,"Slow-Cooker Drip Beef Sandwiches 4 pounds beef chuck roast 2 teaspoons minced fresh rosemary
1/2 teaspoon kosher salt
Freshly ground black pepper One 16-ounce jar pepperoncini
2 cups beef broth 2 tablespoons salted butter 2 tablespoons olive oil 2 large onions, sliced 1/4 teaspoon kosher salt Freshly ground black pepper 6 soft hoagie rolls, split 6 tablespoons salted butter, softened 12 slices provolone cheese
Potato chips, for serving
Instructions: For the beef: Toss the roast in a 6- to 8-quart slow cooker with the rosemary, salt and a generous grinding of pepper. Add the pepperoncini with their liquid and the beef broth. Cover and cook on low until the meat is very tender and easy to pull apart, 7 to 8 hours. For the caramelized onions: When the slow cooker has about 15 minutes left, heat the butter and olive oil in a large skillet over medium-high heat. Add the onions, salt and a few grinds of pepper. Cook, stirring occasionally, until tender and lightly browned, about 10 minutes. Remove the roast to a bowl and shred using 2 forks, then return it to the slow cooker to keep warm. For the sandwich assembly: Preheat the broiler. Put the rolls on a baking sheet and spread each with a tablespoon of butter. Broil until toasted, about 2 minutes. Heap a generous portion of meat on each roll, then spoon some of the cooking liquid over the meat. Top with a few pepperoncini from the slow cooker and plenty of caramelized onions. Put 2 slices of cheese on each sandwich and return to the broiler just to melt the cheese, about 1 more minute. Serve with potato chips and extra cooking liquid on the side for dipping. Allow the leftover beef to cool completely, then transfer to a resealable freezer bag with a nice portion of cooking liquid and freeze for later use. When ready to serve, thaw completely in the refrigerator, then heat through and serve with additional sandwich fixings. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]

" 51855,"Apple-Molasses Pancakes with Honey Butter 3 tart apples such as Granny Smith, peeled, cored, and grated 1 egg, lightly beaten 4 tablespoons unsalted butter, melted, plus 1 tablespoon butter for the skillet 2 tablespoons dark molasses 1 1/2 cups milk 1/2 teaspoon baking soda 1 1/2 teaspoons baking powder 1/4 teaspoon salt 2 cups flour 4 tablespoons unsalted butter 1 cup pure honey Instructions: Make the pancakes: In a large bowl, combine the apples, egg, melted butter, and molasses. Stir in the milk. In another bowl, whisk together the baking soda, baking powder, salt, and flour. With a whisk or dinner fork, stir the dry ingredients into the wet until just combined. Don't overdo it! There should be some lumps. In a large, heavy-bottomed skillet, melt 1 tablespoon butter over medium-low heat. Swirl the butter around the pan, entirely covering it. Using a 1/4-cup measuring cup, pour 3 portions of batter into the skillet. Cook for 3 or 4 minutes, or until broken bubbles appear. Use a metal spatula to turn the cakes and cook for another 1 1/2 to 2 minutes, or until a crisp surface is achieved. Keep the pancakes warm on a platter in a preheated 200 degrees F oven while repeating to cook the remaining batter. Make the butter: In a small saucepan, melt the butter with the honey over very low heat. Serve the pancakes and honey butter hot. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]

" 51856,"Smoked Turkey Leg and Green Bean Salad 1 pound string beans, ends trimmed, cut into 1-inch pieces 1 tablespoon butter 1 tablespoon vegetable oil 1 small red onion, sliced in half moons 3 cloves garlic, minced Kosher salt and freshly ground black pepper 1 red bell pepper, seeded and julienned 6 sun-dried tomatoes packed in oil, chopped Meat from 1 (1-pound) smoked turkey leg, skin removed and meat roughly chopped, 10 ounces 1 tablespoon lemon juice 1/4 cup pine nuts, toasted Instructions: Bring a large pot of salted water to a boil over medium heat and add the string beans. Blanch until bright green, about 3 minutes, then transfer to an ice bath. Warm the butter and the oil in a large skillet over medium heat. Add the onion and garlic, a pinch of salt and pepper, and cook until they are softened but have no color. Add the bell pepper to the skillet and continue to saute another 2 minutes. Strain the string beans and pat dry. Add the beans, tomatoes, turkey and lemon juice and stir until all ingredients are evenly incorporated and warm. Transfer to a serving bowl, top with toasted pine nuts and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 51857,"Grab and Go Skewers 12 grape tomatoes 12 basil leaves 12 (6-inch) bamboo skewers 1/2 cup balsamic vinaigrette dressing 12 seedless grapes, green or red 1 mango, peeled and cut into bite size pieces 12 strawberries, tops removed 1 (6-ounce) container vanilla yogurt 1 tablespoon honey 12 (6-inch) bamboo skewers Instructions: Hold the shrimp up so it looks like the letter C, with the tail making the bottom of the C. Push the skewer through the tail, stopping when the tip of the skewer hits the middle of the C. Skewer 1 grape tomato and 1 basil leaf. Then, push the skewer through the top of the shrimp, so the grape and basil are enclosed inside the shrimp. Repeat with remaining shrimp, basil and tomatoes, placing each finished skewer inside a plastic storage container. Place in the refrigerator until you're ready to go. Five minutes before serving drizzle skewers with dressing. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 51858,"Kellogg's? Corn Flakes Crusted Chicken Popsicles with Avocado-Sweet Tomato Jam Vegetable oil, for frying 1 (28-ounce) can crushed tomatoes 1 avocado 2 tablespoons honey 1 lime, juiced 2 tablespoons creme fraiche Salt and freshly ground black pepper 1 cup self-rising flour 4 boneless, skinless chicken breasts, cubed 2 eggs, beaten 2 cups Corn Flakes, pulverized
Instructions: Heat a pot of oil to 350 degrees F. Put the tomatoes, avocado, honey, lime juice and creme fraiche in a blender and puree. Season with salt and pepper and set aside. Season the flour with 1 tablespoon salt and 2 teaspoons pepper and dredge the chicken in it. Dip into the beaten eggs, and then the Corn Flakes. Fry the chicken cubes in the oil until golden brown, 3 to 5 minutes. Skewer the chicken cubes with a toothpick and serve with the avocado-tomato jam for dipping. ","[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]" 51859,"Brussels Sprout and Kale Salad with Green Goddess Dressing 2 cups rustic bread, torn into 1/4-inch pieces 1/3 cup olive oil Kosher salt and freshly ground black pepper 1 ripe avocado, pit removed and flesh scooped out 2 cloves garlic, sliced 1 cup buttermilk 1/2 cup sour cream 1/4 cup white wine vinegar 1/2 cup finely chopped fresh dill 1/2 cup finely sliced scallion 3 cups shaved Tuscan kale 3 cups shaved Brussels sprouts 1 cup finely grated Parmesan Instructions: Set up your grill for cooking with 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 food processor, add the torn bread and pulse until you have some very fine and some larger breadcrumbs. Transfer to a cast-iron pan. Drizzle with the olive oil and season with salt and pepper. Toss to coat. Place on the indirect-heat side of the grill, close the lid and bake until golden brown and crispy, 10 to 12 minutes. To a blender, add the avocado, garlic, buttermilk, sour cream and vinegar. Season with salt and pepper, then blend until smooth. Pour into a mixing bowl and mix in the dill and scallions. To a large mixing bowl, add the kale. Massage the kale until it darkens and softens. Add the Brussels sprouts and toss to combine. Dress with as much dressing as you\u2019d like. Top with the croutons and cheese. Serve! Any remaining dressing will keep in the refrigerator for up to 5 days. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 51860,"2 in 1 Gravy and Sausage-Stuffed Stuffing 8-ounce pack spicy sausage (recommended: Bob Evans) 2 cups canola oil, plus 1/4 cup 1 cup all-purpose flour, divided 3 cups chicken stock 1 (6-ounce) box chicken flavored bread stuffing mix (made according to package instructions) 1 tablespoon chopped parsley leaves, plus more for garnish 1 tablespoon chopped thyme leaves 2 tablespoons chopped scallions Instructions: Heat a large skillet over medium heat and drop dime-sized dollops of sausage into the pan. Cook until golden brown, approximately 12 to 15 minutes. Remove from the pan to a plate and set aside. After removing sausage add a 1/4 cup of canola oil to the pan and stir in 1/2 cup of flour. Stir to create a roux, and cook for approximately 3 to 4 minutes. Slowly add the chicken stock, stirring while you pour and let simmer, stirring frequently, until it thickens, approximately 6 to 8 minutes. In a separate saucepan heat 2 cups of canola oil on medium-high heat until it reaches 350 degrees F. In a large bowl combine the stuffing, parsley, thyme, and scallions and mix together. Take quarter-sized or 1 tablespoon of stuffing mix and wrap it around the individual sausage balls. Cover the sausage completely and set aside Once all of the sausage balls have been coated in stuffing, dredge them in the remaining 1/2 cup of flour. When all the balls are lightly coated in flour, carefully drop them into the hot oil and fry until golden brown, about 2 to 3 minutes. Remove them from the oil, to a paper towel lined plate to drain. Once all of the balls have been fried and drained turn off the heat to the gravy and add the fried sausage stuffing balls. Stir gently to coat the balls with the gravy and transfer to a serving bowl or platter. Garnish with chopped parsley and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 51861,"Box of Chocolate Cake Nonstick cooking spray, for the pan Two 15.25-ounce boxes chocolate cake mix (plus required ingredients) 4 ounces white chocolate, chopped, plus 2 teaspoons white chocolate shavings 1 batch warm Chocolate Ganache, recipe follows 9 chocolate-covered espresso beans
2 teaspoons cocoa powder
3 small red heart-shaped sprinkles or candies
4 small pink heart-shaped sprinkles or candies
2 teaspoons chopped pistachios One 15.6-ounce container vibrant red vanilla frosting, such as Pillsbury Funfetti Radiant Red Vanilla Frosting 1 package red icing or frosting sheets, such as Wilton Sugar Sheets
1/2 cup heavy cream 1/2 cup semisweet chocolate chips
1 teaspoon corn syrup
Instructions: Spray a 12-by-2-inch heart-shaped cake pan with nonstick spray. Use the pan to trace a heart onto a piece of parchment. Cut out the heart and line the bottom of the pan with it. Prepare one of the cake mixes according to the package instructions. Pour the cake batter into the prepared cake pan and bake according to the package instructions for a 9-by-13-inch pan or until a toothpick inserted in the center comes out clean. Let cool, then remove from the pan. Line two 12-cup (or one 24-cup) mini cupcake tins with brown or black mini cupcake liners. Prepare the second cake mix according to the package instruction. Add about 1 tablespoon of batter to each cupcake liner. Bake until a cake tester inserted in the center comes out clean, 5 to 8 minutes. Let cool, then remove the cupcakes from the tins. Use any leftover batter to make more cupcakes. Melt the white chocolate in a double boiler. Set aside. Using a serrated knife, slice off the domed top of the heart cake to create a flat even surface. You want the final height of the cake to be about 1 inch. Save any cake scraps to make cake pops. Place a 16-inch round cake board on top of the cake and flip upside down so the parchment paper is on top. Carefully remove the parchment paper and discard. Cut some strips of parchment paper and slide them under the cake a little bit to cover the cake board; this will help keep the cake board clean when you frost the cakes. Set the cake aside. Carefully dip the top of 16 mini cupcakes into the Chocolate Ganache to cover each cupcake to the paper liner. Carefully dip the tops of the remaining 8 mini cupcakes into the melted white chocolate. Let set for about 5 minutes. For the 16 ganache-coated cupcakes: Top 3 with 3 chocolate-covered espresso beans and 3 with white chocolate shavings; drizzle 3 with melted white chocolate; dip 4 in the cocoa powder and top 3 with red heart sprinkles. For the 8 white chocolate-topped cupcakes: Top 4 with pink heart sprinkles and 4 with a pinch of chopped pistachios. Feel free to mix it up and do any combination of these decorations. Frost the entire cake with the red frosting. Remove the parchment paper strips and discard. Cut the icing sheet into 1 1/2-inch-wide strips to go around the heart cake; the strips should come up about 1/2 inch above the surface of the cake. You will need 4 strips to make it around the entire heart cake; the fourth strip will need to be shorter, so cut it to fit cleanly between the end of the first and third strips. Carefully press the icing strips around the cake to form the rim of the box. Arrange the cupcake \candies\ inside the box on top of the cake.
In a small pot, bring the cream to a simmer. Put the chocolate chips in a small bowl. Pour over the hot cream and let stand for 2 minutes. Wish until blended and smooth. Whisk in the corn syrup. Let stand before using until the consistency is similar to pancake batter. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Moscato]" 51862,"Aloo Pies 2 pounds all-purpose flour 4 teaspoons baking powder 1 tablespoon shortening (recommend: Crisco) 1 teaspoon salt 1 tablespoon sugar 2 pounds Idaho russet potatoes, peeled and cut into 1-inch cubes 1/2 bunch freshly chopped cilantro leaves 1 small habanero pepper, seeded and chopped 1 teaspoon ground cumin salt, or to taste Instructions: For the dough: Mix all the ingredients in a large mixing bowl until incorporated. Next, slowly add water until it forms a dough ball. Knead for a few minutes, and then roll out to golf ball-sized spheres (10 to 12). Place balls on a sheet pan and place in a warm area to proof for about 10 minutes. For the pie mixture: Boil the potatoes until soft, drain, and then place in large bowl. Add remaining ingredients and then mash and mix well. For the Aloo Pie: Take one dough ball and roll out to about a 6 to 7-inch circle. Place between 1 and 1 1/2 tablespoons of the pie mixture in the middle of the circle. Fold the dough over and pinch the edges to seal them. Take a 4 to 6-quart pot and fill it a little more than half full with vegetable oil. Place pot on medium high heat. When hot enough, but not smoking, carefully place one pie in the oil. Fry until golden brown on both sides. Serve with a side of tamarind or mango chutney. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 51863,"Gelato Bar 1/2 cup whipping cream 1/3 cup honey 1 (11.5-ounce) bag milk chocolate chips 1 1/2 cups whipping cream, chilled 3 tablespoons powdered sugar 1 (1/2-gallon) vanilla, mint chip, or coffee gelato 1 (1/2-gallon) Neapolitan ice cream Assorted toppings (coarsely crumbled chocolate sandwich cookies, almond biscotti, amaretti cookies, chopped toasted almonds, sliced fresh strawberries, rainbow decors, chocolate sprinkles, mini candy-coated chocolates, and maraschino cherries) Instructions: To make the milk chocolate sauce: Combine the cream and honey in a small heavy saucepan and bring to a simmer over medium heat. Remove from the heat and add the chocolate. Let stand until the chocolate melts, about 2 minutes, then whisk to combine. Cool the sauce slightly, then pour into a clear glass serving bowl or small pitcher. (The sauce can be made 1 week ahead. Cool completely, then cover and refrigerate.) Re-warm the sauce in the microwave, if necessary. To make the whipped cream: Using an electric mixer, beat the cream and sugar in a large bowl until soft peaks form. Transfer the whipped cream to a serving bowl. (The whipped cream can be made 2 hours ahead. Cover and refrigerate.) For the sundaes: Place each topping in a separate serving bowl. Scoop the gelato or ice cream into dessert bowls and drizzle with the milk chocolate sauce. Allow guests to sprinkle their desired toppings over their sundaes. Top with the whipped cream and cherries, if desired. ","[Chardonnay, Moscato, Riesling, Pinot Grigio]" 51864,"Stuffed Southwestern Sweet Potatoes 6 (8-ounce) baking potatoes Unsalted butter 1/4 pound mushrooms, sliced thin 1/4 cup medium-dry Sherry 1/2 teaspoon dried tarragon Salt and pepper 1/2 pound baked ham, chopped 3/4 cup half-and-half 2 large egg yolks, 2 tablespoons Dijon mustard Cayenne pepper 1/4 cup fresh bread crumbs 1/4 cup freshly grated Parmesan Instructions: Rub six 8-ounce baking potatoes, well scrubbed, with softened, unsalted butter, sprinkle them with salt, and bake them in a preheated hot oven (400 degrees) for 1 hour, or until they test done when pierced with a skewer. In a skillet saute 1/4 pound mushrooms, sliced thin, in 1 tablespoon unsalted butter over moderately high heat for 2 minutes, add 1/4 cup medium-dry Sherry, 1/2 teaspoon dried tarragon, salt and pepper to taste, and cook the mixture, until almost all the liquid is evaporated. Add 1/2 pound baked ham, chopped, and cook the mixture, tossing it, for 2 minutes. Cut a 1/2-inch slice from the top of each potato, scoop out the pulp, and reserve the shells. Puree the pulp through a food mill or ricer into a large bowl (should be about 3 cups). Combine the puree with 3/4 cup scalded half-and-half, 3 tablespoons softened unsalted butter, 2 large egg yolks, 2 tablespoons Dijon mustard, and cayenne, salt and pepper to taste. Fold in 1 cup grated Gruyere and ham mixture and combine the mixture well. Heap mixture into the reserved potato shells, sprinkle the shells with a mixture of 1/4 cup each of fresh bread crumbs and freshly grated Parmesan. Dot them with butter. Arrange the potatoes in a lightly buttered baking dish and bake them in the upper third of a preheated moderately hot oven (350 degrees) for 15 minutes or until they are puffed and lightly browned. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]

" 51865,"Sweet and Spicy Ham Fried Rice 2 tablespoons vegetable oil 1 large egg, beaten 1 cup diced ham 1/2 cup sliced stemmed shiitakes 1/2 cup diced red bell pepper 1 tablespoon Asian sweet chili sauce 1 teaspoon finely grated fresh ginger 1 teaspoon soy sauce Kosher salt 3 cups cold cooked long grain white rice 1 to 1 1/2 teaspoons Asian chili oil 2 tablespoons chopped scallions 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 remaining tablespoon oil, then add the ham and shiitakes and cook, stirring constantly, until golden, about 3 minutes. Add the bell pepper, sweet chili sauce, ginger, soy sauce and 1/4 teaspoon salt and cook, stirring constantly, until the pepper are crisp-tender, about 2 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 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 chili oil, sprinkle with the scallions and serve.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 51866,"Peanut Butter Cookies 1 cup sugar, 1/4 cup additional to roll cookies 1 stick butter, at room temperature 1 egg 1 cup smooth peanut butter 1 teaspoon vanilla 1/2 teaspoon salt 1/2 teaspoon baking soda 1 1/2 cups flour Instructions: Preheat oven to 375 degrees. Grease a baking sheet. In a large bowl, cream together sugar and butter. Beat in egg to mixture. Mix in peanut butter and vanilla until smooth and creamy. Stir in salt, baking soda and flour until well combined. Roll dough into 1 inch balls and then roll in sugar. Place on baking sheet and flatten with fork. Bake for 12-15 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Chenin Blanc]" 51867,"Green cl-Tomatillo Sauce 6 poblano peppers, halved, seeded and deveined 1 tablespoon unsalted butter 1/2 medium yellow onion, finely chopped 10 tomatillos, husked and rinsed under cool water 10 tomatillos, husked and rinsed under cool water
6 cups vegetable broth 1 medium-ripe pear, peeled and cored One 14-ounce can green chiles 1/2 bunch fresh cilantro, tough ends discarded 1 1/2 teaspoons ground white pepper 2 cups heavy cream 1 cup sour cream Instructions: Preheat the oven to 425 degrees F. Place the poblano halves on a baking sheet and roast until they begin to shrivel, about 20 minutes. Transfer the roasted poblanos to a food processor and puree until smooth. Heat the butter in a medium skillet over medium-high heat. Add the onion, reduce the heat to medium, and cook, stirring often, until the onion is soft and golden, 4 to 5 minutes. Transfer the onion to a plate and set aside to cool. Bring a medium saucepan of water to a simmer. Add the tomatillos and blanch them until they turn vibrant in color and the center of the largest one is easily pierced with a fork, about 5 minutes. Drain the tomatillos in a fine-mesh sieve then run them under cold water to cool. Transfer the blanched tomatillos to the food processor bowl with the poblano puree, add the cooled onion, pears, green chiles, cilantro, and white pepper and process until smooth. Bring the vegetable broth to a simmer in a saucepan. Add the poblano-tomatillo puree, cream and sour cream and reduce the heat to medium-low. Gently simmer the sauce, stirring often, until light and creamy, 45 minutes to 1 hour. Use an immersion blender to blend until smooth (or blend the sauce in batches using a standard blender). The sauce can be refrigerated for up to 4 days or frozen for up to 4 months. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]

" 51868,"Cheese Pizza Shortcut Ravioli Kosher salt 24 wonton wrappers 1 1/2 cups plus 2 tablespoons marinara sauce, warmed 3/4 cup grated mozzarella 1 cup grated Parmesan 1 tablespoon Italian seasoning Fresh basil leaves, for garnish Instructions: Bring a large pot of salted water to a boil. Lay out a few wonton wrappers at a time. Place 1/2 teaspoon marinara in the center of each wrapper, then top each with a tablespoon of mozzarella, a pinch of Parmesan and Italian seasoning. Dab your finger in a little water and run it along the edge of one wrapper, then lay a second wrapper on top, lining up the edges as much as possible and gently pressing out any air bubbles. Set aside while you work on the rest. Use a 2 1/2-inch round pastry cutter to trim each ravioli into a neat round. Drop the ravioli into the boiling water in two batches (you want them to have plenty of room). Stir gently with a spoon so they do not stick together. Let cook until they float to the top, about 2 minutes. Remove with a slotted spoon to a platter. Cook the remaining ravioli in the same manner. Spoon a little marinara sauce on each plate and lay 4 to 6 ravioli on top. Spoon more marinara sauce over the ravioli. Garnish with the fresh basil leaves and the remaining Parmesan, then serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 51869,"From Scratch Cheddar Cheese Biscuits 7 cups all-purpose flour, plus more for dusting 2 cups dry powdered milk
1 pound cream cheese, cold
1/2 cup (1 stick) unsalted butter, melted, plus chilled butter for serving 1/2 cup sugar
3 tablespoons baking powder
2 tablespoons table salt 3 1/2 cups buttermilk
3 cups shredded Cheddar
Jam, for serving Instructions: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Add the flour, powdered milk, cream cheese, butter, sugar, baking powder and salt to a stand mixer fitted with a paddle attachment and mix on low speed until the flour resembles coarse cornmeal. With the mixer running, slowly add the buttermilk and mix until a dough forms. Increase the speed to medium and mix until the dough starts to stick to the sides of the mixing bowl. Stop the mixer. Add the Cheddar and mix on low speed until incorporated, about 10 seconds. (You don't want to break up the cheese.) Place the dough on a floured rolling surface and knead it 25 times, until the dough is soft and doesn't stick to your hands or the board. Roll out the dough to 3/4-inch thickness and cut out 36 biscuits with a biscuit cutter, transferring the biscuits to the prepared baking sheets. Bake the biscuits, rotating the baking sheets halfway through, until golden brown, about 30 minutes. Serve with butter and jam. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 51870,"Spicy Double Dark Chocolate Cake 1 pound 6 ounces all-purpose flour 2 2/3 teaspoons baking powder 2 2/3 teaspoons baking soda 4 ounces dry chocolate pudding mix 1/8 cup wheat germ 1 tablespoon ground white pepper 1 1/3 teaspoons salt 1 pound 12 ounces granulated sugar 9 ounces vegetable shortening 6 whole eggs 1 ounce plus 1 1/2 teaspoons pure vanilla extract 6 ounces unsweetened cocoa powder 8 ounces dark chocolate, chopped Cognac Cherries Filling, recipe follows Pistachio Mascarpone Frosting, recipe follows 8 ounces cherries, chopped 2 ounces cognac 10 ounces mascarpone cheese 1 tablespoon pistachio compound 1 teaspoon almond extract 7 ounces powdered sugar Instructions: Preheat the oven to 350 degrees F. Line a regular cupcake pan with 12 cupcake liners. Sift the flour, baking powder and baking soda into a small bowl. Add the pudding mix, wheat germ, pepper and salt to the flour mixture and set the bowl aside. In a bowl of an electric stand mixer with a paddle attachment, cream the sugar and shortening together, until the mixture is fluffy, about 5 minutes. Scrape down the bowl and then slowly add the eggs, one egg at a time, scraping the sides of the bowl after each addition. Add the vanilla extract. While adding the eggs, put 2 3/4 cups water in a saucepan and bring to a boil. Remove from the heat once the water boils. Put the cocoa powder in a medium bowl and pour the boiling water over, whisking until smooth. Turn off the mixer and add the liquid cocoa to the batter. Let the mixture come together then add the dry ingredients to the batter. Remove the bowl from the electric mixer and scrape the bowl to incorporate all the ingredients. Fold in the chopped dark chocolate. Fill the prepared liners three-quarters full with batter and bake until a toothpick comes out clean, 18 to 20 minutes. Let the cupcakes cool completely. To assemble: Fill the center of the cupcakes with the Cherry Filling and top with the Pistachio Mascarpone Frosting. Mix the cherries and cognac together in a bowl and let sit for 10 to 15 minutes. Cream the cheese with the compound and extract (don't over mix). Add the powdered sugar to taste. ","[Pinot Noir, Barolo, Tempranillo, Syrah]" 51871,"Farfalle with Chicken, Porcini Mushroom and Swiss Chard 1 cup low-sodium chicken broth 1 ounce dried porcini mushrooms Kosher salt 1 pound farfalle pasta 3 tablespoons extra-virgin olive oil 1 large or 2 small shallots, sliced 1 teaspoon freshly ground black pepper One 12-ounce bunch Swiss chard, center stems removed and leaves chopped into 1-inch pieces 1 cup mascarpone cheese, at room temperature (8 ounces) 2 store-bought rotisserie chicken breasts, diced into 1/2-inch pieces to yield 2 cups of meat Instructions: Boil the broth and mushrooms over medium-high heat in a small saucepan. Turn off the heat and allow the mushrooms to soften in the liquid, about 20 minutes. Remove the mushrooms and coarsely chop. Reserve the liquid.
Bring a large pot of salted water to a boil over high heat. Cook the pasta until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and reserve about 1 cup pasta water.
Heat the oil over medium-high heat in a large nonstick saute pan. Add the shallots mushrooms, 1 teaspoon salt and 1/2 teaspoon pepper. Cook until the shallots are soft, about 3 minutes. Add the chard in batches and cook until wilted, about 7 minutes. Sprinkle 1 teaspoon salt and the remaining 1/2 teaspoon pepper.
Remove the pan from the heat and add the mascarpone cheese. Stir until the mixture is smooth and creamy. Add the mushroom mixture, chicken and the reserved mushroom-cooking liquid to the pasta. Add reserved pasta water if necessary. Toss until all the ingredients are coated and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 51872,"Plantain Pancakes 6 very soft, blackened plantains, chopped 1 1/2 cups yellow cornmeal
1 cup buttermilk
1/2 cup all-purpose flour
4 tablespoons (1/2 stick) unsalted butter, melted
3 scallions, thinly sliced
1 small sweet onion, chopped 3 tablespoons minced fresh ginger 2 teaspoons kosher salt
Canola oil, for the griddle
Instructions: Mash the plantains in a large bowl with a potato masher until slightly chunky. Add the cornmeal, buttermilk, flour, butter, scallions, onion, ginger and salt and mash and stir with the potato masher until combined but still slightly chunky. Cover the bowl and refrigerate for 30 minutes. Line a baking sheet with paper towels. Put a large nonstick griddle or skillet over medium-high heat; brush with some of the canola oil. Ladle 1/2 cup of the plantain batter onto the griddle and spread it into a 4 1/2-inch circle. Make as many pancakes as you can, leaving some space between each. Griddle the pancakes until golden brown, about 3 minutes per side. Transfer to the baking sheet to drain any excess oil. Repeat with the remaining canola oil and batter until all the batter is used. Serve hot.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 51873,"All-Crust Sheet-Pan Lasagna 3 tablespoons extra-virgin olive oil, plus more for oiling foil 12 ounces sweet Italian sausage, casings removed (about 3 links) 2 cloves garlic, thinly sliced One 28-ounce can whole peeled tomatoes, crushed by hand
Kosher salt and freshly ground pepper One 15-ounce container whole-milk ricotta cheese (about 2 cups) 1 large egg 1/4 cup milk 1/2 cup packed basil leaves, roughly chopped 3/4 cup grated Parmesan
One 1-pound block whole-milk mozzarella cheese, shredded (about 4 cups) 12 flat no-boil lasagna noodles (7-by-3.5-inches each) Instructions: Position a rack in the center of the oven and preheat to 450 degrees F. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sausage and cook, breaking up the meat with a wooden spoon, until browned and cooked through, about 5 minutes. Transfer the sausage to a bowl with a slotted spoon and reserve the drippings in the pan.
Reduce the heat to medium. Add the remaining 2 tablespoons olive oil and the garlic to the pan. When the garlic begins to brown at the edges, about 1 minute, add the tomatoes with their juices, 3/4 teaspoon salt and 1/4 teaspoon pepper. Bring to a simmer and continue to cook, stirring occasionally, until the sauce thickens, about 8 minutes.
Mix the ricotta, egg, milk, basil, 1/2 cup of the grated Parmesan, 3/4 teaspoon salt and 1/4 teaspoon pepper together in a large bowl. Spread 2/3 cup of the tomato sauce across the bottom of an 18-by-13-inch sheet pan. Next, space out 6 lasagna noodles on top of the sauce, turning them to fit so there are 2 noodles across and 3 noodles down. (The noodles will expand when they cook.) Top the noodles with all of the ricotta mixture, all of the sausage, 2/3 cup tomato sauce, and half the shredded mozzarella. Add another layer of 6 lasagna noodles and top with the remaining sauce, mozzarella, and 1/4 cup grated Parmesan.
Lightly oil one side of a large piece of foil. Cover the pan with the foil, greased side down. Bake until the noodles are tender when pierced with a paring knife, about 20 minutes. Carefully remove the foil and continue to bake until the top is very crusty and brown, 10 to 15 minutes more. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 51874,"Breakfast Sandwich Cookies 1 stick (8 tablespoons) unsalted butter, at room temperature, plus more for serving 4 ounces cream cheese, at room temperature
1 large egg
2 cups all-purpose flour
1 tablespoon dried chives
1 1/2 teaspoons baking powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper, plus more for garnishing 1 cup grated white Cheddar
1/2 cup chopped cooked bacon
Your favorite jam for serving, optional Instructions: Preheat the oven to 375 degrees F. Line 2 rimmed baking sheets with parchment paper. Add the butter and cream cheese to a large bowl, using a hand mixer, beat on medium-high speed until light and fluffy, about 30 seconds. Scrape down the bowl and add the egg and beat again until combined. In a separate medium bowl, add the flour, chives, baking powder, garlic powder, onion powder, salt and pepper. Add the flour mixture to the butter mixture and beat to combine. Fold the cheese and bacon in by hand. Spoon a 2 tablespoon sized ball onto the prepared baking sheet and gently press to slightly flatten. Sprinkle on a pinch of pepper. Repeat with the remaining dough. Bake until lightly golden, about 25 minutes. Serve with room temperature butter and jam if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 51875,"Orange Glazed Chicken Wings 12 whole chicken wings 1 (6-ounce) can frozen orange juice concentrate 3 tablespoons hoisin sauce 2 teaspoons honey 1 tablespoon soy sauce 1 teaspoon rice wine vinegar 1/2 teaspoon crushed red pepper flakes Instructions: Place a 6-quart saucepan with a steamer basket and 1 inch of water in the bottom, over high heat, cover and bring to a boil. Remove the tips of the wings and discard or save for making stock. Using kitchen shears, or a knife, separate the wings at the joint. Place the wings into the steamer basket, cover, reduce the heat to medium and steam for 10 minutes. Remove the wings from the basket and carefully pat dry. Lay the wings out on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator for 1 hour. Preheat the oven to 425 degrees F. Replace the paper towels with parchment paper. Roast on the middle rack of the oven for 20 minutes. Turn the wings over and cook another 20 minutes or until meat is cooked through and the skin is golden brown. During the last 20 minutes of cooking the chicken, place the orange juice concentrate, hoisin sauce, honey, soy sauce, rice wine vinegar and red pepper flakes into a small saucepan, stir to combine and bring to a simmer over medium-high heat. Reduce the mixture to about 1/2 cup, approximately 5 to 10 minutes. Remove from the heat and allow to cool at least 5 minutes. Remove the wings from the oven and transfer to a large mixing bowl along with the glaze and toss to coat. Serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 51876,"I.C. Fennel Cordial 1 quart vodka 2 cups fennel fronds, loosely packed
85 grams granulated sugar
1 tablespoon fennel seeds 1 teaspoon cardamom seeds
10 green cardamom pods
1 whole star anise
Instructions: Install an immersion circulator in a water bath and set it to 140 degrees F. Place the vodka, fennel fronds, sugar, fennel seeds, cardamom seeds, green cardamom pods and star anise in a one-gallon zip-top freezer bag (see Cook's Note). Remove as much of the air from the bag as possible then seal and submerge the bag in the bath for 1 hour (see Cook's Note). Transfer the unopened bag to an ice water bath. Once cool, strain the mixture through a coffee filter set inside a sieve and discard the solids. Don't squeeze or press the solids to extract additional liquid: It will cloud the liqueur and release off flavors. Chill before serving. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 51877,"Pine Nut Tart 1 3/4 cups all-purpose flour, plus more for the surface 1/3 cup granulated sugar 1/2 teaspoon kosher salt
1 stick (8 tablespoons) unsalted butter, cubed and chilled
1 large egg yolk
1 teaspoon pure vanilla extract
2 tablespoons ice water 1/3 cup honey 1/4 cup light brown sugar
1/2 teaspoon kosher salt
6 tablespoons unsalted butter, cubed and chilled
1/4 cup heavy cream
1 large egg yolk
Zest and juice of 1 lemon
1 1/2 cups pine nuts
Confectioners' sugar, for serving
Instructions: For the tart crust: Add the flour, granulated sugar and salt to the bowl of a food processor and pulse until combined. Add the butter and pulse until small pebbles form. With the machine running, add the egg yolk, vanilla and water and pulse until the dough just comes together. Remove to a piece of plastic wrap and press together into a dough ball. Flatten into a disk then refrigerate, at least 30 minutes. Meanwhile, make the honey and pine nut filling: Add the honey, brown sugar and salt to a medium saucepan over medium heat and whisk to combine. Cook, whisking occasionally, until the sugar melts, 2 to 3 minutes. Add the butter and whisk until melted. Pour the mixture into a large bowl and allow to cool for 25 to 30 minutes. Preheat the oven to 350 degrees F. On a lightly floured surface, roll the dough to a 13-inch circle and place in an 11-inch tart pan with a removable bottom. Chill 30 more minutes. Prick the bottom of the tart with a fork. Place a piece of parchment in the center of the tart and fill all the way to the top with dried beans. Bake until the crust is set but still slightly pale, about 15 minutes. Allow to cool, then remove the parchment and beans.
Reduce the oven temperature to 325 degrees F.
Meanwhile, whisk the heavy cream, egg yolk, lemon zest and juice into the cooled filling. Place the cooled tart shell on a rimmed baking sheet and scatter the pine nuts inside the shell. Evenly pour the filling into the tart crust and bake until the top is golden brown, the filling is set and the very center still has a slight jiggle, 50 to 60 minutes. Cool completely before slicing, at least 30 minutes and up to 1 hour. Serve dusted with confectioners' sugar. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 51878,"Gingery Watermelon Petit Fours 1 cup sliced fresh ginger, from one 4-inch piece 4 tablespoons honey Zest of 1 lime plus 2 tablespoons fresh lime juice 1 small seedless watermelon 2 ounces room-temperature cream cheese Instructions: Combine the ginger, 3 tablespoons of the honey and 1/2 cup water in a small saucepan. Bring to a boil, then remove from the heat. Let sit until cooled to room temperature. Strain, discarding the ginger. Stir in the lime juice. Meanwhile, cut the watermelon crosswise into 1-inch-thick slices. Cut off the skin, leaving each slice a square or rectangle. Cut each slice again until you have twenty-four 1-inch cubes. (You will have watermelon left over.) Put the cubes in an 8 by 8-inch baking pan. Pour the cooled syrup over the watermelon and let sit, refrigerated, 1 to 4 hours, turning the cubes halfway through. Just before serving, mix the cream cheese and the remaining 1 tablespoon honey in a small bowl until smooth. Transfer to a resealable plastic bag. Push the mixture towards one corner of the bag and twist the top to make a handle. Use scissors to snip a small hole at the corner. Remove the watermelon from the liquid and transfer the cubes to a serving tray. Pipe a small dollop of the cream cheese mixture onto the top of each cube. Sprinkle the lime zest over the tops of the cubes. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 51879,"Bistro Steamed Clams with Roasted Shallots and Saffron 3 pounds fresh clams, rinsed 1/2 cup dry white wine 1/2 cup mirin wine 1/3 cup ouzo 1 lemon, zested 1/2 lemon, juiced 1/2 teaspoon saffron threads 6 shallots, roasted and coarsely chopped 2 cloves garlic, minced 4 tablespoons unsalted butter Salt Freshly cracked black pepper Instructions: In a large stock pot over high heat, combine clams, wine, mirin, ouzo, lemon zest and juice, saffron, roasted shallots, and garlic. Bring the mixture to a boil and cook until the clams just begin to open, 3 to 4 minutes. Add the butter and continue cooking until the clams have opened completely, about 4 minutes longer. Discard any unopened clams. Season to taste with salt and pepper. Serve the clams and cooking liquid in large pasta bowls. Serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Albari?o]" 51880,"Mocha Ice Cream Sandwiches with Macadamia Nut-Hawaiian Vintage Chocolate Chunk Cookies 6 scoops Mocha Ice Cream, recipe follows 1 cup toasted sweetened coconut flakes 1 dozen Macadamia Nut-Hawaiian Vintage Chocolate Chunk Cookies, recipe follows 4 ounces Hawaiian vintage chocolate semisweet chocolate, chopped 2 cups heavy cream 4 large egg yolks 1/2 cup sugar 1 tablespoon instant coffee powder 1 teaspoon vanilla extract 1/2 cup packed light brown sugar 1 egg 1/2 teaspoon almond extract 1/2 teaspoon vanilla extract 1 cup all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 6 ounces chocolate chips 3/4 cup roughly chopped macadamia nuts* Instructions: Let the ice cream soften at room temperature until a spreadable consistency, about 5 minutes. In a shallow dish, spread the toasted coconut. Place one 1/2-cup scoop of ice cream in the center of 6 cookies. Press down on the ice cream with the scoop to push the ice cream out to the cookies' edges. Top with the remaining cookies, pressing together to form sandwiches. With a butter knife, smooth the ice cream around the edges. Roll the sandwiches in the toasted coconut and place on a baking sheet. Freeze until just firm, about 10 minutes before serving. (Or, wrap tightly in plastic wrap and keep frozen until ready to serve.) In the top of double boiler set over medium high heat, melt the chocolate. Remove from the heat. In a medium saucepan, bring the cream to a gentle boil. Remove from the heat. In a small mixing bowl, whisk together the egg yolks and sugar until slightly thickened. Whisk 1/2 cup of the hot cream into the egg mixture. Whisk in the coffee powder. In a slow, steady stream, gradually add the egg mixture to the pan of hot cream. Cook over moderately low heat, stirring occasionally, until the mixture thickens enough to coat the back of a spoon and reaches 170 degrees F on an instant-read thermometer, 3 to 5 minutes. Remove the pan from the heat and strain the mixture into a clean bowl through a fine mesh strainer, pressing against the strainer with the back of a spoon. Add the melted chocolate and vanilla. Pour into a container and cover with waxed paper or plastic wrap, pressing down against the surface to keep a skin from forming. Chill in the refrigerator for at least 2 hours. When cold, pour into the bowl of an ice cream machine. Churn and freeze according to manufacturer's instructions. When the ice cream has come together, transfer to an airtight container and place in the freezer until ready to serve. Preheat the oven to 350 degrees F. Grease a baking sheet and set aside. In a large bowl, cream together the butter and sugar. Add the egg, almond extract, and vanilla and mix well. Onto a sheet of waxed paper or into a bowl, sift together the flour, baking soda and salt. Add the dry ingredients to the egg mixture and mix well. Fold in the chocolate and nuts. With a 1/4-cup scoop, portion out the dough onto the baking sheet, leaving 2-inches between each piece. Bake until the edges are golden brown but the centers are still slightly soft, 12 to 15 minutes. Remove from the oven and cool on the baking sheet for 5 minutes. With a spatula, transfer cookies to a wire rack and let cool before assembling the ice cream sandwiches. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 51881,"Buffalo Chicken Bagel Spread 2 cups shredded cooked chicken breasts (from about 2 breasts) One 8-ounce block cream cheese
1/4 cup crumbled blue cheese
1/4 cup hot sauce (I like Frank's)
1/4 cup Greek yogurt
3 tablespoons minced fresh chives
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Instructions: Put the chicken, cream cheese, blue cheese, hot sauce, yogurt, chives, salt and pepper in a bowl and use an electric mixer to blend until creamy. Spread on a toasted bagel. Yum! ","[Chardonnay, Zinfandel, Malbec, Tempranillo]" 51882,"Peach Blueberry-Basil Iced Peach Tea ? cup blueberries 5 large fresh basil leaves 1 bottle Pure Leaf? Not Too Sweet Peach Tea Instructions: Crush blueberries and basil with wooden spoon in 1-quart glass measuring cup. Stir in Pure Leaf™ Not Too Sweet Peach Tea. Strain and serve in ice-filled glasses. Garnish, if desired, with additional blueberries and basil. For a pitcher, simply double the recipe. For a cocktail version, simply add ¼ cup light rum. ","[Chardonnay, Sauvignon Blanc, Ros]" 51883,"Thai Red Curry 1/2 small kabocha squash, peel left on, cut into 1 1/2-inch cubes 2 tablespoons neutral cooking oil
2 pounds cremini mushrooms, sliced
One 13.5-ounce can full-fat coconut milk, refrigerated for an hour, not shaken
One 4-ounce can Thai red curry paste, preferably Maesri, or 5 tablespoons jarred red curry paste
2 teaspoons grated fresh ginger (I use a rasp)
2 cloves garlic, minced
1 cup chicken broth or water
1 tablespoon sugar
1 to 2 teaspoons fish sauce
6 ounces green beans, sliced on the diagonal into 1-inch lengths
Zest of 1 lime plus 1 lime wedge Handful fresh Thai basil
Cooked white rice, for serving
Instructions: Add 1 cup water to an electric pressure cooker and add the rack. Put the kabocha squash on the rack and follow the manufacturer's guide for locking the lid. Set to pressure cook on high for 3 minutes. Follow the guide again for releasing pressure, then carefully remove the lid. Remove the squash from the pressure cooker and set aside until ready to use. Heat a large skillet over medium-high heat and add the oil. Once the oil is hot, add the mushrooms and saute until lightly browned, about 10 minutes. Remove from the skillet and set aside until ready to use. Set the same large skillet over medium-low heat. Carefully scoop the coconut cream (the thick, almost solid white stuff) out of the can of coconut milk into the skillet. Set aside the remaining liquid in the can. Cook the coconut cream until it resembles yogurt and is sizzling around the edges, about 5 minutes. Add the curry paste, ginger and garlic. Turn the heat up to medium. Saute until the paste has deepened in color and the oil starts to separate from the paste, 3 to 5 minutes. Pour in the chicken broth, sugar, remaining canned coconut liquid and 1 teaspoon fish sauce. Taste; add more fish sauce if it's not salty enough. Stir well and bring to a boil. Add the squash, mushrooms and green beans. Stir well and turn the heat to low. Simmer until the green beans are cooked through, about 15 minutes. Finish with the lime zest, a squeeze of the lime wedge and the basil. Serve over rice. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 51884,"Creme Caramel 1/2 pound granulated sugar 2 cups milk 1/2 lemon, zested 1/2 teaspoon vanilla extract 1 1/2 drops yellow food coloring 4 eggs Instructions: In a large heavy saucepan, combine all but 1/2 cup of the sugar with 2 cups of water and bring to a boil over high heat. Reduce the heat to medium and simmer, without stirring, until thick and amber in color. When caramelized, remove from the heat and divide among 6 individual crme caramel cups or ramekins. Let caramel cool to room temperature. Preheat the oven to 350 degrees F. In a medium bowl, combine the remaining 1/2 cup sugar, milk, lemon zest, vanilla, food coloring, and eggs, and mix very well. Pour this mixture into the cups or ramekins; fill each until nearly full. Place the creme caramel cups into a large baking dish. Make a water bath by adding water to the dish so that it comes about halfway up the sides of the cups. Bake for 45 minutes. Carefully remove from the water bath, let cool to room temperature, and then refrigerate until completely chilled before serving. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 51885,"French Press Vanilla Cappuccino 1 cup whole milk 1 cup of your favorite, good quality, coffee beans (use 1 rounded tablespoon ground coffee per cup of coffee) Special equipment: immersion blender Instructions: Heat milk in a medium saucepan until warmed through- but do not boil. While the milk is being heated grind the coffee beans in the coffee grinder. Add the freshly ground coffee to your French press. Add 3 1/2 cups of hot boiling water then add the lid/filter assembly. Let it steep for 3 to 4 minutes then slowly press the plunger down in a steady, even manner. While the coffee is steeping, remove milk from heat and set on a kitchen towel on your counter top so it's on a slight angle. Set an immersion blender in the shallow end of the pot and froth the milk on high speed until the foam holds, about 2 to 3 minutes blending on high. Divide the coffee out amongst the cups and spoon the frothed milk on top of each. Serve immediately. ","[Chardonnay, Brut Ros, Prosecco, Sparkling Shiraz]" 51886,"Tuna Mini Melts with Rosemary Italian tuna in olive oil, lightly drained 1 small shallot, finely chopped 1 large sprig rosemary, leaves stripped and finely chopped Black pepper 4 slices provolone cheese, deli sliced 16 rounds sliced sesame baguette 2 tablespoons butter Instructions: Mash tuna with finely chopped shallot, rosemary and black pepper. Quarter the sliced cheese. Build mini sammies of bread, cheese, tuna, cheese, bread. Melt butter in skillet over medium heat. Grill sandwiches on both sides until golden. Remove from skillet and serve.; ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 51887,"Chocolate, Caramel and Waffle Cone Ice Cream Pie Nonstick cooking spray 6 waffle cones, broken into large pieces (about 1 inch; about 2 cups) 2 ounces semi-sweet chocolate (not chips), chopped 2 cups vanilla ice cream, softened 1/2 cup prepared dulce de leche 1/2 cup chopped salted roasted peanuts Instructions: Spray the inside of a 9-inch pie plate with nonstick cooking spray. Place a layer of plastic wrap over the pie plate and press smoothly to stick. Scatter the smaller waffle pieces to cover the bottom of the pie plate and place the larger shards against the sides in an uneven mosaic-like pattern. Be artistic; pointy pieces of waffle cone will create a more dynamic border. Put the chocolate in a small microwave-safe bowl and melt in the microwave in 30-second increments, stirring in between each round, until the chocolate is melted. Drizzle the chocolate over the crust in a decorative pattern. Chill until set, about 10 minutes. Spread the softened ice cream over the chocolate layer, smoothing the top. Wrap with plastic and place in the freezer until set, at least 2 hours. Drop the dulce de leche in small blobs around the top of the pie; this will make it easier to spread. Spread as evenly as you can to the edges of the crust. (Don't worry if there are small gaps.) Return the pie to the freezer to let the dulce de leche set, about 30 minutes. Bring the pie to room temperature for about 10 minutes before eating. Sprinkle the toasted peanuts over the top of the pie and slice with a warmed knife. ","[Cabernet Sauvignon, Merlot, Pinotage, Malbec]

" 51888,"Anko 1 cup dried azuki beans 1/4 teaspoon baking soda 3/4 cup plus 2 tablespoons raw cane sugar, such as Sugar in the Raw 2 tablespoons neutral oil, such as vegetable oil Kosher salt Instructions: Place the beans in a medium bowl and add enough cold water to cover by about 2 inches. Cover and refrigerate until the beans have swelled, about 8 hours or up to 24 hours. Drain the beans and transfer to a 5-quart Dutch oven or medium saucepan. Add 4 cups cold water and bring to a boil over high heat. Drain the beans, then combine them with the baking soda in the same pot. Fill the pot with another 4 cups cold water, cover, and bring to a boil over medium-high heat.
Remove the lid, reduce the heat to low and gently simmer, stirring occasionally, until the beans are very soft, about 45 minutes. Add warm water as needed to keep the beans covered.
Drain the beans, reserving 1/4 cup of the cooking liquid. Clean the pot and set aside. Transfer the beans to the bowl of a food processor and pulse until most of them are broken down, about 10 to 15 pulses. If the beans aren\u2019t moving much in the food processor, add some of the reserved cooking liquid.
Return the beans to the cleaned pot and add the sugar, oil and 1/2 teaspoon salt. Cook over medium-low heat, stirring constantly, until the paste is thick enough for you to see the bottom of the pot when you run a spatula across it, 10 to 20 minutes. Transfer the paste to a baking sheet or wide shallow bowl, spread it out evenly and let cool completely. It will thicken as it cools. The cooled bean paste can be used immediately or stored in airtight container in the refrigerator for up to a week or in a resealable plastic freezer bag in the freezer for up to 3 months.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 51889,"Santa's Hat Crispy-Cheesecake Squares : Food Network Cooking spray 3 tablespoons unsalted butter 5 ounces mini marshmallows (about 1 cup tightly packed)
2 teaspoons honey 1 teaspoon pure vanilla extract Kosher salt 4 cups crispy rice cereal One 1/4-ounce package unflavored powdered gelatin Two 8-ounce packages cream cheese, at room temperature 1 cup sour cream 1 cup confectioners' sugar 1 tablespoon fresh lemon juice 25 medium strawberries, hulled 2 tablespoons unsalted butter, at room temperature 2 tablespoons cream cheese, at room temperature 1/2 cup confectioners' sugar, sifted 1/4 teaspoon vanilla extract Instructions: Line a 9-inch square pan with foil, leaving a 2-inch overhang on two sides. Lightly coat the foil and a wooden spoon with cooking spray. For the cheesecake squares: Melt the butter in a medium saucepan over medium heat. Add the marshmallows, honey, 1/2 teaspoon vanilla and a pinch of salt, and stir with the wooden spoon until the marshmallows have completely melted, 4 to 5 minutes. Add the rice cereal, and stir until the mixture is fully combined. Transfer the mixture to the prepared pan, and press into an even layer while warm. Let sit at room temperature until firm, about 20 minutes. Combine the gelatin with 2 tablespoons water in a small microwave-safe bowl, and set aside to soften, about 5 minutes. Beat the cream cheese on medium-high speed with an electric mixer until completely smooth, about 1 minute. Scrape down the sides of the bowl. Add the the sour cream, sugar, lemon juice, remaining 1/2 teaspoon vanilla and a pinch of salt, and beat on medium-high speed until smooth, about 1 minute. Microwave the gelatin in 10-second increments, stirring as needed, until it dissolves, 30 to 50 seconds. Pour the gelatin into the cream cheese mixture, and beat on medium-high speed until incorporated, about 30 seconds. Pour the cream cheese mixture over the cooled crispy treat layer, and spread out evenly with an offset spatula or butter knife. Wrap the pan loosely with plastic wrap, and refrigerate until the cheesecake layer is set, about 2 hours or up to overnight.
For the frosting: Whisk together the butter and cream cheese by hand in a medium bowl. Add the sugar and vanilla and whisk until smooth and creamy.
Cut the cheesecake bites into twenty-five 1 3/4-inch squares. Transfer the frosting to a piping bag or resealable plastic bag. Cut a 1/4-inch hole in the corner of the piping bag. Pipe a circle of frosting on the top of each square, about the diameter of the base of a strawberry. Place a strawberry cut side-down on top of each frosting circle, pushing down gently so that the frosting comes up around the bottom of the strawberry and resembles the base of a Santa hat. Pipe a ball of frosting on the tip of each strawberry for a pom-pom. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 51890,"Shepherd's Pie 4 large russet potatoes, peeled and quartered 10 whole garlic cloves, peeled 1/2 cup sour cream 1/4 to 1/2 cup beef broth 4 tablespoons butter, softened 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper Nonstick cooking spray 4 slices bacon, cut into thin strips 1 tablespoon vegetable oil 2 medium onions, chopped 1/2 teaspoon salt, plus 1/2 teaspoon 1 teaspoon sugar 1 pound ground beef 2 to 3 medium carrots, roughly chopped, (about 1 cup) 3/4 cups frozen peas, thawed 2 garlic cloves, minced 2 tablespoons tomato paste 1 tablespoon all-purpose flour 1 (12-ounce) bottle light or dark beer 1/2 cup beef broth 1 teaspoon finely minced fresh rosemary leaves 1/2 teaspoon freshly ground black pepper 1/2 cup grated Swiss or Cheddar 2 tablespoons chopped fresh parsley leaves Instructions: Prepare potato topping: In a large saucepan add the potatoes and garlic and cover with cold water. Bring to a boil over medium heat and cook, uncovered, until the potatoes are fork-tender, about 15 to 20 minutes. Drain. Transfer the potatoes and garlic to a large bowl. Add the sour cream, 1/4 cup of the broth, butter, salt and pepper, and beat on low speed with a hand mixer until the potatoes are light and fluffy, about 1 to 2 minutes. If the mixture is too dry, add the remaining 1/4 cup broth. Do not overmix. Cover and set aside. Preheat the oven to 350 degrees F. Spray a 10-inch round baking dish with nonstick spray. Prepare filling: Heat a large skillet over medium heat. Add the bacon and cook, stirring occasionally until browned and almost crisp, about 7 to 8 minutes. With a slotted spoon, transfer the bacon to a plate; set aside. Add the oil to the drippings in the skillet and put over medium heat. Add the onions and 1/2 teaspoon of salt, and cook, stirring occasionally, until the onions are very soft and just beginning to brown, about 10 minutes. Sprinkle in the sugar, and cook, stirring occasionally, until the onions begin to caramelize, about 3 minutes. Stir in the beef and cook, stirring occasionally, over medium-high heat, until the beef begins to brown, about 7 minutes. Add the carrots, peas, and garlic and cook, stirring, until the vegetables begin to soften, about 5 minutes. Stir in the tomato paste and flour and cook, stirring, until well blended, about 2 minutes. Add the beer, bring to a boil and boil for 3 minutes. Cook, stirring with a wooden spoon, and scraping up the browned bits from the bottom of the pan, about 2 minutes Add the cooked bacon, the broth, rosemary, 1/2 teaspoon of salt, and the pepper, and bring to a boil. Reduce the heat and simmer, uncovered, until the sauce thickens, about 15 minutes. Spoon the meat mixture into the prepared baking dish. Spread the potato topping evenly over the beef mixture. Bake until the filling is hot, the topping is lightly browned and the edges are bubbly, about 35 minutes. Remove from the oven and sprinkle with the cheese. Return to the oven and bake for 10 more minutes. Let rest out of the oven for 10 minutes before serving. Sprinkle with parsley and serve. ","[Chardonnay, Pinot Noir, Cabernet Sauvignon, Merlot]" 51891,"Sweet Potato Toast with Apple, Fig and Maple Compote 2 medium sweet potatoes (about 1 pound total) 2 tablespoons unsalted butter, 1 melted 1/2 cup apple cider 2 tablespoons maple syrup 1/4 teaspoon ground cinnamon 2 medium apples (preferably a sweeter variety such as Gala or Fuji), peeled, cored and chopped
2 ounces (about 1/2 cup) dried figs, stems discarded and chopped 1/3 cup granola Instructions: Preheat the oven to 450 degrees F. Slice off the 4 long sides of each of the sweet potatoes so the potatoes are squared off and sit flat on a cutting board. Slice the potatoes lengthwise into 1/2-inch-thick planks, about 5-inches-by-2-inches (you should get 3 planks per sweet potato). Combine the sweet potatoes and melted butter in a medium bowl and toss gently to coat. Spread them out on a baking sheet and roast, flipping halfway through, until lightly browned and tender when pierced with a knife, about 15 minutes. Remove the sweet potato toasts to 2 plates.
Meanwhile, combine the cider, maple syrup, cinnamon, apples and remaining tablespoon butter in a medium pot over medium-high heat. Bring to a boil, then cover and cook until the apples are soft, about 20 minutes. Uncover, mash with a potato masher or the back of a fork and continue to cook until most of the liquid has evaporated and it has the consistency of chunky applesauce, about 5 minutes. Stir in the figs and let cool slightly. Divide the applesauce among the toasts and sprinkle with the granola. Serve immediately. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 51892,"Apple Cider Beignets with Butter-Bourbon Dipping Sauce 1/2 cup sugar 1/4 stick butter, cut into pieces 2 tablespoons bourbon 1/4 teaspoon cider vinegar 1/8 teaspoon fine sea salt 2 tablespoons heavy cream About 8 cups canola oil, for frying, plus 1 tablespoon for the batter 1 large egg 1 cup sparkling apple cider, at room temperature 1 1/4 cup plus 1/2 cup all-purpose flour Pinch ground cinnamon, optional 1 pound Golden Delicious apples (2 or 3), peeled, cored and sliced into 1/4-inch thick rings Confectioners' sugar, for dusting Instructions: For the dipping sauce: Because the caramel takes a little while to cook, start by placing the sugar in a large, heavy skillet. Heat the sugar over medium heat, stirring with a fork until it begins to melt. Once it is melted, stop stirring. Cook the sauce, giving the skillet a swirl every now and again, so the sugar melts evenly. Cook until it is dark amber in color, and then remove from the heat. Keep an eye on the sugar because it can go from dark amber to burnt in a blink. Put an oven mitt on the hand you will be using to stir in the ingredients and stand back to avoid splattering. Using a wooden spoon, stir in the butter, 2 tablespoons water, the bourbon, vinegar and salt and cook over low heat, stirring to incorporate all the ingredients and scraping up all the caramel from the bottom of the pan. Add the cream, bring to a boil and allow to cook for 1 to 2 minutes, stirring, and then remove from heat. Allow to cool slightly. For the beignets: Set the oven rack in the middle of the oven and preheat the oven to 300 degrees F. Heat the oil in a medium heavy-bottomed pot over medium-high heat to 375 degrees F. In a small bowl, beat the egg with a fork, stir in the sparkling cider and 1 tablespoon oil until nice and foamy. Cook's Note: Make sure you use a sparkling cider-it makes the batter lighter and fluffier. In a large, shallow bowl, stir together the 1 1/4 cups flour and cinnamon if using. Make a well in the center of the flour (similar to the way you would if you were making pasta). Pour the cider mixture into the center of the well. Stir in a circular motion, with the fork slowly dragging in and incorporating the flour. Stir until a lumpy batter forms. Put the remaining 1/2 cup flour in a plate or pan. Working in batches of 3, dredge the apple rings in the flour, shaking off the excess, and then dip in the batter to coat, letting the excess drip off. Carefully slip the rings into the hot oil and fry, gently turning over once with a slotted spoon, until golden brown on both sides, about 2 minutes total per batch. Lay the beignets on a paper towel-lined plate to drain the excess oil. Transfer to a cookie sheet and keep warm in the oven. Return the oil to 375 degrees F between batches. Just before serving, dust the warm beignets with confectioners' sugar. Make sure the butter bourbon dipping sauce is warm, then drizzle over the top and serve more on the side. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 51893,"Pear Cranberry Pie 6 ounces unsalted butter, cut into 1/2-inch pieces 2 ounces vegetable shortening, cut into 1/2-inch pieces 5 to 7 tablespoons cranberry juice 12 ounces all-purpose flour, about 2 3/4 cups, plus extra for dusting 1 teaspoon table salt 1 tablespoon granulated sugar 3 to 3 1/2-pounds pears, a mixture of Bartlett, Bosc and/or Anjou 1/2 cup sugar, divided 6 ounces dried cranberries 3 tablespoons tapioca flour 2 tablespoons cranberry jam 1 tablespoon cranberry juice 2 teaspoons freshly squeezed lemon juice 1/4 teaspoon kosher salt 1/4 teaspoon fresh ground nutmeg Instructions: For the crust Place the butter, shortening and cranberry juice into the refrigerator for 1 hour. In the bowl of a food processor, combine the flour salt and sugar by pulsing 3 to 4 times. Add the butter and pulse 5 to 6 times until the texture looks mealy. Add the shortening and pulse another 3 to 4 times until incorporated. Remove the lid of the food processor and sprinkle in 5 tablespoons of the cranberry juice. Replace the lid and pulse 5 times. Add more cranberry juice as needed, and pulse again until the mixture holds together when squeezed. Weight the dough and divide in half. Shape each half into a disk, wrap in plastic wrap and refrigerate for at least 1 hour and up to overnight. Peel and core the pears. Slice into 1/4 to 1/2-inch thick wedges. Toss all of the pears with 1/4 cup of the sugar, place in a colander set over a large bowl and allow to drain for 1 1/2 hours. Transfer the drained liquid to a small saucepan, place over medium heat and reduce to 2 tablespoons. Set aside to cool. Toss the pears with the remaining sugar, cranberries, tapioca flour, jam, cranberry juice, lemon juice, salt and nutmeg. For assembling and baking the pie: Preheat oven to 425 degrees F. Remove 1 disk of dough from the refrigerator. Place the dough onto a lightly floured piece of waxed paper. Lightly sprinkle the top of the dough with flour and roll out into a 12-inch circle. Place into a 9 1/2 to 10-inch tart pan that is 2 inches deep. Gently press the dough into the sides of the pan, crimping and trimming the edges as necessary. Set a pie bird in the center of the bottom of the pan. Place the pears into the unbaked pie shell in concentric circles starting around the edges, working towards the center and forming a slight mound in the center of the pie. Sprinkle the cranberries a little at a time as you go. Pour over any liquid that remains in the bowl. Roll out the second pie dough as the first. Place this dough over the apples, pressing the pie bird through the top crust. Press together the edges of the dough around the rim of the pie. Brush the top crust with the reduced juice everywhere except around the edge of the pie. Trim excess dough. Place the pie on a half sheet pan lined with parchment paper and bake on the floor of the oven for 30 minutes. Transfer to the lower rack of the oven and continue to bake another 20 minutes or until the pears are cooked through but not mushy. Remove to a rack and cool a minimum of 4 hours or until almost room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 51894,"Lentil and Tempeh Sloppy Joes 1/2 cup lentils 1 tablespoon olive oil 1 yellow onion, diced (about 2 cups) 1 green bell pepper, diced (about 2 cups) 3 garlic cloves, minced 8 ounces tempeh, crumbled 1 (4 ounce) can chopped green chilies 1 tablespoon chili powder 1 (8 ounce) can tomato sauce 1/2 cup water 1/2 cup organic ketchup 1 tablespoon dark brown sugar 1 tablespoon Dijon mustard 1 tablespoon vegan Worcestershire sauce 2 teaspoons apple cider vinegar 1/2 teaspoon celery seed 1/2 teaspoon salt 1/2 teaspoon black pepper 8 hamburger buns, for serving Sliced avocado Pickles Instructions: Place lentils in a medium saucepan and cover with water. Bring to a boil. Reduce heat to low and simmer until tender, about 30 minutes. Drain. In a large skillet, heat olive oil over medium heat. Add onion and bell pepper and saute until onions are translucent and pepper is tender, about 7 to 8 minutes. Add garlic and cook about 1 more minute. Stir in crumbled tempeh, chilies, and chili powder, and cook about 2 to 3 minutes, stirring occasionally. Stir in the lentils, tomato sauce, water, ketchup, brown sugar, Dijon, Worcestershire, vinegar, celery seed, salt and pepper. Mix well. Reduce heat to low; cover and simmer 15 minutes. Serve on toasted buns, topped with sliced avocado and pickles on the side ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 51895,"Shabu Shabu with Dipping Sauces 2 pounds prime quality beef, cut into paper thin slices, about 8 by 3-inches 12 shiitake mushrooms, wiped, trimmed and crisscrossed on cap with a knife 6 green onions, sliced diagonally into 2-inch lengths 1/4 pound spinach, washed and stems trimmed 1 block of tofu, about 10ounces, cut into cubes 1/2 pound canned bamboo shoots, whole, washed, cut into 1/4-inch slices 2 quarts Basic Dashi, recipe follows, or light beef stock Dipping Sauces, recipes follow 3 quarts cold water 3 ounces giant kelp, (kombu) 3 ounces dried bonito flakes 2 cups basic dashi 2 tablespoons dark soy sauce 2 tablespoons mirin White vinegar to taste 1/2 cup white sesame seeds 1/2 to 1 cup dashi
1/4 to 1/2 cup dark soy sauce
2 tablespoons mirin
1 tablespoon sugar
1 tablespoon sake
Cayenne pepper to taste
Instructions: Arrange the meat attractively on a round platter, so that each slice can be easily picked up with chopsticks or a fondue fork. Arrange vegetables on a second platter.
Fill a hot pot or nabe pot 2/3 full of dashi set on a burner on the table. Each diner picks up a piece of meat from the serving platter and swishes it around in the simmering broth until the red meat becomes pink, or cooked to the degree desired. Diners may alternate between meat and vegetables. The tofu breaks easily, so be careful when adding it to the pot. Diners eat from the pot, dipping the food into the dipping sauces which are placed in individual cups at each person's place. Combine the water and kelp in a large pot. Bring the water to a boil, removing the kelp just before water boils since it emits a strong odor. If the fleshiest part of the kelp is still tough, return it to the water for a few more minutes, along with a little cold water. (Soft kelp means sufficient flavor has been extracted.) Remove the kelp and bring stock to a full boil.
Add 1/4 cup cold water to bring the temperature down quickly and add the bonito flakes. Bring to a boil, and then immediately remove from the heat. (If bonito flakes boil too long, the stock becomes bitter.) Allow the flakes to settle to the bottom of the pan, then filter the stock through cheesecloth. Yield: About 2 quarts Combine the dashi, soy sauce, and mirin in a saucepan and bring to a boil. Let boil for a few minutes to reduce by 1/3, then remove from heat and cool. Stir in vinegar to taste. Pour sauce into individual cups. Toast the sesame seeds in a heavy pan until lightly browned. Transfer warm seeds to a mortar and grind to a paste, or whirl in a blender. Add the dashi, soy sauce, mirin, sugar and sake, and mix well, using a spatula to blend and smooth the sauce. Add cayenne to taste. Pour sauce into individual cups. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 51896,"Stuffed Cha-Cha Crab Chilies 12 tomatillos, husked and rinsed 1 small onion, quartered and peeled 6 medium cloves garlic, peeled 1/2 teaspoon ground cumin 1/2 teaspoon cayenne pepper 1 teaspoon chipotle hot sauce 3 tablespoons chopped fresh cilantro 3 tablespoons fresh lime juice 1/2 teaspoon sea salt 6 large poblanos 4 ounces smooth, mild goat cheese 3/4 cup shredded Monterey Jack cheese 12 ounces cooked crabmeat, picked through for shells and cartilage Instructions: Preheat broiler. For the sauce: Place tomatillos, onions, and garlic in a large heavy skillet. Heat over medium-high heat, turning often, until charred all over but still firm, about 5 minutes. Transfer mixture to a food processor and add cumin, cayenne, hot sauce, cilantro, lime juice and salt. Process to a coarse puree. Return mixture to skillet and keep warm while preparing the stuffed chilies. For the chilies: Place poblanos on a baking sheet and broil, turning a few times until all sides are charred. Place in a paper bag and seal. Let steam about 10 minutes to loosen the skin. Meanwhile, in a medium bowl, combine the goat cheese, Monterey Jack and crabmeat. Set aside. Peel poblanos, then cut a slit lengthwise down 1 side only, and carefully remove seeds. Stuff each with cheese mixture and place them cut side up on a baking sheet, gently pressing to seal. Broil until cheese is melted and poblanos are heated through, about 6 to 8 minutes. Transfer to serving plates and spoon sauce around the stuffed chilies. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 51897,"Granola Bars 8 ounces old-fashioned rolled oats, about 2 cups 1 1/2 ounces raw sunflower seeds, about 1/2 cup 3 ounces sliced almonds, about 1 cup 1 1/2 ounces wheat germ, about 1/2 cup 6 ounces honey, about 1/2 cup 1 3/4 ounces dark brown sugar, about 1/4 cup packed 1-ounce unsalted butter, plus extra for pan 2 teaspoons vanilla extract 1/2 teaspoon kosher salt 6 1/2 ounces chopped dried fruit, any combination of apricots, cherries or blueberries Instructions: Butter a 9 by 9-inch glass baking dish and set aside. Preheat the oven to 350 degrees F. Spread the oats, sunflower seeds, almonds, and wheat germ onto a half-sheet pan. Place in the oven and toast for 15 minutes, stirring occasionally. In the meantime, combine the honey, brown sugar, butter, extract and salt in a medium saucepan and place over medium heat. Cook until the brown sugar has completely dissolved. Once the oat mixture is done, remove it from the oven and reduce the heat to 300 degrees F. Immediately add the oat mixture to the liquid mixture, add the dried fruit, and stir to combine. Turn mixture out into the prepared baking dish and press down, evenly distributing the mixture in the dish and place in the oven to bake for 25 minutes. Remove from the oven and allow to cool completely. Cut into squares and store in an airtight container for up to a week. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]" 51898,"Grilled Bread with Prosciutto 6 slices good Tuscan round bread, sliced 3/4 inch thick 1 large garlic clove, cut in half Good olive oil 2 ounces thinly sliced prosciutto (torn in pieces, if desired) 2 ounces fresh smoked mozzarella, grated 3 tablespoons minced fresh parsley Kosher salt and freshly ground black pepper Instructions: Prepare a charcoal grill with medium-hot coals or turn a gas grill to medium-high heat.
Grill the bread for 2 minutes, until golden on one side. Place the bread grilled side up on a platter and immediately rub the cut side of the garlic clove over the surface of the bread. For really garlicky fettunta, rub hard. Drizzle a tablespoon of olive oil over each slice of bread.
Place the torn prosciutto over the grilled side of the bread and top with the grated mozzarella. Return the bread to the hot grill, cover the grill, and cook for 1 to 2 minutes-just long enough to melt the cheese and rewarm the toast. (Be sure the vent is open so the fire doesn't go out!) Drizzle with a little more olive oil, sprinkle with parsley, salt, and pepper, and serve hot. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 51899,"Mushroom-Squash Tacos 1 tablespoon vegetable oil 3 scallions, sliced (white and light green parts separated) 1 1/2 cups diced butternut squash 8 ounces thinly sliced shiitake mushrooms 2 cloves garlic, minced 4 teaspoons chili powder 24 4-inch corn tortillas, warmed Thinly sliced jalape?os, for topping Lime wedges, for serving Instructions: In a large nonstick skillet, heat the vegetable oil over medium-high heat. Add the white and light green scallion parts, the butternut squash, shiitakes and garlic, and cook until the squash begins to soften, about 3 minutes. Stir in the chili powder and cook 30 seconds. Add 2 cups water and simmer until the vegetables are tender and a thick sauce forms, about 8 minutes. Layer 2 tortillas together to make 12 separate stacks, then divide the mushroom mixture among the tortillas. Top with the dark green scallion parts and the jalape?os. Serve the tacos with the lime wedges.
","[Rioja, Tempranillo, Garnacha, Barbera]" 51900,"Chocolate Cheesecake Cups with Candied Pecans 12 square wonton wrappers, cut in half diagonally 2 tablespoons unsalted butter, melted 2 tablespoons turbinado sugar 2 8-ounce packages cream cheese, at room temperature 1 cup confectioners' sugar 1/4 cup unsweetened cocoa powder 1/2 cup heavy cream, chilled 1 tablespoon bourbon (optional) 1 teaspoon pure vanilla extract Cooking spray 1 cup chopped pecans 2 tablespoons packed light brown sugar 1 tablespoon light corn syrup Pinch of kosher salt Instructions: Preheat the oven to 350 degrees F. Arrange the wonton wrappers in a single layer on 2 parchment-lined baking sheets. Brush with the melted butter and sprinkle with the turbinado sugar. Bake until golden brown and crisp, 12 to 15 minutes. Let cool on the pans. Meanwhile, beat the cream cheese, confectioners? sugar, cocoa powder, heavy cream, bourbon and vanilla in a large bowl with a mixer on medium speed until light and fluffy, about 4 minutes; refrigerate until ready to use. Lightly coat another baking sheet with cooking spray. Combine the pecans, brown sugar, corn syrup and salt in a small bowl. Pour the nuts onto the prepared baking sheet and spread in a single layer. Bake until toasted, 10 to 12 minutes, watching closely so the nuts don?t burn. Let cool on the pan, then break into pieces. Spoon the cheesecake mixture into small cups or glasses and sprinkle with the candied pecans. Serve with the wonton crisps. ","[Merlot, Cabernet Sauvignon, Pinotage, Zinfandel]" 51901,"Curly Endive, Prosciutto and Mozzarella on Bruschetta 18 diagonal slices (1/2-inch-thick) baguette bread 3 tablespoons extra-virgin olive oil 1 head of curly endive or frisee leaves, separated into 2-inch strips 1 (7-ounce) ball fresh water-packed mozzarella cheese, drained, cut into 18 thin slices 18 paper-thin slices prosciutto 2 tablespoons Red Wine Vinaigrette, recipe follows 1/2 cup red wine vinegar 1/4 cup fresh lemon juice 2 teaspoons honey 2 teaspoons salt 3/4 teaspoon freshly ground black pepper 1 cup extra-virgin olive oil Instructions: Preheat the oven to 350 degrees F. Arrange the bread slices on 2 heavy large baking sheets. Brush 3 tablespoons of oil over the bread slices. Bake until the crostini are pale golden and crisp, about 15 minutes. Wrap 1 curly endive and 1 slice of cheese with 1 slice of prosciutto, allowing the tops to extend 1-inch over 1 long side of the prosciutto. Arrange the crostini on a platter. Top each crostini with a prosciutto roll. Drizzle the vinaigrette over and serve. Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 51902,"Teriyaki Beef 1 to 1 1/2 pounds roast beef, cut into thin slices 3/4 cup shoyu (soya sauce), low sodium 1/4 cup water 1 teaspoon freshly grated ginger 1 teaspoon minced garlic 2 to 3 tablespoons oil or butter Instructions: Mix together all sauce ingredients except the oil or butter. Soak beef slices in sauce for at least 1 hour. Fry in a saucepan in oil or butter for about 4 minutes per side, or until tender. ","[Sauvignon Blanc, Pinot Grigio, Riesling]" 51903,"Oxtail Chili 10 pounds whole oxtails 4 large cloves garlic, plus 1/4 cup chopped garlic 3 cups soybean oil
2 cups small diced carrot 2 cups small diced celery 2 cups small diced red onion 1 cup small diced green bell pepper 2 tablespoons red chili flakes
1 cup all-purpose flour
1/2 cup paprika
4 cups canned black beans with liquid
2 cups peanut butter
Kosher salt and freshly ground black pepper Instructions: Add the oxtails, whole garlic cloves and 2 1/2 gallons water to a large pot. Bring the water to a boil, and cook for 5 hours on medium-high heat. Remove the oxtails from the pot, saving the cooking liquid, and set aside. De-bone and shred the oxtail meat. Set aside to cool. Heat the oil in a large braising pot over medium-high heat. Add the carrot, celery, red onion, bell pepper, red chili flakes and chopped garlic to the pot. Cook the vegetables over medium heat for 15 minutes. Add the flour and paprika to the vegetables and cook, stirring for an additional 15 minutes. Add the beans and peanut butter to the pot and stir to combine. Add the reserved oxtail liquid, and bring to a boil. Lower the heat to medium heat and reduce for 45 minutes. Remove the pot from the heat and add your reserved shredded oxtail to the pot. Ready to serve! ","[Malbec, Tempranillo, Garnacha, Barolo]" 51904,"Mole Verde 1/2 cup plus 1 tablespoon olive oil 1 large white onion, sliced into 1/8-inch julienne 1 large russet potato, peeled and cut to 1/2-inch dice, reserved in water 3 sage leaves, whole 2 bay leaves 2 cloves garlic, minced 1 teaspoon kosher salt 1 teaspoon ground black pepper 2 quarts water 2 Anaheim peppers, stems and seeds removed and rough chopped to 1/2-inch pieces 1 large head broccoli, broken into small florets and cores sliced thin 1 cup parsley, stems and leaves, rough chopped 1 cup sunflower seeds (plain, not salted or roasted) Instructions: First things first, get all of those vegetables chopped and your other ingredients ready to go before you begin! The timing of adding each ingredient is important so you don't want to burn your onions while you're trying to chop the broccoli, okay?! Okay, grab an 8-quart pot, add the tablespoon of oil and set on a medium-high burner. Once the oil is hot but not smoking add the onions and potatoes. You want to cook the onions til they just start getting a bit of color. Keep stirring them with a wooden spoon. Bonus points if you have a flat bottom wooden spoon! When the onions are ready, add the sage leaves, bay leaves, garlic, salt and pepper. Stir all that up real good and saute until you can really smell the sage and garlic, 1 to 2 minutes. Now add the water, scrape the bottom of the pot with your spoon to get up all those good bits and bring this up to a boil. Let this boil until your potatoes are soft, about 5 minutes. While you wait for the potatoes to get soft you want to set up your blender and a fine mesh strainer over another pot, bowl or container that you'll strain the sauce into. When the potatoes are soft, you'll add the Anaheim peppers and broccoli to the pot and stir to combine. Cook until the broccoli stems are just soft, aka al dente. This is a key step so don't get distracted! Put your phone in another room and focus on the vegetables! You want your sauce to be bright green so pay attention. As soon as the broccoli is ready, kill the heat on the pot and add the parsley and sunflower seeds and give it a good stir. Immediately take your pot to where you're going to blend the sauce. Blend the mole in two or three batches, depending on the size of your blender. Remember that your mole is piping hot so make sure to start your blender on low and increase the speed slowly, unless you want mole on your ceiling. As you increase the speed, reserve enough of the remaining 1/2 cup olive oil for each successive batch add the oil to the blender. Let the mole blend on high for about a minute until it's really well blended. As you work each batch you may want to adjust the amount of liquid in the blender. If it seems too thin, then don't add as much of the cooking liquid on the next batch and vice versa. Think rich, silky potato soup you could scoop up with a tortilla. Strain each batch through your strainer. You can use a ladle to help push the mole through the strainer and speed things up a bit. After you have blended up and strained all the mole, whisk it together so the final sauce is consistent throughout. At this point the mole is ready to serve. If you're making ahead of time, try and get the mole into an airtight container and cooling in the fridge as quickly as possible to keep that bright green color. You can also freeze the mole for that dinner party you're having in a month. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 51905,"Bulgogi (Barbecued Beef) 2 pounds sirloin, sliced across the grain on the diagonal bias 3 cloves garlic, minced 3 scallions, chopped 1 onion, chopped 1/3 cup soy sauce 2 tablespoons sesame oil 2 teaspoons honey Freshly ground black pepper 1/2 teaspoon sugar 1 tablespoon kochujang (Korean red pepper paste) 1/2 teaspoon sesame oil 1 head green leaf lettuce Instructions: With the back of a knife, pound each slice of beef lightly to tenderize it. In a bowl combine the remaining ingredients. The mixture should have thick consistency. Add the marinade to the meat and mix well with your hands, making sure each piece is coated. Cover with plastic and let sit for at least 1 hour. Cook the beef in one layer on a tabletop hibachi. The meat should be well done, and the outside caramelized. In a bowl, combine sugar and kochujang. Pour sesame oil over the mixture. Serve the beef with green leaf lettuce and the kochujang mixture. ","[Syrah, Malbec, Tempranillo, Garnacha]" 51906,"Caffe Shakerato Freshly brewed double shot espresso 1 teaspoon sugar Crushed Ice Coffee Whipped Cream, for garnish 1 1/2 cups cold heavy cream 3 tablespoons coffee-flavored liqueur (recommended: Kahlua) Instructions: In the base of a cocktail shaker, mix together espresso and sugar until sugar is dissolved. Fill shaker with crushed ice, close, and shake until shaker is frosted and mixture is foamy, about 20 seconds. Strain into a martini glass, top with a dollop of Coffee Whipped Cream, and serve. Place very clean glass or metal bowl and metal whisk in freezer just until cold, about 5 minutes. When everything is cold, place cream in bowl and begin to whisk until it froths up and starts to thicken, about 1 minute. Whisk vigorously until soft peaks form (the cream will hold a point when the whisk is lifted but will fall back into the bowl almost immediately), about 1 minute. Add the liqueur and whisk until stiff peaks just form (the cream stays put on the whisk when it is lifted from the bowl), about 1 minute. Store covered in refrigerator until ready to use. Yield: 1 1/2 cups ","[Brunello di Montalcino, Barolo, Rioja, Syrah]" 51907,"Pancetta and Butternut Squash Pasta 1 pound bucatini Kosher salt and freshly ground black pepper
2 tablespoons salted butter
2 tablespoons olive oil
6 ounces diced pancetta
2 cups diced butternut squash
1/2 red onion, diced
1/4 cup sun-dried tomatoes, chopped
2 teaspoons chopped fresh thyme
3 cloves garlic, minced
2 cups chopped kale
1/3 cup grated Parmesan
1/3 cup dry white wine, such as Sauvignon
1 lemon, juiced
1/4 cup toasted pine nuts
Fresh basil, for topping
Instructions: Cook the pasta in a large pot of salted water according to the package instructions until al dente. Reserve 3 cups pasta water, then drain and set the pasta aside. Meanwhile, heat the butter and olive oil in a large skillet over a medium-high heat. When the butter has melted and the oil is hot, add the pancetta, butternut squash and onion. Cook until the pancetta is golden and crisp and the squash has softened, about 8 minutes. Stir in the sun-dried tomatoes, thyme and garlic, then cook for an additional minute. Add the kale and approximately half of the Parmesan, followed by the white wine. Stir, scraping the bottom of the skillet to release any bits. Add the pasta and the reserved pasta water. Toss and allow the kale to wilt and the sauce to thicken, an additional minute or two. Squeeze over the lemon juice and adjust the seasoning with salt and pepper. Garnish with the toasted pine nuts, the remaining Parmesan and torn basil. Serve straight from the skillet. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 51908,"Focaccia Panzanella with Salami and Pepperoncini 8 cups 1-inch focaccia bread cubes, stale or toasted (about 12 ounces) 2 pounds ripe tomatoes, cut into 1-inch pieces (about 4 cups) 3/4 cup slivered salami 1/2 cup sliced celery 1/2 cup thinly sliced red onion 1/2 cup chopped pepperoncini 1/4 cup chopped fresh basil 1/4 cup chopped fresh flat-leaf parsley 1/4 cup red wine vinegar 1 teaspoon Dijon mustard 1/2 teaspoon minced garlic 3/4 cup olive oil Kosher salt and freshly ground black pepper Instructions: Put the bread cubes in a large bowl and add the tomatoes, salami, celery, onion, pepperoncini, basil and parsley and toss to combine. Whisk together the vinegar, mustard and garlic in a medium bowl. Whisk in the olive oil. Pour the dressing over the bread mixture and toss to combine. Season with salt and pepper and toss again.
","[Chianti, Barbera, Montepulciano, Tempranillo]" 51909,"Grilled Shrimp and Cilantro Pesto Pizza 1 (1/4-ounce) package active dry yeast (2 1/4 teaspoons) 3/4 cup warm water (105 to 115 degrees F) 1 3/4 to 2 cups unbleached all-purpose flour, plus additional for kneading and dredging 1 1/2 teaspoons salt 2 teaspoons olive oil, plus 1 teaspoon for greasing the bowl Cilantro Pesto, recipe follows 8 ounces buffalo mozzarella, thinly sliced Grilled Shrimp, recipe follows Fresh cilantro leaves, for garnish 3/4 cup fresh cilantro leaves 1/4 cup fresh parsley leaves 2 garlic cloves, coarsely chopped 2 tablespoons pine nuts 1/4 cup grated Parmesan 1/2 cup olive oil Salt and freshly ground black pepper 16 large shrimp, peeled and deveined Olive oil Salt and freshly ground black pepper Instructions: Whisk together the yeast and 1/4 cup of the water in a small bowl and let sit for 5 minutes to proof. Place 1 3/4 cups of the flour in a large bowl with the salt. Add the yeast mixture, the remaining water, and oil and stir until combined. Transfer the dough to a floured surface and knead until smooth. Grease a large bowl with the remaining 1 teaspoon of oil, add the dough, and turn to coat. Cover and place in a warm place until doubled in volume, about 1 to 1 1/2 hours. Preheat the grill to high. Once the dough has risen, divide it in half. Divide each half into 2 balls. Roll each ball into an 8-inch circle. Brush with oil and grill on both sides until golden brown. Spread a few tablespoons of the Cilantro Pesto over each pizza, top with a few slices of buffalo mozzarella, and then top with 4 shrimp and cilantro leaves. Place the pizza on the grill until the cheese melts. Serve hot. Combine all ingredients in a food processor and process until smooth. Season with salt and pepper, to taste.; Preheat the grill to medium-high. Brush each shrimp with oil and season with salt and pepper. Grill for 1 to 2 minutes per side or until just cooked through (shrimp will be opaque and turn pink). ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 51910,"Jimtown Chicken Sopa 6 poblano chiles 1 1/2 teaspoons dried oregano or 1 tablespoon chopped fresh oregano 3 tablespoons corn or canola oil, plus 1 cup for frying the tortillas 3 cups finely chopped yellow onion 5 cloves garlic, chopped 2 teaspoons freshly ground cumin, from toasted seeds 2 cups roasted chicken stock or reduced-sodium chicken broth 2 cups Lupe's Salsa Verde, recipe follows, or other good-quality green salsa 1 (7-ounce) can chopped green chiles, drained Kosher salt 1 1/2 tablespoons chopped fresh cilantro 6 cups shredded roasted chicken (from about a 3-pound bird) 24 (6-inch) corn tortillas Nonstick spray 3 cups shredded Monterey Jack cheese 3 cups shredded sharp Cheddar cheese 1/2 cup sour cream, whisked until smooth, plus more for serving Sprigs fresh cilantro, for serving, optional 1 pound tomatillos, husked and rinsed 2 to 3 fresh serrano chiles, stemmed 1 1/2 cups fresh cilantro leaves 4 teaspoons finely chopped yellow onion 1 clove garlic, peeled and chopped Kosher salt 2 tablespoons finely chopped green onion Sugar, optional Instructions: Over an open flame gas burner or under a preheated broiler, roast the poblanos, turning them occasionally, until the skins are lightly but evenly charred. Steam the poblanos until cool in a closed paper bag. Rub away the burned skins, slit the poblanos open along one side and discard the seeds. Open each poblano out flat. In a small, heavy skillet over low heat, toast the oregano, stirring often, until it is fragrant and lightly browned, about 5 minutes. Remove and cool. In a medium skillet over moderate heat, warm 3 tablespoons oil. Add the onions, garlic, cumin and cooled oregano. Cover and cook, stirring once or twice, until almost tender, about 10 minutes. Add the stock, salsa verde, chiles and 2 teaspoons salt. Bring to a simmer, then lower the heat, partially cover, and cook, stirring once or twice, until slightly thickened, about 20 minutes. Remove from the heat and cool. Stir in the cilantro. Set aside 4 cups of this sauce. In a medium bowl, stir the remaining sauce into the chicken. In a medium skillet, warm 1 cup oil. When it is hot but not smoking, fry the tortillas, 1 at a time, turning them once with tongs, until they are flexible; do not allow them to become crisp. Drain the tortillas on paper towels. Position a rack in the middle of the oven and preheat to 425 degrees F. Lightly coat a rectangular 9 by 13-inch glass baking dish, or any attractive ovenproof serving dish, with nonstick spray or canola oil. Arrange 8 of the tortillas in an overlapping layer in the bottom of the dish. Spread half the chicken mixture evenly over the tortilla layer. Top with 8 more tortillas, overlapping them as necessary. Sprinkle 1/2 the Monterey Jack and 1/2 the Cheddar over the tortillas. Spread the remaining chicken mixture over the cheese. Arrange the poblanos in a layer over the chicken, overlapping them if necessary. Spread the reserved 4 cups sauce over the poblanos. Arrange the remaining 8 tortillas over the sauce. With a spatula, spread the sour cream over the tortillas. Top with the remaining Jack and Cheddar cheeses. Bake until the top is lightly browned and the sopa is bubbling, about 45 minutes. Let rest on a rack about 5 minutes before serving. Serve the sopa hot, topping each portion with a dollop of sour cream and a sprig of cilantro, if desired. Bring a saucepan of water to a boil. Add the tomatillos and serranos, lower the heat, and simmer until tender, about 10 minutes. Drain and cool in ice water. Core the tomatillos. In a blender, combine the tomatillos, half of the cilantro leaves, serranos, onions, garlic and 1/2 teaspoon salt. Puree on low speed for 30 seconds. Scrape down the sides of the blender jar and puree again until smooth. Transfer to a bowl. Finely chop the remaining 3/4 cup cilantro. Stir the cilantro and green onions into the salsa. Adjust the seasoning, adding salt to taste and stirring in up to 1 teaspoon sugar, to taste, if the salsa seems bitter. Use immediately, or refrigerate for up to 3 days. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 51911,"Tomato-Basil Bread Pudding Butter, for greasing the baking dish 1/2 (8 ounces) multi-grain loaf, cut into 3/4-inch cubes 3 tablespoons olive oil 1 large or 2 small shallots, thinly sliced 2 cloves garlic, minced 12 ounces cherry or grape tomatoes, halved Kosher salt and freshly ground black pepper 1 packed cup chopped fresh basil leaves 1 1/2 cups (6 ounces) shredded Parmesan 6 large eggs, at room temperature 1 cup whole milk 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper Instructions: Filling: Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter a 9 by 13 by 2-inch glass baking dish. Add the bread cubes and set aside. In a large skillet, heat the oil over medium-high heat. Add the shallots and garlic. Cook, stirring constantly until fragrant, about 1 minute. Add the tomatoes and season with salt and pepper, to taste. Cook until slightly soft, about 2 minutes. Remove the pan from the heat and stir in the basil. Pour the tomato mixture and Parmesan cheese over the bread cubes and combine well. Custard: In a large bowl, beat the eggs, milk, salt, and pepper together until smooth. Pour the custard over the bread mixture and gently toss to coat. Bake until slightly puffed and golden, about 25 to 30 minutes. Remove the pudding from the oven and let cool for 5 minutes. Cut into wedges and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 51912,"Mini Whole-Wheat Chicken Pot Pies 1 large egg 3 cups whole-wheat pastry flour, plus more for the work surface 10 tablespoons cold unsalted butter, cut into small pieces 3 tablespoons grated Parmesan 1 tablespoon apple cider vinegar Kosher salt and freshly ground black pepper 2 tablespoons olive oil 1/2 medium onion, chopped 2 stalks celery, chopped 1 teaspoon chopped fresh thyme 1/2 pound white mushrooms, sliced Kosher salt and freshly ground black pepper 4 tablespoons whole-wheat pastry flour 2 cups low-sodium chicken broth 1 cup frozen peas and carrots, thawed
1 cup frozen peas and carrots, thawed 1/3 cup reduced-fat sour cream 1 cup shredded rotisserie chicken, skin and bones discarded
1 cup shredded rotisserie chicken, skin and bones discarded 1/2 cup loosely-packed fresh parsley leaves, chopped 1 large egg, lightly beaten Instructions: For the dough: Whisk the egg with 3 tablespoons cold water in a small bowl. Pulse the flour, 1/3 of the butter, Parmesan, vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper in a food processor until the mixture looks like fine meal. Add the remaining butter and pulse until the mixture is in pea-size pieces. Add the egg and pulse until the dough begins to come together. Divide the dough in half; place each half on a sheet of plastic wrap and pat into a disk. Wrap the disks tightly and refrigerate until firm, at least 1 hour up to overnight, or freeze for up to 2 months. For the filling: Meanwhile, add the oil to a large Dutch oven or pot over medium-high heat. Add the onion, celery and thyme and cook, stirring, until soft, about 5 minutes. Add the mushrooms, 1 teaspoon salt and a few grinds of pepper and cook, stirring, until soft, about 4 minutes. Add the flour and cook, stirring, 2 minutes. Add the broth, peas and carrots and sour cream. Bring to a boil, then reduce the heat to medium-low and simmer until thick, about 3 minutes. Stir in the chicken and parsley and add salt and pepper to taste. Allow the mixture to cool completely. (The filling can be made a day ahead.) Preheat the oven to 375 degrees F. Line two baking sheets with parchment. Roll 1 disk of dough between two sheets of parchment to about 1/8-inch thick. Using a 4-inch round cookie cutter, cut into nine rounds. Gather the scraps, reroll and cut out 3 more rounds. Cover the rounds with a clean, damp towel to prevent the dough from drying out. Repeat with the remaining disk of dough, for a total of 24 rounds. (If the dough gets too warm while you're working with it, chill it until it's easier to work with.) Place 1 round of dough on a clean, lightly-floured work surface and roll out to about 4 1/2 inches. Place 1/3 cup of filling in the center and brush the edges with beaten egg. Roll another round of dough out to 4 1/2 inches and drape over the filling; seal the edges and crimp with a fork. Brush the entire pot pie with more egg, cut a few slits in the top, sprinkle with some pepper and place on a prepared baking sheet. Repeat with the remaining dough and filling. Bake the pot pies until they're golden brown and the filling begins to bubble, 20 to 24 minutes. Let cool slightly before serving. Alternatively, freeze the unbaked pot pies for up to 1 month, then bake, from frozen, in the oven, preheated to 375 degrees F, until they're golden brown and the filling begins to bubble, 20 to 24 minutes. Let cool slightly and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 51913,"Blackberry-Maple Cobbler Unsalted butter, for the baking dish 6 cups blackberries 1/4 cup sugar 1/4 cup pure maple syrup 1 teaspoon pure vanilla extract 2 to 3 tablespoons all-purpose flour For the topping: 1 1/3 cups all-purpose flour 1/3 cup sugar, plus more for sprinkling 2 1/4 teaspoons baking powder 1/2 teaspoon salt 6 tablespoons unsalted butter, at room temperature 1 large egg 1/2 cup buttermilk Instructions: Preheat the oven to 375 degrees F and butter a 2-quart baking dish. Make the filling: Toss the blackberries, sugar, maple syrup and vanilla in a medium bowl. If the berries are juicy, toss with the flour. Transfer to the prepared baking dish. Make the topping: Whisk the flour, sugar, baking powder and salt in a large bowl. Using your fingers, work the butter into the flour mixture until it looks like fine meal; set aside. Whisk the egg, buttermilk and vanilla in a small bowl; stir into the flour mixture until just incorporated. Drop heaping spoonfuls of the batter evenly over the berries and sprinkle with sugar. Set the dish on a baking sheet and bake until the topping is golden brown and the filling is bubbling, about 40 minutes. Let cool slightly before serving. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 51914,"Osso Buco with Gremolata 3 tablespoons EVOO 4 to 6 veal shanks, tied with kitchen string Salt and freshly ground black pepper 4 to 5 cloves garlic, sliced 2 to 3 small ribs celery and leafy tops, chopped 1 large carrot, chopped 1 onion, chopped 1 teaspoon fennel seeds 3 tablespoons chopped fresh rosemary 2 tablespoons chopped fresh thyme 2 tablespoons tomato paste 2 large fresh bay leaves 2 tablespoons all-purpose flour 1 cup dry white wine 2 cups chicken stock 1 healthy pinch saffron threads One 15-ounce can diced tomatoes in juice Zest and juice of 1 orange, with 1 strip unzested, peel reserved 1 fresh red Fresno cl, halved and seeded or 1 teaspoon red pepper flakes Crusty bread, for serving Zest of 1 lemon 1/4 cup finely chopped flat-leaf parsley leaves 1/4 cup toasted pistachio nuts, processed into crumbs Instructions: For the osso buco: Preheat the oven to 375 degrees F. Heat the EVOO in a large Dutch oven over medium-high to high heat. Sprinkle the shanks with salt and pepper and brown all over, turning occasionally, 12 to 15 minutes. Transfer to a large plate. Stir the garlic, celery, carrots, onions and fennel seeds into the pot, 3 to 4 minutes. Add the rosemary, thyme, tomato paste and bay leaves, sprinkle with salt and pepper and stir 1 minute. Sprinkle the flour over the vegetables and stir 1 minute, then pour in the wine and deglaze the pot, scraping and stirring 1 minute longer. Add the chicken stock and saffron, followed by the tomatoes. Add the orange peel, juice and cl. Scrape down the pot and add the meat back into the pot. Cover and transfer to the oven. Cook, turning the meat once about halfway through, 2 hours. For the gremolata: When the meat is about ready to come out of the oven, combine the orange zest on aboard with the lemon zest. Finely chop the parsley and combine with zest and the chopped or processed nuts. For serving: Transfer the shanks to a platter and cut off the kitchen string. Split the crusty bread and warm through in the oven. Fish the bay leaves out of the sauce and place the Dutch oven back on the stove over medium-high heat. Whisk the sauce to combine and thicken, 4 to 5 minutes. Serve the shanks in shallow bowls topped with the chunky sauce and gremolata. Serve the crusty bread on the side for mopping. ","[Barolo, Barbaresco, Chianti, Rioja]" 51915,"Kao Neuw Kati: Sweet Sticky Rice Dessert 2 cups long-grain Thai jasmine sticky rice, cooked, method follows 1/2 cup granulated sugar 2 tablespoons palm sugar or light brown sugar 2 to 3 long strips pandanus leaves or 1 to 2 drops orange or almond extract 1 cup fresh unsweetened coconut milk 2 to 3 long strips pandanus leaves or 1 to 2 drops orange or almond extract 1/4 cup granulated sugar 1 teaspoon sea salt 1-cup fresh unsweetened coconut cream Sliced, mango, pears, peaches and kiwis Instructions: Sticky Rice: Line a steamer basket insert of a pot with fresh corn husks or soaked dried corn husks (used as Mexican tamale wrappers). Spray the corn husks with vegetable oil spray to prevent sticking. Spread the soaked rice evenly over the husks. Fill the pot with water to come to just under the steamer basket insert. Put the steamer basket insert into the pot, cover, and bring to a boil over medium-high heat. Steam the rice for at least 20 minutes, or longer. Transfer the rice to a serving bowl when ready to serve. Cover the rice with some corn husks to keep it moist and warm. Reheating Sticky Rice: Divide the leftover cooked rice into small serving portions, wrap in plastic, and refrigerate. The rice will keep well for 2 to 3 days. The easiest and best way to reheat the sticky rice is by microwave. Warm the wrapped sticky rice in the plastic it was store in on high power for1 to 2 minutes, or until hot. To reheat by steaming, unwrap the sticky rice and follow the above method for cooking sticky rice. After you've prepared the rice, make the sauce syrup: Combine the sugar, palm sugar, pandanus leaves, if using, and the coconut milk in a 2-quart saucepan. Heat over medium-low heat, stirring occasionally, until the sugar is dissolved. Without increasing the heat, allow the coconut cream to come to a gentle boil, and boil and thicken for 5 to 6 minutes. Remove the saucepan from the heat. Cover to keep warm. Leave the pandanus leaves in the syrup until you are ready to make the syrup for topping, or, if you are using extract, add it now. To make the topping syrup, if you are using pandanus leaves, pull them out of the sauce syrup and place them in a 2-quart saucepan. Add the sugar, salt, and coconut cream. Heat over low to medium-low heat until the sugar and salt dissolve; do not let the coconut cream boil, or it will curdle. Let the syrup simmer slowly until it thickens, 7 to 10 minutes. Remove the saucepan from the heat. Leave the panadus leaves in the syrup until ready to be used. Or, if you are using extract instead, add it now and stir well. Pour the mixture into a medium bowl and set aside. To make sticky rice dessert, put the hot rice in a large mixing bowl. Pour the warm sauce syrup over the rice, mixing well with a wooden spoon. The mixture will be soupy. Cover tightly with clear plastic wrap and let the rice absorb the syrup for about 10 minutes, then stir the rice mixture again with the wooden spoon. Cover tightly with plastic wrap again and let it rest for another 10 minutes. To shape the rice for serving, dip your hands in a bowl of cool water and shake off excess droplets. Scoop a handful of rice at a time from the bowl and mold it into an oval shape. Or shape the rice by using a rubber spatula to scoop up a mound of rice onto a large oval wooden spoon, shape it with the spoon, and transfer the mound to a serving platter. The rice may stick to the spatula, so dip it in cold water and shake off excess droplets before scooping more rice. Put the rice on a serving platter or individual plates. Spoon the thickened coconut syrup topping over the rice. Garnish with sliced fruits, such as, mango, pears, peaches or kiwi. ","[Chardonnay, Gewrztraminer, Pinot Grigio, Riesling]" 51916,"Straight-Up with a Pig Patty Burger 2 heads garlic Extra-virgin olive oil Kosher salt and freshly cracked black pepper
2 tablespoons unsalted butter, softened 12 ounces thinly sliced applewood smoked bacon 32 ounces ground beef (80/20 blend) 2 ounces Mornay Sauce, recipe follows, optional 8 slices yellow American cheese or Cheddar 1/4 cup low-sodium chicken broth mixed with 2 tablespoons water 4 soft brioche hamburger buns, cut in half \Donkey\ Sauce, for serving, recipe follows 1 kosher dill pickle, finely sliced 1/2 Vidalia onion, very finely sliced 1 heirloom tomato, finely sliced 1/4 head iceberg lettuce, finely sliced 2 tablespoons unsalted butter 3 tablespoons all-purpose flour 1 cup whole milk, warmed 1 teaspoon kosher salt Pinch grated nutmeg 3 ounces grated yellow American cheese 1 cup prepared mayonnaise 1/4 cup roasted garlic 1 teaspoon regular yellow mustard 4 dashes Worcestershire sauce 1/4 teaspoon kosher salt 4 pinches ground black pepper Instructions: Preheat the oven to 375 degrees F. Cut off the top third of the garlic head to expose the cloves. Place onto a piece of foil. Drizzle with some olive oil and sprinkle with salt and pepper. Cover the garlic with the foil and place into the oven for about 1 hour 15 minutes. Remove from the oven and allow to cool to the touch. Remove the garlic cloves from their husks. Reserve until ready to use. Mince 1 teaspoon of the roasted garlic and melt with the butter in a small saucepan. Season with salt. Gently warm until the garlic becomes fragrant. Set aside in the fridge to slightly firm up again. Begin by preparing the bacon for the pig patties. Set a large pot of cold water over high heat and add the bacon. Bring to a medium boil and cook until the bacon is very tender and almost falling apart, 1 1/2 to 2 hours. Drain and set aside to cool. Set a flat cast-iron grill pan over high heat. Divide the bacon into 4 even portions, form each portion into a patty and place on the grill. Press down with the foil-covered brick to squash the bacon together and into a flat patty so it crisps. Cook until golden and crispy, 3 to 4 minutes. Remove and keep warm. Divide the ground beef into 4 equal portions (8 ounces each) and form into 4 tight balls. Sprinkle the hamburger \ball\ all over with salt and pepper. To the griddle pan (which still has some of the bacon fat on it) place the hamburger balls on and flatten with a strong, flat metal spatula. Flatten to approximately 1/3-inch thickness and continue to press down with the spatula as it cooks. Cook until the burgers develop a crust on the first side, 1 1/2 minutes. Flip over and cook on the second side to develop a crust on that side, 1 minute. Add 2 ounces Mornay Sauce, if using, to the top of the hamburger and top with a slice of cheese. Place a dome lid over the top of the burger. Pour the chicken broth mixture on to the flat top so the liquid runs under the dome and creates steam to cook the burger and melt the cheese. When the burger is at desired point of doneness and the cheese is completely melted, remove the dome lid and set the burgers aside. Brush the cut sides of the buns lightly with the garlic butter. Toast the buns on the flat top until golden and crisp, 3 to 4 seconds. Flip and toast the outsides so they are also lightly toasted, 3 to 4 seconds. To assemble: Smear the \Donkey\ Sauce on the cut side of both bun halves. Layer the base with pickle slices and the hamburger patty. Top with a bacon \pig patty.\ Top with the onions, tomato and lettuce, and then place the top half of the bun on top. Wrap in waxed parchment paper and serve immediately. In a medium saucepan, add the butter and set over medium heat. Allow the butter to melt, and then sprinkle with the flour and stir with a whisk. Cook over low heat until the butter and flour combine into a mixture like wet sand. Once combined, stir for 1 to 2 minutes to cook the flour (but without adding color). Pour in the milk slowly as you whisk to combine. Continue stirring until the mixture thickens up, 3 to 4 minutes. Add the salt, nutmeg and cheese and stir until the cheese has melted and the mixture is smooth. Set aside and keep warm until ready to use. Yield: 1 cup. Mix the mayonnaise, roasted garlic, mustard, Worcestershire, salt and pepper together until smooth. Yield: about 1 cup. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 51917,"Hungarian Style Swedish Meatballs, Served on a Noodle Schmata 1 ounce dried porcini mushrooms 3 cups beef stock or water 1 1/2 pounds ground (beef) chuck 1 large onion, finely minced 6 slices white bread, cut into 1/4-inch dice (get thin slice) Salt and pepper 12 ounces crimini mushrooms (or mixed exotic mushrooms) 2 tablespoons all-purpose flour 1 cup heavy cream 1 tablespoon sweet Hungarian (Szegedy) paprika 1 cup sour cream plus more for serving 6 sheets pasta, cooked Instructions: Simmer dried mushrooms in beef stock for 15 minutes. Let sit for 1/2 hour, then drain through coffee filter, squeezing juice from mushrooms. Rinse the squeezed mushrooms and chop. Mix together the ground beef, onion, bread cubes, and seasoning. Form into 1-inch meatballs. Brown the meatballs, in batches, in a hot saute pan, and set them aside. Toss the crimini mushrooms in the flour and saute them in the same pan. Add the dried mushrooms, stock mixture and cream. Cook for 3 minutes. Stir in paprika. Swirl in 1-cup sour cream just before serving. Serve over 1 sheet of fresh pasta (schmata), with healthy drizzle of additional sour cream. ","[Burgundy, Barolo, Tempranillo, Garnacha]" 51918,"Southern Chow Chow 5 cups white distilled vinegar 3 cups granulated sugar
2 tablespoons kosher salt
1 tablespoon whole cloves
1 tablespoon mustard seeds
1 tablespoon whole black peppercorns
1 teaspoon yellow mustard powder 1 teaspoon ground turmeric
Pinch crushed red pepper flakes
1 bay leaf
4 green tomatoes, finely diced
2 green bell peppers, finely diced
1 red bell pepper, finely diced
1 large sweet onion, such as Vidalia, finely diced
1/2 head cabbage, shredded (about 6 cups)
Instructions: Clean and sterilize 2 quart-size canning jars with lids. Add the vinegar, sugar, salt, cloves, mustard seeds, peppercorns, mustard, turmeric, red pepper flakes and bay leaf to a large saucepan over medium heat. Bring to a simmer and cook, stirring occasionally, until the sugar dissolves and the flavors start to marry, about 5 minutes. Add the green tomatoes, green and red bell peppers, onion and cabbage and bring to a boil, lower the heat and let simmer, stirring occasionally, for 15 to 20 minutes. Remove from heat. Divide the mixture between the two jars and let cool to room temperature. Serve immediately or seal and refrigerate for up to 6 weeks. ","[Chardonnay, Riesling, Garnacha, Tempranillo]" 51919,"Spanakopita (Spinach Pie) 1/2 pound butter or margarine 1 medium onion, diced 5 scallions, diced 3 pounds fresh spinach 2 tablespoons fresh parsley 2 tablespoons fresh dill 1/2 pound feta cheese 6 eggs, beaten Salt and pepper to taste 1 pound filo dough Instructions: Preheat oven to 350 degrees F. In a medium heated saute pan, add butter (all except 6 tablespoons), onion, and scallion. Cook until translucent, about 3 to 5 minutes. Remove from heat. In a sauce pot, boil spinach in water until tender. Strain and pat dry until all water is out. In a large mixing bowl, mix spinach, onion-scallion mixture, parsley and dill together. Add cheese, eggs, salt and pepper. Mix well. Add back into sauce pot and boil for five minutes. Place aside. Moisten filo dough one by one with the remaining butter (melted) with pastry brush. In a baking pan, add five layers of dough to bottom. Next, add spinach mixture. Spread evenly. Add another five layers of dough on top, tucking in corners. Place in oven and bake for approximately one hour. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 51920,"Zucchini Waffles 1 1/2 to 2 cups grated zucchini 1 cup boxed pancake mix
3/4 cup milk
2 tablespoons vegetable oil
1 teaspoon ground cinnamon
1 teaspoon vanilla extract 1 large egg
Cooking spray Instructions: Preheat a waffle iron. Combine the zucchini, pancake mix, milk, oil, cinnamon, vanilla and egg in a large bowl and mix to combine. Spray the waffle iron with cooking spray. Add the batter to the waffle iron. Cook the waffles until brown and cooked through, about 2 1/2 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 51921,"Dinosaur Egg 3 pounds chicken Loads of fresh herbs 4 to 5 cloves garlic, crushed with the back of a knife Freshly ground black pepper Olive oil, for drizzling 4 cups flour 6 egg whites 17 1/2 ounces/500 g coarse salt Water 1 egg yolk Instructions: For the chicken: Slide plenty of herbs under the chicken skin. Put garlic in the cavity, along with any remaining herbs. Rub the chicken with pepper and olive oil.
For the \Play Doh\ crust: Mix the flour, egg whites and salt well, then add enough water to make a dough.
Roll out 1/4 the dough to make a base for the chicken to sit on. Cook's Note: If it rips, it's probably because it needs a little more flour. Set the dough base on a baking sheet. Lay the chicken on it. Roll out the remaining dough, drape it over the chicken, and seal, hermetically. Cook's Note: No holes or rips allowed, so, if you must, make patches out of excess dough, stick them on, and seal.
Add a splash of water to an egg yolk and paint the pastry case all over.
Bake for 1 1/2 hours at 325 degrees F/160 degrees C. Let the bird sit out of the oven 10 minutes before serving. Cut off the crust and discard it. Carve the meat and serve. You'll be amazed at how the herb taste will have penetrated the meat! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 51922,"Go Fish 1 baked 13 by 9 by 2-inch cake 6 cups blue frosting 2 cups orange-yellow frosting Necco wafers 1 mint patty 1 gummy fish Instructions: Cut the corners from the cake to make it an oval shape. Arrange the four corners so that two corners make the top fin, and the other two corners make the tail. Frost the cake blue, then frost the tail and fins orange. Place the Necco wafers on as scales. Add the mint as an eye and the gummy fish for the mouth.; ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 51923,"Boozy S'mores Fondue 2 cups chopped quality dark chocolate 1/3 cup organic whipping cream 1/4 cup whiskey 1 cup graham cracker crumbs Large marshmallows, for toasting
Instructions: Heat a double boiler over medium-low heat. Add the chocolate and cream, and stir until melted. Stir in the whiskey. Pour the chocolate sauce into a bowl. Place the graham cracker crumbs in a small bowl. Place the cooking gel container into a cast-iron mini cocotte, light it and toast the marshmallows on sticks.
Dip the marshmallows into the chocolate sauce, and then into the graham cracker crumbs. ","[Riesling, Port, Tawny Port, Madeira]" 51924,"Gooey Chocolate Chip Cookies 2 sticks (1 cup) salted butter, at room temperature 2/3 cup granulated sugar
2/3 cup packed light brown sugar
1 tablespoon vanilla extract 2 large eggs
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
8 ounces good-quality semisweet chocolate, chopped into chunks
4 ounces good-quality dark chocolate, chopped into chunks
Sea salt, for sprinkling
Instructions: Line 3 baking sheets with parchment. In the bowl of an electric mixer, cream together the butter, granulated sugar and brown sugar until light and fluffy, 2 to 3 minutes, scraping the sides of the bowl as needed. Add the vanilla and eggs and beat on medium speed until just combined. Add the flour, baking soda and kosher salt and mix on low speed until just combined. Remove the bowl from the mixer and stir in the chocolate chunks using a wooden spoon or spatula. Use a 1/4-cup scoop to scoop the cookies, making sure to scrape the scoop against the side of the bowl to flatten off the top. Scoop onto the lined baking sheets about 2 inches apart to give them space to spread while baking. Sprinkle a pinch or two of sea salt on top of each cookie dough mound. Refrigerate, uncovered, at least 20 minutes. Preheat the oven to 350 degrees F. Bake until golden brown, 17 to 18 minutes. Let the cookies cool and crisp up on the baking sheets. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 51925,"Beef Stroganoff Burgers 5 portobello mushrooms (4 to 5 ounces each) 2 tablespoons plus 2 teaspoons olive oil Kosher salt and freshly ground black pepper 1 small onion, diced 1 medium garlic clove, minced 1 teaspoon all-purpose flour 1/2 cup low-sodium beef broth 1/4 cup reduced-fat sour cream 3 tablespoons chopped fresh flat-leaf parsley 1 tablespoon Dijon mustard 2 teaspoons Worcestershire sauce 1 pound ground beef (95 percent lean) Nonstick cooking spray 4 hamburger buns Lettuce leaves for topping Instructions: Preheat the oven to 425 degrees F. Remove the stems from 4 of the mushrooms and set the stems aside. Put the 4 stemmed mushroom caps, gill-side-up, in a large baking dish, making sure there is at least 1/2 inch of space between them. Drizzle with 2 tablespoons of the oil. Season with salt and pepper. Roast until a knife inserted in the center meets just a bit of resistance, 20 to 25 minutes. Remove and keep warm. Clean and roughly chop the reserved mushroom stems and the remaining portobello. Heat the remaining 2 teaspoons oil in a medium nonstick skillet over medium heat. Add the onion and a pinch of salt and cook, stirring, until soft and translucent, about 4 minutes. Add the chopped mushrooms, garlic and a generous amount of black pepper; cook until the stems are soft, about 4 minutes. Sprinkle the flour over the onions and mushrooms and stir until all of the flour has been absorbed. Stir in the beef broth. Bring to a simmer and cook, stirring, until thick, about 5 minutes. Remove from the heat and stir in the sour cream, parsley, mustard and Worcestershire sauce. . Keep warm while you grill the burgers. Shape the ground beef into four patties, each about 5-inches in diameter. Sprinkle well with salt and pepper. Heat a nonstick grill pan over medium heat. When the pan is hot, spray it liberally with nonstick cooking spray. Add the burgers and cook until nicely browned, about 2 minutes. Flip the burgers and cook for another 1 1/2 minutes for medium-rare. Put the bottoms of the buns on serving plates. Top each with a lettuce leaf and a roasted mushroom, gill-side down, then top with a burger and a generous dollop of the sour cream-mushroom sauce. Cover with bun tops and serve.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 51926,"Grilled Meatballs 4 cups plain yogurt 3 cloves garlic, finely minced 3 tablespoons olive oil 1 tablespoon lemon juice, or to taste 1/4 cup chopped fresh mint Salt and freshly ground pepper 1 pound red onions, thinly sliced 1 tablespoon salt 1/2 cup chopped fresh flat leaf parsley 1 teaspoon ground coriander 1/2 teaspoon ground turmeric 2 pounds ground beef 1 1/2 cups grated onion 2 minced garlic cloves 2 eggs, lightly beaten 1 tablespoon chopped fresh thyme 1 teaspoon freshly ground black pepper 1/2 teaspoon salt, or to taste Olive oil for brushing 6 pita breads, warmed Sliced tomatoes Instructions: Make yogurt sauce: Line a large sieve with cheesecloth and place it over a bowl. Spoon the yogurt into the sieve and refrigerate for 4 to 6 hours to drain off the excess water. You should end up with 1 1/2 to 2 cups drained yogurt. Place the yogurt in a bowl and stir in the garlic, olive oil, and lemon juice. Fold in the mint and season to taste with salt and pepper. Cover and refrigerate until needed. Make the onion salad: Place the onion slices in a colander and sprinkle with salt. Toss and let stand for 15 minutes. Rinse well and pat dry. In a bowl, combine the onions, parsley, coriander, and turmeric. Toss well and set aside. Preheat the grill or broiler. In a bowl, combine the beef, onions, garlic, eggs, thyme, pepper, and 1/2 teaspoon salt. Mix until mixture holds together well. Form into twelve 3-inch ovals, about 1 1/2-inches wide and thread them onto metal skewers. Brush the meatballs with olive oil and sprinkle with salt. Place the skewers on an oiled grill rack or broiler pan and grill or broil, turning to brown on all sides, until cooked through, about 8 minutes. Remove the skewers from the grill or broiler and slip the meatballs off the skewers. Cut the pitas into halves and place a meatball into each half. Serve with the yogurt sauce, onion salad, and tomato slices on the side ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]

" 51927,"Peach and Plum Galette 1/3 cup confectioners' sugar, plus more for dusting 2 tablespoons cornstarch
2 teaspoons pure almond extract
2 peaches, sliced
2 plums, sliced
1 refrigerated rolled pie crust
2 tablespoons any fruit jam
1 large egg
2 tablespoons turbinado or coarse sugar Vanilla ice cream or whipped cream, for serving Instructions: Preheat the oven to 400 degrees F. Line a pizza stone or baking sheet with parchment paper. Toss together the confectioners' sugar, cornstarch, almond extract, peaches and plums in a bowl. Unroll the pie crust on the prepared pizza stone or baking sheet and spread the jam in the center. Top with the fruit mixture, leaving a 1 1/2-inch border. Fold the edge of the dough over the filling. Beat the egg in a small bowl with 1 teaspoon water. Brush the dough with the egg wash and sprinkle with the turbinado sugar. Bake until the crust is golden brown and shiny, 35 to 40 minutes. Let cool for 15 minutes before serving. Serve with vanilla ice cream or whipped cream and dust with confectioners' sugar. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 51928,"Salad-Stuffed Peppers Kosher salt 1 lemon
4 cloves garlic
4 bell peppers, assorted colors
2 tablespoons extra-virgin olive oil (see Cook's Note)
4 ounces Spanish cured chorizo, casings removed, small dice
4 slices bread, torn into bite-size pieces
1 bunch Tuscan kale, thinly sliced
1 tablespoon sherry vinegar
1/4 cup pitted dates, chopped
1/4 cup pitted Castelvetrano olives, halved
1/4 cup fresh flat-leaf parsley leaves
2 ounces manchego cheese, freshly grated
1/4 cup Marcona almonds, finely chopped Instructions: Place a large pot filled halfway with water over high heat and season generously with salt. Halve the lemon, then juice it and set aside 1 tablespoon juice. Add the lemon halves and the remaining lemon juice to the water. Crush 3 of the garlic cloves and add to the water. Cover and bring to a boil. Fill a large bowl with ice water. Prepare the peppers by slicing off just enough of the tops to reveal the seeds. Remove and discard the seed pockets and stems. Trim the bottom of the peppers as needed so they stand up on their own. Finely chop the pepper tops and add to a large bowl.
Gently lower the pepper boats into the boiling water until fully submerged. Cook until just crisp tender, 4 to 6 minutes. The peppers should hold their shape and stand up straight. Once cooked, place the peppers in the ice bath to prevent further cooking, about 1 minute. Drain the peppers upside-down on a paper towel-lined plate to catch any water that remains inside.
Meanwhile, place a large nonstick skillet over medium-high heat. Add the oil and chorizo and cook until the chorizo is just fragrant and the oil has a red hue, 1 to 2 minutes. Remove from the heat and use a slotted spoon to add the chorizo to the bowl with the chopped peppers. Add 2 teaspoons of the hot oil from the skillet to the bowl, reserving the rest. The chorizo will crisp as it cools.
Place the skillet with the reserved oil over medium heat. Add the bread to the skillet in an even layer. Cook, tossing occasionally, until the bread is browned and toasted, about 5 minutes. Finely chop the remaining garlic clove. When the bread is nearly toasted, add the garlic to the skillet and toss until it is distributed through the toasted bread. Set aside.
Add the kale, vinegar and the reserved 1 tablespoon lemon juice to the bowl. Massage until the kale is slightly softened and coated. Add the dates, olives, parsley and toasted bread and gently toss to combine.
Place the peppers upright on a serving platter. Mound the salad into each pepper. Generously grate the cheese over the salad. Sprinkle with the chopped almonds and serve immediately. ","[Chardonnay, Vermentino, Tempranillo, Garnacha]" 51929,"Savory Bread Pudding with Sausage, Spinach, Poached Eggs, and Parmesan-Thyme Cream 3 cups heavy cream 1 bay leaf
2 cloves garlic, smashed
1 cup grated Parmesan 2 tablespoons chopped fresh thyme 1 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons olive oil 1 cup small-diced onions 1 cup small-diced celery 3 cloves garlic, minced
1 tablespoon chopped fresh thyme 2 cups whole milk
6 large eggs, beaten
2 teaspoons salt
1 teaspoon ground black pepper
4 cups cubed day-old white bread 2 tablespoons unsalted butter
4 sausage patties, cooked 1 cup spinach
8 eggs, poached
Instructions: For the Parmesan-thyme cream: In a heavy-bottomed saucepot over medium-low heat, add the cream, bay leaf and garlic. Simmer until reduced by two-thirds, about 20 minutes, being careful not boil the liquid or scorch the bottom of the pot. With a slotted spoon, remove the garlic and bay leaf. Whisk in the Parmesan. When the Parmesan has melted the sauce is smooth, add the thyme, salt and pepper. Cook for another 2 minutes. Serve warm. (Make 1 quart.) For the savory bread pudding: Preheat the oven to 350 degrees F. Heat the olive oil in a saute pan over medium heat. Add the onions and saute until beginning to soften, 4 minutes. Add the celery, garlic and thyme; cook for another 3 minutes. Set aside and let cool. In a large mixing bowl, whisk together the milk and eggs, and sprinkle with the salt and pepper. In another mixing bowl place the cubed bread. Pour the milk-egg mixture over the bread and mix. Let sit for 10 minutes, until the bread has soaked up liquid. Fold in onion mixture. Grease an 8-by-10-inch baking dish with the butter. Add the bread mixture and cover with foil. Bake for 30 minutes. Remove the foil and cook until the top is toasted and golden brown, another 10 to 15 minutes. To serve, cut into 4-by-4-inch portions and place on a plate. Add a sausage patty, 1/4 cup of the spinach and two poached eggs. Pour one-quarter of the Parmesan-thyme cream over the top. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 51930,"Lemon Grass Chicken Steak 4 whole chicken legs, approximately 3 pounds or 2 1/2 pounds boneless chicken legs 2 stalks lemon grass 4 cloves garlic, minced 2 tablespoons finely chopped shallot, or white parts of green onion 2 slices fresh ginger, crushed 2 tablespoons fish sauce 2 tablespoons oyster sauce 1 tablespoon soy sauce 1 tablespoon rice wine 1 tablespoon sesame oil 1 teaspoon sugar Freshly ground black pepper Toasted sesame seeds for garnish, optional Instructions: Remove bone from chicken legs. Remove outer leaves and trim upper 2/3 of the lemon grass. Cut the trimmed lemon grass into thin slices and finely chop. Combine the boneless chicken and the finely chopped lemon grass with garlic, shallots, ginger, fish sauce, oyster sauce, soy sauce, rice wine, sesame oil, sugar, and black pepper and marinate for at least 2 hours. Preheat a grill over low heat. Place marinated chicken on the grill, skin-side down, and cook for 5 minutes over direct low heat. Turn and grill until juice comes out clear when pierced with a fork. Remove, sprinkle sesame seeds on top and serve hot. To pan fry, heat a nonstick frying pan over high heat until hot. Add a bit of olive oil and place 2 chicken steaks, skin side down, in the pan and let cook until skin is nicely brown. Turn and let cook until juice comes out clear when pierced with a fork. Remove from heat and keep warm. Repeat for the remaining 2 chicken steaks. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 51931,"Hamburger Dogs 1 1/4 pounds ground beef 1 packet meatloaf seasoning (recommended: Schilling?s Meatloaf Seasoning Packet) 2 tablespoons ketchup 1/4 cup bread crumbs 1 egg Hot dog buns Relish and chopped onion, for garnish Instructions: Preheat grill to medium-high heat. In a large bowl, combine ground beef, seasoning packet, ketchup, bread crumbs, and egg. Mix until just combined; do not overmix. Shape into hot dog forms. Grill for approximately 8 to 10 minutes. Serve on hot dog buns with more ketchup, relish, and chopped onions. ","[Cabernet Sauvignon, Zinfandel, Merlot, Pinotage]" 51932,"Baked Potato Soup 4 large baking potatoes 6 bacon slices, plus crumbled cooked bacon, for serving
2/3 cup (11 tablespoons) butter
2/3 cup all-purpose flour
8 cups milk
5 ounces Cheddar, shredded, plus more for serving
2 teaspoons salt
1/2 teaspoon freshly ground pepper
2 green onions (scallions), finely chopped, plus more for serving
8 ounces sour cream, plus more for serving
Instructions: Preheat the oven to 400 degrees F. Wash the potatoes and prick them several times with a fork. Wrap them individually in foil and bake until they are soft when squeezed, about 1 hour (see Cook's Note). Let the potatoes cool slightly. While the potatoes bake, cook the bacon in a small skillet, in a microwave or on an indoor grill until crisp. Drain the bacon on paper towels and, when cool enough to handle, crumble into small pieces. Set aside. In a large heavy saucepan, melt the butter over low heat. Add the flour, stirring constantly for 1 minute until smooth. Gradually whisk in the milk and cook over medium heat, stirring constantly, until the mixture is thick and bubbling, 5 to 10 minutes. Cut the potatoes in half lengthwise and scoop the flesh into the thickened milk mixture. Add the Cheddar, salt, pepper, green onions and reserved bacon. Cook over low heat just until heated through, then stir in the sour cream. Garnish with shredded Cheddar, crumbled bacon and chopped green onions and serve with more sour cream on the side. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 51933,"Greek Salad Layered Dip 1 seedless cucumber Kosher salt 2 cups low-fat Greek yogurt 4 ounces feta cheese, crumbled 2 cloves garlic, minced 1/4 cup plus 2 tablespoons chopped fresh mint Freshly ground black pepper 2 small vine ripe or plum tomatos, diced 1 small red onion, diced 1/2 cup pitted black olives, such as kalamata or nicoise, coarsely chopped Warm pita bread and/or root vegetable chips (such as Terra Chips), for serving Instructions: Grate the cucumber on the large holes of a box grater into a bowl. Toss with 1/4 teaspoon salt and pour into a fine-mesh sieve set over a bowl. Let stand for 10 minutes. Using your hands and working with a bit of the cucumber at a time, squeeze the excess liquid out of the cucumber and place the cucumber in a large bowl. Add the yogurt, feta, garlic, 1/4 cup of the chopped mint, 1/4 teaspoon salt and 1/4 teaspoon pepper to the bowl with the cucumber. Stir to combine and add more salt and pepper to taste. Transfer to a shallow serving bowl. Toss the tomatoes, red onion, olives and remaining 2 tablespoons mint together in a medium bowl. Sprinkle the mixture over the cucumber mixture. Serve the dip with warm pita or vegetable chips. ","[Riesling, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 51934,"Cheesy Chicken Empanadas 1 tablespoon olive oil 1/2 small red onion, finely chopped 1 jalapeno, finely diced, seeded and ribs removed 2 cloves garlic, minced 3 green onions, thinly sliced Kosher salt and freshly ground pepper 1 1/2 cups shredded then diced cooked chicken breasts (from leftover chicken) 1 cup shredded Monterey and Cheddar cheese blend 4 ounces cream cheese, diced Dash of hot sauce 1 egg Flour, for rolling One 15-ounce package refrigerated pie dough 1 tablespoon chipotle cl powder Chili Lime Dipping Sauce, recipe follows 1 cup Greek yogurt 1 chipotle pepper (canned in adobo sauce), minced Juice and zest of 1 lime Instructions: Preheat the oven to 375 degrees F. Coat a baking sheet with nonstick spray. Place a large saute pan over medium heat and add oil. Once the oil is hot, add the onion, jalapeno, garlic, green onions and saute until tender, about 3 minutes. Season with salt and pepper. In a large bowl, combine the chicken, cheese, cream cheese, sauteed mixture and hot sauce together. Whisk the egg in a small bowl. Set aside. Sprinkle flour on your work surface and unroll the pie dough. Roll out each round to a 13-inch circle. Cut each crust into eight 4-inch circles with a biscuit cutter. You can knead the scraps and then roll out, if necessary. Spoon about 1 heaping tablespoon of the chicken mixture into the center of each round. Brush the edges with the egg wash and fold each circle in half. Gently press on the top of the empanada to release any air. Seal the edges with a fork and brush the top with the remaining egg wash. Sprinkle with cl powder. Bake until golden brown, about 20 minutes. Serve the chicken empanadas with the Chili Lime Dipping Sauce. Combine the yogurt, chipotle and lime zest and juice in a bowl. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Tempranillo]" 51935,"Roumanian Steak 4 ounces fresh squeezed orange juice (Texas oranges are best!) 4 ounces tamari
2 ounces vegetable oil
2 ounces chopped fresh parsley
2 ounces white wine
1 ounce steak sauce, such as A.1. Original 1 ounce Worcestershire sauce 4 cloves garlic, chopped
Juice of 1 lemon (squeeze by hand)
1/2 onion, chopped
Ground black pepper
Red pepper flakes
Four 18-ounce outside skirt steaks
Canola oil, for frying 1 cup all-purpose flour
1 tablespoon paprika
1 tablespoon seasoning salt
1 teaspoon chopped garlic
1/2 teaspoon ground black pepper 1 onion, sliced thin Roumanian Garlic Oil/Jewish Chimichurri, recipe follows 4 teaspoons chicken schmaltz 6 cloves garlic, chopped
8 ounces chopped fresh parsley
Shisarine (pinch) red pepper flakes
Shisarine (pinch) kosher salt
Instructions: For the marinade: Combine the orange juice, tamari, vegetable oil, parsley, wine, steak sauce, Worcestershire, garlic, lemon juice, onion, pepper and red pepper flakes in a bowl. Mix with a whisk. Place the steaks in a pan and pour over the marinade. Marinate in the refrigerator for 3 days. Preheat a grill to medium-high heat. Cook the steaks to the desired temperature on the grill, about 3 minutes per side for medium-rare. For the onion strings: Preheat the oil in a deep-fryer to 350 degrees F. Place the flour, paprika, seasoning salt, garlic and pepper in a bowl and mix well. Dredge the onions in the seasoned flour. Shake off excess flour. Place in hot oil and watch carefully, then pull out when not too brown. Serve with Roumanian Garlic Oil/Jewish Chimichurri. In a pan on medium-low heat put chicken schmaltz. Add garlic, parsley, pepper flakes and salt. Heat for about 1 minute. Serve on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 51936,"Crispy Tart with Fresh Fruit Approximately 2 pounds classic puff pastry, recipe follows (or frozen) Pastry cream, flavored, recipe follows 3/4 cup light corn syrup 1/4 cup water 6 ounces bittersweet chocolate, tempered Assorted fresh fruit, sliced Confectioners' sugar, for dusting 4 cups unbleached flour 1 1/2 teaspoons salt 1/4 cup unsalted butter, melted and cooled 1/4 cup water 1 1/4 cups butter, cold 3 tablespoons light corn syrup 1 tablespoon water 1 tablespoon cornstarch 1/4 cup sugar 2 egg yolks 1 cup whole milk 1/2 vanilla bean 1/2 tablespoon unsalted butter, optional 2 1/2 cups sugar 2/3 cup light corn syrup 1/2 cup water Cooking spray Instructions: Preheat the oven to 400 degrees F. On a lightly floured work surface, roll the puff pastry into a 6 by 12-inch rectangle 1/8-inch thick. Place on a parchment-lined sheet pan and place another sheet pan on top of it. Bake between the 2 sheet pans until it barely begins to take on color, about 10 minutes. The puff pastry may rise unevenly in sections. If that happens, release the air by gently piercing the dough with the tip of a paring knife. Mix the corn syrup and water together. Remove the puff pastry from the oven and brush the top with the corn syrup mixture. Cover with another sheet of parchment paper and flip over the puff pastry. Peel off the parchment paper that is now on top and brush this side with the corn syrup mixture. Using a sharp paring knife and a plate as your guide, cut about a 10-inch circle from the half-baked puff pastry. Discard the excess dough. I cut the circles when the dough is half-baked so they will keep their shape. Reduce the oven temperature to 350 degrees F. Place the puff pastry circle back in the oven and continue to bake until crispy and golden brown, about another 15 minutes. Remove from the oven and place on a wire rack until completely cooled. Using a pastry brush, coat one side of each cooled circle with the tempered chocolate and allow the chocolate to set at room temperature, about 5 minutes. This layer of chocolate keeps the tarts from getting soggy. When the chocolate has set, spread about 2 tablespoons of pastry cream on each tart shell on top the chocolate coating. Cover with assorted sliced fresh fruit. It looks best to arrange the fruit in a sunburst pattern, fanning each type of fruit from the center of the circle toward the edge. Sprinkle the tops of the tarts with powdered sugar right before you serve them. A great finish for this dessert is a sugar cage over the top. Suggested presentation: Sugar cage, recipe follows. For the Classic Puff Pastry: Place the flour, salt, melted butter, and most of the water in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed for about 1 minute. Stop the mixer as soon as the ingredients begin to form a dough and pull away from the side of the bowl. If the dough appears too dry and does not come together, add the remaining water and mix just until combined. Do not over mix or you will over-develop the gluten. It is very important to keep gluten development to a minimum in this recipe, or the finished puff pastry will be tough and chewy instead of delicate and crispy. Remove the dough from the mixer and pat it into a 5-inch square about 2-inches thick. Wrap the dough completely in plastic and let it rest in the refrigerator for 2 hours. Resting the dough allows the gluten strands that have developed to relax. Work the cold butter into a square that is about a third smaller than the dough square, and about 1-inch thick. Place the butter on a lightly floured work surface and, keeping it square shaped, use a rolling pin to give it a few quick raps. This will soften the butter. It should be about the same consistency as the puff pastry dough. Lightly flour the butter and rolling pin as needed to keep it from sticking. Remove the dough from the refrigerator and place on a lightly floured work surface. Use the rolling pin to make a mark about 1-inch from each corner of the dough. Roll only this part of each corner away from the center of the dough until it is 1/4-inch thick. The center of the dough should be about 1-inch thick. Place the butter square in the center of the dough square. Pull the rolled-out corners up and over the butter, completely enclosing it in a dough package. When the butter has been added, the dough is referred to as a paton. The paton is now ready to be folded. You will need to give the dough six single folds, allowing the dough to rest in the refrigerator for at least 2 hours after every 2 folds. To begin, use a rolling pin and roll the paton into a 10 by 23-inch rectangle. Try to keep it an even thickness. Place the dough horizontally in front of you so it will be easier to fold. Fold the dough in thirds by first folding the left end over the middle and then folding the right third over it. Rotate the dough to make sure the seam is on your right. This is known as a single fold, or a letter fold because it resembles the way a letter is folded. Repeat the single fold starting with a 10 by 23-inch rectangle placed horizontally in front of you. To show that you have folded the dough two times, make two indentations in the dough with your fingertips. At this stage, the puff pastry must be kept well wrapped in the refrigerator for a minimum of 2 hours or up to 1 day. Remove the dough from the refrigerator and give it two more single folds, starting each time with a 10 by 23-inch rectangle. Make four indentations in the dough with your fingertips representing the four folds. At this stage, the puff pastry must be kept well wrapped in the refrigerator for a minimum of 2 hours or up to 1 day. For the Pastry Cream: Sift together the cornstarch and 1/4 cup of the sugar in a medium-sized mixing bowl. Add the egg yolks and whisk until well combined. Pour the milk and the remaining 1/4-cup sugar into a 2-quart saucepan and place the saucepan over medium-high heat. While the milk is heating, use a sharp knife to slice the vanilla bean in half lengthwise. Separate the seeds from the outside skin by scraping the blade of the knife along the inside of the bean. Add the seeds and the skin to the heating milk and bring to a boil. Temper the egg mixture with the hot milk by carefully pouring about half of the milk into the egg mixture. Immediately whisk to prevent the eggs from scrambling. Pour the tempered egg mixture into the saucepan and continue to whisk. Continuously whisk to ensure that the mixture cooks evenly. Once the pastry cream has come to a boil, continue to whisk and cook for another 2 minutes to fully develop the flavor of the pastry cream and to cook out the flavor of the starch. Remove the pan from the heat. Strain the pastry cream through a fine-mesh sieve to remove any pieces of cooked egg and the vanilla bean. If you would like to add butter, this is the time to add it. Cut the butter into small chunks and stir it in until it is well incorporated. Pour the pastry cream into a clean, airtight container and place a piece of plastic wrap directly on top of the pastry cream to prevent a skin from forming. Let cool at room temperature, then store in the refrigerator for up to 2 to 3 days, until ready to use Flavor the cream according to your taste. For example, with a whisk or spatula, slowly fold about 1 tablespoon of any flavored liqueur into the cream at any point in the recipe, tasting often. If you add too much, the cream will become runny and lose its shape. If you prefer to add flavor without alcohol, place the zest of 1 orange in the heating milk to infuse the flavor into the pastry cream. Store the pastry cream well wrapped in the refrigerator until ready to use. Place the sugar, corn syrup, and water in a 2-quart heavy-bottomed saucepan over medium-high heat. Insert a candy thermometer and cook the sugar mixture until it reaches 311 degrees F, or what is known as the \hard crack\ stage. Remove from the heat and carefully pour into a medium-sized, microwave-able glass bowl. Wash, dry, and lightly but thoroughly coat with cooking spray a clean, dry bowl that matches the diameter of whatever you're placing the sugar cage over. Dip the tines of a fork into the hot sugar. Carefully but quickly wave the fork over the inside of the bowl, allowing the sugar to drip off the fork in long, thin strands. Try to distribute the strands evenly on the sides and bottom of the bowl, making sure to come all the way to the rim, however, not so thick that you can't see the bowl through the sugar. Using a sharp chef's knife, slice the edge of the cage clean by scraping the blade of the knife along the rim of the bowl. Set aside to cool, about 5 minutes. To unmold the cage, place your thumbs on the outside of the bowl and your fingers on the inside of the sugar cage. Gently pull the cage loose from the side and bottom of the bowl; you will be able to see the cage release from the inside of the bowl. You will need to apply this gentle pressure all around the inside of the bowl. Once the cage has released from the bowl, carefully lift it out and place it over the dessert. If the sugar is still too warm, the cage may begin to collapse. A good idea is to release the cage from the bowl but leave it in the bowl until it has cooled completely. This will ensure that it keeps its shape. (At this stage, the cage can be stored, right side up, in an airtight container in a cool, dry place for one to two days.) How to Temper Chocolate(From Dessert Circus, Extraordinary Desserts You Can Make At Home by Jacques Torres): Chocolate is tempered so that after it has been melted, it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). There are a variety of ways to temper. One of the easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. Be very careful not to overheat it. (The temperature of dark chocolate should be between 88 and 90 degrees F, slightly warmer than your bottom lip. It will retain its shape even when mostly melted. White and milk chocolates melt at a temperature approximately 2 degrees F less because of the amount of lactose they contain.) Any remaining lumps will melt in the chocolate's residual heat. Use an immersion blender or whisk to break up the lumps. Usually, chocolate begins to set, or crystallize, along the side of the bowl. As it sets, mix those crystals into the melted chocolate to temper it. A glass bowl retains heat well and keeps the chocolate tempered longer. Another way to temper chocolate is called seeding. In this method, add small pieces of unmelted chocolate to melted chocolate. The amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. It is easiest to use an immersion blender for this, or a whisk. The classic way to temper chocolate is called tabliering. Two thirds of the melted chocolate is poured onto a marble or another cold work surface. The chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees F. At this stage, it is thick and begins to set. This tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. If the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. This is a lot of work, requires a lot of room, and makes a big mess. A simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. If the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes. ","[Pinot Noir, Beaujolais, Sangiovese, Grenache]" 51937,"Citrus Marmalade-Glazed Chicken Livers with Roasted Potatoes and Crispy Brussels Sprouts 3 tablespoons unsalted butter, divided 6 red potatoes, quartered 3 tablespoons olive oil, divided Kosher salt and freshly ground black pepper, to taste 1 tablespoon fresh thyme, finely chopped, divided 3 strips Canadian bacon, chopped 1 pound chicken livers 2 tablespoons Big Chef's Bold Citrus Marmalade, recipe follows 1 pound Brussels sprouts, sliced thin 6 Ruby Red grapefruits, peeled and sectioned, 1 thinly sliced peel reserved 1 cup granulated sugar 1 cup dry sweet wine (recommended: German Riesling) 1/4 cup rice wine vinegar Instructions: Preheat the oven to 400 degrees F. Melt 1 tablespoon butter. On a baking sheet, toss the potatoes with the melted butter, 1/2 tablespoon olive oil, salt, pepper, and 1/2 tablespoon thyme. Put them in the oven for 30 minutes. Meanwhile, heat a large skillet and add 1 tablespoon oil. Add the chopped bacon and cook for a few minutes. You don't want to over-crisp the bacon before you add the livers. If the bacon gets too crisp before the livers go in just take it out and lay on a paper towel to drain. Season the livers with salt, and pepper, and add to the pan. We are looking for a great dark sear on each side so let the livers cook about 3 minutes per side. Put the livers on one side of pan and the bacon on the other. After the livers are cooked, add the marmalade and the remaining thyme and give it a good toss or stir. Turn off the heat and let stand. While the livers are resting, in another saute pan add 1 tablespoon oil and 1/2 tablespoon butter. Put the pan over high heat and when the butter starts to brown, add the sliced Brussels sprouts and spread out across the entire pan. Cook for 2 minutes, add salt, and pepper, and toss like a pancake or simply stir them up. The edges will start to brown and you'll get a deep nutty crispness.
Place the Brussels sprouts down on a plate and lay the livers on top and then flank it with the new potatoes. To make Citrus Marmalade:
Heat a large pot over medium heat and stir in the grapefruit sections, grapefruit peel, sugar, wine, and rice wine vinegar. Bring the mixture to a boil, then lower the heat and simmer for 90 minutes or until it's nice and thick. Transfer the mixture to a food processor or blender and quickly pulse. Do not fully puree it. Keep the mixture in a jar to use with meats or desserts. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Sparkling Shiraz]

" 51938,"Potato and Green Bean Salad with Ale House Dressing 1 tablespoon Italian salad dressing mix 1/4 cup ale style beer 2 teaspoons Dijon mustard 2 tablespoons malt vinegar 3 tablespoons olive oil Salt 1 (12-ounce) bag frozen green beans, thawed (recommended: C and W) 1 (16-ounce) bag seasoned diced potatoes (recommended: Reser's) 1 1/2 cups cherry tomatoes, cut in 1/2 1/4 cup real crumbled bacon Instructions: Combine salad dressing mix, beer, mustard, vinegar and olive oil in a jar or container with a lid. Shake vigorously; set aside. Bring a medium pot of water to a boil. Add salt and 12 ounces cleaned green beans and blanch for 3 minutes. Strain and cool in an ice bath. Combine potatoes, green beans, tomatoes, and bacon. Toss with dressing and serve. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 51939,"Onion Soup 3 tablespoons unsalted butter 3 1/2 pounds red onion, thinly sliced on a mandoline 2 teaspoons chopped fresh thyme leaves 1 clove garlic, minced 1 cup dry white wine 6 cups homemade or low-sodium canned chicken broth Kosher salt and freshly ground black pepper 2 tablespoons cognac or brandy, optional 6 or 12 (1/2-inch) slices French baguette, toasted 12 ounces Gruyere, shredded (about 3 cups) Instructions: In a large soup pot or Dutch oven, melt the butter over medium heat. Add the onions, cover and cook for 30 minutes, stirring occasionally. Remove the cover; increase the heat to medium-high and cook until the onions are brown and caramelized, about 30 minutes. (Stir the onions frequently toward the end of this stage in the cooking so they do not scorch or burn.) Add the thyme and garlic; cook for 2 to 3 minutes more. Pour in the wine and scrape up the browned bits from the bottom of the pan with a wooden spoon; simmer until the wine is reduced by about half. Stir in the broth and 1 teaspoon salt and bring to a gentle simmer. Cover and cook for 30 minutes. Add the cognac if using and season with pepper. (The soup can be made to this point a day ahead and refrigerated.) Preheat the broiler. Divide the soup evenly among 6 heatproof crocks or bowls. Top each with 1 or 2 slices of the baguette and about 1/2 cup of the Gruyere. Place the bowls on a rimmed baking sheet and broil until the cheese is bubbly and brown. Carefully transfer each crock to a plate. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 51940,"Egg and Sausage Waffle Wrap 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1 teaspoon baking soda 2 eggs, lightly beaten 2 cups buttermilk 1/2 teaspoon vanilla extract 8 tablespoons (1 stick) butter, melted and cooled Nonstick spray 1 tablespoon olive oil 1 pound bulk breakfast sausage, formed into 4 small patties 4 whole eggs Smoked salt and freshly ground black pepper 4 slices pepper jack cheese Chopped fresh cilantro, for garnish Hot sauce, for garnish Special equipment: waffle iron Instructions: Preheat the oven to 250 degrees F and prepare a cookie sheet with a cooling rack on top. In a large bowl, whisk together the flour, baking powder, salt and baking soda. Add in the beaten eggs, buttermilk, vanilla extract and butter. Stir until well combined. Spray the waffle iron with nonstick spray. Pour about 1 cup batter into the preheated waffle iron and cook the waffle according to the waffle maker's instructions. As each waffle is cooked, place it onto the prepared rack in the oven to keep warm. In a medium saute pan over medium heat, add the olive oil and the sausage patties. Cook until browned and cooked through, about 8 minutes, turning occasionally. Place the sausage on a plate and keep in the oven while you cook the eggs. In the same pan as the sausage drippings, crack the 4 remaining eggs and cook for 2 minutes over low heat. Season with salt and pepper. Cover with a lid and cook until the whites set, an additional 2 minutes. (If the oil is absorbed, drizzle more into the pan.) Remove the waffles and sausages from the oven. On warmed plates, place 1 waffle and top with a sausage patty, 1 sunny side up egg and 1 slice pepper jack cheese. Garnish with chopped cilantro and hot sauce. Fold over and eat like a taco. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 51941,"Poussin a la Moutarde (Small Chicken with Mustard) 1 very small chicken 2 to 3 tablespoons Dijon mustard 1/2 cup creme fraiche Salt and pepper 1 tablespoon butter Instructions: Preheat oven to 425 degrees. Truss chicken and coat all over with a thick layer of mustard. Bake in a small gratin dish until mustard turns golden brown, about 40 minutes. In a small pan heat creme fraiche. Take chicken out of oven, remove any surplus mustard, and pour the creme fraiche over. Bake 10 minutes longer. Remove chicken to a hot dinner plate. Whisk the sauce, season to taste with salt and pepper and whisk in butter. Pour over chicken and serve ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 51942,"Coffee Chocolate Chip Ice Cream Sandwiches 1 pint coffee chocolate chip gelato or ice cream, such as Talenti 8 crisp chocolate chip cookies, such as Tate's
1/2 cup Heath English Toffee Bits
Instructions: Leave the ice cream at room temperature for about 15 minutes, until it's soft enough to scoop but not melted. Place 4 cookies, flat sides up, on a cutting board and, using a 2 1/2-inch standard ice cream scoop, put one round scoop of ice cream on each cookie. Place 4 more cookies, flat sides down, on top of each scoop of ice cream and press lightly until the ice cream is at the edge of the cookies. Put the toffee bits on a small plate and, working quickly, roll the edge of the sandwiches in the toffee bits, using your hand to fill in the spaces with toffee. Place the sandwiches immediately in the freezer and freeze until firm. Wrap well and keep frozen until ready to serve. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 51943,"Crisp Quail with Pineapple and Green Onion 8 quails, quartered 2 tablespoons plum wine or sherry 2 tablespoons chopped fresh, peeled ginger 1 tablespoon finely chopped garlic 1 tablespoon finely chopped green onion 1 teaspoon salt 1 teaspoon freshly ground white pepper 3/4 cup plum wine or Port 1 tablespoon julienned fresh, peeled ginger 1/2 cup brown stock 1/2 cinnamon stick 1 teaspoon chili oil, recipe follows Salt and freshly ground white pepper 2 tablespoons (1 ounce) unsalted butter Peanut oil, for deep-frying About 1 cup rice flour 6 green onions, trimmed and cut in half lengthwise 1/4 fresh pineapple, cut lengthwise, peeled, trimmed, and cut into 10 thin slices 1 cup peanut, light sesame or olive oil 1/4 cup dried red cl flakes Instructions: Mix the marinade ingredients together. Place the quail quarters on a plate and toss with the marinade. Let marinate 1 hour, up to 6 hours, refrigerated. Prepare the sauce: In a medium skillet, over high heat, combine the wine and ginger and reduce by half. Pour in the stock with the cinnamon stick and cook until the sauce thickens. Add the chili oil and season lightly with salt and pepper. Whisk in the butter and correct seasoning to taste. Keep warm. In a deep, heavy saucepan or a deep-fryer, heat about 3 inches of peanut oil to 350 degrees F. Pour the rice flour into a small bowl and make a thick batter using 1/2 to 3/4 cup water. Transfer the quail from the marinade to a clean plate. Pour enough of the batter over the quail to coat well, reserving a little batter. Deep fry until golden, 2 to 3 minutes. Do not overcook. Drain on a clean towel and toss in the reserved sauce. Quail is best when still pink on the inside. Coat the green onions with the remaining batter and fry until golden, 1 or 2 minutes. Drain on clean toweling. To serve, arrange the pineapple slices in a circle around the outer edges of a large ovenproof plate. Warm in the oven. Pile the quail in the center and poke the green onions into the quail at various intervals. Serve immediately. In a saucepan, heat the oil. Stir in the cl pepper flakes and remove from the heat. Cool. Store in a covered jar and use as needed. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 51944,"Chicken Cacciatore Lasagna 1/4 cup extra-virgin olive oil, plus more for drizzling 2 1/2 pounds skinless, boneless chicken thighs Kosher salt and freshly ground pepper
2 onions, finely chopped 4 cloves garlic, minced 1 tablespoon minced fresh rosemary
3/4 cup dry white wine 4 bay leaves (preferably fresh) 2 28-ounce cans whole San Marzano tomatoes, crushed by hand
1 1/4 pounds fresh lasagna noodles
4 tablespoons unsalted butter, plus more for the dish 1/4 cup all-purpose flour 4 cups whole milk Pinch of freshly grated nutmeg 1 1/2 cups grated Parmesan cheese, plus more for topping Instructions: Heat the olive oil in a large pot over medium-high heat. Season the chicken with salt and pepper. Working in two batches, add the chicken to the pot and cook until browned, 4 to 5 minutes per side. Remove to a plate. Add the onions to the pot and cook, stirring, until browned, 3 to 5 minutes. Add the garlic and rosemary and cook, stirring, until softened, about 30 seconds. Stir in the wine, scraping up any browned bits, and simmer until reduced by half, 1 to 2 minutes. Return the chicken and its juices to the pot. Add 3 bay leaves to the pot along with the tomatoes, 3/4 teaspoon salt and a few grinds of pepper. Bring the sauce to a boil and stir, then reduce the heat and simmer, stirring occasionally, until the chicken is tender and the sauce is thickened, 25 to 30 minutes. Let cool. Meanwhile, bring a large pot of salted water to a boil. Fill a large bowl with ice water. Line a baking sheet with a kitchen towel. Cook the lasagna noodles in the boiling water a few at a time until just al dente, 2 minutes. Carefully remove the noodles with a slotted spoon, transfer to the ice water and let cool, then remove the noodles to the baking sheet and blot dry. Drizzle the noodles very lightly with olive oil to prevent sticking; set aside. Preheat the oven to 375 ? F. Make the bchamel: Melt the butter in a large saucepan over medium heat. Whisk in the flour; cook, whisking constantly, until smooth, 1 to 2 minutes. Increase the heat to medium high and whisk in 1 cup milk until combined. Continue whisking in the remaining 3 cups milk, 1 cup at a time, until combined. Add the remaining bay leaf, a big pinch each of salt and pepper and the nutmeg and cook, whisking, until the sauce comes to a simmer. Reduce the heat to maintain a simmer and cook until thickened, 5 to 7 minutes. Season with salt and pepper and let cool slightly, about 10 minutes. Discard the bay leaf. Butter a 9-by-13-inch baking dish. Shred the chicken in the sauce with two forks; discard the bay leaves. Spread 1 1/2 cups of the chicken sauce in the baking dish and top with a layer of noodles, overlapping them slightly and trimming if necessary. Top with another layer of the chicken sauce, 1/2 cup bchamel and 1/4 cup Parmesan. Repeat the layering three more times (noodles, chicken sauce, bchamel, Parmesan), then top with a final layer of noodles (you might not use all of the noodles). Top with the remaining bchamel and parmesan. Put the lasagna on a rimmed baking sheet. Bake the lasagna until bubbling around the edges and lightly browned on top, 30 to 35 minutes. Let sit 15 minutes before serving. Top with more Parmesan. ","[Barolo, Chianti, Dolcetto, Valpolicella]" 51945,"Spicy Calabrian Shrimp 1/2 cup freshly grated Parmigiano-Reggiano 2 tablespoons olive oil
2 teaspoons Calabrian cl paste
1 teaspoon lemon zest (1 lemon)
1/4 teaspoon dried oregano
1/4 teaspoon salt
1 pound large shrimp, peeled and deveined, tails on
1/2 small lemon
Instructions: Preheat the oven to 425 degrees F. In a medium bowl, whisk together the Parmesan, olive oil, cl paste, lemon zest, oregano and salt. Add the shrimp and toss gently to coat. Spread the shrimp evenly on a rimmed baking sheet. Bake until the shrimp are pink and opaque throughout, 8 to 10 minutes. Squeeze the lemon half over the shrimp while still hot. Serve warm. ","[Aglianico, Montepulciano, Garnacha, Tempranillo]" 51946,"Pasta e Fagioli 4 sprigs fresh thyme 1 large sprig fresh rosemary 1 bay leaf 1 tablespoon olive oil 1 tablespoon butter 1 cup chopped onion 3 ounces pancetta, chopped 2 teaspoons minced garlic 5 3/4 cups low-sodium chicken broth 2 (14.5-ounce) cans red kidney beans, drained and rinsed 3/4 cup elbow macaroni Freshly ground black pepper Pinch red pepper flakes, optional 1/3 cup freshly grated Parmesan 1 tablespoon extra-virgin olive oil Instructions: Wrap the thyme, rosemary, and bay leaf in a piece of cheesecloth and secure closed with kitchen twine. Heat 1 tablespoon olive oil and butter in a heavy large saucepan over medium heat. Add the onion, pancetta, and garlic and saute until the onion is tender, about 3 minutes. Add the broth, beans, and sachet of herbs. Cover and bring to a boil over high heat, then decrease the heat to medium and simmer until the vegetables are very tender, about 10 minutes. Discard the sachet. Puree 1 cup of the bean mixture in a blender until smooth*. Before putting the puree back into the soup, add the macaroni and boil with the lid on until it is tender but still firm to the bite, about 8 minutes. Return the puree to the remaining soup in the saucepan and stir well. Season the soup with ground black pepper and red pepper flakes. Ladle the soup into bowls. Sprinkle with some Parmesan and drizzle with extra-virgin olive oil just before serving. *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 51947,"Easter Crudites Basket with Spinach Dip Spinach Dip: One 10-ounce package frozen spinach, thawed and drained 1 cup sour cream
1/2 cup mayonnaise
3 green onions, chopped
1 carrot, peeled and finely diced
1 clove garlic, grated
Juice of 1/2 lemon
Salt and freshly ground black pepper Salt and freshly ground black pepper
Veggies: 2 bunches asparagus 2 bunches kale, rinsed 6 carrots, cut into sticks
6 stalks celery, cut into small sticks
2 red bell peppers, cut into strips
1 head broccoli, broken into florets
1 small head cauliflower, broken into florets
1 bunch radishes, halved 1 bunch green onions
1/2 jicama, cut into strips
Hollowed-out head of red cabbage, for holding the dip Instructions: For the spinach dip: Mix together the spinach, sour cream, mayonnaise, green onions, carrots, garlic, lemon juice and some salt and pepper in a medium bowl until well combined. Chill for at least 2 hours. For the veggies: Bring a large pot of water to a boil; prepare an ice water bath. Blanch the asparagus briefly in the boiling water, until bright green but still crisp. Transfer to the ice water bath to stop the cooking process. Drain and blot dry with paper towels. Fill the bottom of the Easter basket with the kale and arrange the asparagus, carrots, celery, bell peppers, broccoli, cauliflower, radishes, green onions and jicama on top of it, leaving a space in the center for the dip. Put the dip in the hollowed-out cabbage and place in the center of the Easter crudite basket! ","[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]" 51948,"Beef Carpaccio Rolls with Arugula, Manchego Cheese and Balsamic Glaze Balsamic Glaze 2 cups balsamic vinegar 1 teaspoon honey 1/4 pound arugula, cleaned 1 tablespoon balsamic vinegar 2 teaspoons olive oil Salt and freshly ground pepper 12 paper thin slices of beef round, pounded 12 paper thin slices Manchego cheese Instructions: Bring balsamic vinegar to a boil in a medium saucepan over medium-high heat and reduce it to 1/2 cup, stir in the honey. Let cool. Toss arugula with vinegar and oil and season with salt and pepper to taste. Lay out 1 slice of beef on a flat surface. Place 1 slice of cheese and two tablespoons of the arugula in the middle of the beef and roll up tightly. Repeat with the remaining beef. Place on platter and drizzle with balsamic reduction. ","[Barolo, Barbaresco, Chianti, Tempranillo]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Grilled Steak with Roasted Garlic Butter and Chimichurri Sauce 1 1/2 pounds steak (such as flank steak), cut into 1-inch thick slices" 51949,"Lasagna Bolognese Butter, for greasing Besciamella Sauce, recipe follows Five 8-by-10-inch sheets fresh egg pasta, or cut to the size of the small baking dish you are using Ragu Bolognese, recipe follows 1 cup finely grated Parmigiano-Reggiano 4 cups whole milk 1 bay leaf, preferably fresh 3 tablespoons unsalted butter 2 tablespoons all-purpose flour 1 tablespoon kosher salt 1/2 teaspoon ground nutmeg 4 cloves garlic 2 stalks celery, roughly chopped 2 medium yellow onions, roughly chopped 1 medium carrot, roughly chopped 1/4 cup extra-virgin olive oil 4 tablespoons unsalted butter 4 ounces mortadella, ground or finely chopped 4 ounces pancetta, ground or finely chopped 2 tablespoons kosher or sea salt 1 teaspoon ground black pepper 1 teaspoon ground nutmeg 1 1/4 pounds ground beef, at room temperature 1 1/4 pounds ground pork, at room temperature 1 cup dry white wine 2 cups meat broth, preferably homemade 2 cups heavy cream 2 cups concentrated tomato puree Instructions: Preheat the oven to 375 degrees F.
Butter a small (approximately 8-by-10-inch) baking dish. Spread a thin film of the Besciamella Sauce on the bottom of the pan. Cover with a fresh pasta sheet, about 1 cup of the Ragu and about 1/2 cup more of the Besciamella. Lightly cover the surface with some of the grated cheese. Repeat this layering process until all of the pasta is used. Bake the lasagna uncovered, rotating once halfway through, 40 to 45 minutes. Allow to cool 1 hour, cut and serve.
Warm the milk and bay leaf over medium-high heat until just below a boil. Melt the butter over medium heat in another saucepot. When the butter is fully melted and begins to bubble rapidly, add the flour and whisk until fully incorporated. Continue to cook over medium heat until a smooth, blond-colored paste is formed, 4 to 5 minutes. Add about half of the scalded milk to the butter and flour paste, whisking constantly. Once it is fully incorporated, add the thickened milk mixture back into the remainder of the scalding milk, whisking continuously to avoid lumps. Reduce the heat to medium-low and cook until the sauce comes to gentle boil and is fully thickened. Season with the salt and nutmeg, whisk to combine and strain through a fine mesh strainer. Cover the surface of the besciamella with plastic wrap to prevent a skin from forming and allow to cool to room temperature. Place the garlic, celery, onions and carrots in a food processor and process until very finely chopped. Add the oil and butter to a heavy-bottomed pot over medium heat. When the butter is melted, add the mortadella and pancetta and cook until the fat renders and the meats begin to brown slightly. Add the finely chopped vegetables, sprinkle with half of the salt, pepper and nutmeg and cook until softened and most of the liquid has evaporated.
Add the ground beef and pork, breaking apart as much as possible. Sprinkle with the remaining salt, pepper and nutmeg and cook, stirring frequently, until the meat looks fully cooked and begins to brown lightly on the bottom, about 30 minutes. Deglaze with the white wine and allow the liquid to reduce by half. Add the broth, cream and tomato puree. Bring to a simmer and reduce the heat to maintain a gentle simmer. Let the ragu cook 3 to 4 hours, stirring occasionally. Taste for seasoning and adjust, if necessary. Allow to cool, ideally overnight, to allow the flavors to develop. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 51950,"Red Beans and Rice 1 pound dried red beans (soaked overnight) 1 large yellow onion, diced 1 1/2 celery stalks, diced 4 garlic cloves, finely chopped or minced 2 bay leaves 3/4 cup olive oil 3 to 4 cups water 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 to 3 cups cooked rice Instructions: Drain the beans, discarding the water, and set them aside in a pot. Place the onion, celery, garlic and bay leaves in a medium mixing bowl. Drizzle the olive oil over them and let the mixture sit at room temperature for at least 30 minutes. Pour the olive oil and vegetables over the beans and let sit at room temperature for 10 to 15 minutes. Add enough of the water to cover the beans and bring to a boil. Lower the heat to a simmer, add the salt and pepper, cover, and cook until the beans are tender, about 3 to 4 hours. Remove the bay leaves and serve the hot beans over the rice. ","[Cabernet Sauvignon, Merlot, Malbec, Tempranillo]" 51951,"BLTAs Golden Biscuits, recipe follows 1 pound thick-cut bacon, cooked
1 head Bibb lettuce, leaves separated, cleaned
2 nice tomatoes, sliced
2 nice avocados, sliced
Salt and freshly ground black pepper Salt and freshly ground black pepper
2 cups all-purpose flour, plus more for dusting 1 tablespoon baking powder
1 teaspoon kosher salt
1 teaspoon sugar
1/2 teaspoon baking soda
8 tablespoons (1 stick) unsalted butter, cold, cut into cubes
3/4 cup buttermilk
1 1/2 tablespoons honey
Instructions: Split the still-warm biscuits and top with some bacon, a lettuce leaf, a slice of tomato sprinkled with salt, and a slice of avocado sprinkled with salt and pepper. Cover with the other half of the biscuit and enjoy. Preheat the oven to 400 degrees F and line a baking sheet with parchment. Whisk together the flour, baking powder, salt, sugar and baking soda in a large bowl. Toss the butter in the flour and cut it in with a fork or pastry cutter until the mixture looks like coarse crumbs. With a rubber spatula, gently fold the buttermilk into the dough. Knead the dough a few times on a lightly floured work surface until it comes together. Pat the dough into an 8-by-10-by-3/4-inch rectangle. Cut out biscuits using a 2 3/4-inch biscuit cutter; cut straight down, don't twist. Cut the biscuits as close to each other as possible to lessen the scraps. Gather any scraps and knead just a few times to bring them together. Pat them back to an even 3/4-inch thickness, and cut out 3 or 4 more biscuits. (The reworked scrap biscuits might not rise as much as the other biscuits, but they will still taste good!) Place the biscuits on the prepared baking sheet and drizzle with the honey. Bake for 15 minutes, or until puffed and golden brown. Remove from oven and let cool. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 51952,"Fastest Ever Chicken Enchiladas 1 tbsp unsalted butter, softened 4 cups shredded rotisserie chicken or shredded cooked chicken 2 pounds cooked chicken breasts 12 ounces grated cheddar cheese (about 3 cups) 1 -1/2 cups sour cream 1/2 small red onion, finely chopped Salt and freshly ground pepper 6 8-inch flour tortillas 2 cups store bought salsa Instructions: Preheat your oven to 350 degrees F. Grease a 9 X 13-inch baking dish with the butter and set aside. Place the chicken in a large bowl. Add 2 1/2 cups of the grated cheese, the sour cream, red onions, and some salt and pepper. Mix well. Place the tortillas on your work surface. Spoon about 1 cup of the chicken mixture onto the center of each tortilla and roll them up. Place the rolls, seam-side down, in the prepared baking dish (it will be a tight fit). Scatter the salsa over the tortillas. Cover with aluminum foil and bake until heated through, 40 minutes. Remove the foil and sprinkle the enchiladas with the remaining 1/2 cup of grated cheese. Return the baking dish to the oven until the cheese is melted and edges of tortilla are just beginning to get crisp, 5 to 8 minutes. Serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 51953,"Sloppy Joes with Maui Onion Straws FOR THE SLOPPY JOES 1/4 cup canola oil 1 red bell pepper, seeded and diced 1 green bell pepper, seeded and diced 1 jalapeno pepper, seeded, deveined and diced 1 red onion, diced 1 pound ground beef 1 pound ground pork 2 tablespoons minced garlic 1/4 cup red wine 1/4 cup red wine vinegar 1 teaspoon cayenne pepper 1 tablespoon paprika 1 teaspoon cumin 1 teaspoon dry mustard 1 6-ounce can tomato paste 11/2 cups tomato sauce 3 tablespoons brown sugar 1/4 cup Worcestershire sauce Kosher salt and freshly ground pepper 24 slider rolls or sweet Hawaiian rolls FOR THE ONION STRAWS 2 cups canola oil 1 large egg 1/2 cup milk 2 cups all-purpose flour 1 teaspoon paprika 1 teaspoon garlic powder 1 sweet onion (Maui or Vidalia) Instructions: In a large saute pan over medium-high heat, combine the canola oil, peppers and onion; cook for 5 minutes. Add the beef and pork; cook thoroughly, breaking up the meat as it browns. Add the garlic. Depending on the amount of residual grease, you may need to drain some of the fat from the pan. Deglaze with the red wine, then add the remaining sloppy joe ingredients (except the rolls), seasoning with 1 tablespoon each salt and freshly ground pepper. Reduce the heat and simmer for 20 to 30 minutes. If the sauce gets very thick as it simmers, add up to 1 cup water to adjust the consistency. Toast the rolls and set aside. Meanwhile, prepare the onion straws: In a medium sauce pot, heat the oil to 350degrees. Whisk the egg and milk in a medium bowl. Mix the flour, cayenne pepper, paprika, garlic powder, 1 tablespoon salt and 1 teaspoon pepper in another medium bowl. Cut the onion in half, then slice into -inch-thick pieces; separate into short straw-like strips. Add to the milk mixture to soak. Once the oil is hot enough, remove the onions from the milk mixture, shake off excess and dredge in the flour mixture, 4 or 5 pieces at a time. Add to the pot and fry until golden brown; place on paper towels to drain. Serve the sloppy joes on the rolls and top with onion straws. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]

" 51954,"Queso Fondue 2 poblano chiles 1 jalapeno cl Canola oil, for oiling the chiles
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
4 cups whole milk, heated
Pinch cl de arbol powder or cayenne pepper 3 ounces grated Monterey Jack cheese 2 ounces grated white Cheddar (see Cook's Note) 1/4 cup freshly grated Parmigiano-Reggiano
Pickled Red Onions, recipe follows Chopped fresh cilantro leaves, for garnish
Tortilla chips, corn tortillas and radishes, for serving 2 large red onions, peeled and thinly sliced 1 tablespoon plus 1/4 cup olive oil 3 cups red wine vinegar 2 tablespoons sugar 6 whole black peppercorns 4 sprigs fresh thyme plus 2 tablespoons chopped fresh thyme leaves Instructions: Preheat the oven to 425 degrees F. Rub the poblano and jalapeno chiles with oil and sprinkle with salt and pepper. Place on a sheet pan and roast, turning a few times, until golden brown and blistered all over, about 15 minutes for the jalapeno and 25 minutes for the poblanos. Remove to a bowl, cover with plastic wrap and let steam for 10 minutes. Remove the skin and seeds and dice or slice. Meanwhile, melt the butter in a medium Dutch oven over medium heat, then add the flour and whisk until smooth and the raw flour taste has cooked out, about 2 minutes. Slowly whisk in the hot milk, then bring to a boil, reduce to a simmer and cook, whisking constantly, until the mixture begins to thicken, about 7 minutes. Season with salt and pepper and the cl de arbol. Reduce the heat to low and begin adding the cheese a handful at a time, whisking until smooth. Taste for seasoning and fold in some of the diced chiles. Pour into a fondue pot. Mix the remaining diced chiles with the Pickled Red Onions and cilantro and top the queso with the mixture. Serve with tortilla chips, tortillas or radishes. Saute the onions in 1 tablespoon oil in a saute pan over medium-low heat until soft. Meanwhile, place the vinegar, sugar, peppercorns, thyme sprigs and 1/4 cup oil in a noncorrosive saucepan and bring to a boil. Add the onions to the hot liquid and simmer for 5 minutes. Remove the pot from the heat and allow the onions to steep for at least 2 hours, or up to overnight. (If steeping overnight, transfer to a bowl and cover.) When ready to serve, drain the liquid and top with chopped thyme. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 51955,"Braised Lamb Shanks with Escarole and Radicchio 3 tablespoons vegetable oil 4 pounds lamb shanks (about 4 shanks)
Kosher salt
2 carrots, peeled and chopped
2 stalks celery, chopped
1 onion, peeled and chopped
3 cloves garlic, peeled and smashed
2 sprigs fresh oregano
2 sprigs fresh rosemary
1/4 cup tomato paste
1 cup full-bodied dry red wine, such as Barolo
2 1/2 cups low-sodium chicken broth
2 tablespoons honey
2 tablespoons Dijon mustard
1 small head escarole, cleaned and chopped into 1-inch pieces
1 head radicchio, halved and chopped into 1-inch pieces
Freshly grated horseradish, to finish
Instructions: Preheat the oven to 300 degrees F. Heat a large braiser pan over medium-high heat and add the oil. Sprinkle the lamb shanks all over with 2 teaspoons salt. When the pan and oil are hot, sear the shanks on all sides until deep brown, rotating often, about 8 minutes. Remove the lamb to a plate. To the pan, add the carrots, celery, onions and garlic and cook, stirring often with a wooden spoon, until the vegetables are soft and beginning to brown, about 5 minutes. Add the oregano, rosemary and tomato paste and cook, stirring constantly, for 3 minutes to caramelize the paste. Deglaze the pan with the wine and simmer for 3 minutes. Stir in the chicken stock, then add the lamb shanks back to the pan. Bring to a simmer, reduce the heat to medium-low, and cover the pan. Transfer the pan to the oven and cook until the lamb is fork tender, about 2 hours, turning the shanks halfway through. Meanwhile, in a large bowl, whisk together the honey, Dijon and 1/4 teaspoon salt. Add the escarole and radicchio and toss well to coat. Arrange the bitter greens on a large serving platter. When the lamb is tender, remove the shanks to the platter with the greens. Simmer the sauce until reduced slightly, an additional 10 to 15 minutes. Spoon some of the sauce over the lamb. Serve the remaining sauce on the side, for guests to help themselves. Finish the platter by grating some fresh horseradish over the lamb. ","[Barolo, Cabernet Sauvignon, Syrah, Tempranillo]

" 51956,"Lemon-Pepper Ricotta Spread 12 rounds sliced baguette or 8 larger rounds semolina bread 1 cup ricotta cheese 1/2 cup softened cream cheese 1 lemon A few sprigs fresh thyme, leaves chopped 1 small clove garlic, grated or minced 1 teaspoon coarse black pepper Instructions: Bake bread 10 to 12 minutes in a preheated 325 degree F oven to toast. Gently squeeze liquid from ricotta in paper towels. Combine the ricotta with cream cheese in food processor and add the zest and juice of 1 lemon, thyme, garlic and pepper. Process until smooth and transfer to a serving dish. Serve with toast. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 51957,"Cream Puffs 1 cup water 8 tablespoons (1 stick) unsalted butter 1/2 teaspoon salt 1 1/2 teaspoons granulated sugar 1 cup all-purpose flour 3 to 4 eggs, plus 1 egg for egg wash 2 cups heavy cream 2 tablespoons sugar 1/4 teaspoon vanilla Instructions: To make the cream puffs: Preheat the oven to 425 degrees F. In a large saucepan, bring the water, butter, salt, and granulated sugar to a rolling boil over medium-high heat. When it boils, immediately take the pan off the heat. Stirring with a wooden spoon, add all the flour at once and stir hard until all the flour is incorporated, 30 to 60 seconds. Return the pan to the heat and cook, stirring, 30 seconds to evaporate some of the moisture. Scrape the mixture into a mixer fitted with a paddle attachment. Mix at medium speed. With the mixer running, and working 1 egg at a time, add 3 of the eggs, stopping after each addition to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add the remaining egg and mix until incorporated. Using a pastry bag fitted with a large plain tip, pipe the dough onto the baking sheet, in 2-inch diameter rounds or balls. Whisk the remaining egg with 1 1/2 teaspoons water. Brush the surface of the rounds with the egg wash to knock down the points (you may not use all the egg wash). Bake 15 minutes, then reduce the heat to 375 degrees F and bake until puffed up, and light golden brown, about 20 minutes more. Try not to open the oven door too often during the baking. Let cool on the baking sheet. To fill the cream puffs, place a pastry tip on your finger and poke a whole in the bottom of each puff. Whip the cream with the sugar and vanilla until stiff. Pipe whipped cream into each cream puff and chill until ready to serve, no more than 4 hours. Notes about the recipe: The moisture in the eggs turns to steam and puffs the batter to try to release itself. You can fill them with anything. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 51958,"Grilled Watermelon and Tomato Salad 2 large cloves garlic 1 large shallot, halved 2/3 cup olive oil 1/4 cup honey 1/4 cup fresh lime juice (from 2 to 3 limes) Zest of 1 lime (about 1 teaspoon) Kosher salt and freshly ground black pepper 2 tablespoons salted butter 1 cup pecan halves 2 tablespoons light brown sugar 1 small seedless watermelon (about 9 1/2 pounds) One 5-ounce container baby arugula One 16-ounce container Campari tomatoes, cut into wedges 4 ounces feta cheese, crumbled 1/4 cup thinly sliced red onion Instructions: Make the honey-lime vinaigrette: Add the garlic and shallot to a food processor and pulse until minced. Turn off the motor and add the oil, honey, lime juice and lime zest. Process until smooth. Season with salt and pepper. Set aside. Make the salad: Line a baking sheet with parchment paper and set aside. Melt the butter in a large skillet over medium heat. Add the pecans and brown sugar and cook, stirring to coat, until the sugar begins to caramelize, about 3 minutes. Spread the pecans onto the prepared baking sheet and let cool completely, about 20 minutes. Meanwhile, trim the ends from the watermelon. Stand the watermelon on a cutting board, flat-side down, and cut into quarters. Set aside 2 quarters for another use. Cut the remaining 2 quarters crosswise into 1-inch-thick slices. Brush 2 tablespoons of the vinaigrette onto the slices. Preheat a grill to medium-high heat or place a grill pan over medium-high heat until hot. Grill the watermelon slices, in batches, in a single layer until warmed through and grill marks appear, 2 to 3 minutes per side. Remove the watermelon from the grill and let cool, about 15 minutes. Cut into bite-size cubes. Arrange the arugula, grilled watermelon, tomatoes, feta cheese, pecans and red onions on a platter or in a salad bowl. Drizzle the remaining vinaigrette over the top and toss just before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 51959,"Penne Pasta Primavera 1/3 cup pine nuts 12 ounces penne 2 tablespoons olive oil, divided 1 cup julienned carrots 1 cup julienned zucchini 1 cup julienned yellow squash 1 tablespoon flour 1 cup half-and-half 1 tablespoon tomato paste 1/3 cup Parmesan cheese Salt and ground pepper, to taste Instructions: Toast pine nuts in a dry skillet over medium heat until all the nuts are slightly browned, about 2 minutes. Set aside. Cook pasta according to package directions; drain. While pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add carrots; cook for 30 seconds while stirring. Add zucchini and squash; cook, stirring, until tender, about 3 minutes. Remove vegetables from skillet. Add remaining oil to skillet; stir in flour until absorbed. Stir in the half-and-half and tomato paste. Cook, stirring, until mixture comes to a boil and thickens. Stir in pasta and vegetables. Cook, tossing, until heated through. Remove from heat and stir in cheese and add salt an ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 51960,"Pimento Cheese-Stuffed Corn Muffins 2 cups shredded sharp yellow Cheddar (about 8 ounces), at room temperature 4 ounces cream cheese, at room temperature 3 tablespoons finely chopped drained pimentos
2 tablespoons grated onion 1/8 teaspoon cayenne pepper, plus more for dusting Kosher salt and freshly ground black pepper Nonstick cooking spray, for coating the muffin tin 1 1/2 cups yellow cornmeal
1 1/2 cups all-purpose flour (see Cook's Note) 2 tablespoons sugar 1 tablespoon baking powder 1 1/4 cups buttermilk 1 stick (8 tablespoons) unsalted butter, melted
1 large egg plus 1 yolk, lightly beaten together Instructions: Stir together the Cheddar, cream cheese, pimentos, onion, cayenne, 1/2 teaspoon salt and several grinds of pepper in a mixing bowl until combined and creamy. Divide the cheese mixture into 12 heaping tablespoons and shape into balls. Chill the balls until firm and cold, about 20 minutes. Preheat the oven to 375 degrees F. Coat a 12-cup muffin tin with cooking spray.
Whisk together the cornmeal, flour, sugar, baking powder and 1/2 teaspoon salt in a medium bowl. Whisk together the buttermilk, butter and beaten egg and yolk in another medium bowl. Fold the egg mixture into the cornmeal mixture using a rubber spatula, mixing until a slightly lumpy batter just comes together.
Fill each prepared muffin tin cup about halfway full with some of the batter. Put a chilled cheese ball in each muffin cup, pushing down slightly so the batter swells up around the cheese. Top evenly with the remaining batter (each cheese ball will be completely covered) and dust lightly with cayenne. Bake until golden, about 15 minutes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 51961,"Old Fashioned Glazed Ham 3/4 cup Dijon mustard 1/2 cup light brown sugar, plus more for sprinkling 2 teaspoons chopped fresh thyme leaves 1 (14-pound) cooked and smoked cured ham, shank end 3/4 cup pineapple juice 20 canned pineapple rings 1/2 cup maraschino cherries Instructions: Preheat the oven to 350 degrees F. Put oven rack in the middle of the oven. In a small bowl, mix together the Dijon mustard, brown sugar, and thyme. Put the ham in a large roasting pan, fat side up. Rub the ham with mustard glaze. Pour the pineapple juice into the bottom of the pan. Put the ham in the oven and bake for 2 hours, brushing every 20 minutes with the pineapple juice. Remove the ham from the oven. Turn oven to 400 degrees F. Using toothpicks, decoratively adhere the pineapple rings around the ham and put a cherry in the center of the pineapple ring. Sprinkle the pineapple rings lightly with brown sugar. Return to the oven, uncovered, and bake until the pineapples turn a light golden brown. Remove from the oven to a serving platter and let rest for 15 minutes before slicing. ","[Chardonnay, Merlot, Cabernet Sauvignon, Pinot Grigio]" 51962,"Potato Galettes with Smoked Salmon 2 large russet baking potatoes (1 1/4 pounds total) Kosher salt and freshly ground black pepper Canola oil 4 tablespoons (1/2 stick) unsalted butter, melted 4 tablespoons creme fraiche 1/4 pound thinly sliced smoked salmon, preferably Scottish Minced fresh chives, for serving Instructions: Peel the potatoes, then cut them lengthwise in long matchsticks, using the finest julienne blade of a mandoline. Spread the potatoes out neatly in one layer on a clean kitchen towel or paper towels, roll the towel up, and squeeze lightly to dry the potatoes without breaking them up. Put the potatoes into a bowl and toss them with 1 teaspoon salt and 1/2 teaspoon pepper. Heat 2 tablespoons oil in a small (8-inch) omelet pan (a saute pan with sloped sides) over medium heat. Add half of the potatoes to the pan and press lightly with a large metal spatula to make the shreds lie flat. Cook them undisturbed for 5 minutes. Drizzle 1 tablespoon of the butter around the edge of the pan and cook the potatoes for another 3 to 5 minutes, until nicely browned on the bottom. Loosen the galette gently around the edge with the metal spatula and flip it over. (Be careful! The oil and butter underneath are very hot!) Add another tablespoon of butter around the edge and cook the galette for 4 to 5 minutes longer, until the second side is nicely browned. With the metal spatula, transfer the galette to a paper towel-lined plate and set aside. Repeat with the rest of the potatoes and butter to make a second galette. Place the two galettes on a cutting board. Spread each galette with 2 tablespoons of the creme fraiche and a layer of smoked salmon, covering the galette completely. Sprinkle with minced chives and sprinkle lightly with salt. Use a large chef\u2019s knife to cut each galette into 6 wedges and serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 51963,"Spinach, Artichoke and Almond Dip 1 pkg. (10 oz.) frozen spinach 1 can (14 oz.) artichokes, drained, coarsely chopped 1/2 tsp. kosher salt 1/2 tsp. ground black pepper 1 Tbsp. unsalted butter 2 cloves garlic, grated 1 pkg. (8 oz.) cream cheese 1/2 cup sour cream 1/2 cup Parmesan cheese, finely grated 3/4 cup Fisher? Sliced Almonds, divided Instructions:

1. Cook spinach in a medium saucepan according to package directions. Transfer to a strainer to drain off any liquid and set aside.
2. Combine the butter and garlic in the saucepan used to cook the spinach. Cook over medium-low heat until the garlic softens, 2-3 minutes. Stir in the cream cheese, sour cream and Parmesan cheese. Heat 3 to 4 minutes or until cheese is completely melted. Stir in the spinach and artichokes, continue heating 3 to 4 minutes or until hot. Chop 1/2 cup of the almonds, stir into spinach mixture. Transfer to a 9-inch pie plate or a 10-inch tart pan. Top with the remaining 1/4 cup sliced almonds. Serve warm. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 51964,"Kale Salad with Peanut Dressing 1/4 cup creamy peanut butter
   2 tablespoons rice vinegar
   2 tablespoons fresh lime juice
   1 tablespoon vegetable oil
   1 tablespoon soy sauce
   1 tablespoon water
   1 tablespoon sugar
   2 bunches Tuscan kale, thinly sliced
   3/4 cup frozen shelled edamame, thawed
   7 radishes, thinly sliced
   1/2 cup chopped salted peanuts, plus more for garnish
   Black sesame seeds, for garnish Instructions: Whisk together the peanut butter with the rice vinegar, lime juice, vegetable oil, soy sauce, water and sugar in a large bowl. Add the kale, edamame, radishes and peanuts; toss well. Top with black sesame seeds and more peanuts. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 51965,"Tamarind Water 1 1/2 pounds dried tamarind pods or 1 pound pulp with seeds 1 gallon water 1 cup sugar Instructions: Remove and discard the hard outer pods of the dried tamarind. Combine the dried tamarind or the prepared pulp with the water and bring to a boil. Cook over medium heat about 30 minutes, or until the flesh is very soft, occasionally stirring and mashing with a whisk to break up the flesh and separate the seeds. Strain and discard the solids. Cool to room temperature and chill. Serve in tall glasses with plenty of ice. ","[Riesling, Gewrztraminer, Pinot Grigio]" 51966,"Sauerbraten 2 cups water 1 cup cider vinegar 1 cup red wine vinegar 1 medium onion, chopped 1 large carrot, chopped 1 tablespoon plus 1 teaspoon kosher salt, additional for seasoning meat 1/2 teaspoon freshly ground black pepper 2 bay leaves 6 whole cloves 12 juniper berries 1 teaspoon mustard seeds 1 (3 1/2 to 4-pound) bottom round 1 tablespoon vegetable oil 1/3 cup sugar 18 dark old-fashioned gingersnaps (about 5 ounces), crushed 1/2 cup seedless raisins, optional Instructions: In a large saucepan over high heat combine the water, cider vinegar, red wine vinegar, onion, carrot, salt, pepper, bay leaves, cloves, juniper, and mustard seeds. Cover and bring this to a boil, then lower the heat and simmer for 10 minutes. Set aside to cool. Pat the bottom round dry and rub with vegetable oil and salt on all sides. Heat a large saute pan over high heat; add the meat and brown on all sides, approximately 2 to 3 minutes per side. When the marinade has cooled to a point where you can stick your finger in it and not be burned, place the meat in a non-reactive vessel and pour over the marinade. Place into the refrigerator for 3 days. If the meat is not completely submerged in the liquid, turn it over once a day. After 3 days of marinating, preheat the oven to 325 degrees F. Add the sugar to the meat and marinade, cover and place on the middle rack of the oven and cook until tender, approximately 4 hours. Remove the meat from the vessel and keep warm. Strain the liquid to remove the solids. Return the liquid to the pan and place over medium-high heat. Whisk in the gingersnaps and cook until thickened, stirring occasionally. Strain the sauce through a fine mesh sieve to remove any lumps. Add the raisins if desired. Slice the meat and serve with the sauce. ","[Burgundy, Pinot Noir, Barolo, Tempranillo]" 51967,"Smoked Salmon Deviled Eggs 8 extra-large eggs 1/2 cup sour cream 2 ounces cream cheese, at room temperature 2 tablespoons good mayonnaise 1 tablespoon freshly squeezed lemon juice 2 tablespoons minced fresh chives, plus extra for garnish 4 ounces good smoked salmon, minced 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 2 ounces salmon roe Instructions: Place the eggs in a pot large enough to hold them in a single layer. Cover the eggs with cold water and bring to a full boil over high heat. As soon as the water boils, turn off the heat, cover the pot, and let the eggs stand for 15 minutes. Drain the eggs and fill the pot with cold water. Set aside until the eggs are cool. Peel the eggs and then slice them in half lengthwise. Remove the yolks carefully. Place the yolks in the bowl of an electric mixer fitted with the paddle attachment and arrange the whites on a platter in a single layer with the cut sides up and sprinkle with salt. To the egg yolks, add the sour cream, cream cheese, mayonnaise, lemon juice, chives, salmon, salt, and pepper. Beat on medium speed until fluffy. With a small spoon, fill the egg whites with the egg yolk mixture. Cover loosely with plastic wrap (you don't want to flatten the filling) and refrigerate for 30 minutes for the flavors to blend. When ready to serve, garnish with a dollop of salmon roe and some extra chopped chives. Sprinkle with salt and pepper and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 51968,"Pistachio Crusted Salmon 1 (2 to 3-pound) side salmon, skin on 2 lemons, juiced 4 tablespoons stone-ground mustard 1 cup shelled pistachio nuts 1/2 cup panko bread crumbs 4 tablespoons canola oil Salt and freshly ground black pepper Instructions: Preheat the oven to 375 degrees F. Arrange the side of salmon on an oven proof baking sheet, skin side down. Mix the lemon juice and mustard together in a small bowl and spread sparingly over the top of the salmon. Coarsely grind the pistachios in a food processer. Add the panko bread crumbs, the oil and salt and pepper, to taste. (The bread crumbs should be slightly wet, as it helps the stick to the salmon.) Sprinkle the pistachio mixture over the mustard to cover the salmon evenly. Put in the preheated oven and bake until the salmon reaches the correct doneness, about 15 to 20 minutes. Remove from the oven to a serving platter. Remember the fish needs to rest outside of the oven for at least 5 minutes. It will continue to cook, so remove the salmon from the oven with this in mind. Enjoy. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 51969,"Tentacle Tacos 2 preboiled 6-inch octopus tentacles, about 1-inch round 1/4 cup soy sauce 1/4 large jicama, peeled and cut into matchsticks 1/2 red onion, sliced lengthwise into thin strips 1 lime, juiced, plus wedges for garnish 1/2 teaspoon salt 1/2 teaspoon sugar 1/4 teaspoon cayenne pepper 4 tablespoons olive oil 4 fajita-sized flour tortillas 1 tablespoons freshly chopped cilantro leaves, plus sprigs for garnish Instructions: Add the octopus to the soy sauce to a medium-size bowl and set aside. Mix the jicama, red onion, lime juice, salt, sugar and cayenne pepper in a bowl and set aside. Heat a large pan on medium-high heat and add 2 tablespoons of olive oil. Heat another large pan on high heat and add the other 2 tablespoons of olive oil. Remove the octopus from the soy sauce and add to one of the pans over medium-high heat. Cook for 2 minutes on each side. While the octopus is cooking, add the tortillas, 1 at a time, to the other large pan over high heat and fry until light golden. Remove the cooked octopus from the pan to a cutting board and chop into coarse pieces. Put 1/4 of the octopus in each tortilla, top with 2 spoonfuls of the jicama mixture and sprinkle with cilantro. Arrange on serving plates and garnish with a couple of wedges of lime and cilantro sprigs. ","[Riesling, Sauvignon Blanc, Pinot Grigio, Vermentino]" 51970,"Pastry Cream 2 cups whole milk 1/4 teaspoon kosher salt
   1/2 vanilla bean, split lengthwise and seeds scraped (see Cook's Note)
   1/2 cup sugar
   1/4 cup cornstarch
   4 large egg yolks
   2 tablespoons unsalted butter, cut into small pieces
   Instructions: Stir together the milk, salt, vanilla bean and seeds and 1/4 cup of the sugar in a medium saucepan until smooth. Bring to a simmer over medium heat and cook until the sugar has just dissolved, 1 to 2 minutes. Meanwhile, whisk together the cornstarch, egg yolks and remaining 1/4 cup sugar in a large bowl until smooth. While continually whisking, slowly pour in about 1/2 cup of the warm milk mixture. Continue to whisk until smooth. (This is called tempering, and it will prevent the yolks from scrambling.) Continue whisking and adding 1/2 cup of the warm milk mixture at a time until completely combined and smooth.
   Transfer the mixture back to the saucepan and turn the heat to medium. Cook, whisking constantly, until thickened and the texture of pudding, 2 to 4 minutes. Remove from the heat, then whisk in the butter until smooth and glossy. Remove the vanilla bean.
   Strain the pastry cream through a fine-mesh sieve into a medium bowl. Cover with plastic wrap, pressing it directly on the surface of the pastry cream, and refrigerate until chilled through, at least 2 hours and up to overnight. Before serving, whisk the pastry cream until smooth and fluffy.
   ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 51971,"Quick, Spicy Leek and Shrimp Stir-Fry 2 pounds leeks, preferably smaller, thinner ones 3 tablespoons vegetable oil Kosher salt and freshly ground black pepper 1/4 to 1/2 teaspoon crushed red pepper flakes 8 ounces peeled and deveined medium shrimp (16 to 20 count), halved lengthwise 4 cloves garlic, thinly sliced Serving suggestion: steamed white rice Instructions: Trim the ends and dark green tops from the leeks and discard. Cut the leeks in half lengthwise, then crosswise into 1-inch pieces. Immerse them in a bowl of cold water, swish to remove any grit and lift them out into a colander. Clean the bowl, change the water and repeat until the water remains clear. You should have 6 cups leeks. Once they are all in the colander, toss them a bit with your fingers to separate the leaves. Heat a large skillet over high heat until hot. Add 1 tablespoon of the oil and swirl to coat the bottom of the pan. Add half the leeks and a generous pinch each salt and pepper. Spread the leeks into a single layer and cook, without stirring, until slightly charred, about 1 minute. Stir in a small pinch pepper flakes and continue cooking, without stirring, 1 minute. Toss and stir until the leeks just start to wilt, about 1 more minute. Transfer to a bowl. Repeat with 1 tablespoon of the oil, the remaining leeks, a generous pinch each salt and pepper and another small pinch pepper flakes, adding the leeks to the bowl when done. Heat the remaining tablespoon of oil in the skillet (let it get really hot). Add the shrimp, garlic and another pinch pepper flakes (or to taste). Season with salt and pepper, and cook, tossing, until the shrimp just starts to turn pink in spots, less than 1 minute. Add the leeks and toss to combine; the shrimp should now be pink. Serve immediately over rice if using. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 51972,"Herbed Lemon Chicken Breasts 2 Tbsp. Mrs. Dash? Lemon Pepper Seasoning Blend 4 boneless, skinless chicken breasts 1 Tbsp. olive oil juice of one lemon 2 garlic cloves, slivered cooking spray Instructions: Low-Sodium Recipe
3. Heat grill or a cast iron grill to medium heat. Spray with cooking spray.
4. Toss chicken breasts with olive oil, Mrs. Dash? Lemon Pepper Seasoning Blend, half of lemon juice and slivered garlic cloves.
5. Grill the chicken on both sides, turning at least three times to cook evenly.
6. Remove to a plate. Cover 3-4 minutes to let juices rest.
7. Squeeze other half of lemon on chicken. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 51973,"Lush Lagoon 1 kiwi, peeled and sliced, 2 slices reserved 2 shots vodka 1 shot melon liqueur 1 part simple syrup Dash jalapeno-pepper juice Instructions: In a small bowl crush kiwi using a muddler or a fork. In a cocktail shaker add ice, crushed kiwi, vodka, melon liqueur, a dash of simple syrup and a dash of jalapeno-pepper juice. Stir and strain into martini glass. Garnish with reserved kiwi slices. ","[Riesling, Gewrztraminer, Moscato]" 51974,"Blue Cheese Mashed Potatoes 2 pounds Yukon golden potatoes, washed and quartered Salt 4 tablespoons butter 3/4 cup heavy cream 4 ounces blue cheese, crumbled Freshly ground black pepper Instructions: Place potatoes in a large stockpot and cover with cold water. Add salt and bring to a boil over high heat. Reduce to medium and cook until fork tender. Drain well. Add back to the pot that they were cooked in. Meanwhile, heat butter and cream until hot. Add the crumbled blue cheese and stir together. Add sauce to potatoes and mash until smooth. Season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 51975,"Vanilla Buttercream 2 sticks (1 cup) unsalted butter, at room temperature 4 cups powdered sugar (1-pound box)
   Pinch fine salt
   2 teaspoons pure vanilla extract
   2 to 4 tablespoons milk
   Instructions: Cream the butter in a stand mixer fitted with the paddle attachment (or in a large bowl if using a handheld electric mixer). On low speed, beat in the powdered sugar and then the salt. Add the vanilla, increase the speed to medium-high and beat until light and fluffy. Beat in 2 tablespoons milk; adjust the consistency with extra milk as desired. Use immediately, or refrigerate in an airtight container for up to 3 days. Allow to come to room temperature and beat on medium-high until smooth. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 51976,"Chicken and Orzo Frittata 3/4 cup orzo pasta 6 eggs 1/3 cup whole milk ricotta 1/4 cup creme fraiche 2 cooked chicken breasts, cubed (about 2 cups) 4 scallions, chopped 1/4 cup chopped Italian flat-leaf parsley 1/3 cup diced roasted red bell peppers 1 teaspoon salt 1/4 teaspoon freshly ground black pepper Instructions: Preheat the oven to 375 degrees F. Bring a small pot of salted water to a boil over high heat. Add the orzo and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta. In a large bowl combine the eggs, ricotta, and creme fraiche and stir until the eggs are beaten and the ingredients are combined. Add the cooked orzo, chicken, scallions, parsley, red bell peppers, salt, and pepper. Stir to combine. Pour the mixture into a 1 1/2-quart flameproof baking dish. Bake for 25 minutes. Turn on the broiler. Place the pan under the broiler until golden on top, about 5 minutes. Remove from the oven and let set for 5 minutes. Cut into wedges and serve with a side salad. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 51977,"Chocolate Mocha Refrigerator Cake 70 chocolate wafer cookies 7 grams (1 packet) gelatin
   2 tablespoons coffee liqueur
   4 teaspoons instant espresso powder
   1 teaspoon vanilla extract
   3 cups heavy cream, cold
   1/4 cup powdered sugar
   1/4 teaspoon kosher salt
   Instructions: Line an 8-by-4-by-3-inch loaf pan with plastic wrap, leaving enough overhang in each direction to completely cover the top. Line the bottom and sides of the pan with chocolate wafers and set aside. Sprinkle the gelatin over 1/4 cup cold water in a small saucepan (or even a metal measuring cup) and \bloom\ at room temperature for 5 minutes. Then gently warm over low heat until just melted. (Do not allow to boil.) Remove from the heat and stir in the coffee liqueur, espresso powder and vanilla. Whip the heavy cream, powdered sugar and salt in the bowl of a stand mixer on high until soft peaks form, about 1 minute 30 seconds. Reduce the speed to low and drizzle in the cooled gelatin mixture. Increase the speed back to high and whip to stiff peaks, about 30 seconds more. Fill the prepared pan 3/4 of the way with the whipped cream mixture. Insert the remaining chocolate wafers vertically (edge first) into the whipped cream to create 4 rows of about 12 cookies each, keeping each cookie slightly separated by cream. Spread the remaining whipped cream evenly over the cookie rows. Fold the excess plastic wrap over the cake and refrigerate for at least 8 hours and up to 24. To serve: Pull back the plastic wrap and invert the cake onto a serving dish. Remove the plastic wrap, slice and serve immediately. ","[Merlot, Cabernet Sauvignon, Malbec, Pinotage]

" 51978,"Bay Scallops with Smoked Salmon and Balsamic Vinegar Sauce 6 bay scallops in the shell, shucked, shells removed 2 tablespoons plus 1 teaspoon extra-virgin olive oil 2 teaspoons balsamic vinegar Salt and pepper 1 thin slice of smoked salmon (about 1 ounce), cut into very thin 1-inch shreds 1 teaspoon finely chopped fresh chopped chives Instructions: In a small bowl, combine 2 tablespoons of the olive oil with the vinegar, a little salt and pepper, and the salmon. Just before serving, put the shells on a baking sheet covered with crumpled aluminum foil so the shells stay flat. Preheat the broiler. Arrange the scallops in their shells and spoon on the smoked salmon mixture. Season lightly with salt and pepper and slide under the broiler for about 3 minutes, until the tops of the scallops turn opaque. Decorate each scallop with a tiny pinch of chives. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 51979,"Red Curry Paste 1/2 cup small dried red chiles, seeded and coarsely chopped 10 whole peppercorns 1 tablespoon whole coriander seed, toasted 1 teaspoon cumin seed, toasted 2 stalks fresh lemongrass 1/4 cup coarsely chopped fresh cilantro root, or leaves and stems 2 tablespoons finely chopped, peeled fresh galanga or ginger 1 teaspoon minced wild or domestic lime zest 2 tablespoons coarsely chopped garlic 1/4 cup coarsely chopped shallot 2 teaspoons shrimp paste 1 teaspoon salt Instructions: Place chiles in a small bowl of warm water to soak for 20 minutes. Combine the peppercorns, coriander seed and cumin seed in a mortar and grind to a powder with a pestle, or use a spice grinder. Set aside. Trim any grassy tops and hard roots off the lemongrass, then finely chop the stalk. Place the lemongrass, cilantro, galanga and lime peel in the mortar and grind to break them down. Add the garlic and shallot and grind until a moist paste forms, about 5 minutes. Drain the chiles and add them to the paste in the mortar. Add the spices, shrimp paste and salt and grind well. Transfer paste to a jar, cover tightly and refrigerate. ","[Syrah, Tempranillo, Garnacha, Barbera]" 51980,"Gluten-Free Raisin Bread French Toast Casserole Nonstick cooking spray or unsalted butter, for greasing 12 slices gluten-free cinnamon-raisin bread, such as Canyon Bakehouse 1 1/2 cups milk or dairy-free milk 1/2 cup maple sugar 1 tablespoon pure vanilla extract 4 large eggs Confectioners' sugar, for sprinkling, optional Fresh berries, for topping Instructions: Preheat the oven to 350 degrees F. Lightly grease an 8-inch square baking dish with cooking spray or butter. Place the bread, in overlapping layers, in the prepared dish in 2 even rows. In a large bowl, whisk together the dairy-free milk, sugar, vanilla and eggs. Pour evenly over the bread, pressing on the slices to help soak up the liquid. Place the baking dish in a larger pan and pour in enough warm water to reach halfway up the sides of the dish. Bake until golden brown and the custard is set, about 50 minutes. Sift over confectioners' sugar, if using. Cut into 9 pieces and serve with berries. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 51981,"Butterscotch Pudding 2 1/4 cups whole, 2 percent fat, or 1 percent fat milk 1 cup heavy cream 6 tablespoons unsalted butter 1 1/4 cups light brown sugar, packed 3 egg yolks 1/4 cup cornstarch 1/4 teaspoon salt 1 1/2 teaspoons pure vanilla extract Instructions: In a large saucepan, combine the milk and cream and bring to a simmer over medium heat. Immediately turn off the heat and set aside. In a large, heavy skillet, melt the butter over medium-high heat. Stir in the brown sugar, raise the heat to medium-high, and cook 5 to 7 minutes, stirring constantly, to caramelize the mixture. (You'll smell a characteristic nutty-caramel odor when the butter browns, signaling that the mixture is ready.) Whisking constantly, gradually add the butter/brown sugar mixture to the hot milk/cream mixture. If the mixture is not smooth, blend for 20 seconds with a hand blender or pour through a fine sieve. Put the egg yolks in a medium bowl. Whisk in about 1/2 cup of the hot milk mixture. Whisk in the cornstarch and salt until dissolved. Whisk in the cornstarch mixture back into the hot mixture in the saucepan. Whisking constantly, cook over medium-high until thick and just boiling. When the mixture thickens, the whisk will leave trail marks on the bottom of the pot and the mixture will have a few large bubbles boiling up to the top. Turn off the heat and whisk in the vanilla extract. Pour into 6 to 8 custard cups, ramekins, or mugs and chill, uncovered, at least 2 hours or overnight. Serve chilled.; ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]

" 51982,"Mojito 2 tablespoons powdered sugar Generous pinch fresh mint Juice of one lime Crushed ice 2 ounces citrus flavored rum 2 ounces clear citrus flavored soda Mint sprig, for garnish Instructions: Add powdered sugar, mint and lime juice to glass. Mash with a pestle to form a paste and release essential oils of the mint. Add crushed ice on top followed by rum. Cover with shaker and shake vigorously. Top with soda and a straw. Garnish with mint sprig. ","[Citrus wines such as Sauvignon Blanc, Pinot Grigio, and Moscato]" 51983,"Primavera With Prosciutto, Asparagus and Carrots Kosher salt 1 pound penne or farfalle 1 pound asparagus spears, stems trimmed, cut into 1 1/2-inch lengths 1 large carrot, cut into matchsticks 1 cup snap peas 1 tablespoon extra-virgin olive oil 8 ounces sliced prosciutto, jamon iberico or other high-quality ham, diced 1 large shallot, sliced 1/8 inch thick 1 clove garlic, minced 1/2 teaspoon red pepper flakes 1 cup heavy cream 1 cup chicken stock, preferably homemade or low-sodium store-bought 3 tablespoons dijon mustard Instructions: Bring a pot of water to a boil, salt it generously and cook the pasta for 8 minutes; add the asparagus, carrot and snap peas and cook for 3 minutes. Check the pasta and vegetables to make sure they're cooked through but still have texture, then drain. While the pasta is cooking, heat the olive oil in a large saute pan, add the ham and shallot and cook until lightly browned, 3 minutes or so. Add the garlic and pepper flakes and cook until fragrant, 1 minute. Add the cream, stock and mustard and simmer for a minute or two, scraping up any brown bits. Add the pasta and vegetables to the pan. Toss and cook for another 2 minutes, until cooked through and the pasta is coated. Taste for seasoning, add salt if necessary and serve immediately in warm bowls. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 51984,"Blueberry-Pomegranate Power Bowl with Toasted Quinoa Croutons Nonstick spray 1 cup old-fashioned rolled oats, such as Bob's Red Mill
3/4 cup quinoa 1/2 cup slivered almonds
1/2 cup pumpkin seeds Large pinch kosher salt 1/2 to 2/3 cup coconut oil, melted
2 tablespoons agave syrup 1 cup old-fashioned rolled oats, such as Bob's Red Mill 2 cups frozen organic wild blueberries, plus a few extra for garnish
1 frozen banana, halved
1 cup nonfat Greek yogurt, plus 1/4 cup for garnish
3/4 cup pomegranate juice
2 tablespoons honey
2 tablespoons pomegranate molasses
Juice of 1/2 lemon
2 teaspoons freshly grated orange zest
Pomegranate seeds, for garnish, optional
Instructions: For the croutons: Preheat the oven to 300 degrees F. Line a 9-by-13-inch baking sheet with parchment paper, and spray with nonstick spray. Toss the oats with the quinoa, almonds, pumpkin seeds and salt in a large bowl. Add 1/2 cup coconut oil (if it has hardened in the jar, melt it in the microwave or on the stove over low heat) and agave. Toss until the mixture forms clumps; if it seems dry, add more coconut oil, 1 tablespoon at a time. Spread the crouton mixture onto the prepared baking sheet in a thin, even layer. Bake on the middle oven rack until light golden brown, about 45 minutes--it will feel sticky when just out of the oven but will crisp up as it cools.
Remove the baking sheet to a baking rack and let cool completely. Break into clusters. (Makes about 3 cups. Extra can be stored at room temperature in a tightly covered container for 3 days.) For the power bowl: Put the oats in a blender and blend until powder-like. Add the blueberries, banana, yogurt, pomegranate juice, honey, pomegranate molasses, lemon juice and orange zest. Blend until smooth. Transfer the mixture to a container with a tight-fitting lid and refrigerate for at least 8 hour and up to 24 hours. (This will help create a smoother consistency as the oats will absorb some of the liquid and become thicker.) To serve, divide the power bowl mixture between 2 bowls. Top with a dollop of yogurt, a few blueberries, some pomegranate seeds if using, and some quinoa croutons. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]

" 51985,"Welsh Rarebit 2 tablespoons butter 1 teaspoon good mustard Salt and pepper 1/4 cup beer or ale 4 ounces grated Cheddar or Double Gloucester cheese 2 thick slices grilled Italian bread Instructions: Melt the butter in the saucepan and add the mustard, salt and pepper, ale or beer and bring to a simmer. Add the cheese and the minute it has melted remove the saucepan from the heat. Pour over the toast and serve as is or place under the broiler to brown. Serve immediately with a glass of red wine or beer. ","[Chardonnay, Pinot Grigio, Chianti, Barbera]" 51986,"Toasted Peasant Bread 1 loaf peasant bread, sliced into 1/2-inch pieces Extra-virgin olive oil 4 garlic cloves, halved Chopped parsley leaves Instructions: Preheat the oven to 500 degrees F. Put a sheet pan in the oven so that it gets good and hot. Place the bread slices on the hot sheet pan. Drizzle the bread with the extra-virgin olive oil bake for 5 minutes, until the bread is nicely toasted. Rub the bread slices with the garlic cloves, and discard garlic. Sprinkle with parsley and serve. ","[Chianti, Tempranillo, Garnacha, Barbera]" 51987,"Eggs Meigas Style 1 cup of wood chips for smoking, soaked in warm water for at least 20 minutes 2 large, ripe tomatoes, sliced into 1/4 inch slices 6 eggs 2 poblano peppers (roasted, seeded, and deveined) 1 red onion (sliced in 1/8-inch rings), grilled 1/4 cup Monterey Jack 2 tablespoons chopped cilantro Instructions: In a large roasting pan, or the bottom of a smoker, place a single layer of soaked wood chips. Place a 2-inch perforated pan or grill insert on top of the wood chips. Place the sliced tomatoes on top of the perforated pan or grill insert. Cover with foil, or the top of the smoker. Place on top of a burner, on medium heat. Smoke for 15 minutes. Remove tomato slices from pan and set aside. In a non-stick pan, cook the eggs sunnyside up. Put eggs on a cookie sheet and cover each with a layer of poblano peppers, grilled red onion, and smoked tomatoes. Cover with Monterey Jack. Cook in oven until cheese is melted. Transfer to platter and garnish with cilantro. ","[Malbec, Tempranillo, Garnacha, Barbera]" 51988,"Split Roasted Chicken with Lemon Sauce 1 (3 1/2 to 4-pound) chicken, giblets and cavity fat removed Coarse grained salt and cracked black pepper 1 cup freshly squeezed lemon juice *see note 1/4 cup olive oil 1 tablespoon red wine vinegar 1 clove garlic, minced 1/4 teaspoon dried oregano Salt and freshly ground black pepper Chopped parsley, for garnish Instructions: Preheat oven to 500 degrees F. Put the oven rack in the middle of the oven. Using a sharp knife or poultry scissors, cut through bones on either side of backbone. Remove and backbone (save for soup stock). Place chicken breast side up on cutting board. Flatten chicken by placing the heel of your hand over the breastbone and pressing down firmly. Season chicken generously on all sides with salt and pepper. Refrigerate overnight or let stand at least 1 hour in the refrigerator. Roast chicken, rotating once, for 20 minutes, reduce heat to 325 degrees F and cook 15 minutes more or until an instant read thermometer inserted in thickest part of thigh reads 160 degrees F, or until juices run clear. While chicken is roasting make the lemon sauce. Whisk together lemon juice, olive oil, red wine vinegar, garlic, and oregano. Season with salt and pepper. Remove the chicken from the oven and place on a cutting board. Cut chicken into pieces. Pour the fat off the broiler pan, leaving the solids. Add chicken back to pan. Pour lemon sauce over the chicken and place the pan back in oven and cook for 5 minutes. Garnish with parsley. Serve over rice. Morph: Chicken wraps, chicken tacos, chicken salad, chicken sandwich... ","[Chardonnay, Pinot Grigio, Vermentino, Rioja]

" 51989,"Curried Crab with Coconut and Chili 2 1/4 pounds live crab 1/4 cup coriander seeds 1 1/2 tablespoons cumin seeds 1 tablespoon whole black peppercorns Sea salt 5 1/2 ounces white wine vinegar 2 ounces desiccated coconut 1 tablespoon finely grated fresh ginger 5 garlic cloves 1 large green cl, chopped 1 white onion, chopped 1 tablespoon canola oil 1 medium ripe tomato, diced 10 fresh curry leaves 1/2 ounce fresh turmeric, peeled and finely grated 1 tablespoon cl powder 9 ounces unsweetened coconut milk Instructions: Place the crab in the freezer for 2 hours or until it stops moving. Remove the legs and crack them with a rolling pin. Remove the top of the shell and clean out the insides with your fingers. Chop the crab and top shells in half. Heat a medium saute pan over medium heat. Add the coriander seeds, cumin seeds and peppercorns and stir constantly until the seeds become toasted and fragrant, 3 to 4 minutes. Cool completely. To make the paste, grind the coriander seeds, cumin seeds and peppercorns with a pinch of salt using a mortar and pestle or a spice grinder. Transfer the spice mixture to a food processor and add the vinegar, coconut, ginger, garlic, cl and onions and blend to form a paste. Heat the oil in a heavy, large, wide pot over low heat. Add the paste and saute until fragrant and some of the juices evaporate, 5 to 10 minutes. Add the tomato, curry leaves, turmeric, chili powder and a pinch of salt and cook until the tomato pieces are tender and melting into the sauce, 5 minutes. Add the crab and 4 1/2 ounces water, increase the heat to medium and bring to a boil. Reduce the heat to low and simmer or until the crab pieces are cooked through, 10 minutes. Mix in the coconut milk and simmer for 2 to 3 minutes to allow the flavors to blend. Divide the crab pieces and sauce among shallow wide soup plates and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 51990,"Charred Ahi Tuna with Sun-dried Tomato Tapenade and Farrotto Salad 4 (8 ounce) pieces fresh ahi tuna, bloodline removed 4 tablespoons olive oil Salt and pepper Sun-dried Tomato Tapenade, recipe follows Lemon wedges, as an accompaniment Farrotto Salad, recipe follows 1 cup marinated sun-dried tomatoes 1 cup pitted green olives 2 lemons, zested and juiced 1/2 cup olive oil 2 tablespoons minced garlic 2 tablespoons capers 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh basil 1/2 cup grated Parmesan, Romano or Asiago 1/2 teaspoon fresh ground black pepper 1/2 medium yellow onion, diced 2 tablespoons minced garlic 2 tablespoons olive oil 1 tablespoon butter 1 cup faro 2 cups water 1/2 cup crumbled feta 4 Roma tomatoes, seeded and chopped 1/2 cup chopped parsley Salt and pepper Instructions: In a cast iron skillet, on high heat or over a charcoal grill, cook the tuna steaks on each side for just 2 to 3 minutes, keeping the fish on the rare side of medium rare. Spread 2 tablespoons of artichoke tapenade on the fish after turning them over the first time. Serve with lemon wedges and Faro Salad In a food processor, puree all the ingredients together. Set aside. (This also makes a great crostini topping.) In a heavy-bottomed saucepan on medium heat, sweat the onions and garlic in the oil and butter until translucent, about 5 minutes. Add the faro and saute for 1 minute more, so that each grain is coated with oil. Add the water and bring to a boil. Lower the heat to a simmer and cover for 35 to 40 minutes, or until liquid is absorbed and faro is cooked. Turn off heat and let the faro rest covered for another 10 minutes. Stir in cheese, tomatoes and parsley. Season, to taste. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 51991,"Italian-American Style Tuna Melts 1 teaspoon anchovy paste 1/4 cup extra-virgin olive oil 1/4 cup pitted chopped black olives, oil cured or kalamata 1/2 small red onion, minced 2 ribs celery, minced 12 ounces canned or jarred tuna, drained and flaked 1 lemon, juiced Freshly ground black pepper 2 tablespoons softened butter 4 top-split New England hot dog rolls 8 ounces fontina cheese, thinly sliced or shredded Instructions: Preheat the broiler. In a large bowl, combine the anchovy paste with extra-virgin olive oil. Add the olives, onions, celery, tuna, lemon juice and pepper, to taste, and toss to combine. Lightly butter each side of the rolls, and toast on each side under the broiler. Fill the rolls with the tuna salad and top with cheese. Arrange on a sheet pan and broil until the cheese melts. Transfer to serving plates and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 51992,"The Best Fried Chicken One 3 1/2- to 4-pound whole chicken (or 3 1/2 to 4 pounds assorted chicken pieces) Kosher salt
4 teaspoons light brown sugar
1 teaspoon baking powder
3 cups all-purpose flour
2/3 cup cornstarch
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons sweet Hungarian paprika
2 teaspoons cayenne pepper
2 cups buttermilk
1/2 cup hot sauce, such as Frank's
2 large eggs, beaten
Vegetable oil, for frying (about 8 cups)
Instructions: Cut the chicken into 10 pieces. Cut off the wings. Remove the legs and separate the thighs. Remove and discard the backbone. Cut the breast into 2 pieces and then cut each breast in half. Mix 4 teaspoons salt, the brown sugar and baking powder in a small bowl until completely combined and no lumps of sugar remain. Sprinkle the salt mixture all over the chicken pieces. Place the seasoned chicken on a wire rack set inside a rimmed baking sheet. Wrap the baking sheet with plastic wrap and refrigerate, at least 3 hours and up to 24. (Overnight works best.) Whisk together the flour, cornstarch, garlic powder, onion powder, paprika, cayenne and 1/4 cup salt in a large bowl until completely combined. Whisk together the buttermilk, hot sauce and eggs in another large bowl. Working with 1 piece at a time, dredge the chicken in the seasoned flour, turning to coat and packing it into any crevices. Shake to remove any excess and return to the rack. Repeat with the remaining chicken. Pour 6 tablespoons of the buttermilk mixture into the seasoned flour and work it in with your fingers; it should feel like sand with some clumps. (These clumps will give the chicken a crispy, shaggy crust.) Dip the dredged chicken into the remaining buttermilk mixture, allowing any excess to drip off. Then pack the moistened flour firmly onto the chicken. Very gently shake off any excess and return to the rack. Refrigerate at least 30 minutes and up to 12 hours. Pour enough oil into a large heavy pot to come halfway up the sides. Clip a deep-fry thermometer to the pot. Heat the oil over high heat until the thermometer registers 300 degrees F. Working in 3 batches, fry the chicken, turning often and adjusting the heat to maintain the temperature, until deep golden brown, about 8 minutes for the wings, 10 minutes for the legs and 12 minutes for the thighs and halved breasts (an uncut breast will take 15 to 18 minutes). Transfer to a clean wire rack set over paper towels to drain. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 51993,"Masala Burgers with Tangy Tamarind Sauce and Red Onion-Mint Relish 1 (14-ounce) package frozen tamarind pulp, thawed (recommended: Goya or La Fe brand) 3/4 cup light brown sugar 1 teaspoon ground cumin 1/2 teaspoon ground cayenne 2 teaspoons kosher salt 2 ounces fresh ginger, chopped 2 ounces garlic cloves, chopped 1/4 cup extra-virgin olive oil (recommended: Colavita) 2 tablespoons garam masala 2 teaspoons ground cayenne 2 teaspoons kosher salt 2 pounds ground sirloin 2 cups thinly sliced red onion 2 medium-sized Roma tomatoes, thinly sliced lengthwise 1/2 cup chopped fresh mint leaves 1/2 teaspoon kosher salt 2 tablespoons fresh lemon juice 1/4 cup extra-virgin olive oil, for brushing on the grill rack and buns (recommended: Colavita) 6 whole-wheat hamburger buns, split 1/2 head iceberg lettuce, sliced Instructions: Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. For the sauce: Place the thawed pulp in a non-reactive (stainless steel or anodized aluminum) 3-quart fire-proof saucepan. Add the brown sugar, cumin, cayenne, and salt and mix well. Place the pan on the grill and let the mixture simmer for 10 to 15 minutes, stirring occasionally. The mixture will thicken and result in about 1 cup of sauce. Transfer the sauce to a small glass bowl and let it cool.; For the patties: Place the ginger and garlic in the bowl of a food processor. Pulse a few times until finely chopped. Place the oil in a medium-sized nonstick fire-proof skillet. Place the skillet on the grill and let heat for a few minutes. Transfer the chopped garlic and ginger to the skillet and cook, stirring occasionally, until golden brown, just a few minutes. Add the garam masala and cayenne and cook until the mixture turns brown. Remove from the heat and set aside to cool for a few minutes. Add the salt and mix well. Transfer the spice mixture to a large bowl. Add the beef and mix well. Divide the mixture into 6 equal portions and form 6 patties. Transfer the patties to a large baking dish and refrigerate. For the relish: Combine the onion, tomatoes, mint, salt, and lemon juice in a medium-sized glass bowl, mix well, and refrigerate. When the grill is ready, brush the grill rack with oil. Place the patties on the rack, cover, and grill for 3 to 4 minutes. Turn the patties over, cover, and grill for another 3 to 5 minutes or until done to your liking. Transfer the patties to a serving platter. Brush the cut sides of the buns with oil and grill them until lightly browned, 1 to 2 minutes. To assemble the burgers, place enough lettuce to cover the browned side of the bottom buns. Spread about 2 tablespoons of the sauce on each of them. Add the patties and then add a few tablespoons of relish on each patty. Add the top buns and serve. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 51994,"Coconut Allspice Corn Pudding 3 cups milk 1 cup coconut milk
4 ounces (1 stick) unsalted butter
3 cups heavy cream 1/2 cup brown sugar
1 teaspoon ground allspice 3/4 cup cornmeal
3/4 cup molasses
1/4 cup all-purpose flour
3 large eggs
2 tablespoons confectioners' sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla bean paste
Zest of 1 orange
Instructions: Preheat the oven to 250 degrees F. In a 3-quart Dutch oven, bring the milk, coconut milk, butter and 2 cups heavy cream to a simmer. Whisk in the brown sugar and allspice. In a separate bowl, combine the cornmeal, molasses, flour and eggs. Whisk until smooth. Temper the dairy mixture into the eggs by adding a ladleful, whisking constantly, then pouring it back into the pot, whisking. Bring to a simmer and cook, stirring, until thickened, about 2 minutes. Transfer to the oven and bake until the center is firm but still jiggly, about 2 hours. Meanwhile, make the whipped cream. In the bowl of a stand mixer, or a bowl with a hand mixer, combine the remaining cup heavy cream with the confectioners' sugar, cinnamon, vanilla bean paste and orange zest. Beat until soft peaks form, 3 to 5 minutes. Serve the pudding with the whipped cream. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 51995,"Cranberry Sauce One 12-ounce bag frozen cranberries, thawed 2 oranges, 1 zested and both juiced 30 grams dark brown sugar
1 cinnamon stick
Instructions: Combine the cranberries, orange zest and juice, sugar and cinnamon stick in a saucepot and bring to a simmer, then simmer until the cranberries burst, about 15 minutes. Allow to cool slightly, then serve. ","[Riesling, Moscato, Vinho Verde]" 51996,"Pumpkin Apple Mash 2 tablespoons butter 1 small onion, chopped (about 1/4 cup) 3/4 cup Swanson? Chicken Broth (Regular, Natural Goodness? or Certified Organic) 1 tablespoon packed brown sugar 1/4 teaspoon dried thyme leaves, crushed 1/8 teaspoon ground black pepper 1 pumpkin or calabaza squash (about 2 1/2 pounds), peeled, seeded and cut into 1-inch pieces (about 5 to 6 cups) 2 medium Macintosh apples, peeled, cored and cut into 1-inch pieces Instructions: Heat the butter in a 4-quart saucepan over medium-high heat. Add the onion and cook until the onion is tender-crisp. Stir the broth, brown sugar, thyme, black pepper and pumpkin in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the pumpkin is tender. Stir the apples in the saucepan. Cook for 5 minutes or until the apples are tender. Mash the pumpkin mixture, adding additional broth, if needed, until desired consistency. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 51997,"Turkey Taco Mac 1 pound ground turkey 1 (14-ounce) package macaroni and cheese dinner with 4-cheese sauce (recommended: Kraft Deluxe) 1 (4-ounce) jar pimentos 1 cup frozen corn, thawed 1 cup tortilla chips 1/4 cup preshredded Mexican style Cheddar Instructions: Preheat oven to 350 degrees F. Brown ground turkey in a large skillet over medium-high heat; set aside. Cook macaroni and cheese according to directions on package. In a large bowl, stir to combine macaroni and cheese, cooked ground turkey, pimentos and corn and transfer to 3-quart casserole dish. Crumble tortilla chips over top and sprinkle with Cheddar cheese. Place in oven and bake for 30 minutes. Remove from oven and let cool for 5 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 51998,"Sweet and Crunchy Garden Salad 1 cup sliced or slivered almonds 1/2 cup sugar
1 head iceberg lettuce, rinsed
1 head romaine lettuce, rinsed
1 cup vegetable oil
1/4 cup red wine vinegar
1 tablespoon chopped fresh parsley
1 teaspoon salt
Dash of black pepper
Dash of cayenne
3 green onion (scallion) tops, thinly sliced
One 22-ounce can mandarin oranges, drained and chilled
Instructions: Mix the almonds with 1/4 cup of the sugar in a medium saucepan. Cook over medium heat, stirring as the sugar melts and the almonds brown. Carefully spread the almonds on an ungreased baking sheet to cool, using a metal spatula; the nuts will be very hot. When completely cooled, break the candied almonds into tiny pieces. Tear the iceberg and romaine lettuce into pieces and transfer them to a salad bowl. Cover and refrigerate if not serving immediately. Combine the oil, vinegar, remaining 1/4 cup sugar, and the parsley, salt, pepper and cayenne in a bowl, and mix well. Chill covered, in the refrigerator, until ready to serve. Combine the lettuce, sliced green onions, candied almonds and orange segments in a large salad bowl. Just before serving, toss the salad with enough dressing to coat the greens. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 51999,"Layered Watermelon, Tomato and Mixed Greens Salad with Feta Cheese 1/4 cup chopped fresh mint leaves 1 small jalapeno pepper, seeded and finely chopped Lime-Orange Vinaigrette, recipe follows 1 pkg. (7.75 oz.) DOLE? Extra Veggie? with Grape Tomatoes 8 (1/4-inch thick) slices watermelon* Salt and ground black pepper, to taste 1/4 cup finely chopped DOLE Red Onion 1/4 cup crumbled feta cheese Lime-Orange Vinaigrette: 2 tablespoons lime juice, 2 tablespoons orange juice 2 tablespoons olive oil 2 teaspoons sugar, 1 teaspoon red wine vinegar 1/8 teaspoon ground cayenne pepper and salt Instructions: Remove tomato pouch from salad blend and cut tomatoes in half; set aside. Cut 8 (4x4-inch) squares or (4-inch) circles from watermelon; season each with salt and pepper, to taste. Combine salad blend, tomatoes, onion, feta, mint and jalapeno in large bowl. Toss with Lime-Orange Vinaigrette, to taste. For each serving, place one watermelon slice on large plate; spoon some salad onto watermelon. Top with second slice of watermelon; top with additional salad. *Tip: Cutting slices from a baby watermelon work well. Lime-Orange Vinaigrette: Whisk together 2 tablespoons lime juice, 2 tablespoons orange juice, 2 tablespoons olive oil, 2 teaspoons sugar, 1 teaspoon red wine vinegar, 1/8 teaspoon ground cayenne pepper and salt, to taste until well blended. Makes about 1/3 cup. ","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]

" 52000,"White Lasagna with Spicy Turkey Sausage and 'Shrooms 3 tablespoons unsalted butter 4 tablespoons all-purpose flour 3 cups whole milk 3/4 cup finely grated Parmesan Kosher salt and freshly ground black pepper 1 tablespoon olive oil 2 pounds bulk spicy Italian turkey sausage 3/4 cup sliced button mushrooms Kosher salt and freshly ground black pepper 2 teaspoons granulated garlic 15 ounces whole milk ricotta 1 large egg 1 cup finely grated Parmesan Coarse salt 1 package no-boil lasagna noodles 2 small zucchini, finely sliced on the bias (2- to 3-inch pieces) 8 ounces shredded mozzarella 2 tablespoons finely chopped fresh flat-leaf parsley Instructions: Preheat the oven to 350 degrees F. For the white sauce: Bring a medium saucepan to low-medium heat and add the butter. Once the butter is melted, stir in the flour with a wooden spoon; cook for 2 minutes (do not let it color). Add the milk and bring to a boil, continuing to stir. Reduce the heat to medium-low and simmer for 1 minute. Remove the saucepan from the heat. Add in the Parmesan, whisking to incorporate. Season with salt and pepper. For the lasagna: In a skillet over medium-high heat, add the olive oil and cook the turkey sausage until just beginning to brown, about 4 minutes. Add the mushrooms and continue to saute until golden brown and the turkey is cooked through, 4 to 6 additional minutes. Season with kosher salt, pepper and granulated garlic. Stir well, and then shut off the heat and set aside to cool. In a small mixing bowl, combine ricotta, egg, Parmesan, about 1/2 teaspoon coarse salt and a few rounds of cracked pepper. Spread 1/4 cup of the white sauce in the bottom of a 9- by 13-inch nonreactive baking dish. Begin layering with 3 noodles, followed with about 1 cup ricotta mixture. Layer about half of the zucchini evenly over the ricotta. Follow with half the turkey sausage and mushrooms, finishing with 1 cup white sauce. Sprinkle with 1/3 of the mozzarella. Repeat. Top the second layer with 4 noodles, white sauce and sprinkle with the remaining mozzarella. Bake, covered with foil, for 30 minutes. Remove from the oven and remove the foil cover. Heat the broiler to maximum temperature. Broil until the cheese is browned and bubbling, about 1 minute. Garnish with the parsley. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 52001,"Sunny's Easy Red Beans and Rice 2 tablespoons olive oil 1 pound andouille sausage, sliced on the bias 1/2-inch-thick 1 green bell pepper, seeded and chopped
1 celery stalk, chopped
1/2 cup chopped white onion
Kosher salt and freshly ground black pepper
One 15.5-ounce can red kidney beans, liquid reserved
2 cloves garlic, grated on a rasp or minced
1 smoked ham hock
4 cups cooked white rice
Hot sauce, to taste
Instructions: Add the olive oil and sausage to a Dutch oven over medium heat. Cook, stirring, until the sausage releases some fat and begins to curl a bit on the edges, 3 to 5 minutes. Add the bell pepper, celery, onion, a pinch of salt and plenty of hefty grinds of black pepper (more than usual!). Cook, stirring, until the veggies are tender and the celery and onion are translucent and beginning to brown, 3 to 5 minutes. Stir in the beans and their liquid, garlic and ham hock. Add 1 cup water and bring to a boil. Lower to a simmer, then cover and cook until the beans are very tender, about 30 minutes. Serve over white rice with a shake of hot sauce. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 52002,"Asparagus with Orange Mustard Sauce and Sauce Mousseline 2 pounds jumbo asparagus Orange Mustard Sauce, recipe follows Sauce Mousseline, recipe follows 3 cups fresh orange juice, strained 1/4 cup grainy mustard 1/2 teaspoon salt 1/4 teaspoon freshly ground white pepper 3/4 cup heavy cream, whipped 3 egg yolks 4 tablespoons water 1 to 2 teaspoons lemon juice Freshly ground white pepper 1/2 teaspoon salt 1/2 pound unsalted butter, clarified 1/2 cup whipped cream Instructions: In a large pot, bring salted water to a boil. Cook asparagus until al dente (about 5 minutes, for regular asparagus and 3 minutes for pencil asparagus, from the time the water returns to a boil).
Remove asparagus from the pot and refresh in ice water to stop the cooking process. Chill until needed.
Serve with both cold Orange Mustard Sauce and hot Sauce Mousseline. In a medium saucepan, over medium heat, reduce the orange juice until only 1/2 cup remains. Transfer to a bowl and let cool, over a bowl of ice. Stir in mustard, salt, and pepper.
Add whipped cream and stir until well blended. Keep refrigerated until ready to use.
Yield: 1 1/2 cups In a heat resistant mixing bowl, combine the egg yolks, water, lemon juice, pepper, and salt. Whip over hot, not boiling, water until thick and creamy. Slowly whisk in the butter, a few drops at a time, until the mixture begins to emulsify. In a slow stream, whisk in the remaining butter until it is completely incorporated. Correct seasoning, to taste. Fold in the whipped cream and keep warm until needed.
Yield: 1 1/2 cups
Recipe courtesy Wolfgang Puck, \Modern French Cooking for the American Kitchen\ Houghton Mifflin, 1981 ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 52003,"Avocado Grapefruit Salad (Ensalada de Palta y Toronja) 4 ruby red grapefruit 2 Hass avocados 2/3 cup pitted oil-cured olives 1 lime, juiced About 1/4 cup olive oil Salt and freshly ground black pepper Instructions: To make the grapefruit segments: Cut both ends off the grapefruits and stand the grapefruits on a cutting board. With a paring knife, trim off the peel and white pith from the grapefruits, removing as little of the grapefruit flesh as possible. Working over a bowl, cut the segments free of the membrane, letting the segments drop into the bowl. After you've cut all the segments, squeeze all the juice out of the membranes into the bowl. Refrigerate the segments in the juice until needed, up to 2 hours. Just before serving, cut the avocados in half, remove the pit and peel the halves. Slice each half lengthwise into 6 thin slices. Drain the grapefruit and reserve the juice (for the salad, if using, or as a treat for the cook). Add the avocado to the grapefruit along with the olives and lime juice. Toss gently to mix, while adding just enough olive oil to coat the avocado. Season, to taste, with salt and pepper and toss again. If you like, use a little of the reserved grapefruit juice to add a little zing to the salad. ","[Ros, Vermentino, Sauvignon Blanc, Albari?o]" 52004,"White Bean Salad 16 ounces Great Northern beans (the brand in a jar yields best results) 1/2 red pepper, diced 1/4 cup scallions, thinly sliced (some white, some green) 1 can white albacore tuna 1/2 cup loosely packed, roughly chopped parsley 1 tablespoon extra-virgin olive oil 5 tablespoons lemon juice 1/2 teaspoon coarse-grained salt Coarsely ground black pepper Instructions: Place all ingredients in a large salad bowl. Taste and adjust seasonings with lemon juice, salt and pepper as needed. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 52005,"Ring of Fire Grilled Chicken 1 (4 to 5-pound) broiler fryer chicken 1 quart water 1/2 cup honey 3 1/2 ounces kosher salt, approximately 3/4 cup 1 tablespoon curry powder 1 tablespoon chili powder 2 teaspoons cocoa powder 1 teaspoon adobo powder, without pepper 1 teaspoon ground cumin 1 teaspoon hot smoked paprika Special Equipment: 2 pieces newspaper, vegetable oil, 2 to 3 pounds natural chunk charcoal, charcoal chimney starter, 8 feet heavy duty aluminum foil, 2 aluminum pie pans Instructions: Lay the chicken on a plastic cutting board, breast side up, with the neck facing you. Remove both wings at the joint between the wing and drumette. Remove the thigh quarters by slicing down on either side of the back end of the breast. Grab both legs, pop the joints that connect to the back, and turn the bird over. Remove the thighs and legs by slicing where they attach to the backbone. Hold the thigh and leg together, feel for the slight indentation where the joints meet and make an incision at this joint. Set the leg and thigh down and slice to separate. Repeat with the other leg piece. Turn the bird back over, breast side up, put your knife against the breastbone and slice down along the rib cage, cutting the breast meat away from the bone. Be sure to include the drumette when removing the breast. Repeat on the other breast. Freeze the carcass for making stock or discard. Put the chicken pieces in a 1 gallon resealable plastic bag with the water, honey, and salt. Seal the bag and move around vigorously for 1 to 2 minutes to distribute the honey and dissolve the salt. Set the bag in a leak-proof container and refrigerate for 1 1/2 hours. Meanwhile, combine curry powder, chili powder, cocoa powder, adobo powder, cumin, and hot smoked paprika in a 1 gallon resealable bag. Pat the chicken with paper towels until very dry. Do not rinse. Put the chicken in the bag with the spice mixture and shake to thoroughly coat the chicken. Lay the pieces on a cooling rack set inside a half sheet pan. Rest for 30 minutes. Spritz 2 pieces of newspaper lightly with vegetable oil and put in the bottom of a charcoal chimney starter. Fill the chimney starter with natural chunk charcoal, 2 to 3 pounds, and set on the charcoal grate of a kettle grill until hot and ashy, approximately 15 to 20 minutes. Prepare a ring of heavy-duty aluminum foil with the center 9-inches in diameter. Put this ring over the chimney starter and lay on the charcoal grate. Carefully and evenly distribute the hot charcoal outside the ring. Set an aluminum pie pan in the center of the ring to catch any drippings. Set the cooking grate in place and heat for 2 to 3 minutes. Lightly oil the cooking grate. Arrange the chicken pieces, skin side down, on the grate over the hot coals. Turn the legs a quarter turn every 3 to 4 minutes. Turn the thighs, wings, and breasts after 4 to 5 minutes. Skin should blister and darken in color. Adjust intensity of heat by turning the grill grate to expose chicken pieces to cooler or hotter coals, as needed, and to avoid flare-ups. After 9 to 10 minutes total cook time, move the breast to the center of the grill and cover with a second aluminum pie pan. After 10 to 11 minutes total cook time, put the wings on top of the pie pan. Lean the thighs and legs against the side of the aluminum pie pan away from the direct heat of the coals. Turn every 2 minutes. Put any pieces that finish cooking on top of the pan. After 18 to 20 minutes total cook time, check the temperature with an instant-read thermometer inserted in the deepest part of each piece. The pieces should reach 155 degrees F. Remove the chicken to a clean, medium bowl. Cover with a tea towel and rest 5 minutes. Transfer to a serving platter and serve immediately ","[Chardonnay, Pinot Noir, Tempranillo, Garnacha]" 52006,"Fried Chicken 2 whole free-range, organic chickens Vegetable oil of choice, for frying the chicken 6 cups all-purpose flour 5 tablespoons salt 4 tablespoons ground black pepper 2 tablespoons garlic powder 1 tablespoon onion powder 2 teaspoons cayenne pepper 2 cups buttermilk Instructions: Cut the whole chickens into 4 breasts, 4 thighs, 4 legs and 4 wings and set aside. Preheat your oil, in either a heavy pan on the stove or a deep-fryer, to 325 degrees F. In a large bowl, combine the flour, salt, black pepper, garlic powder, onion powder and cayenne pepper until thoroughly mixed. Set aside. Pour the buttermilk into another bowl large enough for the chicken to be immersed in the buttermilk. Prepare your dredging station. Place your chicken in a bowl. Next to that, your bowl of buttermilk, and next to that, your dry mixture. Take your breasts, lightly dust them with your flour mixture, then dip them in the buttermilk until they are coated, and then place them in the flour mixture. Take the breasts that are in the flour mixture and aggressively push the flour mixture into the wet chicken. Make sure that the chicken in very thoroughly coated, or you will not achieve the crust and crunch you are looking for. Gently place the breasts in your hot oil. Next, repeat the dredging steps with your other pieces of chicken in this order: thigh, leg then wing. When you place the last wing into the fryer, you should have 16 pieces of chicken in the oil. Set a timer for 15 minutes. After 15 minutes, take a probe thermometer and check the temperature of a breast. If it reads 180 degrees F, all of your chicken is done. (Keep in mind that it will continue to cook after it has been removed from the fryer.) Remove the chicken from the oil and let it drain for 5 minutes. Let cool for an additional 10 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 52007,"Warm Wax Bean Salad with Roasted Tomatoes and Sun-Dried Tomato Dressing 1/2 cup oil-packed sun-dried tomatoes, drained, plus 1/3 cup of the oil (or use olive oil) 1 tablespoon red wine vinegar
1 tablespoon balsamic vinegar
1/2 teaspoon honey
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper 2 cups mixed color cherry tomatoes, cut in half
1 small red onion, thinly sliced 2 tablespoons olive oil
1 pound wax beans (or green beans if not available), trimmed Instructions: For the sun-dried tomato dressing: Put the sun-dried tomatoes, red wine and balsamic vinegar, honey and some salt and pepper in a blender and puree until smooth. With the blender running, slowly drizzle in the oil until well combined. For the salad: Preheat the oven to 425 degrees F. Bring a large pot of water to a boil with a little salt. Toss the tomatoes and red onions with the olive oil and some salt and pepper in a bowl. Put the mixture on a parchment-lined baking sheet and roast for 20 minutes. Meanwhile, add the beans to the boiling water and cook for 3 minutes. Drain and rinse with cold water. Set aside. Remove the tomatoes and onions from the oven after 20 minutes, add the beans and toss. Roast for another 5 to 10 minutes. Transfer the bean mixture to a serving bowl and toss with some of the sun-dried tomato dressing. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 52008,"Cuban Sandwich Bread 5 pounds bread flour 1 liter water 1 ounce active dry yeast 8 pounds bread flour 4 ounces pork lard 1 1/2 ounces salt 1 ounce active dry yeast Instructions: Combine and mix all the ingredients from the first part using an electric mixer or by hand. Let rest, covered, for 4 hours. Using a dough hook attachment on an electric mixer, combine and mix the ingredients from the second part into the first part until smooth, around 10 minutes. Cut into 13-ounce pieces. Using a rolling pin, roll one 13-ounce piece to the size of a baking tray. Roll the dough into a large log and assemble 4 to 5 pieces on each tray. Cut each dough log into thirds, creating 3 loaves. Repeat with the other pieces. Cover with a damp towel and let rise in a humid, warm location for 2 to 3 hours until they have doubled in size.
Preheat the oven to 425 degrees F and bake until lightly golden, 30 to 40 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Tempranillo]" 52009,"Adobo Glazed Lobster on filled Black Bean Arepas 4 lobster tails, shell removed 5 ounces sweet corn 2 1/2 ounces masa corn flour 1 1/2 ounces Monterey Jack 1 tablespoon hot water 1 teaspoon sugar Salt 3 ounces bacon, diced 3 ounces white onion, diced 2 tablespoons minced garlic 3 ounces celery, diced 1 serrano cl 1-ounce cilantro, finely chopped 10 ounces black beans 2 quarts chicken stock 2 ounces olive oil 2 ounces bacon, diced 1 habanero cl, diced 1 clove garlic, minced 2 tablespoons butter 2 tablespoons sugar 1 celery stalk, diced 1 red onion, diced 1 red bell pepper, diced 1 green bell pepper, diced 2 teaspoons wine vinegar 1 bay leaf 1 teaspoon cayenne pepper 1 teaspoon black pepper 1 tablespoon thyme 1 tablespoon basil 1 tablespoon oregano 8 ounces chicken stock 5 pounds tomatoes, peeled and diced 5 guajillo chiles, seeded 2 ancho chiles, seeded 2 cloves garlic, minced 1 white onion, diced 1/2 teaspoon black peppercorns 1 1/2 teaspoons marjoram 1 1/2 teaspoons oregano 1 1/2 teaspoons thyme 1 1/2 teaspoons cumin 1 plum tomato, roasted and peeled 2 ounces butter 1/2 ounce red wine vinegar Balsamic vinegar Fried cilantro leaves Instructions: Begin by making the arepas. Place the corn in the blender and pulse until mostly pureed. In a mixing bowl, combine the pureed corn with the rest of the ingredients and mix until a semi-dry dough is formed. Form the dough into rounds and cook on a flat grill for 2 to 3 minutes on each side.
To prepare the black beans, fry the bacon in a saucepan until all the fat is rendered. Add all of the vegetables and fry until soft. Add the black beans and chicken stock and simmer until beans are soft, approximately 2 hours. Once the beans have cooked, place the mixture in a blender, puree, and strain. Return the beans to the saucepan and cook the puree until it thickens.
To make the salsa, heat a large skillet with the olive oil. Saute the bacon, cl, and garlic for 1 minute. Add the butter, sugar, celery, onions, and peppers, and cook for 15 minutes until everything is caramelized. Add the vinegar and all the herbs and spices, and the chicken stock and cook for 5 minutes. Add the diced tomatoes and allow to cook for another 15 minutes. Check the sauce for seasonings and set aside once cooked.
For the adobo, toast the chiles on a flat grill and then soak them in hot water for 20 minutes. Place the chiles in a blender with 2 tablespoons of the soaking liquid and puree. Add the garlic, onion, peppercorns, marjoram, oregano, thyme, and cumin and blend again and set aside. Puree the roasted tomatoes and reserve. Using a saute pan, melt the butter and fry the pureed cl mixture for 4 minutes. Add the tomato puree and cook for another 4 minutes. Add the red wine vinegar and simmer for 25 minutes or until slightly thickened.
To assemble dish, saute the arepas until golden brown. Coat the lobster tails with the adobo and grill until done, approximately 5 minutes. Heat the refried beans, place the beans between 2 arepas, and then place it in the center of a plate. Surround the arepas with the hot Creole salsa, and place the lobster tail on top of the bean filled arepas. Garnish with a drizzle of balsamic vinegar and fried cilantro. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 52010,"Ginger-Soy Chicken Wings 1/3 cup low-sodium tamari 1 tablespoon grated peeled ginger
1 tablespoon toasted sesame oil
1/2 teaspoon lime zest and 1 1/2 teaspoons lime juice 1 1/2 pounds chicken wings, split, wing tips removed Nonstick cooking spray 1 teaspoon white sesame seeds, toasted
Instructions: In a small bowl, whisk together the tamari, ginger, sesame oil, lime zest and juice, and 2 tablespoons water. Place the chicken wings in a resealable plastic bag, pour in the marinade and seal the bag. Toss the wings in the marinade and refrigerate for 8 hours or overnight. Preheat the oven to 425 degrees F. Line a small rimmed baking sheet with aluminum foil and spray with nonstick cooking spray. Pour the chicken and its marinade onto the baking sheet; bake until the wings are cooked through, flipping midway, 25 minutes. Preheat the broiler to high. Broil the wings until golden brown and glazed, 3 minutes. Serve sprinkled with the sesame seeds. ","[Sauvignon Blanc, Riesling, Gewrztraminer, Pinot Grigio]" 52011,"Il Branzino al Sale di Sofia 1 1/2-pound sea bass or red snapper 3 to 5 pounds Sicilian course salt or edible rock salt 1 sprig thyme Salt to taste 1 tablespoon extra virgin olive oil Instructions: Preheat oven 425 for 20 minutes. Clean entire fish, leaving head and tail intact. Place about 1 pound of salt on an oven tray or a heat-proof ceramic plate and place fish on top. Sprinkle fish with salt and place the thyme in the cavity. Cover the fish with the remaining salt. Bake for 15 minutes. With 2 spoons scrape salt from the fish. Fillet the fish, discarding the bones. Divide fish and place on 2 plates. Sprinkle with olive oil and serve with seasonal salad and vegetables. ","[Chardonnay, Vermentino, Grner Veltliner, Albari?o]" 52012,"Fresh Strawberries with Sweet Sour Cream and Red Wine Sauce 3 cups full-bodied red wine 1 1/2 cups sugar 4 to 5 (1-inch wide, 3-inches long) strips orange peel 1/4 cup orange-flavored liqueur (recommended: Grand Marnier) 1 1/2 cups sour cream, refrigerated 1/4 cup confectioners' sugar, plus more for dusting 2 pints fresh strawberries Instructions: In a large saucepan add red wine, sugar, orange peel and orange-flavored liqueur. Bring to a boil and reduce to a simmer. Simmer for 30 minutes over low-heat until slightly syrupy and liquid has reduced by half. Set aside and cool in the refrigerator. Strain. In a mixing bowl, combine the sour cream with confectioners' sugar. Take a large platter and make a smear of the sweet sour cream. Arrange the strawberries with the bottoms down in the sour cream. Pour over the red wine sauce and dust the entire plate with confectioners' sugar. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 52013,"Shoestring Carrot Fries 2 cups canola oil 2 teaspoons apple cider vinegar
One 10-ounce bag shredded carrots
Kosher salt
2 tablespoons finely chopped fresh mint
2 teaspoons orange zest
Instructions: Put the oil in a medium pot and heat over medium-high heat until a deep-frying thermometer registers 325 degrees F. Line a plate with paper towels and put it next to the pot. Add the vinegar to a 3-ounce travel spray bottle and set aside. Line another plate with paper towels, put the carrots on the plate and pat with additional paper towels to dry thoroughly. This will prevent the oil from splattering when the carrots are added. Working in batches, fry the carrots until light brown and crispy, 2 to 3 minutes. Transfer to the paper towel-lined plate. Season the carrot fries with salt, sprinkle over the mint and orange zest and spray with a couple of spritzes of cider vinegar. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 52014,"One Recipe, Two Meals: Spice-Rubbed Chicken 2 tablespoons dried Italian seasoning 1 teaspoon garlic powder Coarse salt 2 pounds boneless skinless chicken breasts, cut into bite-size cubes 1/2 teaspoon cumin 1/2 teaspoon smoked paprika Pinch of cayenne pepper 2 tablespoons extra-virgin olive oil Salad and buttery corn on the cob, for serving Hot sauce, for the adults' corn cobs Instructions: In a small bowl, combine 1 tablespoon of the dried Italian seasoning with 1/2 teaspoon of the garlic powder. Add a pinch of salt. Rub the seasoning mixture all over half of the cubed chicken. This batch will be for yo' kids. In another small bowl, combine the remaining 1 tablespoon dried Italian seasoning with the remaining 1/2 teaspoon garlic powder; add the cumin, smoked paprika and a pinch of cayenne and salt. Rub this seasoning mixture all over the other half of the cubed chicken. This batch will be for you. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the kids' chicken to the pan and saute until browned and cooked through, about 5 minutes. Remove from the pan and set aside. Add the remaining 1 tablespoon oil and the remaining, spicier chicken. Saute until browned and cooked through, about 5 minutes. Meanwhile, prep a simple green salad for the adult eaters, and boil a few ears of corn in a large pot of salted water. Melt some butter and roll the corn in it. This is a healthy, positive thing in life. Give some corn to your littles along with their seasoned chicken. And give yourself some corn (with some salad and the spicier chicken), only toss a little bit of hot sauce on the corn! This is also a healthy and positive thing in life. Serve, eat and be happy. ","[Syrah, Tempranillo, Garnacha, Zinfandel]" 52015,"Hot Cocoa \Cupcakes
1 1/2 cups sugar 1 2/3 cups all-purpose flour 1/2 cup plus 1 tablespoon cocoa powder, preferably Dutch-processed 1/4 teaspoon baking powder 1/4 teaspoon baking soda 3/4 teaspoon salt 2 eggs 3/4 cup milk 1/3 cup plus 1 tablespoon vegetable oil 1/2 tablespoon pure vanilla extract 3/4 cups very hot water 1 cup heavy cream 1 tablespoon sugar or 1 can real whipped cream Instructions: Make the Cake: Preheat the oven to 350 degrees F. Sift together the sugar, flour, cocoa, baking powder, baking soda, and salt. Transfer to a standing mixer fitted with a whisk attachment (or use a hand mixer) and blend briefly. Whisk together the eggs, milk, oil, and vanilla in a medium bowl. Add to the dry ingredients and mix at low speed for 5 minutes. Gradually add the hot water, mixing at low speed until just combined. The batter will be quite thin. Pour the batter into coffee cups and arrange them 1-inch apart on a sheet pan or a rectangular cake pan. Bake until a toothpick inserted in the center comes out clean (a few crumbs are okay), and the center feels firm to the touch, about 25 to 30 minutes. Let the cakes cool on the pan. (Don't remove the cakes from the cups!) Meanwhile, make the Topping: In a chilled bowl, combine the cream and sugar and whip, using a hand-mixer, until soft peaks form. When ready to serve, spoon the topping over the cakes to cover, so they look like a cups of cocoa topped with whipped cream. Serve with a spoon. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 52016,"Kofta with Feta Cheese Sauce 3 pounds lamb shoulder, cut into cubes and frozen 1 pound boneless lamb breast, cut into cubes and frozen 1 tablespoon chili powder 1 tablespoon ground cumin 1 tablespoon sumac 1 tablespoon plus 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 1 quart canola oil 2 tablespoons sodium citrate 1 1/2 cups whole milk 1/2 pound feta, crumbled 4 large pitas, cut in half 2 Persian cucumbers, sliced Fresh dill, for garnish Instructions: For the kofta: Add the frozen lamb shoulder and breast cubes to a food processor and pulse until a ground meat mixture is formed. Alternately, use a meat grinder. Place the ground lamb in a mixing bowl and sprinkle with the chili powder, cumin, sumac, salt and pepper. Using wet hands, form into 8 oval patties. Add the oil to a Dutch oven fitted with a deep-frying thermometer and bring the temperature of the oil up to 375 degrees F. Place a rack in a sheet pan. Place the patties in the hot oil in batches and fry until cooked through, 3 to 5 minutes. Drain on the rack. For the sauce: Combine the sodium citrate with 1/4 cup water in a small saucepan and stir to dissolve. Place over medium heat along with the milk and feta. Bring to a simmer, then turn off the heat and blend into a sauce using an immersion blender. To serve: Place a kofta patty inside half of a pita and top with cucumber slices, a drizzle of some feta sauce and some dill. Repeat with the remaining ingredients to make 7 more. ","[Syrah, Malbec, Tempranillo, Garnacha]" 52017,"Pineapple-Chip Cake 1/4 lb. (1 stick) butter 1 cup sugar 3 egg yolks 2 cups sifted flour 2 tsp. sifted baking powder Pinch of salt 1 cup pineapple juice 19 oz. can of crushed pineapple 1/2 cup chopped walnuts 1/2 cup of semisweet chocolate chips 3 egg whites 1/2 cup of sugar Instructions: Mix together the batter ingredients at medium speed until well blended. Pour into 13 x 9-inch greased glass pan. Topping: Layer on the crushed pineapple, walnuts and chocolate chips. Beat the egg whites and sugar together until stiff (meringue). Pour the meringe onto the cake batter that has been layered with pineapple, chocolate chips and walnuts. Bake at 325 for 50 minutes to 1 hour. ","[Sauvignon Blanc, Riesling, Moscato, Pinot Grigio]" 52018,"Gooey Roasted Red Pepper Dip 3 .5 Ounce Jar Roasted Red Pepper - Diced 8 Ounce 1/3 Less Fat Cream Cheese - Room Temperature 1 Cup Pepper Jack Cheese - Shredded 1 cup Mozzarella - Shredded 1/2 Small Onion - Minced 1 Tablespoon Garlic Power 1 Tablespoon Dijon Mustard 1/2 Teaspoon Nutmeg Salt And Pepper To Taste Pretzel Crisps? Instructions: Preheat oven to 350F. Mix all ingredients and place in a baking dish. Bake 25-30 minutes until bubbly and golden brown. Serve hot with Japelpeno Jack or Everything Pretzel Crisps. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 52019,"Classic Greek Baklava 6 cups chopped walnuts 1 teaspoon ground cinnamon 2 1/4 cups sugar 1 cup melted butter 1 (16-ounce) package phyllo pastry 2 cups water 1 cup honey 1 teaspoon vanilla extract 4 cups grapes (recommended: Corinthian) 3 tablespoon extra-virgin olive oil 1 cup Greek yogurt Instructions: Preheat oven to 350 degrees F. Butter the bottoms and sides of a 9 by 13-inch pan. Mix the nuts with cinnamon, 1/4 cup sugar, and 1/4 cup of melted butter. Set aside. Unroll the phyllo pastry. Cut the whole stack in half to fit the pan. Cover the phyllo with a dampened clean kitchen towel to keep the phyllo from drying out as you work. Lay 2 phyllo sheets in the pan and using a brush, butter thoroughly. Repeat until you have 6 sheets layered. Sprinkle 1 1/2 cups nut mixture on top. Layer with 2 phyllo sheets, brush with butter and add nuts to end up with 4 layers of nuts and dough. The top layer should be about 6 to 8 phyllo sheets deep. Using a sharp knife, cut diamond or square shapes all the way to the bottom of the pan. You may cut 4 long rows then make diagonal cuts. Bake for about 50 minutes, until the baklava is golden and crisp. Make the sauce while the baklava is baking. Boil the water and remaining sugar until the sugar is dissolved. Add the honey and vanilla. Simmer for about 10 minutes. Remove the baklava from the oven and immediately spoon the sauce over it. Let cool. In the meantime, place the grapes on a baking sheet, drizzle with olive oil and remaining 2 tablespoons sugar. Bake in the oven for about 10 minutes, until the grapes start to burst. Serve the baklava with Greek yogurt, the baked grapes and a drizzle of honey and crushed walnuts. Cook's Notes: Walnuts can be replaced by any kind of nuts or a combination of nuts. Phyllo pastry is available in the freezer section of most grocery stores. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 52020,"Slow-Baked Honey Wine Pears 4 Bosc pears or eight small Anjou pears 1 bottle dry red wine 1/2 cup honey Whipped cream flavored with sugar and Cognac, for serving, if desired Instructions: Preheat the oven to 250 degrees F. Peel the pears from top to bottom, leaving the stem intact, and lay them in a lidded oven-proof dish just large enough to hold them. Bring the wine and honey to a boil, cover the pears with the liquid, and transfer to the oven. Bake until very tender, 4 to 5 hours, turning now and again. Gently remove the pears to a serving bowl with a slotted spoon. Boil the liquid rapidly until reduced to syrup, about 20 minutes. Pour the syrup over the pears and reserve at room temperature for several hours, or cover and refrigerate until about an hour before serving. Serve with whipped cream which you've sweetened with a little sugar and flavored with Cognac. ","[Barolo, Barbaresco, Chianti Classico, Rioja]" 52021,"Red Poached Pears 4 ripe pears I cup dry red wine 1/2 cup water 1/2 cup sugar 1 strip of orange rind 1 cinnamon stick 1 clove 3 tablespoon sliced toasted almonds Instructions: In a medium sauce pan combine the wine, water and sugar. Bring mixture to a simmer and stir until sugar dissolves. Stir in orange rind, cinnamon stick and clove. Peel the pears leaving the stems on and arrange them in poaching liquid. Reduce heat to medium so that liquid is simmering. Occasionally rotate the pears. Pears are done when they are soft to the core when stuck with a knife. Remove pears to a bowl with a slotted spoon. Return liquid to a boil and cook until syrupy. Serve each pear with the reduced poaching liquid as a sauce and garnish with toasted almonds; ","[Barolo, Barbaresco, Rioja, Tempranillo]" 52022,"Meatless Carbonara Kosher salt 1/4 cup diced sun-dried tomatoes (not packed in oil) 1/4 teaspoon hickory-flavored liquid smoke, plus 3 to 4 drops 2 large eggs plus 2 egg yolks 1 cup finely grated Pecorino Romano cheese (about 1 ounce) 2 teaspoons white miso paste Freshly ground black pepper 12 ounces spaghetti 1/4 cup extra-virgin olive oil 1 clove garlic, finely grated Instructions: Bring a large pot of salted water to a boil. Combine the sun-dried tomatoes, 1/4 cup water and 1/4 teaspoon liquid smoke in a small bowl. Microwave until the tomatoes are very plump, about 1 minute. Let cool, then strain through a fine-mesh sieve, saving the infused water. Whisk the eggs and egg yolks in a medium bowl with the cheese, miso, remaining 3 to 4 drops of liquid smoke, a pinch of salt and 1/2 teaspoon pepper; set aside. Add the spaghetti to the boiling water and cook as the label directs for al dente. Reserve 2 cups cooking water, then drain. Meanwhile, combine the olive oil, sun-dried tomatoes and garlic in a large nonstick skillet over medium heat. Cook until the tomatoes are sizzling and the garlic is toasted, 2 to 3 minutes. Reduce the heat to low; add the spaghetti, reserved tomato soaking water and 3/4 cup pasta-cooking water and toss. Add the egg mixture and immediately toss until the cheese melts and the sauce starts to thicken; the sauce should be smooth and coat the spaghetti. Gradually add more of the reserved cooking water as needed if the sauce is too thick or clumpy; if you run out of cooking water, use hot tap water. Season with pepper. ","[Chardonnay, Barolo, Dolcetto, Tempranillo]" 52023,"Doumar's Coed Sundae 2 scoops vanilla ice cream 1/2 ripe banana, sliced
2 ounces hot fudge, heated to 150 degrees F
Whipped cream and cherries, for serving Instructions: Scoop out vanilla ice cream into a tall sundae flute. Add banana, hot fudge, whipped cream to cover and a cherry to garnish. Serve. ","[Chardonnay, Riesling, Moscato, Merlot]" 52024,"Grilled Pound Cake \Brats
2 pints fresh local blackberries 2 tablespoons baker's sugar, plus 1/2 cup, plus more for cream 1 lemon, zested and juiced 1/8 teaspoon ground cinnamon, plus more for cream 1 loaf pound cake 1 pint whipping cream 3 to 4 sprigs mint, leaves chiffonade Instructions: In a medium bowl, add 1 pint of blackberries, 2 tablespoons of baker's sugar, half of the lemon zest, half of the lemon juice and 1/8 teaspoon of cinnamon. Stir to combine. Cover the bowl and refrigerate overnight. Preheat a grill to medium. Cut the pound cake into 8 even rectangular slices. Cut a V-shape out of 1 side of each section and grill the slices over medium heat until grill marks appear. For the blackberry sauce: Blitz together in a blender the remaining 1/2 cup of baker's sugar, 1 pint of blackberries, remaining lemon zest and lemon juice and a little water, if needed, to make a smooth sauce. Whip the cream in a small bowl with a hand mixer, and add some sugar and cinnamon, to taste. Arrange the pound cake on a serving platter. Put some of the macerated berries inside the cut out V-shape of each pound cake section. Top with blackberry sauce and whipped cream. Garnish with sprig of mint and serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 52025,"Porotos Mixtos: Mixed Bean Stew 1 pound dried black eyed peas, soaked overnight in the refrigerator 3/4 pound large diced pumpkin 3 quarts chicken stock 4 slices bacon, sliced 1 white onion, small dice 1 red pepper, small dice 1 carrot, coarsely grated 2 cups fresh corn kernels 10 basil leaves Salt and freshly ground black pepper Paprika Oil, recipe follows 1 cup vegetable oil 4 garlic cloves crushed 2 tablespoons paprika Instructions: In a stockpot, combine the beans, pumpkin, and chicken stock. Bring to a boil. Cook until beans are tender, about 1 hour. In a saute pan, render bacon. Add onions, peppers, and carrots. Cook until translucent. Add to the bean mixture. Cook for around 15 minutes. In a blender, puree corn and basil. Add the mixture to the beans and cook for 15 minutes, stirring continuously. Season. Serve with paprika oil. Heat up the oil and cook the garlic. Strain. Add paprika. Cool. ","[Rioja, Tempranillo, Garnacha, Barbera]" 52026,"Ginger Snaps 9 1/2 ounces all-purpose flour 1 1/2 teaspoons baking soda 1 tablespoon ground ginger 1/2 teaspoon ground cardamom 1/2 teaspoon ground clove 1/2 teaspoon kosher salt 7 ounces dark brown sugar 5 ounces unsalted butter, room temperature 3 ounces molasses, by weight 1 large egg, room temperature 2 teaspoons finely grated fresh ginger 4 ounces finely chopped candied ginger Instructions: Preheat the oven to 350 degrees F. In a medium mixing bowl whisk together the flour, baking soda, ginger, cardamom, clove and salt. Place the brown sugar and butter into the bowl of a stand mixer fitted with the paddle attachment and beat on low speed until light and fluffy, 1 to 2 minutes. Add the molasses, egg and fresh ginger and beat on medium for 1 minute. Add the crystallized ginger and using a rubber spatula, stir to combine. Add the dry ingredients to the wet and stir until well combined. With a 2-teaspoon sized scoop, drop the dough onto a parchment lined half sheet pan approximately 2-inches apart. Bake on the middle rack of the oven for 12 minutes for slightly chewy cookies or 15 minutes for more crisp cookies. Rotate the pan halfway through cooking. Remove from the oven and allow the cookies to stay on the sheet pan for 30 seconds before transferring to a wire rack to cool completely. Repeat with all of the dough. Store in an airtight container for up 10 days. If desired, you may scoop and freeze the cookie dough on a sheet pan and once frozen, place in a resealable bag to store. Bake directly from the freezer as above. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 52027,"Teenager Salad 12 slices bacon 2 ears corn, kernels removed
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
4 cups baby spinach
2 hearts of romaine, chopped into bite-size chunks
1 head iceberg lettuce, chopped into bite-size chunks
2 cups shredded Monterey Jack
2 cups shredded carrots
1/4 cup buttermilk 1/4 cup fresh flat-leaf parsley, minced
2 tablespoons minced fresh dill 1 teaspoon Worcestershire sauce
1/2 teaspoon freshly ground black pepper
1/4 teaspoon paprika
1/8 teaspoon cayenne
Dash of hot sauce
1 clove garlic, pressed
Juice and zest of 1/2 lemon
3/4 cup mayonnaise
3/4 cup full-fat Greek yogurt
Instructions: For the salad: Preheat the oven to 375 degrees F. Line a baking sheet with foil. Arrange the bacon on the lined baking sheet without overlapping. Bake until crisp, about 15 minutes. Transfer the bacon to paper towels to drain. When cool, chop into pieces. Toss the corn kernels in the olive oil. Season with salt and pepper. Place on a second baking sheet and bake until bright yellow and slightly charred, about 15 minutes. Let cool while you make the other ingredients. Arrange the spinach, romaine and iceberg in a large foil pan or serving bowl, tossing them to mix. Sprinkle over the cheese and carrots. Sprinkle the bacon and corn over the salad. Serve immediately or cover with a damp paper towel and plastic wrap and refrigerate until ready to serve. For the Greek yogurt ranch dressing: Meanwhile, add the buttermilk, parsley, dill, Worcestershire, pepper, paprika, cayenne, hot sauce, garlic and lemon zest and juice to a medium bowl. Whisk to combine. Add the mayonnaise and Greek yogurt. Whisk until smooth. Taste and adjust the seasoning if needed. To serve, drizzle the dressing over the salad. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 52028,"Banana Brownie Cupcakes 2 3/4 cups all-purpose flour
1/2 teaspoon baking powder
2 teaspoons salt
8 ounces butter
3 cups sugar
1/2 cup cocoa powder
5 eggs
1 egg yolk
6 ounces banana puree
2 ounces buttermilk
2 teaspoons vanilla extract 6 ounces caramel candies
4 ounces bananas
1-ounce milk
1/8 teaspoon salt
6 egg yolks
1/2 cup sugar
1 pound butter
1 teaspoon vanilla extract 2 cups sugar
2 cups cream
12 ounces dulce de leche
1/2 tablespoon molasses
1 tablespoon salt
1 cup white coating chocolate
1 cup heavy cream
Food coloring Instructions: For the cupcakes: Preheat the oven to 350 degrees F. Use a 24 socket cupcake pan and line with paper liners. Set the pan aside. In a medium bowl, whisk together the flour, baking powder and salt. In a large bowl of an electric stand mixer using a paddle attachment, combine the butter, sugar and cocoa powder, mixing until blended. Add the eggs and yolk, and beat on low speed until all ingredients are smooth and blended. Decrease the speed of the mixer to slow and add half of the dry ingredients. Mix for 1 minute, scraping the sides of the bowl occasionally. Add the banana puree and buttermilk to the batter, beating for 30 seconds. Then add the rest of the dry ingredients. Divide the batter evenly into the prepared cupcake liners and bake on the center rack until a cake tester inserted into the center of each cake comes out clean, 20 to 25 minutes. Cool the cakes in the pans for 10 minutes. Remove from the pans and cool the cakes completely on wire racks, about 30 minutes. For the buttercream: In a small saucepan, cook the caramel candies, bananas, milk and salt together until thoroughly melted; the mixture will be clumpy. In an electric mixer with the whisk attachment, whip the yolks and sugar. Continue to whip on high speed until light and fluffy. Pour the hot caramel mixture into the yolks with the mixer going. Continue to whip until cool. Cut up the butter and add (slowly). Then add the vanilla. Use immediately, or keep refrigerated until ready to use. For the filling: Cook together the sugar and 1/2 cup water, developing a medium caramel. Heat up the cream until boiling. Slowly add the hot cream to the caramel mixture. Continue to cook until smooth and all the lumps are out. Stir in the dulce de leche, molasses and salt. For the white chocolate paint: Make a ganache out of the chocolate and cream by heating up the cream in a small saucepan and pouring over the white chocolate. Whisk together until smooth. Divide the ganache into 3 portions and using desired food color, tint each batch the desired color. Use the microwave to reheat if the mixture gets too thick. To assemble: Using a melon baller, remove the core from the center of each cupcake. Fill each cupcake with the salted butterscotch filling. Using a pastry bag with a #802 tip, ice each cupcake with a generous layer of the caramel banana buttercream. Use 3 colors of white chocolate paint and garnish with 3 blue men heads on top. ","[Chardonnay, Pinot Grigio, Riesling, Moscato]" 52029,"Kabocha Ravioli 200 grams all-purpose flour 2 large eggs
1 tablespoon olive oil
Pinch kosher salt
1 kabocha squash, peeled, scooped out and diced Kosher salt and freshly ground black pepper 2 tablespoons olive oil
1/2 cup fresh ricotta
1/8 teaspoon ground nutmeg
2 large eggs 3/4 cup grated Parmesan 1 stick unsalted butter
1/2 cup crushed walnuts
20 fresh sage leaves
Instructions: For the fresh pasta dough: Pour the flour onto a clean work surface and create a well in the center. Add the eggs, oil and salt. Whisk the eggs with a fork until combined, starting to add a little bit of flour to the liquid at a time. Keep whisking until the liquid has combined with enough flour that you can incorporate the rest of the flour with your hands. Continue adding, folding and kneading the dough until everything has been combined, 5 to 8 more minutes. Form the dough into a ball and cover with plastic wrap. Place the dough ball in the refrigerator for about 30 minutes to rest. Meanwhile, preheat the oven to 350 degrees F. For the filling: Sprinkle the squash with salt, pepper and olive oil in a 14-inch cast-iron pan. Roast until cooked through and roasted, about 30 minutes. Remove from the oven and set aside to cool slightly. Put into a food processor with the ricotta, nutmeg, 1 egg and half the Parmesan. Place this mixture into a piping bag. Beat the remaining egg in a bowl for egg wash. Roll out the pasta dough according to the manufacturer's directions for ravioli sheets. With the piping bag, put heaping tablespoon-size dots of the filling at least 3 inches apart and 1 inch above the edge of the pasta sheet. Brush the edges with the egg wash and fold over the dough carefully, pressing out the air from the filling, allowing it to seal. Using a fluted cutter, cut between each of the ravioli to separate. Put the ravioli in the refrigerator to let them set while you wait for your water to come to a boil. Bring a pot of water to a boil and salt heavily. Add the ravioli in batches, and cook for 3 minutes, allowing the filling and pasta to cook through. Meanwhile, prepare the sauce. Put the butter in a large, high-sided saute pan and cook over medium-low heat until it reaches a noisette stage, when the butter is bubbling and starting to get a little bit brown. Throw in your crushed walnuts and sage and stir to combine. When the ravioli are cooked, scoop them out of the water and place them in the pan with the butter sauce, tossing to coat. Plate the ravioli and garnish with the remaining Parmesan. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 52030,"Salt Cod Fritters 1/4 teaspoon salt 1 large russet potato, about 12 ounces, peeled and cubed (about 3/4 cup) 1 cup shredded salt cod (about 6 ounces), recipe follows 1/4 cup finely chopped green onions 2 tablespoons finely chopped parsley leaves 2 large eggs 1/8 teaspoon cayenne Vegetable oil, for frying 1/3 cup all-purpose flour 3 1/4 teaspoons Essence or Creole seasoning, recipe follows 3 tablespoons milk 2/3 cup fine dry bread crumbs 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme 1 pound dried salt cod, cut into 4-inch pieces Instructions: In a small saucepan, bring the potato and enough water to cover to a boil. Reduce the heat and cook just until fork tender, about 12 minutes. Drain and transfer to a large bowl to cool for 10 minutes. With the back of a heavy fork, mash the potatoes until smooth but still slightly lumpy. Add the salt cod, green onions, parsley, 1 egg, the salt, and cayenne and mix until smooth. In a large, deep heavy pot or electric deep fryer, heat enough oil to come halfway up the sides to 350 degrees F. In a small bowl, combine the flour and 1 teaspoon of the Essence. In another bowl, beat together the remaining egg, the milk, and 1/4 teaspoon of the Essence, and in a third bowl, combine the breadcrumbs with the remaining 2 teaspoons Essence. Divide the cod mixture into 24 and form into balls, about 1 1/4-inches in diameter and 1 heaping tablespoon each. One at a time, dip the cod balls in the flour and roll to coat evenly on all sides. Shake to remove any excess flour, dip in the egg wash, and then roll in the seasoned breadcrumbs. Place on a baking sheet. In batches, gently add the balls to the oil and cook until golden brown on all sides, about 2 1/2 minutes. Remove with a slotted spoon and drain on paper towels. Serve immediately. Combine all ingredients thoroughly. Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch Published by William and Morrow, 1993. In a large glass or ceramic dish, lay the salt cod in a single layer. Add enough water to cover the fish by 1-inch, cover the pan tightly with plastic wrap, and refrigerate for 6 hours. Drain the fish in a colander and rinse under cold running water. Place the fish on a work surface covered with paper towels and press each piece firmly with your hands. Pat the fish dry with paper towels and return to the soaking dish. Cover with fresh water, soaking and draining a total of three more times (for a total of 4 times in all). Place the rinsed and dried salt cod in an airtight container until ready to use, and refrigerate for up to 1 week. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 52031,"Elderflower Tarte 2 ounces Rhubarb-Infused Elderflower Liqueur, recipe follows 3 wild strawberries 3/4 ounce Meyer Lemon Air, recipe follows 1 bottle elderflower liqueur (recommended: St. Germain) 6 stalks fresh rhubarb, chopped 1/2 cup fresh Meyer lemon juice 1 pinch soy lecithin Instructions: Pour the Rhubarb-Infused Elderflower Liqueur into a shot glass. Gently drop the strawberries into the shot glass. Top with 3 small spoonfuls of Meyer Lemon Air.
Place the rhubarb in the bottle of elderflower liqueur for a week and a half. Place the lemon juice in a bowl. Dust with soy lecithin. Using an immersion or hand blender, froth until light and fluffy. ","[Champagne, Prosecco, Vinho Verde, Cava]" 52032,"Bacon Ravioli With Mushrooms 4 cups all-purpose flour, plus more for dusting 6 large eggs, beaten Cornmeal, for dusting 3 leeks, halved and sliced 8 slices thick-cut bacon, roughly chopped 4 carrots, cut into 1-inch pieces 1/2 teaspoon freshly grated nutmeg Kosher salt and freshly ground pepper 1 3/4 cups chopped fresh parsley 1/3 cup ricotta cheese 3 ounces gruyere cheese, finely grated 2 large egg yolks 5 tablespoons unsalted butter 1 pound assorted wild mushrooms, sliced Kosher salt 4 scallions, minced 1 clove garlic, minced 2 pints grape or cherry tomatoes, halved 4 fresh basil leaves, chopped 2 tablespoons chopped fresh parsley Freshly ground pepper Instructions: Make the dough: Put the flour in a food processor. With the motor running, pour in the beaten eggs and pulse until the dough gathers around the blades. Turn out the dough and pat into a rectangle. Wrap in plastic wrap and set aside 30 minutes at room temperature. Meanwhile, make the filling: Pulse the leeks, bacon and carrots in a food processor until finely chopped. Transfer to a skillet; add 1 cup water and cook over medium heat, stirring, until evaporated, about 7 minutes. Add the nutmeg, 1/2 teaspoon salt and 1/4 teaspoon pepper. Increase the heat to medium high; cook until the vegetables start to brown, about 4 minutes. Transfer to a bowl, stir in the parsley and let cool. Mix in the ricotta, gruyere and egg yolks; cover and chill until ready to make the ravioli. Dust the dough with flour and cut into 6 pieces. Pat 1 piece of dough into a 4-by-2-inch rectangle (keep the rest covered with plastic wrap). Feed a wide side through a pasta machine at the thickest setting. Continue to feed the dough through the machine, reducing the thickness setting each time, until the pasta is about /16 inch thick. Lay the pasta sheet on cornmeal-dusted parchment paper and cover with a kitchen towel. Repeat with the remaining dough. Line a baking sheet with parchment and dust with cornmeal. Uncover 1 sheet of dough; lay out with a long side facing you (keep the remaining sheets covered). Place small mounds of filling, about 2 inches apart, in a line along the bottom edge. Brush the top half of the sheet with water and fold the dough over to cover the filling; press around each mound to seal. Cut into squares with a pizza wheel or chef's knife; transfer to the baking sheet. Repeat with the remaining dough and filling. If not using immediately, wrap the baking sheet in plastic and freeze for up to 3 days. Make the sauce: Melt 3 tablespoons butter in a large skillet over medium-high heat. Add the mushrooms, season with salt and cook, stirring, until tender, about 4 minutes. Add the scallions and garlic; cook, stirring, 1 more minute. Add the tomatoes and cook 4 more minutes. Remove from the heat and stir in the basil and parsley. Cook the ravioli: Bring 3 inches of salted water to a boil in a large pot. Add the ravioli in batches and cook until tender, 8 to 10 minutes. Remove with a slotted spoon and transfer to a baking sheet (reserve the cooking water). Cover the ravioli loosely with foil to keep warm. Add 1 1/2 cups of the ravioli cooking water to the sauce, bring to a simmer and cook until slightly thickened, 2 to 3 minutes. Swirl in the remaining 2 tablespoons butter and season with salt and pepper. Divide the ravioli among plates; top with the sauce. ","[Chardonnay, Pinot Grigio, Barbera, Garnacha]" 52033,"Cherry Glazed Pork Chops with Smashed Potatoes 1 pound baby yellow potatoes 7 tablespoons olive oil 2 teaspoons fresh thyme leaves, chopped Kosher salt and freshly ground black pepper 4 boneless pork chops (about 6 ounces each) 1 shallot, chopped 2 tablespoons sweetened dried cherries 1/4 cup plus 2 tablespoons balsamic vinegar 1/4 cup cherry jam 5 ounces mixed baby salad greens (about 4 cups) Instructions: Position an oven rack 5 to 6 inches below the heat source and preheat the broiler to high. Pierce the potatoes all over with a fork. Put the potatoes on a microwave-safe plate with 2 tablespoons water and cover tightly with plastic wrap. Microwave until tender, about 10 minutes. Let cool 5 minutes. Carefully uncover, drain the potatoes and transfer them to a baking sheet. Top with 2 tablespoons olive oil and half the chopped thyme. Sprinkle with salt and pepper and toss to coat. Smash each potato by pressing down with a metal spatula until it flattens. Set aside. Heat 2 tablespoons olive oil in a large ovenproof nonstick skillet over medium-high heat. Pat the pork chops dry with paper towels and sprinkle both sides with salt and pepper. Sear until golden brown on one side, about 2 minutes, then flip and cook until golden brown on the second side, about 2 minutes more (the pork chops will not be cooked through at this point). Transfer to a plate. Reduce the heat to medium. Add the shallot, dried cherries and the remaining thyme and cook until softened, about 3 minutes. Add 1/4 cup balsamic vinegar and 1/4 cup water and simmer until slightly thickened, about 3 minutes. Stir in the cherry jam and season to taste with salt and pepper. Remove from the heat. Transfer 2 tablespoons of the glaze and the remaining 2 tablespoons balsamic vinegar to a large bowl and whisk to combine. Slowly whisk in the remaining 3 tablespoons olive oil to make a vinaigrette. Set aside. Broil the potatoes until warm and golden, about 5 minutes. Set aside. Stir 2 tablespoons water into the remaining glaze in the skillet and bring to a simmer over high heat. Add the pork chops and any juices that have accumulated on the plate and turn over several times to coat with glaze. Return the pan to the oven and broil until the glaze is bubbly and thick and the pork chops are cooked through, about 2 minutes. (The pork chops should reach an internal temperature of 145 degrees F when measured with an instant-read thermometer.) Meanwhile, add the salad greens to the bowl with the dressing and toss to coat. Transfer the pork chops to a serving dish and pour the remaining glaze on top. Serve with the smashed potatoes and salad. ","[Sangiovese, Pinot Noir, Grenache, Tempranillo]" 52034,"Cobb Style Meat Loaf, Spinach Salad with Dijon Dressing 5 large eggs 2 tablespoons plus 1/3 cup EVOO 2 ribs celery, finely chopped 2 cloves garlic, chopped 1 red onion, finely chopped Kosher salt and freshly ground black pepper 1/2 cup lager beer 2 thick slices white bread, crusts trimmed 1 cup milk 2 pounds ground turkey (white and dark meat blend) 3 tablespoons finely chopped fresh thyme 1/2 cup crumbled blue cheese 1/2 cup shredded sharp white Cheddar 2 tablespoons Worcestershire sauce About 8 ounces smoky bacon (have the butcher slice on the thin side) 1 shallot 1 1/2 tablespoons white wine or cider vinegar 1 tablespoon Dijon 1 lemon, juiced 1 pound farm spinach, washed, stemmed and coarsely chopped Instructions: For the meat loaf: Preheat the oven to 375 degrees F. Line a baking sheet with parchment. Place 4 eggs in a pot, cover with water, place over high heat and bring to a boil. Then cover the pot, remove from the heat and let stand 10 minutes. Crack the shells and soak a few minutes in cold water. Peel and dry on paper towels. Heat the 2 tablespoons EVOO in a skillet over medium-high heat. Add the celery, garlic and onions, season with salt and pepper and cook to soften, 7 to 8 minutes. Deglaze with the beer. Cool. Soak the bread with the milk. Place the meat in a bowl, add the thyme and sprinkle with salt and pepper. Squeeze out the liquid from the bread and rub between hands to crumble as you add to the meat. Add the blue cheese, Cheddar, Worcestershire sauce, the remaining egg and the cooled vegetables. Mix to combine. On the baking sheet form half the meat into a 10-inch long by 4-inch wide brick. Then center the hard-boiled eggs lengthwise down the loaf. Top with the remaining meat and form a loaf. Coat the meatloaf with overlapping straps of bacon. Wrap and store for a make-ahead meal or bake right away. Bake the loaf 1 hour on the center rack. Then switch on the broiler and brown the bacon top until crisp. Let stand a few minutes, and then slice and serve with the salad. For the salad: When the loaf is about ready, grate the shallot in a bowl. Add the vinegar, Dijon and lemon juice, and season with salt and pepper. Whisk in the remaining EVOO, about 1/3 cup. Toss with the spinach and adjust the seasoning with salt and pepper. Slice the meat loaf and serve with the spinach salad. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 52035,"Poached Oysters in Anise-Flavored Cream with Black Pepper Creme Fraiche and Caviar 1 cup creme fraiche (or 1/2 cup sour cream and 1/2 cup heavy cream well combined) 1 1/4 teaspoons salt 1 teaspoon freshly ground black pepper 36 oysters, shucked 6 tablespoons unsalted butter 1/4 cup minced shallots 1/4 teaspoon cayenne pepper 3 cups heavy cream 1 cup anise-flavored liqueur 1 pound fresh spinach, rinsed, patted dry, and cut into thin strips 4 cups vegetable oil, for frying 2 ounces Sevruga caviar Instructions: Combine the creme fraiche, 1/4 teaspoon of the salt, and 1/2 teaspoon of the pepper in a small bowl, and mix well. Transfer to a fine mesh strainer and place over a bowl. Let the mixture drain, refrigerated, for up to 2 hours. Cover until needed. Drain the oysters in a fine mesh strainer over a bowl, and reserve their liquid to equal 1 1/2 cups. Melt the butter in a medium pot over medium-high heat. Add the shallots and cook, stirring, for 2 minutes. Add cayenne pepper. Add the heavy cream, the 1 1/2 cups oyster liquor, and the liqueur, and bring to a boil over medium-high heat. Add the remaining 1 teaspoon of salt and 1 teaspoon of black pepper, and reduce the heat to medium. Simmer until reduced by 50 percent in volume, about 10 minutes. Remove from the heat. Add half of the spinach to the cream and puree with an immersion blender, or in batches in a blender or food processor. Strain through a fine-mesh strainer into a large clean saute pan, and keep warm. Heat the oil in a medium stockpot to 350 degrees F. Add the remaining spinach to the pot in batches and fry until crispy, about 45 seconds. With a slotted spoon remove the cooked spinach and drain on paper towels. Season lightly with salt to taste. Add the oysters to the sauce and bring to a gentle simmer. Cook until the edges of the oysters start to curl, about 3 minutes, depending upon their size. Remove from the heat. To serve, arrange 6 oysters around the inner edge of a shallow, rimmed soup bowl like the spokes of a wheel, and spoon 1/2 cup of sauce around the oysters. Spoon a dollop of Black Pepper Creme Fraiche into the center of the bowl, top with a teaspoon of the Beluga caviar, and garnish with fried spinach. Repeat with the remaining ingredients and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 52036,"Slow Cooker Garlic Mashed Potatoes 3 pounds Yukon gold potatoes, peeled and diced into 1/2-inch chunks 1 head garlic, halved 2 cups low-sodium chicken broth 1/2 stick (1/4 cup) unsalted butter 3/4 cup half-and-half 4 ounces cream cheese, softened Kosher salt and cracked black pepper Chopped fresh chives, for garnish Instructions: Combine the potatoes and garlic in the slow cooker. Pour the chicken broth over the potatoes, cover and cook on high 3 to 4 hours, or on low 6 to 8 hours. Remove the potatoes and drain, reserving the cooking liquid and removing the garlic. Return the potatoes to the slow cooker. Melt the butter in a small saucepan with the half-and-half over low heat. Remove from the heat and add to the potatoes along with the cream cheese and liberally season with salt and pepper. Use a potato masher to mash, adding the reserved cooking liquid to the potatoes if necessary for the desired consistency. Keep warm before transferring to a serving platter. Garnish with chopped chives. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]" 52037,"cl Corn Muffins with Chipotle Butter Canola oil cooking spray 1 (14.5-ounce) box honey cornbread mix (recommended: Krusteaz) 1 1/4 cups buttermilk 1 (4-ounce) can diced green chiles 1 (11-ounce) can Mexi-corn 2 teaspoons fajita seasoning 1/2 cup shredded Cheddar 2 sticks unsalted butter, softened 1 tablespoon honey 1 tablespoon Chipotle Hot Sauce (recommended: Tabasco Brand) 2 tablespoons Southwest chipotle seasoning (recommended: Mrs. Dash) Instructions: Preheat oven to 400 degrees F. Spray 2 (24-count) mini-muffin pans with canola oil cooking spray; set aside. In a medium mixing bowl stir together all ingredients until blended. Using a tablespoon, spoon batter into mini-muffin tins, filling to the rim. Bake in preheated oven 15 minutes or until golden brown. Combine all ingredients in small bowl; beat until light and fluffy. Serve with corn muffins. NOTE: For standard 2 1/2-inch muffins: spoon batter into 18 to 20 muffins cups; fill 2/3 full. Bake in preheated oven 16 to 18 minutes. ","[Sauvignon Blanc, Vermentino, Tempranillo, Garnacha]" 52038,"Raspberry-Stuffed French Toast 1 medium loaf (about 8 ounces, or 12 medium-thick slices) brioche, challah, or other egg bread 4 eggs 2 cups whole, 2 percent fat, or 1 percent fat milk 2/3 cup heavy cream 1 pinch salt 1/2 teaspoon pure vanilla extract 1/2 cup granulated sugar 8 ounces very cold cream cheese, in 1 block Unsalted butter 1 cup raspberries, fresh or thawed frozen 1 package frozen raspberries, defrosted Confectioners' sugar, to taste 2 tablespoons freshly squeezed lemon, or to taste Instructions: Warm 6 serving plates in the oven at 200 degrees. Slice the bread into 12 pieces. In a bowl, whisk the eggs until foamy. Add the milk, cream, salt, vanilla and granulated sugar and whisk to blend. Pour into a sheet pan with sides. Arrange the bread slices in the pan in a single layer and let soak. Meanwhile, using a sharp knife, cut the cream cheese into 12 thin slices. Heat a large skillet or griddle over medium-high heat. Add about 1 tablespoon of butter and melt until foamy. Working in 2 batches if necessary, arrange the soaked bread slices in the skillet. Cook until lightly brown, about 3 minutes. Lay 2 slices of cream cheese on top then place 1/6 of the raspberries on top of the cheese. Place another slice of soaked bread on top and press firmly with the back of a spatula. Turn the \sandwich\ over and brown on the other side, about 3 minutes more. Transfer to warmed serving plates. Coulis: In a large bowl puree defrosted raspberries. Stir in confectioners' sugar and lemon juice to taste. Through a fine sieve into a serving bowl, strain raspberries. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 52039,"Death by Chocolate Cupcakes 2 cups sugar 3 sticks unsalted butter, at room temperature 4 ounces baking chocolate, melted 4 large whole eggs 2 teaspoons vanilla extract 2 1/2 cups all-purpose flour 4 teaspoons baking powder 1 teaspoon salt 1 cup half-and-half 1 pound semisweet chocolate chips 2/3 cup heavy cream 1 tablespoon unsalted butter 1 cup heavy cream 1 cup half-and-half 1 package (4 serving size) instant chocolate pudding mix Instructions: For the cupcakes: Preheat the convection oven to 325 degrees F or a standard oven to 350 degrees F. In large mixer bowl, cream together the sugar and butter until light and fluffy with a heavy duty mixer. Add the melted chocolate and mix well. Add the eggs, one at a time, and mix thoroughly after each addition. Add the vanilla and mix well. Combine the flour, baking soda and salt. Add half of the flour to the mixer bowl along with 1/2 cup of the half-and-half. Mix until the flour is mixed in, scraping the sides of the bowl with a rubber spatula. Add the rest of flour mixture and the other 1/2 cup half-and-half. Mix until the batter is smooth and all of the flour lumps are gone. Fill 24 cupcake liners half full and bake for 20 minutes in the convection oven or 28 minutes in the standard oven. The tops of the cupcakes should be lightly browned. Check the cupcakes to make sure no batter sticks to a wooden toothpick when inserted into the cupcake. Cool the cupcakes completely. For the ganache: Put the chocolate chips, heavy cream and butter in a medium microwave-safe bowl. Microwave on high for 30 seconds at a time, stirring after each time, until the chocolate chips are melted and the ganache has the consistency of hot fudge. It will look like a mess at first but as you continue to stir it will start to form a thicker mixture. If the ganache becomes too thick to dip, put it back in the microwave for about 15 seconds and stir again. For the chocolate whipped mousse filling and topping: In large mixer bowl, beat the heavy cream, half-and-half and pudding mix until light and fluffy using heavy duty mixer. It should have the consistency of whipped cream. Put the filling in a pastry bag or zipper bag with a corner cut off. To assemble: Make a hole in the middle of each cupcake using a sharp knife. Be sure and leave a small amount of cake in the bottom of the hole. Fill the cupcakes using the filling in the bag. Using the same bag, frost the tops of the cupcakes with the filling. Put in the freezer until the topping mixture is cold and somewhat stiff, about 20 minutes. Dip each cupcake in ganache and immediately sprinkle with mini chocolate chips and garnish with a piece of chocolate bar. Let the cupcakes sit until the ganache is set. Then serve, or refrigerate until time to serve. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]

" 52040,"Margherita and Prosciutto Pizzettes 3 1/4 cups (423 grams) all-purpose flour, plus more for dusting 1/4 cup (50 grams) sugar 1 packet (about 2 1/4 teaspoons) instant yeast 1 teaspoon kosher salt 3/4 cup warm water 1/3 cup (67 grams) neutral oil, plus more for the bowl and grill, if using 2 large eggs 6 tablespoons (84 grams) extra-virgin olive oil 1/4 teaspoon crushed red pepper flakes 3 garlic cloves, sliced 1 tablespoon chopped fresh parsley 2 to 3 Roma tomatoes, thinly sliced Kosher salt 1 pound (452 grams) or two 8-ounce balls fresh mozzarella, thinly sliced 3 ounces (84 grams) thinly sliced prosciutto 1/2 cup (40 grams) grated Parmesan cheese Fresh basil, sliced, for sprinkling Instructions: For the dough: In a large bowl or the bowl of a stand mixer fitted with a dough hook, mix together the flour, sugar, yeast and salt. In a separate medium bowl, whisk together the water, neutral oil and eggs. Pour the egg mixture into the flour mixture and mix on low to combine. Knead, either by hand on a floured surface or with a dough hook, for 7 to 10 minutes, adding more flour as necessary (but resist any urge to add too much!), until you have a smooth and slightly sticky dough. Transfer the dough to a large, oiled bowl. Cover with plastic wrap and let it sit at room temperature until it has doubled in size, about 2 hours. Alternatively, you can stick it in the refrigerator overnight and then let it sit at room temperature for about an hour before shaping. For the garlic oil: In a small saucepan over medium-low heat, add the olive oil, red pepper flakes and garlic. Cook until the garlic is very light golden and fragrant, 1 to 2 minutes. Remove from the heat and stir in the parsley. Set aside. Line 2 baking sheets with parchment paper. Divide the dough into 8 balls. Place them on the prepared baking sheets about 1 inch apart. Lightly cover with plastic wrap or a clean towel and rest for 30 minutes until puffed. For the toppings: In the meantime, line a baking sheet with paper towels. Arrange the tomato slices in an even layer on the paper towels. Lightly season the slices with salt to draw out excess moisture, which can make your pizzettes soggy. Allow to sit for 10 minutes. Pat dry, remove to a plate and set aside for when you\u2019re ready to assemble your pizzettes. Remove the plastic wrap or towel from the dough, and then, using a rolling pin, roll them into ovals that are about 7 inches long by 3 inches wide and 1/4 inch thick. To grill on the stovetop: Preheat a cast-iron grill pan over medium-low heat. Oil the grill pan well. Add the dough ovals to the grill pan in batches and grill for 2 to 3 minutes until deep grill marks appear. Flip and brush with the garlic oil. Top with the sliced mozzarella and tomato. Cover and cook for an additional 2 to 3 minutes until the cheese is melted and the dough is cooked through. Remove from the grill pan onto a baking sheet or serving platter. Add the sliced prosciutto. Sprinkle with the Parmesan cheese and basil and drizzle with the garlic oil. To grill on a gas or charcoal grill: Preheat the grill to a low heat. Oil the grates well to prevent the dough from sticking. After shaping the dough ovals above, carefully add them to the grill. Cover the grill and cook for 2 to 3 minutes until deep grill marks appear and the dough is crusty. Flip and brush with the garlic oil. Top with the sliced mozzarella and tomato. Cover and cook for an additional 2 to 3 minutes until the cheese is melted and the dough is cooked through. Remove onto a baking sheet or serving platter. Add the sliced prosciutto. Sprinkle with the Parmesan cheese and basil and drizzle with the garlic oil. To bake the pizzette in the oven: Preheat the oven to 400 degrees F. After shaping the dough ovals above, put them back on the baking sheets and brush them with the garlic oil. Arrange the sliced mozzarella and tomato on top. Bake, rotating the baking sheets halfway through baking time, until the pizzettes are golden on the bottom and the cheese is brown and crusty, 15 to 17 minutes. Arrange the prosciutto on top and sprinkle with the Parmesan cheese and basil. Drizzle with the garlic oil and serve. While these are best hot from the oven, wrap leftover pizzettes in foil and reheat in the oven at 400 degrees F for a few minutes to bring them back to life (remove the basil and prosciutto first). The leftover pizzettes will keep for up to 2 days in the fridge. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 52041,"Pink's Guacamole Dog 1 steamed all-beef hot dog 1 soft hot dog bun 1/2 cup guacamole Instructions: Place hot dog on a warm, soft hot dog bun, and top with guacamole. ","[Chardonnay, Sauvignon Blanc, Ros]" 52042,"Lemon Moscow Mule 1 tablespoon fresh lemon juice 2 tablespoons Limoncello, recipe follows 3 ounces vodka
Ice cubes
One 12-ounce bottle ginger beer
Lemon wheels, for garnish 14 organic lemons 1 liter vodka
3 cups sugar
Instructions: Add the lemon juice, limoncello, vodka and a few ice cubes to a Moscow mule mug. Top off with ginger beer to fill the glass. Garnish with lemon wheels. Grate the zest from the lemons using a Microplane grater, taking care to leave the pith behind. Place the zest in a 3-quart pitcher. Pour the vodka over it and stir. Cover with plastic wrap and set in a spot where it won't be disturbed, at room temperature, and let steep 1 week. Combine 3 1/2 cups water and the sugar in a large saucepan and cook over medium heat until the sugar dissolves, stirring occasionally, about 10 minutes. Let cool completely, then pour the syrup into the pitcher with the zest and stir. Cover tightly again and let stand for 24 hours. Strain through a fine-mesh sieve and discard the solids. Pour into clean bottles with tight-fitting caps. Refrigerate until well chilled, at least 4 hours or up to 1 month. \One Dish at a Time: Delicious Recipes from My Italian-American Childhood and Beyond\ by Valerie Bertinelli ? Rodale 2012. Provided courtesy of Valerie Bertinelli. All rights reserved. ","[Prosecco, Pinot Grigio, Sauvignon Blanc, Ros]

" 52043,"Kicked-Up New Orleans Muffuletta 6 ounces cappocolo, culatello, or other cured Italian ham, thinly sliced 4 ounces Genoa salami, thinly sliced 4 ounces mortadella, thinly sliced and folded in 1/2 2 ounces pepperoni, peppered salami, or other spiced hard sausage, thinly sliced 4 ounces provolone or fontina cheese, thinly sliced 1 (15-inch) loaf seeded Italian bread, cut in 1/2 horizontally 3 cups Kicked-Up Olive Salad, recipe follows 4 ounces mozzarella, thinly sliced 1 quart large pimiento-stuffed large green olives, drained and slightly crushed 1 1/2 cups large Greek black olives, drained and pitted 1 1/2 cups extra virgin olive oil 1 1/2 cups vegetable oil 1 cup pickled cauliflower, drained 1/4 bunch celery, sliced diagonally 2 medium carrots, peeled and thinly sliced diagonally 1/2 cup pepperoncini, drained and chopped coarsely 1/3 cup cocktail onions, drained 1/4 cup small capers, drained 8 cloves garlic, minced 1 1/2 teaspoons Italian seasoning 3/4 teaspoon crushed red pepper flakes 1/4 teaspoon freshly ground black pepper 1/4 teaspoon celery seeds Instructions: Preheat the oven to 375 degrees F. Spread the cut sides of each half of bread with equal amounts of the olive salad and oil, about 1 1/2 cups per side. Arrange the mozzarella over the olive salad on the bottom piece of bread and top with the salami, cappocolo, mortadella, and pepperoni. Arrange the provolone on the top piece of bread, completely covering the olive salad, and place on top of the bottom half to make a sandwich. Tightly wrap the sandwich in aluminum foil and bake until sandwich is heated through and cheeses have melted, 15 to 20 minutes. To serve, unwrap the sandwich and slice into portions. Combine all ingredients in a large nonreactive bowl and mix well. Place in a nonreactive jar (preferably glass) and store tightly covered in the refrigerator. Salad should be made at least 24 hours before using and only improves with age, can keep for up to 2 months in the refrigerator. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 52044,"Pumpkin Cupcakes with Hazelnut Buttercream 1 cup all-purpose flour (see Cook's Note) 1 1/2 teaspoons ground cinnamon 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/2 teaspoon kosher salt 1/8 teaspoon ground cloves 1 cup pure pumpkin puree 1 stick (8 tablespoons) unsalted butter, melted 1/2 cup packed dark brown sugar 1/2 cup granulated sugar 1/2 teaspoon pure vanilla extract 2 large eggs, at room temperature 1/4 cup hazelnut spread, such as Nutella 3/4 cup granulated sugar 3 large egg whites 2 sticks (16 tablespoons) unsalted butter, at room temperature, cut into 1-inch pieces 3 tablespoons hazelnut spread, such as Nutella 1/2 teaspoon pure vanilla extract 15 marshmallows 1/8 teaspoon purple gel food coloring, optional Purple sanding sugar, for sprinkling, optional Instructions: For the cupcakes: Position an oven rack in the middle of the oven and preheat to 350 degrees F. Line a 12-cup muffin pan with orange cupcake liners. Sift the flour, cinnamon, baking powder, baking soda, ginger, nutmeg, salt and cloves into a medium bowl and set aside.
Whisk together the pumpkin puree, melted butter, brown sugar, granulated sugar and vanilla in a large bowl until everything is thoroughly combined and no lumps remain. Add the eggs and mix to incorporate. Add the flour mixture and whisk until just incorporated and no streaks remain.
Divide the cupcake batter evenly among the muffin cups, filling each about two-thirds of the way. Spoon 1 teaspoon hazelnut spread on top of each. Use a butter knife or toothpick to swirl the hazelnut spread into the top of the batter.
Bake the cupcakes, rotating the pan halfway through, until the tops spring back when gently pressed or a toothpick inserted in the cake portion comes out clean, 18 to 22 minutes. Let cool for 10 minutes, then transfer to a cooling rack to cool completely.
For the buttercream: Combine the granulated sugar and 1/2 cup water in a small saucepan over medium heat. Attach a candy thermometer to the side of the pan and bring to a soft-ball stage, 235 degrees F, without stirring, 8 to 10 minutes.
Meanwhile, put the egg whites in the bowl of a stand mixer fitted with the whisk attachment. Beat on low speed until foamy, then turn to high speed and whip until it holds stiff peaks, 2 to 3 minutes.
With the mixer on high speed, pour the sugar syrup in a stream into the egg whites. Beat until the bowl is just barely warm to the touch and the egg mixture is shiny and forms stiff peaks, 6 to 8 minutes. Add the butter one piece at a time, beating after each addition, until all the butter has been added. (If the icing looks curdled, just keep beating until it becomes smooth.) Add the hazelnut spread and vanilla and mix on medium speed until evenly incorporated. Scoop the buttercream into a piping bag fitted with a large round tip.
Pipe the buttercream on top of the cupcakes in a swirling motion, working upwards like a soft-serve ice cream cone. Refrigerate the cupcakes until the buttercream firms up, about 1 hour.
For the decorations: Put the marshmallows in a microwave-safe bowl and microwave for about 30 seconds, then stir to combine. If lumps remain, microwave 10 to 20 seconds more, repeating until the mixture is smooth. Mix in the purple food coloring, if using, until no streaks remain. Allow the marshmallow mixture to cool until it is warm and melted but cool enough to handle, about 30 seconds.
Take a big pinch of marshmallow between your fingers and pull apart between your hands to form strands that resemble a web. Wrap the marshmallow web around the hardened buttercream on a cupcake. Sprinkle sanding sugar over the top, if using. Repeat with the remaining marshmallow, sanding sugar and cupcakes. If the marshmallow becomes too thick and hard to pull apart, reheat in the microwave in 10-second increments until slightly thinned. The cupcakes can be refrigerated for up to 1 day.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 52045,"Pasta with Tomato and Peas 1 pound linguine 3 tablespoons extra-virgin olive oil 3 shallots, chopped 2 garlic cloves, minced 1 carrot, diced 1 teaspoon salt 1 teaspoon freshly ground black pepper 5 tablespoons tomato paste 1/2 teaspoon dried oregano 1 teaspoon dried thyme 1 teaspoon dried parsley 1 1/2 cups frozen peas, thawed 1/4 cup grated Parmesan 1/4 cup grated Romano Instructions: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving 2 cups of the pasta water. Meanwhile, heat the oil in a large nonstick frying pan over medium heat. Add the shallots, garlic, carrots, salt, and pepper. Cook until tender, about 8 minutes. Add the tomato paste and 1/2 cup of the hot pasta water. Stir to melt the tomato paste and create a sauce, adding more pasta water if necessary. Stir in the oregano, thyme, and parsley. Gently fold in the cooked pasta, peas, and the cheeses, adding more reserved pasta water if necessary. Transfer to a platter and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 52046,"Papa al Pomodoro 3 tablespoons extra-virgin olive oil, 3 turns of the pan, plus some for drizzling 4 to 6 cloves garlic, chopped 1 medium to large onion, finely chopped 1 (15-ounce) can diced tomatoes 1 (28-ounce) can crushed tomatoes Salt and pepper 1 quart chicken stock 4 cups, about 1/2 pound, chopped or torn stale bread 2 (15-ounce) cans small white beans, such as Goya brand (smaller than cannellini beans) 1/2 cup grated Parmigiano-Reggiano to pass at table 10 fresh basil leaves, torn, optional Instructions: Heat a medium soup pot over medium heat. Add 3 tablespoons extra-virgin olive oil, garlic and 3/4 of the onion. Cook 7 to 8 minutes, then add tomatoes and crushed tomatoes and season with salt and pepper. Add stock and raise heat to make the soup bubble. Reduce heat to simmer and add bread and beans. Stir soup as it simmers until it thickens to a stew-like consistency. Turn off heat, adjust seasonings and ladle into shallow bowls. Top with grated cheese, an additional drizzle of extra-virgin olive oil and a spoonful of reserved finely chopped raw onions. Torn basil is an optional garnish. ","[Barolo, Barbaresco, Chianti, Valpolicella]" 52047,"Cold Thai Beef Salad 3 tablespoons red wine vinegar 1 tablespoon sugar 1 tablespoon soy sauce 1/2 tablespoon crushed pepper, or to taste 1/2 teaspoon sesame oil 1/2 teaspoon sesame seeds Salt and freshly ground black pepper 2 cups leftover beef (steak, brisket, etc.), thinly sliced 1 head iceberg lettuce, shredded 1/2 cup mung bean sprouts 1/2 cup shredded carrots 1/2 cup cilantro leaves, roughly chopped 1 red bell pepper, julienned 1/2 red or yellow onion, thinly sliced 3 tablespoons fresh mint leaves, chopped Sesame seeds, for garnish Instructions: To make the Dressing: Mix together all the ingredients and chill. To make the Salad: Mix together all the ingredients (except the sesame seeds) in a large bowl. Just before serving, toss the dressing with the salad and top with the sesame seeds. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 52048,"Limoncello Raspberry Float 2 scoops raspberry sorbet, divided 2 scoops vanilla ice cream, divided 6 ounces limoncello, divided, recipe follows 6 ounces sparkling water or enough to top off, divided Lemon peel twist, garnish 12 organic lemons 1 liter 100 proof-vodka 3 cups sugar 4 cups water Instructions: Fill 2 glasses with 1 scoop of sorbet and 1 scoop of vanilla ice cream each. Pour 3 ounces of limoncello into each glass and top off with about 3 ounces of sparkling water to create your float. Garnish with lemon twist. Wash the lemons thoroughly. Using a peeler, take off the skins being careful not to get any of the white lemon \pith\ onto your peelings or it will add bitterness to your limoncello. Place peels into a large wide-mouth jar with all the vodka. Seal tightly. Place the jar in a cool, dry place for 2 to 3 weeks. Shake the jar to remix everything everyday or so. You will notice the color of the liquid changing to yellow as the peels lose their color. After 1 week, dissolve the sugar completely with the water by heating it on the stove in a large saucepan. Let simple syrup cool to room temperature. Strain the lemon peels from the alcohol and discard. Mix the alcohol with the simple syrup. At this point you can serve it right away or pour the alcohol into a bottle with the simple syrup and place in the freezer to chill. Once chilled it becomes thick and syrupy. ","[Prosecco, Pinot Grigio, Sauvignon Blanc, Ros]

" 52049,"Easy Peasy Split Pea Soup 1/2 pound slab bacon 1 medium onion, chopped 1 carrot, diced 1 celery stalk, diced Salt and freshly ground black pepper 1 clove garlic, chopped 1 tablespoon ground cumin 1 pound green split peas, washed and picked clean 6 cups low-sodium chicken stock 1 tomato, diced, for garnish 1 lime, cut into wedges, for garnish Special equipment: Blender or immersion blender Instructions: Slice the bacon into 1/2-inch chunks. Add to a large soup pot and cook over medium-high heat to render the fat and get crispy on all sides, about 8 minutes total. The more brown the better; just don't burn them. They are perfect when they are more chewy than juicy. Remove bacon chunks and set aside on a paper towel lined plate. Pour off all but 2 to 3 tablespoons of fat from the stock pot. Add the onion, carrot and celery with a pinch of salt and pepper and saute until onions are just translucent, about 6 to 8 minutes. Stir in the garlic and cumin and let cook another minute before adding the split peas and stock. Cover and bring to a boil. Reduce the heat and simmer until the peas are al dente (cooked through, but slightly firm and whole), about 20 minutes. Cool for 5 minutes. Ladle out about 3 cups of the peas and carefully blitz the remaining soup using an immersion blender or countertop blender until creamy. If using a countertop blender be sure to only fill it about 1/3 the way up and start on a slow speed, then raise to a higher speed. This method will take a bit longer due to the need to blitz in batches. Pour the soup back into the pot. Return the 3 cups of peas to the soup and stir to combine and heat through. Season with salt and pepper, to taste. To serve, ladle the soup into bowls and top with bacon, tomato and a squeeze of lime. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 52050,"Pecan Crusted Filet Mignon 1/2 cup pecans, toasted 1/2 cup flour 1 whole filet mignon, trimmed Vegetable oil 1/2 cup Dijon mustard Salt and pepper, to taste Port wine sauce, recipe follows 1/4 cup chopped shallots 3 ounces butter 1 tablespoon peppercorns 6 ounces Port wine 1/8 cup balsamic vinegar 1/4 bunch fresh thyme, leaves 1 1/2 quarts demi-glace Instructions: Preheat oven 375 degrees F. Puree pecans in food processor until mealy in texture. Add the flour and pulse until incorporated with the pecans. Season the filet mignon with the salt and pepper. Sear the filet in hot vegetable oil until it has a rich brown color, turning to brown all sides. Remove from the pan and let it cool for a few minutes. Brush the filet with a light coat of Dijon mustard, using a pastry brush. Pack the pecan and flour mixture on the filet and saute in fresh oil until golden brown on all sides. Place the filet on a rack and finish roasting for approximately 10 minutes. Serve with the Port wine sauce. Sweat shallots in 2 ounces of the butter. Add the peppercorns, wine and vinegar. Reduce the wine slightly. Add the demi glace and simmer until it develops the right consistency and flavor. Strain and stir in the remaining butter. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]

" 52051,"Brisket Melt with Steak Sauce 2 tablespoons clarified butter, plus more for toasting 1/2 Spanish onion, sliced
1 cup sliced cremini mushrooms
Salt 4 thick-cut slices rye bread
8 slices mozzarella
10 ounces sliced cooked brisket
1/4 cup Steak Sauce, recipe follows 2 tablespoons extra-virgin olive oil 4 cloves garlic, ground
2 shallots, ground
1 portobello cap, ground
1/2 cup Worcestershire sauce
1/4 cup balsamic vinegar
2 tablespoons ketchup
2 tablespoons brown sugar
1 teaspoon Dijon mustard
1 teaspoon salt
1/4 teaspoon chili powder
1/8 teaspoon ground allspice
2 tablespoons dark soy sauce
1 tablespoon molasses
Instructions: On a hot griddle, add the clarified butter, and then add the onions. Cook until just tender, and add the mushrooms. Season with salt, and cook until caramalized. Set aside to cool. To assemble the sandwich, top one slice of the bread with 2 slices of mozzarella, 5 ounces sliced brisket, 2 tablespoons of the Steak Sauce, half of the caramelized onions and mushrooms and 2 more slices of mozzarella, then top with another slice of bread. Repeat for the remaining sandwich. Ladle some clarified butter on the griddle and place the sandwiches in the butter. Cook the sandwiches on both sides until the bread is toasted, the meat is warm and the cheese melts. Heat the oil in a medium saucepan set over medium-high heat. Saute the garlic, shallots and portobello for 3 minutes. Add in the Worcestershire, vinegar, ketchup, sugar, mustard, salt, chili powder and allspice. Simmer for 15 minutes. Add 2 cups water, and then cook for 10 minutes. Add in the soy sauce and molasses, and cook for 5 minutes. Blend until smooth and cool.
","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 52052,"Fish Broth with Shrimp Filled Pasta 1 package wonton skins 6 ounces raw shrimp 1 scallion, chopped 1 tablespoon fresh dill weed Salt and pepper 24 to 32 filled shrimp pasta (See above)
1 cup canned plum tomatoes 2 tablespoons olive oil finely chopped with their juices 2 cloves garlic, finely minced Flat leaf parsley 1 whole red chili pepper
Salt and freshly ground black pepper 1 1/2 quarts water 1 bottle clam juice Instructions: Make a paste in the food processor of raw shrimp, scallion, dill, salt and pepper. Fill a wonton skin with 1/4 teaspoon of filling. Fold each square diagonally with the edges not quite meeting; seal edges with a little water. Bend the pasta around your finger and press one corner over the other so you have a shape with a tiny air hole in the middle and a peak of pasta turned up. Heat olive oil in a saucepan and saute the garlic and whole chili for a few seconds. Add water, clam juice and tomatoes; bring to a simmer and season with salt and pepper. When ready to eat, add the shrimp pasta and cook a few moments or cooked through. Garnish with whole leaves of flat leaf parsley. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 52053,"Tarragon Potato Salad 4 pounds/2 kg Yukon gold or Charlotte potatoes Salt and freshly ground pepper 1/2 cup/125 ml white wine 2 pink shallots, sliced into very thin rings 2 tablespoons red wine vinegar A couple of handfuls torn fresh tarragon leaves and chives 2 teaspoons Dijon mustard 1/4 cup/60 ml grapeseed or olive oil Instructions: Put the potatoes in a pot and cover with cold water. Salt, then bring to a boil, and cook until tender. Cook's Note: The time required will depend on the size of the potatoes. When they are fork tender, drain, peel, and slice into a bowl. Pour over the white wine and mix until absorbed. While the potatoes cook, put the shallots into a small bowl and pour over the red wine vinegar. Leave to macerate 5 minute. Drain thoroughly. Add the shallots, tarragon, and chives to the potatoes. Stir the mustard into the oil, and pour over the potatoes. Season the mixture with salt and pepper. Toss, and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 52054,"Roasted Yellow Pepper Soup 5 to 6 yellow peppers, washed 2 tablespoons butter 2 medium yellow onions, chopped, about 2 cups 1 teaspoon coarse salt 1/2 teaspoon freshly ground pepper 1/2 teaspoon ground cumin 3 garlic cloves, minced 1 tablespoon flour, preferably Wondra 1 cup chicken stock, vegetable stock or water 2 cups milk, warmed slightly Instructions: Preheat oven to 400 degrees. Place peppers on oiled cookie sheet and place in oven. Roast peppers, turning occasionally, for 20 to 30 minutes, until the skins puffs up and is mostly blackened. Place in bowl and cover with plastic wrap to sweat. While peppers are roasting, melt butter over low heat and cook onion gently with salt, pepper, and cumin for 1015 minutes, stirring occasionally, until translucent. Add garlic and cook until aroma is released. Sprinkle flour over and cook, stirring, another 5 minutes. Stir in stock or water and bring to the simmer. Turn off heat and set a food mill fitted with fine sieve over pot. Unwrap the bowl of peppers; they should be very soft. Pull out and discard cores. Place contents of bowl, juice and all, into food mill and pass peppers through. Remove mill from pot and clean out pepper skins and seeds by rotating blade backwards. Whisk contents of pot thoroughly and simmer 10 minutes for the flavors to come together. Whisk in milk, pass through food mill again into clean pot, heat gently and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 52055,"Lemon Blackberry Cheesecake Parfait 1/2 cup granulated sugar 4 tablespoons unsalted butter, softened
1/2 teaspoon finely grated lemon zest plus 1/2 cup lemon juice
1 large egg 1 1/2 cups cream cheese, softened 1 1/4 cups heavy cream
1 1/4 cup confectioners' sugar
1 teaspoon finely grated lemon zest plus 3 tablespoons lemon juice
1 teaspoon vanilla extract
6 cups lightly packed cubed angel food cake (a little more than 1/2 cake) 1 1/2 cups fresh blackberries Instructions: For the lemon curd: Combine the granulated sugar, butter, lemon zest and juice and egg in a large microwave-safe bowl (the mixture will bubble and triple in volume during cooking). Microwave on high in 1-minute intervals, stopping to remove the bowl and stir well after each interval. Continue until the curd thickens enough to coat the back of a spoon, about 6 minutes. Strain into a clean bowl, cover the surface with plastic wrap and cool in the refrigerator (the curd will continue to thicken as it cools). For the lemon cheesecake layer: Combine the cream cheese, cream, confectioner's sugar, lemon zest and juice and extract in a large bowl and beat with an electric mixer until it holds stiff peaks. If the cream cheese isn't very soft, you may have to whip for up to 5 minutes to get the lumps out. Refrigerate until ready to use. For the parfait: Divide half of the cake among six 2-cup mason jars or glasses (1/2 cup of cake per jar). Top with about half of the cream cheese mixture (about 1/4 cup) followed by all of the lemon curd. Divide the remaining cake, followed by the cream cheese mixture, among the jars. Top with the blackberries. Eat immediately or refrigerate up to 4 hours. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 52056,"Blueberry Frozen Yogurt 3/4 cup sugar 1 teaspoons pure vanilla extract One 12-ounce bag frozen blueberries, thawed Juice of 1/2 lemon 2 cups plain whole-milk Greek yogurt, chilled
Instructions: A full 24 hours before you make your frozen yogurt, place your ice cream insert into the freezer.
Add the sugar, vanilla, blueberries and lemon juice to a saucepan over medium heat and stir well. Press the berries with the back of a wooden spoon so the berries burst. When the sugar has dissolved, remove from the heat. Let cool then refrigerate until well chilled, about 2 hours.
Add the chilled berry mixture to a food processor. Pulse until smooth, then add the yogurt and continue to blend until completely mixed.
Turn your ice cream machine on and pour in the yogurt mixture. Churn until the mixture looks slushy, like soft serve, 12 to 15 minutes. Cover with plastic wrap and place in the freezer for several hours until it's scoopable.
","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 52057,"Shrimp Tacos with Grapefruit Salad 3red grapefruits (2 segmented, 1 juiced) 1/2 small jicama, peeled and cut into matchsticks 1/2 small red onion, thinly sliced 1/2 cup fresh cilantro Juice of 1 lime, plus wedges for serving 2 tablespoons extra-virgin olive oil, plus more for the grill pan Kosher salt and freshly ground pepper 8 corn tortillas 2 tablespoons agave syrup (or 1 tablespoon honey) 1 chipotle cl pepper in adobo sauce, chopped, plus 2 teaspoons sauce from the can 1 teaspoon ground cumin 1 pound large shrimp, peeled and deveined Instructions: Combine the grapefruit segments, jicama, red onion, cilantro, lime juice and 1 tablespoon olive oil in a medium bowl; season with salt and pepper and toss. Set aside. Brush a grill pan with olive oil and heat over medium-high heat. Working in batches, grill the tortillas until toasted, 1 to 2 minutes per side. Wrap in foil to keep warm; set aside. Meanwhile, combine the grapefruit juice, agave, chipotle and adobo sauce and cumin in a small saucepan over medium-high heat. Cook, stirring occasionally, until slightly thickened, 5 minutes. Toss the shrimp with the remaining 1 tablespoon olive oil and season with salt and pepper. Brush the grill pan with more olive oil. Grill the shrimp over medium-high heat, brushing with some of the grapefruit sauce, until lightly charred, about 1 minute per side. Continue to cook, flipping and brushing with the remaining sauce, until charred and cooked through, about 2 more minutes. Season with salt. Divide among the tortillas. Serve with the grapefruit salad and lime wedges. ","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]

" 52058,"Sauteed Chilean Sea Bass Served with Celery Root Mashed Potatoes and Leffe Blond Beurre Blanc 1/4 pound potato, cut into large dice 1/4 pound celery root, cut into large dice 2 tablespoons cream 1 teaspoon butter Grating nutmeg 1/2 bunch spinach, washed thoroughly and dried Grating nutmeg 2 ounces butter 1 ounce clarified butter, for sauteing 1 ounce olive oil, for sauteing 1 (8 ounce) Sea Bass fillet Salt and freshly ground black pepper Flour, for dredging 1 ounce blond beer 1 shallot, sliced 1 sprig rosemary 1 sprig thyme 1 teaspoon red wine vinegar Dash cream 2 tablespoons butter, cut into small pieces North Sea Grey shrimp, poached and diced 1 tomato, diced Chives, for garnish Rosemary, for garnish Instructions: Mashed Vegetables: 1/4 pound potato, cut into large dice 1/4 pound celery root, cut into large dice 2 tablespoons cream 1 teaspoon butter Grating nutmeg Spinach: 1/2 bunch spinach, washed thoroughly and dried Grating nutmeg 2 ounces butter Sea Bass and Beer Sauce: 1 ounce clarified butter, for sauteing 1 ounce olive oil, for sauteing 1 (8 ounce) Sea Bass fillet Salt and freshly ground black pepper Flour, for dredging 1 ounce blond beer 1 shallot, sliced 1 sprig rosemary 1 sprig thyme 1 teaspoon red wine vinegar Dash cream 2 tablespoons butter, cut into small pieces North Sea Grey shrimp, poached and diced 1 tomato, diced Chives, for garnish Rosemary, for garnish Mashed Vegetables: In a sauce pot, place the potato and celery root and cover with water. Bring to a boil and cook until an inserted knife meets with no resistance. Drain the vegetables, and while still hot, mash them together with butter, salt, and nutmeg. Keep warm until ready to serve. Spinach: Saute spinach in butter with salt and pepper and nutmeg. Keep warm until ready to serve. Sea Bass and Beer Sauce: Preheat the oven to 500 degrees F. In an ovenproof saute pan, heat the clarified butter and olive oil until smoking. Season the sea bass with salt and pepper, dredge in flour and sautee in clarified butter and olive oil, finish in the oven until golden crispy. Meanwhile, in a saute pan, reduce the beer with the shallots, rosemary, thyme and red wine vinegar, add cream and reduce again. Add the butter to the sauce, stir until dissolved, and adjust seasoning with pepper, salt, and more vinegar, if necessary. Plate the mashed potatoes, sea bass, and spinach. Sprinkle the North Sea Grey shrimp over the dish along with tomato, chives, and rosemary. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 52059,"Spaghetti With Snap Peas and Prosciutto Kosher salt 12 ounces spaghetti 1/3 cup white wine or dry vermouth 1 clove garlic, smashed 2 wide strips lemon zest 5 tablespoons unsalted butter, thinly sliced 3 tablespoons extra-virgin olive oil Freshly ground pepper 1 medium head escarole, torn into 1-inch pieces, or 6 heaping cups torn spinach 1/2 pound sugar snap peas (about 2 cups), halved 1/4 pound prosciutto, torn into pieces 1/4 cup roughly chopped fresh parsley 2 to 4 ounces pecorino romano cheese, shaved Instructions: Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs. Bring the wine, garlic and lemon zest to a simmer in a large skillet over medium-high heat. Gradually whisk in the butter, then the olive oil, until thickened; add 1 teaspoon salt, and pepper to taste. Add the escarole and cook until wilted, about 3 minutes. Add the snap peas and cook until tender, 2 to 3 minutes. Discard the garlic and lemon zest. Reserve 1/4 cup cooking water, then drain the spaghetti and add to the skillet. Add 1 to 2 tablespoons cooking water and 1 teaspoon salt; toss, adding more cooking water as needed to loosen. Divide among plates and top with the prosciutto, parsley and pecorino. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 52060,"Apple Pancake Bites 4 apples, chopped 1 cup orange juice, or more as needed 1/4 cup brown sugar, or more as needed 1 tablespoon vanilla extract Pinch ground cinnamon Pinch salt 5 cups all-purpose flour, or more as needed 2 cups buttermilk 2 tablespoons granulated sugar 2 teaspoons baking powder 2 teaspoons vanilla extract 2 eggs 1 cup vegetable oil Instructions: For the homemade apple compote: Put a saucepan on medium to high heat. Add the apples, then the orange juice, brown sugar, vanilla, cinnamon and salt. Cook until the sauce is thickened and the apples are tender. (Taste as you go; may want to add more sugar or juice.) For the pancake bites: Whisk together the flour, buttermilk, granulated sugar, baking powder, vanilla and eggs in a bowl. The mixture should be on thick side. If it is too loose, add more flour. Heat a pot with the oil to 350 degrees F. Use a spoon to make balls out of the mixture and drop them slowly into the pot. Cook until cooked through, 5 to 8 minutes. Top the apple compote with the pancake bites and enjoy! ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 52061,"Chuck's Homemade Corn Tortillas 2 cups very fine corn flour (masa harina) 1 1/2 cups water 1 teaspoon salt Instructions: Mix the flour, 1 1/2 cups water and salt together; knead to form the dough. Pinch off a golf ball size piece of dough and use your hands to flatten into a round shape. Set the dough on a piece of plastic and cover with another piece of plastic. Use the back of a heavy cast-iron pan to flatten the dough. Transfer the tortilla to a hot, dry skillet. Cook for about 30 seconds on each side. Remove and keep the tortilla warm. ","[Tinto Fino, Verdejo, Tempranillo, Garnacha]" 52062,"Gina's Orzo Salad 1 pound orzo 1 teaspoon Dijon mustard 1/2 cup olive oil 2 lemons, juiced Kosher salt and freshly ground black pepper 2 cups halved red and yellow cherry tomatoes 1 cup slivered almonds, toasted 1 small red onion, finely chopped 2 green onions, thinly sliced (white and green parts) 2 tablespoons chiffonade fresh basil leaves 2 tablespoons chiffonade fresh mint leaves 5 ounces crumbled feta cheese Instructions: Bring a large pot of salted water to a boil over medium heat. Add the orzo and cook until tender yet still firm, about 8 to 10 minutes. Drain into a colander and let cool. Whisk together the Dijon, olive oil, and lemon juice in a large serving bowl. Season with salt and pepper, to taste. Add the cooled orzo, cherry tomatoes, almonds, red onion, green onions, basil, mint, and feta. Toss together and taste for seasoning. Add salt and pepper, if needed. Serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 52063,"Mackerel with Fennel, Olives, and Sun Dried Tomatoes 4 tablespoons extra-virgin olive oil 3 cloves garlic, smashed 2 medium fennel bulbs, halved, and thinly sliced 1 small red onion, thinly sliced 1 sprig fresh thyme 1 sprig fresh rosemary 2 strips lemon peel (about 2 1/2 inches long) 2 strips orange peel (about 2 1/2 inches long) Pinch red pepper flakes 1/3 cup black olives, such as Nicoise 1/3 cup roughly chopped oil packed sun-dried tomatoes Kosher salt and freshly ground black pepper 4 (6-ounce) mackerel fillets, with skin Instructions: Heat 2 tablespoons of the olive oil over medium heat in a large nonstick skillet with the garlic until fragrant, about 1 minute. Stir in the fennel and onions and cook until brown and tender, about 8 to 10 minutes. Add the thyme, rosemary, lemon and orange peel, pepper flakes, olives, and tomatoes. Season with salt and pepper and cook until herbs and zest are fragrant, about 3 minutes more. Transfer vegetables to a serving platter and cover with foil to keep warm. Wipe out the skillet. Make 1-inch diagonal slashes into the fishes' skin to prevent the mackerel from curling while cooking. Add the remaining olive oil to the skillet over high heat and season the mackerel with salt and pepper. Place fish skin side down in the skillet and cook undisturbed until crisp brown and a spatula can easily be slipped under the fish to flip, about 2 to 3 minutes. Turn the fish over and cook another 2 minutes, until just firm. Set on top of the fennel mixture and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 52064,"Pomegranate-Glazed Turkey With Wild Rice Stuffing 1 1/2 cups wild rice, rinsed Kosher salt 1 cup roughly chopped roasted chestnuts (fresh or jarred) 2 tablespoons unsalted butter 3/4 cup finely chopped onion 1 tablespoon finely chopped fresh thyme 1 1/2 teaspoons finely chopped fresh savory or rosemary 1/4 cup finely chopped fresh parsley Freshly ground pepper 1 12-to-14-pound turkey (thawed if frozen) 4 slices pancetta or bacon 1 1/2 cups pomegranate juice 1 to 2 tablespoons honey Rosemary sprigs, for garnish (optional) Instructions: Combine the wild rice, 3 cups water and 1 teaspoon salt in a medium pot. Bring to a boil over high heat, stirring once. Reduce the heat to low, cover and cook until the rice absorbs all of the liquid, 45 to 55 minutes. Meanwhile, preheat the oven to 350 degrees F. Spread the chestnuts on a baking sheet and toast in the oven to remove some of their moisture, about 10 minutes. Melt the butter in a large skillet over medium heat. Add the onion, thyme, savory and parsley and cook until the onion softens, about 5 minutes. Stir in the cooked rice and the toasted chestnuts and season with salt and pepper. Remove from the heat and cool slightly. Remove the neck, giblets and any excess fat from the turkey; discard. Rinse the turkey under cold water and pat dry with paper towels. Season the cavity with salt and loosely fill with the rice stuffing, leaving space for the rice to expand during cooking. Put the pancetta slices over the cavity opening and secure with toothpicks or skewers to enclose the stuffing. Truss the legs and wings with kitchen twine. Rub the outside of the turkey with salt and pepper and place on a rack in a roasting pan. Roast until the skin is golden brown and a thermometer inserted into the breast registers 165 degrees F to 170 degrees F, 2 hours 30 minutes to 3 hours. Transfer the turkey to a platter and let rest 30 minutes. Meanwhile, pour the drippings from the roasting pan into a skillet; add the pomegranate juice and honey. Bring to a simmer over low heat and cook, stirring occasionally, until slightly syrupy and reduced by half, about 20 minutes. Season with salt and pepper. Brush the turkey with some of the glaze. Garnish the platter with rosemary, if desired, and serve with more glaze. ACTIVE: 1 hr 10 min l TOTAL: 4 hr 25 min l SERVES: 12 to 14 ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]

" 52065,"Homemade Muesli with Red Berries 1/3 cup quick-cooking oatmeal (recommended: McCann's) 1 1/2 tablespoons coarsely chopped toasted hazelnuts 2 tablespoons granola with raisins Pinch kosher salt 1/3 cup hottest tap water 1 tablespoon honey 4 large ripe strawberries, hulled and sliced 6 to 8 fresh raspberries 2 teaspoons sugar Greek yogurt (recommended: Fage Total, for serving Instructions: Measure the oatmeal, hazelnuts, granola, and salt together in a cereal bowl. Pour the water and honey over the mixture, stir, and set aside to soak for 12 to 15 minutes. Meanwhile, toss the strawberries, raspberries, and sugar together in another bowl and allow to macerate while the muesli is soaking. When ready to eat, divide the muesli between 2 bowls; divide the berries between the oat mixtures and stir in. Serve at room temperature with a dollop of yogurt on top. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 52066,"Cilantro Lime Mayo 4 tablespoons fresh lime juice 1 garlic clove, peeled 1/2 teaspoon hot sauce (recommended: Tabasco) 1 teaspoon Dijon mustard 1 cup fresh cilantro leaves 1 cup mayonnaise Salt and freshly ground black pepper Instructions: Blend all ingredients in food processor except mayonnaise and salt and pepper. Process until cilantro is fine. Add mayonnaise and process just until blended. Season with salt and pepper, to taste. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 52067,"Sausage Veggie Breakfast Casserole 1 tablespoon extra-virgin olive oil 4 ounces breakfast sausage
4 ounces sliced cremini mushrooms
1 small leek, cleaned and chopped
1 clove garlic, grated
1/2 red bell pepper, seeded and diced
1/4 teaspoon hot paprika
Pinch of ground mustard
Kosher salt and freshly ground black pepper 8 ounces frozen chopped spinach, thawed and squeezed out
4 large eggs
1 to 2 dashes hot sauce
3 ounces Gruyere cheese, grated
Nonstick cooking spray, for the ramekins Instructions: Preheat the oven to 375 degrees F. Heat a medium skillet over medium-high heat. Add the oil to heat, then add the sausage and cook until browned and crispy, breaking up any big clumps with the back of a wooden spoon, 5 to 6 minutes. Remove the sausage to a large bowl, leaving behind any rendered fat. Add the mushrooms and leeks to the skillet with the fat and cook until they are softened, 2 to 3 minutes. Add the garlic and red bell peppers. Sprinkle in the paprika, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook for 5 to 8 minutes more. Add the mushroom mixture to the bowl with the sausage. Stir together and taste for seasoning. In a blender, add the spinach, eggs, hot sauce, 1/4 teaspoon salt and 1/2 teaspoon pepper. Blend until smooth. Stir the spinach mixture and Gruyere into the sausage mixture a little at a time. Spray four 5-ounce ramekins with nonstick cooking spray. Pour the mixture into the ramekins. Bake until the casseroles are entirely set, 35 to 50 minutes. Let the casseroles cool slightly before eating. Serve warm or at room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]" 52068,"Ultimate Blt 4 to 6 thick slices bacon 2 slices white loaf bread Mayonnaise Romaine lettuce Tomatoes Instructions: Heat a cast-iron skillet over medium heat, add bacon slices and fry, turning once, until lightly crisped and browned. Drain on paper towels. In a broiler pan lightly toast one side of loaf bread until golden. Spread mayonnaise on untoasted sides. Choose tender inner leaves of romaine, stack them on one side of toast and top with a few slices of tomato. Drape bacon over and top with second slice of bread. Serve with iced tea with mint.; ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 52069,"Veal Spiedini - Stuffed, Skewered, and Grilled 2 1/2 pounds leg cut veal cutlets, thinly sliced and pounded each about 12 inches in length (11 cutlets) 6 tablespoons whipped butter, at room temperature 1/2 cup plain Italian bread crumbs 1/4 cup chopped onion 3 cloves minced garlic 1/2 cup chopped parsley leaves 1/2 cup grated Pecorino Romano 6 ounces grated cacciocavallo 1/4 cup extra-virgin olive oil 36 fresh bay leaves (or substitute dry bay) 2 large red onions, peeled and cut into wedges, leaves separated 12 (8-inch long) bamboo skewers, soaked in water Instructions: On a clean cutting board, lay out the pounded veal cutlets. Cut each cutlet across in 1/3rd's, to make 3 (4-inch) long pieces from every cutlet. Season each piece with salt and pepper, then place 1/2 teaspoon of softened whipped butter on each slice and spread it evenly across. In a mixing bowl, add the bread crumbs, onions, garlic, parsley, and both of the grated cheeses, season with cracked black pepper and toss well to mix. Drizzle the bread crumb mixture with the olive oil to moisten the crumbs, and mix well with your hands to incorporate. Place a heaping tablespoon of the mixture on each slice and roll up, tucking in the sides as you go, spring roll fashion, to secure the filling inside. Some veal rolls will be longer than others, and can be cut in 1/2 to even out. Save the extra rolls to make 1 more skewer. Top each veal roll with 1 fresh bay leaf and 1 red onion wedge, and then place 3 of the topped rolls on 1 skewer, so that each skewer has 3 of everything on it. You should make 12 skewers with 3 rolls per skewer, by using the extra meat you trimmed from the longer rolls. Place on a pregreased hot grill, and grill for about 2 minutes on each side, brushing again with olive oil, and season with salt and pepper. If you do not have a grill, you can place under the broiler about 8 to 10 inches from the flame, and watch carefully, cooking for 2 minutes per side. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 52070,"Gingerbread House and Ornaments 6 1/2 cups honey 12 cups bread flour 1 1/2 ounces powdered baker's ammonia (ammonium carbonate) 1 cup water 4 eggs 1 (16-ounce) bottle light corn syrup (2 cups) 8 cups all-purpose flour, sifted 4 tablespoons ground cinnamon
3 1/2 tablespoons ground nutmeg 4 tablespoons ground clove 4 tablespoons ground ginger Milk, for brushing dough 4 egg whites, room temperature 5 cups confectioners' sugar 1 tablespoon cream of tartar 1 1/2 teaspoons lemon juice Instructions: For Honey Dough: In a large saucepan, bring the honey to a boil over medium heat. Immediately remove the pan from the heat. Pour the honey into the large bowl of a stand mixer and slowly add the bread flour, using a bread hook. Continue mixing until dough is smooth, about 10 to 15 minutes. Allow the dough to cool, then wrap with plastic wrap and set aside at room temperature. This dough needs to set up overnight at least, but can rest up to 2 months. For Spice Dough: Dissolve the baker's ammonia in the water in a large mixing bowl of a stand mixer. Add the eggs and corn syrup and mix until combined. Sift the flour and spices in a separate large mixing bowl and gradually add the flour mixture to the wet mixture using a bread hook on the electric mixer. The dough will become very stiff; do not overmix, simply incorporate the flour. Cut the honey dough into 3 portions and add it into the spice dough, 1 portion at a time. You need to make sure that the honey dough and spice dough's are completely combined. To make sure that they are, you must knead the dough by hand in a fold-and-press motion on a lightly floured work surface. This will take a long time, but is totally necessary. Preheat oven to 350 degrees F. Divide dough into 4 equal portions. Lightly flour your work surface and work with 1 portion at a time. Using a rolling pin, roll the dough out until it's about 1/4-inch thick. While rolling, flour the work surface and rolling pin, as needed. Using your gingerbread house template, cut out desired shapes with a floured butter knife. Transfer the shapes to a greased cookie sheet or sheets, using a large floured spatula, placing them 1-inch apart. Reroll the scraps to make the additional cookies or decorations used for the gingerbread house. Lightly brush dough with milk and bake until firm to the touch in the center and the edges begin to darken, 10 to 14 minutes. If the dough begins to bubble at all, pierce it with a toothpick to remove the air, and then carefully smooth out the surface. Remove the house pieces from the oven and allow to completely cool on the cookie sheet. For Royal Icing: Do not begin to make the icing until the gingerbread house pieces are completely cooled and you are prepared to assemble the house. Beat the egg whites until light and fluffy, about 5 to 7 minutes, in a large mixing bowl using an electric mixer on medium speed. Gradually add the confectioners' sugar and cream of tartar; beat until combined. Add the lemon juice and beat on high until the mixture forms stiff, glossy peaks, at least 5 to 7 minutes. When finished, cover the icing with plastic wrap, making sure that the wrap touches the icing completely. For Gingerbread House: Cut out a large cardboard base that is large enough for your gingerbread house and strong enough to hold the weight. Cover it with aluminum foil or wrapping paper. Spoon some of the royal icing into a pastry bag fitted with 1/4 to 3/8-inch diameter tip. Keep the remaining icing covered so it does not dry out. Assemble the walls of the house, piping thick lines of the icing onto the sides of the walls that meet. Use cans of food to support the walls when drying. If the edges of the pieces are not straight, you will need to cut them. If they are not smooth, you can run a nutmeg grater over the edge to smooth it out. Allow the icing to dry completely before attaching the roof pieces. Once the roof is secured and the icing is dry, you may decorate the house with the remaining icing, cookies and candies as desired. Cook's Notes: You will need to set aside a few days to make the house. The honey dough needs to rest overnight. Once the gingerbread pieces are baked, we suggest you allow them to cool for at least 4 hours. Once they are cooled completely, you can assemble the house. Allow the icing to totally dry and harden, then decorate the house as desired. Baker's ammonia is also known as ammonium carbonate, and can be found at drugstores. It must be finely ground. You may notice an odor of ammonia while baking, but this will quickly dissipate and will not have an odor or taste when completed. When preparing the royal icing, you MUST make sure that the bowl and all utensils used are free from any traces of grease. The smallest trace of grease will not allow the icing to firm up. When you are deciding on a gingerbread house template, please keep in mind that it cannot be larger than the cookie sheet you are using to bake the pieces. When combining the honey dough and spice dough, it is very important that you combine them completely. Otherwise, the house pieces will cook uneven and the flavor will not be consistent. This process will require a lot of \elbow grease\ when combining. Because the dough is so thick, you will need to do it by hand. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 52071,"Chocolate Coconut Balls 1 cup toasted chopped Macadamia nuts 1 cup sweetened condensed milk 1 1/2 teaspoons almond extract 8 ounces sweetened shredded coconut One 12-ounce bag semisweet chocolate morsels, melted 1 tablespoon shortening Instructions: In a bowl mix together the nuts, condensed milk, almond extract and coconut. Using your fingers, press the mixture into balls about 3/4-inch round. Place onto sheet trays and let rest at room temperature for 4 hours or in the refrigerator for 1 hour. After the balls have set up, melt the chocolate and shortening until smooth. Dip into the chocolate to coat evenly and lightly. Place onto a parchment or foil lined sheet pan to dry. ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 52072,"How to Make Homemade Taco Seasoning | Taco Seasoning 1 tablespoon chili powder 1 1/2 teaspoons ground cumin
1 1/2 teaspoons cornstarch
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Instructions: In a small bowl, combine the chili powder, cumin, cornstarch, salt and pepper. To use: Brown 1 pound of ground meat in a skillet. Add the taco seasoning and 2/3 cup water, bring to a simmer and cook, stirring, until thickened, about 4 minutes. ","[Syrah, Tempranillo, Malbec, Zinfandel]" 52073,"Heavy Metal Vegan Sushi 1 cup medium or short grain sushi rice 1 1/2 cups water 1/4 cup seasoned rice vinegar 1 avocado 1 carrot 1/2 hothouse cucumber 4 sheets nori seaweed wraps Faux chicken strips Soy sauce, for serving, optional Wasabi, for serving, optional Instructions: Prepare the sushi rice by combining 1 cup uncooked rice in a covered saucepan with 1 1/2 cups water. Bring to a boil and then simmer for 15 to 20 minutes, or until the water has been absorbed. Remove from the heat and let stand covered, for 10 more minutes. Mix in the seasoned rice vinegar and let cool to room temperature.
Peel the carrot and cucumber and slice into long, thin pieces. Cut the avocado in half, remove the pit and peel off the outside. Cut the avocado into thin slices.
Place 1 nori sheet, rough-side facing up, on a bamboo mat or sheet of waxed paper. Using a bamboo paddle or spoon, flatten a 1/8-inch thick layer of rice over the nori, leaving the furthest edge from you bare. Keep the paddle or spoon wet, this helps spread the rice easily. Lay equal amounts carrot, cucumber, avocado, and faux chicken strips horizontally across the rice, about a 1/4-length of the nori away from you. A small amount wasabi can also be spread across the rice.
To roll the sushi:
Start with thumbs underneath the closest edge of the bamboo mat or wax paper. Lift up with thumbs, and use the index and middle fingers to push the top edge of the nori down and around the ingredients. Pull the bamboo mat or waxed paper away from the nori as you roll away from yourself. Once the sushi is rolled tightly, use wet fingers to moisten the outside of the bare edge of the nori, this will help seal the roll. Repeat all steps with the remaining ingredients.
Use a serrated knife to cut the sushi roll into 1-inch thick slices. Serve with soy sauce and wasabi, if using. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 52074,"Hoisin-Glazed Cornish Hen 1 (1 1/2-pound) Cornish hens Vegetable oil, for frying 1/2 cup hoisin 1/4 cup honey 1/2 teaspoon red pepper flakes 1/4 cup scallions, sliced Instructions: Preheat oven to 350 degrees F. In a very deep pot, bring enough oil to fill the pot by 2/3 of the way. Heat the oil to 350 degrees F. Add the hen slowly to the oil and fry for 8 to 10 minutes on each side until golden brown and have reached an internal temperature of 165 degrees F. Remove the hen from the oil and drain on a paper towel. Whisk together in a large bowl, the hoisin, honey, red pepper flakes, and the scallions. Brush mixture over the cooked hen on both sides and reserve the extra sauce for dipping. Place in oven for about 7 minutes. Take out. Flip over and brush reserved hoisin sauce on flipped side. Place in oven for another 7 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 52075,"Cucumber Ranch Chicken Skewers ? cup Hidden Valley? Original Ranch? Cucumber Dressing 4 boneless, skinless, chicken breast halves, about 3-ounces each 1 lemon, juiced 2 tbsp. olive oil 1 medium red onion, cut into 1\ pieces 2 medium tomatoes, peeled, seeded, and chopped 4 Pitas, toasted Instructions: In a large bowl, add the chicken, lemon juice, and olive oil. Toss to coat. Cover and refrigerate for 30 minutes. Preheat the grill. Remove the chicken from the marinade and cut into 1-inch pieces. Discard the used marinade. Arrange the chicken on four wooden skewers alternating with the red onion. Grill the skewers for 5 to 7 minutes on each side or until the chicken is crispy and an internal temperature of 165F has been reached. Remove the chicken and onion from the skewer and place it into a pita and then top with tomatoes. Repeat this 3 more times with the remaining skewers. Drizzle each pita with 2 tablespoons of Hidden Valley? Original Ranch? Cucumber Dressing. Refrigerate any leftovers promptly in a shallow container. Discard any food left out more than 2 hours (or 1 hour if temperatures are above 90F). ","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]" 52076,"Chiarello's Classic Omelet Technique 3 large eggs per person 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 teaspoon unsalted butter, per omelet Melted butter, optional Spinaci alla Padella, recipe follows Grilled Red Onions, recipe follows Salami Bits, recipe follows Caponata Agrodolce, recipe follows 2 1/2 tablespoons kosher salt 4 (10-ounce) bags spinach, washed, big stems removed, or 12 cups raw, roughly torn mustard greens (about 2 pounds) About 1/4 cup extra-virgin olive oil 2 tablespoons thinly sliced garlic
Kosher salt and freshly ground pepper Lemon wedges 2 red onions, peeled and sliced 1/2- inch thick Olive oil Salt and freshly ground black pepper Salt and freshly ground black pepper 1 pound salami, very finely minced or ground with the medium blade of a meat grinder
2 tablespoons olive oil
1 cup olive oil, for frying, plus more if needed 3 medium eggplants, cut into small dice 3 small green zucchini, quartered and cut into 1/4-inch pieces 3 small yellow squash, quartered and cut into 1/4-inch pieces 2 onions, chopped 1/4-inch pieces 6 celery ribs, cut into 1/4-inch slices 3 cloves garlic, thinly sliced
1 1/2 cups red wine vinegar 2 tablespoons sugar 1 cup roasted red peppers, thinly sliced 1 cup kalamata olives, pitted and chopped 1 cup capers Salt and freshly ground black pepper Salt and freshly ground black pepper 2 tablespoons chopped fresh parsley leaves 2 tablespoons chopped fresh oregano leaves 2 cups prepared marinara sauce Instructions: Break the eggs into a bowl and season with salt and pepper; lightly beat with a fork. Heat a 10-inch nonstick saute pan with 1 teaspoon unsalted butter. When butter begins to crackle pour in beaten eggs and cook for 10 seconds, just so the eggs begin to set on the bottom. Immediately scrape the sides towards the middle using a plastic utensil. Stir almost continuously until the omelet is cooked to your liking. Allow 2 minutes for a well cooked omelet. To roll the omelet, flip one half over toward the middle, while tilting the pan. Add the filling of your choice and continue rolling omelet over itself. Roll the omelet on to a serving plate. Make a slit with a paring knife to expose some of the filling and drizzle some melted butter on top, if desired. Chef's Note: To serve a make-your-own omelet bar, make omelets to order and offer toppings: Spinaci alla Padella, Grilled Red Onions, Salami Bits, Caponata and a selection of cheeses. Bring 1 gallon of water to boil in a large pot with 2 1/2 tablespoons kosher salt. Add the spinach, pushing it down into the water with a skimmer, and immediately remove it to a bowl of ice water. Drain the spinach once cooled (don't leave it in for too long) and squeeze out the water. Divide spinach into 4 sections and compress each into a ball (each ball will be about 1 cup and they can be wrapped in plastic and refrigerated for up to a day). Cut each ball in half and then in half again to chop up the spinach. Place 1/4 cup of the oil in a large skillet over high heat. Add the garlic to the pan and shake the pan often, for about 1 minute or until the garlic is lightly browned. Add the spinach and saute for 2 to 3 minutes. Season with salt and freshly ground pepper, to taste. It will seem dry. Remove the spinach to a bowl, sprinkle with a little olive oil and garnish with lemon wedges. Variations: Try adding some chopped anchovy with the garlic. For creamed spinach: substitute butter for half of the oil and add 1 cup of heavy whipping cream as you cook the spinach. Yield: 4 servings Preheat a grill or a grill pan. Lightly brush the onion slices with olive oil. Place on the grill and cook about 6 to 8 minutes. Transfer to a cutting board and chop into bite-sized pieces or serve whole. Yield: about 3 cups Heat a large saute pan over medium-high heat. Place salami in heated pan. Drizzle salami with olive oil, and cook, stirring. The salami will give off steam in about 5 minutes while it releases its moisture. When the hiss of steam turns to a sizzle, turn the heat down to medium and cook, stirring occasionally, until the salami bits are crisp, about 15 to 20 minutes. Using a slotted spoon, transfer the bits to several thicknesses of paper towel to drain. The bits will crisp even more as they cool. Use immediately or freeze the bits for up to 6 months and warm in a skillet, as needed. Yield: 1 pound In a very hot pan, separately cook the vegetables over a medium-high flame with a bit of the olive oil. Cook the onions and the garlic together in the same pan in a little more oil. Set all cooked vegetables aside in a large bowl. Make the \agrodolce: Combine vinegar and sugar in a small saucepan and reduce by half over medium-high heat for 3 to 4 minutes. While vegetables are still warm, combine with the roasted peppers, olives, and capers. Pour the \agrodolce\ vinegar over the vegetable mixture and toss to coat. Add salt and pepper to taste. Add the chopped herbs and marinara sauce and stir. Serve the caponata at room temperature. Yield: 10 to 12 servings ","[Barolo, Barbaresco, Chianti, Brunello di Montalcino]" 52077,"Rosemary and Ham Scones 1 box biscuit mix (recommended: Jiffy) 3 tablespoons finely chopped rosemary, 4 small stems 1/2 cup cream A couple pinches salt 3 pieces deli-sliced glazed smoked ham, chopped, about 1/8 pound 1 tablespoon orange zest 2 teaspoons sugar Instructions: Preheat oven to 375 degrees F. Mix together biscuit mix, rosemary, cream, salt, ham and orange zest. Pile mixture into 4 large mounds or 8 small mounds onto a nonstick cookie sheet. Sprinkle with a little sugar and bake. Bake scones for 10 to 12 minutes for large scones, 7 to 8 minutes for small scones. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 52078,"Lobster BLT 4 roasted garlic cloves 1 large egg yolk 2 teaspoons fresh lemon juice 1/3 teaspoon Dijon mustard 1/4 cup extra-virgin olive oil 3 tablespoons vegetable oil Salt and freshly ground black pepper 1 pound cooked lobster meat, preferably Maine lobsters 1/2 pound melted butter 8 slices country white bread, toasted Pea Aioli 8 slices applewood smoked bacon, cooked 12 oven-roasted tomatoes 1/2 cup pea sprouts 1 1/2 avocados, sliced Instructions: Mash garlic into a paste. Whisk together yolk, lemon juice, and mustard in a bowl. Combine oils and add, a few drops at a time, to yolk mixture, whisking constantly, until all oil is incorporated and mixture is emulsified. Whisk in garlic paste and season with salt and pepper, to taste. If the aioli is too thick, whisk in 1 or 2 drops of water.; Warm lobster in melted butter and set aside. Toast white bread. Smear with aioli. Layer bacon, lobster, tomatoes, sprouts and avocado. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 52079,"Green Harissa Chicken Thighs 3 large green bell peppers 2 to 3 large jalapeno peppers
8 boneless, skinless chicken thighs, pounded
Salt and pepper
Flour, for dredging
2 to 3 tablespoons olive oil
4 cloves garlic, finely chopped
1 large onion, finely chopped
1 1/2 teaspoons ground coriander 1 1/2 teaspoons ground cumin 3 cups chicken stock
2 tablespoons butter
A handful spaghetti, broken into 1- to 2-inch pieces 1 cup long-grain white rice or basmati rice
Instructions: Preheat the broiler. Under the hot broiler, char the bell peppers and jalapenos to blacken the skins evenly. Place the peppers in a bowl and cover to cool. Wipe off the skins with a paper towel and seed the peppers. Meanwhile, sprinkle the chicken with salt and pepper, and then dredge in flour. Heat a couple of tablespoons of oil in a pan over medium-high heat and add the chicken to brown on both sides. Remove to a plate and add a bit more oil if necessary. Add the garlic, onions, coriander, cumin and some salt and pepper. Cook to soften, stirring occasionally. Add 1 cup of the stock with the peeled peppers to a food processor and pulse to puree the peppers. Add the puree to the cooked onions and slide the chicken back into the sauce to finish cooking. Cool and store for a make-ahead meal. Reheat over medium heat, adding a little water or stock if the sauce is too thick. To serve, prepare the rice pilaf. Melt the butter in a saucepot over medium heat. Toast the broken pasta pieces to brown, then add the rice and the remaining 2 cups stock, and bring to a boil. Cover the pot and cook 15 minutes. Remove the pot from the heat and let stand 5 minutes, then fluff the pilaf with a fork. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 52080,"Honey Chicken 1 chicken, 3 1/2 pounds 3 cups shortening 1 cup buttermilk 1 teaspoon salt 1 teaspoon paprika 3 teaspoons black pepper 1 cup flour 3 cups honey, heated to 120 degrees Instructions: Cut chicken into serving pieces: breast into halves, legs, thighs, and wings separated for a total of 8 pieces. Clean thoroughly. Heat shortening in a heavy duty skillet pan to 360 degrees. Dip chicken pieces in buttermilk. Sprinkle with salt, paprika, and black pepper. Place flour into a heavy plastic bag, put chicken pieces into the bag and shake vigorously until well coated. Dust off excess flour. Place pieces into skillet, and fry both sides until golden brown and the juices run clear when pierced with a fork. Do not over-crowd the skillet. Approximate cooking time, 25 minutes. Take chicken out of skillet and place on paper towel to drain off excess oil. Immediately dip warm chicken into hot honey, and serve. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 52081,"Korn Flatbread 1/2 cup cornmeal 1/2 cup all-purpose flour 3/4 cup water 1/2 teaspoon salt 1/4 teaspoon ground cumin 1/4 teaspoon ground turmeric 1/4 teaspoon pepper Non-stick vegetable spray 2 ounces osetra caviar 1/2 cup creme fraiche 3 hard boiled eggs, yolk and whites finely chopped separately 1 bunch fresh chives, finely sliced Instructions: Preheat the oven to 325 degrees F in a convection oven for 350 degrees F in a standard oven. Mix all ingredients to form thin batter. Spritz the cookie sheet with the non-stick spray. Line with a sheet of parchment paper, and then spritz it again. With an offset spatula, spread a thin layer of batter onto the parchment. Bake until crisp and tanned, about 20 to 30 minutes (rotating the pan once, for even baking). Repeat. Once all the flatbread is cooked, break it into bite size pieces with your hands. Serve with osetra caviar and caviar garnishes: creme fraiche, chopped hard-boiled eggs, and chopped chives. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 52082,"Crispy Potatoes with Cheesy Eggs 4 tablespoons unsalted butter 1 teaspoon extra-virgin olive oil 2 large russet potatoes Kosher salt and freshly ground black pepper 1 small shallot, finely diced 2 tablespoons all-purpose flour 1 cup heavy cream 2 tablespoons whiskey, such as Crown Royal One 8-ounce piece brie, rind removed and cut into small pieces 6 large eggs Black lumpfish caviar, for garnish Finely chopped fresh chives, for garnish Instructions: Put a medium nonstick skillet over medium heat and add 1 tablespoon of the butter and the oil. Peel and grate the potatoes on the large holes of a box grater or in a food processor. Sprinkle the potatoes well with salt and pepper and toss to coat. When the skillet is hot, add the potatoes, pressing them down and flattening them out to evenly cover the bottom of the skillet. Cook until the potatoes are well browned on the bottom, monitoring the heat as you go so they don't burn. Carefully flip over the pancake, keeping it in one piece, and brown it on the other side. Remove to a paper-towel-lined plate and keep warm. While the potatoes are cooking, put a small skillet over medium heat and add 2 tablespoons of the butter. When the butter has melted, add the shallot and cook until it softens. Sprinkle over the flour and cook for a minute or 2. Pour in the cream and bring to a boil. Add the whiskey and bring to a boil. Reduce the heat and simmer for a few minutes until it thickens a bit. Turn off the heat and add half the cheese. Stir to melt the cheese. Taste and adjust the seasoning with salt and pepper. Cover and keep warm. In another medium skillet over medium-low heat, add the remaining tablespoon butter. Whisk the eggs well, and sprinkle them with salt and pepper. Pour the eggs into the pan, add the remaining cheese and reduce the heat to low. Cook slowly until the cheese is melted and the eggs are cooked through but soft. Place the potato pancake on a serving plate. Top with the cheesy eggs and pour on the sauce. Dollop on the caviar and sprinkle over the chives. Cut into 4 slices and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 52083,"Rustic Pear Tart 1/2 cup whole-grain pastry flour or regular whole wheat flour 1/2 cup all-purpose flour 2 teaspoons granulated sugar 1/8 teaspoon salt 4 tablespoons cold, unsalted butter, cut into small pieces 2 tablespoons lowfat buttermilk 3 tablespoons ice water 3 medium pears 1 tablespoon lemon juice 1 tablespoon plus 1 teaspoon cornstarch 3 tablespoons light brown sugar 1/8 teaspoon ground cinnamon 1 teaspoon honey 1/4 teaspoon boiling water Instructions: To prepare the crust, in a medium bowl whisk together the whole-wheat pastry flour, all- purpose flour, granulated sugar and salt. Add the butter and using two knives or a pastry cutter, cut the butter into the flour mixture until you get a pebbly, course texture. In a small bowl combine the buttermilk and ice water. Using a fork, gradually mix the buttermilk mixture into the flour mixture. Pat the dough into a 4-inch round and wrap in plastic wrap. Refrigerate for 30 minutes. In the meantime, preheat the oven to 425 degrees F, and prepare the filling. Peel the pears, core them and cut into 1/4-inch slices. In a large bowl toss the pear slices with the lemon juice. Sprinkle in the cornstarch, brown sugar and cinnamon and toss until the pears are evenly coated. Set aside. On a lightly floured surface, roll the chilled dough into a large circle about nine inches in diameter. Line a baking sheet with parchment paper, and draping the dough over the rolling pin, transfer to the prepared baking sheet. If the dough breaks at all patch it up with your fingers. Arrange the pears in a mound in the center of the dough, leaving a 2-inch boarder. Fold the border over the filling. It will only cover the pears partially and does not need to be even. Bake the tart for 15 minutes, and then reduce the oven temperature to 350 degrees F, keeping the tart in the oven all the while, and bake for another 40 minutes, until the pears are tender and the crust is golden brown. In a small bowl stir together the honey and boiling water to make a glaze. When the tart is done remove it from the oven and brush the honey glaze all over the top of the fruit and crust. Transfer to a plate to cool slightly. Cut into 6 wedges and serve warm or a room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 52084,"Italian Chopped Salad 1/2 cup red wine vinegar 2 tablespoons honey 1 teaspoon dried Italian seasoning 2 cloves garlic, smashed and chopped Salt and freshly cracked black pepper 1/2 cup olive oil 1 pound bacon 2 cups ditalini pasta, cooked al dente and cooled 1 cup crumbled gorgonzola 2 hearts romaine, chopped 1/4 small head red cabbage, chopped 1/4 head iceberg, chopped 1 to 2 large tomatoes, chopped 1/2 small red onion, minced Instructions: Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. For the dressing: Place the vinegar, honey, Italian seasoning, garlic and some salt and pepper in a blender or food processor. While the machine is running, slowly drizzle the olive oil until the dressing is combined and emulsified. Adjust the seasoning if necessary, or add more oil if you want it less acidic. For the salad: Lay out the bacon in rows on the prepared baking sheet. Place in the oven on the upper rack and cook until crisp, 10 to 15 minutes. Once it is nice and crispy, chop it up for your salad. In a large bowl, combine the bacon, pasta, gorgonzola, romaine, cabbage, iceberg, tomatoes and red onions. Add the dressing and toss together until all is well coated. Taste and adjust the seasoning. ","[Barolo, Chianti, Pinot Grigio, Sauvignon Blanc]" 52085,"Crispy Cheese Curd Risotto Cake 10 tablespoons (1 1/4 sticks) salted butter 1/2 cup finely diced sweet onion
1 cup carnaroli or Arborio rice
3/4 teaspoon fine sea salt
3/4 cup dry white wine
1 to 1 1/4 cups freshly grated Parmesan 1 pound white cheese curds
About 1 cup rice flour
Instructions: Melt 2 tablespoons of the butter in a large, high-sided skillet, and add the onion. Cook over medium heat until soft and sweet, about 10 minutes. Add the rice and salt and cook, stirring, until well coated in butter, about 2 minutes. Pour in the white wine and cook, stirring, until it evaporates. Add 1/2 cup water and cook, stirring frequently, until it has been absorbed. Repeat, adding 1/2 cup water at a time, until the rice swells and becomes tender. This should take about 15 minutes and about 3 to 3 1/2 cups water. The texture of the risotto should be softly flowing but not soupy. Stir in the Parmesan, and transfer the risotto to a wide bowl. When it is cool enough to touch, fold in the cheese curds. Line an 8-inch-square baking dish with plastic wrap, leaving plenty of overhang on all sides. Pour the risotto into the dish, smooth the top, and cover with the overhanging plastic. Refrigerate until firm, about 3 hours, or as long as overnight. Before serving, clarify the remaining 8 tablespoons butter: Heat the butter in a small skillet over medium heat until it foams and starts to turn dark blond on top, 5 to 7 minutes. Remove from the heat and let the butter sit for a few minutes. Then tilt the skillet toward you and gently spoon off and discard the top layer of foam. Pour the clear golden butter into another bowl, discarding the dark dregs at the bottom of the skillet. Unmold the risotto cake onto a cutting board. Cut it into eight 1-inch-wide slabs, and then cut each rectangle into thirds to make 24 pieces. Put the rice flour in a shallow dish. Dip the tops and bottoms of the risotto cakes in the flour, and transfer them to a platter or baking sheet. Preheat the oven to 250 degrees F. Heat a large nonstick saute pan or cast-iron skillet over medium-high heat. Add enough clarified butter to lightly coat the bottom, and when it's hot, add as many risotto cakes as will fit in the pan. Fry until a dark golden brown crust forms on both sides and the cheese inside is melted, about 4 minutes. Keep the fried risotto cakes warm in the oven while you fry the rest of them. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 52086,"Coconut-Lime Tres Leches Cake Nonstick cooking spray, for the pan 1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
1/4 teaspoon ground cinnamon
6 large eggs, separated
1 cup granulated sugar 1/2 cup whole milk
1 teaspoon vanilla extract Zest of 1 lime
1 cup toasted coconut
One 14-ounce can sweetened condensed milk One 12-ounce can evaporated milk
1/2 cup whole milk
1 1/2 cups heavy cream 1 tablespoon powdered sugar
1/2 teaspoon ground cinnamon
Pinch kosher salt
1/2 cup toasted coconut
Zest of 1 lime
Instructions: For the cake: Preheat the oven to 350 degrees F. Grease the bottom of a 9-by-13-inch baking pan with cooking spray. Set aside. Whisk together the flour, baking powder, salt and cinnamon in a medium bowl. Set aside. Beat the egg whites in a stand mixer fitted with a whisk attachment on medium speed until foamy, about 1 minute. With the mixer still on, slowly add 1/4 cup granulated sugar. Continue until shiny medium-stiff peaks form, about 2 minutes. Remove the egg whites to a medium bowl and set aside.
Add the egg yolks and remaining 3/4 cup granulated sugar to the same bowl of the stand mixer with the same whisk attachment (no need to wash). Beat on medium speed until pale yellow and doubled in volume, 1 to 2 minutes. Add the milk and vanilla, then the lime zest and coconut, beating constantly. Reduce the speed to low and add the flour mixture until just combined.
Using a rubber spatula, gently fold the egg white mixture into the batter in 3 additions until the egg whites are no longer visible.
Pour the batter into the prepared pan and bake until a tester comes out clean, 18 to 20 minutes. Transfer the pan to a rack and let cool slightly.
For the tres leches: Whisk together the sweetened condensed milk, evaporated milk and whole milk in a large measuring cup with a spout. Using a round metal skewer or a fork, poke holes all over the top of the cake, but don't go all the way down to the bottom (this will help the cake absorb the milk!). Pour the milk all over the cake very slowly and a little at a time (this will help distribute the milk throughout the cake). When all of the milk has been poured into the cake and absorbed, cover and refrigerate 2 to 3 hours, preferably overnight.
For the topping: Combine the heavy cream, powdered sugar, cinnamon and salt in a stand mixer fitted with the whisk attachment. Beat on medium-high speed until soft peaks form, 1 to 2 minutes. Dollop, then spread over the top of the cake. Sprinkle with the coconut, then then the lime zest. Cut into 15 rectangles. Serve immediately or store in the refrigerator.
","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 52087,"Carpetbagger Steaks 4 beef tenderloin steaks 2 cups red wine 2 tablespoons garlic and herb dressing mix 2 teaspoons ground black pepper 1 (4.5-ounce) jar marinated mushrooms, finely chopped 1 cup blue cheese, crumbled 1 teaspoon Italian salad dressing mix Fresh oregano sprigs Instructions: Rinse steaks under cold water and pat dry. Place in zip-top bag and add red wine, dressing mix, and pepper. Squeeze air out of bag and seal. Gently massage bag to combine ingredients. Marinate in refrigerator for 1 to 3 hours Set up grill for direct cooking over high heat. Oil grate when ready to start cooking. In a medium bowl, combine chopped mushrooms, blue cheese, and Italian seasoning; set aside. Remove steaks from marinade and discard marinade. With a sharp knife cut a pocket into the side of each steak, being careful not to cut through. Stuff steaks with mushroom mixture and secure with toothpicks. Place on hot, oiled grill and cook 5 to 7 minutes per side for medium (160 degrees F). Remove from grill. To serve, remove toothpicks. Garnish steaks with sprigs of fresh oregano and serve hot. ","[Malbec, Syrah, Zinfandel, Tempranillo]" 52088,"Churro Pancakes with Sweet Milk Glaze 1 1/2 cups all-purpose flour 1/4 cup granulated sugar
1 teaspoon baking powder
3/4 teaspoon ground cinnamon
3/4 teaspoon kosher salt
1/2 teaspoon baking soda
Pinch ground nutmeg
2 large eggs
1 3/4 cups buttermilk
1 teaspoon vanilla extract 3 tablespoons unsalted butter, melted and slightly cooled, plus more for the skillet
2 tablespoons granulated sugar 1/2 teaspoon ground cinnamon
1 1/2 cups powdered sugar 1/4 teaspoon vanilla extract Pinch kosher salt
2 to 3 tablespoons buttermilk
Instructions: For the pancakes: Preheat the oven to 200 degrees F. Combine the flour, granulated sugar, baking powder, cinnamon, salt, baking soda and nutmeg in a large bowl. Combine the eggs, buttermilk and vanilla in a medium bowl. Add the wet ingredients and the butter to the dry ingredients and mix until just combined. Heat a skillet over medium heat and add a thin layer of butter. Add 1/3-cup scoops of batter to the skillet, allowing an inch of space in between each pancake, and cook until the bubbles rise to the surface and pop. Flip and cook until browned on the other side. Keep warm in the oven until ready to serve. Add a thin layer of butter to the skillet before making each batch. For the cinnamon sugar: Combine the granulated sugar and cinnamon in a small bowl. For the glaze: Combine the powdered sugar, vanilla, salt and 2 tablespoons buttermilk in a bowl and mix together until smooth. It should be thick but pourable; if it's not pourable, add additional buttermilk little by little to thin it out. Serve the pancakes with a sprinkle of cinnamon sugar and a drizzle of glaze! Keep leftovers in an airtight container at room temperature for a day or two. ","[Riesling, Moscato, Vinho Verde, Cava]" 52089,"Strawberry-Rhubarb Galette One 14.1-ounce package refrigerated pie crusts All-purpose flour, for rolling 3/4 pound rhubarb, sliced (or use frozen, cut rhubarb, thawed) 3/4 pound fresh strawberries, halved
2 tablespoons cornstarch
1/2 cup plus 2 tablespoons granulated sugar
Half an 8-ounce package almond paste
1 large egg yolk
1/4 cup sliced almonds
Sweetened whipped cream or vanilla ice cream, for serving
Instructions: Preheat the oven to 375 degrees F. Stack the two discs of dough on a lightly floured surface and roll into a disc about 12 inches wide. Transfer to a parchment paper-lined baking sheet. Set aside. Toss together the rhubarb, strawberries, cornstarch and 1/2 cup granulated sugar in a medium bowl until combined. Set aside. Roll out the almond paste into a 10-inch circle. Place the almond paste on the dough. Top evenly with the strawberry-rhubarb filling, leaving a 2-inch border around the edges. Fold the dough edges toward the center of the galette, up and over the edges of the filling, overlapping as needed. Whisk together the egg yolk and 1 teaspoon water in a small bowl. Brush on the edges of the galette and sprinkle with the almonds and remaining 2 tablespoons granulated sugar. Bake until the filling is bubbly and the edges are nicely browned, 35 to 40 minutes. Let cool slightly before serving with whipped cream or ice cream. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 52090,"Avocado stuffed with Pickled Salt Fish: Bohl-Jol 1/2 pound boneless salt fish (salted cod) 1 cup peeled, grated cucumber 1 lemon, juiced 1 teaspoon each finely chopped red and yellow bell pepper 1 teaspoon finely diced onion 1/2 teaspoon minced garlic 1/2 teaspoon finely chopped parsley leaves 1/2 teaspoon sugar 1/4 teaspoon hot sauce 4 West Indian avocados, peeled, halved, and seeded Instructions: Soak the salt fish in the refrigerator overnight in cold water. Drain. Boil the fish in fresh water and drain. Repeat until the high salt content has been removed. Shred the fish and chill. Mix the remaining ingredients in a bowl and add the fish. Mix well and let stand for 1 hour before serving. Scoop the fish mixture into the avocado halves and serve. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 52091,"Chilled Salmon with White Miso and Summer Melons 1 cavallion or cantaloupe melon, peeled 1 Korean or honeydew melon, peeled (Korean melons do not have to be peeled) 1 Vidalia onion, shaved 1/4 cup fresh mint leaves 2 tablespoons fresh cilantro leaves 1 to 2 tablespoons yuzu juice 1 tablespoon extra virgin lemon oil 4 (6-ounce) fillets of miso poached salmon, recipe follows 1/2 cup tamari melon sauce, recipe follows Salt and pepper to taste 3 cups fish or chicken broth 1/2 cup plus 2 tablespoons light miss 1-cup tamari or soy sauce 4 (6-ounce) fillets of salmon 1 cup melon juice 1 cup tamari Instructions: Cut each melon into quarters lengthwise and remove the seeds with a large table or serving spoon. Square three of the quarters of each melon so they can be sliced easily. Run the remaining quarter of each melon through an electric vegetable juicer and reserve for tamari/melon sauce. Slice the squared quarters very thinly. Place in a mixing bowl with the Vidalia onion, mint leaves, cilantro leaves, yuzu, and lemon oil. Toss to combine and set aside. Combine the broth, miss, and tamari in a medium sauce pot over medium heat. Simmer then add the salmon fillets. Return to a simmer and cook the fillets until they are just done, approximately 6 to 8 minutes, depending on the thickness of the fillets. Remove the salmon from the seasoned broth and allow to cool. Brush the fillets with the 2 remaining tablespoons of light miso. Store up to 4 hours. Combine the melon juice and the tamari in a small sauce pot over medium-low heat. Light foam will form on the top of the sauce once it begins to simmer. Skim the foam and simmer two to four minutes. Remove from the heat and strain through a fine mesh strainer. To assemble the dish, divide the melon salad onto the center of each of four chilled plates. Plate a salmon fillet atop each salad. Dress each fillet with some of the tamari/melon sauce. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 52092,"Jambalaya 1 pound smoked sausage 1/2 cup chopped onion 1/4 cup chopped bell pepper 1/4 cup chopped celery Creole seasoning 2 tomatoes, diced 1 (8-ounce) can tomato sauce 2 cups de-boned turkey or chicken 3 cups rice 3 cups chicken or turkey stock Instructions: Cut the sausage and brown in it in a heavy pot over medium heat, stirring regularly. Add onion, bell pepper, celery, and Creole seasoning, to taste; saute until vegetables are soft. Add tomatoes, sauce, and the turkey or chicken. Simmer for 20 minutes. Add rice and stock and bring to a boil. Lower the heat and simmer for 30 minutes. Turn off and let stand for 15 minutes. Fluff before serving. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 52093,"My Cannoli Filling Rum Cake 2 sticks (8 ounces) plus 2 tablespoons unsalted butter 2 cups granulated sugar
6 large eggs
Zest and juice of 1 large lemon
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
2 cups ricotta cheese, preferably whole-milk 3/4 cup confectioners' sugar
1 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg
1/2 cup heavy cream
1/2 cup small semisweet chocolate chips
Zest of 1 large lemon
1/4 cup dark rum 1/2 cup confectioners' sugar Kosher salt 3 cups unsweetened whipped cream 1/2 cup small semisweet chocolate chips
Instructions: For the cake: Preheat the oven to 350 degrees F. Grease the bottom and sides of two 9-inch round cake pans with 2 tablespoons of the butter. Make the cake batter: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and granulated sugar on medium speed until smooth, 5 to 8 minutes. Add the eggs, one by one, and then add the lemon zest and juice. In a medium bowl, sift together the flour, baking powder and salt. Remove the bowl from the machine and stir in the dry ingredients. Do not overmix. Bake the cake: Fill each prepared cake pan with half of the batter. Place the pans in the center of the oven and bake until a toothpick inserted in the center of each cake emerges clean, 30 to 35 minutes. Cool the cakes in the pans on wire racks until cool enough to handle, then turn the cakes out onto the racks to cool completely. For the filling: In a medium bowl, whisk the ricotta until smooth. Sift in the confectioners' sugar, cinnamon and nutmeg. Mix to blend. In a separate bowl (or in the bowl of an electric mixer fitted with the whisk attachment), beat the heavy cream until fairly stiff. Using a rubber spatula, gently fold the cream into the ricotta mixture. Stir in the chocolate chips and lemon zest. For the rum glaze: Bring the rum to a simmer in a medium pot over low heat. Sift in the confectioners' sugar and a pinch of salt and simmer, whisking, until smooth, 2 to 3 minutes. Cool. Assemble the cake: Place one layer of the cake on a flat surface. Brush some of the rum glaze on the first layer and top with all of the ricotta filling. Place the second cake squarely on top and gently press the two layers together. Brush the second cake with rum glaze. For the toppings: Frost the whole exterior of the cake with the whipped cream. Sprinkle on the chocolate chips over top. Serve immediately or refrigerate until serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Moscato]" 52094,"The Porker 2 pounds pork butt 2 tablespoons Brown Sugar Rub, recipe follows 8 ounces sliced smoked Cheddar 2 hot link sausages (we make ours in house but you can use any spicy store-bought sausage) 4 hamburger buns 4 tablespoons South Carolina Mayo, recipe follows 1/2 cup pickled chiles 8 ounces Maple Bacon, recipe follows Hand-cut fries, potato salad or chips, for serving
1 tablespoon brown sugar 2 teaspoons chili powder 2 teaspoons kosher salt 1 teaspoon granulated garlic 1 teaspoon granulated onion 1 teaspoon black pepper 1 teaspoon cayenne pepper 1/2 cup yellow mustard 2 fluid ounces cider vinegar 2 tablespoons brown sugar 1/4 teaspoon paprika 1/4 teaspoon black pepper 1/4 teaspoon cayenne pepper 1/4 teaspoon Worcestershire sauce 1 1/2 cups mayonnaise 2 tablespoons kosher salt 2 tablespoons brown sugar 1 teaspoon pink salt, optional (optional, only necessary if smoking the bacon) 2 pounds skinless pork belly 2 tablespoons Michigan maple syrup or (or your favorite purereal maple syrup) Instructions: Grind the pork butt twice through a meat grinder with a large die and form into four 8-ounce patties. Sprinkle the patties generously with the Brown Sugar Rub and grill to desired temperature (we recommend medium or pink in the center). Top with smoked Cheddar and melt it with your grill closed. Cut the hot links in half and split down the center. Grill on both sides until crispy. To assemble the sandwich, spread the bottom bun with the South Carolina Mayo and top with pickled chiles and Maple Bacon. Next, add the pork patty and then top with the split hot link. We serve our hand-cut fries on the side, but the sandwich is great with potato salad, chips or anything else. Mix the brown sugar, chili powder, salt, granulated garlic, granulated onion, black pepper and cayenne pepper together in a bowl. Cover tightly and leave out at room temperature.
Whisk together the mustard, vinegar, brown sugar, paprika, black pepper, cayenne pepper and Worcestershire sauce. Let sit overnight to develop flavor (we also use this sauce as a mustard- based BBQ sauce without the mayo). Whisk together the sauce and mayonnaise and set aside in the refrigerator until ready to use. Use any extra for sandwiches, dipping fried things in... really anything.
Combine the kosher salt, brown sugar and, if smoking the bacon, the pink salt if smoking the bacon, and mix thoroughly. Then whisk in the maple syrup. Rub the cure over the entire pork belly and place in a zip-top bag (remove the air from the bag before sealing). Place in the refrigerator for 7 days, flipping the belly every day to balance out the cure. On the eighth day, remove the belly from the cure and rinse thoroughly. Then place in the refrigerator uncovered, preferably on a rack for better air flow. Leave overnight to dry and form a pellicle (the skin made from proteins that form on the surface to allow the smoke to penetrate the meat better). If you have a smoker, smoke the belly for 3 hours at 200 degrees F to an internal temperature of 150 degrees F. Remove from the smoker, cool and slice about 1/4-inch thick. If you do not have a smoker, put the belly on an oven rack for 3 hours at 200 degrees F and cook to an internal temperature of 150 degrees F. Then cool and slice about 1/4-inch thick. Place the bacon slices on a baking sheet and bake at 375 degrees F until brown and crispy. (Reserve the homemade bacon fat for tomorrow's breakfast.)
","[Pinot Noir, Syrah, Tempranillo, Garnacha]" 52095,"Mini Chicken and Broccoli Pot Pies 2 tablespoons unsalted butter, at room temperature Vegetable oil cooking spray 2 tablespoons all-purpose flour 3/4 cup whole milk, at room temperature 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/4 cup grated Parmesan 1 small store-bought rotisserie chicken breast, chopped into 1/4-inch pieces (about 3/4 cup meat) 1 cup broccoli florets, cut into 1/4 to 1/2-inch pieces, steamed (about 2 ounces) All-purpose flour, for dusting Two 10-inch round unfold-and-bake frozen pie crusts, thawed 1 large egg Instructions: Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a 12-count mini-muffin pan with vegetable oil cooking spray. Set aside. For the pot pie filling: Melt the butter in a 1-quart saucepan over medium-low heat. Add the flour and whisk until smooth, 1 to 2 minutes. Gradually add the milk, whisking constantly to prevent lumps. Simmer over medium-low heat, whisking constantly, until the sauce is thick and smooth, about 6 minutes. Remove the pan from the heat and stir in the salt, pepper, Parmesan, chicken and broccoli. For assembly: On a lightly-floured work surface, roll out the dough 1/8-inch thick. Using the 3-inch round cookie cutter, cut out 12 pieces of dough. Using the 2-inch round cookie cutter, cut out another 12 pieces of dough. Press the large rounds of dough into the bottom of the prepared pan. Spoon the sauce into the pastry. Combine the egg and 1 teaspoon water in a small bowl, using a fork. Brush the edges of the pastry with the egg mixture and place the remaining pieces of dough on top. Lightly press the edges of the dough together to seal. Press around the edges of the pies using the tines of a fork. Brush the tops of each pie with the beaten egg. Cut a 1/2-inch-long slit into the top of the pies using a paring knife. Bake until the tops are golden and the filling is bubbling, 15 to 18 minutes. Cool for 10 minutes and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 52096,"Sandcastle Cake Nonstick baking spray with flour 5 cups all-purpose flour 5 teaspoons baking powder 1 teaspoon ground cinnamon 1 teaspoon fine sea salt 1 1/2 cups (3 sticks) unsalted butter, at room temperature 3 cups packed dark brown sugar 6 tablespoons vegetable oil 2 teaspoons pure vanilla extract 8 large eggs, at room temperature 2 1/2 cups buttermilk 2 cups (4 sticks) unsalted butter, at room temperature One 2-pound bag confectioners' sugar (about 7 1/2 cups) One 13.4-ounce can prepared dulce de leche Milk or heavy cream, for thinning the frosting 1 teaspoon fine sea salt 4 cups graham cracker crumbs 4 cake ice cream cones 4 sugar ice cream cones 30 brown sugar cubes 1 tablespoon honey 4 ounces orange candy melting wafers 1 ounce red candy melting wafers 12 ounces white candy melting wafers 1 tablespoon unsweetened cocoa powder 4 ounces semisweet chocolate, melted 4 mini flag cupcake picks Instructions: Position the racks in the upper and lower thirds of the oven and preheat to 350 degrees F. For the cakes: Coat two 8-inch round cake pans and two 6-inch round cake pans with nonstick baking spray with flour.
Whisk together the flour, baking powder, cinnamon and salt in a large bowl and set aside.
Combine the butter, brown sugar, vegetable oil and vanilla in the bowl of an electric mixer fitted with the paddle attachment. Beat until fluffy and light, about 5 minutes. Add the eggs one at a time, beating well after each addition.
Add half the dry ingredients to the butter-sugar mixture and mix on low speed until just incorporated. Add the buttermilk and mix again until combined. Add the remaining flour mixture and mix until just combined. Scrape down the bowl with a rubber spatula, folding in any ingredients that didn't get incorporated. Divide the batter between the prepared pans, filling each no more than 3/4 full.
Bake until a toothpick inserted near the center of the cakes comes out clean, about 30 minutes for the 6-inch cakes and 40 to 45 minutes for the 8-inch cakes.
Cool in the pans for 5 minutes, then turn the cakes out onto wire racks to cool completely. If necessary, level the cakes with a serrated knife or cake leveler.
For the frosting: In the bowl of an electric mixer fitted with the whip attachment, combine the butter and confectioners' sugar. Beat on low speed, gradually increasing to high as the sugar is incorporated and the mixture is light and fluffy. Add the dulce de leche in three additions until thoroughly combined. Beat in milk or cream 1 tablespoon at a time until the mixture is a spreadable consistency, about 2 tablespoons. Beat in the fine sea salt.
Transfer 3/4 cup of the frosting to a piping bag and set aside. Cover the remaining frosting with a damp towel so it doesn't dry out.
For assembly: Place an 8-inch cake layer on an 8-inch cake board. Top with 1 cup caramel frosting, spreading evenly to the edges. Top with a second layer. Cover the entire cake with a layer of frosting, using a cake smoother or bench scraper to make the frosting as smooth and even as possible. Chill for 20 minutes or until the frosting is firm.
Pour half the graham cracker crumbs onto a rimmed baking sheet. Remove the chilled cake from the refrigerator and roll the sides in the crumbs. Cover the top of the cake evenly with crumbs, gently patting them into the frosting. (The crumbs should stick naturally, but if they don't, brush the cake with a light coating of water using a pastry brush and roll again.)
Place a 6-inch cake layer on a 6-inch cake board and top with 1/2 cup caramel frosting. Repeat the frosting, chilling and crumb-coating process as before. Place the finished 6-inch tier on top of the 8-inch cake. Anchor the two cakes together using one long cake dowel, if desired. Refrigerate the cake while you prepare the remaining decorations. Reserve the pan of graham cracker crumbs to use later.
Make the spires and turrets by frosting the top inner edges of two cake cones with the caramel frosting. Nest a second cake cone inside each frosted one. Coat the outsides of the cones with frosting using a small offset spatula, then roll both cone stacks in the reserved graham cracker crumbs until completely coated.
Frost the exterior of two sugar cones with the caramel frosting and roll in the graham crumbs. Snip a small hole at the end of the piping bag and pipe a thick line of caramel frosting on the inside of each cake cone and top with the coated sugar cones so they point upward.
Trim away 1 inch from the bottom of one of the remaining sugar cones with a serrated knife using a gentle sawing motion. Cover the cone with caramel frosting and roll in the crumbs. Coat the remaining sugar cone with frosting and roll in the crumbs. Refrigerate all the decorated cones until firm, about 15 minutes. Remove the cake from the refrigerator and position the two assembled cake cone towers on either side of the front of the cake. Anchor each in place using a dot of frosting. Arrange the two remaining decorated sugar cones on top of the cake. Pipe a mound of frosting under each cone to anchor it in place.
Put the brown sugar cubes in a large bowl and drizzle with honey. Toss with a fork to coat the cubes with honey, then toss with some of the remaining graham cracker crumbs. Arrange the coated cubes around the top edges of the cake tiers. Use a dot of piped frosting to anchor each cube in place.
Use the remaining frosting to cover the serving plate. Generously sprinkle the remaining graham cracker crumbs over the frosting to create a sandy beach appearance. (You may have leftover crumbs.) Refrigerate while you prepare the candy decorations.
Make the decorations: Combine the orange and red candy melting wafers in a microwave-safe bowl. Microwave in 30 second intervals, stirring well with a rubber spatula between each, until the candy is melted and smooth. Transfer the candy to a piping bag, snip the end and pipe into the starfish candy mold. Put the candy molds on separate small trays or baking sheets. Rap each pan on the countertop to remove air bubbles and freeze until set, about 20 minutes. Turn the candy out onto a work surface immediately after removing from the freezer.
Place the white candy melting wafers in a microwave-safe bowl. Microwave in 30 second intervals, stirring well with a rubber spatula between each, until the candy is melted and smooth. Transfer the candy to a piping bag, snip the end and pipe into the shell and sand dollar molds. Put the candy molds on separate small trays or baking sheets. Rap the pans on the countertop to remove air bubbles and freeze until set, about 20 minutes. Turn the candy out onto a work surface immediately after removing from the freezer. Allow all the candy decorations to come to room temperature.
Dip a dry art brush in the cocoa powder and tap off excess. Lightly brush across the white candy pieces to give them dimension. Arrange the candy shells and starfish around the cake tiers as desired.
To make the castle doors and windows, put the melted semisweet chocolate in a piping bag and snip a small hole at the end. Put the printed template on a small sheet pan. Cover the template with parchment paper and pipe chocolate onto the paper following the outlines of the shapes on the template. Use a toothpick to spread the chocolate into corners and fill any holes. Freeze the chocolate until firm, about 10 minutes, then turn the pieces over using a toothpick. Handle the pieces as little as possible to avoid melting the chocolate.
Pipe caramel frosting on the back of each chocolate piece and attach to the sandcastle.
Use a metal skewer or cocktail pick to gently tap a hole into the tip of each sugar cone. Insert the cupcake flags into the sugar cone spires.
Bring the cake to room temperature before serving.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 52097,"Wings 36 fresh chicken drummettes 25 ounces ketchup 2 ounces cayenne pepper 2 ounces garlic 2 ounces Cajun seasoning 2 cups balsamic vinegar 10 ounces soy sauce 10 ounces Worcestershire sauce 2 ounces white pepper Instructions: Preheat the grill. Mix all of the ingredients in a large bowl, except for the chicken. Grill the wings until they are cooked through. Dip in sauce and serve. ","[Zinfandel, Malbec, Syrah, Tempranillo]" 52098,"Fontina and Mushroom Crostini 1 tablespoon extra-virgin olive oil, plus more for drizzling 6 cremini mushrooms, finely chopped
6 shiitake mushrooms, finely chopped
2 clusters oyster mushrooms, finely chopped
2 shallots, minced
1 cup white wine
6 sprigs thyme
1 French baguette, cut into 1-inch slices
1 clove garlic
1/2 pound tallegio cheese, sliced thinly
1 bunch fresh chives, sliced thinly
Salt
Instructions: Preheat the broiler. Heat 1 tablespoon of olive oil in a large saute pan over medium heat. Add the cremini, shiitake and oyster mushrooms and saute for 5 minutes. Add the shallots and sweat until translucent. Add the wine and thyme. Cook until the wine has reduced and the pan is dry, about 5 minutes. Remove the thyme. Heat a grill pan over medium heat. Grill the slices of baguette until golden brown. Rub the bread slices with the garlic. Drizzle with olive oil and season with salt. Place the bread on a baking sheet. Place 1 to 2 slices of cheese on each piece of bread. Broil until the cheese is melted, 2 to 3 minutes. Top each toast with 1 heaping tablespoon of the mushroom mixture. Sprinkle with chives. ","[Barolo, Barbaresco, Dolcetto, Tempranillo]" 52099,"Brown Butter Almond Brussels Sprouts 2 bags (16-ounces) frozen Brussels sprouts 4 tablespoons butter 1/4 cup sliced almonds 1 teaspoon almond extract 1 tablespoon freshly chopped chives Salt and freshly ground black pepper Instructions: Place Brussels sprouts in microwave safe dish and cover. Microwave on HIGH 7 minutes; stir halfway through cooking. Heat the butter in a fry pan until it turns nut brown. Add the almonds and toss to brown. Stir in extract. Add the Brussels sprouts, season with salt and pepper and toss. Cook for another 2 minutes. Garnish with chives and serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 52100,"Vinaigrette 1 tablespoon shallot, minced 1/4 cup balsamic or red wine vinegar 1/2 cup olive oil Salt and pepper to taste Instructions: In a small bowl, whisk together the shallot, vinegar, oil and salt and pepper. Serve with a salad or steamed or grilled vegetables. Add minced fresh herbs as desired. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 52101,"Quinoa Tabbouleh with Feta 1 cup quinoa Kosher salt and freshly ground black pepper 1/4 cup freshly squeezed lemon juice (2 lemons) 1/4 cup good olive oil 1 cup thinly sliced scallions, white and green parts (5 scallions) 1 cup chopped fresh mint leaves (2 bunches) 1 cup chopped fresh flat-leaf parsley 1 hothouse cucumber, unpeeled, seeded, and medium-diced 2 cups cherry tomatoes, halved through the stem 2 cups medium-diced feta (8 ounces) Instructions: Pour 2 cups of water into a medium saucepan and bring to a boil. Add the quinoa and 1 teaspoon of salt, lower the heat, and simmer covered for 15 minutes, until the grains are tender and open (they?ll have little curly tails). Drain, place in a bowl, and immediately add the lemon juice, olive oil, and 1 1/2 teaspoons of salt. In a large bowl, combine the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and 1 teaspoon pepper. Add the quinoa and mix well. Carefully fold in the feta and taste for seasonings. Serve at room temperature or refrigerate and serve cold. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 52102,"Peaches in Sauternes 6 to 8 very ripe yellow or white peaches 3 tablespoons sugar 1 (375 ml.) bottle good Sauternes 1 tablespoon orange-flavored liqueur (recommended: Grand Marnier) Instructions: Bring a pot of water to a boil and immerse the peaches in the water for 1 to 2 minutes, until the skins come off easily. Remove them with a slotted spoon and place them in a bowl of cold water to stop the cooking. Peel the peaches and then slice them in wedges off the pit and into a bowl. Stir in the sugar, Sauternes, and orange liqueur. Cover and refrigerate for at least 2 hours, or overnight. Serve cool but not cold. ","[Sauternes, Riesling, Moscato, Vin Santo]" 52103,"Seafood Stew for Pasta 12 ounces medium shells 1/4 cup olive oil 1 onion, finely chopped 1 red and 1 yellow bell pepper, julienned 1 clove garlic minced 2 cups canned plum tomatoes, chopped 1/2 cup tomato juice 1/2 teaspoon dried thyme 1 small zucchini, cut into 1/4 inch dice 1 small yellow squash, cut into 1/4 inch dice 1 pound seafood like scallops, diced monkfish or peeled diced shrimp Salt and freshly ground black pepper Instructions: Bring salted water to a boil, add shells and cook for 10 minutes or al dente. Meanwhile, cook onion and peppers in oil, covered for 10 minutes or until tender. Add garlic, tomatoes, juice and thyme and simmer, uncovered for 5 minutes. Add zucchini and squash, cover and simmer another 5 minutes. Add seafood of choice and simmer, uncovered for 5 minutes or until cooked through. Season to taste with salt and pepper; spoon over cooked pasta. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 52104,"Roasted Tomato Bruschetta 2 pints grape tomatoes 1/4 cup extra-virgin olive oil Salt and freshly ground black pepper 1 loaf sesame semolina bread 2 cloves garlic, halved 4 scallions, finely chopped 1/2 cup basil leaves, thinly sliced Instructions: Heat the oven to 400 degrees F. Coat the tomatoes in olive oil and season with salt and pepper. Roast 20 minutes to concentrate the flavor and burst the tomatoes. Cut 2 large \planks\ of bread each 1-inch thick by slicing the bread lengthwise horizontally. Reserve the rest of the loaf for another use. When you remove the tomatoes from the oven, switch on broiler. Char bread on both sides then rub hot bread with cut garlic. In a bowl, lightly mash the roasted tomatoes and combine with scallions and basil. Top the large planks with tomato mixture then cut each giant crostini into 4 pieces, 8 pieces total. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 52105,"Couscous Tfaya with Chicken and Majhoul Dates 1 1/2 pounds coucous (durum wheat recommended) Kosher salt 1/2 teaspoon turmeric 1 cup lukewarm water 4 tablespoons butter, melted, plus 4 tablespoons Olive oil 2 small Cornish hens or 4 medium quails, cut into small pieces 1 large red onion, julienned, plus 1 large red onion, finely chopped 4 stems parsley, finely chopped 2 1/2 tablespoons ground ginger 1 teaspoon ground black pepper 1 generous pinch saffron 1 1/2 tablespoons cinnamon 3 bay leaves 1 teaspoon Ras el Hanout (a mixture of 37 aromatic spices) or, a pinch clove and a pinch nutmeg 2 cups water 4 tablespoons honey 1 cup garbanzo beans, pre-cooked or soaked overnight 1 cup seedless raisins 20 majhoul dates or 1 pound biskra or deglat-nour dates 1/2 cup roasted, skinless almonds Instructions: Pour the couscous in a large bowl, add salt, to taste, 1/2 teaspoon turmeric, 1 cup lukewarm water, 4 tablespoons of the melted butter. Mix and let rest for 15 minutes, until the water is absorbed. Preheat a thick pot. Add olive oil and heat. Add Cornish hen or quail and brown for a few minutes. Add the chopped and julienned onion, parsley, remaining butter, spices, salt, and 2 cups water. Cook for 15 minutes. Add honey, garbanzo beans, raisins, and simmer for another 15 minutes. Add water as needed. Add the dates. Simmer for 5 minutes, or until the dates are hot. Separate the couscous grains by rubbing both hands together. Make sure there are no lumps. Fill the bottom of the couscoussiere (or pot) with 1 1/2 gallons water. Bring to a boil. Put the couscoussiere (or fine-meshed sieve) on top. When the vapor comes up, pour the couscous in the top (sieve), and let it steam for 15 to 20 minutes, until tender and spongy. On a large platter, spread a 1-inch thick layer of couscous. Add some pieces of Cornish hen or quail around the middle. Then pour over the surface onions, raisins, and garbanzo beans. Garnish with dates, the roasted almonds, and the rest of the sauce. Serve hot. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM (Grenache, Syrah, Mourvedre)]" 52106,"Pickle-Brined Fried Chicken Juice from two 24-ounce jars bread and butter pickles One 4-pound chicken, cut into 10 pieces (breasts split)
Vegetable or canola oil, for frying 1 1/2 cups all-purpose flour
2 teaspoons kosher salt
1 teaspoon hot paprika
1 teaspoon freshly ground black pepper
1 tablespoon hot sauce
2 teaspoons yellow mustard
4 large eggs, lightly beaten
3 cups crushed butter crackers (about 3 sleeves or 10 ounces)
Instructions: Drain the juice from the jars of pickles into a baking dish or bowl. Add the chicken and flip to coat. Let brine, refrigerated, for at least 1 hour and up to 4 hours. Preheat the oven to 300 degrees F and line a baking sheet with a cooling rack. Fill a Dutch oven halfway with oil. Heat the oil over medium-high heat to 320 degrees F. In 3 bowls or baking dishes, set up a breading station. In the first dish, mix the flour with the salt, paprika and pepper. In the second dish, mix the hot sauce, mustard and eggs. Put the cracker crumbs in the third dish. Dredge each chicken piece first in the flour mixture, then in the egg mixture, then in the crackers. Place the breaded chicken pieces in the oil a few at a time. Don't overcrowd the pan; the pieces should not be touching in the oil. Fry, turning occasionally, until the chicken is a deep golden brown and fully cooked to 165 degrees F when checked with a thermometer, 5 to 6 minutes per side. Transfer to a baking sheet and place in the oven until ready to serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 52107,"Pumpkin-Cheesecake Petits Fours 2 tablespoons butter 4 ounces cream cheese 1 package sugar cookie mix 1 egg 1/2 teaspoon vanilla extract 1/3 cup cocoa powder, plus 2 tablespoons for dusting board 1/2 cup cake flour, plus 2 tablespoons for dusting board 1 cream cheesecake, thawed 1 pumpkin pie, baked 3/4 cup heavy cream (1/4 cup for cheesecake filling; 1/2 cup for pumpkin filling) 1 can pour and frost chocolate icing Espresso coffee beans Instructions: Preheat oven to 350 degrees F.
Place butter and softened cream cheese in a small microwave safe bowl. Melt in microwave on medium setting stirring every 15 seconds until melted. Set aside.
In a large mixing bowl, add cookie mix, melted butter and cream cheese mixture, egg, vanilla extract, cocoa powder and cake flour. Stir until dough forms. Sift together 2 tablespoons each of cocoa powder and cake flour to use for dusting board and rolling pin. Roll out dough 1/8-inch thick. Using cutters slightly bigger than petits fours molds, stamp out cookies. Fit cookies into molds and cut off excess. Bake in batches for 8 to 10 minutes. Let cool for 5 minutes before removing from molds. Cool completely on wire racks.
To make the filling, scoop out into separate bowls the pie fillings of the thawed cheesecake and baked pumpkin pie. Be careful not to get any of the crusts. Discard the crusts. Add heavy cream and beat each filling with a wire whisk to smooth out consistency.
To assemble, using pastry bags or zip-top bag with a star tip, hold the bag on its side and spoon in half of the cheesecake filling. Then spoon half of the pumpkin filling on the other side. Test the frosting by squeezing the bag until both fillings come out. Fill 2 more pastry bags or zip-top bags, 1 with the remaining cheesecake filling and the other with the pumpkin filling. Add fillings to petits fours.
To make the chocolate icing, remove lid and foil seal from chocolate icing. Heat in microwave for 30 seconds and stir. Pour into small zip-top bag. Snip off tiny opening in corner of bag. Drizzle over petits fours. Garnish with an espresso bean.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 52108,"Shrimp Salad 3 tablespoons plus 1 teaspoon kosher salt 1 lemon cut into quarters 4 pounds large shrimp in the shell (16 to 20 shrimp per pound) 2 cups good mayonnaise 1 teaspoon Dijon mustard 2 tablespoons white wine or white wine vinegar 1 teaspoon freshly ground black pepper 6 tablespoons minced fresh dill 1 cup minced red onion (1 onion) 3 cups minced celery (6 stalks) Instructions: Bring 5 quarts of water, 3 tablespoons salt, and the lemon to a boil in a large saucepan. Add half the shrimp and reduce the heat to medium. Cook uncovered for only 3 minutes or until the shrimp are barely cooked through. Remove with a slotted spoon to a bowl of cold water. Bring the water back to a boil and repeat with the remaining shrimp. Let cool; then peel, and devein the shrimp. In a separate bowl, whisk together the mayonnaise, mustard, wine or vinegar, 1 teaspoon salt, pepper, and dill. Combine with the peeled shrimp. Add the red onion and celery and check the seasonings. Serve or cover and refrigerate for a few hours. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 52109,"Name This Dish: Ricotta Be Kidding Me Vegetable oil, for frying 8 round gyoza or potsticker wrappers 4 ounces goat cheese 1/2 cup ricotta cheese 1 heaping tablespoon chopped pitted black olives, plus more for topping 1/2 teaspoon fennel seeds, crushed Pinch of cayenne pepper Kosher salt Chopped salted pistachios, for topping Instructions: Heat 1 inch of vegetable oil in a medium saucepan until a deep-fry thermometer registers 350 degrees F. Tear off four 24-inch-long sheets of foil; tightly roll each up from a short end to make 4 tubes, about 1/2- inch in diameter. Cut each tube in half with scissors. Loosely wrap a gyoza wrapper around each tube; dab with water to seal the overlapping edge. Working in two batches, fry the wrappers (on the foil tubes), turning once with tongs, until golden brown, about 1 minute. Transfer to a paper towel-lined plate to drain. Remove the foil tubes from the shells using tongs (the foil will be very hot). Let the shells cool completely. Mix the goat cheese and ricotta in a small bowl until smooth. Add the olives, fennel seeds, cayenne and a pinch of salt; mix to combine. Transfer the cheese mixture to a resealable plastic bag and snip off a corner. Pipe into the shells from both ends to fill completely. Sprinkle the exposed filling with more chopped olives and pistachios. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 52110,"Herb Chicken Stew 2 cups all-purpose flour 1 tablespoon paprika 2 pounds boneless/skinless chicken, dark and/or white meat, 1/2-inch dice Canola oil, to cook Salt and black pepper 2 onions, sliced 2 large carrots, peeled, 1/8-inch slices 2 ribs celery, sliced 3 large potatoes, washed, squared off, 1/2-inch dice (or 3 cups leftover cooked rice) 1 tablespoon dried thyme 2 tablespoons dried basil 1 tablespoon dried oregano 1 tablespoon ginger powder 8 sprays Fire Roasted Garlic Juice (Garlic Valley Farms 800-424-7990) 1 tablespoon coarse ground fennel 2 tablespoons naturally brewed soy sauce 1 quart chicken stock Instructions: In a bowl, mix together the flour and paprika and dredge the chicken in the flour. Shake off excess flour. In a stock pot on high heat, coat with canola oil and brown the chicken. Season with salt and pepper and remove the chicken. In the same pot, brown the onions, carrots and celery. Season. Add the potatoes, thyme, basil, oregano, ginger, garlic, fennel, soy, and stock. Bring to a simmer. Return the chicken to the pan. Cook until chicken is cooked, potatoes are tender, and stock is reduced by 15 to 20 percent, about 30 to 45 minutes. Check for seasoning. PLATING: Serve in large pasta bowls with crusty bread. BEVERAGE: Pinot noir ","[Pinot Noir, Chianti, Tempranillo, Grenache Blanc]" 52111,"Glazed Hoisin-Sesame Carrots 2 tablespoons sesame seeds 1 pound carrots, peeled and sliced on the diagonal into 1/4-inch pieces 3 tablespoons hoisin 2 tablespoons unsalted butter Kosher salt and freshly ground black pepper 1/4 cup scallion greens, chopped Instructions: Add the sesame seeds to a small dry skillet over medium-high heat and toast until browned, about 2 minutes, stirring often to prevent burning. Transfer to a small dish and set aside.
Add the carrots, 1/2 cup water, hoisin, butter and some salt and pepper to a large skillet over medium-high heat and simmer for 3 minutes. Lower the heat to medium, cover and cook until the carrots are tender when pierced easily with a fork, about 20 minutes. Raise the heat to medium-high, bring to a simmer and cook, uncovered, until the liquid is reduced to a glaze, up to 2 minutes. Remove the pan from the heat, fold in the scallions and sesame seeds and toss until all is coated in the glaze. Serve warm. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 52112,"Green Beans with Lemon Vinaigrette and Almonds 2 tablespoons fresh lemon juice 2 tablespoons extra-virgin olive oil Zest of 1 lemon Kosher salt and freshly ground black pepper 1 1/2 pounds green beans, trimmed and halved 1/2 cup toasted sliced almonds Instructions: For the vinaigrette, combine the lemon juice, olive oil, lemon zest and salt and pepper to taste in a small bowl. Whisk until combined. Set aside.
In a large pot, bring 6 quarts of salted water to a boil. Add the green beans and cook for 4 minutes. Drain and place the beans in a serving dish. Toss with the vinaigrette and almonds and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 52113,"Vodka with Passion Fruit Sorbet and Vanilla Ice Cream 1 pint passion fruit sorbet 1 pint vanilla ice cream 8 ounces vodka, chilled Instructions: To each of four serving bowls add 1 scoop of passion fruit sorbet and 1 scoop of vanilla ice cream. Pour 2 ounces of vodka over the sorbet and ice cream and serve immediately. ",[Vodka] 52114,"Maple Bacon Braised Brussels Sprouts 4 cups Brussels sprouts 6 strips bacon 6 tablespoons butter, cubed 4 tablespoons maple syrup 1 teaspoon salt 1 teaspoon ground black pepper Instructions: Rinse the Brussels sprouts under cold water and reserve on a dry cloth to dry. Once dry, cut each sprout into quarters and place aside.
Place the bacon strips on a cutting board and cut into 3/4-inch strips. In a medium saute pan, heat the lardons over medium heat until crisp. Strain the lardons out of the pan and place on paper towels. Keep the bacon fat in the pan, add the butter and heat until melted. Once the butter is melted, add the Brussels sprouts and stir frequently. Saute until the sprouts begin to brown. Add the lardons back to the sprouts and add the maple syrup. Heat until the syrup appears to stick to the Brussels sprouts and a deep caramelization is reached. Season with the salt and pepper. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 52115,"Steak Tartare 2 anchovy fillets 2 cloves of crushed garlic, peeled 1 teaspoon capers 1 egg 2 tablespoons Dijon mustard Salt Freshly ground black pepper 1/4 cup olive oil 1 pound freshly ground beef tenderloin 1/4 cup minced shallots 4 tablespoons chopped egg whites 4 tablespoons chopped egg yolks 4 tablespoons brunoise red onions 4 tablespoons finely chopped fresh parsley leaves 8 slices of white bread, crust removed, tossed in olive oil, seasoned with salt and pepper and toasted Instructions: In a small wooden mixing bowl, combine the anchovy, capers and garlic. Using the back of a fork, crush the two and form a paste. Add the egg and mustard. Whisk well. Season with salt, pepper and Worcestershire sauce. Whisk in the oil, to form an emulsion. In a cold mixing bowl, combine the tenderloin and shallots. Season with salt and pepper. Add the emulsion and mix well. Form the tartare into 4 ounce rounds, about 1-inch thick. Place in the center of four cold plates. Garnish each with traditional garnishes. Serve with toast points. ","[Cabernet Sauvignon, Malbec, Syrah, Pinot Noir]" 52116,"Smoky Spanish Hunter's Chicken 3 cups Parmigiano and Herb-Fortified Stock, recipe follows 6 Roasted Tomatoes, recipe follows 2 large red bell peppers 2 pounds boneless, skinless chicken thighs, trimmed of all fat and skin (8 to 10 pieces) Salt and freshly ground black pepper 3 tablespoons extra-virgin olive oil 1/2 pound cremini mushrooms or 3 medium portabella caps, thinly sliced 2 medium sweet onions, thinly sliced 3 to 4 cloves garlic, chopped or sliced 1/4 cup dry sherry or 1/2 cup dry wine, white or red 1 1/2 teaspoons smoked sweet paprika A couple pinches saffron (20 to 24 threads) 1 cup quick-cooking polenta A handful freshly grated Manchego cheese A handful fresh flat leaf parsley, chopped 1 large rind trimmed from a hunk of Parmigiano-Reggiano cheese or a few small pieces rind perhaps saved-up Herb bundle of several sprigs each fresh thyme, parsley and rosemary, tied 1 onion, quartered 2 ribs celery, sliced on angle 2 carrots, sliced on angle Peeled rind of 1 lemon 2 fresh bay leaves 4 cups chicken stock 12 cups (3 quarts) water 24 ripe organic vine tomatoes or large plum tomatoes Several cloves garlic, crushed Extra-virgin olive oil, for liberal drizzling Instructions: Set aside or prepare the stock and tomatoes. Char peppers over flame burner or under a broiler until blackened all over. Place charred peppers in a bowl and cover with plastic wrap, cool to handle, seed and peel peppers and thinly slice. Season the chicken liberally with salt and pepper, heat a tablespoon extra-virgin olive oil, a turn of the pan, in a Dutch oven over medium-high heat. Add the chicken and brown a few minutes on each side, then remove to a plate. Add the remaining extra-virgin olive oil and mushrooms, until browned. Add the onions and garlic, season with salt and pepper, stir occasionally for 8 to 10 minutes, then deglaze the pan with sherry or wine. Stir in the prepared tomatoes, peppers, and paprika. Cook for 10 minutes. Add the chicken and simmer 10 minutes more. Turn off the heat and cool the chicken, then cover and store for a make-ahead meal. Cook's Note: Reheat over medium heat, covered, then simmer uncovered until ready to serve. When the chicken is hot, bring the saffron and prepared stock to a boil. Whisk in the polenta and cook until it begins to pull away from the pot. Season with salt and stir in grated cheese. Serve the polenta in shallow bowls and top with Spanish Cacciatore, and garnish with parsley. For the stock: Place the cheese rind, herb bundle, onion, celery, carrots, lemon rind, bay leaves, chicken stock, and water into a pot and bring to a bubble, then reduce the heat to a simmer. Simmer at least 1 hour, and then remove the rind, herb bundle, and vegetables with a slotted spoon or strainer. For the tomatoes: Heat the oven to 500 degrees F. Arrange the tomatoes on a baking sheet or baking sheets in a single layer. Scatter the garlic among the tomatoes, dress with extra-virgin olive oil to coat and season with salt and pepper. Roast the tomatoes until they burst and skins split and begin to char, about 30 minutes. Cool the tomatoes until cool enough to handle and peel. Place the tomatoes in a bowl. ","[Rioja, Tempranillo, Garnacha, Barbera]" 52117,"Whipped Cream 1 cup heavy cream 1 tablespoon confectioners' sugar 1 tablespoon maraschino or vanilla extract Instructions: In a chilled bowl, whip the cream until slightly thickened, about 2 minutes. Add the sugar and maraschino or vanilla. Whip to fluffy peaks, about 2 minutes. ","[Chardonnay, Moscato, Riesling]" 52118,"Patty Melt with Pimento Cheese 1/2 cup mascarpone cheese 1/4 cup piquillo peppers, pureed 1/4 cup mayonnaise Salt 1 1/2 teaspoons smoked hot paprika 1 teaspoon white pepper 1 cup sharp Cheddar cheese, shredded 1/2 cup diced piquillo peppers, diced 1/4 cup aged sharp Cheddar cheese 1/4 cup Parmesan cheese, shredded 2 tablespoons chopped flat leaf parsley Freshly ground black pepper 2 pounds ground beef chuck (70/30 recommended) Pullman brioche cut into 1/2-inch thick slices Salt and freshly ground black pepper 2 tablespoons butter Instructions: In the bowl of a stand mixer, combine the mascarpone, piquillo pepper puree, mayonnaise, 1 tablespoon salt, smoked paprika, and white pepper. Mix on low speed until all of the ingredients are incorporated evenly. Remove the bowl from the mixer and add the sharp Cheddar cheese, diced piquillo peppers, aged sharp Cheddar cheese, Parmesan cheese, and parsley to the bowl. Mix by hand until evenly incorporated. Adjust seasoning, if needed. Place the cheese into a container and refrigerate for 1 day. Lay the ground beef on top of a large sheet of plastic wrap. Place another piece of plastic wrap on top of the beef. Press the beef out to form a large square about 13 inches on all sides and about 3/4 to 1-inch thick. Lay a piece of the pullman bread on top of the plastic and cut burgers slightly larger than the bread. Cut a total of 4 burgers all the same size. Remove the plastic on both sides of the meat and season with salt and pepper on both sides. The burgers can be made and seasoned up to a day in advance. Place a large cast iron skillet over high heat and allow it to heat about 4 to 5 minutes. If you don't have one large enough for all the burgers use 2 skillets. When the skillet is hot, reduce the heat to medium-high and add the burgers to the pan. Cook on the first side for 3 to 4 minutes, or until it has a nice crust on the bottom. Add the butter to the pan. Flip the burgers over and cook for another 4 to 5 minutes. Remove the burgers from the pan and keep warm. Allow the meat to rest for 3 to 4 minutes. Add the brioche and brown in the beef fat. Add pimento cheese to the bread and allow it to melt while it is browning. Add the rested burgers to the browned brioche top with the pimento cheese. Cut the burgers in half and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]" 52119,"Spezzatino di Cinghiale: Wild Boar Stew 4 tablespoons/60 ml extra-virgin olive oil 1 onion, coarsely chopped 1 carrot, coarsely chopped 1 celery stalk, coarsely chopped 2 pounds/900 g wild boar, cubed 1/2 teaspoon/2.5 ml nutmeg Salt and freshly ground black pepper 1 cup/250 ml red wine 1 (28-ounce/800 g) can pureed tomatoes 1 cup/250 ml beef broth Instructions: Heat up the extra-virgin olive oil in a large stewing pot. Add the onion, carrot, and celery. Cook until the vegetables have become soft. Add the cubed wild boar and season with nutmeg, salt, and black pepper. Mix the ingredients together and add the wine. Allow the wine to reduce. Add the tomato puree, beef broth, and salt. Cover with a lid and cook for 2 hours. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 52120,"Fennel Salad with Goat Cheese and Pine Nuts 3 tablespoons extra-virgin olive oil 1 tablespoon red wine vinegar Kosher salt and freshly ground black pepper 3 cups loosely packed baby arugula leaves 1 bulb fennel, fronds removed and chopped, bulb cored and thinly sliced using a mandoline 2 ounces goat cheese, crumbled 2 tablespoons pine nuts, toasted Instructions: Whisk together the oil, vinegar and salt and pepper in a small bowl. Combine the arugula and sliced fennel in a medium salad bowl. Pour the vinaigrette over and toss to thoroughly coat. Season with salt and pepper. Scatter the fennel fronds, cheese and pine nuts on top and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 52121,"\Fauxrizo\ Taco Filling 5 to 6 tablespoons coconut oil 1 cup finely diced yellow onions 1 package (12 to 14 ounces) ground meat substitute, such as seitan 2 tablespoons sweet paprika
1 tablespoon ground cumin
1 tablespoon granulated garlic
2 teaspoons ancho cl powder
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1/2 teaspoon dried oregano
1/4 teaspoon ground cinnamon
3 tablespoons apple cider vinegar
1 cup frozen grilled corn
Salt and freshly ground black pepper
Eight 6-inch corn tortillas, warmed
Jicama and Cilantro Creme Fraiche Slaw, recipe follows 4 radishes, thinly sliced
Lime wedges, for serving
3 tablespoons creme fraiche 3 tablespoons mayonnaise 1 lemon, juiced (1 to 2 tablespoons) Salt and freshly ground black pepper
1 cup shredded white cabbage
1 cup julienned jicama
1/4 cup chopped fresh cilantro
Instructions: Warm 5 tablespoons of the coconut oil over medium heat in a cast-iron skillet. Add the onions and saute until golden brown, about 5 minutes. Add the meat substitute and stir to coat and just warm through, adding more oil as needed to prevent it from sticking. In a small bowl, combine the paprika, cumin, granulated garlic, ancho cl powder, coriander, cayenne, oregano and cinnamon. Stir in 3 tablespoons water and the vinegar. Pour the spice mixture over the meat substitute and stir to completely combine. Add the corn. Continue to cook until the mixture is hot, 10 to 15 minutes. If it starts to stick, add a little more water, 1 tablespoon at a time. Season with salt and pepper prior to serving. Fill each tortilla with some of the mixture and top with some of the Jicama and Cilantro Creme Fraiche Slaw and radish slices. Serve with lime wedges. Whisk together the creme fraiche, mayonnaise and lemon juice in a large bowl and season with salt and pepper. Add the cabbage, jicama and cilantro and gently stir to combine. Taste and adjust the seasoning as needed. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 52122,"Greek Greens 2 pounds fresh greens, such as Swiss chard, dandelion, or mustard greens 3 tablespoons fresh lemon juice 6 tablespoons olive oil Salt and freshly ground black pepper Instructions: Cut away any tough stems from the greens and discard. Wash the greens thoroughly and cut any very large leaves in half. Bring a large pot of lightly salted water to a boil. Add the greens and cook, uncovered, for 7 to 10 minutes, or until the greens are just tender. Drain leaves in a colander and cool, pressing down with the back of a spoon to extract all the water. Place greens in a baking dish, using a fork to loosen and separate the leaves. In a small bowl, whisk together the lemon juice and olive oil, and season with salt and pepper. Pour over the greens. Serve warm or room temperature. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 52123,"Triangles of Salmon with Spinach, Tomato, and Seasonal Greens 1 (15-ounce) salmon fillet, skinned and deboned 2 cups fresh spinach leaves 1 tablespoon chopped onion 2 cloves garlic, minced 1 tablespoon unsalted margarine 1 tablespoon extra-virgin olive oil Pinch grated nutmeg Kosher salt Freshly ground white pepper White wine Tomato and Seasonal Greens Salad, as an accompaniment, recipe follows 1/4 cup balsamic vinegar, reduced by 1/2 1/4 cup orange juice, reduced by 1/2 1/4 cup extra-virgin olive oil Kosher salt and freshly ground white pepper Kosher salt and freshly ground white pepper
3 cups seasonal greens (mizuna, red oak lettuce, frisee, or mache) 1 medium tomato, thinly sliced Instructions: Preheat oven to 375 degrees F.
Melt margarine and olive oil in skillet over medium heat. Add onion and garlic saute until translucent. Add spinach, season with salt, pepper, and nutmeg and saute gently until tender. Remove from heat to cool.
Slit the salmon fillet into 2 pieces. Season lightly with white wine, salt and pepper. Place the spinach in the center. Roll in plastic wrap. Place in a triangle mold. Repeat with the other piece of salmon. Steam in the oven about 20 to 25 minutes. Mix the reduced balsamic vinegar, reduced orange juice, and extra-virgin olive oil in a bowl. Season with salt and pepper. Toss mixed greens in the dressing and plate with the sliced tomato. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 52124,"Bone-In Cowboy Rib-eye with Pinto-Wild Mushroom Ragout and Red cl Onion Rings 1/2 cup kosher salt 1 cup ground assorted dried chiles (such as, guajillo, pasilla and chipotle) 1 cup paprika 1/3 cup sugar 4 (14 to 16-ounce) bone-in rib-eye steaks 1/2 cup pinto beans, soaked overnight and drained 1 quart ham hock broth or water Salt and freshly ground black pepper 1 tablespoon clarified butter or vegetable oil 2 tablespoons minced shallots 2 cloves garlic, minced 1 1/2 cups cleaned and sliced assorted fresh wild mushrooms 1/2 cup fresh corn kernels (1 small ear) 1/2 cup dry red wine 1 1/2 cups veal demi-glace 1 teaspoon chipotle cl puree 1 teaspoon chopped sage leaves 1 medium ripe tomato, blanched, peeled, seeded and diced 1 tablespoon chiffonade fresh basil leaves 1 tablespoon unsalted butter, at room temperature Red cl onion rings, recipe follows Chipotle Barbecue Sauce, recipe follows Canola oil, for frying 3 onions, cut into very thin rings Milk for soaking 1 cup all-purpose flour 1/2 cup paprika 1/2 cup pure chili powder 2 tablespoons ground cumin seeds Salt Ground cayenne, to taste The secret to the complex flavor of this sauce is the smoking of the chiles and vegetables. 1 ancho cl, halved and seeded 1 serrano cl, halved and seeded 1 chipotle cl, halved and seeded 1 small ripe tomato, quartered 1 small onion, quartered 1 medium beet 1/2 red bell pepper, halved and seeded 1/2 yellow bell pepper, halved and seeded 2 cloves garlic, peeled 1 small turnip 1 quart rich veal stock 2 teaspoons powdered mustard 6 tablespoons raspberry vinegar 6 tablespoons light brown sugar 1/2 cup catsup (preferably homemade) Instructions: Thoroughly combine the salt, dried chiles, paprika and sugar in a mixing bowl and dredge the steaks in mixture to coat evenly. Let marinate for 12 hours or overnight, refrigerated. To make the sauce, place the beans in a saucepan with the broth or water. Bring to a boil, reduce the heat to a simmer, and cook for 45 minutes to 1 hour, until tender, checking every 20 minutes or so; add more broth or water as needed to keep the beans covered. When the beans are tender, season with salt and pepper and reserve. Heat the clarified butter or oil in a large skillet or pan over medium heat until lightly smoking. Add the shallots and garlic, and cook for 1 minute longer. Add the mushrooms and corn. Deglaze the pan with the red wine and reduce the liquid by 3/4 over high heat, while scraping the pan with a spatula to dissolve the solidified juices. Add the demi-glace, chipotle puree, sage, reserved beans and tomato. Reduce the liquid by one third, add the basil, whisk in the butter and season with salt. Keep sauce warm while grilling steaks and preparing onion rings. Prepare a medium-hot fire in a grill with charcoal briquettes. Grill steaks to desired doneness, about 5 to 7 per side for medium rare. Serve with sauce and onion rings. Pour enough canola oil in a frying pan to come 3 to 4 inches up side of pan. Heat to 350 degrees F. For the onion rings, pour enough milk in a large mixing bowl to cover sliced onions; let soak for 20 minutes. Thoroughly combine all the dry ingredients in a bowl, except salt and cayenne. Shake excess milk off the onions and toss into flour mixture until well coated. Fry in canola oil until golden. Remove from oil and season with salt and cayenne to taste. To prepare smoker: Soak 6 to 8 small chunks of aromatic wood (preferably hickory) for 20 minutes in water. Build fire in smoker with hardwood charcoal briquettes and electric starter (avoid chemical starters since they impart unpleasant flavors in the smoke). When briquettes are still glowing but somewhat gray (about 20 minutes from starting fire), add soaked wood chunks. Let burn for 5 minutes. The temperature of the smoker should register about 180 degrees. Place chiles and vegetables on grill over water pan and cover with top of smoker. Smoke ingredients for 20 minutes. Remove ingredients from smoker and place in a 2 quart saucepan with the veal stock. Bring to a boil and reduce liquid by 1/3. Whisk in mustard. Strain and set aside. In small saucepan, whisk together the vinegar and sugar. Bring to a boil and continue cooking until mixture becomes syrupy, about 3 minutes. Add syrup to the strained veal stock and whisk in the catsup. Strain sauce through fine strainer. ","[Cabernet Sauvignon, Malbec, Tempranillo, Garnacha]

" 52125,"Ricotta and Vanilla Ravioli with Orange Mint Dipping Sauce Ravioli 1/2 cup whole milk ricotta cheese 2 tablespoons sugar 1/2 teaspoon pure vanilla extract 1 tablespoon chopped fresh mint leaves 1 1/2 teaspoons orange zest, from 1 medium orange 1 vanilla bean, split lengthwise 1 egg, beaten 24 round potsticker (Gyoza) wrappers * 1/2 cup fresh orange juice, from 1 medium orange 1 cup sugar 2 tablespoons chopped fresh mint leaves Instructions: Dipping Sauce; *Can be found at specialty Asian markets. Vegetable oil, for frying For the ravioli: In a small bowl, combine the ricotta cheese, sugar, vanilla extract, mint leaves, and orange zest. Scrape in the seeds from the vanilla bean and mix well. Using a pastry brush, brush the edges of the potsticker wrappers with the beaten egg. Spoon 1 teaspoon of the ricotta mixture into the center of the potsticker wrappers. Fold the dough over the filling to create a half-moon shape. Pinch the edges of the dough to seal. In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer a cube of bread will brown in about 3 minutes.) In batches, fry the ravioli for 30 seconds on each side until golden. Drain on paper towels. For the dipping sauce: In a small saucepan, combine the orange juice and sugar over medium heat. Bring to a boil, reduce the heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool for 20 minutes. Stir in the chopped mint. Arrange the ravioli on a platter. Pour the dipping sauce into a small dipping bowl and serve alongside the ravioli. ","[Chardonnay, Vermentino, Grner Veltliner, Albari?o]

" 52126,"Duck L'Orange with Herbed Pommes Frites 3 tablespoons canola oil, divided 2 duck breast halves, skin removed Kosher salt and freshly ground black pepper 2 tablespoons finely minced fresh ginger 1 large shallot, finely minced 2 cloves garlic, finely minced 1/2 cup orange-flavored liqueur Zest and juice of 2 oranges 1 cup good chicken stock 2 tablespoons sweet soy sauce Herbed Pommes Frites, recipe follows Canola oil, for frying 3 Yukon Gold potatoes Kosher salt 2 tablespoons chopped fresh parsley 1 tablespoon chopped fresh tarragon 1 tablespoon chopped fresh chives Instructions: In a large saute pan, heat 2 tablespoons of canola oil until it begins to smoke. Season the duck breasts with salt, and pepper, and carefully place them in the hot pan. Turn the heat down to medium and cook about 4 minutes per side. Remove the duck from the pan, and add the remaining oil, and then add the ginger, shallot, and garlic. Cook, until the garlic is brown and then deglaze the pan with the orange-flavored liqueur. Simmer until the alcohol is mostly cooked off. Stir in the orange zest, orange juice, chicken stock, and sweet soy sauce. Simmer until it's cooked down and is nice and thick. Return the duck breast to the pan and toss to coat. Keep tossing until the duck is fully glazed. Serve the duck with the herbed pommes frites on the side. Drizzle with any juices left over in the pan. In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F.
With a knife or mandolin, cut the potatoes into very thin sticks. Place the potatoes in a bowl and run cold water into the bowl until the water in the bowl runs clear. (You are trying to get all the starch out of the potatoes so they will be very crispy.) When the starch is out, drain the potatoes and lay them out on a dry kitchen towel to dry. Working in small batches, add the potatoes to the hot oil, and cook for about 1 minute. Remove the potatoes and let the fried potatoes drain on a paper towel. Bring the oil back up to 350 degrees F, and then add the potatoes back into the oil. Cook until a nice golden color develops. Drain the potatoes on a paper towel, and toss with salt, and herbs. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 52127,"The Classic Bomb 1 ounce Jagermeister 10 ounces cold beer Instructions: Pour the Jagermeister into a 1 ounce shot glass. Pour the beer into a pint glass. Drop the shot into the beer and serve immediately. ","[Jagermeister, Beer]" 52128,"Yule be Cranberry Sauced 1 tablespoon sugar 1 tablespoon whole, cranberries 5 mint leaves Small scoop ice Twist orange zest Instructions: Add to the sugar, cranberry, and mint: 2 ounces gin 3 ounces tonic 2 ounces cranberry juice Top with ice ","[Gin, Tonic]" 52129,"Shortcut Chana Masala Two 15-ounce cans chickpeas, rinsed well and drained 2 bay leaves 1 black tea bag (or 2 teaspoons black tea in a muslin bag) 1 black cardamom pod, optional Kosher salt 4 tablespoons ghee or oil (I like to use a combination of both) 2 medium onions, chopped (about 1 3/4 cups) 2 inches ginger, peeled and grated or mashed 2 medium cloves garlic, grated or minced to a paste 1 to 4 Thai green chiles or serrano peppers, chopped (see Cook's Note) 2 tablespoons chana masala spice blend (see Cook\u2019s Note) 1 cup canned crushed tomatoes (see Cook's Note) 1/2 teaspoon chaat masala spice blend, optional, for extra tang (see Cook's Note) Chopped fresh cilantro, for garnish 1 lime, cut into wedges Instructions: Combine the chickpeas with the bay leaves, black tea bag, black cardamom, if using, 1 teaspoon salt and 2 cups of water in a large Dutch oven. Bring to a simmer over medium-high heat, then reduce to low and simmer until the chickpeas are soft and infused with the spices and tea, about 10 minutes. Discard the tea bag, bay leaves and cardamom pod. Drain the chickpeas and put them back in the pot they were cooking in. Meanwhile, heat the ghee and/or oil in a large skillet or saucepan over medium-high heat. Add the onions and 1/2 teaspoon salt and cook, stirring and scraping occasionally, until the onions are very soft and golden brown, 10 to 12 minutes. Add the ginger, garlic and green chiles and cook until the raw smell goes away, about 3 minutes. Add the chana masala along with 2 tablespoons of water and saut until the raw smell dissipates, about 5 minutes. Add the tomatoes, 1/2 teaspoon salt and the chaat masala, if using, and cook until well cooked and pasty, about 8 minutes. Add the spice mixture to the chickpeas with 1 cup of water, mix well and bring to a simmer over medium heat; simmer until the curry thickens, coats and infuses with the chickpeas, about 5 minutes. Adjust the salt to taste. Garnish with fresh cilantro and serve with lime wedges. ","[Syrah, Grenache, Tempranillo, Barbera]" 52130,"Grilled Veal Chops with Sage Jus About 4 tablespoons fruity olive oil 4 garlic cloves, smashed 1/4 cup fresh sage leaves, plus more for garnish 4 2-inch thick veal chops Salt and pepper 1 cup veal or chicken stock Instructions: Prepare a medium-hot charcoal fire. Heat 2 tablespoons olive oil in a heavy skillet on low. Add garlic and sage leaves and cook very slowly for 30 minutes. Season veal chops with salt and pepper and brush with a little olive oil. Grill until medium-rare, about 15 minutes, turning once. Heat remaining tablespoon olive oil in a large, heavy frying pan on high. Add chops and sear until just pink inside, 5 minutes more, turning once. Remove chops to 4 warmed dinner plates. Deglaze pan with stock or water and reduce over high heat to 1/2 cup of liquid, scraping bottom of pan to incorporate any browned bits. Reduce heat and add garlic-sage oil to the pan. Cook for 1 minute and adjust seasoning to taste. Strain jus over each chop and serve garnished with fresh sage leaves. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 52131,"Chocolate Peppermint Soda 2 cups round red and white peppermint candies, unwrapped and crushed 20 round red and white peppermint candies, unwrapped and crushed 2 cups seltzer
4 ounces chocolate syrup
Vodka, for topping, optional
Instructions: For the infused peppermint simple syrup: Combine the crushed candies with 1 1/2 cups of water over medium heat. Simmer until the candy is dissolved; remove from the heat. Strain if any candy bits remain. Let cool. For the chocolate peppermint sodas: Pour the crushed candies into a small dish. Dip the rims of 2 highball glasses in water and roll in the crushed candies to coat the rims. (You may need to press them on a bit with your fingers to evenly coat the rims.) Fill the glasses halfway with ice. Add 1 ounce of the simple syrup to each glass, divide the seltzer between the glasses and stir to mix. Drizzle in the chocolate syrup and let it swirl down into the pink soda. Add a splash of vodka if desired. ","[Merlot, Cabernet Sauvignon, Malbec, Moscato]" 52132,"Juicy Butter Burger Sliders with Sweet Russian Sauce and Arugula Pesto 3 tablespoons olive oil 1 medium yellow onion, finely diced
Salt and fresh ground pepper
1 teaspoon five-spice powder
3 tablespoons balsamic vinegar 2 pounds ground beef (80 percent lean)
3 tablespoons cold butter, each tablespoon cut into 6 cubes
9 slices sharp cheddar (from deli), cut into quarters
18 slider buns, mini brioche rolls or Hawaiian rolls
1/2 cup mayonnaise 2 tablespoons chopped cornichons
2 tablespoons ketchup
2 tablespoons balsamic vinegar
1 tablespoon chopped capers
2 cloves garlic 1/4 cup olive oil
3 tablespoons walnuts, toasted
2 cups baby arugula
1 teaspoon fresh lemon juice
Pinch salt
Instructions: For the sliders: Heat the olive oil in a medium skillet over medium heat. Add the onions, season with a bit of salt and pepper, and cook until softened and translucent, about 5 minutes. Let cool. In a large bowl, combine the sauteed onions, five-spice powder and 1 tablespoon of the balsamic vinegar, and season with a generous pinch of salt and of pepper. Add about one-quarter of the ground beef, and gently mix together until combined. Add the remaining ground beef and gently mix, making sure not to overmix. Divide the meat into approximately 2-ounce portions, and form each into a ball. Insert a cube of butter into the center of each ball, then lightly press into patties about 3/4-inch thick and 2 inches in diameter. Place the patties on a baking sheet, cover with plastic, and refrigerate until ready to cook. Fire up the grill or grill pan to medium-high. Cook the sliders about 2 to 3 minutes per side for medium doneness. After flipping, drizzle each slider with a bit of the remaining balsamic. Set two pieces of cheddar on each slider about 2 minutes before it is done cooking. Place the sliders on buns, and serve with sauces on the side. For the sweet Russian sauce: Combine the mayonnaise, cornichons, ketchup, balsamic and capers in a small bowl; mix until blended. For the arugula pesto: Combine the garlic and 2 tablespoons of the olive oil in a mini chopper or food processor, and pulse until the garlic is chopped. Add the toasted walnuts and pulse until finely chopped. Add the arugula, the remaining 2 tablespoons olive oil and the lemon juice, and season with salt. Pulse just until everything is finely chopped, not pureed. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 52133,"Turkey Hashed Browns 5 tablespoons unsalted butter 1 1/2 pounds boiling potatoes, peeled and 1/2-inch diced 1 1/2 cups chopped yellow onions (2 onions) 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1/2 pound cooked turkey, cut in 1-inch cubes 2 tablespoons minced fresh flat-leaf parsley 2 tablespoons minced scallions, white and green parts Instructions: Melt the butter in a large (10 to 12-inch) saute pan. Add the potatoes, onions, salt, and pepper and cook over medium-low heat for 15 to 20 minutes, turning occasionally with a flat spatula, until the potatoes are evenly browned and cooked through. (Allow the potatoes to cook for 5 minutes before turning.) Add the cooked turkey and heat for 1 to 2 minutes. Turn off the heat and add the parsley and scallions. Serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 52134,"CP's Cheesy Creamed Corn 6 ears fresh corn, husked 4 cups half-and-half
4 ounces pecorino, freshly grated
6 slices prosciutto
1/2 pint mascarpone
1 tablespoon unsalted butter
1 tablespoon EVOO for frying prosciutto (if not using deep-fryer)
Neutral oil, for frying, optional Kosher salt
Instructions: Invert a small bowl in a very large bowl. Hold the corn so it's standing up on top of the inverted bowl with the thick base at the bottom. Carefully shave off all the kernels from the corn cobs with a knife. Add the corn to a medium saucepan, then take a tablespoon and scrape the cobs where the kernels once were. What you will get is a sweet/milky/starchy slurry that will help thicken your corn. Add the half-and-half and bring to a simmer over medium-high heat for 3 to 5 minutes. Once the mixture has thickened, add the pecorino and stir to combine, allowing it to melt and incorporate. Cut the prosciutto into narrow ribbons and add half of it to the creamed corn mixture along with the mascarpone and butter. Add the remaining prosciutto to a deep-fryer, or small saute pan with hot olive oil and fry until crispy, about 1 minute. Remove to a paper towel-lined plate before stirring into the creamed corn. Taste and adjust the seasoning with salt before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 52135,"Mata Hari 1-ounce brandy (recommended: Courvoisier VS) 1-ounce chai-infused sweet vermouth* 1-ounce fresh pomegranate juice 1/2-ounce fresh lemon juice 1/2-ounce simple syrup 3 dried edible rosebuds, for garnish Instructions: Pour all ingredients into a mixing glass. Add ice and shake vigorously. Strain into a chilled cocktail glass. Garnish with rosebuds. ","[Cognac, Port, Moscato, Sparkling Wine]" 52136,"Stuffed Arancini 1 1/2 cups frozen corn 1 cup freshly grated Parmesan 2 tablespoons extra-virgin olive oil
2 tablespoons butter, room temperature
2 shallots, chopped
1 clove garlic, minced
1/2 teaspoon salt
1 cup Arborio rice
1 cup white wine
2 1/4 cups low-sodium chicken broth
3/4 teaspoon chopped fresh rosemary
1/2 cup flour 1/2 teaspoon salt
2 eggs, room temperature
1 cup panko breadcrumbs
1/2 cup cornmeal
1 link chicken-apple sausage, cooked and diced into 28 pieces
Vegetable oil, for frying
1 jar marinara sauce, warmed, for serving, optional
Instructions: For the risotto: Puree the corn and Parmesan in a food processor until paste-like and almost completely smooth. Set aside. Heat a 3 1/2-quart Dutch oven over medium-high heat. Add the olive oil and butter, and heat until the butter is melted. Add the shallots and garlic; cook, stirring with a wooden spoon, until soft and fragrant, 2 minutes. Add the salt and stir in the rice; cook for one minute. Deglaze with the wine and reduce the heat to medium; simmer, stirring, until the wine is almost fully absorbed. Stir in the chicken broth and rosemary; cook, stirring often, until the rice is tender but not mushy, 15 to 20 minutes. Stir in the corn puree. Spread the risotto out on a parchment-lined baking sheet. Let cool to room temperature, then cover with plastic wrap and refrigerate until cold. For the arancini: Set up a breading station with three shallow bowls. Combine the flour and salt in the first bowl; whisk the eggs in the second bowl; mix the panko and cornmeal in the third. Using a 1-tablespoon ice cream scoop, scoop a ball of risotto into the palm of your hand. Press a piece of chicken sausage into the center of the ball, then shape the ball to make sure it is completely covered. Roll the ball in the flour, then in the egg, and, finally, in the breadcrumbs, making sure the ball is completely coated. Place the arancini on a rimmed baking sheet and continue with the remaining risotto. Fill a medium saucepan with 2 inches of oil. Heat over medium-high heat until the oil reaches 350 degrees F on a deep-fry thermometer. Fry the arancini in batches of 5 or 6, using a spider or slotted spoon to carefully lower the rice balls into the oil. Fry until deep golden brown and heated through, 3 to 4 minutes. Drain on a paper-towel-lined tray. Serve warm with marinara for dipping, if desired. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 52137,"Palmiers 2 cups granulated sugar 1/8 teaspoon kosher salt 2 sheets puff pastry, defrosted (recommended: Pepperidge Farm) Instructions: Preheat the oven to 450 degrees F. Combine the sugar and kosher salt. Pour 1 cup of the sugar/salt mixture on a flat surface such as wooden board or marble. Unfold each sheet of puff pastry onto the sugar and pour 1/2 cup of the sugar mixture on top, spreading it evenly on the puff pastry. This is not about sprinkling, it's about an even covering of sugar. With a rolling pin, roll the dough until it's 13 by 13-inches square and the sugar is pressed into the puff pastry on top and bottom. Fold the sides of the square towards the center so they go halfway to the middle. Fold them again so the two folds meet exactly at the middle of the dough. Then fold 1 half over the other half as though closing a book. You will have 6 layers. Slice the dough into 3/8-inch slices and place the slices, cut side up, on baking sheets lined with parchment paper. Place the second sheet of pastry on the sugared board, sprinkle with the remaining 1/2 cup of sugar mixture, and continue as above. (There will be quite a bit of sugar left over on the board.) Slice and arrange on baking sheets lined with parchment. Bake the cookies for 6 minutes until caramelized and brown on the bottom, then turn with a spatula and bake another 3 to 5 minutes, until caramelized on the other side. Transfer to a baking rack to cool. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 52138,"Steamed Okra 1 pound medium okra pods 1 tablespoon butter 1/2 teaspoon salt Instructions: Rinse the okra thoroughly in cold water. Place into steaming basket over 1 to 2 inches of boiling water. Cover and cook until tender, but crisp, about 5 minutes. Toss with butter and salt. Serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling]" 52139,"Classic Chicken Parmesan 2 skinless, boneless chicken breasts (about 10 ounces each) 1/4 cup plus 1 tablespoon extra-virgin olive oil 2 cloves garlic, finely chopped 1/4 teaspoon red pepper flakes 1 15-ounce can tomato puree 1/2 cup plus 2 tablespoons grated parmesan cheese 1/4 cup finely chopped fresh basil 1/2 cup all-purpose flour Kosher salt and freshly ground pepper 3 large eggs 1 1/4 cups grated mozzarella cheese (about 6 ounces) Instructions: Slice the chicken breasts in half horizontally to make 4 thin cutlets. Put between 2 pieces of plastic wrap and pound with a meat mallet or heavy skillet until 1/4 inch thick. Heat 1 tablespoon olive oil in a medium pot over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic softens, about 1 minute. Add the tomato puree, then rinse out the can with 1 cup water and add to the pot. Simmer until the sauce just thickens, about 10 minutes. Whisk in 1/4 cup parmesan and the basil. Spread 1/2 cup of the sauce in a 3-quart flameproof baking dish. Preheat the broiler. Meanwhile, combine the flour and 1/2 teaspoon each salt and pepper in a shallow dish. Beat the eggs with 1/4 cup parmesan in another shallow dish. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Dredge 2 chicken cutlets in the flour, tapping off the excess, then dip in the egg mixture. Carefully lay in the skillet and fry until golden brown and just cooked through, 2 to 3 minutes per side. Transfer to the baking dish. Add the remaining 2 tablespoons olive oil to the skillet and repeat with the remaining 2 chicken cutlets. Add to the baking dish. Combine the mozzarella and the remaining 2 tablespoons parmesan in a bowl. Sprinkle half of the cheese mixture on the chicken, then top with the remaining sauce and the remaining cheese mixture. Broil until the cheese melts, about 2 minutes.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]

" 52140,"Campfire Mini Cheesecakes 2 8-ounce packages cream cheese, at room temperature 2 large eggs 1/2 cup sugar 1 teaspoon pure vanilla extract 1 teaspoon fresh lemon juice Pinch of salt 1 tablespoon unsweetened cocoa powder 1 cup graham cracker crumbs 2 tablespoons unsalted butter, melted Mini marshmallows and caramel sauce, for decorating Candy melt brushstrokes, recipe follows 1/2 cup red candy melts 1/2 cup orange candy melts 1/2 cup yellow candy melts Instructions: Preheat the oven to 325? F. Line a 12-cup muffin pan with paper liners. Beat the cream cheese, eggs, sugar, vanilla, lemon juice and salt in a large bowl with a mixer until smooth. Remove a heaping 1/4 cup of the batter to a small bowl and mix in the cocoa powder until smooth. Mix the graham cracker crumbs and melted butter in a separate small bowl. Press into the muffin cups to make a crust. Pour in the plain batter, then gently swirl in the chocolate batter with a spoon.
Bake the cheesecakes until set, about 30 minutes. Let cool, then refrigerate until chilled, about 2 hours. Top with mini marshmallows, caramel sauce and the candy melt brushstrokes.
Melt 1/2 cup each red, orange and yellow candy melts in separate small bowls in the microwave in 30-second intervals, stirring. Using the back of a spoon, make swipes of each color on a parchment-lined baking sheet. Let harden, then arrange on the cheesecakes to look like flames. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 52141,"Crab and Avocado Salad 2 cups grapefruit juice 2 tablespoons chardonnay vinegar 1 tablespoon Dijon mustard 1 teaspoon honey 1 teaspoon soy sauce Kosher salt and freshly ground black pepper 1/2 cup extra-virgin olive oil 1/2 cup rich mayonnaise, such as Kewpie (see Cook's Note) 3 tablespoons chopped fresh tarragon 2 tablespoons lemon juice 4 teaspoons chardonnay vinegar 2 teaspoons Dijon mustard 1/2 cup finely minced celery 8 ounces jumbo lump crab meat, picked over for shells Kosher salt 2 red grapefruits 4 avocados 1/2 cup microgreens Instructions: Make the dressing. In a small pot, bring the grapefruit juice to a simmer over medium-low heat. Reduce the juice to 1/4 cup. Set aside to let cool, about 30 minutes. In a medium bowl, whisk together the reduced grapefruit juice, vinegar, mustard, honey and soy sauce. Season with salt and pepper. Slowly drizzle in the olive oil and whisk until emulsified. Set aside. Make the crab salad. In a medium bowl, stir together the mayonnaise, tarragon, lemon juice, vinegar and Dijon. Add the celery and stir to coat. Gently fold in the jumbo lump crab and season with salt. Assemble. Supreme a grapefruit by trimming the top and bottom poles so it stands up straight on a cutting board. With a very sharp knife, slice off the peel and pith from top to bottom, working in sections and following the shape of the grapefruit. Once peeled, hold the grapefruit on its side in your hand over a bowl to catch the juices. Use a small paring knife to slice between the membranes on either side of the top segment, releasing the segment. Place the segment into a separate bowl. Repeat, rotating the grapefruit as segmented, until all the segments have been removed. Arrange 5 or 6 grapefruit segments, with the straight sides of the segments facing outwards, to form a circle on the plate. Repeat with the remaining grapefruit and 3 other plates. Halve an avocado crosswise, not lengthwise, and remove the pit. Remove the skin, being careful not to mar the flesh. Trim off a little from the bottom of the bottom half of the avocado so that it sits upright. Place the avocado bottom in the center of a circle of grapefruit segments on a plate. Repeat with the remaining avocados. Divide the crab mixture among the avocado bottoms, piling the crab up high. Cover each with their top avocado halves to form whole avocados. Drizzle the dressing generously over the avocados and grapefruit. Sprinkle the microgreens on top of the avocados and all around the plates. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 52142,"Rice Pilaf with Figs 1 tablespoon grapeseed oil 1 onion, chopped 1 cup jasmine or basmati rice 2 cups water Few grinds fresh black pepper Pinch allspice 2 tablespoons dried currants Pinch salt 6 fresh figs, stemmed and cut in half lengthwise 2 tablespoons toasted almonds, chopped Instructions: Heat the oil in a large saute pan over medium heat. Add the onion and saute until translucent, about 2 minutes. Stir in the rice and saute for 2 minutes, stirring a few times. Add the water, pepper, allspice, currants, salt, and figs. Stir gently. Bring the mixture to a boil, and then lower the heat. Cover and simmer until the rice is tender and the water is absorbed, about 20 minutes. If the water cooks out of the rice too quickly, you can add a little more, and then re-cover until cooked. Uncover the rice and fluff with a fork, being careful not to mash the figs. Plate, top with chopped almonds, and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 52143,"Mango Chai Martini 3 ounces mango juice 2 ounces vodka 2 teaspoons sugar 1 teaspoon Chai Masala, recipe follows Crushed ice Mango chunks, for garnish 1 tablespoon fennel seeds 2 teaspoons green cardamom pods 1 teaspoon whole cloves 1 teaspoon ground ginger 5 brown cardamom pods One 2-inch piece cinnamon stick Instructions: Place the juice, vodka, sugar and Chai Masala into a cocktail shaker with crushed ice. Shake until ice cold, and then strain into a martini glass.
Thread chunks of mango on a toothpick or cocktail stick and use to garnish the drink. Grind the fennel seeds, green cardamom pods, cloves, ginger, brown cardamom pods and cinnamon stick in an electric spice grinder. Store in an airtight jar.
","[Sauvignon Blanc, Riesling, Gewrztraminer, Chenin Blanc]" 52144,"Greens and Andouille 1 pound spicy, bitter greens such as mustard or dandelion greens Salt 2 tablespoons extra-virgin olive oil 3/4 to 1 pound andouille sausage, chopped or crumbled, parcooked or fresh 1 medium onion 1/2 cup chicken stock 2 tablespoons cider or wine vinegar Sprinkle sugar Salt and freshly ground black pepper Nutmeg, freshly grated Instructions: Heat a pan with a few inches water over medium heat. Bring to a boil, season with salt, to taste, and add the bitter greens. Cook for a few minutes, then drain and reserve. Heat the extra-virgin olive oil in a large skillet over medium to medium-high heat and add the andouille. Brown the crumbles or the chopped cooked sausage, then add the onions and cook until softened, about 5 minutes. Stir in the stock and add the bitter greens. Heat through for a few minutes, then douse with vinegar, and season with sugar, salt, pepper and nutmeg, to taste. Transfer to a serving bowl and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 52145,"Chicken and Broccoli Rabe Summer Rolls Canola oil, for frying Kosher salt 1 bunch broccoli rabe
Olive oil
2 cloves garlic, smashed and chopped
1 tablespoon Calabrian cl paste or 1 cl chopped
1 pound ground chicken
1/4 cup grated Parmesan 16 spring roll wrappers
1 egg, whisked with 1 tablespoon water
Dipping Sauce, recipe follows 1/2 cup Greek yogurt 1/4 cup Dijon mustard 2 tablespoons red wine vinegar
Kosher salt Instructions: Heat a tall-sided pot half filled with canola oil to 350 degrees F. Bring a large pot of salted water to a boil. Trim the ends of the broccoli rabe and blanch in the boiling water. Drain well. Coat a large saute pan with enough olive oil to coat the bottom. Put the garlic in the pan and heat over medium heat. When the garlic is fragrant, add the cl paste and cook for an additional minute. While the garlic and cl cook, finely chop the broccoli rabe, then add to the pan. Cook for a couple minutes to marry the flavors. Season with salt. Remove from the heat and allow to cool. In a mixing bowl combine the ground chicken and Parmesan thoroughly and sprinkle with salt. Mix in the cooled broccoli rabe. To build the egg roll, lay the wrapper flat on the work surface like a diamond, with one corner facing you. Brush a little egg wash over the top corner and edges of the wrapper. Lay some of the stuffing in the bottom third of the wrapper in a horizontal log, leaving a 1-inch gap on either side. Fold the bottom corner over the stuffing; fold the sides inside like an envelope and roll all the way to the top. Place the egg rolls on a sheet tray until ready to fry. Fry the egg rolls in the oil until golden brown and crispy. Remove and drain on a paper-towel-lined sheet tray. Place the egg rolls on a platter and serve with the Dipping Sauce. In a small bowl combine the yogurt, mustard and vinegar. Season with salt.
","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 52146,"Roast Pork Loin with Apples 2 tablespoons vegetable oil 1 (2-pound) boneless center cut pork loin, trimmed and tied Kosher salt and freshly ground black pepper 1 medium onion, thickly sliced 2 carrots, thickly sliced 2 stalks celery, thickly, sliced 3 cloves garlic, smashed 3 sprigs fresh thyme 3 sprigs fresh rosemary 4 tablespoons cold unsalted butter 2 apples, such as Cortland or Rome peeled, cored and cut into 8 slices 2 tablespoons apple cider vinegar 1 cup apple cider 2 tablespoons whole grain mustard Instructions: Preheat the oven to 400 degrees F. In a large ovenproof skillet heat the vegetable oil over high heat. Season the pork loin all over generously with salt and pepper. Sear the meat until golden brown on all sides, about 2 to 3 minutes per side. Transfer the meat to a plate and set it aside. Add the onion, carrot, celery, garlic, herb sprigs, and 2 tablespoons of the butter to the skillet. Stir until the vegetables are browned, about 8 minutes. Stir in the sliced apples, then push the mixture to the sides and set the pork loin in the middle of the skillet along with any collected juices on the plate. Transfer the skillet to the oven and roast the loin until an instant-read thermometer inserted into the center of the meat registers 140 to 150 degrees F, about 30 to 35 minutes. (See Cook's Note.) Transfer the pork a cutting board and cover it loosely with foil while you make the sauce. Arrange the apples and vegetables on a serving platter and set aside. Remove and discard the herb sprigs. Return the skillet to a high heat and add the vinegar scraping the bottom with a wooden spoon to loosen up any browned bits. Reduce by half then add the cider and reduce by about half again. Pull the skillet from the heat and whisk in the mustard, and the remaining 2 tablespoons of cold butter. Adjust the seasoning with salt and pepper, to taste. Remove the strings from the roast and slice into 1/2-inch thick pieces and arrange over the apple mixture. Drizzle some sauce over meat and serve the rest on the side. Cook's Note: Pork cooked this way will be slightly pink. If desired, cook the pork to 160 degrees F, but be aware that this lean cut will not be as moist at the higher temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 52147,"Spicy Pesto Wings 1 cup canola oil 5 teaspoons red cl flakes
1 clove garlic
Zest of 1 lemon
1 cup fresh basil leaves 1/3 cup grated Parmesan Romano cheese blend
3 tablespoons pine nuts
3 cloves garlic
Juice of 1/2 lemon
Kosher salt and freshly ground black pepper 2 tablespoons olive oil, plus more for greasing the baking sheet 2 pounds chicken wings Kosher salt and freshly ground black pepper Grated Parmesan, for sprinkling Instructions: For the peppered canola oil: Combine the canola oil, red cl flakes, garlic and lemon zest in a pot and cook over low heat for 40 to 50 minutes. Let cool completely, then strain. For the pesto: Combine the basil, cheese, pine nuts, garlic and lemon juice in a food processor and pulse until a paste is formed. While the machine is running, slowly drizzle in 1/3 to 1/2 cup of the peppered canola oil until the desired consistency is achieved. Season with salt and pepper. For the wings: Preheat the oven to 350 degrees F. Lightly grease a baking sheet with olive oil. Season the wings with salt and pepper, drizzle with the olive oil and mix to combine. Arrange the wings on the prepared baking sheet and roast until the skin is golden brown and the wings are cooked through, 18 to 25 minutes depending on size. Remove the wings from the oven, toss with the pesto sauce, put them back in the oven and cook until just warmed through. Sprinkle with grated Parmesan and serve immediately. ","[Syrah, Zinfandel, Barbera, Tempranillo]" 52148,"Grandma Nancy's Stuffed Mushrooms 6 large button mushrooms 1 link hot Italian sausage (meat taken out of casing) 3/4 cup seasoned Italian bread crumbs 3/4 cup grated Pecorino Romano 1/4 cup grated Parmigiano Reggiano 1 tablespoon garlic powder 1/2 teaspoon freshly ground black pepper 1 tablespoon dried parsley 1/4 cup extra-virgin olive oil plus more for drizzling 1/4 cup shredded mozzarella Instructions: Preheat oven to 375 degrees F. Wash and pat dry mushrooms. Take off stems and chop into small pieces. Place mushroom caps in baking dish. Place teaspoon of sausage meat in bottom of mushroom. Press meat down into mushroom. In a small bowl combine mushroom pieces, bread crumbs, Pecorino Romano, Parmigiano Reggiano, garlic powder, pepper, and parsley. Add olive oil until mixture is moist. If too dry add more oil. Fill each mushroom cap generously with stuffing mixture and place in baking pan. If any stuffing is leftover, divide evenly and top each mushroom. Drizzle olive oil over each one. Pour little water in bottom of pan. Cover with foil. Bake for 30 minutes. Remove foil, sprinkle shredded mozzarella on each mushroom and bake uncovered for another 10 minutes. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 52149,"Squash Sauce 2 tablespoons grapeseed or extra-virgin olive oil 1/4 cup diced onion 1 to 2 cups squash (butternut or delicatta), peeled and cut into 1/2-inch cubes 2 cups vegetable stock Salt and pepper Raw cane sugar, if necessary Ras al hannout Instructions: Heat the oil in a medium saucepot until hot. Add the onion and squash cubes, then saute until the onions are soft. Add the vegetable stock, bring to a slow simmer and cook until the squash is tender enough to puree. Season to taste with salt, pepper, sugar (if necessary) and ras al hannout.; ","[Chardonnay, Riesling, Gewrztraminer]" 52150,"Christmas Cobb Salad Nonstick cooking spray 2 tablespoons maple syrup 2 tablespoons brown sugar 2 tablespoons apple cider 1 pound ham steak, fully cooked, large dice 1/2 pound bow tie pasta, cooked 3 tablespoons minced sweet gherkins Bibb lettuce 1/2 cup sliced red onion 1 cup small diced Gouda Marinated Green Beans, recipe follows 3 tablespoons chopped fresh parsley leaves Vinaigrette, recipe follows 1 pound green beans, trimmed, cut in thirds 1 teaspoon minced garlic 1 teaspoon red pepper flakes 2 teaspoons extra-virgin olive oil 1 teaspoon white wine vinegar Pinch salt Pinch cracked black pepper 2 tablespoons Dijon mustard 1 tablespoon sherry vinegar 1/4 cup olive oil 1 shallot, small dice 1 tablespoon chopped fresh thyme leaves Pinch salt Pinch cracked black pepper Instructions: Preheat the oven to 350 degrees F. Spray a sheet tray with nonstick spray. In a medium-sized bowl, whisk together the maple syrup, brown sugar, and apple cider. Add the ham and mix well. Put the ham mixture on a sheet tray and bake until warmed through and the ham develops color, about 20 to 25 minutes. Remove from the oven and set aside. Add the pasta, gherkins and parsley to the bowl with the vinaigrette and stir to coat. Line a large serving bowl with Bibb lettuce and add the pasta. Arrange the red onions, Gouda, marinated green beans, and cooked ham in rows on top of the pasta. Serve. Bring a large stockpot of salted water to a boil over medium heat. Add the green beans and cook until bright green and tender, about 2 to 3 minutes. Drain the green beans and shock them in an ice bath. In a medium-sized bowl, mix together the garlic, red pepper flakes, oil, vinegar, salt, and pepper. Drain the green beans from the ice water and toss them in the marinade until well coated. Set aside. In a large bowl, mix together mustard, vinegar, olive oil, shallot, thyme, salt, and pepper. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 52151,"Saute of Chicken and Broccoli - Italian Style 2 cups broccoli florets 8 ounces penne 3 tablespoons olive oil 1/4 cup minced onion 12 ounces skinless boneless chicken breast, cut into small dice 2 tablespoons white wine 1/2 teaspoon oregano 1 to 1 1/2 cups tomato sauce 2 tablespoons minced fresh parsley Salt and freshly ground pepper Instructions: Bring salted water to a boil. Parboil the broccoli for a minute and remove. Add the penne and cook for 8 to 10 minutes or until al dente. In a large skillet heat the olive oil. When hot, add the onion and saute for 3 to 4 minutes. Add the chicken and saute, stirring continuously until no longer pink. Add the garlic and saute a few moments, then add the white wine, oregano and tomato sauce. Add the parboiled broccoli and simmer just to reheat. Season to taste with salt and pepper and garnish with Italian parsley. Drain penne and transfer to a bowl. Top with chicken and broccoli saute and serve. ","[Chardonnay, Pinot Grigio, Chianti, Barbera]" 52152,"Pierogi and Squash Stew 2 teaspoons extra-virgin olive oil 8 ounces Italian turkey sausage, casings removed 1 tablespoon tomato paste 1 pound cremini mushrooms, sliced 2 tablespoons all-purpose flour 2 cups low-sodium chicken broth 3 cups shredded coleslaw mix or shredded cabbage 1 10-ounce bag frozen cubed butternut squash, thawed 1 12-to-13-ounce package cheddar and potato pierogies Kosher salt 1/3 cup sour cream Freshly ground pepper Instructions: Heat the olive oil in a large pot over medium heat; add the sausage and cook, breaking it up with a wooden spoon, until browned, about 5 minutes.
Add the tomato paste and cook, stirring, 30 seconds. Add the mushrooms and stir well to coat. Increase the heat to medium high, cover and cook, stirring occasionally, until the mushrooms are tender, about 5 minutes.
Add the flour and cook, stirring, 1 minute, then stir in the chicken broth and 2 cups water, scraping up any browned bits from the bottom of the pot. Add the coleslaw mix to the pot, cover and bring to a simmer. Reduce the heat to medium and cook until the cabbage is wilted, about 3 minutes.
Add the squash and pierogies and simmer, uncovered, until the pierogies are cooked through, 5 to 7 minutes. Season with salt.
Divide among bowls and top with the sour cream, and pepper to taste. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 52153,"Chipotle Corn on the Cob 4 ears corn on the cob, silks removed and soaked for 1 hour 1 tablespoon pureed chipotle in adobe sauce 1 lemon, zested and juiced 6 ounces whole butter, at room temperature Instructions: Pull husks back on corn. In a small bowl combine the chipotle, lemon zest and juice and butter. Rub half the butter on corn and pull the husk back up. Grill corn for 3 minutes per side. Serve with remaining butter. ","[Malbec, Tempranillo, Garnacha]" 52154,"Individual Summer Puddings 10 to 15 thin slices whole wheat bread, crusts removed 2 teaspoons powdered gelatin 1/4 cup cold water 1 cup thawed frozen pure (no sugar added) apple juice concentrate 3 cups raspberries 3 cups red currants (substitute blackberries or more of the other berries) 4 cups strawberries, hulled 1 cup frozen cranberries 2 cups blueberries 2 cups cold heavy cream (optional) Instructions: The day before you plan to serve the pudding, butter 8 (1-cup) ramekins and line them with plastic wrap. Cut the crusts off the bread and, using a round cutter the size of the interior of the bottom of the ramekin, cut out 16 bread disks. Lay 8 of them in the bottoms of the ramekins. Cut the rest of the bread in strips and line the walls of the ramekins. Reserve the remaining 8 disks.
Sprinkle the gelatin over the cold water and let it soak to sponge for 5 minutes. In a saucepan, carefully combine the apple juice concentrate and all the berries. Bring the mixture to a boil and cook until the strawberries begin to soften, about 1 minute. Immediately turn off the heat. Add the sponged gelatin to the berries mixture and stir to combine.
Divide evenly by spooning the berries and their juice into the bread-lined ramekins. Cover with remaining bread disks. Place the ramekins on a sheet pan and cover them with plastic wrap. Place a second sheet pan on top of them and place a weight on it, like a 1/2 gallon juice can and chill overnight. The bread should become completely soaked with berry juice by the next day. These will keep for 2 days at this point.
When ready to serve, whip the cream with an electric mixer at high speed until it forms soft peaks. Remove the puddings from the refrigerator and remove the plastic wrap on top. Carefully turn the pudding out onto dessert plates tugging on the plastic wrap lining if needed. Serve with whipped cream on top. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 52155,"Fresh Fruit Batidos 6 ounces mango sorbet 3 ounces vanilla ice cream 1/2 cup chopped fresh mango, plus mango slices, for garnish 5/8 cup cold milk 1 to 2 tablespoons honey, or more to taste Mint sprigs, for garnish Instructions: Place all ingredients in a blender and blend until smooth. Pour into a 10-ounce glass and serve immediately. Garnish with a mango slice and mint sprig, if desired. ","[Viognier, Moscato, Riesling, Sauvignon Blanc]" 52156,"Oysters Rockefeller 2 (16 ounces) boxes frozen spinach thawed and squeezed 20 oysters 1 cup Parmesan 1 1/2 cups mayonnaise 10 strips bacon Instructions: Thaw the spinach in colander squeeze as much of the water out as possible. Mix spinach, Parmesan, and mayonnaise in a bowl until creamy. Texture should be thick, if you overdo the mayonnaise add more Parmesan. Split oysters in half and line on a cookie sheet or in a baking pan. Top each oyster with enough of the spinach mixture to cover. Cut bacon with kitchen scissors, large enough to drape over top of oyster. Bake in a preheated 350 degree F oven until bacon is crisp. Serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling Wine]" 52157,"Sundae Date Boats 2 large scoops caramel stripe ice cream or French vanilla ice cream 1/2 cup butterscotch or caramel dessert topping 1 canister whipped cream 2 cherries Instructions: Add 2 large scoops ice cream to a dessert boat. Remove the lid from the dessert topping jar and heat in microwave for 20 to 30 seconds. Pour warm sauce over ice cream. Top each scoop of ice cream with a big swirl of whipped cream and a cherry. Add 2 spoons and a special someone and this dessert makes a sweet end (or beginning) to a great date night, at home! ","[Chardonnay, Moscato, Riesling]" 52158,"The Best Shrimp and Grits 3 cups milk Kosher salt and freshly ground black pepper
1 teaspoon sugar
1 cup old-fashioned grits
2 tablespoons unsalted butter
1/4 cup olive oil
1 1/2 pounds large shrimp (16/20), peeled and deveined (see Cook's Note)
8 ounces andouille sausage, halved lengthwise and cut into 1/4-inch half moons
4 cloves garlic, thinly sliced
1 medium red bell pepper, chopped
3/4 large onion, chopped
1/2 jalapeno, thinly sliced
2 tablespoons tomato paste
1/2 cup dry white wine
2 scallions, thinly sliced
Instructions: Bring the milk, 2 cups water, 2 3/4 teaspoons salt and the sugar to a boil in a large saucepan over medium-high heat. Vigorously whisk in the grits until the liquid comes back to a boil. Reduce the heat to low, cover and simmer, whisking occasionally and scraping the bottom and sides of the pan to prevent sticking, until the grits are tender and thick, 35 to 45 minutes. Whisk in the butter until melted. Cover and set aside until ready to serve. Meanwhile, heat 1 tablespoon of the oil a large skillet over high heat until you see wisps of smoke rising from the pan. Cook half the shrimp until lightly browned on both sides, about 1 minute per side. Transfer to a large bowl. Repeat with 1 more tablespoon of the oil and the remaining shrimp.
Reduce the heat to medium-high and add the andouille in an even layer. Cook undisturbed until browned on one side, about 1 minute. Transfer to the bowl with the shrimp.
Heat the remaining 2 tablespoons oil in the same skillet and add the garlic, bell peppers, onions, jalapeno, 1 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until caramelized and tender, 8 to 10 minutes. Add the tomato paste and cook, stirring constantly, until brick-red colored, about 1 minute. Add the wine to deglaze the skillet, scraping up any browned bits from the bottom. Cook until the sauce reduces and you can no longer smell any alcohol, 2 to 3 minutes. Add the shrimp, andouille, any accumulated juices and 1/4 cup water and cook until the sauce is slightly reduced and the shrimp are cooked through, about 2 minutes. Season with salt and pepper.
Divide the warm grits among plates. Serve the shrimp and andouille over the grits. Garnish with the scallions.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 52159,"Crepes 1 cup all-purpose flour 3/4 cup milk
3 tablespoons melted unsalted butter, plus more for coating the pan 2 large eggs
Instructions: In a blender, combine the flour, milk, melted butter, eggs and 1/2 cup water. 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 nonstick 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 a cutting board. Lay the crepes out flat so they can cool. Continue until all the batter is gone. After the crepes have cooled, you can stack them and store in resealable 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 apart. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 52160,"Roasted Pineapple Milkshake 1 cup ice 1/2 Grilled Golden Pineapple, recipe follows 1/2 cup pineapple juice 1/3 pint lemon sorbet 1/3 pint frozen vanilla ice cream Club soda, to taste 1 golden pineapple, cored and quartered Canola oil Instructions: Put ice in the blender. Add the cooled grilled pineapple, the pineapple juice, sorbet and ice cream. Pulse until the mixture is smooth and creamy. Pour into 4 large wine glasses. Top each glass with a splash of club soda. Serve. Heat grill to high. Brush pineapple with oil and grill until golden brown on all sides. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 52161,"Herby Green Bean Salad Kosher salt and freshly ground black pepper 1 1/2 pounds fresh green beans, trimmed
One 6-ounce bag sugar snap peas
1 heaping tablespoon stone-ground mustard
1 teaspoon low-sodium soy sauce
2 cloves garlic, grated or pressed
1/4 cup extra-virgin olive oil
1/2 cup dried cranberries
1/2 cup slivered almonds, toasted (see Cook's Note) 1/4 cup chopped fresh flat-leaf parsley 3 tablespoons chopped fresh dill 1/2 small head fennel, thinly sliced
Instructions: Bring a large pot of salted water to boil over high heat. Add the green beans and cook, 3 minutes, then add the sugar snap peas and cook for 1 minute more. Drain the vegetables and run under cold water until cool, then pat dry and set aside. Combine the mustard, soy sauce and garlic in a large mixing bowl for the base of the dressing. Slowly pour the olive oil into the bowl, whisking constantly, to emulsify into a thick dressing. Season with salt and pepper. Add the blanched vegetables to the bowl with the vinaigrette. Add the cranberries, almonds, parsley, dill and fennel. Toss gently to combine and ensure the ingredients are evenly coated in the dressing. Serve chilled or at room temperature. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 52162,"Espresso Martini 6 ounces vodka, such as Russian Standard 4 ounces coffee liqueur
4 ounces brewed espresso, chilled
2 ounces creme de cacao white
6 coffee beans
Instructions: Chill 2 martini glasses. Combine the vodka, coffee liqueur, espresso and creme de cacao in a cocktail shaker with ice and shake until chilled and frothy. Strain into the chilled glasses and garnish with 3 coffee beans per drink. ","[Brunello di Montalcino, Barolo, Syrah/Shiraz]" 52163,"Fried Deviled Eggs 1 dozen eggs 1/4 cup mayonnaise 1 tablespoon Dijon mustard 1 teaspoon fresh lemon zest 1 tablespoon chopped chives Dash hot sauce Salt and freshly ground black pepper 1 cup all-purpose flour 2 eggs, beaten 1 cup panko crumbs Parsley, for garnish Peanut oil, for frying Instructions: Add the eggs to a large saucepan filled with cold water. Bring to a boil. Remove from heat and let sit in the water for 14 minutes. Peel the eggs and slice lengthwise. Remove the yolks to a bowl. Add the mayonnaise, Dijon, lemon zest, chives, hot sauce and salt and pepper. Mash the yolks together with a wooden spoon. Taste and adjust seasonings, if needed. Fill the egg yolk mixture into the egg whites. Heat oil in a deep-fryer to 350 degrees F. In a medium bowl, add 1 cup of flour and season with salt and pepper. In another bowl, beat the eggs, in a third bowl, add 1 cup of panko. Dip the eggs into the flour, then the egg and finally into the panko. Gently put the eggs into the hot oil. Fry until golden brown. Remove to a paper towel lined sheet tray. Season with salt and pepper and garnish with parsley. ","[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]" 52164,"Alaskan Halibut, Salmon and Crab Roulade 1-pound fresh Alaskan halibut, cut into 4 (4-ounce) square pieces (Filet halibut in half if too thick) 8 ounces fresh Alaska salmon, cut in 2-ounce rectangle pieces 4 ounces Alaskan king crab leg and claw meat, cooked and extracted from shell 4 ounces Brie cheese, including rind, finely chopped 2 tablespoons each finely chopped fresh tarragon, chive, Italian parsley, 4 tablespoons shallots, very small dice, divided 1 pound yams, diced 1 garlic clove, minced, plus 6 large cloves, roughly chopped 5 sprigs fresh thyme 1-ounce extra-virgin olive oil 1/2 bottle Riesling, reserving - ounce 1/2 pound whole butter, reserving 2 tablespoons, small dice 1/2 pound assorted mushrooms, cleaned, halved or sliced Salt and freshly ground black pepper 8 sprigs chives, 4 inches long, for garnish Instructions: Preheat oven to 350 degrees F. Cut halibut and salmon into appropriate weights, cover each piece with plastic wrap and pound out with flat side of a meat tenderizer, or meat mallet, to 1/4-inch thickness. In a small bowl combine crabmeat, Brie cheese, 1 tablespoon fresh chopped herbs, 1 tablespoon shallot, 1 teaspoon minced garlic and salt and pepper, to taste. Season both sides of halibut with salt, pepper and some of the fresh herbs. Lay on an individual piece of plastic wrap, twice as big as the fish piece, flesh side down. Lay salmon piece on top of halibut, directly in the middle. Season with salt and pepper. Spread 1/4th of the crab and Brie mixture in the middle of the salmon. Do this with all 4 pieces of fish. Take plastic wrap that the fish is laying on and wrap fish into a tight roll, twisting the ends to make a \tube. Refrigerate. Toss yams, roughly chopped garlic, thyme sprigs and olive oil in a bowl until completely coated. Season with salt and pepper. Spread evenly on a sheet pan and roast in a 350 degree F oven for 15 to 20 minutes or until tender. While yams are roasting combine Riesling and 2 tablespoons shallots in a small saucepan. Reduce by 3/4 over medium-low heat. Whisk in butter a little at a time until completely combined. Once all the butter is beaten in, remove from heat and season with salt. When yams have about 10 minutes left to finish, take fish rolls from the refrigerator and slice each roll into 3 or 5 equal sections. Remove plastic wrap after cutting and lay shingled out on well-greased sheet pan and put into oven with yams. When yams are done, fish should be done as well. While fish and yams are cooking, heat saute pan with 1 tablespoon whole butter. Once hot, drop mushrooms into pan and saute over medium-high heat until crispy and tender. Season with 1 tablespoon shallot, 1/2 teaspoon minced garlic, salt and pepper, to taste. Remove yams and fish from oven. Place a 3 or 4-inch ring mold in center of plate and fill with roasted yam hash, pressing down firmly. Remove ring mold. Place mushroom mixture on top of yam cake, allowing it to spill slightly over the side. Take fish roll and shingle in front and up yam cake, creating some height with the back piece of fish. Drizzle 1-ounce Riesling butter over front edges of fish slices. Garnish with 2 chive sprigs and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]

" 52165,"Three Cheese Crostini Appetizer 1 1/2 cups quartered cherry tomatoes 3 tablespoons thinly sliced shallots 2 1/2 tablespoons extra-virgin olive oil, divided 1/2 tablespoon balsamic vinegar 3/4 cup ricotta cheese 1/4 cup crumbled blue cheese, loosely measured 1/4 cup prepared basil pesto 3/4 teaspoon salt, divided 1 teaspoon fresh lemon juice 1 teaspoon grated lemon peel, loosely measured 16 slices French or artisan type baguette, cut 1/4-inch thick on the diagonal 2 to 3 grinds black peppercorns (using handheld grinder) 3 tablespoons finely chopped fresh basil leaves 1/4 cup finely shredded fresh Pecorino Romano cheese, loosely measured Instructions: Position an oven rack 5 to 6 inches from the broiler element. Preheat the broiler to high. Line a baking sheet with heavy-duty aluminum foil. In a small bowl gently toss the tomatoes, shallots, 1/2 tablespoon of olive oil and vinegar together. Spread out the mixture on the prepared baking sheet. Set the baking sheet on a rack under the broiler element. Broil until the tomatoes begin to show a few black spots, about 4 minutes with oven door closed. Turn the mixture, using a spatula, and broil 3 minutes longer with the oven door closed. Remove from the oven and transfer the mixture with a slotted spoon to a small bowl; set the bowl aside until needed. Retain the broiler heat on high. While the tomatoes are broiling, combine the ricotta, blue cheese, pesto, 1/2 teaspoon salt, lemon juice and lemon peel in a medium bowl. Arrange the baguette slices on a large baking sheet and brush with the remaining 2 tablespoons of olive oil. Put the baking sheet on the rack under the broiler element and broil until golden, about 1 minute or so per side, watching carefully. Remove from oven. To assemble, season the tomato mixture with remaining 1/4 teaspoon salt and peppercorns, then stir in the basil. Spread some of the ricotta mixture over each crostini. Top with the tomato/onion mixture, then sprinkle with shredded cheese, dividing all the ingredients equally among the slices. Transfer to a serving plate and serve. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 52166,"Big Ol' Beer Brat Sub 2 12-ounce cans lager or pilsner beer 3 Granny Smith apples, peeled, cored and sliced 1 onion, sliced
Kosher salt and freshly ground pepper
4 fresh bratwurst sausages 6 ounces Velveeta, cubed 1 tablespoon chopped pickled jalapenos 2 teaspoons dijon mustard 1 24-inch baguette 2 cups sauerkraut, drained Instructions: Preheat a grill to medium high. Combine the beer, apples, onion, 1/2 teaspoon salt and 1/4 teaspoon pepper in a saucepan and bring to a simmer over medium heat. Add the brats and simmer, stirring occasionally, until cooked through, 10 to 15 minutes. Strain the brats, reserving 1 cup of the poaching liquid. Brown the poached brats on the grill, turning, 5 to 6 minutes. Make the beer-cheese sauce: Combine the Velveeta, 3/4 cup of the reserved poaching liquid, the pickled jalapenos and mustard in a small saucepan over low heat. Cook, stirring constantly, until melted and combined. Add more poaching liquid if you want to thin the sauce. Keep warm. Sandwich build: Split the baguette in half lengthwise and lightly toast on the grill. Halve the brats lengthwise and layer them on the baguette bottom. Top with the sauerkraut, a drizzle of the beer-cheese sauce and the baguette top. Cut into individual sandwiches and serve with the remaining beer-cheese sauce. ","[Lagers, Hefeweizen, Riesling]

" 52167,"Grilled Pork Tenderloin and Sweet Potatoes 2 tablespoons extra-virgin olive oil, plus more for brushing 3 medium sweet potatoes Kosher salt and freshly ground pepper 2 Persian cucumbers, chopped 1 cup chopped pineapple 1 scallion, sliced 1/4 cup fresh cilantro, roughly chopped 1 tablespoon white wine vinegar 1 tablespoon packed light brown sugar 1 tablespoon ancho cl powder 2 teaspoons ground cumin 2 small pork tenderloins (about 12 ounces each), trimmed Instructions: Preheat a grill to medium high and brush the grates with olive oil. Pierce the sweet potatoes all over with a fork and microwave until just cooked through, 5 to 7 minutes; let cool slightly, then slice into 1/2-inch-thick rounds. Transfer the sweet potatoes to a medium bowl and gently toss with 1 tablespoon olive oil, 1/4 teaspoon salt and a few grinds of pepper. Meanwhile, toss the cucumbers, pineapple, scallion, cilantro and vinegar in a medium bowl; season with salt and pepper. Set aside. Mix the brown sugar, cl powder, cumin, 3/4 teaspoon salt and a few grinds of pepper in a separate bowl. Rub the pork all over with the remaining 1 tablespoon olive oil and the spice mixture. Grill the pork, covered, turning occasionally, until a thermometer inserted into the center registers 145 degrees F, about 15 minutes. Remove to a cutting board and let rest 5 minutes. Grill the sweet potatoes, turning once, until marked, about 3 minutes. Slice the pork and top with the cucumber-pineapple salsa. Serve with the sweet potatoes. Photograh by Ryan Dausch ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 52168,"Gian Tony's Risotto for Osso Buco 1/3 pound butter 1 pound arborio rice 4 cups chicken stock 1 1/4 teaspoons saffron Salt and pepper, to taste Parmigiano-Reggiano Parsley, for garnish Instructions: In a saucepan melt butter over low heat. Add rice and 2 cups chicken stock. Cook for 16 to 18 minutes, stirring, adding more of the stock as needed. Add saffron to 1/2 cup of stock, dissolve and add to risotto when almost done. Plate with Osso buco, sprinkle with Parmesan cheese and with chopped parsley. ","[Barolo, Barbaresco, Chianti Classico, Rioja]" 52169,"Blood Orange Bellini 1 oz. Stirrings Blood Orange Mixer 4 oz. Chandon Sparkling Wine Instructions: Pour in Stirrings Blood Orange Mixer. Add in sparkling wine. Serve in a chilled champagne flute. ","[Prosecco, Cava, Brut Ros]" 52170,"Bananas Foster Bread Nonstick cooking spray 4 medium-ripe bananas, mashed (1 2/3 cups)
2 large eggs
1 cup granulated sugar
1/2 cup coconut oil, melted
3 tablespoons plain yogurt
1 teaspoon rum extract
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon fine salt
4 tablespoons (1/2 stick) unsalted butter
1/2 cup dark brown sugar
1/4 cup spiced rum
1 teaspoon finely grated orange zest
Vanilla ice cream, for serving, optional
Instructions: Preheat the oven to 350 degrees F. Spray a 9-by-4-inch loaf pan with cooking spray. Combine the bananas, eggs, sugar, coconut oil, yogurt, and rum and vanilla extracts in a medium bowl and stir. Whisk together the flour, baking powder and salt in a large bowl. Make a well in the center of the dry ingredients. Pour the wet ingredients into the dry ingredients and stir until the flour is incorporated and the batter is smooth. Pour the batter into the prepared loaf pan and bake until golden brown and a skewer inserted into the center of the loaf comes out clean, about 1 hour. Remove from the oven and set aside while you make the glaze. Melt the butter in a saucepan over medium heat. Add the brown sugar and 1/2 cup water and stir. Cook until the sugar dissolves, and then continue cooking another 3 to 5 minutes over low heat until the mixture bubbles around the edges. Turn off the heat and carefully (to prevent flaming) stir in the rum and the orange zest. Slowly pour half of the glaze over the banana bread, allowing it to seep into all the surfaces. Wait until the glaze has been absorbed, about 30 minutes, and then turn the loaf out of the pan. Slice and serve with vanilla ice cream, and the remaining glaze. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 52171,"Roasted Butternut Squash and Sage Spread 3 fresh sage leaves 3 tablespoons olive oil 1 medium butternut squash, peeled, seeded and cut into 1-inch pieces (20 oz.; about 5 cups) 1 teaspoon kosher salt 1/8 teaspoon freshly ground black pepper 2 ounces cream cheese, softened (1/4 cup) 3 tablespoons grated Parmesan cheese 2 teaspoons chopped fresh sage Keebler? Town House? Flatbread Crisps - Roasted Garlic crackers Instructions:

1. Pat sage leaves dry with paper towels. In small skillet heat olive oil over medium-high heat. Add 3 sage leaves. Cook for 30 to 40 seconds or until crisp. Remove with slotted spoon, reserving oil in skillet. Drain leaves on paper towels.
2. In medium bowl toss together squash, 2 tablespoons of the reserved oil, salt and pepper. Spread in single layer on 15 x 10 x 1-inch baking sheet lined with foil. Bake at 400degrees F for 25 to 30 minutes or until tender and golden brown. Cool slightly.
3. In food processor bowl combine squash, cream cheese, Parmesan cheese and 2 teaspoons chopped sage. Cover and process until smooth. Transfer to 2- to 3-cup shallow serving bowl. Drizzle with remaining reserved oil. Top with sage leaves. Serve with KEEBLER TOWN HOUSE Flatbread Crisps - Roasted Garlic crackers. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 52172,"Garnalen au Curry 1 1/2 cups long grain rice, rinsed Freshly ground salt, to taste 8 cups cold water Clarified butter 1 medium onion, sliced thinly 4 teaspoons hot curry powder 14 ounces fresh or frozen tiny shrimp, uncooked 1/8 cup brandy 1/8 cup dry sherry 1/2 cup plus 1 tablespoon whipping cream 2 teaspoons Worcestershire sauce 3 tablespoons piccalilly 5 cocktail gherkins, diced 1 red bell pepper, half sliced thinly, half finely diced 1 green bell pepper, half sliced thinly, half finely diced 4 tablespoons mayonnaise Freshly ground pepper, to taste Instructions: Bring water and a pinch of salt to boil. Add rice and cook for 10 minutes.
   Meanwhile, heat butter in medium pan and add onion, cooking slowly until transparent but not brown. Stir in 3 teaspoons curry powder, then add shrimp and cook over low heat for 5 minutes. Pour in brandy and flame. Repeat with sherry. Stir in 1/2 cup whipping cream and blend. Stir in 1 teaspoon Worcestershire sauce and simmer for 5 minutes, until ready to serve.
   After rice has cooked for 10 minutes, drain it into a sieve. Place sieve over a pot of shallow hot water, on stove, cover, and steam rice for 8 minutes. Spoon rice into large mixing bowl and mix in piccalilly, gherkins, diced peppers, mayonnaise, and 1 tablespoon whipping cream. Add 1 teaspoon curry powder and 1 teaspoon Worcestershire. Season with salt and pepper.
   Serve curry shrimp in center of platter, surrounded by rice. Decorate with bell peppers. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]

" 52173,"Garlic-Infused Shrimp and Spinach Pasta Salad with Toasted Almonds 1/3 cup plus 1 tablespoon olive oil 3 cloves garlic, thinly sliced Pinch of crushed red pepper flakes 1 tablespoon fresh lemon juice Kosher salt and freshly ground black pepper 1/2 pound peeled, deveined medium shrimp 1/2 cup sliced almonds 8 ounces dried radiatore 4 cups loosely packed baby spinach 1/4 cup chopped fresh flat-leaf parsley 1/4 cup thinly sliced scallions 1 vine-ripe tomato, chopped Instructions: Heat 1/3 cup of the oil in a medium skillet over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 3 minutes. Transfer to a large bowl and cool to room temperature. Stir in the lemon juice and season with 1/2 teaspoon salt and a few grinds of pepper. Meanwhile, bring a large pot of salted water to a boil. Heat the remaining 1 tablespoon oil in a medium skillet over medium-high heat until it shimmers. Add the shrimp, 1/4 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until just cooked through, about 3 minutes. Transfer to a plate with a slotted spoon. Add the almonds to the skillet and cook, stirring often, until golden, about 3 minutes. Transfer to the plate with the shrimp and set aside. Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl with the garlic oil. Add the shrimp, almonds, spinach, parsley, scallions and tomato to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 52174,"Indian Taco 1 pound ground chuck or sirloin Taco seasoning 1 cup refried beans 3 cups flour 1 tablespoon baking powder 1 teaspoon salt 1 tablespoon sugar 1 tablespoon powdered milk 1 tablespoon lard or margarine 1 1/2 cups warm water Vegetable oil Grated cheese, as an accompaniment Chopped tomatoes, as an accompaniment Chopped onions, as an accompaniment Chopped green chiles, as an accompaniment Chopped olives, as an accompaniment Salsa, as an accompaniment Sour cream, as an accompaniment Instructions: Brown the beef in saute pan over medium-high heat. Add taco seasoning, to taste. Add refried beans. Mix well and set aside. For the Frybread: Mix flour, baking powder, salt, sugar, and powdered milk. Add lard or margarine and mix. Add water to make dough soft. Refrigerate until use. Dough will keep several days. In a heavy skillet, heat 3/4-inch of oil to 375 degrees F. Pat or roll out dough into about 6 (1/4 to 3/8-inch thick) rounds. Slide into hot oil. Puncture once or twice. Fry until golden brown. Flip the dough over and fry other side to golden brown. Take out and drain on paper towels. Spoon some meat onto hot bread and top with your choice of the following: cheese, tomatoes, onions, green chiles, olives, salsa, and sour cream. ","[Rioja, Tempranillo, Garnacha, Pinotage]" 52175,"Max Holtzman's Grilled Mango Salsa Recipe 2 large Florida mangoes, starting to ripen, but still a bit firm 1 large firm red onion, sliced into 1/4- to 1/2-inch-thick slices 2 tablespoons olive oil Sea salt Freshly ground pepper 5 plum tomatoes, seeded and chopped into 1/2-inch pieces 1 small bunch cilantro, leaves finely chopped 1 bunch chives, finely chopped 1/2 red pepper, seeded and finely chopped 1 lime, juiced 1/2 Florida orange, juiced 1 red pepper 1/4 cup rice wine vinegar Instructions: Preheat a grill to medium-high. Lightly coat the mango slices and onion discs in olive oil and sprinkle with salt and pepper. Place mango slices on a medium high grill approximately 2 minutes on each side. Grill onions approximately 2 to 4 minutes on each side, being careful to turn only once (this will help keep them together and avoid pieces falling through the grill). When mangos have nice grill marks after a couple minutes on each side, remove from grill. Once onions have slightly charred, but still retain moderate firmness, remove from grill. Chop the mango and onion and place in large mixing bowl. Combine all of the above ingredients including juice of lime and orange and add salt and pepper to taste. In the mixing process a large amount of juice will gather at the bottom of the bowl. I recommend draining the juice, and placing the salsa in a refrigerator, covered for approximately 20 minutes. Then, use the salsa on top of grilled fish or serve as a side dish. ","[Syrah, Tempranillo, Garnacha, Zinfandel]" 52176,"Trumpet Royale Mushrooms with Celery Root and Apple Slaw 1 large celery root, peeled and julienned 2 Granny Smith apples, julienned 1/2 cup apple cider vinegar, divided 4 trumpet royale mushrooms, or some other large mushroom Kosher salt Extra-virgin olive oil 1 cup creme fraiche 2 tablespoons to 1/4 cup prepared horseradish 1 1/2 cups mache lettuce 1/2 red onion, sliced thinly in rings Instructions: Combine the celery root and apples in a large bowl, toss with 1/2 of the apple cider vinegar and season with salt. Let it sit for about 1 hour. This will soften the celery root and apples. Preheat a large saute pan over medium-high heat. Cut the mushrooms in half lengthwise and season with salt. When the pan is hot, coat with oil and arrange the mushrooms, cut side down, in the pan. Saute until the mushrooms are soft and golden brown. Flip the mushrooms over and repeat this process on the other side. While the mushrooms are cooking, drain the excess liquid from the celery root and apple mixture, if there is any. Return the celery root and apples to the bowl, add the creme fraiche and horseradish and about 1/2 of the remaining vinegar and season with salt, to taste. Stir to combine. Taste and add the remaining vinegar if you like things very acidic; adjust the salt, if needed. Divide the \slaw\ between 4 serving plates. Lay 2 halves of the grilled mushrooms on top of the slaw and dress with mache and a sprinkling of onions. MMMMM mushroomy! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 52177,"Vanilla Pound Cake 1 cup all-purpose flour 1 cup cake flour
1 teaspoon baking powder
1/2 teaspoon salt
7 ounces (1 3/4 sticks) butter, softened, plus 1 tablespoon for greasing the loaf pan
3 ounces cream cheese, softened
1 1/2 cups sugar
5 eggs
1 tablespoon pure vanilla extract
Instructions: Preheat the oven to 350 degrees F. Butter a 9-by-5-inch loaf pan In a large bowl, sift together the all-purpose flour, cake flour, baking powder and salt. Set aside. In a stand mixer or using a hand mixer, cream together the butter and cream cheese on medium speed until light and fluffy. Add the sugar and mix for 1 minute. Add the eggs, one at a time, and then the vanilla; mix for 1 minute, until well blended. With the mixer on low speed, slowly add in the dry ingredients and mix until completely blended. Pour the batter into the prepared loaf pan and bake until a toothpick inserted into the center comes out clean, 50 minutes. Let cool for 10 minutes before turning the cake out onto a wire rack to cool completely.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 52178,"Pulled Chicken Sandwiches 1 tablespoon extra-virgin olive oil 1 teaspoon Dijon mustard
2 ribs celery, thinly sliced
2 scallions, thinly sliced
1 apple, cut into thin julienne strips Fresh lemon juice, to taste
Kosher salt and freshly ground black pepper
2 cups South-of-Something Chicken with sauce, recipe follows, reheated 4 burger buns
1 teaspoon ground coriander 1 teaspoon smoked paprika 1/2 teaspoon ground cumin
Kosher salt and freshly ground black pepper Two 3 1/2- to 5-pound whole chickens (\roaster\ size)
Olive or vegetable oil, as needed
One 28-ounce can chopped tomatoes
6 cloves garlic, chopped
2 cups minced yellow onions Instructions: Combine the olive oil, mustard, celery, scallions and apple in a small bowl. Mix well and season to taste with lemon juice, salt and pepper. Divide the South-of-Something Chicken and sauce among the buns. Top each with some slaw and close to make sandwiches. Serve immediately. Preheat the oven to 375 degrees F. In a small bowl, mix together the coriander, smoked paprika, cumin. 1 tablespoon salt and 1 teaspoon ground black pepper. Lightly coat the chickens with oil, then sprinkle generously with the salt and spice mixture. Combine the tomatoes, garlic and onions in a large roasting pan and place the two chickens on top, breast-side up. Roast until an instant-read thermometer inserted in the thigh registers 160 degrees F, about 45 minutes (as the chicken rests, the temperature will rise to 165 degrees F). Transfer the chicken to a large carving board to rest, then place the roasting pan on the stovetop and bring the tomato mixture to a boil. Boil for 1 minute and season to taste with salt and pepper. Puree with a hand blender or transfer to a blender to process until smooth. Reserve the sauce and serve the chicken. After serving the chicken, pull any remaining meat from the bones and mix with the sauce. Freeze in small containers for up to 3 months. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 52179,"Healthy Vegetarian Pan Bagnat 1 whole grain hard-bottomed roll, sliced in half lengthwise (about 5 ounces) 2 tablespoons whipped cream cheese 6 pitted black olives, such as Nicoise, halved 5 marinated artichoke heart quarters, drained plus 1 tablespoon of the marinade 4 thin slices plum tomato (from 1 tomato)
1 marinated roasted bell pepper, drained and patted dry 3 to 4 fresh basil leaves or 1 tablespoon torn fresh herbs 1 cup mixed thinly sliced vegetables, such as carrots, celery, cucumbers, fennel, peppers, zucchini
Kosher salt and freshly ground pepper
Instructions: Pull some of the soft middle from both halves of the roll out to make a well. Spread the cream cheese on the bottom of the roll. Top with the olives, artichoke hearts, tomato, roasted pepper, basil leaves, followed by the mixed sliced vegetables. Drizzle the artichoke marinade over the vegetables. Season with a pinch of salt and several cracks of black pepper. Sandwich with the top half of the roll and wrap tightly in plastic wrap and refrigerate for at least 3 hours up to overnight (this allows the flavors to meld). ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 52180,"Salmon-Vegetable Chowder 4 slices bacon, chopped 6 shallots, chopped 1/3 cup chopped fresh dill 3 medium Yukon gold potatoes, peeled and diced 6 medium carrots, diced Kosher salt 1 10-ounce package sliced white mushrooms 10 ounces Brussels sprouts, halved (quartered if large) 2 large egg yolks 1 cup half-and-half 3 tablespoons dry white wine or fresh lemon juice 3/4 pound skinless salmon fillet, cut into 2-inch pieces Freshly ground pepper Instructions: Cook the bacon in a large saucepan over medium heat until crisp, about 5 minutes. Stir in the shallots and half of the dill and cook until the shallots are soft, about 3 minutes. Add the potatoes, carrots, 4 cups water and 1 teaspoon salt. Increase the heat to medium high, cover and bring to a simmer. Cook until the potatoes and carrots are almost tender, about 6 minutes. Add the mushrooms and Brussels sprouts and cook until all of the vegetables are tender, about 6 more minutes. Meanwhile, whisk the egg yolks, half-and-half and wine in a small bowl. Reduce the heat to medium low, add the salmon and cook until opaque, 2 to 3 minutes. Gently stir in the egg mixture and cook until the soup thickens slightly, 1 to 2 minutes. Season with salt and pepper. Divide among bowls and top with the remaining dill. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 52181,"Jerk Chicken 1 (4 to 5-pound) whole chicken, cut in quarters (skin on) 1 lime, halved 1/2 teaspoon salt 1 tablespoon oil 2 tablespoons jerk seasoning or 3 tablespoons jerk marinade 1 tablespoon dark rum or 2 tablespoons regular rum, optional Instructions: Rub the chicken quarters with lime, rinse, and pat dry. Sprinkle with salt. In a suitable bowl, mix the rest of the ingredients and add the chicken. Rub mixture in thoroughly and allow to marinate in the refrigerator for at least 4 hours, preferably overnight. Preheat the oven to 350 degrees F or light the barbecue. Grill or roast the chicken slowly until very tender, for about 40 minutes. ","[Zinfandel, Syrah, Merlot, Malbec]" 52182,"Sweet Pea Salad and Ricotta Cheese Crostini 2 cups fresh sweet peas 1/4 cup minced shallot 1 tablespoon minced garlic 1 1/2 teaspoons kosher salt 1 1/2 teaspoons coarse black pepper 2 tablespoons chopped fresh basil 2 tablespoons chopped fresh mint 1 tablespoon extra-virgin olive oil, plus 3 tablespoons 1 teaspoon lemon, zested 1 lemon, juiced Olive oil, for brushing 1 loaf focaccia bread, cut into 1 1/2-inch thin squares 1 cup ricotta cheese Instructions: Preheat grill to medium. In a large bowl, add peas, shallots, garlic, salt, pepper, basil, mint, 1 tablespoon of olive oil, lemon zest and lemon juice. Stir to combine and set aside. Brush focaccia squares with remaining oil. Grill on each side for 2 to 3 minutes until well marked. Remove from the grill to a serving platter. Spread ricotta cheese on each square and top with sweet pea salad. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 52183,"Rum Raisin Tiramisu 3/4 cup raisins 1 cup Mount Gay dark rum, divided, plus 2 tablespoons 6 extra-large egg yolks, at room temperature 1/2 cup sugar 16 to 18 ounces Italian mascarpone cheese 3/4 cup freshly squeezed orange juice, divided (2 oranges) 1 1/2 teaspoons good vanilla extract Seeds scraped from 1 vanilla bean 24 to 30 Italian ladyfingers, or savoiardi Semisweet chocolate, shaved Instructions: Place the raisins and 2 tablespoons of rum in a bowl, cover with plastic wrap, and place in the microwave on high for 1 minute. Uncover and set aside to cool. Beat the egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 5 minutes, until very thick and light yellow. Lower the speed to low and mix in the mascarpone until smooth. With the mixer still on low, add 1/2 cup of rum, 1/4 cup of orange juice, the vanilla extract, and the seeds from the vanilla bean. Stir until combined. Pour the remaining 1/2 cup of rum and remaining 1/2 cup of orange juice in a shallow bowl. Dip one side of each ladyfinger quickly in the rum mixture and place them in one layer in a 9 by 11 by 2-inch rectangular or oval dish. Break the ladyfingers in smaller pieces and dip them in the rum mixture to fill the spaces. Sprinkle half the rum-soaked raisins evenly on top. Pour half the mascarpone mixture over and spread evenly. Repeat the layers of dipped ladyfingers, rum-soaked raisins, and mascarpone mixture. Smooth the top, cover with plastic wrap, and refrigerate for at least 6 hours, but preferably overnight. Before serving, sprinkle the top with the shaved chocolate and serve cold. ","[Chardonnay, Moscato, Vin Santo, Cava]" 52184,"Oven-Roasted Chicken al Pastor Tacos Juice of 1 orange 1/4 cup cider vinegar
2 tablespoons ancho cl powder
2 tablespoons honey or agave nectar
2 teaspoons ground cumin
1 teaspoon ground oregano
4 cloves garlic, crushed
2 chipotle chiles in adobo
1 small red onion, chopped
Kosher salt
2 tablespoons vegetable oil, plus more for drizzling
2 1/2 pounds boneless skinless chicken thighs, trimmed of excess fat
1 ripe pineapple
Juice of 1 orange Juice of 1 lime
1 teaspoon honey
Kosher salt
6 slices pickled jalapenos, chopped, plus 1 tablespoon brine from the jar
3 tablespoons vegetable oil
6 cups finely shredded green cabbage
1 cup cilantro leaves
1/2 small red onion, thinly sliced
10 hard taco shells Diced avocado, for serving
Crumbled queso fresco, for serving
Cilantro leaves, for serving
Pickled jalapeno slices, for serving
Thinly sliced radishes, for serving
Fire-roasted corn, for serving
Pico de gallo, for serving
Lime juice, for finishing
Instructions: For the chicken al pastor: Put the orange juice, vinegar, cl powder, honey, cumin, oregano, garlic, chipotles, onion and 1 teaspoon salt in a blender. Pulse several times until chunky. Add the oil and pulse to make a smooth marinade. Pour the marinade into a large resealable plastic bag and add the chicken. Marinate in the refrigerator at least 2 hours and up to 8 hours. Remove all but the bottom oven rack and preheat the oven to 400 degrees F.
Cut the top off the pineapple and reserve. Cut off the peel from the pineapple. Cut a 1-inch slice off the top of the peeled pineapple, chop and reserve for garnish. Slice the remaining pineapple in half. Put the bottom of the pineapple on a rimmed baking sheet and insert a long skewer, pointy side up.
Drain the chicken from the marinade and pat dry. Season with salt and drizzle with a little vegetable oil.
Thread the chicken on top of the pineapple, then top with the top half of the pineapple. Transfer to the bottom oven rack and roast until the chicken is tender and caramelized on the edges and the internal temperature measures 165 degrees F on an instant-read thermometer, about 1 1/2 hours. Transfer the chicken to a cutting board and let rest 15 minutes.
For the spicy cabbage slaw: While the chicken roasts, make the slaw. Whisk together the orange juice, lime juice, honey and 1/2 teaspoon salt in a large bowl. Stir in the jalapenos and brine. Whisk in the oil in a slow stream to make a smooth dressing. Add the cabbage, cilantro and red onion and toss well. Refrigerate until the chicken is done.
For the tacos: Heat the taco shells according to the package directions.
Put the reserved pineapple top on the chicken and pineapple stack, pushing it through the skewer. This will allow you to hold the stack steady while you cut the chicken and pineapple.
Use a sharp knife to make thin vertical slices.
Serve the sliced chicken and slaw in the taco shells with toppings of your choice. Finish with a squeeze of lime. ","[Syrah, Tempranillo, Garnacha, Zinfandel]" 52185,"Salmon Wellington 6 tablespoons butter 3 leeks, washed and sliced 1 red onion, finely sliced 2 tablespoons dried tarragon 1/2 cup white wine 1 teaspoon salt 1 teaspoon ground black pepper 2 puff pastry sheets, thawed Flour, for dusting surface 1 egg plus 2 teaspoons water, for egg wash 1 (3-pound) salmon fillet, skin removed Dijon Whipped Cream, recipe follows 1 cup heavy cream 1 tablespoon Dijon mustard 1 teaspoon salt 1/2 teaspoon white pepper Instructions: Preheat the oven to 350 degrees F.
Melt the butter in a large skillet over medium heat. Add the leeks, red onion and tarragon and saute until the onion mix is soft, about 10 minutes. Add the wine, raise the heat to high and bring to a boil. Let the liquid cook off, add the salt and pepper, and remove from the heat and set aside. Let cool before using.
Unfold 1 pastry sheet and lay it on a lightly floured surface. Brush 1 edge with the egg wash and overlap the other sheet by 2 inches. Roll the pastry out until it's big enough to fold around the salmon. Spoon the cooled leek mixture down the center of the pastry, place the salmon on top of the leeks and fold the pastry over the salmon. Egg wash the edges to seal and press well. Place the salmon parcel seam side down on a sheet pan. Brush with egg wash and place in the oven for 30 to 40 minutes, until the pastry is puffed and golden brown. Remove from the oven and let sit for 15 minutes before slicing. Slice and serve with Dijon Whipped Cream. Pour the cream into a chilled stainless steel bowl and whisk until soft peaks begin to form. Add the mustard, salt and pepper and continue to whisk until stiff peaks form. Refrigerate until ready to use.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 52186,"Creamy Baked Penne with Chicken, Spinach, and Fontina Kosher salt and freshly ground black pepper 2 tablespoons extra-virgin olive oil 4 garlic cloves, thinly sliced One 28-ounce can crushed tomatoes One 15-ounce can crushed tomatoes 1/4 cup heavy cream 1 cup fresh ricotta 1 pound dried penne 10 ounces frozen chopped spinach, thawed and squeezed dry 2 cups shredded rotisserie chicken, skin and bones discarded 3 cups shredded Italian fontina cheese 1 cup grated pecorino 1 tablespoon chopped fresh basil Instructions: Preheat oven to 450 degrees F. Bring a large pot of salted water to a boil. Heat the oil in a medium saucepan over medium heat. Add the garlic and cook, stirring, until the golden, about 2 minutes. Add both cans of the tomatoes, the heavy cream and 3/4 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Stir in the ricotta and season with salt and pepper. Cook the penne in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to a large bowl. Add the tomato sauce, spinach, rotisserie chicken, half of the fontina and pecorino and all of the basil to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining fontina and pecorino. Bake, uncovered, until browned, about 15 minutes. Let the pasta rest for about 10 minutes before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]

" 52187,"Spaghetti with Garlic, Olive Oil and Red Pepper Flakes 1 pound dried spaghetti 1/2 cup extra-virgin olive oil 3 cloves garlic cloves 1 tablespoon red pepper flakes, plus more if desired 1/4 cup chopped fresh flat-leaf parsley 1 tablespoon chopped fresh basil leaves 1 tablespoon chopped fresh mint leaves Instructions: Bring 6 quarts of salted water to a boil in a large pot. Add the pasta and cook until al dente, 6 to 8 minutes. Drain the pasta in a colander, reserving 2 tablespoons of the pasta water. The reserved pasta water will help create the sauce. Do not rinse pasta with water -- you want to retain the pasta's natural starches so that the sauce will stick. Heat the olive oil in a large saute pan over medium heat. Add the garlic and saute until light brown and fragrant. It's important not to burn the garlic or else it will become bitter. Remove and discard the browned garlic. Add the red pepper flakes and saute for 1 minute. Carefully add the pasta and toss to coat in the flavored oil. Add the reserved pasta water and cook, stirring, to create a sauce, 1 minute. Remove the pan from the heat and top with the fresh herbs. ","[Chianti, Barbera, Montepulciano, Garnacha]" 52188,"Mama's Fried Okra 2 pounds okra 1/2 cup self-rising cornmeal 2 tablespoons self-rising flour 1 1/2 cups oil Dash of salt and pepper Instructions: Wash and cut okra into 1/4-inch pieces. Mix cornmeal, flour and seasoning. Add okra. Pour oil into a deep frying pan and heat to about 400 degrees F. Fry until golden. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 52189,"Cast Iron Tandoori Chicken One whole 5-pound chicken 1/3 cup plus 2 tablespoons Tandoori Spice, recipe follows 2 cups whole-fat plain yogurt 2 tablespoons freshly minced ginger root 2 cloves garlic, minced 3 tablespoons ghee, room temperature 1/2 cup jarred prepared lemon curd 1/3 cup coriander seeds 1/3 cup cumin seeds 2 tablespoons green cardamom pods 1 tablespoon whole cloves 1 tablespoon whole black peppercorns 2 bay leaves One 2-inch piece cinnamon stick, broken into pieces 2 tablespoons annatto seed 2 tablespoons paprika 1 tablespoon kashmiri powder 1 tablespoon salt 1 tablespoon turmeric Pinch ground mace Pinch freshly grated nutmeg Instructions: Rinse the chicken with cold water and pat dry. Trim the excess fat. Loosen the skin from the breast and drumsticks by gently pushing your fingers in between the skin and the meat, starting at the neck cavity. Remove the backbone using kitchen shears, and then place the chicken breast-side up on a cutting board. Flatten by firmly pressing the heel of your hand down over the breastbone. Whisk together 1/3 cup of the Tandoori Spice, the yogurt, ginger and garlic in a large glass baking dish. Coat the chicken thoroughly in the marinade, and then let marinate in the refrigerator 24 hours. Preheat the oven to 450 degrees F. Pat the chicken dry and sprinkle all over with the remaining 2 tablespoons Tandoori Spice. Heat a large cast-iron pan over high heat, and add the ghee. Sear the chicken skin-side down until crispy and charred, 5 to 7 minutes, and then flip and place in the oven until an instant-read thermometer stuck in the thickest, meatiest part of the thigh registers between 155 and 160 degrees F, 20 minutes. Baste generously with the lemon curd every 5 minutes. Tent the chicken with foil and let rest before serving. For Tandoori Spice: Heat the coriander seeds, cumin seeds, cardamom pods, cloves, peppercorns, bay leaves and cinnamon in a medium skillet over medium-high heat, stirring often, until the cumin becomes brown, 2 to 3 minutes. Grind the spices in a spice grinder or coffee mill until powder fine, and then transfer to a bowl with the annatto seed, paprika, Kashmiri powder, salt, turmeric, mace and nutmeg. Mix thoroughly and store in an airtight container up to 4 months. Yield: 1 cup. ","[Syrah, Pinot Noir, Grenache, Tempranillo]" 52190,"Baked Stone Fruits 1/2 cup/110 g butter, plus more for the baking dish 2 pounds/1 kg mixed ripe stone fruits ( peaches, plums, apricots), halved and pitted 1/2 cup/95 g caster sugar 1/3 cup/30 g slivered almonds, toasted Instructions: Butter a baking dish and lay in the fruit halves, skin-side down. Dot with the butter and sprinkle with the sugar. Add 2 tablespoons water to the bottom of the dish. Cover with foil and bake until the fruit is soft, about 10 minutes. Uncover and finish baking for 10 minutes, until the fruit is slumping. Serve with almonds sprinkled on top. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 52191,"Zucchini Cakes with Herb Sour Cream 2 cups sour cream 1 tablespoon minced chives
1 tablespoon chopped fresh dill
3 cups shredded zucchini 2 cups plain breadcrumbs
1/4 cup grated Parmesan 2 teaspoons finely chopped fresh basil 2 teaspoons minced garlic
2 teaspoons finely chopped fresh oregano 2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
4 large eggs
1/2 cup buttermilk
1/4 cup vegetable oil
Instructions: For the herb sour cream: In a medium bowl, whisk together the sour cream, chives and dill. Set aside. For the zucchini cakes: Mix the zucchini, breadcrumbs, Parmesan, basil, garlic, oregano, 1 teaspoon salt and the pepper in a large bowl. In a separate medium bowl, whisk the eggs with the buttermilk, and then stir the egg mixture into the zucchini mixture. In a large skillet, heat the oil over medium heat. Form patties with the zucchini batter (about 1/4 cup for each) and add to the skillet. Pan-fry the cakes until golden brown, 3 to 4 minutes per side. Drain on paper towels and sprinkle with the remaining 1 teaspoon salt. Serve while hot and crisp with a dollop of the herb sour cream. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 52192,"Spicy Chocolate Pots de Creme with Bloody Butterscotch 1 cup heavy whipping cream 1 cup whole milk
1/2 to 3/4 cup sugar 4 egg yolks
2 tablespoons spiced rum
1 teaspoon vanilla extract 6 ounces dark chocolate, chopped into small pieces
3 tablespoons unsalted butter 1/2 cup light brown sugar
3/4 cup heavy cream
1 teaspoon kosher salt
Red food coloring
Instructions: For the pots de creme: Preheat the oven to 280 degrees F. In a medium pot set over high heat, scald the cream and milk; the mixture should be just about to boil, then remove from the heat. Whisk the sugar and yolks in a bowl until light and frothy, 1 minute. Temper the yolks by pouring some of the hot cream over the yolks slowly and whisking vigorously. Then pour the yolk mixture into the cream and do not return to the stovetop. Add the rum, vanilla and chocolate, and whisk slowly until the chocolate melts and is completely incorporated. Pour the mixture into six 6-ounce ramekins and bake in a water bath until the creme is set, about 1 hour. Cool in the refrigerator until cold, overnight. For the butterscotch: Melt the butter in a medium saucepan and set over medium-high heat. Add the brown sugar and stir to dissolve. Cook until the sugar thickens and reaches the soft-ball stage, a candy thermometer will read 235 degrees F, the sugar will just start to darken in color. Whisk the cream and salt in slowly, being careful as the cream will steam and the sugar mixture may clump. Keep whisking and cooking until smooth. Remove from the heat and add enough food coloring to make the sauce bloody! Serve the pots de creme drizzled with some of the bloody butterscotch. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Shiraz]

" 52193,"Grilled Bananas Foster 4 tablespoons butter 1/2 cup brown sugar 1/4 teaspoon salt 1/2 teaspoon pumpkin pie spice 1 teaspoon vanilla extract 4 medium ripe bananas Oil, for grill pan 1 pint vanilla ice cream Instructions: Preheat a grill pan or grill grate over medium heat. Melt butter in a small saucepan over medium heat. Add the brown sugar, salt, and pumpkin pie spice. Bring to a boil, stirring until the sugar has completely dissolved. Simmer until mixture thickens about 5 minutes. Remove from heat, stir in the vanilla and set aside. Cut each banana lengthwise, leaving the skin on and brush with butter and brown sugar sauce. Oil the grill pan and arrange the bananas, cut side down, on the pan. Grill until caramelized, about 4 minutes. Turn the bananas and grill until the skins are blackened bananas are soft and warmed through, about 5 minutes more. Baste frequently with the sauce during the cooking process. Remove from grill to a serving platter and serve with a scoop of vanilla ice-cream, drizzled with remaining sauce. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 52194,"Creamed Corn Bread Pudding 4 tablespoons unsalted butter, plus more for buttering the casserole dish 1 loaf brioche bread, cut or torn into 1 1/2-inch pieces
2 stalks celery, diced
2 leeks, diced
Kosher salt and freshly ground black pepper
2 cups creamed corn 1 cup sour cream
4 large eggs
Instructions: Preheat the oven to 375 degrees F. Butter a 9-by-12-inch casserole dish and set aside. Spread the cubed bread on a baking sheet and toast until golden, about 8 minutes. Transfer the bread to the prepared casserole dish. Meanwhile, heat the butter in a large skillet over medium heat. Add the celery, leeks and some salt and pepper and cook until softened, 5 to 8 minutes. Stir in the creamed corn and sour cream, then lower the heat to medium low. Stir in the eggs 1 at a time. Pour the creamed corn mixture over the bread. Bake until puffed and cooked through, about 30 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 52195,"Grilled Scallops with Radicchio and Pancetta 24 large sea scallops 2 tablespoons extra virgin olive oil Salt and freshly ground pepper to taste 24 whole leaves of radicchio, rinsed and dried 24 slices of pancetta Instructions: Season the scallops with olive oil and salt and pepper. Wrap each scallop in a radicchio leaf. Fold a slice of pancetta around each packet, securing it with a toothpick or skewer that has been soakd in water to prevent burning on the grill. Grill over medium-hot coals until the pancetta is crispy, 4 to 5 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 52196,"Fish Tacos with Smoky Slaw 1 cup lowfat Greek yogurt 2 tablespoons adobo sauce Zest of 1 lime Juice of 2 limes 1/4 cup fresh cilantro leaves Salt and freshly ground black pepper 1/2 head green cabbage, shredded (about 6 cups) 1 red onion, thinly sliced 1 recipe Big Daddy's Fish Sticks 8 whole wheat tortillas, warmed, for serving Canola oil spray 1 cup all-purpose flour 2 teaspoons garlic powder 1 tablespoon paprika Seafood seasoning, as needed (recommended: Old Bay) 3 egg whites, lightly beaten 2 cups panko breadcrumbs 1 pound center-cut fish fillet, such as cod or haddock, cut into 16 (1-ounce) pieces Salt and freshly ground black pepper Instructions: In a large nonreactive bowl, add the yogurt, adobo sauce, lime zest, juice, cilantro and season well with salt and pepper. Toss in the cabbage and onions and toss well to combine. Taste again for seasoning. To compose the taco, lay a couple of pieces of fish in the center of each tortilla. Pile the coleslaw on top of the fish and fold the edges of the tortilla inwards. Preheat the oven to 375 degrees F. Prepare a baking sheet with foil and spray with canola oil. In a shallow pie plate or dish, mix the flour, garlic powder, paprika and 1 teaspoon seafood seasoning, stirring well to combine. Add the beaten egg whites to another pie plate or dish and then add the panko to another pie plate or dish. Sprinkle the fish, flour, egg whites and panko lightly with salt and pepper and seafood seasoning. Begin by taking 1 piece of fish at a time and dredging first in the flour, then into the egg whites, then the panko and then place it on the prepared baking sheet. Repeat with the remaining pieces of fish. Spray the tops of the fish sticks with canola oil. Place the baking sheet into the oven and cook the fish for 8 minutes, turning once, and continue to cook another 8 minutes. Remove the fish sticks and let cool for 5 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 52197,"Fried Smashed Potatoes with Lemons 2 pounds baby or fingerling potatoes 1/4 cup olive oil, plus extra as needed 3 cloves garlic, peeled and halved 3 tablespoons olive oil 3 tablespoons fresh lemon juice 2 tablespoons chopped fresh parsley leaves 1 tablespoon chopped fresh thyme leaves 2 lemons, zested Kosher salt and freshly ground black pepper Instructions: For the potatoes: Put the potatoes in an 8-quart stockpot with enough cold water to cover by at least 2 inches. Bring the water to a boil over medium heat and cook until the potatoes are tender, about 20 to 25 minutes. Drain the potatoes in a colander and allow to dry for 5 minutes. Using the palm of your hand, gently press the potatoes until lightly smashed. In a large, nonstick skillet, heat 1/4 cup of oil over medium-high heat. Add the garlic and cook until fragrant and lightly brown, about 1 minute. Remove the garlic and discard. In batches, add the potatoes and cook, without stirring, until the bottoms turn golden brown, about 5 to 8 minutes. Using a spatula, turn the potatoes over and cook, drizzling with oil, if needed, until golden brown on the other side for another 5 to 8 minutes. For the dressing: In a small bowl, whisk together the oil, lemon juice, parsley, thyme, and lemon zest. Season with salt and pepper, to taste. Spoon the dressing over the potatoes and toss gently until coated. Season with salt and pepper, to taste. Transfer the potatoes to a serving bowl and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 52198,"Spicy Shrimp and Scallop Tempura with Cucumber Salad Canola oil, for frying 1 cup all-purpose flour 1/4 cup cornstarch 1 tablespoon sesame seeds 1/2 teaspoon kosher salt 1/2 teaspoon sugar 1/2 teaspoon baking powder 1 cup cold water 1/2 cup sake 1 tablespoon cl sauce (recommended: Sriracha) 1/4 teaspoon fish sauce 4 large shrimp, peeled, and deveined 2 large scallops, cleaned 1 (1/4-inch) piece fresh ginger, peeled and finely grated 1/2 teaspoon sugar 1/8 teaspoon cl flakes 1 tablespoon rice vinegar 1/4 teaspoon fish sauce 1 cucumber, julienned Instructions: In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F.
Blend the flour, cornstarch, sesame seeds, salt, sugar, baking powder, water, sake, cl sauce, and fish sauce together in a large bowl. Dip the shrimp and scallops in the batter, letting the excess batter drip back into the bowl and gently drop into the hot oil. Fry the shrimp and scallops until crisp and golden, about 4 to 5 minutes.
To make the cucumber salad: Whisk together the ginger, sugar, cl flakes, rice vinegar, and fish sauce. Toss the cucumber in the dressing and divide between 2 plates.
Remove the shrimp and scallops from the oil and drain on paper towels, season with salt. Place 2 shrimp and 1 scallop on each plate on top of the cucumber salad. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 52199,"Fruity Gum Flower 1 purple chewy candy drop, such as Jujube 1 frosted cupcake (about 2 tablespoons frosting works best) 5 oblong fruit-flavored gum or candies, such as Mike and Ike 1 green jelly spaghetti or other green jelly candy 1 green chewy fish-shaped candy Instructions: Put the chewy candy drop in the center of the cupcake. Put the gum pieces around it in a petal pattern. If necessary, snip the green jelly candy into a piece about 2 inches long. Put it on the cupcake next to the candy drop and between 2 petals-it should hang over the cupcake slightly. Use a paring knife to press 1 vein down the center of the fish, and a few from the center vein to the edges. Put the leaf next to the stem. ","[Chardonnay, Moscato, Riesling, Sauvignon Blanc]" 52200,"Warm Pancetta, Goat Cheese and Spinach Salad 6 cups loosely packed stemmed baby spinach 1/2 cup (5 ounces) fresh goat cheese (recommended: Laura Chenel) 1/3 pound thick-sliced pancetta, cut into strips about 1 inch long and 1/4 inch wide Extra-virgin olive oil 1 tablespoon minced garlic 2 teaspoons minced fresh thyme leaves 1/4 cup sherry vinegar Sea salt Freshly ground black pepper 1/2 cup dried cranberries Instructions: Put the spinach in a large bowl. Crumble the cheese over the spinach. Cook the pancetta in a medium skillet over medium heat until crispy, 8 to 10 minutes, stirring occasionally. Drain the pancetta in a sieve set over a heatproof measuring cup, reserving the rendered fat. You will need 1/4 cup for the dressing. If necessary, add enough olive oil to make 1/4 cup. Pour the fat back into the pan and add the pancetta. When the pancetta is warm again, add the garlic and cook until light brown, about 30 seconds, stirring occasionally. Add the thyme and let it crackle in the fat for about 10 seconds. Add the vinegar, and season with salt and pepper, to taste. Cook for about 30 seconds to lower the acidity of the vinegar. You should see tiny drops of vinegar dispersed throughout the fat. Add the dried cranberries and stir. Pour the dressing over the spinach and cheese. Toss to coat the leaves evenly and melt the cheese a little. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 52201,"Creamy Jalapeno Popper Macaroni and Cheese Kosher salt 1 pound elbow macaroni 8 tablespoons unsalted butter 3 jalapenos, 2 finely chopped and 1 thinly sliced 2 1/2 cups half-and-half 1 pound cream cheese, room temperature 8 ounces sharp Cheddar, shredded (about 3 cups) 3 ounces Gruyere, shredded (about 1 cup) 1/2 cup pickled jalapenos, finely chopped, and 1/3 cup pickled jalapeno juice
1/2 cup pickled jalapenos, finely chopped, and 1/3 cup pickled jalapeno juice 1/8 to1/4 teaspoon cayenne pepper 1 cup panko bread crumbs Instructions: Set an oven rack 6 inches from the heat source and preheat the oven to 425 degrees F. Bring a large pot of salted water to a boil. Add the macaroni and cook until it is al dente, about 6 minutes. Strain, reserving 1 3/4 cups of the pasta water. Set aside. Melt the unsalted butter in a large saucepan over medium heat; transfer half the melted butter to a medium bowl and reserve. Add the chopped jalapenos to the saucepan, toss to coat and cook until softened, about 5 minutes; transfer to a small bowl and reserve. Wipe out the saucepan and add the half-and-half. Cook over medium heat until it just comes to a simmer. Continue simmering until the half-and-half is reduced to 1 1/2 cups, about 15 minutes. Add the cream cheese and stir until melted. Whisk in the Cheddar and Gruyere until all the cheese is melted and the sauce is smooth. Add the macaroni and reserved pasta water and stir to combine. (The mixture will look very loose, but the pasta will suck up a lot of the sauce as it bakes.) Gently fold in the reserved cooked jalapenos, pickled jalapenos and pickled jalapeno juice. Season with salt and cayenne if needed. Pour into a 13-by-9-inch baking dish. Toss the bread crumbs in the bowl with the reserved melted butter and a sprinkle of salt. Sprinkle evenly over the macaroni and cheese. Lay the sliced jalapenos evenly on top of the bread crumbs. Bake until the cheese is bubbly and the bread crumbs are lightly browned and crispy, about 10 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 52202,"Flavored Sugars Citrus Sugar Zest of 1 lemon and 1 orange 1 cup granulated sugar 2 tablespoons dried lavender blossoms, all stems removed 1 cup granulated sugar 2 or 3 allspice berries or 1/4 teaspoon ground allspice 2 or 3 coriander seeds or 1/4 teaspoon ground coriander 1/4 teaspoon ground cardamom 1/2 teaspoon cinnamon 1/4 teaspoon ground ginger 1 cup granulated sugar Instructions: Place the sugar in a bowl of a mini food processor. Carefully remove the zest from the lemon and orange using a fine grater. If you use a square grater, wrap it in plastic wrap. This makes it easier to remove all of the zest that clings to the grater. Scrape the zest into the sugar in the processor. Process for 15 to 30 seconds to blend. Store tightly sealed in a glass jar. If the sugar hardens, break it up with a fork before using Place the lavender in the bowl of a mini food processor or spice mill. Process until ground into a fine powder. Add the sugar and process for a few seconds to combine. Store tightly sealed in a glass jar. If the sugar hardens, break it up with a fork before using. Place the spices in the bowl of a mini food processor or spice mill. Process until ground into a fine powder. Add the sugar and process for a few seconds to combine. Store tightly sealed in a glass jar. If the sugar hardens, break it up with a fork before using ","[Riesling, Moscato, Gewrztraminer, Brachetto]" 52203,"Sweet Potato Pecan Salad 4 stalks celery, cut into 1-inch pieces 2 large sweet potatoes, peeled and cut into 1-inch pieces
1 red onion, cut into 1-inch pieces
1/4 cup olive oil, plus more for finishing salad 1 teaspoon ras el hanout
1 teaspoon finely minced fresh rosemary
Kosher salt and freshly cracked black pepper Kosher salt and freshly cracked black pepper
1 cup green grapes, cut in half
1 cup toasted pecans 1/2 cup pomegranate seeds
1/2 cup thinly sliced scallions
1/4 cup golden raisins
Sherry vinegar, as needed Instructions: Preheat the oven to 400 degrees F. Place a baking sheet in the oven to heat. Toss the celery, sweet potatoes and red onions with the olive oil, ras el hanout and rosemary in a mixing bowl. Season with salt and pepper. Transfer the mixture to the heated baking sheet and roast until the potatoes are tender and caramelized, about 30 minutes. Let the sweet potato mixture cool to room temperature before proceeding. (Or, if preparing ahead of time, cool the sweet potato mixture in the fridge, removing it 30 minutes before proceeding to allow it to come to room temperature.) Toss the sweet potato mixture in a large bowl with the grapes, pecans, pomegranate seeds, scallions and raisins. Toss the salad with sherry vinegar and olive oil to taste. Add salt and pepper as needed. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 52204,"Southern Style Christmas Bread Pudding with Bourbon Sauce 2 loaves Raisin Cinnamon Bread 8 eggs plus 2 egg whites 2 cups milk 2 cups heavy cream 1 cup sugar or vanilla sugar 2 tablespoon Madagascar vanilla 2 tablespoons Grand Marnier 1 tablespoon cinnamon 1 lemon juiced and zested 1 cup dried cherries and raisins 1/4 cup melted butter, for baking dish 2 cups bread crumbs from crusts Bourbon sauce, recipe follows 1/2 cup brown sugar 1/2 stick cold butter, cut into cubes 2 egg yolks 1 stick butter 1 cup dark brown sugar 1 tablespoon vanilla 1 cup bourbon Instructions: Preheat oven to 350 degrees. Remove crusts from bread and reserve. Cut bread slices into cubes. In a large bowl, beat eggs well. Add milk, cream, sugar, vanilla, Grand Marnier and mix well. Add cinnamon, juice, and lemon zest. Stir in cherries and raisins. Add bread cubes and stir until well coated. Let stand 30 minutes, stirring often. If mixture is soupy, you may need to add additional slices of white bread (crusts removed.) The mixture should be wet but not soupy. Pour into buttered baking dish, dusted with sugar. Prepare topping in a food processor. Add crusts, butter and brown sugar, pulsing until mixture is crumbly. Spread evenly over top of pudding. Bake in a water bath for 50 minutes covered with foil. Remove foil and bake another 10 minutes or until brown on top. Serve with bourbon sauce. Mix eggs, butter, and sugar together until light and fluffy. Add vanilla and 1/2 cup bourbon. In top of a double boiler cook until temperature reads 165 on a thermometer. Beating constantly and being careful not to curdle eggs. Remove from heat and strain. In a mixer bowl, beat sauce until slightly cool, adding remaining bourbon a little at a time. Serve with bread pudding. ","[Chardonnay, Merlot, Cabernet Sauvignon, Port]

" 52205,"Chocolate Croissant Bread Pudding with Bourbon Ice Cream Sauce 1 stick unsalted butter 1 cup sugar
1 1/2 teaspoons ground cinnamon
1 teaspoon vanilla extract
5 large eggs, lightly beaten
2 1/2 cups heavy cream
12 croissants
1/2 cup raisins
3/4 cup bittersweet chocolate, roughly chopped small
Preheat oven to 350 degrees F. Instructions: In a food processor, combine butter and sugar process until well blended. Add cinnamon, and vanilla, and pulse to combine. While the processor is running crack 5 eggs into the mixture. Turn off the mixer and scrape down the sides. Add the heavy cream and pulse to combine. Lightly butter a 9 by 13-inch baking dish. Break up the croissants into 1-inch pieces and layer in the pan. Scatter the raisins and shaved bittersweet chocolate over the top, and gently mix to incorporate. Pour the egg mixture over the croissants; soak for 8 to 10 minutes. You will need to push croissants pieces down during this time to ensure even coverage by egg mixture. Cover with foil and bake for 35minutes. Remove foil and bake for additional 10 minutes to brown the top. The croissant bread pudding is done when the custard is set, but still soft. Allow to cool. Serve with the Bourbon Ice Cream Sauce. ","[Riesling, Moscato, Tawny Port, Ruby Port]" 52206,"Bagel Dogs with Harissa Ketchup 2 cups bread flour, plus more for dusting 1 tablespoon sugar
1 1/4 teaspoons active dry yeast
3/4 teaspoon kosher salt
1/2 cup warm water
1/4 cup warm milk
2 tablespoons olive oil, plus more for the bowl
1/2 cup ketchup
2 teaspoons harissa, or more for more spice
8 precooked hot dogs or sausages
1 large egg yolk Instructions: Stir together the flour, sugar, yeast and salt in a large bowl or in a stand mixer fitted with a dough hook. Combine the water, milk and olive oil in a small bowl or measuring cup, then stir it into the flour mixture. Knead, either by hand on a lightly floured surface or with the stand mixer on medium speed, adding more flour if needed, until smooth, 7 to 10 minutes. Transfer the dough to an oiled bowl, cover it with plastic wrap or a damp kitchen towel, and let it rise until doubled in size, about 2 hours. Mix the ketchup and harissa together in a small bowl until smooth and combined. Set aside. Oven method: Line a baking sheet with parchment paper. Divide the dough into 8 equal parts and keep it covered when you're not working with it. Working with one piece of dough at a time, roll out a long skinny snake and wrap it firmly and evenly around a hot dog. Roll it back and forth on your work surface a couple of times so that the coils of the dough stick together, then place it on the baking sheet. Continue with the remaining dough and hot dogs, placing them 1 1/2 inches apart on the baking sheet. Let them rise for 30 more minutes and preheat the oven to 350 degrees F. Beat together the egg yolk with 1 tablespoon water in a small bowl. Brush the tops and sides of the dough evenly with the egg wash. Bake until lightly browned, about 18 minutes. Let cool slightly and enjoy with lots of harissa ketchup. Campfire method: Start a bonfire! For each bagel dog, wrap a piece of foil around one end of a long 1-inch-diameter wooden dowel so that it covers about 6 inches of length at the tip. (Just the tip.) Divide the dough into 8 equal parts and keep it covered when you're not working with it. Take a piece of dough and roll it into a snake; wrap it firmly around the foil-covered part of the dowel. Roll it between your hands a few times to make sure there are no holes in the dough, then stick it right above the fire. Rotate it so that it cooks evenly and cook it gradually until it is browned evenly on all sides. (Make sure that it's not touching the fire at all; otherwise it will brown quickly on the outside but still be raw on the inside.) As you cook the bagel, stick a hot dog or sausage on a pointy stick and warm it right alongside the bagel in the fire. Let the bagel cool briefly, then remove it from the dowel, using a paper towel to shield your hands in case it's still quite hot. The bagel should slip off pretty easily. If it doesn't, cook it a little bit longer. Slide the hot dog or sausage into the bagel coil and enjoy with the harissa ketchup! Repeat with the remaining dough and hot dogs. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 52207,"Sliced Grilled Portobello Mushroom Sorta-Caesar Salads Extra-virgin olive oil for drizzling, plus 1/3 cup 8 large portobello mushroom caps, brushed clean with a damp towel 1 tablespoons finely chopped rosemary leaves, a few sprigs 1 tablespoon, a palm full, grill seasoning blend (recommended: Montreal Steak Seasoning by McCormick) 2 crusty semolina rolls or 1/2 small loaf semolina bread 2 cloves garlic, cracked away from skin 1 lemon, juiced 2 teaspoons Dijon mustard 2 teaspoons Worcestershire sauce, eyeball it 1 teaspoon hot sauce (recommended: Tabasco) eyeball it 2 teaspoons anchovy paste - a must for me, optional for you 3 hearts romaine, chopped 1 cup grated Parmigiano or Romano, a few generous handfuls Ground black pepper Instructions: Heat a grill pan or outdoor grill to medium-high heat. Drizzle olive oil evenly over mushroom caps liberally then rub with rosemary and grill seasoning. Grill 3 to 4 minutes on each side - until dark and tender. Remove the caps and reserve. While mushrooms cook, toast split rolls or bread under broiler until deeply golden then rub with 1 clove of cracked, split garlic. Drizzle extra-virgin olive oil over the bread and season with a little pepper then chop bread into cubes. Rub the inside of a bowl with remaining cracked clove of garlic. Combine the lemon juice, Dijon, Worcestershire, hot sauce and anchovy paste. Whisk in 1/3 cup extra-virgin olive oil. Add the greens and bread to the bowl and toss greens with dressing to coat. Add cheese to salad and toss again then season with black pepper, to taste. Top servings of salad with sliced mushrooms across the top. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 52208,"Escargot with Artichokes and Asparagus Tips 5 tablespoons olive oil 1 medium white onion, peeled and thinly sliced 1 carrot, peeled and thinly sliced 8 artichokes (*see note) 1 lemon, cut in half 1/2 bay leaf Sprig fresh thyme 4 garlic cloves, peeled Salt and pepper 1/2 cup dry white wine 8 asparagus tips 12 snails (6 per person) 1 tablespoon butter 5 basil leaves, chopped 2 tablespoons chopped parsley Instructions: In a heavy non-reactive casserole, warm the olive oil over low heat. Slowly cook the onion and carrot until they began to turn golden, then arrange the artichokes in the casserole in a single layer. Add the bay leaf, thyme, the 2 whole cloves of garlic, and salt and pepper to taste. Pour the wine into the casserole; add water until the artichokes are just covered. Cook over medium heat for 15 minutes, covered, then remove the lid, add the asparagus and reduce the cooking liquid over high heat to thicken the sauce. While waiting for the reduction, saute the snails in butter. Mince the remaining garlic cloves and mix in the basil and parsley. Off the heat, add the minced garlic mixture and snails, check for seasoning. Stir well and serve immediately. Peel the artichoke bottoms & stems, and rub each with half a lemon as you finish trimming it. Place them in cold water acidulated with the juice from the remaining lemon half. Spread the leaves of each artichoke, and use a small spoon to remove the choke; return to the lemon water. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

Note: *Artichokes can be substituted with 1 1/2 to 2 cups of canned artichoke hearts, drained and rinsed." 52209,"Grilled Chicken Dogs With Sweet Potato Fries 1/2 cup panko breadcrumbs 1 teaspoon ground cumin 1 teaspoon paprika 1 tablespoon extra-virgin olive oil Kosher salt 1 large egg white 2 medium sweet potatoes, peeled and cut into 1/4-inch-thick sticks 2 ears of corn, shucked 1/4 cup chopped seedless cucumber 1/4 cup chopped orange bell pepper Juice of 1 lime 1 teaspoon sugar Kosher salt 2 tablespoons chopped fresh basil 1 tablespoon extra-virgin olive oil 4 chicken hot dogs 2 tablespoons barbecue sauce, plus more for dipping 4 potato hot dog buns, split and toasted Instructions: Make the fries: Put a baking sheet in the oven and preheat to 425 degrees F. Combine the panko, cumin, paprika, olive oil and 1 teaspoon salt in a small bowl.
Whisk the egg white in a medium bowl until frothy. Add the sweet potatoes and toss until coated, then add the panko mixture and toss. Spread the sweet potatoes on the hot baking sheet and sprinkle with any remaining crumbs from the bowl. Bake until the fries are tender and crisp, about 25 minutes.
Meanwhile, prepare the hot dogs: Preheat a grill to medium high. Grill the corn, turning occasionally, until slightly charred, about 6 minutes; let cool. Cut the kernels off the cobs and toss with the cucumber, bell pepper, lime juice, sugar and 1/4 teaspoon salt in a bowl. Stir in the basil and olive oil.
Grill the hot dogs, turning occasionally and brushing with the barbecue sauce, until marked, about 5 minutes. Put the hot dogs in the buns and top with the corn mixture. Serve with the sweet potato fries and barbecue sauce for dipping.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 52210,"Bloody Mary 1 3/4 pounds cherry or grape tomatoes, rinsed and dried 2 teaspoons hot sauce 2 tablespoons Worcestershire sauce 1 to 3 tablespoons freshly squeezed lemon juice, to taste 1/2 teaspoon kosher salt 6 ounces tomato vodka, recipe follows 1 pound ripe tomatoes 1 (750 ml) bottle 80 proof vodka Instructions: Remove the stems from the tomatoes. Put the tomatoes, hot sauce, Worcestershire sauce, lemon juice, and salt into a blender, cover and blend on high speed for 1 1/2 minutes. Fill an ice cube tray with about 2 cups of the juice and freeze overnight. Pour the remaining juice into a lidded container and reserve, on the counter, overnight. Just before serving, put 3 frozen cubes into each of 4 Collins glasses and add 1 1/2 ounces of vodka to each glass. Stir the reserved juice, pour 4 ounces into each glass and serve immediately. Cut each of the tomatoes into 8 pieces and put them into a large glass jar. Add the vodka, stir to combine, and cover. Put in a cool, dark place for at least 5 days and up to 7 days, stirring every day. After 7 days, strain through a fine mesh strainer and discard the solids. To store, pour the tomato vodka back into its original bottle, and keep in a cool, dark place. Yield: 1 (750 ml) bottle Prep Time: 3 minutes Inactive Prep Time: 5 to 7 days Ease of preparation: easy ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 52211,"Mediterranean Couscous Salad 2 tablespoons olive oil (1 tablespoon for the tomatoes and 1 tablespoon to toss with the couscous) 4 yellow tomatoes 1 pound Israeli couscous (pearl pasta) 1 red bell pepper, stems and seeds removed and cut brunoise 1/2 cup fresh mint leaves, packed plus a few small sprigs for garnish 1 (8-ounce) jar picked cipollini onions 2 English cucumbers, peeled and sliced into 1/4-inch thick disks 2 tablespoons red wine vinegar 2 garlic cloves, lightly crushed with the side of a knife blade and quartered 1 teaspoon Dijon mustard 1/2 teaspoon salt 1/2 teaspoon black pepper 1/2 cup extra-virgin olive oil Instructions: Preheat oven to 325 degrees F. Brush 1 tablespoon olive oil on the tomatoes (reserving the rest) and roast for about 25 minutes. Remove from oven, allow to cool, and cut into wedges. Boil couscous until al dente as you would for pasta, drain well, and toss with 1 tablespoon reserved olive oil. For the dressing, add the vinegar to a blender and replace the cover. Turn on the blender and through the feed opening add, 1 at a time, the garlic, mustard, salt, and pepper. Leaving the blender running, add the olive oil in a slow thin stream. Set aside briefly. Toss together the couscous, tomatoes, bell pepper, mint leaves, cipollini onions, and cucumber with enough of the dressing to coat. Serve additional dressing on the side. ","[Ros, Vermentino, Sauvignon Blanc, Grner Veltliner]" 52212,"Vegetable Couscous with Harissa 1/2 cup olive oil, divided 3 portobello mushrooms, wiped clean, gills removed, and thickly sliced 1 red onion, quartered 1 celery root cut into large chunks 2 white turnips, peeled and quartered 2 leeks, white and green parts, cleaned and cut into 1/4-inch-thick pieces 1 medium head cauliflower, separated into florets 1/2 teaspoon dried thyme 1/2 teaspoon dried marjoram 3 tablespoons Ras El Hanout, recipe follows, divided 5 cups vegetable stock 2 cups canned chickpeas, drained 5 cups couscous Salt, to taste 10 fresh mint leaves 2 tablespoons ground ginger 2 teaspoons ground black pepper 2 teaspoons ground nutmeg 2 teaspoons ground allspice 2 teaspoons ground mace 2 teaspoons ground cardamom 2 teaspoons ground cinnamon 2 teaspoons ground turmeric 1 teaspoon ground coriander 1/4 teaspoon ground cloves 1/4 teaspoon ground red pepper 1 teaspoon caraway seeds 1 teaspoon coriander seeds 1/2 teaspoon cumin seeds 2 cloves garlic, quartered Salt to taste 3 tablespoons sweet paprika 1 tablespoon red pepper flakes 2 tablespoons dried mint leaves 1 tablespoon olive oil Instructions: Heat 1/4 cup olive oil in a medium skillet until moderately hot but not smoking. Add mushrooms and cook, stirring until softened and just beginning to brown. Remove from heat and set aside. Heat remaining 1/4 cup olive oil in a large heavy pan until moderately hot, but not smoking. Add next seven ingredients. Stir in 1 tablespoon Ras El Hanout. Cook, covered over medium heat until partially cooked, about 10 minutes. Stir in 3 cups of vegetable stock. Continue cooking until the vegetables are tender but not over-done, 20 to 30 minutes. During the last 10 minutes of the cooking, stir in the reserved portobello mushrooms and the chickpeas. Season with salt and pepper to taste. Cover to keep warm. Rinse couscous in a sieve, add 2 tablespoons Ras el Hanout and salt, to taste. Let stand for 20 minutes, then separate the grains with your fingers. Bring remaining 2 cups of vegetable stock to a simmer. Add couscous and cook over medium heat to steam and heat through. To serve, mound couscous in the center of platter and surround with the vegetables. Garnish with mint leaves. Mix together thoroughly. In a small dry skillet over medium heat, toast caraway, coriander and cumin seeds until very aromatic, about 2 to 3 minutes. Shake the pan often to prevent burning. Remove from heat and let cool to room temperature. Grind to a fine powder in a spice grinder, coffee grinder, blender or with a mortar and pestle. Add garlic and salt and grind again until smooth. Add sweet paprika, red pepper flakes, mint leaves and olive oil and grind until the ingredients are well combined. The paste will be very thick and dry. Transfer paste to a small jar and cover with olive oil. Refrigerate for up to 6 months. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 52213,"Norwegian Cream Cake (Blotkake) 5 large eggs 2 cups (400 grams) sugar
1/2 cup (120 grams) water, at room temperature
2 1/2 cups (325 grams) all-purpose flour
2 heaping teaspoons baking powder
1 teaspoon kosher salt
Whipped Cream (see recipe below) Sugared Cranberries, for decorating (see recipe below) Rosemary sprigs, for decorating
3 cups (720 grams) cold heavy cream 1/4 cup powdered sugar
1/2 teaspoon vanilla extract
2 1/2 cups fresh (or frozen and thawed) cranberries 1/4 cup granulated sugar
Instructions: Set an oven rack in the middle position. Preheat the oven to 325 degrees F. Grease a 9-inch springform pan and line the bottom with parchment paper. To make the cake: In the bowl of a stand mixer fitted with whisk attachment, beat together the eggs and sugar until pale and fluffy, 3 to 4 minutes. Using a rubber spatula, scrape down the sides and bottom of the bowl, if needed. Beat in the water. Remove the bowl from the mixer. Gradually sift in the flour and baking powder and fold together with a rubber spatula until just combined. Transfer to the cake pan and bake until the center springs back when you poke it; 1 hour to1 hour and15 minutes. Cool in the pan. To assemble the cake: Once the cake is cooled, slice in half crosswise. Place the bottom of the cake cut-side up on a cake round or directly onto a cake stand or serving platter. Spread whipped cream on top and dot with a layer of sugared cranberries. Place the remaining half of the cake on top, cut-side down. Spread the whipped cream on the top and sides of the cake to cover. Decorate the top of the cake with remaining cranberries and a few sprigs of rosemary. In a large mixing bowl with a hand-mixer, or in the bowl of stand mixer fitted with the whisk attachment, beat the heavy cream, sugar, and vanilla to medium-stiff peaks. Just before assembling the cake, combine cranberries and sugar in a bowl and toss to coat. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 52214,"Midnight Chicken Salad 1 carrot, cut into thin rounds 2 teaspoons extra-virgin olive oil
2 teaspoons plus 2 tablespoons red wine vinegar Kosher salt and freshly ground black pepper
1 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons dried tarragon
1 teaspoon hot sauce
1 teaspoon Worcestershire sauce 3 to 4 small, yellow inner celery stalks and leaves, cut into thin rounds (about 1/2 cup)
2 to 2 1/2 cups cooked chicken, light and dark meat, broken or cut into bite-size pieces
1/4 cup sliced almonds, toasted
Serving suggestions: crackers, vegetables, or as a sandwich filling Instructions: Combine the carrots with the olive oil and 2 teaspoons vinegar in a small bowl. Salt to taste and set aside. Whisk the mayonnaise, mustard, tarragon, hot sauce, Worcestershire and the remaining 2 tablespoons vinegar in a large bowl. Season to taste and set aside for at least 15 minutes to allow the tarragon to bloom in the mayonnaise. Add the celery to the mayonnaise mixture and stir to combine. Mix the chicken and a pinch of salt and pepper into the mayonnaise mixture and stir gently to coat the meat. Just before eating, stir in half the carrots. Season to taste and plate. Top with the remaining carrots and the toasted almonds. Serve with crackers, vegetables, or as a sandwich! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 52215,"Brie and Butter Baguette Sandwich 1/2 baguette 2 to 3 tablespoons butter 4 to 6 thick slices of Brie or Camembert Instructions: Cut the baguette in half lengthwise and spread the inside of each half with butter. Place the cheese on the bottom half and then place top of baguette on. Cut in half to eat it, if desired. ","[Chardonnay, Sauvignon Blanc, Riesling]" 52216,"Tofu and Pepper Tempura 1/2 cup all-purpose flour 1/2 cup cornstarch 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon sugar 1/2 teaspoon salt 1 egg 1 teaspoon yellow food coloring 2/3 cup iced water 6 cups grape seed oil, for frying 1 cup large diced red onion 1 cup large diced red pepper 1 cup large diced green pepper 1 cup small mushroom caps 2 cups diced tofu 12 large bamboo skewers, soaked in water for 15 minutes 1 cup all-purpose flour Salt and freshly ground black pepper Soy sauce and chives, for dipping, optional Instructions: Sift all the dry ingredients together in a large bowl. Beat the egg and food coloring, if using, together in another bowl. Once incorporated, add the cold water. Gradually, add the wet ingredients to the dry ingredients and mix thoroughly to remove any lumps. Set aside. While the batter is resting, preheat the grape seed oil in a deep heavy skillet, over medium heat, to around 350 degrees F. Make sure, for safety, that the oil only comes 3/4 of the way up the pan. Alternate the vegetables and tofu on the skewers to form a colorful stick of vegetables. In a large shallow dish and the flour and season it with salt and pepper, to taste. Gently roll the tofu and vegetable skewers in the flour, coating it well and shaking off any excess flour. Dip the skewers into the tempura mix, and let the excess batter drip back into the bowl. Add the skewers to the hot oil, in batches if necessary, and cook until golden brown and crispy, about 3 to 5 minutes. Transfer to a serving platter and serve with a simple dipping sauce of soy sauce and chopped chives, if desired. Enjoy. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]

" 52217,"American-Style Potato Salad 1/2 medium red onion, finely chopped 2 pounds (10 to 12) small waxy-style potatoes, peeled and quartered 2 tablespoons, plus 1 teaspoon kosher salt 2 stalks celery (with leaves), chopped 1/2 cup prepared mayonnaise 2 tablespoons chopped flat-leaf parsley 2 tablespoons pickle relish 1 tablespoon French's mustard 2 hard-boiled eggs, roughly chopped Freshly ground black pepper Instructions: In a small bowl soak the onions in cold water, for 15 minutes. Drain. In a medium saucepan cover the potatoes with cold water by about 2 inches. Stir in 2 tablespoons of the salt. Bring to a boil, lower the heat, and simmer until fork tender, about 6 minutes. Drain, transfer potatoes to a large bowl, and mix with the onions and celery. Set aside to cool. In a small bowl, whisk together the remaining 1 teaspoon salt, mayonnaise, parsley, relish, and mustard. When the potatoes have cooled, carefully fold them with the mayonnaise mixture. Gently mix in the eggs and season with pepper to taste. Transfer to a serving bowl and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 52218,"Top Secret Chocolate Cake Nonstick baking spray, for the pan One 15.2-ounce box dark chocolate cake mix, such as Duncan Hines 1 cup whole milk
1/2 cup (1 stick) melted salted butter
3 large eggs, beaten
1 cup semisweet chocolate chips
1 tablespoon vanilla extract
1/2 cup heavy cream 2/3 cup semisweet chocolate chips
Rainbow sprinkles, for garnish
Instructions: For the cake: Preheat the oven to 350 degrees F. Grease a 10-cup Bundt pan with baking spray. Mix together the cake mix, milk, butter, eggs, chocolate chips and vanilla in a large bowl until completely combined. Pour into the prepared Bundt pan and bake until a toothpick inserted in the center comes out clean, about 40 minutes. Let the cake cool for about 15 minutes before turning it out onto a cooling rack. Allow to cool completely, an additional 20 to 25 minutes. For the simple chocolate ganache topping: Meanwhile, heat the cream in a small pan until just bubbling. Add the chocolate chips to a small bowl and pour the hot cream over the top. Let sit for 1 minute, then mix until smooth. Transfer the cake to a cake stand or serving platter and pour the ganache over the top, allowing it to drip down the ridges. Sprinkle with rainbow sprinkles and serve. ","[Merlot, Cabernet Sauvignon, Malbec, Pinotage]" 52219,"The Wienery - Coleslaw 1/2 cabbage, shredded and finely chopped 1/2 large onion, finely chopped 1/2 tablespoon black pepper 1/2 tablespoon celery salt 3 tablespoons sugar 1 cup mayonnaise Instructions: In a large bowl add all ingredients and mix well. Chill and serve. ","[Chardonnay, Riesling, Gewrztraminer]" 52220,"Easy Chocolately Holiday Cookies 1 package premade chocolate chip cookie dough 1 bag mini peanut butter cups or chocolate kisses (recommended: Hershey's) 1 miniature muffin tin Instructions: Preheat oven to 375 degrees. Lightly grease miniature muffin tin. Press 1 tablespoon dough into each cup and top with miniature peanut butter cups or chocolate star kisses. Bake for 15 to 20 minutes or golden brown. ","[Chardonnay, Merlot, Cabernet Sauvignon, Pinot Grigio]" 52221,"Strawberry and Almond Crumble 1 pound strawberries, hulled 1/4 cup caster sugar 1/4 cup almond meal/flour 4 teaspoons vanilla extract Heaping 2/3 cup all-purpose flour 1 teaspoon baking powder 5 tablespoons cold butter, diced 1 1/4 cup sliced almonds Scant 1/2 cup turbinado sugar Heavy cream, to serve Instructions: If I had to choose one thing that cooking could not make better, I'd have put good money that it would have been a bad (as in unripe and tasteless) strawberry. I'd almost be embarrassed even owning up to trying to improve it, were it not for the fact that I read an article by Simon Hopkinson, a revered British chef, in which he advised using said strawberries in a pie. So I did. Well, that's not quite true: I am lazier than him, so I made a crumble. I don't know what, how or why it happened, but this is a crumble of dreams. The oven doesn't, as you'd think, turn the berries into a red-tinted mush of slime, but into berry-intense bursts of tender juiciness. This is nothing short of alchemy: you take the vilest, crunchiest supermarket strawberries, top them with an almondy, buttery rubble, bake and turn them into the taste of English summer on a cold day. Naturally, serve with lashings of cream: I regard this is obligatory not optional. Preheat the oven to 400 degrees F. Put the hulled strawberries into your pie dish (I use a round one) and sprinkle over them the sugar, almond meal, and vanilla extract. Give the dish a good shake or two to mix the ingredients. Now for the crumble topping: put the flour and baking powder in a mixing bowl and rub in the cold, diced butter between thumb and fingers (or in a free standing mixer).When you've finished with it, it should resemble rough, pale oatmeal. Stir in the sliced almonds and turbinado sugar with a fork. Tip this over the strawberry mixture, covering the strawberries in an even layer and giving a bit of a press in at the edges of the dish. Set the dish on a cookie sheet and bake in the oven for 30 minutes, by which time the crumble topping will have darkened to a pale gold and some pink-red juices will be seeping and bubbling out at the edges. Let stand for 10 minutes before serving, and be sure to put a pitcher of chilled heavy cream on the table alongside. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 52222,"Slow-Cooker Soy-Citrus Chicken 1 orange, halved and thinly sliced 1 1/2 pounds skinless, boneless chicken thighs (5 to 6 thighs) 1 tablespoon all-purpose flour 1/2 teaspoon grated lemon zest Kosher salt and freshly ground pepper 1/2 cup sweet chili sauce 1 tablespoon low-sodium soy sauce 1 1-inch piece ginger, peeled and minced 3 cloves garlic, minced 6 ounces thin rice noodles 1 bunch watercress, tough stems removed, coarsely chopped 1 tablespoon chopped fresh cilantro Instructions: Lay the orange slices in a 6-quart slow cooker. Toss the chicken with the flour, lemon zest, 1/4 teaspoon salt and a few grinds of pepper in a large bowl; add to the slow cooker in a single layer. Combine the chili sauce, soy sauce, ginger and garlic in a bowl; pour over the chicken. Cover the slow cooker and cook on low, 7 hours. Uncover and gently stir, breaking up the chicken into large pieces; let stand 10 minutes. Meanwhile, bring a large pot of water to a boil. Add the noodles and cook as the label directs. Drain; toss with the watercress. Season the chicken with salt and pepper. Serve over the noodles and top with the cilantro. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 52223,"Fruit Cider 2 ounces hibiscus tea 1/4 cup honey
4 cups apple cider
8 to 10 sprigs fresh mint 2 apples, cut into 1 1/2-inch pieces
2 pears, cut into 1 1/2-inch pieces
2 oranges, sliced into half-moons
Instructions: Bring 4 cups water to a boil in a medium pot. Add the hibiscus tea and honey and let steep for 10 minutes. Strain out the tea and let cool completely. In a large pitcher, stir to combine the brewed tea, apple cider, mint, apples, pears and oranges. Fill glasses with ice and pour the fruit cider over to serve. ","[Riesling, Moscato, Vinho Verde, Cava]" 52224,"Brown Sugar Cookies 2 1/2 cups all-purpose flour 1/4 teaspoon baking powder 1/4 teaspoon fine salt 3/4 cup packed light brown sugar 1 1/2 sticks (3/4 cup) unsalted butter, cut into small pieces, at room temperature 1 large egg, lightly beaten 1 teaspoon pure vanilla extract 4 cups confectioners' sugar 1/4 cup meringue powder Food coloring, optional Decorating sugar, for topping, optional Sprinkles, for topping, optional Instructions: For the cookies: Whisk together the flour, baking powder and salt in a small bowl. Beat the brown sugar and butter with an electric mixer on medium speed in a large bowl until light and fluffy, about 5 minutes; beat in the egg, then the vanilla. Add the flour mixture and mix on medium-low speed until completely incorporated. Divide the dough in half, pat into 2 discs about 1/4 inch thick, wrap in plastic wrap and refrigerate until firm, about 1 hour and up to overnight. Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Let the dough sit at room temperature for a few minutes to make rolling easier. Roll out 1 disc of dough at a time between 2 pieces of parchment paper until 1/8 inch thick. Cut out shapes with the cookie cutters and arrange about 2 inches apart on the prepared baking sheets. Bake until the cookies are golden brown on the bottom, 10 to 12 minutes. Let the cookies cool on the baking sheets until firm enough to transfer to a wire rack; let cool completely. Gently gather any scraps into a ball and press into a disc; wrap in plastic wrap and refrigerate the disc until firm enough to roll, about 1 hour. Cut out as many cookies as possible and bake. For the royal icing: Beat the confectioners' sugar, meringue powder and 1/3 cup water with an electric mixer in a large bowl until stiff peaks form. Beat in the food coloring if using. (The icing can be stored in an airtight container at room temperature for up to 2 days.) Decorate the cookies with the icing; top with decorating sugar and sprinkles if using. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 52225,"Melted Brie and Apricot Petite Croissants 6 small croissants 5 ounces wedge of brie, rind removed, cut into 1/4-inch slices 3 tablespoons Smucker's? Apricot Preserves 3 tablespoons glazed pecans*, chopped 3 teaspoons dark brown sugar Crisco? Butter Flavor No-Stick Cooking Spray Cinnamon sugar, if desired Instructions: SLICE and lay the croissants open. Cover each croissant bottom with slices of brie to cover. Spread with 1/2 tablespoon preserves, sprinkle with 1/2 tablespoon chopped glazed pecans and 1/2 teaspoon brown sugar. Cover with top of croissant. HEAT large skillet over medium heat. Spray sandwiches with no-stick cooking spray. Place sandwiches, sprayed side down, in heated skillet. Cover skillet and brown sandwiches 4 to 5 minutes or until golden brown. Spray tops of sandwiches before turning to brown second side. REMOVE sandwiches from skillet. Allow to rest covered, about 3 minutes. Cut diagonally, sprinkle with cinnamon sugar, if desired, and serve warm. *Glazed pecans can be found in the nut section of your grocer's snack aisle. ","[Chardonnay, Riesling, Sparkling wine, Moscato]" 52226,"Crispy Mashed Potato Cakes 2 large Idaho potatoes, 2 pounds total weight 3 to 4 ounces cream cheese 2 tablespoons sour cream 2 scallions, very finely chopped 2 teaspoons lemon zest 1 egg, lightly beaten Salt and freshly ground black pepper 1 tablespoon extra-virgin olive oil 1 tablespoon butter Instructions: Peel and dice potatoes and add to a large pot. Cover with water and salt the water. Bring to boil over medium heat, and cook until tender. Drain the potatoes and return to hot pot to dry. Transfer potatoes to a bowl. Soften cream cheese in a microwavable bowl and microwave the cream cheese for 20 seconds on high. Add to the potatoes along with sour cream, scallions, zest, egg, salt and pepper, to taste. Mash potatoes to combine mixture. Heat the oil and butter in nonstick skillet over medium heat. Drop 2-inch mounds of potatoes into skillet and gently press down to flatten a bit. Crisp potatoes until deeply golden on each side, about 7 to 8 minutes total. Mixture makes 8 golden cakes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 52227,"Baked Brie a la Ree 3 tablespoons pine nuts 4 tablespoons butter
1 large yellow onion, sliced thin
1 tablespoon fresh thyme, minced
1 tablespoon fresh rosemary, minced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
One 8-ounce wheel of brie, chilled
1 tablespoon fresh Italian parsley leaves
2 teaspoons fresh oregano, minced
6 carrots, peeled and cut into sticks
6 carrots, peeled and cut into sticks Instructions: Preheat the oven to 325 degrees F. Heat a cast-iron skillet over medium-low heat. Toast the pine nuts for 3 minutes, stirring occasionally. Remove from the skillet and set aside. Add the butter to the skillet and throw in the onion, thyme and rosemary. Season with the salt and pepper and cook, stirring occasionally, until golden and caramelized, about 18 minutes. Remove from the skillet and set aside. Meanwhile, with a serrated knife, cut off the top rind of the round of Brie, discarding when done. Put the Brie in a small cast-iron skillet or casserole dish. Cover the skillet with foil and bake for 25 minutes. Remove the foil, top with the caramelized onions and return to the oven until the cheese has melted and there is slight color around the edges, an additional 10 to 15 minutes. Garnish with the pine nuts, parsley and oregano and serve with the carrot sticks. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 52228,"Red Wine Braised Buffalo Pot Roast served in Potato Bones 1 (5 to 6 pound) buffalo top round 1 cup rustic rub or seasoning blend 1/2 cup olive oil 2 large Spanish onions, chopped 2 pasilla peppers, chopped 1 carrot, chopped 6 ribs celery, chopped 1/4 cup chopped garlic 1 quart burgundy red wine 2 sprigs rosemary, leaves chopped 3 sprigs thyme, leaves chopped 2 large tomatoes chopped 3 quarts veal stock or beef broth Salt and pepper 1 cup extra-virgin olive oil plus 1 teaspoon 1 teaspoon chopped garlic 2 sprigs sage leaves removed 1 cup basil leaves 1/2 cup grated Pecorino Romano 2 tablespoons toasted pine nuts 12 cloves roasted garlic Salt and pepper 2 tablespoons butter 2 tablespoons shallots 2 tablespoons all-purpose flour 1/4 cup Kirsch 2 cups heavy cream 1/4 cup dried cherries 1 cup Gruyere 1 pinch ground nutmeg Salt and fresh black pepper Small red bliss potatoes Instructions: For the pot roast: Preheat the oven to 350 degrees F. Rub the roast with the rustic rub or seasoning blend, cover and let sit in the refrigerator overnight. Using a grill pan, sear all sides of the roast. Heat a roasting pan. Add olive oil, Spanish onions, pasilla peppers, carrots, celery and then the garlic, last. Deglaze the roasting pan with the burgundy and add the roast. Add herbs, tomatoes, and veal stock. Cover and roast for 3 to 3 1/2 hours or until falling apart. For the Sage Pesto: Lightly saute the chopped garlic in 1 teaspoon of oil. Put sage, basil, Pecorino Romano, pine nuts, chopped garlic and roasted garlic in a food processor or blender and slowly drizzle oil to desired consistency. Season with salt and pepper, to taste, and refrigerate. For the Cherry Fondue: Heat butter and shallots in a small saucepan over medium heat. Add flour to create a roux. Add Kirsch, cream, cherries, cheese, nutmeg, salt and pepper. Bring to a simmer to cook out flour. Season, to taste. For the Potato Bones: Peel potatoes. Carve to look like osso bucco bones. Blanch potatoes for 3 to 4 minutes. Let cool. Fry for 4 to 5 minutes until golden. Stuff with buffalo, top with pesto and cherry fondue. ","[Barolo, Barbaresco, Dolcetto, GSM]

" 52229,"Chicken Souvlaki Sticks with Yogurt Dipping Sauce 16 bamboo skewers 3 lemons 2 tablespoons finely chopped fresh oregano leaves 1/2 teaspoon crushed red pepper flakes 1/4 cup extra-virgin olive oil 4 cloves garlic, minced Salt and freshly ground black pepper 16 chicken tenders, about 1 1/2 pounds 2 cups Greek style yogurt 1/2 seedless cucumber, peeled and grated 1/2 teaspoon ground cumin Instructions: Soak skewers in water for about 30 minutes. Preheat grill or grill pan to medium-high heat. Combine the zest and juice of 2 lemons, oregano, red pepper flakes and olive oil in a dish. Paste the garlic by mashing it with coarse salt then add 3/4 of it to the marinade, reserving some for dipping sauce. Add chicken tenders to the marinade and season with salt and pepper, turn in marinade to coat, let stand 10 minutes. Thread tenders on damp skewers and cook 7 to 8 minutes, turning once, until firm and juices run clear. While skewers cook, combine yogurt with juice of remaining lemon, remaining clove of garlic, grated cucumber, cumin and salt, to taste. Divide the dip among 4 ramekins. Serve 5 skewers per person with dipping sauce alongside. ","[Riesling, Pinot Grigio, Vermentino, Gavi]" 52230,"Grilled Rib Eye Steak au Poivre with Dijon-Roasted Garlic Aioli Panko Fries and Tomato Salad 4 each 10 ounce rib eye steaks 2 tablespoons coarse ground black peppercorn 1 tablespoon coarse ground white peppercorn 1 tablespoon coarse ground green peppercorn 1 tablespoon coarse ground red peppercorn 1/2 tablespoon szechwan peppercorn Salt to taste 4 heads roasted garlic 2 tablespoons dijon mustard 2 egg yolks 2 cup canola oil Juice of 1/2 lemon Salt and black pepper to taste 6 large baking potatoes, washed and wrapped in foil and pricked (Can use leftover mashed potatoes) 8 garlic cloves 1 cup chopped scallions 1 cup heavy cream 2 tablespoons butter 2 cups AP flour 3 eggs, beaten 2 cups panko Salt and black pepper to taste 2 large, ripe tomatoes, sliced 1/16
Extra virgin olive oil Balsamic vinegar Fleur de sel Cracked black pepper Instructions: Mix the peppercorns together on a plate. Season the steaks with salt then press lightly into the peppercorns on both sides. Place on a hot grill. Cook for 6-8 minutes, turning once for medium-rare. Let rest 3 minutes before serving.
For the aioli: In a food processor, add roasted garlic cloves, dijon and yolks. While processor is on, drizzle in oil, slowly at first until it emulsifies then more quickly. Add juice, salt and pepper and pulse to incorporate. Check for seasoning. Store in fridge. For the fries: Bake the potatoes until fully cooked (about 45 minutes at 350 degrees, knife should slide off potato when pricked). In a sauce pan, add cream and garlic and reduce by 50 per cent on low heat, about 15 to 20 minutes. With a hand blender, mix well and check for seasoning. When the potatoes can be handled, scoop out flesh into a bowl. Fold in the cream, scallions and butter and hand mash. You can use a mixer fitted with a paddle. Check for seasoning. Spread mash on 1/2 sheet tray, 1/2\ thick. Cover with plastic, top with another tray and press firmly. Chill overnight in the fridge. You may freeze the mash in 4 hours. Slice rectangular 'fries' (3x1/2x1/2). Dredge in flour, egg then panko. Fry at 350 degrees until GB & D, about 5 minutes. Season with salt. For the salad: On 4 large plates, spread out the tomato like carpaccio slices. Drizzle lightly with oil and vinegar and season with Salt and pepper.
Plating: On the above tomato plates, stack the fries up and place steak in front. Serve the aioli in a ramekin for both the steak and fries.
","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]" 52231,"Pan-Fried Rainbow Trout with Pecans and Brown Butter and Swiss Chard with Serrano cl Vinegar 2 cups rice flour Salt and freshly ground pepper, to taste 3 large eggs 3 tablespoons milk 2 cups white cornmeal 4 (8 to 10 ounces each) whole rainbow trout, scaled and gutted 6 tablespoons vegetable or peanut oil 2 lemons 2 sticks unsalted butter 1/2 cup finely chopped pecans 1/4 cup finely chopped fresh flat leaf parsley Sauteed Swiss Chard with Red Onion and Serrano cl Vinegar, recipe follows 2 1/2 pounds Swiss chard 1/2 pound slab bacon, cut into small dice 2 medium red onions, halved and thinly sliced 2 cloves garlic, thinly sliced Salt and freshly ground pepper 1/4 cup Serrano cl Vinegar, recipe follows 4 serrano chiles, coarsely chopped 2 cups white wine vinegar Kosher salt Instructions: Place rice flour in a medium bowl and season with salt and pepper. Mix eggs and milk in a large bowl and season with salt and pepper. Place cornmeal in a medium bowl and season with salt and pepper. Preheat oven to 375 degrees F. Open up and cut the trout, diagonally, into 2 fillets. Season both the flesh and skin sides of the fillet with salt and pepper, to taste, and then dip each fillet into rice flour, then egg mixture, then cornmeal. Repeat with remaining trout. Heat 3 tablespoons of the oil in a large skillet until almost smoking. Saute 4 fillets at a time until golden brown on both sides. Repeat with the remaining oil. Transfer to a large baking sheet and repeat with the remaining 2 trout. Place in the oven and bake for 5 to 6 minutes until just cooked through. Zest and juice both lemons, separately reserving the zest and the juice. Set aside. While the trout is baking, melt the butter in a nonstick saute pan over medium-high heat. Watching carefully and lowering the heat if necessary, allow the butter to foam and turn golden brown. Immediately add the lemon juice, zest and salt and pepper, to taste. While the butter is still foaming, add the pecans and parsley. Do not allow the butter to burn or it will be unusable. Place 2 fillets on each of 4 dinner plates and pour the Pecan-Brown Butter over the top. Serve alongside the Sauteed Swiss Chard with Red Onion and Serrano cl Vinegar. Tear Swiss chard leaves from thick white stalks, discard the stalks and coarsely chop leaves, set aside. Heat a large skillet over medium-high heat. Add the bacon and cook until golden brown and fat as rendered. Remove bacon to a plate with a slotted spoon. Add the onions and cook in the rendered fat until soft. Add the garlic and cook for an additional minute. Add the Swiss chard, season with salt and pepper and stir to coat the leaves in the fat. Cook until the leaves have completely wilted. Add the bacon back to the pan. Add the vinegar and continue cooking for 2 minutes. Serve with additional vinegar on the side. Bring chiles, vinegar, and a teaspoon of salt to a boil in a medium nonreactive saucepan. Remove from heat, pour into a bowl, cover and let steep for at least 2 hours or overnight at room temperature. Strain through a fine strainer into a bowl or glass jar. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 52232,"Gina's Oxtail Stew 5 pounds meaty oxtails Kosher salt and freshly ground black pepper 1/4 cup all-purpose flour 2 tablespoons olive oil 1 large onion, chopped 2 carrots, cut into half moons, about 1/4-inch thick 2 stalks celery, cut into 1/4-inch thick pieces 3 tablespoons chopped fresh thyme leaves 4 cloves garlic, peeled and smashed 1/4 cup tomato paste 1 (750 ml) bottle dry red wine 2 cups beef broth 1 (15-ounce) can diced tomatoes, with juice 2 bay leaves 8 ounces button mushrooms 2 tablespoons red wine vinegar Buttered Noodles, recipe follows, for serving 1 (12-ounce) package wide egg noodles 4 tablespoons unsalted butter, divided 1 small shallot, finely diced 2 cloves garlic, finely diced Kosher salt and freshly ground black pepper 2 tablespoons minced chives 2 tablespoons grated Parmesan 1 tablespoon lemon juice Instructions: Wash and dry the oxtails. Add the meat to a large bowl and season with salt and pepper, to taste. Toss the meat in the flour until lightly coated. Add the olive oil to a large Dutch oven over medium heat. Brown the oxtails on all sides, in batches, until well browned. Transfer the meat to a plate and pour off some of the drippings, if necessary. Add the onions, carrots, celery, thyme, and garlic to the pot and saute until the onions are tender and beginning to brown, about 5 minutes. Season with salt and pepper, to taste. Stir in the tomato paste and toast. Deglaze the pot with the bottle of red wine and stir up all the browned bits on the bottom of the pan. Stir in the beef broth, tomatoes with their juices and the bay leaves. Add the browned beef back into the pot along with any accumulated juices that may have collected on the plate. Bring the stew to a boil, then reduce the heat to a low simmer. Cover and cook until the beef is tender and falling off the bone, about 3 1/2 hours. Stir in the mushrooms and cook uncovered, for 30 minutes more. Taste for seasoning. Add salt and pepper, if needed, and stir in the red wine vinegar to brighten the flavor. Remove the meat from the pot and pull the meat off the bones, then add back to the pot. Discard the bones. Transfer the stew to a serving dish and serve hot over Buttered Noodles. Cook the noodles in a large pot of boiling salted water over medium heat, according to the package directions. Drain in a colander and set aside. Melt 2 tablespoons butter in a large skillet over medium heat. Add the shallot and garlic and saute until tender. Season with salt and pepper, to taste. Add the remaining 2 tablespoons butter and melt. Stir in the chives, Parmesan and lemon. Add the noodles to the skillet and toss to combine. Transfer to a serving bowl and serve. ","[Barolo, Barbaresco, Chianti, Rioja]" 52233,"Vanilla Cake 1/2 cup vegetable oil, plus more for the pans 2 3/4 cups all-purpose flour, plus more for the pans 2 tablespoons cornstarch 2 teaspoons baking powder 1/4 teaspoon baking soda 1 teaspoon salt 1 1/2 cups whole milk, at room temperature 1 tablespoon distilled white vinegar 1 tablespoon pure vanilla extract 1 stick unsalted butter, at room temperature 1 2/3 cups sugar 4 large eggs, at room temperature Instructions: Preheat the oven to 350 degrees F. Oil the bottom and sides of two 9-by-2-inch round cake pans. Flour the pans and tap out the excess. Whisk the flour, cornstarch, baking powder, baking soda and salt in a medium bowl. Combine the milk, vinegar and vanilla in a small bowl. Beat the butter, oil and sugar in a large bowl with a mixer on medium-high speed until fluffy, 5 to 7 minutes. Beat in the eggs one at a time; beat until thick, 3 minutes. Reduce the speed to medium low; beat in the flour mixture in three batches, alternating with the milk mixture. Beat just until smooth, then finish mixing with a rubber spatula. Divide the batter between the pans. Bake the cakes until lightly browned and the centers spring back when lightly pressed, 35 to 45 minutes. Transfer to a rack and let cool 15 minutes in the pans. Loosen the edges with a knife and turn out the cakes onto the rack; let cool completely. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 52234,"Black Cake 1 750-ml bottle plus 3/4 cup port wine 2 1/2 cups plus 3/4 cup white rum (such as Wray & Nephew) 1 pound pitted prunes 1 pound dried currants 1 pound raisins 1 pound maraschino cherries 4 sticks salted butter, plus more for the pans 1 1-pound box dark brown sugar 10 large eggs 1 pound (about 3 1/2 cups) all-purpose flour 2 1/2 tablespoons baking powder 1 tablespoon freshly grated nutmeg 1 teaspoon ground cinnamon 1 teaspoon ground allspice 1 teaspoon ground cloves 2 tablespoons pure vanilla extract 2 1/2 tablespoons browning or molasses Instructions: Combine the bottle of port and 2 1/2 cups rum in a large pot or bowl and add the prunes, currants, raisins and cherries. Soak the fruit for at least 2 days. Preheat the oven to 350? F. Butter three 9-inch round cake pans and line the bottoms with wax or parchment paper. Drain the dried fruit and transfer to a blender; blend well.
Beat the butter and brown sugar in a large bowl with a mixer on medium-high speed until fluffy, about 5 minutes. Beat in the eggs, one at a time, until fully combined. Mix in the fruit mixture. Add the flour, baking powder, nutmeg, cinnamon, allspice and cloves to the bowl and beat until combined, 1 to 2 minutes. (If using a stand mixer, you may need to beat the wet ingredients, then transfer to a larger bowl and stir in the dry ingredients.) Mix in the vanilla and browning. Divide the batter evenly between the cake pans. Bake the cakes until set and a toothpick inserted into the middle comes out clean, 1 to 1 1/2 hours. Remove the cakes from the oven and pour 3/4 cup each port and rum onto the hot cakes, dividing them evenly. Let cool completely.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 52235,"Cioppino 1/4 cup olive oil 1/2 cup bell peppers, chopped 1/2 cup sliced onions 1 clove garlic, minced 6 to 8 clams 6 to 8 mussels 1 cup red wine 1 cup chicken stock 1 1/2 cups marinara sauce Red pepper flakes, to taste 6 shrimp shelled and de-veined 1 small fish fillet (recommended: sea bass, flounder or other mild firm flesh fish) Instructions: Heat olive oil in a deep saute pan, over medium heat. Add the bell pepper, onions and garlic and saute until tender, approximately 7 to 10 minutes. Add the clams, mussels, red wine, chicken stock, marinara, red pepper flakes, shrimp and fish fillet and continue cooking until the clams and mussels are open, the shrimp cooked through and the fish is flaky. Transfer to a serving bowl and serve with a side of pasta and good bread, if desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 52236,"Parmesan-Crusted Polenta 4 tablespoons olive oil, plus more for the pan 2 teaspoons kosher salt
1 pound quick-cooking polenta
1 1/2 cups freshly grated Parmesan Instructions: Add 8 cups water, the oil and salt to a large saucepan over medium-high heat and bring to a boil. Slowly stream in the polenta while whisking constantly. Reduce the heat to low and cook until the polenta is thickened and smooth, about 3 minutes. Meanwhile, place a large, heavy-bottomed pan over medium heat. Drizzle with olive oil and evenly coat the bottom of the pan. Sprinkle 1 cup of the Parmesan evenly over the bottom of the pan and allow to toast until golden brown and nutty, about 2 minutes. Remove from the heat. Pour the polenta over the Parmesan crust and smooth the surface. Sprinkle with the remaining 1/2 cup Parmesan. Set at room temperature until firm, 20 to 30 minutes. (At this point, the polenta can be refrigerated up to overnight.) When ready to serve, place the pan back over medium heat to warm the cheese. Place a large plate or serving platter over the surface and invert the polenta onto the plate. Serve topped with your favorite sauce. ","[Chardonnay, Barolo, Chianti, Tempranillo]" 52237,"Aloo Pies with Mango Chutney 2 large russet potatoes, peeled and cubed 5 cloves garlic
Small handful fresh cilantro
1 medium habanero cl 1 1/2 teaspoons roasted ground cumin
Salt 1 tablespoon shortening, plus more for greasing cookie sheet 4 cups all-purpose flour, plus more for dusting
3 teaspoons baking powder
2 teaspoons sugar
1 teaspoon salt
Oil, for frying
Mango chutney, for serving Instructions: For the filling: Boil potatoes until tender. Drain. Blend garlic, cilantro and habanero in a food processor. Mash cooked potatoes and add cumin and salt to taste. For the dough: Grease a cookie sheet. Mix flour, baking powder, sugar and salt in a bowl, then add shortening and warm water until able to knead. Form into 2- to 3-inch balls and place on greased cookie sheet. Rest in the fridge for 20 minutes. Flatten the dough balls on a flour-dusted surface, then add a scoop of the potato mixture to each. Fold over and close the edges of each to form a half-circle shape. Bring oil to 350 degrees F in a Dutch oven over medium heat. Fry the dough balls, flipping once, until golden brown. Drain, then serve with mango chutney. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 52238,"Italian Sausage-and-Pepper Pigs in Blankets 6 sweet Italian sausage links (about 1 1/2 pounds) 2 tablespoons olive oil 5 tablespoons shredded provolone 5 tablespoons shredded mozzarella 2 tablespoons prepared pesto Twelve 1/2-inch-wide strips roasted red pepper (about 3 ounces) One 11-ounce tube refrigerated French bread dough All-purpose flour, for dusting Jarred marinara sauce, warm, for serving Instructions: Preheat the oven to 375 degrees F. Line 1 baking sheet with foil and another with parchment. Toss the sausages with 1 tablespoon of the oil on the foil-lined baking sheet, and bake, flipping the sausages halfway through, until lightly browned and fully cooked, about 30 minutes. Let cool. Lower the oven temperature to 350 degrees F. Toss together the provolone and mozzarella in a medium bowl. Make a slit down the length of each sausage, cutting about halfway through, and fill each with 1 teaspoon pesto, 2 pepper strips and 1 scant tablespoon of the cheese mixture; reserve any remaining cheese mixture. Open the tube of dough, find the seam and carefully unroll the dough on a lightly floured surface. Cut 6 strips 1 1/4 inches by 12 inches. Wrap 1 strip around a stuffed sausage link, coiling the strip from 1 end of the link to the other, leaving a 1/4-inch space between dough turns and leaving the ends of the sausage slightly exposed. Repeat with the remaining dough strips and sausages, setting the finished rolls at least 1 inch apart on the parchment-lined baking sheet. Brush the rolls with the remaining tablespoon of oil. Sprinkle the tops with the reserved cheese mixture. Bake until golden brown, 20 to 25 minutes. Let cool for a few minutes before cutting each roll into 4 pieces with a serrated knife. Serve warm with warm marinara sauce on the side. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 52239,"Guava and Rosemary Glazed Chicken Breast 1/3 cup guava jelly (recommended: Smuckers) 1 lime, juiced 2 sprigs fresh rosemary 1 teaspoon crushed garlic 2 tablespoons extra-virgin olive oil 1 1/2 pounds boneless, skinless chicken breast Salt and freshly ground black pepper 1/3 cup all-purpose flour, for dredging Instructions: Turn on broiler. Line a baking sheet with aluminum foil and set aside. In a small saucepan, over medium-low heat, combine guava jelly, juice from lime, rosemary sprigs, and crushed garlic. Heat through. In large frying pan, over medium-high heat, heat oil. Season chicken breasts with salt and pepper. Dredge seasoned chicken in flour and place in hot pan. Cook chicken 3 to 4 minutes per side or until cooked through. Transfer to baking sheet. Strain guava mixture into a small bowl. Generously brush guava mixture over chicken breasts. Place under broiler 4 to 6 inches from heat source for 1 minute. Turn chicken over and repeat 2 times. Remove from broiler, brush once more with guava mixture. Serve hot. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 52240,"Kelly O'Donnell's Grilled Asparagus 1 bunch medium asparagus, trimmed 2 tablespoons balsamic vinegar 4 tablespoons extra-virgin olive oil 1 teaspoon salt 1 teaspoon freshly ground black pepper 1/2 teaspoon garlic powder 1/2 cup crumbled feta cheese 1 cup grape tomatoes, sliced in 1/2 Instructions: Place trimmed asparagus into a large bowl. Drizzle with the balsamic vinegar, olive oil, salt and pepper and garlic powder. Cover with plastic wrap and let marinate for 1 hour. Preheat grill to medium heat. Grill asparagus until tender crisp, about 6 minutes. Remove and let cool until room temperature. Sprinkle with the crumbled feta and the grape tomatoes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 52241,"Double Strawberry Pie 3/4 cup sugar 4 tablespoons cornstarch 1/2 cup all-purpose flour 4 cups frozen strawberries, unsweetened, partially thawed in refrigerator 1 (11-ounce) box pie crust mix 1/3 cup strawberry nectar, cold, plus 1 tablespoon 1 egg Sugar, for sprinkling Instructions: Preheat oven to 450 degrees F. Filling: Sift sugar, cornstarch and flour together into a medium bowl. Stir and combine with partially thawed strawberries. In a separate bowl, combine pie crust mix and cold strawberry nectar. Stir until a soft dough forms. Divide into 2 pieces, form into balls, and flatten into disks. On a lightly floured surface, roll 1 of the disks out to an 11-inch circle. Fold in half, place in a 9-inch pie plate, and unfold. Press into plate, but do not stretch. Trim dough 1/2-inch from edge of plate. Roll out second disk and fold in half. Pour filling into pastry-lined plate. Place top crust on top of filling and unfold. Press along rim to seal and trim edges. Press fork into edges or crimp to make decorative edge. Cut vent slits or punch center with small decorative cutter or knife. In a small bowl, lightly beat egg, with 1 tablespoon water and 1 tablespoon strawberry nectar. Brush atop crust and then sprinkle with sugar. Place pie on sheet pan* and place in oven. Bake for 10 minutes, then lower heat to 350 degrees F and continue baking for an additional 50 to 60 minutes; the filling should be bubbling and top crust golden brown. Cool completely before cutting. *TIP: preheat sheet pan in oven for crisper bottom crust. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 52242,"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. 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. 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. ","[Rum, Port, Tawny Port, Sherry]" 52243,"Sweet-and-Sour Chicken 1 3 1/2-to-4-pound chicken, cut into 8 pieces Kosher salt and freshly ground pepper All-purpose flour, for dusting 2 tablespoons extra-virgin olive oil 1 pound shallots, halved 1 tablespoon tomato paste 1 tablespoon fresh thyme 1/2 cup apple cider vinegar 1/2 cup unfiltered apple cider 1/3 cup golden raisins 2 tablespoons cold unsalted butter, cut into cubes Instructions: Position a rack in the upper third of the oven and preheat to 450 degrees. Pat the chicken dry and season with salt and pepper. Dust the skin side with flour. Place a large ovenproof skillet over medium-high heat, add the olive oil and heat until shimmering. Add the chicken, skin-side down, and cook until the skin is golden, about 5 minutes. Turn the pieces and pour off the excess fat. Tuck the shallots under and around the chicken and cook until just golden, about 2 more minutes. Push the chicken aside, then stir in the tomato paste and thyme and cook until the paste darkens, about 30 seconds. Add the vinegar, apple cider and raisins, bring to a boil and simmer 1 minute. Transfer the skillet to the oven and roast the chicken until just cooked through, 10 to 12 minutes. Transfer the chicken, skin-side up, to a heatproof serving dish and return to the oven (turn the oven off). Bring the sauce left in the pan to a boil and reduce by half, 3 to 4 minutes. Lower the heat and whisk in the butter. Spoon the sauce over the chicken. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 52244,"Honey Chicken 1 chicken, 3 1/2 pounds 3 cups shortening 1 cup buttermilk 1 teaspoon salt 1 teaspoon paprika 3 teaspoons black pepper 1 cup flour 3 cups honey, heated to 120 degrees Instructions: Cut chicken into serving pieces: breast into halves, legs, thighs, and wings separated for a total of 8 pieces. Clean thoroughly. Heat shortening in a heavy duty skillet pan to 360 degrees. Dip chicken pieces in buttermilk. Sprinkle with salt, paprika, and black pepper. Place flour into a heavy plastic bag, put chicken pieces into the bag and shake vigorously until well coated. Dust off excess flour. Place pieces into skillet, and fry both sides until golden brown and the juices run clear when pierced with a fork. Do not over-crowd the skillet. Approximate cooking time, 25 minutes. Take chicken out of skillet and place on paper towel to drain off excess oil. Immediately dip warm chicken into hot honey, and serve. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 52245,"Floured Shrimp and Rapini Eggs Jumbo shrimp (peeled, deveined and uncooked) Flour Bread crumbs Olive oil Rapini Instructions: Beat the eggs. Dip shrimp in the following order: first flour, then egg and finally bread crumbs. Heat olive oil in a frying pan. Fry shrimp for 1 1/2 minutes on each side. Heat oil in another saucepan and add chopped garlic. Cook until golden brown. Add rapini and cook for 5 to 7 minutes. Rapini should be a dark green. Serve with shrimp. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 52246,"Watercress and Seafood Salad 2 tablespoons sesame oil 2 tablespoons chopped garlic 8 to 10 medium-sized shrimp, peeled, deveined and cleaned 6 to 8 ounces frozen or fresh squid cleaned and sliced into tubes 5 ounces mussels 2 bunches of watercress, rinsed and cleaned, 1/2-inch of stems snipped off 2 to 3 tablespoons soy sauce 1 medium red onion 2 tomatoes concasse or cut into strips 6 ounces bean sprouts, mung or soy 2 ounces chervil 1/2 bunch of chives cut into 1-inch sticks 2 to 3 ounces champagne vinegar Salt and pepper 2 to 3 ounces feta cheese for garnish Instructions: In a hot saute pan add oil, garlic and shrimp and saute for approximately 1 minute. Add squid and mussels and simmer until mussels open. Do not allow shrimp to overcook. Season with salt and pepper. Remove shrimp if mussels are not open. Remove seafood with slotted spoon and reserve. Reduce remaining liquid to nape. Add 1 bunch watercress and deglaze with soy sauce. Place second bunch of watercress in mixing bowl and toss with sliced red onion, tomatoes, bean sprouts, chervil, chives, champagne vinegar and salt and pepper to taste. Plate watercress on plates and garnish with seafood around and on top. Sprinkle with crumbled feta cheese. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 52247,"Cold Thai Salmon 1 bunch cilantro 1 to 1 1/2 pounds fresh salmon fillets 1/8 teaspoon salt (optional as the fish sauce is quite salty) 1/8 teaspoon Asian white pepper (you can substitute black pepper if you can't find it) 2 tablespoons extra-virgin olive oil (peanut oil can be substituted as well, but I like the rich flavor of the non-traditional olive oil) 2 tablespoons green curry paste 4 cloves garlic 1 shallot 2 kaffir lime leaves 1 lime 2 tablespoons fish sauce 1/4 cup white wine (the drier the better, I am not married to any particular vintage or variety) 1/4 cup chicken or fish stock (you can substitute a dreaded chicken or fish bouillon cube if you're in a pinch) Cooked jasmine rice, for serving (optional) Instructions: Preheat the oven to 375 degrees F. Place the bunch of cilantro in a bowl and let it soak for a few minutes to remove the dirt. Put each salmon fillet in a parchment paper pouch, flesh side up. Season the fish with salt and pepper. Pour the olive oil over the fish, then smear the green curry paste on top of the salmon. Dice the garlic and shallots and sprinkle them on top, then place the lime leaves on top, as well. Cut the lime in 1/2 and squeeze the lime juice over the fish. Finally add the fish sauce, wine and chicken stock. Drain the bowl of cilantro leaves and pat them dry with a paper towel. (You can wrap them in a fresh paper towel, place them in a baggie and put them in the refrigerator. The leaves will stay fresh longer that way.) Garnish the top with some chopped cilantro leaves. Close up the pouches and place on a baking sheet. Bake 20 to 30 minutes. Chill in the refrigerator for 1 hour and serve with fresh cilantro sprigs. Jasmine rice can also accompany the dish if you are eating it hot. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 52248,"Daikon Fettuccine with Tomato-Basil Sauce 1 pound daikon Salt 1 (14 1/2-ounce) can plum tomatoes 3 tablespoons extra-virgin olive oil 1 small onion, finely chopped 2 garlic cloves, minced 1 1/2 to 2 teaspoons sugar 1 tablespoon chopped fresh basil leaves Freshly ground black pepper Instructions: With a swivel-blade vegetable peeler, remove the outer skin of the daikon. Discard the skin. Continue to peel down the length of the vegetable, removing the daikon in long, narrow ribbons, which look like noodles. Soak the \fettuccine\ in a bowl of cold salted water for 15 to 20 minutes. Meanwhile, make the tomato-basil sauce: Drain the tomatoes, reserving half of the juice. Squeeze the tomatoes through your fingers to mash them and combine with the juice; there will be about 2 cups. In a heavy medium saucepan, heat the oil over medium-high heat. Add the onion and garlic and saute until softened but not browned, about 3 minutes. Add the tomatoes and their reserved juice, the sugar, and 1 teaspoon salt. Boil vigorously, stirring often, until the sauce is thick, 10 to 15 minutes. Stir in the basil and season with salt and pepper, to taste. Drain the \noodles\ and dry them on a kitchen towel. Add to the sauce and toss gently over medium heat, taking care not to break the \Daikon Fettuccine. Cook just until heated through, about 1 minute. Divide among individual plates, teasing the fettuccine into mounds. Serve immediately. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]

" 52249,"Haggis Salt and freshly ground black pepper 2 pounds lamb tongue 2 pounds lamb heart 2 pounds lamb liver 3 large yellow onions 1 pound beef suet (real suet should be flaky rather than a dense block) 5 cups rolled oats 5 tablespoons dried cumin 5 tablespoons dried paprika 5 tablespoons dried rosemary 5 tablespoons dried thyme 2 tablespoons cayenne pepper Instructions: For the wet ingredients: Remove the bones, fat and sinew from the lamb tongue and cut into manageable 1-inch cubes. Remove any fat, sinew and ventricles from the lamb heart and cut into manageable 1-inch cubes. Remove any fat and sinew from the liver and cut into manageable 1-inch cubes.
Peel the onions and dice into 1-inch chunks.
Separate the suet from the sinew and finely chop the fat, discarding the sinew.
Put the cubed tongue and heart into a large pot. Cover with water by 4 inches, bring to a boil on high heat and then reduce to a simmer for 30 minutes. Add the liver and allow to simmer for a further 20 minutes. Add the diced onions and allow to simmer for a further 10 minutes.
Ladle out and reserve 4 cups of the cooking liquid (offal stock) from the pot before draining out the contents into a colander. Return the hot offal-onion mixture into the pot and stir in the chopped suet.
Grind the mixture using a hand grinder or electric mixer attachment.
For the dry ingredients: Preheat the oven to 500 degrees F. Spread the rolled oats on a sheet tray and bake until golden brown, stirring regularly, about 10 minutes. Turn the oven down to 350 degrees F.
Pour the oats into a large container and add the cumin, paprika, rosemary, thyme, cayenne and some salt and black pepper.
Add the ground offal-onion mixture to the dry ingredients and combine thoroughly with your hands. Add enough of the reserved offal stock to bind the mixture together. It should feel like a wet meatball but still be able to hold its shape when squeezed into a ball.
Test the spice levels and seasonings by sauteing a small piece and tasting. Adjust the spices and seasonings to your liking.
Once the seasoning is correct, put the filling into an ovenproof dish that is big enough to take all the mixture, cover with aluminum foil and bake for 2 hours to meld the flavors and allow the suet to disperse through the mixture.
To serve: For a traditional haggis supper, serve with \neeps\ (turnips), \tatties\ (potatoes) and a generous neat single-malt whiskey.
For a fish and chip shop serving, form a ball of haggis, dredge in seasoned flour, dunk in beer batter and fry in 375 degree F canola oil until golden brown, about 5 minutes.
","[Chardonnay, Pinot Noir, Syrah, Tempranillo]" 52250,"Cauliflower and Sorrel Soup 1 large head cauliflower, stem discarded, florets chopped 1 medium potato, peeled and chopped 1/2 onion, chopped 1 tablespoon butter 1 tablespoon olive oil 4 cups light chicken stock 2 cups whole milk 1/2 cup heavy cream 6 large sorrel leaves, stems trimmed, then shredded 2 tablespoons caviar (optional) Sea salt and freshly ground black pepper Instructions: Place the cauliflower florets, potato, and onion in a saucepan with the butter and oil. Heat gently and, when the contents start to sizzle, cover with a lid and sweat everything over a low heat for about 10 minutes. The vegetables should not be at all colored. Add the stock and bring to a boil, then pour in the milk and return gently to a boil. (This way, there will be no scum forming in the milk.) Season to taste, then simmer, uncovered, for 10-15 minutes when the vegetables should be soft. Pour in half the cream, then puree in a food processor or blender, or blend in the pan with an immersion blender. Pass the puree through a sieve into a clean pan, rubbing with the back of a ladle. Stir in the rest of the cream. Taste for seasoning and bring the soup to a boil. Ladle into soup plates, top with sorrel shreds, and add a spoonful of caviar to each. Serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 52251,"Saute of Foie Gras with Parsnips and Sweet and Sour Cherries 1 1/2 lbs parsnips, peeled and trimmed 2 tbsp butter 1/2 cup water vegetable oil for frying 1/3 cup sugar 1/3 cup sherry vinegar 1 cup black cherries, split and pitted 1 cup red cherries, split and pitted 2 oz ginger, julienned and blanched 3/4 lb grade A foie gras Instructions: Coarsely chop parsnips. In heavy saucepan heat butter and water. Place chopped parsnips, cover, and steam until soft and water is absorbed. Remove from heat. In food processor puree until smooth. Return puree to pan, cover and keep warm until ready to serve. To make cherry sauce, in heavy saucepan caramelize sugar until deep golden brown. Remove from heat and add vinegar. Return to heat, add ginger and cook for about 5 minutes. Remove from pan and set aside. Heat dry saucepan until hot. Brown foie gras on one side. Turn over and cook for about 30 seconds. Serve topped with parsnip puree and cherry sauce. ","[Champagne, Pinot Noir, Riesling, Barolo]" 52252,"Flank Steak Fajitas with Chimichurri and Drunken Peppers 1 bunch fresh flat-leaf or curly parsley, leaves only 1 bunch fresh cilantro, leaves only
5 garlic cloves
1/2 cup roughly chopped red onion
2 teaspoons Hungarian or hot paprika
2 tablespoons sherry or red wine vinegar
1/2 cup olive oil
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
2 pounds flank steak Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
2 tablespoons olive oil 2 poblano peppers, seeded and cut into strips
2 poblano peppers, seeded and cut into strips 2 green bell 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 red bell peppers, seeded and cut into strips
2 jalapeno peppers, seeded and cut into strips 2 jalapeno peppers, seeded and cut into strips
1 large Vidalia or sweet onion, thinly sliced
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
16 ounces pale ale or pilsner beer
Twelve 8-inch flour tortillas
Instructions: Make the chimichurri: In a food processor, combine the parsley, cilantro, garlic, red onion, paprika, vinegar, olive oil, salt, and pepper. Blend until smooth. Reserve half for drizzling on the fajitas. Place the remaining half in a large resealable plastic bag. Marinate the steak: Place the steak in the bag with the marinade, squeeze out excess air, and seal. Rest at room temperature for up to 2 hours. Make the peppers: In a large straight-sided pan with a lid, heat the oil over medium-high heat. When the oil begins to swirl, add the poblano, bell, and jalapeno peppers, and the onion. Season with a pinch of salt and a few grinds of pepper. Cook, stirring, until softened and slightly caramelized around the edges, 6 to 8 minutes. Add the beer, cover, and reduce the heat to medium. Cook until all the vegetables are plump and tender, about 10 minutes. Remove from the heat. Grill the steak: Preheat a grill or grill pan to medium high. Remove the steak from the marinade and discard the marinade. Season the steak with a pinch of salt and a few grinds of pepper on both sides. Grill the steak, flipping just once, until cooked to medium rare, 5 to 6 minutes per side. Transfer the steak to a plate, cover loosely with aluminum foil, and let rest for 10 minutes before slicing. Warm the tortillas: Preheat the oven to 200 degrees F. Wet your hands and rub each side of the tortillas with your hands, then stack the tortillas, wrap them tightly in aluminum foil, and place on the center rack of the oven until steamy, about 10 minutes ( or place them in a warmer). Assemble the fajitas: Slice the steak into thin slices on the bias, against the direction of the muscle. Place a few strips of meat on each warmed tortilla and top with the peppers. Drizzle the reserved chimichurri over the top and fold loosely like a soft taco. ","[Cabernet Sauvignon, Malbec, Tempranillo, Garnacha]" 52253,"Grilled Fruit Clafoutis 1 medium pear, peeled, cored, and cut in 1/2 1 (6-ounce) wedge fresh pineapple, sliced 1/2-inch thick Olive oil, for brushing fruit and Dutch oven 2 large eggs 1/4 cup sugar 1/2 cup all-purpose flour 1/2 cup whole milk 1 teaspoon vanilla extract Instructions: Special equipment: Chimney starter, all-natural charcoal briquettes, and kettle grill Fill 1 large chimney starter with charcoal briquettes and light. Once the coals are ashy white, transfer to a kettle grill and spread evenly. Set grate over coals. Lightly brush all sides of fruit with oil and grill for 1 1/2 minutes on each side. Remove from the grill to a cutting board, and cut into 1/2-inch pieces. Lightly oil the bottom and sides of the Dutch oven and spread the fruit evenly over the bottom. In a medium mixing bowl, whisk together the eggs and sugar until frothy and lightened in color, 2 to 3 minutes. Add the flour and whisk just to combine. Add the milk and vanilla and whisk. Pour the batter over the fruit and cover with the lid. Carefully set 22 to 23 coals on the lid and leave only 18 to 19 coals under the grate. If you have more coals than this, remove them from the grill or push them to the edges so they are not directly under the Dutch oven. Set the Dutch oven on the grate, 2 inches above and directly over the coals. Cook for 20 to 25 minutes or until the top is golden brown and a knife inserted in the middle comes out clean. Allow the clafoutis to cool for 30 minutes before removing from the Dutch oven to a serving plate. Slice and serve.. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]

" 52254,"Chapatis 2 cups Atta flour (or whole wheat, sifted) 1 teaspoon salt Approximately 1 cup warm water Instructions: You will need a medium-sized bowl, a rolling pin, a castiron griddle or heavy skillet, and a small cotton cloth or a paper towel. In a medium-sized bowl, mix together the salt and the flour. Make a well in the middle and add just less than 1 cup warm water. Mix with your hand or with a spoon until you can gather it together into a dough (depending on the condition of your flour, you may need a little extra water or a little extra flour to make a kneadable dough). Turn out onto a lightly floured bread board and knead for 8 to 10 minutes. Cover with a damp cloth or a plastic wrap and let stand for 30 minutes or for up to 2 hours. The longer the dough stands, the more digestible the breads. Divide the dough into 8 pieces and flatten each with lightly floured fingers. Continue flattening with a rolling pin until each piece is 8 inches in diameter. Once you have started rolling, roll out each bread without flipping it over. To keep the bread from sticking to your bread board, make sure that the bread is lightly floured underneath. Cover the breads with the damp towel or plastic wrap as you roll out others (make sure not to stack the rolled out breads; if you don't have enough counterspace for the breads, roll out just a few and begin cooking, rolling out the others as the breads cook). Heat a castiron griddle or skillet over medium-high heat. When the griddle is hot, place a chapati on the griddle, top side of the bread down first. Let cook for only 10 seconds and then gently flip to the second side. Cook on the second side until small bubbles begin to form, approximately one minute. Turn the chapati back to the first side and finish cooking (another minute approximately). At this stage, a perfect chapati will start to balloon. This process can be helped along by gently pressing on the bread. The bread is hot, so we find the easiest method is to use a small cotton cloth or a paper towel wadded up to protect your finger tips. Gently press down on a large bubble forcing the bubble to extend itself wider. If the bread starts to burn on the bottom before it has ballooned, move the bread (with the help of your paper towel) across the skillet, dislodging it from the point at which it is beginning to burn. When you are satisfied with your chapati, remove it and wrap in a clean towel. Continue to cook the other breads, stacking each as it is finished on top of the others. ","[Syrah, Tempranillo, Barbera, Grenache Blanc]" 52255,"Roasted Striped Bass with Corn Relish and Chipotle Potato Salad 2 1/2 pounds new red potatoes Kosher salt and freshly ground black pepper 3/4 cup mayonnaise, such as Hellmann's 2 tablespoons apple cider vinegar 1 tablespoon chipotle in adobo puree 1/2 tablespoon grainy Dijon mustard 5 green onions, sliced, green and pale green parts 1/2 bunch fresh cilantro, leaves chopped Canola oil, for the pan 3 ears corn, shucked and kernels removed
Kosher salt and freshly ground black pepper
4 ounces jarred piquillo peppers, drained and sliced or diced
1 jalapeno, finely diced
2 tablespoons olive oil, plus more as needed
4 green onions, thinly sliced, green and pale green parts
1 lime, zested and juiced
1 cup packed spinach leaves 1 cup olive oil
1/4 cup packed fresh basil leaves Kosher salt and freshly ground black pepper 1 whole striped bass, broken down into fillets Canola oil, for the pan Kosher salt and freshly ground black pepper
Finely grated zest of 1 lemon
Instructions: For the chipotle potato salad: Put the potatoes in a large pot, cover with cold water and add a generous amount of salt. Bring to a boil and cook until a skewer inserted in a potato meets with no resistance, about 25 minutes. Drain and transfer to a baking sheet. Let cool for 5 minutes, then slice into 1/4-inch-thick slices. While the potatoes are cooking, whisk together the mayo, vinegar, chipotle, mustard and 1/2 teaspoon pepper in a large bowl; add salt to taste. Add the potatoes, green onions and cilantro and mix gently to combine. Season with more salt and pepper, if needed. For the corn relish: Heat some canola oil in a saute pan over high heat. Add the corn, season with salt and pepper and cook until heated through, about 2 minutes. Add the piquillo peppers and jalapeno and cook for a few minutes longer. Transfer the corn mixture to a bowl, add the olive oil, green onions and lime zest and juice. Let sit at room temperature for at least 15 minutes to allow the flavors to meld. For the basil oil: Prepare an ice bath. Bring a small pot of water to a boil over high heat. Add the spinach to the boiling water and blanch for 20 seconds. Remove with tongs and plunge immediately into the ice bath. Let sit 5 minutes, then drain and squeeze out any excess water. Set aside. Combine the oil and basil leaves in a blender, add salt and pepper to taste and blend for a few minutes until the basil is completely pureed. Add some of the spinach (to make it greener). Strain through a fine-mesh strainer set over a bowl. For the striped bass: Preheat the oven to 250 degrees F. Brush a cazuela or small cast-iron pan with canola oil. Season the bass on both sides with salt and pepper. Put the bass fillets in the pan and roast until opaque in the center, about 30 minutes. Drizzle the fish with the basil oil and sprinkle with lemon zest. Serve with the potato salad and corn relish. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 52256,"Moroccan Watercress and Butter Lettuce Salad: Shlada De-al Jorjor Ain El Maa 1 tablespoon ground flax seed 2 tablespoons water 6 tablespoons red wine vinegar 2 teaspoons ground cumin 7 tablespoons extra-virgin olive oil Kosher salt, as needed Freshly ground black pepper, as needed, plus 1 tablespoon 1 large red bell pepper 1 large green bell pepper 1 large tomato 1 head butter lettuce, cored and quartered lengthwise About 20 stems watercress 8 large peeled prawns 1 preserved lemon, chopped Moroccan oil-cured black and green olives, for garnish Instructions: In a small bowl, combine the flax seed with 2 tablespoons of water and let soak for 20 minutes. Meanwhile, in a small bowl, whisk together 3 tablespoons red wine vinegar and 1 teaspoon cumin. While whisking, drizzle in 2 tablespoons olive oil to make a smooth dressing and season with salt and pepper, to taste. Mix the flaxseed with the dressing. Set the flaxseed dressing aside. Preheat an outdoor grill or indoor grill pan. In a large bowl, lightly coat the peppers and tomato with 1 tablespoon of olive oil and season with salt and pepper, to taste. Grill the peppers and tomato until slightly charred and soft. Let cool. Meanwhile, in another large bowl, whisk together the remaining 3 tablespoons red wine vinegar, 1 teaspoon of cumin, and 1 tablespoon black pepper. While whisking, drizzle in 2 tablespoons olive oil to make a smooth dressing and season with salt, to taste. Peel and seed the peppers and tomato and leaving some of the charred skin, and slice. Toss the them with the dressing. Heat the remaining 2 tablespoons olive oil in large skillet over medium-high heat. Add the prawns and cook, stirring, until just cooked through. Arrange lettuce leaves along outer edge of a large platter. Arrange the peppers and tomato on the lettuce. Place the watercress in the middle and drizzle flax seed dressing over the top. Add the prawns with their juice and scatter around the preserved lemon and olives. Serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 52257,"Black and Red Fiesta Beans with Rice 2 cups instant brown rice 1 (8-ounce) can tomato sauce 1/2 cup prepared salsa 1 tablespoon onion flakes 1 1/2 teaspoons ground cumin 1 teaspoon dried oregano 1 teaspoon dried thyme 1/2 teaspoon garlic powder 1/4 teaspoon cayenne pepper 1 (15-ounce) can black beans, rinsed and drained 1 (15-ounce) can white or red kidney beans, rinsed and drained 1 (11-ounce) can corn, drained Salt and freshly ground black pepper Instructions: Cook rice according to package directions. Meanwhile, combine remaining ingredients in a large saucepan and set pan over medium-high heat. Bring to a simmer. Simmer until rice is cooked. Fold in rice and season to taste with salt and black pepper. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 52258,"Penne with Turkey Meatballs 1/4 cup plain dried bread crumbs 2 tablespoons whole milk 2 large eggs, lightly beaten 3/4 cup grated Romano 1 pound ground turkey, preferably dark meat Salt and freshly ground black pepper Salt and freshly ground black pepper
1/4 cup extra-virgin olive oil 5 cups tomato sauce, recipe follows 1 pound dried penne pasta 1/2 cup extra-virgin olive oil 1 small onion, chopped 2 cloves garlic, chopped 1 stalk celery, chopped 1 carrot, chopped Sea salt and freshly ground black pepper 2 (32-ounce) cans crushed tomatoes 2 dried bay leaves 4 tablespoons unsalted butter, optional Instructions: In a large bowl add bread crumbs milk and mix until well combined. Mix in eggs and 1/2 cup Romano cheese and mix well. Add turkey and gently combine, being careful not to overwork the meat. Season with salt and pepper. 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 overhandle 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 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 1 cup of sauce in skillet. Place the cooked penne into the skillet with the remaining sauce and toss well. Pour sauced pasta into a large serving bowl. Serve alongside the meatballs. In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5-10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors. Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce. If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to six months.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 52259,"Crepes 1 1/2 cups whole milk 1 cup all-purpose flour
1 tablespoon sugar
1/4 teaspoon coarse salt
4 large eggs
4 tablespoons unsalted butter, melted and cooled
Instructions: Combine the milk, flour, sugar, salt, eggs and 2 tablespoons of the butter in a blender and blend until smooth, about 20 seconds. Let the batter rest at room temperature for at least 15 minutes before using or transfer to a container with a lid and let rest in the refrigerator for up to 1 day. Heat a 10-inch nonstick skillet over medium heat. Lightly brush with some of the remaining melted butter. Add 3 to 4 tablespoons of batter and swirl the skillet so the batter completely covers the bottom. Cook until the underside of the crepe is golden brown, 2 to 3 minutes. Loosen the edge of the crepe with a rubber spatula, then with your fingertips, quickly flip. Cook 1 minute more. Slide the crepe out of the skillet and repeat with the remaining batter, coating the skillet with butter as needed. Stack the finished crepes directly on top of each other. ","[Burgundy, Chardonnay, Sauvignon Blanc, Pinot Grigio]" 52260,"Jewels Turkey-Jasmine Burgers 1 cucumber, peeled and thinly sliced rounds 1/2 red onion, thinly sliced 1/4 cup rice vinegar 1/8 cup sugar 1 teaspoon salt 1 1/4 pounds ground turkey 1/3 cup steamed jasmine rice 1/4 cup panko 1/4 cup thinly sliced green onions 1 large egg 1/2 teaspoon sesame oil 1 tablespoon soy sauce 1 Thai chili or serrano cl, seeded and minced 1 teaspoon sugar Salt and freshly ground black pepper 1 tablespoon peanut oil 4 sesame hamburger buns 1/2 cup homemade mayonnaise or store-bought 1 teaspoon wasabi powder 1/2 teaspoon minced ginger 1 teaspoon finely chopped lemon peel Instructions: Cucumber salad: Toss cucumbers, onions, rice vinegar, sugar, and salt in a medium sized bowl. Let it marinate at room temperature for 1 hour. Burger: Mix ground turkey, rice, panko, green onions, egg, sesame oil, soy sauce, Thai cl, and sugar very well. Make into 4 patties. Season with salt and pepper. Heat peanut oil in a large skillet over medium-high heat. Saute burgers until cooked through, approximately 5 to 6 minutes per side (depending on how thick you make them). Wasabi mayonnaise: While burgers are cooking, toast buns, and mix mayonnaise, with wasabi powder, ginger, and lemon peel in a small bowl. Drain cucumber salad well. Smear 1 tablespoon wasabi mayonnaise on toasted bun halves, spread with a layer of drained cucumber salad, then top with burger and cover with bun top. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 52261,"Linguine with Spicy Mushroom Ragu 3 tablespoons olive oil 4 garlic cloves, minced 1/4 teaspoon crushed red pepper flakes 1 pound common white mushrooms, thinly sliced 1 1/2 cups canned crushed tomatoes or tomato puree 1/8 teaspoon dried rosemary crumbled 1/2 teaspoon salt 1 pound linguine Grated Parmesan cheese to taste Instructions: Bring a large quantity of water to a boil in a stockpot. To make the sauce, heat the olive oil in a medium-size saucepan over medium heat. Add the garlic and crushed red pepper flakes, and cook 30 seconds. Stir in the mushrooms and cook until brown and juicy, about 10 minutes. Mix in the tomatoes, rosemary, and salt, and cook, stirring often, for 10 minutes. If the sauce begins to splatter during cooking, lower the heat to medium-low. Keep the sauce warm while cooking the linguine. Drop the linguine into the boiling water and cook until al dente. Taste one along the way to avoid overcooking it. Drain thoroughly in a colander and return to the pot. Pour on the sauce and toss. Serve with a light sprinkling of Parmesan cheese. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 52262,"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 oven to 375 degrees. 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]" 52263,"Lemon-Pepper Roast Chicken 1 stick unsalted butter, at room temperature Grated zest and juice of 1 lemon 2 cloves garlic 2 teaspoons chopped fresh thyme 2 teaspoons paprika Kosher salt and freshly ground pepper 2 4-to-5-pound chickens, rinsed and patted dry 1 cup dry white wine Instructions: Preheat the oven to 400 degrees F. Pulse the butter, lemon zest and juice, garlic, thyme, paprika, 2 teaspoons salt and 1 tablespoon pepper in a food processor until smooth. Put the chickens on a rimmed baking sheet. Loosen the skin on the breasts and legs with your fingers. Rub about three-quarters of the lemon-pepper butter under the skin, then rub the rest all over the chickens. Refrigerate, uncovered, 2 hours or up to 8 hours before roasting. Tie the chicken legs together with twine and tuck the wings under the body; place breast-side up on a rack in a large roasting pan. Pour the wine into the pan and transfer to the oven; roast until the chickens are golden and crisp and a thermometer inserted into the thickest part of the thigh registers 170 degrees F, about 1 hour, 50 minutes. (Tent with foil if the skin browns too quickly.) Let the chickens rest 10 minutes before portioning (see below). Season with salt. Grab one of the legs with tongs and pull it away from the body; cut through the skin with kitchen shears. Pull the leg out and back to pop the joint; remove the leg with the shears. Repeat on the other side. Separate the drumsticks from the thighs with the shears. Cut off the wings as close to the body as possible. Insert the shears into the tail end of the chicken and cut along the breastbone. Pull back one of the breasts and cut it off the backbone. Repeat on the other side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 52264,"Grilled Pork Tenderloin with Baby Bok Choy 1/4 cup mirin 1/4 cup low-sodium soy sauce
1/4 cup rice wine vinegar
2 tablespoons light brown sugar
1 teaspoon sesame oil
2 scallions, thinly sliced, plus more for garnish
1/4 cup plus 1 tablespoon vegetable oil 3 cloves garlic, thinly sliced One 3-inch piece fresh ginger, peeled and thinly sliced 2 pork tenderloins
1 1/2 pounds baby bok choy, halved lengthwise
Kosher salt Instructions: In a 9-by-13-inch baking dish, whisk together the mirin, soy sauce, rice wine vinegar, brown sugar, sesame oil, scallions, 1/4 cup of the vegetable oil and two-thirds of the garlic and ginger. Put the pork tenderloins in the marinade and turn to coat. Cover and marinate for at least 2 hours and up to overnight. Heat a grill pan over medium-high heat. Remove the pork from the marinade, allowing the excess to drip off. Transfer the marinade to a small saucepan and bring to a boil over high heat. Boil to reduce slightly, about 5 minutes. Set aside to cool. Meanwhile, grill the pork, turning occasionally, until a meat thermometer inserted into the center of the tenderloins reaches 145 degrees F, 10 to 12 minutes. Remove to a cutting board and allow to rest for 10 minutes before slicing. Heat the remaining 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the remaining ginger and garlic and cook until fragrant, about 30 seconds. Add the bok choy along with 2 tablespoons water and cover. Steam until the bok choy is bright green and crisp-tender, 5 to 6 minutes. Serve alongside the sliced pork with the marinade sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 52265,"Lamb Tikka Masala 2 tablespoons garam masala, divided, recipe follows 2 teaspoons kosher salt, divided 1/2 teaspoon toasted, ground cumin 1/2 teaspoon toasted, ground coriander 1/2 teaspoon freshly ground black pepper 1 1/2 pounds lamb leg sirloin, trimmed and cut into 1-inch cubes 1 cup plain whole milk yogurt 1/4 cup vegetable oil 1 large onion, chopped 4 cloves garlic, minced 1 tablespoon grated fresh ginger 1 medium serrano cl, seeded and minced 1 (28-ounce) can diced tomatoes 1 cup coconut milk Fresh mint or cilantro leaves 2 tablespoons cardamom seeds 2 tablespoons coriander seeds 1 tablespoon cumin seeds 1 tablespoon brown mustard seeds 2 tablespoons black peppercorns 20 cloves 1 dried arbol cl stemmed, seeded and crumbled 1 (2 1/2-inch) cinnamon stick, broken in 1/2 1 teaspoon freshly grated nutmeg Instructions: Special Equipment: Chimney starter, newspaper, vegetable oil, 4 pounds natural lump charcoal, and metal skewers Combine 1 tablespoon of the garam masala, 1 teaspoon of the salt, cumin, coriander, and pepper in a 1-gallon resealable bag. Seal and shake the bag to combine. Add the lamb and shake to coat. Add the yogurt to the bag, seal and squish to coat. Refrigerate the bag in a leak proof container for 30 minutes and up to 1 hour. Spritz 4 to 5 pieces of newspaper with vegetable oil and put in the bottom of a charcoal chimney starter. Fill the chimney with half of the charcoal and light the newspaper. When the charcoal is lightly covered with gray ash, carefully pour it onto the bottom grate of a kettle grill and spread evenly. Top with the remaining unlit charcoal, spreading evenly so as not to suffocate the lit charcoal. Set the second grate in the kettle and cover until ready to cook. Meanwhile, heat the vegetable oil in a 12-inch straight sided saute pan over medium-high, until it shimmers and almost begins to smoke. Add the onion and remaining teaspoon of salt, and cook until the onion is browned around the edges, 11 to 12 minutes, stirring occasionally. Reduce the heat to medium-low and add the garlic, ginger and cl. Cook, stirring constantly, until the onions have softened and browned completely, approximately 7 minutes. Sprinkle with the remaining tablespoon of garam masala and stir several times to coat. Add the tomatoes and cook, stirring occasionally, until they have reduced slightly and deepened in color, 15 to 20 minutes. Remove the lamb from the yogurt mixture, leaving as much yogurt on the meat as possible. Thread the pieces of lamb, 1/4-inch apart, onto the skewers. Grill until the yogurt has slightly charred or blackened, about 2 minutes on each side. Remove the lamb from the skewers. Add the lamb and coconut milk to the tomato mixture and stir to combine and heat through. Transfer to a serving bowl, garnish with mint or cilantro and serve over basmati rice. Combine all of the seeds, peppercorns, cloves, cl, and cinnamon in an 8-inch cast iron skillet over medium-high heat. Cook, moving the pan constantly, until you smell the cumin toasting, approximately 3 to 4 minutes. Remove the mixture to a plate and spread out to cool for 5 minutes. Once cool, add the toasted mixture and nutmeg into a spice grinder. Process until a fine powder is formed, approximately 1 minute. Use immediately or store in an airtight container for up to 1 month. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Malbec]" 52266,"Basil Pesto 2 cups loosely packed basil leaves, washed and dried thoroughly 2 tablespoons toasted pine nuts 2 tablespoons freshly grated Parmesan 1/4 teaspoon minced garlic 1/2 teaspoon kosher salt 1/4 cup plus 1 tablespoon extra-virgin olive oil Freshly ground black pepper Instructions: In a food processor, combine the basil, pine nuts, Parmesan, garlic, and salt and puree. While the motor is running, drizzle in the oil until incorporated. Season with pepper, to taste. Use immediately or store in the refrigerator with a piece of plastic wrap placed right on the surface of the pesto to prevent discoloration, for up to 3 days, or freeze for up to 1 month. ","[Chardonnay, Vermentino, Sauvignon Blanc, Gavi]" 52267,"Cucumber Reviver 3 cucumber slices, plus more for garnish 2 ounces pineapple juice 3 mint leaves 1 ounce agave syrup, honey or maple syrup 1 ounce fresh lemon juice 3 dashes of aromatic bitters or Vena\u2019s Flowers Bitters Seltzer, for topping Instructions: Muddle the cucumber in a cocktail shaker. Fill the shaker with ice, then add the pineapple juice, mint, agave, lemon juice and bitters. Shake well. Strain the drink into a short glass filled with ice. Top with seltzer. Garnish with cucumber slices. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 52268,"Spicy Duck Empanadas with Fire Sauce and Cilantro Cream 1 cup masa harina 1 cup all-purpose flour 1/2 teaspoon Emeril's Southwest Seasoning, recipe follows 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/2 cup lard 1/2 cup ice water 2 cups cooked, shredded duck meat 2 teaspoons Emeril's Southwest Seasoning, recipe follows 1 tablespoon olive oil 1/2 cup fresh sweet corn kernels 1/4 cup seeded and chopped poblano peppers 1/2 teaspoon kosher salt 1/2 teaspoon crushed red pepper flakes 4 turns freshly ground black pepper 3 tablespoons minced shallots 1 tablespoon minced garlic 2 cups beef stock 2 teaspoons cornstarch 1 large egg, beaten with 2 tablespoons water 1/2 cup sour cream 1 tablespoon fresh lemon juice 2 tablespoons chopped cilantro leaves Kosher salt and freshly ground black pepper Fresh cilantro sprigs, for garnish Instructions: Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. In a mixing bowl combine the masa harina, flour, Southwest Seasoning, salt, and pepper; mix thoroughly. Cut the lard into the flour until the mixture resembles coarse meal. Stir in the water a little at a time, stirring gently. Knead the dough several times on a lightly floured surface, touching the dough as little as possible. Form the dough into a log about 12 inches long by 3 inches across and refrigerate for about 20 minutes. In a skillet, heat the olive oil. Season the duck meat with 1 teaspoon of the Southwest Seasoning. When the pan is smoking hot, add the duck and stir-fry for 1 1/2 minutes. Stir in the corn, peppers, salt, red pepper flakes, black pepper and the remaining 1 teaspoon of Essence. Cook, stirring, for 1 minute. Add the shallots and garlic and continue cooking for 1 minute. Stir in 1 1/2 cups of the stock and bring to a boil. Combine the remaining 1/2 cup stock with the cornstarch and whisk into the filling mixture. Cook for 5 minutes over high heat. Remove from the heat and strain off the gravy. Return the gravy to a small saucepan and bring up to a gentle boil and let reduce for 5 minutes. Allow meat mixture to cool slightly. Divide the dough into 8 equal sections. Carefully roll each piece out between sheets of plastic wrap into a 5-inch circle. The dough must be handled with care to keep it from cracking. Brush the dough rounds with some of the egg wash. Mound the filling in the middle of each round of dough, fold over to form a half-moon pie shape, and crimp the edges with a fork. Brush the tops of the empanadas with more egg wash; place them on the prepared baking sheet. Bake for 25 to 30 minutes or until golden brown. In a small mixing bowl, combine the sour cream, lemon juice and fresh chopped cilantro together. Mix thoroughly. Season with salt and pepper. To serve, spoon the gravy on the bottom of each plate. Place an empanada in the center of the plate. Dab the cilantro cream on top. Garnish with fresh cilantro and additional Essence, if desired. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 52269,"Andrea's Mom's Biscuits 2 cups self rising flour 3/4-cup milk 1/4-cup vegetable oil Instructions: Preheat oven to 450 degrees F. Stir all ingredients together until flour is wet and dough sticks together. Drop spoonfuls of dough onto a preheated skillet and bake 12 minutes or until brown. ","[Chardonnay, Sauvignon Blanc, Riesling]" 52270,"Frozen Palomas 1 1/2 cups freshly squeezed ruby red grapefruit juice (3 to 4 grapefruit) 1 cup white tequila, such as Casamigos 1/2 cup freshly squeezed lime juice (3 to 4 limes) 1/4 cup simple syrup (see Cook's Note) 2 cups ice Kosher salt 4 thin wedges ruby red grapefruit, for garnish Instructions: Combine the grapefruit juice, tequila, lime juice, and simple syrup in a quart container and freeze it for at least 6 hours (or overnight), until solid. Break up the mixture with a fork and transfer half of it to the jar of a blender. Add 1 cup of the ice and 1/8 teaspoon salt and blend until smooth. Divide the frozen mixture between two highball glasses, then repeat with the remaining mixture, ice, and salt. Garnish each glass with a grapefruit wedge and serve frozen. ","[Tequila Sunrise, Sauvignon Blanc, Moscato, Cava]" 52271,"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]" 52272,"Santa Maria Style Beans 1 pound tri tip, fat trimmed off 1 gallon ranch beans 1/2 red onion, diced 6 fresh jalapenos, diced Instructions: Grill tri tip on BBQ over red oak. Once cooked, chop into small pieces. Combine beans, red onions, jalapenos and cooked tri tip. Warm up over low fire for 30 minutes or until beans are heated through. Serve immediately. ","[Zinfandel, Tempranillo, Garnacha, Barbera]" 52273,"Hoisin-Glazed Pork Sliders with Pineapple Salad Cooking spray 2 tablespoons hoisin sauce 2 tablespoons plus 1 teaspoon rice vinegar (not seasoned) 12 ounces ground pork 2 tablespoons panko breadcrumbs 1 scallion (white and light green parts only), sliced 1 teaspoon grated peeled ginger Kosher salt and freshly ground pepper 1/4 small head green cabbage, roughly chopped 2 small carrots, roughly chopped 1/2 cup chopped pineapple 1 tablespoon mayonnaise, plus more for the buns 12 mini potato slider buns, split Shredded romaine lettuce, for serving Instructions: Position a rack in the upper third of the oven and preheat to 425 degrees F. Coat a rimmed baking sheet with cooking spray. Combine 1 tablespoon hoisin sauce and 1 teaspoon rice vinegar in a small bowl; set aside. Combine the pork, panko, the remaining 1 tablespoon hoisin sauce, the scallion, ginger, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. With dampened hands, roll the mixture into twelve 1 1/2-inch meatballs; transfer to the prepared baking sheet. Bake, turning once, until browned and cooked through, 5 to 6 minutes per side. Remove from the oven and brush with the reserved hoisin sauce mixture. Meanwhile, combine the cabbage, carrots and pineapple in a food processor. Add the remaining 2 tablespoons rice vinegar, the mayonnaise and 1/2 teaspoon salt and pulse until roughly chopped. Spread mayonnaise on the bottom half of each bun, then fill with some shredded lettuce and a meatball. Serve with the pineapple salad. ","[Syrah, Zinfandel, Tempranillo, Barbera]" 52274,"Grilled Turkey Meatloaf Sandwich 4 pounds ground turkey 4 eggs
2 cloves garlic, chopped
2 small onions, chopped, plus 1 medium, sliced
2 thick slices bread, broken into pieces 1 tablespoon dried parsley
Italian seasoning Salt and pepper
Nonstick cooking spray 1 tablespoon oil BBQ Sauce, for serving, recipe follows 2 slices sharp provolone 2 slices Anadama Bread, recipe follows 2 tablespoons olive oil 1 1/2 tablespoons minced garlic (4 to 5 cloves)
1 1/2 large onions, cut into small dice
5 cups ketchup
1 1/8 cups packed brown sugar 3/4 cup white or cider vinegar
6 tablespoons Worcestershire sauce
3 tablespoons dried parsley
3 teaspoons salt
1 1/2 teaspoons black pepper
1/4 teaspoon cayenne pepper
1 1/4 cups cornmeal, plus additional for dusting 1 cup molasses
1/3 cup yeast
8 cups high-gluten flour 1/4 cup canola oil
1 tablespoon salt
1/2 teaspoon ground ginger
8 cups all-purpose flour, plus more for dusting Nonstick cooking spray Instructions: Preheat the oven to 300 degrees F. In a mixing bowl, combine the turkey, eggs, garlic, onions, bread, parsley and some Italian seasoning, salt and pepper. Mix until well incorporated. Divide in half and place each half into a well-sprayed loaf pan. Cover with plastic wrap, then with foil. Bake for 1 hour. Uncover and bake for 5 additional minutes to brown. Remove meatloaves from their pans and place on a cutting board. Cut two thick slices of meatloaf. Heat the oil in a cast-iron pan and cook the slices until browned on both sides. In a separate pan, cook the sliced onions until tender. Place the onions on the meatloaf, top with BBQ sauce and then with the provolone. Place 1 slice of Anadama Bread in the pan, set the meat tower on the bread, cover with the other slice of Anadama Bread and cook until the cheese is melted. Transfer to a cutting board, cut in half on the diagonal, and serve. Warm the olive oil in a saucepan over medium heat. Add the garlic and onions and cook until tender. Add the ketchup, brown sugar, vinegar, Worcestershire, parsley, salt, black pepper, cayenne and 3 cups water and bring to a simmer. Cook, stirring often, until thick, 1 to 1 1/2 hours. Combine the cornmeal and 5 cups water in a saucepan. Heat until starting to thicken, then remove from the heat and allow to cool. In the bowl of a stand mixer fitted with the hook attachment, combine the cornmeal mash, molasses and yeast. Mix, then turn off and let sit for 2 to 3 minutes. Add the high-gluten flour and mix until smooth. Let sit until the dough doubles in size (about 10 minutes). Mix in the oil, salt, ginger and all-purpose flour, a little at a time, until a ball forms on the dough hook. Place on a well-floured work surface and cut into five 26-ounce dough balls. With floured hands, knead and form into the desired shape and then place into 5 well-sprayed loaf pans. Let rest until the dough doubles in size. Preheat the oven to 300 degrees F. Dust the top of the dough with cornmeal. Bake until an instant-read thermometer inserted into the center registers 180 degrees F, about 40 minutes. Let cool completely before slicing. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 52275,"Spiced Apple Cake 2 cups white sugar 2 cups all purpose flour 4 teaspoons ground cinnamon 1 teaspoon salt 2 teaspoon baking soda 2 eggs 1 cup vegetable oil 1/4 cup freshly squeezed orange juice 4 cups Granny Smith apples, peeled, cored and finely chopped (about 4 to 6 apples) 1 cup walnuts, coarsely chopped 1/4 cup guava jam 1 tablespoon freshly squeezed lime juice 5 ounces cream cheese, room temperature Instructions: Preheat oven to 325 degrees. Butter and flour a 10-inch cake pan. Combine dry ingredients and set aside. Whip eggs until frothy, about 3 to 4 minutes then add oil and orange juice and mix thoroughly. Add dry ingredients and beat with whip at low speed until thoroughly combined. Fold in apples and walnuts and pour into prepared cake pan. Bake at 325 degrees for 1 hour or until firm on top. Cover with aluminum foil if top gets too brown. Cool on rack 5 minutes, then invert onto rack and cool completely. Serve with guava cream cheese topping spread over the top. Mash all ingredients in a bowl with a fork until light and fluffy. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 52276,"Chocolate Cafe au Lait 2 cups half-and-half or whole milk 2 cups strong coffee 1 rounded tablespoon sugar 2 tablespoons cocoa powder Favorite cookies, for dunking Instructions: Heat half-and-half or whole milk over low heat. Pour coffee into milk. Combine sugar and cocoa in the coffeepot. Pour the hot milk and coffee back into the coffeepot and stir to combine. Serve. ","[Merlot, Cabernet Sauvignon, Syrah/Shiraz]" 52277,"Sheet Pan Kofta and Tomatoes Nonstick cooking spray, for the foil 2 large yellow onions
1 pound ground lamb or beef
1 teaspoon turmeric
1 teaspoon sumac
Kosher salt and freshly ground black pepper
1 cup fresh cilantro, chopped
4 Roma tomatoes
Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil and coat with cooking spray. Grate 1 of the onions into a large bowl. Add the ground meat, turmeric, sumac, 1 teaspoon salt and 1/2 teaspoon pepper. Mix well using your hands or a spoon. Add the cilantro and mix again to combine.
Wet your hands with some water (to avoid the mixture sticking to your hands), divide the mixture into 8 pieces and form each one into an oval patty. Place the patties on the prepared baking sheet.
Cut the tomatoes into quarters and cut the remaining onion into large chunks. Place both on the baking sheet between the koftas. Season with salt and pepper. Bake until the koftas are fully cooked and the vegetables have softened, about 20 minutes. Turn the oven to broil and broil until the vegetables are slightly charred in spots and the kofta are browned, 2 to 3 minutes.
","[Syrah, Malbec, Tempranillo, Garnacha]" 52278,"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 leaves, 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 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]

" 52279,"Lobster BLTs Three 7-ounce lobster tails, fresh or frozen, thawed if frozen 8 slices bacon
1/3 cup mayonnaise, plus 1/4 cup for spreading 1 small or 1/2 large shallot, finely chopped
3 tablespoons finely sliced celery
1 tablespoon capers, chopped
1 tablespoon red wine vinegar
1 teaspoon finely grated lemon zest, plus 1 tablespoon lemon juice Kosher salt and freshly ground black pepper
8 slices white bread, toasted
4 leaves green leaf lettuce, torn in half
2 medium tomatoes, sliced (8 slices)
Instructions: Bring a medium pot of water to a boil. Add the lobster tails and boil until the shells are bright red and the lobster is just cooked through, about 7 minutes. Drain and submerge in a bowl of ice water to cool. Using kitchen shears, remove the shells by the underside down the middle and then cutting the top. Pull out the meat, rinsing or wiping off any residual shell fragments, and dice into 1/2-inch pieces. Put the bacon in a cold, large skillet and cook over medium heat, turning occasionally, until crisp and browned, 10 to 12 minutes. Drain on a paper-towel-lined plate. In a medium bowl, stir together the 1/3 cup mayonnaise, shallots, celery, capers, vinegar and lemon zest and juice. Fold in the diced lobster. Add salt and pepper to taste. Lay out the bread slices on a work surface and spread each with 1/2 tablespoon mayonnaise. Top half of the slices with 2/3 cup lobster salad, 2 slices bacon and 2 tomato slices. Season the tomatoes with salt and pepper. Top with a piece of lettuce and cover with the remaining bread slices. Slice the sandwiches in half, securing each half with a frilly toothpick. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 52280,"Broiled Lemon-Garlic Chicken 2 lemons 2 tablespoons unsalted butter, at room temperature 2 to 3 cloves garlic, finely chopped Kosher salt and freshly ground pepper 2 half chickens (3 to 3 1/4 pounds total) Instructions: Position an oven rack about 8 to 10 inches from the broiler and preheat. Grate the lemon zest and combine in a small bowl with the butter, garlic, 1/2 teaspoon salt, and pepper to taste. Mash with a fork to make a smooth paste. With your fingers, gently loosen the skin on the chicken breasts, legs and thighs. Spread the flavored butter under the skin as evenly as possible. Halve the lemons and squeeze 2 halves over the chicken; season with salt and pepper. Place the chicken skin-side up on a broiler pan (or a rack on a baking sheet). Position the halves about 2 inches apart with the thick parts of the legs facing the center. Arrange the remaining 2 lemon halves cut-side down next to the chicken. Broil the chicken until the skin is light brown and crisp, about 8 minutes. If the chicken browns too quickly, lower the oven rack. Flip the chicken and the lemons and continue to broil until almost cooked through (a thermometer inserted into the thickest part will register 160 degrees), about 15 minutes. Remove the lemons, if browned; turn the chicken again and broil until the skin is brown and crisp and the thermometer registers 165 degrees, about 2 more minutes. Serve the chicken with the broiled lemons for squeezing on top. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 52281,"Salpacio Salad 3 (8-ounce) boneless skinless, chicken breasts 2 red onions, peeled and cut into 1/4-inch thick rings Olive oil Salt and freshly ground black pepper 3 carrots, peeled and shredded 1/4 cup chopped fresh parsley leaves 1/4 cup thinly sliced scallions 2 cups good quality mayonnaise 1/4 cup low-sodium chicken broth 2 tablespoons white wine vinegar 3 cloves garlic, chopped 2 tablespoons Spanish paprika 1 bag high-quality vegetable chip sticks (recommended: Terra Sticks) Instructions: Heat grill to high. Brush chicken and onions on both sides with oil and season with salt and pepper. Grill chicken for 4 minutes on each side or until slightly charred and just cooked through. Remove to a plate, loosely tent with foil and let rest 5 minutes before thinly slicing. Grill onions for 3 to 4 minutes per side or until slightly charred and just cooked through. Place the chicken and onion rings in a large bowl and add the carrots, parsley, and scallions. Place the mayonnaise, broth, vinegar, garlic, paprika, salt, and pepper in a food processor and process until smooth. Pour the mayonnaise mixture over the chicken and gently toss to combine. Transfer the mixture to a platter, top with vegetable chip sticks, and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 52282,"Pistachio Crusted Snapper with Aged Balsamic and Pomegranates 4 (6-ounce) red snapper fillets (skinless) (or your favorite fish) Salt and pepper 4 tablespoons vegetable oil 6 thyme sprigs 4 tablespoons chives, finely sliced (2 for cooking, 2 for garnish) 8 tablespoons Pistachio Crust, recipe follows 6 teaspoons aged balsamic vinegar 4 tablespoons pomegranate seeds 1/2 cup heavy cream 1/8 pound sweet cubes, cut into cubes 1/4 pound toasted pistachio nuts, coarsely chopped 1/4 cup basil leaves, chopped 1/8 cup shallots, minced Salt and fresh ground pepper Instructions: Preheat the broiler. Season the fish to taste with salt and pepper. In a saute pan over a high heat, add the oil, when the oil starts to smoke lightly, add the fish. Cook for 2 minutes (or until golden brown), turn fillets over and add the thyme sprigs and chives, continue to cook for 2 minutes (or until it reaches a medium temperature, depending on the thickness of the fillets.) Remove from the pan. Spread 2 tablespoons of Pistachio Crust mix on top of each fillet. Place under a broiler to lightly brown, remove from heat. In the center of 4 plates, place the fish fillets. Artfully drizzle the balsamic vinegar and pomegranate seeds around the fillets, sprinkle with chives. Serve immediately. In a saucepan, reduce 1/2 cup cream to 1/4 cup. Remove from the heat and then add the cold butter mix with a mixer. In a mixing bowl add the pistachio nuts, basil leaves, chopped shallots and stir in the cream mixture. Stir until evenly mixed. Season, to taste, with salt and pepper. Let cool for 10 minutes. Reserve. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]

" 52283,"Mango Pie 2 1/2 cups unbleached all-purpose flour 3 tablespoons confectioners' sugar 1 teaspoon salt 1 teaspoon lemon zest 1 stick butter, chilled 1/2 cup solid vegetable shortening, chilled 1/3 to 1/2 cup ice cold water 1/4 cup almonds, finely chopped 1 tablespoons unbleached flour, toasted 5 cups (4 or 5 large) mangoes peeled and cut into 1/2-inch to 3/4-inch slices 1/2 cup granulated sugar 1 tablespoon almond extract 2 teaspoons cinnamon powder 2 tablespoons flour (or more depending on how wet mixture is) 1 teaspoon lemon zest 2 teaspoons lemon or lime juice 1 egg beaten with 2 tablespoons water Whipped cream or ice cream, for garnish Instructions: Preheat oven to 350 degrees. Prepare piecrust by mixing together flour, sugar, salt and lemon zest. Cut butter and shortening into small chunks and add to the dry ingredients. Mix with a pastry blender or 2 forks until the mixture holds together in small crumbs. Sprinkle ice water over mixture and cut until the mixture holds together in balls. Gather it up, pressing it together and then divide into 2 even parts. Wrap in plastic wrap. Refrigerate for at least 30 minutes. Roll out half dough and fit into 9-inch deep-dish pie pan. Weight and bake bottom crust until golden brown. Sprinkle with chopped almonds and flour and bake for another 5 minutes. Cool slightly. Mix together mango slices, sugar, extract, spices, flour, zest and lemon or lime juice and pour into baked crust. Mixture should be moist but not wet. Roll out the other half of dough and fit over the pie. Crimp edges. Brush with egg and water wash. Cut vents in top and bake pie 45 to 50 minutes until crust is golden and filling is tender when fork is inserted. Serve warm with fresh whipped cream or a scoop of ice cream. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 52284,"Laulau 1 1/4 lb pork butt, cut into large chunks 2 tablespoons Hawaiian or kosher salt 1 lb salted butterfish or salmon, soaked in cold water for 3 hours and drained (see note) 1 lb lu'au or fresh spinach leaves 12 ti leaves (you may substitute corn husks or banana leaves) Instructions: Wash and drain lu'au and ti leaves, removing stem and fibrous part of vein. Rub salt over pork chunks and divide into six parts. Cut fish into small chunks and divide into 6 parts. Place 6-8 lu'au at one end of ti leaf. Top with one part of pork and one part of fish, then cover with 6-8 more lu'au until meat and fish are completely wrapped. Roll ti leaf up tightly. Wrap another ti leaf in the opposite direction to form a flat bundle, and tie with string. Repeat with the other five parts of pork and fish until you have six laulaus. Steam 3-4 hours, making sure to add more water when needed. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 52285,"Mango-cl Sunrise 1/2 cup sugar 3 red Thai bird or Fresno cl peppers, roughly chopped, plus halved chiles for garnish 1 cup white rum 1 cup mango nectar, chilled 1/4 cup yuzu juice, chilled 1/2 teaspoon grenadine Seltzer, for serving Instructions: Combine the sugar, chopped chiles and 1/2 cup water in a small saucepan. Bring to a boil, reduce the heat to medium and cook, stirring occasionally, until the sugar is dissolved. Transfer to a small bowl and refrigerate until cold, at least 1 hour. Combine the rum, mango nectar and yuzu juice in a pitcher. Strain the cl syrup into the pitcher; stir until incorporated. Divide among ice-filled glasses. Add a few drops of grenadine to each drink and top with a splash of seltzer. Garnish with a halved cl. ","[Riesling, Moscato, Sauvignon Blanc, Pinot Grigio]" 52286,"Stewed Chicken and Chickpeas 1 14-ounce can no-salt-added tomato sauce 1 15-ounce can chickpeas, drained and rinsed 1 small bell pepper (any color), thinly sliced 1/3 cup dried apricots, halved 2 cloves garlic, smashed 1/4 teaspoon garam masala or ground cinnamon, plus more for topping Large pinch of red pepper flakes Kosher salt 4 6-ounce skinless, boneless chicken breasts 1/4 cup low-fat (2 percent) Greek yogurt Chopped fresh parsley, for topping (optional) 3 whole-wheat pitas, quartered Instructions: Combine the tomato sauce, 1 cup water, the chickpeas, bell pepper, apricots, garlic, garam masala, red pepper flakes and 1/2 teaspoon salt in a large skillet and bring to a simmer over medium-high heat. Nestle the chicken in the tomato-chickpea mixture; reduce the heat to maintain a gentle simmer and cook, uncovered, turning the chicken once, until cooked through, about 20 minutes. Divide the chicken and tomato-chickpea mixture among plates, top with the yogurt and sprinkle with parsley and garam masala to taste. Serve with the pita wedges. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 52287,"Creamed Corn Casserole Nonstick cooking spray, for the baking dish 8 ears fresh corn, shucked 4 tablespoons unsalted butter 1/4 cup whole milk 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper One 8.5-ounce package cornbread mix, such as Jiffy One 8-ounce carton sour cream 2 large eggs One 8-ounce block sharp Cheddar, shredded 2 green onions, thinly sliced, optional Instructions: Preheat the oven to 350 degrees F. Coat a 3-quart baking dish with cooking spray. Cut the corn kernels from the cobs (about 8 cups) and scrape the cobs to remove all the liquid. Melt the butter in a large skillet over medium heat. Add the corn, milk, salt and pepper. Simmer until the corn is softened and the mixture begins to thicken, about 5 minutes. Remove from the heat. Stir together the cornbread mix, sour cream, eggs and half of the cheese in a bowl. Stir in the creamed corn. Pour the mixture into the prepared dish. Sprinkle with the remaining cheese. Bake until the casserole is browned and set, 35 to 40 minutes. Sprinkle with the green onions before serving, if desired. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 52288,"Apple Cider Beignets with Butter-Bourbon Dipping Sauce About 8 cups vegetable oil 3 Golden Delicious apples 1 1/4 cup plus 1/2 cup flour 1 large egg 1 cup sparkling apple cider Confectioners' sugar, for dusting Butter Bourbon Dipping Sauce, recipe follows 1/2 cup sugar 2 tablespoons butter, cut into pieces 2 tablespoons water 2 tablespoons bourbon 1/4 teaspoon cider vinegar 1/8 teaspoon fine sea salt 2 tablespoons heavy cream Instructions: Place the oven rack in the middle of the oven and preheat the oven to 250 degrees F. Peel and core the apples and cut crosswise into 1/4-inch-thick slices. Pat apple rings dry. In a large, shallow bowl, put 1 1/4 cups of flour and make a well in the center. In a small bowl, beat the egg with a fork, stir in the cider and 1 tablespoon oil, and pour into the well. Stir in a circular motion with the fork slowly incorporating flour, and stir until a lumpy batter forms. Over medium-high heat, heat 2 inches of oil in a 5 to 6-quart heavy pot to 375 degrees F. Line a cookie plate with paper towels. Working in batches of 3, dredge the apple rings in the remaining 1/2 cup flour, shaking off excess, and then dip in the batter to coat, letting the excess drip off, and fry, gently turning over once with a slotted spoon, until golden brown on both sides, about 2 minutes total per batch. Lay the beignets on the plate and allow the paper towel to absorb excess oil. Transfer to a cookie sheet and keep warm in the oven. Return the oil to 375 degrees F between batches. Just before serving, dust the warm beignets with confectioners' sugar. Make sure the Butter Bourbon Dipping Sauce is warm, and serve on the side. In a large, heavy skillet, heat the sugar over medium heat, stirring with a fork until it begins to melt. Once it is melting, stop stirring and cook, swirling the skillet occasionally so the sugar melts evenly. Cook until it is dark amber in color, and then remove from the heat. Put an oven mitt on the hand you will be using to stir in the ingredients and stand back to avoid splattering. Using a wooden spoon, stir in the butter, water, bourbon, vinegar, and salt and cook over low heat, stirring occasionally, until caramel has dissolved. Add the cream and bring to a boil and allow to cook for 1 to 2 minutes, stirring, and then remove from heat. Allow to cool down.; ","[Chardonnay, Pinot Grigio, Riesling, Gavi]" 52289,"Quick Rotisserie Chicken Pot Pies AP flour, to roll dough, plus a couple round tablespoons for filling/sauce 1 pack puff pastry dough, DuFour preferred brand
1 large egg
1 onion
1 small to medium potato
2 small ribs celery with leafy tops
1 carrot
1 leek
1 apple, such as Gala or Honeycrisp
3 tablespoons butter
1 large fresh bay leaf
A small bundle of parsley and thyme, tied
Salt and white pepper or fine black pepper
A little freshly grated nutmeg, 1/8 teaspoon
About 3 cups chicken stock
1 rotisserie chicken, about 3 pounds
2 teaspoons Dijon mustard
About a tablespoon of heavy cream or creme fraiche
Juice of 1/2 a lemon
Instructions: Preheat oven to 375 degrees F. Have rack 1 rung up from center in oven. Gather your ingredients. Lightly flour work surface and roll out dough a bit; cut into 4 to 6 portions (I cut rectangles to keep it easy and based on how many people I'm feeding). Cut a small hole in center of each piece of dough with a 1-inch round or heart shaped cookie cutter, or freehand cut some slits or designs with tip of sharp small knife. Using a fork, beat an egg in a small dish with a splash of water. Line a baking sheet with a sheet of parchment and arrange dough pieces. Brush dough with egg wash and bake until puffed and golden, 20 to 22 minutes. Peel and chop the onion and potato. Halve the celery and carrot lengthwise and chop. Halve the leek, trim top tough greens and roots and run under cold water while fanning the leek to release grit. Shake the leek of excess water and thinly slice. Peel and slice planks off the apple around the core, then stack and dice 1/4 inch. Heat a Dutch oven or large deep skillet over medium to medium-high heat. Melt butter and when it foams add the onion, potato, celery, leek, apple, bay and herb bundle and season with salt, pepper and nutmeg. Cook to soften, 8 to 10 minutes, partially covered and stirring occasionally. Add flour and stir a minute. Add stock and whisk in to thicken a bit. Separate the chicken from the bones and skin and pull meat. Add to sauce to reheat. Remove bay and herbs. Remove chicken from heat and stir in Dijon mustard, cream and lemon juice. Serve the chicken and vegetables in bowls and top with pastry. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 52290,"Chocolate-Covered Berry Marshmallows 1 tablespoon unflavored gelatin (about 1 1/2 packages) 3 tablespoons plus 2 teaspoons frozen raspberry-white grape or cran-raspberry juice concentrate thawed 1 cup granulated sugar 1/4 cup light corn syrup 6 1/2 tablespoons water 1 Pinch salt 1 1/2 teaspoons vanilla extract 3-4 drops red food color preferably natural (see Note), optional 1/2 cup (approximately) confectioners' sugar for dusting 14 ounces semisweet or bittersweet chocolate coarsely chopped 1-3 teaspoons canola oil if needed Instructions: To Make Ahead: Store airtight, without touching (or in paper candy cups) in a single layer with wax paper underneath, in the refrigerator for up to 1 month. Chocolate-and-berry-flavored marshmallows are delectable-even addictive-and these surprisingly easy candies make a great gift or special treat. Line an 8-inch-square baking dish with wax paper, allowing it to overhang two opposing sides by about 1 inch. Thoroughly coat the paper with cooking spray; the marshmallow will stick to any uncoated areas. Sprinkle gelatin over juice concentrate in a small bowl; let stand, stirring once or twice, until the gelatin softens, about 6 minutes. Stir together sugar, corn syrup, water and salt in a 3- to 4-quart saucepan. Place over medium-high heat and cook, stirring, until the sugar dissolves. Then increase the heat to high and bring the mixture to a full boil, stirring. Stir in the gelatin mixture and vanilla and return to a boil, stirring. Boil for 1 minute more. Remove from the heat and continue stirring until the gelatin completely dissolves. Pour the mixture into a large bowl. Beat with an electric mixer (using a whisk attachment if possible), gradually raising the mixer speed from low to high, until the mixture is thickened, lightened in color and greatly increased in volume, 5 to 7 minutes. (It's better to overbeat than underbeat.) Beat in food color (if using). Scrape the marshmallow into the prepared dish, using a rubber spatula coated with cooking spray. Spread evenly to the edges. Thoroughly coat a second sheet of wax paper with cooking spray and pat it down on the marshmallow surface. Set aside until the mixture cools and firms up, about 4 hours. Transfer to the freezer for at least 4 hours and up to 24 hours before cutting. To cut the marshmallows, sift about a third of the confectioners' sugar onto a large clean cutting board. Peel off the top sheet of wax paper, then invert the chilled slab onto the sugar. Remove the pan and peel off the second sheet of wax paper. Sift about a third of the remaining sugar over the top. Using a large, sharp, lightly oiled knife, trim off the uneven edges all around. Mark, then evenly cut the slab lengthwise and crosswise into eighths to make 64 squares. Generously dust all the cut surfaces of the marshmallows with more sugar to keep them from sticking together. Clean off and re-oil the knife as needed. Cover and return the marshmallows to the freezer until chilled, about 45 minutes. To dip the marshmallows, line 2 baking sheets or trays with nonstick foil (or coat regular foil with cooking spray). Place chocolate in a medium microwave-safe bowl. (Alternatively, see \No Microwave?\ below.) Microwave on High for 1 minute. Stir well, then continue microwaving on Medium, stirring every 30 seconds, until mostly melted. Stir until the remaining chocolate melts completely. If the chocolate seems a little thick for dipping the marshmallows, stir in oil 1 teaspoon at a time until smooth; microwave on Medium for 15 seconds, then stir again. Working with a batch of about 15 marshmallows (keep the remainder in the freezer), submerge them one at a time in the chocolate and use a large dinner fork to turn and coat completely. Lift the marshmallow out with the fork, tapping it against the side of the bowl several times and scraping it against the edge to remove as much excess chocolate as possible. Stir the bowl of chocolate occasionally to keep it blended. If it cools and stiffens at any point, microwave on Medium for 10 seconds, stir well and continue dipping. Place dipped marshmallows on the prepared pan, pushing them off the fork with the tines of another fork if needed. If a pool of chocolate forms around the base of the marshmallows, tap off more excess chocolate as subsequent candies are dipped. Refrigerate the dipped marshmallows until the chocolate is thoroughly chilled and firm, at least 1 hour. Gently pry the marshmallows from the foil with a table knife (fingertips will mar the surface). If desired, trim off the uneven edges around the bottom of the marshmallows with a paring knife. Keep refrigerated until ready to serve. Serve chilled or let stand at room temperature for 5 minutes before serving. Recipe Tips & Notes:

1. Note: Natural food dyes, such as India Tree Natural Decorating Colors, can deliver an attractive look using concentrated vegetable pigments. Recipe Nutrition: Per piece: 51 calories; 2 g fat (1 g saturated fat, 0 g mono unsaturated fat); 0 mg cholesterol; 9 g carbohydrates; 1 g protein; 0 g fiber; 3 mg sodium; 24 mg potassium 1/2 Carbohydrate Servings Exchanges: 1/2 other carbohydrate ","[Pinot Grigio, Sauvignon Blanc, Moscato, Riesling]" 52291,"Ginger Snaps 9 1/2 ounces all-purpose flour 1 1/2 teaspoons baking soda 1 tablespoon ground ginger 1/2 teaspoon ground cardamom 1/2 teaspoon ground clove 1/2 teaspoon kosher salt 7 ounces dark brown sugar 5 ounces unsalted butter, at room temperature 3 ounces molasses, by weight 1 large egg, at room temperature 2 teaspoons finely grated fresh ginger 4 ounces finely chopped candied ginger Sanding sugar, for sprinkling, optional Instructions: Preheat the oven to 350 degrees F. In a medium mixing bowl whisk together the flour, baking soda, ginger, cardamom, clove and salt. Place the brown sugar and butter into the bowl of a stand mixer fitted with the paddle attachment and beat on low speed until light and fluffy, 1 to 2 minutes. Add the molasses, egg and fresh ginger and beat on medium for 1 minute. Add the crystallized ginger and using a rubber spatula, stir to combine. Add the dry ingredients to the wet and stir until well combined. With a 2-teaspoon-sized scoop, drop the dough onto a parchment-lined half sheet pan approximately 2 inches apart. Bake on the middle rack of the oven for 12 minutes for slightly chewy cookies or 15 minutes for more crisp cookies. Rotate the pan halfway through cooking. Remove from the oven, sprinkle with sanding sugar, if desired, and allow the cookies to stay on the sheet pan for 30 seconds before transferring to a wire rack to cool completely. Repeat with all of the dough. Store in an airtight container for up to 10 days. If desired, you may scoop and freeze the cookie dough on a sheet pan and once frozen, place in a resealable bag to store. Bake directly from the freezer as above. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 52292,"Apple Crostata 1 cup all-purpose flour 2 tablespoons granulated or superfine sugar 1/4 teaspoon kosher salt 1/4 pound (1 stick) very cold unsalted butter, diced 2 tablespoons ice water 1 1/2 pounds McIntosh, Macoun, or Empire apples (3 large) 1/4 teaspoon grated orange zest 1/4 cup flour 1/4 cup granulated or superfine sugar 1/4 teaspoon kosher salt 1/4 teaspoon ground cinnamon 1/8 teaspoon ground allspice 4 tablespoons (1/2 stick) cold unsalted butter, diced Instructions: For the pastry, place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough becomes a solid mass. Turn the dough onto a well-floured board and form into a disk. Wrap with plastic and refrigerate for at least 1 hour. Preheat the oven to 450 degrees F. Flour a rolling pin and roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to a baking sheet. For the filling, peel, core, and cut the apples into 8ths. Cut each wedge into 3 chunks. Toss the chunks with the orange zest. Cover the tart dough with the apple chunks leaving a 1 1/2-inch border. Combine the flour, sugar, salt, cinnamon, and allspice in the bowl of a food processor fitted with a steel blade. Add the butter and pulse until the mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts holding together. Sprinkle evenly on the apples. Gently fold the border over the apples to enclose the dough, pleating it to make a circle. Bake the crostata for 20 to 25 minutes, until the crust is golden and the apples are tender. Allow to cool. Serve warm or at room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 52293,"Country Chicken and Rice Soup 2 containers Minute? Ready to Serve White Rice 1 cup (6oz.) cooked, diced chicken breast 2 cups low-sodium chicken broth 1 cup frozen mixed vegetables Instructions: Heat rice according to package directions. In medium microwave-safe bowl, combine chicken, broth and vegetables. Microwave on high for 5 minutes. Stir in rice. Cooks' notes: You can adjust the amount of ingredients based on your tastes. Save leftovers for lunch the next day! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 52294,"How to Make Grape Jelly Meatballs | Party Meatballs 1 medium onion 1 1/2 pounds ground beef 8 ounces ground pork One 10.75-ounce can condensed cream of tomato soup
1/3 cup panko breadcrumbs 1 teaspoon mustard powder 1/2 teaspoon ground black pepper 1/2 teaspoon kosher salt 3 cloves garlic, finely minced 2 tablespoons unsalted butter 1 medium onion, chopped finely 2 tablespoon all-purpose flour 1 1/2 cups beef stock 1/2 cup grape jelly 1/4 cup finely ground graham crackers 1 1/2 tablespoons ketchup 1 teaspoon red wine vinegar 1/4 cup chopped fresh curly parsley Instructions: For the meatballs: Preheat the oven to 425 degrees F. Line a sheet pan with aluminum foil, then place a wire rack over it. Grate the onion into a large bowl using a box grater. Add the ground beef and pork, tomato soup, panko, mustard powder, pepper, salt and minced garlic and knead together with your hands until thoroughly mixed. Use a tablespoon to help you make small meatballs, placing them close together but not touching on the prepared sheet pan. Bake until well browned, 15 to 20 minutes. For the sauce: Melt the butter a large saute pan over medium heat. Add the onion and cook until soft and translucent, 3 to 4 minutes. Stir in the flour until no raw bits are visible, then continue cooking for another minute. Whisk in the beef stock 1/2 cup at a time, allowing it to thicken between each addition, then whisk in the grape jelly until smooth. Cook until the sauce begins to bubble, then add the graham cracker crumbs, ketchup and vinegar. Reduce the heat to medium-low and continue cooking, stirring occasionally, until it thickens slightly, 3 to 5 minutes.
Add the meatballs to the saute pan and gently toss to coat. Cook for another 3 minutes, then transfer to a chafing dish. Sprinkle with chopped parsley and serve warm. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 52295,"Key Lime Corn 1 cup mayonnaise 2 key limes, juiced Salt Cayenne pepper 4 ears corn, husked 1 stick butter Instructions: Preheat a grill to medium-high. Combine mayonnaise and lime juice in a small bowl. Season, to taste, with salt and cayenne pepper. Grill the corn until it is golden brown, turning often and brushing with butter after each turn. Once the corn is cooked to your liking, brush with the mayonnaise mixture and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]" 52296,"Chopped Walnut and Coffee Cake 4 eggs 4 ounces granulated sugar 1 tablespoon fine fresh bread crumbs 1 tablespoon finely ground fresh coffee 1 tablespoon cocoa powder 6 ounces shelled walnuts, roughly chopped 4 ounces unsalted butter, softened 4 ounces icing (confectioners') sugar, sifted 1 egg yolk 1 tablespoon instant coffee 2 tablespoons boiling water Instructions: Preheat the oven to 350 degrees F and grease and line a cake tin 8 inches in diameter and 2 inches high. Separate the yolks from the egg whites. Cream the yolks and sugar together until pale yellow and hanging like ribbons from the beater. Add the bread crumbs, ground coffee, cocoa and walnuts and mix well together. Whisk the egg whites stiffly and carefully fold into the walnut mixture. Pour the mixture into the prepared cake tin and bake for 45 minutes. Cool in the tin, then turn out onto a rack. To make the icing, cream the butter with the icing sugar and egg yolk. Dissolve the instant coffee in the boiling water and mix well into the icing. Spread over the cake with a wet knife. ","[Barolo, Barbaresco, Dolcetto, Tempranillo]" 52297,"Citrus Muffins 3/4 cup cooking oil 1 cup sugar 2 eggs 1 1/2 cups flour 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon vanilla 1/4 cup fresh citrus juice 2 tablespoons grated citrus rind 1/2 cup juice of Valencia orange 1/2 cup juice of navel orange 1/2 cup juice of tangerine 1/2 cup juice of tangelo 1/2 cup sugar 2 cups Cognac or brandy Zest from 2 oranges, cut into strips 1 cinnamon stick 1 clove Dash of freshly ground nutmeg Instructions: Combine oil, sugar, and eggs. Mix well. Add remaining ingredients. Blend. Pour into muffin pan. Bake at 350 degrees F for 10 to 15 minutes. Simmer orange juice with sugar until sugar is dissolved
Add Cognac or Brandy, zest and spices.
Place in a sterilized jar, seal tightly - store in a cool place - shaking occasionally for 1 month
Strain it through a fine sieve into a sterilized decorative bottle for another month before serving (recipe courtesy Georgia Downard - Gourmet Magazine) . ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 52298,"Grilled Filet Steak and Arugula 4 (2-inch-thick) filets mignons, tied (10 ounces each) 2 tablespoons vegetable oil 2 tablespoons fine fleur de sel 2 tablespoons coarsely cracked black peppercorns 1/2 cup good olive oil 1/4 cup freshly squeezed lemon juice (2 lemons) 1/2 teaspoon Dijon mustard 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 8 ounces baby arugula 1 (4-ounce) chunk good Parmesan cheese Instructions: Prepare a charcoal grill with hot coals or turn a gas grill to medium-high heat. Meanwhile, pat dry the filets mignons with paper towels. Brush the filets lightly all over with the oil. Combine the fleur de sel and cracked pepper on a plate and roll the filets on all sides in the mixture, pressing lightly to help the salt and pepper adhere. The steaks should be evenly coated with the fleur de sel and cracked pepper. Meanwhile, whisk together the olive oil, lemon juice, mustard, kosher salt, and freshly ground black pepper. Set aside. When the grill is ready, place the steaks on the grill. Cook them for 5 minutes on each side for medium-rare or until the centers of the steaks register 125 degrees on an instant-read -thermometer. Remove to a plate, cover tightly with foil, and allow to rest for 10 minutes before slicing thickly. Toss the arugula in a large bowl with enough of the dressing to moisten; divide among 4 plates. Place a steak on top of each salad. Shave the Parmesan onto each steak with a vegetable peeler, sprinkle with salt, and serve hot. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 52299,"Nutterfluffer 1 cup sugar 1/2 cup peanut butter 3 ounces marshmallow-flavored vodka, such as Pinnacle or Smirnoff 1 1/2 ounces hazelnut liqueur, such as Frangelico Ice, for chilling 2 marshmallows, for garnish 1 teaspoon peanut butter, for garnish Instructions: For the peanut butter simple syrup: Combine the sugar, peanut butter and 1 cup water in a saucepan and simmer over medium heat until the sugar is dissolved and the mixture has thickened, 5 to 10 minutes. Set aside to cool.
Pour the vodka, hazelnut liqueur and 1 ounce of the peanut butter simple syrup into a shaker filled with ice. Shake well until chilled and frothy. Pour into small up glasses and garnish with a marshmallow that's been injected/stuffed with the peanut butter. Then try not to eat peanut butter from the jar with your hands. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 52300,"Brownie-Walnut Pie 6 tablespoons unsalted butter, diced 3 ounces unsweetened chocolate, chopped 1 1/4 cups packed dark brown sugar (about 9 ounces) 3 eggs, at room temperature 3/4 cup flour 1/4 teaspoon fine salt 1/2 cup walnut pieces, toasted Biscotti Crumb Crust, recipe follows Walnut halves, optional Ice cream or sweetened whipped cream, optional One 5.5-ounce box biscotti (about 8), coarsely broken 1/2 stick unsalted butter, chilled and diced 1/4 cup packed dark brown sugar Instructions: Preheat the oven to 350 degrees F.
Whisk the butter and the chocolate over low heat in a heavy medium saucepan until the chocolate is almost melted. Remove the pan from the heat and whisk until the chocolate is fully melted and the mixture is smooth. Whisk in the sugar, then the eggs, one at a time. Stir in the flour and salt with a flexible rubber spatula. Stir in the nut pieces. Scrape the batter into the prepared Biscotti Crumb Crust. Press a ring of walnut halves, if using, into the batter around the top edge.
Place the pie on a baking sheet and bake until the outer 2 to 3 inches are slightly puffed and dry looking and the center is set, 35 minutes. A wooden skewer inserted into the center should come out with some moist batter still attached. Cool the pie completely on a rack.
Cut the pie into wedges and serve with ice cream or whipped cream, if using. Preheat the oven to 350 degrees F. Blend the biscotti, butter and sugar in a food processor until the crumbs are moist and stick together when pressed. Firmly press the crumb mixture over the bottom and up the sides of a 9-inch glass pie dish, building up a high rim. Bake the crust until golden and feels firm to the touch, 15 minutes. Cool the crust completely. ","[Pinot Noir, Barolo, Tempranillo, Syrah]

" 52301,"Fettuccini with King Oyster Mushrooms 1 (16-ounce) package fettuccini 2 tablespoons olive oil 4 tablespoons butter 2 shallots, diced 3 cloves garlic, minced 1 teaspoon fresh thyme leaves 5 King Oyster mushrooms (trumpet or oyster), coarsely chopped 1/4 cup white wine 1/2 cup whipping cream 2 cups baby spinach 1 cup fresh chives, cut into 1-inch pieces Kosher salt and freshly ground black pepper Instructions: Cook the pasta according to the package instructions. Heat the olive oil and the butter together in a saute pan over medium-high heat. Stir in the shallots and garlic, and saute until they are light brown. Add in the thyme and mushrooms, and saute until the mushrooms are golden brown. Deglaze the pan with the white wine, stirring to bring all the flavors together. Pour in the cream, and stir to combine. Allow the sauce to reduce until it becomes thick and coats the back of a spoon. Add the spinach to the cream, and toss together to coat evenly. Once the pasta has cooked, drain the water, and transfer the fettuccini to the sauce. Toss the pasta and the spinach sauce together. Sprinkle in the fresh chives, and season with salt, and pepper, to taste. Remove the pan from the heat, and serve the fettucini in warmed pasta bowls. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 52302,"Endives with Oranges 4 endives 2 tablespoons butter 2 tablespoons sugar 2 tablespoons red wine vinegar 1/3 cup red wine Kosher salt and freshly ground black pepper 2 oranges Instructions: Halve the endives lengthwise. Melt the butter, sugar, and vinegar to caramel in a large saute pan, and then add the wine. Lay in the endive, cut side down. Season the endive with salt, and pepper, cover the pan with foil, and cook over medium-low heat, turning a few times, until very tender, about 20 to 30 minutes. While the endive cooks, cut the skin off the oranges with a knife, to expose the flesh, then remove the sections, holding the oranges over a bowl to catch the juices. Add the juices to the endive, but reserve the sections until the very end. When the endives are soft, uncover the pan, and continue cooking, turning the endives occasionally, to reduce the liquid to a glaze and caramelize the endives. At the last minute, add the orange sections to heat through, and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 52303,"Twisted Pasta with Brown Butter and Walnuts About 1/2 cup walnut halves 1 pound twisted pasta such as campanelle, caserecci, or cavetelle 2 sticks unsalted butter 1 small bunch sage leaves, about 10 or 12 leaves, large stems plucked Instructions: Preheat oven to 350 degrees F. Lay walnuts on a baking sheet and bake 7 to 10 minutes, until toasted and fragrant. Cook the pasta in a large pot of boiling salted water until al dente. In a skillet, melt the butter over medium heat. Continue to heat and stir the butter until it turns light brown, about 4 minutes. Remove from the heat and add the sage leaves. Cook until crisped and the butter has turned a dark shade of brown. Toss the butter and sage gently with the pasta, being careful not to break the sage leaves up too much. Divide pasta among serving bowls and top with the crushed toasted walnuts. ","[Chardonnay, Barolo, Dolcetto, Tempranillo]" 52304,"Chocolate, Chestnut and Orange Trifle 8 ounces bittersweet (60 percent cacao) chocolate, broken into 1/2-inch pieces 2 tablespoons unsalted butter, at room temperature 1 (15-ounce) can chestnut puree * see Cook's Note 3 cups heavy cream 1/2 cup sugar 1 large orange, zested, about 3 tablespoons, plus more for garnish 1 (1 pound) frozen pound cake, thawed, cut into 1/4 to 1/2-inch thick slices 3/4 cup orange liqueur, orange-flavored syrup (such as Torani), or orange simple syrup, recipe follows 1 (3-ounce) chocolate bar 1 cup orange juice 1/2 cup sugar Instructions: For the trifle: Combine the chocolate and butter in a medium bowl. Put the bowl over a barely simmering saucepan of water and stir occasionally until the chocolate has melted and the mixture is smooth, about 5 minutes. Set aside. In another medium bowl, using a fork, gently mash the chestnut puree into 1/2-inch chunks. In a stand mixer, fitted with a whisk attachment, beat the cream until thick. With the machine running, gradually add the sugar and continue to beat until the cream holds stiff peaks. Add half of the whipped cream to the chestnut puree and, using a spatula, fold it in until incorporated. Set aside. Stir the orange zest and 1/3 of the remaining whipped cream into the chocolate mixture until smooth, then fold in the remaining whipped cream. Set aside. To assemble the trifle: In the bottom of a 4-quart trifle bowl, arrange a single layer of pound cake slices, trimming the cake slices, if necessary, to fit. Drizzle the pound cake with about 1/4 cup of the orange liqueur or orange syrup. Spread 1/2 of the chestnut cream on top. Arrange another layer of pound cake slices on top and drizzle with 1/4 cup orange liqueur. Spread 1/2 of the chocolate cream on top. Repeat the layers using the remaining cream and liqueur, finishing with a chocolate cream layer. For the garnish: Using a vegetable peeler, shave the chocolate bar on top of the trifle and sprinkle with orange zest. Cover the trifle with plastic wrap and refrigerate for at least 3 hours or overnight. Allow the trifle to stand at room temperature for at least 1 hour before serving. In a small saucepan, bring the orange juice and sugar to a boil over medium-high heat. Simmer, stirring occasionally, until the sugar has dissolved, about 5 minutes. Cool for 20 minutes. ","[Pinot Noir, Barolo, Tempranillo, GSM Blend]

" 52305,"Grapefruit Creme Brulee 2 Ruby Red grapefruits 2 3/4 cups heavy cream 1/2 cup plus 3 tablespoons sugar 6 large egg yolks 1/2 teaspoon vanilla extract Instructions: Preheat the oven to 325 degrees F. Bring a medium pot of water to a simmer. Meanwhile, finely grate the zest from the top and bottom of each grapefruit to flatten them out. Reserve the zest (about 1 1/2 teaspoons).
Cut the grapefruits in half crosswise. Use sharp paring knife or chef's knife to cut around the edge of the grapefruit flesh where it meets the pith, holding it at an angle so that it matches the curve of the fruit. Use a spoon to remove as much of the fruit as possible. Reserve 2 tablespoons of juice and reserve the remaining for another use. Use your hands to remove any remaining flesh from the grapefruit shells (the fruit should pull off from the sides easily).
Put the cream, 1/2 cup sugar and the reserved zest in a medium saucepan and bring to a bare simmer over medium-high heat. Meanwhile, beat the egg yolks in a medium bowl. When the cream is hot, gradually whisk it into the yolks. Whisk in the vanilla and reserved grapefruit juice then strain through a fine meshed sieve into a liquid measuring cup.
Line a 9-by-13 glass baking dish with a paper towel then set the grapefruit shells on top. Pour the custard into the shells so that it just reaches the tops (you may have a little extra custard depending on the size of your grapefruits). Put the baking dish in the oven then carefully add enough of the simmering water so that it reaches about halfway up the sides of the grapefruits. Bake until the custard is just set, 50 to 60 minutes. Remove the baking dish from the oven and carefully remove the grapefruits with a spatula. Put on a large plate and refrigerate until cold, at least 1 hours and 30 minutes. Shortly before serving, sprinkle the remaining 3 tablespoons of sugar evenly over the tops of the custard. Use the torch to brulee the sugar until deep golden brown. The caramel will harden as it cools.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 52306,"Baby Lima Beans 4 pounds baby lima beans, fresh in the shell, or two 10-ounce packages, frozen 1 teaspoon salt 4 tablespoons salted butter 1/2 teaspoon coarse ground pepper Instructions: Shell the beans (if fresh) and wash thoroughly. Put 4 cups water and the salt in a medium saucepan and add the beans. Cook the beans until tender, about 30 minutes (if using frozen, cook about 10 minutes). Drain the liquid and stir in the butter. Sprinkle lightly with the pepper before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 52307,"Emeril's Chili 2 tablespoons vegetable oil 2 cups chopped onions Salt Cayenne 2 pounds stew meat, cut into cubes 1 tablespoon chili powder 2 teaspoons ground cumin Crushed red pepper 2 teaspoons dried oregano 2 tablespoons chopped garlic 3 cups crushed tomatoes 1/4 cup tomato paste 8 cups beef stock 2 tablespoons masa flour 4 tablespoons water 1 cup canned dark red kidney beans 1 bag tortilla chips 1 1/2 cups grated Monterey Jack cheese 6 tablespoons sour cream 1 small jar jalapenos Instructions: In a large saucepan, heat the vegetable oil. When the oil is hot, add the onions and saute for 3 to 5 minutes, or until the vegetables start to wilt. Season with salt and cayenne. Stir in the stew meat, chili powder, cumin, crushed red pepper, and oregano. Brown the meat for 5 to 6 minutes. Stir in the garlic, tomatoes, tomato paste, and beef stock. Bring the liquid up to a boil and reduce to a simmer. Simmer the liquid, partially covered for 1 1/2 hours, stirring occasionally, or until the beef is tender. Skim off the fat occasionally. Mix the masa and water together. Slowly stir in the masa slurry, add the beans, and continue to cook for 30 minutes. Reseason with salt and cayenne. Place a handful of the chips in each shallow bowl. Spoon the chili over the chips. Garnish with the grated cheese, sour cream and jalapenos. ","[Malbec, Syrah, Zinfandel, Tempranillo]" 52308,"Bacon Braised String Beans Extra-virgin olive oil 1/2 pound slab bacon, skin removed and cut into lardons 2 garlic cloves, smashed Pinch crushed red pepper flakes 1/2 pound button mushrooms, stemmed and sliced Kosher salt 1 pound string beans, stems removed 1 cup chicken stock Instructions: Coat a large straight sided skillet lightly with olive oil. Add the bacon, garlic and red pepper flakes and bring to a medium heat. Cook until the bacon has gotten brown and crispy and has let off most of the fat. When the garlic becomes golden brown and very aromatic, remove and discard. They have fulfilled their garlic destiny. Add the mushrooms to the bacon pan, season with salt, to taste, and cook until they become soft, about 2 to 3 minutes. Add the beans and the chicken stock, season with salt, to taste, cover and cook over medium-low heat for 40 to 45 minutes. If the liquid reduces too much during the cooking time, add water to make up the difference. Remove the lid and cook until almost all of the liquid is reduced. When done the beans should be very tender, almost falling apart and VERY flavorful. Transfer to a serving bowl and serve. What a bean! ","[Barolo, Barbaresco, Rioja Reserva, Syrah/Shiraz]" 52309,"Ants in Trees 4 1/2 ounces mung bean noodles 2 ounces soy sauce 1 tablespoon rice wine 1 tablespoon sambal chili paste 1 teaspoon cornstarch 10 ounces ground pork 1 tablespoon canola oil 4 green onions, chopped, divided 1/2 cup chicken broth Instructions: Soak the noodles in enough hot water to cover by 1 inch for 20 minutes. Use kitchen shears to cut the noodles into 3 to 4-inch pieces and drain thoroughly in a colander for 10 minutes. Combine the soy sauce, rice wine, and chili paste in a medium bowl and whisk until smooth. Add the cornstarch and whisk until combined. Add the pork and mix until thoroughly integrated. Set aside for 30 minutes. Place a 12-inch saute pan over high heat for 1 minute. Add the oil and swirl to coat the bottom and sides of the pan. Once the oil shimmers, add the meat mixture. Stir constantly for 2 minutes, breaking the meat up into very small pieces. Add 2/3 of the green onions and continue cooking and stirring until the meat is well browned and in very small pieces, approximately 2 minutes. Reduce the heat to medium-high and add the broth. Cook until reduced, approximately 3 minutes. Slowly add handfuls of the noodles to the pan, tossing with the meat mixture until combined and the pieces of meat cling to the noodles and no liquid remains. Serve immediately with the remaining green onions. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 52310,"Sweet Almond Milk Couscous 2 1/2 cups almond milk 1/3 cup sugar Pinch of salt 1 cup regular or whole wheat couscous 2 teaspoons grated or minced lemon or orange zest 1 teaspoon ground cardamom 1/2 to 1 teaspoon rosewater, optional 1 cup sliced or chopped almonds 1/4 cup shelled pistachios, optional 1 cup chopped dried apricots Instructions: Bring almond milk, sugar and salt to boil in a pot; add couscous, zest, and cardamom; cover and cook for 1 minute, then turn off heat and let sit for 5 minutes. Fluff couscous with a fork and sprinkle on the rosewater, if using. Add nuts and apricots, and gently combine. Serve warm or at room temperature. Sweet Couscous with Citrus Salad: Make the couscous with mixed citrus zest - a little lemon, orange, lime or grapefruit - and omit nuts, cardamom and rosewater. Let it cool to room temperature and serve topped with a cup of orange, tangerine or grapefruit segments (or a combination) tossed with 3 tablespoons chopped mint leaves. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 52311,"Layered Zucchini and Ricotta Omelet Cake 1 cup fresh ricotta or fresh sheep's milk ricotta 1/3 to 1/2 cup whole milk 2 tablespoons finely chopped thyme leaves Salt and freshly ground black pepper 3 tablespoons extra-virgin olive oil 1 pound small firm zucchini, shredded or finely chopped 1 red cl pepper, finely chopped or very thinly sliced 1 roasted sweet red pepper, chopped 1 small bunch scallions, whites and greens, chopped 12 eggs, lightly beaten Small wedge Parmigiano-Reggiano, for shaving 1 cup baby arugula leaves Instructions: In a small bowl, combine the ricotta with some milk to thin it out to a spreadable consistency and season it with thyme, salt and pepper, to taste. Line a cake pan with plastic wrap. Choose a nonstick skillet similar in size to your cake pan. Beat the eggs with salt and pepper, to taste. Have 2 plates on hand that are similar in size to the skillet. Heat a tablespoon of extra-virgin olive oil in the skillet over medium to medium-high heat. Add 1/3 of the zucchini, chili, sweet peppers and scallions to the pan, season with salt and pepper, to taste. Saute the mixture for a couple of minutes then add 1/3 of the eggs and brown the omelet. Cover the pan with a plate and flip the omelet over and brown on the other side. Slide the browned omelet onto another plate and repeat twice more to create 3 omelets. Put the most appealing omelet in bottom of a cake pan, spread with half the ricotta mixture and top with another omelet, more cheese and then the third omelet. Invert onto cake plate or stand and top with arugula and shaved Parmesan. Cut into wedges and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 52312,"Mexican Brownies Cooking spray 1 1/2 cups semisweet chocolate chips 1 cup canola oil, plus 1 tablespoon 1 1/2 cups sugar 4 large eggs 1/2 teaspoon vanilla extract 1 1/2 cups all-purpose flour 1/4 cup cocoa powder 1 teaspoon pumpkin pie spice 1 tablespoon chili powder 1 tablespoon powdered sugar, for garnish Instructions: Preheat the oven to 350 degrees F. Spray a 13 by 9-inch baking pan with cooking spray. Put a medium glass bowl over a pot of simmering water. Add the chocolate chips and 1 tablespoon canola oil. Stir frequently until the chocolate melts, then remove from the heat and let cool a bit. In a large bowl add the sugar, eggs, and vanilla. Mix until well combined and the sugar has dissolved, about 2 minutes. Sift together the flour, cocoa powder, pumpkin pie spice and chili powder. Add to the egg mixture and stir well until everything is combined. Add the remaining oil and mix with an electric hand mixer until smooth. Stir in the melted chocolate and mix well. Pour into the prepared pan and bake until a toothpick comes out clean when inserted into the brownie, about 30 to 35 minutes. Cool and dust with powdered sugar before serving. ","[Malbec, Zinfandel, Tempranillo, Barbera]" 52313,"Chorizo, Shrimp and Chickpea Soup 1 bunch scallions, white and light green parts roughly chopped (dark green parts separated) 3 cloves garlic 3 stalks celery, roughly chopped 3 carrots, roughly chopped 2 tablespoons extra-virgin olive oil, plus more for drizzling 1/2 pound fully cooked chorizo (not dried), chopped 1 pound red-skinned potatoes, diced 1 15-ounce can chickpeas, undrained 4 cups low-sodium chicken broth Kosher salt and freshly ground pepper 1 pound medium shrimp, peeled and deveined 1/2 teaspoon smoked paprika Instructions: Combine the white and light green parts of the scallions, the garlic, celery and carrots in a food processor. Pulse until finely chopped. Heat the olive oil in a large pot over medium-high heat. Add the chorizo and cook, stirring, until browned, about 4 minutes. Transfer to a small bowl using a slotted spoon. Add the vegetable mixture to the pot and cook until softened, about 3 minutes. Add the potatoes, chickpeas (with their liquid), chicken broth, 1 cup water, 3/4 teaspoon salt and a few grinds of pepper. Cover and bring to a boil, then uncover and cook until the vegetables are tender, about 10 minutes. Meanwhile, thinly slice the dark green scallion tops. Remove the pot from the heat and stir in the shrimp, paprika and chorizo. Cover and let stand until the shrimp are pink, about 2 minutes; season with salt and pepper. Divide the soup among bowls. Sprinkle with the sliced scallion greens and drizzle with olive oil. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]

" 52314,"Puerto Rican Rum Glazed Jumbo Shrimp with Crispy Onions and Avocado Salad 2 avocados, peeled, diced 1/2 cup tomatoes, diced 1/4 cup red onion, diced 2 tablespoons chopped cilantro, to taste 2 limes, juiced Salt, to taste Hot pepper sauce, to taste 4 (1- inch) wide onion rings Cajun seasoning mix Flour Buttermilk Vegetable oil, to fry 2 cups dark rum 3 star anise 2 cinnamon sticks 12 juniper berries 1 lemon, zested 2 cloves 1/2 bay leaf 1 cup molasses 8 extra large shrimp Instructions: Avocado Salad: In a large bowl, combine the avocado, tomatoes, red onion, and cilantro. Season to taste with lime juice, salt and hot pepper sauce. Onion Rings: Combine the flour and the Cajun seasoning mix and dunk onions in this mixture, then dunk onions in the buttermilk. Repeat this process once. Fry the onion rings until golden brown in a large pot with vegetable oil at 350 degrees. Glaze: In a large saucepan, combine rum, star anise, cinnamon sticks, juniper berries, lemon zest, cloves, bay leaf and molasses. Reduce until it becomes thick like a glaze. Shrimp: Grill shrimp in a grill pan. Brush with glaze and cook for 1 or 2 minutes on each side. Assembly: Arrange fried onion rings in center of plate. Spoon avocado salad into onion rings. Arrange cooked shrimp on top of salad. ","[Rioja, Tempranillo, Garnacha, Pinotage]" 52315,"Moroccan Carrot Salad 1 1/2 pounds carrots 2 1/2 tablespoons freshly squeezed lemon juice 2 1/2 tablespoons extra-virgin olive oil 2 tablespoons golden raisins (or chopped dried apricots) 1/2 teaspoon coriander 1/2 teaspoon cumin Large pinch of cayenne Large pinch of cinnamon Kosher salt Chopped fresh flat-leaf parsley, for serving Instructions: Peel the carrots and shave them into ribbons with a vegetable peeler. Put in a large bowl. Add the lemon juice, oil, raisins, coriander, cumin, cayenne, cinnamon and 3/4 teaspoon salt and toss to combine. Transfer to a serving platter and sprinkle with chopped parsley. ","[Ros, Sauvignon Blanc, Vermentino, Grenache Blanc]" 52316,"Lemon Nougat Semifreddo 700 g (1 lb 9 oz) ricotta 300 g (10 1/2 oz) sugar 300 g (10 1/2 oz) brittle nougat with almonds (purchased) 500 ml (2 cups) cream finely grated zest of half a lemon finely grated zest of 1 lime Instructions: Process the ricotta and sugar in a food processor until smooth. Finely chop the nougat or wrap in a tea-towel and smash with a rolling pin until broken into small pieces. Whip the cream until soft peaks form. Combine the ricotta mixture, nougat, cream and zests in a bowl and mix well. Pour into a 2-liter mold that has been rinsed in cold water. Freeze until set. Turn out onto a platter and serve cut into slices with lime slices or fresh seasonal fruits. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 52317,"Bloody Mary 3 cups tomato juice 1 cup vodka
1 tablespoon plus 1 teaspoon prepared horseradish
3 ounces fresh lime juice, plus a wedge for rimming glasses
3 ounces Worcestershire sauce
Sriracha sauce Seafood seasoning, such as Old Bay, for rimming glasses
Instructions: Suggested garnishes: celery sticks, blue cheese stuffed olives, sliced banana peppers. small cooked shrimp, lime and lemon wedges, pickled green beans In a large pitcher, stir the tomato juice, vodka, horseradish, lime juice, Worcestershire and some Sriracha together until combined. Chill until ready to serve. To serve, cut a slice in a lime wedge and rub it around half of the rim of 4 Collins glasses. Pour some seafood seasoning on a plate and dip the wet rims into the spice to adhere. Fill the glasses with ice and the chilled Bloody Mary, and garnish as desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 52318,"Chocolate-Hazelnut Drop Cookies 1 cup (2 sticks) unsalted butter, at room temperature 1 1/4 cups powdered sugar 1 teaspoon pure vanilla extract 2 cups all-purpose flour 1/2 cup chocolate-hazelnut spread, such as Nutella, at room temperature Instructions: 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 an electric stand mixer fitted with a paddle attachment, beat the butter and 1/4 cup of the 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. Roll the dough into 36 (1 1/2-inch) balls and place 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 the remaining 1 cup 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, Valpolicella]" 52319,"Japanese-Style Omelet with Ham and Cheese 3 large eggs 1 tablespoon milk Kosher salt 1 thin slice ham, finely chopped 1/4 cup shredded Gruyere or Cheddar
About 1 tablespoon vegetable oil 2 teaspoons finely chopped fresh chives Instructions: Beat the eggs with the milk and 1/4 teaspoon salt in a small bowl. Stir the ham and cheese together in another small bowl. Heat a Japanese rectangular omelet pan over medium heat until hot. Brush with little bit of oil. Add just enough of the egg mixture to coat the bottom of the pan when tilted. Let the egg cook until just set on the bottom, then use chopsticks or a rubber spatula to roll the sheet of egg into a log shape and push it to the far end of the pan. Brush the pan with more oil and again add just enough egg to coat the bottom when tilted, this time lifting up the rolled egg so that the raw egg flows underneath it. (If the egg is browning or setting too quickly, control the heat by lifting the pan off the burner for a moment.) When the underside is just set, roll the log towards the handle of the pan, then push the log back to the far end. Repeat; when you have made 3 layers, make another layer in the same manner and add half the ham and cheese. Make another layer, using the rest of the ham and cheese. Finish making the omelet in the same manner with the remaining egg. Turn the omelet out onto a plate, sprinkle with chives and serve. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Sparkling wine]

" 52320,"Beef-Mushroom Burgers 2 large portobello mushrooms, stems removed and gills scraped out, quartered 12 ounces extra-lean ground beef sirloin 1 clove garlic, grated 1 tablespoon low-sodium soy sauce Kosher salt and freshly ground pepper 1 tablespoon plus 2 teaspoons vegetable oil 4 slices light Swiss cheese (about 2 ounces) 1 14-ounce package frozen edamame pods 4 whole-wheat English muffins, split Ketchup, lettuce, sliced red onion and/or sliced pickles, for topping Instructions: Pulse the mushrooms in a food processor until finely chopped. Transfer to a medium bowl; add the beef, garlic, soy sauce, 1/4 teaspoon salt and a few grinds of pepper and mix with your hands until combined. Form into four 1/2-inch-thick patties. Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the patties, season with salt and cook until browned, about 3 minutes per side for medium rare. Top each burger with a slice of Swiss cheese, cover and cook until the cheese melts, about 1 more minute. Remove from the heat and uncover. Meanwhile, put the edamame in a microwave-safe bowl; cover with plastic wrap and pierce a few times with a knife to vent. Microwave until the edamame is bright green and tender, about 5 minutes. Uncover and toss with the remaining 2 teaspoons vegetable oil; season with salt. Toast the English muffins, then sandwich with the burgers and toppings. Serve with the edamame. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 52321,"Black Pepper Chips Peanut oil, for frying 2 large russet potatoes, scrubbed Kosher salt and 1 teaspoon freshly ground black pepper Instructions: Preheat peanut oil in a deep fryer to 300 degrees F with peanut oil. Slice the potatoes into very thin 1/8-inch slices using a mandolin with a straight blade attachment or a V slicer. Keep the potatoes in a large bowl of cold water for 30 minutes. Drain the potatoes in a colander and blot dry with paper towels; y. You don''t want to put wet potatoes into hot oil. Fry the potatoes in batches, only a handful at a time, for about 3 to 4 minutes. Once they reach a golden brown color, remove the chips from the fryer and drain on a paper towel-lined sheet tray. Season the chips with salt and lots of freshly ground black pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 52322,"Corned Beef Hash Waffles 2 1/4 pounds corned beef brisket, rinsed 1 tablespoon peppercorns
1 tablespoon coriander seeds 2 bay leaves
Nonstick cooking spray, for the waffle iron 4 cups store-bought shredded potatoes, such as Simply Potatoes hash browns 2 large eggs, beaten
1/2 medium yellow onion, sliced
Kosher salt and freshly ground black pepper
Chopped chives, for garnish
Instructions: For the corned beef: Add the brisket, peppercorns, coriander and bay leaves to a Dutch oven and cover with water. Bring to a boil and then lower to a simmer. Simmer until the meat is very tender, 2 1/2 to 3 hours. Remove the brisket from the liquid, allow to cool slightly and shred with a fork. Transfer to a large bowl. For the waffles: Preheat a waffle iron and spray with cooking spray. Add the shredded potatoes, eggs, onion and some salt and pepper to the bowl with the meat. Scoop 2 cups of the mixture into the waffle iron, pressing down gently to spread out in an even layer. Cook for 10 minutes. Repeat with the remaining waffle mixture. Garnish with chives. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 52323,"Tuna with Citrus Gremolata 1 cup finely chopped fresh flat-leaf parsley 1 lemon zested 1 orange, zested 2 large cloves garlic, very finely chopped 2 pounds tuna steaks 2 sprigs fresh rosemary, leaves chopped Salt and freshly ground black pepper Extra-virgin olive oil, for drizzling 1 lemon, juiced Instructions: Gremolata: Before cooking the tuna, combine the parsley, lemon zest and orange zest in a small bowl. Stir in the finely chopped garlic and reserve. Cut the tuna into bricks about 3 inches long and 2 inches wide, 3 pieces per portion. Season the tuna with rosemary, salt and pepper, to taste. Drizzle with extra-virgin olive oil and let stand for 10 to 15 minutes. When ready to cook, heat a healthy drizzle of extra-virgin olive oil in a skillet over medium-high heat. When the oil is hot add the tuna and cook for 2 minutes on each side for rare, 3 to 4 minutes on each side for opaque fish. Douse the pan with the lemon juice. Arrange the fish on a platter, scatter the gremolata over the top and serve. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 52324,"Salty Caramel Panna Cotta 8 ounces heavy cream 8 ounces chopped milk chocolate 1 cup heavy cream 1 cup sugar Fleur de sel 3/4 cup plus 1 cup milk 1 tablespoon powdered gelatin 2 cups heavy cream Salted peanuts Caramelized Popcorn, recipe follows Whipped cream Milk chocolate shavings 75 grams glucose 75 grams sugar 50 grams butter 1/4 teaspoon salt 1/4 teaspoon baking soda Popcorn Instructions: For the ganache: Boil the heavy cream in a saucepan over medium-high heat. Pour the cream into a bowl over the milk chocolate and whisk until the chocolate is melted. Pour one ladle of ganache into the bottom of 8 double rocks glasses. Put in the refrigerator and allow to cool while you make the caramel sauce and panna cotta.
For the caramel sauce: Boil the heavy cream in a saucepan over medium-high heat. Put the sugar in a separate saucepan. Add a pinch of fleur de sel to the sugar. Heat the sugar over medium-high heat until it starts to turn a caramel color, 6 to 10 minutes. Slowly add the cream to the dark caramel sauce and whisk together. Allow to cool.
For the panna cotta: Pour 3/4 cup of the milk in a bowl. Sprinkle the powdered gelatin over the milk. Heat the remaining 1 cup milk and the heavy cream in a saucepan over medium-high heat and bring to a light simmer. Pour the milk and cream mixture over the gelatin mixture and whisk until dissolved. Pour the salty caramel sauce into the mixture, whisking as you pour. Distribute evenly into the double rocks glasses over the ganache. Place in the refrigerator for 2 to 3 hours.
When the panna cotta is chilled, garnish with salted peanuts, Caramelized Popcorn, whipped cream or milk chocolate shavings Make a dry caramel with the glucose and sugar. Heat until it is light caramel in color. Add the butter and mix until melted. Add the salt and baking soda and mix until incorporated. Add the popcorn and toss until evenly coated. Pour on a silicon mat to cool. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 52325,"Penne Pasta Salad with Sun Dried Tomatoes, Asparagus and Basil 1 pound penne pasta 1 cup fresh asparagus tips 4 garlic cloves, minced 1/4 cup olive oil Salt and pepper, to taste 1 bunch basil, chopped 1 cup sun-dried tomatoes in oil Instructions: Cook pasta according to directions. Drain. Saute asparagus tips in garlic, olive oil, salt and pepper until tender. Add to the pasta along with the basil and sun-dried tomatoes. Toss to mix. Adjust seasonings as necessary. Refrigerate 1 hour or longer before serving. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 52326,"Pasta e Fagioli 1 pound dried white beans, such as cannellini Kosher salt 4 ounces salt pork, rinsed, dried and chopped 2 rounded tablespoons tomato paste 1 pound mixed pasta shapes, such as mezzi rigatoni, penne rigate or shells Freshly ground black pepper Pecorino Romano, for serving Instructions: The night before serving, sort through the beans and discard any small, cracked or shriveled ones. Place the beans in a pot or jar large enough to cover them with water by at least 3 inches. Leave the beans in a cool place or in the refrigerator overnight to rehydrate. The next day, strain the beans through a colander (discard the water). Add the beans to a medium saucepan with enough water to cover by at least 2 inches, about from the tip of your finger to your knuckle. Turn the heat to medium-high, bring the liquid to a boil, then return to a simmer and cook, stirring occasionally and skimming off any foam that rises to the top, until the beans are tender, 50 minutes to 1 hour. Add additional water when necessary to keep the beans submerged. When the beans are done, turn off the heat, add 1 1/2 teaspoons salt and stir to incorporate; set aside. Put the salt pork in a medium pot over medium heat and cook, stirring occasionally, until crispy, about 12 minutes. Remove the salt pork and discard. Pour off all but 2 tablespoons of the fat. Add the tomato paste to the pot, and cook until it darkens, about 2 minutes. Add 2 cups of the cooking water from the beans, and simmer for 10 minutes. Strain the beans, add them to the pot and cook just long enough to heat them through, about 5 minutes. Meanwhile, bring a large pot of generously salted water to a rolling boil, and cook the pasta according to the package directions for al dente. Add as many pasta shapes as you wish, as long as their cooking times are within 2 minutes of one another (according to the package directions). Drain, reserving 2 cups of the cooking water. Add the pasta back to the pot, add the beans with their liquid and the reserved pasta water and stir in 2 to 3 teaspoons of pepper. Ladle the soup into serving bowls, and grate the Pecorino Romano over the top if using. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 52327,"Guacamole 3 ripe avocados Scant teaspoon salt 3 to 4 limes, juiced, to taste 4 tablespoons fresh coriander, chopped 1/2 fresh green chili, or to taste, minced 4 scallions (white and green parts), finely sliced Instructions: Get everything, except the avocados, prepped when you get home. Just before you want to eat, peel and stone the avocados and put the flesh in a bowl. Don't worry about how pulpy you make the avocado, as it will be mashed. Dissolve the salt in the lime juice and pour it over. Then add the other ingredients and mash with a fork until you have a rough lumpy mixture. At all costs avoid turning it into a smooth puree; by its nature the avocado will be smooth anyway, but you want as many soft but form-holding clumps as possible.
","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 52328,"Grilled Shrimp and Cilantro Pesto Pizza 1 (1/4 ounce) package active dry yeast (2 1/4 teaspoons) 3/4 cup warm water (105 to 115 degrees F) 1 3/4 to 2 cups unbleached all-purpose flour plus additional for kneading and dredging 1 1/2 teaspoons salt 3 teaspoons olive oil, divided, plus more for brushing dough 2 cups grated Monterey Jack cheese Cilantro Pesto, recipe follows Grilled Shrimp, recipe follows Cilantro leaves, for garnish 3/4 cup fresh cilantro leaves 1/4 cup parsley leaves 2 garlic cloves, coarsely chopped 2 tablespoons pine nuts 1/4 cup grated Parmesan 1/2 cup olive oil Salt and freshly ground black pepper 16 large shrimp, peeled and deveined Olive oil Salt and freshly ground black pepper Instructions: In a small bowl, whisk together the yeast and 1/4 cup of the warm water. Let sit for 5 minutes to proof. Place 1 3/4 cups of the flour in large bowl with the salt. Add the yeast mixture, the remaining water, and 2 teaspoons oil, and stir until combined. Transfer the dough to a floured surface and knead until smooth. Grease a large bowl with the remaining 1 teaspoon oil, add the dough and turn to coat. Cover and put in a warm place until doubled in volume, about 1 to 1 1/2 hours. Preheat the grill to medium-high. Once the dough has risen, divide it in half, and set aside half for another use or for the Red cl-White Anchovy Caesar Salad Pizza. Then divide the half into 4 balls. Roll each ball into 8-inch circles. Brush each circle with oil and grill on both sides until golden brown. Add 1/2 cup grated cheese to each pizza and grill until the cheese is just melted. Remove from the grill and spread a few tablespoons of the cilantro pesto over each pizza. Top each pizza with 4 shrimp and sprinkle with cilantro leaves. Put all ingredients in the work bowl of a food processor. Process until smooth. Season with salt and pepper to taste.; Preheat the grill to high. In a large bowl, toss the shrimp with enough olive oil to coat, and season with salt and pepper. Grill for 1 to 2 minutes per side or until just cooked through. Remove from grill and keep warm until ready to use. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 52329,"Vinaigrette For Green Salad 1 teaspoon Dijon mustard 1 teaspoon minced fresh garlic 3 tablespoons champagne vinegar Kosher salt and freshly ground black pepper 1/2 cup good olive oil Salad greens or mesclun mix for 6 to 8 people Instructions: In a small bowl, whisk together the mustard, garlic, vinegar, 1 teaspoon salt, and 1/2 teaspoon pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified. Place the salad greens in a medium bowl and add enough dressing to moisten. Sprinkle with a little extra salt and pepper, if desired, and serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 52330,"Orchard Salad 1 head red leaf lettuce 1 head green leaf lettuce 1 teaspoon lemon juice, a wedge 1 crisp red apple, such as McIntosh or Paula Red, thinly sliced 1 Anjou pear, thinly sliced 2 tablespoons apple cider 2 tablespoons cider vinegar 1 teaspoon sugar 1/3 cup extra-virgin olive oil, eyeball it Salt and coarse black pepper 8 ounces sharp cheddar, thinly sliced Instructions: Coarsely chop lettuce. Squeeze the a little lemon juice over apples and pears and toss with greens. Combine cider, vinegar and sugar in a bowl and whisk in oil in a slow stream. Pour dressing over salad and season salad with salt and pepper and toss salad to combine and coat evenly. Serve salad with a garnish of sliced sharp cheddar cheese. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 52331,"Bone-In Pork Chop with Mole and Tomato and Corn Rice 1 tablespoon fennel seeds 1 tablespoon cumin seeds
1 stick cinnamon
1 dried ancho cl, stemmed and a majority of the seeds tapped out
1 dried guajillo cl, stemmed and a majority of the seeds tapped out
1 dried pasilla cl, stemmed and a majority of the seeds tapped out
Olive oil, for the pan 4 corn tortillas 3 Roma tomatoes
3 tomatillos, husks removed
3 cloves garlic
1 jalapeno, stemmed and seeded
1 Spanish onion, sliced into 1/2-inch rings
8 cups chicken stock, plus more if needed 1/4 cup roasted unsalted peanuts 1/4 cup blanched almonds
2 chipotle chiles in adobo
1/2 cup brown sugar
2 ounces Mexican chocolate, roughly chopped
1 bay leaf Kosher salt and freshly ground black pepper Two 1 1/2-inch-thick bone-in pork chops
2 tablespoons roughly chopped fresh cilantro Olive oil, for the pot 1/2 Spanish onion, small dice
1 1/2 cups chicken stock
1 cup basmati rice
1/2 cup canned crushed tomatoes
1 bay leaf
Kosher salt
1 ear corn, kernels removed
1/2 bunch fresh cilantro, chopped Instructions: For the pork chop with mole: To a large cast-iron pan over medium-high heat, add the fennel seeds, cumin seeds and cinnamon. Toast, swirling the pan frequently, until fragrant. Remove from the pan and set aside. Then, add the ancho, guajillo and pasilla chiles (you may have to work in batches depending on the size of the pan) in an even layer and toast on all sides, continuing to move the pan frequently, until fragrant, about 5 minutes per batch. Remove from the pan and set aside. To the carafe of a spice grinder, add the toasted fennel and cumin seeds and pulse until a fine powder is formed. Remove and set aside. Meanwhile, heat a grill pan over medium-high heat. Brush lightly with olive oil. Grill the tortillas, tomatoes, tomatillos, garlic, jalapeno and onion in batches until charred with grill marks on all sides, about 2 minutes. Transfer to the carafe of a bender. To the blender, add the chicken stock, peanuts, almonds, chipotle in adobo and 1 tablespoon of the fennel-cumin mixture and blend until smooth. Transfer to a medium saucepot over medium heat. Add the brown sugar, chocolate, bay leaf and toasted cinnamon stick. Bring to a boil, then reduce to a simmer. Taste and season with salt and pepper. Cook for at least 30 minutes, but longer is always better, so up to 2 hours. Adjust the consistency with more chicken broth if the mixture is too thick. For the corn and tomato rice: Coat a small saucepot with olive oil and turn the heat to medium. Add the onion and saute until translucent, about 5 minutes. Add the chicken stock, rice, tomatoes and bay leaf and season with a pinch of salt. Bring to a boil then reduce to a simmer and cover. Cook until the rice is tender, about 15 minutes. Remove the cover, fluff the rice and stir in the corn and cilantro. Meanwhile, season the pork chops with the remaining fennel-cumin mixture and some salt. Heat the large cast-iron pan used to toast the spices over medium-high heat and coat generously with olive oil. Sear the chops on all sides until brown (brown food tastes good!), about 6 minutes per side. Cook to medium, until the internal temperature reaches 145 degrees F or to desired doneness. Remove from pan and allow to rest on a cooling rack for at least 10 minutes. To serve, ladle a spoonful of mole on the bottom of the plate, place a pork chop on top and garnish with the cilantro and rice on the side. ","[Syrah, Tempranillo, Garnacha, Barbera]" 52332,"Dark and Stormy Ice cubes 1 to 2 juicy limes (you need 1-ounce juice and a wheel for garnish) 1 ounce golden rum, such as Gosling's 6 ounces ginger beer 1/2 ounce dark rum, such as Goslings's
Instructions: Fill a highball glass or large wine goblet with ice cubes. Add the lime juice and the golden rum. Top off with the ginger beer and stir lightly. Float a layer of the dark rum on top by pouring it over the back of a wide, flat spoon. (Don't worry if it doesn't float; it tastes great either way.) Garnish with the lime wheel. Drink. ","[Rum, Ginger Beer]" 52333,"Herb Chicken Stew 2 cups all-purpose flour 1 tablespoon paprika 2 pounds boneless/skinless chicken, dark and/or white meat, 1/2-inch dice Canola oil, to cook Salt and black pepper 2 onions, sliced 2 large carrots, peeled, 1/8-inch slices 2 ribs celery, sliced 3 large potatoes, washed, squared off, 1/2-inch dice (or 3 cups leftover cooked rice) 1 tablespoon dried thyme 2 tablespoons dried basil 1 tablespoon dried oregano 1 tablespoon ginger powder 8 sprays Fire Roasted Garlic Juice (Garlic Valley Farms 800-424-7990 1 tablespoon coarse ground fennel 2 tablespoons naturally brewed soy sauce 1 quart chicken stock Instructions: In a bowl, mix together the flour and paprika and dredge the chicken in the flour. Shake off excess flour. In a stock pot on high heat, coat with canola oil and brown the chicken. Season with salt and pepper and remove the chicken. In the same pot, brown the onions, carrots and celery. Season. Add the potatoes, thyme, basil, oregano, ginger, garlic, fennel, soy, and stock. Bring to a simmer. Return the chicken to the pan. Cook until chicken is cooked, potatoes are tender, and stock is reduced by 15 to 20 percent, about 30 to 45 minutes. Check for seasoning. PLATING: Serve in large pasta bowls with crusty bread. BEVERAGE: Pinot noir ","[Pinot Noir, Chianti, Tempranillo, Garnacha]

" 52334,"Darjeeling with Ginger Syrup 1 cup sugar 1 cup water 5 slices unpeeled ginger Darjeeling tea Instructions: In a saucepan bring the sugar, water and ginger slices to a boil. Turn heat off and let sit 20 minutes to infuse the flavor. Use immediately or store with ginger left in, refrigerated. Make a pot of good first flush Darjeeling tea and sweeten it with the ginger syrup. ","[Champagne, Riesling, Gewrztraminer]" 52335,"Apple and Quince Pie 1 1/4 pounds Granny Smith, Jonathan or other cooking apples 1 large quince Raw granulated sugar, as needed About 1 1/4 cups water A sheet of Puff Pastry or 1/2 pound Shortcrust Pastry Dough, recipes follows Sprinkling demerara sugar 1 1/2 cups all-purpose flour Pinch salt 3/4 cup unsalted butter 2/3 cup cold water Instructions: Preheat the oven to 400 degrees F. Peel, core and slice the apples, then peel, core and grate the quince. Fill a pie pan with the fruit, sprinkling sugar over each layer, and mounding it up toward the center of the pan. Pour the water into the pan to come halfway up to the fruit. Roll out the dough. Cut off a thin strip and attach it to the rim of the pan, brushing the rim with water first. Brush the strip with water and cover the pan with the sheet of dough, cutting off all the overhanging bits. Crimp the edges, brush the top with eggwash, and strew over the demerara sugar. Bake for 20 minutes before turning the temperature down to 375 degrees F and cooking for a further 20 minutes. Eat warm or hot with heavy cream. Use approximately twice the weight of all purpose flour (preferably organic) to unsalted butter. Some recipes call for half butter, half lard. Sift the flour and a pinch of sea salt into a food processor, then cut the cold butter into small pieces on top of it. I process it for 20 to 30 seconds, then add ice-cold water through the top, a tablespoon at a time, 2 to 2 1/2 minutes should be enough for about 10 ounces of dough, with the machine running. If the paste is still in crumbly little bits after 1 or 2 minutes, add a tablespoon more water, but remember, the more water you use, the more the crust will shrink if you bake it blind. One solution is to use a bit of cream or egg yolk instead of water. The moment the dough has cohered into a single ball, stop, remove it, wrap it in plastic wrap and chill in the fridge for at least 30 minutes. If you're making pastry dough by hand, sift the flour into a large bowl with the salt, add the chopped butter, and work as briskly as you can to rub the fat into the flour. Use the tip of your fingers only, rather like running grains of hot sand through your fingers. Add the water bit by bit as above; wrap and chill the dough. If you're making a double-crust pie, divide the dough into roughly 2/3 and 1/3. Then scatter a bit of flour on your work surface, roll your rolling pin in it, dust the palms of your hands, and start rolling. Always roll away from yourself, turning the dough as you go, and keep the rolling pin and work surface floured to prevent sticking. Preheat the oven to 375 to 400 degrees F. Line your greased pie pan with dough. Never stretch it; it will stretch back. Try to leave at least 30 minutes for the unbaked dough to commune with the inside of your fridge. Or put it in the night before you need it. Tear off a piece of waxed paper a little larger than the pie pan and place it over the dough. Cover the paper with a layer of dried beans; the idea is to prevent the pastry from rising up in the oven. When the dough is nearly cooked (the timing depends on the rest of the recipe), remove the paper and beans and prick the bottom of the pie shell to let out trapped air that would otherwise bubble up. Return the tart to the oven for 5 to 10 minutes to dry the bottom. Brushing the partly baked pie shell with a light coating of beaten egg or egg white ensure a crisp finished tart. Sift the flour and salt into a mixing bowl. Rub in 2 tablespoons of the butter, as for shortcrust pastry dough, or use a food processor. Mix in the water and then gently knead the dough on a floured surface, preferably marble. Wrap it in plastic wrap and refrigerate for 30 minutes. Keep the rest of the butter out so that it softens, then flatten it into a rectangle 1 inch thick. On a lightly floured surface, roll out the dough into the same size as the butter. Place the butter in the center of the pastry and then fold over the top and bottom of the dough to cover the butter. With the rolling pie, press down on the edges to seal in the butter, then give the dough a quarter turn clockwise. Now roll the dough out so that it returns to it's original length. Fold over the ends again, press them together with the rolling pin, and give a further quarter turn clockwise. Repeat the process once more, then rest the dough in the fridge for at least 30 minutes, remembering which way it is facing. Repeat the rolling and turning process twice more, then refrigerate for a final 30 minutes before using or freezing. If the dough gets warm and buttery at any stage during the process, put it in the fridge to chill. If you prefer not to make your own, you can buy ready-made puff pastry, but try to find the very best available. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 52336,"Strawberry Blackberry Summer Trifle 5 cups strawberries (about 2 pounds) 3 cups blackberries (about 10 ounces) 3/4 cup sugar 2 cups whipping cream, chilled 1/3 cup elderflower syrup or lychee syrup 1 prepared angel food cake Instructions:

1. Reserve a handful of whole strawberries and blackberries to top the cake.
2. Hull and halve all but reserved strawberries; toss them with sugar in a medium bowl. Cover with plastic wrap and set aside until juices release, about 1 hour.
3. Whip cream in a chilled bowl to soft peaks. Fold in elderflower syrup and set aside in refrigerator.
4. Tear or cut angel food cake into 2-inch pieces. Scatter half of cake pieces onto bottom of a trifle dish or large clear glass bowl. Add blackberries to strawberries and ladle half of the berry mixture and their juices over cake; top with half whipped cream. Repeat with remaining cake, berries and cream. Garnish top trifle with reserved whole berries and refrigerate for 2 or up to 24 hours. Serve chilled. ","[Chardonnay, Moscato, Riesling, Sparkling Brut]

" 52337,"Snap-Dragon's \Stone Soup
1 clean, big stone 1 pound of borlotti (or similar) beans 1 stalk of celery, peeled and chopped A small bunch of parsley, chopped 2 small tomatoes, seeded and chopped 2 garlic cloves, pressed 1 large carrot, scraped and chopped Salt and pepper (to taste) 6 ounces of tiny dried macaroni 1/4 cup olive oil and a splash Bunch of fresh basil Grated Parmesan cheese Dragon lake water (or tap) Instructions: Put the stone in a large sauce pan. Add water to cover it by 3 inches. Boil for 1 minute. Add the beans, celery, parsley, tomatoes, splash of olive oil, garlic and carrot. Cook on a low heat for 30 minutes. Put a ladleful of soup in a blender and whiz for 10 seconds. Pour back into the pot. Add the salt and pepper. Cook for 10 minutes more. Boil up the tiny pasta in lots of salted water. When it's cooked (not too soft), drain it and add to the soup. If it looks too thick, add a bit of pasta cooking water so it's soupy. Put the basil in blender. Whiz for 10 seconds with 1/4 cup of olive oil and a teaspoon of salt. To serve: Ladle the soup into warm bowls and dribble on some basil oil and a sprinkle of grated Parmesan cheese. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 52338,"Ming's Thai Chicken and Zucchini Calzone 1 pound dark chicken meat, sliced into strips 2 red onions, sliced and caramelized 1 tablespoon minced ginger 4 minced Thai bird chiles 1 large zucchini, small dice 4 Roma tomatoes, diced (may be canned) 2 limes 1/4 cup fish sauce 1/2 cup Thai basil, chiffonade 2 cups mozzarella cheese Canola oil, to cook Salt and pepper, to taste Instructions: Preheat oven to 375 to 400 degrees. Use a pizza stone if available. In a hot skillet or wok, coat with oil and brown seasoned chicken meat on all sides, about 3 minutes. Set aside. In the same skillet, brown onions, ginger chiles and season. Add zucchini, tomatoes, juice, fish sauce and season. Cook until zucchini is tender firm. Drain the mixture then toss with basil and cheese. Check for seasoning. Let mixture cool then stuff calzones. Bake in the oven until golden brown, about 15 to 20 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Chianti]" 52339,"Easy Veggie Marinara Ravioli Bake 2 large carrots 2 large zucchini 1 tablespoon extra-virgin olive oil One 32-ounce jar marinara sauce One 20-ounce package beef or cheese ravioli, fresh or frozen (thawed if frozen) 8 ounces grated mozzarella (2 cups) 1/4 cup fresh basil leaves, chopped or torn 1/4 cup grated Parmesan Instructions: Preheat the oven to 350 degrees F. Grate the carrots and zucchini using a food processor or a hand grater. Heat the oil in a large, oven-safe skillet or braiser with a lid over medium-high heat. Add the grated vegetables and cook, stirring frequently, until the vegetables have released their water and are soft and starting to brown, about 10 minutes. Add the marinara and ravioli and bring to a simmer. Turn off the heat and sprinkle the mozzarella over the top. Cover and bake until the ravioli is cooked and the cheese is melty, about 20 minutes. Remove the cover. Change the oven to broil and broil until the cheese is golden and bubbly, about 5 minutes. Sprinkle with the basil and Parmesan. Serve warm. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 52340,"Seared Halibut with Sauteed Swiss Chard and Salsa Cruda Olive oil 1 clove garlic, smashed Pinch crushed red pepper 1 slice bacon, cut into 1/2-inch lengths (lardons) 4 large Swiss chard leaves, stems removed and cut into 1/2-inch lengths, leaves cut into 1-inch lengths 1/4 cup chicken stock, divided Salt 1 (6-ounce) halibut filet 1/2 cup Salsa Cruda, recipe follows 1/2 pound heirloom tomatoes (assorted colors preferred), stemmed, seeded and cut into 1/4-inch dice 1/4 small red onion, cut into 1/4-inch dice 1/2 small zucchini, green part only, cut into 1/4-inch dice 5 pitted Gaeta or kalamata olives, slivered 1 clove garlic, smashed and finely chopped 1 sprig fresh oregano, picked and leaves chopped 3 basil leaves, chiffonade 1 1/2 tablespoons red wine vinegar Pinch crushed red pepper 1 1/2 tablespoons extra-virgin olive oil Kosher salt Instructions: Coat a saute pan with olive oil. Toss in the garlic clove, crushed red pepper, bacon, and a couple drops of olive oil. Bring the pan to a medium heat. When the garlic is golden and very aromatic, remove it and discard. When the bacon has become crispy, toss in the Swiss chard stems, half of the chicken stock, and season with salt. When the chicken stock has reduced, toss in the Swiss chard leaves and season with salt. Cook the leaves until they are just wilted, about 3 to 4 minutes. Coat another saute pan with olive oil and bring to a high heat. Pat the halibut fillet dry with a paper towel and season with salt. When the oil in the pan is very hot but not yet smoking, place the fish flesh side down and cook for 3 to 4 minutes. As the fish cooks it will turn from translucent to opaque. Turn the fish over and cook for another 3 to 4 minutes. When the fish is done it should be golden and firm but still moist. Place the Swiss chard in the center of the serving plate. Lay the fish directly on top. Top the fish with the Salsa Cruda. Combine all the ingredients in a large bowl. Season generously with salt. Taste to make sure it is delicious. Adjust seasonings if needed. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 52341,"Strathearn Roasted Chicken 1/2 cup honey 1/2 cup kosher salt 2 bay leaves 2 cloves garlic, peeled and smashed 2 sprigs fresh thyme 3 cups ice cubes One 4- to 5-pound chicken, cut into 10 pieces, backbone removed 1/4 cup honey 2 teaspoons apple cider vinegar Juice of 1 orange 1 tablespoon kosher salt 2 teaspoons freshly cracked black pepper 1 tablespoon extra-virgin olive oil 1 pound assorted fancy mushrooms (e.g. cremini, oyster, shiitake, king trumpet) 1 tablespoon thinly sliced garlic 1 tablespoon finely minced shallot Kosher salt and freshly cracked black pepper Kosher salt and freshly cracked black pepper
1/4 cup all-purpose flour 1/2 cup dry white wine 1 cup low-sodium chicken broth Truffle oil, for drizzling 2 tablespoons unsalted butter Instructions: Preheat the oven to 350 degrees F.
For the chicken brine: Combine 1 cup water, the honey, salt, bay leaves, garlic and thyme in a large saucepot. Bring to a boil over medium-high heat. Once at a boil, turn off the heat and add the ice cubes. Place the chicken and brine into a large resealable gallon plastic bag. Refrigerate, brining the chicken, for 1 hour.
For the honey glaze: In a small saucepot over medium-low heat, whisk the honey, vinegar and orange juice until just simmering. Remove from the heat and set aside at room temperature until ready to use.
For the chicken: Once brined, remove the chicken quarters from the bag and pat dry. Sprinkle the chicken with the salt and pepper and place skin-side down into a cast-iron pan. Place into the oven. Roast until the internal temperature reads 155 degrees F, about 50 minutes, flipping halfway through the baking time. Remove from the oven, brush the chicken with the honey glaze, and then return to the oven. Finish roasting the chicken until the skin is crispy and the internal temperature reads 165 degrees F, about 15 minutes. Remove the chicken and allow to rest about 10 minutes. Reserve the pan drippings. For the gravy: To the same cast-iron pan, over medium-high heat, add the olive oil. Add the mushrooms, garlic and shallots, and toss to combine. Allow to soften, being careful not to burn. Season with salt and pepper. Add the flour and whisk to incorporate with the fat. Continue cooking out the starch for about 2 minutes. Add the white wine and scrape up any browned bits on the bottom of the pan. Reduce for about 1 minute. Add the chicken stock and reduce by half, 2 to 3 minutes. Remove from the heat and drizzle in some truffle oil. Swirl in the butter. Season with salt and pepper. Arrange the chicken pieces on a serving dish, finishing with the truffle gravy. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 52342,"Super Stock 2 cups water 2 carrots, peeled and cut into 1-inch pieces 1 parsnip, peeled and cut into 1-inch pieces 6 celery stalks, cut into 1-inch pieces 1/2 large onion or 1 medium onion, quartered 1/4 stick (1 ounce) butter or margarine, or 2 tablespoons vegetable oil 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 rutabaga, peeled and diced 1 turnip, peeled and diced Instructions: Put the water, parsnip, carrots, celery and onion in a stockpot and bring to a boil. Stir in the butter, salt and pepper, and lower the heat to medium. Cover and simmer for 40 minutes. Remove the pot from the heat and strain the stock through a sieve. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 52343,"Shrimp, Tomato, and Basil Pizzas 2 1/4 pounds ripe tomatoes (about 7 medium) 2 tablespoons extra virgin olive oil 3 cloves garlic, peeled and finely chopped
2 large shallots, peeled and finely chopped 1 branch fresh thyme
1/4 teaspoon chopped fresh rosemary 1 tablespoon tomato paste 1 teaspoon fine sea salt 1/4 teaspoon freshly ground white pepper 5 sheets frozen phyllo dough, defrosted 1/3 cup unsalted butter, melted 1 tablespoon unsalted butter, melted 54 uncooked medium shrimp (about 3 pounds), peeled, sliced in half horizontally, and deveined Fine sea salt, to taste Freshly ground white pepper, to taste Cayenne, to taste 36 long saffron threads 1/4 teaspoon fresh thyme leaves 3 tablespoons extravirgin olive oil 6 fresh basil leaves, cut across into thin strips Instructions: For the Tomato confit, bring a pot of water to a boil. Blanch the tomatoes for 5 seconds, then dip them into ice water until cold. Peel, cut in half crosswise, and squeeze out the seeds. Finely chop the tomatoes and set them aside. Heat 2 tablespoons of oil in a large saucepan over mediumhigh heat. Add the garlic and shallots, lower the heat slightly, and saute until softened, about 3 minutes. Add the thyme and rosemary. Stir in the tomatoes, tomato paste, salt, and pepper. Lower the heat to medium and simmer, stirring occasionally, for 12 minutes. Take out the thyme and simmer until the mixture is thick, about 8 minutes longer. (The confit can be made up to 3 days ahead. Store in the refrigerator in an airtight container.) For the pastry, preheat oven to 375 degrees. Lay 1 sheet of phyllo dough on a work surface, keeping the rest covered with a damp cloth until needed. Brush with melted butter and top with another sheet of phyllo. Repeat until all of the phyllo and butter are used. Using the ring as a guide, cut out 6 circles of phyllo, discarding the scraps. Line a large baking sheet With parchment paper and put the phyllo circles on the pan (or bake in 2 batches if necessary to fit). Cover with another sheet of parchment, pressing the paper into the phyllo. Bake until the pastry is well browned, about 12 minutes. Set aside. To make the shrimp, use the ring as a guide to cut out 12 circles of parchment paper. Brush 6 of these with butter. Put the ring over 1 of the buttered rounds, as a guide to keep the shrimp in an even circle. Arrange the shrimp halves in a radial pattern on top of the parchment, cut side up, as close together as possible so they completely cover the paper. Repeat with the remaining shrimp, covering the 6 buttered papers. Place the shrimp rounds on a baking sheet and refrigerate until ready to use. (The recipe can be made to this point early on the day you plan to serve.) To serve preheat oven to 550 degrees. Pull the top sheet of parchment off the shrimp. Season with salt and pepper. Spread each phyllo round with 3 tablespoons of tomato confit. Work quickly from this point on or the pastry will get soggy. Invert the shrimp rounds over the phyllo so the edges line up perfectly. Pull off the parchment. Season the top of the shrimp with salt and pepper and sprinkle very lightly with cayenne. Scatter the saffron and thyme over the shrimp and drizzle each pizza with 1 teaspoon of oil. Put on a baking sheet (or divide between 2) and bake until the shrimp turn pink, about 5 minutes. Scatter the basil over the pizzas and drizzle another 1/2 teaspoon of oil over each one. Place on plates and serve immediately ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 52344,"Oxtail Gyoza 8 ounces cabbage, quartered, cored and cut into large chunks 1 ounce scallions, trimmed and rough chopped 1/2 ounce garlic
1/2 ounce fresh ginger, peeled and rough chopped 10 ounces cooked oxtail meat 2 ounces mirin
2 ounces soy sauce
Kosher salt and freshly ground black pepper
32 gyoza or round wonton wrappers
2 cups rice vinegar 1 1/2 cups soy sauce
1/4 cup sriracha
2 tablespoons toasted sesame oil
1/4 teaspoon xanthan gum
Neutral cooking oil, for cooking
Instructions: For the gyoza: Combine the cabbage, scallions, garlic and ginger in a food processor and pulse until fine. Mix the oxtail meat with the cabbage mixture in a bowl. Season with the mirin, soy sauce, salt and pepper. (Mirin adds sweetness, soy sauce adds umami and salinity, black pepper adds floral heat, and salt is, well, salt. It's totally fine to taste as you go because the meat is already cooked.) Once mixed, add a small portion (about 1 tablespoon) of the mixture to the middle of a gyoza wrapper and seal with a wet finger, creating the classic gyoza creases as you seal with your fingers. Repeat the process until you've used up all the mixture. For the sauce: Combine the vinegar, soy sauce, sriracha, sesame oil and xanthan gum in a blender and blend at high speed. Add 1 tablespoon oil to a large, high-sided saute pan over medium-high heat. Gently add the gyoza to the pan in an upright position and cook until the bottoms are crispy and browned, about 5 minutes. Add 2 ounces water to the pan, then cover and continue to cook until the wrapper is tender, about 5 more minutes. Serve with the sauce. Repeat with the remaining gyoza. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 52345,"Roasted New Potatoes with Garlic 1 1/2 pounds medium red bliss or other waxy-style potatoes, skin-on and scrubbed 2 tablespoons unsalted butter, melted 1 teaspoon kosher salt, plus more 1 tablespoon finely minced garlic 1 tablespoon finely chopped flat-leaf parsley Freshly ground black pepper Instructions: Preheat oven to 375 degrees F.
Half the potatoes lengthwise and cut them into 1-inch-wide wedges. In a medium bowl, toss the potatoes with the butter and 1 teaspoon of salt. Spread the potatoes out on a roasting pan large enough to hold them in a single layer. (Arrange the potatoes cut-side down, to ensure crisply browned edges.)
Roast the potatoes until golden brown, about 45 minute. Add the garlic and stir to coat the potatoes evenly. Continue to roast until the potatoes and garlic are evenly browned, about 15 minutes more. (Take care that the garlic doesn't burn.) Remove from the oven and mix with the parsley. Season with salt and pepper to taste. Serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 52346,"Marbled Mashed Sweet Potatoes 1 pound Yukon gold potatoes (about 3) 1 pound sweet potatoes (about 2) Kosher salt 6 tablespoons unsalted butter, diced 1/3 cup heavy cream, warmed 1/3 cup sour cream Freshly ground black pepper 1 tablespoon packed light brown sugar Pinch of cayenne pepper Instructions: Put the potatoes and sweet potatoes in a large saucepan and cover with cold water by 1 inch. Add a generous pinch of salt, bring to a simmer and cook until the potatoes are easily pierced with a knife, 35 to 40 minutes. Drain and let cool slightly. Peel the Yukon gold potatoes and transfer to a medium bowl. Peel the sweet potatoes and transfer to a separate bowl. Divide the butter between the 2 bowls. Add the heavy cream and sour cream to the Yukon gold potatoes and mash well with a potato masher; season with salt and black pepper. Add the brown sugar and cayenne to the bowl with the sweet potatoes and mash well; season with salt and black pepper. Dollop the potatoes and sweet potatoes into a warmed serving dish and swirl using a large spoon. (The potatoes can be made up to 2 hours ahead; set aside in a baking dish. Reheat, covered, at 350 degrees F, 15 to 20 minutes.) ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 52347,"Crisp Quail with Pineapple and Green Onion 8 quails, quartered 2 tablespoons plum wine or sherry 2 tablespoons chopped fresh, peeled ginger 1 tablespoon finely chopped garlic 1 tablespoon finely chopped green onion 1 teaspoon salt 1 teaspoon freshly ground white pepper 3/4 cup plum wine or Port 1 tablespoon julienned fresh, peeled ginger 1/2 cup brown stock 1/2 cinnamon stick 1 teaspoon chili oil, recipe follows Salt and freshly ground white pepper 2 tablespoons (1 ounce) unsalted butter Peanut oil, for deep-frying About 1 cup rice flour 6 green onions, trimmed and cut in half lengthwise 1/4 fresh pineapple, cut lengthwise, peeled, trimmed, and cut into 10 thin slices 1 cup peanut, light sesame or olive oil 1/4 cup dried red cl flakes Instructions: Place the quail quarters on a plate and toss with the marinade. Let marinate 1 hour, up to 6 hours, refrigerated. Prepare the sauce: In a medium skillet, over high heat, combine the wine and ginger and reduce by half. Pour in the stock with the cinnamon stick and cook until the sauce thickens. Add the chili oil and season lightly with salt and pepper. Whisk in the butter and correct seasoning to taste. Keep warm. In a deep, heavy saucepan or a deep-fryer, heat about 3 inches of peanut oil to 350 degrees F. Pour the rice flour into a small bowl and make a thick batter using 1/2 to 3/4 cup water. Transfer the quail from the marinade to a clean plate. Pour enough of the batter over the quail to coat well, reserving a little batter. Deep fry until golden, 2 to 3 minutes. Do not overcook. Drain on a clean towel and toss in the reserved sauce. Quail is best when still pink on the inside. Coat the green onions with the remaining batter and fry until golden, 1 or 2 minutes. Drain on clean toweling. To serve, arrange the pineapple slices in a circle around the outer edges of a large ovenproof plate. Warm in the oven. Pile the quail in the center and poke the green onions into the quail at various intervals. Serve immediately. Chili Oil: 1 cup peanut, light sesame or olive oil 1/4 cup dried red cl flakes In a saucepan, heat the oil. Stir in the cl pepper flakes and remove from the heat. Cool. Store in a covered jar and use as needed. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Tempranillo]" 52348,"Lamb Burger 1 pound ground beef 1 pound ground lamb Salt and freshly ground black pepper 1 tablespoon grapeseed oil 4 slices feta, 1/4-inch thick 1/2 cup sour cream 1/4 cup peeled and small diced cucumber 2 tablespoons minced red onion 2 tablespoons diced tomato (excluding skin) 1 teaspoon salt 1 pinch ground white pepper 3 tablespoons softened butter 4 brioche buns Lettuce and tomato, for burger Instructions: For the burgers: In a bowl, blend the beef and lamb. Sprinkle with salt and pepper, and then remove from the bowl and form 4 patties, 8 ounces each. Next, to cook the burgers, warm a large pan with the oil over high heat until the verge of smoking. Then reduce the heat to medium and add the burgers. Cook on the first side for 5 minutes, and then flip and repeat the process on the second side. During the second side of cooking, top with the feta cheese and finish for final time. For the sauce: During the burger cooking, in a bowl blend and whisk together the sour cream, cucumbers, onions, tomatoes, salt and pepper. Taste and add any additional seasoning if desired. Warm a second pan over medium heat. Spread the butter on the interior of the buns, and then place in the warmed pan, browning until crusted, 2 to 3 minutes. Once cooked, remove and build the burgers with lettuce, tomato, burger, and top with sauce and enjoy. ","[Shiraz, Malbec, Tempranillo, Garnacha]" 52349,"Oven-Roasted Chicken with Roasted Red Bliss Potatoes and Cauliflower Florets 1/4 pound (1 stick) unsalted butter, at room temperature 2 to 3 thyme sprigs, plus 1 tablespoon thyme leaves 1 tablespoon minced flat-leaf parsley Juice and zest of 2 lemons Two 4 1/2- to 5-pound free-range, organic chickens, rinsed and dried 2 tablespoons kosher salt 2 teaspoons freshly ground black pepper 1 large onion, coarsely chopped 4 medium carrots, coarsely chopped 4 celery stalks, coarsely chopped 1 cup dry white wine 1 tablespoon kosher salt 2 teaspoons freshly ground black pepper 1 tablespoon granulated garlic 1 tablespoon granulated onion 1 tablespoon dried oregano 2 teaspoons paprika 5 pounds small Red Bliss potatoes, scrubbed and rinsed 1/4 cup extra-virgin olive oil 2 large cauliflower heads 1/2 cup extra-virgin olive oil 1 tablespoon kosher salt 1 teaspoon freshly ground black pepper 1 tablespoon granulated garlic 1 tablespoon granulated onion 2 tablespoons chopped flat-leaf parsley 1/2 teaspoon red chili flakes Instructions:

1. Preheat the oven to 375 degrees F.
2. To prepare the chickens, in a small bowl, combine the butter, thyme leaves, parsley, and lemon juice and zest and mix well. Rub the herb butter under the skin of the breast and over the meat of the chickens. Season all over with the salt and pepper.
3. Tuck the wing tips under the backs of the chickens and use kitchen twine to tie the legs together. Put the onion, carrots, celery, thyme sprigs, and wine in a large roasting pan. Cover with a roasting rack and place the chickens on the rack breast side up. Roast in the center of the oven until the chickens are golden brown, their skin is crispy, and a thermometer inserted into the thickest part of the thigh joint registers 165 degrees F to 170 degrees F, about 1 hour 15 minutes. Discard the onion, carrots, celery, and thyme.
4. While the chickens are roasting, make the potatoes. In a small bowl, combine the salt, pepper, garlic, onion, oregano, and paprika and mix well. Spread the potatoes evenly on two large rimmed baking sheets and drizzle them with the olive oil. Sprinkle the spice mixture over the potatoes and shake the pans to coat evenly. Roast, turning the potatoes halfway through cooking, until tender when pierced with a knife and browned in spots, about 45 minutes.
5. To prepare the cauliflower, remove the outer green leaves from both heads, leaving the cores intact. Place one cauliflower head on its base on a cutting board. Using a sharp knife, cut it into 1-inch, bite-size florets. Transfer the florets to a large bowl. Repeat with the other cauliflower. Add the olive oil, salt, black pepper, garlic, onion, parsley, and chili flakes and toss until well coated. Spread the cauliflower evenly on two large rimmed baking sheets. Roast until tender and golden brown around the edges, 20 to 25 minutes.
6. Transfer one roasted chicken to a platter, tent loosely with aluminum foil, and let stand for 15 minutes. To serve, carve the chicken into 10 pieces and serve with half of the roasted potatoes and cauliflower. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 52350,"Beef and Beet Ragu with Pappardelle 2 pounds beef chuck, 1 1/2- to 2-inch cubes Salt and pepper Salt and pepper
   2 to 3 tablespoons EVOO
   4 cloves garlic, crushed
   1 large bay leaf
   1 small carrot, finely chopped
   1 onion, chopped
   2 tablespoons tomato paste
   3 cups beef stock, plus more to reheat
   5 to 6 medium beets
   Olive oil cooking spray
   1 pound pappardelle pasta 1/2 cup grated Parmigiano-Reggiano, to pass
   Chopped fresh parsley, for garnish
   Instructions: Bring the meat to room temperature, then pat dry and sprinkle with salt and pepper. Heat the EVOO in a Dutch oven over medium-high heat. Brown the meat in batches until well caramelized and brown, then remove to a plate and reserve. To the pan, add the garlic, bay leaf, carrots and onions. Reduce the heat and cook, partially covered, 5 minutes. Stir in the tomato paste, 1 minute, then add the stock and set the beef back into the juices. Cover and reduce the heat to low, cooking until very tender, stirring occasionally and adding a little water if pan gets a little dry, 2 to 2 hours 30 minutes. Preheat the oven to 425 degrees F. Trim up the beets so they sit upright, but keep the skins on, and spray with olive oil. Season the beets with salt and pepper, wrap in aluminum foil and roast until tender 40 to 45 minutes. Cool the beets and peel with paper towels, then dice. Break up the meat with forks into pieces, then add the beets to the sauce and combine. Cool and store for a make-ahead meal. Reheat over medium heat and add a little stock if necessary to loosen. Cook the pappardelle in salted boiling water to al dente, drain and reserve 1 cup of the pasta water. Toss the pasta with the starchy cooking water and half of the ragu. Top shallow bowls of pasta with more ragu. Pass the cheese at the table and garnish with parsley. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 52351,"Biscochos 4 cups plus 2 tablespoons all-purpose flour 1 tablespoon baking powder 1/2 teaspoon fine salt 3 large whole eggs, at room temperature 2 large egg yolks, at room temperature 1 1/4 cups sugar 1/4 cup tahini (sesame paste) 1/2 cup vegetable oil 1 tablespoon pure vanilla extract 1 large egg white, lightly beaten 1 teaspoon honey 1/2 cup hulled raw sesame seeds Instructions: Preheat the oven to 375 degrees F. Line 2 baking sheets with silicone mats or parchment, or coat them with nonstick cooking spray. Whisk the flour, baking powder and salt together in a medium bowl. Beat the eggs and yolks with the sugar in a large bowl with an electric mixer until very light and fluffy, about 2 minutes. Beat in the tahini, oil and vanilla. Stir in the flour mixture until combined to make a soft dough. Cover the dough and set aside for 5 minutes before forming into rings. Pinch off a walnut-sized piece of dough and roll it into a rope that is about 5 inches long and 3/8-inch thick. (Dust your hands and the parchment lightly with flour if the dough is sticky.) Pinch the ends of the rope together to form a ring. Repeat until all the dough has been formed into rings. To glaze the cookies: Put the sesame seeds on a small plate. Whisk the egg white and honey together, and then brush each ring with the mixture. Then immediately dip the ring into the sesame seeds. Place the rings seeds side up, on the prepared baking sheet at least 1 inch apart. Bake rings until lightly browned, about 15 to 20 minutes. Transfer from baking sheet and cool on wire racks. Serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 52352,"Jalapeno Spring Rolls 8 ounces cream cheese 2 cups shredded Cheddar cheese 3 jalapeno peppers, seeded and diced 1 tablespoon all-purpose flour 1-ounce water 8 spring roll wrappers Peanut oil, for frying Instructions: Combine the cream cheese, shredded Cheddar, and diced jalapenos with a mixer. Chill the cheese mixture in the refrigerator for 30 minutes. Make a paste by stirring the flour and water together. This will be used to glue the spring roll wrapper closed. Divide the cheese mixture into 8 even pieces. With your hands, roll each piece into a log shape then wrap each in a spring roll wrapper. To roll in the wrapper, lay a wrapper on the counter with 1 corner pointing toward you. Place the cheese log near that corner. Wrap that corner around the cheese and roll the whole thing up until the cheese log is level with the 2-sided corner. At this point fold both side corners to the center. Continue to roll it up until almost to the final corner. Use your finger to paint some of the flour paste on that corner. Finish rolling to seal the corner to the roll. Let spring rolls rest for about 10 minutes while the oil is heating. Fill a large heavy Dutch oven no more than halfway full with peanut oil. Heat the oil to 375 degrees F. When the oil reaches temperature, gently slip a few of the spring rolls in the oil. Fry for about 2 minutes or until the wrapper is golden brown. When the spring rolls are done, lift them out of the oil with a slotted spoon or spatula and let them drain on a cooling rack over a sheet pan. Repeat with remaining spring rolls. Allow to cool for 10 minutes before eating. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 52353,"Snowpeas with Red Bell Pepper 1 tablespoon butter 1 clove garlic, minced 1/2 red bell pepper, seeded and sliced 1/3 pound snow peas, trimmed and washed 3 tablespoons water Instructions: In a skillet melt butter over medium heat. Stir in garlic and red bell pepper and cook for 1 minute. Stir in snowpeas and toss to mix. Add water and cover. Cook for 3 minutes or until the snowpeas are just tender. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 52354,"Roasted Garlic Bread 4 heads garlic 1/3 cup extra-virgin olive oil 3 sprigs thyme, plus 1 tablespoon finely chopped Grey salt and freshly ground black pepper 8 tablespoons unsalted butter (1 stick), at room temperature 1 loaf of good, crusty bread, cut into slices Instructions: Preheat oven to 350 degrees F.
   Cut top from each head of garlic, exposing the cloves. Place heads of garlic (cut side up), on a piece of heavy duty aluminum foil. Pour olive oil over them, and top with thyme springs. Season with salt and pepper. Wrap the foil tightly. Place in a small ovenproof pan, and bake until the cloves begin to pop out, about 1 hour. Remove from the oven and cool.
   To remove the cloves, open the foil and squeeze the lower part of the head of garlic. In a small bowl, mash the cloves to form a paste. (At this point the paste can be used or stored in the refrigerator or freezer.)
   Add butter and chopped thyme to the bowl, stirring to combine. Season with salt and pepper, to taste.
   Toast both sides of the bread, using a hot grill, grill pan, or broiler. Spread the roasted garlic butter paste onto the toasted bread. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 52355,"Farfalle with Eggplant Yogurt Sauce Kosher salt and finely ground black pepper 1 large eggplant (about 1 1/4 pounds), cut into 1/2-inch pieces 1/3 cup extra-virgin olive oil 2 cups cherry tomatoes, quartered 1 anchovy fillet 1 garlic clove 1 cup Greek yogurt 1/4 cup chopped fresh dill, plus whole fronds for garnish 1 pound farfalle 1/4 cup torn fresh basil leaves Instructions: Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil. Toss the eggplant with the oil, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Roast, stirring occasionally, until browned and tender, about 25 minutes. Add the tomatoes and continue to roast until the tomatoes begin to burst, 5 to 10 minutes more. Mash the anchovy and garlic to a paste with 1/2 teaspoon salt and transfer to a large bowl. Whisk in the yogurt, dill, some salt and few grinds of pepper. Add the pasta to the boiling water and cook according to package directions. Reserve 1 1/2 cups of the pasta cooking water, then drain the pasta. Add the pasta along with 1 cup of the cooking water to add the yogurt sauce and toss to combine. Thin with more cooking water until everything is evenly coated. Season with salt and pepper. Serve topped with the roasted vegetables, basil and dill fronds. ","[Barolo, Barbaresco, Chianti, Rioja]

" 52356,"Orange-Cranberry Glazed Cornish Hens 4 Cornish game hens (1 1/4 to 1 1/2 pounds each) 1 large onion, sliced into rounds, rings separated 2 oranges, sliced into rounds, plus 1 cup fresh orange juice (from about 4 oranges) 8 sprigs fresh rosemary, plus 2 teaspoons finely chopped Kosher salt and freshly ground pepper 1/2 cup cranberries (fresh or frozen) 1/2 cup pure maple syrup 1 tablespoon coriander seeds, crushed or coarsely ground 1/2 teaspoon ancho cl powder 2 teaspoons white wine vinegar 1 stick unsalted butter 3 cloves garlic, chopped Instructions: Position racks in the upper and lower thirds of the oven and preheat to 475 degrees F. Cut the hens in half with kitchen shears, removing the backbone and cutting through the middle of the breastbone. Divide the onion, oranges and rosemary sprigs between 2 rimmed baking sheets. Arrange the hens skin-side up on the baking sheets and season all over with salt and pepper. Set aside at room temperature, 30 minutes. Meanwhile, combine the orange juice, cranberries, maple syrup, 1 teaspoon coriander, the cl powder and 1/4 teaspoon salt in a medium saucepan. Bring to a boil, then reduce the heat to a simmer. Cook, mashing the cranberries as they start to burst, until the mixture is thickened and reduced to about 3/4 cup, 20 to 25 minutes. Stir in the vinegar and season with salt. Set aside. Melt the butter in a small saucepan over medium heat. Reduce the heat to low and add the chopped rosemary, garlic and the remaining 2 teaspoons coriander. Cook 30 seconds, then remove from the heat. Pat the hens dry with paper towels, then brush with the flavored butter. Roast the hens until the skin is browned and a thermometer inserted into the thigh registers 165 degrees F, 25 to 30 minutes. Remove from the oven and switch to the broiler setting. Brush the hens with the orange-cranberry sauce, then broil, one baking sheet at a time, until glazed and dark brown in spots, 2 to 3 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 52357,"Garlic Shrimp 1 pound medium (21/25) tail-on shrimp, peeled, deveined and butterflied 1 tablespoon Hawaiian sea salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1 cup chopped garlic 1/2 cup olive oil
1/2 cup (1 stick) butter, melted
1 tablespoon Shaoxing wine or white wine 1/2 lemon
Instructions: Toss the shrimp with the salt, pepper and garlic powder. Add 1/2 cup of the garlic, stir in the olive oil and mix well. Heat a skillet over high heat and add the shrimp, melted butter and the remaining garlic. Cook until done, making sure not to overcook the shrimp, 3 to 4 minutes. Just before the shrimp finish cooking, add the Shaoxing wine. Squeeze some fresh lemon over the shrimp and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 52358,"Herbed Lemon Pasta with Lobster and Steak Bites 8 ounces angel hair pasta 2 tablespoons olive oil 4 tablespoons salted butter 8 ounces cooked lobster knuckle and claw meat Kosher salt and freshly ground black pepper 8 ounces beef tenderloin, cut into 1/2-inch cubes 1 tablespoon lemon pepper seasoning 1 shallot, diced small 2 cloves garlic, minced 1 tablespoon chopped fresh oregano 1 teaspoon fresh thyme leaves Pinch red pepper flakes 1/4 cup white wine 1/4 cup heavy cream 1 lemon, zested and juiced 1/4 cup chopped fresh parsley Instructions: Cook the pasta until just al dente. Drain, reserving half a cup of pasta water. Set aside. Add the olive oil and 2 tablespoons of the butter to a large, heavy-bottomed skillet over medium heat. When the butter has melted and the oil is hot, add the lobster meat and sprinkle with a pinch of salt and pepper, tossing until heated through, 5 to 10 minutes. Remove to a plate. Sprinkle the steak with the lemon pepper seasoning and add to the skillet. Cook, turning occasionally, until medium-rare, 2 to 3 minutes. Remove to the plate. Without cleaning the skillet, melt the remaining 2 tablespoons butter, then add the shallots, garlic, oregano, thyme and red pepper flakes. Cook, stirring, until fragrant, about 30 seconds. Deglaze with the wine, scraping the skillet to release all the flavor. Add the cream, lemon zest and pasta water, then bring to a boil and let thicken, 1 to 2 minutes. Add the pasta and toss to coat. Transfer the pasta to a serving platter. Garnish with the parsley and drizzle over the lemon juice. Top with the lobster and steak bites. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barolo]

" 52359,"Cornmeal Pancakes with Glazed Oranges and Cranberries 2 oranges 1/2 cup dried cranberries 1 cup all-purpose flour 1/2 cup yellow cornmeal 1 1/2 teaspoons baking powder Fine salt 5 tablespoons unsalted butter, plus extra for cooking pancakes 1 1/4 cups buttermilk 2 large eggs 2 tablespoons sugar 2 tablespoons orange marmalade 1/4 cup loosely packed mint leaves, torn Instructions:

1. Finely grate the zest from one of the oranges and set aside. Trim the ends from both oranges then cut away the peel and white pith. Working over a bowl, cut along both sides of each membrane with a paring knife to remove the segments. Discard any seeds. Cut each orange into segments. Squeeze the juice from the membranes into the bowl.
2. Put the cranberries and 1/4 cup orange juice in a small microwave-safe bowl. Microwave on high power until cranberries plump and liquid is absorbed, about 45 seconds. Set aside.
3. Whisk the flour, cornmeal, baking powder, and 1/4 teaspoon fine salt in a medium bowl. Melt 3 tablespoons butter in a large non-stick skillet over medium heat. Transfer the melted butter to another bowl and whisk in the buttermilk, eggs, sugar, and orange zest until smooth. Stir the wet ingredients into the dry until just combined.
4. Heat some butter in the skillet and drop 1/4 cup batter for each pancake onto the hot skillet. Cook until bubbles form on the top of each pancake and bottoms brown, 4 minutes. Flip and cook, until the other side is golden, 1 to 2 minutes. Transfer pancakes to a plate and keep warm.
5. Increase the heat to medium-high and pour the remaining orange juice and marmalade into the skillet, bring to a simmer. Add the orange segments and cranberries, then swirl in the remaining 2 tablespoons butter until glazed, 1 minute. Remove from the heat and stir in mint. Top pancakes with the glazed oranges. Serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 52360,"Venison Chili from the Land 2 tablespoons extra-virgin olive oil 4 slices bacon, chopped 2 pounds venison stew meat, cut into 1- or 2-inch chunks Kosher salt Freshly ground black pepper 1 medium onion, chopped 1 red bell pepper, chopped 1 (4-ounce) can chopped green chilies, drained 3 cloves garlic, chopped 1 tablespoon chili powder 2 teaspoons cumin 1 teaspoon paprika (preferably smoked) 1/4 teaspoon chipotle chili powder 1 cup dark beer (such as Dos Equis) 1 (28-ounce) can fire-roasted whole tomatoes, crushed by hand 1 (14 1/2-ounce) can low-sodium beef broth 1 chipotle chili in adobo, chopped, plus 2 tablespoons sauce from the can 2 tablespoons light brown sugar 2 tablespoons unsweetened cocoa powder Instructions: Heat a large Dutch oven over medium heat. Add the olive oil and bacon and cook until the bacon renders its fat, about 4 minutes. Remove the bacon to a paper towel-lined plate to drain.
Pat the venison dry with paper towels and season with salt and pepper. In batches, cook the meat in the Dutch oven until browned all over, about 6 minutes per batch. Remove the meat to a plate as it browns.
Once all of the meat is out of the pot, add the onion, bell pepper, green chilies, and garlic and cook until the onion and pepper begin to soften, about 5 minutes. Add the chili powder, cumin, paprika, and chipotle powder and cook until the vegetables are coated with the spices, about 1 minute. Pour in the beer, bring to a boil, and boil until reduced by half, about 2 minutes. Add the tomatoes, beef broth, chopped chipotle and chipotle sauce, brown sugar, and cocoa powder. Bring to a simmer and add the bacon and venison back. Simmer the stew, partially covered, until the meat is tender and the sauce is thick and flavorful, 1 1/2 hours to 1 hour and 45 minutes, uncovering for the last half an hour. If the meat is tender but the sauce is too thin, simmer rapidly over high heat for a minute or two to reduce, stirring to keep the bottom from burning. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 52361,"Fish Burgers 3/4 cup mayonnaise 1/4 cup bread-and-butter pickle chips, plus 1 tablespoon brine 3 tablespoons packed fresh dill 1 tablespoon capers, drained 1 1/2 teaspoons Dijon mustard 1/2 teaspoon Worcestershire sauce 1/4 teaspoon garlic powder 55 soda crackers, such as Saltines (about 1 1/3 sleeves) Freshly ground pepper 1 1/2 cups all-purpose flour 5 large eggs, beaten Kosher salt 4 large whole haddock or pollack fillets (about 8 ounces each) Vegetable oil, for frying 4 sesame hamburger buns, split Potato chips, for serving Instructions: Make the tartar sauce: Combine the mayonnaise, pickles and brine, dill, capers, mustard, Worcestershire sauce and garlic powder in a food processor and pulse until almost smooth, 8 to 10 pulses. Transfer to a bowl, cover and refrigerate while you prepare the fish. Make the fish: Clean out the food processor and dry. Add the crackers and pulse until very fine. Transfer to a large shallow dish and add 1 teaspoon pepper. Put the flour and beaten eggs in separate shallow dishes; season the flour with 1 teaspoon each salt and pepper. Pat the fish fillets very dry using paper towels. One at a time, dredge each fillet in the flour, coating both sides; dip in the eggs, allowing the excess to drip off, then coat completely in the crackers. Transfer to a plate and let sit 5 to 10 minutes for the coating to set. Meanwhile, fill a large deep skillet with 1 1/2 inches of vegetable oil and heat over medium-high heat until a deep-fry thermometer registers 350? F. Add 2 fillets to the hot oil and cook until the crust is golden brown and the fish is cooked through, about 3 minutes per side. Transfer to a large paper towel\u2013lined plate and cook the remaining 2 fillets. Serve the fried fish on the buns with some of the tartar sauce. Serve with chips and the remaining tartar sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 52362,"Brandied Shrimp 2 tablespoons unsalted butter 1 tablespoon extra-virgin olive oil 3 garlic cloves, finely minced 1 pound medium shrimp, peeled and deveined 2 teaspoons Worcestershire sauce 1/8 teaspoon hot sauce (recommended: Tabasco) Salt and fresh black pepper 1/2 cup ketchup 1 tablespoon chopped fresh oregano leaves 2 tablespoons brandy 2 tablespoons chopped flat-leaf parsley Instructions: Melt the butter with the olive oil in a large skillet over medium heat. Add the garlic and cook until it is fragrant, about 1 to 2 minutes, stirring often. Stir in the shrimp, Worcestershire sauce, hot sauce, salt and pepper and let the mixture simmer until the shrimp are partially cooked through and beginning to curl, about 2 minutes. Stir in the ketchup and the oregano and simmer until the shrimp are opaque and just cooked through, 2 more minutes. Add the brandy and parsley, stir to combine, remove from the heat and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 52363,"Vegetable Couscous with Moroccan Pesto 1 cup fresh cilantro (leaves and some stems) 1/2 cup fresh parsley (stems reserved for couscous) 2 tablespoons whole almonds 1/2 clove garlic 1/4 cup extra-virgin olive oil Kosher salt 4 tablespoons unsalted butter Kosher salt 1 onion, cut into 8 wedges 1 cinnamon stick 1 14 -ounce can peeled tomatoes, halved 2 small carrots, cut into chunks 1 zucchini and/or 1 bunch Swiss chard, chopped 1/3 cup raisins Freshly ground pepper 1 1/2 cups whole-wheat couscous Instructions: Make the pesto:
Combine the cilantro, parsley leaves, almonds and garlic in a food processor; pulse until coarsely chopped. Add the olive oil and 1/2 teaspoon salt; process until smooth. Prepare the vegetables for the couscous: Heat a wide heavy-bottomed pot over medium heat. Add 3 tablespoons butter and 1 teaspoon salt; cook until the butter begins to brown. Add the onion. Tie the reserved parsley stems and cinnamon stick together with twine; add to the pot. Cook, stirring occasionally, until the onion is lightly browned, about 5 minutes. Add the tomatoes, 1 cup water, carrots, zucchini and/or Swiss chard, raisins, 1 1/2 teaspoons salt, and pepper to taste. Cook, stirring occasionally, until the vegetables are crisp-tender, about 15 minutes. Remove the parsley and cinnamon. Meanwhile, cook the couscous as the label directs. Add the remaining 1 tablespoon butter, season with salt and pepper and fluff with a fork. Top the couscous with the vegetables and pesto. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 52364,"Chocolate Stout and Irish Cream Liqueur Cupcakes 1 1/2 cups Irish stout (recommended: Guinness) 4 ounces unsalted butter 3/4 cup Dutch-processed cocoa powder 2 cups dark brown sugar 3/4 cup sour cream 2 eggs 1 teaspoon vanilla extract 2 cups all-purpose flour 2 1/2 teaspoons baking soda Irish Liqueur Frosting, recipe follows 1 pound unsalted butter 4 tablespoons Irish cream liqueur (recommended: Baileys) 4 cups confectioners' sugar Instructions: Preheat the oven to 325 degrees F. Line a cupcake or muffin pan with 24 regular-size cupcake liners. Place the stout and butter in a medium-size saucepan and whisk together on medium heat until the butter is melted. Remove from the heat. Sift the cocoa powder into a medium-size bowl and add the sugar. Slowly whisk into the stout mixture. In a small bowl, combine the sour cream, eggs, and vanilla and lightly whisk until smooth. Add this mixture to the saucepan and whisk thoroughly (it may appear lumpy). Sift the flour and baking soda together in another small bowl and then add it to the saucepan, mixing a final time until the color is even. Fill the cupcake liners three-quarters full with batter and bake until the cakes spring back after touching, about 27 minutes. Cool the cupcakes in their pan for 5 minutes before transferring to a cooling rack. To assemble: Pipe the frosting onto cooled cupcakes using a large plain tip. Dust with cocoa powder if preferred. Cream the butter in the bowl of an electric stand mixer until pale. Turn the mixer to low speed and add the Irish liqueur in a steady stream. Slowly add the confectioners' sugar and continue beating until a creamy consistency is achieved. ","[Pinot Noir, Cabernet Sauvignon, Merlot, Malbec]

" 52365,"Beef Carpaccio with Pomegranate 12 ounces whole beef tenderloin Bunch of arugula, torn Extra-virgin olive oil, for drizzling Salt and freshly ground black pepper Parmigiano Reggiano cheese, shavings 1 cup pomegranate seeds Juice of 1 lemon Instructions: Wrap the beef tenderloin in plastic wrap and place in the freezer for about 20 minutes. This makes it easier to slice the beef. Cut the beef into 1/4-inch slices and place each slice between 2 pieces of plastic wrap. With a beef pounder, flatten out the beef until it is paper thin. Remove the beef from the plastic wrap and arrange in one layer on a large plate. Layer a few arugula leaves, a drizzle of extra-virgin olive oil, salt and pepper, and cheese shavings over the raw meat. Add a generous amount of pomegranate seeds and freshly squeezed lemon juice, just before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 52366,"Gratin Potatoes 1 pound russet potatoes, scrubbed clean 1 clove garlic, smashed 3/4 cup heavy cream Few grates whole nutmeg 1/4 cup grated Parmesan Salt and pepper Instructions: Preheat the oven to 450 degrees F. Rub the bottom of a 8-inch non-stick saute pan with the clove of garlic. Pour 1/2 cup of heavy cream in the saute pan and place over high heat. Season the cream with a little nutmeg, salt and pepper. Slice the potato in 1/4-inch thick circles. As you slice, add them to the heating cream in even layers. Once all of the potatoes have been added to the bubbling cream, sprinkle the grated Parmesan over the potatoes, then pour the remaining heavy cream over the top. Place in the oven and bake for 20 minutes. Once baked and all brown on top, remove from the oven and let rest for 2 to 3 minutes. Cut in 4 pie shaped pieces and serve 2 wedges per person. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 52367,"Creamy Kale Dip 1 1/2 cups kale pulp leftover from a juicer (see Cook's Note) 1 cup mayonnaise
1/2 cup grated Parmesan
Zest of 1 lemon, plus 1 tablespoon lemon juice 2 cups grated Gruyere cheese Chips or crostini, for serving
Instructions: Heat the broiler. Combine the kale pulp, mayonnaise, Parmesan, lemon zest and juice and 1 cup of the Gruyere in a bowl and mix to combine. Transfer the mixture to a 9-inch pie dish or medium ovenproof skillet and top with the remaining 1 cup Gruyere. Place under the broiler until the cheese starts to brown and the mixture starts to bubble, about 5 minutes. Serve warm with chips or crostini. ","[Chardonnay, Riesling, Gouda]" 52368,"Calamari \Noodles\ with Black Olives and Arugula 3/4 pound clean calamari, tubes and tentacles (or only tubes, if you prefer) Extra-virgin olive oil 3 to 4 cloves garlic, smashed, plus 1 for rubbing bread Pinch crushed red pepper flakes Salt 1 cup dry white wine 1/4 cup kalamata or gaeta olives, slivered 4 slices rustic Italian bread 2 cups washed baby arugula 2 tablespoons chopped chives, for garnish Instructions: Cut each calamari tube in strips lengthwise that are about 1/4-inch wide. If using the tentacles, cut in segments. Coat a large saute pan generously with olive oil. Add the smashed garlic cloves and crushed red pepper and bring to a high heat. When the garlic is golden brown and very aromatic remove the garlic and discard. Carefully add the calamari and quickly toss or stir in the hot oil. Season with salt and saute for 1 to 2 minutes or until the calamari turn from translucent to opaque. Add the wine and the olives and cook until the wine has reduced by about half. Taste to see if the seasoning is correct. While the calamari is cooking, toast or grill the bread. Rub the bread with the remaining garlic clove and drizzle generously with olive oil. Divide the arugula between 4 serving bowls. Spoon the calamari and juices over the greens. Cut each piece of bread in half on the bias and arrange on the calamari. Garnish with chives and serve. What a noodle! ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 52369,"Aquafaba Pastis Gin Fizz 1/2 ounce aquafaba (liquid from canned garbanzo beans) 2 ounces gin
1 1/2 ounces Meyer or regular lemon juice 1 ounce pastis, preferably Henri Bardouin
1/2 ounce simple syrup (homemade or store-bought)
Club soda, for topping
Dash celery bitters
Instructions: Add the aquafaba, gin, lemon juice, pastis and simple syrup to a cocktail shaker filled with ice and shake very hard for 30 seconds. Strain over a chilled rocks glass filled with ice and top with a little club soda and the bitters. ","[Gin, Pastis, Lemon Juice]" 52370,"Ham and Cheese Jalapeno Poppers 6 ounces cream cheese 4 ounces thick-cut ham, chopped
1 cup shredded Swiss cheese 1/2 cup shredded mozzarella
1/2 cup chopped pickles
1 tablespoon Dijon mustard
1 dash cayenne pepper
1 dash paprika
8 jalapenos, stemmed, halved lengthwise and seeded 1/2 cup all-purpose flour
Kosher salt and freshly ground black pepper 2 large eggs
2 tablespoons milk
5 cups buttery crackers, such as Ritz, ground in a food processor
Oil, for frying
Instructions: Combine the cream cheese, ham, Swiss, mozzarella, pickles, mustard, cayenne and paprika in a medium bowl. Stuff the jalapeno halves with the filling and place on a baking sheet lined with parchment. Set up 3 bowls. In the first, mix together the flour with a pinch of salt and a few cracks of pepper. In the second, beat the eggs with the milk, a pinch of salt and a few cracks of pepper. In the third, place the cracker crumbs. Coat the stuffed peppers first in the flour mixture, then in the egg mixture and then in the cracker crumbs. Heat 2 inches of oil in a heavy-bottomed pot until a deep-frying thermometer registers 365 degrees F. Fry the stuffed jalapenos in batches until golden brown on all sides, about 2 minutes per batch. Alternatively, you can bake the poppers in the oven at 350 degrees F for 30 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 52371,"Fried Chicken BLT Melt 2 tablespoons Dijon mustard 1 tablespoon honey
1 tablespoon mayonnaise
2 leftover poached boneless, skinless chicken breasts (6 ounces each) 4 slices bacon
Vegetable oil, for frying
2 soft sandwich buns, split
3/4 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon freshly ground black pepper
1 cup buttermilk
2 teaspoons hot sauce
4 deli slices Cheddar
2 pieces iceberg lettuce
2 slices beefsteak tomato
Instructions: For the honey mustard sauce: Mix together the mustard, honey and mayonnaise in a small bowl and refrigerate until ready to use. For the fried chicken BLT melt: Preheat the oven to 400 degrees F. Line a baking sheet with foil. Remove the poached chicken from the refrigerator and let come to room temperature. Lay the bacon slices on the prepared baking sheet and bake until crisp, about 20 minutes. Drain on a paper-towel-lined plate. Add 1 1/2 inches of oil to a high-sided cast-iron skillet (making sure you are below halfway) and heat until a deep-fry thermometer inserted in the oil registers 375 degrees F. While waiting for the oil to heat, toast the buns in the still-warm oven. Whisk together the flour, salt, garlic powder, paprika and black pepper in a baking dish. In a separate baking dish, whisk together the buttermilk and hot sauce. Slice each chicken breast in half horizontally. Dredge the chicken through the buttermilk, letting any excess drip off, then through the flour. Carefully place in the hot oil and fry until golden and crisp, 1 to 2 minutes on each side. Remove to a paper-towel-lined plate to drain. Cover the chicken pieces immediately with the cheese slices so they can begin to melt. Spread the cut sides of the buns with the honey mustard sauce. Add 2 pieces of fried chicken to each bottom bun, and top with 2 pieces of bacon, a piece of lettuce, a slice of tomato and more sauce if desired. Sandwich the buns together and enjoy. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 52372,"Bananas Foster Bread Pudding 8 cups cubed challah or brioche (1-inch cubes; about 12 ounces) 4 tablespoons unsalted butter, plus more for the baking dish 1/2 cup packed dark brown sugar 1/2 cup heavy cream 1/4 cup dark rum 1 tablespoon pure vanilla extract 1/2 teaspoon ground cinnamon 3 cups heavy cream 2 cups whole milk 1/2 cup packed dark brown sugar 1/2 cup granulated sugar 2 tablespoons dark rum 1 tablespoon pure vanilla extract 1/2 teaspoon kosher salt 1/4 teaspoon ground cinnamon 4 large eggs plus 6 yolks 1 cup raw pecans, chopped 5 ripe bananas Vanilla ice cream, for serving, optional Instructions: For the bread and syrup: Preheat the oven to 300 degrees F. Toast the bread cubes on a baking sheet until they start to dry and harden, about 20 minutes. Set aside.
Raise the oven temperature to 325 degrees F. Grease a 9-by-13-inch baking dish with butter.
Meanwhile, to make the syrup, add the butter, brown sugar, heavy cream, rum, vanilla and cinnamon to a small saucepan over medium-high heat and cook, stirring frequently, until the butter is melted, 1 to 2 minutes. Bring to a boil, then reduce the heat to low and simmer until the mixture is thickened, 3 to 4 minutes. Set aside to cool slightly, about 10 minutes.
For the custard: Whisk together the heavy cream, milk, brown sugar, granulated sugar, rum, vanilla, salt, cinnamon, whole eggs and yolks in a large bowl. Add the bread, pecans and half of the syrup and stir until completely coated (reserve the other half of the syrup for later). Cover and let soak for about 30 minutes, pushing the bread down occasionally so that all the cubes are soaked.
Thinly slice 4 of the bananas and fold into the bread mixture. Pour the mixture into the prepared baking dish. Bake until the custard is set and the top is golden brown, about 1 hour and 15 minutes. Let cool for 10 minutes in the pan.
Thinly slice the remaining banana and scatter on top of the bread. Drizzle with the reserved syrup. Serve warm, at room temperature or cold with ice cream, if desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 52373,"Bread Pudding Cups with Bourbon Sauce Nonstick cooking spray, for spraying liners 4 cups half-and-half
2 cups packed dark brown sugar
1 tablespoon ground cinnamon
1 teaspoon vanilla extract
Pinch of salt
6 large eggs, lightly beaten
2 cups chopped pecans
2 sticks unsalted butter, melted
12 slices stale cinnamon-raisin bread, torn into 1-inch pieces
1 cup apple cider 1 cup bourbon
1/2 cup packed light brown sugar
4 tablespoons unsalted butter
1 tablespoon fresh lemon juice
Pinch of salt
Instructions: For the bread pudding cups: Preheat the oven to 350 degrees F. Prepare a muffin tin with paper liners and spray the liners with nonstick cooking spray. (Alternatively, spray the insides of twelve 2-ounce ramekins with nonstick spray.) In a large bowl, whisk together the half-and-half, brown sugar, cinnamon, vanilla, salt and eggs. Add in the pecans, butter and bread and stir to coat. Let the mixture sit for 10 minutes. Carefully fill the muffin tins about two-thirds of the way up with the bread pudding mixture. Cook until the puddings set, about 25 minutes. For the bourbon sauce: In the meantime, add the cider, bourbon, brown sugar, butter, lemon juice and salt to a saucepan over medium heat and bring to a simmer. Simmer until the sauce reduces by one-half, about 10 minutes. Remove the bread puddings from the oven and let cool for 10 minutes. While still warm, use a skewer to poke a few holes into each pudding and pour in a couple of tablespoons of sauce. Serve immediately. ","[Chardonnay, Merlot, Cabernet Franc, Tempranillo]

" 52374,"Double Cheeseburgers with Crisp Pancetta and Special Sauce 1/4 cup ketchup 1/4 cup mayonnaise
2 tablespoons yellow mustard
1 tablespoon steak sauce
1/2 cup plain breadcrumbs 1 teaspoon onion powder
1 teaspoon smoked sweet paprika
1/4 teaspoon cayenne
Pinch of kosher salt
24 dill pickle chips
Vegetable oil, for frying
12 thin slices pancetta 2 pounds ground beef (80/20)
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
12 slices processed cheese, such as Velveeta Slices 2 medium tomatoes, sliced
6 leaves iceberg lettuce
6 seedless hamburger buns, split and lightly toasted Instructions: For the sauce: Stir together the ketchup, mayonnaise, mustard and steak sauce in a medium bowl, and set aside. For the fried pickles: Add the breadcrumbs, onion powder, paprika, cayenne and salt to a large re-sealable bag, and shake to combine. Add the pickle chips to the bag, shake to coat. Remove them from the bag and spread on a baking sheet. Heat a cast-iron skillet with 1 inch of oil to 350 degrees F. Add the pickle chips to the skillet in batches and fry for about 30 seconds per side or until golden brown. Remove the pickle chips to a paper-towel-lined baking sheet and reserve. For the cheeseburgers: Preheat the oven to 425 degrees F, and prepare a grill for medium-high heat. Line a rimmed baking sheet with parchment paper. Arrange the pancetta on the prepared baking sheet in a single layer. Bake the pancetta until golden brown and crisp, about 10 minutes. Transfer to a paper-towel-lined plate to drain. Add 2 teaspoons salt and 1/2 teaspoon pepper to the beef in a medium bowl and mix well with your hands. Press the meat in one thin layer on a 18-by-13-inch rimmed baking sheet. Use a knife or pizza cutter to divide the meat into 12 square patties. Grill the patties on one side until halfway cooked, about 3 minutes. Flip the patties, top with a slice of cheese and continue cooking until cooked through and the cheese begins to melt, 1 to 2 minutes more. Build each burger in a split bun as follows: patty, schmear of special sauce, slice of pancetta, 2 pickles and repeat. Top with the tomato and lettuce. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 52375,"Sticky Soy Salmon with Broccolini and Lime Rice 1 cup jasmine rice Zest of 1 lime
1 tablespoon vegetable oil Four 6-ounce skinless center-cut salmon fillets, patted dry 1/3 cup honey
1/3 cup soy sauce
1 tablespoon rice wine vinegar
1 teaspoon ginger, finely grated
2 cloves garlic, grated
Juice of 1 lime and 1/2 lime, thinly sliced into half moons
Cilantro leaves, to garnish
1 bunch broccolini, cleaned with stalks trimmed to 3 inches long Instructions: For the lime rice: Cook the rice according to the package instructions and keep warm. For the salmon: Heat a large skillet over medium-high heat. Add the vegetable oil and heat until the oil shimmers. Add the salmon flesh-side down and sear until golden brown, about 3 minutes. Meanwhile, make the glaze: Whisk together the honey, soy sauce, vinegar, ginger, garlic and lime juice in a bowl. Turn the fish over and add the soy mixture to the bottom of the pan. Bring the soy mixture to a simmer and spoon over the top of the salmon as it cooks until cook through, 5 to 7 minutes. Meanwhile, bring a pot of water with a steamer insert to the boil over high heat. Add the broccolini, cover and steam until crisp-tender, 4 to 5 minutes. Remove the fish to a plate. Add the lime slices to the skillet and simmer until the glaze is super sticky, about 3 minutes more. Add the lime zest to the rice and stir. Tip onto a platter. Arrange the broccolini on top and place the salmon, glaze and lime slices on the broccolini, then sprinkle over the cilantro. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling Shiraz]

" 52376,"BLTs With Blue Cheese-Buffalo Aioli 1/2 cup mayonnaise 1/4 cup crumbled blue cheese 2 tablespoons hot sauce (such as Frank's or Pete's) 1 small clove garlic, grated Freshly ground pepper 8 1/2-inch-thick slices country-style white, wheat or rye bread, lightly toasted 16 strips good-quality thick-cut bacon, cooked and cut in half 3 large tomatoes, thinly sliced 1 red onion, thinly sliced 4 leaves Bibb lettuce Instructions: Make the aioli: Combine the mayonnaise, blue cheese, hot sauce, garlic, and pepper to taste in a small bowl and stir well. Make the sandwiches: Lay 4 slices of bread on a cutting board. Spread 2 to 3 teaspoons or so of the aioli on each slice, then top each with 8 half-pieces of bacon, a few slices of tomato, some red onion and a single piece of lettuce. Top each with another slice of bread. Slice the sandwiches in half. Photograph by Kang Kim ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 52377,"Cilantro Lime Mustard 1 cup stone ground mustard 1/3 cup fresh squeezed lime juice 2 tablespoons cilantro, finely chopped 1 teaspoon ground cumin Instructions: Place all ingredients in a mixing bowl and mix together completely. Chill for 1 to 2 hours before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 52378,"Classic Negroni 1 ounce Campari 1 ounce sweet vermouth 1 ounce gin Ice Orange peel, for garnish Instructions: Stir the Campari, sweet vermouth and gin in a shaker with ice. Strain into an ice-filled glass. Garnish with an orange peel. ","[Brunello di Montalcino, Barolo, Rioja]" 52379,"Quinoa Tabbouleh with Feta 1 cup quinoa Kosher salt and freshly ground black pepper 1/4 cup freshly squeezed lemon juice (2 lemons) 1/4 cup good olive oil 1 cup thinly sliced scallions, white and green parts (5 scallions) 1 cup chopped fresh mint leaves (2 bunches) 1 cup chopped fresh flat-leaf parsley 1 hothouse cucumber, unpeeled, seeded and medium-diced 2 cups cherry tomatoes, halved through the stem 2 cups medium-diced feta (8 ounces) Instructions: Pour 2 cups of water into a medium saucepan and bring to a boil. Add the quinoa and 1 teaspoon of salt, lower the heat and simmer, covered, for 15 minutes, until the grains are tender and open (they'll have little curly tails). Drain, place in a bowl and immediately add the lemon juice, olive oil and 1 to 1 1/2 teaspoons of salt.* In a large bowl, combine the scallions, mint, parsley, cucumber, tomatoes, 1 to 2 teaspoons of salt* and 1 teaspoon of pepper. Add the quinoa and mix well. Carefully fold in the feta and taste for seasonings. Serve at room temperature or refrigerate and serve cold.

• Ina uses Diamond Crystal Kosher Salt, which is coarser than other brands; if you are using a finer-grain kosher salt such as Morton, use the smaller amount. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 52380,"Sunny\u2019s Easy Coconut Green Curry Meatballs 1 cup green curry paste 4 cups coconut milk
1 1/2 cups finely chopped fresh cilantro
28 to 34 ounces cooked meatballs (about 60 meatballs)
Instructions: Add the curry paste to a slow cooker on low and slowly whisk in the coconut milk and 1 cup of the cilantro. Add the meatballs and cook until the sauce thickens slightly and the meatballs are heated through, 1 to 2 hours. When ready to serve, garnish with the remaining 1/2 cup cilantro. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 52381,"Oysters Rockefeller 5 tablespoons unsalted butter 2 tablespoons olive oil
2 cloves garlic, minced
1 shallot, minced
3 cups thawed and drained frozen chopped spinach 1/2 cup grated Parmesan 1/2 cup anise-flavored liqueur
1/2 cup panko breadcrumbs
1 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper 2 dozen oysters, on the half shell
Lemon wedges, for serving Instructions: Preheat the oven to 450 degrees F. Prepare a baking dish with a generous layer of rock salt. Set a large skillet over medium heat, add the butter and let it melt. Add the olive oil, garlic and shallots and saute until fragrant, about 2 minutes. Add the chopped spinach and toss with the garlic and shallots. Add the Parmesan, anise-flavored liqueur, breadcrumbs and cayenne pepper. Season with salt and pepper and cook for another 3 minutes. Spoon about a tablespoon of the spinach mixture onto each oyster and nestle the oysters into the rock salt. Bake until the topping is crisp and brown, about 10 minutes. Serve with lemon wedges. ","[Champagne, Sauvignon Blanc, Riesling, Pinot Grigio]" 52382,"Coconut Almond Baked Doughnuts 6 tablespoons unsalted butter, melted, plus more for the pan 1 1/4 cups all-purpose flour 1/2 cup toasted sweetened flaked coconut (see Cook's Note) 1/2 cup granulated sugar 1 1/4 teaspoons baking powder 1/2 teaspoon kosher salt 1/2 cup whole milk 1/2 teaspoon almond extract 1 large egg 1 cup confectioners' sugar 1/4 cup natural cocoa powder 4 to 6 teaspoons whole milk 1/2 cup toasted sweetened flaked coconut (see Cook's Note) 1/2 cup toasted sliced almonds (see Cook's Note) Instructions: For the batter: Preheat the oven to 350 degrees F. Butter a 6-cup doughnut pan.
In a large bowl, whisk together the flour, coconut, granulated sugar, baking powder and salt. In a small bowl, whisk together the milk, melted butter, almond extract and egg. Fold the wet ingredients into the dry ingredients and stir just until combined. Transfer the batter to a plastic ziptop bag and cut the corner to make about a 1/2-inch opening. Squeeze the batter evenly into the depressions of the prepared pan. Bake until a toothpick inserted into a doughnut comes out clean, 12 to 14 minutes. Transfer the pan to a rack to cool slightly, then carefully tip the doughnuts out onto the rack to cool completely, about 45 minutes.
For the glaze and toppings: In a shallow bowl, whisk together the confectioners' sugar and cocoa powder. Add 4 teaspoons of the milk and whisk to make a smooth glaze. Add a little more milk if necessary. Dip the top of each cooled doughnut in the glaze. Top with the toasted coconut and almonds. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 52383,"Grilled Chapatis 2 1/4 cups whole wheat flour 1 cup all-purpose flour, plus more for dusting 1 teaspoon salt Instructions: Mix flours in food processor; add salt and, with machine running, pour in one cup warm water. Process for about 30 seconds, then remove cover. Dough should be in a well-defined, barely sticky, easy-to-handle ball. If it is too dry, add warm water a tablespoon at a time and process for 5 to 10 seconds after each addition. If it is too wet, which is unlikely, add a tablespoon or two of flour and process briefly. With floured hands, shape dough into a ball, cover with plastic and let rest for at least 30 minutes. (At this point, you may wrap dough tightly in plastic and refrigerate it for up to a day; bring to room temperature before proceeding.) When ready to grill, pinch off a piece of dough and roll as thin as is practical. Dust lightly with flour to keep from sticking and cover with plastic or a damp cloth while you roll out remaining dough. (It is okay to overlap them a bit, but do not stack them.) Or just roll as you grill. Grill chapatis until they start to blister, char and puff up a bit, about a minute or so. Turn and repeat. Serve immediately. ","[Riesling, Pinot Grigio, Sauvignon Blanc, Vermentino]" 52384,"Fresh Fruit Coffeecake 12 tablespoons (1 1/2 sticks) softened unsalted butter, plus more for pan 3 cups all-purpose flour, spooned and leveled 1 1/2 teaspoons baking soda 3/4 teaspoon salt 2 cups ripe fruit (such as whole berries, or fruit cut into 1/2-inch pieces) 1 cup granulated sugar 1/2 cup light brown sugar 2 large eggs 1 1/2 teaspoons pure vanilla extract 1 1/2 cups buttermilk Edible flowers and powdered sugar, for garnish (optional) Instructions: Arrange the rack in the center of the oven and preheat the oven to 350 degrees F. Butter a 12-cup Bundt pan.
In a large bowl, whisk together flour, baking soda and salt; transfer 1/4 cup of the flour mixture to a medium bowl. Toss the fruit with the reserved flour mixture.
Combine the butter, granulated sugar and brown sugar in the bowl of an electric mixer. Using the paddle attachment with the mixer on medium speed, beat the butter and sugars until smooth and pale, 5 to 8 minutes. Add the eggs, 1 at a time, until incorporated. Mix in the vanilla. With the mixer on low, alternately add the flour mixture and buttermilk, beginning and ending with the flour. Fold in the fruit. Spoon the batter into the prepared pan (it should be about 2/3 full).
Bake until the top is golden and a toothpick inserted in the center tests clean, about 1 1/2 hours. Let the cake cool in the pan 45 minutes. Run a sharp knife along the sides of the pan to loosen the cake. Invert the cake onto a serving plate. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 52385,"Turkey Taco Stuffed Sweet Potato 3 large sweet potatoes, baked or microwaved until tender 1 tablespoon oil
1 pound ground turkey
One 9-ounce can black beans, rinsed and drained
1 cup corn kernels
3/4 cup jarred salsa
2 tablespoons taco seasoning
1 avocado, diced
1/4 cup sour cream or plain Greek yogurt
1 green onion, finely chopped
Chopped fresh cilantro, for garnish
Instructions: Cut the baked sweet potatoes in half and fluff their centers with a fork to create slight reservoirs in each. Set aside. Heat the oil in a large skillet over medium-high heat. Add the ground turkey and cook, breaking it up with a spoon, until it's browned, about 8 minutes. Add the black beans, corn, salsa and taco seasoning and cook, stirring, until they are heated through, 3 to 4 minutes. Remove the skillet from the heat. Spoon the turkey taco mixture into the center of each sweet potato. Top each with avocado, a dollop of sour cream, some green onion and cilantro. Serve immediately or store in the refrigerator, covered, for up to 3 days. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 52386,"Rosemary Champagne Fizz 1/2 cup sugar 1 small bunch fresh rosemary, plus 4 sprigs for garnish 3 ounces gin 3 ounces fresh squeezed ruby red grapefruit juice Champagne or prosecco Instructions: For the rosemary simple syrup: Add the sugar, 1/2 cup water and the rosemary to a small saucepan and bring to a boil, stirring until the sugar is dissolved. Remove from the heat and let cool. For the champagne fizz: Combine a tablespoon of rosemary simple syrup (more if you like it sweeter), the gin and grapefruit juice and stir. Pour into two cocktail glasses. Top each with champagne and garnish with a sprig of rosemary. Enjoy! ","[Champagne, Prosecco, Sauvignon Blanc, Pinot Grigio]" 52387,"Potato Pea Curry 3 large baking potatoes, peeled 1/2 cup clarified butter (ghee) 2 large onions, diced 1 tablespoon chopped garlic 1 tablespoon freshly grated ginger 2 1/2 tablespoons ground cumin 1 teaspoon turmeric 1/2 tablespoon ground coriander 1/2 tablespoon crushed red pepper flakes 3 tomatoes, seeded and diced 3 cups chicken stock or water 1 tablespoon salt 2 cups fresh or frozen peas, thawed 1 tablespoon brown sugar 1/4 cup freshly squeezed lime juice 1 bunch cilantro, leaves roughly chopped Instructions: Cut the potatoes into 1/2-inch dice. To remove the excess starch, place the potatoes in a bowl and rinse with cold running water until the water runs clear. Drain well. Heat 1/4 cup clarified butter in a medium saucepan over medium-high heat. Saute the onions until they are brown. At the same time, heat the remaining clarified butter in a large skillet over medium heat. Fry the potatoes until they are golden and add sauteed onions. Add the garlic and ginger, and cook just long enough to release their aromas, about 2 to 3 minutes. Remove from the heat and add the cumin, turmeric, coriander, and pepper flakes. Return the pan to medium heat. Stir in the tomatoes, chicken stock or water, and salt. Simmer, uncovered, until the potatoes are soft, about 15 minutes. Add the remaining ingredients and cook until the peas are heated through. Adjust the seasonings and serve immediately. ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 52388,"All-Crust Sheet-Pan Scalloped Potatoes 1 tablespoon unsalted butter, for greasing pan 2 cups heavy cream 2 cloves garlic, minced 1 teaspoon fresh thyme leaves, finely chopped Kosher salt and freshly ground black pepper 2 1/4 pounds medium Yukon Gold potatoes, scrubbed (about 8) 1/3 cup grated Parmesan
1 1/2 cups shredded Gruyere (4 1/2 ounces) Instructions: Preheat the oven to 450 degrees F. Lightly grease an 18-by-13-inch sheet pan with the butter. Bring the cream, garlic, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper to a simmer in a small saucepan over medium heat, then turn off stove. Thinly slice the potatoes on a mandoline or vegetable slicer (about 1/8-inch-thick rounds.) Arrange half the potato slices into a single, overlapping layer on the sheet pan, and sprinkle evenly with salt and half the grated Parmesan. Top with the remaining potato slices and sprinkle with salt. Drizzle the hot cream mixture evenly over the potatoes. Cover the pan with foil and bake until the potatoes are tender when pierced with a paring knife, about 20 minutes. Carefully remove the foil and sprinkle the potatoes with Gruyere and the remaining Parmesan. Cook uncovered until very brown and crusty on top, rotating the pan halfway through, 15 to 20 minutes more. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 52389,"The Best Bacon Cheeseburger 1/4 cup mayonnaise 2 tablespoons ketchup
2 tablespoons yellow mustard
2 tablespoons pickle relish
1 tablespoon apple cider vinegar
8 slices thick-cut bacon
4 sesame seed hamburger buns, split
2 pounds ground beef (80-percent lean)
Kosher salt
4 thin slices sharp white Cheddar
4 thin slices red onion
8 thin slices tomato
1/4 head iceberg lettuce, shredded
Instructions: Preheat the oven to 400 degrees F. Combine the mayonnaise, ketchup, mustard, relish and vinegar in a small bowl; set aside.
Working in batches if necessary, add the bacon to a large cast-iron skillet over medium heat. Cook, flipping halfway through, until crisp and golden, about 10 minutes. Transfer the bacon to a nonstick baking sheet. Discard the bacon fat (or save for another use) and wipe the skillet clean but do not wash. Heat over medium-high heat until very hot, about 5 minutes.
Add the buns split-side up to the baking sheet with the bacon and bake until the buns are toasted, about 5 minutes.
Loosely form the beef into 4 balls. Add one ball of beef to the skillet and press firmly to flatten with a large flat metal spatula for 10 seconds, then gently remove the spatula. Sprinkle the patty generously with salt; repeat with the remaining beef balls, cooking in batches if necessary. Let cook, undisturbed, until well browned on the bottoms, 2 to 3 minutes. Flip the patties, sprinkle with more salt and top each with a slice of Cheddar. Continue cooking until the cheese is melted around the edges and the bottoms are browned, about 2 more minutes.
Spread the mayonnaise mixture on the bun tops. Serve the patties on the bottom buns topped with the bacon, onion, tomato and lettuce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Zinfandel]" 52390,"Midnight Nachos 15.5 ounce (1 jar) Mission? Queso 6 handfuls (approx. 60 chips) Mission? Restaurant Style Tortilla Triangles 16 ounce (1 can) Refried black beans, can 1 pound Breakfast sausage, bulk, ground, sauteed and drained 1? tsp. Hot sauce 3 Tbsp. Green onions, sliced Instructions:

1. To start: Evenly combine refried beans, queso and cooked breakfast sausage 2. Heat mixture in microwave 2½ minutes, reserve hot. 3. To prepare 1 nacho portion: Place ½ C hot mixture into a small cereal bowl (could use a plate). 4. Plunge/spike approx. 10 tortilla triangles into the hot queso mix. 5. Drizzle approx. ¼ tsp. hot sauce over all of the chips. 6. Sprinkle ½ Tbsp. scallions over all the chips. 7. Repeat steps 3-6 for remaining 5 portions. 8. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 52391,"Stuffed Peppers with Wheat Berries 1/2 cup brown rice 1/2 cup wheat berries Kosher salt and freshly ground black pepper 4 orange bell peppers, halved lengthwise and seeded (keep the stems intact) 2 tablespoons extra-virgin olive oil, plus more, for drizzling 1 red jalapeno, chopped (seeds removed for less heat) 1 small onion, chopped One 14-ounce can diced tomatoes, drained 2 tablespoons smooth peanut butter 2 teaspoons soy sauce 1 cup ricotta Cooking spray 1/4 cup chopped roasted peanuts Instructions: Combine the brown rice, wheat berries, 1 teaspoon salt and 2 1/4 cups water in a large saucepan. Bring to a boil, reduce the heat, cover, and simmer until the wheat berries are tender, 45 to 50 minutes. Drain. The grains can be cooked in advance and kept in the fridge for up to 2 days. Preheat the oven to 375 degrees F. Put the peppers in a large microwave-safe bowl and cover tightly with plastic wrap. Cook on high until the peppers begin to soften, about 6 minutes. Leave covered until ready to use. (Alternatively, put the peppers, cut side down, in a 9-by-13-inch baking dish. Pour 1/4 cup hot water into the dish, cover tightly with foil, and bake until the peppers just begin to soften, about 20 minutes. Leave covered until ready to use. ) Heat the oil in a large skillet over medium-high heat. Add the jalapeno and onion and cook, stirring, until soft, about 5 minutes. Add the tomatoes, 1 teaspoon salt, and a few grinds of pepper and cook until heated through, about 2 minutes. Stir in the peanut butter and soy sauce. Remove from the heat. Combine the cooked grains, tomato-jalapeno mixture, 1/2 cup of the ricotta and season with salt and pepper. Divide the filling among the peppers and dot with the remaining ricotta. Spray a rimmed baking sheet and put the peppers on it. Drizzle with olive oil. Bake until the tops are golden and the peppers are fully cooked, about 30 minutes. Sprinkle with the chopped peanuts and serve. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 52392,"Chocolate Chip Cookies 2 sticks (1 cup) unsalted butter, softened 1 cup light brown sugar 1/3 cup granulated sugar 2 large eggs 2 teaspoons vanilla extract 2 1/2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 3/4 teaspoon salt 2 cups milk chocolate chips Instructions: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Cream together the butter and sugars in a mixing bowl, mixing until pale yellow and light and fluffy, about 3 minutes. Mix in the eggs one at a time, and then the vanilla until combined. Whisk together the flour, baking powder, baking soda and salt in a separate mixing bowl. Slowly incorporate the dry ingredients into the wet ingredients. Stir in the chocolate chips. Portion 2 tablespoons of dough for each cookie and roll together to form a ball, spacing the dough balls 2 inches apart on the baking sheet. Bake until the edges just start to brown, 12 to 14 minutes. Transfer to a wire rack to cool. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 52393,"Spinach Salad with Cranberries, Pecans, Bacon, and Blue Cheese 1/2 pound hickory smoked bacon slices, roughly chopped 1/2 cup pecans, toasted and roughly chopped Two 6-ounce containers baby spinach 1/2 small red onion, thinly sliced 1 cup dried cranberries 1/2 cup Danish blue cheese, crumbled 1/4 cup buttermilk 1/4 cup sour cream 1/4 teaspoon sugar Salt and freshly cracked black pepper Instructions: Preheat oven to 350 degrees F. Fry chopped bacon in a medium skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer to a paper towel-lined 1/4-sheet tray to drain. Toast pecans in the oven on a 1/4-sheet tray until lightly golden and fragrant, about 6 minutes. In a medium bowl mash the blue cheese with a fork. Mix in the buttermilk, sour cream, sugar, salt and pepper, to taste. Combine baby spinach, red onion, pecans, dried cranberries and bacon in large bowl. Toss with the dressing immediately before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 52394,"Apple Rub 1 cup crumbled dry apple chips 1 1/2 teaspoons black peppercorns 1 teaspoon coriander seeds 1/4 teaspoon whole allspice 1/4 cup sugar 2 tablespoons kosher salt 1 tablespoon sweet paprika 1 teaspoon ground ginger 1/4 teaspoon ground cinnamon Instructions: Grind the apple chips to a very fine powder in a spice grinder. (The drier the powder, the better and the rub will last longer without clumping.) Transfer to a bowl.
   Grind the peppercorns, coriander seeds and allspice into a fine powder and add it to the apple powder.
   Add the sugar, salt, paprika, ginger and cinnamon to the apple powder mixture and combine well. If not using immediately, store in an airtight container in a cool, dark place for up to 30 days. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 52395,"Olive-Stuffed Skirt Steaks with Black Bean Sauce 1 cup shredded Romaine lettuce, lightly packed 8 ounces Monterey Jack cheese 1 tablespoon butter 1 tablespoon flour 1 teaspoon garlic paste (fresh garlic chopped to a paste with a little salt) 2 tablespoons freshly ground annatto seeds 3 tablespoons olive oil 1/2 teaspoon salt 4 1/2 pound skirt steaks, each one approximately 4\ long and 2\ wide 1 1/2 cups minced onions 1 1/2 cups minced green pepper 2 tablespoons freshly ground cumin seed 1 cup dried black turtle beans 1/2 cup very finely chopped parsley (plus a little for garnish) 16 small, marinated black olives (like Gaeta) 1/2 teaspoon dried oregano Instructions: Mix the garlic paste in a bowl with the ground annato seeds. Blend in 2 tablespoons of the olive oil until smooth paste is formed. Add the 1/2 teaspoon of salt. Spread the paste evenly over the skirt steaks, making sure that all sides are painted. Marinate the steaks and refrigerate for at least 8 hours. Place the remaining tablespoon of olive oil in a very large, heavy saucepan or heavy dutch oven. Over medium high heat, add the minced onion and the chopped green pepper. Saute for about 5 minutes, stirring, or until the onions and peppers are just starting to brown. Turn heat to low. Add the ground cumin and stir well. Saute for 1 minute. Turn heat to high and add the black turtle beans. Stir well. Add 3 cups of water and bring to the boil as quickly as possible. Reduce heat to a very slow simmer and cook, partially covered, until the black beans are just tender. This will take no more than an hour and 15 minutes. Strain the beans, reserving both the beans and the bean stock. Season the bean stock with salt and pepper; you should have about 1 cup. When ready to serve, prepare a hot charcoal fire. Place the skirt steaks on the fire and cook, turning once, until crusty on the outside, rare on the inside (about 6 minutes). Alternatively, you could sear the steaks in a heavy, cast-iron skillet that has been heated for 10 minutes over very high heat. When steaks are done, using a very sharp knife, cut each steak horizontally, leaving the steaks attached along one long side (this is like butterflying them). Stuff the steaks: Lay out 2 tablespoons of finely chopped parsley along one flap of each steak. Pit and halve the olives and lay out 4 olives over the parsley on each steak. Sprinkle with the dried oregano. Finally, divide the shredded lettuce among the four steaks, placing the shreds over the olives and parsley. Cover the stuffing with the upper flap of skirt steak. With a cheese cutter, cut the Monterey Jack into 24 thin strips, each one about 1 1/2\ by 4. Overlap 6 slices of the cheese over each stuffed skirt steak, placing the long side of the cheese perpendicular to the long side of the steak. Place each steak on an oven-proof dinner plate and place the plates under a broiler for about 30 seconds, or until the cheese has melted. Finish the sauce: In a clean saucepan, melt the butter over medium-high heat. Add the flour and cook for 2 minutes, stirring, until the roux has begun to darken. Add 1 cup of the reserved bean stock, stirring well to blend. Bring to the boil and add 2 tablespoons of the reserved black beans (serve the rest of the beans as a side dish, or reserve for another use). Season well with salt and pepper. Divide the sauce among the four dinner plates; each plate should have sauce on two sides of the steak. Garnish the melted cheese and the sauce with a little finely chopped parsley. ","[Chardonnay, Pinot Grigio, Tempranillo, Garnacha]" 52396,"My Cornbread 2 tablespoons canola oil 2 cups yellow cornmeal 1 cup all-purpose flour 1 tablespoon baking powder 1 teaspoon kosher salt 1/4 cup sugar 2 large eggs, lightly beaten 2 cups buttermilk 4 tablespoons unsalted butter, melted and cooled Instructions: Preheat the oven to 400 degrees F. Pour the oil into a 10-inch cast-iron skillet and place in the oven to heat while the oven is preheating. In a medium bowl, combine the cornmeal, flour, baking powder, salt and sugar. In a separate bowl, combine the eggs, buttermilk and butter. Add the liquid to the dry ingredients and stir until just combined. Do not overmix. Carefully remove the hot skillet from the oven and pour the batter into it. Bake for 25 to 30 minutes, until golden brown. Serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 52397,"Roasted Vegetable Baked Ziti 2 tablespoons butter 2 tablespoons flour 2 cups vegetable stock 1 medium onion, poked with a fork 3 tablespoons Parmesan cheese Salt and pepper 2 pounds plum tomatoes, seeded, quartered 2 medium Italian eggplant, quartered, sliced 2 large red bell peppers, seeded, quartered 1 large Spanish onion, halved, cut into eighths 4 cloves garlic, chopped 1/4 cup calamata olives, pitted, sliced 2 tablespoons olive oil 1 pound ziti pasta, cooked al dente, drained 1 pound mozzarella cheese, sliced thin 1/2 cup grated Parmesan cheese Instructions: Preheat broiler. Make sauce: In a saucepan, melt butter. Stir in flour and cook, whisking about 2 minutes. Stir in vegetable stock, a little bit at a time. Add onion and Parmesan cook until the thickness you would like. Remove onion. Set aside. In a roasting pan arrange tomatoes, eggplant, red peppers, onion and toss with garlic, olives and oil. Place pan in the oven on the top shelf for 30 minutes or until vegetables are beginning to brown. Remove from oven to a cutting board and roughly chop all the vegetables. Transfer them to a bowl. Preheat oven to 375 degrees F. Ladle about 1/3 of sauce on the bottom of a 9 by 13-inch pan. Layer 1/2 of vegetables, 1/2 cooked pasta, 1/2 of mozzarella, 1/2 pasta, 1/3 sauce, 1/2 mozzarella, 1/2 vegetables, 1/3 sauce, Parmesan. Bake, covered with foil, for approximately 35 minutes. Remove foil and bake for 10 minutes more or until bubbly. ","[Chardonnay, Pinot Grigio, Chianti, Tempranillo]" 52398,"Cenci (Fried Dough Bows with Confectioner's Sugar) 12 ounces flour 1 1/2 tablespoons vanilla extract 3 egg yolks 1 1/2 ounces butter 2 tablespoons anise flavored liqueur 2 tablespoons sugar 1/2 teaspoon lemon zest 1 ounce milk Instructions: Mix all ingredients in a food processor. Roll thin with a rolling pin into a rectangle 8-inches long. Cut into strips approximately 1-inch by 8-inches. Twist the pieces softly and tie into a loose bow. Deep fry in oil until golden. Remove from the oil and sprinkle heavily with confectioner's sugar. ","[Prosecco, Moscato, Vinho Verde, Lambrusco]" 52399,"Steak Diane 1 quart low-sodium beef stock Four 6 to 8-ounce filet mignons 1 teaspoon kosher salt 1 teaspoon freshly cracked black pepper 4 tablespoons butter 2 tablespoons extra-virgin olive oil 3 cups thinly sliced cremini mushrooms 2 shallots, sliced 4 cloves garlic, minced 1/2 cup brandy 1/2 cup dry red wine 1 tablespoon Dijon mustard 1 tablespoon Worcestershire sauce Instructions: Pairs well with: cabernet Add the beef stock to a saucepan and reduce over medium-high heat to 1/2 cup, about 1 hour. Sprinkle the steaks on both sides with the salt and pepper. In a large skillet or cast-iron pan over medium-high heat, heat 2 tablespoons of the butter and the olive oil. When the butter has melted and the oil shimmers, add the steaks. Brown the steaks on both sides, 3 minutes per side. Transfer the steaks to a plate and set aside, lightly covered with foil. Add the mushrooms and shallots to the pan and cook for 2 minutes, stirring frequently, adding oil if needed. Add the garlic. When the garlic is lightly colored, add the brandy (be careful, it can ignite). Add the wine, mustard, Worcestershire and the reduced beef stock. Simmer for 2 to 3 minutes more. Return the steaks to the pan and finish cooking them to the desired temperature, 2 to 4 minutes, depending upon the size of the filets and desired temperature/doneness. For medium-rare, cook to 135 degrees F on an instant-read thermometer. Add the remaining 2 tablespoons butter to the sauce to melt. To serve, place a steak on each plate and pour the sauce over the steak. ","[Cabernet Sauvignon, Merlot, Malbec, Pinot Noir]" 52400,"Big Bad Beef Skewers 2 large zucchini 24 ounces top sirloin, cut into 1 1/2-inch cubes
   3 Roma tomatoes, quartered
   3 large red onions, quartered
   2 tablespoons kosher salt 4 teaspoons freshly cracked black pepper
   4 teaspoons garlic powder
   4 teaspoons lemon pepper seasoning
   2 teaspoons fennel seeds 2 teaspoons dried thyme
   4 tablespoons vegetable oil
   1/2 cup mayonnaise 2 tablespoons lemon juice 2 tablespoons milk
   2 ounces blue cheese, crumbled
   Jalapeno-based hot sauce, as needed
   Kosher salt and freshly ground black pepper 4 tablespoons olive oil 2 tablespoons lemon juice 2 cup mixed salad greens
   1/2 cup chopped fresh parsley
   2 ounces blue cheese, crumbled Instructions: For the skewers: Preheat a grill pan over medium-high heat. Cut off the ends of the zucchini, then trim off the sides lengthwise, creating 4 flat sides. Cut crosswise to create 1 1/2-inch cubes. Using six 14-inch metal skewers, skewer the beef, zucchini, tomatoes and onions, distributing the ingredients evenly among the skewers. For the spice mix: In a small bowl, mix together the salt, black pepper, garlic powder, lemon pepper, fennel seeds and thyme. Drizzle the skewers with the vegetable oil and season with the spice mixture. Grill the skewers until well-marked on all sides, 1 to 2 minutes per side. Allow to rest while making the salad. For the blue cheese sauce: In a mason jar, mix together the mayonnaise, lemon juice, milk, blue cheese and some hot sauce, salt and pepper. Put on the lid and shake until evenly combined. For serving: Mix together the olive oil and lemon juice in a bowl. Add the salad greens to a serving platter and drizzle with the lemon dressing. Place the skewers over the salad greens and drizzle with the blue cheese sauce. Garnish with the parsley and blue cheese. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 52401,"Stuffed Challah Hedgehogs 3/4 cup warm water (105 to 110 degrees F) 2 1/4 teaspoons active dry yeast
   1/4 cup plus 1 teaspoon granulated sugar
   3 1/4 cups all-purpose flour, plus more for dusting
   1 teaspoon kosher salt
   1/3 cup flavorless oil, like canola or vegetable, plus more for the bowl 2 large eggs
   3/4 cup granulated sugar 1/4 cup unsalted butter, at room temperature
   1/8 teaspoon kosher salt
   1 large egg, separated
   1/4 teaspoon vanilla extract
   1 1/2 cups pecan flour (if you can't find pecan flour, pecans pulsed until fine and dry in a food processor)
   Black sesame seeds, for decorating
   1 1/2 cups powdered sugar 1/2 teaspoon almond extract
   5 to 6 teaspoons whole milk
   Slivered almonds, for decorating
   Instructions: For the challah: In a medium bowl, combine the warm water, yeast and 1 teaspoon granulated sugar and give it a little stir. Let it sit until it becomes foamy on top, about 5 minutes. Meanwhile, in a large bowl or the bowl of stand mixer fitted with a dough hook, mix together the flour, salt and remaining 1/4 cup granulated sugar. In a separate medium bowl, whisk together the oil and eggs. When the yeast is foamy, add it to the dry mixture immediately followed by the egg mixture and stir to combine. Knead, either by hand on a floured surface or with a dough hook, adding more flour as necessary (but resist any urge to add too much!), until you have a smooth and slightly sticky dough, 7 to 10 minutes. Transfer the dough to an oiled bowl, cover it with plastic wrap and let it sit at room temperature until it has doubled in size, about 2 hours. For the filling: In a medium bowl, mix together the granulated sugar and butter with a wooden spoon or rubber spatula until combined. Mix in the salt and egg white (reserve the egg yolk for the egg wash), and then add the vanilla extract. Stir in the pecan flour. Line 2 baking sheets with parchment paper. When the dough has risen, turn it out onto a clean surface (dust with a little flour if it's too sticky) and divide into 14 balls. Fill each ball with a heaping tablespoon of filling and seal well to shut. Place the balls seam-side down on the lined baking sheets, spaced evenly apart. Let rise for 30 more minutes. Preheat the oven to 375 degrees F. In a small bowl, beat the reserved egg yolk with a splash of water. Working with 3 rolls at a time, brush the egg wash onto the rolls, use scissors to make two 1/2-inch cuts for ears and use tweezers to stick on 2 black sesame seeds for eyes. (If you wait too long after brushing on the egg wash, it will dry and the sesame seeds won't stick; that's why you want to work with no more than 3 rolls at a time.) Bake until golden brown; begin checking for doneness at 20 minutes. For the glaze: In a small bowl, mix together the powdered sugar, almond extract and 5 teaspoons milk. If it's too thick to spread, add additional milk, a couple of drops at a time, until it's spreadable. Working one at a time, spread a circle of glaze onto the rolls and then top with overlapping rows of slivered almonds. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 52402,"Turkey Burgers with Brie and Grilled Apples 2 pounds freshly ground turkey Four 1-inch cubes of Brie cheese, 1/2-inch thick 1 tablespoon olive oil Salt and freshly ground pepper Salt and freshly ground pepper
   11 large granny smith apple, cored and sliced 1/2-inch thick crosswise
   1 tablespoon vegetable oil Four rolls Instructions: To prepare the burgers:
   Shape the meat firmly into 4 round uniform patties about 1 1/2inches thick. Make a small indentation in the center of each patty and place 1 cube of the cheese in each. Knead the meat slightly to cover the hole. Brush both sides of the burgers lightly with the olive oil and season with salt and pepper to taste. Heat a large cast iron skillet over medium high heat until just smoking. Cook the burgers to your liking. Brush the apples on both sides with the vegetable oil. Grill (in a grill pan) until golden on both sides. Place a burger on the bottom of each roll, top with 1 or 2 apple slices and a dollop of ketchup ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 52403,"Whole Red Snapper Baked in Salt 1 (4 pound) red snapper, scaled, gutted, and gills removed 4 or more egg whites 1/2 cup cold water 6 to 7 pounds coarse sea salt or kosher salt Instructions: Preheat oven to 400 degrees. Rinse and dry the fish thoroughly. Whisk together the egg whites and water and combine with the salt in a large mixing bowl. Work the mixture with your hands to distribute the water and egg whites in the salt. The salt mixture should hold together when you press a mound of it together between the palms of your hands. If it doesn't, work in another egg white. Fill a baking dish that is 2 inches longer than the fish about 1/3 full of the salt mixture. Place the fish on top. Cover the fish with the rest of the salt mixture and smooth the salt over with a spatula. Place the fish in the oven for about 40 minutes. The only way to know whether the fish is done is by inserting an instant-read thermometer through the layer of salt and measuring the temperature of the fish. When it reaches 135 degrees F, take it out, and serve immediately. Bring the fish to the table on a baking sheet or on a large platter and crack it with a mallet or even a hammer. Pull back the salt layer, then peel off the skin with a fork. Serve on hot plates. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 52404,"Artichoke and Fennel Crudo 2 tablespoons extra-virgin olive oil 1 1/2 tablespoons lemon juice (1 large lemon)
   1 1/2 cups baby arugula
   5 baby artichokes, trimmed and thinly sliced
   1 bulb fennel, thinly sliced
   Kosher salt and freshly ground black pepper 1/2 cup shaved Parmesan Instructions: Whisk together the olive oil and lemon juice in a small bowl. In a separate medium bowl, place the arugula. Spoon a small amount of the dressing onto the arugula and toss to coat. Spread a bed of arugula on a plate and set aside. In a large bowl, combine the sliced artichokes, fennel, 1/2 teaspoon salt and 1/8 teaspoon pepper with the remaining dressing. Mix well to coat. Mound the artichoke mixture on top of the arugula. Top with the shaved Parmesan and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 52405,"Italian Chopped Salad 4 teaspoons red wine vinegar 1/4 teaspoon salt, plus more for seasoning 1/8 teaspoon freshly ground black pepper, plus more for seasoning 3 tablespoons extra-virgin olive oil 2 cups finely chopped romaine lettuce (from 1/2 head) 2 cups finely chopped radicchio (from 1/2 large head) 1/2 cup drained canned white beans, rinsed and patted dry 8 oil-packed sun-dried tomato halves, drained and chopped Instructions: Whisk the vinegar, 1/4 teaspoon of salt, and 1/8 teaspoon of pepper in a large bowl to blend. Gradually whisk in the oil to blend. Add the lettuce, radicchio, beans, and sun-dried tomatoes. Toss to coat. Season the salad, to taste, with more salt and pepper, and serve. ","[Barolo, Chianti, Dolcetto, Valpolicella]" 52406,"Grilled Cuban Bread Salad 4 slices Cuban bread or French bread (cut 1/2-thick) Olive oil 1/4 cup mixed chopped herbs (basil, parsley, thyme) Salt and freshly ground pepper 1 vine-ripened tomato, cut into 4 slices 1/2 cup Spanish Tetilla cheese or Muenster or Jack 4 cups mesclun greens 4 hard cooked eggs, peeled and quartered 1/4 cup sherry vinegar 1 heaping teaspoon finely grated orange zest 3/4 cup olive oil 1 small shallot, finely chopped Pinch of cumin Salt and freshly ground pepper Instructions: Preheat grill. Brush both sides of bread with olive oil and grill on first side until lightly golden brown. Turn over, sprinkle 1 tablespoon of the mixed herbs over each slice of bread. Meanwhile brush each tomato slice with oil and season with salt and pepper to taste. Grill for 1 minute on each side and immediately place 1 slice of tomato on top of each slice of herb-topped bread. Sprinkle 2 tablespoons of the cheese over the tomato, close the lid and grill until the cheese begins to melt. Toss mesclun in a few tablespoons of the vinaigrette and divide among 4 plates. Top each salad with a slice of the grilled bread and drizzle with the vinaigrette. Garnish with hard cooked eggs. Whisk all ingredients together and season with salt and pepper to taste. ","[Rioja, Pinot Grigio, Vermentino, Sauvignon Blanc]" 52407,"Individual Tiramisus 3 egg yolks 1/4 cup sugar 2 tablespoons Marsala wine 1/2 cup heavy cream 1 cup Mock Mascarpone, recipe follows 3/4 cup strong coffee, sweetened with 1 tablespoon sugar, cooled 8 (1/2-inch thick) slices store-bought pound cake, cut in thirds 2 tablespoons unsweetened cocoa, for dusting 8 ounces cream cheese, at room temperature 2 tablespoons vanilla Greek yogurt 1/4 teaspoon vanilla extract Instructions: Place the egg yolks, sugar and wine into a metal bowl. Place the bowl on a pan of barely simmering water, making a double boiler. Whisk the mixture constantly until the mixture becomes foamy and then creamy, doubling in size, about 5 minutes. The mixture should be uncomfortably warm to the touch, but not burning. Remove from the heat and set aside. In a small mixing bowl, whip the heavy cream until soft peaks form, about 2 minutes, and set aside. In a medium bowl, mix the Mock Mascarpone cheese with the egg mixture using medium speed until well blended. Fold in the whipped cream. Pour the coffee into a wide bowl; briefly dip 3 slices of the pound cake into the coffee, about 3 seconds each side. Transfer to a 6 to 8-ounce parfait glass to create the first layer. Top the slices of cake with a few spoonfuls of the cream filling mixture. Repeat the process with another 3 slices of cake and top with more filling mixture. Repeat the process for the remaining parfait glasses. Dust each dessert with the cocoa. Refrigerate for a couple of hours before serving. In a small bowl, cream together the cream cheese, yogurt and vanilla extract with a mixer until well blended. Refrigerate if a firmer texture is desired. Use in recipes as an inexpensive alternative to mascarpone. ","[Chardonnay, Pinot Grigio, Riesling, Moscato]" 52408,"Cognac Cream 3 cups milk 10 extra-large egg yolks, at room temperature 1 cup sugar 4 tablespoons sifted cornstarch 1 teaspoon pure vanilla extract 1 teaspoon Cognac 2 tablespoons unsalted butter 1 tablespoon heavy cream Instructions: Heat the milk in a medium stainless-steel saucepan over medium heat and bring almost to a boil. Remove from the heat. Beat the egg yolks and sugar on medium-high speed in the bowl of an electric mixer fitted with the paddle attachment until pale and thick, about 5 minutes. With the mixer on low speed, sprinkle on the cornstarch. Beat on medium-low speed until combined, scraping down the bowl with a rubber spatula. With the mixer on low speed, slowly pour the hot milk mixture into the egg mixture. Pour the mixture back into the pan. Cook over low heat, stirring constantly, until the mixture thickens, 5 to 7 minutes. (Pay attention because it will thicken and then quickly become scrambled eggs!) Immediately, pour the mixture through a fine sieve into a large bowl. Stir in the vanilla, Cognac, butter, and heavy cream. Place plastic wrap directly on the custard and refrigerate until cold. ","[Champagne, Brut Ros, Pinot Grigio, Sauvignon Blanc]" 52409,"Whole-Grain Caramel Apple Oven Pancake 3/4 cup whole milk 3 large eggs 3/4 cup whole-wheat pastry flour 1 teaspoon pure vanilla extract 1/2 teaspoon ground cinnamon Kosher salt 1/4 teaspoon grated lemon zest 3 tablespoons unsalted butter 3 medium sweet, crisp apples, such as Honeycrisp (about 1 pound), peeled, cored, quartered and cut into 1/2-inch chunks 3 tablespoons granulated sugar Confectioners' sugar, for dusting, optional Instructions: Preheat the oven to 400 degrees F. Blend the milk and eggs in a blender until thoroughly mixed. Add the flour, vanilla, cinnamon, 1/2 teaspoon salt and lemon zest and blend again until combined, scraping down the sides if necessary, about 15 seconds. Cover the blender jar and refrigerate while cooking the apples. Melt the butter in a 10-inch nonstick oven-safe skillet over medium heat. Add the apples and sprinkle them with the granulated sugar. Reduce the heat to medium-low and cook the apples, stirring occasionally, until golden brown and softened, 20 to 25 minutes. Arrange the apples evenly in the skillet. Remix the batter to reincorporate the ingredients, then pour it over the apples. Bake the pancake until it is browned and set in the center and the sides have risen about 1 1/2 inches, 25 to 30 minutes. Serve directly from the skillet or use a large spatula to transfer the pancake to a plate. Dust with confectioners' sugar. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 52410,"Milk Chocolate and Lemon Pot de Creme 2/3 cup sugar 3 lemons, zested 1 cup milk 3 cups cream 2 cups milk chocolate 10 egg yolks 1/3 cup lemon juice 4 lemons, zested Cold water, for blanching 1 cup water 2 cups sugar Milk chocolate, for garnish Instructions: To make the Pots de Creme: Preheat oven to 275 degrees F. In a food processor, grind sugar and zest for 1 to 2 minutes. Place the lemon sugar mixture in a pot. Add the milk and cream. Bring it to a boil. Remove the pot from the heat and add chocolate, stirring until dissolved. Place in an ice bath until chilled. Once cold add the egg yolks and lemon juice, mixing well. Strain the mixture. Portion it into ramekins and bake until set, for approximately 30 to 40 minutes. The texture will look like Jell-O in the center. Once cooked reserve in the refrigerator until ready to serve. To make the Candied Lemon: Place the zest in a pot and cover with cold water. Bring to a boil, strain and cover again with cold water. Return to a boil and repeat the process once more. Place the zest in a pot with water and sugar and simmer gently for 15 to 25 minutes or until slightly translucent. Reserve in this liquid until ready to serve. This can be made up to 4 days ahead.
   To serve Pot de Creme: Place 1 to 2 teaspoons of Candied Zest on the middle of the Pot de Creme. Cover with Milk Chocolate shavings, and serve.
   ","[Chardonnay, Riesling, Pinot Grigio, Moscato]" 52411,"Lemon Verbena Sorbet 1 cup (gently packed) lemon verbena leaves 1 cup superfine sugar 1/4 cup freshly squeezed lemon juice 3 cups cold water Instructions: In a food processor, grind the lemon verbena leaves and sugar together in a food processor until the mixture turns into a bright green paste, about 30 seconds. Stop to scrape down the sides as necessary. Add the lemon juice and process for 15 seconds longer, then add the water. Strain the resulting liquid through a fine sieve to remove any bits of leaf. Freeze in an ice-cream maker according to the manufacturer's direction. ","[Prosecco, Sauvignon Blanc, Riesling, Vinho Verde]" 52412,"Emmer Farro Pilaf 2 cups emmer farro 6 cups water 1 cup finely chopped red onion 2 cloves garlic, minced 3/4 cups fresh parsley leaves, finely chopped 2 tablespoons olive oil Salt and freshly ground pepper Instructions: Soak farro in 6 cups water for 6 to 8 hours (soaking cuts down on cooking time).
   Rinse, drain, and place the farro in a pot with water to cover, bring to a boil, then simmer until tender and water is absorbed, stirring occasionally, 40 to 50 minutes.
   Heat oil in saucepan and saute the onion and garlic until translucent, add parsley and farro, salt and pepper to taste, serve warm. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 52413,"Cheesy Chicken Pasta 8 ounces whole-wheat penne 2 cups 1/2-inch cauliflower florets 1 tablespoon extra-virgin olive oil 1/2 cup finely chopped onion 1/2 cup dry white wine 3 cups low-fat milk 3 tablespoons all-purpose flour 3/4 teaspoon salt 1/2 teaspoon freshly ground pepper 1 cup shredded Gruyere or Swiss cheese 3 cups shredded cooked chicken or turkey (12 ounces; see Tip) 1 teaspoon Dijon mustard 2 tablespoons chopped fresh chives or scallion greens Instructions: This ooey-gooey pasta dish is a crowd-pleaser for adults and kids alike-think rich and creamy macaroni-and-cheese tossed with cauliflower and chicken. Serve with a spinach salad.;
2. Bring a large pot of water to a boil. Add pasta and cook for 5 minutes. Add cauliflower florets and cook until the pasta and florets are tender, about 4 minutes more. Drain, rinse and return to the pot.
3. Meanwhile, heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until tender, 2 to 3 minutes. Add wine and cook until reduced slightly, about 1 minute. Whisk milk, flour, salt and pepper together in a medium bowl and add to the pan. Bring to a boil over medium-high heat, stirring frequently. Cook, stirring, until thickened, about 1 minute. Reduce heat to low and stir in cheese until smooth. Stir chicken (or turkey) and mustard into the cheese sauce; cook until heated through, about 2 minutes.
4. Stir the sauce into the drained pasta and cauliflower. Serve sprinkled with chives (or scallion greens). NUTRITION INFORMATION: Per serving: 433 calories; 13 g fat (5 g sat, 5 g mono); 75 mg cholesterol; 42 g carbohydrate; 34 g protein; 5 g fiber; 491 mg sodium; 483 mg potassium. Nutrition bonus: Vitamin C (38% daily value), Calcium (35% dv), Potassium (20% dv). 2 1/2 Carbohydrate Servings Exchanges: 2 starch, 1 vegetable, 1/2 low-fat milk, 3 lean meat TIP: To poach chicken breasts, place boneless, skinless chicken breasts in a medium skillet or saucepan. Add lightly salted water to cover and bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes. From www.eatingwell.com with permission. 2009 Eating Well Inc. Photo by Ken Burris ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 52414,"Mexican Wedding Cookies 2 sticks unsalted butter 1/2 cup granulated sugar 3/4 cup confectioners\u2019 sugar, plus more for coating 2 egg yolks 1 teaspoon almond extract 1 teaspoon grated orange zest 2 1/4 cups all-purpose flour 1 cup almond flour 1/2 teaspoon baking powder 1/4 teaspoon salt Coarse sugar, for sprinkling Instructions: Preheat the oven to 325? F. Beat the butter and granulated and confectioners\u2019 sugars in a standing mixer until fluffy. Add the egg yolks, almond extract and orange zest and beat to combine. Whisk together the all-purpose and almond flours, the baking powder and salt in a separate bowl; add to the butter mixture and stir to thoroughly combine. Cover and refrigerate for 30 minutes. Remove the dough from the refrigerator. Scoop and shape the dough into teaspoon-sized balls and transfer to parchment paper-lined baking sheets, leaving room in between. Bake, rotating halfway through, for 20 to 25 minutes. Transfer to a rack to cool, then toss with confectioners\u2019 sugar to coat. Store at room temperature in a covered container. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 52415,"Roasted Butternut Squash with Beet Greens, Goat Cheese, Toasted Walnuts and Mint 4 butternut squash 2 tablespoons olive oil Salt and freshly ground black pepper 3 cups beet greens 3/4 cup walnuts 1/4 cup roughly chopped fresh mint leaves 1 cup crumbled goat cheese Instructions: Preheat oven to 425 degrees F. Peel and cut butternut squash into 1/2-inch cubes. Place on 2 sheet trays, drizzle with olive oil and 1 teaspoon salt and distribute evenly. Place in oven and bake until softened and golden. Wash beet greens and de-stem and chiffonade greens. Toast walnuts in a medium skillet over medium heat. Remove squash from the oven and toss in beet greens, mint and goat cheese. Top with toasted walnuts. Adjust seasonings with salt and pepper, to taste, and serve warm. ","[Chardonnay, Riesling, Barbera, Tempranillo]" 52416,"Mixed Greens with Roasted Cherry Tomatoes and Fried Goat Cheese Croutons 1 cup cherry tomatoes, halved Olive oil, for drizzling Kosher salt and freshly ground black pepper
1 cup pecans 6 to 8 cups mixed greens
1 ripe pear, such as D'anjou, cored and sliced into 1/4-inch slices
1/4 cup champagne vinegar 1/4 cup freshly squeezed orange juice
1 teaspoon honey
1 teaspoon country Dijon mustard
1 small shallot, finely chopped
1/2 cup olive oil
Kosher salt and freshly ground black pepper
3/4 cup vegetable oil One 8-ounce log goat cheese 1/4 cup all-purpose flour
1 large egg, slightly beaten
3/4 cup panko breadcrumbs
Instructions: For the salad: Place the tomatoes on a baking sheet, drizzle with some olive oil and sprinkle with salt and pepper. Roast until tender and starting to brown, about 20 minutes. Let cool. Meanwhile, toast the pecans in a large skillet over medium heat, tossing occasionally, until fragrant, 3 to 4 minutes. Let cool, then chop. For the vinaigrette: Whisk together the champagne vinegar, orange juice, honey, Dijon and shallot in a medium bowl. Slowly whisk in the olive oil; season with some salt and pepper. For the goat cheese croutons: Heat the vegetable oil in a medium skillet over medium-high heat. Slice the goat cheese into 8 equal rounds. Add to 3 shallow dishes, the flour, egg and panko. Coat each goat cheese round with flour, then egg and then panko, shaking off excess, and fry until golden on both sides, about 1 minute per side. Transfer to a paper-towel lined rack or plate. To assemble the salad, toss the greens, pear, pecans and tomatoes in a large bowl. Drizzle with some vinaigrette and gently toss to fully combine. Divide the salad among 4 salad plates, top each with 2 goat cheese croutons, and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 52417,"Mom's Spaghetti and Meatballs 1 pound ground beef 1 pound ground pork
2 eggs, lightly beaten
1 cup Italian-style dried breadcrumbs
1/2 teaspoon dried oregano
8 cloves garlic, half grated or minced, the other half sliced
1/4 cup finely grated Pecorino Romano, plus more for garnish
1 1/4 teaspoons kosher salt
Freshly ground black pepper
1/2 cup extra-virgin olive oil
1 yellow onion, finely chopped
1 cup dry white wine
Two 26.5-ounce boxes strained tomatoes, such as Pomi
4 fresh basil leaves, torn, plus torn leaves for garnish
2 pounds spaghetti Instructions: Combine the beef, pork, eggs, breadcrumbs, dried oregano, grated garlic, Pecorino Romano, 1/2 teaspoon of the salt and pepper to taste in a large bowl. Using your hands, thoroughly mix the ingredients together until evenly incorporated. Roll into meatballs slightly larger than golf balls, setting them on baking sheets as you work. Heat the oil over medium heat in a large Dutch oven until it shimmers. Working in batches and taking care not to crowd the pan, saute the meatballs, turning frequently, until browned on all sides, about 5 minutes. Using a slotted spoon, transfer from the pan back to the baking sheet. Reduce the heat to medium-low, add the onion to the pan, and saute, stirring occasionally, until fragrant, about 2 minutes. Add the sliced garlic, stir, and cook 1 minute more. Add the wine, increase the heat, and bring to a boil, then reduce the heat and simmer for 2 minutes. Add the tomatoes, 4 of the basil leaves, the remaining 3/4 teaspoon salt and the meatballs along with any accumulated juices. Simmer, partially covered, until the flavors come together, about 1 hour 20 minutes. Taste and adjust the seasonings. Meanwhile, cook the spaghetti in two batches in boiling salted water according to package directions. Drain and serve with the meatballs and sauce ladled on top. Garnish with torn basil and freshly grated Pecorino-Romano. ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]" 52418,"Grilled Tomato Bread with Prosciutto 1 pint cherry tomatoes Olive oil Salt and freshly ground black pepper 2 cloves garlic, finely chopped 12 slices French bread, sliced 1/2-inch thick slices 1/2 cup ricotta cheese 12 paper thin slices prosciutto 2 lemons, cut in 1/2 Instructions: Heat grill to high. Toss tomatoes in oil and season with salt and pepper. Place on the grill in a grilling basket and grill until charred and softened, turning a few times, about 10 minutes. Remove to a bowl. Crush the garlic with a little salt to form a paste and add to the bowl with a few tablespoons of olive oil. Brush bread with olive oil. Season with salt and pepper, and place on the grill. Grill the bread until lightly golden brown on both sides, about 20 seconds per side. Combine the ricotta with a little olive oil in a small bowl and season with salt and pepper. Mound some of the tomato mixture on the bread. Lay prosciutto on top. Dollop with some ricotta mixture and garnish with lemon juice squeezed over the top. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 52419,"Witch's Brew 1 (6-ounce) package lime gelatin 2 cups boiling water 3 cups chilled pineapple juice 1 (2 liter) bottle chilled lemon-lime soft drink or ginger ale 2 cups chilled vodka, optional Instructions: Pour the gelatin mix into a large bowl. Slowly stir in the boiling water. Stir at least 2 minutes, until the gelatin is completely dissolved. Stir in the pineapple juice. Let cool to room temperature.
Wearing heavy duty gloves or using tongs, place the block of dry ice in the bottom of the cauldron. (Dry ice will burn skin, so handle it with gloves and tongs and keep it away from kids and pets!)
Use an ice pick to break the block into smaller chunks, if necessary.
Fill the cauldron with just enough water to cover the dry ice. It will begin to \steam.\ Place the punch bowl inside the cauldron, on top of the dry ice. The cauldron will appear to be magically smoking.
Entrap the sterilized rubber hand between the cauldron and the punch bowl, squeezing it tight so the hand appears to be reaching out of the mist for help. Hot-glue the hand to the cauldron, if necessary, to hold it in place.
Carefully pour the drink mixture into the punch bowl. Slowly add the chilled vodka and lemon-lime soda or ginger ale. Stir gently to mix. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 52420,"Pasta Alla Gricia 1 tablespoon olive oil 8 ounces guanciale (cured pig cheeks), sliced into thin strips 5 cloves garlic, peeled 1 handful fresh sage leaves, chopped 3/4 cup freshly grated Pecorino cheese 1/4 cup extra-virgin olive oil 1 pound pasta Instructions: In a large nonstick pan, heat the olive oil, and then add the guanciale and garlic. Cook for about 10 minutes, making sure that the meat does not get too crunchy and the garlic does not burn. Cook's Note: If you see that the garlic is browning too fast, remove it from the pan, finish the pork, and then add it again to the sauce. When the guanciale and the garlic are nice and golden brown, add the sage.
Bring a large pot of salted water to a boil, add the pasta to the water, and cook it about 2 minutes less than indicated on the box. Strain the pasta and add it to the saucepan over a medium-high heat, toss it around for a few seconds, then add the grated Pecorino, toss for one minute.
Garnish with some grated Pecorino, a drop of extra-virgin olive oil, and some ground black pepper. Serve with a bottle of robust red wine. ","[Ros, Barbera, Dolcetto, Aglianico]" 52421,"Roast Pork Loin with Applesauce 2 tablespoons vegetable oil One 3-pound boneless center cut pork loin, trimmed and tied Kosher salt and freshly ground black pepper 1 medium onion, sliced 1 carrot, sliced 1 stalk celery, sliced 3 cloves garlic, smashed 3 sprigs fresh sage 3 sprigs fresh thyme 1/2 cup dry white wine 1 cup chicken broth, homemade or low-sodium canned 1 to 2 tablespoons whole grain mustard 1 to 2 tablespoons unsalted butter, chilled and diced 4 cups Applesauce or store bought, recipe follows 2 1/2 pounds tart red skinned apples, such as Macintosh 3 tablespoons sugar 1 tablespoon freshly squeezed lemon juice Instructions:

1. Preheat oven to 350 degrees F.
2. Heat oil in a large oven-proof skillet over medium-high heat. Season pork loin with salt and pepper and lie, fat side down, in skillet. Cook until golden brown on all sides, 2 to 3 minutes per side. Transfer to a plate; set it aside.
3. Add onion, carrot, celery, garlic, and herbs to skillet. Cook, stirring frequently, until vegetables soften, about 5 minutes. Remove from heat and add wine. Bring to a boil and scrape bits with a wooden spoon from pan bottom. Cook until wine reduces by half. Add broth and bring to a boil. 3. Return loin and drippings to skillet. Transfer to oven and roast to between 145 degrees F and 150 degrees F, about 40 minutes. Transfer loin to a plate; tent with foil.
4. Strain pan juices (discard solids) into a small saucepan. Boil until reduced by a third. Reduce heat to medium-low and whisk in mustard. Stir in butter and season with salt and pepper, to taste. Keep warm but do not boil.
5. Untie and slice roast, arrange on a platter and season with salt and pepper, to taste. Stir drippings into sauce and pour over meat. Serve with applesauce.
6. Remove apples' stems and coarsely chop with their skin and seeds.
7. Bring all ingredients with 3 tablespoons water in a large saucepan to a boil. Reduce heat and simmer until apples are soft, about 20 minutes. Uncover and cook, stirring frequently, until liquid evaporates, about 10 minutes. Cool slightly.
8. Pass through a food mill; discard peels and seeds. Serve warm or at room temperature.
   ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 52422,"Chicken Piccata Skewers 2 tablespoons olive oil 1 tablespoon all-purpose flour
   1/4 cup dry white wine, such as Pinot Grigio
   1/2 cup low-sodium chicken broth
   1/4 teaspoon kosher salt
   1/2 teaspoon lemon zest (from 1 lemon)
   3 tablespoons fresh lemon juice (from 1 large lemon)
   2 tablespoons capers
   2 tablespoons chopped fresh Italian parsley
   1 tablespoon unsalted butter
   1 pound boneless skinless chicken breasts, sliced into long 1/3-inch-thick strips 1 teaspoon kosher salt
   1 tablespoon olive oil
   1 lemon, halved
   Instructions: For the sauce: Heat a small saucepan over medium heat. Add the olive oil and whisk in the flour until smooth. Cook for 1 minute. Whisk in the wine, chicken broth and salt. Bring to a simmer, whisking constantly, until smooth. Reduce the heat to maintain a gentle simmer and simmer for 5 minutes. Stir in the lemon zest, juice, capers and parsley. Return to a simmer and whisk in the butter until smooth. Keep warm. For the chicken: Preheat a grill pan over medium-high heat. Thread one chicken strip on each bamboo skewer. Sprinkle the chicken all over with the salt and drizzle with the olive oil. Place on the grill pan and grill until golden brown and cooked through, about 2 minutes per side. Remove to a platter. Grill the lemon, cut-side down, alongside the chicken until charred, about 3 minutes. Squeeze over the cooked chicken. Serve with the piccata sauce on the side for drizzling. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 52423,"Poi Taro root, peeled and steamed Water Instructions: Mash the taro with a stone pestle, or \poi pounder. Add water until the poi is smooth and sticky. ","[Chardonnay, Sauvignon Blanc, Riesling]" 52424,"Portuguese Fisherman 1 red pepper, sliced thin 1 large Spanish onion, sliced thin 1 cup chicken broth 1 pound ground chourico 1 pound ground linguica 1/2 cup vegetable juice (recommended: V8) 1/4 cup paprika 1/4 cup cayenne pepper 8 eggs 1/4 cup water 2 tablespoons butter 10 ounces jalapeno cheese, shredded Portuguese English muffins Instructions: In a small pot, over high heat, combine the sliced peppers, onions, and chicken broth and bring to a boil. Reduce the heat and simmer until crisp and tender, about 3 minutes. Add the chourico, linguica, vegetable juice, paprika, and cayenne pepper to the pepper mixture. Mix well. This can be made 1 or 2 days ahead and refrigerated. In a medium bowl, whisk the eggs with 1/4 cup water. In a large frying pan over medium heat, melt 2 tablespoons butter. Add the eggs and the spicy sausage mixture, along with the shredded cheese. Stir gently until the eggs are cooked and fluffy, about 5 minutes. Serve with toasted Portuguese English muffins. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 52425,"Mama's Fried Pies 8 ounces dried peaches 1 cup sugar 2 tablespoons margarine 1 homemade pie crust, recipe follows, or substitute with ready-made biscuit dough Oil, for frying 1 1/2 cups all-purpose flour Salt 1/2 cup vegetable shortening 1/2 cup ice-cold water Instructions: Cook fruit in water until tender. Drain and mix with sugar and margarine. Mash well. Refrigerate overnight if possible. Roll out homemade piecrust dough and cut into saucer-sized circles. Spoon fruit onto circles and fold over into crescent shapes, then close the edges completely with a fork. Fry until golden brown. Place fried pies on paper towels to absorb excess oil. Variations: For baked pies, place crescents on a lightly-greased baking sheet in a 400 degree oven until golden brown. For apple pies, use dried apples and add apple pie spice (or nutmeg and cinnamon) and vanilla to taste. For prune pies, use dry, pitted prunes and add vanilla to taste. Place the flour and a dash of salt in a mixing bowl. Add the shortening and cut it in with a pastry blender or use your hands, as I do. Add the water, a teaspoon at a time, kneading until the dough is smooth. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 52426,"Barossa Cream 1/2 pound dried apricots 4 ounces peeled grapes 2 tablespoons brandy Cinnamon bark, small pieces 1/2 cup water 2 egg yolks 2 1/2 tablespoons superfine sugar 1 1/4 cups milk 1/2-ounce gelatine 20 black grapes 1 1/4 cups cream, whipped Instructions: Soak dried apricots in cold water 1 hour. Drain and reserve 1/2 cup water. Peel grapes and leave to macerate in brandy. Place apricots, cinnamon bark and water in a saucepan, cook slowly until apricots are soft. Remove the cinnamon bark and puree. Beat egg yolks with sugar. Bring the milk to the boil and pour over yolk mixture. Soften gelatine with a little cold water and stir into custard. Allow mixture to cool and when thickened add the apricot puree and the 20 black grapes. Fold in whipped cream and place in mold (which has been rinsed out with iced water). Chill at least 1 hour. Unmold the cream and decorate with a mound of the grapes macerated in brandy. ","[Chardonnay, Riesling, Moscato, Vin Santo]" 52427,"Sweet and Sour Glazed Ham 2 cups Smucker's? Apple Jelly 2 cups prepared mustard 2 tablespoons lemon juice 1/2 teaspoon ground cloves 1 (5 to 7 lb.) fully cooked ham half Whole cloves Instructions: HEAT oven to 325 degrees F. Combine jelly, mustard, lemon juice and ground cloves in medium saucepan; place over medium heat and bring to a boil, stirring occasionally. Set aside. SCORE fat on ham in a diamond design; stud with cloves. Place ham, fat side up, on rack in roasting pan. Insert meat thermometer, making sure it does not touch bone. BAKE, uncovered, until thermometer registers 140 degrees F (1 1/2 to 2 hours); baste every 15 to 20 minutes with sauce. HEAT remaining sauce; serve with ham. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 52428,"Sweet and Spicy Key Lime Coconut Shrimp 1 (22 oz) package SeaPak? Coconut Shrimp Sauce 1 cup key lime juice 1/2 cup coconut milk 2 teaspoons cornstarch 1/4 cup brown sugar 2 teaspoons crushed red pepper 1/4 teaspoon salt Optional Garnish 4 leaves red leaf lettuce 1 lime, sliced in quarters 2 Tablespoons toasted coconut Instructions: BAKE shrimp according to package directions. WHISK together the sauce ingredients in a medium saucepan and bring to a low simmer. Cook sauce until slightly thickened, stirring occasionally. Remove from heat and set aside. PLACE one leaf onto each of four serving plates. Divide cooked shrimp onto plates and drizzle with the warm sauce. Serve any remaining sauce in ramekins. Garnish with a sprinkling of toasted coconut and slices of lime if desired. Recipe courtesy of Cheryl Perry, Recipe Contest Runner Up ® Shrimp Category. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 52429,"Focaccia Pizza 2 1/2 cups all-purpose flour, plus more for dusting 1 1/4 teaspoons instant yeast
   1 teaspoon salt
   Extra-virgin olive oil 1 cup water
   1/2 cup marinara sauce About 12 small (or 6 large, halved) meatballs, uncooked 8 ounces fresh mozzarella, sliced
   1/4 cup grated Parmesan Instructions: For the dough: In the bowl of a stand mixer, whisk together the flour, yeast and salt. Make a small well in the center and then add 2 tablespoons oil and the water. Using the paddle attachment, mix on low until combined. Remove the dough to a flour-dusted work surface and knead for a few minutes until shiny and smooth. Place the dough in a lightly oiled bowl, cover with plastic wrap and set aside in a warm, draft-free place until doubled in volume, about 1 hour. Remove the dough from the bowl and gently punch it down. Coat a 10-inch cake pan with 3 tablespoons oil. Place the dough in the pan and poke it all over with your fingers. Cover again with plastic wrap and set aside in warm place until puffy, about 45 minutes. For the pizza: Preheat the oven to 425 degrees F. Spread the focaccia with the marinara sauce, then scatter with the meatballs. Tear the mozzarella slices and scatter them over the meatballs. Sprinkle with the Parmesan. Cover the pan with foil and bake for 15 minutes. Remove the foil and bake an additional 5 minutes, until the cheese is golden brown and bubbling and the crust is golden. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 52430,"Lemon Chiffon Cake with Strawberry Frosting 1 3/4 cups cake flour 1 1/3 cups superfine sugar
   2 teaspoons baking powder
   1/2 teaspoon salt 1/2 cup vegetable or canola oil
   6 large eggs, separated, at room temperature 1 tablespoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice 3/4 cup diced strawberries 2 7.5-ounce jars marshmallow cream 3 sticks unsalted butter, cut into pieces, at room temperature 1/2 cup confectioners' sugar Instructions: Make the cake: Preheat the oven to 350 degrees F. Line the bottoms of three 8-inch round ungreased cake pans with parchment paper. Sift the flour, 1 cup superfine sugar, the baking powder and salt into a large bowl. Whisk the oil, 1/2 cup cold water, the egg yolks, lemon zest and 2 teaspoons lemon juice in a medium bowl until well combined. Make a well in the center of the flour mixture and pour in the oil mixture; stir with a rubber spatula until smooth. Set aside. Beat the egg whites and the remaining 1 teaspoon lemon juice in a large bowl with a mixer on medium speed until foamy, about 1 minute. Gradually beat in the remaining 1/3 cup superfine sugar; continue beating until stiff peaks form, 3 to 4 minutes. Fold about one-third of the beaten egg whites into the batter with a rubber spatula, then fold in the rest until just combined. Divide the batter among the prepared pans and smooth evenly. Bake until the centers spring back when gently pressed, 30 to 35 minutes. Transfer the cakes to a rack and let cool completely in the pans. Meanwhile, make the frosting: Puree the strawberries in a food processor until smooth; strain through a fine-mesh sieve, pressing on the solids with a rubber spatula. Beat the marshmallow cream in a large bowl with a mixer on medium speed until smooth. Beat in the butter, 1 tablespoon at a time, until incorporated, then beat in the strawberry puree. Reduce the mixer speed to low; gradually beat in the confectioners' sugar until combined. Assemble the cake: Run a knife around the edges of the cakes and invert onto the rack; remove the parchment. Put 1 cake layer on a cake stand or serving plate. Spread with about 1/3 cup frosting. Top with another cake layer; spread with another 1/3 cup frosting. Top with the remaining cake layer, then cover the top and sides of the cake with the remaining frosting. Refrigerate until ready to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 52431,"Halloumi Kabobs 1 pound halloumi cheese, cut into 1-inch cubes 1 red bell pepper, seeded and cut into 1-inch pieces 1 green bell pepper, seeded and cut into 1-inch pieces 1 yellow bell pepper, seeded and cut into 1-inch pieces 1 large red onion, cut into 1-inch pieces 8 button mushrooms 8 grape tomatoes Nonstick cooking spray Chive oil, recipe follows 1 cup canola oil 2 ounces chopped fresh chives Salt and freshly ground black pepper Instructions: Preheat grill to medium.
For each skewer, assemble alternating pieces of cheese, bell peppers and red onion, ending with a mushroom and grape tomato on the end. Spray skewers with non-stick cooking spray, place on grill, and cook until cheese starts to melt; turn and cook on the other side until vegetables are tender. Place skewers on plates and drizzle with chive oil. In a blender, combine canola oil, chives and salt and pepper, to taste; blend until smooth and bright green. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 52432,"Filet Steak with Shrimp Peppercorn Sauce Five 2-inch-thick beef filet steaks (about 10 ounces each) Kosher salt and freshly ground black pepper 1 tablespoon salted butter 1 tablespoon olive oil
2 tablespoons salted butter 8 ounces shelled and deveined jumbo shrimp (16- to 20-count), chopped 1/2 cup beef broth
1/4 cup brandy
1 cup heavy cream
2 tablespoons crushed peppercorns
1 tablespoon chopped fresh parsley Instructions: For the steak: Preheat the oven to 400 degrees F. Season the steaks with salt and pepper. Heat a large ovenproof skillet over medium heat, then add the butter and olive oil. When hot, throw in the steaks and sear for a minute on each side. Transfer the steaks to the oven for 3 to 5 minutes for medium rare or 6 to 7 minutes if you like them cooked a little more. Remove to a board, cover in foil and let rest for 5 minutes. For the sauce: Melt the butter in a skillet over medium heat. Add the chopped shrimp and saute until cooked, 2 to 3 minutes, then remove to a plate. Add the broth and brandy followed by the cream and crushed peppercorns. Bring to a simmer, throw the shrimp back in, add the parsley and cook for about 2 more minutes. Pour the sauce over the steaks and serve. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Malbec]" 52433,"Mushroom-Stuffed Pork Chops with Vermouth Sauce 2 (1-inch thick) bone-in pork chops (14 ounces each) 2 tablespoons olive oil, plus extra for coating pork chops